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While I was writing my book and researching info on Mediterranean cooking, I learned that the foraging of wild greens went beyond Greece – folks in Italy, southern France and in the Balkans like their bitter greens…and so should you! Here in Canada, we don’t have the wealth of wild greens available to us in [...]The post Pizza With Rapini & Italian Sausage appeared first on
Last Tuesday’s Greek Supper Club was a sell out – 48 of my dinner guests sat together in two long tables to enjoy an authentic Greek meal. The dinner’s theme was the cuisine of Messinia, located in the southwestern tip of the Peloponnese. The dinner took place at the Burroughes Building on Queen Street West [...]The post Aroma Messinia – Dinner Recap appeared first on Kalof
I’m cooking a Mastiha/Chios themed dinner in New York City on June 1st, grab your seats now Toronto International Film Festival to focus on Athens in 2013 City to City program Check out Kipos, a traditional Greek taverna in North Carolina Here’s a list of 51 recipes and ways you can use Greek yogurt [...]The post Greek Food Gazette 11/05/2013 appeared first on Kalofagas - Greek
I’m ecstatic to announce that I’ve been asked to guest chef at Amali restaurant, located in Manhattan’s toney Upper East Side. For those of you familiar with Greek dining in New York, you’ll be pleased to know that Amali is connected to a pioneer in fine Greek dining in New York – Periyiali. Join me [...]The post Kalofagas Supper Club in New York City appeared first o
I am delighted that that weather has finally warmed up and we may all enjoy a meal outdoors. Join me on Saturday, June 15th as I prepare a dinner centered around one Greek cuisine’s most iconic dishes – whole lamb on the spit! Let’s kick off the summer season with an dinner set in Toronto’s [...]The post Kalofagas Rotisserie Lamb Dinner appeared first on Kalofagas - Greek F
My apologies for not posting at my usual pace but it continues to be busy around here: just submitted the manuscript for my first cookbook (in stores November), now I have to work on the photographs, I am busy organizing my Greek Supper Clubs, Greek Easter just past and here we are. Time flies. The [...]The post Giannotiko Style Baklava appeared first on Kalofagas - Greek Food & Beyond.Giannot
Messinia in the culinary spotlight at upcoming fundraiser dinner in Toronto Greek short film called Rainy Days looking for help through crowdsourcing Join me on Saturday, May 25th for cooking class called, One Night in Athens Mediterranean is getting mainstream – May is officially Mediterranean Diet month Here are 15 clever ways you can use [...]The post Greek Food Gazette 03/05/2013 appea
I am now accepting orders (Toronto only) for Easter Tsoureki (as in photo above), $10 per loaf, order by April 30 at truenorth67 AT gmail.com New Guinness world record for longest/largest Tsoureki in the world A feel good video with a behind the scenes look at Greece’s National Guard (Evzones) GAEA takes silver at New [...]The post Greek Food Gazette 26/04/2013 appeared first on Kalofagas -
Last week I dropped by Lisa Marie’s long awaited restaurant. After thousands of sandwiches, pop-ups, a food truck a TV show…now his own restaurant serving up Chiccetti…Italian-inspired small plates. Click the slide show below…you’ll be going to Lisa Marie’s soon! Post Footer automatically generated by Add Post Footer Plugin for wordpress. © 2013, Peter Mina
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 and preparations are already beginning in my household! Greek Easter is centered around lamb or goat and the whole day [...]The post Greek Easter Recipe Round-Up appeared first on Kalofag
A couple of days ago I hosted/cooked up a Greek dinner that was Lenten in nature. That is to say all the dishes had to meet the criterion of an Orthodox-Christian fasting diet – no meat or meat by-products. No eggs, no milk! I can adjust to not eating red meat or no fish as [...]The post Lenten Tahini & Honey Ice Cream appeared first on Kalofagas - Greek Food & Beyond.Lenten Tahini
It’s been very busy around here and in case you missed the memo, I am currently working on the manuscript for my very first cookbook! The excitement of having a cookbook with my recipes and my name on it quickly wore off after I realized that there’s a lot of work involved! Here are the [...]The post Octopus Stifado appeared first on Kalofagas - Greek Food & Beyond.Octopus Stifado
Gaea food products, chef Cat Cora & the Greek America Foundation have launched a campaign to support Greek agro-entrepreneurialism Wine Masters will visit Greek wineries on the occasion of the body’s 60th Anniversary Join me on May 25th for a cooking class titled “One Night in Athens” where I guide you in preparing a gourmet [...]The post Greek Food Gazette 19/04/2013 appeare
