Grilled Soutzoukakia
One of my earliest fond food memories (1974) was noticing how Greeks (in the summer) were always eating outside. Of note were the tavernas that would come alive for the evening service: tables and chairs being arranged outside of the premise, tablecloths, plates, glassware laid out. Greeks eat dinner late (say 10ish) and menu items […]
Instant Ramen Mac and Beef
Some days are very busy and often one loses track of time and quick meal hacks are something I always look for. Enter instant ramen noodles, once only found at Asian markets but they can now be found even in regular supermarkets. There are several instant ramen recipes on the ‘net, some keep the seasoning […]
Pastourma With Figs and Greek Yogurt
Here’s a quick, delicious appetizer you can serve to your guests as the summer gently slips away from us. The days are still warm but I sense a little nip in the air as the sun sets. The star of this dish is pastourma, a salt and air-cured beef that’s coated in a spice blend […]
Fried Zucchini Tower With Tzatziki
I am writing this post from Montreal, an overdue getaway filled with lots of great food along the way. Estiatorio Milos, now located in Miami, Las Vegas, New York, London, Los Cabos, Athens and of course, Montreal, where the first Milos opened. Although Milos is known for it’s fresh grilled fish and seafood, they have […]
Gazoza and Vissino Refresher
Growing up Greek, one didn’t grown consuming that much soft drinks (soda as the yanks call it). We had pop (what us Canadians call it) in the house but it was there for guests or on occasion given to us. In Greece, there’s 7-UP, Sprite later arrived but for as long as I can remember, […]
Posh Cretan Dakos Salad
If you’ve been to Crete, you will have enjoyed a Cretan Dakos Salad. The base is a round Cretan rusk, topped with grated (or diced) ripe tomato and finished with fresh tart cheese (fresh myzithra). A garnish of dried Greek oregano, an olive and tuck in! For those not familiar with Cretan rusks (Paximadia), they […]
Eggs With Pastourma
One aspect of Greek cuisine that doesn’t get enough attention is charcuterie – yes, cured meats are a part of our cuisine. Mani and Messinia have Siglino and Pasto (smoked pork), the Cretans have Apaki (smoked porn loin), Corfu has Nouboulo (cured pork), Zamponi in Naxos. This is list is just off the top of […]
Mediterranean Tuna Tartare
For those that have been to Greece and other Mediterranean countries, you may have seen some modern takes on dishes, some international flare mixed in with local ingredients. Some of the fancier seafood tavernas are serving ceviches, crudo, cured fish dishes, even sashimi and sushi. Many of the dishes have foreign influences and techniques while […]
Pan-Seared Salmon With Greens, Tomatoes and Chives
Here’s a quick, delicious and restaurant-grade dish you can make for yourself or for your guests. In either instance, this recipe will impress. I recently learned of a French Chef named Raymond Blanc, through his cooking show called Simply Raymond Blanc. Chef runs a restaurant in an English castle and the show is set there […]
Chicken Giouvetsi
Original post appeared on my blog on July 2008. Although I’ve made this dish several times since then, I was overdue to update the post (and photos). Since then, sheet pan and one pot meals have become very popular – us Greeks have been doing this for ages! Greek cooking is filled with dishes that […]
