Greek Wine

The Vatistas Vineyards (Aμπελώνες Βατίστας)

Mar 11th, 2010 | By Peter Minakis
The Vatistas Vineyards (Aμπελώνες Βατίστας)

My introduction to the Vatistas Winery is a prime example of the phenomenon known as “six degrees of separation”. The journey began two summers ago when I was asked by my cousin if I would like to visit the Pavlou Estate Winery in my mom’s home town of Agios Panteleimon. The Pavlou Estate wines are [...]



Pomegranate Glazed Chicken With Mastiha-scented Couscous

Mar 6th, 2010 | By Peter Minakis
Pomegranate Glazed Chicken With Mastiha-scented Couscous

This recipe comes courtesy of the very popular cooking show, “Everyday Food” which is produced by Martha Stewart and company. I’m going to pull a Martha by improving their “perfect recipe”. I’ve provided the link so that you can compare the differences in the approach to cooking the dish.
First off, I’m using pure pomegranate juice. [...]



Scallops Saganaki (Xτένια Σαγανάκι)

Mar 1st, 2010 | By Peter Minakis
Scallops Saganaki (Xτένια Σαγανάκι)

I get my inspiration from many sources: my mother and other family members and friends who I consider culinary wizards, frequent visits to Greece, chatting about food with other Greek food enthusiasts, other bloggers who I respect and consider friends and of course, the well known food and cooking celebrities who enter our homes via [...]



Risotto With Shrimp, Mushrooms and Asparagus

Feb 22nd, 2010 | By Peter Minakis
Risotto With Shrimp, Mushrooms and Asparagus

This dish arose from thoughts of what to do with some leftover asparagus. I had about a bunch of grilled asparagus left and they deserved a better fate than laying under plastic cling wrap for a week in the fridge. I also had a bag of mushrooms in the fridge (I store mine in a [...]



Grilled Lobster (Αστακός στη Σχάρα)

Feb 20th, 2010 | By Peter Minakis
Grilled Lobster (Αστακός στη Σχάρα)

So the first week of Greek Lent is behind us and it really wasn’t that hard adjusting from my regular diet to one without meat or any meat by-products in it. Each year I’ve been steering my diet towards one with more fish and seafood, beans and legumes and less meat. I don’t think I [...]



Linguine With Clams

Feb 18th, 2010 | By Peter Minakis
Linguine With Clams

This is one of my favourite pastas dishes and it’s also one of the simplest to prepare. The dish is also versatile as one can substitute ingredients you like or replace with seasonal or local ingredients.
Don’t have fresh clams? Why not try this with mussels? Don’t have access to fresh clams? You could certainly use [...]



Lamb Souvlaki (Αρνίσια σουβλάκια)

Feb 11th, 2010 | By Peter Minakis
Lamb Souvlaki (Αρνίσια σουβλάκια)

Last Thursday was Tsiknopempti in Greece (and anywhere in the world where Greeks celebrated the most popular meat-grilling day of Greek Carnival). I had three options: stay home and simply make a meat dish using my oven’s broiler or a grill pan. Option 2 was to head down to Toronto’s Greektown (the Danforth) and be [...]



Penne All’Arrabiata

Feb 8th, 2010 | By Peter Minakis
Penne All’Arrabiata

There’s one week left until the Greek-Orthodox Lent commences. This is the third and final week of Carnival, the final farewell before a fast up until Greek Easter (April 4th). This week is called Tyrini, where meat is dropped from the diet but cheeses, dairy products and eggs are allowed. Shellfish is still allowed.
In Greece, [...]



Kalofagas Culinary Tour of Greece (update with price of tour)

Feb 1st, 2010 | By Peter Minakis
Kalofagas Culinary Tour of Greece (update with price of tour)

It is my pleasure to announce the Kalofagas Culinary Tour of Greece! Many of you follow this blog as a means of being transported to Greece via my travels, the food and breathtaking backdrop of Greece’s landscape and sea.
Now you have the opportunity to join me for what will be a Greek adventure steeped in [...]



Cod in a Mussel Broth

Jan 28th, 2010 | By Peter Minakis
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 [...]