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.
No-Knead Pizza Dough
This no-knead recipe comes from Jim Lahey (Sullivan Street Bakery fame) and it too has become my go-to for pizza dough. The only negative is you have to make the dough ahead of time ie. the morning of or night before. The rest is easy. Promise!
Artichoke Moussaka
This vegetarian version of Moussaka uses artichokes as the “meat”. I’ve updated the recipe to make it easier to prepare without sacrificing any flavour.
Shrimp Phyllo Pies
Earlier this month I served these shrimp filled phyllo triangles at my monthly Greek Supper Club and they were a big hit!
The inspiration comes from the Portuguese shrimp turnovers (rissois) I enjoyed last year during my trip to Portugal. I thought the filling would work as a filling wrapped in phyllo and I added Old Bay Seasoning as an accent for the shrimp filling.
A touch of Portuguese, a little Greek and a taste of the American south combine to make a tasty appetizer. I bet you can’t eat just one!
Pastourmadopita
Try this easy and delicious phyllo pie with pastourma and cheese filling.
Oysters With Kimchi Mignonette
Try some fresh oysters with a twist – a kimchi mignonette as a garnish.
Steamed Clams With Garlic
Clams are a very easy dish to prepare – half the work is already done by nature and you the cook just has to source them and prepare/cook them simply.
Mediterranean Seared Tuna
Seared tuna with a raw chunky sauce that’s quick to prepare.
Creamy Scrambled Eggs
Once a week (sometimes twice), for sure as part of my Saturday big breakfast (bacon or sausage and eggs etc) I’ll have eggs as part of a meal.
