Cooking & cars run in my family

Yanoulis Restaurant

I just converted this photograph to a digital file. It was taken in the early 1950’s, of my maternal grandfather, Emanuel Yanoulis, and his family, at his restaurant on the east side of Detroit near the Chalmers Motors/Chrysler Jefferson Assembly plant in Detroit. So you see cooking & cars run in my family!

Starting from the top left is my Aunt Bess, who is my mom’s twin, my dad, Fred Dallas, my brothers, Ted and George and my Mom, Matina. In the middle is my cousin Nick, just under my Aunt Bess, then my Papou. Starting from the bottom left are my cousins, Victoria, and Evelyn, and my brother Mike.

Many Chrysler auto workers ate breakfast, lunch and/or dinner at my grandfather’s restaurant. Here’s a photo of a Chrysler Town & Country, which was a model they made at that time. Also, my father worked for Ford Motor in Dearborn for over 30 years. More evidence of cooking & cars.Chrysler Town & Country Newport CoupeLots of Greek and Detroit history in that family photo. And don’t you just luv this car?!!

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Happy New Year!

Here’s to raising a glass and wishing you all a happy, healthy and prosperous New Year.
Christmas 2014Happy New Year and lots of love from Yianni and I. Love from Ben, Jason, Rahbi, Max, and also our Yorkies, Stanley and Stella.

If you are wondering if the little boys and I made our annual Christmas koulouria, the answer is yes, of course! Can you find which are mine? Which ones are made by the boys?koulouria2014Here’s the recipe. Happy New Year!

Recipe type: Cookies
Cuisine: Greek
Prep time: 
Cook time: 
Total time: 

Serves: 3 dozen

My Mother’s recipe for Greek butter cookies.
  • 1 pound unsalted butter
  • 1½ cup sugar
  • ¼ cup whipping cream
  • 3 eggs
  • 2 tsp. vegatable oil
  • 3 tsp. baking powder
  • 1 tsp. vanilla
  • Zest of one orange or 2 tsp. orange extract
  • 4 to 5 cups of all purpose flour
  • Small jar of sesame seeds

  1. Cream butter and sugar.
  2. Add eggs.
  3. Mix well.
  4. Add in cream, vanilla, oil and zest.
  5. In a separate bowl, mix the rest of the dry ingredients.
  6. Slowly add dry ingredients to form a firm but pliable dough.
  7. Using about a tsp of dough, roll with hands on counter surface in long ropes,
  8. Then fold in half and twist into a braid like cookie.
  9. Place on cookie sheet.
  10. Brush tops of cookies with egg wash and sprinkle with sesame seeds.
  11. Bake at 350 degrees for 8 to 10 minutes.

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Henry’s Beef Nang Bao Rou

Our friend Henry made dinner for us again! You recall he made that amazing Chicken Ballottine for us earlier this year. This time he made beef Nang Bao Rou, a Chinese dish from the Xinjiang province.
Beef Nang Bao RouIt’s a very healthy and hearty stew just right for this time of year. Traditionally it is served over flat bread like Naan or Ciabatta. Henry Beef Nang Bao Rou
Nang Bao Rou is not too difficult to make, most of the work is preparing the veggies.

Beef nang bao rou 1Henry also used beef that was sliced very thin.

Beef nang bao rou 3Bacon and onions in the pan. Who doesn’t love that aroma?

Beef nang bao rou 4Here’s Henry’s “secret” ingredient for added flavor, Korean Sunchang sauce paste. It’s made with red peppers and has a bit of heat.

Beef nang bao rou 5All the different veggies make the dish quite colorful.

Beef nang bao rou 6And because the beef was sliced so thin, it cooks very quickly. Here’s Henry’s delicious recipe. Enjoy!

Henry’s Beef Nang Bao Rou
Recipe type: Stew – one pot meal
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 

Serves: 6

  • 2 large turnips
  • 3 medium white onions
  • 3 large carrots
  • 2 stalks celery
  • ½ lb Brussels sprouts
  • Meat of choice cubed or sliced thin
  • Two strips bacon
  • Ginger
  • Sunchang Korean sauce
  • S&P to taste
  • Olive oil
  • 1 cup red or white wine
  • Chicken stock or water
  • Corn starch slurry
  • 1 tbsp butter
  • Flat bread; naan or ciabatta

  1. Cube the bacon and brown in large pan
  2. Add Sunchang and olive oil
  3. Add onions and meat and brown on medium heat
  4. Add and Sweat onions
  5. Add turnips and carrots and wine, cover and simmer for five minutes
  6. Add the remaining veggies and put on a low to medium simmer
  7. After 10 -15 mins check veggies for tenderness
  8. Add more wine, stock or water to create more au jus
  9. Finish cooking veggies to desired tenderness.
  10. Add corn starch at very end and bring to simmer
  11. Add a nob of butter!
  12. Serve over bread


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