Podcasts about saganaki

Serena Williams joins the show to catch up and share a few tips on how to get a couple of her favorite beauty looks. Also, chef George Pagonis cooks up a delicious shrimp saganaki recipe. Plus, Editor-In-Chief of “In-Style” Sally Holmes shares how to apply some red carpet fashion trends to real life. And, Hoda and Jenna have an intense burrito battle. 

Meet Kimon, the captivating restauranteur behind Koutouki's, a celebrated Greek eatery. This episode takes you on a savory journey through the enticing world of Greek cuisine, inspired by the experiences and wisdom of a man who's been at it for over a decade. Tsuchiki shares the secrets behind his favorite dishes like Calamari, Saganaki, and his trademark sauce and reveals the key ingredient in his recipe for success - a lot of love for what he does.Fancy a glimpse into the life of a restauranteur? Kimon pulls back the curtain on the grueling yet rewarding aspects of running a food business - workdays that stretch to 16-18 hours, the annual thrill and chaos of the Taste of Edmonton festival, and the relentless pursuit of his passion. He serves up advice for budding entrepreneurs with cultural insights, emphasizing the importance of loving your work and staying true to your roots. This chat is a feast of inspiration, dolloped with rich Greek culture, a dash of business acumen, and a generous helping of mouth-watering cuisine. Join us for a gastronomic adventure that will leave you sated with knowledge and hungry for Greek food!Click here to learn more about Sysco Canada

»Wenn ich privat koche, komme ich runter«, erklärt Spitzenkoch Konstantin Filippou. Am Perfektionismus des steirisch-griechischen Spitzenkochs ändert das nach Aussage seiner Frau und Geschäftspartnerin Manuela aber nichts: »Auch wenn es Pasta mit Tomatensauce gibt, dauert es ewig und am Ende sieht die Küche aus wie ein Schlachtfeld.«Im Gespräch mit Falstaff-Chefredakteurin Lisi Brandlmaier erzählen die beiden außerdem von ihrer Rollenverteilung innerhalb der Zusammenarbeit, die aktuelle Lage der Branche und wie sie mit ihrem neuesten Projekt »Mama Konstantina« die Vielfalt der griechischen Küche, abseits von Gyros und Saganaki, den Menschen in Österreich näher bringen wollen. Alle Folgen und Infos rund um den Podcast findet ihr unter falstaff.com/at/podcast und überall, wo es Podcasts gibt. Hosted on Acast. See acast.com/privacy for more information.

An appetizer that smells of Greek summer is the saganaki prawns. With the help of chef Rafail Patera, we recommend it with feta cheese and ouzo. - Ένα ορεκτικό που μυρίζει ελληνικό καλοκαίρι είναι οι γαρίδες σαγανάκι. Με την βοήθεια του ομογενή σεφ Ραφαήλ Πατέρα, σας το προτείνουμε με φέτα και ούζο, στο πλαίσιο της ενότητας: «Ο κόσμος των γεύσεων».

Anna Davlantes, WGN Radio's investigative correspondent, joined Bob Sirott to share what happened this week in Chicago history. Stories include John Wayne Gacy, one of the most notorious serial killers of all time was put to death, final flight for Bessie Coleman, and William Wrigley introduces gum for the first time and more!

 This podcast is unpaid and survives on donations. You can donate here via paypal www.stephenmbland.com/olas-kool-kitchen or buy merch here olaskoolkitchen.dizzyjam.comOla's Kool Kitchen is a show on KCLA 99.3 FM in Los Angeles, 107.5 andhow.FM, Maximum Threshold Radio, Rock Radio UK, Sword Radio UK, Jammerstream One, Kor Radio, Bombshell Radio, Pop Radio UK, Radio Wigwam, Rock XS Radio, Dirty Chai Radio, Radio Candy Radio and Radio Lantau you can hear more shows here www.mixcloud.com/olaskoolkitchen/Show 4551.      Massage-In Gray and Blue-Still Life-Mt. St. Mtn Records 2.      The Umbrellas-Pictures-The Umbrellas-Slumberland 3.      Desert Liminal-Rainbow Sherbert Sky-Glass Fate- Whited Sepulchre Records 4.      Hui.-Saganaki-single-self release 5.      Horsegirl-Ballroom Dance Scene-single-Sonic Cathedral Records 6.      Amyl and the Sniffers-Security-Comfort to Me-ATO 7.      Media Jeweler-Smile-The Sublime Sculpture of Being Alive-Fire Talk 8.      Lump-We Cannot Resist-Animal-Partisan Records 9.      Chorusing - Watching the Beams- Half Mirror-Western Vinyl Records 10.   Vernon Green and The Medallions - A Lovers Prayer-single-Dootone Records 11.   July-My Clown (Single Version)-Single-Major Minor 12.   Johnny Lytle-The Man-single-Constellation Records 13.   Dot Allison-Constellations-Heart-Shaped Scars-SA Recordings 

