Baked Rice Pudding
When I visit Greece, my travels always include eateries; some that I’ve bookmarked to check out and others that I have discovered along the way. Bakeries and pastry shops have some overlap, offering breads, baked phyllo pies (savory and sweet), yogurt, custards and rice pudding. A few shops also serve up baked rice pudding. Basically […]
Swiss Chard Dolmades
Most people are familiar with stuffed grape leaves or cabbage rolls. Greeks refer to both of them as a form of “dolmades”. I recall my mom having some leftover filling and she would use romaine lettuce leaves or swiss chard (which is called seskoula in Greek). The great thing about Swiss Chard dolmades is that […]
Ntomatorizo With Shrimp and Feta
Here in Toronto, noticeably shorter evenings are here, along with cooler evenings. The days are still warm and the garden still bountiful. I’ve been enjoying the tomatoes and I am trying to use them in more than just salads. Today, I will show you how to make an easy and delicious Tomato Rice (Ntomatorizo) dish. […]
Crab-Stuffed Fish with Lemon Cream Sauce
I’ve always loved food/dishes where they are stuffed. The best foods are stuffed and stuffing fish with seafood is no exception. I find containers of lump crab meat and many of my local grocery stores (fish mongers should carry them) and I had some leftover crab meat (use it or lose it). Basically, the filling […]
Gamopilafo aka Cretan Wedding Rice
The first time I had Cretan Wedding Rice (Gamopilafo) was 10 years ago, my first trip to Crete. Traditionally, this rice is served at Cretan weddings usually made with a combo of goat or lamb and rooster to make the stock. This dish is an center piece offering exemplifying the host family’s wealth and well […]
Zucchini Rice With Shrimp
In the northern hemisphere, our gardens are teeming with the bounty of summer and Greeks like to grow zucchini. It’s an easy vegetable to grow and it can be stuffed, fried, grated and use in phyllo pies, raw salads, cakes, fritters and today, rice! The flavours of this dish are inspired by Zucchini Fritters and […]
Seared Scallops With Cretan Pilaf
One of the simple pleasures of Greek cuisine is a dish called “gamopilafo” aka wedding rice. It comes from Crete and traditionally served at weddings. Nowadays, many tavernas in Crete have it on their menus. Goat, lamb or rooster are boiled until tender and to give you a richly flavoured stock for cooking your rice. […]
Ouzo Shrimp With Spinach Rice
I like taking two Greek dishes and putting them together to make a new dish. In one pan, sauteed shrimp with Ouzo and cream sauce. In another pan, a simple spinach rice inspired by traditional Spanakorizo. Put them together and you have a delicious pairing that will be a hit with family or next time […]
Dolmades
Update, Feb.14th/08: A question was asked about how to approach making Dolmadakia if one has fresh grape leaves on hand. One simply boils the leaves in salted water (blanching) for 3-4 minutes and remove the stem before making the parcels. This instruction plus how to jar your own leaves are nicely laid out here. Dolmadakia […]
Seafood Pilaf
This dish was supposed to be served this coming Sunday for a Supper Club (since post-poned due Corona Virus upheavel). Inspired by a seafood pilaf dish I had in Kavala, I’ve made it super easy to make and the dish utilizes a seafood medley: a frozen package of mixed seafood. You could easily make this […]
