♪ ♪ >> 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: The Greeks, we are creative people, after all.

We have the muses on our side, and our creativity in the kitchen thrives... >> (crunches) >> LOI: Okay.

...when we are with friends.

(Loi laughing) Come and see.

♪ ♪ Huh, memories of enjoying a simple tomato salad, drifting on a boat in the beautiful waters of Sounio with friends.

It makes me nostalgic.

I used to come for vacation when I used to have vacation.

So, I invite my friend, chef Jehangir Mehta, to create our own horiatiki salads using a secret ingredient I share just with you.

I love this.

Whenever he joins me in the kitchen, it's always a good time.

>> We've tied the knot.

(Loi giggles) >> LOI: Yes, we are going to be friends forever.

(sizzling) Let's try it.

I learned a few tricks from my friend in Sounio and some from my friend in New York.

We roast a porgy the Greek way.

That's a nice fish.

>> Beautiful.

>> LOI: And are inspired to turn the bones into a soup with just a few vegetables and some scraps.

That's right, we create two healthy meals out of one.

Think like a Greek, cook like a Greek.

It's easy-- páme.

♪ ♪ I cannot be happier.

>> They call it simplicity.

It's pure perfection.

Look at this.

(Loi exhales) >> LOI: I have no words.

>> Where off too?

>> LOI: Sounio.

>> Have you been there before?

(Loi laughs) >> LOI: Many times.

I love Sounio.

I love the area, I love Lávrio.

I love everything here.

I used to come for vacation when I used to have vacation.

(all laugh) >> That's another conversation.

That's a whole different story now.

>> LOI: Yeah.

And that was my life.

That's what I said, this is the life of Loi.

Simple, simple things.

And when they told me today, you know, "What kind of food do you want, chef?"

I said, "The one and only tomato, oregano, olive oil."

>> SOPIADIS: Little bit of garlic?

>> LOI: Garlic-- garlic for us.

Anna doesn't eat garlic.

>> Oh, she doesn't appreciate garlic?

>> I appreciate it, but I can't eat it.

So I make up with a lot of lemon, Greek extra virgin olive oil, which I also put on my skin and hair all the time.

>> Well, that explains a lot.

(all laugh) >> LOI: Because she is like the Greek goddess, right?

>> She is.

She is-- >> LOI: Yeah.

>> That's why we're going to Sounio, right?

To find her temple.

(Loi laughs) >> MYRHA: Chef, I wanted you to tell us.

The Aegean Sea is named the Aegean Sea because of Sounio, correct?

>> LOI: Yes.

>> >> MYRHA: Yeah.

Yes.

>> LOI: Yes.

It's not Sounio, Anna.

>> No.

>> LOI (laughs): That's good.

>> MYRHA: But he fell from Sounio, from the temple, correct?

>> LOI: Do you know why?

>> Because he thought... because he thought his son was dead.

>> LOI: Yeah.

>> They forgot to put the right sails... >> We have a white sail, so we are good.

>> We are safe.

>> We're safe.

(all laugh) ♪ ♪ >> Mmm.

>> LOI (sniffs): Smells good, huh?

>> I can smell it.

>> LOI: Yeah.

>> I can smell it from here.

>> Did you collect those?

>> Wow.

>> LOI: No.

>> No?

(laughs) >> LOI: But they're really good.

They're organic.

>> Well, look at the color.

>> LOI: Yes.

And you know when they're not organic, you can see it's a big piece of white here.

>> Ah, that's what it is.

>> LOI: Yeah.

>> LOI: So do you like tomatoes?

>> I love.

>> LOI: Good.

>> MYRHA: Greek tomatoes, though.

>> LOI: Yeah, everyone is telling me when they come at Loi Estiatorio and they say, "How come your tomatoes are so good?"

And then I say... >> I hope you don't share your secrets.

>> LOI: I do.

>> Oh, come on.

>> LOI: I love to share my secrets, yeah.

>> It's simple, they're from Greece.

>> LOI: It is.

>> It's one secret.

>> LOI: Okay.

♪ ♪ >> Yum.

Can I steal one?

>> LOI: You can steal one.

I was going to put some olive oil.

>> Mmm.

>> LOI: You like it, huh?

>> I love it, the smell.

It smells Greece.

>> LOI: It is.

>> The sea, the tomato, the wind.

>> Chef Loi?

>> Chef Loi.

The signature of it.

Should we add a little bit of garlic?

>> LOI: I'll give you a secret.

Can you peel one?

>> I know that many people do not like it, but... >> It's very good for you.

