Strawberry Tiramisu
If you do a search on this site, you will find some different versions of Tiramisu than the original coffee and Marsala-flavoured classic. Make no mistake, the classic is still my fave but this version that has a strawberry accent is a close second. I knew this was going to be good but after I […]
Greek Easter Recipe Round-Up
Many of you have visited my Recipe Round-Up for Lent and I hope that I’ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We’re fast approaching Greek Easter and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day […]
Lamb on the Spit (αρνί-στη-σούβλα)
It’s the day after Easter and it’s also the Feast of St. George so my best wishes and “Hronia Polla” go out to all the George’s out there. I have to admit I’m quite today. Yesterday was a huge success. Toronto basked in a glorious and sunny 20C with little wind. Greek Easter is meant […]
Naturally Dyed Easter Eggs
For all of my life, our family has dyed Easter eggs using those packets for sale at the Greek specialty store. Nothing wrong with those packets but curiousity drove me to try dying my Easter eggs using natural ingredients and I must say, the result was a surprising success! I tried making blue and red […]
Ikanos Mediterranean Cuisine
Ikanos Mediterranean Cuisine http://www.restaurantikanos.com/ Where: 112, Rue Mc Gill, Suite 1, Montréal (Québec), H2Y 2E5 (514) 842-0867 Owners: Nicholas and Constant Mentzas The Food: Although they bill the menu as Greek tapas, I would call them small sharing plates…good for two persons. The menu uses the best of the Mediterranean regions, combined with fresh, local […]
Shrimp Giouvetsi
Giouvetsi is a class of Greek casserole dishes. Vegetables, stock, kritharaki and your choice of protein make up this rustic, straight-forward and delicious dish. Today’s dish is another offering for your Lenten table. I start off with making a stock with the peel shells of your shrimp. The next step is to soften/sweat the vegetables […]
Ceviche With Fennel, Cilantro and Three Citrus Dressing
A couple of weeks ago I had the privilege of working with freshest, tastiest European sea bass (lavraki) in the world. It was flown in from Greece by my friends at Selonda Aquaculture, Greece’s largest supplier of farm raised sea bass and sea bream. What arrived were boneless, skinless lavraki fillets – simply smelled of […]
Potato Crusted Fish With Braised Greens
Potato-Crusted fish and what is it? I’ve previously made fish dish that’s totally enveloped in potato and although it’s a dish requiring some finesse, this version proved to be more challenging. Here, we have fish fillets covering one side with overlapping potatoes, like tiles on a roof, like potato fish scales. The idea is not […]
Mouton Vert, Greek Vegetarian Kitchen
Mouton Vert Vegetarian Restaurant Facebook Page It’s also a cafe, bakery and Greek specialty store. Mouton Vert means “green sheep”, referring to it’s vegetarian and vegan foods it specializes in. Where: 6000 Sherbrooke Street West (Notre Dame de Grace), Montreal Owner: Maggie Barakaris The Food: Serving up a wide of array of traditional Greek vegetarian […]
Recap of Greek Supper Club at Skara in Montreal
What a tremendous dinner we had last at Skara Estiatorio, one of Montreal’s finest Greek restaurants. We enjoyed Greek wines poured from SCCI Wines & Spirits of Montreal and we had the pleasure of eating a Greek-style ceviche made with European sea bass, provided for by Selonda Aquaculture of Greece. All the dishes will be […]