Burnt Ends From Leftover Kontosouvli
One of my favourite things to slow roast is Kontosouvli – chunks of pork butt on the rotisserie. When I make this, it’s a big batch and usually there are some leftovers. Such was the case recently, having leftover Kontosouvli and besides making pork gyros out of it, I wondered what else I could do […]
Bloody Tsipouro
Here in Canada, a drink similar to a Bloody Mary was created and called “Bloody Caesar”. It’s like the Bloody Mary but with a Tomato/Clam juice cocktail. Although earlier versions appeared in New York, the official creation/credit goes to Water Chell, creating it for a new Italian restaurant in the Calgary Inn (today Westin Hotel). […]
Roasted Beets With Greek Yogurt, Pistachios and Chives
I first made this appetizer a few years ago for a Supper Club organized for the local Cretan Association. Seeing chive blossoms in my garden triggered this memory and I want to share this easy and delicious appetizer you can serve. Strained Greek yogurt is spread on the bottom of a platter. wedges of roasted […]
Beet Salad With Arugula, Candied Walnuts
I served this salad about 4 years ago at one of my Greek Supper Clubs and I found myself craving it of late. It’s not a difficult recipe but there are a few steps in making it: I prefer roasting my beets, keeps most of the nutrients in tact I usually have a batch of […]
Chocolate Mayonnaise Cake
I tripped upon this recipe last week and I was intrigued enough to try it out, fully aware this may turned out shitty and be thrown out. I hate to throw out food and thankfully this cake is delicious (approved by grown ups and kids). This cake works because mayo contains oil and eggs – […]
Greek Mirage Cocktail
Imagine sitting by the pool or by the beach. Sipping on a cool refreshing cocktail of muddled cucumber, mint, lemon and spiked with vodka and Ouzo. You’re going to be making a few and you may get visions of warm Greek summer evenings. Greek Mirage (serves 1) 3 fresh mint leaves 1/4 of a lemon […]
Vlita With Eggs and Feta
Every Greek has memories of Yiayias (grandmothers), Theias (aunts) and mothers going out to parks, woodlands, backyards to pick spring dandelions and other wild edible greens. Collectively, these greens are called “horta” in Greek – literally grass but the more accurately they are wild foraged greens. To this day, many Greeks still go on a […]
Olive Garden Inspired Salad Dressing
There’s a restaurant chain that used to have some locations in Toronto and I ate there once. I remember little as the food was uninspired, forgetful. Today, this restaurant chain (Olive Garden) still has many locations in the US and one of the dishes that remains popular is its salad – the dressing specifically. It’s […]
How to Make Pita Bread
Original post appeared Nov. 11, 2009 One of the most well-known foods in Greek cuisine is pita bread. It’s used to scoop-up dips that are usually included in the mix of mezedes (Greek appetizers). We wrap souvlaki in them, we wrap gyro in them, we use pita bread to scoop Taramosalata, Melitzanosalata, Tzatziki, Red Pepper […]
Kataifi Cheese Balls
Here’s an appetizer I served up a couple of years ago at my last Mother’s Day Luncheon: cheesballs made of Feta and Graviera, rolled in kataifi pastry and lightly fried until golden. Pop, pop, pop…guests devoured them! Warm, gooey cheese surrounded by the crunch of kataifi. Yeah I get it! Kataifi pastry is sold at […]
