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Poached Fish with Oil & Lemon Sauce

Poaching fish is another method to cook and enjoy fish. A rich sauce made of reduced poaching liquid, lemon, extra virgin olive, salt and pepper and some herbs.

Romaine Salad with Scallions & Dill

Traditionally this salad would be served Spring time and especially for Easter. It’s a salad of finely chopped romaine lettuce, thinly sliced scallions and chopped fresh dill.

Greek Sausages (Intro)

I am a big fan of sausages and when I go to Greece in the summer, it’s a joy to have an array available from the market. The choices vary, depending upon where in Greece you are but let’s do a run-down of Greek sausages.

Mushroom Kritharotto

I’ve wrote about/shared a dish called kritharotto – it’s basically cooking kritharaki (Greek orzo) in the style of risotto. Ladles of stock are added to the pan with the pasta as it gets absorbed – giving one a creamy finish to the dish.

Artichoke Moussaka

This vegetarian version of Moussaka uses artichokes as the “meat”. I’ve updated the recipe to make it easier to prepare without sacrificing any flavour.

Shrimp Phyllo Pies

Earlier this month I served these shrimp filled phyllo triangles at my monthly Greek Supper Club and they were a big hit!

The inspiration comes from the Portuguese shrimp turnovers (rissois) I enjoyed last year during my trip to Portugal. I thought the filling would work as a filling wrapped in phyllo and I added Old Bay Seasoning as an accent for the shrimp filling.

A touch of Portuguese, a little Greek and a taste of the American south combine to make a tasty appetizer. I bet you can’t eat just one!