The Power of Flour
Season 1 Episode 112 | 26m 46sVideo has Closed Captions
Chef Maria Loi demonstrates the power of flour in the Greek town of Varnavas
Chef Maria Loi visits the European Bread Museum to observe the practice of the time-honored art of bread decor. Maria is joined by a museum volunteer to prepare traditional fresh pasta known as Goglies. Chef Loi invites her friend Andriana Vamvakas into her kitchen to make a traditional sweet and savory Yiaourtopsomo (Yogurt Bread), and Macaroni me Yiaourti kai Feta (Pasta with Yogurt & Feta).
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The Life of Loi: Mediterranean Secrets is presented by your local public television station.
Distributed nationally by American Public Television
The Power of Flour
Season 1 Episode 112 | 26m 46sVideo has Closed Captions
Chef Maria Loi visits the European Bread Museum to observe the practice of the time-honored art of bread decor. Maria is joined by a museum volunteer to prepare traditional fresh pasta known as Goglies. Chef Loi invites her friend Andriana Vamvakas into her kitchen to make a traditional sweet and savory Yiaourtopsomo (Yogurt Bread), and Macaroni me Yiaourti kai Feta (Pasta with Yogurt & Feta).
Problems playing video? | Closed Captioning Feedback
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Learn Moreabout PBS online sponsorship♪ ♪ >> MARIA LOI: I am Maria Loi, executive chef of Loi Estiatorio in Manhattan.
When I was growing up in Thermo, a small village in Greece, food was a way of life.
Good for your body, good for your soul.
The Mediterranean diet is considered one of the healthiest in the world, and I have seen how it can truly change people's lives like it changed mine.
And since then, my life has been all about the Mediterranean diet.
Today, we are going to share some of the delicious secrets that you can make part of your own lives at home.
So, come with me right now on The Life of Loi.
♪ ♪ >> Funding for this program is provided by the Behrakis Family.
Additional funding is provided by the Greek National Tourism Organisation.
>> LOI: I love bread, I love pasta.
Wheat is part of the Mediterranean triad, along with wine and olive oil, of course.
Let me share with you the power of flour.
♪ ♪ The beautiful tradition of breadmaking is something I hold dear to me.
And visiting the women of the Bread Museum was impressive.
>> May I add some flour, Maria?
>> LOI: Yeah.
So impressive, it made me want to get back to my kitchen and bake with my childhood friend, Andriana.
>> That's beautiful.
>> LOI: Join us and let's bake bread all together.
Yes, pasta is Greek.
Come with me to Greece and learn how fresh pasta is made.
>> Amazing.
>> LOI: Back in New York, I dress broken macaroni with feta and yogurt and the pomegranate seeds are the cherry on the top.
>> That's remarkable.
>> LOI: (laughs) That's right, try it.
You try it, come on-- you'll love it!
like my friend, Andriana.
(singing in Greek) Let's use the power of flour today.
We can start by making bread in Greece, of course.
Pamé!
♪ ♪ The European Bread Museum was established in 2005 to highlight the history of bread around the world.
It shows over 3,000 different kinds of bread from Greece and 40 other countries, as well.
The goal of the museum is to show the bread cycle, from planting and harvesting the grains, milling the flour, kneading the dough and baking the bread.
Especially different kinds of bread designs with fine detail work for different occasions, like weddings, and this is what we're doing here today.
(speaking Greek): (chuckles) I don't know if I can make this-- this is real art-- but I will watch.
It's difficult, but it's easy as well, right?
(speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI: It's for me.
Maybe I should put it here.
(chuckles) That's nice.
It's beautiful, huh?
>> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): (singing in Greek) I'm enthusiastic.
>> (speaking Greek): >> LOI: Bread... is life.
>> (speaking Greek): >> LOI: You can't translate the passion that she has.
Now you have this almost ready, you were kneading the bread before.
>> (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): (laughs) >> LOI (speaking Greek): >> (speaking Greek): >> LOI: So just put the dough to rest for almost an hour, and maybe a bit more, and then, we'll put it into the oven and we'll see what's going to happen.
But before that, we have to put these beautiful designs on.
In order not to take a lot of time, I'm not going to see how they're going to put all these beauties on the top of the dough because it's so easy.
TV time, we have it ready, and here it is!
♪ ♪ ♪ ♪ Flour.
It brings back so many memories, back to my village.
Andriana is my friend.
We come from the same village in Thermo near Nafpaktos.
We grew up with the same mentality I could say, right?
>> We have the same culture.
>> LOI: Yeah.
>> And the same beliefs and values.
>> LOI: So you like the flour, right?
>> I love the flour and it was a big part of growing up in the village.
