Fried Skate Wing
Readers of my site will know that I love eating fish and seafood. One lesser known fish is skate. The edible parts are the wings and stand-alone fish mongers and many Asian markets will carry this delicious fish. Buy skate (and any fish and seafood) from a trusted fishmonger. Skate deteriorates quicker than other fish. […]
Briam With Halloumi
Briam is a summer dish that is cooked all over Greece and there are several versions and varieties, depending on the region, the home and the cook’s imagination. The basics of Briam are that it is a melange of vegetables, baked in the oven. The usual vegetables are eggplant, zucchini, peppers, tomato and often potatoes […]
Fried Bogue
Greeks love fried fish and usually the ones on the smaller side are used, such as anchovies, red mullet, whiting, sardines. One of the most underrated fish has to be Bogue or it’s funnier names Boops Boops. In Greek they are called “Γόπες”. The are often found at fish mongers and “laiki” open markets in […]
Eggplant With Sour Trahana
This is a dish that is great for summer – eggplants, tomatoes are local, parsley from the garden and all brought together with Greek extra-virgin olive oil, sweet onions and garlic. A NOTE ABOUT EGGPLANT: They are a summer vegetable and that’s when they are at their peak, sweet and not bitter. I presalt eggplant […]
Grilled Hanger Steak With Charred Scallions
I love steak and now that it’s summer, grilling them is the preferred way: the house doesn’t get hot from a running stove/oven, my gas grill heats up quickly and a steak is on my plate in 20 minutes. I recently was in a local Costco and they had a bin full of hanger steaks […]
Burnt Ends From Leftover Kontosouvli
One of my favourite things to slow roast is Kontosouvli – chunks of pork butt on the rotisserie. When I make this, it’s a big batch and usually there are some leftovers. Such was the case recently, having leftover Kontosouvli and besides making pork gyros out of it, I wondered what else I could do […]
Pan Seared Fish in Tomato Caper Olive Sauce
Here’s a quick, delicious fish meal that will give you that Greek taverna feel and…it can be made on a weeknight too!
Vlita With Eggs and Feta
Every Greek has memories of Yiayias (grandmothers), Theias (aunts) and mothers going out to parks, woodlands, backyards to pick spring dandelions and other wild edible greens. Collectively, these greens are called “horta” in Greek – literally grass but the more accurately they are wild foraged greens. To this day, many Greeks still go on a […]
Salt and Pepper Salmon
RECIPE UPDATE: This recipe was first posted June of 2007, again when the blog was newly born (about a month old). I’ve included the original photo taken with my Canon digital camera for some nostalgia. The recipe however, has remained the same and that’s a good thing. When I prepare fish, the approach is usually […]
Patatopita
Greeks and Orthodox Christians recently celebrated Easter and many observed the Lent for about 6 weeks prior to Easter. Our fast means abstaining from any meat or animal by-products. I made this for myself during Lent and I sold a few Patatopitas (Potato Phyllo Pie) to some customers. I first heard of this carb-on-carb pie […]
