Podcasts about Spanakopita

In dieser Radioreise nimmt Sie Alexander Tauscher mit nach Griechenland in die Region Magnesia als ein Teil von Thessalien. Freuen Sie sich auf unverfälschte griechische Lebensart. Wir erleben eine Region, die nicht im Fokus der meisten Urlauber steht, die es aber auf jeden Fall lohnt, zu entdecken. Es wird eine Reise durch das antike Griechenland, aber die Geschichte spielt nur am Rande eine Rolle. Denn unsere Geschichten drehen sich um Kulinarik und Lebensart. Meni Lazaro, die Touristik-Chefin der Regionshauptstadt Volos, stellt uns zu Beginn die vielfältigen rlaubsmöglichkeiten dieses Gebiets vor, welches sich zwischen Thessaloniki und Athen befindet. Vanis, ein Guide und ein echter Partyhengst erzählt uns vom wilden Nachtleben in Volos mit Extrem-Bouzouki, bei dem auf Wunsch sogar Teller zerbrochen werden können. Andreas Diakodimitris lädt uns zu einem Abend im Mezen Volos ein. In dieser Tsipouradiko erleben wir eine lange kulinarische Tradition von Thessalien. Denn hier gibt es zu jedem Glas Tsipouro einen Teller mit leckeren kleinen Speisen. Über diesen Brand aus den Trauben der Region erzählt uns der Chef einer inzwischen auf ganz Griechenland ausgeweiteten Bar-Kette. Doch nur hier in Volos und Umgebung werden die Vorspeisen serviert, die einen Besuch solch einer Bar unvergesslich machen. Zu ein paar Gläsern Tsipouro am Mittag lädt uns der Hotelier Vassilis Asderakis in Nea Anchialos ein. Sein Lachen macht süchtig, seine Lebenseinstellung ist beneidenswert. Damit wir im Land der Götter auch ein wenig Ausgrabungen erleben, führt uns Panagiota Paupakia durch die Ruinen der Anlage in Nea Anchialos. Schnell kehren wir zur Kulinarik und Lebensfreude zurück, wenn uns Christina Karaiskos ihren Spinatkuchen, den Spanakopita, serviert. In der angesagtesten Bar von Kala Nera, dem Naftilos Coffee House, treffen wir Vangelis Agelis. Er erzählt über das Fischerdorf, dass im Hochsommer fest in der Hand der einheimischen Touristen ist und gerade in der Vor- und Nachsaison für ausländische Urlauber einen ruhigen, entspannten Ort bietet. Eine wahre Bilderbuch-Kulisse stellt das Fischerdorf Afissos dar. Wir treffen uns beim Sonnenuntergang im Hotel Maistrali mit Meropi Jamako und schauen den Fischern auf dem Meer zu. Das ist ein Urlaub unter dem Motto "Live like a Local". Genau dieses Motto will Gregory mit seinem Portal für Touristiker möglich machen. Er spricht über Aktiv-Urlaub und Kultur, über Festivitäten, die es in dieser Fülle nur in Magnesia gibt. Viel Spaß in Griechenland! 

This week Jonny and Mark continue their retrospective rewatch of Adult Swim's "The Venture Bros" by watching and discussing "SPHINX Rising" and "Spanakopita" from season five.

This week, Gilly is with Saturday Kitchen regular and author of nine cook books, Claire Thomson, aka Five o Clock apron. Her latest book, Veggie Family Cook Book is, like Claire, what it says on the cover – genuine, real, easy-going, with 120 recipes to make life more interesting. Gilly finds what makes her so appealing - and enduring - in the plentiful world of cookbooks.Pop over to Gilly's Substack for Extra Bites of Claire and a recipe for Spanakopita. Hosted on Acast. See acast.com/privacy for more information.

This week Pat and Mags catch up and talk turns to mammagrammas, stomping grapes, crown moulding school, Jack Nicklaus' film 'Birds', the nuts aren't your milk, Karen O'Brien, licking pennies like the Irish, Jamie Drench, flashing underbra, and a snuff idea. TW: stomping grapes Aunt Pat - Colleen Doyle Auntie Mags - Dana Quercioli Theme song - The Qs Artwork - Jordan Stafford Mauntra - Aunt Robin Editor - Colleen Doyle --- Support this podcast: https://podcasters.spotify.com/pod/show/the-babymakers/support

From fierce warriors and freedom fighters sporting mullets, to the amazing flavours of the region, Ouzo Talk journeys to the rugged and historic region of Epirus with the help of special guest host, historian, Panayiotis Diamadis. Join the boys as they delve into the mystical landscapes, ancient traditions, savoury delights, musical notes and more that define Epirus. Make no mistake, the dramatic mountains match the dramatic stories about Souliotes, the Dance of Zalongo and so much more, so get ready to immerse yourself in this unique part of Greece, it's history and heritage.This episode is brought to you by,https://www.meetthegreek.com.au/The ‘what are we drinking' section is brought to you by,https://thegreekprovidore.com.au/?gclid=EAIaIQobChMInaKyoYeqhAMVwl0PAh3VuwOhEAAYASAAEgKiV_D_BwE Support the showEmail us at ouzotalk@outlook.comSubscribe to our Youtube: https://www.youtube.com/watch?v=R3n85GSdk5Q&t=6sFollow us on Facebook: https://www.facebook.com/OuzoTalkFollow us on Instagram: https://www.instagram.com/ouzo_talk/

Blake and Chris are joined by special guest and non-binary psychic diva Leo (@leolaughhhhhh) to examine the rumors surrounding Angie K's (Real Housewives of Salt Lake City) Greek ancestry. They also give their thoughts on the current season of The Real Housewives of Miami and Real Housewives Ultimate Girls Trip RHONY Legacy, and answer everyone's burning question: does Dorinda Medley have a wikifeet page? Follow us: linktr.ee/suspodcast Special Guest: Leo Twitter: @leolaughhhhhh

De gerechten van deze week komen uit vakantielanden rond de Middellandse Zee, met veel groenten en barsten van de smaak. Brits Isrealische chef Ottolenghi is de ster van de show met liefst twee recepten.Het menu van deze weekGroene asperges van de BBQ, radijsjes & burrata met basilicum & citroenPapardelle met harissa, olijven en kappertjesSpanakopita (Griekse spinazietaart met filodeeg)Gebraden kip met limabonen en rozemarijnZalm met Za'atar en TahinKookboekenDe Groene BarbecueBestellen Kan Altijd Nog is een productie van Wat Schaft de Podcast. Muziek van Mell & Vintage Future. Adverteren? adverteren@watschaftdepodcast.nlZie het privacybeleid op https://art19.com/privacy en de privacyverklaring van Californië op https://art19.com/privacy#do-not-sell-my-info.

Food coloring is the kick off topic - imagine wanting patriotic red and Blue and ending up with Baby blue and pink?! So Sheldon invested in some of the "good stuff". Details coming forth! Also - it was finally time to "harvest" the homemade vanilla started last November. This looks to be delightful - hope to test some out soon. We do a quick "where are they now" with Jurgen (or is it Juergen?) Krauss from season 12. In a recent interview he stated had it not been for the "fully sequestered" nature of his season, he probably would not have applied! He wanted complete focus on baking. He continues to trombone and bake like crazy! New book coming in September "The German Baking Book" - IG @juergenthebread Five bakes in this Masterclass: Mary's Tipsy Trifle - Key tip: don't use raspberry jam if soaking with booze... it turns grey. She used strawberry. Mary sifts her flour - is that still a thing? Paul gives a side bar tip on avoiding soggy bottoms - blind bake... yeah ok. But interesting tip - he used plastic wrap to line the tarts... never seen that. Ile Flottant (floating islands) are a poached meringue - the big tips from this are that when you are scooping and forming the meringues use a wet spoon to get a smooth exterior. Also - once you pop them in the pan to steam - do NOT open it until they are done. A glass top is very helpful so you don't boil and you can tell when things are done. Spun sugar... looks cool... but does it add anything? Mary does not recommend making it in the kitchen hahah Egg custard tart is next - its a golden short crust made even "shorter" by Paul by using partial ground almonds replacing part of the flour. Paul gets in there with his hands as usual. Seven egg yolks used for the custard! A key to this recipe is rolling the crust very thin. Tip was using a tooth pick to impress a design around the perimeter of the crusts. A big key to these is to use something with a "pour spout" when filling the tarts - if you spill outside the crust wipe it up immediately or it could run behind the crust and STICK. Also critical is cooling time... remove too soon and you could have a mess. Double crust fruit pie - Mary's "wobbly" pie names for the shape the top crust takes forming around the apricot mounds. Mary uses a sweet crust made in the food processor. Key to this is using only an egg as the liquid and not letting it get to "ball" stage in the food processor - Mary takes it out and finishes the crust to a ball by hand. In this pie is marzipan. A tip is to shred it using a cheese grater so that it gets better distributed and melts completely. Phyllo (filo) Pie is the next one. On GBBO the bakers could do sweet or savory. Paul chooses Spanakopita ... even though he doesn't like spinach or feta. What was fascinating - watching Paul knead "automatically" while having a full on conversation with Mary... just wow. Paul uses a pasta maker to do most of the rolling (the bakers did rolling pin or one uses a broomstick to get the width!). Paul then proceeded to do the rest of the stretch by hand...that looked very precarious to me. Butter AND egg on the top make for a delightfully delish looking finish. Follow us! IG: scrummyhandshakes for more Great British Baking Show episode review, fun baking antics, and just good ole fashioned entertainment

