Follow me through the adventures that take place in my kitchen, in restaurants or in other kitchens. Cooking and food are my passions and I want to share my experiences of cooking, baking and eating with you.
I'm a Greek self-taught cook who lives in Chicago. I learned a lot about cooking from both of my grandmothers, my mom and dad, family and friends. Passing on timeless traditions through food is one thing I strive to do in life.
These are my journeys through culinary exploration...
clraptis (at) gmail (dot) com
This pizza was going to be a fancy white pizza… but it turned into more of a gourmet supreme pizza!
Leeks, shallots, crimini mushrooms, sweet orange peppers, crispy prosciutto, white truffle oil and mozzarella cheese
I like the way this turned out. My new favorite pizza topping is prosciutto. It’s a somewhat healthier alternative to pepperoni or sausage, while incorporating the saltiness that pork brings to a pizza. I slice the prosciutto and crisp it under the broiler to render most of the fat out - then there won’t be a lot of excess grease floating on top of my pizza.