Chewing The Sea | KCET

Chewing The Sea
Nothing speaks more to Greek cuisine and to Greece itself than the image of traditional fishing boats plying the waters of a crystal-clear blue sea. In this episode, Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery. Along the way, she discovers some of the local fish and seafood that thrive as well as those that are endangered. On the dock, she makes a traditional fish soup, kakavia, with the captain. Back in her own kitchen, she cooks up a stormy sea of treats, all environmentally sound and sustainable, sharing with her American audience some of the practices we can all abide by in order to preserve our natural bounty. Taramosalata; Fish a la Spetsiota; Seafood Kritharoto (orzo risotto).
Airdates
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2021-01-23T01:30:00-08:00KCET Create
Full Episodes
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My Greek Table with Diane Kochilas
My Greek Table with Diane Kochilas
Hercules Table
Every region of Greece has its own unique character and cuisine, and today Diane visits Nemea and Argos, home to some of Greece's most famous wines.
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My Greek Table with Diane Kochilas
My Greek Table with Diane Kochilas
The Athens Vibe
In this love song to her adopted city, Diane explores the hip side of Athens, which tourists seldom get to see, and invites a friend and local foodie into her kitchen for a taste and talk of fascinating Athens.
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My Greek Table with Diane Kochilas
My Greek Table with Diane Kochilas
Tears of Joy! - Retsina
Diane follows the last resin tapper in Attica to the Kouvara pine forest to see how the resin that gives retsina its characteristic flavor is extracted, and delves into the ancient history of this fascinating wine.
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My Greek Table with Diane Kochilas
My Greek Table with Diane Kochilas
Lemon, Oregano & Smoke - The Greek Grill
Today, we're focusing on the traditions of grilling in Greece, a hero's feast, so to speak.
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My Greek Table with Diane Kochilas
My Greek Table with Diane Kochilas
Chewing The Sea
Diane visits a local fisherman in Greece and fish taverna to learn the secrets of sustainable fish cookery.
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Upcoming Airdates
Food Secrets of Mykonos
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2021-01-19T02:30:00-08:00KCET-HD
The Athenian Riviera
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2021-01-22T23:00:00-08:00KCET Create
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2021-01-26T02:30:00-08:00KCET-HD
The Dodecanese for Dinner
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2021-01-22T23:30:00-08:00KCET Create
Naxos: Meat & Potatoes Like You Never Had'em
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2021-01-23T00:00:00-08:00KCET Create
Saving The Earth On Paros
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2021-01-23T00:30:00-08:00KCET Create
Aegean Cuisine
In this episode, Diane introduces viewers to the rich and varied cuisine of the two main island groups in the Aegean: the Cyclades and the Dodecanese. A visual introduction highlights the region’s most stunning vistas and seminal foods. In the kitchen, Diane cooks from her basket of Greek island goodies, sharing recipes from Syros, Amorgos, Rhodes and Santorini, while she weaves the aromatic story of one of Greece’s most delicious food destinations.
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2021-01-23T01:00:00-08:00KCET Create
Chewing The Sea
Nothing speaks more to Greek cuisine and to Greece itself than the image of traditional fishing boats plying the waters of a crystal-clear blue sea. In this episode, Diane visits a local fisherman and fish taverna to learn the secrets of sustainable fish cookery. Along the way, she discovers some of the local fish and seafood that thrive as well as those that are endangered. On the dock, she makes a traditional fish soup, kakavia, with the captain.
-
2021-01-23T01:30:00-08:00KCET Create
Ancient Greece for Modern Cooks
Honey. Figs. Olives. Olive Oil. Cheeses. Nuts. Snails. Spices. These are just a few of the foods that mark one of the most characteristic aspects of Greek cuisine: the continuity of ingredients from as far back as Neolithic times antiquity to the present. In a magical tour of Athens that stretches from a walk with Diane through the bustling modern market to the Ancient Agora with Dr. John Camp, one of the rock stars of archeology, this episode explores the history of this ancient cuisine, making it delightfully relevant to our needs and tastes today.
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2021-01-23T02:00:00-08:00KCET Create
Crete: Mother of the Mediterranean
Diane visits the source of the well-known Mediterranean diet: Crete. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. For a glimpse of village life, she follows a local family's daily routine of working the land and cooking up a storm and meets an unusual farmer who lives the way people did on Crete a hundred years ago. From picking wild artichokes and asparagus to preparing a simple omelet with wild greens, life's a celebration of fresh, robust food.
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2021-01-23T02:30:00-08:00KCET Create
Ancient Grains for Modern Cooks
Diane explores the ancient grains that Greek cooks still love to use. A hearty, soul-satisfying breakfast grain called hondros, or cracked wheat, gives a great start to the day. Fresh vegetables, green apples and mint add a pop of freshness to an easy bread salad made with a classic Cretan barley rusk called dako or paximadi. Pasta tossed with Greek yogurt and half a dozen fresh herbs provides instant comfort with a taste that's quintessentially Greek.
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2021-01-23T03:00:00-08:00KCET Create
The Lesvos Spirit
Diane travels to Lesvos, one of Greece's most fascinating and easternmost Aegean islands, where the characteristic generosity of spirit almost won a few locals the Nobel Peace Prize. The crossroads of history play out on the table in Lesvos, where the waters overflow with renowned sardines and shellfish and islanders count dozens of eggplant dishes as traditional fare. Ouzo, the drink of Greek hospitality, fills glasses everywhere in this de facto center of production for the anise-flavored elixir. Diane gets an insider's taste with a good friend and local son.
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2021-01-23T03:30:00-08:00KCET Create
Tinos: Ancient Marble, Timeless Flavors
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2021-02-02T02:30:00-08:00KCET-HD
The Navarino Challenge
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2021-02-09T02:30:00-08:00KCET-HD
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