How to (not) train for a marathon...  How to (not) train like Nick! Hacks that Matt uses to stay focused in the gym and get the work done. The positive edge Matt gives his new clients to win How to beat inertia and get moving - if your training is stuck here is what to do. Nick's version of "calorie loading" for an endurance race. Spanakopita anyone?? Health and Performance - Join Nick and Matt on their journey to finding true health. Cut through all the noise and nonsense in health and fitness.   Every week they bring you expertise and work through some of the biggest challenges that guys and girls have in getting and staying in amazing shape.   Thank you for listening please subscribe and share, a review would also be great to help spread the word.   JOIN the Elemental Protocol Challenge -   Learn what has worked for Nick and his clients inside his free challenge, Sign Up Here: https://www.elementalhealth.co/7dayepig   Download the free fat loss guide: https://www.elementalhealth.co/fatloss/     Connect and chat with Nick on Social Media   https://instagram.com/elemental_nick   https://twitter.com/elemental_nick   http://facebook.com/fitleandad     Chat to Matt Strong on Instagram   https://www.instagram.com/strongerbynurture

0:00 .... Hello and welcome 0:30 ... Bruce introduces tonight's special guest ... long time NBA journalist Steve Bulpett, the original Greek Freak of the NBA family who taught Bruce the correct pronunciation of his favorite Greek delicacy "Spanakopita." 1:38 ... Opening Thoughts: Bruce moans about his miserable NCAA Tournament experience so far. 3:19 ... World B recognizes the Bulls' improvement since the All Star Break ... 5:14 ... Steve takes issue with Bruce for his attitude about the last four teams (#65-68) in the NCAA Tournament and how Dayton, Ohio is an integral part of the story. 8:48 ... Ross is not happy about Memphis' excuse for Ja Morant not returning on Monday vs Dallas. 9:59 ... Steve discusses what the Boston Celtics need to do to resume their success from earlier in the season. 15:44 ... World B takes the Celtics to task for their recent mediocre play and poor offensive inefficiency. 17:28 ... The Golden State Warriors have been a big disappointment this season and Stebve wonders if their troubles began after an incident during a preseason practice. 21:58 ... World B feels that the Warriors lack of attention to defense during road games has been their biggest issue. 24:20 ... Ross agrees with Steve and World B that the absence of Gary Payton II is a huge reason for the team's poor defense.  Ross adds that the loss of reserve guard Damion Lee has really hurt their bench. 24:56... The crew discusses the big storyline for the stretch run and it concerns Kevin Durant and the Suns.  Steve is concerned about the depth of the team. 26:56 ... Is Deandre Ayton worth the max contract he signed before the season? 31:31... Steve worries about the cohesiveness of the Suns if Durant isn't ready until the start of the playoffs. 33:53 ... Ross plays Word Association with Steve and asks him about Knicks Coach Tom Thibodeau and Celtics legend Tommy Heinsohn. 34:34 ... Steve launches into some great Heinsohn stories including several of a personal nature .... wonderful stuff for any Celtics fan to hear! 40:18 ... Ross opens a random package of basketball cards and requires Bruce, World B, and Steve to comment "off the cuff" on the players he pulls from the pack.  Steve got totally hosed with two of the cards he was asked about but still delivered!  Some of the players Ross pulled were Walker Kessler, Tyrese Maxey, Donovan Mitchell, Chris Paul, Kristaps Porzingis, DeAaron Fox, CJ McCollum, and several other good names. 53:02 ... Steve has a cool story about McCollum and why he missed some free throws in Boston earlier this season. 57:45 ... Final Thoughts: World B with some perspective on the bad blood between Dillon "The Villain" Brooks of Memphis and the Splash Brothers in Golden State ... 59:42 ... Bruce explains why his favorite player to watch during the NCAA Tournament has actually been Steven Adams of the Grizzlies in his commercial for ATT Wireless. 1:01:12 ... Steve has a great story about Cinderella team Fairleigh Dickinson and how the team was "adopted" by the University of Dayton pep band.  The FDU players never heard their fight song until it was played by another school's band. 1:02:20 ... Steve slips in a really funny John Stockton/Karl Malone  story from years ago. 1:03:33 ... Ross gives us a preview of Tuesday's matchup between the Celtics and the Sacramento Kings and slips in some betting advice ... "Take the Under!" 1:04:43 ... Goodbye and thanks to Steve for joining us TRT: 1:05:08      

Good morning, afternoon, and evening! With Kaylie on vacation across the sea, it's time for another edition of 'THE BOYS BEIN' NERDS!' This time, Bodio and Gibby discuss their favorite Adult Swim cartoon, The Venture Bros. They wax poetic about its rich characters, praise its mature storytelling, and savor the opportunity to shout "PEE-PEE" into their microphones like the adults they are. Trust them, it's a top-tier show. Also included: Spanakopita! IGNORE ME! And Go Team Venture!

Town Square with Ernie Manouse airs at 3 p.m. CT. Tune in on 88.7FM, listen online or subscribe to the podcast. Join the discussion at 888-486-9677, questions@townsquaretalk.org or @townsquaretalk. For more than five decades, the Original Greek Festival has become one of the most well-known festivals in the Houston area. It celebrates the many different facets of Greek culture such as the cuisine, faith, and music and serves as a fundraiser for the church and Houston community. Live at Houston's Original Greek Festival, at Annunciation Greek Orthodox Cathedral, our guests explore the history of the Greek Orthodox faith, the Greek-American experience, culture and stories behind many traditional Greek dishes and desserts. The Original Greek Festival Houston runs October 6-8, 2022 at Annunciation Greek Orthodox Cathedral.  For more information, click here. Galveston's Greek Festival takes place the following week, October 15 – 16, 2022, at Assumption of the Virgin Mary Greek Orthodox Church.  For more information, click here. Guests: Rev. Fr. Efstratios Magoulias Annunciation Greek Orthodox Cathedral, Houston, TX Rev. Fr. Stelios Sitaras Assumption of the Virgin Mary Greek Orthodox Church, Galveston, TX Dana Kantalis Board Member, The Original Greek Festival Donna Doxakis Board Member, The Original Greek Festival Town Square with Ernie Manouse is a gathering space for the community to come together and discuss the day's most important and pressing issues. We also offer a free podcast here, on iTunes, and other apps

A recipe which is especially for teenagers who know little about cooking. 料理幼幼班的會考生也能做的菜。 本集節目有： ★ The Filling 菠菜千層派的內餡； ★ Fresh Spinach VS. Frozen Spinach 新鮮菠菜和冷凍菠菜。 文字筆記看這兒：https://ettplans.wordpress.com/

To make spanakopita at home, you need phyllo. 想在家裡製作菠菜千層派這樣的料理，首先需要準備油酥千層餅。 本集節目有： ★ 如何製作油酥千層餅皮； ★ 油酥千層餅皮的替代方案。 文字筆記看這兒：https://ettplans.wordpress.com/ 備課加油站：https://www.pressplay.cc/p/jean72

A common and popular pie in Greece and Cyprus. 在希臘和賽普勒斯普遍流行的餡餅。 文字筆記看這兒：https://ettplans.wordpress.com/

If you're a true foodie you may have heard of Spanakopita. It is a Greek, savory pie made with phyllo bread and filled with spinach and other goodies. It has been around since the fifth century. But one local entrepreneur is putting a new twist on this dish by making the name easier for newbies to pronounce and adding his own ingredients to take this dish to a whole new level. My guest today is Jonathan Simos. He's a certified fitness trainer by day but his true passion is making spanakopita more accessible to the average person. Jonathan's love for his ancestral heritage and food as a second-generation Greek is the catalyst that made him start his newest venture — https://www.greektriangles.com (Greek Triangles). In this episode, you'll learn… Why Jonathan started Greek Triangles. How he makes this traditional food he grew up with. What's different about the style that he makes. Where you can purchase these wonderful savory pies. …. and much, much more … Thank you for stopping by and it is my hope that you will listen, learn, and most importantly connect! https://www.facebook.com/GreekTriangles/ (Facebook) https://www.instagram.com/greektriangles/ (Instagram)

Super Flans is not endorsed by the Great Australian Bake Off, Foxtel, BBC Productions or other associated people. Super Flans is intended for entertainment purposes only.  Music: Glenn Gore PhillipsInstagram: @superflanspod @tastymorselsdrag @shullerinaWebsite: https://superflans.transistor.fm/

We all know you can buy frozen phyllo pastry at the grocery store. It works, it's good. Right? Well, this week on Three Kitchens Podcast, Erin takes on the job of making phyllo pastry from scratch and baking us some delightfully good Greek Spanakopita! She's proven making phyllo from scratch isn't as intimidating as it seems. Listen in to hear Erin's tips and tricks before you head to the kitchen to make it yourself. Now if we could just convince Erin to make us some baklava with that yummy phyllo! The Three Kitchens verdict: fresh really is better than frozen in this case. Opa! Episode Links~~~~~ Phyllo Pastry Recipe~ Spanakopita Recipe~ Three Kitchens Podcast on You Tube~~~~Three Kitchens Podcast - a home cooking showCheck out our website  where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.com~~~~Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastPinterest @threekitchenspodcastYouTube @threekitchenspodcast~~~~Drop us a comment or give us a like - we'd love to hear from you! Three Kitchens Podcast - a home cooking showCheck out our website where you can listen to all of our episodes, and find recipes on our blog (psst! there are even some extra recipes never discussed on the podcast!).www.threekitchenspodcast.comYou can support the show with a small donation at Buy Me A Coffee.Want to be a guest? We want to hear from you! Or join us on our socials!Instagram @three_kitchens_podcastFacebook @threekitchenspodcastYouTube @threekitchenspodcastDrop us a comment or give us a like - we'd love to hear from you!

