Chicken Wings tou Kalofaga
In Greece, festivities are well under way. It’s Carnival time in Greece and one of the biggest days is centered around grilled meats. The period of Carnival in Greece is called “Apokries” and today marks “Tsiknopempti”. Tsiknopempti is a compound word that describes the smell of grilled meats and Thursday: “Tsikno-pempti”. Tavernas will have lit […]
Cod in a Mussel Broth
This dish is the creation of Greek chef Sotiris Evangelou. Chef Sotiris is currently in charge of the kitchens of the swank King George hotel in Athens. He was inspired by the cuisine of Thessaloniki, with its diverse, vibrant culinary scene. Thessaloniki has seen many different peoples enter it’s old city walls through time and […]
Greek Food Gazette 15/01/2010
Get your Greek kicks…on Route 66 Petros Kartos’ Greek coleslaw The Hellenic Club of Sydney, Australia will move to a new location Greece cuts back on museums’ visiting hours Dioscorides called originally called parsley “petroselinum” Greece raises alcohol and tobacco taxes Holiday feature on the Greek island of Zakynthos If you are not reading this […]
Sea Bass Baked in Coarse Sea Salt
Recipe update from Feb,01, 2008 This dish isn’t unique to just Greek cuisine. I’ve seen fish baked in coarse sea salt in many countries that hug the Mediterranean basin. Everyone’s in on baking whole fish in a salt crust: Portugal, Spain, France, Italy and Greece. If I haven’t noted your country, do you folks also […]
Sea Bream Baked With a Crispy Potato Crust
Those who read my blog on a regular basis know that I prefer eating whole fish rather than fillets. This preference is not an inflexible rule and nor does it mean that one cannot enjoy a fish fillet. Today’s dish features a fillet sliced off of a whole sea bream (porgy). The main reason why […]
Semolina Crusted Pandora With Capers and Kalamata Olives
Living here in Canada and trying to cook Greek food can sometimes be a challenge. Although I can boast about living in a wonderful and diverse food city like Toronto, not all ingredients are available here for Greek cuisine. The most glaring void would have to be fresh fish from the Mediterranean. Often, I must […]
Leonidio, Tsakones and Eggplant
This past summer in Greece was full of many firsts: met new friends, tried some new dishes, new wines, visited parts of Greece for the very first time. One such place was Leonidio. Leonidio is the town centered the region of Tsakonia, a major part of the the coastal area of the Prefecture of Arcadia. […]
Athens Central Market & Sea Bream in Avgolemono
If you’re a regular reader of my site then you’re into Greek food, enjoy the reports from my vacations in Greece and you’re interested in Greek cuisine and it’s ingredients. Athens – Greece’s capital is home to about 5 million people. That’s alot of people that have to be fed. Most Greeks will go to […]
Michael Psilakis’ Pork Sofrito
Last week I was given an advance copy of New York Chef Michael Psilakis’ first cookbook, “How to Roast a Lamb”. It turns out my copy wasn’t so advanced. Yesterday, I popped into Toronto’s “World’s Largest Book Store” and there it was! For those not familiar with Michael Psilakis, here’s a recap: Michael is a […]
Athens: History, Culture and Lobster
How can one summarize the city of Athens in a blog post? That would be a fool’s game. Athens is the capital of Greece, practically in the center of the mainland, the economic and government hub of the country and home to half of Greece’s population. For those who have traveled to Greece, you will […]