There’s a Constantinople dish from around 1900 called Gioulbasi. Traditionally, a leg of lamb is studded with garlic and stuffed with pieces of sharp, aged Greek cheese. The meat is wrapped in parchment paper and slowly roasted until the meat is fork-tender, aromatic and about to fall off the bone. In mainland Greece there are [...]
According to Larousse Gastronomique, a Ballotine is made of a piece of meat, fowl or game (or fish) which is boned, stuffed and rolled into a bundle. Don’t let the fancy French term nor the appearance of the dish intimidate you – this is easy to prepare and you’ll impress yourself as well as your [...]
It’s meze time! Appetizers! Backyard entertaining, offering an array of dishes through the evening with family, friends or both! With some prep, a little organization – one can serve an array of mezedes (appetizers) through the evening.I made this dish a couple of weeks ago, inspired by another shrimp dish I made with shrimp and [...]
Most of you are familiar with dolmades, where small packets of rice and aromatics are bundled using grape-vine leaves or “ampelofyla” in Greek. These small morsels may also contain meat or be wrapped with Swiss chard cabbage. The cabbage rolls are also often called “lahano-dolmades”. The use of grape-vine leaves is not limited to just [...]
Here’s the Main Event folks, the stuffed turkey. I’ve been a big fan of brining a turkey for over a decade now. Oh, I’m sure you all have your favourite way of doing it but out there is an equal amount of people who fear, dread or avoid turkey. Usually because it ends up dry. [...]
Another Thanksgiving standard at my table is the stuffing and cranberry sauce. Both are made from scratch. No need to buy the boxed variety of stuffing or the tinned cranberry sauce…here are the easy, home made versions. A little about the stuffing, if you’re the type that wants it in the turkey, go ahead but [...]
