Simple yet delicious way to prepare tender and flavourful pork chops
We feel that we need to apologize. Close to 300 recipes later, we still haven’t shared what is probably one of the most popular family meals in many Greek homes. Yikes! What were we thinking? (Well, we guess we were thinking about moussaka, youvetsi and baklava…but still!)
Growing up we ate a lot of pork chops, called hoirino bridjoles, (or brizoles) in Greek. The word bridjola actually means steak, and can be either pork or beef. However, in our home, if our mom said we were having bridjoles, we automatically knew she was referring to pork chops. Steak from beef was simply called steik!
Continue reading “Pan-fried pork chops (Χοιρινές μπριζόλες στο τηγάνι)”
A focaccia full of Greek flavours
Want to taste a slice of Greece? This focaccia, topped with tomatoes, herb-infused olive oil, Kalamata olives and feta will help you get there! Not bad for an Italian flatbread!!
Focaccia is quickly becoming one of our favourite things to prepare and eat. Once you find the perfect dough recipe (and this one might be it), you have a blank canvas to work with! Top the focaccia dough with anything your heart and palate desires, and you can create a personalized focaccia to suit any taste.
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An elegant and delicious way to serve grilled salmon
Isn’t it lovely when you can present a meal to family and friends that makes it look like you either spent hours in the kitchen, or possess master culinary skills? We love that! And we also love to explain to impressed eaters that sometimes looks can be deceiving. Like this cedar planked salmon. The beautiful presentation of this salmon is so simple and so elegant that it can be served on a busy weeknight as easily as it can be served at a fancy weekend dinner party.
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Pasta tossed with the classic Greek vegetable shortening and kefalotyri cheese
Mediterranean cooking prides itself on wholesome, nutritious food. Fresh ingredients, balanced diets heavy on fresh vegetables and just the right amount of animal protein. We love that we have been able to offer you so many of these healthy meal options, foods like Greek lentil soup, green beans and potatoes and spanakopita. Vitamins, minerals, and goodness, oh my!
Continue reading “Pasta with Nea Fytini (Mακαρονάδα με Νέα Φυτίνη)”
A luxurious spread for crackers and crostini
If you consider the current bone broth craze you might conclude that deriving food from animal bones was a new phenomenon. It’s not. Bones, and more specifically bone marrow, have been consumed in Europe and Asia long before their present popularity in mainstream North America. Even within our continent however, Native Americans and the Indigenous people of Canada have included bone marrow in their diets for ages. And long before this there is evidence that our paleolithic predecessors chomped on animal bones; it’s no surprise that proponents of the bone broth movement are following the Paleo diet.
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A hearty vegan stew made with potatoes and greens in a tomato based sauce
This spinach and potato stew, also called Bonamatsi (Μποναμάτσι), is a dish common in the northern part of Greece, and not necessarily where our parents our from. Still, this was a meal that we would occasionally have growing up, particularly on fasting days. In fact, it was most often served in the days before Christmas, probably because a bowl of bonamatsi was filling and warming, perfect for the December in Canada. Holiday fasting periods aside, this was also a dish often made on Fridays, competing with the other simple vegan meal, fakes. By Friday, we now understand that our parents were relying on simple and straightforward meals to end the work week with.
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A classic Greek omelette made of fresh tomatoes and eggs
Meals really can’t get any easier than this; 3 ingredients (plus some salt and pepper), 20 minutes, no fancy kitchen equipment or culinary skills required. Strapatsada is the fancy name for a simple dish of tomatoes and eggs, a classic Greek omelette of sorts. This is the breakfast, lunch or dinner to make when you just don’t know what to serve. Try it once, and you’ll find yourself making strapatsada even when your meal options are limitless.
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Greek noodles and chicken prepared in a delicious tomato sauce
Have you ever had square pasta? Like small little squares of egg noodles that are delicate and full of flavour? If you’re Greek, or have ever visited a Greek home, we think that the answer might be (should be) Yes!
Hilopites are the small, square-shaped egg noodles that we grew up with. In fact, we have very vivid memories of our parents gathering with aunts and uncles and dear friends, spending the day making hilopites from scratch. Flour, water (or was it milk?), salt, eggs all worked together and transformed to make long strips of noodles that were then cut by hand into perfectly imperfect squares.
Continue reading “Hilopites with chicken (Κοτόπουλο κοκκινιστό με χυλοπίτες)”
Roasted turkey and cranberry sauce packaged in buttery kataifi pastry
So technically speaking, this is not a traditional Greek recipe and it is not something that our parents ever made. In fact, for most large gatherings and holidays it was lamb on the menu instead of turkey, and if we were in the mood for poultry, rooster made an appearance. Our parents also never made cranberry sauce; in fact they only ever tried it when we started to make it ourselves. The North American festive holiday meal of roasted turkey, complete with stuffing, gravy and homemade cranberry sauce became our purview once we began to host celebratory dinners in our homes.
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Vegan wraps filled with spicy red lentil and bulgur mix topped with a tangy vegetable slaw
There is so much going on here! These spicy wraps are exploding with flavour, nutritious ingredients and pretty colours. Inspired by a recipe we found on The Kitchn website, which credited Trader Joe’s as their inspiration, this is our version of a vegan wrap that we believe is going to become a favourite of yours.
We came up with this recipe last spring when one of us catered a lenten brunch for our church youth group. By making the wrap filling and the slaw the day before, the morning of the event, all that was left to do was assemble them. Delicious, and convenient!
Continue reading “Red lentil and bulgur wraps with a tahini slaw”