Chicken Fricassée
The origin of the name is French and my version of Chicken Fricassée borrows from both cuisines.
Greek Food Gazette 04-02-22
Montreal’s Petros taverna to open a location in Fort Lauderdale a visit to Vergina, site of the royal Macedonia tombs should be added to your itinerary Six million kilogram backlog of Halloumi cheese and nowhere to sell it Thessaloniki welcomes first cruise ship of the year You may now include ‘faux lamb” as part of […]
Chicken Giouvetsi
Original post appeared on my blog on July 2008. Although I’ve made this dish several times since then, I was overdue to update the post (and photos). Since then, sheet pan and one pot meals have become very popular – us Greeks have been doing this for ages! Greek cooking is filled with dishes that […]
Pasta With Smoked Salmon
RECIPE UPDATE: this recipe first appeared Aug. 8th, 2007 (14 years ago). I’ve simplified the recipe compared to the original. I was probably trying to be “cheffy” with an excessive amount of ingredients. The dish contains heavy cream and with such a forward ingredient as smoked salmon, I’ve omitted cheese. Years ago, back in my […]
Rabbit in Parchment (Youlbasi)
One of my favourite methods of cooking meats is to wrap it in parchment, sealing meat with seasoning, herbs, spices; a tightly packed parcel locks-in the flavours and the meat is well cooked yet succulent. Traditonally, this dish is called Yioulbasi, a method of cooking brought to mainland Greece by Asia Minor Greeks. Lamb is […]
Sfakiano Goat Yiahni
One of the “must see” regions of Greece is the island of Crete. It’s a big island and your strategy would be to either see it over a few visits or concentrate on one area. The westernmost prefecture is Chania and in the southern part facing the Libyan Sea is the Sfakia area. This goat […]
Pork Fricassee
Winter is almost officially here and heartier Greek dishes enter the cooking rotation. Greek cuisine is rustic, humble and usually economical. Enter the Fricassee dishes. Fricassee is traditionally a French dish that’s been Greek-a-fied. The most popular versions are made with lamb and today, pork. There are lots of vegetables like onions/leeks, leafy greens (many […]
Poor Man’s Truffle Pasta
One of the “in fashion” ingredients (the past few years) are truffles. There are white and black truffles, foraged by truffle hunters who take along their trained dogs to sniffed out these culinary treasures, buried in the ground. In cooking, truffles are shaved on dishes and if you go to a fancy restaurant, it is […]
Kolokithopastitsa From Naxos
When I visit Greece, it’s from late July until about mid-September. During this time I also get to see produce change at the markets. We are now into Autumn and pumpkin and squash are now in season. This dish comes from the island of Naxos, a well-sized island that boasts of a good tourist season […]
American Gyro Sliders
Sliders are mini-burgers….smaller and one-two bites and they are gone! Sliders are a popular appetizer for gatherings and this version gets it’s version from the Greek-American Gyro…a minced meat fast food (no comparison to what is served in Greece). When it comes to cooking your sliders, you have options: on a griddle, on the grill […]