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 […]
Grilled Corn with Roast Red Pepper Feta Sauce
Toronto is fortunate to have a diverse food scene. I can literally go out and enjoy any cuisine! One of my favourite summer offerings is Mexican street corn, the inspiration for today’s dish. I approached it from the standpoint of “how would I serve this to Greeks”? Add some some roasted red peppers, smoked paprika, […]
Cretan-Style Greek Salad
There are many variations/substitutions/additions to a Greek Salad. The basics are tomatoes, cucumbers, onions, peppers, olives, dried Greek oregano, extra-virgin olive. In the Cyclades, they will use their local soft, tangy Mizithra instead of Feta, many islands add barley rusks making it a panzanella, additons of capers or caper leaves, purslane garnish, use of pickled […]
Crispy Rotisserie Pork Belly
I love bacon – always have, always will. I have a distrust of those who don’t like bacon. Bacon comes from pork belly, located on the underside of the pig. Bacon comes from a boneless belly but today we’re cooking with bone-in pork belly. Basically it’s when the pork side rib is still attached to […]
Seared Scallops With Grilled Corn Salad
I love scallops. Besides the fact that they are delicious, they are a sustainable seafood source, pretty widely available, modern freezing technology ensures you get a “frozen fresh” product. The down side? They can be pricey. This can be a splurge but it is so worth it! Scallops can be fried, broiled, grilled, steamed but […]
Watermelon Wedges With Feta and Mint
Greeks eat Watermelon and Feta. As a kid this was weird for me but as I grew old and my palate expanding, this combo became “genius” in my mind. Last year I hosted an “all Feta” Greek Supper Club and one of offerings was a watermelon wedge (served like a pizza slice) with crumbled Feta […]
Rotisserie Wings With Apricot BBQ Sauce
I love chicken wings! I first had them in the 80’s when Buffalo Style chicken wings began appearing on menus in the 1980’s. The city of Buffalo is a couple of hours south of Toronto and we’ve embraced the chicken wing! Chicken wings you get at the pub/bar are fried and tossed in a melted […]
Giaourtlou Kebab
Post originally appeared on September 19/07 I first had this dish Summer 2007, a taverna with grilled meats in Zografou, Halkidiki. Up to today, I must had this dish at least a dozen times. Savas, O Thanasis, and a few other tavernas in between. The dish arrived on mainland Greece from displaced Greeks who used […]
Chuck Roast With Potatoes
One of my favourite cuts of meat are the shoulder. There’s some fat on them, the meat is always flavourful and these cuts are affordable. Lamb shoulder, pork shoulder or butt and in this instance, chuck. Shoulder cuts do need some time to get them tender and for this recipe, I am using my pressure […]
Onion, Parsley and Sumac Salad
This salad is more of a garnish/accompaniment and I like serving it as part of a grilled kebab platter. Onion, Parsley and Sumac Salad 1 medium red onion, peeled and thinly sliced 1/2 cup chopped fresh parsley 1 tsp. of ground Sumac salt to taste Make your onion salad by thinly slicing it and then […]
