Greeks like to have an array of sweets, cookies, appetizers out for offering to the revolving door guests during the Christmas holidays. I’ve already shown you Kourabiedes and now you get to see the other standard offering, Melomakarona. I’m sure you can read the ingredients list but here are the flavour tags for this simple [...]
I came up with this recipe after having an epiphany that I must once again have and enjoy the flavour combo of walnuts and figs [...]
Just more than a year ago I discovered that I in fact liked radishes. That’s right,. for most of my 43 years of existence I didn’t like radishes and that’s why I think it’s important for people to always revisit foods they think they don’t like. I was at a New Year’s Eve party last [...]
Quince are is season and they are found in Greece, Italy and throughout most of the Mediterranean basin. Quince or Cydonia Oblonga (Kydonia in Greek) grows on a small deciduous tree and it is related to the apple and pear. Quince has a high pectin content and it’s often used to make jams/marmalades. Quince have [...]
This past summer while in Greece I also took a side trip to Istanbul (Constantinople). I had previously gone to Istanbul one other time in ’97. The first time I visited this magical city I had spent most of my time seeing the more touristy sites like Dolmabahce, Blue Mosque, Aghia Sophia, the Egyptian Spice [...]
I would to share the third recipe I’ve made using my recently purchased ice cream maker. I made this near the end of June and only just posting it now as I crave it, I want another scoop, another batch. I never used to like pistachio ice cream when I was young. I was turned [...]
As promised yesterday, the quirky recipe for offering up fried zucchini blossoms is here: the same Ouzo batter is used, the filling merely of a soft Greek cheese called Manouri and honey. Manouri cheese is made from goat or sheep’s milk cheese, light in salt and it’s one of those cheeses that could be used [...]
This recipe comes courtesy of the very popular cooking show, “Everyday Food” which is produced by Martha Stewart and company. I’m going to pull a Martha by improving their “perfect recipe”. I’ve provided the link so that you can compare the differences in the approach to cooking the dish. First off, I’m using pure pomegranate [...]
Here I am, mid-week into the first week of Lent. The first day is the hardest and then each day it becomes easier and easier. [...]
Aren’t mom’s the best? Just when I thought my mom showed me all the tricks in her book (brain) of kitchen techniques, she smacks-down this little ditty on the kitchen counter! I’ve seen these in assortment trays from Greek bakeries. I’ve eaten these at Greek festivals. I seen these offered by other cuisines (Middle-Eastern, Lebanese [...]
