Sunday Dinner in Yiayia’s Kitchen, June 12th
Join me on Sunday, June 12th as I share some of my favourite food memories that I recall being made from my grandmother. Simple dishes using local and seasonal ingredients and made with love. I’ve come up with a menu I I like to call “Kouzina ’tis Yiayia’s (Grandmother’s Kitchen) and I am returning […]
Roasted Tomato Soup with Bulgur
A couple of weeks ago I served this soup at my last Greek Supper Club. A good salad is hard to make in Autumn but I’m all for soups. I came across some sweet, ripe tomatoes at the market and roasted them to concentrate their flavour and get a bit of smoky flavour (which I […]
Recap – XO Fish & Seafood Greek Supper Club
Each summer, the Kalofagas Greek Supper Club dines “XO” (ekso, outdoors), like they do in Greece and the Mediterranean. Last week, another sold out dinner was attended by 50 guests who dined outdoors enjoying fresh fish, seafood and the very best of Greek wine. Special thanks to Selonda Acquaculture of Greece for flying in the […]
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 […]
Boiled Amaranth Greens aka Vlita
Greeks eat alot of greens in their diet and you should too! Amaranth greens or as we call it, “Vlee-ta” (βλήτα), is eaten lot with fish and seafood and it can be found growing wild throughout Greece. What others consider weeds and a garden nuisance is someone else’s culinary gold! It’s of course also cultivated […]
Chicken Avgolemono With Vegetables and Kritharaki
This post is about Avgolemono – a compound word in Greek meaning egg/lemon and we use it to make thick lemony sauces or to finish off a soup. The classic Chicken Avgolemono is the most familiar and here, I am basically making a chicken noodle soup with a couple of Greek twists. First, I am […]
Fassolakia Ladera
Greek cuisine is full of vegetarian main options and many of those being main courses that are filling, nutritious and delicious. It’s Spring and herbs are abundant at the markets and in some of your herb gardens. The main ingredient of this one-pot dish are flat, runner or pole beans. Fassolakia. These flat beans are […]
Mushroom Magheritsa Soup
When Greeks return from the Anastasi service at church (Saturday Easter eve), the first thing to go into the mouths is a bowl of Magheritsa. This is a traditional soup made of boiled intestines (cleaned) and other offal (such as heart, lung, liver and sweetbreads). The soup is full of boiled greens, dill, parsley, scallions […]
Okra Stew
Last year I introduced you to a Greek dish with stewed veal and okra. Another related dish with okra is the vegetarian version, loaded with onions, okra, perfumed with allspice berries and bulked up with some potatoes for a fine vegetarian main course. There are a few ways you can go out making this okra […]
Roast Cod With Tomato Caper Topping
This past week, Greeks celebrated Greek Independence Day on March 25th. I organized Greek Supper Club that was a celebration of Lenten food and as per tradition, salt cod was served to dinner guests. March 25th is a double celebration as it also falls on Annunciation Day. Although this national holiday falls within Lent, salt […]
