This is one of the tastiest pasta dishes you will ever have. Really. How can it not be good when the sauce contains onions, garlic, lots of shrimp, mushrooms, red peppers, Ouzo , butter, cream cheese and the surprise ingredient? Vanilla extract! This pasta dish is a riff on shrimp butter that I’ve used for [...]
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 [...]
Cuttlefish Lemonato (serves 4 as a meze plate) 1 kg. of baby cuttlefish, gutted and cleaned, patted dry 1 medium onion, sliced the tops of 2 scallions, chopped 3 cloves of garlic, minced 1/3 cup olive oil water salt and pepper to taste dried Greek oregano juice of half a lemon Place your skillet over [...]
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 [...]
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 [...]
This recipe is as much about texture as it about taste. What I love about this recipe is that I’m using Greek yogurt to put the creamy in this coleslaw and there’s a minimal amount of mayonnaise and…no cream! Flavour-wise, I am relying on the flavours of cabbage and carrot, both finely grated – the [...]
This dish is a play on a Greek favourite – roasted beet salad with lots of garlic. This is a side dish enjoyed my many and more creative types have even come up with doing a mash-up (pun intended) of a beet skordalia. Inspired by a dish from the Kokkari cookbook and restaurant in San [...]
Last Sunday I completed my journey into the world of ancient Greek cuisine by present the flavours and some of the ingredients that were enjoyed at that time. Some ingredients like olives, olive oil, grapes, wine, honey, grains are still present, other ingredients like eggplant, peppers, tomatoes and potatoes are more recent additions to the [...]
I am delighted that my recent recipe for Cauliflower Stifado was very well received and many readers tried out the dish and loved it! I am back today with another cauliflower dish, this time it’s tossed with pasta, green and black olives, capers with a pinch of heat and lots of shaved Greek Graviera cheese. [...]
NO…not the boxed one most of us grew up with but a down home, comforting casserole of elbow macaroni tossed in a cheese sauce and baked until just golden and crisp on top. I’ve always loved macaroni and cheese and today I am going to share the my recipe, which also borrows some inspiration from [...]
