Cooking Greek Food : How to Make Stuffed Dates
Learn how to Greek stuff dates with expert cooking tips in this free Mediterranean cooking video clip. Expert: Emory Davis Contact: www.myspace.com/emory_la Bio: Emory Davis studied cooking in the US, France, and London’s famous Le Cordon Bleu. He has been a private & professional chef for over 15 years. Filmmaker: Nili Nathan
Semolina Halva with Olive Oil GreekFoodTv☼
GreekFoodTV – Sweet Semolina Halva with PDO Greek Olive Oil is one of the healthiest desserts. To see the recipe, press the more button. Halva with Semolina 10-12 servings For the Syrup 3 cups granulated sugar 5 cups/1200 ml water 2 cinnamon sticks 1 piece of lemon zest ¼ cup pine nuts ¾ cup coarsely chopped pistachios, plus a bit more for garnish 1cup/240 ml extra-virgin Greek olive oil 2 cups coarse semolina flour ½ cup Greek golden raisins Grated orange zest 2 tsp. cinnamon for garnish 1. In a medium-size pot, bring sugar and water to a boil over medium heat. Add the zest. Simmer, uncovered, for 2 to 3 minutes until a loose syrup is formed. Remove pan from heat and cool slightly. 2. In an ungreased skillet over medium heat, toast pine nuts and pistachios, stirring constantly, until very lightly browned, 1 to 2 minutes. Remove skillet from heat and cool. 3. In a large skillet or saucepan, heat olive oil until it just begins to sizzle, below the smoking point. Slowly add semolina, stirring constantly with a wooden spoon over low heat until semolina is lightly browned, about 7 to 10 minutes. 4. Take the pot off the flame, add the syrup very slowly to the semolina mixture, stirring with a wooden spoon. (Be careful not to burn yourself, as the mixture will bubble up rapidly.) Place the pot back on the flame. Stir over very low heat until the syrup is absorbed by the semolina and the mixture is thickened, 10 to 12 minutes. Add raisins, pistachios and pine nuts and stir. Add …
SUBSCRIBE NOW www.alkistis.net Interview with international (Greek) food Goddess Dianne Kochilas. Recently interviewed on NBC’s TODAY SHOW in the USA !
Video Rating: 5 / 5
Travel channels: Art of Living Episode featuring greek food supplier Grecian Delight Foods Inc.
First national airing will be on the TRAVEL CHANNEL on October 27th, at 6:30am CST Art of Living Television episode which was featuring Chicago based food manufacturer Grecian Delight Foods Inc. Grecian Delight Foods Inc. Introduced the Gyros sandwich to the United States over 35 years ago, and is doing some really innovative things in the world of Flatbreads, Hummus, and Mediterranean Foods.
Video Rating: 5 / 5
GreekFoodTv☼ Greek coffee, ελληνικός καφές, Diane Kochilas – Athens, Greece
Greek Food TV☼ facebook.com – dianekochilas.com Well-known Greek food expert and award-winning author DIANE KOCHILAS makes us a Greek Coffee. The first evidence of brewed coffee as a beverage comes from 15th-century Yemen.[1] The word ‘coffee’ in most languages is derived directly or indirectly from the Arabic word قَهوه qahwah. By the late 15th and early 16th century, coffee had spread to Cairo and Mecca.[2][3] The Ottoman chronicler İbrahim Peçevi reports the opening of the first coffeehouse in Istanbul: Until the year 962 (1554-55), in the High, God-Guarded city of Constantinople, as well as in Ottoman lands generally, coffee and coffeehouses did not exist. About that year, a fellow called Hâkem (Hakam) from Aleppo and a wag called Şems (Shams) from Damascus, came to the city: they each opened a large shop in the district called Tahtakale, and began to purvey coffee.[4] In Greece, Turkish coffee was formerly referred to simply as τούρκικος ‘Turkish’. But after the Turkish invasion of Cyprus in 1974, the name soon changed to ‘ελληνικός’ ‘Greek’: “…Greco-Turkish relations at all levels became strained, τούρκικος καφές [Turkish coffee] became ελληνικός καφές [Greek coffee] by substitution of one Greek word for another while leaving the Turkish loan-word, for which there is no Greek equivalent, unchanged.”[5] The recipe remained unchanged. – Greek Food Tv Turkish coffee is normally prepared using a narrow-topped small boiling pot called an kanaka, cezve, džezva, xhezve …
Video Rating: 5 / 5
Durnford project some parts got effed up during upload
Video Rating: 4 / 5
Kitoula’s Greek Food Journal: Potato salad
“Kitoula” Ekaterini Deliyanis makes the BEST potato salad just like her Yiayia’s. See how she does it.