>> LOI: So I will show you a very easy recipe for yogurt bread.
Yes, you can use yogurt and make bread.
We add the yeast.
>> Magiá.
>> LOI: (chuckles) Yes.
In Greek, it's magiá.
We'll mix it.
We mix it well.
Then we add some lukewarm water.
Let's add the yogurt.
These are wet ingredients as well.
Don't buy that 0% yogurt.
Full fat gives you full flavor.
You mix it again, okay?
>> And there's nothing better than homemade bread.
>> LOI: Look and smell.
>> Oh my gosh.
That's delicious, that smells beautiful.
>> LOI: You remember, right?
>> That brings back memories.
>> LOI: See, I add an egg in here.
>> Interesting.
>> LOI: It gives body.
And it's a good protein too.
>> Yes.
>> LOI: Mix it again.
And I will have the olive oil.
I know how much.
>> One tablespoon?
>> LOI: Yeah.
>> There we go.
>> LOI: I will add some salt.
Almost a teaspoon.
>> Hm.
>> LOI: The salt is diluted into the olive oil.
>> Sure.
You can mix it and it will go everywhere in the dough.
How about some honey?
You're going to put honey?
>> LOI: (humming) >> Very sweet.
That looks really nice and the texture looks like it's almost perfect.
Do it with your hands, that's it!
Now the old memories are coming.
>> LOI: This is the way to do it.
Okay?
>> That's the way my mom did it.
>> LOI: And you see now, it's wet.
We need a bit of flour.
>> Yes.
Felipe, you have some more flour over there, please?
>> Yes, chef.
>> LOI: Thank you.
>> May I add some flour, Maria?
>> LOI: Yeah, but not too much, huh?
>> Not too much.
>> LOI: Good, that's enough.
>> Let's test that.
It's always good to have a little extra flour.
It's always with the eye, right, Maria?
>> LOI: That's what the Greeks... (laughs) >> A little more?
>> LOI: A little more here.
Just put it here.
>> Okay.
I think it's almost perfect.
And it's smells so good.
>> Yeah, it does.
>> LOI: You have here... >> You feel it.
>> LOI: Strong, strong, you go like this, see?
>> Wow.
We get all the flour around here.
And when you put olive oil on your hands... >> Yes.
Would you like some olive oil on your hands?
>> LOI: Can you give me that, please?
>> Sure.
There you go.
Leave it to Maria Loi to clean her hands with olive oil.
(laughs) >> LOI: Easy, right?
>> Ah, very beautiful.
>> LOI: That's it.
>> See... >> LOI: It could be a toy.
>> Look at you.
>> LOI: For your kids.
Yes.
>> LOI: Do that!
>> And now our bread.
>> LOI: So I'll put olive oil here.
And go like this.
>> Oh, nice.
>> LOI: Okay?
And then you turn it.
We are going to leave it for one or two hours, and then, >> It's going to rise.
And you're going to put a towel on top in a warm place, right?
>> LOI: She remembers exactly.
>> Yep.
>> LOI: Bravo, Andriana.
>> And you know when it rises, you're happy.
It gives you a feeling of euphoria that your bread rose and it's going to be a good meal.
Yes, let's get a towel.
Here we go.
>> LOI: Okay, that's okay.
Felipe, do you have that recent dough for me ready?
>> Yes, chef.
>> LOI: Bravo, thank you.
>> Oh, look how beautiful.
>> LOI: Yeah.
>> Ah, symygdali.
>> LOI: No, cornmeal.
(laughs) >> Sorry, I have to put a Greek word in here once in a while.
>> LOI: Yes-- so this, you see how the dough rose?
>> Wow.
Nice and fluffy.
>> LOI: Yep.
It's because of the yogurt.
Let me add, of course, olive oil, you know.
Some cornmeal.
>> Okay.
>> LOI: And then take it.
>> Mm-hm.
>> LOI: See?
>> Ah, see, it comes off... it's not stuck.
Perfect.
That's beautiful, Maria.
>> LOI: Yeah.
>> Ah, you put a little cornmeal on that, too?
>> LOI: Yeah.
>> Oh, okay.
>> LOI (whispering): It will become crispy.
>> Oh, really, is that your secret?
>> LOI: Yes!
(laughs) >> You always have so many secrets.
(laughing) >> Oh wow.
>> LOI: Here, put it in here.
More cornmeal on top.
>> Oh, that's beautiful.
Mm-hm.
>> LOI: And another secret.
>> And?
>> (gasps) Oh, you're going to put the honey on top?
>> LOI: Yeah.
>> Beautiful.
This is going to be so sweet, the kids will love it.
>> LOI: Yep.
