Murg Makhani aka Butter Chicken
This week, Indian food was demystified for myself. The long list of exotic ingredients had intimidated me and I was all too content to simply go out for Indian food instead. Toronto is very multicultural and one can easily go out and dine any cuisine their heart (and belly) desires. Toronto also has a large […]
Greek Food Gazette 16/10/09
Diane Kochilas shares how Feta cheese is made and why the real-deal, Greek Feta is superior Brits still prefer the Greek islands when vacationing New York Chef Michael Psilakis releases his first cookbook A sneak-peak at Kellari’s taverna, opening soon in Washington DC The Holy Trinity Greek Orthodox Church in Bluff City, Tenn. is hosting […]
Pay it Back With Food
If you recall, I go to the beach twice a day, each day for a swim. Our family’s been swimming in Nea Kallikratia, Halkidiki since our family vacation in 1980. Between now and then, we’ve met plenty of people – made some good friends. One of the benefits of these friendships from beach-folk is sometimes […]
Anogeia Lamb With Macaronia
This dish is inspired by a recipe I’ve seen in a few Greek cookbooks and the recipe involves lamb (or goat), boiling the pasta in meat stock and the result is a meal that tastes way more complex than the ingredient list would lead you to believe. The village of Anogeia is located over 700 […]
Greek Food Gazette 09/10/09
Situated on the island of Patmos, the movie “OPA!” opens in theatres on October 16th The Boutaris family have played an integral role in Greece’s wine industry A wonderful article on Arcadia, where the first rebellion against the Ottoman empire had begun Avli, the “little Greek taverna” in Bayside, NY A detailed report on Greece’s […]
Grilled Sardine Fillets With Chips
The ironic thing about vacations are that one yearns to escape the everyday routine and replace it with a vacation routine. I want change, I want to escape computers, telephones, work-life and replace it with sea, sun, beach, family, friends and food. When on vacation at my parents’ home in Halkidiki, the new routine is […]
Modiano Market (Αγορά-Μοδιάνο)
I gave you a tour of the Kapani Market of Thessaloniki (a few days ago) and I mentioned that the Modiano Agora (market) was also nearby. The two markets really operate in tandem, separated merely by concrete, Ermou Street. The Modiano Market got it’s name from Ely Modiano, the architect who designed this arcade that […]
Kampanoules With Mushrooms and Amaranth
Always, always, always…the best sauces for pasta are in the time it takes to boil them. This instance was no different. I decided to use “kampanoules” (καμπανοÏλες) or little bells and I paired them with mushrooms and some amamaranth. Us Greeks eat alot of amaranth and we call them vlita. Amaranth can be picked in […]
Greek Food Gazette 02/10/2009
Greek-Australian chef George Calombaris promises world domination Petra will soon open in Sacramento to serve Greek food into the wee hours of the morning Yvonne Judge ended up visiting Paros by Accident and now she can’t stop going back o’So Eats opens in Winston-Salem, serving up some Greek classics Niko Niko’s in Houston, Texas to […]
Baked Grouper With Prassini Saltsa and a Puree of Zucchini and Mint
Regular readers of my site will know that I get inspiration from many sources. There are the dishes that I grew up with, there are dishes that I discover while visiting friends or family in Greece, other blogs that are centered around Greek food and finally, the Greek chefs of the day. One such chef […]
