Blueberry Topping
I love blueberries and they often become a topping for cheesecake. I still like the cherry topping but it’s been overdone. Blueberries are the new cherries.
Strawberry Trifle
A trifle is dessert from England that is layered and consisting of sponge cake, fruit, custard and whipped cream. The order of layers can vary as can the fruit but it’s always topped with whipped cream and some sort of decorative garnish.
Sous Vide Lobster Tails
sous vide lobster tails – place the lobster tails in bags along with butter, lemon, herbs – vacuum seal and cook in the water bath (sous vide). Cooked perfectly every time and the poaching liquid becomes the sauce.
Spanakorizo With Shrimp
Spanakorizo – a classic Greek dish which is literally translated as spinach-rice. There are subtle variances to the dish, depending on the household and my twist is to top it/marry it with shrimp.
German Potato Salad
I present this recipe as a means of using up those leftover Easter eggs that have been cracked during Orthodox Easter festivities. However, after trying this German potato salad, you may find yourself making this version all year-round!
Grilled Liver with Pickled Onions
This dish is offal good – grilled liver with pickled onions. You can use lamb, pork or beef/veal liver. The liver gets a quick marinade in olive oil, salt and dried Greek oregano then it gets quickly grilled over high heat.
Kataifi Sundae
This dessert tastes as good as it looks but the surprising thing is that it is made entirely with store-bought ingredients.
Greek Bistro Supper Club
Welcome to the Greek Bistro Supper Club!
Date: Sunday, June 9th, 6PM
Location: St. Lawrence Market Kitchen
Come join us for a delicious evening filled with authentic Greek flavors and a cozy bistro atmosphere. Indulge in traditional dishes like Kolokithokeftedes, Pork Lemonato, and Ekmek Kataifi while enjoying the company of fellow food enthusiasts.
Lemon Shrimp Linguine
This pasta dish has been in my back pocket of recipes for over a decade. I can cook it on a weeknight, weekend, serve to house guests or catered events. It’s easy, quick, delicious!
Sous Vide Pork Gyro
When in Greece, one of the first things I’ll eat is a pork gyro wrapped in a pita. Slices of pork shoulder area seasoned/marinated then stack on a vertical rod then slow roasted on a vertical rotisserie. It’s juicy, flavourful, filling but…hard to duplicate at home.