Lemon Carbonara Spaghetti
Most of you who are food enthusiasts (freaks) like myself, you’ve noticed by now that many items on your grocery bill have gone up. One glaring spike in prices is with lemons. Limes I can find for 6 for $1, oranges are decently priced but lemons? The best deal I’ve found so far this year […]
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 […]
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 […]
Composed Shrimp Pasta With Yogurt Bechamel
Sometimes, you have guests that may need a little more attention – could be a colleague, boss or a person you want to show some extra care when entertaining. Pasta is one of those dishes that you have to be careful when serving. Ever notice, they never served long pasta like spaghetti or linguine at […]
Pork Schnitzel With Mushroom Sauce
The first time I ever had schnitzel in Greece, was back in 1988. It was summer, I was in my father’s hometown, Amynteo (a great wine region). My cousin Lia had coordinated with lots of her friends and we set out to the town of Sklithro (about 20 minute drive from Amynteo). We were having […]
Mushroom Magheritsa Soup
When Greeks return from the Anastasi service at church (Saturday Easter eve), the first thing to go into the mouths is a bowl of Magheritsa. This is a traditional soup made of boiled intestines (cleaned) and other offal (such as heart, lung, liver and sweetbreads). The soup is full of boiled greens, dill, parsley, scallions […]
Spinach and Feta Flutes Made With Sliced Bread
Growing up in the west (Canada), many of us took for granted the convenience product known as sliced bread. The rest of the world does not necessarily have sliced bread. In Greece, it was introduced to the market when the country was opened up to European Union products on its supermarket shelves. Today, sliced bread […]