>> It's very healthy and it adds a lot in the flavor, like a lot.

>> LOI: Mm-hmm.

>> My lady.

>> LOI: So if you go like this... >> Oh!

>> LOI: You get a bit of the garlic, but not harsh.

See, easy.

>> There's a reason you're a chef and I'm not.

>> LOI: You could be.

Oh!

(laughs) Okay.

>> I'll eat it.

>> LOI: Okay, good.

So now, I'm going to add some oregano.

Wow.

>> Mmm.

>> It's here.

♪ ♪ >> LOI: Whoo!

It's the flying ládi.

(laughs) The flying ládi.

>> That's how you do it when you're in the middle of the sea, right?

>> LOI: Yep.

>> So there's no other way.

>> There you go.

>> LOI: I'll add some more oregano, guys.

And that's it.

We can eat.

>> Ladies.

>> LOI: Oh, you want lemon.

>> Yes.

>> LOI: All right, I'll put some lemon for you.

>> Thank you.

Oh, so good.

>> LOI: That's it.

That's it.

>> So simple and beautiful, right?

>> LOI: And healthy.

>> And healthy and Greek.

>> Cheers.

>> LOI: Yassou.

>> Mmm!

(laughter) >> Another one, next one.

>> LOI: Yeah.

Yep.

>> You know what is missing now, right?

>> LOI: What?

>> A little bit of tsipouro?

>> Oh!

Why did you tell us that now?

>> LOI: You know what?

We should go to Taverna Marida.

>> Oh, I love it there.

>> Oh, God.

>> LOI: Yeah.

>> And get the tsipouro and all the rest.

>> LOI: Tsipouro, wine, good food.

And Antonis, I've known him for ages, and now he's owner of Taverna.

He has his own family.

>> Is your aim to spoil us?

>> LOI: Of course.

>> Good.

I'm in.

>> LOI: We're in Greece.

>> Let's call to God Poseidon to turn the winds.

Poseidon, turn your winds and lead us to Sounio.

The life of Loi.

♪ ♪ >> LOI: (speaking Greek) >> (speaking Greek) >> LOI: But first, I cook with another friend in New York.

♪ ♪ I am really happy because I have my friend, Jehangir Mehta, one of the best chefs in the world.

I will show you a Greek salad, a horiatiki.

Okay, let's start.

>> Sure, let's make it happen.

>> LOI: Can you clean the cucumbers, please?

>> Sure.

>> LOI: Okay.

>> I don't really want to clean anything.

We use everything, so there's nothing going to happen if you're going to eat the... That's why God gave us teeth.

We can eat it.

Okay?

You don't know how to cut, have fun with it.

There's no shape.

If you can't cut straight, you can cut weird.

>> LOI: Excellent.

>> Let's put that in.

Brilliant.

With feta, you can grab it, take a little bit, break it up, all that you need to use.

>> LOI: Excuse me.

Are you going to put some feta in my salad, or not?

>> Absolutely.

>> LOI: Okay.

So this, I put in your bowl, right?

>> Brilliant.

>> LOI: Okay.

>> Keep putting it in.

>> LOI: Okay.

>> Okay?

Because everything is edible.

>> LOI: Okay.

I put my olives.

>> You put your olives.

>> LOI: You want some olives in there too?

>> I will, but you know what I'm going to do?

Push it right here, and I just crush it, yeah.

So you'll get that real nice feel of it.

>> LOI: Okay.

Can I have some pepper, please?

>> Brilliant.

>> LOI: The onion is so strong.

So strong-- my eyes.

(sniffles) Okay.

(laughs) It's so fun to cook with Jehangir.

>> Sometimes I don't know if she's crying because of that or she's crying because of my hairspray.

(Loi laughs) So knowing how great it is in your part of the world, where you all just can't live without lemons, this will be fantastic with this lemon in.

>> LOI: Mm-hmm.

>> Okay.

>> LOI: You can add some pepper.

>> Thank you.

I will definitely do that.

>> LOI: Okay.

I'll put some vinegar here.

>> Brilliant.

Do so.

I'm going to just use the tomato.

>> LOI: The seeds?

>> The seeds and the liquid that comes out.

That will give it the nice tartness.

>> LOI: Felipe, do we have the seeds?

Do you remember?

You know, in the morning?

>> Yes.

>> LOI: Good.

>> Here.

>> Great.

Thank you, Felipe.

>> You're welcome.

>> LOI: Not too much salt because we have the feta.

>> Exactly.

>> LOI: So do you use pepper?

>> I use a lot of turmeric.

