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.
Liver Tigania
Today’s dish is a sharing plate of liver with onions that have melted away, olive oil, wine, bay and finished with a good squeeze of lemon and a sprinkle of dried Greek oregano.
Goat Kokkinisto
When cooking with lamb or goat, it’s important you source quality meat and the younger it is, the less gamey and the quicker it will cook.