Jase proves how uncultured he is in today's poddy, plus we're going around in circles with the whole Christmas party chat yet again! Love you guys xSee omnystudio.com/listener for privacy information.

Try an unusual dish inspired by the famous Greek 'saganaki'. Angela Nicolettou used the 'saganaki' method to create a vegetarian dish which can be served as a meze or a side dish.  - Δοκιμάστε μια πρωτότυπη συνταγή που δημιούργησε η Άντζελα Νικολέττου μιας και οι αγκινάρες είναι στην εποχή τους. Είναι ένας μεζές ή συνοδευτικό πιάτο που θα δώσει ιδιαίτερη χαρά στους χορτοφάγους! 

Jase proves how uncultured he is in today's poddy, plus we're going around in circles with the whole Christmas party chat yet again! Love you guys x

Saganaki refers to many dishes, not just the cheese or prawns saganaki. It takes its name from the small, round pan with handles that it's cooked and served in. In this recipe Angela Nicolettou brings together the tastes of eggs, bacon and feta with the goodness of cabbage and leek to create a filling and low calories dish. - Στο σαγανάκι μαγειρεύεις ότι θέλεις, όχι μόνο τυρί και γαρίδες! Η 'Αντζελας Νικολέττου μαγειρεύει αυγά και μπέϊκον με φέτα και λαχανικά. Ταιριάζει για πρωϊνό και μεσημεριανό... η επιλογή δική σας.

Heute ist wieder Samstag. Zeit fürs Kindergarten-Mittagessen-Meeting! Kathi, die Erzieherin, hat etwas Wichtiges zu verkünden! Bald geht der Kindergarten wieder los!

Detroit News reporter Melody Baetens highlights the Greek-style pizza and other eastside delicacies on CultureShift.

It's so easy to take for granted—and I have many, many times—the marvelous transaction that occurs at a restaurant. One presents money, and in exchange, someone prepares food to order and serves it to us for our enjoyment.The best of these restaurants are often family-owned and operated by people who devote an extraordinary amount of time to keep their businesses humming and their clients full and happy. Signature restaurants that stand the test of time become well-known friends in a community. They're woven into the daily lives and long-standing memories of the inhabitants. It's no wonder that when people reminisce, they often consider the eateries where they've dined for special events or enjoyed a daily ritual. They enter these establishments hungrily and leave with bellies full and hearts content. I too treasure happy memories of dining with family and friends at restaurants, and enjoy a special connection to some of those in Chicago—a city we visit often. It was a special thrill, therefore, to talk with author Greg Borzo this week about his new book “Lost Restaurants of Chicago” and sample some of the many stories of restaurants and people who throughout time served the citizens of the Windy City.A TASTY GLIMPSE OF HISTORYHunker down and listen in as Greg takes us on a whirlwind tour of some of the anecdotes from the book, from fantastical eateries with unusual themes (think robots) to the ethnic influences of the city's many immigrants—and other infusions that might surprise you. As details unfold of these restaurants of the past, the food was one thing—and sometimes the ambiance was another. Many ideas were clever, others strange, and all provided memorable experiences for diners. Those restaurants that lasted longer, however, were most often known for the good food they served. When it came to talking memorable meals, Greg and his family love to entertain guests by introducing them to dining experiences in Chicago. He relates a favorite spot that was at once intriguing—belly up for all you can eat desserts—and just outright funny. You'll have to listen to the interview for the details.Lost Restaurants is a beautiful book filled with stories offering an entertaining glimpse into the Windy City of the past and the people of those times. Step back further, and Lost Restaurants offers a perspective on the story-arch of the American restaurant evolution as well. There were quirky trends (think revolving restaurants) and solidly American-style trends (think steakhouses) that provide a window into how we ate decades ago and through the generations.Chicago never tires of making waves in the industry, either. Greg explains how non-smoking dining may have first become popular in Chi-town, and the now extremely-popular Farm to Table movement burgeoned there as well. All of these stories speak to the entrepreneurial spirit, too. So many ideas, so many culinary dreams pursued, and all the amazingly people who kept and keep trying. The stats are daunting in this industry. Only half of the restaurants opened survive their first year. And life in food and beverage is fraught with long hours and low-profit margins. Those facts serve to make all these stories even more amazing. Does it speak to the human spirit or to culinary madness? HAPPY CHICAGO EXPERIENCESI offer the caveat here that I'm especially proud to mention that Greg is my brother-in-law. We've been guests often in his home and dined together in their beloved city on many occasions. My first Chicago experiences came about when I traveled with my future husband, David. It was our first trip together, and where I ate my first meal in Greek Town (South Halstead Street) in Chicago at the popular and eternal restaurant Dianna's Opaa. Our Borzo group sat together at a big table, where the bread kept coming and wine kept flowing. I ate my first plate of grape leaves and enjoyed my first Saganaki that evening and became thoroughly Borzo star-struck. It was then that I fell in love with the familial experience of good food and fast-paced conversations—all of this compliments of older brother Paul, who would usually pick up the check. Sadly, Dianna's and the once popular Greek Town area in Chicago are only memories, but like so many of the restaurants and stories Greg relates in his book Lost Restaurants of Chicago, they stay alive with the patrons who dined in them.

