Mediterranean Cuisine
If you don't like olive oil, garlic and herbs, if meat needs to be on your plate every day, Chez Basilic's recipes are not for you. This might not be the politest of introductions but considering that olive oil, garlic and herbs are the common denominator of Mediterranean cooking it is a good place to start describing the characteristics of the Chez Basilic recipes. It is all about flavors and aromas that take hold of you and make everything else seem bland and ordinary.
The freshness, simplicity and healthiness of the Mediterranean cuisine is based on five principles:
- The reliance on seasonal produce with emphasis on fish, poultry, vegetables and fruits.
- Seasoning the food with natural fresh or dried herbs.
- Frying and sautéing food in olive oil, which is also abundantly used to drizzle on dishes.
- Eating more moderate amounts of food, but placing value on a well-balanced diet.
A well prepared dish, which follows the above principles, can be put squarely into the category of slow food, the "back to natural eating habits movement" started in Italy in the mid 1980s as an antidote to fast food.
Çoban Salatasi (Turkish Shepherd's Salad)
A medley of juicy tomatoes, crisp cucumbers, tender green beans, bright peppers, crunchy radishes - all drizzled with extra virgin olive oil and topped with feta cheese. Çoban Salatasi, also known as Choban Salatasi, is a classical dish from Turkey, very appropriate for the summer. Serve as a side dish or as a light entrée with a crusty bread - in Turkey one would use the ubiquitous "Ekmek".
From early childhood on I was exposed to the influences of the Italian, Spanish and Portuguese cuisine. Later in life, as a food writer, I focused a lot on the cuisine of Southern France. My latest exploits as a hobby cook are the Middle East and North Africa. They are an integral part of the Mediterranean family, simple dishes with amazing flavors which make you say "wow!".
I have no ambitions in listing 1000s of recipes on Chez Basilic. I would rather provide you with a good selection or, as we say in France, "moins de quantité, plus de qualité"! All the dishes shown on Chez Basilic have been prepared by me and were tested by a very critical audience: my family and friends. My goal is to publish on average one recipe per week. If you want to be notified of new recipes by e-mail please use the subscription service (right column).
Enjoy!
