Pasta Shells Stuffed With Roasted Red Peppers and Feta
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 […]
Kritharaki me Fakkes (Κριθαράκι-με-φακές)
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 […]
Greek Food Gazette 12/03/2010
Mellilotos is Athens is a family-run restaurant that serves up dishes made of seasonal organic ingredients Cat Cora cooks at the White House for an early Greek Independence Day celebration Spotlight Amorgos: more than just a rock in the Aegean Toronto’s Greektown is alive and well “Kalimera” is the new slogan for Greece’s 2010 summer […]
The Vatistas Vineyards (aμπελώνες-Βατίστας)
My introduction to the Vatistas Winery is a prime example of the phenomenon known as “six degrees of separation”. The journey began two summers ago when I was asked by my cousin if I would like to visit the Pavlou Estate Winery in my mom’s home town of Agios Panteleimon. The Pavlou Estate wines are […]
Baked Fish Cakes
The first time I tried fish cakes were long ago when I used to work at one of Canada’s banks. Canada is a multicultural nation with peoples from all corners of the world. The fish cake I had back then was brought from a Portuguese lady and co-worker who proudly watched her cod fish cakes […]
Octopus Salad “Mosaic” (Χταπόδι-σαλάτα-Μωσαϊκό)
Readers of this blog should know by now that Greek food goes beyond souvlaki, spanakopita and pastitsio. There’s nothing wrong with these dishes but as Greeks, we do not eat them every week. The traditional Greek diet is weighted towards vegetables and pulses, grains and bread, fruits and nuts and fish and seafood. It’s a […]
Cabbage Salad (λαχανοσαλάτα)
Greeks eat according to the seasons. In the summer, Greeks will have the bounty of their garden with tomatoes, peppers and cucumbers to make the world famous Greek salad. Although these vegetables are now also available in the winter, there’s a definite shift in ingredients during the winter months. Taste, cost and a little bit […]
Pomegranate Glazed Chicken With Mastiha-scented Couscous
First off, I’m using pure pomegranate juice. I’ve tasted the bottle juices and although they are fine, their flavour just doesn’t match the juice from fresh pomegranates. Secondly, I’m using bone-in chicken breast, skinless chicken breasts. I removed the skins because once the glaze gets brushed on that crispy skin, the texture changes to rubber. […]
Greek Food Gazette 05/03/2010
Coins from Alexander the Great found in Syria Iron Chef (Greek-American) Cat Cora visits Crete Greek cookbook author and instructor, Aglaia Kremezi is cordially inviting you to one of her week-long classes at Kea Artisanal 50 Best things to eat in the world, Greece is listed twice One of the most inane ideas to come […]
Baked Sole Stuffed With Seafood
Tuna has gotten a bad wrap in the past, being labeled as the “chicken of the sea”. In my opinion, the real “chicken of the sea” is the sole. Sole (the flatfish) has to be the chicken breast of the sea. It’s lean, it’s white and in need of some flavour. That’s the minus side […]
