The day started with snow on the ground and the trees, the bushes, the table, the umbrella, and so
Continue readingΚατηγορία: type of cooking
Foies Gras de Canard (Anne Roze) – Boudin Noir (Christian Parra)
This post does not have many words The protagonists of the post speak for themselves. I will introduce them and
Continue readingVegetables from Marathon Greece, and more…
“Gastronomy begins in the (market) stalls” old saying In the middle of Greek winter, and as we are bracing ourselves
Continue readingBacalao the Magnificent
A selection of some of the best bacalao dishes I have tasted, published as a photo
Continue readingSkate the Magnificent – Σαλαχι το Μεγαλοπρεπες
Today I pay tribute to Skate the Magnificent! And enjoy it cooked in two ways. Poached and served as a
Continue readingStuffed tomatoes and peppers with minced meat and pig’s skin – Ντοματες και πιπεριες γεμιστες με κιμα
Some time ago I wrote about a dish that is highly satisfying: peppers stuffed with rice. Today I write about
Continue readingCrispy Stuffed Zucchini Flowers
With considerable delay, I publish today one of the absolute delicacies: crispy stuffed zucchini flowers. It is November, Christmas is
Continue readingRestaurant “Thalassa mou”, Alyki, Paros, Greece
During a short visit to Paros, I visited a restaurant for the first time. It is a restaurant by the
Continue readingBacalao 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 reading