Mixed Seafood in Marinara Sauce
This dish is easy but timing is important as well. Different seafood cook differently and although I wish I could dump everything at once, I can’t.
Galician Style Octopus
Key is cooking your octopus to fork-tender then the rest is pretty straightforward: boiled potatoes, high quality extra-virgin olive oil and some salt, pepper and sweet paprika.
Scrambled Eggs with Greek Yogurt
Today I’m sharing another way to prepare scrambled eggs, with the addition of yogurt, Greek style that is.
Tsouchti Pasta with an Egg on Top
A few years ago I visited the Mani region of the Peloponnese with it’s traditional Maniot towers, rugged terrain.
Lasagna Bolognese
I am still on “team bechamel” when it comes to lasagnas as opposed to ricotta. The bechamel allows one to pre-make a lasagna, make/freeze/bake or enjoy a moist lasagna the next day without it drying out.
Mushroom Lasagna
So, why make a mushroom lasagna? It’s a mushroom lover’s dream, it’s filling, a great vegetarian dish and not that hard to make.
Seared Scallops & Lemon Kritharaki
The first time I had scallops was I went with some buddies to Ft. Lauderdale for March Break back in 1986.
Detroit Style Pizza
First, it’s a rectangular in shape, baked in heavy metal pans, it has a thick crust, lots of cheese and pepperoni.
Spaghetti with Brown Butter
One of my favourite dishes my mom would serve is a plain spaghetti (Makaronia) that was tossed in butter until slightly browned, then the pasta was drained and tossed in the brown butter with crumbled Feta cheese and a drizzle of extra-virgin olive oil to cap the dish.
Salmon Souvlaki
If a Greek can affix something on a stick, they will grill it! So far we have pork, chicken, beef, lamb, shrimp, octopus (that I can recall) and now, salmon.