Spanakopita! It's a pie, it's a catch-phrase, it's a fake festival, it's the name of a very good episode of the Venture Bros. Rusty's life has been a never ending parade of tragedy, so his friends are understandably unnerved when they see him acting happy at the Greek festival of Spanakopita. But as Billy Quizboy faces off against his archrival Augustus St. Cloud's attempts to buy off the festival games, Sergeant Hatred gets to the bottom of why everything here seems a little weird. Special thanks to Joshua Jarett (http://jjarrett.work) for our cover art, Gwen May (https://soundcloud.com/deepwhale) for our theme song, and Brayton Cameron (https://twitter.com/braytonjc) for being our announcer.

The release of Tiger King by Netflix beIf you have children, you might often measure your success as a parent by how well they've adapted to becoming a young adult. While not having even reached that age yet, my eldest has become quite an accomplished young cook and I could not be more proud of her.

This week host Justin and his returning guest Kris Struble discuss; our love of all thing Ray Harryhausen, the multiple mind-bending TV shows created by Sid and Marty Krofft, and L. Ron Hubbard's cult also known as The Church of Scientology. All of this and more as we break down, "Spanakopita!"

In this very special episode, Garden and Rilo eat, drink, sleep and breathe that spanakopita life because “SPANAKOPITA”!

What is Spanakopita and key ingredients

La pandemia nos tiene encerrado y apenas podemos salir a la vuelta de la esquina. Mireia Ruíz está empeñada a que podamos viajar con ella desde la cocina y con productos cercanos y de temporada esta semana nos lleva nada más y nada menos que hasta grecia. La receta de esta semana es la spanakopita, un pastel a base de espinacas y queso feta

Cansada de la pandemia que no nos deja salir casi ni a la vuelta de la esquina, Mireia Ruíz se ha empeñado en aprovechar productos cercanos y de temporada para preparar platos con los que podemos viajar a otros países. Esta semana nos lleva hasta Grecia para disfrutar de la spanakopita, un pastel a base de espinacas y queso feta

Rachael whips up spanakopita frittatas!

OMG ! trump's got COVID !Looks like he's giving it to most of the White house .Really not sure how Melania got it surely there in separate beds ? separate houses maybe? although I'm sure he's still holding onto her  Green card !So as Biden says karma and science together BIACH !Only time will tell, so it's  on with the show , in Cooking with Keg this week were off to the Greek islands so brush up on your Zorba were cooking Spanakopita!Let go blurtstars !spanakopita===========Servers 10- Enjoy500g frozen spinach, thawed1/3 cup olive oil4 spring onions, finely sliced2 garlic cloves, crushed200g leftover feta, crumbled (see Cheese platter recipe)1/3 cup chopped dill1/4 cup finely chopped walnuts1/2 tsp ground nutmeg12 sheets filo pastrylemon wedges, to serveMethod1. Preheat oven to 180°c. Grease a round 23cm tart pan.2. Squeeze liquid from spinach and place in a bowl. Heat 1 tbs oil in a frying pan over medium heat. Add onion and garlic and stir for 1 minute. Add spinach and cook, stirring, for 3 minutes or until liquid has evaporated. Transfer to a large bowl. Stir in feta, dill, walnuts and nutmeg. Season to taste. Cool.3. Remove pastry from pack and cover with a damp tea towel to prevent it from drying out. Brush 3 pastry sheets with remaining oil and layer on top of each other. Repeat to make a second stack. Join the 2 stacks together by overlapping the short ends by 4cm.4. Place half the spinach mixture, along the long side of pastry, about 2cm in from the edge. Roll pastry into a long log, then shape into a coil and place into centre of pan. Repeat with remaining pastry and filling. Add to tin, continuing the coil. Brush top with remaining oil and bake for 45 minutes or until golden. Cut and serve.tip: to use up small amounts of leftover ingredients, make triangles instead.

Katie tries out a recipe for spanakopita, delicious spinach and feta pie made with phyllo dough.

nullEl podcast El taller de Magda: la Spanakopita ha sido publicado en Plaza Radio

Hoy, en "Obligaciones, las justas" el joven valenciano, Isaac Martín, presenta su libro "Desencuentros", además, Raquel Romero pone voz a su texto "Único". Viajamos a París con Lydia Ramón y su nueva #CanciónViajera, "Sous le ciel de Paris", interpretada por Edith Piaf. Magda Pastor nos ofrece la receta de la Spanakopita: un pastel salado griego relleno de espinaca troceada, queso feta, cebolla o cebolleta, huevo y condimentos varios. Vuelven las #MusasLiterarias con más recomendaciones. Despedimos al italiano Ennio Morricone otorgándole nuestra #MedallaAlMéritoMusical. Por último, Lydia Ramón nos desvela algunas mentiras de la historia que consideramos como verdades. ¡No te lo pierdas! El podcast Isaac Martín, Musas Literarias y #MMM para Ennio Morricone ha sido publicado en Plaza Radio

Today we become a Spanakopita pronunciation guide as we discuss the hovering meals of childhood and cover-ups. We learn about Molly's tailored past, Papa Pie and the importance of relaxing as we finally discover a use for old tote bags.   WOTSL's recipe Dimitra's Dishes   Molly's Spanakopita Adapted from The Joy of Cooking Yield: One 8-inch square pan / 8 servings   1 Tbsp. olive oil ½ of a large yellow onion, finely chopped 2 scallions, thinly sliced 10 ounces baby spinach A large pinch of dried dill (or about 1 Tbsp. chopped fresh dill) 2 large eggs 4 ounces feta, crumbled 1 Tbsp. grated Parmesan ¼ tsp. fine salt or table salt Black pepper Pinch of grated nutmeg 4 Tbsp. (½ stick) unsalted butter ½ lb. phyllo dough, thawed according to package directions   Warm the oil in a large skillet over medium heat. Add the onion and scallion, and cook until softened, 5-7 minutes. Add the spinach a handful at a time, stirring to coat. Season to taste with salt, and cook until the spinach is wilted and its liquid is released, 5 minutes. Raise the heat and continue to cook, stirring, until the liquid has evaporated and the spinach is dry, 7 to 10 minutes. Remove from the heat, and stir in the dill. Let stand until cool enough to handle; then squeeze to remove any remaining liquid. Coarsely chop the spinach mixture.   In a medium bowl, beat the eggs. Add the feta, Parmesan, salt, a few grinds of black pepper, and the nutmeg, and mix well. Stir in the spinach mixture.    Melt the butter, and lightly grease an 8-inch square pan. Unroll the phyllo onto a clean work surface. Using a thin, sharp knife, cut through the stack of phyllo sheets across their width. You should now have two stacks of smaller phyllo sheets, about 8 per stack. Cover the phyllo with a dry towel, and then cover the dry towel with a damp towel.   When the butter is melted, lay 1 sheet of phyllo in and up the sides of the prepared pan, and brush the sheet lightly with melted butter. Top with 7 more phyllo sheets, lightly brushing each one as you lay it down. (You should use one entire stack of the phyllo sheets.) Spread the spinach-and-cheese mixture over the layered phyllo. Top with the rest of the phyllo sheets, brushing each one with butter, including the top sheet. (If you run short on melted butter, olive oil works too.) Tuck in any ragged phyllo edges around the side. With a thin, sharp knife, cut the pie into diamonds, but do not cut through to the bottom, or the filling will leak into the pan. Refrigerate for 30 minutes.    Preheat the oven to 375F. Bake the spanakopita until crisp and golden, about 45 minutes. Remove from the oven, and allow to stand for a few minutes. Cut the diamonds through to the bottom. Serve hot, warm, or at room temperature.

Arjun and Vishnu go head-to-head with another frozen spanakopita.

Arjun and Vishnu try a frozen savory snack from Greece.

Theodora Stephan, affectionately known as Theo, is the creator and owner of one of California's most important olive oil producers, Global Gardens. Just celebrating her 22nd harvest, Theo is a grower and entrepreneur whose presence, both online and off, sources mighty as the olive trees she has planted - and there are thousands of them. Recently named the California Olive Oil Guru by the Los Angeles Times, Theo's farm stand in aptly named Los Olivos in Santa Barbara County is where she writes cookbooks, teaches and educates the public about best agricultural practices. Theo grew up in Ohio, spoke Greek, ate Spanakopita and decided she would one day move to California. And she did! Theo joins author and chef Rozanne Gold to share her journey, including what it takes to produce 2,000 gallons of olive oil each year; what it's like to fulfill a dream of having a farm stand in California after a successful urban advertising career in the Midwest; how it is possible to deep fry using olive oil if the oil is of great quality with a high smoking point; and, how a childhood taste test determined the rest of her life.   

