>> From the editors of Fine Cooking magazine,
we bring you Moveable Feast with host Pete Evans.
>> EVANS: We're going island-hopping
on the isle of Manhattan.
>> Tiropitakia.
Small cheese pie.
>> EVANS: With chef Maria Loi.
>> Yassou.
>> EVANS: Yassou.
We're celebrating amazing dishes
from the islands of Greece.
>> We serve meatballs,
spinach pies, octopus, branzino.
There are dishes constantly coming out.
Feta cheese, tzatziki, smoked eggplant.
It's a Greek moveable feast.
>> EVANS: We're sourcing truffles
as if they were diamonds.
>> It's out of this world,
the aroma they bring out.
>> EVANS: Then we'll head to Hell's Kitchen
to see how phyllo dough is made.
Or should I say pulled?
>> You simply walk around this table pulling the edges.
>> That's how my grandmother used to make this.
(singing in Greek)
>> EVANS: Next, on A Moveable Feast
with Fine Cooking magazine.
>> Yassou! >> ALL: Yassou!
>> Major funding provided by:
*
>> When I create menus for Celebrity Cruises,
I get my inspiration from the places we visit,
including over 300 destinations
in 75 countries on all seven continents.
Hi, I'm Cornelius Gallagher,
bringing you culinary experiences
from 13 distinct onboard restaurants
that are inspired globally and sourced locally.
Celebrity Cruises is a proud sponsor
of public television
and Moveable Feast with Fine Cooking magazine.
>> Additional funding provided by:
>> Peloponnese Mediterranean olives--
marinated in our balsamic brine for true Mediterranean taste,
from the kitchens of Peloponnese.
>> Life is hectic.
You're always on the go.
At Edna Valley Vineyard,
we understand when you need to take a step back
and savor the slow moments.
Edna Valley.
>> Sun Maid harnesses the energy from the sun
into raisins with a natural sweetness.
Sun Maid, sweet naturally.
>> The Colavita family has been producing olive oil
for over 85 years--
a tradition of selecting harvest-ripe olives,
extraction, and bottling.
Colavita, a trusted family brand.
>> For special occasions or every day,
True Aussie Beef & Lamb.
Find recipes and more at trueaussiebeefandlamb.com.
>> Introducing Hellman's,
made with cage-free eggs.
We care about taste,
because at Hellman's, we're on the side of food.
>> We are at the Urbani Truffles headquarter,
which is called the truffle Mecca.
Buying truffles is like really going to a jewelry store,
because they are considered the diamonds of the food industry.
These are my babies.
They just arrived from Italy.
>> EVANS (inhales): Whoo! >> Whoa!
>> These have not even 36 hours of life.
We work with 18,000 truffle hunters.
They get picked up in the morning,
they go to our facility,
they are sorted out for the entire world,
they go in a private plane, and they be delivered here.
>> EVANS: Tell me, what is a truffle?
>> Truffle is Greek.
It's truffa.
>> EVANS: Chef Maria Loi has brought
her unique approach to Greek cuisine
to Loi Estiatorio,
her new restaurant in the heart of Manhattan.
Maria is a popular television chef in Greece
and the author of more than two dozen cookbooks.
In 2012, Maria was invited to cook for President Obama,
Vice President Biden, and 250 honored guests
at the White House.
>> I made my first meal when I was seven years old,
back in Thermo, you know, where...
in the small village that I was born.
And then I'm a chef.
>> Truffles, they grow in the ground.
They attach to the roots of oak trees.
>> EVANS: How do you find them?
>> We used to use pigs years ago, but pigs eat the truffle,
so now they use trained dogs.
>> EVANS: Are these considered an aphrodisiac?
>> Yes.
>> It is-- it's like oysters.
They have the same bliss.
>> EVANS: Which is why I guess
they're one of the most prized ingredients in top restaurants
around the world.
>> It's out of this world, you know, like, the mixture,
you know, the aroma that they bring out.
>> EVANS: When I think about truffles,
my first thought is always eggs.
So there's a classic Greek soup called the...
>> Avgolemono? Okay, okay.
>> EVANS: So what do you think with a little truffle in there?
>> I think it's going to be fantastic.
>> EVANS: How many do you think we need?
Like two, maybe three?
>> I have to weight them.
We have a 61 grams right here.
>> This one.
>> And then we have
a 47 gram right here.
>> It's 46.