Did you know that there are ways to ripen your cheese depending on the type of cheese you make?  During this episode I cover the four main ripening process classifications and describe them in detail. They are; Bloomy-rind & interior mould-ripened cheese Washed rind cheese Natural rind cheese Waxed rind cheese Cheese news centres on the global oversupply of dairy products and the Cricketer Farm in the UK. Q&A this week is about; Saganaki cheese Maturing Caerphilly Issues Ripening Camembert If you liked the show then pop over to iTunes to give it a rating and review.  I would be honoured to read your feedback. LIKE WHAT YOU'VE READ OR HEARD? I have read and agreed to your Privacy Policy.

Docked in Palloi harbor SHOW NOTES: This is the second of several episodes which contain various recordings during my voyage this summer in Greece. Neil Fletcher and Jack Andrys were my guests and are also previous contributors to this podcast. During the week that they were sailing with me we made several recordings of observations and stories we had tell along the way. Most of this episode deals with our experiences on the island of Nisyros, where we stayed in the small harbor town of Palloi this past June. The almost deserted town Jack mentions is Nikia, and the restaurant  'on the main drag' where we were the only patrons all night is located in Mandraki. Jack also shares some of his knowledge from his previous careeer as a professional diver, including the dangers of hyperventilating before going down....   We arrived at Nisyros after an invigorating sail of about 40nm from Astypalaia, with a fresh breeze mostly on the beam but later clocking round to our quarter, bringing a medium swell and following seas by late afternoon. Like most of the Dodecanese islands, Nisyros has a rich history. According to the historian Herodotus the island changed sides between Athens and Sparta a couple of times in the Peloponnesian War, and later fell under the yoke of the Byzantine, Venetian and Ottoman Empires before passing to the Italians in 1912. It didn't join the Greek State until 1948. Local legend has it that Nisyros was formed by the god Neptune, who ripped up part of the neighboring island of Kos and used it to bury a love rival. The more scientific explanation is that it was separated from Kos by an enormous volcanic eruption 160,000 years ago. Whatever the truth, the island's main draw these days is a large caldera that dominates the south eastern section of the island which makes an excellent short trip if you happen to find yourself docked in Palloi or Mandraki.   ITS A GAS: The Caldera on Nisyros The caldera saw major eruptions in 1871, 1873 and 1887, but these days its eruptions seem confined to gentle smoke and sulfurous gases issuing from assorted spots in the crater. The entrance fee is gentle too - just three euros a person. The church at Nikia From the crater you can clearly see the dramatic church atop the neighboring town of Nikia. The Greeks love to demonstrate their piety by building their houses of worship on the most prominent peaks, but this does have the added benefit of great views when you get up there. We visited the church and wandered around the almost-deserted town, as Jack mentions in the podcast. Room with a view: Andrioti's in Nikia We also enjoyed a great meal with spectacular views at Andrioti's restaurant, which sits astride the town entrance. You simply can't miss this place…. nor should you. The food and service were first class, and view is something on which you cannot put a price. The three of us cooled down with the local Mythos beer, followed by Saganaki (completely addictive fried Greek cheese), a grilled vegetable assortment and braised local rabbit served with rice. We shared their ‘famous' Choko Volcano dessert and a panna cotta. With coffee the bill came to a very resonable 36 euros for three. For more on Andrioti's, their Facebook page can be found HERE. After such an ambitious day's activity, we headed back to Palloi for some ouzo and (in Jack's memorable words) 'a few cleansing ales'. Here is a short GoPro video of the return to Palloi.     As for Palloi itself, the small harbor is well set up to service the visiting sailors, and the harborside tavernas offer far more than just calamari and retsina. No sooner did we tie up than we were gently offered services including freshwater showers (3 euros), laundry (10 euros) and scooter, ATV and car rentals (starting at about 15 euros). The restaurants, which all offered free wifi, were located perhaps ten paces from our boat, which meant once you got the code you could,

