Premieres Saturdays, Dec. 31, 2022 – Saturday, Jan. 28 at 1 p.m. on KPBS TV / On demand now with the PBS Video app

In Season 4 of the award-winning present MY GREEK TABLE WITH DIANE KOCHILAS, host and co-creator Diane Kochilas guides viewers on a sturdy and welcoming exploration of the Greek panorama, together with its folks, meals, historical past, traditions, and tradition. Diane explores the wealthy world of Greek wines, informing viewers of the nation’s historic vinicultural traditions and introducing them to the flavors and varieties which might be uniquely Greek.

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My Greek Desk with Diane Kochilas: Season 4 preview


Episode 1: “Diane Discovers Her New Athens ‘hood” premieres Saturday, Dec. 31, 2022 at 1 p.m. on KPBS TV – On this episode, Diane discovers the historical past of her historic neighborhood within the coronary heart of central Athens with the town’s most famous city chronicler, and cooks up a scrumptious Spiced Roasted Hen with Toasted Orzo Pilaf, Kale Caesar with Greek yogurt and a Crispy Phyllo Ice Cream Sundae with Honey, Nuts and Halva.

Episode 401: Diane Discovers Her New Athens ‘Hood

Episode 2: “The Unintended Vegan” premieres Saturday, Jan. 7 at 1 p.m. on KPBS TV – A lot Greek meals is of course vegan. That is a truism about life across the Greek desk. Diane explores the fast-growing vegan tendencies in Athens, honing in on the transformation of Greek classics like moussaka rendered vegan! She invitations the nation’s best-known vegan chef into her kitchen. The outcomes are pleasant: Vegan Moussaka, Vegan Galaktoboureko, even a Vegan Yiouvarlakia, a Rice-Meatball Soup. Trace: mushrooms and avocados are concerned. Visitor: Nikos Gaitanos.

Episode 402: The Unintended Vegan

Episode 3: “Avenue Meals In Athens” premieres Saturday, January 14 at 1 p.m. on KPBS TV – Diane and Carolina have a particular bond, each cooks and upholders of Greek traditions, each deeply focused on each side of Greek delicacies, and, in fact, good pals. Carolina additionally occurs to be the culinary producer of My Greek Desk. They meet to discover the road meals scene throughout Athens, venturing into a number of neighborhoods past the speedy heart and tasting their approach by vegan treats at a neighborhood café, a variety of hand-held pies, overflowing artistic Greek sandwiches, and gelato — sure, gelato within the Greek capital – that marks the effervescent worldwide vitality infused into a lot informal fare on this nice meals metropolis. Impressed, Diane creates some home made road meals of her personal: a Gyro-Stuffed Baked Bread Loaf; a Wholesome Smoothie Bowl with Greek Yogurt; and a Heat Inexperienced Bean Salad with Chopped Onion and Hazelnuts.

Episode 403: Avenue Meals In Athens

Episode 4: “Thessaloniki: Greece’s De Facto Meals Metropolis” premieres Saturday, Jan. 21 at 1 p.m. on KPBS TV – No different metropolis evokes the wealthy and complicated historical past of Greek delicacies higher than Thessaloniki, just lately named a UNESCO Meals Metropolis and Greece’s de facto culinary capital. Diane explores the numerous influences which have formed the flavors of gorgeous Thessaloniki, particularly the confluence of so many various Greeks settled there from the Anatolian and Balkan environs. Alongside the way in which she learns (and shares) the secrets and techniques of bougatsa, an ethereal, creamy phyllo pastry, with a grasp baker, and boards a mussel boat simply off the coast to reap one of many metropolis’s favourite seafood delicacies. From candy retailers to scorching peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. Again in her kitchen she cooks up a pair, too: Feta-Stuffed Candy Purple Peppers and Mussel Pilaf.

Episode 404: Thessaloniki: Greece’s De Facto Meals Metropolis

Episode 5: “Previous World Charms Of The Athenian Desk” premieres Saturday, Jan. 28 at 1 p.m. on KPBS TV – Diane explores the urbane, bourgeois flavors of an Athens of one other period on this tasty journey down reminiscence lane. She visits the house and kitchen of 90-year-old Eirini Pournara and her daughter Margarita, a journalist for the town’s most revered day by day paper. Eirini makes an Athenian basic and the one dish to which this metropolis has lent its identify: Athinaiki Mayioneza (poached fish and greens with home made mayonnaise), and Diane cooks up each a complicated artichoke dish known as A la Polita and an uncommon Meatloaf Wrapped in Grape Leaves.

Episode 405: Previous World Charms Of The Athenian Desk

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Episode 6 “The Sephardic Cooking Of Thessaloniki” – On this poignant episode of loss, survival and revival, Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki’s Jewish previous. Hella cooks up a number of of her household’s Sephardic recipes, together with Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Then Diane visits a neighborhood restaurant for a demo and style of yet one more previous Jewish dish, Keftikas de Nogada (meatballs with walnut sauce) that’s a part of this fascinating metropolis’s cultural and culinary heritage.

