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Posts Tagged ‘olive’

Greek Food Tv? Beef and Olive Stew Greek Recipe

Sunday, July 18th, 2010

Beef Stew with Olives is Greek comfort food, brought to you step by step by Greek cooking guru Diane Kochilas. Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer-videographer VASSILIS STENOS bring you a delicious, easy Greek dish based on Mediterranean classics like Greek olives. This stew is perfect for a Sunday meal with family. It hails from the mainland. Serve it with Greek or other noodles or plain rice.

Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL. They also own and DV FOOD ARTS CONSULTING, a food marketing company that produces 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.

Diane Kochilas is a well-known Greek food “guru”, consultant, chef. She has written 19 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, 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 include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine.

Duration : 0:4:49

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Greek Food Tv? Beef Stew with Olives Greek Recipe

Saturday, July 17th, 2010

Beef Stew with Olives is Greek comfort food, brought to you step by step by Greek cooking guru Diane Kochilas. Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer-videographer VASSILIS STENOS bring you a delicious, easy Greek dish based on Mediterranean classics like Greek olives. This stew is perfect for a Sunday meal with family. It hails from the mainland. Serve it with Greek or other noodles or plain rice.

Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL. They also own and DV FOOD ARTS CONSULTING, a food marketing company that produces 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.

Diane Kochilas is a well-known Greek food “guru”, consultant, chef. She has written 19 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, 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 include: The Food and Wine of Greece, The Greek Vegetarian, The Glorious Foods of Greece, Meze, Against the Grain (good carbs), Mediterranean Grilling, Mastiha Cuisine, The Northern Greek Wine Roads Cookbook, and Aegean Cuisine.

Duration : 0:4:49

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Greek Food Tv? Filo Pastry – Greek Recipes

Tuesday, July 13th, 2010

This is the Greek Food Channel http://www.dianekochilas.com/ Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS 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. Greek Food and lots of Greek feta!

Sift flour and salt into bowl. Gradually add water to make a stiff dough. Turn onto pastry board.
Place the oil in a bowl and spread a little of it on the palms of your hands. Knead the dough, gradually adding more oil until you have a smooth, elastic ball. Roll the ball of dough in the remaining oil to cover all sides. Place in a bowl, cover with a cloth, and allow to stand in a warm place for about 2 hours.

Duration : 0:1:9

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Greek Salad Mediterranean diet Food TV?-Greek Food Recipes

Saturday, July 3rd, 2010

Greek Salad on Greek Food TV? – Greek Food – Mediterranean diet
Recipes from Greece: GREEK SALAD
By Diane Kochilas

6 SERVINGS for Greek Salad
4 medium firm, ripe tomatoes
1 medium cucumber
1 medium red onion
1-2 bell or long peppers, seeded and cut into rings
Salt to taste on Greek Salad
3 – 4 oz. Greek feta, crumbled or sliced
1 tsp. dried Greek oregano
3 tablespoons extra virgin Greek olive oil
Great Greek Salad
1. Wash, core and cut the tomatoes into wedges. Place in serving bowl.
2. Wash, peel, and slice cucumbers into ½-inch rounds. Place in bowl with tomatoes.
3. Peel onions, cut in half and then into 1/8 — inch slices. Place in bowl. If using peppers, add to the salad. *
4. Season lightly with salt. Place feta on top. Sprinkle with oregano and dress with extra virgin Greek olive oil. Serve.
Best Greek Salad and Mediterranean diet
* Optional: You can also, of course, add a few (6) Greek olives, preferably Kalamata.

Per Serving, with olives : 164 Calories; 12g Fat (64.0% calories from fat); 4g Protein; 11g Carbohydrate; 2g Dietary Fiber; 17mg Cholesterol; 458mg Sodium.
That’s it for your Greek Salad & Mediterranean diet.
Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS 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

Duration : 0:1:12

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Greek Food Tv? Octopus Greek Food Recipes – Greece

Saturday, July 3rd, 2010

http://www.dianekochilas.com/
Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS 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

Duration : 0:0:56

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Greek Food Tv? Tzatziki Garlic Dip Greek Recipe

Wednesday, June 30th, 2010

This is the Greek Food Channel http://www.dianekochilas.com/ Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS 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. Greek Food and lots of Greek feta!

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 condiment.

Tzatziki is one of the classic sauces in Greek cuisine, and there are as many versions as there are cooks who make it.

Tzatziki, tzadziki, or tsatsiki (Greek: ????????) is a Greek meze or appetizer, also used as a sauce for souvlaki and gyros. Tzatziki is made of strained yoghurt (usually sheep’s-milk or goat’s-milk in Greece and Turkey) with cucumbers, garlic, salt, usually olive oil, pepper, dill, sometimes lemon juice and parsley, or mint added. The cucumbers are either pureed and strained, or seeded and finely diced. Olive oil, olives, and herbs are often used as garnishes.
In touristy restaurants, and outside Greece and Cyprus, Tzatziki is often served with bread (loaf or pita) as part of the first course of a meal. Greeks, Cypriots and those from all over the Middle East use this dish as a side dish to a meal with meat. The acidity cuts the fat, thus Tzatziki is also used as a sauce for souvlaki and gyros, in which case it may be called cucumber sauce (especially in the U.S.).

Duration : 0:2:20

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Greek Food Tv? Saganaki Meze Greek recipe

Monday, June 28th, 2010

This is the Greek Food Channel http://www.dianekochilas.com/ Well-known Greek food expert and award-winning author DIANE KOCHILAS and photographer VASSILIS STENOS own and operate the THE GLORIOUS 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. Greek Food and lots of Greek feta!

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 ????????)(meaning flaming cheese, sometimes translated as fried cheese) is a salty and aromatic cheese-based Greek appetizer of fried or grilled cheese.

The cheese used is usually Kefalograviera, Kasseri, Kefalotyri, or sheep milk Feta cheese. Regional variations include the use of Formaella cheese in Arachova and Halloumi cheese in Cyprus.

Related saganaki recipes include shrimp saganaki (Greek ??????? ????????) and mussels saganaki (Greek ????? ????????), which are typically Feta-based and include a spicy tomato sauce.

In some United States and Canadian restaurants, after being fried, it is flambéed at the table (typically with a shout of “opa!”) and the flames then extinguished with a squeeze of fresh lemon juice. This practice reportedly originated in the 1960s at The Parthenon restaurant in Chicago’s Greektown

Duration : 0:2:2

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