It’s not often that a two-bit character actor is cast in a leading role. It’s rare for a back-up singer to move center stage, and win a Grammy. It’s unusual for a second-string quarterback to somehow lead the league in touchdown passes. And it’s surprising that a plain Jane vegetable, which is usually part of a basic trio (think: saute onion, garlic and celery…), becomes the focus of an entire, decadent meal. But this is a celery Cinderella story, and we’re here to tell it.
This sauce! How could we begin to describe the wonder which is this sauce!? How could we convince you that this sauce, is something that you absolutely have to make…like, today…before it becomes difficult to find sweet, vine ripened tomatoes. Will it help if we tell you that this sauce, so basic, so simple, will elevate your dishes in ways you could barely imagine?! It’s true! It’s so deliciously true!
Thank you friends! You have been really patient…and we have been somewhat of a tease (No!…not in that way!). We realize that many of you have been waiting for the recipe to our parents’ homemade tomato sauce, which we reference frequently in other recipes. We’ve told you that if you didn’t have your own homemade sauce, that you could use passata or some other sort of tomato product as a substitute in many meals, and you’ve been very understanding…but you still ask about our parents’ sauce. And we’re happy you do!
Gardening is a joy, and it really is a blessing to be able to walk into your backyard and pick supper. Sometimes however, everything seems to ripen at once, and you find yourself with a surplus of vegetables. This is never really a problem, as the non-gardeners in our lives very appreciatively relieve us of our excess. But we have learned that some veggies are less popular than others; eggplant seems to be one of those vegetables. No one has ever turned their nose at a bag of vine-ripened garden tomatoes. Cucumbers are welcomed with a smile, and zucchini are greeted with glee…but eggplant? Eggplant often gets a “it’s not you, it’s me” reaction.
We are so excited to introduce you to our mom’s sister, Θεία Βούλα (Thea Voula). The second oldest in a family of four (our mom is the eldest), our Θεία Βούλα is currently the only one of our mother’s siblings living in Canada; luckily only about a ten minute drive from where we all live. Θεία Βούλα is a powerhouse who certainly knows how to command a room. Her laughter is infectious and is rooted deep in her belly. She wears her heart on her sleeve and her hugs are epic, enveloping you in an embrace which is at once fiercely tight and, at the same time, gently protective. Like our mom, and many other women of their generation, Θεία Βούλα epitomizes strength. Life was not always easy; she worked hard and long hours to make ends meet while raising her family, all while integrating into a new society and country. This is a brave, inspiring woman.
We love food; we love to eat food, write about food and talk about food. It must run in the family, because we have recently (like right now) been enjoying a visit from our Australian cousin. Along with showing off our beautiful city, hanging out with all of our cousins, and hearing about the perils of living down under (we have decided that Aussies are much braver than us Canadians!), we have found ourselves constantly talking about food…possibly because we are always eating. We have been having a truly beautiful time.
We know! We know! You are all saying to yourselves, “…but bruschetta is Italian, not Greek!” You may be right, but given that our parents make this appetizer, and they are Greek, we figure that this qualifies as a Greek recipe. Besides, isn’t it true that Italians and Greeks have more commonalities between them than they do differences? So, grab some garden fresh tomatoes, some lovely bread and a few other delicious ingredients and make yourself some Greek-Italian bruschetta! Kali orexi…and Buon appetito!
