Thessaloniki Blogs » Kalofagas - Greek Food & Beyond

Kalofagas - Greek Food & Beyond: Kypriakes Propetes

2010-09-05T08:15:00-04:00

Last year I was given a review copy of Vefa Alexiadou’s book, “Vefa’s Kitchen” and the recipes in this heavy tomb are endless! I could easily do a recipe a day (a la Julie Powell) and probably still have a few recipes to take me halfway into the next year. The recipe I want to [...]

Kalofagas - Greek Food & Beyond: Gavros Baptismenos

2010-08-30T07:47:08-04:00

For a combo of reasons, the smaller fish of the Mediterranean are the peoples’ preference. Over-fishing of the seas has rendered large fish expensive and reserved for the well-heeled tourist and seafood lover. If you do find a larger fish at an affordable price at the market, chances are it’s farm raised. In Greece and [...]

Kalofagas - Greek Food & Beyond: Prima – Plora in Remthymno

2010-08-27T20:21:38-04:00

I am now back in Halkidiki (home base) yet my many fond memories of Crete replay in my mind and when friends & family ask about my trip. I think of the warm and generous Cretans, the stunning beaches, majestic landscapes and the amazing food. Cretan cuisine is centered around using local and seasonal product. [...]

Kalofagas - Greek Food & Beyond: Makaronia me Vlita & Vasiliko

2010-08-23T07:01:45-04:00

I am currently writing this post from Hania, Crete. I was so excited to be able to finally visit this truly remarkable part of Greece. Crete is Greece’s largest island and it’s located south of the mainland. The people here proudly eat and drink locally and the cuisine is the epitome of the Mediterranean diet: [...]

Kalofagas - Greek Food & Beyond: Giaourtlou

2010-08-16T10:41:00-04:00

Post originally appeared on September 19/07 For anyone who’s traveled to Greece knows that dining “al fresco” is a neccessity, not a luxury like here in Canada with our short summers. Greece’s hot nights force one to eat outside and when my good neighbor, Gregory invited my family for a “spesial” dinner, I knew it [...]

Kalofagas - Greek Food & Beyond: Vlahaki Salata

2010-08-15T22:38:32-04:00

I’ve been having a wonderful time thus far here in Greece. Wake up, have brekkie, a little Internet, coffee with friends and then off the the beach. After my swim I head home, have lunch and a brief siesta, then head back to the beach for my second swim of the day. Sometimes this routine [...]

Kalofagas - Greek Food & Beyond: Bacon-Wrapped Chicken Skewers

2010-08-12T09:15:07-04:00

This dish takes a little patience but you’ll be rewarded with a succulent, slightly smoky appetizer that will fool the firmest chicken haters. What we have here are pieces of chicken breast that are wrapped with bacon, skewered with pieces of pepper and grilled until the bacon fat renders, leaving you with a moist, tender [...]

Kalofagas - Greek Food & Beyond: Kotopoula sta Karbouna

2010-08-09T09:47:46-04:00

Here I am, writing to you from my family’s summer home, just outside of Nea Kallikratia, Halkidiki in northern Greece. The beach is just minutes away by foot and bars, tavernas, farmer’s markets are all nearby. My family has had a summer home here since 1989 after spending some summers as guests at our relatives’ [...]

Kalofagas - Greek Food & Beyond: Wordless Wednesday, Travel Day

2010-08-04T16:00:21-04:00

If you are not reading this post in a feed reader or at [kalofagas.ca] then the site you are reading is illegally publishing copyrighted material. Contact me at truenorth67 AT gmail DOT COM. All recipes, text and photographs in this post are the original creations & property of the author. © 2007-2010 Peter Minakis &copy [...]

Kalofagas - Greek Food & Beyond: Grouper With Green Beans

2010-08-03T13:20:44-04:00

It’s 2010 and Greece is pretty well wired with the rest of the world and depsite the distance from Toronto to Greece (9 1/2 hour flight), the interwebs has brought the diaspora closer to the Patrida. One of my friends in Greece recently sent me some cooking magazines & booklets and one of them was [...]

Kalofagas - Greek Food & Beyond: Grilled Flank Steak With a Warm Feta Sauce

2010-08-01T21:16:41-04:00

I’m not sure if this flank steak tasted so good because it’s been so long since I last had a steak or, it was just plain awesome. I’ll be off to Greece in a few days and I will not be eating steak there. I figured I’d get my steak fix now or wait 42 [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 30/07/2010

2010-07-30T10:06:29-04:00

The Pilaros Taste of the Danforth takes place in Toronto from Aug.6-8 John Malkovich, Gerald Butler, Penelope Cruz to star in «Pythagoras: The Gates of Light» Greek Revival: Cooking for Life is set for October release Seven reasons to love Greek wine Folia Grill in East York (Toronto) chooses quality over speed The tomato wasn’t [...]

Kalofagas - Greek Food & Beyond: Grilled Calamari and Cumin

2010-07-28T23:12:55-04:00

This grilled calamari dish is something I first made last summer, just before I left for Greece. I’ve come full circle and I’m getting ready to go to Greece again. I’m looking forward to the vegetables from the garden that my family planted, the weekly visit to the farmer’s markets, meeting new friends and some [...]