>> (laughs) >> LOI: Felipe, take this.
Before you put it in the oven, leave it outside for at least one hour and then bake it.
375, 30 to 40 minutes.
Okay.
>> All right, chef.
>> LOI: Thank you, thank you.
Voila!
>> Oh my!
>> LOI: Isn't it nice?
>> That's beautiful.
>> LOI: See, you don't need a bread knife.
>> Oh, you're going to cut it with the hands?
>> LOI: Yeah-- here, guys.
>> (laughs) This is the way you have to do it, okay?
That's it.
>> (sniffs) Oh, you smell the yogurt too.
>> LOI: Yeah.
Andriana.
>> Yes, I'm gonna have some.
(laughter) Mm.
Okay.
>> LOI: (sniffs) It's so good.
>> Oh wow, with the olive oil on top.
>> LOI: Yeah, and... >> A little salt on top.
>> LOI: Yeah.
>> That's it, okay.
>> LOI: Yassou.
>> Yassou, to friendship.
>> LOI: Yassas.
>> Yassas.
Oh my God, this is remarkable.
This is the best bread I've ever had.
Delicious.
♪ ♪ >> LOI: We are in Varnava, a small city near the city of Athens.
And these people, they made an amazing museum.
It's called European Bread Museum.
>> Welcome to our museum.
>> LOI: Thank you.
(speaks Greek) >> (speaking Greek):" >> LOI: We are going to cook together.
You may be surprised to hear it, but, yes, pasta is Greek.
The word pasta has its root in the ancient Greek verb, pasto, which means "to sprinkle."
They used to sprinkle flour with water or milk to make the ancient version of pasta.
The word pasta made its way into the Latin language as well, and became a staple of the cuisine.
Panayiota, how we are going to start?
>> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI: I love the smell.
>> (speaking Greek): (both inhaling) >> LOI (speaking Greek): >> (speaking Greek): >> LOI: Okay, you tell me.
>> (speaking Greek): >> LOI: Okay.
>> LOI: Okay.
>> (speaking Greek): >> LOI: Our dough is ready, and we are ready to make the goglies.
>> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI: Good, huh?
You like it?
♪ ♪ >> (speaking Greek): >> LOI: Wait, I will show you how my mother used to do that.
Like this.
>> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): (laughs) >> LOI: We're going now to boil our pasta upstairs.
Salt and then... >> Oil.
>> LOI: No, it's olive oil.
>> Olive oil.
>> LOI: When you say oil in Greece, you mean olive oil.
Oh, it's nice!
(speaking Greek): >> (speaking Greek): >> LOI: Okay.
We are going to add the goglies into the water.
When they come up to the surface, they'll be ready.
It will take three, four minutes.
We're almost there.
And I have to tell you, with the yeast that we added in the dough, they double the size.
>> Yes, exactly.
>> LOI: Hm.
Don't you think they're ready?
>> Yes.
>> LOI: Huh?
Okay.
First of all, mizithra-- mizithra is sheep's and goat milk cheese, and it's like the dry ricotta.
No, the dry ricotta is like the mizithra.
Put it here.
Look how beautiful they are.
And they cost nothing as well, right?
What do you have-- flour, water, the yeast, and some salt.
I will add a bit more mizithra in the top.
That's it.
This is for you.
>> Thank you.
>> LOI: And this is for me.
Olive oil makes life taste better.
When I was a kid, I used to add cinnamon.
>> (speaking Greek): >> LOI: She liked it because I added the cinnamon.
I love them.
>> (speaking Greek): Amazing.
(singing in Greek) (singing in Greek) (singing continues) (laughing) >> Hello, everybody.
(Maria laughs) >> LOI: Andriana comes from the same place where I was born.
She was born there as well, and she came to United States when you were... >> Three years old.
>> LOI: So she's American now.
>> Yes.
(chuckles) >> LOI: That's good.
So I will add a bit of salt.
When you cook pasta, always add salt in the beginning, otherwise forget it, the pasta is not going to have flavor.
>> Yeah.
Yes.
>> LOI: So see, we cut this macaroni.
And don't tell me it's Italian word, macaroni comes from the ancient makaria, this pasta.
So I'll cut it in small pieces, but if you want, you can leave it whole as it is.
But this is the way that we did in the village, so I have to show you exactly how it is.
>> And it's easier to cook.
>> LOI: Okay, that's enough.
So let me move the pasta back here-- ah, Felipe.
Thank you, thank you-- Felipe, do you have some pasta cooked already for us?
>> Yes, chef.
>> LOI: Amazing.
But always add just a touch of olive oil here.
You know me with olive oil, I add a lot.
>> That was one teaspoon.
