One of my favourite fish is monkfish or angler fish. In Greece they call this fish peskandritsa and it usally is big, it’s fugly but it’s versatile and delicious. If you’re the type that doesn’t want to fuss with pin bones, no worries. Monkifish is large, triangular with the the body tapering as you near [...]
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 [...]
There are still lots of eggplants in the markets here and this year’s crop has been sweet with very few having the usual bitterness one finds in eggplants. Not all eggplants are the same: the usual big purple ones often have some seeds and bitterness and one sprinkles salt on the exposed flesh to draw [...]
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, [...]
Had a chat about some food the other day (what else is new) and I was being asked questions about some Greek foods that I casually replied to. Some people go “gaga” for what Greeks make in the kitchen as if it were some mysterious culinary secret. I still get questions on how to make [...]
Truth be told, this past Summer’s trip to Greece was one of the most memorable with my usual visits to my family’s home in Halkidiki, frequent trips to nearby Thessaloniki, a side trip to Constantinople (Istanbul), down to the capital of Athens, a wonderful first visit to beautiful Nafplio, a visit to the Prefecture of [...]
Last year when I visited the Gerovassliou winery in Epanomi (near Thessaloniki), it was my second time for a tour of the winery and museum. As you will recall the first visit was cut-short because I arrived late and the winery was closing. I had to wait one whole year to come back tho this [...]
I love eggplant and it especially excels when its given a smoky flavour. The best way to do that is by blackening or charring it – ideally over a charcoal grill but a gas grill or stove-top works pretty good too. Broiling eggplant in the oven doesn’t do the job, save your time. When charring [...]
