Piroski
Feb 19th, 2013 | By Peter Minakis
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 [...]
Potato
Meatless Moussaka
Jan 11th, 2013 | By Peter Minakis
Ahhh Moussaka, a dish food historians can’t agree upon who it belongs to or food critics argue about who makes the best one. I can assure you Greeks love Moussaka and our version is usually made with alternating slices of eggplant, meat sauce and topped with a Bechamel sauce. Probably an equal amount of Greek [...]
Cauliflower Stifado With Kale & Kalamata Olives
Jan 9th, 2013 | By Peter Minakis
You’ve indulged in rich foods over the holidays, perhaps some decadence in the diet? I have too! Now that we’re into January it’s time to look to the vast, delicious and healthy vegetarian Greek dishes that we call Ladera or “oiled”. The cornerstone of Greek cookery is seasonal ingredients, quality olive oil and prepared in [...]
Roast Chicken With Chamomile & Oregano
Nov 14th, 2012 | By Peter Minakis
Have you ever had chamomile tea? Long used by Greeks (Dioscorides) used to prescribe it during Roman times and today most are familiar with it as a tea to fight colds. It’s sold in tea bags or loose at bulk stores and better tea shops and most of it can be found at an affordable [...]
Individual Meatless Moussaka
Oct 10th, 2012 | By Peter Minakis
I recall seeing these really stylish pieces of Moussaka that were perfectly plated in a Greek food magazine a couple of years ago and (finally) I got around to trying my hand at these stylish individual portions using these metal ring molds used often by chefs. These ring molds are used to structure a salad, [...]
Lobster Eggs Benedict With Crispy Potato Pancakes & Bearnaise Sauce
Sep 27th, 2012 | By Peter Minakis
One of the downsides (there are few) to going to Greece is that lobster prices are astronomical. If you find live lobster at the market it will go for 60 Euros a kilo and at a seafood taverna you will likely pay 80 Euros a kilo for this delicacy. Fast forward to Canada, back from [...]
Scorpion Fish & Venus Clam Chowder
Sep 15th, 2012 | By Peter Minakis
I have little to complain about upon reflecting on the six weeks I’ve spent vacationing in Greece. Despite the cloudy and rainy past couple of days the weather has been sunny, hot and the beaches were clean, not as crowded and the food, ever-inspiring. If if weren’t for yesterday’s cool & rainy day I may [...]
Olive Oil French Fries
Jun 18th, 2012 | By Peter Minakis
For as long as I recall watching cooking shows, we (consumers) have been told that one should not use olive oil for frying as it has a very low smoke point. Smoke point refers to the temperature an oil becomes unstable, burns and breaks down, giving off an unpleasant taste. With respect to olive oil, [...]
Herb-Stuffed Fish With Artichokes, Potatoes & Lemon Verbena
Jun 11th, 2012 | By Peter Minakis
This dish came together rather quickly because A) I was hungry and way too busy to do otherwise and B) a couple of the components were from leftovers. The two leftovers were the Parsley Salad (dip) and the Artichoke Salad – both served at last month’s Greek Supper Club. The Parsley Dip was smeared on [...]
Stuffed Flank Steak With Paprika Potatoes
Mar 13th, 2012 | By Peter Minakis
Today you have a whole meal in one post…your lucky day! Let’s start with the main, flank steak which is located at the bottom of the animal or belly. Unlike pork belly this cut is lean, lots of muscle tissue and ideally marinated and cooked to rare to medium rare. For my readers from Greece, [...]
