Mediterranean Seafood Class

Join us for a culinary experience on Wednesday, January 17th at e.terra Kitchen in the heart of New York, NY, USA. Dive into the flavors of the Mediterranean as Chef Peter Minakis guides you through the art of preparing delectable seafood dishes.

Learn to create mouthwatering recipes using the freshest catch from the sea. From succulent grilled whole fish to tender octopus, you’ll master the secrets of Mediterranean cuisine. Bring your appetite and get ready to impress your friends and family with your newfound culinary skills. Don’t miss out on this unforgettable gastronomic adventure!

I will show you how to make:

The Best Taramosalata with Warm Pita Bread

Tender Octopus with Santorini Fava Puree

Fried Calamari with a Squeeze of Lemon

Roasted Whole European Sea Bass(Branzino)

A light meal (samples of all dishes demo’d) and refreshments will also be served during the class.

Cost is $95.00, class size limited to 16 spots.

NOTE: A minimum of 8 attendees required for the workshop to go through.

**No refunds for cancellations made after January 10th, 2024. Tickets are, however transferable to another person after that date

e.terra is a commercial kitchen with two locations in Harlem with over 8500 sq. feet of space. We support chefs, bakers, makers of culinary products and culinary media production. This event will take place at e.terra at 2191 Third Ave. (3rd floor) in our private kitchen.

Reserve now,

This past summer I stopped in Barcelona for a few days before heading to Greece, where I spent the bulk of my vacation. Like any popular destination, there are “touristy” places to eat, fast-food chains, places that are popular with tourists and locals and places that only locals know about.

I found a nice restaurant in the La Barceloneta area with the menu leaning toward seafood. Perfect – when by the sea I like eating fish and seafood. I began my meal with an order of oysters that came with a kimchi sauce. This could have been a joke (on me) or genius. Happy to report the oysters were the latter with the kimchi sauce offering acidity, salinity, spice, and a hint of sweetness.

Here’s my take on that sauce with the main ingredient being kimchi (a Korean fermented cabbage condiment) that can be found at Asian (of course Korean) markets.

Oysters With Kimchi Mignonette

Recipe by Peer MinakiCourse: AppetizersDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Ingredients

• 1/2 cup kimchi

• 1 Tbsp. kimchi juice

• 1 tsp Gochujang red pepper paste

• 1 tsp. red wine vinegar

• splash of hot sauce (mild like Tabasco)

• 1 Tbsp. finely diced shallot (or red onion)

• 12 live oysters

• Garnish

• 2 Tbsp. chopped fresh chives or scallions

Directions

• To make the sauce, place the kimchi, kimchi juice, gochujang, vinegar and hot sauce in a food processor and pulse until almost smooth. Add a tablespoon of cold water at a time until you reach a sauce type of consistency.
  Transfer to a container, add shallot and hot sauce, stir in.
• Shuck your oysters and place on a bed of crushed ice or coarse salt.
• Spoon a bit of kimchi mignonette on each oyster, garnish with chives and serve.

Notes

• When one has oysters, one should pick a good oyster shucker – I’ve been using the Shucker Paddy.
• The oysters you see at seafood stores are farm raised, sustainable and their flavours vary depending on where they are cultivated. Buy from a trusted shop, ask questions/be informed.
• Read up on how to shuck oysters like a Guinness World Record Holder.

My love of seafood began years ago when I was included to go for Ouzo and seafood mezedes at a seaside taverna, just outside of Thessaloniki with my uncle, his brother-in-law and my father.

I was in my teens and I was included in plans to hang with the big boys! What then seemed alien came to the table: octopus tentacles, rings of calamari, small fish with their heads on them and shellfish.

I was afraid that if I didn’t partake in eating these delicasies then I wouldn’t be invited to hang with the big boys again. So I ate and ate and ate. The rest is history.

Clams are a very easy dish to prepare – half the work is already done by nature and you the cook just has to source them and prepare/cook them simply.

These clams have salt, extra-virgin olive oil, garlic, parsley and lemon. I like adding some chili flakes too!

Steamed Clams With Garlic

Recipe by Peter Minaki

Servings

4

servings

Prep time

20

minutes

Cooking time

10

minutes

Ingredients

• 1 kg. of fresh clams

• approx 1 tbsp. sea or kosher salt

• 1/3 cup extra-virgin olive oil

• 3 large cloves of garlic, thinly sliced

• 1 bay leaf

• 1/2 cup dry white wine

• 1/2 cup chopped fresh parsley

• chili flakes to taste

Directions

• Inspect your clams: if any are open and tap them to see if they close. If not – discard. If you see any clams with broken shells – discard.
  Place the clams in a bowl and cover with cold water and salt. Mix the water gently so that the salt melts and allow the clams to steep in the water for 10 minutes (this is when the clams will spit out their grit). Empty into a colander, rinse under cold water and set aside.
• Place a large skillet over medium heat and add the garlic and bay leaf. Once you can smell the garlic, add the clams and stir to coat in the mixture.
• Add the wine, raise heat to medium high and cover. Shake the pan often and steam for 5-8 minutes or until they have opened.
• Add half the parsley, toss and transfer to a plate or platter. Discard any clams that have not opened. top with remaining parsley and sprinkle chili flakes on top and serve with crusty bread.

