Ntomatorizo With Shrimp and Feta
Here in Toronto, noticeably shorter evenings are here, along with cooler evenings. The days are still warm and the garden still bountiful. I’ve been enjoying the tomatoes and I am trying to use them in more than just salads. Today, I will show you how to make an easy and delicious Tomato Rice (Ntomatorizo) dish. […]
Beef Lemonato
Like me, many of you are missing Greece, not being able to or willing to travel to Greece this year. I was looking through last summers photos and I was reminded of this fantastic dish I had last year while on the island of Astypalea, one of the islands in the Dodecanese. I was on […]
Crab-Stuffed Fish with Lemon Cream Sauce
I’ve always loved food/dishes where they are stuffed. The best foods are stuffed and stuffing fish with seafood is no exception. I find containers of lump crab meat and many of my local grocery stores (fish mongers should carry them) and I had some leftover crab meat (use it or lose it). Basically, the filling […]
Tomato Salad With Fried Feta
This recipe is a long-awaited update from when I first shared it – back in 2007! I originally plated the salad as shown but I feel the tomatoes are the star and the fried cheese. Salad greens are a garnish and the salad is sharper looking, don’t you think? The other star is the fried […]
Beef Noodles With Metaxa and Mushrooms
I’ve made this dish many times: back in Greece with kavourma, with pork, chicken, veal, beef and pictured here, with leftover ribeye steak. The dish works best with thin pieces of meat that brown and cook quickly and will remain tender when the sauce and pasta are cooked as well. In essence, it a beef […]
Broiled Halloumi With Honey, Lemon, Herbs
I was first introduced to Halloumi cheese by Cypriot friends of the family. Rightly so, since Halloumi is an appellation product of Cyprus. There are a lot of pretenders but the real deal comes from Cyprus. Often called the squeaky cheese (it squeaks in your mouth when you chew it), holds up well when grilled, […]
Svinghi
Here in Toronto, we have a large and diverse Greek diaspora, boasting of a Greek population that resettled here from all over Greece. The first time I had Svinghi, they were made and given to me by Kathy Hourdas, a lady from Kalymnos, one of the islands in the Dodecanese. A few years ago, I […]
Naxos Style Tomato Salad
Greece boasts of over 6000 islands but the most well known are the Cyclades, located in the Aegean Sea. Last year I visited Naxos, a large, almost self-sufficient island – they can eat from what they cultivate. Meat, dairy, seafood, vegetables all grown on the island. I had this simple yet delicious salad that celebrates […]
Taramosalata with Crab
What is taramosalata? It’s a dip/appetizer made with a base of fish roe (caviar). Greeks use carp or cod roe, either bread or potato, onion, lemon juice and oil. Modern times has given us many conveniences and the food processor here does its duty. Tarama can be found at Greek specialty shops. White tarama is […]
Chorizo Carbonara
I first tried Carbonara the summer of 1988, in Corfu during my summer vacation in Greece. This pasta dish is made with eggs, lots of black pepper, diced guanciale (or pancetta) and here in Canada, bacon does the trick too! Traditionalists will scream if you add cream (ha-ha) and if you make a Carbonara properly, […]
