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 […]
Cretan Dakos
Recipe Update from June 20, 2008 One of Crete’s most popular gifts to Greek cuisine is the Cretan Dakos. Dakos are a twice baked rusk made of whole wheat or barley flour. Dakos or Paximadi have been known in Crete since the Middle Ages. These rusk-like rolls are shaped into rings and baked once before […]
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. […]
Short Cut Cherry Spoon Sweet
My favourite of the spoon sweets is Sour Cherry (Vissino glyko). It’s not as sweet as the others and it pairs well with so many things like ice cream, yogurt, the best topping for cheesecake and I’ve even used it as part of a BBQ sauce! Like many spoon sweet recipes, they are easy […]
Dolmades
Update, Feb.14th/08: A question was asked about how to approach making Dolmadakia if one has fresh grape leaves on hand. One simply boils the leaves in salted water (blanching) for 3-4 minutes and remove the stem before making the parcels. This instruction plus how to jar your own leaves are nicely laid out here. Dolmadakia […]
Pork Belly and Halloumi Sandwich
I am still having fun with my Panini Press and it triggered a memory I had of a sandwich I would serve at Toronto Street Food festivals almost a decade ago. I first had a pork belly and Halloumi sandwich back in 2001 during a visit to New York City. Pork belly is located on […]
Lobster Kritharotto
In Greece, a favourite pasta shape is that of kritharaki…our name for orzo. This pasta is usually featured in a baked Giouvestsi or stove-top manestra – both very comforting dishes that still transport me to Yiayia’s cooking. Today, I’m making Kritharotto…a play on risotto. Rather than toast Arborio rice then patiently alternate between stirring and […]
Asparagus Gratin
It’s time to focus on vegetables again. Asparagus is back in season and I do love it so. It can be used in soups, steamed, sauteed, grilled, pickled and in this case, baked. Asparagus are a relatively new player on the modern Greek food scene. Asparagus has been cited in ancient times as a panacea […]
Greek Christmas Baking Class
Christmas is coming fast and for us Greeks that means lots of preparations. For Greeks, it is tradition to offer family and friends Kourabiedes, Melomakarona and many many other sweets. During this class I will show you how to make: * Kourabiedes * Melomakarona *Diples Light snacks will be served and you will get to […]
New Cook Book Release
I am pleased to announce the release of my cookbook, “The Everything Healthy Mediterranean Cookbook”. If you already have a copy of the Everything Mediterranean 2nd edition, then you’re covered. This is a reprint with a new cover, new name. This is a hugely successful book, easy to follow instructions, accessible ingredients and delicious dishes […]