Έλα μαζί μας σε μια αξέχαστη βραδιά γεμάτη θαλασσινές απολαύσεις και γεύσεις, στο Pelagos – Greek Seafood Supper Club!

Pelagos – Greek Seafood Supper Club Join us on Sunday, January 14th for a night of Greek Seafood at the St. Lawrence Market Kitchen !
Dive into a culinary adventure as we bring the flavors of the Greek coast to your plate. Indulge in a mouthwatering selection of fresh seafood dishes, expertly prepared by our talented chef.
From succulent succulent shrimp to sexy sea urchin , each bite will transport you to the sunny shores of Greece. Immerse yourself in the lively atmosphere, sip on Greek wines , and enjoy the company of fellow seafood enthusiasts. Don’t miss out on this unforgettable Greek Seafood Supper Club experience!

MENU
Appetizers
Ouzo-cured Salmon, Greek yogurt, mint, dill, evoo, lemon
Thessaloniki style Fried Mussels with Tzatziki
Baked Phyllo Pies with Shrimp
Housemade Bread
1st course: Seafood Chowder
2nd Course: Sea Urchin Spaghettini
Main Course: Roast Cod on Winter Greens, Avgolemono Sauce
Dessert: Pavlova with Lemon Curd, Mixed Berries

*Dinner + Wine is $120/ Dinner Only $ 105
**Menu subject to change
***you must email me at info@kalofagas.ca if you wish to be seated with other people attending the event
****No refunds for cancellations made after Jan.7th. Tickets are, however, transferable to another person after that date 

FOR TICKETS: https://www.eventbrite.com/e/765293051117?aff=oddtdtcreator

Join me on Sunday, January 21st for an afternoon cooking class where I will show share my tips and tricks to make some of my favourite seafood offerings. The class will take place at St. Lawrence Market Kitchen.

The Best Taramosalata with warm pita bread

Tender Octopus with Santorini Fava Puree

Fried Calamari with a squeeze of lemon

Roasted Whole European Sea Bass(Branzino)

A light meal (samples of all dishes demo’d) and refreshments will also be served during the class.

Cost is $120.00, class size limited to 14 spots. Payment may be made via paypal or Interac bank transfer using my email, truenorth67@gmail.com in the name of Peter Minaki. If using Interac, please email me with the password to retrieve funds.

NOTE: A minimum of 8 attendees required for the workshop to go through.

**No refunds for cancellations made after January 14th, 2024. Tickets are, however transferable to another person after that date

FOR TICKETS: https://www.eventbrite.com/e/754052981767?aff=oddtdtcreator

When I was younger, eating tuna meant opening a tin and adding mayo, onions, herbs and mixing in a bowl and having tuna salad (as a sandwich). These days there’s raw, tataki, tartare, tuna steaks etc. We have options!

Back in Greece, you may find seared tuna at a modern seafood taverna with some Asian accents. The more traditional seafood tavernas sometimes have tuna on the menu and it will be grilled. This recipe is my own take, giving tuna some Mediterranean accents.

Earlier this year I served seared tuna at a Greek Supper Club and it was a huge hit. The tuna is seared quickly on all sides then sliced and plated with a topping reminiscent of a raw puttanesca sauce: tomatoes, onions, capers, garlic, olives parsley, oregano.

When buying tuna, go to a fish monger your trust. You can choose a tuna steak (go for one 1.5 inch thick) or if possible, a tuna block (a rectangular piece of tuna). The latter is my preference for more uniform slices.

Lots of umami to complement the lean tuna, an attractive dish and certainly a tasty one!

Mediterranean Seared Tuna

Recipe by Peter MinakiCourse: Fish & Seafood, Main

Servings

4

servings

Prep time

20

minutes

Cooking time

5

minutes

Ingredients

• 2 lbs. of high quality tuna steaks or tuna blocks

• Sauce

• 1/2 cup extra virgin olive oil

• 1/2 cup diced red onions

• 2 cloves garlic, minced

• 1/4 cup diced red onion

• 2 cups of diced ripe tomato

• 1/4 cup capers

• 16 kalamata olives, pitted and chopped

• 1/2 finely chopped parsley

• 2 tsp. dried Greek oregano

• 1 tsp. sea salt

• 1/2 tsp. black pepper

• 2 Tbsp. red wine vinegar

Directions

• Place all your sauce ingredients in a bowl, toss well. Taste and adjust according to your preference. Set aside.
• Add a drizzle of oil in the skillet and sear each side of your tuna for 30 seconds. Remove from the pan and transfer to your cutting board.
• Pat your tuna dry with paper towel and rub all sides of your tuna with some oil and season lightly with salt. Place a skillet on your stovetop and turn heat to high heat.
• If slicing a tuna steak, cut slices across the grain. If slicing a tuna block, cut slices on the short side.
• Arrange tuna slices on a platter and spoon over sauce and serve.