If you want the 100% aspect of turmeric getting soaked into your body, you need to put a pinch of pepper.

So pepper is always there.

>> LOI: You know, this is a trick that I always do with my salad.

I add olive oil before I make the final dressing, because I want to dress every piece-- you know, tomato, pepper, whatever you put in here, okay?

But the only thing that I would like to have in here is some cucumber.

>> Surely.

>> LOI: You've forgotten about me.

>> I am sorry, I'll never... >> LOI: So now, you can add some here from... >> Okay.

>> LOI: ...the tomato seeds.

Okay-- good.

>> All right.

>> LOI: And that's enough.

Olive oil.

>> You can never have enough.

>> LOI: No.

(both laugh) So, and now, we mix it again.

>> All right.

>> LOI: The next thing that we need, it's my oregano.

>> (whispers): Oregano.

I have it here for you, madam.

>> LOI (laughs): Oh, you did.

Okay, I will take his oregano.

But how do you use it, you know?

>> You'll just pull it open and let it fall.

>> LOI: Okay.

But I'll show you something more easier.

>> Better?

Ah... >> LOI: That's it.

Let me get a plate.

What color would you like?

>> White.

>> LOI: Let me... >> Okay.

I have a few curry leaves.

I'm just going to... they're good for antioxidant.

Just to make a nice little curry leaf dressing almost.

We will take these curry leaves, break them open, put that in.

Then, how could I not use the olive oil?

Grabbing that over.

Add a little bit of that in here.

Our amazing black pepper.

And I'm not going to add actually any salt to it.

I think it's perfectly fine with... >> LOI: Feta?

>> ...all the feta that is in here.

>> LOI: Mm-hmm.

>> Just mix that in, get the flavors going, add this in here.

I'll take... No, why waste just another spoon when I can take your spoon?

Okay, one less thing to wash, okay?

>> LOI: Yes, you're right!

>> Okay.

>> It's all about... >> LOI: You're right, okay.

>> ...the aspect of not wasting stuff in life, having to stretch our products.

>> LOI: I love this.

>> So here you got it.

>> LOI: Okay.

>> And even if you didn't have a plate, you can eat it directly from here too.

Add the curry leaf.

Take some.

>> LOI: Mm-hmm.

>> Let me bless you with... (Loi laughs) >> LOI: My oregano.

>> ...magic dust.

(both laugh) >> And that's not it.

>> LOI: What?

>> When you go this way, you need to get married for life.

So we've tied the knot... (Loi giggling) (laughs) ...and there we go.

>> LOI: Yes, we are going to be friends forever because you are teaching me so many things.

>> And the curry leaf also has a citrus feel to it.

So without that lemon, you're still getting that citrus notes to this salad.

>> LOI: I'm going to use this in my salads as well.

Take a fork.

>> Dig in?

>> LOI: Yes.

>> Okay.

And don't ever forget to take the lovely black olive... >> LOI: Yes.

>> ...the feta, A piece of onion to make your breath smell good.

(Loi laughs) >> LOI: Don't look here, guys.

Go to Greece.

We'll be back.

Yassou.

>> There you go.

Yassou.

♪ ♪ ♪ ♪ >> LOI: It's a very special day for me.

I am so happy because after so many years, I am here at Marida Taverna.

And I knew then, and I know now, the owner, Antonis.

I met him when he was 14, 15 years old.

His parents had this taverna.

I think it was from 1938, something like that.

Wow.

Today, I'm going to cook with Antonis.

He's going to show me how to make stuffed calamari.

Let me introduce you-- Antonis.

(laughs) >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI: I'm going to cry, Antonis.

(laughs) Opa.

Let's go-- páme.

>> Okay.

♪ ♪ We put tomato.

>> LOI: Mm-hmm.

>> Small pieces.

>> LOI: You have to put the stems as well because... >> Yes, of course.

>> LOI: They have a lot of vitamins in stems.

>> Okay.

And a little feta.

Small pieces.

>> LOI: You can use other cheese as well if you want, right?

>> Of course, of course.

>> LOI: Yeah.

Like anthotyro.

>> Yes, of course.

Salt, paper, and after, a little oregano.

>> LOI: You know how my father used to do that?

He had a bowl of salt here.

He used to put pepper, oregano-- >> Together?

>> LOI: Yes, altogether like that.

>> Yes.

>> LOI: And he mixed it.

That's the way.

>> It's better like this, yes.

>> LOI: It's easy.

>> Yeah.

>> LOI: And we always make one more because we might have somebody to come and eat with us.

>> Like this.

>> LOI: Excellent.

