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Lasagna Bolognese

Lasagna Bolognese

I am still on “team bechamel” when it comes to lasagnas as opposed to ricotta. The bechamel allows one to pre-make a lasagna, make/freeze/bake or enjoy a moist lasagna the next day without it drying out.

Mushroom Lasagna

Mushroom Lasagna

So, why make a mushroom lasagna? It’s a mushroom lover’s dream, it’s filling, a great vegetarian dish and not that hard to make.

Detroit Style Pizza

First, it’s a rectangular in shape, baked in heavy metal pans, it has a thick crust, lots of cheese and pepperoni.

Spaghetti with Brown Butter

One of my favourite dishes my mom would serve is a plain spaghetti (Makaronia) that was tossed in butter until slightly browned, then the pasta was drained and tossed in the brown butter with crumbled Feta cheese and a drizzle of extra-virgin olive oil to cap the dish.

Salmon Souvlaki

If a Greek can affix something on a stick, they will grill it! So far we have pork, chicken, beef, lamb, shrimp, octopus (that I can recall) and now, salmon.

Seared Salmon with Avgolemono Sauce

For about a year now, I’ve had a renewed affinity for salmon. Canada produces lots of salmon (both farmed and wild-caught) and we export a lot to the rest of the world as well.

Chicken Fricassée

The origin of the name is French and my version of Chicken Fricassée borrows from both cuisines.

Napa Cabbage Rolls with Avgolemono Sauce

The classic Greek version of cabbage rolls (Λαχανοντολμάδες) are finished with a creamy Avgolemono sauce, which is an emulsion of beaten eggs/lemon juice that is slowly incorporated with hot stock.