One of my favourite desserts is Galaktoboureko. It also happens to be Greek and it consists of a semolina custard bake in buttered sheets of phyllo and made even more decadent with addition of a citrus syrup.

This past summer I had a version made with kataifi, a pasty that looks like shredded wheat and it was tremendous: the aroma of butter, notes of citrus and vanilla. Dreamy!

Today’s your lucky day, here’s my version – I think you will like it.

Kataifi Galaktoboureko

Recipe by Peter MinakiCourse: Featured

Servings

12

servings

Prep time

30

minutes

Cooking time

55

minutes

Ingredients

• 1 package of kataifi pastry (450gr)

• 1 cup melted unsalted butter

• For the syrup

• 4 cups sugar

• 3 cups water

• zest and juice of 1/2 lemon

• 1 small cinnamon stick

• For the Custard

• 4 cups whole milk

• pinch of salt

• 1 cup granulated sugar

• 4 large eggs

• 1 cup fine semolina

• 3 tsp. vanilla extract

• zest of 1/2 lemon

• 2 Tbsp. unsalted butter

Directions

• Thaw your kataifi overnight in your fridge or place on your counter for 4 hours. To make this recipe, you will need an 11″x13″ deep pan.
• To make your syrup, add the water, sugar, lemon zest and juice, cinnamon and bring up to a boil then simmer for 10 minutes. Take off the heat and allow to cool to room temperature.
• Meanwhile to make your custard, place your milk in a large pot and turn heat to medium and warm milk to scalding. In a bowl, add the remaining custard ingredients (except butter) and whisk until well-combined and smooth.
• Take warm milk off the heat and slowly ladle all of it into the bowl with the custard mix while constantly whisking. Transfer combined mixture back into the pot.
• Place the pot back on to your stovetop over medium heat and whisk until custard has thickened. Add butter, stir in and take off the heat. Pre-heat your oven to 350F.
• Place your kataifi in a large bowl and use your hands to pull/separate the strands. Add melted butter in increments while tossing to coat the kataifi.
• Grab about half of your kataifi spread it evenly on the bottom of your pan. Pour the custard and use a spatula to evenly spread.
• Top your custard with the remaining kataifi and if any butter is left, drizzle over your kataifi.
• Place your kataifi galaktoboureko into your pre-heated 350F oven (middle rack) and bake for 55-60 minutes or until top is golden,
• Take out of the oven and place the pot of syrup next to the pan. Use a ladle to pour all the cooled syrup over kataifi.
• Allow to cool to just warm before serving or cool completely, cover and place in the fridge overnight and serve the next day. Cut and serve portions, spoon some pan syrup from bottom over the top (if you wish).

Recipe Video

Notes

• Possible Garnishes: chopped nuts like walnuts or pistachios, candied cherry
• This dessert will keep in the fridge up to 4 days.

Greek Christmas Feast ’23

Join us for a festive celebration of Greek Christmas traditions at the St. Lawrence Market Kitchen!

Indulge in a mouthwatering array of authentic Greek dishes, prepared with love and care. Immerse yourself in the warm and vibrant atmosphere as you savor traditional delicacies, like pastourmadopita, cabbage rolls and poutinga.

All dishes will be paired with Greek wines as selected by Apostolos Gerakinis. Whether you’re Greek or simply a lover of Greek cuisine, this event promises an unforgettable experience. So, gather your friends and join us for a joyous Greek Christmas Feast ’23!

MENU

Appetizers:

Pastourmadopita (pastourma and cheese pies) with yogurt dip

Roast Greek Country Sausages with Florina Piperade

Baby Spinach Salad, Citrus Vinaigrette, Croutons, Bacon, Pomegranate Seeds, Parm Shavings

Housemade Bread

1st Course: Creamy Butternut Squash Soup, Greek Yogurt Cream, Brown Butter Croutons

2nd Course: Classic Greek Cabbage Rolls with Avgolemono Sauce

Main Course: Slow-Roasted Pork Belly with Crisp Roast Potatoes, Seasonal Veg

Dessert: Sticky Figgy Pudding with Salted Caramel Sauce

*Dinner + Wine is $120/ Dinner Only $ 105

**Menu subject to change

***you must email me at info@kalofagas.ca if you wish to be seated with other people attending the event

****No refunds for cancellations made after Dec,3rd. Tickets are, however, transferable to another person after that date

FOR TICKETS: https://www.eventbrite.com/e/749852106837?aff=oddtdtcreator

Once a week (sometimes twice), I’ll have eggs as part of a meal. For sure as part of my Saturday big breakfast (bacon or sausage and eggs etc). It could be sunny-side up, sometimes poached and other times scrambled.

I like creamy scrambled eggs and for those that don’t – move along. A few years ago I saw Alvin of Eggslut make some scrambled eggs for one their tasty breakfast sandwiches (I’ve visited their LA location).

