Cooking with the Harvest I – Moussaka

Cooking with the Harvest I – Moussaka

It is always very interesting to see how traditional dishes transform as new ingredients are introduced.  Moussaka is a Greek and Cypriot dish that is very well known around the world; the traditional versions only comprised layers of eggplant and ground lamb or pork, but since tomatoes and potatoes arrived to Europe from Mexico and Peru, respectively, they have become a common part of the recipe. This post shows the fusion of recipes from my Mexican/Japanese mom, my Cypriot mother in-law and my own, and it is a tri-generational effort, because one of my daughters helped with the cooking, and also styled and photographed the plated presentation, as shown above ... click on title for more

Puebla Style Cemita Buns

Puebla Style Cemita Buns

In the Mexican state of Puebla, cemitas are savoury buns made with a little more yeast than usual white bread; before baking, they are brushed with a sweetened slurry together with a sprinkle of sesame seed. This technique produces a very fluffy crumb inside, and a golden colour and extra crispiness on the outside ... click on title for more