Halloumi Saganaki with Ouzo, Grapes
The first time I tried Halloumi cheese was back in the 80’s – my mom brought some home from a Cypriot friend who got the cheese from another Cypriot friend who made the cheese herself. It’s safe to say Halloumi cheese has gone beyond “cult status”. No longer found at Greek and middle eastern shops, […]
Shrimp and Greek Grits
Earlier this year I was in New Orleans during their Carnival period. This city (and Louisiana) are a food lover’s paradise. I ate some lesser known dishes and tried the classics, like Shrimp and Grits. First, what are Grits? Grits are a porridge made of cornmeal, a staple of the southern US. Cornmeal dishes exist […]
Bananas Foster
This past February, I had the pleasure to visit New Orleans for the first time. It’s a warm, hospitable city, pretty, great music, full of interesting history. Combine all that plus it’s a culinary destination. Located near the delta of the Mississippi River and the Gulf of Mexico, New Orleans was an important port where […]
Meze Cooking Classes in Montreal
Join me in Montreal for two Greek Meze cooking classes, to be held on Friday October 25th (evening 7 – 10pm) and Saturday, October 26th (afternoon 2 – 5pm). Location is in Mile End (4851 Rue de Bullion) About this Event I will show you how to prepare the following dishes: Horta Tsigarista […]
Flaming Cheese Saganaki
This appetizer meze is one that you will find both in Greece and in the tavernas around the world. The glaring difference in the Cheese Saganaki served in Greece and abroad is that in Greece it will simply be pan-seared and brought to your table. Abroad (Canada, US, Australia, western Europe) you will also get […]
OPA!
Ever see this flaming dish at a Greek taverna? Ever hear the Greek waiter shout OPA? This next dish is inspired by the many Greek restaurants, eateries and tavernas that serve up this style of fried cheese to a clientele that never ceases to tire of this ritual. Whoever said presentation never mattered to a […]