His method (now shared by me) is to begin with a cold non-stick pan and to it add your butter, eggs, salt and pepper and turn to heat to medium and continuously stir with a spatula until you have creamy scrambled eggs.

Creamy Scrambled Eggs

Recipe by Peer MinakiCourse: Main, Vegetarian

Servings

1

servings

Prep time

5

minutes

Cooking time

5

minutes

Ingredients

• 3 large cold eggs

• 1 Tbsp. unsalted butter

• sea salt and fresh ground pepper

• Garnishes

• 1 Tbsp chopped fresh chives

• more fresh ground pepper

Directions

• Crack your eggs in a cold non-stick pan along with the butter, salt and pepper and stir the eggs with a spatula until combined
• Turn the heat to medium, place skillet over the heat and continue stirring with a rubber spatula. Continue until your eggs are cooked and creamy to your taste.
• Add more salt if needed, transfer to your plate. Top with fresh ground pepper and chopped chives.

Notes

• Tip: When cooking scrambled eggs, you can also lift the pan off the heat to quickly reduce heat.
• Splurge: Shaved truffles are great on scrambled eggs.

This past summer while in Greece, I paid a visit to the island of Kefalonia (my second visit). Located among the Ionian Islands, the cuisine has a mix of mainland Greek and Italian influences. My friend and I found a a great place in Sami, a great location to be able to take day trips to different parts of the island.

Our host gave us lots of recommendations and one of them was a patisserie in Lixouri, known for their Amygdalopita (Almond Pie). Think of a cake like Karydopita but made with almonds instead of walnuts. A local told me this speaks to the abundance of local almond production on the island.

I served this as a dessert at my last Greek Supper Club and it was big hit. I hope you’ll try Amygdalopita too!

Amygdalopita (Almond Pie)

Recipe by Peter MinakiCourse: Dessert, Vegetarian

Servings

16

servings

Prep time

30

minutes

Cooking time

45

minutes

Ingredients

• For the syrup

• 3 cups water

• 3 cups white sugar

• 1 cinnamon stick

• 6 whole cloves

• juice of 1/2 lemon

• 1 shot of brandy

• Dry Cake Ingredients

• 10 Tbsp. medium ground almonds

• 10 Tbsp. unseasoned breadcrumbs

• 10 Tbsp. fine semolina flour

• zest of 1 orange

• 1 tsp. ground cinnamon

• 1/2 tsp. ground clove

• 1/2 tsp. ground nutmeg

• 4 tsp. baking powder

• Cake Wet Ingredients

• 10 Tbsp. unsalted butter (room temp)

• 10 Tbsp. white sugar

• 8 large eggs

• 1/4 cup brandy

• 1 tsp. almond extract

• Garnish

• blanched almond slices

Directions

• For the  syrup, to a pot medium pot add water, sugar, cinnamon stick, whole cloves, lemon and bring to a boil. Now simmer on medium heat for 10 minutes. Add the brandy and take off heat and allow to cool.
• Grease a 13×11 inch pan. Pre-heat your oven to 350F
• Add all your dry ingredients in one bowl, stir to combine.
• In a large bowl, add the butter and sugar and use your stand mixer (or hand mixer) to whip until off white and creamy. Now add the eggs one at a time until blended.
• Add the brandy and almond extract. and combine.
• Now add the dry ingredients (in batches) into wet and fold in using a spatula. Pour the batter into your greased pan, tap a couple of times to remove any air bubbles.
• Place on the middle rack of your preheated oven and bake for 45 minutes or until a toothpick stuck in the middle comes out clean.
• Using a ladle, add cool syrup to just out of the oven cake and allow to cake to set minimum 1 hour.
• Cut your Amygdalopita into portions and serve at room temperature topped with almonds and a scoop of vanilla ice cream. Store in fridge up to a week.

I’ve recently enjoyed liver…say the last 8 years. I once took a gal on a date to a restaurant in Toronto’s Greektown. She was not Greek but she loved Greek food and it’s my pleasure to share our cuisine with “xeni”.

This lady orders the special of the day: “liver with onions with fries”. I’m thinking okay but why doesn’t this person try some of the more traditional dishes? She insisted liver was her choice and when her main arrived, it looked good and smelled good.

I offered her a taste of my dish and she reciprocated (gulp). I had to try liver – something I did not enjoy for most of my life. I took the bite and I was pleasantly surprised! The liver was pink in the middle, the taste more subtle than I remember and with the onions on top, all that much better.

Since that date, I’ve had liver on many occasions, especially when in Greece. Over there, it could be from veal, chicken, lamb and even pork!

Today’s dish is a sharing plate of liver with onions that have melted away, olive oil, wine, bay and finished with a good squeeze of lemon and a sprinkle of dried Greek oregano. A dish truly for “kalofagades”.

