Experience the heart of the Mediterranean with these five iconic dishes—simple, flavorful, and perfect for any home cook!
Appetizer-Tomato Bruschetta
Ingredients
●Bread: Traditional Italian bread like baguette or ciabatta (1 loaf), sliced 1.5–2 cm thick for a crispy crust and chewy interior.
●Tomatoes: Choose ripe, juicy tomatoes such as Roma or cherry tomatoes for a vibrant, sweet-tart flavor (3–4 large or 1 cup cherry tomatoes).
●Garlic: 1–2 cloves, finely minced for a bold, aromatic kick.
●Olive Oil: High-quality extra virgin olive oil for richness and depth (3–4 tbsp).
●Fresh Basil: A handful of fresh basil leaves, chopped for a refreshing, herbal note.
●Seasoning: Salt and freshly ground black pepper to taste.
●(Optional) Mozzarella or Parmesan cheese for added creaminess and umami (1-2cups).
Instructions
1.Prep the Ingredients
a.Wash and dice the tomatoes into small cubes.
b.Finely chop the garlic and fresh basil.
c.Slice the bread into 1.5–2 cm thick pieces.
2.Toast the Bread
a.Oven Method: Preheat the oven to 180°C (350°F). Place bread slices on a baking tray and bake for 5–8 minutes until golden and crispy.
b.Pan Method: Heat a drizzle of olive oil in a pan over medium heat. Toast the bread slices until both sides are golden brown.
3.Make the Tomato Topping
a.In a bowl, combine diced tomatoes, minced garlic, chopped basil, olive oil, salt, and black pepper. Mix well and let sit for 5–10 minutes to allow the flavors to meld.
4.Assemble the Bruschett
a.Spoon the tomato mixture generously onto the toasted bread slices.
b.(Optional) Add thin slices of mozzarella or a sprinkle of Parmesan for extra richness.
5.Serve
a.Enjoy immediately while the bread is still crisp, and the topping is fresh and juicy.
Soup-Bouillabaisse (Provençal Fish Stew)
The authentic Bouillabaisse from Marseille is known for its rich blend of various Mediterranean fish, creating layers of deep, complex flavors. Traditionally, it includes fish like: Rouget Grondin, Rascasse, Loup, Lotte, Saint Pierre, Congre, Moules.
However, since these specific fish may not be easily accessible everywhere, we've adapted a recipe with widely available seafood while still preserving the essence of this iconic French dish.
Ingredients
Seafood
●White fish fillets (e.g., Loup, Lotte)
●1 lb (450 g) shrimp, deveined (shells reserved for broth)
●1 lb (450 g) mussels, cleaned
●0.75 lb (340 g) scallops
Vegetables & Aromatics
●1 onion, diced
●2 celery stalks, diced
●1 carrot, diced
●1–2 garlic cloves, minced
●2 tomatoes, peeled and diced
●1–2 tbsp tomato paste
●½ tsp coriander seeds
●½ tsp fennel seeds
●Olive oil, as needed
●1 cup dry white wine
●1 tsp Spanish sweet paprika
●5–8 strands of saffron
●Freshly ground black pepper, to taste
●Salt, to taste
●1 tsp sugar
Others
●Fresh baguette, for serving
Instructions
Prepare the Ingredients
●Seafood: Rinse fresh fish, remove skin, and cut into large fillets. Clean and devein shrimp, keeping shells for stock. Clean mussels thoroughly.
●Spices: Toast coriander and fennel seeds in a dry pan until fragrant, then crush gently.
●Vegetables: Dice onion, celery, carrot, and fennel bulb. Mince garlic. Peel and dice tomatoes.
Make the Seafood Stock
●Use fish heads, bones, skins, and shrimp shells. Simmer in 500 ml of water for about 20 minutes. Strain and set aside.
Sauté the Base
●Heat olive oil in a large pot. Add the toasted coriander and fennel seeds.
●Add onions and sauté until soft, then add fennel bulb, celery, and carrot. Stir for 5 minutes.
●Add garlic, tomato paste, and diced tomatoes. Cook until the mixture releases oil.
