Recently we had my family over for an open house. We have been in our new place for a while now and not everyone had been here to see it. So we decided to do a luncheon. I had two ideas going into this party – I wanted to make something rustic and old-school hearkening back to the times that Italians stopped what they were doing to enjoy a nice lunch spread together out in the fields, on a big slab of wood turned into a table. Also along this theme, I really wanted to make something using ingredients that we already had at home.

Too many times when preparing for a party, I decide on a menu and then go and buy all the ingredients. This time, I wanted to challenge myself more and use what was around. We had been to the Farmer’s market the day before and had gotten our staples: potatoes, tomatoes, squashes, onions and beautiful bread. We also had a bag of frozen mussels in the freezer. So I decided to make a regional dish from Puglia, called Tiella di Cozze or Mussel Casserole – it is said to have descended from Spanish Paella. Since we were having a crowd, I also added some shrimp to the dish, which was topped off with a delicious bread crumb and parmesan topping! It was wonderful.

We served it with a nice green salad,Garlic-Rosemary Foccacia from Maria, the bread lady at the Farmer’s Market and finished with a

Yogurt Carrot Cake with Toasted Hazelnuts . Keep reading for the recipes.

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I love polenta – it is total comfort food and a great base for a variety of vegetables and great with tomato sauce and cheese. My favorite way to make polenta is with sundried tomatoes, olives, cheese and spinach – put it in the fridge until it gets hard, dust it with flour and pan fry in olive oil. Served with a hearty tomato sauce it is really one of the best things to eat. This time though, I didn’t feel like frying the polenta – I wanted something lighter but still comforting and flavorful, so I decided to use the polenta rectangles as a base for lasagna. It was really good and something I will certainly make again.

This is also my contribution to Marie of Proud Italian Cook and Maryann of Finding La Dolce Vita ’s Event: Festa Italiana. All Entries due March 22nd. Please click on either of their links for participation guidelines!

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Man, I am getting in a lot of blog posts this week! I guess there is just so much good stuff going on in the food blogoshpere that I want to support and be a part of. Sometimes, I get so backed up with other food related posts that I wait until the last minute to get my entry in for a Foodie Event. I wish I had time to do them all! I just love the creativity in this community! Food Bloggers ROCK!

Which leads me exactly to this post and this Foodie Event which is called Eat To The Beat and is the brainchild of my friend
Elly from Elly Says Opa! Elly says she was inspired to create this event because her love of music is about as big as her love for food! I completely concur. I have always believed that my life would be so much better if it had a soundtrack. So since I have started working from home, I can listen to music all day long and it just makes my life so complete. I can’t imagine cooking without music, dinner parties or meals without some kind of music playing the the background. So in a way, I have created a soundtrack for myself!

Press Play:

As you all who are regular readers of this blog know, I do bellydancing and I love it. Due to this fact, much of my music collection is what we call in this house “bellydancing music”. If the music hails from the Middle East, North Africa, Turkey or any of the places in between it is referred to as such.

And as all of you know who read this blog, I love all the foods from those regions as well…coincidence? Most likely not.

So this gets me to the meat of this post. We were having friends over for dinner last week, and I wanted to create a fun atmosphere – so we did small plates – meze, antipasti, tapas, whatever you want to call it. I was really getting into all the dolmas or stuffed grape leaves people were making in the weeks leading up to it too – So I decided to combine Peter’s from Kalofagas and Mag’s from Hommus w/ Tabbouli to make my own version. I also made the Labneh from Mag’s blog as well, which is a soft Lebanese yogurt cheese, plus I re-created the Middle Eastern Meatballs with Orzo I had made last year. However, this time I made my own meatballs with the leftover ground meat from the gyros the week before. I just added and egg and some bread crumbs and baked the meatballs in the oven at 400 F for about 25 minutes. The meal was a huge hit and we had a great evening.

