Pastitsio, is classic Greek comfort food and great festive fare, a rich, filling, dish that kids and grown ups alike love. For recipe, press more button. 8-10 servings ¼cup extra-virgin Greek olive oil, plus more for the pan 2 medium onions, finely chopped 1 ½ pounds ground lean beef 1 large garlic clove, peeled and minced (optional) 3 cups peeled and chopped plum tomatoes 2 cinnamon sticks 5-6 allspice berries 1 bay leaf Salt and freshly ground black pepper 1 cup dry white wine 1 ½ pounds tubular pasta Grated kefalotyri, to taste For the Béchamel Sauce 4 Tbsp. butter 4 Tbsp. all-purpose flour 4-5 cups warm milk Salt and freshly ground black pepper Grated nutmeg, to taste 2 eggs 1 cup grated kefalotyri cheese 1. In a large skillet, heat the olive oil. Add onion and sauté until soft and translucent, 5-7 minutes, stirring frequently with a wooden spoon. Add ground meat and continue stirring until meat begins to brown. Add tomatoes, salt and pepper, cinnamon sticks, allspice berries, bay leaf, and wine. Stir well to combine. Lower the heat, cover the pot and simmer until the sauce is thick and the meat is cooked, about 35 to 40 minutes (add water if necessary during cooking). Remove pan from heat; let meat cool slightly. 2. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente (it should be a littler firmer than normal). Remove and drain. Toss with 1-2 tablespoons olive oil to keep it from sticking. 3. Béchamel sauce: In a medium pot, melt ...
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MORE RECIPES: greekgourmand.blogspot.com I receive several requests every month for a Tzatziki sauce recipe, so I finally decided to oblige and provide my own take on the famous dip. If you enjoy Tzatziki, you will love this recipe for the ultimate Greek food condiment for meat dishes, sandwiches, pita, and crackers. Creating a recipe video is always a learning experience. This is my first cameo appearance in an instructional Greek cooking video (I have to admit, I was a little nervous), so there is much room for improvement from a presentational, technical, and production value standpoint. On the other hand, I believe my recipe for a classic Tzatziki sauce leaves very little room for improvement, as the result is simply excellent - even if I do say so myself. Rich and creamy, with a bold garlicky flavour mingled with the freshness of the cucumber and dill, this sauce (or dip, or salad) will have you, your family, friends, and guests coming back for more. Just make sure to refrigerate it well before serving as the flavours need some time to coalesce in order to impart the full gustatory sense of this "salad" that eats like a sauce. Let me just say that I likely could have edited this video until the cows came home (figuratively of course, we don't have a dairy farm), but I am happy with the recipe, so I decided to publish it as is. My one solace: I am quite certain that after watching this Greek recipe video, you will not easily forget how to make a great Tzatziki sauce ...
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Greek Food is Presented by Alessandro Sorbello www.alessandrosorbello.com for New Realm Media http promoting www.accommodationgreekislands.com Greek food throughout its history and continuing today is for the Greeks a philosophy, they know that what makes a perfect feast is not just the food but also the good company. Food is nearly always prepared with the tastes of the guests in mind, should the dishes be roasted or fried, light or heavy? and the wine carefully chosen. Much of the conversation at the dinner table centres amicably around the food. The freshness of the fish , having just leapt from the sea; the vegetables newly dug from the ground or picked from the vines of the local farmers. The host will want to proudly point out how they have attempted to provide the best and freshest produce for you to enjoy. part of the http project. Boureki: individually vegetable and meat fillings wrapped in phyllo pastry or dough. Deep Fried vegetables "tiganita" (courgettes, aubergines, peppers or mushrooms). Dolmades: grapevine leaves stuffed with rice and vegetables, meat is also often included. Fava: Yellow split pea puree or other bean purees; sometimes made of fava beans (called κουκκιά in Greek) Greek Salad: The so-called Greek Salad is known in Greece as Village/Country Salad (Horiatiki), essentially a tomato salad with cucumber, red onion, feta cheese, and kalamata olives, dressed with olive oil. Horta: wild or cultivated greens, steamed or blanched and made into salad ...
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MORE FREE RECIPES: greekgourmand.blogspot.com Selected traditional and regional Greek food recipes along with reflections relating to the culinary practices, customs, facts, and history of Greek cookery and gastronomy. Like cooking? Learn to cook the Greek way.
