Honey, Honey
Season 1 Episode 106 | 26m 46sVideo has Closed Captions
Chef Maria Loi harnesses the power of nature’s sweetest gift, honey.
Chef Maria Loi travels to Kissamos to join Fragiskos Stathakis at his honey farm. While in Crete’s capital city, Maria pays a visit to Giannis Vranas at his traditional bakery, where he gives her a taste of Bougatsa (Custard Pie), Pita Kolokythi me Myzithra (Zucchini Pie), and Ryzogalo (Rice Pudding). Back in New York, Chef Loi makes a luscious Melopita, a show-stopping Greek Honey Cheesecake.
The Life of Loi: Mediterranean Secrets is presented by your local public television station.
Distributed nationally by American Public Television
Honey, Honey
Season 1 Episode 106 | 26m 46sVideo has Closed Captions
Chef Maria Loi travels to Kissamos to join Fragiskos Stathakis at his honey farm. While in Crete’s capital city, Maria pays a visit to Giannis Vranas at his traditional bakery, where he gives her a taste of Bougatsa (Custard Pie), Pita Kolokythi me Myzithra (Zucchini Pie), and Ryzogalo (Rice Pudding). Back in New York, Chef Loi makes a luscious Melopita, a show-stopping Greek Honey Cheesecake.
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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 "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: Honey is one of my favorite ingredients.
I will always choose it over sugar and you should, too.
Cheesecake.
Yes, it's Greek, and yes, it's tasty, healthy, and easy.
I was inspired by my trip to the honey farm to make this dish starring, what else, but honey.
You will love it like I do.
Exploring the baked goods at Giannis' pastry shop in Chania, Crete, made me realize I had to share with you the ultimate dessert, rice pudding.
Now, let me teach you and my friend, Katherine Fleming, my version.
>> Mm!
It's so good.
>> LOI: It is, right?
>> I love it, it's amazing.
>> LOI: There is something about honey, honey.
Now let's go to the mountains of Greece.
Páme!
♪ ♪ I'm here with my friend Fragiskos.
He took me to his kingdom.
(bees buzzing) You're the king, right?
(speaking Greek) >> (chuckling) >> LOI: We have the queen bee, but he's the king of the bee.
Yeah, look at this, it's amazing.
I remember how my grandfather used to take me up in the mountain to show me all the honey, and the bees.
This is great.
(speaking Greek): >> (speaking Greek): >> LOI: Okay, that's the honey.
Oh... Looks so good.
And so tasty and so healthy.
We have to find the queen bee.
(speaking Greek): Honey-- meli in Greek is honey.
And of course, you know that we are here up the mountains of Chania in Crete.
Healthy food in Crete.
The healthiest, actually.
That's why we came to harvest honey, meli.
(speaking Greek): >> (speaking Greek): >> LOI: Mm-hmm.
I wish I didn't have gloves.
You know, I would just go in there and eat it.
All the bees together, all the honey.
(speaking Greek): (laughs) That's why they're strong.
>> LOI and STATHAKIS: >> LOI: We try to find the queen.
There's the queen.
See?
>> Yes.
>> LOI: Bigger eyes, you know, her eyes are big.
But also we have to take care of the bees, because if we don't take care of the bees, they're not going to take care of us.
And if we don't have bees, we are not going to exist in this world.
>> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI: The best for this honey is that they don't mix it and it's pure.
And that's what I like about it.
I know honey very well.
>> (speaking Greek): (Loi laughs) >> LOI and STATHAKIS: >> STATHAKIS: >> LOI and STATHAKIS: >> LOI: Okay.
(speaking Greek): A lot of herbs, a lot of flowers, a lot of all this green-- how is that?
Thyme, everything, you have everything here.
Can we get some with us?
(speaking Greek) >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): Thank you, honey, for the honey!
(chuckles) It's so beautiful.
And it's so healthy.
♪ ♪ Now you know how to harvest honey.
But do you know how to make a Greek cheesecake?
No-- I will show you, it's super-easy, invented in ancient Greece.
They served cheesecake to the athletes, you know, at the first-ever Olympic games in Olympia.
Do you know when this was, the first Olympic games?
Hm, 776 BC.
Cheesecake was also served all over Greece, and still is, as a wedding cake.
So what do we need?
Yogurt.
Cheese, the fresh cheese.
Eggs, honey, and some sugar.
If you don't want the sugar, you can add a bit more honey.
First, we're going to break the eggs.
And in an easy way.
And another way is like this.
This way you don't need a mixer.
They're ready to go there.
So Felipe, thank you.
What can I do without Felipe?
What can I do?
Felipe!
Come in for a minute, say hello.
>> Hi, everyone.
>> LOI: Over there, over there!