Episode 406: Northern Delights – Ioannina

Episode 7 “Northern Delights – Ioannina” – Nestled within the dense Pindus mountains alongside a crystalline lake within the distant northwestern nook of Greece, Ioannina is a crossroads of two principal traditions: the meat-and-cheese centric cooking of the mountains in addition to the culinary items of the lake. Nevertheless it’s additionally house to essentially the most famend baklava in Greece. Diane focuses on this quaint previous metropolis’s culinary and cultural lore, and the end result is a scrumptious confluence of earth and water: from a singular native model of baklava to hearty Clay-Baked Lamb and Skinny Feta-Cheese Pancake-like pie to a really uncommon Clay-Tile-Baked Eel, the flavors of Ioannina and its environs will go away you pining for second helpings and can pique your curiosity about this undiscovered nook of the nation. Alongside the way in which, you’ll even glimpse a shimmer of the previous within the artwork of silversmithing that was as soon as the industrial lifeblood of the city.

Episode 407: The Sephardic Cooking Of Thessaloniki

Episode 8 “The Meals That Unite Us” – With Athens as a backdrop, on this episode Diane explores the meals that unite us, that means the meals so many people have in frequent no matter the place we’re from, in addition to the meals which have insinuated themselves into Greek delicacies, embraced by an entire new era of cosmopolitan, international Greek cooks. Can soba noodles be Grecophied? Oh sure, with just a little tahini, shrimp and olive oil! Can the undeniably Greek filling of a basic spanakopita be repurposed as a filling for that all-American basic, a baked potato? Certainly! Can the concept of a hen gyro morph right into a Greek-style fajita? We’re guessing the reply! On this playful, informative episode, Diane ventures past custom into the worldwide world, embracing new elements, impressed by Athens’ vibrant eating scene, and christening an entire bevy of latest recipes Greek!

Episode 408: The Meals That Unite Us

Episode 9: “Pie Heaven” – Densely forested mountains, stone-cobbled villages, sheep and emerald greenery are the stuff of Epirus’ lush, mountainous panorama. On this episode, Diane visits the mountain enclave of a standard shepherding household and makes a feta cheese pie with layers of crisp home made pastry that’s baked the way in which it’s been carried out for hundreds of years: over embers within the floor, coated by a steel dome known as a gastra. The result’s a style of heaven on earth! However her journey into Epirus doesn’t cease there. Savory pies are the factor right here, one of the vital necessary meals, particularly amongst itinerant shepherd’s communities. We pattern a Greens and Cornmeal Pie, yet one more previous basic, and again in her kitchen, Diane makes two of her personal savory pies: a Pleated, Buttery Feta Cheese Pie and a scrumptious Hen-Phyllo Pie, each impressed by this area’s deepest traditions.

Episode 10: “On a regular basis Superfoods” – Continuity, innovation and superfoods! Greece, with its wealthy flora and distinctive array of pure edible bounty, is a cornucopia of age-old pure superfoods. On this episode, Diane invitations a well known dietician into her kitchen and collectively they put together a deliciously wholesome meal that’s brimming with Greek superfoods. On the menu: a Spiced Carrot Soup Three Methods; a Black-Eyed Pea Salad with Dried Figs, Pomegranate, EVOO and Herbs; and an historic dessert of wheat kernels, Greek honey, nuts, and dried fruits known as Varvara.

Episode 11: “My Greek Dinner Get together” – What to prepare dinner when pals come over? That is the quandary Diane encounters on this episode as she prepares a meal for a handful of her closest pals. We catch a glimpse of the thought course of that goes into menu planning; the way to create a menu that alleviates stress and time away from visitors; and the way to put together beautiful, simple recipes which might be wholesome, scrumptious and spectacular. On the menu tonight: Char-Broiled Cabbage “Steaks” with Pomegranate Seeds and Lemon Zest; Entire Baked Fish with Leeks; and a Greek Yogurt Panna Cotta.

Episode 12: “The Father Of Trendy Greek Cooking” – Diane and Chef Lefteris Lazarou return a great distance, and his path mirrors the highway Greek cooking has traveled these previous three a long time. Diane meets up with Greece’s most well-known chef and a famed seafood grasp, usually dubbed the daddy of recent Greek delicacies, whom she first met when she moved to Athens greater than 30 years in the past. Lefteris takes her to the fish market and sheds mild on all the pieces from the way to inform freshness and fish gender to one of the simplest ways to prepare dinner squid! Again in his restaurant located on the quaint Mikrolimano quay of Piraeus, he prepares a Pan-Seared Grouper and a Entire Squid with Spanakopita Puree. Diane, impressed by Lefteris’ artistry, creates seafood-stuffed cabbage rolls again in her personal kitchen.

Episode 13: “Flavors Of The Athenian Artwork Scene” – Diane’s daughter, Kyveli, has invited a number of gallerists and younger artists for dinner in her studio in Exarcheia, an enchanting Athens neighborhood, and mama cooks up the right meal to encourage their insightful dialog. It’s all concerning the artwork hub that’s Athens. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Big Bean Greek Salad.

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