In Praise of Kasseri Cheese
The chatter among Greek food-a-philes of late is that Greeks eat more cheese per capita than any other nationality. Even more than the French! We don’t have cheese courses (at least not in a traditional way) but it appears on our breakfast table, in cheese pies, on salads, part of meze platter, on pasta, in […]
Trigona Panoramatos
Ever wondered where the origin of some words come from? Try Panorama…yep that’s Greek (formed from Greek πᾶν “all” + ὅραμα “sight”) and it’s also a suburb that overlooks the entire span of Thessaloniki from what used to be Esso Papas from the west to Makedonia Airport to the east. Panorama is known for it’s […]
No Churn Strawberry Ice Cream
Earlier this week I shared a wonderful recipe for strawberry liqueur. After the liqueur was made I was left with the strawberries that were macerated in vodka, sugar and lemon peel. The strawberries with quite tasty, none too boozy and having a hint of lemon. I don’t like throwing stuff out and using the macerated […]
Tsoureki French Toast
There was a time when I used to skip breakfast – have an orange juice, coffee and a smoke then just wait for lunch. Those days are long gone – cut the smokes, I have at least some toast in the morning, add fruit and some Greek yogurt where I can. One thing I’ve never […]
Meatless Moussaka
Ahhh Moussaka, a dish food historians can’t agree upon who it belongs to or food critics argue about who makes the best one. I can assure you Greeks love Moussaka and our version is usually made with alternating slices of eggplant, meat sauce and topped with a Bechamel sauce. Probably an equal amount of Greek […]
Individual Meatless Moussaka
I recall seeing these really stylish pieces of Moussaka that were perfectly plated in a Greek food magazine a couple of years ago and (finally) I got around to trying my hand at these stylish individual portions using these metal ring molds used often by chefs. These ring molds are used to structure a salad, […]
Scorpion Fish & Venus Clam Chowder
I have little to complain about upon reflecting on the six weeks I’ve spent vacationing in Greece. Despite the cloudy and rainy past couple of days the weather has been sunny, hot and the beaches were clean, not as crowded and the food, ever-inspiring. If if weren’t for yesterday’s cool & rainy day I may […]
Cafe Frappe With Ouzo
Last month saw travel to the Boston area, where I was invited to do some cooking demos at the St. Spyridon Grecian Festival in Worcester, Mass. (just outside of Boston). The Greek community of Worcester is an old, established one with the earliest Greeks arriving there in the 1900’s. This rock-solid Greek community has a […]
Feta Cheesecake With Sour Cherry Spoonsweet & Sesame Snaps
You know I’m playing in the kitchen when I’m mashing-up savory ingredients with dessert recipes. Such was the case a couple of days ago when I hosted my second Greek Supper Club (this time at the Fuel House). The evening’s menu was focused on the cuisine of the Cyclades islands but when I entertain I […]
Lemon – Mastiha Tiramisu
Easter Sunday at a Greek household is a full day affair with extended family and friends coming over. The day is centered around the cooking of the lamb be it a whole beast slow-roasted on a spit or in the oven. While we wait, there’s appetizers, we crack our red eggs, drink wine and sip […]
