Explore healthy Mediterranean cooking techniques with renowned cookbook author and chef Diane Kochilas. Learn how to build a Mediterranean flavor palate for marinades, pastes and dressings with basic ingredients such as olive oil, citrus and herbs. Find out how to cook greens you'll crave in dishes such as tomato-braised sweet greens wrapped in flaky phyllo. Then, discover techniques for transforming vegetables like eggplant into rich spreads, dips and sauces. Next, kiss bland beans goodbye as you make a versatile flavor base packed with juicy plum tomatoes, sweet red onion and, of course, garlic! Finally, learn how to prepare, grill and roast lean meat and seafood for healthy and mouthwatering main course options that will have your family clamoring for more!
Meet your instructor, chef and cookbook author Diane Kochilas, and learn more about the techniques and dishes covered in your class. You'll enjoy watching all the way through or dipping into individual lessons to review a particular technique or to cook a dish along with Diane. In this first lesson, you'll begin by building Mediterranean flavors with three foundations for a variety of dishes: a savory herb paste, classic yogurt marinade and an olive oil and lemon dressing that doubles as a marinade.
Make greens a favorite part of any meal with Diane's guidance for blanching and braising. Try sweet greens such as spinach, chard and bok choy or explore the possibilities of bitter greens such as mustard greens and dandelions.
Throughout the Mediterranean, paper-thin phyllo dough is used to wrap both savory and sweet fillings. Learn how to handle your dough to keep it from drying out and follow along with Diane as you roll up triangles, cylinders and spirals that are stuffed with braised sweet greens.
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