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Octopus Stifado

Apr 23rd, 2013 | By
Octopus Stifado

It’s been very busy around here and in case you missed the memo, I am currently working on the manuscript for my very first cookbook! The excitement of having a cookbook with my recipes and my name on it quickly wore off after I realized that there’s a lot of work involved! Here are the [...]



Greek Salad on a Stick

Mar 27th, 2013 | By
Greek Salad on a Stick

I recently had the pleasure of catering an evening of Greek & Mediterranean nibbles on the occasion of a client’s 50 birthday. I was instructed to make appetizers, perfect for people who want to stand and mingle or sit and chat. The challenge with a small bite menu is that there are usually twice the [...]



Seared Halibut With Greens & Chickpeas

Mar 23rd, 2013 | By
Seared Halibut With Greens & Chickpeas

Here in Canada we still have snow on the ground. A cruel joke served by Mother Nature after having a mostly mild winter here in the Great White North. Back in Greece, they survived a relatively mild winter, sparing many Greeks who feared the cold with little money or means to heat their homes. The [...]



Artichokes ala Polita

Mar 19th, 2013 | By
Artichokes ala Polita

A Lenten favourite as artichokes are in season during this period. The “ala Polita” refers to the dish’s origins…Constantinople. Artichokes a la Polita (serves 4) 12 artichokes, trimmed & cleaned 2 medium onions, sliced 4 medium potatoes, peeled & cut into thirds 3 carrots, peeled and cut into 2 in. segments 1/4 cup olive oil 1 [...]



Kalofagas Lamb Ribs

Mar 1st, 2013 | By
Kalofagas Lamb Ribs

Ontario has always had high quality lamb and it’s a good thing. Greeks eat lamb for Sunday dinners, week days on occasion and of course, for Easter. Not everyone likes lamb but year by year more people are discovering this delicious meat that is versatile (oven or grill), not gamey at all and above all, [...]



Monkfish With Kritharaki, Fennel & Orange

Feb 27th, 2013 | By
Monkfish With Kritharaki, Fennel & Orange

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 [...]



Ginger Scallion Noodles With Shrimp

Feb 22nd, 2013 | By
Ginger Scallion Noodles With Shrimp

One of new additions to the landscape of Toronto’s food scene is the addition of Momofuku here in Toronto. Momofuku began in New York and it is headed by chef David Chang. Reviews of the Toronto location (which is 3 floors of varying Momofuku concepts) have been really good so far, from both foodies and [...]



Piroski

Feb 19th, 2013 | By
Piroski

There are about 11 million Greeks in today’s Greece and about another 11 million throughout the rest of the world. Greeks have long traveled beyond [...]



Cream of Chickpea Soup With Shrimp & Oxymeli

Feb 13th, 2013 | By
Cream of Chickpea Soup With Shrimp & Oxymeli

This recipe features alot of ancient Greek ingredients: chick peas…this was the starch of the day before potatoes and rice. Then we have shrimp – fish and seafood were prominent in the ancient Greek diet and they still are a big part of the diet in today’s Greece. Oxymeli, a Greek compound word meaning “acid-honey” [...]



Misko Pasta With Sausage & Red Pepper Sauce

Feb 6th, 2013 | By
Misko Pasta With Sausage & Red Pepper Sauce

Greeks have been preserving the Summer’s bounty for ages – anything from sun-drying tomatoes, pickling, curing olives to even meats. In Florina (where my parents come from), you can see red shepherds peppers air-drying outside of homes in the late summer warm and breezy air. These dried peppers can then be re-hydrated in hot water [...]