Rotisserie Pork Ribs
One of my favourite dishes is pork ribs, generously painted with BBQ sauce and I enjoy it both winter and summer. My usual recipe is a foolproof oven method…apartment ribs as some call it (because they don’t have grills).I do have a grill, both gas and charcoal but I’m often using my new Napolean grill, […]
Greek Easter Recipe Round-Up
Many of you have visited my Recipe Round-Up for Lent and I hope that I’ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We’re fast approaching Greek Easter and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day […]
Lamb on the Spit (αρνί-στη-σούβλα)
It’s the day after Easter and it’s also the Feast of St. George so my best wishes and “Hronia Polla” go out to all the George’s out there. I have to admit I’m quite today. Yesterday was a huge success. Toronto basked in a glorious and sunny 20C with little wind. Greek Easter is meant […]
Shrimp Giouvetsi
Giouvetsi is a class of Greek casserole dishes. Vegetables, stock, kritharaki and your choice of protein make up this rustic, straight-forward and delicious dish. Today’s dish is another offering for your Lenten table. I start off with making a stock with the peel shells of your shrimp. The next step is to soften/sweat the vegetables […]
Potato Crusted Fish With Braised Greens
Potato-Crusted fish and what is it? I’ve previously made fish dish that’s totally enveloped in potato and although it’s a dish requiring some finesse, this version proved to be more challenging. Here, we have fish fillets covering one side with overlapping potatoes, like tiles on a roof, like potato fish scales. The idea is not […]
Perfect Rack of Lamb With Greek Chimichurri
My favourite way to enjoy lamb chops is to grill them but a close second is using this method, where I roast Frenched racks of lamb in a high heat oven. I’ve done racks of lamb at home and I’ve served over 50 people at my Greek Supper Clubs…same, consistent result – deep brown roasted […]
Sofia’s Kotopita (Chicken Pie)
Happy New Year everyone! This is the first post of 2011 and it’s a dish that takes me back to Thessaloniki, perhaps it will trigger some of your memories? I first had a Kotopita (chicken pie) at a taverna in Thessaloniki, in the Agia Sophia area in fact. A Kotopita is made of filling of […]
Roast Pork Loin With Apple Stuffing
Happy New Year, Xponia Polla, Kali Xponia! I hope 2015 is full of wonderful memories, personal and professional successes and above, good health! Our family had a quiet New Year’s Day but we still have a wonderful late lunch/early dinner. It was decided to have pork, a traditional meat during the Christmas holidays for Greeks. […]
Succulent and Crisp Pork Belly With Petimezi Mustard Glaze
If you love bacon, stick with this post because we’re using pork belly here. if you’re the type who uses pork tenderloin or perhaps you’re a vegetarian…move along, nothing for you here. I love pork and in particular the fattier cuts like pork belly because they are so flavourful. I get it – we don’t […]
Duck Confit With Fassoulada Beans
Duck is a an under-appreciated meat, at least here in North America. People often think it’s hard to cook or it has too much fat or both. If you want to try cooking some duck, I suggest starting with duck legs, now found packaged apart from the rest of the duck. If you’re good at […]