Greek Food Gazette 27/01/2012
If flying to/from Athens, take some time to review the two photo exhibits on display Diane Kochilas has compiled a glossary of edible wild greens, think outside the Vlita Acropolis Museum (Athens) hosts Manos Hatzidakis soirees in Februrary Diane Farr-Louis shares this ground-level report: At dinner with the homeless in Athens Diane Kochilas just returned […]
The Kingham Plough’s Breast of Duck With Evesham Lentils
Last week the mighty Stratford Chef’s School brought an entourage of teachers, directors and students to Toronto for a day of instruction in the kitchen by Chef Emily Watkins. With not even 24 hours in Canada and just coffee and innate passion for food did this young chef based in Oxfordshire (an hour outside of […]
Greek Food Gazette 23/01/2012
A strong return to Greek brands is seen in Greece and abroad Greek cheeses win awards in many categories at recent international cheese competition Molyvos in midtown Manhattan has re-opened after a renovation Healthy and delicious Greek yogurt is being labeled the next superfood Oikos Greek Yogurt will air TV ads for Superbowl
Salad of Smoked Eggplant Dressing With Graviera Croutons & Roasted Peppers
I love eggplant and it especially excels when its given a smoky flavour. The best way to do that is by blackening or charring it – ideally over a charcoal grill but a gas grill or stove-top works pretty good too. Broiling eggplant in the oven doesn’t do the job, save your time. When charring […]
Spotlight on Chef Paolo Lopriore
Last week my travels took me about 2 1/2 hours southwest of Toronto to Stratford, Ontario. Despite my urges to go seek out the old Justin Bieber haunts (he’s from Stratford), I resisted and went directly to The Old Prune restaurant to taste the creations of Chef Paolo Lopriore from Siena’s Il Canto in the […]
Braised Rabbit With Mushrooms and Orange
For a few years now there’s been talk of “sustainable” sources of fish, produce and meat. Today I ask you to consider the rabbit – mild in flavour (like chicken), lean, healthy (no skin) , sustainable and delish. Before I get any comments from the Philistines, the rabbit you see in recipes is not “Fluffy” […]
Mille Feuille With Pistachio Paste & Creme Anglaise
This dish came together last year, almost a year now but the time is right. Forgive me for the link-love that’s coming in this post but it’s necessary and good blogging karma. Last year I attended the Canadian Food & Restaurant Association (CFRA) Show where restaurants, franchises, distributors, innovators and practically anyone else who wants […]
Islim Kebabi
For those that have been to Istanbul, you know what I mean when I say it’s surreal: the density of the city, the endless traffic, boats and ships running up and down the Bosphorus, the seemingly endless city filled with historical landmarks and everywhere…I mean everywhere – there’s food to be had. When you’re a […]
Greek Food Gazette 14/01/2012
Donkey Beer, a micro-brewery from Sanotorini is….kicking ass Inspired by Toronto’s “The Good Bike Project”, artists in Thessaloniki are gathering old bikes and decorating and displaying them throughout the city The trend continues: Greeks leaving the city returning to the land for their livelihood Greek school to re-open on Turkish island of Imvros Beyond Santorini’s […]
Ryba po Grecku (Fish ala Greque)
Last year my brother married a gal of Polish origin which makes me automatically interested in the ways, culture and food of this northern European neighbor. This past weekend while looking for cookbooks at thrift shops and used book stores I tripped upon a a couple of Polish cookbooks which were quickly snapped up. I […]