Quick and Easy Lobster Pasta from Greek Tavernas
Try this easy to prepare and delicious lobster pasta recipe – made just like at the Greek seafood tavernas.
Steamed Clams With Garlic
Clams are a very easy dish to prepare – half the work is already done by nature and you the cook just has to source them and prepare/cook them simply.
Liver Tigania
Today’s dish is a sharing plate of liver with onions that have melted away, olive oil, wine, bay and finished with a good squeeze of lemon and a sprinkle of dried Greek oregano.
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.
Beef Lemonato With Zucchini
I had this beef with zucchini last summer in Greece. One of my aunts cooked it and with a few tweaks, I’ve made my own version.
Greek Independence Day Supper Club
Join me on Sunday, March 26th at St. Lawrence Market Kitchen to celebrate Greek Independence Day. This dinner takes place during Orthodox Lent however Cod is allowed to be served on this occasion. This Greek Supper Club is a for fish and seafood lovers. Dinner + Wine is $120 Dinner Only $ 105 MENU Appetizers […]
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.
Phyllo Classes in Montreal Feb17 and 18
Master recipe for phyllo dough that will allow us to make a rectangular pita in a tray, a round pita using a second method and finally, a spiral (strifti) pita by hand stretching the dough.
Carnival Greek Supper Club ’23
It’s Carnival time! Join me on Sunday, February 12th at St. Lawrence Market Kitchen for a festive Carnival feast. Greeks love to celebrate and that involves good food and good drink. I’ve got a menu of meat dishes and Apostolos Gerakinis will be pouring Greek wines. MENU Appetizers: Baked Gigantes with Feta and Sausage Koto-Bacon […]
