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 […]
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 […]
Phyllo Beggar’s Purses With Greens
I made these appetizer-sized phyllo bites last month for my Lenten Greek Supper Club. These look pretty and they really aren’t too hard to assemble but the filling was a challenge. You see, I had to make a filling that would be flavourful, vegetarian (for Lent) and come up with an ingredient that would bind […]
Okra Stew
Last year I introduced you to a Greek dish with stewed veal and okra. Another related dish with okra is the vegetarian version, loaded with onions, okra, perfumed with allspice berries and bulked up with some potatoes for a fine vegetarian main course. There are a few ways you can go out making this okra […]
Mussels Meze With Zesty Vinaigrette
In northern Greece, mussels make up big part of the seafood culture and practically every taverna serves up Mussels Saganaki or fried mussels. Nowadays one can also find other more worldly dishes and you even find fresh mussels in Athens and on many of the more touristy islands. Mussels are cultivated in Greece and many […]
Baked Keftedes With Onions & Korres
Many of the comforting dishes on this blog come from recipes my Dad loves to eat or in some cases, his recipes that he makes (and shares). My father loves keftedes, Greek meat patties if you will. He loves pasta and my parents tell me about homemade pasta they used to enjoy as children when […]
Greek Taverna Omelet
Eggs are a versatile ingredient and in Greek cooking, they are used in a multitude of ways: there’s eggs in Avgolemono Sauce, eggs are often included as binder for meatballs or fillings for phyllo pies, there’s desserts, Easter eggs and of course, the many egg and omelet dishes. We love “avga matia” (sunnyside up), we […]