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MORE RECIPES: greekgourmand.blogspot.com This Greek dessert is one of my all-time favourites as it is not too sweet and very, very easy to make. Although similar in many ways to the dessert known as Galaktoboureko, this pie is not meant to be syrupy, nor does it require any phyllo for an outer shell as the mixture congeals and forms its own shell when cooked, as can be seen in the photo above. Recipe 5 cups of milk 1 cup fine semolina ½ cup of butter 3 eggs 1 cup of sugar Cinnamon 1. Preheat oven to 350°F. 2. On stovetop, bring milk almost to a boil in a saucepan, and then add butter, sugar and semolina making sure to stir continuously over the heat until a thick crème is formed, then turn off the heat and let stand for a couple minutes to cool slightly. 3. Beat the eggs and add them to the thickened mixture and incorporate them well with a whisk. 4. Butter/oil the sides and bottom of a pie dish or other high-walled oven pan and pour in the thickened mixture, then place in the oven and bake for approximately 1 hour until the top has browned (see picture), then turn off the oven but do not remove the pie for another 15 minutes. Once the pie is removed from the oven, let it stand to cool for a couple hours and serve it topped with icing sugar/cinnamon. Kali Orexi! Sam Sotiropoulos Greek Gourmand www.greekgourmand.com Copyright © 2008, Sam Sotiropoulos, All Rights Reserved.
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Promoting quality ingredients and fresh food products from Greece. Greek gastronomy for the eyes and ears, as well as the stomach. Enjoy!
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www.dianekochilas.com Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THEGLORIOUS GREEK KITCHEN COOKING SCHOOL and DV FOOD ARTS CONSULTING. We run cooking classes and organize culinary tours in Greece for recreational and professional cooks. We produce 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 offers an extensive archive of food and travel photographs of Greece. Name: Diane Kochilas Well-known Greek food expert, consultant, chef, and author Diane Kochilas has written 12 books on Greek and Mediterranean cuisine. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants. Diane divides her time between Athens, Ikaria, and New York. In Athens, where she's lived for the last 15 years, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. Diane writes frequently for the US food press and appears regularly on American television. Her books: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine. Forthcoming: The Northern Greek Wine Roads Cookbook and Aegean Cuisine. And Greek Food with Greek Feta
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Lamb with yogurt sauce
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Diane Kochilas showed Martha Stewart how to prepare a classic Greek Easter feast, complete with red eggs and roasted lamb. Enjoy!
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Diane shows you this Greek meze classic, using Greek yogurt, olive oil, fresh herbs and cucumbers. Tzatziki is by far one of the best-known Greek recipes, a classic spread on every Greek restaurant menu across America and the world. It's also very healthy, with nothing but thick Greek yogurt, extra virgin olive oil, fresh cucumbers, dill, and a pinch of salt. Serve it on its own or with grilled chicken, lamb, or beef. Try your own souvlaki at home, too, with some tzatziki on the side. Serve pita bread with it! Serves 6 1 long thin cucumber, peeled and seeded 2 cups/480 ml strained Greek yogurt, chilled 2 to 3 garlic cloves, minced 2 tbsp chopped fresh dill 3 tbspextra-virgin Greek olive oil 1 tbsp red wine vinegar (optional) Salt and freshly ground black pepper, to taste 1. Grate the cucumber on the coarse side of a box grater. Drain really well in a fine-mesh sieve for 10 minutes, then, taking a handful at a time, squeeze out as much of the excess liquid as possible in the palms of your hands. Transfer to a medium mixing bowl. 2. Combine the yogurt with garlic. Add the drained, squeezed cucumber and the dill. Pour in the vinegar and olive oil. Season with salt and pepper. Mix well. Serve immediately. It should be served cold. Tzatziki is traditionally served as an appetizer and can be left on the table as an accompaniment to foods throughout the meal. The key to great tzatziki is the thick creamy texture that allows it to be eaten alone, as a dip, as a spread, and as a ...
