My Greek Table with Diane Kochilas

Season 4

TV-G

My Greek Table is a cooking program that takes place in Greece. The hostess is Diane Kochilas, an American Greek chef in Greece.

Where to Watch My Greek Table with Diane Kochilas • Season 4

13 Episodes

Diane Discovers Her New Athens ‘Hood
E1
Diane Discovers Her New Athens ‘HoodAthens is a city in the midst of great and exciting change, and Diane just moved downtown from the leafy suburbs. In this episode, she discovers the soul of her new area, Kerameikos, its layers of history, architecture, cultural life and more in the heart of central Athens. Her guide is Nikos Vatopoulos, a journalist and the city’s most renowned urban chronicler. As a thank you, she cooks up a delicious lunch of Spiced Roasted Chicken with Toasted Orzo Pilaf, Kale Caesar with Greek Yogurt and a Crispy Phyllo Ice Cream Sundae with Honey, Nuts and Halva. They share a glass or two of Amyndeon Rosé wine, made from the Xinomavro grape. Amyndeon, the coldest Greek grape growing and wine-making region, is the only Protected Designation of Origin area in Greece for the production of rosés.
The Accidental Vegan
E2
The Accidental VeganSo much Greek food is naturally vegan that most people don’t even realize how much of their diet is plant-based. That’s a truism about life around the Greek table. In this episode, I explore the fast-growing vegan trends in Athens, honing in on the transformation of meat-based Greek classics to plant-based alternatives! I welcome the country’s best-known vegan chef, Nikos Gaitanos, into my Athens kitchen, where he shares some of his vegan secrets. The results are all natural and delightful: Vegan Moussaka, Vegan Galaktoboureko and even a vegan version – totally natural – of the Greek egg-lemon comfort dish Yiouvarlakia, traditionally a Rice-Meatball Soup. Hint, hint: mushrooms and avocados are involved. As for the Greek wines we pair with these great dishes, a Greek red, particularly a Xinomavro from Naoussa, goes well with the Vegan Moussaka; and a rosé, specifically a blend of Moscofilero and Agiorghitiko, pairs perfectly with the vegan giouvarlakia.
Street Food In Athens
E3
Street Food In AthensDiane explores the street food scene in Athens, Greece. She makes a gyro-stuffed baked bread loaf, a healthy smoothie bowl with Greek yogurt, and a warm green bean salad with chopped onion and hazelnuts.
Thessaloniki: Greece’s De Facto Food City
E4
Thessaloniki: Greece’s De Facto Food CityNo other city evokes the rich and complex history of Greek cuisine better than Thessaloniki, recently named a UNESCO Food City and Greece’s de facto culinary capital. Diane learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker, and boards a mussel boat just off the coast to harvest one of the city’s favorite seafood delicacies. From sweet shops to hot peppers to unsurpassed meze plates, Diane savors and shares the flavors of Thessaloniki. In her kitchen, she cooks up Mussel Pilaf and Feta-Stuffed Roasted Peppers. Mussel Pilaf Feta-stuffed Roasted Peppers Guests: Filippos Bantis Stergios Darmouslis
Old World Charms Of The Athenian Table
E5
Old World Charms Of The Athenian TableDiane explores the urbane, bourgeois flavors of Athens of another era in this tasty trip down memory lane, when she visits the home and kitchen of 90-year-old Irini Pournara and her daughter Margarita, a journalist for the city’s most respected daily paper. Irini makes an Athenian classic and the only dish to which this city has lent its name: Athinaiki Mayioneza (poached fish and vegetables with homemade mayonnaise), and Diane cooks up a sophisticated artichoke dish called A la Polita and an unusual Meatloaf Wrapped in Grape Leaves. Guests: Irini Pournara, Margarita Pournara
Northern Delights – Ioannina
E6
Northern Delights – IoanninaDiane explores the culinary and cultural lore of Ioannina and learns about the art of silversmithing. She shares recipes for baklava, clay-baked lamb, thin feta cheese pancake-like pie, and clay-tile baked eel.
The Sephardic Cooking Of Thessaloniki
E7
The Sephardic Cooking Of ThessalonikiIn this poignant episode of loss, survival and renewal, Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki’s Jewish past. Hella cooks up a few of her family’s Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Diane visits a restaurant for a taste of another Sephardic dish, Keftikas de Nogada (meatballs with walnut sauce). In the kitchen she makes Chicken with Prunes. Guests: Hella Matalon, Konstantinos Markou
The Foods That Unite Us
E8
The Foods That Unite UsWith Athens as a backdrop, Diane explores the foods that unite us, meaning the foods so many of us have in common regardless of where we are from. Can soba noodles be grecophied? Yes, with a little tahini, shrimp and olive oil! Can Greek filling of a classic spanakopita be repurposed as a filling for an American baked potato? Indeed! Can the idea of a chicken gyro morph into a Greek-style fajita? We’re guessing you know the answer! In this playful, informative episode, Diane ventures beyond tradition into the global world, embracing new ingredients, inspired by Athens’ vibrant dining scene, and christening a whole bevy of new recipes Greek!
Pie Heaven
E9
Pie HeavenIn the lush mountains, Diane makes feta pie with layers of homemade pastry cooked the traditional way over hot embers. Diane shares recipes for a pleated, buttery feta cheese pie and chicken-phyllo pie.
Everyday Superfoods
E10
Everyday SuperfoodsPreparing a healthy meal with Greek superfoods; spiced carrot soup three ways; black-eyed pea salad with dried figs; pomegranate extra virgin olive oil, and herbs; an ancient dessert of wheat kernels, Greek honey, nuts, and dried fruits.
My Greek Dinner Party
E11
My Greek Dinner PartyAt a fish market, chef Lefteris Lazarou explains how to check freshness, fish gender and the best way to cook squid. He cooks pan-seared fish and a whole squid with spanakopita puree, and Diane makes seafood-stuffed cabbage rolls.
The Father Of Modern Greek Cooking
E12
The Father Of Modern Greek CookingDiane and Chef Lefteris Lazarou, go back over 30 years, often dubbed the father of modern Greek cuisine and a famed seafood master, Lefteris takes Diane to the fish market and sheds light on everything from how to tell freshness and fish gender to the best way to cook squid! Back in his restaurant situated on the quaint Mikrolimano quay of Piraeus, he prepares a Pan-Seared Weever and a Whole Squid with Spanakopita Puree. Diane, inspired by Lefteris’ artistry, creates seafood-stuffed cabbage rolls back in her own kitchen. Guest: Lefteris Lazarou
Flavors Of The Athenian Art Scene
E13
Flavors Of The Athenian Art SceneDiane’s artist daughter, Kyveli, has invited a few gallerists and young artists for dinner in her studio in Exarcheia, a fascinating Athens neighborhood, and mama cooks up the perfect meal to inspire their insightful conversation. It’s all about the art hub that is Athens. On the menu: Braised Ouzo-Orange Octopus, Zucchini-Herb Phyllo Pie, and a Giant Bean Greek Salad. Guests: Hugo Wheeler, Nadia Gerazouni, Sofia Stevi, Claudio Coltorti, Chloe Royer, Kyveli Zoi