Theodora Stephan, affectionately known as Theo, is the creator and owner of one of California's most important olive oil producers, Global Gardens. Just celebrating her 22nd harvest, Theo is a grower and entrepreneur whose presence, both online and off, sources mighty as the olive trees she has planted - and there are thousands of them. Recently named the California Olive Oil Guru by the Los Angeles Times, Theo's farm stand in aptly named Los Olivos in Santa Barbara County is where she writes cookbooks, teaches and educates the public about best agricultural practices. Theo grew up in Ohio, spoke Greek, ate Spanakopita and decided she would one day move to California. And she did! Theo joins author and chef Rozanne Gold to share her journey, including what it takes to produce 2,000 gallons of olive oil each year; what it's like to fulfill a dream of having a farm stand in California after a successful urban advertising career in the Midwest; how it is possible to deep fry using olive oil if the oil is of great quality with a high smoking point; and, how a childhood taste test determined the rest of her life. 

01:00 Late lunch pod enjoying Athens Spanakopita | Raptors get win over Pelicans but lose Ibaka to injured ankle and Lowry to broken finger | 13:30 Jimmy will continue to lobby for change to Leafs power play | 28:00 Opposing teams will target Gasol with Ibaka absent | 35:00 Tim Leiweke the Fixer fixed all of MLSE’s teams | 40:00 Future Raptors free agents can count on Jimmy for their jewellery work | 47:00 Johnny’s dad used to play poker in Timmins with Frank Mahovlich Sr. | 53:00 Johnny’s Godiva chocolate all gone | 54:00 Georgie Porgies has great wings for tonight’s Leafs game | 55:00 Leo Rautins gas leak |

FINALLY! HI! Welcome to the third time this thing has been recorded. Bryan Dressel, Nick Friedemann, Matt Dykes dive into the very cursed episode of Spanakopita and talk about whether or not it holds up on the third viewing in a row. Lot of good stuff here, and not a single computer crash so yay! INTRO MUSIC COURTESY Bradley David Parsons inspired by JG Thrilwell RESEARCH COURTESY Brok Holliday

Due to technical difficulties YET AGAIN, Spanakopita isn't happening this week. In the meantime, we wanted to share another podcast that's on our network that we think you should check out. It's called Sam Wise and it's an advice podcast that uses the Lord of the Rings: Extended Editions to answer any and all questions in life. Host Samantha Garrison expertly uses the holy texts of Peter Jackson to solve all of your problems, and we mean ALL OF THEM. Enjoy and we'll work to get Spanakopita to you next week. You can subscribe to the Sam Wise podcast feed in any of these fine places. Apple: http://bit.ly/SamWisePod Google: http://bit.ly/SamWiseGoogle Spotify: http://bit.ly/SamWiseSpotify

