Cooking Odyssey
(visit website)| Ch. | Title | Description | # | Day | Date | Time | Length | RPT | CC | DVS | AD MD |
|---|---|---|---|---|---|---|---|---|---|---|---|
| 36.3 | Rapsani/Olympos | Eva explores the mountain of the 12 ancient Greek gods and a vineyard with a unique selection of wines. Chef Yianni makes stifatho (beef and onion stew), moustalevria (grape pudding) and spanakopita (spinach pie). (5 of 13) WEB LINK |
205 | SU | 05/12/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Arahova | Eva visits a popular winter destination and the ski mecca of Greece, and learns about the local cheese called Formaella. Chef Yiannis makes kokoras krasatos (rooster in wine sauce) and karidato (walnut cake). (6 of 13) WEB LINK |
206 | WE | 05/15/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Arahova | Eva visits a popular winter destination and the ski mecca of Greece, and learns about the local cheese called Formaella. Chef Yiannis makes kokoras krasatos (rooster in wine sauce) and karidato (walnut cake). (6 of 13) WEB LINK |
206 | WE | 05/15/13 | 12:30pm | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Kozani | Eva visits a city in northern Greece with a long history and a unique product called krokos (saffron crocus flower). Chef Yianni makes yiaprakia (stuffed cabbage rolls), baked chicken and rice with krokos and a refreshing krokos (saffron crocus flower) beverage. (7 of 13) WEB LINK |
207 | SU | 05/19/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Hersonisos and Ag. Nikolaos | Eva makes a day trip to a little island with a unique history and explores a teaching museum. Chef Yianni makes kalitsounia (sweet cheese patries), bakaliaros (Greek cod) with revithia (chick peas) and rakomelo, a mixed alcoholic beverage. (8 of 13) WEB LINK |
208 | WE | 05/22/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Hersonisos and Ag. Nikolaos | Eva makes a day trip to a little island with a unique history and explores a teaching museum. Chef Yianni makes kalitsounia (sweet cheese patries), bakaliaros (Greek cod) with revithia (chick peas) and rakomelo, a mixed alcoholic beverage. (8 of 13) WEB LINK |
208 | WE | 05/22/13 | 12:30pm | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Chios | Eva explores medieval villages, tours a winery that has brought an almost extinct variety of grapes back, and discovers a product only cultivated on this island. Chef Yianni and a guest make a simple pomegranate salad and fresh hand rolled pasta. (9 of 13) WEB LINK |
209 | SU | 05/26/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Irakleio | Eva visits ancient Minoan ruins, learns how to make raki and celebrates with mantinades, while Chef Yianni makes a pomegranate salad, ksinohondros me melitzana (pasta with eggplants) and raki infused clams. (10 of 13) WEB LINK |
210 | WE | 05/29/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Irakleio | Eva visits ancient Minoan ruins, learns how to make raki and celebrates with mantinades, while Chef Yianni makes a pomegranate salad, ksinohondros me melitzana (pasta with eggplants) and raki infused clams. (10 of 13) WEB LINK |
210 | WE | 05/29/13 | 12:30pm | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Mani | Eva explores the land of vendettas and discovers an agro-tourism getaway. Chef Yianni makes a simple pork, orange and honey appetizer; and a dessert that lends a modern twist to the classic baklava. (11 of 13) WEB LINK |
211 | SU | 06/02/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Rethymno | Eva explores an ancient Venetian castle located in a town known for honoring their ancestors and traditions. (12 of 13) WEB LINK |
212 | WE | 06/05/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Rethymno | Eva explores an ancient Venetian castle located in a town known for honoring their ancestors and traditions. (12 of 13) WEB LINK |
212 | WE | 06/05/13 | 12:30pm | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Chania | Eva visits a monastery with a special link to the Greek revolution, and a historical village that was restored after the discovery of an old olive press. (13 of 13) WEB LINK |
213 | SU | 06/09/13 | 06:30am | 00:29:00 | - | (CC) | (DVS) | ST |
| 36.3 | Santorini - Part 1 | The wondrous sights, sounds and tastes of Greece are presented. Chef Yanni visits Santorini, a cluster of islands home to a unique eco system and amazing food. He learns about local wines and shows how to bake a whole fish, fava and a cheese mousse dessert. (1 of 13) WEB LINK |
101 | WE | 06/12/13 | 06:30am | 00:29:00 | (RPT) | (CC) | × | ST |
| 36.3 | Santorini - Part 1 | The wondrous sights, sounds and tastes of Greece are presented. Chef Yanni visits Santorini, a cluster of islands home to a unique eco system and amazing food. He learns about local wines and shows how to bake a whole fish, fava and a cheese mousse dessert. (1 of 13) WEB LINK |
101 | WE | 06/12/13 | 12:30pm | 00:29:00 | (RPT) | (CC) | × | ST |
| 36.3 | Santorini - Part 2 | Santorini, rumored to have the most beautiful sunsets in the world, is also known for its culinary delights. Chef Yianni demonstrates how to make an octopus and eggplant salad, a traditional Greek salad and kolokithokeftedes or simply, zucchini fritters. (2 of 13) WEB LINK |
102 | SU | 06/16/13 | 06:30am | 00:29:00 | (RPT) | (CC) | × | ST |
| 36.3 | Mykonos - Part 1 | Chef Yianni explores the sandy coast, windmills, and food of Mykonos and demonstrates how to make "Mostra", a traditional Mykonian appetizer, and a Greek Risotto with scallops. (3 of 13) WEB LINK |
103 | WE | 06/19/13 | 06:30am | 00:29:00 | (RPT) | (CC) | × | ST |
| 36.3 | Mykonos - Part 1 | Chef Yianni explores the sandy coast, windmills, and food of Mykonos and demonstrates how to make "Mostra", a traditional Mykonian appetizer, and a Greek Risotto with scallops. (3 of 13) WEB LINK |
103 | WE | 06/19/13 | 12:30pm | 00:29:00 | (RPT) | (CC) | × | ST |
| 36.3 | Mykonos - Part 2 | Mykonos' trademark windmills portray the innovation of the locals, and food is no exception. Chef Yianni demonstrates how to make a light summer meal of grilled cuttlefish accompanied by various salads. (4 of 13) WEB LINK |
104 | SU | 06/23/13 | 06:30am | 00:29:00 | (RPT) | (CC) | × | ST |
| 36.3 | Paros | While in Paros, Chef Yianni gets a lesson in cheese making and local traditions. Later, he demonstrates how to make "Krithoto", orzo with squid and saffron, and "Revithia", traditional baked chickpeas. (5 of 13) WEB LINK |
105 | WE | 06/26/13 | 06:30am | 00:29:00 | (RPT) | (CC) | × | ST |
| 36.3 | Paros | While in Paros, Chef Yianni gets a lesson in cheese making and local traditions. Later, he demonstrates how to make "Krithoto", orzo with squid and saffron, and "Revithia", traditional baked chickpeas. (5 of 13) WEB LINK |
105 | WE | 06/26/13 | 12:30pm | 00:29:00 | (RPT) | (CC) | × | ST |
| 36.3 | Naxos | Chef Yianni explores Naxos and discovers a restaurant committed to using local organic products; visits a distillery established in 1896; and, demonstrates how to make a stuffed pork loin with potatoes and a tart made with figs and cheese. (6 of 13) WEB LINK |
106 | SU | 06/30/13 | 06:30am | 00:29:00 | (RPT) | (CC) | × | ST |