my greek table

The Culinary Tapestry of Corfu

In this episode, we visit Corfu for an exploration of the island's unusual blend of Greek and Italian cooking. The Venetians ruled this lush island in the Ionian for more than 400 years and left an indelible stamp on its cuisine. To a lesser extent, so did the English, who administered the islands in the 19th century, as well as the French and Russians. Diane explores the rich, multi-faceted cuisine of Corfu, makes the Venetian-inspired tangy meat dish soffrito with a well-known local cook, learns about a simple orange salad and local Jerusalem artichokes, visits the 16th century kitchen of an old noble family, and discovers a kumquat farm for a taste of Corfu's most famous fruit. In the market she finds ouzo-infused figs wrapped in fig leaves, local fish varieties and much more. In her own kitchen, she cooks up a Corfiot storm of mixed braised greens with feta, a famed island fish stew called bourtheto (from the Italian brodetto), and a favorite from a bygone era: Venetian pastitsio, reworked for the modern cook. Soffrito - Tangy Sliced Beef in Vinegar-Parsley Sauce; Orange Salad with Hot Paprika & Olive Oil; Jerusalem Artichoke Salad; Tsigareli - Braised Greens w/Tomato & Feta Bourtheto - Garlicky Fish & Leek Stew; Venetsianiko Pastitsio.

Airdates

  • 2020-12-15T02:30:00-08:00
    KCET-HD

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A Meal In Messinia

Diane visits her good friend Peter, an "expert" in the art of living the ultimate "Mediterranean lifestyle." They are in his villa in Messinia, on the southwestern tip of the Peloponnese, near the renowned ancient town of Pylos and the historic Bay of Navarino. There, she discovers the good-life secrets of this rich, giving land, blanketed by olive and citrus trees and blessed with a perfect climate.

  • 2020-12-01T02:30:00-08:00
    KCET-HD

Evia - An Island Hiding In Plain Sight

Evia, the second-largest Greek island after Crete, is a culinary wonderland hiding in plain sight, just over an hour from Athens. Diane heads to this emerald jewel in search of mushrooms and other earthly delights. There, she takes an inspiring walk with a local mushroom forager who also happens to cultivate the world's favorite edible fungi and with him cooks up one of his favorite recipes for mushrooms "kritharoto," with orzo. Evia is also home to everything from great seafood to long-standing shepherding traditions, ancient spas and snow-capped mountains.

  • 2020-12-08T02:30:00-08:00
    KCET-HD

The Culinary Tapestry of Corfu

In this episode, we visit Corfu for an exploration of the island's unusual blend of Greek and Italian cooking. The Venetians ruled this lush island in the Ionian for more than 400 years and left an indelible stamp on its cuisine. To a lesser extent, so did the English, who administered the islands in the 19th century, as well as the French and Russians.

  • 2020-12-15T02:30:00-08:00
    KCET-HD

Saving The Earth On Paros

Paros is the new Mykonos, or so savvy Greek travelers say. But not everyone embraces the newfound cosmopolitan aura of this sun-parched, beautiful Cycladic island. Diane sets out for Paros to find a young visionary farmer named Alkis Downward, who started out studying politics only to fall in love with dirt of the earthly kind! He has been tilling his family's land for five years and, together with his fiancee, has created a sustainable agriculture project on one of Greece's most touristed Aegean islands.

  • 2020-12-22T02:30:00-08:00
    KCET-HD

Figs in a Glass

Diane is back in Chios in this episode, invited by a friend to participate in a local ritual: the making of Chian firewater, called Souma, which is distilled from fermented figs. It is one of the many fruit distillations in Greece but also one of the rarest, and Diane follows the process through to the first drops, at which point...the party begins! Food and firewater go hand in hand, but not without first having made the antidote to any potential hangover, a partridge soup.

  • 2020-12-29T02:30:00-08:00
    KCET-HD