all the recipes

deep-dish & thick-crust mini-pizza snacks
deep-dish & thick-crust mini-pizza snacks

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,...

21.09.2019
rustic greek “choriatiki” salad slices on flatbread rusks
rustic greek “choriatiki” salad slices on flatbread rusks

TOMATO, FETA, CUCUMBER, GREEN PEPPER, RED ONION, OLIVES, OREGANO, OLIVE OIL, WINE VINEGAR and RUSKS. I’ve convinced myself that this simple and purist GREEK SALAD recipe could like a magical spell that you can cast on the Earth, the Skies and the Sea and if you prepare it and make it today on Augusts 31st, then the goddess of...

31.08.2019
braised & shredded meats pita sandwich (with fresh vegetable toppings & tzatziki)
braised & shredded meats pita sandwich (with fresh vegetable toppings & tzatziki)

… But please understand that one man’s DONER KEBAB, is another man’s SOUVLAKI, is another man’s GYRO, is another man’s SHAWARMA, is another man’s SHASHLIK, is another man’s CHUANR, is another man’s KATI ROLL, is another man’s TACO, etc. (and when I...

24.08.2019
icy & sparkling watermelon granita & gin cocktail
icy & sparkling watermelon granita & gin cocktail

… with ginger ale too of course, for the bubbles and to lighten it up somewhat “decently”. And if you make the granita now before noon, it’ll be ready for cocktail hour tonight ! So 2 weekends ago, my friends from Montreal dropped in for a short trip to Paris, via CANNES, followed by a trip to CRETE...

10.08.2019
gently-baked & delicately-spiced custard & filo breakfast tartlets
gently-baked & delicately-spiced custard & filo breakfast tartlets

It’s an early morning reward, a breakfast pastry just for you. You’ve gotten up and readied yourself to brave the new day. It’s a sweetened milk & egg dish in its own crispy carrying case, still slightly warm and ever-so-gently spiced, to rock your heart and soul and body as you walk yourself to work or maybe a stroll...

20.07.2019
‘summer’s end’ apricot, peach & nectarine fruit cobblers
‘summer’s end’ apricot, peach & nectarine fruit cobblers

… with a mix of stone fruits like bright orange APRICOTS, FLAT VINE PEACHES, WHITE NECTARINES and YELLOW PEACHES (but you could add some PLUMS too), all bathing and lolling around in their sweetened syrupy juices, topped by a nutty cake that rises as it bakes on top, almost floating (until it cools and settles down again) and then some...

07.09.2019
cold oven-baked & multi-grain round flatbread & rusks
cold oven-baked & multi-grain round flatbread & rusks

A traditional greek RUSK made with BARLEY, SPELT and WHOLE-WHEAT flours, water, olive oil, honey, salt, yeast and some malt powder is not a dry, leftover thing nor a by-product of old or stale bread. It’s a purposely planned and twice-baked preparation that many folks prepare regularly as a replacement for fresh...

31.08.2019
a better traditional tzatziki : thicker & chunkier & tastier
a better traditional tzatziki : thicker & chunkier & tastier

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...

17.08.2019
chilled & tangy potato salad with preserved lemon & yogurt dressing
chilled & tangy potato salad with preserved lemon & yogurt dressing

Everybody’s got their favorite version of a SUMMER POTATO SALAD and here’s mine ! Move aside mayonnaise (because you’re too fragile when it’s hot out there) and hello to a yogurt and olive oil and lemon juice dressing with a special guest star appearance of a...

03.08.2019
deep-dish mediterranean roasted vegetables quiche
deep-dish mediterranean roasted vegetables quiche

And here’s PART 2 or the FILLINGS that go inside the savory pie-crust shell we prepared or will soon be motivated to prepare (see recipe here) ! But like I said in part 1, it’s a bit different because instead of just combining the fillings of roasted vegetables (no frying here) and perhaps too many eggs, heavy cream and grated...

13.07.2019