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 […]
Paximadia With Figs, Star Anise & Walnuts
I came up with this recipe after having an epiphany that I must once again have and enjoy the flavour combo of walnuts and figs in a recent salad with this same glorious pairing of walnuts and figs. In that post, encouraged you to place a walnut and dried fig in your mouth to prove […]
Phyllo Beggar’s Purses With Greens
I made these appetizer-sized phyllo bites last month for my Lenten Greek Supper Club. These look pretty and they really aren’t too hard to assemble but the filling was a challenge. You see, I had to make a filling that would be flavourful, vegetarian (for Lent) and come up with an ingredient that would bind […]
Greek Food Gazette 04/04/2014
Toronto area folks, pre-order your Easter Tsoureki now The sweet story of Greek spoon sweets The 10 best galleries and museums to visit in Corfu 10 +1 places to practice yoga in Greece The island of Hydra, a longtime inspiration to artists and musicians
Nistisima Paximadia
Here I am, mid-week into the first week of Lent. The first day is the hardest and then each day it becomes easier and easier. One meal that’s a challenge is breakfast. I eat breakfast, rarely skip and when I do, I fell out or sorts – almost ill for the rest of the day. […]