How to Prepare and Grill Whole Fish
Those who have followed by writings, recipes and travels from Greece will know that I love eating whole fish and that if you were to visit Greece and order fish at a taverna, it will likely arrive whole…tail, head, eyes, etc. Greeks will to their local fish monger in search of the best fish – […]
Potato Crusted Cod With Pine Nut Skordalia
Earlier this week, Greece celebrated the 200th Anniversary of Greek Independence (March 21, 1821). History will show you that that were earlier attempts to gain freedom from Ottomans during their 400+ years of occupation and…other parts of Greece were liberated later (Dodecanese Islands in 1949). March 25th is also Evangelismos (Feast of the Annunciation) and […]
Cod Poached in Olive Oil With Smashed Potatoes
A few years ago, I noticed many chefs were poaching lobster tails in butter. I’ve also tasted this dish and it’s “wowzers”. Fish traditionally gets poached in a flavourful stock – it’s okay. When I began hosting my Greek Supper Clubs, I served up fish poached in olive oil. The result is tremendous – flavourful […]
Spaghetti With Zucchini
I’ve always enjoyed travel shows, especially ones that have a strong focus on the food that is specific to that region. With the Pandemic still limiting the mobility of most, these travel shows are a way for us to escape and perhaps plan on future trips. Enter Stanley Tucci’s “Searching for Italy”, the actor (starred […]
Lemon Kritharaki with Lobster
For a year now, I’ve had more time on my hands to pay attention to the things I’ve let slip by. One of those things has been to share recipes on this site as I used to before I got busy with Greek Supper Clubs, catering and cooking classes. Today’s recipe is from a dish […]
Swiss Chard Dolmades
Most people are familiar with stuffed grape leaves or cabbage rolls. Greeks refer to both of them as a form of “dolmades”. I recall my mom having some leftover filling and she would use romaine lettuce leaves or swiss chard (which is called seskoula in Greek). The great thing about Swiss Chard dolmades is that […]
Rice Pilaf with Greek Saffron
One of the world’s most expensive spices is saffron. Although many countries produce it, it is pricey due to the manual labour needed. In Greece, saffron (Krokos Kozanis) is cultivated in the Kozani region (northern Greece). Each summer, crocus is planted and then the stamen is hand picked each autumn and then meticulously dried. About […]
Rabbit in Parchment (Youlbasi)
One of my favourite methods of cooking meats is to wrap it in parchment, sealing meat with seasoning, herbs, spices; a tightly packed parcel locks-in the flavours and the meat is well cooked yet succulent. Traditonally, this dish is called Yioulbasi, a method of cooking brought to mainland Greece by Asia Minor Greeks. Lamb is […]
Creamy Egg Noodles With Feta
I’ve been enjoying pasta with Feta since I was a kid. It’s a Greek thing. My mom would boil macaroni, spaghetti or egg noodles (hilopites) and toss in some butter and top with crumbled Feta. This version is my adult version with the addition of black pepper and a hint of ground nutmeg. If you […]
Kontosouvli in Parchment
One of my favourite meat dishes is Kontosouvli.…chunks of marinated pork slow-roasted on the spit. Many grill houses in Greece offer it, it can be found offered at “panagyria” or feast day celebrations around the country. Many Greeks will make this on their home rotisseries as part of their Easter offerings (or other celebration) or […]
