Foodsite Magazine

Foodsite Magazine Picksday Friday

JAMIE OLIVER  Let him suggest what to cook for your mom on her day.   


  • Fried Dill Pickles
  • Oyster Nachos
  • Quinoa, Kale & Salmon Sala
  • Roasted Jalapeno Soup
  • Serafin’s Fish Tacos
  • Shrimp & Grits
  • Apple Cider Slaw
  • Alaskan Snow Crab Boil


CHEWEY DOG FOOD  Fresh, nutritious and get it by mai

TASTE OF HOME  Find a recipe for delicious pumpkin bread.  

HUFFINGTON POST  Discover Yuengling Butter Beer for Harry Potter’s sake!

Ouzo, A Cook’s Friend, too!

Those, not Greek, tend to know ouzo best as the fun incendiary when a restaurant waiter torches an appetizer of white cheese.

“Opa!” everyone shouts.

The crowd responds with an excited chorus of “Opa’s!”

All too soon the waiter douses the flame with fresh lemon juice.

The warm, crusty, tangy cheese remains are consumed by all.

Ouzo is made from distilled grapes, flavored with aniseed, also mint and fennel. Some bottler recipes call for cinnamon, mastic (a resin), coriander, cloves or cardamom. Its alcohol potency ranges from moderate to strong and can pack a wallop. When adding some to an open skillet, take the pan away from the stove, as it flames easily.

Besides sipping ouzo it’s also a cook’s friend for a hard-to-figure-out, licorice flavor a non-Greek can’t put their finger on. Some compare it to the famed absinthe, and a museum on the Greek island of Lesbos is dedicated to Ouzo. Thoroughly enjoying the sipping of ouzo is considered a Mediterranean art. Though clear by itself, ouzo turns milky white when ice is added to it and changes it chemically. 

Sippers of ouzo like to accompany it with olives, olive oil, cheeses, yogurt, lentil soup, Moussaka, Tzatziki, YuvarlakiaKofta and Borek, Lentil Soup, Moussaka, Tzatziki, YuvarlakiaKofta and Borek, all popular Greek dishes.     

When one cooks with ouzo, we often hear of the Mediterranean Diet? The popular diet, over-simplified, includes:  

  • Eat fresh fruits, veggies, nuts and grains.
  • Use olive oil for cooking and butter substitute.
  • Eat less red meat.
  • Eat almost as little fish.
  • Men drink two glasses of wine per day; one glass for women (optional)
  • It is healthy, and if you follow all the directions and amounts, you will lose weight. 


Ouzo received its roots in the 14th century in the island area of Crete where early monks experimented and came up with it.  

We expect Greeks to cook delicious Greek food. However, they also produce some mighty delicious American food, and we may be onto their secret. It seems their to-die-for meatballs frequently contain ouzo. So, too their fried shrimp, and there must be more!  

Below are tasty “go widths” when you serve or cook with ouzo.

  • Anchovy dip
  • Bay leaves
  • Blue cheese
  • Cake ingredient
  •  cheese
  • Chicken
  • Chili peppers
  • Chocolate/cocoa
  • Dill
  • Eggs 
  • Fennel
  • Garlic
  • Greek vinegars
  • Heavy cream
  • Honey
  • Lamb shanks
  • Mayo
  • Meatballs 
  • Mushrooms
  • onion
  • Orange and zest 
  • Oregano
  • Peas 
  • Poached fruit
  • Potatoes
  • Red wine
  • Seafood
  • Tomatoes


Foodsites with recipes suggestions:,1-0,ouzo,FF.html

Foodsite Magazine Friday Picks

ASIAN FOOD CHANNEL  Asia food can be simple yet tasty, then there’s the challenge of combining new food combinations! Yes, it’s a cousin to Food Network.


  • Blue Crab, Hearts of Palm, Apples and Hazel Nuts
  • Lobster-Filled Calamari
  • Escargots a la Bourguignon
  • Black Pearl Caviar
  • Tortelli, Goat Cheese Ravioli, Prosciutto, Tomato
  • Rabbit and Cheese Ravioli
  • Truite Amandine
  • Homard Thermidor
  • Cote de Veau
  • Tournedos Rossini
  • Canard a L’Orange

Continue reading

Ricotta, so Fresh, so Creamy

What has Ricotta always meant to you? Was it something your mom had to remember every time she  made lasagna? Then you later found the left-over Ricotta not all that interesting, so you avoided it thereafter.

We now have developed more tasty ways to enjoy Ricotta, which can be substituted by Creame Fraiche or Queso Fresco.

In her book, Italian Food, Elizabeth David states, The three cheeses essential to Italian cooking are: Grana, known all over the world as Parmesan; Mozzarella, that elastic white buffalo-milk cheese of the south; and Ricotta, a soft milk cheese, unsalted, which is at its best in the spring, in Rome and round about…Ricotta is a cheese which must be eaten very fresh. With a little salt and ground black pepper it has a lovely countrified flavor. It is pounded up and mixed with spinach to make the most delicious gnocchi and ravioli …” Continue reading

Foodsite Magazine Friday Picks

COOKING DETECTIVE   Discover 39 health benefits from eating garlic.   


  • Hamachi with Summer Peach & Yogurt
  • Foie Gras with Maple & Sweet Potato
  • Wooly Pig with Medjool Dates & Onions
  • Striped Bass with Fearrington Honey & Hen of the Woods
  • Lobster with Salsify & White Chocolate
  • Valrhona Cœur de Guanaja Chocolate Soufflé  (TO DIE FOR!!)

Continue reading

Malted Milk Powder in your Smoothie?

If you stopped by a soda fountain today, which you can hardly do anymore, you’d find hand-made Cokes, you’d have also seen a stand holding a container of Horlick’s Malt Powder. Now, these are all gone, except powdered malt which is now readily available in supermarkets near the cocoa and hot drink section.  

Malt starts as sprouted barley which is dried then ground into powder. It is combined with dried milk to become malted milk which goes on to be malt balls, Ovaltine, milkshakes and an important kitchen cooking ingredient. Malt’s flavor can be described as subtle, roasted and a bit nutty. When malt doesn’t become malted powder it goes on to be important in the making of beer, whiskey and malt vinegar. Continue reading

Continue with hundreds more food articles here.