For me, when the opening lines of movie are about food, I know I’m going to love it.

Big Night is a classic foodie film. Made in 1996, it explores the story of two brothers from Italy – Primo and Secondo (aptly named First and Second) who are trying to make it in 1930′s America with a truly authentic Italian restaurant. Primo is the chef in the family that holds the integrity of food above all else. While, Secondo understands his brother’s convictions, but as the businessman of the restaurant, he realizes that things might have to change in order to make a profit. Enter Louis Prima. Primo and Secondo put together a dinner like no other, to host the legendary singer in the restaurant for one night. Will Primo be able to keep his culinary convictions?

I’m not going to spoil the whole movie. But if you are looking for something to watch this weekend, Big Night would be at the top of my list. Food plays a prominent role and every time I watch it I want to cook something. It is a great insight into Italian cooking. Moreover, Big Night examines the struggle some restaurants have in trying to please the customer while cooking authentic food. A top that still is prominent 16 years after the movie was made. Also, the cast in this movie is a amazing. Food or not, it’s a great movie.

Buon Appetito!

Do you have a favorite foodie flick? Leave a comment and tell me more! Maybe we can start a movie club.

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I love food. I didn’t think I could love it even more. That was until the end of 2011 when I decided to change my diet forever.

For years I had been trying to loose weight the conventional way. Counting calories and becoming addicted to the gym. According to all established wisdom, I was doing everything right. Except when I stepped on the scale nothing moved. I was so discouraged. I didn’t know what to do. Then I came across a website called Mark’s Daily Apple. I read about how people were changing their lifestyle with the health being the main goal by following the Primal Diet. Something clicked and my life will never be the same.

[I know, this sounds super dramatic, but when you hear about how my life has changed you'll understand where I'm coming from. Also, I am in no way trying to convert you to eat the way I do now, but rather to just share how it changed my relationship with food.]

The basic principle of the Primal Diet on Mark’s Daily Apple is to eliminate grains and sugars. There are a myriad of reasons why to do this (and much more to the plan), which, if you are interested, you can read about on the site. When I decided to change and follow this way of life, I at first freaked out. Pretty much every meal I’ve eaten in my life consisted of grains and sugars. What was I going to eat?!!?! Goodbye chocolate chip cookies! Goodbye tortillas! Goodbye sandwiches!

It wasn’t going to be easy.

After the initial freakout happened, I realized there was a whole world of food out there to which I wasn’t even paying attention.

My go to snack is now walnuts. Walnuts?!!? Past Marissa is astounded, but present Marissa can’t believe how sweet they are. I start every morning frying an egg in coconut oil. Why didn’t I do this before? It makes fried eggs taste even better. Speaking of eggs, I now try to make the most incredible omelets ever. Last night I used lamb sausage, tomatoes, onions, garlic and kale for quite the winner. Meat has become increasingly important. And bacon – oh bacon – there’s so much you can do with bacon.

Over the holidays I took on the challenge of cooking both Thanksgiving and Christmas dinners. It was like cooking my own Top Chef Elimination Challenge. I was so excited. Not only to cook all day, but to also try new things. I was, however, worried as to how it would be received. Needless to say, my family said that it was some of the best food of the year. (I’ll totally take the credit because it was super good, but always remember – butter always helps!)

Since changing my diet, I have learned new cooking techniques. I have brined and grilled my own turkey. I have tied and cooked my own beef tenderloin. I have braised brussel sprouts. I have whipped my own whipped cream and made my own custard. I made a pumpkin pie (yes, without flour and sugar). I have stuffed peppers. And this is all in the span of a little over three months.

Yes, there have been some health benefits, such as lower cholestrol and the scale moving the right direction again, but making the decision to change my diet has reinvegorated my passion for cooking and discovering new foods and techniques. And for that, I think it was one of the best decisions I have ever made.

Here’s to more good food and fun in 2012!

With the new year still young, have any of you made any changes to your diet? If so, how has it changed your view of food?

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Happy Belated Thanksgiving, Canada! Yes, Canadian Thanksgiving was yesterday, but who says we can’t celebrate today?!?!

Disclaimer: if I have the pleasure of knowing you in real life or IRL as the kids are saying these days, you know that I have a slight fascination with the nation of Canada. So I’ll just put that out there in regards to today’s post. However, I try to be as objective as I can when explaining why I prefer Canadian Thanksgiving to American Thanksgiving.

