My apologies for not posting at my usual pace but it continues to be busy around here: just submitted the manuscript for my first cookbook (in stores November), now I have to work on the photographs, I am busy organizing my Greek Supper Clubs, Greek Easter just past and here we are. Time flies. The [...]
More cooking adventures involving fried dough. Every cuisine has their version(s), everyone loves them and many deny themselves eating such pleausures. I’ve never been an advocate of making desserts lighter..does that mean I can three portion of the lighter version? Desserts are desserts, they should be sweet, they should catch your eye, they should be [...]
One of Greece’s best known sweets/ desserts/snacks/street foods has to be Loukoumades. I knew that offering these sweet fritters up for my guests would be [...]
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, [...]
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” [...]
My family traditionally makes a Meat Pie (Kreatopita) in a rectangular or round baking tray (tapsi) but in Greece many will also have a Bougatsa with kima (meat) from their neighborhood Bougatsa shop. As I related in my previous post, Bougatsa is phyllo pie that can contain a sweet custard, savory cheese or meat filling [...]
The first time I ate lamb riblets were at Kellari Taverna in Manhattan back in ’08 and I’ve also heard about the fantastic riblets served up at Kokkari in San Francisco. This cut of lamb is not something you’ll find at the supermarket and you’ll likely have to ask your butcher to prepare them for [...]
Another summer has come and gone and once again our little quince tree did not bear any fruit. Although quinces are associated with the Mediterranean, they can grow in the lower parts of Canada (like here in the Toronto area). It seems the few quince tress that are in Canada are on family plots or [...]
Recently, green olive from Halkidiki were finally granted Protected Designation of Origin (PDO) status by the European Union (EU). A PDO product is given this [...]
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, [...]