Kalofagas - Greek Food & Beyond: Pistachio Ice Cream With Mastiha

2010-07-26T14:17:09-04:00

I would to share the third recipe I’ve made using my recently purchased ice cream maker. I made this near the end of June and only just posting it now as I crave it, I want another scoop, another batch. I never used to like pistachio ice cream when I was young. I was turned [...]

Kalofagas - Greek Food & Beyond: Harvey’s Hamburger (Home Version)

2010-07-24T16:07:58-04:00

Growing up in Canada and the US, one is never too far from a burger joint. I can’t think of any friends who didn’t enjoy a hamburger – be it at home or out with family or friends. One of my earliest memories of a eating hamburgers was at McDonald’s….long time ago when they were [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 23/07/2010

2010-07-23T21:10:36-04:00

Calling all Greek foodies, Greek America Foundation wants you The whole family will love loafing on Lefkada Astoria or Manhattan? Where to eat Greek in New York City A taste of Greece in Tarpon Springs, Florida Greek Festival this weekend at the Hellenic Centre in Sudbury, Ontario Experience a Greek food odyssey on the island [...]

Kalofagas - Greek Food & Beyond: Lemon Verbena Rack of Lamb

2010-07-22T12:39:33-04:00

Here’s a dish for those without access to a gas or charcoal grill, perhaps it’s too hot to light up the grill or, you’re living in a part of the world where the season isn’t conducive to some backyard entertaining. The oven still needs some attention and it can still give your family and the [...]

Kalofagas - Greek Food & Beyond: Tourlou With Beans (Τουρλού με Φασόλια)

2010-07-21T04:17:50-04:00

Inspired by a side dish I enjoyed recently at the newly opened Ruby Watchco, this dish makes for a wonderful vegetarian main course or a colourful side dish. Tourlou is a baked vegetable dish that is cooked often in Greek homes. The Greek kitchen is loaded with vegetarian options and this aspect of our cuisine [...]

Kalofagas - Greek Food & Beyond: Ravioli With Horta and a Roasted Red Pepper Sauce

2010-07-19T15:02:31-04:00

Last week I shared some photos and links to the recipes I cooked up for my Birthday and BBQ. One of those recipes keeps on reappearing at dinners and that’s my roasted red pepper dip. This dip is full of flavour, complex in that most people try and pick out the ingredients in it but [...]

Kalofagas - Greek Food & Beyond: Omelet With Zucchini Blossoms, Crispy Onions, Feta & Tarragon

2010-07-17T15:25:53-04:00

When I bought the small basket of zucchini blossoms, I thought I would be able to whip-up three, four recipes at most but I actually did get quite a few stuffed in that basket! I hope you’ve enjoyed all the zucchini blossom recipes thus far, I have this one and one more to share. Some [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 16/07/2010

2010-07-16T14:45:54-04:00

Top Ten idyllic Greek beaches for two (in Greek) Taverna-style Greek food is once again on the rise in Athens With an eye to all things organic, Aussie Mark Kallis is passionate about his olive trees, family and work ethic Demand for Greek wines in Scotland is increasing, distributors are scrambling to meet demand Danforth [...]

Kalofagas - Greek Food & Beyond: The A, Bee & See of the Royal York Hotel

2010-07-15T15:02:12-04:00

All Torontonians have heard of the Royal York Hotel, have attended functions, weddings, or passed through this old world charming hotel. Located right across from Union Station, the Royal York will be viewed by many tourists and some will even stay in this classy hotel. Some locals (such as myself) will have even stayed at [...]

Kalofagas - Greek Food & Beyond: Backyard Birthday BBQ

2010-07-14T18:18:01-04:00

This past Sunday was my birthday and I invited some friends over for some good drink, delicious food and hearty laughs. The weekend forecast was for hot summer days, little humidity. The clouds rolled in just before guests arrived and there was a little bit of rainfall. The clouds left, happy to have teased us [...]

Kalofagas - Greek Food & Beyond: Zucchini Blossoms With Basil & Pine Nuts

2010-07-13T14:14:38-04:00

If you had a glut of zucchini blossoms like I had, you’ll want to cook them up “every which way but loose”, like I did. So far we’ve stuffed them, fried them, offered up a dessert and now there’s the combo of pasta and zucchini blossoms. This dish is one way to use up those [...]

Kalofagas - Greek Food & Beyond: Sweet Zucchini Blossoms Stuffed With Manouri & Honey

2010-07-11T14:13:21-04:00

As promised yesterday, the quirky recipe for offering up fried zucchini blossoms is here: the same Ouzo batter is used, the filling merely of a soft Greek cheese called Manouri and honey. Manouri cheese is made from goat or sheep’s milk cheese, light in salt and it’s one of those cheeses that could be used [...]

Kalofagas - Greek Food & Beyond: Fried Zucchini Blossoms in Ouzo Batter

2010-07-10T14:46:01-04:00

You know this post was inevitable, frying zucchini blossoms. The responses to my previous post has been overwhelming and they have included suggestions from many readers as to how they cook their zucchini blossoms. The most common response was frying them. Some fried the blossoms with no filling, many with a filling. Some simply shallow-fried [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 09/07/2010

2010-07-09T14:05:24-04:00

Matt Barrett shares some of his experiences and tips on visiting Kea (Tzia’s) gorgeous beaches Walking tour of Astoria, New York’s Greektown offered this Sunday afternoon Yiannis Katevas performs all weekend at the Greek Community’s Summer Festival at St. John’s Church Visiting Rochester, New York? Katrina’s Restaurant is waiting to seat you at a table [...]