Liver Tigania

Recipe by Peter MinakiCourse: Main, Meat u0026amp; Poultry

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Ingredients

• 1 kg. of lamb liver

• 1/2 cup extra virgin olive oil

• 1 large onion, peeled and cut into slices

• 1/2 cup dry white wine (or retsina)

• 3 bay leaves

• sea salt and fresh ground pepper

• Juice of 1/2 lemon

• 1-2 tsp. dried Greek oregano

• 1/4 cup of sliced scallion greens

• sprinkle of sweet paprika

Directions

• Into a pot, add about 6 cups of water, juice 1/2 lemon and a couple of bay leaves and bring to a boil. Place the liver into the water and reduce heat to medium low and poach for 15 minutes. Remove the liver and allow to cool (discard liquid).
• Once the liver has cooled, cut into bite sized pieces.
• Place a large skillet on your stovetop over medium high heat and add 1/4 cup olive oil. Add your liver, a sprinkle of salt and pepper and saute until browned.
• Add the onions wine, 3 bay leaves a touch more salt and pepper. Add enough hot water to almost cover the live and bring up to a boil then reduce to a simmer and cover.
• Simmer for approx. 30 minutes then take off the lid. If there’s a lot of liquid, simmer until the you have a tighter sauce.
• Add salt and pepper to taste, squeeze juice of 1/2 lemon and serve in the pan or transfer to a plate. Drizzle with olive oil and sprinkle Greek oregano, scallions and paprika. Serve with good crusty bread.

Notes

• Why eat liver? Liver is an excellent source of both iron and vitamin B12, which work in combination to keep your blood cells in good working condition. In fact, one of the earliest treatments for pernicious anemia was to regularly eat beef liver.

I hosted my latest Greek Supper Club last weekend and the focus was dishes from Kefalonia. Some were traditional dishes, others were inspired by my food experiences there.

I served this salad, an amalgam of salad ideas I had experienced and wanted to put on a plate. I used baby arugula, some radicchio for colour and garnished with cherry tomatoes, dried figs and almonds.

I am happy to report the salad tastes as good as it looks. Try it and let me know!

Arugula and Radicchio Salad

Recipe by Peter MinakiCourse: Appetizer, Vegetarian

Servings

4

servings

Prep time

10

minutes

Ingredients

• 4 heaping cups of baby arugula

• 2 cups of thinly sliced radicchio

• 25 cherry/grape tomatoes, halved

• 5 dried figs (rehydrated in hot water), sliced

• 1/4 cup roasted almond slices

• Dressing

• 1 Tbsp. Dijon mustard

• 2 Tbsp. honey

• 2 Tbsp. red wine vinegar

• 1 Tbsp. lemon juice

• 1 Tbsp. minced shallot (or red onion)

• 1/3 cup extra virgin olive oil

• sea salt and ground pepper to taste

Directions

• Into a large bowl, toss your arugula and radicchio to combine. Divide and plate.
• Top each salad with tomatoes and figs.
• Into a jar, add all the dressing ingredients, secure the lid, shake to emulsify. Taste and adjust seasoning/accents.
• Spoon dressing over salads and garnish with almonds and serve.

This past Sunday, I hosted my first Greek Supper Club since returning from my Greek vacation this past summer. I went to the island of Kefalonia (2nd time) and for the first time I visited Ithaca. When I travel, my memories include dining experiences and I try to eat local as much as possible.

One of the dishes that was a standout for me was Goat Kokkinisto (meaning reddened). There are many dishes in Greek cuisine that are cooked in a tomato-based sauce and the protein varies according to local tradition and what’s available. On the Ionian Islands, local lamb and goat is of high quality and consumed a lot by locals.

When cooking with lamb or goat, it’s important you source quality meat and the younger it is, the less gamey and the quicker if will cook. Cooking times may/will vary. If you’re cooking for guests, make this dish the day before and reheat. Braised dishes like this are always better the next day.

Goat Kokkinisto

Recipe by Peter MinakiCourse: Featured

Servings

4

servings

Prep time

30

minutes

Cooking time

3

hours 

Ingredients

• approx 4lbs. young goat meat (bone in)

• 1/2 cup extra virgin olive oil

• 2 cups diced onion

• 3 cloves of garlic, minced

• 2 Tbsp. tomato paste

• 2 cups tomato sauce

• 1 cup red wine

• 3 bay leaves

• 5-6 whole allspice

• 1 stick of cinnamon (2 inch)

• sea salt and ground pepper

Directions

• Place a large pot (oven safe if possible) on your stovetop and bring up to medium-high heat. Pat-dry your goat meat, season with salt and pepper. Add 3 Tbsp. oil and brown your meat in batches. Remove meat and set aside.
• Into the same pot, add your remaining oil and add your onions and garlic and sweat for 6-7 minutes over medium heat.
• Add the remaining ingredients and bring up to a boil. If your pot is oven safe and large enough to contain the goat meat, then add goat. Cover and cook on your stovetop 90 minutes on medium low. Otherwise carefully transfer the contents into roasting pan along with the reserved goat (the liquid should come up to the side of the meat. If needed add some hot water. Cover with parchment and foil and place in a preheated 350F oven for two hours or until meat is fork tender (almost fall off bone).
• If sauce needs to be thickened, carefully removed meat and reduce sauce. Add meat back into sauce, take off the heat and wait 15 minutes before serving.
• Serve with boiled pasta (I like linguine or bucantini) along with lots of grated Kefalotyri cheese

Notes

• Goat meat: Ask your butcher to cut up a goat leg into portions. You should get about 6 portions.

