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Spetzofai se Kantaifi — Sausage and Peppers over Kataifi

Spetzofai (sausage and peppers) is a common enough dish but one I don’t think I can easily get tired of. It’s definitely a rustic dish and one a little less visually appealing than a food blogger might like, but when done right it can be unbelievably flavorful. I came across this recipe on the Greek Web site Kathimerini and thought it was a great twist to the traditional Spetzofai. Kataifi is typically used in Greek desserts but there are so many savory applications it can be used towards as well (see these Shrimp Wrapped in Kataifi). So, when some
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Sikoti me Kremmydia kai Hilopites–Calf’s Liver with Caramelized Onions over Egg Pasta

Want a meal packed with flavor and vitamins that’s ready in mere minutes? I sure do and that’s why I turned to this dish the other night when trying to put together a healthy meal for my husband and children while simultaneously working on two cake orders. To be honest, growing up I only enjoyed liver on Holy Saturday, when we’d break the fast held throughout Lent with a meal including fried sweetbreads, fried liver and patsa (tripe soup). As an adult, I still enjoy it on this sacred holiday but also like to include liver in my diet, and my
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Ouzo Mezedes, Part II

Anise-flavored ouzo pairs well with seafood, so it was a given that octopus, shrimp, mussels and some small fish would have to make up the menu for our Foodbuzz 24, 24, 24: Greek Ouzo Tasting … in New York. There were also some chicken kabobs, sauteed potatoes, manitaropita (mushroom pie) and much more for guests to munch on as they sipped their ouzo. So here’s the last installment (finally!) of Ouzo Mezedes we served: Garides se Kantaifi me Pikantiki Magioneza–Shrimp Wrapped in Kataifi with Spicy Remoulade (Shrimp in Kataifi adapted from a recipe in
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Pastitsio Me Damaskina apo tin Syro–Pastitsio with Prunes from Syros

Pastitsio is one of my favorite foods, so when I heard that the latest A Taste of the Mediterranean event hosted by Tony Tahhan and Peter Minakis was going to focus on Greece and more importantly, pastitsio, I was thrilled. I have to admit though, I was almost all pastitsio-ed out as I recently used a bit of creative energy to put together this version for the Royal Foodie Joust. But then again, I don’t think I can ever get sick of pastitsio … Pastitsio is a rustic dish with plenty of comfort-food appeal and it’s one I quickly associate with family and
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Kotopoulo Youvetsi–Chicken Baked with Orzo

In the last couple of weeks, I have come to realize what food blogging is really supposed to be about: Sharing good food with new-found, generous and truly sincere friends. Personally, I find myself regularly looking forward to my peers’ posts, not to criticize their cooking methods and the food that graces their tables, but to share in their insights and thoughts; to have a sneak peek at their lives in Athens, Crete, Sydney, Alaska, Canada, Malaysia, India, Italy, Spain, England, France and so many other places around the world. I have found blogging refreshing and
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Biftekia Gemista–Stuffed Beef Burgers

The last week has been a hectic one for a couple of reasons and as such has called for some quick, no-frills, family meals. Having made more than my fair share of saucy tomato-based dishes the last month (many of which I have yet to post), the night before found me wanting to use the ground beef I’d defrosted to make a fresh, simple and flavorful dish without employing even a tinge of chopped tomatoes, strained tomatoes, tomato paste or the like. After mentioning my ground beef “dilemma” to Peter of Kalofagas that evening, he quickly started

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