Omelet With Feta, Scallions & Mushrooms
A couple of weekends ago, when I was shopping for some last minutes groceries for Easter, I had met and chatted with a gent who was obviously a senior citizen. I allowed him to be served before me and the man kindly refused. The man with him interjected and asked me to ask how old […]
Greek Food Gazette 16/04/2010
Five Greek wines that are hard to pronounce, easy to drink Tourism in Cyprus makes a marked recovery Tune in to watch the documentary, “Violent August: the 1918 Anti-Greek Riots” Greece served to you on a plate Stunning photos of Dimitsana, one of the stops on this year’s Culinary Tour of Greece If you are […]
Soutzoukakia Smyrneika
Here’s a recipe update from early in this blog’s existence, in July of 2007. The recipe hasn’t changed but the quality of photos has changed. From these pics I snapped when I recently made (and ate) a batch of Soutzoukakia Smyrneika, I know you too will want to dive in and eat these head first! […]
Lamb Exohiko
How would you feel if I presented you with a dish that presented you some of the favoured ingredients in Greek cuisine? All wrapped-up in one dish? You get spinach (check), you get tomato (check), you get green pepper (check), you get tender pieces of lamb (check), Greek cheese in Cretan Graviera (check) and it’s […]
Greek Food Gazette 04/09/2010
Starting Saturday, April 10th, the Peridot Lounge in Toronto hosts Greek Night every Saturday with NO COVER Have a seat at the Easter table of a Greek family in Vermont. When in Atlanta, drop by Mykonos Taverna for some Greek cuisine An intro to the vineyards of Attica I now have the confirmed accomodations for […]
Seafood Cabbage Rolls (Λαχανοντολμάδες-με-Θαλασσινά)
WhenI first scanned over this recipe in a recent issue of Gastronomos, I was smitten with the concept of filling cabbage with seafood. In Greek cuisine, cabbage rolls are usually filled with mince and finished with a creamy Avgolemono (egg/lemon) sauce. This recipe is an obvious take or twist on the Greek classic: shrimp and […]
Kokoretsi (Κοκορέτσι)
Another usual suspect that’s present at the Greek Easter table is Kokoretsi. It’s a rotisserie dish made up of skewering seasoned lamb or goat organ meat, wrapped in caul fat and then by yards of cleaned intestines. There are tavernas in Greece that specialize in grilled meats, rotisserie and serve up Kokoretsi all year ’round […]
Greek Easter v.2010
Here we are, the day after Easter Sunday and another feast under our belts…literally! Easter for Greeks is the most significant religious holiday. With Easter, you get the death and resurrection of Christ…we don’t take death and rebirth lightly. Easter’ parallel with Spring, a new cycle of birth and regeneration all fall together perfectly for […]
Greek Food Gazette 02/04/2010
A chef/cook is desired this summer (2010) for a small cafe/restaurant located on the small Aegean island of Antiparos, contact jbreauxnyc@hotmail.com A new Michael Psilakis interview (Pt.1) New Greek cookbook: “Recipes & Recollections of My Greek-American Family” The mystery of Greek wine Greek Easter on the island of Paros
Thrapsala Gemista (θράψαλα-γεμιστά )
One of the reasons I find fasting for Lent more manageable is because when I choose a recipe (and ultimately share it), it has to be good. Not just good enough for Lent but worthy enough to reproduce throughout the year. You should consider cutting down on your red meat intake and boosting vegetables, fish […]