Growing up here in The States, I was taught the story of Thanksgiving at a very young age. Thanksgiving is a holiday for peace because the Pilgrims and Indians sat down at a table all together and shared their food knowledge to make a wonderful meal. Everyone was happy. For a long time this was my favorite holiday because of this story. But then I got older and found out some other things about my beloved peaceful foodie holiday.

First, the timing was really off for me. Thanksgiving in America takes place on the 4th Thursday of November. How many crops are still growing then? It’s cold and dreary and the harvest has already happened. Later, I come to learn that FDR moved the date (the date of which had previously been declared by the President on whatever day he wished) to boost the economy. Second, according to what I learned in school, the first Thanksgiving happened in the mid 1500s and signified peace between two people. Well, there was a lot of fighting between Native Americans and settlers between the 1500s and now. It wasn’t that strong of a meal then in my mind. Also, there is new research that shows that the first “Thanksgiving” might have been a Spanish celebration in St. Augustine, Florida in 1565. (I bet they had tortillas on the table!) Now if that is true, it will take a lot to change our traditional story that is taught to our children. And finally, present day Thanksgiving has turned into the start of a highly commercial time between then and Christmas. The commercials are over the top and people get trampled on at KMart. It’s just not my favorite time of year.

Canadian Thanksgiving on the other hand, has a little bit of a different history. There are two founding stories for Thanksgiving for our neighbors to the north. There was an explorer by the name of Martin Frobisher who had been trying to find a passage to the Pacific Ocean. While his search was unsuccessful, he decided to throw a homecoming party for himself when he returned safely to Newfoundland in 1578. The French settlers in the early 17th century also celebrated the success of their harvests and shared their bounty with the indigenous people of Canada. There seems to be less debate over the origins of Canadian Thanksgiving which is nice because it makes it a more honest holiday in my opinion. (After all, Canadian are polite, right?) In 1957, the Canadian government settled on celebrating Thanksgiving on the 2nd MONDAY in October. Here’s my first point for Canada. Instant 3 day weekend! In America, there is always that awkward Friday after when some people have to work and others do not. Also, I like that Canadian Thanksgiving takes palace during harvest time. It makes sense to me. It fits better. And finally, the fact that Canadian Thanksgiving is held in October makes it a little less commercial in my mind. But again, I don’t live in Canada so I don’t know how true that is, but at least there is a little bit more time between Thanksgiving and Christmas.

From what I can tell, the foods that are shared at the table on Thanksgiving are pretty similar throughout North America. I’ll write more about those later, today was just a little history lesson.

Also, while researching I found out that Thanksgiving is also celebrated in Liberia, The Netherlands, and Norfolk Island, Australia.

Fun Fact: Thanksgiving was brought to Norfolk Island by visiting American whaling ships.

So are your thoughts on the history Thanksgiving?

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Food. We all need it. There are many ways of obtaining it, but I choose to cook.

There was a time in my life where chose differently. Cooking took too much time. It was much easier to buy fast food or throw something in the microwave. All I had to do was push a few buttons or hand over some cash and presto-chango food appeared. It was super awesome.

Back then, the numbers on the scale went up while the numbers in the bank account went down. Something had to change. Saving money and getting healthy are just fringe benefits to me when it comes to cooking my own food.

I’m going on my fifth month of unemployment. Each day, I look rejection in the eye and put my resume out there. It is cooking that saves me from going down a hole I don’t know I’d be able to pull myself out of. Ok, that might be a little dramatic, but it’s not too far from the truth.

When I cook, I don’t know how it is going to turn out, but that ok. Sometimes I’m working with a new ingredient. Sometimes I’m making a tried and true favorite. In the process, I learn something. Either I learn about the food I am making – Where did it come from? Why do people eat it? How is it traditionally served? What can I substitute in? What if I did this instead of that? Or I am learning about myself – I work better with this knife over that one. If I start this process now it will be done in time to start the next one. It’s better when you make a list before you go to the store. Each dish is a challenge. Each dish tells a story. Each dish has a purpose.

At the end of the day, what is really important to me when I cook, is the fact that I accomplished something. I produced a product. I made something with my own hands. I have contributed to myself, my family, my friends, my community.

