Lemon Shrimp Linguine
This pasta dish has been in my back pocket of recipes for over a decade. I can cook it on a weeknight, weekend, serve to house guests or catered events. It’s easy, quick, delicious!
Sous Vide Pork Gyro
When in Greece, one of the first things I’ll eat is a pork gyro wrapped in a pita. Slices of pork shoulder area seasoned/marinated then stack on a vertical rod then slow roasted on a vertical rotisserie. It’s juicy, flavourful, filling but…hard to duplicate at home.
Sous Vide Steak
Have you heard of “sous vide”? It’s a French word that literally translates to “under vacuum”. In more detail, sous vide is a cooking method that involves vacuum-sealing food then placing the packet in temperature regulated water bath
Poached Fish with Oil & Lemon Sauce
Poaching fish is another method to cook and enjoy fish. A rich sauce made of reduced poaching liquid, lemon, extra virgin olive, salt and pepper and some herbs.
Tyropitari from Evia
There’s a long, narrow island that runs parrallel to coast of Greece that stretches from just south of Volos to about 60 minutes north of Athens. That island is Evia and today I am going to show you how to make one of their specialties, Tyropitari.
Romaine Salad with Scallions & Dill
Traditionally this salad would be served Spring time and especially for Easter. It’s a salad of finely chopped romaine lettuce, thinly sliced scallions and chopped fresh dill.
Melopita (Honey Pie)
In the western part of the Cyclades islands, you will find the island of Sifnos. I’ve been there twice and one their specialties is Melopita (translated as honey pie). It’s made with ricotta, honey, some vanilla, eggs and baked. By the way…it’s a crustless pie.
Mother’s Day Greek Lunch
Celebrate Mother’s Day with a delicious Greek lunch at the St. Lawrence Market Kitchen! Indulge in inventive Greek dishes prepared by Chef Peter Minaki (Kalofagas) and wines selected and poured by Kolonaki Group.
Overnight Yeasted Waffles
I am offering an easy overnight recipe for waffles that anyone can whip up. It has a yeasty taste, light texture and golden colour. Try this recipe out this weekend for breakfast.
Taramokeftedes
A few years ago I made Taramokeftedes for a Greek Supper Club. The tarama was the base for making pseudo meatballs along with bread and lots of onion and herbs.
These turned out remarkably well and they are a great offering to help break up the monotony of eating the usual Lenten fare.