Magical Mastiha … Entree

My Foodbuzz 24, 24, 24 event continued with a main course of pan-seared lamb loin chops served with a creamy, tangy and oh so buttery mastiha-infused Bearnaise … well, actually a Bearnaise short-cut. I read about a Bearnaise Butter on and decided a version flavored with mastiha would be an ideal accompaniment for simple lamb chops. Served with fresh vegetables and some crusty bread it was all we needed for a satisfying meal. Pan Grilled Lamb Chops with a Mastiha Bearnaise Butter 2 racks lamb loin, 2.5 lbs each Salt and freshly ground pepper, to

Magical Mastiha … Appetizers

The morning of the Foodbuzz 24, 24, 24 event, I opened up the shopping bag I’d brought back from my visit to MastihashopNY and surveyed my mastiha bounty. I’d indulged in purchasing a box of mastiha resin, a jar of pistachio spoon sweet and the cookbook Mastiha Cuisine written by Diane Kochilas (which I haven’t even gotten to open yet but will soon sit down and pour over). And then I quickly set out to begin prepping the day’s dishes …

Foodbuzz 24, 24, 24: Magical Mastiha … a Distinctly Greek Meal

One of Greece’s most precious natural resources is without a doubt Mastiha (μαστίχα in Greek), a sap-like substance produced only by trees found in the southern region of the island Chios located in the Aegean Sea. Mastiha is prized as a rare and extremely beneficial product of nature and it boasts many known benefits such as nourishing skincare, gastrointestinal health and good oral hygiene.

Πορτοκαλόπιτα (Orange Pie)

When I was in Greece this summer, my father-in-law phoned from work one morning to say that his co-worker had earlier described a Greek dessert he himself never heard of and he was wondering if even I had ever come across this sweet. It turns out I had never tasted or quite frankly even heard of it either but when I asked my husband’s aunt later in the day if she had, she quickly pulled out her journal of recipes and promptly began reciting the ingredients needed to make the citrus-flavored dessert, Πορτοκαλόπιτα (portokalopita: orange pie).

Culinary Tour 2010 — South of the Border

Today’s dish is one inspired by the flavors of Mexico, a vibrant and colorful country with a deep history rooted in the Mayan, Aztec and Toltec civilizations. As I’ve never visited Mexico before, I eagerly decided to join Joan of Foodalogue on her latest installment of  Culinary Tour Around the World, Culinary Tour 2010–South of the Border, the first stop of which is Mexico.

Baked Sardines — Ψητές Σαρδέλες

Sardines (known as Sardeles in Greek) are a popular fish among Greeks. Aside from being flavorful, easily accessible and inexpensive, they are packed with vitamins and rich in so many nutrients we all surely need more of these days.

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