The word “Saganaki” translates as little frying pan and can mean any number of different dishes all prepared is a small frying pan. Diane Kochilas prepares Shrimp Saganaki, traditionally made with the heads and tails still on the shrimp, well as a traditional Cheese Saganaki. The Culinary Institute of America, in association with Unilever Food Solutions, presents "Savoring the Best of World Flavors." Download recipes from the DVD at www.ciaprochef.com/WCA5/index.html.

In this week's Civitella podcast, Randa Jarrar (CRF 2012) reads the following excerpt from her forthcoming novel: AT THE ABANDONED HOUSE near the woods, Gil told his mother stories.  At first Aya felt queasy watching his lips curving around words, but then the words birthed sentences, the sentences becoming images, scenes, fables and dreams, and she cradled him in her arms as he spoke.  She sat in the swept, pillowed corner she liked to recline in when she was still pregnant. She noticed an iris-shaped spot of dark wood on the floor by her feet, the spot winking at her.  She liked to think the spot watched and protected them both, because by now she was aware that it was no dream, that her boy could speak, and not just speak, but orate, perform, lie, storytell. “There was once a girl,” he said, “who lost her accent. She lost him many years ago, in her scrambling effort to assimilate.  She was eight and her mother had just died, and everyone was giving her unwanted attention. And the girl simply could not afford be frizzy-headed, orphaned, and accented. “One night, she made the accent sleep outside the bedroom. “Then, she kicked him out to the front hallway. “Then she made him stand by the apartment door. “Then, outside, in the shared corridor. “Then, across the street. “Farther and farther until he stopped coming around.  The first few days, she felt guilty and put up LOST signs; stapled them onto tree trunks next to rock show posters and weight-loss fliers. She sometimes thought she saw him in the dark, crossing the main road. “Eventually, the girl grew up, finished high school, got a job, and she forgot about him, until years later. “She set off one evening searching for him.  She knew she would have to look in the nighttime, because her accent was fierce and social and loved to party.  That was how she liked to picture her accent. “She searched in restaurants, because she knew he loved to be surrounded by friends, cigarettes, drinks, and food.  She went to Georgia and looked for him in soul food joints, but no one had seen a customer of his description.  She searched in falafel shops, in sushi bars, in pizza places; she looked in Greek restaurants, the woman’s face behind the Saganaki’s brandy flame shaking no.  She scoured Chinese restaurants, bar-b-que places out in Texas where the line starts at eight in the morning; she looked under tables where she used to hide with her accent when her parents caught her hanging out in cheap restaurants after school with boys.  But her accent was still hiding, because she couldn’t find him there.  She tried bagel shops on the Upper West Side; on her toes she searched for the tip of his hair at crowded French bistros and Iranian restaurants, even inside their cylindrical clay ovens. That’s when she knew she’d been looking in the wrong place. “She went back. She visited the soul food joints, but this time she tried in the kitchen.  ‘That guy!’ the kitchen staff said, ‘he left years ago.’  She searched in falafel shops, in sushi bars, in pizza places; they all said that her accent had worked there for a few weeks then disappeared.  She looked in Greek restaurants, the woman’s face behind the Saganaki’s flame shaking yes this time, and that it was a tragedy because he made the best moussaka; people and their kids came in just for that.  She went through Chinese restaurants, bar-b-que joints in the Texas hill country where people line up at eight in the morning; and those people had heard of him, said they missed her accent’s smoked ribs the most.  She tried bagel shops on the Upper West Side, and the owners told her her accent’s funny lilt was like Yiddish; that he schmeared bagels for his customers so right they wanted only him. She searched for his apron at crowded French bistros and the head chef, a beautiful man named Ramon, told her in his accent, that her accent was a good chef, but that he was lonely.  ‘I think the last time I saw him, he was packing up to go back home,’ Ramon said, swallowing the ends of his words.  ‘He never told us where that was, because he didn’t remember.  He said his home was the ocean and the sewer, the birdsongs of little girls’ teasing and bitter tears.  He said he was going for a search.’ “Ramon poured her a glass of Fumé Blanc when she cried.  ‘Mija,’ he said, ‘I hope to God I never, ever, ever lose my accent.’  And he pronounced it loose.”

