Lemon Shrimp Linguine
This pasta dish has been in my back pocket of recipes for over a decade. I can cook it on a weeknight, weekend, serve to house guests or catered events. It’s easy, quick, delicious!
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.
Goat Kokkinisto
When cooking with lamb or goat, it’s important you source quality meat and the younger it is, the less gamey and the quicker it will cook.
Turkey Pastitsada
Another variation using leftover Turkey from Canadian Thanksgiving.
Recap – Yialos Seafood Supper Club
Last month I hosted my latest Greek Supper Club – an evening of fish and seafood dishes at the St. Lawerence Market Kitchen.
Avgolemono Soup
The soul of the soup is Greek: we finish off many soups with an egg/lemon emulsion that makes a soup tangy and creamy.
Seafood Cooking Class December 18th
Join me on Sunday, December18th for an afternoon cooking class where I will show share my tips and tricks to make some of my favourite seafood offerings. The class will take place at St. Lawrence Market Kitchen.. The Best Taramosalata Tender Octopus Fried Calamari Whole Lavraki (Branzino) Baked in Salt Crust A light lunch (samples […]
Tsouchti Pasta with an Egg on Top
A few years ago I visited the Mani region of the Peloponnese with it’s traditional Maniot towers, rugged terrain.
Recap – Classic Greek Supper Club
Last week marked the return of my Greek Supper Club try at a new venue called The Column Event Space, located in East York. A full house, a great food and service despite the challenges of hosting at a new venue. My team and I had a blast! Thank you for the wine pairings selected […]
Mushroom Lasagna
So, why make a mushroom lasagna? It’s a mushroom lover’s dream, it’s filling, a great vegetarian dish and not that hard to make.
