Carnival Greek Supper Club ’23
It’s Carnival time! Join me on Sunday, February 12th at St. Lawrence Market Kitchen for a festive Carnival feast. Greeks love to celebrate and that involves good food and good drink. I’ve got a menu of meat dishes and Apostolos Gerakinis will be pouring Greek wines. MENU Appetizers: Baked Gigantes with Feta and Sausage Koto-Bacon […]
Garlic Studded Roast Pork
The beauty of this dish is in the simplicity. While not a quick meal, it’s geared for the weekend where you can throw it in the oven and let time do its work.
Mixed Seafood in Marinara Sauce
This dish is easy but timing is important as well. Different seafood cook differently and although I wish I could dump everything at once, I can’t.
Greek Food Gazette 30-12-22
Thessaloniki Christmas Market
Eggnog Creme Brulee
Looking for an easy, make ahead dessert for the coming holidays? Try this Eggnog Creme Brulee.
Greek Food Gazette 16-12-22
Greek wine will inspire your senses Thessaloniki’s Metro opens its doors to the public for a sneak peek Deal to return Parthenon Marbles at advanced stage Milos’ Spiliadis and Moishes’ Lighter agree to a collaboration Incredible Christmas tree lighting ceremony in Thessaloniki Seats now on sale for Jan.15th Greek Supper Club
Chocolate Salami/Kormos
What the heck is he making now? Yeah…chocolate salami. This after dinner treat or dessert is like the better known “mosaico” or “kormo”.
Salmon Tartare
When making a salmon tartare, one can choose Asian flavours or stay western, which I did: mustard, some mayo, red onions, cucumber, capers, citrus juice, fresh dill and chives.
Avgolemono Soup
The soul of the soup is Greek: we finish off many soups with an egg/lemon emulsion that makes a soup tangy and creamy.
Icebox Cake & Caramel Topping
This dessert is one of many “biscotto glyko” recipes and here in North American it falls under the category of “icebox cake”.