Red Meat

The carnival season is celebrated in Greece and Cyprus for three weeks.  The celebrations start by the “opening of the Triodion”, as it is called by our church.    The first week is called Profoni or Profonisimi (because people would loudly announce the beginning of the carnival), in which people prepare their pigs to be […]

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Continue reading about Marinated Garlic Petimezi Pork chops with Sweet and Sour Sauce

Ivy on December 31st, 2013

Gkioulpassi is a dish which comes from Asia Minor.  It is usually made with lamb but it is also often made with lamb, port and veal.  Slits are made in the meat and spices, garlic and cheese are added in the meat.  It is wrapped in greaseproof paper with vegetables and spices and  slowly cooked […]

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Continue reading about Gkioulpassi

Ivy on March 1st, 2011

Bœuf à la Bourguignonne, also called Beef Burgundy is perhaps one of the most famous dishes of Julia Child.  The first time I ate Bœuf à la Bourguignonne was decades ago when I was still single and I have the recipe written in an old notebook, probably taken from a magazine.  I cooked it for […]

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Continue reading about Julia Child’s Bœuf à la Bourguignonne

Ivy on June 25th, 2008

What’s a donkey doing in a cooking blog?    This cute animal is grazing on Mount Hymettus.   Certainly it has nothing to do with this recipe but this donkey has more sense than most people have. Each summer we have the same problems. Fires!  Today, I feel frustrated because this beautiful mountain is once […]

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Continue reading about Lamb Souvlaki

Ivy on November 3rd, 2007

Moschari noua is a pot roast beef using the round part of beef. It can be cooked in a pressure cooker or slowly cooked in the oven in a casserole. I always serve it with mashed potatoes and mixed vegetables and top it with a very flavourful gravy made with the juices of the meet. […]

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Continue reading about Moschari Noua (Pot Roast Beef)


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