Greek cooking has always been shaped by the sea: fish tavernas on every harbour, a meze table built around octopus, squid and roe, and the best fish cooked whole and cracked open at the table. In this class, Peter Minaki, the Greek-Canadian food blogger and author of the Everything Mediterranean Cookbook, shares his tips and tricks for some of his favourite Greek seafood dishes. Four classics, in the spirit of the Mediterranean table.
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The Best Taramosalata with Warm Pita Bread
Taramosalata starts with tarama, the salted, cured roe of the carp (or cod, or grey mullet), whipped with lemon and olive oil into a silky spread. A tavern fixture since Byzantine times and a Clean Monday tradition, Peter's is made with carp roe and served with warm pita.
Tender Octopus, Slowly Braised and Broiled, with Santorini Fava Purée
Greek fishermen once tenderized octopus with muscle and sun. Peter's route suits a home kitchen: a slow braise until tender, then a turn under the broiler until just crisp. It sits on a velvety purée of Santorini fava, made not from fava beans but from a legume grown in the island's volcanic soil since antiquity.
Fried Calamari with a Squeeze of Lemon
A favourite Greek meze, served in every fish tavern (psarotaverna) with a squeeze of lemon. The secret is speed: squid needs only a couple of minutes in hot oil before it turns rubbery.
Whole European Sea Bass (Branzino) Roasted in a Salt Crust
The showstopper. A whole branzino is packed in coarse salt and roasted, and the crust seals in moisture and steams the fish in its own juices. The method is ancient, with a version in the writings of Archestratus in the 4th century BCE.
A light meal of samples of all the dishes demonstrated, along with refreshments, is served during the class.
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Peter Minaki is a proud Greek Canadian and the creator of the popular Kalofagas (the Greek word for "gourmet.") Greek Food blog. Peter started the blog because he wanted to introduce the world to the delicious depths of Greek cuisine. Known for adding twists to his recipes, Peter balances his posts between traditional, modernized and his own unique recipes. Gathering inspiration from his yearly trips to Greece, Peter endlessly promotes the diversity of Greek cuisine. Living in Toronto and having a curious spirit, he refers to himself as "a tourist in his own town." He welcomes every opportunity to try new foods and different cuisines. @kalofagas | kalofagas.ca
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The Depanneur is where Interesting Food Things happen. For more than a decade The Dep has been showcasing Toronto's remarkable culinary diversity by hosting unique food events. @thedepanneur