>> (speaking Greek): >> LOI: Mm-hmm.

>> I clean... >> LOI: Ah.

>> ...the schara.

(Loi laughs) >> LOI: The schara, okay.

It's hot, huh?

>> Yes.

(sizzling lightly) We put the calamari in there.

>> LOI: Into the schara.

>> Into the schara.

Yes, of course.

(Loi laughs) (sizzling lightly) >> LOI: Oh, this is going to be amazing.

(sizzling) >> (speaking Greek) >> LOI: Simple.

>> Yes.

(speaking Greek) >> LOI: And simple ingredients.

♪ ♪ The calamari is almost ready, but we are going to show you another delicious recipe, tsipoura.

They call it porgy in the United States.

>> (speaking Greek): (Loi speaking Greek) >> LOI: Ah... Where the bone is.

>> Yes, in the center.

>> LOI: My father used to cut it on the other way, that way.

>> Like this-- yes.

>> LOI: Yeah.

>> LOI: But I like that.

>> It's in the center and we can clean after... >> LOI: Easier.

>> Easier.

And we'll put inside a little.

>> LOI: Can I put some more oregano, because I like it?

>> Yes, of course.

(speaking Greek) (Loi laughs) >> LOI: Bravo.

We have to say that we use the same olive oil that we had from calamari.

We don't waste good food.

We don't waste good ingredients.

We don't waste good Greek olive oil.

Extra virgin.

Mmm, the calamari smells so good.

♪ ♪ Mmm.

And the little one.

Excellent.

I will add some salt now.

>> (speaking Greek): >> LOI: Yeah, of course.

More oregano.

Yassou.

Extra virgin Greek olive oil.

Let's try it.

>> Of course.

♪ ♪ >> Mmm.

>> LOI (speaking Greek): This is great when you eat it with almyra, omega-3, omega-6, healthy.

(sizzles) You like more lemon?

>> Yes, clean-- clean the blood.

>> LOI: Good.

This is the best.

When you eat fish, eat this horta.

It's bitter, but the lemon cuts the bitterness.

Mmm, let's take it-- tsipoura.

♪ ♪ See?

>> Yeah.

>> LOI: We know when it's ready when the water doesn't run out.

>> Yes.

♪ ♪ >> (speaking Greek): ♪ ♪ >> LOI: Amazing.

Beautiful.

Okay, Antonis, go.

>> (speaking Greek) ♪ ♪ Okay, I think it's ready.

>> LOI: It is.

>> Not many bones.

Oregano.

Oil?

>> LOI: Me and olive oil, we go together.

>> Okay.

>> LOI: We don't need anything else.

Let me try it.

♪ ♪ It's perfect.

Now, I can say... >> Easy.

>> LOI: ...that I'm very proud of you.

(both laugh) Let's get another one.

And then, of course we're going to have tsipouro.

(glasses clink) ♪ ♪ Yassou.

>> Yamas, yamas.

♪ ♪ I don't want to leave from here, but anyway, I have to.

And I will see you in New York.

♪ ♪ Do you know tsipoura?

>> Of course.

>> LOI: Do you know when the fish is fresh?

>> First thing is... (in unison): ...the smell.

(both inhale) >> No smell.

It's fresh.

>> LOI: When it doesn't smell like, fishy, it's fresh.

>> You should just smell the ocean, not the fish.

>> LOI: It was so easy.

Just cut it here...

Here... >> Mm-hmm.

...and then you turn it.

>> All right.

>> LOI: Again.

And then, you add some pepper.

>> Brilliant.

>> LOI: And some salt.

>> Okay.

>> LOI: Just a touch, because it comes from the sea already, okay?

I will add olive oil and... (sighs) ...some lemon.

>> Brilliant.

You could do it on my back too.

>> LOI: Okay, I'll give you a massage.

>> Cameras are rolling, lemons are rolling.

(Loi laughs) >> LOI: Actually, it's good.

Okay.

>> Voilà!

>> LOI: That's it.

>> All right.

>> LOI: We'll roast it in here.

>> Okay.

>> LOI: Give it to Felipe.

>> Felipe, please.

>> LOI: Yeah.

>> Thank you.

>> LOI: Felipe.

Do I have the fish ready?

>> Yes, chef.

>> LOI: Please bring it to us-- excellent.

That's a nice fish.

>> Beautiful.

Simple, but gorgeous.

>> LOI: You don't clean this, just filet that?

>> Filet it?

>> LOI: Okay.

>> LOI: And then, we'll use the bones for the soup.

You can pick it up with your hands.

