Browsing: Uncategorized

Sister #3 Isla Mujeres (Part 2-Olivia’s)

March23

Sister # 3: “While the traditional regional cuisine on Isla Mujeres is amazing, there is also a huge variety of fare available because people from around the world have discovered this little Island and now call it home.

Olivia's

March 2010

Olivia’s Israeli owner/operators offer a nice variety of good Mediterranean food including moussaka and kebab.” 

 moussakakebab

Added by Kathryne: We were so excited to try Olivia’s in March 2008, that we accepted a table right in front of the restaurant’s open kitchen.  The result was that we were engulfed by the smoke from the open fire.  This did not dampen our appreciation of their well made mojitos or carefully prepared food.  We tried their spanakopita, moussaka and Moroccan fish on couscous.Olivia's

Moraccan Fish

Moroccan Fish

In February 2009 we were fortunate to make a reservation for the best table in the house.  There is a beautiful, large square table at the rear of the restaurant which is under a thatched canopy where enjoyed another  lovely dinner .

Sisters 1-3 Under the Palapa

Sisters 1-3 Under the Palapa

On my next visit, I intend to try their Shawarma.  This was one of my favourite meals when I travelled to Israel a decade ago.  I still recall the glistening juices as the meat portion was shaved off of the rotating spit.  We had stopped at a roadside diner outside of Jerusalem.  Their version was served with crunchy veggies and a variety of sauces-the memory of the taste is still very vivid.

Kath’s Quote: “Don’t take a butcher’s advice on how to cook meat.   If he knew, he’d be a chef.” -Andy RooneyHeart-soap-large

Arancini in Calatafimi, Sicily

March22

compressed IMG_2446Last evening on my husband’s favourite food show-Diners, Drive-Ins and Dives was the demonstration and recipe for Arancinis.  The literal tanslation from Italian is “little orange” as that is what they resemble in appearance.  These delectable food balls are said to have originated in Sicily in the 10th century (if its not broke-don’t fix it). The version we saw demonstrated last night, was from Di Pasquale’s in Baltimore (you can find the recipe on this link to their site) and were stuffed with cheese, ragu and meat along with the mandatory peas.  Of the two versions we tasted-one was filled with a ragu meat sauce and the other with ham and mozarella. 

IMG_2431

We were in Calatafimi, Sicily the morning we purchased them for a later meal.  They would make the perfect “to go” lunch, but I understand that they are commonly eaten as a snack.  We enjoyed them later in the day with a a taditional Sicilan soup of Pasta Fagioli.

In Calatafimi the roads are steep and the view of the surrounding mountains, exquisite.  We climbed to the highest point near the main church and found the ruins of another ancient church. 

If Jesus had not been born in Bethlehem, I think that it would have been here

If Jesus had not been born in Bethlehem, I think that it would have been here

We had gone to the village not far from where we were staying in Castellammare del Golfo, to “market” shop.  The outdoor market travels the area so that if you miss market day in one village, you can catch up to it in another. 

By happy accident, on the way out of town,  we came upon the Guido Brothers who ran the community grape press and the mule who actually still “motorizes” the job.

  DSCF0893

If you are ever considering a visit to Italy-go to Sicily:  full of ancient history, fascinating modern history, beautiful vistas and hard-working people who love their land and celebrate living with food. 

Kath’s quote: “The trouble with eating Italian food is that 5 or 6 days later you’re hungry again.”-George Miller

lasagna-040

Avocados

March19

CLX0607COOK114DG-de

When buying avocados make sure that the skin is dark.  Then squeeze gently.  If ripe, the flesh will yield slightly.  If the fruit is too firm and green, ripen at room temperature for several days in a brown paper bag or a fruit bowl.

Here’s Sister #3’s trick for getting into an avocado.  Cut lengthwise through the skin all the way through to the pit.  Open the avocado by twisting apart the halves with your hands.  “Whack” at the pit with a knife that you are comfortable with and when you make a connection, gently twist the pit free from the flesh.

 avocado-twist

You can refrigerate an open and ripe avocado for several days.  For sliced fruit, brush with lemon or lime juice to prevent browning.  For mashed fruit, stir in a little lime juice and/ or store with the pit.

DSCF1541

It is amazing what a couple of slices of avocado can do for the taste and texture of a sandwich-any old sandwich.

 Isla 2009 048

Sister #3 is the Queen of guacamole in my humble opinion.  Here’s her recipe from her friend and Spanish teacher Renee who is originally from Acapulco.

Open 2 ripe avocados as above. Take a paring knife and score the inside of the avocado into small squares, then use a spoon to scoop avocado into a bowl.  Add 5 slices of white onion which have been chopped, the juice of 4 key limes, half a bunch of chopped cilantro, salt to taste and 1 t of milk, plain yoghurt or sour cream and mix well. Serve immediately with taco chips.

 Kath’s quote: “If you reject the food, ignore the customs, fear the religion, and avoid the people, you might better stay home.”-James Michener

avocado heart - JIGGS IMAGES'

Hello world!

November30

Welcome to WordPress. This is your first post. Edit or delete it, then start blogging!

Newer Entries »