Appetizer

Baked Oysters Onassis

Oct 12th, 2014 | By
Baked Oysters Onassis

This is my Greek take on Oysters Rockefeller, a dish so rich that it was named after the wealthy Rockefeller family in the US. This dish originated in New Orleans and up to the 80′s it appeared on many steak and seafood restaurant menus. My Greek take on this classic includes use of a Bechamel, […]



Loukaniko Gemisto

Oct 3rd, 2014 | By
Loukaniko Gemisto

Sometimes foods sound better in a different language than English, like this one. “Loukaniko| means sausage in Greek and “Gemisto” means stuffed – put the two together and you get a stuffed sausage. Allow me to explain: I was in Toronto’s Greektown, stopped to see my friends at Megas on the Danforth (near Chester Subway). […]



Easy Tyropitakia in a Pan

Sep 28th, 2014 | By
Easy Tyropitakia in a Pan

While here in Greece, many leave the city for their ancestral town/village or they head to their summer homes/vacation spot. It could be the mountains […]



Zesty Piperosalata

Aug 29th, 2014 | By
Zesty Piperosalata

Each time I come to Greece I am comforted knowing that the fish will be fresh, I have an array of cheeses (larger than what I have available in Canada) to choose from), the fruits and vegetables are seasonal, taste great and the vegetables in the garden with make the simplest of salads taste great. […]



Zucchini Lentil Fritters With Shrimp

May 30th, 2014 | By
Zucchini Lentil Fritters With Shrimp

These fritters gain lots of inspiration – from the classic Kolokithokeftedes (zucchini fritters) in Greek cookery to Santorini and Canadian food personality/chef Michael Smith. These are very much like the classic zucchini fritter but method of binding the fritter is different here. A successful zucchini fritter depends greatly on how much excess water you squeeze […]



Greek-Style Corned Beef Hash

May 21st, 2014 | By
Greek-Style Corned Beef Hash

If I was in Greece, I’d be making this with Kavourma, a term for a cooked/preserved meat that was slow cooked then stored in containers in the winter. It was preserved/sealed with the fat on top to prevent rotting. These days, kavourma is made in more modern ways and beef, water buffalo, pork and lamb […]



Spinach and Feta Flutes Made With Sliced Bread

Apr 28th, 2014 | By
Spinach and Feta Flutes Made With Sliced Bread

Growing up in the west (Canada), many of us took for granted the convenience product known as sliced bread. The rest of the world does […]



Phyllo Beggar’s Purses With Greens

Apr 10th, 2014 | By
Phyllo Beggar’s Purses With Greens

I made these appetizer-sized phyllo bites last month for my Lenten Greek Supper Club. These look pretty and they really aren’t too hard to assemble but the filling was a challenge. You see, I had to make a filling that would be flavourful, vegetarian (for Lent) and come up with an ingredient that would bind […]



Mussels Meze With Zesty Vinaigrette

Mar 18th, 2014 | By
Mussels Meze With Zesty Vinaigrette

In northern Greece, mussels make upĀ  big part of the seafood culture and practically every taverna serves up Mussels Saganaki or fried mussels. Nowadays one can also find other more worldly dishes and you even find fresh mussels in Athens and on many of the more touristy islands. Mussels are cultivated in Greece and many […]



Grilled Calamari With Vine Leaf Chimichurri Sauce

Mar 7th, 2014 | By
Grilled Calamari With Vine Leaf Chimichurri Sauce

The recipe is a riff on a Greek-style Chimichurri that I serve with grilled meat. Favourites are flank steak and chicken souvlaki. The inspiration for this sauce comes from the Argentinians, who often serve this housemade condiment at their big, meat-centric cook-outs. More simply, its a salsa verde (green sauce) and I’ve added dried Greek […]