>> It's 47.
>> We have a 60 right here.
>> It's 59!
>> I'll give it to you for 59 grams.
>> Thank you!
See how you bargain?
>> EVANS: Mm-hmm, I'm learning.
And what's interesting about the truffle is,
once you actually slice into it,
it's got the most beautiful
sort of cross section, doesn't it?
>> Yes, we do like this.
>> EVANS: Wow, this is going to be fun.
We're going to cook up a storm.
>> And you take them with you.
Okay?
>> EVANS: Thank you so much for the education today.
>> Thank you.
>> You're welcome-- thank you for being here!
*
>> Yassou!
>> Nice to see you.
>> We have a feast tonight, and I need some phyllo dough.
>> You know you've come to the only place
that makes it by hand. >> Of course!
I have to see it.
>> Absolutely.
Everyone wants to see how phyllo is made.
Follow me, and you'll meet a man named Avi who will show you
exactly how it's done every day.
>> (speaking Greek): Thank you!
>> (speaking Greek)
>> And now we have this guy here.
>> Avi. >> Right.
Hey, Avi. >> Hi.
>> Don't be shy, Avi-- Avi, you're the best.
>> Hi. >> You're the best!
>> We have Gombo.
>> I'm opening up the phyllo, as you guys can see.
>> It's so simple--
flour, water, a little oil, and that's it.
>> That's how my grandmother used to make this.
>> It gets thrown up on a table,
and then you simply walk around this table, pulling the edges.
>> I'm pulling the fat side.
I don't have my fingers on the inside.
>> When it dries a little bit...
>> Now, somebody has to cut that dough.
>> ...you cut it with a paring knife
into 16 pieces.
The perfect pieces we sell.
The less-than-perfect I use
to make all of our desserts.
*
>> (humming): You can dance with it.
>> We're going to cut it.
You go around there, Maria.
Always start in the center and follow the lines.
*
Very good.
Brava, Maria.
And now we'll go this side, Maria.
Maria, you do the last one.
Okay.
That's right.
And we'll peel that off.
Phyllo in Greek means "leaf."
This is like a leaf,
as thin as a leaf.
>> Maybe are you Greek.
>> I've learned over the years.
And then up.
>> I've done it!
>> Brava, Maria. >> See?
I've done it.
The phyllo.
>> Yes, and you're going to have the phyllo.
And I will wrap it up for you.
>> (speaking Greek)
>> I'm glad you came.
>> Yassou, koukla.
>> Yes, I know what that means.
*
>> This is Maria Benardis.
Maria is going to tell you all about the Greek mountain tea.
>> EVANS: Beautiful.
>> And I'm ready to go into my kitchen-- sorry, guys, bye.
>> EVANS: We'll see you soon. >> See you-- happy cooking.
Well, this is an amazing, a mountain tea.
Sometimes it's referred to as shepherd's tea.
It's been known since ancient times by Hippocrates
that it has many medicinal purposes.
It has a lot of floral tones,
and then just a very slight bitterness at the very end.
>> EVANS: Well, let's get steeping.
>> So for a pot like this,
I put about ten.
We need to leave this
for about five to ten minutes on a very slow simmer.
>> EVANS: Okay.
>> So you can see, Pete, that the color is changing,
and it's going really beautiful and golden,
but it's not extremely, extremely dark.
This is how I like it.
Okay, fantastic.
So that's one. >> EVANS: That's one.
Awesome.
>> There we go, beautiful.
>> EVANS: This is great, I like this.
>> I love it.
And I think it's the perfect tea to start the day,
because it just totally detoxifies the body.
What I like to do is just put a lemon peel in there,
and just squeeze a little bit of lemon in there, okay?
And the other way
is just some beautiful Greek thyme-infused honey.
>> EVANS: I'll drink to that. >> Yeah.
>> EVANS: How do we say "cheers" in Greek?
>> (speaking Greek)
>> EVANS: Exactly.
(exhales): Yum, that's perfect.
>> It's delicious.
>> EVANS: I'm going to go see the other Maria,
and we're going to get cooking-- thank you.
>> All right, all the best, bye.
>> EVANS: We've got our truffles.
We've got our phyllo. >> Yes.
>> EVANS: Yeah, so you're going to make the pies.
I'm going to do a little avgolemono.
>> Avgolemono. >> EVANS: Avgolemono.
But I'm going to do a Pete version of it
using some of these truffles.
