This pasta is ideal for a potluck or picnic. It will feed a large group and can sit out a bit at the buffet table. But that’s not the only reason to make this Greek orzo salad. It is easy to make and packs well for light, yet filling work day lunches. It also makes a wonderful summer evening supper to be enjoyed outdoors, perhaps, with some crusty bread and a glass of wine. Like many pasta salads, this one tastes better the next day, when all of the flavors have had a change to meld. Continue reading
Gazpacho is a cold soup from Andalucía, in southern Spain. Many food historians believe that it is derived from a Roman dish made with bread and water flavored with olive oil and salt. The name gazpacho may come from the Latin word, caspa, meaning “fragments” or “little pieces”, which refers to the bread crumbs, an essential ingredient in the Andalusian version. The bread not only thickens the soup, but also makes it more filling. Tomatoes, considered today as classic ingredient in gazpacho, was not added to the soup until the discovery of the New World.
I was first introduced to today’s raw fish dish, poisson cru, or e’ia ota, many years ago, on a trip to Moorea, one of the islands in French Polynesia, more commonly known as Tahiti. Poisson cru, Tahiti’s national dish, literally means “raw fish” in French. It consists of fresh fish, usually tuna or mahi mahi, and vegetables marinated in lime juice and coconut milk. It is found just about anywhere in Tahiti – from roadside stands to fine restaurants.