Last night’s Greek Supper Club took us back to the warm and cozy cooking studio at Aprhodite Cooks where my guests enjoyed fine Greek wine with a Lent-friendly menu created by yours truly. The challenge with this menu was to create dishes that were exciting to the eye, Lent-friendly in nature and of course, delicious! [...]The post Greek Lenten Dinner, Recap appeared first on Kalofagas - Gre
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 appropriate for Lent and some are foreign but due to their ingredients, they fit in nicely with the Greek Lent in [...]The post Greek Lent (Sarakosti) Recipe Round-up appeared first on Kalofagas - Greek Fo
Join me for a couples Greek cooking class, this May 25th at Aphrodite Cooks Adopt a Greek olive tree, a crowd-sourcing project by two Greeks Chefs announced for this year’s Sani Gourmet Festival in May Chef Michael Psilakis’ guide to Greek food & ingredients in NYC Greek Taste Festival takes place in Athens April [...]The post Greek Food Gazette 05/04/2013 appeared first on
More cooking adventures involving fried dough. Every cuisine has their version(s), everyone loves them and many deny themselves eating such pleausures. I’ve never been an advocate of making desserts lighter..does that mean I can three portion of the lighter version? Desserts are desserts, they should be sweet, they should catch your eye, they should be [...]The post Eva’s Touloumbes ap
Grilled Halloumi With a Roasted Red Pepper Sauce (appetizer for 6) 1/3 cup diced red onion 1/4 cup extra-virgin olive oil 1 clove of garlic, smashed 1 roasted red pepper, peeled, seeded and chopped 1/2 cup of hand-crushed plum tomatoes (from good quality canned variety) salt and pepper to taste pinch of Boukovo (chilli flakes) [...]The post Grilled Halloumi With a Roasted Red Pepper Sauce appeared
This is one of the tastiest pasta dishes you will ever have. Really. How can it not be good when the sauce contains onions, garlic, lots of shrimp, mushrooms, red peppers, Ouzo , butter, cream cheese and the surprise ingredient? Vanilla extract! This pasta dish is a riff on shrimp butter that I’ve used for [...]The post Spaghetti Tossed in Shrimp Butter appeared first on Kalofagas - Greek Fo
Gastronomia @ Brussels kicks-off this weekend until May 2nd, Click Here for details Greek America announces Greek Weekend at Disneyland May 25th-27th Benaki Museum hosting a photo exhibit “Thrace, So Close, So Far Away” Actor Billy Zane to launch Greek olive oil company Two Greek sisters release cookbook and memoirs from their trips to [...]The post Greek Food Gazette 29/03/2013
No, I am not talking about some far off province of China but today’s post centers on Xinomavro, an ancient Greek varietal that literally translates to “sour black”. Considered the most commonly grown grape in Greece, this wild varietal is very popular with those who drink it and those who make it. No one Xinomavro [...]The post Journey to the Land of Xinomavro appeared first on
I recently had the pleasure of catering an evening of Greek & Mediterranean nibbles on the occasion of a client’s 50 birthday. I was instructed to make appetizers, perfect for people who want to stand and mingle or sit and chat. The challenge with a small bite menu is that there are usually twice the [...]The post Greek Salad on a Stick appeared first on Kalofagas - Greek Food & Beyo
Here in Canada we still have snow on the ground. A cruel joke served by Mother Nature after having a mostly mild winter here in the Great White North. Back in Greece, they survived a relatively mild winter, sparing many Greeks who feared the cold with little money or means to heat their homes. The [...]The post Seared Halibut With Greens & Chickpeas appeared first on Kalofagas - Greek Food &a
Fabulous new site promoting the culture & history of Byzantium Little Greek restaurants helping to keep Tampa beaches clean Costa Navarino to begin building an upscale housing development I’ll be damned, a good Greek restaurant in India For those on a budget, here’s 5 award-winning hostels in Greece Post Footer automatically generated by Add [...]The post Greek Food Gazette
Cuttlefish Lemonato (serves 4 as a meze plate) 1 kg. of baby cuttlefish, gutted and cleaned, patted dry 1 medium onion, sliced the tops of 2 scallions, chopped 3 cloves of garlic, minced 1/3 cup olive oil water salt and pepper to taste dried Greek oregano juice of half a lemon Place your skillet over [...]The post Cuttlefish Lemonato appeared first on Kalofagas - Greek Food & Beyond.
