EPISODE
103
Ancient Grains For Modern Cooks
Diane explores the ancient grains that Greek cooks still love to use. Learn how to make the classic Cretan barley rusk (twice baked bread) called Paximadi. Seasonal vegetables, green apples and mint add a pop of freshness to an easy bread salad with these rusks. Pasta tossed with Greek yogurt and half a dozen fresh herbs provides instant comfort with a taste that’s quintessentially Greek. Finally, trahana, an unusual grain product made with milk and dried in the sun, turns a simple braised eggplant dish into something exotic and irresistible. Learn how to incorporate timeless ancient grains into every meal of the day.
SEASON
01
EPISODE
03

RECIPES

Episode Recipes

Paximadia, Bread Rusks
Paximadia, Bread Rusks
My Greek Table, Season #1, Snacks
Eggplant Stewed with Trahana
Eggplant Stewed with Trahana
Crete, Main Courses, My Greek Table, Season #1, Vegetables
Bulgur Pilaf with Roasted Sea Bass
Bulgur Pilaf with Roasted Sea Bass
Fish, Main Courses, My Greek Table, Season #1
Quite often I need something I can stick in the…
Pasta Tossed with Greek Yogurt and Herbs
Pasta Tossed with Greek Yogurt and Herbs
Main Courses, My Greek Table, Pasta, Season #1, Yogurt
  Fettucine al Greco - Greek Yogurt, Sea Salt &…
Dako, Cretan Bread Salad with Tomatoes, Green Apples & Herbs
Dako, Cretan Bread Salad with Tomatoes, Green Apples & Herbs
Meze / Starters, My Greek Table, Salads, Season #1, Vegetables, Vegetarian
  Dako, Cretan Bread Salad with Tomatoes, Green Apples &…