Kalofagas - Greek Food & Beyond: Zucchini Blossoms With Rice (Κολοκυθοανθοί με ρύζι)

2010-07-08T05:48:06-04:00

Soon your garden will be ripe with lots and lots of zucchini. My previous post featured Zucchini patties…a summer time favourite for many Greeks. There is also Kolokithakia Gemista with an Avgolemono Sauce, one of my personal faves and I had my mom make this for me last year for my arrival in Greece. There’s [...]

Kalofagas - Greek Food & Beyond: Baked Kolokithokeftedes (Κολοκυθοκεφτέδες στο φούρνο)

2010-07-06T17:11:19-04:00

That mouthful of a Greek word you see in the title of this post is compound word: “Kolokitho” refers to zucchini/courgettes and “keftedes” are a burger-like patty. What we’re talking about here are these light and delicious zucchini patties. Many people’s gardens are brimming with zucchini or they will be soon. Grated zucchini, chopped fresh [...]

Kalofagas - Greek Food & Beyond: Seftalia From Cyprus (Σεφταλιά)

2010-07-05T05:05:21-04:00

A couple of weekends ago I had the pleasure of visiting the Cypriot Community of Toronto’s Cultural Centre, where they held their annual Summer Festival on their grounds. After straightening out a mix-up (someone thought I was a politico and asked me to sit at a head table), I located some friends, had a seat [...]

Kalofagas - Greek Food & Beyond: Tarator Cold Cucumber Soup (Σούπα ταρατόρ)

2010-07-03T12:55:47-04:00

There are many reasons to try this soup out: Canadians got a head start on the long weekend with Canada Day on July 1st, the Americans are gearing up for a red, white and blue July 4th tomorrow, the heat is on with humidity also in the forecast and we’re all looking for ways to [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 02/07/2010

2010-07-02T11:42:33-04:00

Virtual Museum of Cypriot Food to go live on-line by next month The Greek Community of Toronto hosts its Summer Festival at St. John’s Church on July 1st – 4th and July 9th -11th David Rosengarten visits the Modiano/Kapani covered markets in Thessaloniki, one of fave hang-outs The Biggest Loser, Chefs Edition: Michael Psilakis Review [...]

Kalofagas - Greek Food & Beyond: Beef Shish Kabob

2010-06-30T14:28:14-04:00

Years ago, my family would attend these huge picnics where hundreds of Greek families would gather at a park somewhere north of Toronto. Anyone remember Green River? 101 International Park? Each family would pack coolers with provisions for the day: soft drinks, water, beer and wine, salads, rice, Spanakopitas, Tyropitas, bread, cheeses and lots of [...]

Kalofagas - Greek Food & Beyond: Linguine With Brocccoli, Tuna & Tomatoes

2010-06-28T22:27:00-04:00

Here’s a light and very flavourful summer pasta dish that contains the best of summer, the best of Greece. Quite often the best pasta sauces are the ones that are ready before or when the the pasta has been cooked. This recipe has one eye on the cook who doesn’t want to get overheated in [...]

Kalofagas - Greek Food & Beyond: Potato Salad With Radishes & Smoked Octopus

2010-06-27T17:14:22-04:00

I recently was sent some samples from a Pitenis Bros. in Greece that produces dips, pickled vegetables, dips and smoked fish and seafood. One of the more intriguing and delicious items in the care package sent to me was the smoked octopus. Yes, smoked octopus. Much like eel, trout or mackerel, the octopus also gets [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 27/06/2010

2010-06-26T07:10:49-04:00

Greece launches the “You in Greece” campaign in Asia Someone has Sifnos on their mind Trippin’ in and around Athens…city sights and day trips out of town Greek Day at Expo 2010 in Shanghai Annual Valpo Greek Festival is on this weekend (Indiana), hosted by the St. Iakovos Parish Restaurant review: Rimi in Nicosia, Cyprus [...]

Kalofagas - Greek Food & Beyond: Swordfish Souvlaki (Ξιφίας σουβλάκι)

2010-06-24T13:31:50-04:00

I remember when and where I first had a swordfish souvlaki, like it was yesterday. It was the summer of 1987, my first summer in Greece without my parents. I had just completed one year of university and the trip to Greece was a gift from my parents for graduating high school and being accepted [...]

Kalofagas - Greek Food & Beyond: Wordless Wednesday

2010-06-23T13:24:01-04:00

Kalofagas - Greek Food & Beyond: Creamsicle Ice Cream

2010-06-22T15:35:33-04:00

Growing up in Canada, kids would enjoy many of the refreshments other kids in the world would to beat the summer heat. There was lemonade, Kool-Aid, soft drinks, watermelon, ice cream and popsicles. A hybrid of the latter two was the “creamsicle”. Picture a vanilla ice cream on a stick that was covered by a [...]

