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West Chester, Ohio, United States
Michael was fortunate to have been born in a diverse family. His family consisted of many different cultures. Most members learned the family recipes at a young age. After spending three years in Europe his knowledge of cooking grew. Cooking became a passion and he wanted to perfect recipes learned in Europe. His passion inspired him to read and study the culinary techniques from the countries visited. Many recipes he learned came from the kitchens of friends he met in Europe. He was obsessed with learning more about their food and culture. He collected books, attended cooking classes and tried and tested many recipes. He studied cooking styles in the US, and found that our country is very diverse. A simple thing like chili is different on the West Coast, East Coast and Mid-West. Wherever he visits it seems people love to celebrate life through eating and sharing with family and friends. Even though there are cultural, political and religious differences, when we sit down at the table to eat most differences seem to be trivial. I hope this web site opens doors for our visitors and inspires them to explore the foods and cultures of the different countries we plan to host each month.

08 October, 2009

BabaGhanoush

 2 large eggplants
 1 cup of natural yogurt
 1/3 cup of tahini
 Fresh mint
 Lemon Juice
 1 clove of crushed garlic
 1/4 teaspoon Salt
1/4 teaspoon Black Pepper
2 table spoons of pine nuts

 1. Grill the eggplants on the open flame of your gas ring, turning on all sides, until their skins blacken  and the flesh inside becomes soft. This may seem a lot of work but the smoky taste is well worth the effort.

2. Leave the grilled eggplants to cool and then cut in half and scoop out the soft flesh inside making sure to remove all the blackened skin.





Note: You can also do step 1 and 2 in the oven. Roast the eggplants in a preheated 400 degree F oven for 30 minutes.) Although, Grilling brings out the smoky taste.




 3. Add the warm flesh to a large mixing bowl and add the yogurt, tahini, lemon juice, garlic, salt and pepper. Place in food processor and blen until you have a smooth creamy dip.

 4. Add the mixture to a serving dish and garnish with the fresh mint, a little olive oil and the pine nuts. Serve with plenty of warm pita bread.



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