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.
How to Make Spanakopita - Behind the Recipe | Allrecipes.com
Meet Jeanette, and learn the story of her family recipe for spanakopita.
In this video, you'll see the inspiring story of how food and tradition can bring a family together. As you watch the story, you'll also discover how to make Jeanette's family recipe for traditional spanakopita, the delicious Greek spinach and feta pastry.
Get Jeanette's family recipe for homemade Spanakopita @
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???????? 10 Greek Foods You Need to Try | Greece Travel Guide
Anyone who goes to Greece will soon notice that the Greek people are visibly happy. Why would they grieve, as they are surrounded by countless natural wonders, antique buildings and amazing beaches. And the Greek food is simple but all the tastier and healthier thanks to the many high quality ingredients that the Mediterranean sunshine really brings to life. Fresh spices, juicy vegetables and fruits, freshly caught fish, high quality meats can be found in Greek cuisines, not to mention sensational cheeses and olive oils.
0:00 Intro
0:37 Tzatziki
1:41 Dolmades
2:46 Greek Yogurt
3:48 Kleftiko
4:50 Spanakopita
5:45 Moussaka
6:46 Souvlaki
7:46 Fasolada
8:39 Loukoumades
9:42 Kalamata Olives
For Licensing / Copyright inquiries please contact me at ContactEugene@pm.me
©️ This video contains footage from my personal travel collection including my own stock photography, videos, and drone footage. Additionally, this video contains licensed music from epidemic sound and stock footage and assets courtesy of a paid license from storyblocks.com.
Cook Greek for my friends - Pork and Leek Pie from Florina recipe
A great Greek pie to cook for your friends and family, using shortcrust pastry and Greek Graviera cheese. This pork & leek pie recipe comes from the town of Florina, in northern Greece.
Graviera is a cheese produced in various parts of Greece and is not to be confused with the Swiss cheese Gruyere. It's the second most popular cheese in Greece, after Feta. Graviera in the island of Crete is made from sheep's milk, whereas Graviera made in the island of Naxos is made of cow's milk.
For this video we used Graviera with Boukovo (chilli flakes) produced by the Mitas Family, in the town of Argos which is located in the Peloponnese region of Greece.
The Graviera cheese was offered to us to try by our very good friends at the Greek Deli Club:
You can buy it at Melos supermarket in Liverpool:
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CHAPTERS
0:00 today's video
0:10 ingredients
0:53 preparing the filling part 1
5:18 preparing the filling part 2
11:57 roll the dough
15:04 line the pastry
18:45 adding the filling
20:28 preparing to cook
21:43 ready!
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Hello and welcome to the Greekosophy channel. We post videos about Greece. The true, authentic, traditional Greece. We do not promise you perfect and professionally made videos. We are human and we will make mistakes. But we guarantee to always show you the traditional Greece and to offer our honest reviews, feedback and information.
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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.
I use this software for my thumbnails into my videos...
#TraditionalDishes #GreekDesserts #topgreekdesserts
Giant Beans Baked with Tomatoes and Honey (Gigantes sto Fourno) GreekFoodTv☼
Serve Greek Gigantes with PDO extra virgin Greek olive oil for a healthy diet delight. Feta adds tang, too. For recipe, press more button.
Giant Beans Baked with Honey and Dill
6-8 servings
1 pound/500 g. dried Greek giant beans, soaked according to package directions
3 cups peeled, seeded, and grated plum tomatoes
2 medium-sized red onions, peeled and finely chopped
3 Tbsp./45 ml honey
Salt and freshly ground black pepper to taste
1 bay leaf
1 cup loosely packed chopped fresh dill
2 cups/480 ml water
¼ cup/60 ml honey vinegar/oxymelo or red wine vinegar
½ cup/120 ml olive oil
2 Tbsp. tomato paste
1. Soak the beans overnight.
2. Preheat oven to 375˚F/190˚C. Rinse and drain the soaked beans.
3. Place the beans in a pressure cooker. Add water, about 2 inches/5 cm above the beans. Seal the pressure cooker. Start with a high flame, then lower the heat. Cook for about 10 to 12 minutes. Drain. (If you use a regular pot: Place in a large pot with enough water to cover them by 3 inches/8 cm. Bring to a boil, reduce heat, and simmer, partially covered, for 30 minutes. Remove from heat and drain.)
4. Place beans in a large baking pan. Add tomatoes, onions, honey, salt and pepper, dill and mix until well combined. Pour in the water, vinegar and olive oil. Add the tomato paste and stir to combine.
5. Bake for about 1 to 1 ½ hours, or until the beans are tender and the sauce is thick and creamy. Add more water throughout baking, if necessary, to keep the beans from burning.
This is the Greek Food Channel
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own DV FOOD ARTS CONSULTING, a food marketing company that produces specialty books and other food-and-wine-related literature for a wide variety of clients and independently for the tourist and other markets. Diane consults on Greek cuisine for restaurants, retail outlets and producers of fine Greek foods. Vassilis Stenos (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food guru. She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. Her books include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine (see below).