Mushroom Magheritsa Soup
When Greeks return from the Anastasi service at church (Saturday Easter eve), the first thing to go into the mouths is a bowl of Magheritsa. This is a traditional soup made of boiled intestines (cleaned) and other offal (such as heart, lung, liver and sweetbreads). The soup is full of boiled greens, dill, parsley, scallions […]
Spinach and Feta Flutes Made With Sliced Bread
Growing up in the west (Canada), many of us took for granted the convenience product known as sliced bread. The rest of the world does not necessarily have sliced bread. In Greece, it was introduced to the market when the country was opened up to European Union products on its supermarket shelves. Today, sliced bread […]
Egg Salad Revisted
Another food item there seems to be plenty of after Easter are eggs – lots of coloured Easter eggs. As is customary with Greeks, we play this egg cracking game to see who’s egg wins in a game of cracking to see who’s eggs reign supreme. That’s all good fun but what to do with […]
Lamb Gyro
Still have leftover lamb, the obvious option is to make a lamb gyro sandwich. It’s not anything ground breaking but it is delicious and resourceful. Besides, didn’t momma ever tell to never through out good food? By reinventing leftovers, you’re saving money/not wasting food and you’ll feed the kids leftovers without them even knowing it! […]
Greek Food Gazette 23/04/2014
Get your seats for the next Kalofagas Supper Club, happening May 26th The feasting after the fast: how Greeks celebrate Easter New data shows continuing decline in world olive oil imports Greek winery Tsantali makes a push into the Japanese market A primer on using Greek olive oil I get interviewed by Ililana Kothra of […]
Resurrection Lamb Pasta
Us Greeks eat lamb (and goat) and we also eat year’ round. We eat lots of lamb (or goat) on Easter Sunday and there may be some leftover lamb. I often get asked for ideas on what to do with leftover lamb – there are many. One of the most comforting, satisfying meals has to […]
Braised Cuttlefish with Tomatoes & Capers
Cuttlefish belong to the squid and octopus family and they look like a larger squid with a wider, bigger body, longer wings than squid and shorter tentacles. You could use large squid for this recipe but cuttlefish work better as the tentacle is thicker and therefore holds up better to heat. Here in Toronto, fresh […]
Broiled Lobster Tails With Oil Lemon Sauce
With winter finally giving way to warmer weather – that means we can enjoy the outdoors more and that means cooking and entertaining outside as well. Ladies and gentlemen, start your grills – it’s time to cook some lobster tails. Many grocery stores and fish mongers sell these frozen tails and they are very easy […]
Greek Food Gazette 13/04/2014
Feta cheese, the essence of Greek cuisine First stop: Peter Minakis’ Athens Jennifer Gilmore peels back the layers of Naxos Here’s recap of the food served at the White House for Greek Independence Day Here’s a list of the top restaurants to visit in Athens
First Stop: Peter Minakis’ Athens
I was recently approached by the folks of Culinary Backstreets to share with their readers where I would eat upon immediately arriving in Athens. The site’s focus is to explore a city’s authentic dining scene and they offer gastronomic walking tours of Istanbul, Barcelona, Rio, Mexico City, Shanghai and Athens. Click on the link and […]