Indian-ishBy Priya Krishna Intro: Welcome to The Cookery by the Book Podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Priya Krishna: Hi. My name is Priya Krishna, and my cookbook is Indian-ish: Recipes and Antics from a Modern American Family.Suzy Chase: This is not your traditional Indian cookbook. This is a love letter to your trailblazing mom who is depicted as Rosie the Riveter on the cover. When did it hit you to organize this family project?Priya Krishna: Well, the book really wasn't, honestly wasn't my idea. I never thought about doing a cookbook about my family recipes. I'm very much like a utility cookbook kind of person. Then I was approached by a cookbook editor who'd worked on the cookbooks for Lucky Peach where I'd previously worked and my mom had contributed a few recipes. I told her some stories about how amazing and put-together and just accomplished my mother was. She came to me, and she was like, "I'm interested in a cookbook that not only tells this really modern story about what it means to be a working mother, what it means to grow up in a family where your parents are immigrants but also that provides a really accessible point into Indian cuisine." She was like, "I don't think that there's a cookbook like that for young people that people can flip through the recipes and not but intimated by the ingredient lists." That totally is my mom's food. This is the food that she learned to cook when she immigrated here and that she had to cook when she only had 20 minutes to put dinner on the table on a weekend. It all fit together beautifully, and once I started writing the proposal, I realized that there was really something there.Suzy Chase: By the way, we all miss Lucky Peach. Just had to throw that in there.Priya Krishna: Yeah. Yeah. Yeah. I'm looking at my collection right now. It was really special.Suzy Chase: They're so expensive on eBay, by the way.Priya Krishna: It's so funny because I feel like that was the founder's vision that the magazines would be collectibles, but maybe not perhaps in this exact way.Suzy Chase: Why do you think there's a myth that Indian food is hard to make?Priya Krishna: I have no idea, to be honest. I don't know where this came from. I think maybe it's because of the spices people get very intimated by, but I don't know. I mean, I suppose that most of our knowledge about Indian cuisine was shaped by the British. The British were some of the first people to codify Indian cuisine for the west. I suppose that they sort of exoticsized it in a way and perhaps made it seem a little bit esoteric, but do you know, it's so funny because I grew up with Indian food as my everyday food. This was the food that we threw together the last minute. It wasn't complicated. Every dish had two or three spices in it, but it's no different than a soup that calls for bay leaf and rosemary and peppercorns, and now, I'm so happy that grocery stores now have these full suites of spices, so you can really get most of the ingredients at your average grocery store.Suzy Chase: Indian-ish was never supposed to be the title of this cookbook, but the title seems so perfect. What other titles were you kicking around?Priya Krishna: Really terrible ones. I remember sitting on this bench at my gym and having this mini brainstorm session. There was one that was like Cool Mom Recipes or Mom and Daughter or Indian Mom. It was just, I had, they were just terrible, terrible ideas, and finally, I just gave up. I slapped Indian-ish on the proposal, and I wrote "better title coming soon" below, and then we went into all of these meetings with publishers, and every single one was like, "My favorite part is the title. If we buy that book, that title needs to stay." It just stuck.Suzy Chase: I love it. You describe your mom's cooking as 60% traditional Indian, 40% Indian plus something else, and mostly vegetarian. Talk a little bit about this.Priya Krishna: Yeah. I mean, so my mom, her mother didn't really care much for cooking. In my mom's age, it was traditional for women to learn how to cook. My mom never learned how to cook, so she arrived in American, and all she really knew was how to make roti. She started watching PBS cooking shows, people like Martin Yan and Jacques Pépin and combined that with her memories of her mother, her grandmother's cooking, the flavors that she loved. She basically was learning to cook while she was in America, while she was having this job as a software programmer for the airline industry that was requiring her to travel around the world. She was learning how to cook as she getting all of these influences. While her memories were rooted in the Indian food she had growing up, she was tasting pesto pasta and pizza and spanakopita for the first time. Obviously, when you're having all those experiences, you can't help but incorporate that into your cooking.Suzy Chase: You kicked off this cookbook with frequently asked questions like why are there no curries in this cookbook and what are your thoughts on peeling things, or the last question is, why should I trust you?Priya Krishna: Yeah. I love a good fake FAQ. Yeah, it's actually inspired by Mindy Kaling. Her very first memoir, Is Everyone Hanging Out Without Me and other questions, she started out with a fake FAQ, and I just thought it was so funny. It was sort of a chance to preempt, it was her chance of preempting haters, and I kind of loved that concept. I started writing what are the questions that I want people to ask so I can shut them down? That was how the fake FAQ was born.Suzy Chase: So why should we trust you?Priya Krishna: The first half of that is my mother who is not only a gifted recipe writer, but just an insanely talented cook. I really do feel like there are cooks who've gotten good because they practice a lot, and there are cooks who are just intuitive in the kitchen. My mom has unbelievable intuitions. This is food that reaches that illusive middle point between accessible and hyper-flavorful and creative. The second thing is I worked really hard at these recipes. They have been tested me, my mom, retested by me. I had like over a hundred recipe testers, all amateur cooks test each and every single one of these recipes, and the ones that didn't get good feedback or nixed, every single recipe was sort of finessed and zhooshed over and over and over again. Whenever I do any kind of project, I feel like I am the person who's going through the fine-tooth comb, so this definitely feels like that, and these recipes feel airtight to me.Suzy Chase: Yeah. You had two whole pages of thanks to your recipe testers in the back. That's-Priya Krishna: That was-Suzy Chase: ... crazy.Priya Krishna: ... one of my favorite parts. Yeah. Yeah.Suzy Chase: I would be remiss if I didn't bring up your dad. Who needs store-bought yogurt when we have the recipe for your dad's yogurt? Describe this.Priya Krishna: We have been eating my dad's yogurt basically for as long as I can remember. My dad has been making it homemade using a culture. He's been perpetuating for over three decades. There is nothing like his yogurt. I think my dad once described it as yogurt that tastes alive. It has this chunkiness, this tanginess. It is just so good. I'm like, my mouth is watering right now thinking about it. The house was never without homemade yogurt. I mean, if you try store-bought yogurt, and you try my dad's, it's not even a comparison.Suzy Chase: Your dad wrote in the cookbook, "My yogurt is fabulous. I have a cup a day. It keeps my system nice and regular. What more could you want?"Priya Krishna: He's a guy of simple taste. He loves his yogurt, and he wants to have a regular system.Suzy Chase: Don't we all?Priya Krishna: I love that line. That essay is one of, another one of my favorite parts of the book is just my dad at his most earnest. It's just, I love it.Suzy Chase: He looks so happy in the pictures.Priya Krishna: Yeah, I love... That also was everyone who are part of the photo shoot. My dad needed no, he needed no direction. He just got on camera and just immediately just knew what to do.Suzy Chase: Speaking of yogurt, talk about the idea of putting yogurt into a sandwich.Priya Krishna: This is a recipe that is very much one of those... I mean, it's like a grilled cheese sandwich, that sort of back pocket recipe that a lot of Indian moms and Indian dads have when there's nothing else in the fridge. The idea is you mix yogurt, once you mix yogurt with cilantro and onion and chilies, you spread it on sourdough bread, and you griddle it. What happens is the yogurt retains its tang but also takes on the flavors of those other things you've mixed in. It becomes thick, like almost like a thick-strained ricotta. Then you griddle it just like a grilled cheese. Then you top it with curry leaves and mustard seeds that have been tempered in oil. This is called bhaji toast, and it's one of the most famous breakfasts in our house. I like think of it as an Indian-ish grilled cheese sandwich, but it's so much better.Suzy Chase: One of the many things I learned from you is something called chonk, which his one of the fundamentals of Indian cuisine. What is chonk, and what do you put it on?Priya Krishna: Chhonk is basically the idea of tempering spices and/or herbs in oil or ghee to bring out their flavors and