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Summer Youvetsi — Καλοκαιρινό Γιουβέτσι

Summer Youvetsi — Καλοκαιρινό Γιουβέτσι

Here’s a summery, light take on the traditional Greek dish Youvetsi (lamb baked in a tomato sauce with orzo). I’ve taken some chicken thighs (the skin of which I removed to keep things light), seasoned them with a sprinkling of Sweet Smoked Paprika, salt and freshly ground pepper and simmered them with fresh bell pepper, onion, garlic and a juicy red tomato. A healthy dose of fresh parsley livens it all up and creamy orzocooked directly in the tomato sauce tops off this healthy dish. Try this and I promise you that in no time at all you’ll have a
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Corfu, Σύκομαϊδα and Some Summer Images to Warm Your Soul

Corfu, Σύκομαϊδα and Some Summer Images to Warm Your Soul

Since many of you are probably still braving the cold and wishing for warmer days (here in New York we are still tiptoeing into spring), I thought I’d share some photos of last summer’s trip to Greece to momentarily whisk you away… and entice you to start planning your Greek summer getaway today. I already described Kalymnos and gave you some tips to plan your visit there in a previous post. Today, I’ll be sharing some information on an island on the opposite side of the country, Kerkyra, otherwise known as Corfu. 
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An Ode to Kalymnos … and Octopus and Squid with Capers and Grape Tomatoes

An Ode to Kalymnos … and Octopus and Squid with Capers and Grape Tomatoes

I’m excited and quite proud! Andrew Zimmern featured Kalymnos (and Athens, to be fair) on Travel Channel’s Bizarre Foods last night. It was a great episode, one of the best I’ve seen in a long time (not that I am partial or anything). I’m actually shocked that, of all the islands, Kalymnos was chosen to be highlighted. The episode painted a beautiful picture of Greece on the whole but even more so of our lovely island of Kalymnos:  quaint; breathtakingly beautiful; extremely hospitable; friendly, generous people in a place where traditions and
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Moroccan Temrika Meslalla — Garlic Beef with Cracked Green Olives

Moroccan Temrika Meslalla — Garlic Beef with Cracked Green Olives

I ordered a Moroccan cookbook, Cooking at the Kasbah by Kitty Morse, last week and after impatiently waiting a whole three days for it to be delivered, it finaly arrived and I eagerly thumbed through its pages the second it did. The following day, I didn’t hesitate to try my hand at the first recipe that caught my eye: Temrika Meslalla or Garlic Beef with Cracked Green Olives. Moroccan cuisine is extremely diverse with notable Berber, Moorish, Mediterranean and Arab influences. Temrika Meslalla, it is said, is a dish typically served on the eve of the Sabbath
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Orecchiette “Paella” with Sausage and Clams

Orecchiette “Paella” with Sausage and Clams

I was sure I’d created a winning recipe. But it was not to be … You see Johnsonville was running a contest in partnership with Tastespotting earlier this fall and I submitted this Orecchiette “Paella” with Italian Sausage recipe to them and although I still think it’s a winner, it didn’t make the cut. No worries. But I do hope I can persuade you to try it soon.
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Kheer, Rizogalo, Rice Pudding … Creamy Cardamom-Scented Basmati Rice Pudding

Kheer, Rizogalo, Rice Pudding … Creamy Cardamom-Scented Basmati Rice Pudding

My grandmother’s rizogalo (rice pudding) is ingrained in my memory for ages to come; she made it so often and always sent up half a dozen or so bowls for us to devour. When the smell of cinnamon would waft up the stairs from her apartment to ours, we knew what was coming! Her recipe was simplicity at its best: milk, rice, sugar and a dash of cinnamon. I’ve made it often and rarely veered from her always-delectable version. Until now.

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