Greek Taverna Omelet
Eggs are a versatile ingredient and in Greek cooking, they are used in a multitude of ways: there’s eggs in Avgolemono Sauce, eggs are often included as binder for meatballs or fillings for phyllo pies, there’s desserts, Easter eggs and of course, the many egg and omelet dishes. We love “avga matia” (sunnyside up), we […]
Greek Food Gazette 07/03/2014
Tsikoudia: the heady path of the firewater Ryanair set to open new base at Thessaloniki’s Makedonia airport Learn more about olive oil and take a tour at Astrikas Estate/Biolea in Chania, Crete George Spilliadis, helping to create Greek wine’s premium image Pointgreek is a website allowing to search/locate Greek businesses worldwide At long last, Santo […]
Grilled Calamari With Vine Leaf Chimichurri Sauce
The recipe is a riff on a Greek-style Chimichurri that I serve with grilled meat. Favourites are flank steak and chicken souvlaki. The inspiration for this sauce comes from the Argentinians, who often serve this housemade condiment at their big, meat-centric cook-outs. More simply, its a salsa verde (green sauce) and I’ve added dried Greek […]
Longing For a Greek Breakfast
For the past few years, there has been a movement in Greece to showcase authentic Greek breakfast items. Emphasis has been given to hotels, inns and restaurants that are frequented by tourists. This is being done because if you’ve visited Greece (and the rest of Europe), you may have had one of those “continental breakfasts”…you […]
Lagana (λαγάνα)
Lagana is very reminiscent of foccacia, another flat bread. The Lagana is a bread that’s tradionally baked for consumption on the first day of Greek Lent, Clean Monday.The Lagana is very easy to make and if you mix a batch of dough this evening or start tomorrow evening, you can have home-baked Langana for Kathera […]
Greek Food Gazette 01/03/2014
Join us each Saturday for a Danforth/Greektown food and cultural tour An interview (in Greek) with Greece’s favourite gourmand, Elias Mamalakis Read about the origins of the name, Vinsanto Some spots left for a Culinary Workshop in southern Peloponnese in June Learn ethnic cuisine in the kitchen of a Greek immigrant
Estiatorio Milos in Athens
Surely, one of the best meals I had last year had to be when I dined at Estiatorio Milos, located in the Athens Hilton. Centrally located (every cabbie knows where the Hilton is), you can get to this place with little trouble and you’ll be rewarded with a Greek dinner, par excellence. Estiatorio Milos has […]
Arogaia Rain-Fed Herbs From Greece
I love receiving packages – it could be a new cookbook I ordered or a package with some unique product sent to me by the many friends I have around the world. Such was the case yesterday when a package arrived from Greece, containing dried herbs from Arogaia, a new company. Many of the herbs […]
Pastitsada With Rooster
I’ve only been to Corfu once but I may be going again as I am one of the organizers of this Easter-time tour of Greece where we end up on the island of Corfu for Easter. The island is located in northwestern Greece, with Albania to the north and Italy across the Adriatic Sea. Corfu […]
Kalofagas Greek Carnival Feast Recap
This past Tuesday, I hosted my second Greek Supper Club that celebrated Greek Carnival with a meat-heavy menu. The dinner this time was at Megas Restaurant on the Danforth and I like to thank Nikos Kostis for once again opening up his kitchen to allow me to cook for the evening’s guests. A sold out […]