Greek Easter Recipe Round-Up
Many of you have visited my Recipe Round-Up for Lent and I hope that I’ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We’re fast approaching Greek Easter and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day […]
Lamb on the Spit (αρνί-στη-σούβλα)
It’s the day after Easter and it’s also the Feast of St. George so my best wishes and “Hronia Polla” go out to all the George’s out there. I have to admit I’m quite today. Yesterday was a huge success. Toronto basked in a glorious and sunny 20C with little wind. Greek Easter is meant […]
Shrimp Giouvetsi
Giouvetsi is a class of Greek casserole dishes. Vegetables, stock, kritharaki and your choice of protein make up this rustic, straight-forward and delicious dish. Today’s dish is another offering for your Lenten table. I start off with making a stock with the peel shells of your shrimp. The next step is to soften/sweat the vegetables […]
Greek Lent (Sarakosti) Recipe Round-up
As a convenience to the many readers of this blog, I’ve amassed all the Lenten (and Lent-friendly) dishes that I have posted thus far. Most of the dishes are Greek and appropriate for Lent and some are foreign but due to their ingredients, they fit in nicely with the Greek Lent in which us Greeks […]
Sofia’s Kotopita (Chicken Pie)
Happy New Year everyone! This is the first post of 2011 and it’s a dish that takes me back to Thessaloniki, perhaps it will trigger some of your memories? I first had a Kotopita (chicken pie) at a taverna in Thessaloniki, in the Agia Sophia area in fact. A Kotopita is made of filling of […]
Boiled Amaranth Greens aka Vlita
Greeks eat alot of greens in their diet and you should too! Amaranth greens or as we call it, “Vlee-ta” (βλήτα), is eaten lot with fish and seafood and it can be found growing wild throughout Greece. What others consider weeds and a garden nuisance is someone else’s culinary gold! It’s of course also cultivated […]
Duck Confit With Fassoulada Beans
Duck is a an under-appreciated meat, at least here in North America. People often think it’s hard to cook or it has too much fat or both. If you want to try cooking some duck, I suggest starting with duck legs, now found packaged apart from the rest of the duck. If you’re good at […]
Greek Food Gazette 23/11/2014
As espresso rises, Greek coffee may be left for the Turks Carlsberg buys a majority stake in Olympic Brewery (FIX) Greek fruit traders visit Gulf region to fill void caused by Russian ban Tarpon Springs, Florida – still redolent of its Greek history The landmark Emporikon Hotel in Athens is set to reopen
Chicken Avgolemono With Vegetables and Kritharaki
This post is about Avgolemono – a compound word in Greek meaning egg/lemon and we use it to make thick lemony sauces or to finish off a soup. The classic Chicken Avgolemono is the most familiar and here, I am basically making a chicken noodle soup with a couple of Greek twists. First, I am […]
Stewed Pork With Leeks, Celery and Avgolemono Sauce
The cold months are here, at least here in Canada and the light, summer time dishes and salads have given way to soups and stews. Today’s dish is a classic, using pork shoulder, leeks and celery. Pigs in many villages in Greece are fattened up all year then slaughtered in December and broken down and […]
