Today’s dish will transport you to a Greek taverna in the mountains. The sea is never more than three hours away in Greece but mountains are everywhere. I have a cousin in Greece, Stefanos and let’s just say he’s another “Kalofaga” or gourmet. Stefano once told me he loves winter! I find this odd coming [...]
The first real cold weather has finally arrived and although I didn’t put on a pair of Long Johns, I did tuck in for a comfy evening by the fireplace, a book and a glass of wine. The glass of wine afforded me the ability to use it for making this warm bowl of mushroom [...]
This dish is rich, definitely decadent with it’s unashamed use of bacon and inspired by a recent visit I had at a Japanese (Izakaya) bar here in Toronto. The most outstanding appetizer of the of two nights I spent at Izakaya was this dish made of scallops and enoki mushrooms wrapped in slab bacon. Presented [...]
Some of you might remember my post with the classic Bouyiourdi with tomatoes, peppers and cheese – baked until everything melds together and awaits your anxious dipping of thy crusty bread. This spin on Bouyiourdi will also satisfy those who love the act of dunking bread into food. Those of you who like the whole [...]
Always, always, always…the best sauces for pasta are in the time it takes to boil them. This instance was no different. I decided to use “kampanoules” (καμπανοÏλες) or little bells and I paired them with mushrooms and some amamaranth. Us Greeks eat alot of amaranth and we call them vlita. Amaranth can be picked in [...]
Today, I’m going to share with you an entire menu that’s cooked on the grill. We’re talking from the protein (pork chops) to the potatoes and even the vegetables (mushrooms) meet the heat. First off are the pork chops. These pork chops are 1/2 inch thick and I left the fat around the outside. You [...]
Hilopites (pronounced “HEE-lo-Pee-tez”) are a class of pasta that are made in Greece and some families still have their own recipe, many festivals have ladies selling their artisan pasta and other dry noodles and they are definitely available at Greek supermarkets. The most common Hilopites are a small square pasta that are often used in [...]
One of the sources of inspiration for my cooking is to be found right here in Canada. I’ve relayed to you how I live in a multi-cultural country where many influences cross, overlap and borrow from each other. I don’t think one can really “pin down” Canadian food other than it being diverse, both comforting [...]
This dish comes from one of the most striking areas of Greece and we’re not talking about a Greek island or drop-dead gorgeous beach. I’m speaking of the Vikos Gorge, located in the northwestern province of Epirus. The first time I passed through this part of Greece was in 1988, on my way to the [...]
I would serve up something like this. Steaks aren’t really part of the traditional Greek diet. There isn’t much by way of aged steaks like we know here North America. Beef and veal are most used for braising, stews and mince. There are some butchers who have know-how to butcher cows with an eye towards [...]
