Lemon – Mastiha Tiramisu
Easter Sunday at a Greek household is a full day affair with extended family and friends coming over. The day is centered around the cooking of the lamb be it a whole beast slow-roasted on a spit or in the oven. While we wait, there’s appetizers, we crack our red eggs, drink wine and sip […]
Neo-Magheritsa
Margheritsa is a traditional soup made by Greeks for Orthodox Easter. It contains cleaned intestines, organs of the lamb or goat and may contain sweetbreads and even the boiled head of the animal. The meat is boiled until softened and a stock is created. Spring onions, herbs are added and the soup is finished off/thickened […]
Tas Kebab
From the name “Tas Kebab”, it’s easy to state this isn’t a Greek-specific dish – a dish enjoyed in the Levant and its made it’s way to the Greek table via Asia Minor Greeks who resettled in mainland Greece over time. Traditionally Tas Kebab is made with lamb but I’ve often seen beef used in […]
Greek Grill in Toronto
Yesterday was another gorgeous Spring day here in Toronto and it was also March 25th, Greek Independence Day – celebrating the beginning of the struggle for Greek independence from the Ottomans (Turks). After taking in the parade (most of it), we left early for the Greek Grill to get some seats before it was too […]
Gaia Greek Dinner at Malena
Just two nights ago some lucky folks here in Toronto got to experience the first of many Greek cuisine-themed dinners I hope to organize in the future. Beyond organizing dinners at my home or other people’s residences this was the first to be held at a restaurant. I chose Malena because I love the warm […]
Mushroom Giouvetsi
My love of mushrooms goes back to as early as I can remember eating on my own. I remember my mom sauteeing mushrooms with butter and finishing them with a squeeze of lemon juice and finishing them with some dried Greek oregano. Back then (70’s) one could only find white button mushrooms but today the […]
Pork Chops With Mustard & Honey
Tomorrow’s Tsiknopempti in Greece, a day that means “burnt Thursday” with all the meats being grilled/cooked on this Dionysian Carnival day. Backyard grills are pulled out, charcoal and/or wood is lit and the long train of varied meats are laid-out and grilled and just when you thought you were full, another plate arrives at the […]
Have Knives, Will Travel
Happy Chef was kind enough to send me a sample to review. I was sent a set of nine chef knives plus a nylon case for travel. The set begins with a 9″ chef knife and at the other end of the spectrum is a 12″ sharpening steel, carving fork and kitchen scissors. I liked […]
Islim Kebabi
For those that have been to Istanbul, you know what I mean when I say it’s surreal: the density of the city, the endless traffic, boats and ships running up and down the Bosphorus, the seemingly endless city filled with historical landmarks and everywhere…I mean everywhere – there’s food to be had. When you’re a […]
Roast Pork With Sage, Honey & Thyme
Recipe update from December 2007, I’ve switched wild boar for more widely available pork shoulder…a favourite cut of mine as it’s affordable, forgiving and versatile. I’ve lost count of how many pork dishes I’ve made using pork butt. Greeks eat alot of pork these days which wasn’t always the case. Souvlaki and Gyro are most […]