Pasta With Wild Leek Pesto
The “early summer” edition of the LCBO’s Food & Drink is now circulating and this one’s pretty good. There’s two or three Greek-inspired recipes worth trying, a write-up on Ouzo and some other dishes I’ve bookmarked for trying out. This pesto made for a quick and delicious lunch yesterday. It calls for the use of […]
Lamb Lemonato
This past Easter, our family came to a consensus that we would not roast a whole lamb on the spit. Greek Easter fell earlier on the calendar (April 19th) and the weather was indeed cooler than seasonal norms. We opted for a whole leg of lamb on the spit and decided to offer “lamb two […]
Melitzanosalata (Eggplant Salad)
Recipe update from 06/06/2007 In the summer in Greece, this Greek dip can often be found at tavernas among the several Mezedes (appetizers) ordered by a group of friends and it’s most definitely on the table at home for family & friends. The “must-do” for this recipe is char-roasting the eggplant in a gas or […]
Grilled Sweetbreads, an intro to Offal
The sweetbreads I’m discussing and cooking with today are considered offal. To look at sweetbreads, one would make the common mistake of thinking they are brains (in fact they are not). Sweetbreads come from the thymus glands, located at the chest entry, just before the trachea. They are only found in young animals as they […]
Greek Roasted Potatoes
Ladies and gentlemen, start your engines preheat your ovens. From the time it takes you to read this article, peel some potatoes and dress them with olive oil, lemon juice and herbs, you’re going have some spuds in the oven and it less than hour, those crispy, golden-brown potatoes you love and enjoy at your […]
Rotisserie Leg of Lamb
I’ve thought carefully on whether to post the recipes from this past Easter in clusters or individually. I’ve chosen the latter for the simple reason of keeping the clarity of recipes in the archives of the blog and to make them easier to search for. You might get a flurry of posts from me in […]
Cuttlefish With Saffron and Potatoes
Cuttlefish are an under-appreciated member of the cephalopod family. It’s cousins the octopus and squid seem to get all the attention at the party. The cuttlefish can be quickly grilled over high heat or braised until fork tender. The next time you visit your fishmonger, ask him/her if they have any cuttlefish. Chances are they […]
Sofrito
The title of this dish means three different things in three different languages and cuisines. Sofrito in Spanish refers to a well-cooked and fragrant sauce. In Italian, Sofrito means a saute and it often refers to sauteing a “mire poix”. The Greek take on Sofrito is related to the Italian definition as veal or beef […]
Shrimp With Capers and Dill
Doesn’t that plate of shrimp just scream Spring? Before I get on with today’s dish, allow me to do some “housekeeping”. I recently had another giveaway, this time the cookbook Greek Creative Cuisine was up for grabs. David Hall of of Book the Cook was the lucky winner, drawn randomly through a computer-generated lottery. Congratulations […]
Veal and Artichokes Avgolemono
This dish is a riff/similar dish to one I prepared for you all last year, using Spring lamb. I know there are many of you who don’t eat lamb (your loss) but this dish might appeal to you, as veal shoulder is used. What you want to remember is that there are three important aspects […]