I chose this song, Desert Rose, click here to see the original video, the partnership of Sting and Cheb Mami, who is one of my most favorite artists and who is a very big star in his native Algeria and much of the “bellydancing music” world. His voice is unique and beautifully haunting. I also love Sting and give him major props for introducing Cheb’s beautiful voice to the western world through this song.

For more by Cheb Mami, click here.
To hear more of his music, click below.

Now for the recipes:

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The winter is coming to an end here in the Sunshine State (I won’t rub it in that Roberto and I spent the weekend at the beach…), and before it gets too warm in the rest of the world, I thought I’d post about this wintery dish.

A few weekends ago we went to visit my mom. It was cold and gray and so she decided we were going to make stuffed cabbage rolls. This is an old family favorite. My Nana had two best friends as an adult – one was British and the other Liz, was what they called “Slavic” back in the old days. I am not sure if that means she is Polish, Czech, Ukrainian or something in between.

According to my mom, Liz always referred to these cabbage rolls as Halupky. Well, inevitably walking in my Nana’s footsteps, my best friend Jen also happens to be Polish and I knew quite a few people of Polish decent when I lived in Western Mass. Jen’s family and most of the polish people I know call cabbage rolls Golubki. So in honor of Jen, that is what I call it.

This is a simple dish to make and a rustic old school kind of thing, so I don’t really have exact measurements or anything. When I make Golubki, I tend to add some tomato paste to the broth because I really like that flavor and a thicker sauce. I also sautee onions and garlic and add that in the layers. When my mom makes it, she doesn’t use tomato paste, so the sauce, it is more of a broth.

If you are not big into meat, fear not, just fill the cabbage rolls with rice and tomatoes and skip the bacon. I used to make it this way when I was a vegetarian.

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If you have never had fried cauliflower, you are missing out. My Nana used to make it, just dusted in flower and pan fried. I used to eat it with ketchup when I was a kid! It was delicious. Years later, as an adult, I had fried cauliflower, known as Zahra Mekleyah, again, at a Lebanese friend’s house, then again at a Lebanese restaurant. They traditionally serve it with a delicious Tahini sauce and it is out of this world. Blows ketchup right out of the water!

I have always tried to take fried things I have enjoyed in a restaurant and see if I can make them healthier at home. I still enjoy all the fried stuff when I go out sometimes, but I hate the mess of all the oil splatters in MY kitchen. Yes, I am a neat freak,that is established. My favorite way to get a similar crunchy texture in the oven to frying is either to bake it at
450F, maybe 475F or broil it. These cauliflower, I did the former.

Instead of creating a Tahini dipping sauce, I decided to toss the cauliflower in it after broiling. It was phenomenal. Roberto and I kept saying, the few words that we spoke because we were too busy gobbling this down, through the whole meal that we need to eat this eat least once per week. Oh and did I mention that the cauliflower was from the Farmer’s Market?
Oh, yes, but of course!

Along with this wonderful cauliflower we made bruschetta with delicious farm fresh tomatoes, also from the market. The Bruschetta is Roberto’s recipe and made the Roman way – with crispy bread and warm tomatoes. It was really really good. I would not recommend making this unless you have really good tomatoes, as they are the star of the show.

Here is a little music with your dinner:

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I {heart} Tamarind. For the longest time, I never even knew what it was. All I knew was there was a certain sauce at the Indian restaurant that I wanted to buy by the bottle so I could put it on every thing. Slightly sweet and tangy and full of an indescribable flavor. Makes my mouth water just thinking about it. Anyway, I just went about my life blissfully ignorant of what made up this sauce and how it was going to become an obsession years later.

