Banana Cream Custard Phyllo Bundles
Made this dessert for my cousin a couple of years ago with some leftover phyllo and once again this week after having some leftover phyllo from making last week’s Lemon Meringue Phyllo Tarts. Sometimes there are recipes that call for a partial package of phyllo and with a little creativity you an use up the […]
Greek Food Gazette 07/01/2012
“The Greeks of Danforth”, a book on Toronto’s Greektown is set for release Kastoria: Byzantine aura by the lake Here’s a list of ten Greeks from the Diaspora who made a difference in 2011 A movement in France called “Appeal of Nantes” is urging to apply for Greek citizenship as a show of solidarity with […]
Red Mullet Savoro Style
In Greece, there are big fish and there are little fish. The big fish are usually grilled and the small fish usually get fried. There are always some exceptions but one fish that’s usually fried is the red mullet – prized for its firm but sweet meat that also holds up well to frying. Red […]
Roast Pork With Sage, Honey & Thyme
Recipe update from December 2007, I’ve switched wild boar for more widely available pork shoulder…a favourite cut of mine as it’s affordable, forgiving and versatile. I’ve lost count of how many pork dishes I’ve made using pork butt. Greeks eat alot of pork these days which wasn’t always the case. Souvlaki and Gyro are most […]
Lemon Meringue Phyllo Tarts
In Greece, citrus is in season with the whole country being flooded with oranges from Crete and Laconia and the lemons being supplied from Argolida (Nafplio). Here in Canada, we’re not so lucky and we rely on imports from the South to help us stave-off scurvy with a supply of vitamin-C rich citrus from Florida […]
Happy New Year!
A quiet day to reflect on the year that past and contemplate the exciting year ahead. Once again, thank you to all of you read come to this site on a daily basis and I wish each and every one of you health, happiness and prosperity in 2012. Here’s a slide show from 2011 featuring […]
Baked Brie With Roasted Garlic & Cranberry-Mavrodaphne Sauce
One of the surprise hits at Christmas dinner was this baked Brie cheese i paired with cranberry sauce. Brie on its own is always welcome on a cheese plate but when baked it’s even creamier, more of its flavour comes out and it’s great when paired with something savory and something sweet. I’ve always loved […]
Yorkshire Pudding
Yorkshire Puddings are an accompaniment served along with Prime Rib Roast. They are made of an egg and milk batter and the most successful “Yorkies” are big and fluffy with holes in them so that you may add “au jus” into them. You’ll need reserved beef drippings/fat from your roasting pan, muffin tin and a […]
Merry Christmas!
Wishing all my readers a Merry Christmas, Καλά Χριστούγεννα for those in Greece. Thank you for coming to my blog day-in, day-out, trying the recipes, telling your friends and helping to make this blog such a success!
Greek Food Gazette 23/12/2011
Beyond Ouzo, look out for barrel-aged grape distillates to hit shelves in the near future A humourous video explaining what “extra-virgin” means Michelin Star-rated Varoulko is offering New Year’s prix-fixe dinner (Athens) Chicago’s National Hellenic Museum has finally opened its doors to the public A refreshing blog post on Greece’s future