Seafood Cabbage Rolls (Λαχανοντολμάδες-με-Θαλασσινά)
WhenI first scanned over this recipe in a recent issue of Gastronomos, I was smitten with the concept of filling cabbage with seafood. In Greek cuisine, cabbage rolls are usually filled with mince and finished with a creamy Avgolemono (egg/lemon) sauce. This recipe is an obvious take or twist on the Greek classic: shrimp and […]
Thrapsala Gemista (θράψαλα-γεμιστά )
One of the reasons I find fasting for Lent more manageable is because when I choose a recipe (and ultimately share it), it has to be good. Not just good enough for Lent but worthy enough to reproduce throughout the year. You should consider cutting down on your red meat intake and boosting vegetables, fish […]
Lavraki Sto Fourno (Λαβράκι-στο-φούρνο)
Today is Palm Sunday for Greek-Orthodox Christians and it’s the second of two dates during the Great Lent where fish is allowed to be consumed (the other was March 25th, Annunciation). Many parishes will be hosting banquets with the main course being fish. These banquets are popular as those who have followed the strict fast […]
Grilled Butterflied European Sea Bass
Each time I go to Greece I have to stop by the “Kourdisto Gouroni” (Wind-up Pig) in the Agia Sophia neighborhood of central Thessaloniki. This eatery has been in operation since the early 1990’s and the feel of the place and the food could be best described as “Greek Bistro”. Lots of beers on tap […]
Cuttlefish With Spinach (Σουπιές-με-σπανάκι)
Cuttlefish. Don’t touch that dial and the cuttlefish is an interesting member of the cephalopod family. That is to say, it’s related to squid and octopus. The cuttlefish has an internal shell, the cuttlebone. Some of you who have spent much time on the beach will have found some cuttlebones in the sand. Others who […]
Kritharaki me Fakkes (Κριθαράκι-με-φακές)
Here’s a wonderful dish that’s suitable for Lent, works as a side dish or served with seafood or fish. You get to pick how you want this dish to appear on your table. Kritharaki is what us Greeks call orzo. Kritharaki is a rice shaped pasta that should be treated as such. Do not add […]
Pomegranate Glazed Chicken With Mastiha-scented Couscous
First off, I’m using pure pomegranate juice. I’ve tasted the bottle juices and although they are fine, their flavour just doesn’t match the juice from fresh pomegranates. Secondly, I’m using bone-in chicken breast, skinless chicken breasts. I removed the skins because once the glaze gets brushed on that crispy skin, the texture changes to rubber. […]
Baked Sole Stuffed With Seafood
Tuna has gotten a bad wrap in the past, being labeled as the “chicken of the sea”. In my opinion, the real “chicken of the sea” is the sole. Sole (the flatfish) has to be the chicken breast of the sea. It’s lean, it’s white and in need of some flavour. That’s the minus side […]
Eggplant Parmesan
What if I told you that there’s a dish that you can make at home (affordably), be transported into an Italian home and taste authentically Italian? You with me? What if that dish was also vegetarian but was as filling as a meat dish? Look no further than Eggplant Parmesan. This recipe comes to you […]
Tandoori Chicken
It’s time to break the monotony of the series if Lenten dishes I’ve been posting. For the record: I fast for the first week of Lent, revert back to my regular diet of meat, seafood, vegetables (all in moderation) and I’ll revert back to the Greek-Orthodox fast for Holy Week (preceding Easter on April 4th). […]