Puff Pastry Twists With Black Olive Paste
Here’s a quick and easy appetizer you can prepare with just three ingredients….puff pastry, olive paste and the eggwash for finishing. I served these at last week’s Greek Supper Club and for something that contained so few ingredients…they had a complex taste, definite umami factor from the olive paste. Puff pastry comes in two forms…a […]
Sofia’s Kotopita (Chicken Pie)
Happy New Year everyone! This is the first post of 2011 and it’s a dish that takes me back to Thessaloniki, perhaps it will trigger some of your memories? I first had a Kotopita (chicken pie) at a taverna in Thessaloniki, in the Agia Sophia area in fact. A Kotopita is made of filling of […]
Beet and Ouzo Cured Salmon
Earlier in when I began a food blog, one of favourite preparations was curing salmon in Ouzo – a play on Gravlax, a Scandinavian specialty. This salmon recipe is similar but this time grated beets are added, giving the salmon a brilliant red colour with just the center remaining its natural orange colour. The grated […]
Grilled Octopus With Santorini Fava
This post isn’t so much about a recipe as it is about pairing certain foods – in this instance octopus and Santorin fava. Octopus, I love it but it wasn’t always the case. I had my epiphany moment with octopus back in 1983 when I sat with my uncles in Greece at a seafood taverna […]
Ta Karamanlidika tou Fani
Ta Karamanlidika tou Fani http://karamanlidika.gr/ +30 21 0325 4184 Where: the corner of Sokratous 1 and Evripidou 52, Athens (Athens Central Market District) http://karamanlidika.gr/contact/ The Food: Primarily a shop with cheeses and charcuterie but there are some tables where you can sit with your friends/parea and enjoy Greek mezedes in the Karamanlidika style (Greeks of […]
Phyllo Cigars With Pastourma and Cheese
December is coming up and there’s going to be a lot of holiday entertaining, regardless of your faith or beliefs. Here, we do things Greek style and I recently shared these cigars made filled with pastourma and Kasseri cheese. Pastourma is a cured beef product with its origins in Asia Minor, Caesaria to be specific. […]
Manoura Cheese From Sifnos
This past summer, I visited the island of Sifnos, located in the Cyclades chain of islands in the Aegean. The first time I visited Sifnos was back in 2008 and the although the island was busy, it was full of tourists who were more low key, looking to relax – have real vacation. Eight years […]
Octopus Souvlaki Meze With Greek-Style Chimichurri
This past summer was a busy one filled with Greek Supper Clubs and catering dinner parties. I love entertaining and now that it’s become a full-time job, I get to try many of the ideas I have swirling in my head. Greek loves octopus and we cook/prepare it in many ways but my favourite is […]
Baked Mushrooms Stuffed With Kefalotyri Cheese
This appetizer was served this past Sunday at my Naoussa-themed Greek Supper Club featuring Thymiopoulos Wines. It’s a rich little bit but ohhh so delicious. This offering is an appetizer so a little decadence is okay and besides, this is an easy appetizer to serve for the coming holiday season. Basically we’re stuffing mushroom caps […]
Baked Oysters Onassis
This is my Greek take on Oysters Rockefeller, a dish so rich that it was named after the wealthy Rockefeller family in the US. This dish originated in New Orleans and up to the 80’s it appeared on many steak and seafood restaurant menus. My Greek take on this classic includes use of a Bechamel, […]