●Deglaze with white wine, stirring until the alcohol evaporates. Add sugar, black pepper, and paprika.
Simmer the Broth
●Pour in the seafood stock and bring to a boil.
●Add saffron, reduce to medium-low heat, and simmer for 10–15 minutes to develop flavors.
Cook the Seafood
●Add 2/3 of the fish chunks and mussels to the simmering broth. After 1–2 minutes, add the shrimp and scallops.
●Simmer gently for 2–3 more minutes until seafood is just cooked. Season with salt to taste.
Pan-Sear the Remaining Fish
●In a separate pan, sear the remaining fish fillets with olive oil or butter until golden on both sides. Season with salt and black pepper.
Serve
●Ladle the hot seafood stew into bowls.
●Place the seared fish on top, garnish with fresh parsley.
Serve with warm, crusty baguette to soak up the flavorful broth.
Main Courses-Coq au Vin
Ingredients
●4-6 bone-in, skin-on chicken thighs
●250 ml (1/3 bottle) red wine (preferably Burgundy)
●200 g bacon lardons
●1 large yellow onion (chopped)
●2 shallots (sliced)
●250 g mushrooms (quartered)
●2 tbsp tomato paste
●150 ml chicken broth
●2 tbsp all-purpose flour
●2 tbsp butter
●Fresh thyme, bay leaf
●Salt and pepper to taste
Instructions
1.Preheat the oven to 375°F (190°C). Season the chicken thighs generously with salt and black pepper on both sides.
2.In a large skillet pan, cook the bacon (over medium-high heat, turning occasionally, ~10 mins) until crispy. Remove and set aside.
3.Increase the heat to high and place chicken thighs, skin-side down. Sear the chicken in the bacon fat until golden (2-4mins). Remove and set aside.
4.After cooking the chicken thighs, remove any excess oil from the pan, leaving only about 2 tablespoons of oil. This remaining oil will help to enhance the flavor when making a sauce or gravy, or can be used for sautéing additional ingredients like onions or garlic.
5.Lower the heat to medium-high. Add onions, mushrooms, and shallots to the pot. Cook until golden and caramelized (7-12 mins).
6.Stir in tomato paste, butter and flour, cook for 1 minute, until completely incorporated.
7.Pour red wine into the skillet and bring to a boil. Return chicken and bacon to the pot, add wine and chicken stock. Add bay leaf and thyme. Simmer until wine is about 1/3 reduced (about 3-5mins).
8.Pour chicken broth into wine mixture and return chicken thighs to the skillet; bring to a simmer.
9.Transfer the skillet to the preheated 375°F (190°C) oven. Cook the chicken for 30 minutes
10.Spoon the pan juices over the chicken to keep it moist and flavorful. Continue cooking for another 30 minutes, or until the chicken is no longer pink at the bone and the juices run clear.
11.Check the internal temperature by inserting an instant-read thermometer into the thickest part of the thigh, near the bone. It should read 165°F (74°C). Remove the chicken from the oven and transfer it to a platter.
12.Place the skillet over high heat. Reduce the pan juices, skimming off any excess fat as necessary, until the sauce thickens slightly, about 5 minutes.
13.Season the sauce with salt and pepper to taste. Remove and discard the thyme sprigs. Pour the thickened sauce over the chicken to serve.
14.Pour the rich pan sauce over a bed of creamy mashed potatoes. Serve alongside fresh vegetables such as roasted carrots, green beans, or a light salad.
15.Pair the dish with the remaining red wine for a complete and satisfying meal.
The creamy mashed potatoes will absorb the flavorful sauce, while the vegetables add freshness, creating a balanced and indulgent meal. Enjoy!
Side Dishes-Chicken Piccata Pasta
A vibrant Mediterranean dish where tender, juicy chicken breasts are paired with pasta coated in a rich lemon-butter sauce. Every bite bursts with zesty, savory flavors, offering a satisfying culinary experience. Accompanied by a crisp white wine like Pinot Grigio or Sauvignon Blanc to complement the bright, tangy flavors.
