Appetizer

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 […]



It’s Easy to Speak of Parlour Lounge

Jan 27th, 2014 | By
It’s Easy to Speak of Parlour Lounge

I recently was invited to come check out Parlour, located on Adelaide West in Toronto’s entertainment district. Surrounded by loud bars and nightclubs, this oasis […]



Symi Style Salt and Pepper Shrimp

Jan 20th, 2014 | By
Symi Style Salt and Pepper Shrimp

I have never been to Symi, a small island near Rhodes but after having this delicious and easy meze, I now want to! Symi is in the chain of islands called the Dodecanese (Tweleve Islands) and you can see Turkey in the distance. Once of the specialties of the island are these small, red shrimp […]



Lobster Thermidor

Jan 4th, 2014 | By
Lobster Thermidor

If you’ve been to a seafood tavern or even a steak house that offers some fish and seafood on the side, then you may have had lobster thermidor. It’s a French classic where you boil the lobster, cut in half, remove the lobster meat, chop up and mix into an herbed bechamel with a hint […]