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 is an important part of the Mediterranean diet, and luckily for Greece the seafood is plentiful. With so many islands and close mainland coastal waters, seafood is easily accessible for Greeks to either bake, fry, grill, or boil. The varieties of fish in any fish market is incredible. Everyone has a preference, and those … Continue reading Psari Plaki (Baked Fish)
Aside from public speaking and swimming in the ocean, there aren’t many things that intimidate me. I will talk to any stranger that will listen to me on a subway in New York City. I will kill a spider for my arachnophobic big brother. I will fall, scrape my knees, and get back up just … Continue reading Pastitsio
Twirling long strands of spaghetti around a fork is one of my guilty pleasures. Every time I eat a plate of spaghetti I get some sweet satisfaction. It’s an added bonus when the spaghetti has been prepared with a creamy garlic butter sauce and is covered with two of my favorite types of cheese, mizithra … Continue reading Greek Spaghetti
The first time I prepared a dish for a large crowd was for an event called “Taste of Greece,” a fun, food fundraiser for our Greek Orthodox Church in Salt Lake City, Utah. Nearly 500 attendees come to sample common Greek fare all made by home cooks. They often find food items not typically found … Continue reading Pastourma Rollups
Yemista (or Gemista) is a Greek word meaning “to be stuffed with.” You may have grown up just calling it stuffed tomatoes or peppers, or zucchini. Many chefs and amateur cooks have created their own take on this traditional Greek dish, finding that most of the variety will come from the filling. Yemista is typically served … Continue reading Yemista (Stuffed Vegetables)
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
My entire house has smelled like a McDonald’s deep fryer for an entire week. Fried oil has seeped into the carpets and walls, and has stubbornly clung to mine and my family’s clothes. It’s actually been a pleasant change of pace from the typical scent of a wet dog. The culprit behind the oil stench … Continue reading Bakaliaros Skordalia (Cod & Garlic Dip)
Fakes soupa (lentil soup) or simply fakes (pronounced fah-kess) is a staple in the Greek diet. It’s definitely a favorite in my diet. Better, as a nutrition minor with a master of googling information, I know just how incredibly healthy lentils are. If I woke up tomorrow and suddenly stopped liking fakes (not possible), I … Continue reading Fakes (Greek Lentil Soup)
