Welcome to this short video bio of me and my work over the last 20-plus years promoting Greek cuisine all over the world. Greek cooking is so delicious and healthy.
There are so many recipes that are easy, accessible, but most importantly, plant-based. Greece is one of the few countries in the world–the Mother of the Mediterranean Diet, remember!–where vegetables and beans are the ingredients in countless main courses. We don’t relegate them to side-dish status.
My goal is to share healthy, delicious Greek cuisine with the world. The secrets to longevity are hidden in the traditional cooking. And the key to fighting the obesity epidemic plaguing the United States can be found in the tremendous variety of wonderful Greek food, from luscious fresh vegetable stews and casseroles to savory pies filled with wild greens to desserts made with olive oil. Indeed, olive oil and the generous use of it on almost every Greek dish, is one of the secrets to eating and living well.
I hope the video will be an enticing journey through Greece, one that inevitably ends around a table.
Beyond that, on GreekFoodTv you will find dozens of other videos in which i demonstrate traditional and contemporary Greek classics and lots of regional Greek specialties.

If you enjoy this site, you might also enjoy one of my books and want to keep an eye out for my forthcoming book, The Country Cooking of Greece. It was really an honor to have been asked by Chronicle Books to write the Greek tome for what has turned into an award-winning series. For me, that was yet another sign that Greek cuisine in the United States was finely being given its due and finally being embraced by the mainstream. The Country Cooking of Greece will be out in the fall of 2012, and in it I look at the simple, delicious, healthy foods that are still the mainstay of life in the Greek countryside today. But before the publication of any book, especially a cookbook, which is complicated and multifaceted, there is the process, the road the author takes to get her to those first bound galleys. I thought it would be fun to take readers on a parallel journey, into what went into the making of the book. So starting now, and running through its publication in November, 2012, I will serve forth what I like to think of as a “poikilia” a meze platter of behind-the-scenes tidbits that I hope will eventually entice you to sit down for the full-course meal, the book itself. I share that information on the GreekFoodTv Facebook page.

There, I share recipes that never made it into the actual book for all sorts of reasons, text that I had to cut because of space limitations, photos of places, people, and dishes that we had to nix because they just couldn’t all fit, manuscript pages that were edited, cut, slashed, commented on, and filled with queries, and so much more. Mostly, I’ll share with you the labor of love, from inception and fruition, which brought The Country Cooking of Greece to life.

I enjoyed every minute of researching this book and hope to share some of the adventures leading to the Country Cooking of Greece (Chronicle Books 2012): For example, one of my favorite farmers and a spearheading figure in the organic movement in Greece, is Alexandra Valopetropoulou, whose farm is just 45 minutes from downtown Athens. She is but one of many passionate artisans working the field, the vine, the table and more all over Greece.

In another photo album I talk about a “Greek Touch:” Rusks. Rusks, or paximadia, as they are called in Greek, are one of the ancient foods that still define Greek cooking today. This ultimate peasant treat, a twice-baked bread that is great for breakfast, lunch and dinner and extremely versatile.

Thanks for joining me at GreekFoodTv, both on youtube and on Facebook. Enjoy all the delicious Greek regional and authentic recipes. Eat and live well the Greek way!

Duration : 0:2:31

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Go Autentico Challange with Cacique Products

http://www.helenaskitchen.com

Welcome to Helena’s Kitchen, this is a show for you who are interested in food and beverage. We are today cooking a Cactus Frittata with Fruit Salad.Enjoy!

Duration : 0:4:4

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Highlights from the 2012 Ryerson Alumni Awards night. Presented by Ryerson Alumni Association

-Paul Cocker, Civil Engineering ’70, President & CEO, McKay-Cocker Construction Ltd.
-Tom Gunter, Business Management ’80, President, ConAgra Foods Canada
-Stephanie Asare Nti, Social Work ’01, Founder & Director, Social Workers Beyond Borders
-Keith Pelley, Radio and Television Arts ’86, President, Rogers Media
-Frank Walwyn, Business Administration ’89, Partner, WeirFoulds LLP
Hossein Rahnama, Computer Science ’03, Electrical and Computer Engineering ’06 (Masters of Applied Science), ’10 (Doctorate), Associate Director, Digital Media Zone, Ryerson University
-Jane Langdon, Food and Nutrition ’75, Proprietor, Wine Country Cooking School

Duration : 0:1:54

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https://www.facebook.com/GreekFoodTv
GreekFoodTV☼ – March Madness – Country Cooking of Greece

Country Greek Lamb or Goat Baked in Paper. What French-trained chefs call en papillote, Greek rustic cooks know as “kleftiko” or “exohiko” — basically baking in paper. The word kleftiko comes from the Klefts, mountain rebels who fought in the resistance against the Fascists. They had to hide their food during cooking, usually by roasting whatever meager sustenance they could find, in shallow, covered pits in the ground. Kleftiko hence offers a little poetic license, as the food is “hidden” inside the paper. Exohiko, which means outdoors in Greek, is a more subtle reference to the Klefts.Above, is a dish from the Country Cooking of Greece (Chronicle Books, Fall 2012), for either goat or lamb. You’ll notice it’s whole on the bone, which is a slight deviation from more common recipes that usually call for baking chunks of meat in paper. Meat on the bone is just so much more flavorful.
— in Greece.