And you're also going to do a little shrimp dish, as well.
So we've got a huge day in store,
so I want to know about this classic Greek pie.
What's it called?
>> Tiropitakia.
It's small triangle, cheese triangle, cheese pie,
you know, like this.
What do we need to make a cheese pie?
>> EVANS: Good cheese.
>> And where the best feta comes?
From Greece.
Everything is better
when you use feta. (both laugh)
My God, it's so creamy and so good.
And I'll give you both of my secrets.
One, I add a bit of the brine in here, gets the saltiness.
And then my homemade Greek yogurt.
>> EVANS: Wow. >> Yes.
And it makes it fluffy.
Look at this.
And this ricotta.
And here we have one egg.
We mix it with two forks.
That's how my grandmother and my mother used to make.
And then I put some oregano.
>> EVANS: You just tap it, tap it?
>> That's it-- you're becoming Greek.
(Evans laughs)
>> EVANS: You heard it here first-- I'm becoming Greek.
>> So, fresh mint.
I like to cut my mint and my herbs, you know, like,
with a scissor in here,
because I want all my essential oils to be in here.
>> EVANS: Great idea. >> We're ready.
See what is it, huh?
>> EVANS: Is that a famous wooden spoon?
>> My grandmother's spoon.
It comes with me.
Even if I don't use it, I have it here by my heart.
>> EVANS: Oh, beautiful. >> Yeah.
And look at this phyllo, you know?
This phyllo is so good-- I love it.
>> EVANS: So light, beautiful.
>> When I was a kid, we were playing with phyllo.
Like a movie, you know,
like all these cartoons in the back, you know, yeah.
I make it double, all right? >> EVANS: Mm-hmm.
You fold it over.
>> I need the olive oil.
>> EVANS: More, less? >> Yes, more, more, more.
*
Then you turn it again. >> EVANS: Ah-hah!
>> See?
I told you you're becoming Greek!
(both laugh)
>> EVANS: Okay, perfect.
>> One here.
>> EVANS: Here? >> Yes, good.
And then again.
>> EVANS: And then again? >> And then again.
That's it, good.
Go ahead.
>> EVANS: And that's it-- awesome.
I can do this.
(both laugh)
>> Good.
So, so, we have an egg wash here.
And I love to put sesame on the top.
You know the name in Greek for sesame?
>> EVANS: Tell me-- no. >> Sousámi.
>> EVANS: Sousámi!
>> It's Greek!
>> EVANS: It sounds so much better in Greek, I tell you,
when you say it-- sousámi.
>> So good!
*
>> EVANS: It is chicken soup time, Greek-style.
Avgolemono.
What does that translate to? >> Egg and lemon.
>> EVANS: Egg and lemon soup, basically.
>> Do you want me to do something for you?
>> EVANS: I would love for you to shred that chicken for me,
and I'm just going to fry off
a little bit of onion to start with,
some olive oil.
Can I use your grandmother's wooden spoon?
>> (laughs): Okay.
She would have been so glad to see you doing that.
>> EVANS: Thank you.
Here we go.
Cauliflower and truffle works really well.
Egg and truffle works really well.
So I thought this could be a really interesting little twist
to the classic avgolemono.
Just shave it a little bit and then chop it.
That looks great.
We're going to add the cauliflower.
A little bit of garlic, might do a little bit more oil.
>> Always it's better to put olive oil.
You know, I never use butter.
Never.
>> EVANS: Just the oil? >> Yep.
>> EVANS: Greek olive oil, no doubt.
>> Okay, sometimes I use Italian!
>> EVANS: Shhh! I won't tell anybody.
>> It's okay.
I'm half-Italian, you know?
My last name is Italian, Loi. >> EVANS: I love it.
So I'm going to add some broth into this now.
So this is where the magic happens.
We've got our eggs,
we've got our lemons, and we've got the truffles.
The eggs are going in.
And how much lemon juice do you think?
>> I like lemony-- I'm Greek.
But I don't know if everyone likes so much lemon like I do.
>> EVANS: Do you want to help me with this now?
>> Of course-- this is easy for me.
>> EVANS: Lemon juice in.
>> So good. (inhales)
>> EVANS: And now it's time for the special truffle.
So we're just going to grate that into the egg.
There we go.
Can you smell that? >> Oh, yeah.
>> EVANS: So we need a little bit of the warm broth.
