Greek Food Gazette 21/02/2014
Naxos listed in Trip Advisor’s People’s Choice for Best Islands Bejing Love Story, partially filmed in Santorini, hits Chinese theaters Greek, black and proud: the village in Thrace with African roots Greek Breakfast now served by over 200 hotels in Greece Olive oil council examines the legality of flavoured olive oils
Greek-Style Caesar Salad With Pastourma and Saganaki Cheese
This is one those dishes where you are going to have to go to a Greek grocery store for many of the ingredients. There are ingredients like Pastourma, Cretan rusks, Saganaki cheese and there’s some more familiar ingredients like capers and sun-dried tomatoes. I served a version of this salad this past week at my […]
Awesome Osso Bucco
Osso Bucco is a northern Italian dish, from the Lombardy region (near Milano). The old school Osso Bucco did not include tomatoes (as they appeared in Italy after the dishes creation). This dish is made with veal shanks and icing on the cake for this dish has to be the marrow inside each bone. After […]
Greek Food Gazette 16/02/2014
Announcing the “1st Annual Culinary Film Festival”, to be held in Athens Let’s meet the inventor of the Freddoccino coffee Limited seats for Peter Minaki’s (Kalofagas) April 7th workshop, “Fearless Phyllo” Santorini and other islands ranked cheaper than Athens for packpackers Seats on sale now for Kalofagas Greek Independence Day Dinner, March 25th
Smoked Eggplant Macaroni & Cheese
This dish came about after brainstorming with “The Dragon” on our recent trip to Chicago. I had prepared as part of the main course a braised lamb in tomato sauce on a bed of smoked eggplant purée. Hunkar Begendi for those who know Istanbul-Constantinople food. The key to pulling off this dish is getting the […]
Greek Food Gazette 10/02/2014
Elizabeth Willoughby takes us through each of Halkidiki’s peninsulas More misconceptions about olive oil Thessaloniki to get inner-city ferry service Greeks invited to tell “their story” of Greece Let’s go to
Big Boy’s Burgers
Through some mutual friends, I had the pleasure of being introduced to Elizabeth and Christos, owners of the Kingston Road (Scarborough) location of Big Boy’s. Toronto (and many cities) is still enjoying the proliferation of burger joints. The burger as you knew it is gone, no more big chain burger joints on the radar. It’s […]
Lamb and Artichokes Avgolemeno
Here’s an updated recipe from when I originally posted, back in June of 2008. Lamb is a fave for Greeks and I’m delighted to learn that I’ve converted many people into liking it. Lamb is versatile, you can use certain cuts for grilling, others for mince, shanks for braising and it this case, a warm […]
Greek Food Gazette 01/02/2014
Some spots still left for this Monday’s Fish and Seafood workshop “Pantou”, an EU website for travelers to Greece with disabilities Halkidiki expects return of Dutch tourists with Transavia flying to Thessaloniki Here are four ancient sites to see while visiting Crete Park of Canada inaugurated in Thessaloniki
Braised Lamb Pastitsio
This dish came about after having some leftover lamb shanks and like any frugal Greek, one should never throw out good food. Re-invent, remake, reuse. If you don’t have leftovers, then this dish is a little more involved as you will have to braise the lamb shanks to make but it won’t take you that […]