Ribeye With Mushroom, Mavrodaphne & Fig Sauce
I spent the Thanksgiving weekend in Kitchener-Waterloo area (just over an hour southwest of Toronto) and I stopped by one of southern Ontario’s best butcher shops, Brady’s in Waterloo (with a second location in the St. Jacob’s Market). This family-owned butcher shop has beef, pork, poultry, wild game, lots of local and exotic pantry items […]
Steak Sandwich With Talstenes, Mushrooms & Graviera
This sandwich came together using leftovers from a combo of previous recipes but don’t let that dissuade you from trying this one out. Reinventing and turning leftovers into an entirely new, fresh dish is a kitchen triumph with a delicious reward. I lucked-out with some tri-tip steak at the butcher and made a marinade of […]
Keftedes With Roast Potatoes
Here’s a dish my Dad loves to make: it combines three of his favourite foods: potatoes, peppers (with some heat) and kebapia – what folks in Florina call Soutzoukakia. Kebapia are usually grilled on open pits at one of the many tavernas in the region serving up an array of meats. The weather has gotten […]
Baked Eggplant With Beef and Cheese
Truth be told, this past Summer’s trip to Greece was one of the most memorable with my usual visits to my family’s home in Halkidiki, frequent trips to nearby Thessaloniki, a side trip to Constantinople (Istanbul), down to the capital of Athens, a wonderful first visit to beautiful Nafplio, a visit to the Prefecture of […]
Mousto-Balsamico Flank Steak With Greek-Style Chimichurri
My buddy Panagioti runs a nifty little business here in Toronto selling his family’s olive oil and this very unique product called Moust0-Balsamico. This vinegar is made of balsamic vinegar and grape must (mousto) is added to sweeten the pot (just a little bit). Combine this extraordinary vinegar with Acropolis Organics extra-virgin olive and you […]
Floriniotiki Strapetsada With Feta & Kebapia
To understand where this dish comes from is to first get a hang of what Strapetsada is: basically a scrambled egg dish containing grated tomatoes, olive oil and crumbled Feta and often eaten as a meze or late evening Greek dinner. There are may variances to this dish but those are the basics. Like with […]
Tas Kebab
From the name “Tas Kebab”, it’s easy to state this isn’t a Greek-specific dish – a dish enjoyed in the Levant and its made it’s way to the Greek table via Asia Minor Greeks who resettled in mainland Greece over time. Traditionally Tas Kebab is made with lamb but I’ve often seen beef used in […]
Stuffed Flank Steak With Paprika Potatoes
Today you have a whole meal in one post…your lucky day! Let’s start with the main, flank steak which is located at the bottom of the animal or belly. Unlike pork belly this cut is lean, lots of muscle tissue and ideally marinated and cooked to rare to medium rare. For my readers from Greece, […]
Islim Kebabi
For those that have been to Istanbul, you know what I mean when I say it’s surreal: the density of the city, the endless traffic, boats and ships running up and down the Bosphorus, the seemingly endless city filled with historical landmarks and everywhere…I mean everywhere – there’s food to be had. When you’re a […]
Ultimate, Awesome & Easy Chili con Carne
Sometimes you’re busy, sometimes you don’t feel like cooking or sometimes you want something quick and easy. A comfort dish from your childhood also helps! Once again this past weekend I was called upon to cook-up a comfort dish at Toronto’s Harbourfront, near the skating rink. It’s cold outside and warming dishes is what’s cold […]
