Sous Vide Pork Gyro
When in Greece, one of the first things I’ll eat is a pork gyro wrapped in a pita. Slices of pork shoulder area seasoned/marinated then stack on a vertical rod then slow roasted on a vertical rotisserie. It’s juicy, flavourful, filling but…hard to duplicate at home.
Sous Vide Steak
Have you heard of “sous vide”? It’s a French word that literally translates to “under vacuum”. In more detail, sous vide is a cooking method that involves vacuum-sealing food then placing the packet in temperature regulated water bath
Poached Fish with Oil & Lemon Sauce
Poaching fish is another method to cook and enjoy fish. A rich sauce made of reduced poaching liquid, lemon, extra virgin olive, salt and pepper and some herbs.
Romaine Salad with Scallions & Dill
Traditionally this salad would be served Spring time and especially for Easter. It’s a salad of finely chopped romaine lettuce, thinly sliced scallions and chopped fresh dill.
Alevropita
One of the regions known for its variety of phyllo pies is Epirus, located in northwestern Greece. Epirotes are also known for making excellent phyllo pies but sometimes life gets in the way and sometimes a quick fix is needed to feed a family/friends/kids,
Enter Alevropita (translated as Flour Pie) that’s quick and assembled less than the time it takes your oven to pre-heat.
Greek Sausages (Intro)
I am a big fan of sausages and when I go to Greece in the summer, it’s a joy to have an array available from the market. The choices vary, depending upon where in Greece you are but let’s do a run-down of Greek sausages.
Greek Style Roast Chicken Thighs
The flavour profile here is classic Greek: lemon, garlic, salt, pepper, dried Greek oregano. This chicken is best with roast potatoes or fries and it’s doable weeknight or weekend.
Mushroom Kritharotto
I’ve wrote about/shared a dish called kritharotto – it’s basically cooking kritharaki (Greek orzo) in the style of risotto. Ladles of stock are added to the pan with the pasta as it gets absorbed – giving one a creamy finish to the dish.
Makalo With Keftedakia
Makalo is a Macedonian gravy. You’ll find in the kitchens of northern Greeks’ home in Florina and Kastoria and I’ve read, as far south as Karditsa in Thessaly.
Makalo is basically a gravy. You have oil, (stock), spices and seasonings. My mom would often add a bit of tomato (that was our family’s twist).
It’s a sauce I remember my parents, aunts and uncles always ate. It’s a gravy made for dipping, poaching eggs or simmering keftedes or chicken.
Pulled Pork
Last year, I brought pulled pork back, serving it at a couple of Christmas parties and it was a big hit! I am declaring pulled pork is back! It begins with a bone-in pork butt and as I stated earlier, this is the shoulder cut that’s below the neck. Good fat content, lots of flavour but after a good amount of cooking time, it becomes fork-tender.
