Spetzofai is a classic sausage and pepper stew from the Volos and Mt. Pelion region of Greece. Sometimes you can find the dish with fish. I adapted it to the needs of Lent and created a cuttlefish and roasted red pepper version of this recipe. It’s great as a main course or as a...
4 servings 1 pound / 450 g mussels in shell ½ cup ouzo ½ cup water 1 star anise ¼ cup extra virgin Greek olive oil 1 large onion, chopped 1 small green pepper, seeded and chopped 1 clove garlic, chopped 1 tbsp. Dijon mustard 1 tbsp. freshly squeezed lemon juice, drained 2...
Greece meets Asia in this easy stir fry with a sauce that combines ouzo, soy sauce and ginger. 4 servings ½ pound small squid, gutted, tentacles removed and trimmed, bodies whole 3 tablespoons sesame oil 2 cloves garlic, peeled and sliced very thin 1 piece of ginger, about a 10inch/2.5-cm knob, peeled and...
Squid in tomato sauce is a pretty classic Greek dish for Lent and at other times of the year. the sauce is often sweet with spices like cinnamon. This one is tangy, thanks to the olives. 4 servings 12 medium-sized squid 6 tablespoons extra virgin olive oil 1 onion, chopped 2 cloves garlic,...
This dish comes from the northern Greek region of Goumenessa, in Central Macedonia, a gorgeous, mountainous areas punctuated by lakes and rushing rivers. Sweet water fish abound here, among them a species of carp called grivadi, which is a little like American catfish. You can make this dish with trout or with any firm...
This subtle, tangy Greek fish dish is an underappreciated classic, even in Greece. It’s traditionally made with the thin-stalked dark green celery that Greeks call “selino” but which Americans might know as Chinese celery. You cal also make this with leafy greens, such as chard. 2-4 servings Salt 2 pounds/1 kilo gilthead bream,...
Visit us on the Blue Zone island Ikaria, where people have the longest life spans in the world, for a week of glorious Greek cooking classes in an ancient Greek-island village.
