Sausage

Zesty Prawns With Halloumi

May 27th, 2010 | By Peter Minakis
Zesty Prawns With Halloumi

I really enjoyed this dish as a starter. It fills the eyes, it looks exotic and there’s a lot of colour and flavour going on here. The star of the plate has to be all-Canadian BC (British Columbia) spot prawns. These prawns are in season from May and they can appear in markets for up [...]



Ricotta Dumplings With Crispy Chorizo, Mushrooms and Sage

Nov 30th, 2009 | By Peter Minakis
Ricotta Dumplings With Crispy Chorizo, Mushrooms and Sage

It’s less than a month away from Christmas and many of you are in the holiday mode with parties, work functions and thoughts of  Christmas with family and friends. Some of your early birds have already begun shopping for gifts. The foodie in you (or your friends) always has room for another good cookbook. Why [...]



Spetsofai Skewers (Σπετζοφάι-σε-σουβλάκι)

Jun 1st, 2009 | By Peter Minakis
Spetsofai Skewers (Σπετζοφάι-σε-σουβλάκι)

Regular readers of my blog will know that I like to share dishes from a Greek magazine insert in the daily Kathimerini known as Gastronomos. This magazine comes out each month and it features the month’s seasonal ingredients, introduces new products entering the Greek market and it showcases new artisan and crafted foods made by [...]



Kostas Meat Market

Apr 14th, 2009 | By Peter Minakis
Kostas Meat Market

Seeing as how it is Holy Week for the Greek-Orthodox, most of us are fasting in some degree and we’re also juggling the duties of preparing for the big feast that awaits us this upcoming Sunday for Easter. Toronto boasts of having about 120,000 Greeks in the Toronto area, over a dozen churches and our [...]



The Cheese Boutique

Mar 9th, 2009 | By Peter Minakis
The Cheese Boutique

My blog has been trucking along since the Spring of 2007 and most of you are familiar with my travels to Greece and love of my native cuisine, Greek food. Being a Greek who lives abroad (Diaspora), I feel lucky that my parents chose Canada as the country of choice to start a new life [...]



The Gypsy Skillet

Feb 15th, 2009 | By Peter Minakis
The Gypsy Skillet

One of the new blogs out there in the food scene comes from a gal named Mila. Her blog title is “KISS….Keep It Simple Stupid”. I often share her belief that many dishes need not be complicated, too rigid in ingredient approach and allow for personal tastes and preferences to be applied to a recipe. [...]



Whole Roasted Red Snapper

Feb 12th, 2009 | By Peter Minakis
Whole Roasted Red Snapper

Before I get on with this visually stimulating and most delicious dish, I must say I’m really liking the feel and look of “Kalofagas Mach II”. It’s cleaner, more organized, revolving header scheme and it’s scalab, meaning that changes, tweaks and updates to the look and function of the blog are easily applied in the [...]



Slow Prime Rib

Dec 26th, 2008 | By Peter Minakis

Another Christmas has come and gone. I hope all of you had a restful day, nothing too stressed, few family arguments, much laughter and memorable moments. I spent my day with my immediate family and we enjoyed a classic Prime Rib Roast with the usual fixins’ and some Greek touches. For as long as I [...]



Garidomakaronada With Ouzo and Fresh Tomato

Sep 16th, 2008 | By Peter Minakis

Now isn’t this title a mouthful? Garidomakaronada is a compound word in Greek meaning “pasta & shrimp”. Garides are shrimp, makaronia is general word, like pasta. The bounty of fresh tomatoes is here and for this very short window of time, a tomato sauce can be made from fresh tomatoes and one can actually pull [...]



Spetsofai (σπετζοφάϊ)

Apr 2nd, 2008 | By Peter Minakis

Spetsofai is a Greek dish made of sausages and peppers. Think of it as a Greek stir-fry, a one pan dish. The first time I tried Spetsofai was in the city of Volos. It’s a dish that’s native to the province of Thessaly, which lies between Macedonia and Attiki. Traditionally, this sausage stew is spicy [...]



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