Chewing the Sea | My Greek Table with Diane Kochilas

[@amykingery8577]

I grew up in the Midwest in America, I have so much to learn about cooking fish!

[@siboneypeltier2307]

Merry Christmas! may all you hope for be realized! thank you for all your great recipes, recipe history, videos, and recipe instruction videos, so beautifully done! love all the food! cheers! xoxox

[@amykingery8577]

Merry Christmas !

[@annetteweber4753]

Thank you for the inspiring dishes from Greece. I especially love the Kritharaki-"risotto" with seafood, which I shall try as soon as possible. Unfortunately, salted cod or mullet roe are very hard to come by in my country, as I would like tor try an old Smyrnian recipe of tarama, which uses the crumbs of a one day old bread of the greek type. In order to get the crumbs fluffy, the sliced bread is broken into fine pieces, which then get a quick hand "massage" while little water, olive oil and a pinch of mashed garlic are blended in, before the roe and pepper are added, mixed with some lemon juice. This tarama needs a light hand in order not to overmix and get mushy.

[@nonarainer8926]

❤

[@biendereviere]

Do they add coloring to store bought Taramosalata because Diane’s isn’t bright pink, or has this to do with the kind of fish roe you use? Too bad tarama is so hard to get here, or I’d give it a try to make myself right away 😋🥰

[@amykingery8577]

Kakavia would cost a lot here, but what a treat

[@MbisonBalrog]

I love Greek food. I want go Greece one day. But I am perplexed. The Med has been home to human activity for thousands of years. How have humans not yet managed to destroy the sea life yet? A lot of places already unfishable due to pollution here in America. How Med still has healthy fish ?