The Greek Kitchen (Season 4, Episode 15)
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- เผยแพร่เมื่อ 16 ก.ค. 2024
- In this episode, we serve up Greek food inspired by Diane Kochilas’ recipes from the island of Ikaria. First, Milk Street Cook Bianca Borges shows Christopher Kimball how to cook Ikarian Braised Pork with Honey, Orange, and Rosemary, a savory and sweet main course balanced with citrus and herbs. Then, Milk Street Cook Rayna Jhaveri makes deeply charred Roasted Whole Cauliflower with Feta, and Milk Street Cook Catherine Smart prepares Tomato Rice with Oregano and Feta, risotto Greek-style.
Ikarian Braised Pork with Honey, Orange, and Rosemary: bit.ly/35IbPnB
Roasted Whole Cauliflower with Feta: bit.ly/2UI9p1O
Tomato Rice with Oregano and Feta: bit.ly/35IoC9K
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#Cooking #Food #Travel #Greece #Ikaria - แนวปฏิบัติและการใช้ชีวิต
Oh I absolutely love her! She isn’t intimidated, she’s knowledgeable and confident
At one point she acts as if she just wants to get him off of her back, so to speak.
I love Greek recipes, this shows ATK, Milk and Cooks have made my kitchen an “International” cocina so, Thanks you all! 🤍
I absolutely love that cobalt blue Dutch oven ! They all sound like wonderful recipes. Thank you for sharing them along with some fun tidbits of history.
Mmmmmm, love Greek food, keep it coming ❣️
Good episode. All three dishes explained in terms of technique, making them adaptable to taste, country and season. 👍🇬🇧
Lovely flavors, thank you!
Here's a suggestion, coming from a cooking show aficionado and someone who's followed Mr. Kimball from America's Test Kitchen, have Mr. Kimball introduce each segment and then come on and sample the result. The cooks appear a bit intimidated with his presence. Just saying.
@Real Me Yes, he's hovering and he doesn't add anything to the segment. It worked at America's Test Kitchen because Bridget, Julia, Brian, etc all held their own, the lady in the first recipe, pork dish, looks almost frightened to breathe.
I love my Le Creuset so much that I never use anything other than silicone tongs and spatula in it. So when that tong hits the bottom of the bot, I cringe at that sound. I love Milk Street recipes and buy most of the goodies they recommend.
What is the purpose of not browning all the pork?
The recipe published doesn’t include the addition of water illustrated here for the braise. That’s a relatively important step to omit.
Miss Borges has a delightful spirit and is completely at ease with the execution & explanation of the pork recipe. Perhaps Mr. Kimball should confine himself to the production office, because his on-camera presence is a negative force. He behaves like a disgruntled judge, making arch comments about Miss Borges and squelching her enthusiasm at almost every turn.
Agreed.
Question, what's the story with he and America's Test Kitchen's split?
@@rufusred44 I found some info about the separation when I wikipedia'd his name
I've always liked Chris Kimball. Miss his presence on ATK, don't always enjoy the young "up talkers" for whom every sentence is a question. His rather arch comments have always been part of his appeal for me. You must admit, he acknowledges when his preconceptions are proven wrong very readily!
Wonder if the “oven” step for the braised pork be executed in a slow cooker....
I was thinking that too. Should be possible since a slow cooker would produce the same amount of steam as a covered pot in the oven.
What happened to america's test kitchen?
🤓😍😍😍
All the metal tool sin the enamel pot is killing me inside - stahhhhp! :(
Oh God me too!
I was actually thinking "Should you use metal in that?" I don't have any enamel iron. Thanks for answering my question!
It’s fine. I’ve been doing it for years.
@@AlergicToSnow And you suffer with debilitating snow allergies. Your honor, I rest my case.
Did I miss why they didn't brown all of the meat??? Seems odd to me.
I have the exact same question. Maybe the non-browned pork gives out more liquid during the braise?
@@trublgrl
Could be...
I thought the reason was that the uncooked pieces didn't shrink to oblivion during the braising in the ovenand gave more substance to the dish???
I was asking myself the same question. Over the Milk Street series I've noticed many hiccups in conveying recipe intent. Certainly not the dotting of i's and crossing of t's that Mr. Kimball experienced at ATK.
@@cookiegirl2cookie197 I thought that the shrinkage problem was the reason they started with large (2 inch) cubes. I don't believe they ever gave a reason for the uncooked pork. Your reason might be it, though.
It should be illegal to film an episode of Milk Street without catherine in it!!
So, did Chritopher Kimbell leave ATK for Milk Street or was he let go and then was lured onto Milk Street? Thank you Christopher whichever way it happened. You are missed on ATK. Your replacement is too blah. Merry Christmas and stay safe.
I found some info about the separation when I wikipedia'd his name
He got ousted as one of the founders of ATK then started Milk Street. If you notice now Jack Bishop is the main honcho at ATK.
All these tv cooks take a back seat to The Frugal Gourmet Jeff Smith.
They should call you Milk Boy. Anything ever happen bad in your life? Or are you just perfect?
Who in the fuck actually has time to cook like this?
I used to watch Kimball on ATK, but I usually didn’t care for his hoitie-toitie holier than thou attitude. I can see that he hasn’t changed now that he bought this vanity series. I find his younger bunch of girlie food demonstrators barely at expert level, based on the simplicity of the recipes they are given to demonstrate. The exception to that are usually the well-established cooks (I deliberately do not say “chefs”) that open the show at the prime segment. Unfortunately, I cannot watch a whole episode of this program, because it is difficult to get through the nasally whiiiiiny Sabrena the TW speak, without having to turn this show off.