During a short visit to Paros, I visited a restaurant for the first time. It is a restaurant by the
Continue readingΚατηγορία: Greek
Bacalao confit with zucchini sticks and garlic – Μπακαλιαρος κονφι με τηγανητα κολοκυθια και σκορδο
Today’s dish is a combination of some of my most favourite ingredients. First of all, bacalao. In spite of the
Continue readingGreek Easter 2013: An Enquiry into the taste of Meat – Ελληνικο Πασχα 2013: Διερευνηση της γευσεως του κρεατος
Το φετεινο Πασχα το περασα στους Ωρεους Ευβοιας, μαζι με τα αγαπημενα μου ξαδερφια και ανηψια. Καθε Πασχα ειναι μια
Continue readingRoast Ewe’s Leg with boiled sliced Beetroots, blanched Beetleafs and Garlic Condiment – The Greek Way – A la Greque
Today’s dish is traditional, as traditional it can be. Roast Ewe’s Leg, accompanied by boiled beetroot, and beetleafs, with a
Continue readingFried lamb offal (liver, kidney, lung, sweetbread and heart) with yogurt and spicy aubergine
Today I cooked lamb offal. As it happens most of the time, everything begins with the ingredients. My butcher gave
Continue readingBy the breaking wave: Tavern “Ta Kymata” in New Epidavros, Greece (Παρα θιν’ αλος: Ταβερνα “Τα Κυματα” Νεα Επιδαυρος, Ελλας)
I continue to be in the “breaking wave” mood, in spite of the fact that the first autumn rain drops
Continue readingShoulder beef steak grilled al fresco with fresh spinach salad and red wine
After the storm, comes the calm and peace and the sun! Having witnessed a brilliant 1 1/2 rainbow the evening
Continue readingLunch of 26th December 2011 in Marathon, Attica, Greece
The day of the 26th December 2011 is special. My best man “koumbaros” Manolis celebrates his name day. In addition,
Continue readingLunch in Marathon: Pork chops – Lamb offal (Gardoumbes) – Aubergines
Among other things, I have recently moved out of the metropolitan area of Athens to the hills overlooking Marathon, some
Continue readingString beans with bacalao – Αμπελοφασουλα με βακαλαο
Today’s dish belongs to the minimalist school, and as such requires tender loving care for the flavors and the textures.
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