Green risotto with shrimp, caramelized tomatoes, and yogurt cheese
RISOTTO TIPS: A good stock is essential for a good risotto. Its temperature is very important -it should be hot and simmering and kept at this temperature throughout cooking the dish. Furthermore, in case your stock is store bought, make sure the stock is low sodium. Get your mise en place ready: chop your onion(s), […]
SEAFOOD PAELLA
BOMBA RICE Bomba rice is the de facto paella rice, a short-grained variety cultivated in Easter Spain that is said to have originated from an Indian variety brought to the Iberian peninsula. One important property of bomba is its ability to absorb two or three times its volume in water without bursting. As a result, […]
ALMOND CRUSTED HAKE OVER ALMOND RISOTTO
CARNAROLI 101 Carnaroli is considered the best rice option for a risotto, as it has a larger grain and holds its shape better than Arborio. It’s considered the “king” or risotto rice and it’s Northern Italians’ favorite type of rice. It grows in Novara and Vercelli in Northern Italy, a region where some of the […]
BAKED RICE CASSEROLE WITH ZUCCHINI AND HERBS
WHITE VS BROWN RICE: Even though the milling process removes the rice’s husk, bran, and germ, it’s artificially fortified with nutrients. It’s also polished so it appears to be more palatable. On the other side, brown rice is a whole grain thus it’s richer in nutrition as a whole. The key difference between these two […]
Salmon Saffron Risotto
CARNAROLI VS ARBORIO Both carnaroli and arborio are popular Italian medium-grain rice varieties. Carnaroli is considered the best rice for risotto. It has a higher starch content and firmer texture than arborio, which results in a creamier risotto that’s much more difficult to overcook. The grains are also slightly longer and keep their shape better […]
BROWN RICE SALAD WITH ZUCCHINI, AVOCADO & KALAMATA OLIVES
What is Brown Rice and How to Cook It? Brown rice is milled for less time than white rice and so retains its bran layers, which are brownish in color, hence the color of the rice. Brown rice is a good source of fiber and has a chewy texture and nut-like earthy flavor. There are […]
Greek Vegan Stuffed Tomatoes with Rice, Corn & Herbs
This recipe for Greek Vegan Stuffed Tomatoes with Rice, Corn & Herbs is a variation on a great greek summer classic. Tomatoes are the protagonist in countless stuffed dishes, some totally vegan, some with cheese, and some with meat and/or fish and seafood. The variations are endless. All you need are great tomatoes in season, […]
Zucchini Pilaf With Black Olives
WHITE VS BROWN RICE: RIce is one of the staples of the Mediterranean and is grown in various regions around the Mediterranean basin. Brown rice is a whole grain that contains the bran and germ, which provide fiber and several vitamins and minerals. White rice is a refined grain that has had these parts removed, […]
Wild Rice – Orzo Pilaf with Caramelized Leeks
A colorful wild rice pilaf dish, with plenty of flavors and fragrances! Feel free to enjoy it not only during the holiday season, but year-round just as well!
Melitzanopilafo – Eggplant Pilaf
There are many traditional Greek recipes for vegetables and rice as a main course. This simple Greek recipe, made with eggplant and seasoned with fresh herbs, makes a delicious vegetarian main course, but can easily be served as a Greek meze and as a side dish to simple grilled or pan-seared meat or fish. Extra […]
Spring Risotto with Artichokes & Feta
A wonderful and easy dish for delicious spring Sunday lunch or dinner. Artichokes and feta are great together. To find some of the artisinal Greek products you’ll need to make this, visit my online shop here, where you’ll discover a host of lovingly curated Greek ingredients.
Shrimp Saganaki Risotto
I love taking classic Greek recipes such as this shrimp saganaki, a tavern favourite, and transforming them into something novel. Here’s a great and easy risotto that speaks Greek and is easy to love.