You're used to it.

>> I am used to it.

>> LOI: Yeah.

>> Okay.

We have that here.

>> LOI: Can I have some greens as well, Felipe?

>> Yes, chef.

>> LOI: Horta are really good for you.

So many vitamins in there.

>> And all of this here.

>> LOI: Okay, horta here as well.

(laughs) Okay.

He's eating.

>> It is great.

Why waste this fish?

>> LOI: Let's make a soup out of it.

>> Sure, we can even do that if that's if what you want.

>> LOI: Yeah.

I have to put some olive oil here.

>> Brilliant.

Okay, so I keep continuing doing my work.

>> LOI: Okay.

>> Okay.

>> LOI: And then, you add some vegetables, okay?

>> Yeah, just breaking up the bones.

There is a lot of calcium in the bones too over here, as well as omega-3, So fish stock is amazing for you to have.

Got some scraps left over.

I don't know from what onion that we had here, so that's right there.

>> LOI: So put some celery >> Sure, we can add the celery.

>> LOI: Mm-hmm.

>> Break it.

>> LOI: These onions, so strong.

>> Yeah.

>> LOI: Can I put a bit more onion here?

>> Always good for onions.

>> LOI: Okay.

>> Onion, garlic, all of the goodness.

And we'll grab a tomato.

>> LOI: Okay.

Okay.

>> Okay.

There you go.

She made the cut.

(Loi laughs) All right, we had this lemon, which was right-- lying right here.

Let's break that in too, let it go all in here, and can't forget the chilies.

If you want it really spicy, break them, chop them.

If you want a nice rounded aspect of chilies, just throw them in.

So this is a soup.

We'll just throw them in.

>> LOI: Okay.

>> There you go.

>> LOI: We put celery, we put this... How about carrots?

You don't like carrots?

(crunches loudly) >> LOI: Okay.

>> I like carrots.

>> LOI: Okay.

>> You don't have to go to the sink to wash your hands.

You could wash them right here-- (splashes) so you waste less water.

(Loi laughs) >> LOI: His hands are clean.

He washed them before.

>> That's why these pockets are made, so you can keep them as your snack later on, or wherever.

>> LOI: Excuse me.

(singing) >> There you go.

And lastly, turmeric.

So add that, but to get full absorption, get a little bit of pepper thrown right in there.

>> LOI: Okay.

(snaps) The carrot.

As there is this piece of onion, which is left over.

Why waste it?

Let's add that in.

>> LOI: Okay.

>> All of that.

BOTH: That's good.

>> And now, the good thing about it is, it's one pot, it's the same pot.

It goes into the oven, you don't have to worry about it >> LOI: He's right.

We have to see what Felipe made.

>> Yeah.

>> LOI: Felipe?

>> Yes, chef?

>> LOI: You made that right?

>> Yes, I have already.

>> LOI: Can you bring it to me, please?

>> Yes.

>> Thank you.

>> LOI: He made it different.

He has no lemons.

No, no, no, no, no.

I can... >> All right, it's not that bad.

No, no, no, wait.

Now, give me a hand massage.

Do something... don't waste your roll.

>> LOI: Okay.

>> There you go.

That's it.

Okay, there you go.

>> LOI: Put some more lemon, because I love lemon.

>> Love lemon.

Who doesn't?

>> LOI: Okay.

>> LOI: I love pepper.

Like you said, take it like this, okay.

>> Some more turmeric?

>> LOI: I'm sure that he didn't put turmeric.

>> Okay.

We can definitely add a little bit of that, and break the "to-mah-toes" up so you'll even get more.

>> LOI: They're "to-may-toes."

>> Okay, okay.

>> LOI: You want a plate?

>> Sure.

A bowl would be better.

I'm not picky.

>> LOI: Good?

>> And a little bit of celery in there will not harm you.

If you want some fish pieces thrown into... in there, that can also be done.

Little onion, little lemon squeezed, and you can always add your lovely greens too, horta, in there.

Yeah?

>> LOI: Actually, yes.

I love that.

>> Why not?

And, of course, if you want, you can also puree this up, and the carrots will give you the thickness, and that will make it a nice, heartier soup.

If you prefer to have it as a broth, this is amazing.

Shot of olive oil.

Happiness comes from small places.

>> LOI: Cheers.

Yamas.

>> To the life of Loi.

>> LOI: Yassas.

To the life of Loi.

♪ ♪ >> Funding for this program is provided by the Behrakis family.

Additional funding is provided by the Greek National Tourism Organisation.

♪ ♪ ♪ ♪