Ingredients
●Chicken Breasts: 2 pieces (400–500g), fresh and firm
●Pasta: 200g (Angel Hair or Spaghetti for smooth texture)
●Flour: ~30g, for coating chicken
●Salt & Black Pepper: ½ tsp each, for seasoning
●Butter: 60g (30g for chicken, 30g for sauce)
●Lemons: 2 (juice from one, slices from another for garnish)
●Garlic: 3 cloves, minced
●Capers: 1 tbsp, for a briny, tangy flavor
●Chicken Broth: ½ cup (or water if unavailable)
●Fresh Parsley: Finely chopped, for garnish
Instructions
1.Prepare the Chicken
a.Clean and pat dry the chicken. Halve each breast horizontally.
b.Cover with plastic wrap and gently pound to an even thickness (0.5–0.7 cm) for uniform cooking.
2.Season & Coat
a.Season both sides with salt and black pepper.
b.Dredge lightly in flour, shaking off excess.
3.Cook the Pasta
a.Boil salted water with a dash of olive oil.
b.Cook pasta according to package instructions. Drain, toss with olive oil, and set aside.
4.Sear the Chicken
a.In a skillet, melt 30g butter over low heat.
b.Increase to medium heat, add chicken, and cook 2–3 minutes per side until golden and crispy. Set aside.
5.Make the Sauce
a.In the same pan, melt the remaining 30g butter.
b.Add garlic and sauté until fragrant (1 minute).
c.Pour in lemon juice and chicken broth, scraping up browned bits for flavor.
d.Add capers and lemon slices. Simmer for 2–3 minutes.
6.Combine
a.Return chicken to the pan, spoon sauce over it, and simmer for 3–5 minutes.
b.Add cooked pasta, tossing to coat evenly. Adjust sauce consistency with pasta water if needed.
7.Serve
a.Plate the pasta and chicken, drizzle with remaining sauce, and garnish with fresh parsley.
Enjoy the delightful fusion of tender chicken, silky pasta, and vibrant lemon-butter sauce!
Desserts-Spanish Flan
Ingredients
For the Caramel
●1 cup granulated sugar
For the Custard:
●3 large eggs
●1 can (14 oz) sweetened condensed milk
●1 can (12 fl oz) evaporated milk
●1 tablespoon vanilla extract
Instructions
1.Preheat the Oven
a.Preheat your oven to 350°F (175°C).
2.Make the Caramel
a.In a medium saucepan, add the sugar over medium-low heat. Stir constantly until the sugar melts and turns into a golden amber syrup.
b.Carefully pour the hot caramel into a 9-inch round baking dish, tilting the dish to evenly coat the bottom. Set aside to cool and harden.
3.Prepare the Custard
a.In a large bowl, whisk the eggs until smooth.
b.Add the sweetened condensed milk, evaporated milk, and vanilla extract. Mix until the mixture is silky and well combined.
4.Assemble and Bake
a.Pour the custard mixture over the set caramel in the baking dish.
b.Place the dish inside a larger, deep baking pan. Fill the larger pan with hot water until it reaches about 1 inch up the sides of the flan dish to create a water bath.
c.Bake for 1 hour, checking after 55 minutes. The flan should be mostly set with a slight jiggle in the center.
5.Cool and Chill
a.Remove the flan from the oven and let it cool to room temperature on a wire rack.
b.Cover with plastic wrap and refrigerate for at least 3 hours, preferably overnight, for the best texture.
6.Unmold and Serve
a.Run a knife around the edges of the flan to loosen it.
b.Invert the flan onto a serving plate, letting the caramel sauce flow over the custard. Slice and enjoy!
Tips for Perfect Flan
●Room Temperature Ingredients: Use room temperature eggs and milk for a smoother custard.
●Caramel Perfection: Aim for a golden amber color when making the caramel to avoid bitterness.
●Water Bath: The water bath ensures even cooking, preventing cracks and keeping the custard silky.
●Doneness Check: The center should slightly jiggle when gently shaken, or reach an internal temperature of 180–185°F (82–85°C).
Enjoy with a glass of sweet Sherry or a crisp Cava sparkling wine to complement the creamy custard and rich caramel notes. Buen Provecho!
