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 […]
Roast Pork Loin With Apple Stuffing
Happy New Year, Xponia Polla, Kali Xponia! I hope 2015 is full of wonderful memories, personal and professional successes and above, good health! Our family had a quiet New Year’s Day but we still have a wonderful late lunch/early dinner. It was decided to have pork, a traditional meat during the Christmas holidays for Greeks. […]
Succulent and Crisp Pork Belly With Petimezi Mustard Glaze
If you love bacon, stick with this post because we’re using pork belly here. if you’re the type who uses pork tenderloin or perhaps you’re a vegetarian…move along, nothing for you here. I love pork and in particular the fattier cuts like pork belly because they are so flavourful. I get it – we don’t […]
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 […]
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 […]
Milk Braised Pork With Leeks and Celery
I had heard of this milk-braised pork dish, seen it on TV even and finally, I was able to taste a fantastic version earlier this year when I had lunch at the Purple Pig in downtown Chicago. The restaurant’s chef is half-Greek Jimmy Bannos Jr. and this is my riff on that superb pork dish […]
Lamb Two-Ways
Here’s a dish for a special occasion/dinner or something to prepare on the weekends. It’s Lamb Two Ways…not really that hard, just an extra step when preparing the lamb.What I’ve done here is separate the ribs from the loin from a Frenched rack of lamb that I bought from my butcher. If you’re not too […]
Roast Lamb Chops & Potatoes
This recipe is a fabulous way to enjoy lamb, especially those who don’t have a grill or perhaps even a leg of lab is too big for your Sunday lunch.
Paprika-Crusted Haddock Loin With Vlita
I love summers and I’m not the type to take it for granted – I like spending time outdoors. That means doing as little as possible indoors and that includes cooking. The obvious thing to do is entertain outside and that includes grilling but this post isn’t for your grill-master but rather, those who fear […]
Fassolakia Ladera
Greek cuisine is full of vegetarian main options and many of those being main courses that are filling, nutritious and delicious. It’s Spring and herbs are abundant at the markets and in some of your herb gardens. The main ingredient of this one-pot dish are flat, runner or pole beans. Fassolakia. These flat beans are […]