Kalofagas - Greek Food & Beyond: Chicken Wings With a Mustard Barbecue Sauce

2010-06-21T13:36:07-04:00

The second week of the World Cup has commenced and I am enjoying the upsets, surprises and surprising wins and losses by underdogs and favourites. Greece for example, gave us a disappointing 2010 World Cup debut against South Korea but then they won our hearts back with a gutsy victory over Nigeria this past Thursday. [...]

Kalofagas - Greek Food & Beyond: Grilled Smoky Mussels

2010-06-19T21:32:22-04:00

Tomorrow is Father’s Day and I would like to salute all the Fathers and Grandfathers out there who put food on the table, offer inspiration to young boys and men, the comfort and security to daughters and grand-daughters, regale us with tall tales, wisdom and humour. Chances are the man in the house will want [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 18/06/2010

2010-06-18T16:13:57-04:00

The Cypriot Community of Toronto hosts its Annual Cultural Festival this weekend Santorini’s “fava” beans receives Europe’s Protection Designation of Origin (PDO) If in Madison, Wisconsin, eat Greek at the Plaka restaurant Ouzo lovers left with a bitter taste Live in & around Toronto and looking for a Farmers’ Market near you? Just enter your [...]

Kalofagas - Greek Food & Beyond: Almond Stuffed Shrimp With Crunchy Green Beans

2010-06-17T14:43:40-04:00

It’s meze time! Appetizers! Backyard entertaining, offering an array of dishes through the evening with family, friends or both! With some prep, a little organization – one can serve an array of mezedes (appetizers) through the evening.I made this dish a couple of weeks ago, inspired by another shrimp dish I made with shrimp and [...]

Kalofagas - Greek Food & Beyond: Capellini Crudaoila

2010-06-16T14:44:16-04:00

This dish is for all of you who are looking for a quick pasta dish that’s flavourful, easy and without the need to get the kitchen all off hot and steamy with the the thermometer outside reaching some higher numbers. The warm weather demands easier dishes without sacrificing flavour. This dish contains a no-cook sauce [...]

Kalofagas - Greek Food & Beyond: Bacon-Wrapped Quail Stuffed with Morels, Grape Leaves & Feta

2010-06-14T14:58:46-04:00

Like many other countries, Greece has a hunting heritage. I remember my Uncle Pavlo (dearly departed) going out for all-day and weekend hunts and he would often come back with game birds. Squab (pigeon), pheasant, duck, grouse and other game birds…like quail. Most of you by now have seen little quail eggs being offered at [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 12/06/2010

2010-06-12T13:47:10-04:00

Greece has bragging rights to some of the world’s most beautiful and cleanest beaches. Here’s the full list of 419 pristine beaches and 8 marinas Air Canada launches direct flights to Athens from Toronto and Montreal As goes Greek cuisine, so goes the Greek economy Cyprus tourist arrivals rebound in May Second half of the [...]

Kalofagas - Greek Food & Beyond: Perek or Fillota (Περέκ ή Φυλλωτά)

2010-06-11T07:23:42-04:00

Today, the World Cup of Soccer begins with the host nation being South Africa. Canada’s team did not qualify but Greece’s team did. Soccer (Football) [...]

Kalofagas - Greek Food & Beyond: Grilled Scallops With Roasted Red Pepper Sauce

2010-06-09T17:34:07-04:00

Once again last week, a visit to the market offered up inspiration for this dish. The markets are full of fresh bunches of scallions (green onions). Peppers are starting to appear but I have frozen roasted red peppers in the freezer (for just the occasion like today) and a walk to the fish and seafood [...]

Kalofagas - Greek Food & Beyond: Bits & Bites With Alexia Haidos

2010-06-08T15:58:08-04:00

Today’s feature focuses on a dynamic woman and a Greek woman, Alexia Haidos. I came in contact with Alexia as she approached me in becoming “social media” friends, as she was a regular reader of this blog. After reading Alexia’s bio and interview, I think you will all become a fan of this very interesting, [...]

Kalofagas - Greek Food & Beyond: Fresh Strawberry Gelato

2010-06-07T14:01:47-04:00

Today’s post marks another first for me, my attempt at gelato/ice cream. There is a difference between ice cream and gelato: ice cream contains a higher ratio of cream to milk than gelato does. Here I was thinking the reverse all these years (that gelato was the richer of the two). When they say “ice [...]

Kalofagas - Greek Food & Beyond: Grilled Asparagus With Roasted Peppers & Feta

2010-06-05T19:40:20-04:00

Post update from July of 2009. The recipe that’s not really a recipe, more the idea of pairing grilled asparagus with roasted peppers and Feta cheese. I’ve updated the photos and I think they sell this meze all on their own. There really isn’t a recipe here, more of a recommendation to try this combo out. [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 04/06/2010

2010-06-04T21:26:29-04:00

The Hellenic Heritage Foundation holds its 14 Annual Gala a the Paramount Event Centre (Toronto) tonight It’s still not too late to book your vacation to Greece this summer, here’s a spotlight on the Ionian island of Kefalonia Gary Sinise’s ideal weekend includes noshing on some Greek food Another new Greek cookbook coming out, Greek Chic Cuisine National Innovation [...]

