Stuffed Peppers (Piperies Gemistes)
Recipe update:Original post appeared back in October of 2007, within my first year of blogging. The photos back then weren’t as kind to the delicious dishes I’ve always served up for you, my readers. Tonight I finished off the last of the most recent batch of Stuffed Peppers. This recipe comes from my mom, who […]
Seafood Pasta
A few days ago, I had posted a rare dessert recipe which called for using up leftover Melomakarona to make a cheesecake. One commenter observed that I don’t make desserts often but when I do…I go BIG! I think it’s safe to say most Greek families are more reserved when it comes to desserts. Oh, […]
Sun-Dried Tomato and Garlic-Crusted Rack of Lamb
Today in Greece, it’s one of the biggest celebrations of food, it’s  “Tsiknopempti” or literally, “burnt Thursday”. In Greece, they are well into Carnival celebrations. The most well known city for Carnival celebrations takes place in Patra but there are other cities & towns with their own unique, most interesting and often hilarious ways of […]
Roast Chicken and Rice
Don’t let the title fool you. The focus of tonight’s dish is rice. I can remember having roast chicken and rice from as early as when I was watching cartoons each morning, there was no remote TV control and children actually played in parks. Fast forward to 2009, people communicate electronically, people are forgetting or […]
The Gypsy Skillet
One of the new blogs out there in the food scene comes from a gal named Mila. Her blog title is “KISS….Keep It Simple Stupid”. I often share her belief that many dishes need not be complicated, too rigid in ingredient approach and allow for personal tastes and preferences to be applied to a recipe. […]
Kakavia (Κακαβια)
Kakavia is also known as “Psarosoupa” or a fish soup. Kakavia also gets it’s name from the pot in which it’s cooked in, the “kakavi”. By all accounts, Kakavia is the pre-cursor to the modern-day bouillabaisse. It made its way from Greece to Marseilles (Massalia) around 600 B.C. The Greeks cooked this in the “kakavi”, […]
Ragu of Braised Lamb
This past Friday I drank & supped with some old and new friends and discovered a new eatery that’s operated in Toronto for years. I supped at none other than Gio Rana’s Really Really Nice Restaurant. Upon pulling up in front of what used to be a bank, you wonder if you’re at the right […]
Grouper en Papillote (ροφός-στο-χαρτί)
I am enjoying this January from an eating perspective. It’s been refreshing to look and enjoy meals that are on the lighter side without sacrificing taste or neglecting your hungry stomach. Last week’s Fish a la Spetsiota was warmly embraced by you my readers and it appears it’s caught the attention of some at Food […]
If I Owned a Steakhouse in Greece
I would serve up something like this. Steaks aren’t really part of the traditional Greek diet. There isn’t much by way of aged steaks like we know here North America. Beef and veal are most used for braising, stews and mince. There are some butchers who have know-how to butcher cows with an eye towards […]
Fish ala Spetsiota (Ψάρι-α-λα-σπετσιώτα)
Many, many years ago…1990 to be exact, I was working for a Canadian bank in my first “adult” job and being at the bottom of the ladder, I was given a mere ten days for vacation and that vacation could only be taken after the summer holidays (when those with seniority and children came back […]
