Greece Every Day (Season 3, Episode 7)

In the Milk Street Kitchen, we make classic Greek dishes that will take you to the Greek islands, without a flight. Milk Street Cook Josh Mamaclay makes Greek White Bean Soup (Fasolada). Then Milk Street Cook Rayna Jhaveri teaches us how to make two fast and delicious Greek dips, Spicy Feta Dip (Tirokafteri) and Tzatziki. Finally, Milk Street Cook Matthew Card makes Shrimp with Feta Cheese (Garides Saganaki), an appetizer that’s prepared in a tomato sauce and served with crusty bread.
Greek White Bean Soup (Fasolada): bit.ly/2IWzYcZ
Spicy Feta Dip (Tirokafteri): bit.ly/3tIH5f8
Tzatziki: bit.ly/3bqZmqK
Shrimp with Feta Cheese (Garides Saganaki): bit.ly/milkstsa...
Subscribe to Milk Street on KZbin: bit.ly/3kg5Lb3
Visit us at 177milkstreet.com/plans where you can try your first 12 weeks of digital access, a print subscription, or both, for only $1.
Connect with us:
Facebook: / cpkmilkstreet
Instagram: / 177milkstreet
Twitter: / 177milkstreet
Pinterest: / 177milkstreet
Flipboard: flipboard.com/...
Newsletter: www.177milkstr...
#Greece #Travel #Food #Cooking

[@dianel.9703]

Thank you for the recipes. Everything is so fresh and healthy!

[@51rwyatt]

The comment about browning only on one side, made me think: Are we wasting a lot of time "browning on all sides" various things for stews? I'd love to see a side-by-side and whether anyone can tell the difference in a stew or something similar and whether the meat was "browned on all sides" or just browned on one side. Because we are mostly driven by aroma, I wouldn't be surprised if our aroma receptors were maxed out by even one side of browning, meaning the rest of the browning is wasted time. My thought could also be wrong.

[@Ptolemy336VV]

These aren't some secret techniques used extra to make some of the classic Greek soups. I can bet you that 8 out of 10 Greeks also put fresh olive oil at the end of the cooking time to not only enrich the flavors even further, but also to make it even more healthy. And thickening the soup further can be done in various ways, like indeed pureeing a part of it. But again. It doesn't need it at all with a real Greek white bean soup. It's more than thick enough, and the flavors are all there. Also regarding the Tzatziki. Sure you can do it like that, but since you're doing things not traditionally, you can also slice cucumbers in tiny little cubes which have a wonderful texture as they almost taste like little "crunchy" bits in the Tzatziki. And you don't need to salt this since the way how it's cut, it doesn't release the juice, compared to when you grate a cucumber and essentially also create a mushy kind of texture to begin with. That's why we need to remove the water from it or else the Tzatziki will become watery quickly. And yes. The Shrimp Saganaki with the ouzo do absolutely give a special unique flavor to it all. But all in all, whoever makes these things, will eat wonderful things

[@jmnindfw]

Tzatzik - why make it so difficult to grate the cucumber? Split the cucumber in two lengthwise and scrape out the seeds with a spoon.

[@lesleyreitmeyer6845]

I'm surprised they use bouillon rather than making their own stock. I would think they would have plenty of chicken scraps. I wonder if it's a storage issue.

[@tbac2432]

I have never seen so much DILL used in a recipe.

[@rachelsweets]

I agree

[@tbac2432]

WHAT?????? Are you cooking them on one side or both? We are cooking them just on one side then we will stir them and cook them for 20 seconds on the other side. *** So you flipped the shrimp over so you can cook the shrimp for 20 seconds and then remove them? Makes sense I guess. SAYS NO ONE.