My Greek Table with Diane Kochilas - Season 3
In Season 3 of My Greek Table, Diane turns her focus to the culture and cuisine of Greece’s coastal areas and islands.
Diane takes viewers to cosmopolitan Mykonos for a look at its agrarian secrets, to Tinos, an architectural gem with amazing local cuisine and a visit to one of the country’s most renowned marble sculptors. On Paros, she visits a young farmer who left the rat race to focus on sustainable agriculture. In Naxos, famed for its meat and potatoes, she cooks up an outdoor feast with a few local ladies and learns the secret to stuffing a whole lamb. In a survey of the Dodecanese she cooks up a storm inspired by some of Greece’s most storied Aegean islands.
Along the Athenian Riviera, just a half hour from dazzling Athens, she explores the wonders of a whole other city, with dazzling nightlife, renowned denizens and life along the coast, just a few miles from the Greek capital. In the south, near the tip of the Peloponnese, Diane delves into the delicacies of Messinian cooking, where olive trees are literally everywhere, and also runs (and eats) for health and wellness with a world-famous ultramarathoner.
Diane also travels to the Ionian for an exploration of the Venetian influences on Greek cuisine, and to the island of Evia, for a mushrooming expedition, exploration of local wines, and discovery of one of the wonders of the Mediterranean.
The List of Greek Desserts You Need To Know About! By Traditional Dishes
The Top List of Greek Desserts You Need To Know About! By Traditional Dishes
Greek desserts - it's one of those things that many people immediately forget about when they think about Greek cuisine. But what does that mean? Because in this video, we're going to change all of that. We're going to go over 10 classic Greek desserts, and hopefully by the end, you'll be able to impress your family with some delicious treats.
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#TraditionalDishes #GreekDesserts #topgreekdesserts
Greek Cabbage Rolls/ Lahanodolmades
Λαχανοντολμάδες
Get this recipe with exact measurements and more on my website:
Serves 6:
1 large cabbage, stem removed
2 carrots
3 celery ribs
For the filling:
1 pound ground beef
1/4-1/2 cup olive oil
1/4 cup water (or more)
1 small onion
1/2 cup uncooked white rice
1/2 cup chopped parsley
1/2 cup chopped dill
1 teaspoon salt
black pepper to taste
5-6 cups chicken broth or water
For the egg lemon sauce:
3 egg yolks
1/2 cup freshly squeezed lemon juice
2 tablespoons cornstarch
Boil the cabbage in salted boiling water with the cored part facing down. Flip it around and boil an additional 10-15 minutes until the leaves begin releasing easily and have become somewhat translucent. They should not be overcooked to the point where they become soft and mushy.
Pull the leaves out as they detach from the cabbage and set them in a colander to drain.
When you peel off most of the leaves and you get to the core with the smaller leaves it will be difficult to remove the leaves without ripping them. At this point just remove the small bunch with the core attached and place in the colander. It will be easier to separate them once they are cooled. Most of these leaves will be too small to use for the cabbage rolls so they will be used as the bed or cover.
Roughly chop the carrots and celery into large chunks and place them in the bottom of your pot. These will be the bed that the cabbage rolls will sit on so that they do not come in direct contact with the heat and cook more gently. This will prevent them from falling apart while simmering.
Use some of the small and shredded pieces of cabbage to cover the vegetables.
Place half of the onion in a food processor and pulse until it is finely chopped. Add the parsley and puree until smooth. Place this mixture in a large mixing bowl.
Pulse the remaining half of the onion until finely chopped. Add the dill and puree until smooth. Place this mixture in the mixing bowl.
Add the ground beef, salt, pepper, rice, olive oil, and water to the purred herbs and onion and mix well to combine. The best way to do this is by hand. Break up the ground beef and add 1/4 cup more water if the mixture is not very moist.
A very moist, wet filling will make the best tasting cabbage rolls.
To assemble the cabbage rolls, take a cabbage leaf and lay it flat on your work surface. Cut of the thickest part of the stem. Place a full tablespoon of the filling in the center, fold the left and right sides of the leaf over the filling then roll it up.
Continue the same process adjusting the amount of filling depending on the size of the cabbage leaves (smaller leaves get less filling). Keep in mind that when the filling is cooked, the rice will expand a bit. Roll them up tight but giving enough room for the rice to expand.