During this time in my life when days can go by without feeling a sense of purpose, cooking something as simple as grilled cheese keeps me in the game.

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You might notice that this post is a little different than the others I’ve written so far on this site. I am looking to add new topics into what I cover here on One World, One Plate. I hope you enjoy it. Don’t forget to like the site on Facebook for more updates and food tips!

In it’s most basic form, souvlaki is meat on a stick. It can be served in various ways, many times with pita and potatoes. It turns out, people have been delighted by meat on a stick since the times of Aristotle and Aristophanes, as it has been mentioned in their writings. So you can thank Greeks for the “on a stick” food we enjoy at festivals around the world.

Also here’s a fun fact about souvlaki according to Wikipedia:

Kalamaki (little reed) is a synonym for souvlaki proper in Athens, in order to differientate it from other forms of souvlaki.

For kalamaki, the meat is cubed into 1-inch chunks, marinated overnight in lemon juice and olive oil along with Greek herbs and spices such as oregano and on occasion thyme, etc., in a pinch. Then it is skewered on wooden skewers (the “little reeds”), broiled over charcoal, and generously salted and peppered.

The terminology used in Thessaloniki and most parts of northern Greece is different, the word kalamaki is derided since the item is called consistently a souvlaki; a joke suggests that any Athenian or other southerner visiting Thessaloniki asks for a kalamaki will be mockingly given a drinking straw (also called “kalamaki”).

Oh Greek humor!

While the dinner was a flavor success it wasn’t so successful in the traditional terms. Shhh . . . don’t tell anyone, but I used beef instead of lamb!

<shakes head in shame>

Traditionally, souvlaki is made with lamb, but being in a house where only 1 out of 3 people only like lamb, I had to go with beef. It was still delicous and super, super easy to make. I recommend letting the meat sit overnight for even more flavor. I served souvlaki with a cucumber yogurt salad and some pita.

I have a ways to go before I reach γιαγιά status, but thank you to all those who voted to send me to Athens for my first staycation. I have enjoyed learning more about Greek food and the culture behind it. I look forward to tying what I’ve learned about this cuisine to other foods in the future.

Αντίο από την Αθήνα!

(Thanks Google Translate!)

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First up, Pasteli!

(I thought about making baklava but thought I’d deal with phyllo another day.)

Pasteli goes way back to the days of the Iliad. It is said the soldiers ate this honey and sesame seed mixture as a health food before going into battle. This was my first venture into any type of candy making and I think it is a bit more scientific than I would have guessed. Right now, my pasteli is cooling on the kitchen table and I am doubtful it will harden as it should. I think I took it off the stove too soon, but time will tell. I have tasted a little bit and let me tell you it is super sweet, but delicious. I even grated a little lemon zest and put it in just to mix things up a bit.

What I find most remarkable to about pasteli is that when I eat it in 2011 it’s is quite similar to what was being eaten over 6,000 years ago. That is just mind blowing to me. I couldn’t pass up the opportunity to make it. Pasteli or something like it can also be found it Middle Eastern and South Asian cuisine.

Next, Ouzo (Soda)!

I don’t know about you, but I hardly pass up an opportunity to have Ouzo. The anise flavored, Greek liquor tastes like licorice and does cool things when it gets cold. It’s always a good time in my book. Earlier this summer I had experimented by making lavender soda, so I thought, maybe I could try to make an ouzo-esque soda as well. The process was pretty simple.

1/2 c sugar
1 c water
4 star anise

Bring to a boil, take off the heat, and let cool. Add to club soda to taste.

I have to say, I was pretty impressed with my little experiment! The anise flavor was faint, but there. If you wanted to kick it up a notch, just add more anise to the original mixture.

So there you have it. An ancient energy bar, and a liquor inspired soda from my staycation in Athens. Please let me know if you are enjoying this series. I know I am having fun with it! Until next time!

Souces:
Pasteli Recipe
Pasteli Story

I’ve said, it once, I’ll say it again: every culture has a tortilla. The pita is the Greek tortilla.

When I was a kid, once in a while, my mom would by pita to make my sandwiches for lunch. I thought they were so magical. There was a circular bread without any edges and then when it was cut open, there were was a pocket. How DID that happen?!?! It amazed me.