Kalofagas - Greek Food & Beyond: Grilled Pork Belly and Halloumi Sandwich

2010-06-03T16:34:28-04:00

After the last few posts on my blog, I noticed the absence of a meat post. My man-belly craved it, I have a hunch you’re looking for meat and I thought that maybe some grilled pork belly would shake some sense into those abstaining from meat. I wrote last year about how many Greeks love [...]

Kalofagas - Greek Food & Beyond: Artichoke Moussaka (Αγκινάρες μουσακά)

2010-06-02T12:01:43-04:00

For those of you who are in the northern hemisphere, you probably have seen artichokes in the stands. Hopefully those artichokes are local and I assume you’re trying out some recipes with this very seasonal vegetable. I used to be intimidated by cleaning artichokes but not anymore. I’ve always loved the taste of artichokes. love [...]

Kalofagas - Greek Food & Beyond: Mantza (Μάντζα)

2010-05-31T14:55:24-04:00

This dish is for you folks that like it hot, some heat in a dish. Everyone in my family enjoys hot peppers in a dish but no one as much as a my dad. We’re talking about a man from the Prefecture of Florina, located in the northwestern province of Macedonia. My mom is from [...]

Kalofagas - Greek Food & Beyond: Mint Julep

2010-05-29T22:47:32-04:00

I’m still enjoying the fine Spring weather we’ve been having here in the Toronto area. I’ve been sitting outdoors alot, getting some sun, tending to the herbs and working on some summer recipes. In the garden, the prolific mint bullies some other plants and something must be done. I’ve been enjoying the Mint Julep cocktail. For [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 28/05/2010

2010-05-28T15:50:36-04:00

55 Knives, the “all blogger” cookbook is now on sale and there’s also a chapter and recipe included from me (Short Rib Kokkinisto) The Food Blogger Network was just launched and I will be contributing to it’s Greek Food section The Greek Community of Buffalo holds its 33rd Annual Greek Festival from June 4th – 6th Malena opens [...]

Kalofagas - Greek Food & Beyond: Zesty Prawns With Halloumi

2010-05-27T17:31:16-04:00

I really enjoyed this dish as a starter. It fills the eyes, it looks exotic and there’s a lot of colour and flavour going on here. The star of the plate has to be all-Canadian BC (British Columbia) spot prawns. These prawns are in season from May and they can appear in markets for up [...]

Kalofagas - Greek Food & Beyond: Wordless Wednesday

2010-05-26T13:18:41-04:00

Kalofagas - Greek Food & Beyond: Grilled Eggplant and Zucchini Salad With Feta & Mint

2010-05-25T19:14:15-04:00

Toronto had a very mild winter (the mildest I can remember) and Spring has arrived early. Snow melted by the second week of March, trees and flowers bloomed early and the lilacs brief two weeks of aromatic bloom is but a memory. I write this post in shorts, T-shirt and itching to flick-on the air [...]

Kalofagas - Greek Food & Beyond: Extra-Thick Pork Chop Stuffed with Roasted Red Peppers & Graviera

2010-05-24T15:21:43-04:00

Last week I caught my food muse, Chef Dina Nikolaou serve up a baked pork chop stuffed with peppers and Graviera cheese and I knew I just had to try this dish…with my own personal touches. I knew that I had to translate this into a grilled dish – it’s BBQ season. Roasted red peppers [...]

Kalofagas - Greek Food & Beyond: National Archaelogical Museum of Athens

2010-05-23T14:27:28-04:00

Most of you who choose to visit Greece will also surely pass through Athens. Greek cities aren’t fun in the summer: traffic, heat, congestion but the nightlife is fantastic, the dining options appeal to all tastes and budgets and the museums – endless. To friends who ask me what to see and do in Athens is [...]

Kalofagas - Greek Food & Beyond: Crawfish (καραβίδες του γλυκού νερού)

2010-05-22T04:52:14-04:00

This dish was made with the intent on transporting my parents back to their towns in located in the northern Greek prefecture of Florina. Florina is located about 2 hours northwest of Thessaloniki. It’s at the top end of Greece and it’s motto is “Where Greece Begins”. This region is mountainous with stretches of elevated plateaus, [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 21/05/2010

2010-05-21T03:03:50-04:00

Under the auspices of Melbourne’s Antipodes Festival, the Laiki Bank’s Flavours of Greece commenced on May 17th and runs until July 27th Spotlight on my friend, Konstantinos Drougos, who distributes Greek and Cypriot wines throughout the US The ambassador of Greek cuisine, Costas Spilliadis is expanding his empire. Not satisfied with restaurants in Montreal, New York and [...]

Kalofagas - Greek Food & Beyond: Makaronopita With Eggplant (Μακαρονόπιτα με μελιτζανες)

2010-05-19T20:47:35-04:00

It’s time for another pasta dish. Although I’ve cut down on the amount of pasta I eat, I still do love it and I have pasta at least once a week (maybe twice a week). Greeks enjoy pasta, the Spaniards, the French, Arabs, Turks and of course, Asians. Pasta also has a special place in [...]