Fesklopita is one of the most unusual Greek pies, neither savory nor sweet. It’s a dish native to Tinos, Andros and a few other Cycladic islands. It calls for a filling of chard (seskoulo in Greek, of which “fesklopita” is a transliteration; fesklo is the word in the local Cyclades dialect. But the chard is sweetened with raisins and onions and sometimes bound by a little rice. This rendition is the traditional version of a dish I just did at the CIA in St. Helena, CA, for the World of Healthy Flavors Conference. Notice the honey drizzled on top. The traditional version is sprinkled with sesame seeds. We used California pistachios as a garnish.
— in Greece.

One of my favorite dishes, for pumpkin-sweet potato moussaka. Greeks are gearing up for Lent, and I’d bet that this year the foods of austerity, of abstinence, will have a special place in many people’s diets. But before that there is the Tyrini, on the Sunday before Lent starts, which this year is February 27th, Kathara Deftera (Clean Monday). Tyri (hence Tyrini) means cheese. On that Sunday, all things dairy make a last stand before the 40 days of abstaining from animal products. This and the following are a few of the cheesy, creamy recipes you will find in my upcoming Country Cooking of Greece (Chronicle Books, October 2012).
— in Greece.

A Northern Greek cheese pie (tyropita) from Pogoni, that calls for a few sheets of homemade phyllo to be prebaked, is one of my favorite Country Cooking recipes. It’s a little complicated, the kind of thing you attempt on a leisurely weekend afternoon.
— in Greece.

Homemade bougatsa, the custard-filled phyllo pastry that has become a regional specialty in Thessaloniki, as well as other parts of Macedonia, and in Crete, is one of my all-time favorite Greek desserts. It’s not as stodgy as the better-known galaktoboureko. The next best thing to making it yourself is to travel all the way to Iordani’s in Chania, or the 2 or three places around the Lion’s Fountai…See More
— in Greece.

Duration : 0:1:37

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MY NEW YEAR FESTIVAL
Tet Holiday is one of the most important festivals in Asian countries, and Viet Nam is not an exception. This is the time for everyone to review the old year and to prepare for a hopefully brighter new year.
I like Tet because of the familiar atmosphere when the relatives sit around a pot filled by boiled water and sticky rice cake. Moreover, I like Tet because of an amazing emotion that I never had during the other time of a year, it feels like a yeast and floods throughout my body.
I finish my old year with the good result of my first term. Tet is the time for me to relax after a tense term. On the 28th day of 12th lunar month, I helped my mother clean and decorate my home. All the bowls, dishes and pans were washed and the floor was swept carefully. Then I went to the market with my parents to buy something important for the holiday. We didn’t forget buying a branch of peach to make the house more beautiful.
On New Year’s Eve, I didn’t sleep until one o’clock. I got on the Inernet and sent to my friends the sweet wishes. My father slept at nine o’clock and he woke up at half past eleven to prepare the food astray and do a special ceremory. At right twelve o’clock, the time of bidding farewell to the old year and welcoming the new year, I went out to see the fireworks let off in the sky. It’s a wonderful view. After the fireworks-show had ended, I came home and went to bed.
On the 1st day of the new year, I got up very late at about half past nine. After I’d got up, I saw my mother first and she gave me a wish. My parents had just cooked a meal for my family’s ancestors. They looked really happy.
My family had eaten the breakfast before my uncle visited my house. We drank a little wine together and then we started visiting our relatives. Some of my relatives lives far away so this was the only time I could see them. Not only I received a lot of lucky money, but also had more happiness and joyfulness.
A day filled by candies, cakes, meat and vegetables. My stomach couldn’t contain more food when we came back home, and I wentm to bed immediately I’d come home. On the 2nd and 3rd day, I went out with my friends. We celebrated a small party at my friend’s house. During that time, we had so much joy. Then, my mother and I visited my neighbors. I haven’t seen some of them for a long time.
On the 4th and 5th day, I relaxed and did something I like such as played computer games or watched television. From 6th to the 9th day, I did my homework and reviewed the old lesson.
The 2nd term started on the 10th day of the new year, I came back to school to subjugate new trials. New year festivals ended, but its echo still exists. In this year, I wish my effort will bring me forth much success; especially my object: being a student of Thai Nguyen Specialized Upper School. And I wish everyone will have so much joy in life to receive the real spiritual value of the life.
_________________________________________
My friend writes this message and he helps me check it for him. I think he writes for a foreign friend. I want your help about this message because I’m not very good at English.
Don’t care about the tenor because this talks about Tet or Chinese New Year, the culture of the Asian countries. Please care about the grammar.
@Knickers Molloy: Well, can’t you? You are an Englishman and it’s not difficult for you to check a very very short message. 5 minutes? Is it a long time?

