BC Living
How to Support BC Wineries Now
Embark on Culinary Adventures: 5 Must-Try Solo Dining Experiences Around BC
You Gotta Try this in April 2024
4 Tips on Balancing a Nutritious Diet with a Side of Indulgence
Choosing Connection: A BC Family Day Pledge to Prioritize Presence Over Plans
Embracing Plant-Based Living this Veganuary and Beyond
Inviting the Steller’s Jay to Your Garden
6 Budget-friendly Holiday Decor Pieces
Dream Home: $8 Million for a Modern Surprise
7 BC Retreats Where Solo Travellers Can Find Inner Peace and Wellness
Protected: Spring into Fun in Kamloops: The Best Events in the City
Travel Light, Travel Right: Minimalist Packing Tips for Solo Explorers
BC Distilled
Melodies and Museums: Solo-Friendly Entertainment for the Independent Traveller
Arts Club Theatre Company Celebrates 60 Years
8 Gadgets and Gear for Your Solo Adventures
A Solo Traveller’s Guide to Souvenir Hunting in BC
Sḵwálwen Botanicals – Changing the Face of Skincare
Beets are presented two ways in a mother-daughter cookoff with Anastasia and Helen Koutalianos, authors of From the Olive Grove: Mediterranean Cooking with Olive Oil
Helen and Anastasia Koutalianos put their culinary talents to the test with beet appetizers
My food philosophy is pretty simple: buy fresh, use what’s in season, and eat what you enjoy.
My mother’s take isn’t much different. She’s a fantastic cook. She can cook anything and everything under the sun. And salt it well (to me, the true sign of a real master!) I grew up on her Greek cooking.
But when it comes to our culinary styles—we have our own stamp. My mom is a traditionalist. She loves everything Mediterranean and using fresh herbs and vegetables. (My parents’ garden is a sight for sore eyes.)
Me too, but I also like experimenting with new tastes and flavours, and love working with texture, and various cutting techniques; a lot of what ifs and maybe this could work. Still, there’s nothing like mama’s cooking.
So we’ve decided to put our cooking approaches to the test. We picked an ingredient and a course and kept clear of the internet (no help). We used our culinary skills, creativity, and whatever we had in the fridge. It’s our take on Iron Chef, only this time it’s mama vs. daughter.
If you like beets and garlic, you’re in for a treat.
Ingredients
Garlic Bread:
Instructions
Serve appetizer warm or cold. Makes 4-6 servings.
This is excellent as an accompaniment to a roast with oven-roasted potatoes, or as a refreshing salad for lunch served with garlic toast. This dish has it all: sweet and sour, and creamy with crunch!
* Use quality olive oil for this dish. I used Golden Olive Eleni certified organic extra virgin olive oil. ** Mediterranée yogurt or Krema are good picks.
This salad can be made a few hours before serving. Makes 4 servings.
Helen Koutalianos is the President and owner of Basil Olive Oil Products. Along with her husband Basil, she imports quality food products from Greece, including their award-winning Golden Olive Eleni® certified organic extra virgin olive oil. She is a director for the Fraser Valley Organic Producers Association, and co-author of the cookbook From the Olive Grove: Mediterranean Cooking with Olive Oil. Helen is also a former Greek cooking instructor and food columnist for the Maple Ridge Times.
Anastasia is the director and founder of NADATODO.COM: an online event calendar and promotions/publicity hub. She also reviews theatre and live performance; her write-ups are featured on various blogs and websites, including www.bclifestyle.ca and www.cjsf.ca. Anastasia hosts her own A&E review/music/talk radio show, @nadatodo, every other Sunday from 5-6PM on CJSF 90.1FM. Along with her mother, she co-wrote the cookbook From the Olive Grove: Mediterranean Cooking with Olive Oil. blog | twitter