A Taste of Crete – Snails
This dish has been a long time comin’. Remember when I picked and jarred my own grape vine leaves for dolmades? Well…that same patch also was rampant with snails. After consulting Maria of Organically Cooked, I went and harvested a bucket of snails which would have to be plumped and purged of any food they […]
Htipiti aka Tyrokaftyri
I didn’t think I had to go into further detail on the Htipiti dip (as photographed here) but I’ll run it down for you. It’s quite a free-form recipe as the measurements depend on how hot your peppers are and how salty your Feta is. You need three ingredients for this recipe: Feta cheese, Myzithra […]
A Reprise of Greek Appetizers
Ask a bunch of Greeks over for dinner and drinks and it’s expected that your spread’s going to have some dips for noshing on . In continuing with my replay of my Birthday dinner, today I’m offering up three Greek dips, Cretan Dakos and to help stave off palate fatigue, a simple and delicious fruit […]
Prawns Tourkolimano
Tourkolimano is a small, natural harbour on the northeast coast of Piraeaus, near Athens. This dish gets it’s name from here but it can be tasted all around the world, wherever one might find a Greek taverna. This classic dish is extremely quick to make and the most difficult task is your prep work. Beyond […]
Greek Garden Pesto
I don’t think I’ve shown you the herbs that are grown in my garden and in the end, used in the dishes I make. Photographed and currently growing are Genoa basil, flat-leaf parsley, rosemary, mint, Greek oregano, thyme, sage, chives, Greek basil, French tarragon and lemon thyme. The Genoa basil was produced by using the […]
Whole Fish Plaki (Ψάρι-πλακί)
Both of my parents come from towns in the Prefecture of Florina, about 2 1/2 hours NW of Thessaloniki. My dad comes from a town call Amynteon and my mom’s from the neighboring village of Agios Panteleimon. Although I go by Peter in English, my Greek name is Pantelis, which is the patron saint to […]
Apricot and Pistachio Cake (Κέικ-με-φιστίκια-και-βερίκοκα)
I have a pleasant surprise here for you all. I’m presenting you with a Greek dessert that’s not in my family’s recipe book, I’ve never personally heard of nor tried this cake…until now. I’m also excited to present this cake for this month’s Royal Foodie Joust, hosted by Jenn the Leftover Queen. Think of it […]
Preserving Grape Vine Leaves
First off, allow me to wish all the dads out there a Happy Father’s Day and may you never EVER again receive the gift of an ugly neck tie! Next, a little follow up. Some people have been wondering about Petimezi, which I used in a glaze for my grilled quail. Petimezi is made from […]
Grilled Quail
The first time I ever had any sort of wild game was during my first visit to Greece in 1974 (do the math, I’m that old). My Uncle Pavlo was a farmer and avid sportsman who would go on hunting trips. His usual catch would be wild hare, partridge, pheasant and quail. A few things […]
Fassolakia With Veal
(note…updating entry from 2007) If you’re reading my blog, no doubt you love food and all the trappings that come with it. One of those trappings is grocery shopping and I still do get excited when a product or a particular produce appears in the stands. If I was in Kansas, born a girl and […]