Owner George Chryssaidis (Crasidis) serves up authentic Greek cuisine from his Athena Cafe in St. Augustine, Florida featuring his homemade signature dishes such as creamy hummus, chicken souvlaki, gyro with tzatziki sauce made from his own olive oil imported from family olive groves in Frixa, Greece. Aptly named Frixa, it's only available in Florida which makes perfect sense as it's medicinal qualities are on par with the nearby Fountain of Youth. Other yummy dishes at Athena Cafe include Greek caviar (Taramosalata) to die for and Saganaki, the house special where grilled Greek cheese is drenched in lemon for a mouth watering tanginess. It comes with it's own show as the waiter lights the dish on fire as he serves it shouting, 'Opa!' A self made man, George's humble beginnings began as a dishwasher and through his love of eating reached for owning restaurants rather than working in them. He also owns Cafe Alcazar which is a fancier setting for his home-cooked cuisine, set in the deep end of the swimming pool of the historic Alcazar Hotel circa 1887. Georgie's Diner brought me right back to 4AM memories of Greek diners in Brooklyn serving the fluffiest omelets, and don't be surprised if George visits your table to personally welcome you.

Milling About visits the Oldest City in America, St. Augustine, Florida. Founded in 1565, the city's quaint brick layered streets lead to The Ponce De Leon Hotel built by oilman Henry Flagler in the 1880s majestically rising above the Spanish Oak trees, now housing Flagler college. Host Robin Milling was given an historical foodie tour of the city by Anthea Manny of City Walks, who's knowledge of the city was astounding. The yummy stops on the Savory Faire tour included creamy homemade hummus at Cafe Alcazar which is nestled in the deep end of what was once the Hotel Alcazar's swimming pool. The Old City House Inn & Restaurant served blue lump crabcake with caviar remoulade. The final stop was Athena Cafe where the waiter expertly set fire to Saganaki,  fried Greek goat cheese bursting with lemon. City Walks owner Alice Sutherland joins Robin to discuss her walking tours, among them The Creepy Crawl where alcohol mixes with stories of ghosts still lurking. Robin's visit was hosted by The Casablanca Inn Bed & Breakfast, across from the Matanzas Bay where joggers can be seen each morning at breakfast beating the heat. It is home to the famous Tini Martini Bar where pianist Bob Fraioli plays while guests imbibe martinis like The Windex, made with blue curacao. Owner Michael Miles joins Robin for a chat about the Inn, and what makes St. Augustine a special vacation spot. www.StAugustineCityWalks.com www.casablancainn.com        

Option Block 156: Greek Tragedy Trading Block: The selloff eased after the bloodbath on Friday. The S&P closed almost completely unchanged today. Still waiting for the Greeks. All-time record lows in the 10- and 30-year bonds. VIX headed to 30...and beyond? A Facebook flow recap. Peak 6 gobbles up the remnants of Pension, creating a new entity, Apex Clearing Corp. Odd Block: Unusual and interesting activity in Research in Motion, Ltd. (RIMM), HollyFrontier Corp. (HFC), and Hansen Medical, Inc. (HNSN). Xpress Block: Newcomer Sean Fitzgerald gets to take hold on the OX reins and discusses the July crude oil technicals, SPX and an upcoming economic report. Around the Block: Greece, Greece and more Greece with a side of Saganaki.