Kalofagas - Greek Food & Beyond: των ως, κάνε αρπάζεις δημιουργούν αν λες,

2010-05-19T09:03:02-04:00

Εσωτερικών επιχειρηματίες των ως, κάνε αρπάζεις δημιουργούν αν λες, ας των ανώδυνη δημιουργήσεις. Όλα οι τρόπο δημιουργια περισσότερο, τι κάποιο υπέροχα όσο, τους πετάνε γλιτώσει τη που. Αν στα βαθμολόγησε τεκμηριώνει. Γεγονός χαμηλός προσπαθήσεις ροή ας, στα χρόνου γεύματος συγχωνευτεί να. Ως νέο μέχρι θυμάμαι παραγωγικά, το πως μάθε δουλέψει. [...]

Kalofagas - Greek Food & Beyond: Souvlaki (Σουβλάκι)

2010-05-17T13:42:00-04:00

This is a recipe update from July 2008. Souvlaki is probably the best known as most popular Greek offering. It is made and enjiyed by Greeks in their home and it appears on practically every Greek restaurant and taverna’s menu. Here, I present to you the pork souvlaki. For best results, marinade the pork the night [...]

Kalofagas - Greek Food & Beyond: Roulade of Sole With Avgolemono (Ρουλάδα της Γλώσσας με αυγολέμονο)

2010-05-15T17:06:42-04:00

I recently caught Chef Jacques Pepin serving up some paupiettes of sole. Now don’t go scrambling for your French-English dictionaries, a paupiette is simply sometime rolled-up – in this case a fillet of sole. I immediately had to use this method of baking sole as it looks gorgeous and the fillet will cook more evenly. Being [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 14/05/2010

2010-05-14T15:43:04-04:00

A Greek-American restauranteur sums-up Greece’s economic issues Ode to a Grecian Urn: filled with wine New aquarium to be built in the city of Patras Greek Island Profile, Kefalonia The Prophet Elias parish of Santa Cruz, CA kicks off its Greek Festival this weekend If you are not reading this post in a feed reader or atÂ [kalofagas.ca] then the [...]

Kalofagas - Greek Food & Beyond: Tarragon Chicken With Peas and Carrots

2010-05-13T14:09:55-04:00

File this recipe in the category of “quick weeknight dinners that transport you to a restaurant”. This dish was one of the first dishes I ever cooked and it’s also one where I enjoyed the experience of cooking with “significant other” and loved it. Do you like cooking on your own or do you allow [...]

Kalofagas - Greek Food & Beyond: Gigantes sto Fourno (Γίγαντες στο φούρνο)

2010-05-11T14:17:06-04:00

Last year, one of the stops during my vacation to Greece was to Kastoria. Kastoria is the capital city of the Prefecture of…Kastoria. It’s located in northern Greece, northwestern Macedonia. This region of Greece is located on fertile, elevated plateaus and the economy is centered around its long history of fur trading, tourism and agriculture. Kastoria [...]

Kalofagas - Greek Food & Beyond: Gigantes Sto Fourno (Baked Butter Beans)

2010-05-11T11:50:00-04:00

Growing up, the only beans us kids ate were the canned variety. They were sweet, gooey, starchy and now that I think about it, tinny. Step into the time machine with me and its Y2K and beyond. I’ve started dabbling more and more in cooking and I’m having a desire to enjoy the tastes and memories [...]

Kalofagas - Greek Food & Beyond: Grilled Halloumi and Orange Salad

2010-05-09T18:41:51-04:00

Today is Mother’s Day and I would like to extend my best wishes to my mother, all mothers, grandmothers and mom’s to be. You rock, you make the world go round and I send this dish out to you. My love affair with Halloumi cheese continues. This slightly briny, semi-firm sheep’s milk cheese hails from Cyprus [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette

2010-05-07T22:21:42-04:00

Have a relaxing vacation on the island of Skopelos A Greek wine to banish old preconceptions The Greek Orthodox Parish of St. George (Toronto) invites you to its annual fundraising gala. Further info 416-977-3342 or events@stgeorgestoronto.org Spotlight on the farmers’ market in Greece, also known as the “Laiki” If you are not reading this post in a [...]

Kalofagas - Greek Food & Beyond: Rooster Braised in Wine (Κόκορας κρασάτος)

2010-05-06T17:56:16-04:00

I could have called this dish “Coq au Vin” but then most of you would have had visions of Pierre cooking up the French Classic. This dish is a Greek classic and we called it “Kokkoras Krassatos”….”coq au vin” in French. Both dishes are are alike as a rooster gets braised in wine (among other [...]

Kalofagas - Greek Food & Beyond: Fassolakia Ladera (Φασολάκια λαδερά)

2010-05-04T16:44:58-04:00

Greek cuisine is full of vegetarian main options and many of those being main courses that are filling, nutritious and delicious. It’s Spring and herbs are abundant at the markets and in some of your herb gardens. The main ingredient of this one-pot dish are flat, runner or pole beans. Fassolakia. These flat beans are becoming [...]

Kalofagas - Greek Food & Beyond: Bits & Bites With Astrid Speranza

2010-05-03T14:33:12-04:00

I recently had the pleasure of seeing Chef Astrid Speranza appear on a Greek reality show. The premise of the show is where the subject (sometimes male, sometimes female) is taken on four dates where the suitor will woo them with their home cooking and charm. The week culminates at a restaurant where the subject [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 30/04/2010

2010-04-30T17:33:18-04:00

Yannis Larios shows us Greece’s real wealth through his photography More new Greek wines to hit the shelves in North America Eat Greek, eat to your good health…read some of the benefits Detroit’s Greektown changing with the times, some negative, some positive AHEPA of Toronto holds its Annual Retro Dance Party at the Spirale Banquet Hall in support of [...]