Several years ago my cousin Michelle and I went on a field trip to Biscayne Bay near Homestead, Florida – the last city on the Florida mainland. She is a marine mammal researcher and we were going to the bay to get samples of plants that make up the diet of wild manatees. She had a friend in her lab, whose family was from Homestead and she told us we had to go to this huge fruit stand, called Robert is Here! famous for tropical milkshakes. I love milkshakes, hands down, so I was there. When we got to Robert is Here! we were overwhelmed. It was unlike any fruit stand I had ever been to. The sheer size of it was incredible. There was fresh fruit, jars of jellies and chutneys, sodas made up of tropical fruits, Florida souvenirs, huge gummy alligators, you name it. We finally found the area where they did the milkshakes and stood in line. On the board they had their daily offerings, regular things you would expect like pineapple, mango and papaya, and then some interesting ones like key lime, then there were those I was totally unfamiliar with: Fruits like Monstera Deliciosa, Mamey, Atemoya and Tamarind. I asked what tamarind tasted like (not knowing at the time that it was the star ingredient of my favorite sauce at the Indian restaurant) and the lady told me it was like sour gummy bears. It sounded weird, and I couldn’t wrap my head around what that would taste like in fruit form, so obviously, I ordered it. I can honestly say it was love at first sip. Something about the sweet and creamy vanilla frozen yogurt base, (or was it ice cream, I can’t quite recall) and the tang of the tamarind was so delicious. It was not at all sour gummies, it was just really great. So we went ahead and bought a bag of tamarinds and really enjoyed them our whole trip!
Once I knew the name of this delicious fruit, I saw it everywhere and finally put two and two together that it was the ingredient in that great sauce. I was hooked.

Recently we went to an Indian market and I picked up a jar of Tamarind-Date Chutney. I honestly wasn’t sure what I was going to do with it, but I got in the kitchen started playing and was inspired.

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This is my second to last recipe from dishes I made from my first foray into the world of local produce. These are meals from 2 weeks ago that I haven’t posted yet. So here we go, one more installment…

See, there is a lot you can do with greens. This little Farmer’s market series is my attempt to use a lot of the same ingredients in a variety of ways, so that you aren’t stuck in a rut wondering what to do with an over abundance of greens. These are some of the greatest of cooking challenges – what to do when you have TONS of one ingredient. How do you keep it interesting and tasty night after night? Of course you can freeze some, which I did do, but even at that you have a lot to contend with. These are the types of things I am going to challenge myself with this year – Farmer’s Market purchases, buying produce on sale and trying to keep my food bill down by getting really creative with what is available. I am going to try to take this seasonal eating as serious as possible. I am sure I won’t be perfect, but this is a resolution that I am trying to keep. Already I am noticing that I have a lot more energy. I was sick but only for 3 days instead of a week. These are small things, but not insignificant. I have also been interviewed and will be featured in a magazine article out in March about abundance and how to get creative with the food we got. More on that later.

Anyway onto the recipe…

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Okay guys, I am giving away secrets here. I use yogurt in a lot of my cooking. It is one of my culinary secrets. When a dish needs a little extra tang or some creaminess, I dig out the ubiquitous carton of plain yogurt in my fridge. I prefer the Greek style yogurt, as many of you know, but sometimes it is not available, so I just go for the all natural, organic plain stuff. No one can ever guess that it is in there, but it really adds a wonderful element to some of the best dishes I have made.

My Dad and Step mom were here this weekend visiting us. I wanted them to see the things about St. Augustine that we love so much, so on Saturday AM, bright and early we took a trip to the Farmer’s Market. We picked up some beautiful fresh local shrimp. We got some more of those huge Meyer lemons. I had pasta at home already and standing there at the market with fresh shrimp, lemons and beautiful green spring onions a plan began to form. This is the kind of cooking I love – being inspired by the best products you can find. The recipe is almost secondary.

After the market we took them to the the beach where we are going to get married in April. As you can see it was REALLY cold here this weekend. I am so glad I brought my parka with me from New England! We had a really great time. Roberto was the best sous chef ever and we had a great time cooking together in the kitchen while Dad and Kayzie relaxed in the living room with a glass of wine (did I mention that Kayzie is a wine distributor and they brought their own wine on their trip?! - lucky us!) The pasta was delicious by the way…

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