There’s a dish from the island of Corfu called “pastitsada”. Corfu is one of the “Epta-Nisia” (Seven Islands) and many of the dishes from this chain of islands have Italian-sounding names and the influence in the food is still evident. Pastitsada is a derivative of the Italian word pastizzada, a similar dish from Venice. I have also made this dish with stewing veal and it can also be made with chicken, octopus or seafood.

Today I am making another variation using leftover Turkey from Canadian Thanksgiving. You can use leftover chicken or buy some turkey and follow my rooster pastitsada recipe or bookmark for American Thanksgiving or something to make with leftover Christmas turkey.

Turkey Pastitsada

Recipe by Peter MinakiCourse: MainDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

35

minutes

Ingredients

• approx. 1 lb. leftover turkey meat

• 1/4 cup extra virgin olive oil

• 1 large onion, finely diced

• 3 cloves of garlic, thinly sliced

• 1 cup finely diced carrot

• 2 bay leaves

• 5 pieces of whole allspice

• 2 whole cloves

• 1 Tbsp. tomato paste

• 1 cup dry red wine

• 3 cups tomato sauce

• 1 cup hot turkey or chicken stock

• sea salt and fresh ground pepper to taste

• pinch of ground cinnamon

• 400 gr. bucatini style pasta

• 1 cup grated Kefalotyri (or Romano) cheese

Directions

• Into the same pot, add your onions, carrots, garlic, bay leaves, cloves, allspice and sweat for 10 minutes. Add the tomato paste, stir in and cook for 2 minutes.
• Add the wine, tomato sauce and bring up to a boil. Add your reserved turkey meat, stock and once the sauce returns to a boil, place the lid on and lower heat to a simmer and cook for 20 minutes. Uncover and simmer another 15 minutes or until sauce has thickened.
• Adjust seasoning with salt and pepper add a pinch of ground cinnamon.
• To cook your pasta, place a pot of water on your stovetop and once aboil, add salt and pasta and cook according to package instructions. Drain.
• Place cooked pasta back in the pot, add some sauce and toss along with some grated cheese.
• Divide and plate your pasta, top with turkey, some more sauce and grated cheese. Serve.

Years ago while traveling (by air), I was given a snack by the flight attendant that I later found out is the much loved speculoos biscuit made in Belgium. World famous Biscoff Lotus biscuit. You know you’ve arrived as a product when the cookie flavour is sold in jars as a spread!

This recipe utilizes both the cookies and the spread. What do Biscoff cookies taste like? Think brown sugar, warm spices like cinnamon and nutneg. They are addictive and great with coffee or tea. Or for making a tiramisu with a twist!

Biscoff Tiramisu

Recipe by Peter MinakiCourse: Dessert, Vegetarian

Servings

4

servings

Prep time

30

minutes

Cooking time

5

minutes

Ingredients

• 3 large eggs

• 1/3 cup granulated sugar

• 225gr of mascarpone cheese (room temp)

• 1/4 cup Biscoff spread

• 1 1/2 cups heavy cream for whipping

• 1 tsp. vanilla extract

• 1 cup strong espresso (warm)

• 1 shot of coffee liqueur

• 2 packages of Biscoff cookies

• cocoa powder for dusting

Directions

• Add a couple of inches of water into a medium pot and bring up to a boil. Meanwhile, find a steel bowl that will fit on the pot. To the pot add your eggs and sugar and whisk until blended.
• As soon as the water comes to a boil, place the bowl with your eggs/sugar and whisk until the mixture thickens and becomes pail in colour (should take about 4 minutes).
• Remove the bowl from the pot and immediately add your mascarpone and Biscoff srpead and whisk until combined.
• In a large bowl, add your cream and vanilla and whip to soft peaks. Add to mascarpone mixture and fold into until fully incorporated and there are no more streaks.
• Into a bowl, add warm espresso and liqueur an stir to combine.
• Quickly dip your cookies into the coffee mixture (allow excess coffee to drip off) and line the bottom of a 9″x9″ baking dish. Spread half the mascarpone mixture over the cookies.
• Dip more cookies in the coffee mixture to make a second layer and spread the remaining mascarpone mixture over the cookies.
• Dust the top with cocoa powder and carefully cover with plastic wrap and place in the fridge to set (minimum 4 hours).

Notes

• Store in the fridge for up to 3 days

For at least a decade, I’ve been brining my turkey (for Thanksgiving and Christmas dinners) and the results were always amazing. No more dry turkey but moist, succulent meat that had me looking forward to even eating leftovers.

Earlier this year I’ve played around with dry brining – a method I’ve read others were using but I resisted. What made me try dry-brining? Easier with the same results. With wet brining you need to make a salt and sugar brine, it takes more time, more space…more work.

Dry-brining involves pre-seasoning the turkey, throwing it the fridge overnight (like wet brining) and hen basically placing in the oven the next day.

