King Crab Pasta With Tomato and Ouzo Sauce
I love fish and seafood and it the summer months, I crave lighter dishes – foods that aren’t meat. Crab and lobster are rivals when it comes to gaining the attention of seafood lovers but if we’re talking about King Crab, they win “claws down”! This dish makes use of frozen crab legs, which is […]
Lobster Kritharotto
In Greece, a favourite pasta shape is that of kritharaki…our name for orzo. This pasta is usually featured in a baked Giouvestsi or stove-top manestra – both very comforting dishes that still transport me to Yiayia’s cooking. Today, I’m making Kritharotto…a play on risotto. Rather than toast Arborio rice then patiently alternate between stirring and […]
Recap – Cretan Carnival Supper Club
One of my favourite periods during the year is the Carnival celebrations that occur for six weeks prior to Lent (fast before Easter). Last weekend’s Greek Supper Club guests transported guests to Crete. From the extra- virgin olive oil and sparkling and still water, to the dishes and bread on the table to the Greek […]
Lamb Giouvetsi
There are many variations on this dish from the type of meat used to the spices included in the ingredient mix. One of the most rustic and beloved Greek dishes has to be Giouvetsi. Traditionally, this meal is baked in clay pots. Here, I’m using lamb shoulder that’s been rendered down to a fall-off the […]
Recap Everything Feta – Greek Supper Club
One of Greece’s best known exports is Feta cheese. Once considered exotic, one can now find Feta cheese around the world and in most mainstream grocery stores. Everyone loves Feta! Last week at St. Lawrence Market Kitchen I held a tantalizing menu that will showcased Feta cheese in all five courses. Thank you to Nisos […]
Recap – Agio Oros Greek Supper Club
Last weekend I hosted a unique Supper Club that featured the cuisine and wine of Agio Oros. It boasts of having the sea and mountains, the architecture of the monasteries built on mountainsides, the artistry of the iconography and wall murals. The northern-Greek winery of Tsantali is the only winery allowed to maintain vineyards on […]
Recap – Taste of the Ionian Islands
Last summer I embarked on a tour of the Ionian Islands and I’ve come back with many fond memories of the people, the natural beauty of the islands and of course the food. Also know as the Epta Nisia (Seven Islands), the Venetian influence is noticeable in some the names of the dishes and in […]
Avgotaraho (plus a recipe)
Today, I wish to share a dish that uses an ingredient that’s been harvested, salt-cured and enjoyed since Byzantine times. I find it amusing when some people try to predict food trends and declare a certain ingredient as “passe” when the cuisine and ingredient itself have survived the ages.
Pasta with Caramelized Onions, Greek Yogurt and Cheese
Here’s another dish I served at my last Greek Supper Club. It’s a pasta dish made in the southern Aegean islands of Kasos and Karpathos and I tried it in nearby Rhodes. I fell in love with the simplicity of the dish whose flavour leaps beyond the ingredients listed. I love the sweet onions contrasted […]
Shrimp Giouvetsi
Giouvetsi is a class of Greek casserole dishes. Vegetables, stock, kritharaki and your choice of protein make up this rustic, straight-forward and delicious dish. Today’s dish is another offering for your Lenten table. I start off with making a stock with the peel shells of your shrimp. The next step is to soften/sweat the vegetables […]