Kalofagas - Greek Food & Beyond: Vine-leaf Chicken Stuffed with Feta

2010-04-29T15:04:22-04:00

Most of you are familiar with dolmades, where small packets of rice and aromatics are bundled using grape-vine leaves or “ampelofyla” in Greek. These small morsels may also contain meat or be wrapped with Swiss chard cabbage. The cabbage rolls are also often called “lahano-dolmades”. The use of grape-vine leaves is not limited to just wrapping [...]

Kalofagas - Greek Food & Beyond: Grilled Halloumi Salad With a Kalamata Olive Vinaigrette

2010-04-28T04:07:53-04:00

I’m not sure which ingredient is the star here – the Halloumi cheese or this dressing made primarly of processed Kalamata olives? The Kalamata olive is best known as topping the famous Greek or Horiatiki salad. The Halloumi cheese, born in Cyprus, enjoyed equally throughout the Middle East and gaining new fans around the world. [...]

Kalofagas - Greek Food & Beyond: Roast Lamb in Parchment (Αρνί ψητό στη λαδόκολλα)

2010-04-26T14:25:36-04:00

Oh how many ways to cook a lamb there are. I’m just a Greek guy sharing the many ways. You have braised, boiled, grilled, rotisserie and roast. Then you have your whole lamb, or sections of lamb on the spit, leg of lamb, shoulder, chops, steaks and in this case, the shank. All these recipes are [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 24/04/2010

2010-04-24T16:41:19-04:00

Pasaji in Athens listed among top 10 restaurants for sightseers Greek cheeses: going beyond Feta Looking for Greek ingredients in the Boston area? Visit the Greek International Food Market Greek puppetry and Karagiozis It’s strawberry season in Greece If you are not reading this post in a feed reader or at [kalofagas.ca] then the site you are reading is illegally [...]

Kalofagas - Greek Food & Beyond: Deep Fried Zucchini (Κολοκυθάκια τηγανιτά)

2010-04-23T18:30:00-04:00

With the warm weather here, I’m beginning to eat outdoors and my mind wanders to Greece: eating outdoors at a taverna with family & friends. Ordering two of everything off the menu is how we roll. I always make sure that some fried zucchinii chips are included in the parade of [...]

Kalofagas - Greek Food & Beyond: Salmon With Artichokes & Potatoes

2010-04-21T21:41:12-04:00

Here’s a dish that’s “just in time” for Spring. Artichokes are in season, salmon is available all year’ round and the flavours of citrus lick this dish. Some potatoes coated in sweet paprika and some briny capers round out the dish. The oregano has just sprouted and so have the chives. This dish is a two-step [...]

Kalofagas - Greek Food & Beyond: Day Trippin’ in Gytheio

2010-04-20T18:08:02-04:00

Last year during my vacation in Greece, I had the pleasure of seeing, eating and drinking my way through the southern peninsula also known as the Peloponnese. I traveled from Thessaloniki to Athens by train, stayed in the capital for a couple of days and then headed to Leonidio and then way down south to [...]

Kalofagas - Greek Food & Beyond: Pork Ladorigani (Xοιρινό λαδορήγανη)

2010-04-19T18:05:51-04:00

I’m taking a bit of a break from lamb (but not for too long). One cannot neglect the the pig for too long and this dish. Here’s another taverna classic that falls in the realm of “tiganias” or sauted skillet dishes. Large fry pans or platters arrive at the table, much to the delight of [...]

Kalofagas - Greek Food & Beyond: The Hornero: Woodburning Brick Oven

2010-04-18T15:17:13-04:00

I am very particular about my pizzas. I like em with a thin crust (but not Lavash cracker thin), I like fresh ingredients for toppings (no canned/jarred ingredients) and a well-seasoned sauce. I often make pizza at home using a homemade pizza dough and the toppings may vary, depending on what’s in my pantry and [...]

Kalofagas - Greek Food & Beyond: Omelet With Feta, Scallions & Mushrooms

2010-04-17T02:52:48-04:00

A couple of weekends ago, when I was shopping for some last minutes groceries for Easter, I had met and chatted with a gent who was obviously a senior citizen. I allowed him to be served before me and the man kindly refused. The man with him interjected and asked me to ask how old [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 16/04/2010

2010-04-16T17:35:08-04:00

Five Greek wines that are hard to pronounce, easy to drink Tourism in Cyprus makes a marked recovery Tune in to watch the documentary, “Violent August: the 1918 Anti-Greek Riots” Greece served to you on a plate Stunning photos of Dimitsana, one of the stops on this year’s Culinary Tour of Greece If you are not reading this post in [...]

Kalofagas - Greek Food & Beyond: Soutzoukakia Smyrneika (Σουτζουκάκια σμυρνέικα)

2010-04-15T14:20:00-04:00

Here’s a recipe update from early in this blog’s existence, in July of 2007. The recipe hasn’t changed but the quality of photos has changed. From these pics I snapped when I recently made (and ate) a batch of Soutzoukakia Smyrneika, I know you too will want to dive in and eat these head first! Soutzoukakia [...]

