The Culinary Tapestry of Corfu
my greek table with diane kochilas

In this episode, we visit Corfu for an exploration of the island's In this episode, we visit Corfu for an exploration of the island's unusual blend of Greek and Italian cooking. The Venetians ruled this unusual blend of Greek and Italian cooking. The Venetians ruled this lush island in the Ionian for more than 400 years and left an lush island in the Ionian for more than 400 years and left an indelible stamp on its cuisine. To a lesser extent, so did the indelible stamp on its cuisine. To a lesser extent, so did the English, who administered the islands in the 19th century, as well as English, who administered the islands in the 19th century, as well as the French and Russians. Diane explores the rich, multi-faceted the French and Russians. Diane explores the rich, multi-faceted cuisine of Corfu, makes the Venetian-inspired tangy meat dish cuisine of Corfu, makes the Venetian-inspired tangy meat dish soffrito with a well-known local cook, learns about a simple orange soffrito with a well-known local cook, learns about a simple orange salad and local Jerusalem artichokes, visits the 16th century kitchen salad and local Jerusalem artichokes, visits the 16th century kitchen of an old noble family, and discovers a kumquat farm for a taste of of an old noble family, and discovers a kumquat farm for a taste of Corfu's most famous fruit. In the market she finds ouzo-infused figs Corfu's most famous fruit. In the market she finds ouzo-infused figs wrapped in fig leaves, local fish varieties and much more. In her own wrapped in fig leaves, local fish varieties and much more. In her own kitchen, she cooks up a Corfiot storm of mixed braised greens with kitchen, she cooks up a Corfiot storm of mixed braised greens with feta, a famed island fish stew called bourtheto (from the Italian feta, a famed island fish stew called bourtheto (from the Italian brodetto), and a favorite from a bygone era: Venetian pastitsio, brodetto), and a favorite from a bygone era: Venetian p

Episode Duration: 26 minutes and 46 seconds

Episode Number: 309

About My Greek Table with Diane Kochilas:

Hosted by chef, cookbook author and restaurateur Diane Kochilas, the Hosted by chef, cookbook author and restaurateur Diane Kochilas, the 13-part culinary series MY GREEK TABLE WITH DIANE KOCHILAS celebrates 13-part culinary series MY GREEK TABLE WITH DIANE KOCHILAS celebrates Greek history and culture through food.

In the series, Diane travels Greek history and culture through food.

In the series, Diane travels throughout Greece and its surrounding islands where she showcases throughout Greece and its surrounding islands where she showcases many of the foods that Greece is known for (olive oil, feta, honey, many of the foods that Greece is known for (olive oil, feta, honey, yogurt and more), while giving a snapshot of the country's traditions.

yogurt and more), while giving a snapshot of the country's traditions.

Then Diane heads back to her kitchen to whip up simple home-cooked Then Diane heads back to her kitchen to whip up simple home-cooked meals using the ingredients she highlights in each episode, offering meals using the ingredients she highlights in each episode, offering tips on how to cook and pair them in a traditional Greek meal.

tips on how to cook and pair them in a traditional Greek meal.


Future Broadcast times for "My Greek Table with Diane Kochilas": (show all)

Sun, Apr 21 6:00 P.M. Life of Pie     NH Create (11.4)
Sun, Apr 28 6:00 P.M. Crete: Mother of the Mediterranean     NH Create (11.4)
Sun, May 5 6:00 P.M. The Centaur's Kitchen: Preserving Nature's Bounty     NH Create (11.4)
Sun, May 12 6:00 P.M. Athens Rising     NH Create (11.4)
Sun, May 19 6:00 P.M. Aegean Cuisine     NH Create (11.4)
Sun, May 26 6:00 P.M. You Say Tomato, I Say Domata     NH Create (11.4)


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