Clik here to view.
Tsoureki – Greek Easter Bread For Sale
This year, Easter falls on April 20th and for us Greeks (and many Orthodox Christians) it wouldn’t be the same without Tsoureki at the table. Last year I sold some Tsourekia and the response was...
View ArticleClik here to view.
Greek Lent (Sarakosti) Recipe Round-up
Artichokes ala Polita As a convenience to the many readers of this blog, I’ve amassed all the Lenten (and Lent-friendly) dishes that I have posted thus far. Most of the dishes are Greek and...
View ArticleClik here to view.
Greek Independence Day Supper Club Recap
March 25th is a double celebration for Greece – both a historical and a religious one. Greeks celebrate the beginning of the struggle for independence from the Ottomans in 1821. The Greek-Orthodox...
View ArticleClik here to view.
Roast Cod With Tomato Caper Topping
This past week, Greeks celebrated Greek Independence Day on March 25th. I organized Greek Supper Club that was a celebration of Lenten food and as per tradition, salt cod was served to dinner guests....
View ArticleClik here to view.
Greek Food Gazette 29/03/2014
an assortment of Greek charcuterie, Thessaloniki Come see me in Ottawa on April 5th at the Ottawa Travel & Vacation Show Saffron, the golden bloom of Kozani The best restaurants to dine at when...
View ArticleClik here to view.
G.F.C. Greek Fried Chicken
When my parents came from Greece to live here, they were exposed to many new flavours, dishes that were foreign – not Greek. My father worked all his life in restaurants that served what was then a...
View ArticleClik here to view.
Nistisima Paximadia
Here I am, mid-week into the first week of Lent. The first day is the hardest and then each day it becomes easier and easier. One meal that’s a challenge is breakfast. I eat breakfast, rarely skip and...
View ArticleClik here to view.
Greek Food Gazette 04/04/2014
Toronto area folks, pre-order your Easter Tsoureki now The sweet story of Greek spoon sweets The 10 best galleries and museums to visit in Corfu 10 +1 places to practice yoga in Greece The island of...
View ArticleClik here to view.
Okra Stew
Last year I introduced you to a Greek dish with stewed veal and okra. Another related dish with okra is the vegetarian version, loaded with onions, okra, perfumed with allspice berries and bulked up...
View ArticleClik here to view.
Greek Easter Recipe Round-Up
Many of you have visited my Recipe Round-Up for Lent and I hope that I’ve helped you find some interesting dishes to break-up the monotony of the usual Lenten fare. We’re fast approaching Greek Easter...
View ArticleClik here to view.
Phyllo Beggar’s Purses With Greens
I made these appetizer-sized phyllo bites last month for my Lenten Greek Supper Club. These look pretty and they really aren’t too hard to assemble but the filling was a challenge. You see, I had to...
View ArticleClik here to view.
Paximadia With Figs, Star Anise & Walnuts
I came up with this recipe after having an epiphany that I must once again have and enjoy the flavour combo of walnuts and figs in a recent salad with this same glorious pairing of walnuts and figs. In...
View ArticleClik here to view.
First Stop: Peter Minakis’ Athens
I was recently approached by the folks of Culinary Backstreets to share with their readers where I would eat upon immediately arriving in Athens. The site’s focus is to explore a city’s authentic...
View ArticleClik here to view.
Greek Food Gazette 13/04/2014
field of Spring poppies, Amynteon, Greece Feta cheese, the essence of Greek cuisine First stop: Peter Minakis’ Athens Jennifer Gilmore peels back the layers of Naxos Here’s recap of the food served at...
View ArticleClik here to view.
Broiled Lobster Tails With Oil Lemon Sauce
With winter finally giving way to warmer weather – that means we can enjoy the outdoors more and that means cooking and entertaining outside as well. Ladies and gentlemen, start your grills – it’s time...
View ArticleClik here to view.
Braised Cuttlefish with Tomatoes & Capers
Cuttlefish belong to the squid and octopus family and they look like a larger squid with a wider, bigger body, longer wings than squid and shorter tentacles. You could use large squid for this recipe...
View ArticleClik here to view.
Greek Supper Club at St. Lawrence Market
National Geographic recently rated Toronto’s St. Lawrence Market as the “World’s Best Food Market”, something Torontonians have known for years. Early Greek immigrants lived near the Market as they...
View ArticleClik here to view.
Resurrection Lamb Pasta
Us Greeks eat lamb (and goat) and we also eat year’ round. We eat lots of lamb (or goat) on Easter Sunday and there may be some leftover lamb. I often get asked for ideas on what to do with leftover...
View ArticleClik here to view.
Greek Food Gazette 23/04/2014
Get your seats for the next Kalofagas Supper Club, happening May 26th The feasting after the fast: how Greeks celebrate Easter New data shows continuing decline in world olive oil imports Greek winery...
View ArticleClik here to view.
Lamb Gyro
Still have leftover lamb, the obvious option is to make a lamb gyro sandwich. It’s not anything ground breaking but it is delicious and resourceful. Besides, didn’t momma ever tell to never through...
View Article