Ham Croquettes
Carnival for Greeks is happening now (til March 2nd) and while there will be no parades or parties, one can still celebrate by cooking up some decadent dishes as home. Enter croquettes…logs of fried goodness filled with potato, cheese or meat (or seafood). In this instance, I am going with diced ham. In Holland, veal […]
New Orleans King Cake
Around last year, two friends and myself went to New Orleans to take in the food, revelry and history of the Crescent city. We spent one week having lots of fun in one the world’s foremost food cities. Before we embarked on our trip, we made a list of possible places to eat, another list […]
Garlic Bread
When I go to a bar or casual restaurant, I’m a sucker for garlic bread. You don’t like garlic you say? Move along now. Being Greek, it’s almost in our nature to love garlic. Besides, have you ever heard of vampires in Greece? My garlic bread recipe may seem like there’s a lot of ingredients […]
Brussels Sprout Leaf Salad
About three years ago, I served up this salad for a Tsiknopempti-themed Greek Supper Club. It’s unusual, it looks great and tastes wonderful! Brussels sprouts are like little heads of cabbage – I love them! The salad greens here are the leaves, which you would peel off after snipping the stem. Throw in some dried […]
Sokolatopita
This dessert is for chocolate lovers – an expression of decadence! Sokolatopita is what Greeks call this syrup drenched chocolate cake. It contains cocoa powder, then the cake is drenched as Greeks do, with a syrup contains that contains chocolate as well. For fear of anyone saying this doesn’t have enough chocolate, it’s topped with […]
Lemon Kritharaki with Lobster
For a year now, I’ve had more time on my hands to pay attention to the things I’ve let slip by. One of those things has been to share recipes on this site as I used to before I got busy with Greek Supper Clubs, catering and cooking classes. Today’s recipe is from a dish […]
Swiss Chard Dolmades
Most people are familiar with stuffed grape leaves or cabbage rolls. Greeks refer to both of them as a form of “dolmades”. I recall my mom having some leftover filling and she would use romaine lettuce leaves or swiss chard (which is called seskoula in Greek). The great thing about Swiss Chard dolmades is that […]
Revani Syrup Cake
For those contemplating visiting Greece this summer, I encourage you to also travel north to Greece’s second largest city Thessaloniki. After you’re done seeing the sites, smelling and ultimately tasting the food then you should consider a day trip just one hour south to the city of Veria. Veria is reachable by train, bus and […]
Golden Beet Salad With Smoked Salmon
I do miss entertaining, catering and hosting cooking classes and Greek Supper Clubs. This salad was served a couple of years ago at one of my seafood-themed supper clubs. I chose golden beets for this dish as the have almost the same colour as the smoked salmon that crowns this salad. My three-citrus dressing, mixed […]
Rabbit in Parchment (Youlbasi)
One of my favourite methods of cooking meats is to wrap it in parchment, sealing meat with seasoning, herbs, spices; a tightly packed parcel locks-in the flavours and the meat is well cooked yet succulent. Traditonally, this dish is called Yioulbasi, a method of cooking brought to mainland Greece by Asia Minor Greeks. Lamb is […]
