Beef
A couple of months ago, my friend Natasha posted a Beef Stroganoff recipe. Natasha lives in the United States but her roots are from Russia so when I saw an authentic version of this very popular dish, I knew I had to try it. Please visit Natasha’s blog to see the original recipe and [...]
Continue reading about Veal Stroganoff with Ryzokeftedes (Fried Rice Balls)
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 [...]
Continue reading about Julia Child’s Bœuf à la Bourguignonne
Sofrito is a veal steak slowly cooked in a white wine, garlic and herb sauce and is usually served with rice. It is a dish native to, and almost exclusively to be found on, the island of Corfu. So fritto in Italian means slow frying (sautéing) and this dish has its roots probably from the [...]
Kaloirka is a traditional Cypriot recipe, which is a pasta dish filled with minced veal or beef, similar to meat ravioli, maybe a remnant from the Venetian rule on the island!! This was the first time I made ravioli with ground beef. I usually make them with a cheese filling but it was something [...]
I have called this recipe Pastitsio the Greek way as opposed to the Makaronia tou Fournou, which is the one we make in Cyprus. Pastitsio is a layered Greek pasta casserole dish. There are variations throughout the regions of Greece with a few minor different spices but typically the bottom layer is bucatini or other [...]
During our trip to Northern Greece, one of our stops was at Ano Porroia, Serron where we had lunch. In the middle of the village there is a big square and there you can find several restaurants. The tavern we visited was called “OASIS”. We ordered wild boar and buffalo. Both dishes were delicious and [...]
Giouvarlakia are meatballs with rice in a lemony avgolemono sauce. You can use ground veal or beef, pork, or a mixture of veal or beef and pork together or chicken or turkey mince, for a healthier soup. When the meatballs are cooked, then make «avgolemono» which is an egg-lemon sauce and turn it into a [...]
This is a dish I used to cook many years ago and I can’t even remember where I got the recipe from, probably from a magazine. I have copied the recipe in my first recipe book and as my husband also enjoys cooking every now and then, when I used to work he would cook [...]
Dolmades are vine leaves stuffed with ground meat and rice. There are a few different kind of dolmades depending on the region. The most common in Greece is that with the Avgolemono (egg-lemon) sauce. In other regions, including Cyprus, they make add tomato and cinnamon. During Lent we make them vegan, only with rice and [...]
Continue reading about Dolmades me Avgolemono (stuffed vine leaves)
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