aromatics and to give texture to a dish. It's something you finish a dish with that you pour over the top. It adds richness. It adds flavor. It's just amazing. To answer your second question, I think a better question's like what can't you put chhonk on? As I've experimented throughout the cookbook the process, I found that chhonk tastes good on pretty much everything. Obviously, I put it on dal, I put it on sabzi, but I also put it on top of salad, like on top of raw vegetables. I'll put it on top of roasted vegetables, noodles, nachos, a steak, like instead of a compound butter, put a chhonk on top. It is sort of just this ingenious Indian cooking technique that has near-universal applicability.Suzy Chase: I heard you say once, "Chhonk is life."Priya Krishna: Yeah. Yeah. It is. It is our life. I mean, it's so funny too because it is something that I totally took for granted when we were growing up. My mom would, it's called chanko, she would chanko the dal, and that meant the dinner was already ready, and I only cared about chhonk. So far as when she was making chhonk, it was almost time to eat, and I'd usually be starving. But then as we got older, I realize chhonk is this, it's really just such a smart idea that once you've flavored a dish, you've got something and you want to add just another layer of interest, you add chhonk. Indian food, especially like dals and stews, it can often have a very homogenous texture, and so you add chhonk so you get a crunch of cumin seed or a chili partway through. It's just very satisfying.Suzy Chase: Last December, you had a recipe in your Indian-ish column in Bon Appétit, which was one of your party tricks: a vegetarian sloppy joe called pav bhaji. I'm probably killing the pronunciation, but I've never seen an open face sandwich quite like this. Can you describe it?Priya Krishna: Sure. It's basically a toasted buttered bun topped with a gravy made of cauliflower, potatoes, peas, and tomatoes. It is just a very classic Indian street food. You'll find it in Bombay. Putting things on buttered buns is very standard practice on the streets of Bombay. Once you put the gravy on, you top it with lime, you top it with onions. It's sort of this beautiful marriage of bright, spicy, hot, tangy flavors. It is just addictive. My aunt Sonia makes absolutely the best pav bhaji I've ever had. Thankfully, I was able to get her recipe.Suzy Chase: It sounds so good.Priya Krishna: It's a great vegetarian entrée, and it's a carb on a carb, which, what more could you ask-Suzy Chase: Hello.Priya Krishna: ... for?Suzy Chase: When making cilantro chutney, what's your moms philosophy about using stems and the leaves?Priya Krishna: She is pro-stems, one, because she is anti-wasting anything, two, because the stems have water that helps get the blades going, and the stems actually have a lot of flavor. Discarding the steps, the stems sometimes have even more flavor than the leaves do. I feel like sometimes people hate the texture of the stems in your mouth, but when you're making cilantro chutney, it's all getting whizzed around in a blender anyway, so... and it makes your job easier. You just dump everything instead of having to pick the leaves off.Suzy Chase: What is one recipe in the cookbook that isn't a riff of something else, one that's uniquely your mom's?Priya Krishna: I would say her bhindi, which I love. It's okra. Okra's a very standard sabzi made in Indian cuisine, and it was one of those special occasion-only dishes that she made. We loved it. I feel like okra has this reputation, it's slimy, it has a weird-Suzy Chase: Yes.Priya Krishna: ... texture, but when my mom cooks or, or when most Indian cook it like a sabzi, they doing something like dry-frying it a bit. You're just cooking it on really, really high heat with oil. It chars and crisps. It loses all of that sliminess, and it gets coated with these lovely caramelized onions and seasoned with ajwain, which sort of tastes like earth and oregano. It is just so delicious. That is one of those recipes that is a total classic and we did not want to mess with at all.Suzy Chase: Immigrants come to this country and can't find ingredients they're looking for, so they find substitutes and beautiful discoveries like your mom's saag paneer, which I made over the weekend. Talk about the idea to replace paneer with feta.Priya Krishna: When my mom came here, she... You can make paneer, but it takes a little bit of time, so she was always looking for substitutes. She found mozzarella. She found tofu. Then my family went to Greece, and my mom had Greek salads, which had those huge hunks of feta, and she just loved that briny, salty taste. We... Spanakopita, which has spinach and feta, and she thought spinach and feta are sort of a match made in heaven, so she tried making her regular saag, and then instead of putting paneer or tofu or any other substitutes, she tried putting big cubes of feta. The feta not only salts the dish, but it just adds this totally other layer that you're not expecting. I was so skeptical when I first tried it, but it got to the point where I like saag paneer, but I just adore saag feta. I dream about it. It is just so addictive.Suzy Chase: I've never drizzled lime juice over spinach. Is that the usual ingredient in saag paneer, or did your mom do that?Priya Krishna: We just are a family that loves acid. I think that a lot of Indian dishes lack that bright acid component, and they just feel a little too, don't want to say heavy, but just a little too rich in terms of the spicing component. I'm not sure what's traditional or not traditional, but we tend to go pretty heavy on the lime.Suzy Chase: I also made your recipe for chickpea and tomato stew on page 153, what makes this a shortcut recipe?Priya Krishna: Cholay traditionally is just made from dried chickpeas. It takes hours and hours and hours. It's not a quick thing, but I love cholay so much. When I was in college and I was craving my mother's cholay, she developed this recipe that I could make in my teeny, tiny apartment. One winter, she sent me this, and I bought all the ingredients, and I just made this cholay and over and over again. It only takes about 30, 35 minutes to put together. It's a really filling meal, and it sort of just became my go-to. It has all these great tricks to it, like she boiled cholay down to its essential spices, so it's got all of the complexity of the really standout spices of the dish. Then instead of waiting for the chickpeas to thicken, which takes hours, she mixes in yogurt, which naturally adds that thick, luscious element that you get from chickpeas that have been cooking for a really long time, and she uses a can of chickpeas, which works totally fine in this recipe, and who has time to stare at a pot for hours as chickpeas cook.Suzy Chase: Cholay is life. That's my new saying. I also made Anvita's dump cake on page 207 and-Priya Krishna: I'm so glad you made that.Suzy Chase: You wrote, it made me laugh, you wrote in the book, "You're probably wondering why in this book of pseudo Indian foods is there a recipe for 1940s-era American dessert, and who the heck is Anvita?" Talk a little bit about this dish.Priya Krishna: This dish is so near and dear to my heart. I knew the minute I signed the book proposal that I needed this recipe. My aunt, Anvita, she's my mom's cousin, she, when you used to visit her in Michigan, this was the dessert that she would make all the time. It was taught to her by another family member as something that was really quick that served a crowd that didn't require dirtying up more than one pan. You could use pre-made cake mix. It's so funny. I don't love nuts in my dessert. I don't love that artificial-tasting pie filling, but somehow, in this recipe, all of these things work so nicely and served with a scoop of vanilla, it is just perfect.Suzy Chase: I couldn't find canned cherry pie filling so I used blueberry, but it was still really, really good.Priya Krishna: Yeah. I mean, I imagine with any berry filling, that would taste great.Suzy Chase: Now for my segment called My Last Meal. What would you have for your last supper?Priya Krishna: I would probably have a first course of dosa, and the dosa would have on the side probably all of my mom's greatest-hit sabzis like her sweet and sour squash or her paneer, her saag feta. There'll probably be a course or roti pizza, which is in the book. Then after that, I think it would just be noodles of the world. There'd have to be an Indian course, but then I just want noodles. I want a Cacio e Pepe. I want a khao soi with those thick noodles. I want soba. I want some ravioli. I just want carbs. Basically, the theme of this meal is carbs in many forms: dosa, followed by to roti pizza, followed by noodles.Suzy Chase: Where can we find you on the web and social media?Priya Krishna: Well, so my website is priyakrishna.me, but the easy, best way to find me is on Instagram or Twitter, and I'm @pkgourmet, P-K-G-O-U-R-M-E-T. Suzy Chase: This has been so much fun, Priya. Thanks for coming on Cookery by the Book Podcast.Priya Krishna: Of course. Thanks for having me. It was great.Outro: Follow Suzy Chase on Instagram @cookerybythebook and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book Podcast, the only podcast devoted to cookbooks since 2015.

