Warm Potato Salad
In my opinion, since the Grande Dame herself, Julia Child passed on…I think “da man” in the food world is Jacques Pepin. He has an impressive bio and I encourage you to have a peek. This recipe is his, from the book, “The Short-Cut Cook” which is a paperback with lots of quick meal ideas. […]
Provencal Potato Salad
One of my favourite food personalities has to be Ina Garten aka The Barefoot Contessa. I’ve always liked the casual manner of the show, the relative simplicity of the food and her knack for offering recipes that work in practice and deliver with taste! In my quest to eat healthier, I looked for a potato […]
Romaine Salad With Potatoes, Egg, Sun Dried Tomato, Dill
One of my favourite salads is what Greeks call a Spring or Easter Salad. Many of the ingredients are in season in Spring and it’s always a hit with my non-Greek guests. Today’s salad is a fancier Spring salad and more filling – it could be a light meal with the addition of potatoes and […]
Arugula Salad With Sweet Potato and Feta
I first served this salad this past March at an Ikaria-themed dinner and ever since I’ve had attendees and friends who have seen photos ask me for the recipe. This past weekend I did cooking demos at the OPA! Fest at St. Nicholas Greek-Orthodox Church in Troy, Michigan and I also did a couple […]
Greekish Nicoise Salad
A few years ago, I served up this salad at one of my Greek Supper Clubs. It was a Nicoise Salad with some Greek elements (to which I will get to shortly). A Nicoise Salad is French, originating from the southern French city of Nice. Basically it’s a composed salad of raw vegetables, canned or […]
Sweet Potato Gnocchi With Creamy Feta Sauce
One of my fave ‘nouveau Greek’ combos is the pairing of sweet potatoes and Feta cheese (check out this salad). Today, that combo returns with a recipe for sweet potato gnocchi topped with a creamy Feta sauce. Gnocchi are usually made of potatoes and they fall into the dumpling category. They are easy to make […]
Cretan-Style Greek Salad
There are many variations/substitutions/additions to a Greek Salad. The basics are tomatoes, cucumbers, onions, peppers, olives, dried Greek oregano, extra-virgin olive. In the Cyclades, they will use their local soft, tangy Mizithra instead of Feta, many islands add barley rusks making it a panzanella, additons of capers or caper leaves, purslane garnish, use of pickled […]
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 […]
Herb-Stuffed Fish With Artichokes, Potatoes & Lemon Verbena
This dish came together rather quickly because A) I was hungry and way too busy to do otherwise and B) a couple of the components were from leftovers. The two leftovers were the Parsley Salad (dip) and the Artichoke Salad – both served at last month’s Greek Supper Club. The Parsley Dip was smeared on […]
Octopus With Olives & Potatoes
As an ingredient, Greeks “own octopus”, as Greek-food Guru Diane Kochilas said earlier this week. No one owns any particular ingredient but we proudly cook it (with skill) and there are countless octopus dishes in Greek cuisine from salads to stews, grilled to giouvetsi. You’ll find octopus in practically every corner of regional Greek cooking […]