Recap Everything Feta – Greek Supper Club
One of Greece’s best known exports is Feta cheese. Once considered exotic, one can now find Feta cheese around the world and in most mainstream grocery stores. Everyone loves Feta! Last week at St. Lawrence Market Kitchen I held a tantalizing menu that will showcased Feta cheese in all five courses. Thank you to Nisos […]
Recap, Taste of Epirus
Last Sunday I hosted a gastronomic journey to Epirus. Located in the northwestern corner of Greece, this province boasts of having some of Greece’s best cheeses, an array of phyllo pie dishes and a local cuisine that excels in roasted and grilled meats. Thank you to Geroge Ierovassilis for pouring the Greek wines from Epirus […]
Potato Crusted Fish With Braised Greens
Potato-Crusted fish and what is it? I’ve previously made fish dish that’s totally enveloped in potato and although it’s a dish requiring some finesse, this version proved to be more challenging. Here, we have fish fillets covering one side with overlapping potatoes, like tiles on a roof, like potato fish scales. The idea is not […]
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 […]
Boiled Greens With Grilled Garlic Scapes
At last month’s Greek Supper Club, I served up whole grilled lavraki flown in from Greece and although it wasn’t on the menu, I decided to serve boiled horta (greens) as a side to the fish. It’s a MUST. In Greece, folks will go for walks to forage wild edible greens with the most common […]
