Braised Quail Kokkinisto
Last month, I created a menu that was inspired by the cuisine and local ingredients of Messinia, a region of Greece located in the southwestern tip of the country. Here you will find the rugged Mani peninsula, rolling hills with rows of old olive trees, mountains full of herbs and mountain tea and the sea […]
Lenten Tahini & Honey Ice Cream
A couple of days ago I hosted/cooked up a Greek dinner that was Lenten in nature. That is to say all the dishes had to meet the criterion of an Orthodox-Christian fasting diet – no meat or meat by-products. No eggs, no milk! I can adjust to not eating red meat or no fish as […]
Greek Food Gazette 13/04/2013
Greek Farmed fish industry bucks trend, merges and continues to increase world market share A propose itinerary for sailing through the Aegean Islands Dodoni’s sales up 26% from last year and it’s slated for an award A profile of the wine growing region of Santorini Ikaria, an island that moves at its own pace […]
Greek Salad on a Stick
I recently had the pleasure of catering an evening of Greek & Mediterranean nibbles on the occasion of a client’s 50 birthday. I was instructed to make appetizers, perfect for people who want to stand and mingle or sit and chat. The challenge with a small bite menu is that there are usually twice the […]
Seared Halibut With Greens & Chickpeas
Here in Canada we still have snow on the ground. A cruel joke served by Mother Nature after having a mostly mild winter here in the Great White North. Back in Greece, they survived a relatively mild winter, sparing many Greeks who feared the cold with little money or means to heat their homes. The […]
Creamy Coleslaw
This recipe is as much about texture as it about taste. What I love about this recipe is that I’m using Greek yogurt to put the creamy in this coleslaw and there’s a minimal amount of mayonnaise and…no cream! Flavour-wise, I am relying on the flavours of cabbage and carrot, both finely grated – the […]
Cream of Chickpea Soup With Shrimp & Oxymeli
This recipe features alot of ancient Greek ingredients: chick peas…this was the starch of the day before potatoes and rice. Then we have shrimp – fish and seafood were prominent in the ancient Greek diet and they still are a big part of the diet in today’s Greece. Oxymeli, a Greek compound word meaning “acid-honey” […]
Roasted Beets With Almond-Potato Skordalia
This dish is a play on a Greek favourite – roasted beet salad with lots of garlic. This is a side dish enjoyed my many and more creative types have even come up with doing a mash-up (pun intended) of a beet skordalia. Inspired by a dish from the Kokkari cookbook and restaurant in San […]
Greek Food Gazette 02/02/2013
…And they lived happily ever after – Greece voted as top honeymoon destination Olive oil healthier and tastier for frying Kisses to the Children is released, a doc. tells the stories of five Jewish children saved by Christians in German-Occupied Greece Maria Verivaki has compiled a list of commonly foraged wild greens from Crete […]
Roast Pheasant With Mushroom Cream Sauce
Last week I had the good fortune of being given two pheasants, just hunted from southern Ontario’s wilderness. The last time I enjoyed pheasant was over 10 years ago and the pheasant was farm-raised, not wild. Farm-raised game birds, boar, venison will be easier to cook than animals from the wild as the animal’s age […]