Showing posts with label The Cooking Odyssey. Show all posts
Showing posts with label The Cooking Odyssey. Show all posts

Saturday, February 22, 2014

Plenty of Veggies

Just in time for Great Lent, a lovely cookbook: "Plenty: Vibrant Vegetable Recipes from London's Ottolenghi."
Recipes are very simple: eggplant with pomegranate, za'atar and buttermilk sauce (pictured); beet, orange and olive salad; caramelized fennel with goat cheese; quinoa salad with dried Persian lime ....
Chef Yotam Ottolenghi also wrote a Jerusalem cookbook.
Separately, a new take on grilled cheese, Sfakianopita, a Greek flat bread, which seems to be a version of the famed plakotiganites yiayia prepared but no one can duplicate. The recipe was featured on an episode of the Cooking Odyssey on PBS, which maintains a fabulous list of Greek recipes

Monday, March 21, 2011

The Cooking Odyssey

UPDATE 2/2014: The Cooking Odyssey went into a third season, with a new chef. For PBS reruns via Create TV, listings may be here.

PBS is hosting a Greek cooking show called The Cooking Odyssey, shot in Greece and an eco-friendly American studio kitchen. Host and Chef Yanni is an Oxford PhD in molecular epidemiology. Which guarantees you won't get botulism trying to make his yogurt in your own κουζίνα. I met the jovial producer George Stamou last week, who got funding from corporate sponsors. He had no luck with the Greek government, which probably would have pushed a national dandelion diet as part of its economic austerity plan.
Chicagoans will only get to see the show via the Milwaukee PBS station the next five Saturdays at 2:30 p.m.; New Yorkers can watch it on WLIW Channel 21 for the next three Saturdays at 11:30 a.m., and then the schedule is odd. A second season is in the works. Looks like the first season's recipes are from islands, and they trekked to Metsovo, arguably the cheese capital of Greece. I recently got to try Odyssey's "cheese mousse" -- not for lent, but might be good for Easter dessert, and very simple!