Tags :yogurt, vegetarian, Greek, tzatziki, garlic dip, cucumber dip, yogurt dip, dips, garlic, cucumber, dill, meze, recipe, instruction, olive oil, healthy, health, Mediterranean diet, traditional, home, cuisine, PDO, DOP, Blue Zones, healthy diet, cooking, how to, vegetables, appetizers, finger food, small plates, IACP, IACPNYC, food & wine classic, Aspen food & wine classic

Saganaki is cheese sauteed in butter or olive oil, an irresistible classic Greek meze and taverna special. Learn to make it by following Diane's easy recipe. Make sure to serve a fresh Greek salad with this. Serve saganaki at the start of a meal as a meze or appetizer. Squeeze antioxidant-filled lemons over it to counter the fattiness. ½ pound kefalotyri cheese or any hard, yellow Greek cheese, even feta and haloumi cheese Warm water All-purpose flour, as needed Pepper, to taste (optional) ¼ cup olive oil or butter 2 lemon wedges for garnish 1. Cut the cheese into a square, about 4X4 inches (10X10 cm) and 1 -- 1 ½ inches (3-4 cm) thick. 2. Dip the cheese in a bowl of warm water. 3. Dredge the cheese in flour (seasoned with pepper, if desired) on both sides. Dip in warm water again. 4. Heat olive oil or butter over medium heat almost to the smoking point and add the cheese. Flip to pan-fry on the other side as well, until golden brown. 5. Serve hot with lemon wedges on the side. Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled round pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish. Serve this as an appetizer, as an hors d'oeuvre, or as part of a meal made up of a varied selection of mezethes. The key to success with this dish is to get the oil hot (before it starts to smoke) before frying. Saganaki (Greek σαγανάκι)(meaning flaming ...
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TheBig Bang Theory Season 4 Episode 21 - After finding holes in the roommate agreement, they all eat greek food on pizza night!! =] Check out my channel for much more funny clips from TBBT!! ^_^ I do not own this video in any way whatsoever, ALL RIGHTS ARE RESERVED TO CBS/WARNER BROTHERS.
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Part 2/3 : www.youtube.com
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While on the water in Greece, Andrew samples one of the world's strangest foods: spinialo. Bizarre Foods With Andrew Zimmern is all new Tuesday at 9pm E/P on Travel Channel. For more, visit: www.travelchannel.com
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Yiayia (Greek, for grandmother) is a fan of simple, respectful food made the Greek way. That's why she approves of ATHENOS. And that's why she doesn't approve of anything else. Like certain party dresses...
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www.blogilates.com Cassey uses Chobani greek yogurt to make healthy guacamole on this edition of FOOD Bites. For the recipe go to "Modern Jazz Samba" from Incompetech.com BLOG: www.blogilates.com FACEBOOK www.facebook.com TWITTER: www.twitter.com DESIGNS: www.ogorgeous.com
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Greeks love octopus, one of the classic meze dishes and main course stews. Learn to clean and handle this unusual seafood by watching Diane's video. Octopus is delicious with extra virgin olive oil. Grilled, it's the best-known meze. Stewed or braised it pairs beautifully with tomatoes, garlic, oranges, and herbs. Drink an ouzo or a glass of Greek red wine with it. Greek fishermen, to tenderize the chewy, leathery flesh of an octopus, they thrash it 40 times against the rocks. There are definitely more efficient ways to catch and tenderize an octopus. Today, in commercial fisheries, they use washing-machine like mechanisms, or they freeze them, which breaks down the cell structure in the octopus' mussels and makes the flesh quite tender indeed. Octopus dipped in ouzo is a Greek-island meze in its own right, and octopus stewed with anise-flavored fennel—the same basic duet of flavors--is a local much-loved specialty in Crete and the southern Peloponnese. Cooking: The octopus needs not water, just a good heavy pot with lid and a very low flame. Cook it slowly until its own purple juice fills the pot and its flesh is about halfway cooked, then proceed with the recipe on hand. Anyway, we Greeks "own" the octopus to the outside world, just as the Italians have taken possession of the tomato, at least in the minds of most Americans. Of all the fish and seafood specialties of Greece—and there are many—none is more characteristic than octopus. Octopus is one of the favorite ...
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www.facebook.com Jamie Oliver Food Escapes E01 Αθηνα Part 1
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www.facebook.com Jamie Oliver Food Escapes E01 Αθηνα Part 2
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