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 […]
Recap – Meat Feast – Greek Supper Club
Last Sunday, I hosted a five course meat feast supported by Nisos Importing and Greek wine and spirits from Celebrity Wines poured by Apostolos Gerakinis. Yes of course, we dined outdoors in the courtyard of the Bob Rumball Manor MENU Appetizers: Lamb Souvlaki with Bacon Tzatziki Cretan Dakos with Tomato, Feta, Kalamata Olives Cypriot-Style Meatballs […]
Moussaka
Who hasn’t tried Moussaka? No one. Who’s had a bad Moussaka? Everyone! Here’s another classical Greek dish where the ingredients are tweaked but not toyed with. I’ve updated this dish, made it more healthy by grilling the eggplant and I use extra-lean ground beef. Three skills are involved here: grilling, making a good meat sauce […]
Strapatsatha (Στραπατσάδα)
In 1492, any Jews who did not convert to Christianity were obliged to leave Spain, their homes and belongings behind. Exiled Jews were accepted in different parts of the Ottoman Empire and many Jews settled in Thessaloniki, Greece’s 2nd largest city, in northern Greece. What little the Jews could bring with them was their faith, […]
Roast Lamb Shoulder and Potatoes
I love Sunday roasts and for a Greek family, roast lamb is often the meat of choice. Try and choose a local, young lamb and in this instance, a shoulder cut. Shoulder cut (bone in) is an easy and very flavourful part of the lamb. You’ll love this full proof, easy method to roasting lamb. […]
Kourkouto With Zucchini
The dish’s title contains the word Kourkouto (from Kourkouti), which means a “batter” and a major component of the dish is flour. This dish is easy, it’s Greek, you won’t freak out about how to handle phyllo and it’s wonderful hot or cold. In the ingredient’s list, the two cheeses used are Feta and Kasseri. […]
Spanakorizo With Green Olives & Feta
I am going to a dinner this coming Friday but I went to the person’s home early…one week early! I mixed up my calendar and thought the dinner was happening last Friday. I arrive at the appropriate time, wine in hand for the hostess and she pulls into the driveway right after I do. Looking […]
Greek Taverna Classics Classes – Montreal
Greetings to my Montreal friends, I return on Friday, October 26th and 27th to host another set of Greek Cooking Classes. At this class, I will share my recipes for the following Greek Taverna Classics: Taramosalata Shrimp Saganaki Cheese Saganaki Papoutsakia (surprise Dessert treat) The class will be once again held at the Air BnB […]
Avgotaraho (plus a recipe)
Today, I wish to share a dish that uses an ingredient that’s been harvested, salt-cured and enjoyed since Byzantine times. I find it amusing when some people try to predict food trends and declare a certain ingredient as “passe” when the cuisine and ingredient itself have survived the ages.
My Amaretto Mousse Makes it to Greek TV
Last year’s trip to Greece was unique in many ways: it was my 20th visit, I traveled to parts of Greece that were new to me and I met many wonderful new friends. All of these vacation activities enhanced by my presence in this food blog. One of the new friends I made last year […]