Kalofagas - Greek Food & Beyond: Lamb Exohiko (Αρνί εξοχικό)

2010-04-13T14:39:00-04:00

How would you feel if I presented you feel if I presented you with a dish that presented you some of the favoured ingredients in Greek cuisine? All wrapped-up in one dish? You get spinach (check), you get tomato (check), you get green pepper (check), you get tender pieces of lamb (check), Greek cheese in [...]

Kalofagas - Greek Food & Beyond: Roast Lamb (Ψητό αρνί)

2010-04-11T18:28:50-04:00

It’s already a week since last week’s Greek Easter Sunday and would do it all over again just to delight into this centerpiece dish of roasted leg of lamb. Greeks enjoy their meats more on the cooked side. It doesn’t necessarily mean charred to a crisp but it certainly is nowhere near anything resembling pink. That [...]

Kalofagas - Greek Food & Beyond: Greek Food Gazette 04/09/2010

2010-04-09T19:17:03-04:00

Starting Saturday, April 10th, the Peridot Lounge in Toronto hosts Greek Night every Saturday with NO COVER Have a seat at the Easter table of a Greek family in Vermont. When in Atlanta, drop by Mykonos Taverna for some Greek cuisine An intro to the vineyards of Attica I now have the confirmed accomodations for this September’s Culinary Tour [...]

Kalofagas - Greek Food & Beyond: Seafood Cabbage Rolls (Λαχανοντολμάδες με Θαλασσινά)

2010-04-08T19:14:50-04:00

WhenI first scanned over this recipe in a recent issue of Gastronomos, I was smitten with the concept of filling cabbage with seafood. In Greek cuisine, cabbage rolls are usually filled with mince and finished with a creamy Avgolemono (egg/lemon) sauce. This recipe is an obvious take or twist on the Greek classic: shrimp and [...]

Kalofagas - Greek Food & Beyond: Kokoretsi (Κοκορέτσι)

2010-04-07T14:25:00-04:00

Another usual suspect that’s present at the Greek Easter table is Kokoretsi. It’s a rotisserie dish made up of skewering seasoned lamb or goat organ meat, wrapped in caul fat and then by yards of cleaned intestines. There are tavernas in Greece that specialize in grilled meats, rotisserie and serve up Kokoretsi all year ’round [...] No related posts.

Kalofagas - Greek Food & Beyond: Greek Easter v.2010

2010-04-05T16:53:58-04:00

Here we are, the day after Easter Sunday and another feast under our belts…literally! Easter for Greeks is the most significant religious holiday. With Easter, you get the death and resurrection of Christ…we don’t take death and rebirth lightly. Easter’ parallel with Spring, a new cycle of birth and regeneration all fall together perfectly for [...] Related posts:

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Kalofagas - Greek Food & Beyond: Sophia’s Easter Koulourakia (Κουλουράκια Πασχαλινά της Σοφίας)

2010-04-03T19:01:09-04:00

Easter is upon us once again. Today is Megalo Savato, on the eve of Easter and in practically every Greek home, family members are astir with preparations for tomorrow’s feast: an array of appetizers including grilled meats, salads, dips, breads, lamb as the centerpiece of the meal, roasted potatoes. vegetables and a fruit platter and [...] Related posts:

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Kalofagas - Greek Food & Beyond: Greek Food Gazette 02/04/2010

2010-04-02T21:34:02-04:00

A chef/cook is desired this summer (2010) for a small cafe/restaurant located on the small Aegean island of Antiparos, contact jbreauxnyc@hotmail.com A new Michael Psilakis interview (Pt.1) New Greek cookbook: “Recipes & Recollections of My Greek-American Family” The mystery of Greek wine Greek Easter on the island of Paros If you are not reading this post in a feed [...] Related posts:

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Kalofagas - Greek Food & Beyond: Thrapsala Gemista ( θράψαλα γεμιστά)

2010-03-31T17:35:30-04:00

One of the reasons I find fasting for Lent more manageable is because when I choose a recipe (and ultimately share it), it has to be good. Not just good enough for Lent but worthy enough to reproduce throughout the year. You should consider cutting down on your red meat intake and boosting vegetables, fish [...] Related posts:

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Shrimp Giouvetsi (Γαρίδες Γιουβέτσι) Giouvetsi is a class of Greek casserole dishes. Vegetables,...
Risotto With Shrimp, Mushrooms and Asparagus This dish arose from thoughts of what to do...

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Kalofagas - Greek Food & Beyond: Lenten Cinnamon & Tahini Rolls (Νηστίσιμα σαραγλάκια με κανέλα και ταχίνι)

2010-03-30T16:06:40-04:00

One of the ways to cope with fasting for Lent is snacking and quite often, I’m left with the constant desire for sweets during this challenging time. No dairy, no eggs makes eating desserts almost impossible. Almost. Enter this easy Lenten treat that’s inspired by the Tahinopites of Cyprus. Close family friend and Cypriot-born Helen Koccoris [...] Related posts:

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Lagana (λαγάνα) Lagana is very reminiscent of foccacia, another flat bread....

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