It’s very good indeed. I have made just a few suggestions:

MY NEW YEAR FESTIVAL
The Tet Holiday is one of the most important festivals in Asian countries, and Vietnam is no exception. This is the time for everyone to review the old year and to prepare for a hopefully brighter new year.
I like Tet because of the familiar atmosphere when one’s relatives sit around a pot filled with boiled water and sticky rice cake. Moreover, I like Tet because of an amazing emotion that I never have during the other time of a year; it feels like yeast and floods throughout my body.
I finish my old year with good results for my first term. Tet is a time for me to relax after a tense term. On the 28th day of 12th lunar month, I helped my mother clean and decorate my home. All the bowls, dishes and pans were washed and the floor was swept carefully. Then I went to the market with my parents to buy something important for the holiday. We didn’t forget to buy a branch of peach to make the house more beautiful.
On New Year’s Eve, I didn’t sleep until one o’clock. I got on the Internet and sent best wishes to my friends. My father slept at nine o’clock and he woke up at half past eleven to prepare the food astray [astray? I don't know what is meant here. Perhaps "tray"?] and to do a special ceremory. At twelve o’clock exactly, the time of bidding farewell to the old year and welcoming the new year, I went out to see the fireworks let off in the sky. It’s a wonderful sight. After the fireworks-show had ended, I came home and went to bed.
On the 1st day of the new year, I got up very late, at about half past nine. After I’d got up, I saw my mother first and she made me a wish. My parents had just cooked a meal for my family’s ancestors. They looked really happy.
My family had eaten the breakfast before my uncle visited my house. We drank a little wine together and then we started visiting our relatives. Some of my relatives live far away so this was the only time I could see them. Not only did I receive a lot of lucky money, but I also had more happiness and joyfulness.
A day filled by candies, cakes, meat and vegetables! My stomach was full to bursting when we came back home, and I went to bed immediately after I came home. On the 2nd and 3rd day, I went out with my friends. We celebrated with a small party at my friend’s house. During that time, we had so much joy. Then my mother and I visited my neighbors. I hadn’t seen some of them for a long time.
On the 4th and 5th day, I relaxed and did my favourite activities, such as playing computer games or watching television. From 6th to the 9th day, I did my homework and reviewed old lessons.
The 2nd term started on the 10th day of the new year. I came back to school to tackle new challenges. The New year festival is ended, but its echo still exists. In this year, I wish my effort will bring me forth much success; especially my object: being a student of Thai Nguyen Specialized Upper School. And I wish everyone so much joy in life that they receive the real spiritual value of life.

Welcome to what I hope will be an enticing journey through Greece, one that inevitably ends around a table. Actually, what I am presenting here is a glimpse behind the scenes of my upcoming book, The Country Cooking of Greece. It was really an honor to have been asked by Chronicle Books to write the Greek tome for what has turned into an award-winning series. For me, that was yet another sign that Greek cuisine in the United States was finely being given its due and finally being embraced by the mainstream. The Country Cooking of Greece will be out in the fall of 2012, and in it I look at the simple, delicious, healthy foods that are still the mainstay of life in the Greek countryside today. But before the publication of any book, especially a cookbook, which is complicated and multifaceted, there is the process, the road the author takes to get her to those first bound galleys. I thought it would be fun to take readers on a parallel journey, into what went into the making of the book. So starting now, and running through its publication in November, 2012, I will serve forth what I like to think of as a “poikilia” a meze platter of behind-the-scenes tidbits that I hope will eventually entice you to sit down for the full-course meal, the book itself. I’ll share recipes that never made it in for all sorts of reasons, text that I had to cut because of space limitations, photos of places, people, and dishes that we had to nix because they just couldn’t all fit, manuscript pages that were edited, cut, slashed, commented on, and filled with queries, and so much more. Mostly, I’ll share with you the labor of love, from inception and fruition, which brought The Country Cooking of Greece to life.

Here is one more glimpse at the adventures leading to the Country Cooking of Greece (Chronicle Books 2012): One of my favorite farmers and a spearheading figure in the organic movement in Greece, is Alexandra Valopetropoulou, whose farm is just 45 minutes from downtown Athens. She is but one of many passionate artisans working the field, the vine, the table and more all over Greece.

Look out for our next photo album! One of the first chapters in the Country Cooking of Greece is a small one called the Greek Touch: Rusks. Rusks, or paximadia, as they are called in Greek, are one of the ancient foods that still define Greek cooking today. This ultimate peasant treat, a twice-baked…

Duration : 0:1:46

(more…)

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Cooking Under Ten Show on the Road at Paso Robles Wine Tour 2012 Newport Beach, CA

http://www.PeachyCanyon.com

Peachy Canyon Winery is a small family owned winery in the beautiful wine country of Westside Paso Robles on the Central Coast of California; near Hearst Castle and Big Sur. Peachy Canyon Winery specializes in estate Zinfandels and has been family owned and operated by the Beckett Family since 1988. Experience the best the Paso Robles Westside has to offer. Come by and sample our award-winning Zinfandels and other acclaimed varietals in our Old School House tasting room. We look forward to seeing you soon!

Duration : 0:2:40<br />
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Technorati Tags: Andy Broadaway, Cooking Under Ten, Paso Robles, Peachy Canyon Winery, Wine, Wine Tasting