Napa Cabbage Rolls with Avgolemono Sauce
The classic Greek version of cabbage rolls (Λαχανοντολμάδες) are finished with a creamy Avgolemono sauce, which is an emulsion of beaten eggs/lemon juice that is slowly incorporated with hot stock.
Chickpea Soup from Sifnos
It wasn’t just any soup but the very well-known and traditional chickpea soup of Sifnos. My last day on Sifnos was a Sunday and it would be my last and only chance to eat the real deal.
Beer Braised Pork Chops with Lemon & Oregano
Here’s a dish that’s ideal for the colder months, when you don’t feel like grilling outdoors or if you live in Canada, the snow has buried your grill.
Homemade Waffles
This recipe is from my relatives in Hamilton, Ontario – they used to have a large banquet facility.
Pork Rosto from Naxos
This dish is made on the island of Naxos, for sure neighboring Paros, Mikres Cyclades and even Amorgos.
Best Dishes of 2021
Happy New Year! The year (2021) is in the past and I am sure many of you are happy that a new year is upon us. The end of the year is a time for reflection and I recently took a look at my posts/recipes of 2021 and here are some of the dishes that […]
Seafood Chowder
You can use whatever seafood you have on hand but I like using a white fish (fresh cod), small shrimp and small bay scallops.
Pumpkin Risotto with Bacon
For those who live in/around Toronto and you’re familiar with the local food scene, you’d have to be living under a rock if you haven’t heard of Chef Mark McEwan. He was the youngest executive Chef at the Sutton Place Hotel, his company runs a series of upscale restaurants, a gourmet supermarket, catering services and […]
Recap – Autumn Flavours of Greece Supper Club
I just completed two sold out Supper Clubs featuring Greek inspired Autumn dishes. I usually hold one supper club a month but this time guests are socially distanced and space is limited. For those that have been to my supper clubs before, you know that the seating set-up was “communal” long table seating. For now, […]
Rooster Braised in Wine with Trahana
The French have “Coq au Vin” and us Greeks have “Kokkoros Krasato”. Both dishes are are alike as a rooster gets braised in wine (among other things) but the flavour profile is different. It’s best to not confuse the two dishes. So how does a rooster end up in the kitchen pot and ultimately on […]