Four years, over 1000 blog posts and not one blog post on perhaps one of the most identifiable of Greek dishes…the Village (Greek) Salad.I thought to myself would I get chuckles for posting such a non-recipe or I thought to myself, how could this blog not address this salad? I chose the the latter. In [...]
I’m not sure how to break it you but this ice cream has olives in it…Kalamata olives that is! Before you begin to make funny faces, squint, bunch up and raise your nose at me, let me explain. First, the olives in this ice cream do not have the briny lemon flavour that one is [...]
Readers of this blog will know that I try use and feature Greek products in my cooking whenever possible. There is still a supply/demand gap here in the West but the situation is improving year by year. In Greece prior to it’s entry into the EU (1981), one would only find local Greek goods and [...]
A few weeks ago I caught up with Canadian cooking personality and chef Christine Cushing where we talked about the third season of her show Fearless in the Kitchen and chatted about food and her line of products, which consists of two Greek olive oils. Christine’s first branded olive oil comes from Crete (where her [...]
A couple of weeks ago I came upon some grouper that was very fresh but the fish monger would only cut me steaks rather than fillets. Had the fish not been so fresh and had there been a winder selection of fish to choose from, then I would have….skipped…the grouper steaks. I have nothing against [...]
I’ve noticed that I’ve been seeing good quality (very fresh) sea bass and sea bream on the iced displays at local fishmongers. Both the sea bream and sea bass are a Mediterranean fish and as I looked on the side of the Styrofoam boxes that contain these fish packed in ice – they are shipped [...]
This year I’m going to post some gift ideas for those with an an eye towards a more Greek Christmas. I’ve compiled some gifts from [...]
Here’s a light and very flavourful summer pasta dish that contains the best of summer, the best of Greece. Quite often the best pasta sauces are the ones that are ready before or when the the pasta has been cooked. This recipe has one eye on the cook who doesn’t want to get overheated in [...]
I’m not sure which ingredient is the star here – the Halloumi cheese or this dressing made primarly of processed Kalamata olives? The Kalamata olive is best known as topping the famous Greek or Horiatiki salad. The Halloumi cheese, born in Cyprus, enjoyed equally throughout the Middle East and gaining new fans around the world. [...]
This salad comes to you with inspiration of the season, my visit last year to southern Greece (Laconia) and timely in that it’s also a Lent-friendly dish. Let’s examine the ingredients: a new shipment of Greek extra-virgin olive oil, just shipped from the old country and courtesy of a family friend. The early harvest of [...]
