It goes like this. First, they bring us a shot of ouzo, which we dump on the accompanying rocks. Next comes the generous wedge of flaming Saganaki cheese (OOMPAH!), so yummy along-side the ouzo. We like to receive the next two items together, and they are a so-fresh Horiatiki Salad, a lettuceless combination of tomato wedges, cucumbers, onions, green peppers, Greek olives and feta cheese appropriately drenched with house olive oil dressing. And, what brings everything together is an order of crispy Lamb Riblets, which rounds out the meal perfectly. Continue reading
In this country we have all come to know the salad dressing qualities of straight-from-the-jar mayonnaise, the tuna salad, the egg salad and other early lunch box favorites. However, mayonnaise is a very handy base for sauces, other classic salad dressings and in baking.
Mayonnaise, itself, is described as a stable emulsion of oil, egg yolk, vinegar or lemon juice and herbs or spices. While the French like to add mustard to their mayo, the Spaniards and Italians use olive oil and never use mustard.
The people of the Balearic Islands, off Spain’s west coast close to France’s influence, are known for their zesty food and zeal for life.
By Jeanette Hurt Jeanette Hurt has lived in Spain. During this time some great cooks there shared some secrets of tapas with her, and it’s our … Continue reading