Shrimp cooked in a rich and spicy tomato sauce with ouzo and feta
In Greek cooking there are a whole slew of dishes which are categorized as saganaki. One of the most popular is cheese saganaki, that meze of fried cheese set aflame with the help of a little ouzo or Metaxa, which causes restaurant patrons to exclaim Opa! in delighted unison. The term saganaki actually refers to the small, two-handled frying pan in which the food is cooked called a sagani, a derivative of the Turkish word sahan, which means copper dish. Remember long ago when we told you that Mia Kouppa would also make you smarter? You’re welcome.
So this is different! We were recently provided with a review copy of The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit from Penguin Random House Canada, and boy, were we excited. First of all, we love seafood and shellfish…all of it! Second, the idea of reviewing a cookbook, telling all of you what we thought of it and testing some of the recipes, frankly made us feel a little special. But then, the uneasiness crept in. What if this cookbook was awful? What if we hated it? What if the recipes were boring and bland? How would we navigate the ocean waters between being ethical and honest in our review while at the same time being respectful to a chef and publishing company that we clearly did not want to upset. What were two blogging sisters to do?