Fava Santorini
Fava in the Greek food sense has nothing to do with fava beans. Rather, it’s a dip made from yellow split peas. Making fava is easy -a ll one has to do is simmer the fava until the liquid has been absorbed and then give it whiz in the processor with your favourite flavourings. […]
Sheet Pan Gnocchi With Shrimp and Feta
One of the better “convenience products” now available in supermarkets are these packages of vacuum packed gnocchi. In other words, they are shelf-stable until you open the package. A great new pantry item to add to your list. Of course, making these potato dumplings yourself would be better but this sheet pan gnocchi recipe is […]
Shoestring Zucchini Fries
I’ve always loved zucchini chips. Thinly cut with a mandoline and fried until crisp. Served topped with lots of grated Kefalotyri cheese or with a side of tzatziki for dipping. A few years ago, I was having lunch with winemaker Vasillis Papagiannakos at a seaside taverna in Porto Rafti (near Athens airport) and an order […]
Baked Ouzo Shrimp
I love shrimp, they are affordable, sustainable, plenty, easy to prepare and cook and most importantly, they are delicious! Sometimes I butterfly them like this instance so that they can absorb all the flavours of this Ouzo-forward sauce. Although this dish is baked, you could adapt by placing in aluminum pan and baking in your […]
15 Canada Day Menu Ideas
Canada Day is celebrated on July 1st, when we went from British North America to the Confederation of Canada. We’re a young country, celebrating 153 years. Below I have some ideas to entertain family and friends. Happy Birthday Canada! 15. The grill is on so you may as well make a smoky Melitzanosalata. 14. […]
Cretan-Style Greek Salad
There are many variations/substitutions/additions to a Greek Salad. The basics are tomatoes, cucumbers, onions, peppers, olives, dried Greek oregano, extra-virgin olive. In the Cyclades, they will use their local soft, tangy Mizithra instead of Feta, many islands add barley rusks making it a panzanella, additons of capers or caper leaves, purslane garnish, use of pickled […]
Pan Seared Cod with Vlita Saute
The warm months are finally here, some items in the garden like greens and herbs are already ripe for picking, lot’s of seasonal produce at the local markets looking and tasting good too! When it gets hot, I like some lighter dishes and fish or seafood do the trick. I like fresh cod as it’s […]
Crispy Rotisserie Pork Belly
I love bacon – always have, always will. I have a distrust of those who don’t like bacon. Bacon comes from pork belly, located on the underside of the pig. Bacon comes from a boneless belly but today we’re cooking with bone-in pork belly. Basically it’s when the pork side rib is still attached to […]
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 […]
Chuck Roast With Potatoes
One of my favourite cuts of meat are the shoulder. There’s some fat on them, the meat is always flavourful and these cuts are affordable. Lamb shoulder, pork shoulder or butt and in this instance, chuck. Shoulder cuts do need some time to get them tender and for this recipe, I am using my pressure […]