A Lenten favourite as artichokes are in season during this period. The “ala Polita” refers to the dish’s origins…Constantinople. Artichokes a la Polita (serves 4) 12 artichokes, trimmed & cleaned 2 medium onions, sliced 4 medium potatoes, peeled & cut into thirds 3 carrots, peeled and cut into 2 in. segments 1/4 cup olive oil 1 [...]The post Artichokes ala Polita ap
One of Greece’s best known sweets/ desserts/snacks/street foods has to be Loukoumades. I knew that offering these sweet fritters up for my guests would be [...]The post Loukoumades appeared first on Kalofagas - Greek Food & Beyond.
Gaea, Cat Cora & Greek America team up to offer contest to young Greeks looking to enter food industry Tarpon Springs celebrates Greek wines for the rest of March Zagat releases its list of Top-8 Greek Restaurants in New York A closer look at the compelling wines of Crete Join me on April 16th for [...]The post Greek Food Gazette 16/03/2013 appeared first on Kalofagas - Greek Food & Beyond
Greek Cooking Workshop June 30-July 7, 2013 Greek cuisine is renowned for its fresh, healthy ingredients and simple preparation. Learn to prepare dozens of Greek dishes during a week filled with cooking classes, visits to cheese and honey producers, wine tasting, olive oil tasting and sightseeing. Greek-Canadian chef Peter Minakis, author of the much-visited blog [...]The post Join Me For a Cookin
Last weekend brought the end to the meat-eating phase of Apokries (Greek Carnival) and now Greeks are in the homestretch – the last week of Apokries. It’s Tyrini or Cheesefare Week with many Greeks forgoing meat and only eating dishes with cheese…lots of cheese! Pasta’s popularity goes beyond the happy bellies of Italian diners and [...]The post Spaghetti With Roasted Cherr
Last summer was a hot one and avoid the cities and stay near the beaches where most of my friends and family are, anyways. Once the temperatures get cooler, the evenings longer – that’s when it’s time to head into the city and explore without sweating off half your body weight. September is a wonderful [...]The post Ellasonitiko (Slow Roasted Pork Belly With Crackling) appeared f
Join me in Greece for a Cooking Workshop House of Wine is hosting a Xinomavro wine tour in Naoussa & Amynteo March 23rd 48 hours in Athens with Stelios Boutaris If in the Melbourne area, you have to grab a bite at Kalimera Souvlaki Wine makes a comeback on the island of Mytilini (Lesvos) Greek-Canadian [...]The post Greek Food Gazette 09/03/2013 appeared first on Kalofagas - Greek Food & B
Last night’s dinner was probably my most ambitious to date…record sold out crowd of over 60 guests, a menu with a over a dozen items and all this being cooked in a kitchen I have never worked in before. My first Tsiknopempti dinner was a delicious success with lots of Kechribari retsina, Babatzim Ouzo, Alfa [...]The post Tsiknopempti – Greek Carnival Dinner Recap appeared first o
Another confirmation that Mediterranean diet and lifestyle will extend your lifespan 2012 saw a record number of Israelis visit Greece last year A recent study recommends you drink 7 glasses of wine a week, I say make it Greek Bi-lateral agreenent between Canada and Greece simplifies work, travel and residence procedures Hellenic Home Hunt [...]The post Greek Food Gazette 03/03/2013 appeare
Ontario has always had high quality lamb and it’s a good thing. Greeks eat lamb for Sunday dinners, week days on occasion and of course, for Easter. Not everyone likes lamb but year by year more people are discovering this delicious meat that is versatile (oven or grill), not gamey at all and above all, [...]The post Kalofagas Lamb Ribs appeared first on Kalofagas - Greek Food & Beyond.
