Some of the dishes I’ve shown you are from my mom’s collection. You might think, “great…Peter shows us deeply secretive family recipes” but it’s hard interpreting recipes from an immigrant Greek mother.

Picture this…young Greek woman at the age of 19, emigrates to Canada to marry a man she’s never met before in a country with a new language, only two 1st cousins and an aunt to relate to and zero knowledge of cooking.

Fast forward to 2007, that same young woman has many friends outside of the family, is an exemplary employee at a bank and awaits retirement, raised a decent family, a noted volunteer in the Greek community and church and of course, an awesome cook and the greatest mom (but still annoying)!

Here’s my problem…she learned English on her own. She once worked with British women at a factory and they told her to watch soap operas and read Harlequin romance novels to gain command of the English language. That she did but spelling is a big issue for her and now, for me.

You see, her recipes are jotted down from the perspective of a Greek person pronouncing English words in her mind, then writing it down.

How can I forget her “Cheeken An’ Rize”? Or her “Cro-sans”? How about “Sheppers Pye”?

People, you should see how the ingredients and directions are written!!! Mom…I love you and get well soon!

Apple Crisp 

4 cups (6-8 )apples, peeled and cut into 1/2 inch slices
(any firm, slightly tart apple variety)
3/4 cup all purpose flour
1 cup brown sugar
1 tsp cinnamon
1/2 cup cold butter, cut into 8 pieces
1/4 tsp salt
(you may add 1/2 cup oats to this recipe)

1. Place the apples in a buttered baking dish/tray
2. In a bowl, mix the flour, brown sugar, cinnamon, salt and butter. Spread the topping over the apples.
3. Bake in a pre-heated 350F oven until the apples are tender, gooey and caramelized (about 30-45 minutes).
4. Serve warm with a scoop of good French Vanilla ice cream.