Zucchini Rice With Shrimp
In the northern hemisphere, our gardens are teeming with the bounty of summer and Greeks like to grow zucchini. It’s an easy vegetable to grow and it can be stuffed, fried, grated and use in phyllo pies, raw salads, cakes, fritters and today, rice! The flavours of this dish are inspired by Zucchini Fritters and […]
Seared Scallops With Cretan Pilaf
One of the simple pleasures of Greek cuisine is a dish called “gamopilafo” aka wedding rice. It comes from Crete and traditionally served at weddings. Nowadays, many tavernas in Crete have it on their menus. Goat, lamb or rooster are boiled until tender and to give you a richly flavoured stock for cooking your rice. […]
Lobster Kritharotto
In Greece, a favourite pasta shape is that of kritharaki…our name for orzo. This pasta is usually featured in a baked Giouvestsi or stove-top manestra – both very comforting dishes that still transport me to Yiayia’s cooking. Today, I’m making Kritharotto…a play on risotto. Rather than toast Arborio rice then patiently alternate between stirring and […]
Chicken Avgolemono With Vegetables and Kritharaki
This post is about Avgolemono – a compound word in Greek meaning egg/lemon and we use it to make thick lemony sauces or to finish off a soup. The classic Chicken Avgolemono is the most familiar and here, I am basically making a chicken noodle soup with a couple of Greek twists. First, I am […]
Pork & Mushroom Tigania With Katsamaki
The winter time in Greece is all about gathering with friends at someone’s home or at a taverna. Bonus points if the taverna has a fireplace…maybe in the center of the room or tucked in one corner. You’re really lucky if you get a table near the fireplace! My of my favourite wintertime Greek dishes […]
Artichoke Soup With Greek Yogurt
Another favourite vegetable of mine are artichokes. Ancient, Mediterranean, healthy and delicious. Although they can be a pain to clean (remove leaves), it’s more of a tedious task rather than a difficult one. Regardless, I found a few parcels of artichokes at the market and used them to make a soup for this past Tuesday’s […]
Pan-Seared Sea Bream With Spinach, Fennel & Avgolemono Sauce
This dish comes from Greece, handed to me from my mom who tried the dish via a family friend, Kuria (Mrs.) Anna. For this dish I used sea bream (tsipoura) filets but you can use any white fish filets (preferably with skin on). I like the skin on fish – when it is crispy and […]
Scorpion Fish & Venus Clam Chowder
I have little to complain about upon reflecting on the six weeks I’ve spent vacationing in Greece. Despite the cloudy and rainy past couple of days the weather has been sunny, hot and the beaches were clean, not as crowded and the food, ever-inspiring. If if weren’t for yesterday’s cool & rainy day I may […]
Homemade Chicken or Turkey Stock
The basis for any good soup is a good stock and that’s especially important for getting the most flavour. When I make a stock, I buy the carcasses (three) from a chicken (you can use one whole chicken) or the leftover carcass of a roasted turkey and place them in a pot with a carrot, […]
Lobster Stock
Lobster is a splurge and each and every time I eat it…it’s special, a delight to eat and I savour each morsel. I use almost everything in the lobster, save the gills (which get discarded). Lobster is not cheap and you may as well squeeze out as much value as you can from this expensive […]