Advantages of Dry-Brining:

• It is easier and less messy than wet-brining, as it does not require a large container, a lot of water, or refrigerator space
• It makes the turkey skin extra crispy, as the salt draws out moisture from the skin and dries it out in the fridge
• It ensures the turkey meat is penetrated with seasoning throughout, as the salt dissolves in the turkey juices and gets reabsorbed into the meat, breaking down muscle proteins and making the meat tender, moist, and well-seasoned
• It allows for more flavor variations, as spices, herbs, and citrus zest can be added to the salt mixture and drawn into the meat along with the salt

Dry-Brined Roast Turkey

Recipe by Peter MinakiCourse: Featured

Servings

6

servings

Prep time

15

minutes

Cooking time

3

hours 

Ingredients

• 1 whole turkey (thaw in fridge if frozen)

• Kosher or sea salt

• granulated sugar

• approx. 1/4 cup vodka

• unsalted softened butter

• poultry seasoning

Directions

• Pat your turkey dry with paper towel.
• Rub the entire surface of the turkey with vodka then sprinkle salt and sugar evenly all over. Place on a rack/pan and place uncovered in your fridge overnight to maximum 24 hours.
• The next day, wipe off any excess salt/sugar/moisture from the skin with paper towels. Rub the bird with softened butter and lightly sprinkle with poultry seasoning.
• Allow the turkey to return to room temperature before placing in the oven.
• Place your turkey in a pre-heated 350F oven, middle rack and roast 13 minutes per pound (I like using an instant-read thermometer).
• Transfer turkey to a platter and tent with foil and allow to rest about 45 minutes before carving).

Notes

• For a better gravy, place sliced of onion, chopped celery, carrot, 1 cup of white wine on the bottom of your pan and place the turkey on top. The roasted vegetables + turkey drippings will make for a better gravy.

Greek Taverna Cooking Class: Learn How to Cook Authentic and Flavorful Dishes from Greece.

Do you love Greek food but don’t know how to make it at home? Do you want to learn how to cook healthy and tasty dishes that are inspired by the Mediterranean cuisine? Join us for a three hour cooking class where you will learn how to prepare, cook, and enjoy four classic dishes from a Greek taverna. You will also get tips on how to use fresh herbs, spices, olive oil, and other ingredients that are essential for Greek cooking.
What you will learn:

How to make Halloumi and Arugula Salad , a refreshing salad of Halloumi cheese, peppery greens, walnuts and lemon dressing
How to make Fries the Greek Way , crispy potatoes seasoned with oregano and sea salt
How to make Keftedes , juicy meatballs flavored with onions, garlic and herbs
How to make Cabbage Rolls , tender cabbage leaves stuffed with rice, beef, and herbs, finished in an Avgolemono sauce
How to make Portokalopita , a moist and fragrant cake made with phyllo dough, yogurt, eggs, and orange syrup
The class is a combo of demo with some participation from attendees. Samples of all the dishes made will be served.
Non-alcoholic refreshments will be served.
Join me on Sunday, November 26th at St. Lawrence Market Kitchen, 2 to 5PM
Cost is $110.00, class size limited to 14 spots. Payment may be made via paypal or Interac transfer using my email, info@kalofagas.ca in the name of Peter Minaki.

NOTE: A minimum of 8 attendees required for the workshop to go through

***No refunds for cancellations made after Nov19th, 2023. Tickets are, however, transferable to another person after that date 

FOR TICKETS: https://www.eventbrite.com/e/733577910277?aff=oddtdtcreator

Join us for an enchanting evening of Greek cuisine and wine pairings, as we embark on a culinary journey through the Aegean Islands. Our Aegean Vibe Greek Supper Club is an exquisite celebration of the vibrant flavors and rich traditions of Greece.

Greek Food Extravaganza: Immerse yourself in the tantalizing aromas and flavors of authentic Greek cuisine. Our talented chef will prepare a delectable menu inspired by the specialties of the Aegean Islands.

Wine Pairings: Indulge in a curated selection of organic Greek wines curated by Apostolos Gerakinis that perfectly complement each course.

Ambiance: Immerse yourself in the warm and welcoming atmosphere of Greece. From traditional music to elegant decor, we’ll transport you to the enchanting shores of the Aegean Sea.

