Bits & Bites With Astrid Speranza
I recently had the pleasure of seeing Chef Astrid Speranza appear on a Greek reality show. The premise of the show is where the subject (sometimes male, sometimes female) is taken on four dates where the suitor will woo them with their home cooking and charm. The week culminates at a restaurant where the subject […]
Greek Food Gazette 30/04/2010
Yannis Larios shows us Greece’s real wealth through his photography More new Greek wines to hit the shelves in North America Eat Greek, eat to your good health…read some of the benefits Detroit’s Greektown changing with the times, some negative, some positive AHEPA of Toronto holds its Annual Retro Dance Party at the Spirale Banquet […]
Vine-Leaf Chicken Stuffed with Feta
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 […]
Grilled Halloumi Salad With a Kalamata Olive Vinaigrette
I’m not sure which ingredient is the star here – the Halloumi cheese or this dressing made primarly of processed Kalamata olives? The Kalamata olive is best known as topping the famous Greek or Horiatiki salad. The Halloumi cheese, born in Cyprus, enjoyed equally throughout the Middle East and gaining new fans around the world. […]
Roast Lamb in Parchment (Αρνί ψητό στη λαδόκολλα)
Oh how many ways to cook a lamb there are. I’m just a Greek guy sharing the many ways. You have braised, boiled, grilled, rotisserie and roast. Then you have your whole lamb, or sections of lamb on the spit, leg of lamb, shoulder, chops, steaks and in this case, the shank. All these recipes […]
Greek Food Gazette 24/04/2010
Pasaji in Athens listed among top 10 restaurants for sightseers Greek cheeses: going beyond Feta Looking for Greek ingredients in the Boston area? Visit the Greek International Food Market Greek puppetry and Karagiozis It’s strawberry season in Greece If you are not reading this post in a feed reader or at https://kalofagas.ca then the site […]
Salmon With Artichokes & Potatoes
Here’s a dish that’s “just in time” for Spring. Artichokes are in season, salmon is available all year’ round and the flavours of citrus lick this dish. Some potatoes coated in sweet paprika and some briny capers round out the dish. The oregano has just sprouted and so have the chives. This dish is a […]
Day Trippin’ in Gytheio
Last year during my vacation in Greece, I had the pleasure of seeing, eating and drinking my way through the southern peninsula also known as the Peloponnese. I traveled from Thessaloniki to Athens by train, stayed in the capital for a couple of days and then headed to Leonidio and then way down south to […]
Pork Tigania
I’m taking a bit of a break from lamb (but not for too long). One cannot neglect the the pig for too long and this dish. Here’s another taverna classic that falls in the realm of “tiganias” or sauted skillet dishes. Large fry pans or platters arrive at the table, much to the delight of […]
The Hornero: Woodburning Brick Oven
UPDATE: This place is closed. I am very particular about my pizzas. I like em with a thin crust (but not Lavash cracker thin), I like fresh ingredients for toppings (no canned/jarred ingredients) and a well-seasoned sauce. I often make pizza at home using a homemade pizza dough and the toppings may vary, depending on […]