Chicken Tigania with Leeks & Mushrooms
One such dish in Greek cuisine are “tiganias”…skillet dishes that involve a quite saute, add vegetables, liquid, seasoning, herbs/spices and simmer.
My YiaYia’s Meat Sauce
My yiayia would call them “petaloudes” aka butterflies.
Seafood Chowder
You can use whatever seafood you have on hand but I like using a white fish (fresh cod), small shrimp and small bay scallops.
Recap – Autumn Flavours of Greece Supper Club
I just completed two sold out Supper Clubs featuring Greek inspired Autumn dishes. I usually hold one supper club a month but this time guests are socially distanced and space is limited. For those that have been to my supper clubs before, you know that the seating set-up was “communal” long table seating. For now, […]
Rooster Braised in Wine with Trahana
The French have “Coq au Vin” and us Greeks have “Kokkoros Krasato”. Both dishes are are alike as a rooster gets braised in wine (among other things) but the flavour profile is different. It’s best to not confuse the two dishes. So how does a rooster end up in the kitchen pot and ultimately on […]
Kalofagas Lamb Ribs
Ontario has always had high quality lamb and it’s a good thing. Greeks eat lamb for Sunday dinners, weekdays on occasion and of course, for Easter. Not everyone likes lamb but year by year more people are discovering this delicious meat that is versatile (oven or grill), not gamey at all and above all, delicious! […]
Pork With Mushrooms and Dried Figs
We’re into September and cooler evenings are here. Summer dishes give away to Fall comfort dishes and this dish can be made on a weeknight or weekend. I usually like fattier pork cuts but this one works with pork tenderloin or the equivalent of pork loin. Fruit complements pork well and this recipe includes dried […]
Rice Pilaf with Greek Saffron
One of the world’s most expensive spices is saffron. Although many countries produce it, it is pricey due to the manual labour needed. In Greece, saffron (Krokos Kozanis) is cultivated in the Kozani region (northern Greece). Each summer, crocus is planted and then the stamen is hand picked each autumn and then meticulously dried. About […]
Baked Quince Roses
I got inspiration to make these quince roses from the many recipes and video instructional on the internet showing people how to make “apple roses”. It’s autumn and although you can make these with apples, I opted to use quince…a firmer fruit that looks like a cross between an apple and pear with floral aroma […]
Baklava Ice Cream
I have a confession: when I bought an ice cream machine last summer it was for the sole purpose of making this ice cream – baklava ice cream. Inspiration comes from many: I first saw this concept at Jenn The Leftover Queen’s. There’s George Calombaris’ take on it and then there’s my friend David Tsirekas’ […]