>> Very, very, very, very fast.
>> EVANS: So we don't want to scramble those eggs.
We'll put the chicken into the broth.
We're going to put this into there.
All of it? >> Yes.
>> EVANS: Grandma's spoon.
And then we're going to grate the truffle on top of that.
>> Good.
>> EVANS: Thanks to you and Grandma.
>> I might copy this.
I'm telling you.
>> EVANS: And cauliflower.
>> Yeah.
>> EVANS: Thank you for teaching
and letting me have
a little bit of play in your kitchen, too.
The pie should be ready in a second, too.
>> My God, my God, one moment, I'm going to bring it.
>> EVANS (laughing): We forgot about them!
>> Good.
>> EVANS: Wow, look at them!
>> So nice! (inhales deeply)
Love them.
God.
>> EVANS: We have to. >> Yeah.
Yassou. >> EVANS: Yassou.
>> Yeah. >> EVANS: Hurry up.
It's so light, so light.
Yassou. >> Yassou.
>> EVANS: Yassou. >> Yassou.
>> EVANS: Which means?
>> To your health, to everything.
Whenever you say, "Hello," you say, "Yassou."
To your health, you say, "Yassou"-- easy.
We're easy people, the Greeks.
(both laugh)
*
>> This is shrimp Loi-style.
These are poached, they're, like, shrimp with olive oil.
>> EVANS: So you didn't poach them in water,
you poached them in olive oil. >> No, olive oil.
Yeah.
Look at the shrimp now, how they are-- beautiful!
This is one thing that my grandmother used to do
with a tomato. >> EVANS: Wow, look at that.
>> Yeah.
>> EVANS: So you're getting the tomato juice
and a little bit of the pulp. >> Yes, that's all, no more.
So then... >> EVANS: Feta.
>> Yeah, my love of my life, actually.
That's the love of my life, really, you know?
Feta cheese, you know?
Always in brine.
>> EVANS: What have you got there?
>> This is my garlic potato dip.
>> EVANS: Garlic potato dip.
So what's the name of that in Greek?
>> Skordalia.
>> EVANS: Skordalia. >> Skordalia!
>> EVANS: Skordal... forget it.
>> Skordalia.
>> EVANS: Skordalia. >> Bravo, that's it.
>> EVANS: Is "bravo" Greek?
>> (sighs): Oh, God, this guy.
It's all Greek!
>> EVANS: Potato, olive oil-- vinegar?
>> Yes.
So you mix it.
Could I have some fresh pepper, please?
I love fresh pepper, so you can add as much as you want.
>> EVANS: Beautiful.
Some beautiful olives.
>> Look at this.
Ah, yeah. >> EVANS: I was wondering
when you were going to bring the dill out.
Oh, that smell. >> Yeah, it's organic.
You have everything in here.
>> EVANS: Mm-hmm, so much flavor.
>> Yes.
>> EVANS: Wow!
Now I want to try it. >> All right.
I'm going to go for this one over here.
>> EVANS: Wow.
Thank you so much, Maria. >> Thank you.
>> EVANS: You've taught me so much today,
and we've had a good laugh, too.
If you'd like to get all of these recipes
and a whole lot more,
jump onto our website, finecooking.tv,
like us on Facebook, follow us on Instagram,
and we'll be saying... >> BOTH: Yassou!
*
(people talking in background)
>> EVANS: Excuse me, ladies and gentlemen.
Ladies and gentlemen?
How do you get everyone's attention in Greek?
>> Yassou!
(all laughing)
>> EVANS: We've done that.
We've got a treat for you today.
>> Let's start with this--
feta cheese from Epirus, amazing.
And this is my special tzatziki.
Here I have the smoked eggplant.
And then the dolmades.
Everything is handmade.
We serve meatballs, as well.
The spinach pies.
Our octopus on a bed of fava.
Also, we serve the branzino.
In Greece, if we don't cover every inch of the table,
it's not really a feast.
So that's what we're doing here.
We cover everything and multiple times.
I think that we should let them eat.
>> EVANS: I think we should, too.
Yes, let's go. >> Okay.
(applause)
*
>> EVANS: So this is the avgolemono soup--
chicken, lemon, and egg soup.
And we've got a little bit of truffle
that we're going to grate over the top for you, as well.
>> We made cheese pies, too.
*
>> EVANS: Your amazing shrimp dish.
