Cretan Summertime Stifado
Have you been to Crete? I’ve been three times and each time I return with much inspiration from regional Cretan cuisine. I also follow, fellow blogger Vaggelio of Cretan Gastronomy, featuring Cretan dishes. Sometimes the ingredients aren’t available but most are adaptable using what you may have at hand. We are definitely in zucchini season, […]
Grilled Lobster Tails with Tarama Butter Sauce
Lobster is a splurge to enjoy, while not out of reach one still has pick and choose when to cook it. Others are intimidated by cooking whole live lobster or they can’t bother with the trouble to crack the the meat out of the shell. Enter the lobster tail, while a frozen product it is […]
Sfakiano Goat Yiahni
One of the “must see” regions of Greece is the island of Crete. It’s a big island and your strategy would be to either see it over a few visits or concentrate on one area. The westernmost prefecture is Chania and in the southern part facing the Libyan Sea is the Sfakia area. This goat […]
Kontosouvli in Parchment
One of my favourite meat dishes is Kontosouvli.…chunks of marinated pork slow-roasted on the spit. Many grill houses in Greece offer it, it can be found offered at “panagyria” or feast day celebrations around the country. Many Greeks will make this on their home rotisseries as part of their Easter offerings (or other celebration) or […]
Caribou – French Canadian Beverage
Last year (2019), some friends and I visited Quebec City to enjoy the festivities during the Quebec Winter Carnival. Quebec city is pretty, old buildings covered in snow, great places for dinner and drinks and lots of public activities to partake in. We dressed in layers and also read up that locals and visitors make […]
Poor Man’s Truffle Pasta
One of the “in fashion” ingredients (the past few years) are truffles. There are white and black truffles, foraged by truffle hunters who take along their trained dogs to sniffed out these culinary treasures, buried in the ground. In cooking, truffles are shaved on dishes and if you go to a fancy restaurant, it is […]
Sausages With Petimezi and Vinegar
I’ve served this dish a couple of times at my Greek Supper Clubs. It’s a quick and easy appetizer, ideal for cool autumn evenings or day I say…winter nights (eek). It’s a three-ingredient recipe, the most exotic being Petimezi, an ancient Greek ingredient made during wine harvest. Basically, grape must (juice) is reduced down to […]
Beef Lemonato
Like me, many of you are missing Greece, not being able to or willing to travel to Greece this year. I was looking through last summers photos and I was reminded of this fantastic dish I had last year while on the island of Astypalea, one of the islands in the Dodecanese. I was on […]
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 […]
Recap – Festive Greek Supper Club
Last weekend I hosted a Festive Greek Supper Club at St. Lawrence Market Kitchen. It’s my chance to be a little creative with the menu, go a little off tradition and as always, serve up delicious food to my guests. Thank you to Nisos Importing who supplied the Cretan olive oil, Zaros still and […]