Heirloom KitchenBy Anna Francese Gass Intro: Welcome to the Cookery by the Book Podcast with Suzy Chase. She's just a home cook in New York city, sitting at her dining room table talking to cookbook authors.Anna: Hi, this is Anna Francese Gass and my cookbook is Heirloom Kitchen: Heritage Recipes and Family Stories from the Tables of Immigrant Women.Suzy Chase: I don't think we as Americans acknowledge enough how the cooking traditions of immigrant women have left a legacy on the American palate. Talk a bit about how you've cooked with grandmother around the country to compile this cookbook.Anna: Yeah, I mean, I think it was kind of a aha moment for me as well. I grew up in an Italian home. My mother came over from Italy. I actually was with her. I was one years old, and my mother always cooked the food of her homeland and that's what I grew up eating. I was obviously very aware of American food. I loved "American Food" but in our house it's all those staples from the Italian kitchen because that's what my mother grew up eating. That's what she knew how to cook. What happened when I did the project and when I started it, I realized, but I guess I always ... We all kind of know this unconsciously, we just don't talk or think about it, but immigrants from all over the world that come here do that exact same thing. No one is coming over from China and starting to cook meatloaf and steak. They continue to make their homeland foods, and because these women did that, starting all the way back from when immigrations really began in this country, that's how we created this amazing diverse food landscape that we call American food.Anna: I mean, if you think about meatballs, okay yes, their origin is Italian and that's where the women learned how to make them, but when you go out and you have spaghetti and meatballs, I mean you can have that at almost any restaurant. I think spaghetti and meatballs is as American as apple pie, so to speak, but the reason that is, the reason we've accepted these things into our culture is because nobody stopped making those foods the minute they came over here into the US.Suzy Chase: So let's move on to the women who immigrated to the United States that are in this cookbook. What was the process of getting introductions to these 45 women?Anna: So what happened was so nice, is that it really spread word of mouth. The way the whole project started was I just wanted to get my mom's recipes written down. I'm a recipe tester by trade. That's what I do for my living. I do it primarily out of my home and I love my job, but I realized I didn't have any of my mom's recipes written down, none of those were standardized and I really wanted to cherish and keep those recipes forever. My mom still cooks when we go over on Sunday, so there was never that need to learn, but then I realized that there's gonna be a day that my daughter wants to know how to learn ... Excuse me. Wants to know how to make those recipes, or her daughter, and you know, my mother isn't always gonna be able to cook them. So we started as a project, a family project, and I created a family cookbook, and then I had a moment that I thought, "Wow. I have all these friends from all over the world, many first generation kids. This is a service I could provide. This would be a fun blog. This is something I could do as a hobby." So this all started out with just a blog.Anna: So I sent an email to literally every friend I had with a first generation background, and the response was overwhelming. Everyone said, "Oh my goodness. I want you to cook with my mom. I want these recipes recorded." It was like a service I was providing. I was getting to learn all these authentic homeland foods, and they were getting recorded recipes. Then they were all gonna go up on the blog so I could share them. Once the project started and my blog really took off, then word of mouth created the next opportunity. So I was cooking with Iraqi woman for example, and she said to me halfway through cooking, "You really need to cook with my friend [Sheri 00:04:19]. She's Persian. She makes the most amazing Tahdig. You need to know how to make that." She made that introduction, and so on and so forth. So it started with friends and then, like the last couple of women I cooked with, I didn't even know the children. It was just that word of mouth.Suzy Chase: It's so funny, I was gonna ask you if these recipes were hard to get, but it just seems like it was just effortless and it just happened.Anna: It just happened, and you know, it's so funny because people will say, "Oh, grandma's secrets." Or, "My grandma would always tell people the wrong ingredients or the wrong measurements because she didn't want anyone to make it just like her." Or, "This was secret." I didn't encounter that once. It was, "Let me share this with you, I want you to get it perfect. We can make it again." I mean, there were times that I had to follow up, because I'm in there with a pad and paper scribbling as they're throwing things in the pot, and then when I went home and recipe tested it, it's like, "Wait a minute. Was it, did this go first? Did that go first?" So sometime I'd call and say, "I just want to make sure I'm getting this right." And everyone was more than willing to just sit on the phone with me to make sure it was absolutely perfect, and these women were with me during the cookbook process too, because then a recipe tester has a question, or a copy editor has a question, and I don't know if it was luck, but I came across the most generous women I could've ever encountered.Suzy Chase: What's one new tip that you learned from a grandma you met along the way? Maybe a life tip or a cooking tip.Anna: Wow, there's a lot. I feel like I learned so much in each kitchen. I learned first of all, I should probably take a step back. Once I went to the first home, it was a Greek woman Nelly in Long Island. We start making her pastitsio, her Greek dishes, and just by accident I said, "Hey Nelly, why did you come to the US?" And she just started telling me her immigration story, and while she was telling me this story, I'm thinking about how it's similar to my mom, or different, but the threads are the same, and I thought to myself, "This is just as important as the recipe, because why she came here and how this all came about is so important to just our historical oral knowledge of all these women." So I started writing down immigration questions before I went to the next appointment, because I wanted to know exactly why each women came here, and the stories were dynamic, and incredible, and inspiring, and that ended up going up on the blog too.Anna: Just the fact, if you think about when you go on a trip today, right? You go on trip advisor, you ask you mom friends, you do all these different things before you head out, so that when you show up at your location destination, you're an expert. These women didn't have that. There was no world wide web, there was no cellphone, pictures or whatever. They just packed their bags and went. One of the women said to me, because [inaudible 00:07:31], "What made you do it? What made you get up one day and say, 'You know what? I'm leaving everything I know. I'm leaving my family, I'm leaving my friends and I'm going to this mysterious place to start a new life.'" And she said, "You know, what people from the US don't realize is the US is so enchanting. When you're not from here and you think about The United States Of America, there's a dream there. There's a dream to be had." And I just found that so special, and I think as Americans it's something that we should embrace and understand that we're so lucky to be here, and it's why other people want to come.Anna: So just that tenacity, that courage, I just found so inspiring.Suzy Chase: So in Heirloom Kitchen, it's organized with the recipe, a story, and a lesson. Talk a little bit about that.Anna: When I went in and I was pitching cookbooks to all the different editors at all the different publishers, that was very important to me. I said, "I understand I'm sitting here. I am proposing a cookbook to you, but I think the only way that this is really gonna work and is really gonna be as special as I want it to be is if we also share the women's immigration story, because I think that's half the story." I'll tell you, when I'm making the recipes, I think about the women and I think about their story. I learned a whole bunch of different cooking techniques, for example the Palestinian women taught me how to make Maqluba, and Maqluba means, in Arabic means upside down. So it's this rice dish that you make in a pot and then at the end, when it's all done, you literally flip it upside down and you take it out of the pot and you're left with this mold, and I will tell you, I made a couple of that, did not work, but phone calls back and forth, I figured out how to do it and it's so satisfying when you turn this pot upside down and this beautiful, delicious, rice dish comes out.Anna: So I just think that the book is what it is because you are getting the lessons and the stories, and the recipe all broken down for you, and obviously categorized by continent.Suzy Chase: Your mother is in this cookbook. I found it interesting that she wanted nothing to do with pre-packaged frozen dinners that were the rage when we were growing up, and they were supposed to make our mom's lives easier.Anna: Yeah. I have the chicken pot pie story in there because I think it's quintessential immigrant mother lure. I think that it's very funny and I think that a lot of people will also really relate to it. Yes, I mean, when we were kids all I wanted was a Marie Callender's chicken pot pie. I watched the commercial, it looked so delicious, and why did I have to eat this Italian food every night when I all wanted was this chicken pot pie? So she relented and bought it, and cooked it incorrectly because she didn't read the directions. She just kinda threw it in the oven and that was the end of our chicken pot pie, but I think for my mother, and especially, it's hard to make generalization, but for at least the women that cooked with, the immigrant women that I cooked with, is they value the food that they create so much that the pre-packaged ready in five minute meals, what you were saving in time, it wasn't enough.Anna: It wasn't enough for them to say, "Okay, you know what? Forget my stuff, I'm just gonna do this." And it's funny, the women from Ghana told me that there were times her daughter would say to her, "Mom, we want to take you out to eat tonight. Let's just go out. We don't want you to cook. Let's just relax." And her mom's like, "No. I'd much rather eat my food. I don't need restaurant food." And I laughed when she told me that 'cause my mom doesn't like going out to eat either.Suzy Chase: Really?Anna: So funny. I think it's a common thread because there's so much pride in what they're creating, and it does keep them tethered to their homeland, which is still so very special to them. The cover of the book is my mom making Tagliatelle, which is a hand-cut Italian pasta, and I watched my grandmother make them, and obviously my mom grew up watching her mother make them, and when my mom makes Tagliatelle, we think about my grandmother who is obviously now past, but it's just so nice to have that memory and eat food that tastes exactly like how my grandmother used to make it.Suzy Chase: The story that you told about your mom really shows that she viewed her new American identity as an extension of her Italian identity.Anna: Yes. Absolutely. I think when they came here, these women, right? They were very brave, and they learned English, and I talk about my mom getting her citizenship and going to ESL classes to become an American. That's very important to them and they're proud to be American, but they also needed to create kind of like a safe haven. You go out in the world, you have an accent, you're an immigrant, everyone knows that, so when you come home at night, what's gonna make you feel safe? What's gonna make you feel comfortable? It's your food. The minute you start cooking and the meatballs are bubbling, or you have the rice cooking, or whatever it is that you made back in the homeland that you're now making here, food transports you. I can get transported to the past just as much as it gives you energy to catapult you into the future.Suzy Chase: I think my very favorite photo is on the inside page of the cookbook. It's the one of the hands forming either ravioli or some sort of dumpling. It's fascinating how you're drawn, how I was drawn, to this woman in the photo. Is that your mom?Anna: No. So that is Tina, and she is making traditional Chinese dumplings, and she makes everything from scratch and then she just sits there and pleats all these dumplings and they all look exactly the same and they're perfect. What I love about ... But first of all, my photographer Andrew Scrivani was just a genius. He is a genius and he does a lot of work for The Times, and it's because he's so wildly talented, but his whole thing was, "I want to see hands." This is food that you make with your hands. Nobody pulled out a food processor, nobody used their Kitchenaid. It was rolling pins, hands, mixing spoons. I had women using mixing spoons that they literally brought over from their country. They hold up a spoon and say, "This spoon is 45 years old." But that's the food of our grandmothers, right? They didn't have all these gadgets. They weren't sous vide, they weren't hot pot. So that was very important in the cookbook, to have a lot of hands, and I'm so happy that you were drawn to that photo because it is so tangible, right? Like you feel like you're standing right next to her while she's pleating these dumplings.Anna: She told me that, so they make Chinese dumplings every New Year, and what I love about this story is, she said that the women would get up, and they make the filling, and they make hundreds of them. So all the women in the neighborhood would come together and sit down and while they're pleating the dumplings, they gossip. So it'd just be a totally gossip day making [crosstalk 00:15:14] for dinner.Suzy Chase: I love it. On Saturday I made the recipe for tomato sauce with meatballs on page 25. Was this your grandmother's recipe?Anna: Yes. To be honest with you, it was probably my great-grandmother's recipe. My mother also spent a lot of time with her maternal and paternal grandmothers, and they all had the same techniques to make all these different dishes. So yes, the Brodo di Mama, which is mom's tomato sauce, and the Polpette, which is meatballs, come from a very long line of women. My grandmother did a couple things that were different. One, as you know, she uses some of the sauce in the meatball mixture, which we feel makes them very tender, and there's no pre-frying or pre-baking, which I know a lot of people do. These meatballs just get simmered right in the sauce, which not only does it eliminate a step, once again, we think it makes a very light and airy meatball.Suzy Chase: At the very beginning of this recipe you steep garlic, basil and olive oil. I feel like this is like the magical secret ingredient to this dish.Anna: Yes. By creating, and almost kind of liking it to a T, because you're infusing this olive oil at a very low temperature to kind of marry all of those delicious ingredients, so that once you ultimately strain the garlic and the basil out, you're left with a very aromatic olive oil, which is the base of the sauce. Now, my grandmother was obviously a trend setter in her day because now you can buy so many infused olive oils.Suzy Chase: What do you tell people who see a recipe, or who will see a recipe in this cookbook, and think, "That's not how my mother makes it."Anna: Oh, I'm so glad that you asked that question, and actually, if you read the very beginning of the book, I do address that because I think we play a lot nowadays with the word authentic, I know you probably hear that word all the time.Suzy Chase: All the time.Anna: And you know, what really is authentic? How could we really put our finger on that, right? So what I'm saying is these are my mom's meatballs. She's from Calabria, it's very similar to the way in her mom's village probably made them, but you know when you get in the kitchen, that's your recipe, and you might, your husband might not like garlic, or your son doesn't like the pinch of hot pepper flakes so you eliminate that. So I think, what I would love this book to do for people is kind of like the way I look at any cookbook or even food magazine, is use it as a jumping off point. Let it stimulate in you those memories of your grandmother. So let's say for example you're Greek and you buy this cookbook because you want to know how to make Spanakopita, and then when you get to it you said, "Wait a minute, my grandmother didn't use cottage cheese, she used ricotta." Or whatever it is, but it gets those creative juices flowing, it gets those memories flowing, and that's what I really want this to do.Anna: I do want you to try the recipes in the book. They are phenomenal, they are delicious, they're grandma's greatest hits, because everyone gave me theirs best dishes, but don't fret if it's not just like your grandmother, because your grandmother was special and she made things her way, just like these grandmothers made it their way and hopefully it just creates a new, that nostalgia for the homeland foods.Suzy Chase: Grandma's greatest hits. I love that. I think the main sentiment in this cookbook is maintaining the culture of our origin countries was not a statement, it simply created the comfort of home in a new place. I think we all deserve the comfort of home.Anna: Absolutely, and I think whether you're cooking a recipe from Poland, or literally you're just making your kids some brownies after school, I think that that's what food does for us. Food is the one thing that we all had in common. No matter who you are, how important, everyone has to eat, right? So it's this common thread amongst every single person on the planet, and it does provide comfort. When you're hungry, all you want to do, all you think about is what you're gonna eat. I know for my kids, the things that I make that they feel are very special, or when I'm eating something in mom's house in a Sunday that she made when I was a little kid and I can think about those days. It's why I think the term comfort food was created, right? Because food provides comfort.Suzy Chase: Now to my segment called my last meal. What would you eat for your last supper?Anna: I think going on what I just said, I think my last meal would have to be something that my mom cooks for me, because when I'm eating something that my mom made, I know that that bowl of food is not only just filled with nutrients and everything I need physically, there is so much there emotionally for me, and it's filled with her love and her care, and everything that she wants me to have. One of the women that I cooked with said, "A mother is full when the children have eaten." And I think about that every day because I think that's the most important gift our mother give us, is nourishment and the memories of our childhood through food.Suzy Chase: Where can we find you on the web and social media?Anna: My website is annasheirloomkitchen.com and I'm very active also on Instagram, and I'm at @annafgass. So at A-N-N-A, F as in Frank, G-A, S as in Sam, S as in Sam.Suzy Chase: Heirloom Kitchens shows us that America truly is the land of opportunity. Thanks Anna for coming on Cookery by the Book Podcast.Anna: Thanks Suzy. This was great.Outro: Follow Suzy Chase on Instagram @cookerybythebook, and subscribe at cookerybythebook.com or in Apple Podcasts. Thanks for listening to Cookery by the Book Podcast, the only podcast devoted to cookbooks since 2015.

