Cretan-Style Greek Salad
There are many variations/substitutions/additions to a Greek Salad. The basics are tomatoes, cucumbers, onions, peppers, olives, dried Greek oregano, extra-virgin olive. In the Cyclades, they will use their local soft, tangy Mizithra instead of Feta, many islands add barley rusks making it a panzanella, additons of capers or caper leaves, purslane garnish, use of pickled […]
Recap – Cretan Carnival Supper Club
One of my favourite periods during the year is the Carnival celebrations that occur for six weeks prior to Lent (fast before Easter). Last weekend’s Greek Supper Club guests transported guests to Crete. From the extra- virgin olive oil and sparkling and still water, to the dishes and bread on the table to the Greek […]
Recap – Taste of Crete Greek Supper Club
This past summer I had the pleasure of visiting the island of Crete for the third time. Last weekend I shared an inspired menu…a Taste of Crete! Thank you to Nisos Importing with be providing many of the specialty products for the dinner, including Cretan olive and Zaros still and sparkling water. All dishes were paired […]
Snails Stifado With Creamy Sour Trahana
A couple of weeks ago I hosted a Cretan-themed dinner, featuring traditional dishes from Greece’s largest island – Crete. This island is considered the birthplace of the Mediterranean Diet and these folks like to stick to their traditions. That includes using their staples with include snails and sour trahana. Snails…you want to call them escargot? […]
Kserotigana from Crete
Last month I cooked (and hosted) a Cretan dinner as part of my Greek Supper Club events and the dessert I chose was a Cretan specialty called Kserotigana. The dough is similar to Laconian diples but they look a little different. Diples are folded quickly in the hot oil with two forks and one has […]
Sfakiano Lamb With Yogurt
During last year’s visit to Greece, I visited the largest island in Greece (and Mediterranean), located south of mainland Greece. My journey to Crete began from the opposite end of Greece, in the northernmost province of Macedonia. I left our summer home in Halkidiki and headed towards Thessaloniki (30 minutes) then took a train south […]
Snails With Gigantes Beans and Artichokes
This dish features snails. I’m very much aware that this dish will not get a million hits or dozens of comments but it’s a necessary post. If I am to accurately showcase Greek cuisine, I must feature all the traditional ingredients, including snails. My friend Deeba has yet to try snails but I think this […]
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 […]
A Taste of Crete – Snails
This dish has been a long time comin’. Remember when I picked and jarred my own grape vine leaves for dolmades? Well…that same patch also was rampant with snails. After consulting Maria of Organically Cooked, I went and harvested a bucket of snails which would have to be plumped and purged of any food they […]
