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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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