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(3 days ago)
GreekFoodTV - Sweet Semolina Halva with PDO Greek Olive Oil is one of th...
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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
1 cup/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 a little bit or grated orange zest. It is ready when it pulls sway from the sides of the pan. It should be congealed but grainy and honey colored. Remove the skillet from heat and pour the halva into a gelatin mold. Cover with a cloth and cool until it's completely set. Unmold it, garnish by sprinkling with some ground cinnamon and some pistachios. Serve together with a cup of coffee.
Halva is a traditional dessert in the Greek kitchen that actually helps lower your cholesterol, thanks to the extra virgin Greek olive oil that is the only fat in the dish. Halva comes in many other versions in the Greek kitchen and is extremely versatile. Try this with frozen Greek yogurt or vanilla ice cream or with some orange or other Greek spoon sweets on top. Halva is one of the classic Lenten, or fasting, desserts.
This is the Greek Food Channel http://www.dianek...
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own 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 (photographer) offers an extensive archive of food and travel photographs of Greece.
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GreekFoodTV uploaded a new video
(1 week ago)
Greek Food TV☼ http://facebook.c... - http://dianekochi...
Well-known Gre...
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Greek Food TV☼ http://facebook.c... - http://dianekochi...
Well-known Greek food expert and award-winning author DIANE KOCHILAS make 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 or μπρίκι (bríki) (basically a tiny ewer), a teaspoon and a heating apparatus. The ingredients are very finely ground coffee, sometimes cardamom, cold water and (if desired) sugar. It is served in a demitasse (fincan, fildžan,filxhan or φλιτζάνι (flidzáni)). Some modern cups have handles; traditional cups did not, and coffee was drunk either by handling the cup with the fingertips or, more often, by placing the cup in a zarf, a metal container with a handle.
-- Greek Food Tv
Traditionally, the pot is made of copper and has a wooden handle, although other metals such as aluminium with a non-stick coating are also used. The size of the pot is chosen to be close to the total volume of the cups to be prepared, since using too large a pot causes much of the foam to stick to the inside of it. The teaspoon is used both for stirring and measuring the amount of coffee and sugar. The teaspoons in some other countries are much larger than the teaspoons in countries where Turkish coffee is common: The dipping parts of the teaspoons in these countries are about 1 cm (0.4 inches) long and 0.5 cm (0.2 inches) wide.
- From Wikipedia, the free encyclopedia
- Greek Food Tv
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GreekFoodTV uploaded a new video
(3 weeks ago)
The onion (Allium cepa), which is also known as the bulb onion,[1] commo...
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The onion (Allium cepa), which is also known as the bulb onion,[1] common onion[2] and garden onion,[citation needed] is the most widely cultivated species of the genus Allium.
Common onions are normally available in three colors: yellow, red, and white. Yellow onions are full-flavored and are a reliable standby for cooking almost anything. Yellow onions turn a rich, dark brown when cooked and give French onion soup its tangy sweet flavor. The red onion is a good choice for fresh uses or in grilling and char-broiling. White onions are the traditional onion used in classic Mexican cuisine. They have a golden color and sweet flavor when sautéed.
While the large mature onion bulb is the onion most often eaten, onions can be eaten at immature stages. Young plants may be harvested before bulbing occurs and used whole as scallions.[8] When an onion is harvested after bulbing has begun but the onion is not yet mature, the plants are sometimes referred to as summer onions.[9]
Additionally, onions may be bred and grown to mature at smaller sizes. Depending on the mature size and the purpose for which the onion is used, these may be referred to as pearl, boiler, or pickler onions.[9] (However, true pearl onions are a different species.) Pearl and boiler onions may be cooked as a vegetable rather than an ingredient. Pickler onions are, unsurprisingly, often pickled. - Wikipedia
Onions are everywhere.
Onions are sold in every grocery store, served at most every meal and featured at sporting events across the United States. They add layers of flavor to recipes for everything from breakfast casseroles to holiday dinners. And who hasn't wondered: What is the best way to make caramelized onions?
In an increasingly health-conscious world, the nutritional facts of vegetables, including the onion, are important. The onion's health value is uncontested and its versatility and value in the kitchen is rarely matched. Such a multi-faceted vegetable deserves recognition and advocacy.
This is where we come in.
Like the onion itself, the National Onion Association (NOA) has a long and impressive history. Founded in 1913, the NOA is the official organization representing growers, shippers, brokers, and commercial representatives of the U.S. onion industry.