Date: Sunday, November 12th, 6PMLocation: St. Lawrence Market Kitchen, Toronto

MENU

Appetizers:

Chickpea Salad With Beets, Feta and Dill

Octopus on Smashed Potatoes, Greek extra-virgin olive oil, Smoked Paprika, Red Wine Vinegar

Broiled Prawns Topped With Lemon Sauce, Chives

Homemade Bread

paired with Kalogria Assyrtiko from Koukos Winery

1st Course: Greek Salad with Naxos Style Soft Cheese

paired with Kalogria Assyrtiko from Koukos Winery

2nd Course: Roast Calamari, Shaved Fennel, Sea Asparagus, Orange

paired with Nature Rose from Markogianni Winery

Main Course: Roasted Sea Bream Filet on Prassorizo (rice with leeks)

paired with Fotia Merlot-Cabernet from Koukos Winery

Dessert: Galaktoboureko made with Kataifi

paired with Katsaros Rouse Liqueur

All pairings from Celebrity Wines and Spirits

*Dinner + Wine is $120/ Dinner Only $ 105

**Menu subject to change

***you must email me at info@kalofagas.ca if you wish to be seated with other people attending the event

****No refunds for cancellations made after Nov. 5th. Tickets are, however, transferable to another person after that date

FOR TICKETS: https://www.eventbrite.com/e/728375168737?aff=oddtdtcreator

Readers of my blog will know that I make my own phyllo and that’s the route I take when making savory and sweet pies. However, one of Greece’s most popular pastries has to be bougatsa, a method of making phyllo dough by opening it in the air, stretching it out until it’s as thin as onion skin.

A filling of custard, cheese, meat or spinach (There’s even a sketi/no filling version) gets place in the center of the dough and it gets wrapped up like an envelope. Then it gets baked until golden and served often as a breakfast offering.

I know most people won’t go to such lengths to make a bougatsa but if you were given an easy home version, then you may be tempted to try at home.

ELA….let’s make bougatsa!

Bougatsa Me Krema

Recipe by Peter MinakiCourse: Breakfast, Dessert, Featured, Vegetarian

Servings

8

servings

Prep time

1

hour 

Cooking time

30

minutes

Ingredients

• 10 sheets of phyllo pastry

• 2/3 cup melted unsalted butter

• For the Filling

• 4 cups of whole milk

• 2/3 cup white sugar

• 1/2 cup fine semolina flour

• 2 tsp. corn starch

• 2 Tbsp. vanilla extract

• 1 stick of butter

• pinch of salt

Directions

• To make the custard, to a medium pot add the milk, sugar, semolina, corn starch and turn heat on to medium. Stir constantly until the mixture thickens to a custard consistency.
• Take off the heat, add the vanilla, butter, salt and stir in. Cover with plastic wrap and allow to cool to almost/room temperature.
• Place a sheet of phyllo on your work surface and brush with melted butter. Place another 3 sheets of phyllo on top, brushing each sheet with butter.
• Brush the 5th sheet of phyllo and fold in half and place in the center of your other phyllo sheets.
• Spread half your custard on the center of your phyllo. Brush the bottom and top flaps of phyllo and fold up/over your custard then do the same with the right and left flaps.
• Carefully invert and place on a parchment lined baking sheet.
• Repeat the above process with the remaining phyllo sheet and custard to make your second bougatsa.
• Brush the tops of your bougatsas with butter and place in a pre-heated 360F oven and bake for 30-35 minutes or until golden.
• Allow bougatsas to cool for 20 minutes before serving.
• Transfer bougatsa to a cutting board and cut into bite sized squares and dust with powdered sugar and ground cinnamon and serve.

Notes

• This recipe makes two bougatsas. You may assemble and freeze then bake from frozen if you wish (one or both). If you only wish to make one, then make half a recipe.
• Make a dairy free version using soy milk and brush phyllo with melted margarine .

Captain Corelli’s Feast – A Taste of Kefalonia

Join us on Sunday, October 15th for a mouthwatering culinary adventure at St. Lawrence Market Kitchen! Immerse yourself in the flavors of Kefalonia, a beautiful Greek island featured in the famous novel, Captain Corelli’s Mandolin. Indulge in a feast fit for a captain, as we serve up traditional dishes bursting with Mediterranean goodness. From the iconic Kreatopita (meat pie) to slow-cooked delicacies, our talented chef will transport your taste buds to the sun-drenched shores of Kefalonia. Don’t miss this chance to savor the essence of Ionian- Greek cuisine in the heart of Toronto. Book your spot now!

Captain Corelli’s Feast – A Taste of Kefalonia

MENU

Appetizers

Riganada (tomato, Feta, oregano) on toasted bread

Fried Cheese Pies

Kefalonian Meat Pie

Homemade Bread

paired with Voltes Rose

1st Course: Fiscardo Salad with Lettuce, arugula, cherry tomatoes, figs, almonds in honey/balsamic vinaigrette

paired with Laloudi Moschofilero White

2nd Course: Braised Mushrooms Ragu on Trahana, grated Graviera cheese

paired with Voltes Red

Main Course: Slow-cooked Goat in an aromatic tomato sauce served with linguine and grated Kefalotyri cheese

paired with Monemvasios Red 2014

Dessert: Amygdalopita (syrup-drench almond cake) served with vanilla ice cream + Greek coffee

All wine pairings from Celebrity Wines and Spirits

*Dinner + Wine is $120/ Dinner Only $ 105

**Menu subject to change

***you must email me at info@kalofagas.ca if you wish to be seated with other people attending the event

****No refunds for cancellations made after October 8th. Tickets are, however, transferable to another person after that date

FOR TICKETS: https://www.eventbrite.com/e/712324280097?aff=oddtdtcreator