Warm flaky, tasty, pastry pies are  an easy and delicious meal to bake up through the week, so Jane de Graaff has journeyed into the kitchens of Sydney's Shangri-La Hotel to talk to the punk princess of pastry, Anna Polyviou. Spinach Pie, also known as Spanakopita is always a family favourite and Anna shares her tips and tricks to ensure yours will be exquisite. For full details on the recipe head to: https://kitchen.nine.com.au/2017/09/12/21/07/anna-polyvious-spanakopita-greek-spinach-pie

It's a Greek dessert and an ancient Indian book.

Ghost Work. With Unparalleled Hospitality. Welcome to a conversation a long time in the making. I've wanted Chef Angelo Vangelopoulos of the Ivy Inn as a podcast guest since the inception of Edacious! Why? Because the Ivy Inn is a Charlottesville institution and one of my favorite places to eat. Chef Angelo? One of my favorite people inside or out of the food scene both for his humor, kindness, generosity, and his great positive energy. Spend 10 minutes with this guy and you'll discover his enthusiasm for food and life, in general, is contagious. This conversation was no exception. We talk about his journey in food and the importance of family and community to the restaurant's mission. We even discuss the little-known fact the Ivy Inn is HAUNTED! Love a good ghost story? Angelo has quite a few, including one that raised the hairs on the back of my neck. The Ivy Inn is located in a historic building from 1815. No surprise there. And what about that unparalleled hospitality? It begins the minute you step through the door. This is a family-owned business and Chef Angelo along with his wife Farrell treat each customer as a valuable guest. It's one of the few places where I trust the chef implicitly. When we walk in I don't even look at a menu. I just say, "Feed us!" The Ivy Inn is well-known as a place to celebrate life's milestones: weddings, anniversaries, birthdays. I still recall one 10-course feast a few years back. Which I still haven't quite recovered from. Angelo is classically trained and the food he serves reflects that. French and Greek influences, American flavors, but all of it cooked simply and well. His version of the gyro should be Charlottesville's signature dish. Just saying. "We don't follow trends very much. We just try to make good food." "The food is always fun...If all I had to do was just cook all day long every single day I'd be perfectly happy with that. But the whole...atmosphere of running a restaurant goes way beyond the food...there's a whole lot more to it...that's what burns people out." The Ivy Inn opened in 1973 and since 1995, has been a Vangelopoulos family-owned-and-operated business. One viewing of the video on his website cements that philosophy. He grew up in a restaurant in NOVA and every day Angelo and his friends would attend Family Meal so, from an early age, Angelo knew he wanted to recreate that atmosphere in his own establishment someday. "There should be a better word than staff...because they're not my family, we're not related....but they're much more than just employees or staff members...we've had a really good retention of people staying, some have stayed a very long time...it's a huge group effort...honestly without my people I could not do this...it's not nearly as important who is running the show as who is here each and every day." Then there's the Goat Roast. Created for local food professionals in order to give them a rare day off, this event has grown into a community-wide gathering. Now regular guests of the restaurant, area chefs, and anyone else who wants to attend meets at the restaurant for an event unlike anything I've ever experienced. José Andrés has been spotted and one year they started breaking plates until Angelo's mom put a quick stop to that nonsense. Everybody pitches in to help whether that's bringing wine or cleaning up. "Decide who you are, decide what you want to be as a business and stick to that. Don't jump and change course...to every complaint that anyone makes. If you're doing it right, and it feels right to you, stick to it...Be consistent." Then there's that generosity of spirit. Chef Angelo is so unbelievably big-hearted whether it's contributing to community fundraisers or coming forward to say, "How can I help?" when someone has an idea for an event. Simon Davidson of The Charlottesville 29 calls it "Vangelopolousity" a level of generosity that other restaurants can only hope to aspire to. One example? We'd barely started talking when he rushed to the oven and presented me with a freshly baked spanakopita. Not only the best in the city but the best I've ever had. I started to take a slice home and he shook his head and offered me the ENTIRE THING. I love my job. Why does Greek food not translate so well to restaurants? How important is local sourcing? What's it like to be the steward of a landmark like the Ivy Inn? Why are traditions like Family Meal and End of Shift Cocktail going by the wayside? How important are community events like Taste This! to the restaurant's mission? Is he a social entrepreneur? Are awards and recognition important? How is cooking like being a rock star? It's not what you think. Such a candid interview. Angelo gets vulnerable when talking about his father's hopes for him and his own hopes for his son. How challenging it can be to run a beloved institution while balancing the demands of having a family life outside the restaurant. I'm getting ready to pick my Top 5 for the 3rd Anniversary Special and something tells me this conversation might be a part of it. Cheers! Subscribe to This Podcast. Stay Edacious! - Come on, after this episode? You know you want to. Subscribers get new episodes instantly, while non-subscribers have to wait a few hours or days depending on the iTunes gods. Never miss a chance to be edacious! Subscribe to Edacious News - Never miss a food event in our area! Learn about regional and national food stories so you can stay edacious! Leave a review about Edacious! - Click the link, then "View in iTunes" then "Ratings and Reviews". Whether you think it's great, or not so great, I want to hear from you. I might just read your review on the air! Whoa! #famousforahotminute This episode is sponsored by Teej.fm and listeners like you who donated their support at Patreon, who wants every creator in the world to achieve a sustainable income. Thank you.

I Panicked, BIKE GALLERY, Fancy Party Recap, Spanakopita, Aaron Duran, Running Away, Richer Than A Blazer, Kelsey The Flight Attendant, What Not To Do On A Flight, Free Drinks, Shoes On Or Off, Talk To Them Like Normal People

On today's THE FOOD SEEN, Lisa Gross, founder/CEO of The League of Kitchens, grew up in NYC, daughter of a Korean immigrant and a Jewish New Yorker, all the while eating soup, either doenjang-guk (soy bean paste soup) and matzo ball that is. Her work as an artist, educator, and social entrepreneur has always questioned the values and perceptions of social history, cross-cultural relations, domestic space, and national identity. Projects like The Boston Tree Party, an urban agricultural and political public arts project, engaged the citizens of Boston in a discourse about civic fruit, planting upwards of 70 pairs of apple trees, hoping to bear 15,000 fruit within 4 years. Lisa's most recent endeavor, The League of Kitchens, celebrates NYC's largest wave of immigration since the early 20th century by empowering immigrant women who's passions as home cooks translate into inspiring teachers. These women invite guests into their homes, interactively teaching them of their native cuisines, ranging from Afghanistan, Bangladesh, Greece, India, Lebanon, and Korea. You'll learn how to make Murgir Mangsho (chicken curry), Mantu (dumplings filled with meat and onions and a tomato-chana dal sauce), Spanakopita (spinach pie), Keftedes with Tzatziki (meatballs with cucumber yogurt sauce), Galbi (Korean short ribs), Ka'ak Bi Tamer (Date Cookies, with mahlab, nutmeg, nigella, sesame seeds), and Mixed Dal (lentils, green chiles, garlic, coriander, cumin, tomatoes, fresh curry leaves, toasted mustard seeds, red chili powder) … all within the boroughs of Brooklyn and Queens. Sign up for your workshop today! This program has been sponsored by Tabard Inn. “There's often very little opportunity to have really meaningful interaction from people from other backgrounds.” [14:15] Lisa Gross on The Food Seen

Opa!  It's a Greek wine podcast!  We're gonna explain the hell outta some Hellenic Republic wine and the grapes and producers you should know for the next time you go out for some Spanakopita.  Ever wonder what Socrates and Plato were getting drunk on while they were waxing poetic on world philosophy?  We've got the answers!  (And the lost scrolls of the Parthenon for that matter).  So bust out some Retsina, sit back, and enjoy the Wine for Sophisticated Homies podcast on the ancient and modern wine-world of Greece. 

Today's Guests on Around The Table Food Show: Ginny Zissis, coordinator of the New Orleans Greek Fest. Dave Emond, Development Director of Cafe Reconcile. The Big 4-OPA! The Greek Fest New Orleans Celebrates 40 Years! 40 years of Spanakopita, Souvlaki, Baklava, Dolma and Gyros on Bayou St. John. Oh, and we can’t forget the Greek music and dancing… OPA! That’s right, it’s been 40 years of celebrating Greek culture and heritage (and shouting OPA!) on Bayou St. John. More than a Church Fair… The Greek Fest Celebrates Faith and Hellenic Culture As a Catholic living in south Louisiana, I am very familiar with church fairs. With such a large Catholic population in Louisiana, it’s easy to find church fairs peppered all across the state, from New Orleans to Lake Charles… and even “up north” in Shreveport. In essence, the Greek Fest is the “church fair” of Holy Trinity Greek Orthodox Cathedral. But, it’s also more than that. Over the last 40 years it has become an cultural and culinary icon in New Orleans. From the live Greek music provided by Greek band Alpha Omega! out of Atlanta, to the Hellenic Dancers who perform various traditional Greek dances in traditional garb, the Greek Fest beckons you to join in the fun and shout OPA! Of course, one of the biggest draws to the Greek Fest is the food. What most folks don’t know is that all the food is prepared by the parishioners. Over 150 lambs are slow-roasted on spits over the course of the weekend. Over 20 different traditional Greek pastries are available… all made by hand by a small army of volunteers. What’s on the Menu this Year at Greek Fest NOLA? There is lots on the menu every year at the Greek Fest. But here are some of our must-have favorites: the Gyro Sandwich, Roasted Lamb (pictured above), Fried Calamari, Feta Fries, Greek Salad, Traditional Greek Dinner (which includes tiropita, spanakopita, pastitsio, meatballs, and a Greek salad with dolma… which are stuffed grape leaves), Goatburgers. Ouzo and Greek wines from Anastasi Estates are available by the glass or by the bottle. Abita Beer is served on tap. For a cooler treat, you can try the delicious Pomegranate Iced Tea, Snowball, and Daiquiri Drinks. The pomegranate has long been a Greek symbol of abundance and good luck, and it is featured in three refreshing drinks this year. Cafe Reconcile: Feed Your Soul Cafe Reconcile's mission is simple: Reconcile New Orleans. Reconcile New Orleans "We are a community of concerned people committed to addressing the system of generational poverty, violence and neglect in the New Orleans area. Our innovative life skills and job training program assists young people (ages 16–22) from severely at-risk communities who desire to make a positive change in their lives. Reconcile’s students arrive facing a vast array of challenges, from extreme poverty and high school attrition to homelessness, violence, and participation in the juvenile justice system. Nonetheless, these young people possess a deep desire to break the cycle and become productive, contributing members of society. "Our nonprofit restaurant, located in the severely distressed Central City neighborhood of New Orleans, serves as the primary training ground for students seeking to acquire skills in the food service industry. Featuring soul-filled local dishes and some of the city’s lowest prices, Café Reconcile is a destination lunch spot for a wide cross-section of New Orleanians as well as visitors from all across the country." Cafe Reconcile's Mission Statement: Reconcile New Orleans transforms the lives of young adults and the community through the ministry of reconciliation. We do this by: encouraging personal growth, providing workforce development and training, promoting entrepreneurship, working with businesses, nonprofits and people of faith to support this transformation. Listen to show and go to CatholicFoodie.com to read more about Cafe Reconcile and the New Orleans Greek Fest.