Although pizza is attributed to Queen Margherita of Italy, did you know it originated in Greece? See this history.
So, while the conventional granddaddy (or nonna) of pizza is Neopolitan and the war between New York and Chicago rages on over who has the best pizza … here, in the FOODalogue kitchen, it’s the fresh, less caloric, do-it-yourself ‘new school pizza’ (like this one) that reigns. Continue Reading
I must have been living under rock. When it metaphorically lifted, I discovered a lot of people in the foodie world were buzzing about cauliflower pizza crust. Continue Reading
I may be the last person on the planet to know kale and lentils work well together. According to google, that combo has been done…in soups, stews, sautes, pilafs, pastas, curried, etc.
That’s a comeuppance. I thought I was creating something new. Continue Reading
I seem to be thinking about Spain a lot these days as witnessed by my last few posts. Perhaps I’m channeling my ancestors. Or, perhaps I’m subconsciously psyching myself for another trip to the Motherland. One can hope for the latter. 
Whatever the reason, it makes for good eats! And while I couldn’t set a chair for each of you at the table, I hope you’ll feel like you were there …perhaps even be inspired to create a similarly themed dinner in your home?
Most people think Paella is the national dish of Spain but that would be disputed by the Spaniards who consider it a regional dish. There is no dispute, however, that it is their most popular and widely-known dish.
There are myriad recipes out there for paella. This post goes beyond them. Do you want to know what makes a really good killer paella? Continue Reading
Technique. Once you know a technique, everything is easy and the possibilities are endless. I owe this technique to Deborah of Italian Food Forever who posted a “torta di erbe” about a week ago. It caught my attention because it didn’t require pastry dough to hold it together. What do I have against pastry dough? It tastes good, yes, but I consider it my nemesis. It involves a measure of patience and skill I care not to cultivate plus I hate the mess of working with flour, not to mention the subsequent unwanted calories. This was more like it!
I know I am going to be making variations of this for a long time to come. In fact, I already have my next one planned…I’m thinking Greek…with spinach, artichokes, feta and calamata olives. Drool. Continue Reading
I’m still a contender! Thank you for voting me through to the next round of ProjectFoodBlog 2010. I’m ecstatic to be doing what I love…planning, cooking, eating, drinking, photographing and writing. I even gladly suffer the shopping and schlepping to participate. This is Challenge 3.
“Get creative and host a luxurious dinner party where your guests will discover new tastes and exotic flavors…and share some hosting secrets.”
Since food is the most important element of any dinner party, I focused first on the directive “new tastes and exotic flavors“. Pretty quickly I came up with the idea to create a tasting menu sampling the cuisine and wine of the African continent. Once I satisfied that element, I decided to have fun with it and go all out with decorations, music, and regional wines.
Ingileni (come in please) as they say in the Congo. Welcome to my dinner party.
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