Taramokeftedes
A few years ago I made Taramokeftedes for a Greek Supper Club. The tarama was the base for making pseudo meatballs along with bread and lots of onion and herbs.
These turned out remarkably well and they are a great offering to help break up the monotony of eating the usual Lenten fare.
No-Knead Lagana
This no-knead lagana recipe is easy, more flavourful and you may make it beyond Lent. It’s that good. Inspired by Jim Lahey no-knead bread method, this version of lagana will be the talk of the table.
Skopelitiki Pita
A spiral cheese pie from the island of Skopelos (part of the Sporades island chain) but what makes them unique is that these are fried.
No Knead Bread
If you’ve always wanted to make your own bread, this is the recipe. If you make bread and I want to try a super-easy recipe. This is the one to try.
Arugula & Radicchio Salad
This salad is an amalgam of ideas I had experienced in Kefalonia and wanted to put on a plate.
Tomato Fritters
If you’vevisited Santorini, you’ve tasted their local specialty, Tomatokeftdes (Tomato Fritters).
Mother’s Day Lunch May14th
Bring mama, your grandmother, your wife or your sister (or just plain come) to a special Mother’s Day 5-course menu that will feature Greek cuisine paired with Greek wines. Lunch will take place Sunday, May 14th at 2PM at St. Lawrence Market Kitchen with wines poured by Celebrity Wines & Spirits. MENU Welcome Mimosa with […]
Salmon Tartare
When making a salmon tartare, one can choose Asian flavours or stay western, which I did: mustard, some mayo, red onions, cucumber, capers, citrus juice, fresh dill and chives.
Avgolemono Soup
The soul of the soup is Greek: we finish off many soups with an egg/lemon emulsion that makes a soup tangy and creamy.
Braised Chickpeas with Pastourma
Pastourma is an aired-cured beef product that was brought to mainland Greece from Asian Minor Greeks.
