Kserotigana from Crete
Last month I cooked (and hosted) a Cretan dinner as part of my Greek Supper Club events and the dessert I chose was a Cretan specialty called Kserotigana. The dough is similar to Laconian diples but they look a little different. Diples are folded quickly in the hot oil with two forks and one has […]
Fassolakia Ladera
Greek cuisine is full of vegetarian main options and many of those being main courses that are filling, nutritious and delicious. It’s Spring and herbs are abundant at the markets and in some of your herb gardens. The main ingredient of this one-pot dish are flat, runner or pole beans. Fassolakia. These flat beans are […]
Panna Cotta With Greek Yogurt and Mastiha
This past week, I was in New Jersey to cook a couple of Greek dinners, one was in Montclair and the other was in Little Falls. The dinner in Little Falls was hosted by a company called Pecinka-Ferri – they provide restaurant equipment and solutions and they had invited their clients (folks who design and […]
Greek Food Gazette 14/06/2014
Lonely Planet rates Greece #1 in its Best of Europe list Last chance to reserve your seats at the Escape to Greece dinner in New Jersey June 16th Here’s 10 reasons (and think to do) when visiting Athens this summer Meze Greek Tapas opens in the Boston suburb of Worcester Thessaloniki to get tram system […]
Roasted & Braised Lamb Neck Lemonato
Growing up Greek means you eat lamb often – lamb chops, lamb in the oven, whole spit-roasted lamb, lamb stews, lamb in clay pots, lamb with pasta, lamb in phyllo and braised lamb dishes. All these ways of eating lamb and I’ve never intentionally had lamb neck, The neck of the lamb may be eaten […]
Zucchini Lentil Fritters With Shrimp
These fritters gain lots of inspiration – from the classic Kolokithokeftedes (zucchini fritters) in Greek cookery to Santorini and Canadian food personality/chef Michael Smith. These are very much like the classic zucchini fritter but method of binding the fritter is different here. A successful zucchini fritter depends greatly on how much excess water you squeeze […]
Sesame Halva Balls
In Greece, we love our Halvah but the definition can be a little confusing, as there are a few different varieties. One kind of halva is made from semolina and it’s often made into a dessert with nuts and fruit. The next halva is made of caramelized sugar, butter and corn starch and it’s a […]
Greek-Style Corned Beef Hash
If I was in Greece, I’d be making this with Kavourma, a term for a cooked/preserved meat that was slow cooked then stored in containers in the winter. It was preserved/sealed with the fat on top to prevent rotting. These days, kavourma is made in more modern ways and beef, water buffalo, pork and lamb […]
Easy Pork Gyro for Everyone
A few years ago I shared a recipe with how make your own pork gyro at home, provided you have one of these home vertical rotisseries at your home. The positives are that this is as close to pork gyro as one can get when making at home. The cons are finding the home vertical […]
Tzigerokeftedes
Last month, we celebrated Easter and when I mean celebrate, we prepare a full-on Sunday feast with food being served from morning ’til night. You would too if you fasted from meat and meat by-products for a 40-day Lent period. The center of the Greek Easter table is lamb (or goat) and nothing gets wasted […]