For those familiar with Toronto, you might remember the Whistling Oyster. Although I’m not a fan of basement establishments, this once used to be innovative, had an open kitchen, one could sit at a table or eat casually at the bar. I’ve been told it has since closed but I hold dear memories of eating [...]
There are some things that just MUST be eaten when in Greece: vine-ripe tomatoes, freshly pressed olive oil, tree-ripened figs, watermelon and cantaloupe and the fresh fish – anchovies in particular. Erase whatever preconceived notion you have of the anchovy. Forget about the salty tinned or jarred variety or that pizza with the dreaded anchovies [...]
Spetsofai is a Greek dish made of sausages and peppers. Think of it as a Greek stir-fry, a one pan dish.The first time I tried Spetsofai was in the city of Volos. It’s a dish that’s native to the province of Thessaly, which lies between Macedonia and Attiki. Traditionally, this sausage stew is spicy but [...]
Pasta salads are hit and miss….usally more miss. The reasons why a pasta salad may flop could be too much fat (usually mayonaisse), too much acid, the pasta is tossed while still warm or hot, pasta is under-seasoned or simply no flavour. I created this pasta salad with an eye on flavour and the other [...]
This appetizer meze is one that you will find both in Greece and in the tavernas around the world. The glaring difference in the Cheese Saganaki served in Greece and abroad is that in Greece it will simply be pan-seared and brought to your table. Abroad (Canada, US, Australia, western Europe) you will also get [...]
This dish is for all of you who are looking for a quick pasta dish that’s flavourful, easy and without the need to get the kitchen all off hot and steamy with the the thermometer outside reaching some higher numbers. The warm weather demands easier dishes without sacrificing flavour. This dish contains a no-cook sauce [...]
Poutinga is the Greek answer to bread pudding. My take on Poutinga inspired by the Corfu (most common) version. Other versions can be found from Santorini. It used to be that regional dishes of Greece were only to be found in it’s area of origin but in this day & age, word travels fast, distances [...]
Last week I was given an advance copy of New York Chef Michael Psilakis’ first cookbook, “How to Roast a Lamb”. It turns out my copy wasn’t so advanced. Yesterday, I popped into Toronto’s “World’s Largest Book Store” and there it was! For those not familiar with Michael Psilakis, here’s a recap: Michael is a [...]
Last week I hosted a BBQ for friends on the occasion of Canada Day and many of my American readers are full-on celebrating Independance Day. As a Greek, dips figure prominently on the table and one or two dips are on offer when serving guests (or ordered at a taverna). One dip that’s on practically [...]
This dish (Bouyiourdi) comes from Greece’s second largest city and the capital of the province of Macedonia, Thessaloniki. Thessaloniki gets it’s name from Alexander the Great’s half-sister and much like walking in any other part of Greece, one is aware that they are walking on history. Although the city’s main character has always been Greek, [...]
