Kataifi (καταϊφι)
The sister dessert to Baklava has to be Kataifi. The more common and popular dessert is baklava but don’t let that keep you from trying out this dessert that’s easy to assemble, fabulous to look at and ever a delight to eat. Much like Baklava, Kataifi exists in the dessert repertoire of Greek, Turkish, Middle […]
Pastourma Takes Patience (παστουρμά)
On many occasions I’ve referred to the Greek eating experience as being centered around many sample plates of foods that are shared over drinks, conversation among family and friends. Greek cuisine has alot of appetizers, usually simply prepared but the array is great and the diversity even more so. One facet of Greek appetizers or […]
Ragu of Braised Lamb
This past Friday I drank & supped with some old and new friends and discovered a new eatery that’s operated in Toronto for years. I supped at none other than Gio Rana’s Really Really Nice Restaurant. Upon pulling up in front of what used to be a bank, you wonder if you’re at the right […]
A Simple Greek Sandwich
Roast some red peppers. Place in a paper bag to sweat for 30 minutes or so and peel the charred skins off. Season with sea salt and drizzle with extra virgin olive oil. Get yourself a slab of Greek Feta cheese.Toast a homemade sesame seed bun and place some roasted red peppers in the bun, […]
Grouper en Papillote (ροφός-στο-χαρτί)
I am enjoying this January from an eating perspective. It’s been refreshing to look and enjoy meals that are on the lighter side without sacrificing taste or neglecting your hungry stomach. Last week’s Fish a la Spetsiota was warmly embraced by you my readers and it appears it’s caught the attention of some at Food […]
If I Owned a Steakhouse in Greece
I would serve up something like this. Steaks aren’t really part of the traditional Greek diet. There isn’t much by way of aged steaks like we know here North America. Beef and veal are most used for braising, stews and mince. There are some butchers who have know-how to butcher cows with an eye towards […]
Fish ala Spetsiota (Ψάρι-α-λα-σπετσιώτα)
Many, many years ago…1990 to be exact, I was working for a Canadian bank in my first “adult” job and being at the bottom of the ladder, I was given a mere ten days for vacation and that vacation could only be taken after the summer holidays (when those with seniority and children came back […]
Kampanoules With Peppers and Basil
It’s been awhile since I’ve posted a pasta dish. It’s not that I haven’t been eating pasta (I have) but I’m also not going to bore you with another Bolognese recipe or any other standard pasta dish that most of us regularly enjoy. Instead, it’s time to showcase another rustic dish, filling yet light on […]
Fruits of the Forest (Φρούτα-του-δάσους)
Ever since I was a child, I’ve always enjoyed eating mushrooms. My earliest recollection of eating mushrooms were a batch sauted and smothered in butter and garlic, like Greek mom’s do. I enjoy mushrooms on pizza, mushroom soup, a baby spinach salad with sliced mushrooms, mushroom crepes, pasta with a mushroom sauce or part of […]
Iberian Acorn Ham
Last month, just in time for Christmas, my dear friend Nuria of Spanish Recipes sent me a package containing vacuum-sealed Iberian Acorn Ham. For those not in the know, Iberian Acorn Ham is a cured ham which is only produced in Spain the meat comes from free-range hogs that feed on only what’s in the […]
