One of the facets of Greek cooking that I love is that it’s so versatile. It touches upon vegetables, fruits, poultry, meats and mince, seafood, legumes, grains and pasta. Greek food relies on herbs to flavour dishes, and an array of spices. Greek food can be complex and it can be easy. This fish dish [...]
Greece’s cuisine also has a good roster of wild game recipes and one of the more universally enjoyed meats has to be duck. A couple of weeks ago I seared some breasts that I carved from a whole duck. I was left with a carcass, wings, duck fat and duck legs. When one has duck [...]
This past summer I had the pleasure of visiting the Greek island of Sifnos for the first time. It lies in the middle of the Cyclades between Serifos, Kimolos and Antiparos and is about 80 nautical miles from Piraeus. Sifnos is also known for it’s contribution to the sciences and the Greek literary tradition. The [...]
Us Greeks commonly use lentils to make an oft’ enjoyed soup called Fakkes. Yes, it sounds like you’re swearing so, practice saying it…Fakk-es…Fakk-es…Fakk-es. Okay, lesson over. When I recently met up with Judy of No fear Entertaining, I had a braised lamb shank that sat on a bed of braised lentils and I had a [...]
(note…updating entry from 2007) If you’re reading my blog, no doubt you love food and all the trappings that come with it. One of those trappings is grocery shopping and I still do get excited when a product or a particular produce appears in the stands. If I was in Kansas, born a girl and [...]
Today, I’m sticking with lentils to show you all that they are indeed a versatile legume. Us Greeks usually have them in a soup called Fakkes. Yesterday I showed you how delicious and easy braised lentils can be and today, I’m using up leftovers to make a tasty, hearty pasta. An oft-used pasta in Greek [...]
As I’ve written in some of my earlier posts, Greek cuisine is going through an awakening. Much like other cuisines, the Greeks are reinterpreting traditional dishes with new ingredients and offering “new takes” and presentations. One such Greek chef at the forefront of this movement is Lefteris Lazarou. He’s well-known inside Greece and his star [...]
For those not in the know, Canada is a bilingual country where our two official languages are French and English. Most of the Francophones live in the province of Quebec and some families can trace their roots to the first settlers in North America. English and French Canadians are similar yet different. I won’t get [...]
This soup is another “familiar” dish to all Greek homes. Some eat it almost every week and others at the very least during the Great Lent. It’s a meatless soup and for those who fast to the nth degree and avoid oil during Lent, this soup still holds up well using just water. I like [...]
I cannot say that I’m crazy about chick peas but I tried this recipe out when I bought Jacques Pepin’s The Short-Cut Cook and I tried it out of curiousity as I had some leftover coriander from another recipe. The flavour is remarkably tasty, a little zest and creamy. It’s best served the next day. [...]