Pita is actuality is pretty simple to make. The main ingredients are flour, water, olive oil, yeast and salt. This combination is the basis for many breads around the world – including the tortilla. I used the recipe found in Mark Bittman’s How to Make Everything Vegetarian book. I know, he’s not Greek, but the man knows his stuff, so I figured I couldn’t go wrong. This was the first first time I had ever attempted to make bread and making pita was a great intro to the process. The ingredients are mixed, the dough rises, it’s rolled out and baked. Pretty simple.

I decided to make this batch of pita on the stove as opposed to the oven because I was using the oven for roasting the eggplant in the dish I made to go with the pita. I think next time I will go ahead and use the oven and a pizza stone. The bread turned out deliciously on the stove, but I think the pockets would be bigger when baked in the oven.

Yes, the pockets! I about flipped out when I ripped off a piece of pita and found there was a pocket there. Thank you yeast!

Pita can be used to scoop up a collection of small dip type dishes called mezés. Mezés are served before a large commemorative meal, or as a meal of themselves. I love small plates because I can try a bunch of different things. I decided to make melitzanoslata which has also been called eggplant caviar. Let me tell you, it’s awesome. Unfortunately, melitzanosalada doesn’t look nearly as good as it tastes so I do not have photo posted. What I love about eggplant is that it can take on the flavor of whatever surrounds it, much like mushrooms. In my opinion, you can’t go wrong with eggplant surrounded by olive oil, garlic, lemon juice and parsley! And the ladies at my mom’s bunco night seemed to agree.

So far I am finding this little journey to Athens quite enjoyable. I know the flavors aren’t exactly the same as they would be if I was actually there, but this little home experiment seems to be conjuring up some good stuff. What about you? Have you been Greekin’ it up this week?

For the pita and the melitzanosalata recipe make sure you “like” the One World One Plate Facebook page. And don’t forget to follow us on twitter.

So far today I have:

• watched the YouTube video posted above to get a visual point of reference of the city and there are some great food photos at the end of it as well.
• taken a long walk – many sites mention that this is a great thing to do in Athens. There are even streets where cars are not allowed to allow more pedestrians.
• gone to the market – this is something I like to do whenever I’m traveling, even in The States. To me, I can learn a lot about the place I’m in by the market.
• spent time looking at the Parthenon Frieze – how could I not take in the sights?!
• learned some local phrases - ευχαριστίες Google Translate! I know it might not be 100% accurate, but I like that Google Translate allows me to hear the words so I can repeat them back.
• listened to Greek Radio – thank you internet!

I also took some time to learn about Greek Cuisine. It was no surprise to me to learn that olive oil is considered the characteristic ingredient. After all, Homer called it liquid gold. Thanks to Wikipedia I learned that olive oil is quite the helper to the human body. Not only does it make food taste delicious, it also benefits the heart, can moisturize the skin, and has some medicinal purposes such as lowering a fever. The Greeks were resourceful to make this a staple of their diets. It’s a multipurpose food. While at the market today, I made sure that I picked up some olive oil that was a product of Greece to make sure that the food that I make this week is authentic as possible, food my γιαγιά would be proud to eat.

As I type, I have pita dough rising in the kitchen. This is my first attempt at making Greek food since 2004 for the first biennial Olympic Opening Ceremonies Dinner with my friends where we cook the food of the host country. I’m looking forward to trying it to cook it again.

Stay tuned, I’ve got some classic Athenian meals and snacks lined up for this week. Until then, αντίο!

Photo credit: Van Zai

UPDATE: the history teacher inside of me couldn’t leave it up without stating the civilization began between the Tigris and Euphrates rivers. It’s more that Western Civilization began in Athens.

Photo credit: Yen Baet

When I miss Cambodia, I cook up some Lok Lak. When I miss India, I cook up some Bhindi Masala. But what about the places I haven’t been? In the next 4 weeks I will be taking you along with me on this journey. I will find a dish that represents each place and cook it. At the same time I hope to research about the culture surrounding that food, because every culture has a tortilla.

Do you have any place you’d like to visit? Let me know in the comments!

Note about the video posted above: I found this from a post on reddit. It was what inspired me to start a staycation series. I thought it was a perfect visualization of One World, One Plate. Make sure you check out the other videos in the series, MOVE and LEARN. Both are worthy of a view!

Follow the staycation adventure by keeping up with us on Facebook or Twitter.