In Conversation With Chef Michael Psilakis, Pt.2
Chef Michael Psilakis and I continue our one hour-plus conversation here. We delve into the subjects of ingredients, his recent visit to Greece, growing up Greek in the US, kitchen tools, Michael’s cooking influences, cooking for his family and Michael shares with us some of his favourite memories, triggered by food. If you are not […]
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Linguine With Tapenade
Here’s another dish from that little gem of a book on olives called“Cooking With Olives and Their Oils”. This gleaming black sauce resembles a caviar, don’t it? The French have a habit of giving a rustic dish a chi-chi-frou-frou name and then charging an extra 4 euros for the dish! How much would you pay […]
French Onion Soup Gratinee
This soup made me cry. That’s right…it brought me to tears. I had to cut 10 small onions which equaled the recipe’s requisite 3 large onions. I now know why bags of small onions are less expensive. Buy large onions. I’ve been doing lots of soups of late but hey, it’s soup season and even […]
Pizza Quatro Gusti
Over the summer, I caught an episode of Jamie Oliver’s Jamie at Home and he did a piece on pizza. As many know, pizza in Italy is far different from how it’s presented in the rest of the world. He showed a really neat idea, which was to make a rectangular pizza that would like […]
