Everyone knows BAKLAVA. Layers of flaky phyllo pastry blanketed with ground nuts plus plenty of spice (and everything nice), soaked in a sweet honey syrup. Many consider baklava as the gold standard of Greek desserts. I’m not sure if this constitutes a mortal sin against Greek culture but I will say it anyway: I’m not … Continue reading Baklava
How to impress a foodie: serve them BOUGATSA creaminess. How to impress a history buff: serve them bougatsa knowledge. Both the history buff and the foodie will wonder where bougatsa have been their whole lives. They say bougatsa originated in Serres, a city north of Thessalonaki where many Greeks immigrated during the Greco-Turkish war that … Continue reading Bougatsa
I am excited to share I was asked to talk about the upcoming Salt Lake City Greek Festival on KUTV2 while cooking one of my favorite Greek dishes, Bouyiordi. I was interviewed by KUTV's Fresh Living Hosts, and later cooked alongside Chef Bryan Woolley, an American celebrity chef. Find more of his wonderful recipes at: http://cookingwithchefbryan.com/ … Continue reading Talking Greek Food and Festival on KUTV
Say maroulosalata out loud ten times fast and you’re sure to chuckle to yourself into a wide smile as you stumble on the word begging to come out of your mouth. If you can’t get past the pronunciation, dig into the salad itself and let your taste buds do the talking. Maroulosalata is comprised of … Continue reading Maroulosalata (romaine lettuce salad)
Seafood rules the tables of Greece. With so many islands and close mainland coastal waters, the Greeks have a bounty of choices to bake, fry, grill, or boil. It’s understandable, in a country of such passionate cooks, that everyone has a preference, and the different types of seafood often require different types of preparation. Sardines … Continue reading Psari Plaki (Baked Fish)
Every March 25th my friends and I celebrate Greek Independence Day with a festive get together. We eat a delicious Greek meal that includes all of the favorites from salads to dessert and everything in between. And, when we can find good salt cod, we make bakaliaros skordalia (fried cod and garlic sauce), which is … Continue reading Festive Blue & White Cookies
The first time I prepared a dish for a large crowd, I had the jitters. The Taste of Greece, a fun, food fundraiser for our Greek Orthodox Church in Salt Lake City, Utah, drew nearly 500 attendees who were ready and willing to sample common Greek fare, all made by home cooks. My dad, an … Continue reading Pastourma Rollups
I’m a millennial: I follow trends on Twitter, take random BuzzFeed quizzes, and eat avocado toast. That’s why I was surprised to find out that “the world is going crazy over HALLOUMI FRIES,” from my 90-year-old yiayia (grandmother) of all people. I confess, I had never tried them. She sent me a Facebook message (a … Continue reading Halloumi Fries
Wanting to experiment with new combinations, I recently invited a few friends over for a salad tasting party. Surprisingly, the fan favorite turned out to be one with shredded cabbage as the base. Mid-meal, a friend who dislikes cabbage said, “I usually hate cabbage but this is the best salad here.” I agreed and we … Continue reading Cabbage and Jalapeno Salad
I can’t seem to get enough of pork celery avgolemono. Literally, I can’t get enough of it. (Hint: mom, when you read this please feel free to make a batch). Pork celery avgolemono is a chunky stew that consists of bites of tender pork and celery, plus leeks and seasonings, and finished with a bright … Continue reading Pork Celery Avgolemono
