Greek Recipes

Having posted this recipe as my first blog posting , I thought it would be fitting to revisit the dish for my first video blog posting. Though this dish is more of a cooler (or rainy) weather comfort food, I can eat this year round without complaint. Greeks have had a long relationship with the sea and its bounty. As Greece has over 14,000 kilometres of coastline the majority of her population is never very far from the sea, hence, Greece abounds in recipes for the cooking of seafood and each region of the country has its own specialties. This recipe originates in the southern Peloponnese , specifically from the area of the coastal city of Kalamata . However, it is not likely that you will find this dish in any of the restaurants that line the city’s harbour; this is traditional home cooking pure and simple. This unique recipe combining the fruits of the vine and sea was taught to me by my Aunt Voula some fifteen years ago, and has remained as one of my all-time favourite fish ...

My Greek Rigatoni in my special pasta bowls This pasta dish is one of my original signature dishes. I make it when I am short on cooking time, as it only takes 15 minutes to prepare. However, this does not mean that this dish is lacking in any way; as far as I am concerned, my Greek Rigatoni is one of the healthiest and tastiest pasta recipes around. Try it and let me know what you think… A couple points: As much as possible, I use only authentic Greek ingredients for all my recipes as I know it makes a difference in the taste of the final product(s). Any style of pasta noodle can be used for this recipe, though I recommend using something like rigatoni, penne, and farfalle as opposed to linguine or spaghetti type shapes. I alternate between rigatoni and a Greek pasta type known as “makaronia kofta” or “cut macaroni”, which is short-cut tubular pasta (“tubetti” in Italian). Same recipe with the Greek short tube pasta Recipe: ½ lb. Rigatoni (or other) pasta ½ lb. G...

Bakaliaros me Stafida... Cod with Raisins. A specialthy of the coastal city of Kalamata. --- Dear Greek Food Lover, This dish consists of the rather unusual combination of cod and raisins and is a specialty of the Greek coastal city of Kalamata in the Southern Peloponnese. This dish is quite easy to make and is an excellent mid-week, comfort meal. Here's the recipe: Bakaliaros me Stafida... Cod with Raisins. 1/2 kg of cod (salted, fresh or frozen... I used fresh) 1/4 kg of onion 150 gr. of black raisins 75 ml. of olive oil (5 tablespoons) 1 tablespoon tomato paste 1. If you're using salted cod, make sure to soak the cod in water for at least 24 hours, ensuring to change the water several times, to remove the salt. 2. Heat olive oil in a cooking pot over medium heat, add chopped (not too finely) onions and sautee lightly for a few minutes; make sure to stir constantly to avoid browning the onion, we want it tender but not burnt. 3. Dilute tomato paste in 3/4 cup of wat...