We pride ourselves that top onion professionals rely on the NOA to educate consumers and promote their product. They also look to NOA for up-to-date information, governmental representation, and important industry networking.
We are also a resource for everyone who has ever encountered an onion. For purveyors of onions to the general public, we provide tips and best practices for marketing whole and fresh-cut onions.
For the homecook, we've collected recipes on how to serve the onion for any meal, in any season, and at any gathering. - © National Onion Association 2011
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GreekFoodTV liked a video
(1 month ago)
Chicken, Greek olives, and feta are a great combination, all cooked with...
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Chicken, Greek olives, and feta are a great combination, all cooked with PDO extra virgin Greek olive oil. To see recipe, press more.
Chicken Braised with Feta and Green Olives
4 servings
6 Tbsp./90 ml extra-virgin Greek olive oil
¾ pound/400 g. small white stewing onions, peeled and whole
1 medium-size frying chicken (3-4 pounds/1/2 -- 2 kilos), washed and quartered
Flour seasoned with a bit of salt and pepper, for dredging
4-6 plum tomatoes peeled, seeded, and chopped
1-2 Tbsp./15-30 ml quality red wine vinegar
1 Tbsp. tomato paste
2 tsp. dried oregano
Salt to taste
1/2- ¾ cup water
350 g. pitted, rinsed green olives
300 g. hard feta cheese, crumbled
For the Greek Fries (optional)
6-8 potatoes suitable for frying, peeled and cut into thick sticks
2 cups extra-virgin Greek olive oil, for frying
Salt and dried oregano for garnish
Grated kefalotyri cheese, for garnish (optional)
1. In a large heavy skillet or Dutch oven, slowly heat the olive oil. Place onions in the skillet and sauté until translucent and slightly colored. Empty the onions in a bowl and set aside. Don't throw away the oil.
2. Place the skillet back on the stove. Add more olive oil if needed. Dredge chicken lightly in seasoned flour. Shake off the excess flour. Brown the chicken by placing a few pieces at a time if necessary in the skillet and turning them frequently. (If there is more than one batch, set the pieces aside until all of the chicken is browned.)
3. Pour tomatoes over mixture, add red wine vinegar, and tomato paste. Season with oregano. Add the onions as well. Season with salt. Cover and simmer for about 35 minutes over medium heat, until chicken is almost cooked, adding water, if necessary, to keep the meat from drying out.
4. About 10 minutes before removing skillet from heat, add pitted green olives. Sprinkle crumbled feta over the chicken. Simmer another 10 minutes or so, until cheese has melted. Serve hot over rice or mashed potatoes or Greek fries.
Greek cooking offers dozens of great chicken recipes. This one, with feta and green olives, is easy and quick, and delicious.
Feta, olives, tomatoes and chicken make a great combination. Potatoes fried in olive oil go great with this chicken dish. So do mashed potatoes, rice, even pasta.
Come to visit Diane and Vassili at their GLORIOUS GREEK KITCHEN COOKING SCHOOL (Ikaria). They run cooking classes and organize culinary tours in Greece for recreational and professional cooks. They also own 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 (photographer) offers an extensive archive of food and travel photographs of Greece.
Diane Kochilas is an internationally known food writer, cookbook author, culinary teacher, food consultant and food "guru". She has more than 20 years' experience in the Greek kitchen. Diane divides her time between Athens, Ikaria, and New York. She is the consulting chef at Pylos, one of New York's top-rated Greek restaurants as well as consulting chef at Avli Restaurant in Chicago. She writes frequently for the US food press and appears regularly on American television. Her articles have appeared in The New York Times, Gourmet, Saveur, Food & Wine, Eating Well and in other food and general-interest publications. In Athens, she is the weekly food columnist and restaurant critic for Ta Nea, the country's largest newspaper. She has written 19 books on Greek and Mediterranean cuisine, including the award-winning The Glorious Foods of Greece. 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 (see below).
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GreekFoodTV favorited a video
(1 month ago)
Diane Kochilas was a guest chef at Yale and worked with Yale Dining Serv...
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Diane Kochilas was a guest chef at Yale and worked with Yale Dining Services to create a university-wide Greek, healthy menu, filled with greens, vegetables, beans, whole grains, and olive oil. The Greek menu was served in all 12 colleges, bringing a total of about 5,000 Greek meals to Yale students. Diane also was a guest of Jonathan Edwards college and was invited to do a master's tea with JE Master Penelope Laurans. The Hellenic Studies Program hosted her on another night for a cooking class.
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Ka Sundance
Your support means alot :)