Grilled Soutzoukakia
One of my earliest fond food memories (1974) was noticing how Greeks (in the summer) were always eating outside. Of note were the tavernas that would come alive for the evening service: tables and chairs being arranged outside of the premise, tablecloths, plates, glassware laid out. Greeks eat dinner late (say 10ish) and menu items […]
Pastourma With Figs and Greek Yogurt
Here’s a quick, delicious appetizer you can serve to your guests as the summer gently slips away from us. The days are still warm but I sense a little nip in the air as the sun sets. The star of this dish is pastourma, a salt and air-cured beef that’s coated in a spice blend […]
Fried Zucchini Tower With Tzatziki
I am writing this post from Montreal, an overdue getaway filled with lots of great food along the way. Estiatorio Milos, now located in Miami, Las Vegas, New York, London, Los Cabos, Athens and of course, Montreal, where the first Milos opened. Although Milos is known for it’s fresh grilled fish and seafood, they have […]
Posh Cretan Dakos Salad
If you’ve been to Crete, you will have enjoyed a Cretan Dakos Salad. The base is a round Cretan rusk, topped with grated (or diced) ripe tomato and finished with fresh tart cheese (fresh myzithra). A garnish of dried Greek oregano, an olive and tuck in! For those not familiar with Cretan rusks (Paximadia), they […]
Eggs With Pastourma
One aspect of Greek cuisine that doesn’t get enough attention is charcuterie – yes, cured meats are a part of our cuisine. Mani and Messinia have Siglino and Pasto (smoked pork), the Cretans have Apaki (smoked porn loin), Corfu has Nouboulo (cured pork), Zamponi in Naxos. This is list is just off the top of […]
Mediterranean Tuna Tartare
For those that have been to Greece and other Mediterranean countries, you may have seen some modern takes on dishes, some international flare mixed in with local ingredients. Some of the fancier seafood tavernas are serving ceviches, crudo, cured fish dishes, even sashimi and sushi. Many of the dishes have foreign influences and techniques while […]
Chicken Giouvetsi
Original post appeared on my blog on July 2008. Although I’ve made this dish several times since then, I was overdue to update the post (and photos). Since then, sheet pan and one pot meals have become very popular – us Greeks have been doing this for ages! Greek cooking is filled with dishes that […]
Greekish Nicoise Salad
A few years ago, I served up this salad at one of my Greek Supper Clubs. It was a Nicoise Salad with some Greek elements (to which I will get to shortly). A Nicoise Salad is French, originating from the southern French city of Nice. Basically it’s a composed salad of raw vegetables, canned or […]
Zucchini Fritters
A long overdue recipe update: the original appeared on my blog on May 28th, 2008. The recipe is basically the same, I play around with the cheese mix sometimes, use scallions or leeks (or what’s in season) and as seen in the photographs here, I like coating them in breadcrumbs and quickly frying them ’til […]
Octopus Souvlaki
Last week, I came up with a new way to serve up octopus. Oh yes, it will be grilled but by mixing things up a bit, you get the same great charred octopus flavour with a new presentation. I braise my octopus (as usual) until tender then allow the tentacles to cool, place in the […]
