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My Greek Table with Diane Kochilas Previous Broadcasts

A Bite of Greek Red Wine (Episode #106H)

KQED Plus: Sat, May 19, 2018 -- 2:30 PM

Go on a picnic at the Kir Yianni vineyard in Naoussa were one grape dominates the table: the local Xinomavro (pronounced xee NOE ma vroh), one of Greece's noblest reds. This delicious, tannic wine pairs perfectly with a cheese and spice stuffed leg of lamb and is the key ingredient in succulent red wine and sage potatoes. Red wine with fish is on the menu, too. Diane makes an easy sea bass and mushroom dish with a splash of Greece's revered northern red. On the wine trail, she also discovers bread, cookies and chocolate truffles all spiked with this hard to pronounce but easy to love Greek varietal. Learn how to incorporate incomparable Greek wine into any menu, both as a drink and an ingredient. Cheese and spice stuffed leg of lamb; Sage and red wine potatoes in a pan; Sea bass with mushrooms and red wine.

Meze Society (Episode #105H)

KQED Plus: Sat, May 12, 2018 -- 2:30 PM

Diane explores the meze tradition of small plates of vibrant food meant to be shared. She visits different parts of Greece to discover the variety and robust flavors of the meze table and invites a wine expert into the kitchen for advice on what to sip when the meal includes spice, yogurt, cheese, crunch, comfort, seafood, meat and more, all in one sitting. The pungent Greek yogurt dip, tzatziki, is the perfect match for Diane's juicy keftedes, or Greek meatballs. A fiery shrimp dish gets a cooling dash of feta. Two unique ways to serve local fish round out the diverse and delicious meal. All make up the mosaic of the meze table, with a few regional cooks' delights tossed in for fun. Discover the fun and festive meze tradition. Tzatziki; Keftedes, Greek meatballs; Shrimp saganaki; Cod fish gyro; Smoked mackerel salad.

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