Somebody will be licking the bowl when this dish disappears. It's cool and hot all at the same time and perfect for those hot summer day parties and picnics.
INGREDIENTS
7 ounces (200 grams) feta cheese
3.5 ounces (100 grams) ricotta cheese
1.7 ounces (50 grams) sour cream
Good grind of pepper (and make sure to taste your feta, only if it's mild, add some salt)
1 tbsp mild olive oil
1 tsp chili flakes (I love Aleppo if you can get your hands on it!)
2 tbsp fresh lemon juice
salt and pepper to taste
Anything to dip in it...crackers, breadsticks, veggie sticks.
Thanks to the folks at #food52 for the recipe inspiration.
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ABOUT ME
By the age of 6, there was early evidence that food would play an important role in my life. Practicing penmanship and kitchen creativity, I co-authored my first recipe, “Ham Slam”, with one of my older siblings. It had all the makings of a classic 1960’s American kitchen treasure, featuring gourmet ingredients like Campbell’s cream of celery soup and Durkee’s canned French Fried onion rings. It’s no wonder my culinary career promptly took a diversion until around the age of 40.
But spending years as an executive in the business of marketing brands such as Apple, Microsoft, and Sony Pictures didn’t snuff out my lifelong passion for travel, food, and wine. I eventually found my way back to my culinary roots when I turned my attention to studying technique at Cordon Bleu Paris, exploring new foodie concepts around Europe and documenting them in words and pictures.
I’ve been privileged to pen articles and columns in many publications, including the Food52, Huffington Post, msn.com, Zester Daily, Santa Ynez Valley Journal, Michigan BLUE Lakestyle Magazine, Olive Oil Times and Olive Oil Source, the world’s top-ranked olive oil-related websites.
In the process, there was one more thing I learned. Despite the explosion of global cuisines in restaurants all across the U.S., you can’t fully experience the wide world of flavor all from your own backyard, Toto.
Following that thought put me and my partner, George on a plane to Alicante Spain in 2014 where we have lived ever since. Our mission is to explore the aromas, ingredients and collective imaginations that are all part of Spain’s vast culinary heritage.
