The Dolma Dilemma

  
What do you think of when we say Mediterranean appetizers?  Well, Basil and I instantly thought of dolmades, also known as stuffed vine leaves.  These delicious and individually parcelled appetizers, while tricky to make, were most definitely our number one crowd pleaser.  Despite their finicky nature, dolmades present the cook with a number of creative possibilities.  They can be large or small; served hot or cold, as appetizers or as a main course; they might be made with lamb, or they might simply contain a combination of rice, spices, and dried fruits. In short, dolmades can be personalized and adapted to fit just about anyone's taste preferences.

A Mediterranean Feast

When we first went to the library to start our research on Mediterranean food, we were both surprised by the prominence of the words fresh, seasonal, simple, and local in many book titles.   Perhaps we shouldn’t have been so surprised.  Given our own personal interest in using local, seasonal, and fresh produce to prepare simple yet delicious food, we were naturally drawn towards a cuisine that prides itself on honouring the same values. 

There are so many things that we could say about Mediterranean cuisine, but we think it’s best to start by defining what we had in mind when we decided to focus our first series of recipes on this particular European region.  In the largest sense possible, Mediterranean cuisine refers to food produced and eaten by societies living along the Mediterranean Sea.

A map of the Mediterranean Sea

In the beginning...

Due to our mutual passion for good food, history, cookbooks, and community, we, Lavender and Basil, have decided to embark on a culinary journey.  Together, we will lovingly craft meals and share the recipes and stories behind our favourite dishes.  Our best recipes and stories will be posted on this blog and then compiled into a cookbook. 

Lavender and Basil in their kitchen

Being peasants ourselves, we have decided to build this project around traditional foods from Europe and Canada that have been cooked for hundreds of years.  The dishes and recipes we focus on are both the product of longstanding regional practices and modern adaptations.  The recipes are thus grounded in the past while demonstrating the ever-changing nature of taste and preparation techniques. 

We also believe that understanding the history and cultural context of what we eat enhances our relationship with food.  We will include short histories and anecdotes to embellish our recipes and (hopefully) enrich your experience making them.   At the very least, these stories will provide interesting historical and cultural tidbits about the food you are cooking and eating.  By posting only recipes that we have cooked, tested, (and occasionally messed up) we will offer you helpful tips and advice to help you in your own kitchen.

We hope you enjoy reading and cooking with us! 

Sincerely,

Lavender and Basil