Join me on Sunday October 22nd and (2nd date added) on November 5th for an afternoon cooking class where I will share my tips and techniques to for preparing some of Greece’s popular meze (appetizer) dishes. Tyrokafteri Feta Dip Spinach & Cheese Cigars Fried Calamari Tender Octopus Shrimp Saganaki Zucchini Fritters During the class, participants …
I am offering a (last year’s sold out in days) Greek Easter baking workshop, to be held Monday March 23rd at Aphrodite Cooks Cooking Studio. We’ll share our family’s recipes for making Easter Koulourakia (cookies), Paximadia (Greek biscotti), and finally we’ll share our secrets for making the best Tsoureki with an array of braided shapes. …
This is a terrific winter salad in that salads aren’t usually that tasty during the winter. Not much in season and I definitely wouldn’t make a Greek salad in January! Instead, utilize what is in season and you may surprise yourself! Here, I am using fennel – that mildly anise flavoured bulb that is wonderful …
A couple of weeks ago I served this soup at my last Greek Supper Club. A good salad is hard to make in Autumn but I’m all for soups. I came across some sweet, ripe tomatoes at the market and roasted them to concentrate their flavour and get a bit of smoky flavour (which I …
December is coming up and there’s going to be a lot of holiday entertaining, regardless of your faith or beliefs. Here, we do things Greek style and I recently shared these cigars made filled with pastourma and Kasseri cheese. Pastourma is a cured beef product with its origins in Asia Minor, Caesaria to be specific. …
Duck is a an under-appreciated meat, at least here in North America. People often think it’s hard to cook or it has too much fat or both. If you want to try cooking some duck, I suggest starting with duck legs, now found packaged apart from the rest of the duck. If you’re good at …
It’s autumn and the markets are teeming with apples…apples to eat as a snack, apples for making apple sauce, apples for pies and apples for baking. Here in Ontario, we must have at least 10 varieties in the marlet – people love apples! This recipe is quick, easy and it uses ingredients most of us …
This appetizer was served this past Sunday at my Naoussa-themed Greek Supper Club featuring Thymiopoulos Wines. It’s a rich little bit but ohhh so delicious. This offering is an appetizer so a little decadence is okay and besides, this is an easy appetizer to serve for the coming holiday season. Basically we’re stuffing mushroom caps …
This is my Greek take on Oysters Rockefeller, a dish so rich that it was named after the wealthy Rockefeller family in the US. This dish originated in New Orleans and up to the 80’s it appeared on many steak and seafood restaurant menus. My Greek take on this classic includes use of a Bechamel, …
Sometimes foods sound better in a different language than English, like this one. “Loukaniko| means sausage in Greek and “Gemisto” means stuffed – put the two together and you get a stuffed sausage. Allow me to explain: I was in Toronto’s Greektown, stopped to see my friends at Megas on the Danforth (near Chester Subway). …