Last weekend will be a very memorable one. For the first time I took my Greek Supper Club concept to the western New York area and cooked another Big Fat Greek Dinner. There were some similarities to the menu and some new items as well! The sold-out (50 guests) dinner took place at the recently [...]The post Big Fat Greek Dinner in Buffalo, New York appeared first on Kalofagas - Greek Food & B
One of my favourite fish is monkfish or angler fish. In Greece they call this fish peskandritsa and it usally is big, it’s fugly but it’s versatile and delicious. If you’re the type that doesn’t want to fuss with pin bones, no worries. Monkifish is large, triangular with the the body tapering as you near [...]The post Monkfish With Kritharaki, Fennel & Orange appeared
Did you watch Dr. Oz share the olive oil fridge test? Don’t count on it STIX Mediterranean Grill in Manhattan is redefining the souvlaki Greek yogurt continues to surge but will the kids like it? Greece sees a new tourism boost (sadly) – misery tourism A reason to visit Athens – new school wine [...]The post Greek Food Gazette 24/02/2013 appeared first on Kalofagas - Greek
One of new additions to the landscape of Toronto’s food scene is the addition of Momofuku here in Toronto. Momofuku began in New York and it is headed by chef David Chang. Reviews of the Toronto location (which is 3 floors of varying Momofuku concepts) have been really good so far, from both foodies and [...]The post Ginger Scallion Noodles With Shrimp appeared first on Kalofagas - Greek Foo
There are about 11 million Greeks in today’s Greece and about another 11 million throughout the rest of the world. Greeks have long traveled beyond [...]The post Piroski appeared first on Kalofagas - Greek Food & Beyond.
Torontonians and those in/around the GTA would be be wise to head over to the 519 (area code) and pay a visit to another one of Kitchener-Waterloo’s gems, the Lancaster Smokehouse. Owner Chris Corrigan took over the historical tavern and turned into a BBQ joint that hits your nose as soon as you enter…BBQ! The [...]The post The Lancaster Smokehouse appeared first on Kalofagas - Greek F
This recipe is as much about texture as it about taste. What I love about this recipe is that I’m using Greek yogurt to put the creamy in this coleslaw and there’s a minimal amount of mayonnaise and…no cream! Flavour-wise, I am relying on the flavours of cabbage and carrot, both finely grated – the [...]The post Creamy Coleslaw appeared first on Kalofagas - Greek Food &
Some seats left for Kalofagas Greek Carnival Feast (Tsiknopempti) on Mar.7th The Cyclades islands alone produces over 40 varieties of cheese Kontos Foods expands amid growing interest in Mediterranean food Avlee Greek Kitchen opens in Brooklyn, New York Love it or hate it, retsina has been around for centuries Post Footer automatically generated by Add [...]The post Greek Food Gazette 15/02/2012 a
This recipe features alot of ancient Greek ingredients: chick peas…this was the starch of the day before potatoes and rice. Then we have shrimp – fish and seafood were prominent in the ancient Greek diet and they still are a big part of the diet in today’s Greece. Oxymeli, a Greek compound word meaning “acid-honey” [...]The post Cream of Chickpea Soup With Shrimp
Greeks know their way around lamb and we unabashedly cook it well and I mean well done. Do not confuse well done with dry, hard to chew meat. You are not going to experience this here. I treat a leg of lamb much like a lamb shank, brown the meat then place in a roasting [...]The post Slow-Roasted Leg of Lamb (The Greek Way) appeared first on Kalofagas - Greek Food & Beyond.
Boutari & Gerovassiliou wineries chosen by Spirits & Wine Magazine in their “top 100 for 2012″ Take the test, what is your olive oil IQ? The New Acropolis Musuem’s cafe is now serving with breakfast with a Greek menu Greek yogurt may soon be added to New York state school lunch programs Tarpon Springs Greek [...]The post Greek Good Gazette 08/02/2012 appeared first on Kal
Join me on Thursday, March 7th for Tsiknopempti…Burnt Thursday in Greece. The name Tsiknopempti (Burnt Thursday) refers to the smell of charcoal and grilled meats, wafting through the air, everywhere in Greece! Apokries (Carnival) has already kicked-off in Greece and Greeks have begun the revelry, the eating, drinking and dancing. I’ve created a menu that [...]The post Tsiknopempti
This dish is a play on a Greek favourite – roasted beet salad with lots of garlic. This is a side dish enjoyed my many and more creative types have even come up with doing a mash-up (pun intended) of a beet skordalia. Inspired by a dish from the Kokkari cookbook and restaurant in San [...]The post Roasted Beets With Almond-Potato Skordalia appeared first on Kalofagas - Greek Food & Beyon
Greeks have been preserving the Summer’s bounty for ages – anything from sun-drying tomatoes, pickling, curing olives to even meats. In Florina (where my parents come from), you can see red shepherds peppers air-drying outside of homes in the late summer warm and breezy air. These dried peppers can then be re-hydrated in hot water [...]The post Misko Pasta With Sausage & Red Peppe