Some leaves may be very large. You can cut those in half and use them to make 2 rolls.
Layer the cabbage rolls in the pot fitting them snug together.
Cover them with cabbage leaves.
Place a plate over them inverted. This will keep them in place so that they do not fall apart while cooking.
Pour enough water or chicken broth to come right up to the plate.
Cover the pot and bring to a boil. Reduce to a simmer and cook for 30-45 minutes.
Carefully remove the plate and the extra cabbage leaves from the pot.
Combiner the egg yolks, cornstarch, and lemon juice in a bowl. Whisk well until smooth.
Add some of the hot broth to the egg mixture. Whisk well.
Season with some more salt and pour the egg lemon mixture into the pot. Carefully shake the pot from side to side to distribute the egg lemon sauce.
Bring to a boil. Taste the seasoning and add more salt if necessary. Remove from heat and allow to rest for at least 15 minutes before serving. The sauce will thicken as it sits.
Serve with some warm toasted bread.
Enjoy!
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How to Make Stuffed Tomatoes, Peppers and Grape Leaves by Diane Kochilas
Greek summer without pans full of stuffed tomatoes and peppers is unthinkable! Look for large, firm tomatoes that aren't too watery and remember to season all the vegetables with a sprinkling of salt and sugar.
Ingredients:
6 large firm, ripe tomatoes
6 large green bell peppers
Salt to taste
Pinch of sugar
⅓ cup extra-virgin olive oil plus more for drizzling over vegetables before and after they bake
6 large onions finely chopped or grated *
3 garlic cloves very finely chopped
1 cup medium-grain rice preferably Greek rice, such as the Carolina variety grown in N. Greece
2/3 cup white wine
1/2 cup dark seedless raisins
½ cup toasted pine nuts or coarsely chopped blanched almonds
¾ cup water or more if needed
Freshly ground pepper to taste
1 cup fresh chopped flat-leaf parsley
1 cup fresh chopped mint or half a cup mint and half a cup pennyroyal)
1 cup fresh chopped dill or wild fennel
2 - 3 potatoes peeled and cut into 1-inch/2.5 cm wide rectangular chunks
Instructions:
Check out the detailed instructions for this recipe on my site:
25 GREEK Dishes To Try ???????? | Food + Drink in Greece
The best Greek street food, dishes and drink to try in Greece! These are my 25 favourites - have you tried any? Let me know!
00:00 Greek food
00:16 Spanakopita
00:40 Bougatsa
01:50 Koulouri
02:13 Greek coffee
04:08 Greek salad
05:55 Souvlaki and gyros
07:40 Tzatziki
07:58 Tirokafteri
08:14 Dolmades and gemista
08:40 Saganaki
08:51 Pastitsio
09:07 Moussaka
09:13 Fava porridge
09:20 Keftedes
09:41 Seafood
10:08 Greek yogurt
10:35 Baklava
11:10 Kerasma
11:21 Mastiha
11:30 Retsina
11:44 Tsipouro and ouzo
12:15 Greek dishes
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Messinia Style Giant Beans Baked (Gigantes) with Spinach & Feta by Diane Kochilas
Giant beans, aka gigantes (GHEE-ghan-tez), are a classic Greek ingredient and popular in Greek recipes from every part of the country. This Greek bean recipe is inspired by the delicious traditions of Messinia, in the Peloponnese, where beans and greens are often cooked together with a generous amount of local extra virgin Greek olive oil, in healthy Greek recipes everyone loves.
Ingredients:
8 oz/225 g dried Greek giant or elephant beans picked over, rinsed, soaked overnight in water to cover, and drained
2 lb/910 g spinach trimmed, chopped, washed well
Salt
½ cup/120 ml plus 2 tbsp extra-virgin Greek olive oil
1 medium leek white and tender green parts, coarsely chopped and washed well
2 large onions coarsely chopped, or 5 scallions, white and tender green parts, chopped
½ cup/30 g snipped fresh dill
½ cup/30 g chopped fresh flat-leaf parsley
1 ½ cups/225 g crumbled hard Greek feta cheese preferably goat’s milk
2 cups/ 350 g peeled and seeded plum tomatoes canned are fine
pepper
1/3 cup/15 g coarse dry bread crumbs
Instructions:
Check out the detailed instructions for this recipe on my site: