r/mediterraneancooking

Asparagus, rice and grilled octopus. A Mediterranean style.

Romaine, arugula, red onion, medjool date, pink lady apple, maple glazed walnuts and pomegranate molasses dressing with homemade sourdough toast. And of course a glass of wine

Arugula, white beans, avocado, sliced red onion, feta cheese, halved grape tomatoes, chopped red bell pepper, Kalamata olives, cilantro, pumpkin seeds. Dressed with red wine vinegar and extra-virgin olive oil.

115g 0% MF Greek yogurt whipped with 30g feta (it'll blend better if you allow it to come to room temperature), and mixed with a little lemon zest and chopped fresh mint

Cherry tomatoes oven roasted with a splash of balsamic vinegar

Fresh spinach wilted with a little minced garlic, pepper and a splash of EVOO

Poached eggs (add a splash of vinegar to the pot)

Drizzled with a light EVOO, honey, and chili crisp mixture (but the traditional Aleppo pepper is my recommendation if you have it). A tsp of each of these ingredients max will do it.

Serve it with something to dip.

I just threw this together.

Toasted semolina Italian bread with Dijon mustard (it was a bit overpowering and I only added a tiny amount) sliced Roma tomato, EVOO, salt, pepper, cilantro, and mint (I had a tiny bit of bother herbs pre chopped leftover from dinner earlier in the fridge that I wanted to use up. The combo was actually amazing with the tomato).

Anchovies.

Marinated artichokes.

Fig.

Prunes.

Holy oil is an aromatic oil of ancient popular tradition, delicious as a condiment for dishes and, thanks to the well-known beneficial properties of aromatic herbs as a medicinal remedy, today almost completely forgotten, for seasonal ailments. In case of cough, flu, respiratory problems and various disorders, my grandmother always said "you need a little holy oil and the fear goes away". It was also used for hot compresses and massages in case of sprained or joint pain. It was usually prepared in two different ways, one very spicy for adults, and the other without chili pepper for children. This oil is very good on grilled vegetables, on pasta, rice, pizza, soups, potatoes, meat or even on bread spread with good honey, in short, wherever you like it best. It can be kept for a long time, even more than a year, if kept cool and in the dark. So let's see how this natural remedy is prepared. You can use all types of chili peppers, even the most spicy, even mixed. It just depends on your taste, three fresh bay leaves, three sprigs of fresh thyme, a sprig of fresh rosemary, two cloves of garlic and 1/2 liter of extra virgin olive oil.

In a steel saucepan pour the oil, the three bay leaves and thyme the sprig of rosemary. Put on the fire at a very low flame. Heat the oil with the herbs until they start to sizzle. Be careful: the oil must be very hot but it must not fry, so keep an eye on the herbs. Remove immediately from the fire. Let it cool and then put it back on the stove, always on a very low flame. Heat well again and until you hear, as already said, sizzle. Remove from heat and repeat this operation three times. Put the two cloves of garlic on the bottom of the glass jar.

When you have heated the oil for the third time, pour it immediately into the jar by filtering the herbs. At this point add the chili pepper to the extent you like best. Of course, the more you put it, the spicier the Holy oil will be. Finally, let the preparation cool, close the jar and put it in the cool and dark. After ten days, remove the two cloves of garlic, because its flavor should not be too strong.

Ingredients:

1 tsp EVOO

2 small-medium sized figs sliced

.25 red onion sliced (feel free to add more. That’s what was in my fridge and didn’t feel like cutting a new onion)

1.5 Tbsp Greek yogurt (it would be better with ricotta but I didn’t have any)

2 Tbsp caper juice

1 Tbsp lemon juice

1 tsp fresh mint chopped

2 slices Italian semolina bread toasted

Black pepper to taste

Instructions:

Heat a small sauce pan on medium heat then add EVOO.

Add sliced onion and sautee until translucent and slightly brown around the edges (about 4-7 minutes).

Add sliced fig to the pan and sautee for another 3-5 minutes. Once it starts to stick slightly (not burnt) add the caper juice to deglaze the pan.

Stir scraping up anything that stuck to the bottom and mix in.

There shouldn’t be too much liquid in the pan so simmer for only about a minute.

Remove from heat and add the lemon juice.

Toast bread.

Spread yogurt or ricotta on bread and top with the jam.

Garnish with black pepper and mint.

Enjoy.

*Chef’s note:

You can skip the caper juice and add more lemon juice but I like the tangy and salty flavor it adds. If you skip the caper juice season with salt to taste.

You can caramelize the onions for a sweeter flavor but I like the slightly smokiness of the browned onions.

The yogurt adds a sour flavor which is nice but ricotta would have been better. It has a creamier flavor and it’s thicker which holds up well.

You could also experiment by changing the herbs. Rosemary is my favorite. It would give it an earthy floral tone. Parsley would give it a clean, crisp note. Even basil might work if you’re in the mood for a bold punch. The jam is rich in flavor and can hold its own.

A staple summer meal, of my own creation.

My dinner from two nights ago:
Mint couscous.
Roma Tomato, yellow bell pepper, scallion, and parsley salad.
Sautéed carrots, broccoli, red onion, and celery.

Last night’s snack:
Greek yogurt with cinnamon.
Olives, cashews, and prunes.

Tonight’s snack:
Toasted semolina bread, fig, olives, manchego, anchovies, and marinated artichokes.
Mint tea.

Used fish stock and brown rice