Ahhh Moussaka, a dish food historians can’t agree upon who it belongs to or food critics argue about who makes the best one. I can assure you Greeks love Moussaka and our version is usually made with alternating slices of eggplant, meat sauce and topped with a Bechamel sauce. Probably an equal amount of Greek [...]
I recall seeing these really stylish pieces of Moussaka that were perfectly plated in a Greek food magazine a couple of years ago and (finally) I got around to trying my hand at these stylish individual portions using these metal ring molds used often by chefs. These ring molds are used to structure a salad, [...]
I have little to complain about upon reflecting on the six weeks I’ve spent vacationing in Greece. Despite the cloudy and rainy past couple of days the weather has been sunny, hot and the beaches were clean, not as crowded and the food, ever-inspiring. If if weren’t for yesterday’s cool & rainy day I may [...]
Sometimes the tastiest things to come out of my kitchen are the simpler recipes.Even though we’re making ice cream today and if you have an ice cream maker, the task is that much easier. Ice cream usually begins with a custard base, which means using heavy cream and eggs. We have none of that here. [...]
Last month saw travel to the Boston area, where I was invited to do some cooking demos at the St. Spyridon Grecian Festival in Worcester, Mass. (just outside of Boston). The Greek community of Worcester is an old, established one with the earliest Greeks arriving there in the 1900′s. This rock-solid Greek community has a [...]
You know I’m playing in the kitchen when I’m mashing-up savory ingredients with dessert recipes. Such was the case a couple of days ago when I hosted my second Greek Supper Club (this time at the Fuel House). The evening’s menu was focused on the cuisine of the Cyclades islands but when I entertain I [...]
Easter Sunday at a Greek household is a full day affair with extended family and friends coming over. The day is centered around the cooking of the lamb be it a whole beast slow-roasted on a spit or in the oven. While we wait, there’s appetizers, we crack our red eggs, drink wine and sip [...]
It’s Cheesfare Week in Greece and for all other Orthodox Christians in the world. Although Great Lent doesn’t begin until next Monday, this week is filled with many cheese-filled sides, snacks and entrees. Greeks will be having dishes with lots of cheese like pasta dishes, pizzas and what could be better than fried cheese? One [...]
The Carnival period of Greek Lent is over. That is to say…all though partying and parades continue through the week until this upcoming Sunday, that eating meat is done. We are now into cheesefare week or Tyrini and all week Greeks will be enjoying cheese-based dishes. Great Lent with commence next Monday with Clean Monday [...]
Made this dessert for my cousin a couple of years ago with some leftover phyllo and once again this week after having some leftover phyllo from making last week’s Lemon Meringue Phyllo Tarts. Sometimes there are recipes that call for a partial package of phyllo and with a little creativity you an use up the [...]
