Packages, surprises, bundles are all still welcome in this fickle world. Take the time to stop and enjoy the simpler things in life, including food. Serving little surprises are most welcome and they are usually met with a positive reaction from your dinner guests.Today we’re stuffing pasta shells. You know, the jumbo shells…the bigger the [...]
Here’s a wonderful dish that’s suitable for Lent, works as a side dish or served with seafood or fish. You get to pick how you want this dish to appear on your table. Kritharaki is what us Greeks call orzo. Kritharaki is a rice shaped pasta that should be treated as such. Do not add [...]
What if I told you that there’s a dish that you can make at home (affordably), be transported into an Italian home and taste authentically Italian? You with me? What if that dish was also vegetarian but was as filling as a meat dish? Look no further than Eggplant Parmesan. This recipe comes to you [...]
As a convenience to the many readers of this blog, I’ve amassed all the Lenten (and Lent-friendly) dishes that I have posted thus far. Most of the dishes are Greek and appropriate for Lent and others are foreign but due to their ingredients, they fit in nicely with the Greek Lent in which us Greeks [...]
One of these days, I’m going to go to Greece when the olive harvest takes place in autumn. Olives can be found all over Greece and as if taunting me, I pass by the idle olive oil cooperative in the town where our summer home in Halkidiki is. All over Greece, farmers and families with [...]
Some of you might remember my post with the classic Bouyiourdi with tomatoes, peppers and cheese – baked until everything melds together and awaits your anxious dipping of thy crusty bread.
This spin on Bouyiourdi will also satisfy those who love the act of dunking bread into food. Those of you who like the whole fondue [...]
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, [...]
A friend of the family’s gave us the big, honkin’ pumpkin last year and the first thing to go were the pumpkin seeds. Salted and [...]
Today, I wish to share a dish that uses an ingredient that’s been harvested, salt-cured and enjoyed since Byzantine times. I find it amusing when some people try to predict food trends and declare a certain ingredient as “passe” when the cuisine and ingredient itself have survived the ages.
This salad has quickly become my favourite winter starter. During the cold months, my diet shifts into including lots of wholesome soups, perfect for warming the belly in the cold Canadian winter but one mustn’t take your eyes off of other ways to eat your vegetables.
I do not eat many salads in the winter but [...]