Roasted Eggplant Salad, melitzanosalata in Greek, is one of the classic meze plates. It’s healthy, delicious, and easy to make. All you need is great Greek olive oil, eggplants (aubergines), salt, and a pinch of sugar. You can add any herbs you want to that basic recipe, or embellish it with feta cheese, capers, tomatoes, even walnuts. Diane Kochilas and Greekfoodtv show you how to prepare it at home. 3 large plump eggplants/aubergines, washed and dried 2/3cup/180 ml extra-virgin Greek olive oil Salt to taste Pinch of sugar 1. Place the eggplants on a low open flame, such as a gas burner or grill, and roast, turning with kitchen tongs, until the skin is charred on all sides and the very top of the eggplant, near the stem—which is the densest part of the flesh—is soft and spongy. Remove with tongs and transfer to a bowl, until cool enough to handle. 2. Transfer the eggplants to a cutting board and, using a sharp paring or chef’s knife, cut the eggplants open lengthwise down the center. Cut around the contours of each eggplant and peel back its skin. With a spoon, remove the pulp, discarding as many of the seeds as possible without wasting too much pulp. 3. Pour the olive oil into a metal mixing bowl and transfer the eggplant pulp to the bowl. Stir and mash simultaneously with a fork, until the eggplant has absorbed the olive oil and is chunky but soft. Season with salt and a pinch of sugar. From this basic recipe, you can add almost anything. A Greek islands’ variation …
Video Rating: 5 / 5
Angelo Tsarouchas’s Mother makes his Favorite GREEK Food – UVARELAKIA SOUPA
Chicken Souvlaki and Greek Lemon Potatoes RECIPE ,How to make Shish-Kebab or Skewers Greek Food
Dinner Tonight Chicken Souvlaki.Recipe ,How to make it. video .Greek Food Show you how to make your own Chicken Souvlaki Shish-Kebab or Skewers Chicken Souvlaki 5 tbsp lemon juice 4 tsp olive oil 1 or 2 tsp dried oregano 1/2 tsp salt 2 minced or pressed garlic cloves 2 boneless, skinless chicken breasts Combine all ingredients, except chicken, in a measuring cup and stir. Cube chicken breasts and place in a plastic bag with zipper closure. Pour juice, oil, garlic and spices over chicken, close bag and shake until mixture is evenly distributed around chicken. Marinate in refrigerator for at least 30 minutes. Remove chicken from bag and thread onto bamboo skewers. Cook in a non-stick double-sided grill or on a single sided grill, rotating skewers. Cook approximately 12 to 15 minutes or until done. Serve with Tzatziki sauce for dipping. How to make Greek Potatoes www.youtube.com Butter Chicken Video www.youtube.com
Video Rating: 5 / 5
Cooking Greek Food : Roasting Peppers for Garlic Pesto Recipe
Learn how to roast peppers for a Greek garlic pesto recipe with expert cooking tips in this free Mediterranean cooking video clip. Expert: Emory Davis Contact: www.myspace.com/emory_la Bio: Emory Davis studied cooking in the US, France, and London’s famous Le Cordon Bleu. He has been a private & professional chef for over 15 years. Filmmaker: Nili Nathan
Video Rating: 0 / 5
Welcome to what I hope will be an enticing journey through Greece, one that inevitably ends around a table. Actually, what I am presenting here is a glimpse behind the scenes of my upcoming book, The Country Cooking of Greece. It was really an honor to have been asked by Chronicle Books to write the Greek tome for what has turned into an award-winning series. For me, that was yet another sign that Greek cuisine in the United States was finely being given its due and finally being embraced by the mainstream. The Country Cooking of Greece will be out in the fall of 2012, and in it I look at the simple, delicious, healthy foods that are still the mainstay of life in the Greek countryside today. But before the publication of any book, especially a cookbook, which is complicated and multifaceted, there is the process, the road the author takes to get her to those first bound galleys. I thought it would be fun to take readers on a parallel journey, into what went into the making of the book. So starting now, and running through its publication in November, 2012, I will serve forth what I like to think of as a “poikilia” a meze platter of behind-the-scenes tidbits that I hope will eventually entice you to sit down for the full-course meal, the book itself. I’ll share recipes that never made it in for all sorts of reasons, text that I had to cut because of space limitations, photos of places, people, and dishes that we had to nix because they just couldn’t all fit, manuscript …
Video Rating: 5 / 5
