Pork Souvlaki

I prefer pork over chicken when it comes to souvlaki.  I find the meat to be more tender (if the pork is not overcooked!) and the overall flavours more intense.  This marinade is suitable for both chicken and pork.  This is a very basic marinade:  fresh lemon juice, olive oil and garlic.  Add a bit of oregano and you capture the quintessential flavour of Greece.

Once the meat is marinated, you can freeze the pork cubes for future use.  Simply thaw before assembling the skewers.

Serve the souvlaki on a warm pita bread with thin slices of red onion and tomatoes.  Top it all with a generous amount of delicious tzatziki (I've already professed my love for this sauce here).

Tzatziki Sauce

Of all the different sauces and condiments, tzatziki is by far my favourite:  creamy, thick, garlicky and fresh.  It's also surprisingly versatile: It's a great dip for vegetables and pieces of pita bread, you can spread it on fish as a fresh sauce and of course, it's the perfect sauce for souvlakis.

I've tried many versions of this sauce and each time I was a bit disappointed.  Although the flavours were there, it was never creamy enough and I ended up with a watery version of tzatziki.  I finally found the trick to making the perfect creamy, thick and flavourful sauce.

I found this perfect recipe for tzatziki on a blog:  The Shiksa in the Kitchen.  Tori, the genius behind this blog, is truly gifted.  All of her recipes I've tried are simple to prepare and very flavourful.  I strongly encourage you to visit her blog and add it to your favourites.  

So back to tzatziki.  What I discovered is that the essential step to preparing the perfect tzatziki is to first strain both the yogurt and cucumber.  If you chose to make your tzatziki with Greek yogourt (which I strongly recommend), you only need to strain the yogurt for 2 to 3 hours (regular yogourt will need to be strained for 14 to 15 hours!).  For more details on how to strain yogurt, please visit Shiksa in the Kitchen; you will find a detailed post outlining the steps to follow.  Keep in mind that the longer you strain yogurt, the thicker and creamier it will be.

Lobster Tails

I love lobster but I have to admit that this was the first time I actually cooked lobster tails.   I had no clue how to prepare them so I asked my favorite East Coaster C.  She gave me this quick and easy recipe to cook lobster in the oven.  It’s AMAZING!

C. recommends cooking the tails at 375°F instead of broiling them.  This method may take a few more minutes but your patience will be rewarded with juicy and tender tails.

Cream of Red Pepper Soup

It's been quite cold recently here in Toronto and the best way to stay warm?  A delicious, hot and creamy soup!  This cream of red pepper soup is perfect for these cold days but what really bring out the sweet taste of the peppers is the piece of goat cheese at the bottom of the bowl.  The hot soup slowly melts the cheese and releases its salty, tangy flavours which complements the sweetness of the red peppers.

So go ahead:  Go play outside but make sure you have a hot bowl waiting for you when you come back in to warm up!

Slow Cooked Baby Back Ribs

Already January and our condo's barbecues have been stored for the winter.  At this time of year, I start missing my summer favourite dishes.  Nothing beats a nice rack of ribs cooked on the barbecue with a cold drink on a warm summer day.  

Well almost...  These slow cooked ribs are as good (if not better) and you don't need a BBQ or a smoker to prepare them.  Slow cooking the meat will give you juicy, tender and very flavourful ribs.

Once the ribs are seared, you can place them in a resealable plastic bag, add 1 cup of the sauce and freeze them to cook at a later time. 

I like to use a Diana's rib sauce but you can also experiment with other sauces such as honey garlic or your favourite barbecue sauce.

Plan on buying ¾ to 1 pound of ribs per person.

Cream of Cauliflower Soup with Duck Confit and Chives

This soup is both delicious and incredibly beautiful (can a soup be beautiful?!). Its smooth, creamy, white colour reminds me of a empty canvas. The cauliflower taste is also very subtle which is perfect to season with all sorts of delicious garnishes. You can top this soup with leftover pieces of lobster or crab, roasted mushrooms, various fresh herbs or my favourite: delicious pieces of shredded duck confit sprinkled with chopped fresh chives.