Recap – Greek Christmas Supper
Last Sunday’s dinner was fun, delicious and as always, an intimate evening with friends at St. Lawrence Market Kitchen. Thank you to United Stars representing Cavino Wines and Apostolos Gerakinis for pouring the Greek wines. Cretan Olive oil and other specialty ingredients from Greece provided with thank by Nisos Importing. Appetizers: Spanakorizo Arancini (Rice Balls) Brie […]
Trahana With Mushrooms and Graviera
It’s remarkable that in some cultures, some of the foods that were eaten in ancient times are still used in modern-day cookery. This despite the onslaught of fast food and convenience foods that any of us can purchase at a supermarket and take home to the family and serve for dinner. There are folks out […]
Kalofagas Goes to Los Angeles!
Excited to be finally heading west to Los Angeles to cook a dinner at St. Sophia Greek-Orthodox Cathedral. Save the date…January 27th!
Recap – Taste of the Ionian Islands
Last summer I embarked on a tour of the Ionian Islands and I’ve come back with many fond memories of the people, the natural beauty of the islands and of course the food. Also know as the Epta Nisia (Seven Islands), the Venetian influence is noticeable in some the names of the dishes and in […]
Cross-Rib Pot Roast
One of my family’s favourite Sunday meals centers around a Prime Rib Dinner. It’s not a cheap cut of meat (Prime Rib) but it’s fitting for a Sunday meal. From Medieval times, the wealthy used to get to eat the tender, more expensive cuts and the rest of us were left with scraps, offal and […]
Greek Food Gazette 22/01/2010
Patmos, the most idyllic place to live in Europe Low-cost Blue-Air charters offers more flight options to and from Cyprus Stunned by the beauty of Kefallonia’s beaches and bee keepers First dinner for the Greek Heritage Society was a success Bookings are now being accepted for the Kalofagas Culinary Tour set for September If you […]
Avgotaraho (plus a recipe)
Today, I wish to share a dish that uses an ingredient that’s been harvested, salt-cured and enjoyed since Byzantine times. I find it amusing when some people try to predict food trends and declare a certain ingredient as “passe” when the cuisine and ingredient itself have survived the ages.
My Amaretto Mousse Makes it to Greek TV
Last year’s trip to Greece was unique in many ways: it was my 20th visit, I traveled to parts of Greece that were new to me and I met many wonderful new friends. All of these vacation activities enhanced by my presence in this food blog. One of the new friends I made last year […]
Salad of Rocket, Cabbage and Apple
This salad has quickly become my favourite winter starter. During the cold months, my diet shifts into including lots of wholesome soups, perfect for warming the belly in the cold Canadian winter but one mustn’t take your eyes off of other ways to eat your vegetables. I do not eat many salads in the winter […]
Creme Caramel
This is an elegant and easy dessert that one can prepare for an weeknight or for a special occasion. Kids love it too! Creme caramel is very easy to make and almost foolproof…temper your milk and egg/sugar mixture and have a watchful eye your your caramel and you’re rockin’! Creme Caramel (12 – 3 inch […]