Sofrito
The title of this dish means three different things in three different languages and cuisines. Sofrito in Spanish refers to a well-cooked and fragrant sauce. In Italian, Sofrito means a saute and it often refers to sauteing a “mire poix”. The Greek take on Sofrito is related to the Italian definition as veal or beef […]
Shrimp With Capers and Dill
Doesn’t that plate of shrimp just scream Spring? Before I get on with today’s dish, allow me to do some “housekeeping”. I recently had another giveaway, this time the cookbook Greek Creative Cuisine was up for grabs. David Hall of of Book the Cook was the lucky winner, drawn randomly through a computer-generated lottery. Congratulations […]
Veal and Artichokes Avgolemono
This dish is a riff/similar dish to one I prepared for you all last year, using Spring lamb. I know there are many of you who don’t eat lamb (your loss) but this dish might appeal to you, as veal shoulder is used. What you want to remember is that there are three important aspects […]
Nina’s Pasta Cu L’agghia
Okay, here’s the deal…Greek Lent began two Mondays ago and Greek Easter is on April 19th. I observed a “fast” for one week and I’ll fast again during Holy Week (just before Easter). I’ve made a shift in my diet whereby I’ve cut down on meat. Less poultry, less beef and pork. I will never […]
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. […]
Whole Roasted Red Snapper
Before I get on with this visually stimulating and most delicious dish, I must say I’m really liking the feel and look of “Kalofagas Mach II”. It’s cleaner, more organized, revolving header scheme and it’s scalab, meaning that changes, tweaks and updates to the look and function of the blog are easily applied in the […]
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 […]
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 […]
Kampanoules With Peppers and Basil
It’s been awhile since I’ve posted a pasta dish. It’s not that I haven’t been eating pasta (I have) but I’m also not going to bore you with another Bolognese recipe or any other standard pasta dish that most of us regularly enjoy. Instead, it’s time to showcase another rustic dish, filling yet light on […]
Seared & Braised Breasts of Chicken
This following post is actually about a non-visit during my recent stay in New York. Despite my having a full week to sight-see, explore, eat & drink and meet folks along the way – there just wasn’t enough time to patronize all the Greek restaurants of note. Upon my return from New York, I’ve even […]