>> LOI: Exactly.
Why I don't add a lot here?
Because we're going to use the feta, the milk, and the mizithra so it doesn't break, because olive oil, when it goes into the cream, breaks it.
We don't want that.
Let me get the pasta, Felipe, is it ready?
>> Yes, chef.
>> LOI: All right, let me exchange cooking pots.
Thank you, thank you, Felipe-- oh good, Oh, you strained already.
Yeah, he's the best, he's the best.
>> I have some water.
>> LOI: Yeah, this is the pasta water that we'll need a bit later when we'll add all the feta, the yogurt, the milk, because it binds it, the starch, it binds everything together.
>> The smells are magnificent.
>> LOI: All right, milk?
>> Yep.
>> LOI: And then, some yogurt.
I think that's enough.
Yeah.
So mix it again, okay?
>> Mm-hm, oh very nice.
I love cooking as well, Maria, you know that.
(laughs) >> LOI: If she didn't love cooking, I wouldn't have her here.
>> Yes.
>> LOI: Because I love people when they cook.
>> Yeah.
>> LOI: We're going to have the feta cheese.
>> All right.
>> LOI: Always you have to have feta in brine, right?
>> Yes, so it can be fresh.
>> LOI: Didn't your family have these barrels of feta, you know, in your house?
>> There was an outhouse, right?
And they had barrels of cheese and wine in there.
I guess it was, right?
>> LOI: Yeah.
>> And my mom would go and get some feta and bring it into the house, always.
I remember the barrels.
>> LOI: We call it feta because the word feta literally means slice, it's in everyone's home.
>> When people would say, "Give me a feta," that would refer to a slice of cheese.
>> LOI: The feta cheese.
>> Feta cheese, always.
I think it's enough.
Okay.
You see how easy this recipe is?
I will add some pasta water because we are going to add the spinach.
Spinach is a real super food.
It's very high in iron and lots of other vitamins, minerals, you know.
Especially vitamin A and vitamin K. Spinach is also full of antioxidants.
And when spinach is cooked, your body can absorb more of the nutrients then when it's raw, but you can eat it raw, don't worry, still has vitamins.
>> Oh, that looks great.
It reminds me a little of an, like an alfredo.
>> LOI: Alfredo, come on, it's Greek!
>> (laughs) >> LOI: Andriana, just turn around and go to your table!
(laughing) No, no, stay here, I'm just kidding.
>> Oh, thank you.
>> LOI: Okay, that's enough.
Maybe you want to add the mizithra?
Oh, you want?
I have it here, but you can try, try.
>> Sure.
>> LOI: Yeah.
>> Oh, that smells so beautiful.
>> LOI: Yeah, mizithra is like the ricotta salata that we have here.
Okay, let's be a bit Italian.
I think that's enough.
It's ready, let's serve it.
Let me grab a plate.
You can add broccoli, you can add any greens you like.
I love this.
Do you like it?
Look at this.
>> The colors are beautiful.
The smell is beautiful.
>> LOI: Okay, let's try it.
Oh yeah.
(laughs) (forks clank) Yassou!
>> Yassou.
(Maria laughs) Wait, wait, I have some pomegranate here.
Let me show you something.
>> Oh my gosh.
>> LOI: I don't know if you know it.
>> I love pomegranate.
>> LOI: Let me show you the trick.
>> That's remarkable.
>> LOI (laughs): See?
See how easy it is?
Isn't it?
>> Oh, that's beautiful, look at the color.
>> LOI: And the taste is different.
Let's try it.
>> Oh my, delicious.
>> LOI: And, you know, we can add pepper.
>> Mm-hm.
What a fresh meal, beautiful.
>> LOI: Hey, that's from your village.
>> That's from my village.
Some of my best times were spent in the village.
And that's what Greeks are known for, their feasts during lunch and dinner.
>> LOI: That's why we dance.
>> We dance.
>> LOI: That's why we sing.
>> That's right.
>> LOI: Okay.
(singing in Greek) (singing continues) Bravo, Andriana!
>> Bravo, Maria, thank you.
>> LOI: Let's cheers now.
>> Of course.
>> LOI: With olive oil.
>> Nothing better.
(laughs) So, cheers.
>> Cheers.
>> LOI: Yassou!
>> Cheers, yassou.
>> LOI: Yassou!
Mmm.
Yamas!
>> Yamas, yamas.
♪ ♪ >> Funding for this program is provided by the Behrakis Family.
Additional funding is provided by the Greek National Tourism Organisation.
♪ ♪ ♪ ♪
Support for PBS provided by:
The Life of Loi: Mediterranean Secrets is presented by your local public television station.
Distributed nationally by American Public Television