>> Poached, actually in hot olive oil.
It's really amazing.
(applause)
(singing in Greek)
>> Thank you. (speaking Greek)
(all speaking Greek)
>> EVANS: How was the feast, everybody?
(people responding positively)
Out of all the Moveable Feasts, this is the one
with the most amount of food.
>> It's a Greek Moveable Feast.
>> EVANS (laughs): I love it.
If you want to get all of these recipes
and a whole lot more,
jump onto our website, finecooking.tv,
follow us on Facebook and Instagram,
and you're going to have a ball recreating these dishes.
Thank you, Maria. >> Thank you.
>> EVANS: And who knows?
We might be in your neck of the woods next time
on A Moveable Feast with Fine Cooking magazine.
Yassou!
>> ALL: Yassou!
>> Yassou, yassou!
(all exclaiming)
(glasses clinking)
>> Hi, I'm Diana Andrews.
I'm the test kitchen manager and a food editor
here at Fine Cooking magazine.
In this episode, we see phyllo dough being made by hand.
It's pulled and stretched
into this beautiful, thin sheet of pastry.
Sometimes, people are intimidated by working with it.
I'm going to show you
an easy way to make it a happy experience for you
in the kitchen.
The first thing to do is take a rimmed sheet pan.
We're going to line that with a damp kitchen towel.
After that, I'm going to put a piece of plastic wrap
directly on top of the towel.
It's going to help to keep it moist as you work with it.
Gently unroll the dough, lay it down on the plastic,
and then you're going to put another piece of plastic wrap
right on top of the dough.
I put another wet, clean towel on top of the plastic wrap,
and this will allow me to use the phyllo dough
and keep it out as long as I'm working with it,
and assure that the dough stays moist.
Now I'm going to just show you quickly
how to butter a piece of the dough.
Carefully remove the dough sheet.
The first thing you want to do is butter the ends very quickly
and work your way towards the middle.
As you continue to pile one sheet on top of the other,
you're building up layers.
So you'll keep working in this way
until you're ready to fold your sheet
into whatever shape or creation you're making.
The butter will assure that when you bake it,
it will puff up into nice, distinct layers.
So I would keep working in this manner
until you're ready to fill your pastry.
For more tips and recipes, go to finecooking.tv.
>> EVANS: To make these delicious dishes at home,
make sure you go to finecooking.tv
to download your very own free ebook
full of delicious recipes and menus from A Moveable Feast,
and get some exclusive behind-the-scenes videos
from our fantastic chefs.
>> You can now bring the feast to your home
by subscribing to Fine Cooking.
Fine Cooking translates the show's recipes
into step-by-step instructions that will guide you to success.
You will unlock access to every episode of every season.
Every issue has a behind-the-scenes look
at the episodes, the chefs,
and what makes the food truly special.
One year for $29.95.
To subscribe today, visit finecooking.com/pbsoffer,
or call 866-288-4208.
>> Closed captioning funding provided by:
*
>> And by...
>> Out here,
some things are better experienced
than explained.
>> Major funding provided by:
*
>> When I create menus for Celebrity Cruises,
I get my inspiration from the places we visit,
including over 300 destinations
in 75 countries on all seven continents.
Hi, I'm Cornelius Gallagher,
bringing you culinary experiences
from 13 distinct onboard restaurants
that are inspired globally and sourced locally.
Celebrity Cruises is a proud sponsor
of public television
and Moveable Feast with Fine Cooking magazine.
>> Additional funding provided by:
>> Peloponnese Mediterranean olives--
marinated in our balsamic brine for true Mediterranean taste,
from the kitchens of Peloponnese.
>> Life is hectic.
You're always on the go.
At Edna Valley Vineyard,
we understand when you need to take a step back
and savor the slow moments.
Edna Valley.
>> Sun Maid harnesses the energy from the sun
into raisins with a natural sweetness.
Sun Maid, sweet naturally.
>> The Colavita family has been producing olive oil
for over 85 years--
a tradition of selecting harvest-ripe olives,
extraction, and bottling.
Colavita, a trusted family brand.
>> For special occasions or every day,
True Aussie Beef & Lamb.
Find recipes and more at trueaussiebeefandlamb.com.
>> Introducing Hellman's,
made with cage-free eggs.
We care about taste,
because at Hellman's, we're on the side of food.
*
>> Yeah.
Yassou. >> EVANS: Yassou.