Greek Cheese Croquettes
These are a quick and easy appetizer you can make this week. You can go all-Feta but I really like when Feta is paired with a flavourful cheese like Graviera. Often called the “Greek Gruyere” as it’s also a cheese that holds up well and melts nicely. When making these croquettes, use cold cheeses so […]
Beef Kokkinisto with Makaronia
There are dishes that every Greek family knows. We’ve all had this dish at home or at a taverna. There may be some minor differences but the basics of the dish remain. In today’s case, we’re talking about Beef Kokkinisto aka “reddened” beef. This is a slow cooked beef stew in tomato sauce with spices. […]
Pear Croustade
In this age of the ‘rona, I have extra time on my hands and I am happy to be cooking more for myself and to be able to contribute new recipes here. I am also updating some old recipes I feel that need a fresh look. One such recipe is this Pear Croustade. Posted in […]
Honey Poached Pears With Greek Yogurt
It’s Autumn and pears are in season. One of the more elegant yet easy desserts to serve are poached pears. Poaching means to cook something gently in a liquid. We have pears and the poaching liquid here is sugar, water, lemon peel, spices and Greek honey. Serve these pears with thick Greek-style yogurt, some crumbled […]
Graviera Cheese Fries
Last summer, I visited the island of Naxos, located in the Cyclades. A bountiful island, well known for it’s high quality cheeses. One of the most popular is Graviera. Although graviera is made in other parts of Greece as well, the Naxos product is produced only with local milk. Graviera is often called the Greek […]
Corn Dogs
I am sharing this recipe for two reasons: it brings back memories of me eating a corn dog at Woolco (Canadian discount department chain, owned by Woolworth) snack counter. Corn dogs are a hot dog coated in a cornmeal batter, fried and served warm. Flash-forward to 2020 and I still like’em! Go to Quebec, they […]
Sausages With Petimezi and Vinegar
I’ve served this dish a couple of times at my Greek Supper Clubs. It’s a quick and easy appetizer, ideal for cool autumn evenings or day I say…winter nights (eek). It’s a three-ingredient recipe, the most exotic being Petimezi, an ancient Greek ingredient made during wine harvest. Basically, grape must (juice) is reduced down to […]
Portokalopita (Πορτοκαλόπιτα)
Portokalopita is an Greek compound word translated into “orange pie”. The first time I ever saw this dish was about a decade ago at my friend Maria’s blog, “Kali Orexi”. I had never before heard of this dessert, I have never ever eaten a Portokalopita. It’s been over a decade since my original post and […]
Roast Rock Lobster Tail
Remember the B52’s song “Rock Lobster”? That’s what we’re talkin’ about here. The main difference between an Atlantic lobster and a rock lobster is the tail. You get more tail meat with a rock lobster, also known as a spiny lobster. These lobsters are found in the Caribbean and Mediterranean, so you are likely to […]
Eggplant Papoutsakia II
From day one of writing/blogging about Greek food, it’s been an adventure full of delicious food and constant learning. A lot of positive growth. There are many approaches to cooking the classics and I am a big fan of finding shortcuts that do not compromise the traditional dish. Case in point are Papoutsakia aka Baked […]