appetizers recipes
A dip made with fresh bread & fresh herbs, not to be enjoyed with other starches like breads nor chips nor crackers but rather with more summery preparations like fresh or grilled vegetables as well as grilled meats, fish and seafood too. I often will simultaneously buy lots of small “bouquets” of fresh herbs at the market and...
It’s an easier and simpler method to make this Greek LAGANA flatbread (quite similar to an Italian focaccia) that is both moist and airy on the inside and crunchy on the outside and much tastier than a traditional version too ! Why ? Let me explain … It’s a question of the dough hydration (or the ratio of the liquid...
When it comes to organizing PICNICS, “rumor” has it that some people pretend to be too busy to organize them and yet always agree to attend them when organized by others and as long as they don’t have to do any of the heavy lifting (carrying, transporting, delivering) and then they’ll bring a little something of course as a...
Poor CELERY ROOT, always sitting in a cold corner of the fridge after only a fraction of you has been used as part of one dish or another (just like it often happens with more ordinary celery branches too). Please don’t take it badly, you’re just so BIG and usually weigh almost 1 kg and even if I use half of you, it’s still a lot...
MONSTER EGGS ?! No ! POISONOUS LAVA ROCKS ?! Nooooo ! BACK TO BLACK with STRANGER THINGS (I wish but I’ll explain) for a scary, slightly frightening & weird HALLOWEEN treat ! I’m disappointed that this series I love, called “STRANGER THINGS” which I thought was launching its 3rd season...
I hadn’t realized that I had never shown you all how to make the simplest of all Greek-style cheese pies or called “TIROPITA” when large and then sliced into squares or smaller turnovers called “TIROPITAKIA” when shaped or folded into small triangles to become 2-bites appetizers ! Of course I’ve shown you...
It’s a wonderfully delicious dough and it’s more interesting if you make 6 DIFFERENT MINI-PIZZAS. The toppings can be a variety of thicker spreads (instead of thinner sauces), like red tomato, green pepper, white mushroom, purple eggplant and black olive preserves called caviars, “confits”, tapenades or just spreads,...
For all of you ECOLOGICALLY-MINDED & ENVIRONMENTALLY-FRIENDLY BRAVE KITCHEN WARRIORS & WIZARDS & WHATNOTSwho wondered what to do with leftover sourdough starter batter (because for 150 grams of created sourdough starter, you’re supposed to discard over 1 kg of flour and water mixture), well here’s how to avoid tossing...
I adore having close friends come over IN-BETWEEN-THE-HOLIDAYS. To be more precise, after the family Christmas festivities but before New Year’s Eve and sometimes between New Year’s Day and my birthday on January 7th, so ideally December 28th or January 4th. Those days tend to be the safest days for everyone, no more indigestion, nor...
It’s officially the END OF SUMMER & the BEGINNING OF AUTUMN. It’s the end of some things that you will miss and the beginning of other things to look forward to. It’s okay to miss things and to want them back. It’s okay to not have them and wait for their return. It’s okay to pursue new things and put...
Just like PILLOWS and INFLATED MATTRESSES ! What interesting puff-pastry architectures indeed ! Originally, the “vol-au-vent” culinary term signified “windblown”, to describe the hollow, light and airy puff-pastry cases or patty cases, prepared and pre-baked, to be later filled with sweet and/or savory fillings, most often...
A 'traditional' TZATZIKI should be denser, drier (thus less wet and runny, so-to-speak) and more concentrated in texture (thus chunkier) and in flavor (especially if made with goat’s milk and/or sheep’s milk yogurt too) and the ultimate texture test is that a spoon placed upright in its center, should be able to remain...
SATURDAYS. I’ve always loved this day, even when we were kids and had to go to Greek School one weekend day per week, after five weekdays in “regular” French & English school in Montreal. Before my parents got a car, we’d take the bus and subway with my father, back to our old neighborhood in Mount-Royal (which...
It takes TIME (not active time but waiting time) but it’s worth it. It’s what holiday preparations are all about : Something SPECIAL for a SPECIAL occasion. Imagine a beautiful choice-cut piece of BEEF (preferably filet mignon or a very mini-roast), pre-marinated with red wine vinegar for 1 hour and then cured...
And finally PART 3 which wraps up the summer tomato mini-series. Yup, it’s about time ! This time, the “freshest hand-crushed & no-cook heirloom tomato sauce and/or spread” (see the last 2 posts here & here) is strained to its maximum to utterly become a chunky "spread” that is used as a topping for...