Okay, excellent, thank you, Felipe.
And now my favorite tools.
My mom and my grandma, okay?
I always carry with me.
Oh, it's so beautiful!
I have so many memories, you know, from my village.
I don't want to start crying.
Yogurt.
And then we mix again.
Don't use a mixer for that.
And another thing with this cheesecake, it's gluten-free.
I love my friends that they say, "I'm gluten-free."
You know, "I have to eat something like that."
And I say, "Cheesecake."
Says, "No, no, no, no, I don't want cheesecake.
You know?
It has gluten."
I said, "My cheesecake doesn't have gluten."
And you see?
It doesn't!
So mix it.
And then... You see, I have, in cheesecloth, the anthotyro.
You can use ricotta if you don't find.
You know, this cheese comes from Crete.
And I put it in a cheesecloth, so this way you take all the water out.
You can put this into your refrigerator overnight.
And then you have all the whey out, and the water, it's not going to be in your cake.
We don't need that water there.
But let's add it, it's so good.
Sorry, but I have to try a taste.
I love it.
That's it.
Here, Felipe, another one.
I give presents to Felipe.
So we mix it again.
Mix it, mix it, mix it.
And then I take the bigger spatula.
So you see now, everything comes together.
They're blended, you know, with eggs, and it's a very good mixture, very cool mixture.
And what I do, I like to add sugar at the end.
It gives a little crunch.
I will add less.
I don't want to add a lot of sugar.
When I say half-a-cup, use a third.
(chuckles) Less sweet, it's a lot better.
This is another liquid gold.
That's my honey, I add it in here.
You know, my grandma, she used to put honey and lemon on her face.
Who needs the spa today?
Here, see?
And you can put it under the eyes.
And the best thing, doesn't have side effects.
So mix it.
That's it, that's it, what do we need now?
Just a baking pan.
Here we are.
I prepare this with silver foil.
See, over here, that you can open.
So then you cover it again well.
I'm going to put it in bain-marie.
That's how the French, they say.
The Italians, they say bano de maria, but don't go into my bath, huh?
Because that's my bath!
Maria's bath, no, don't go into my bath, please, okay?
And then we will bake it in the preheated oven, 350 for 20 minutes.
So one moment, Felipe.
Here.
When you go like this around, you take the air out.
That is too much.
And then you go like this.
This is the way that the air comes out now and not into the oven.
And it's not, like, it's not breaking.
It's because the air has to go somewhere.
And then, you have hot water in a baking pan.
Felipe is going to put it into the oven, but you have to check the color when it go like that.
Just trembling a bit.
Okay?
Then it's going to be ready, because it's going to set, as well, when you leave it outside.
Thank you, Felipe.
Before you put your cheesecake into the refrigerator, leave it outside for three, four hours.
Felipe, do you have the cold cheesecake that I ask you?
>> Yes, Chef, it's ready.
>> LOI: Love it.
He has everything ready.
That's nice, Felipe.
And you see?
You see the color and it's already set.
You see my knife?
If you put some water... ...you can cut your cakes easier.
Do I want a big piece?
Do I want a small piece?
I don't know.
Oh, oh, oh... (humming) Isn't it great?
Should I tell you something else?
Maybe you will say, "No, it's impossible."
Crushed pepper.
And it's really amazing.
And one more thing.
We like walnuts, but I love pecan.
That's it.
(singing) It's my happy moment.
It's so good, and it's not heavy.
The eggs, they give this fluffiness.
The cheese, and the yogurt that you add in there, it's not the heavy cheese that you usually have in cheesecake.
So it's very light.
I was going to give you a piece of the cake.
No, I'm going to give you the whole cake, because it's so good and it's so tasty.
And now I am going to go back to Crete to learn more recipes for dessert.
Come with me, páme!
♪ ♪ Secrets of the Mediterranean.
I love to introduce the new things.
Look at this.
I love Chania.
>> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> VRANAS and LOI: >> (speaking Greek): >> LOI (speaking Greek): ♪ ♪ >> (speaking Greek): (Loi laughs) >> LOI (speaking Greek): Tradition, that's what we need in our life.
And quality.
And that's what Giannis has here.
(speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): >> LOI: You know what his secret here?
Ha, onion.
(speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): >> (speaking Greek): It's so good, but you know what, Giannis?
I saw the... >> (speaks Greek) (Loi laughs) >> LOI: Rice pudding, it's one of my favorite things.
(speaking Greek): >> (speaking Greek): >> LOI: It's warm.
(gasps) Creamy, tasty.
So good.
I went back to my childhood, maybe five years old.
Here in Chania, can you imagine?
(speaking Greek): >> (speaking Greek): >> LOI (speaking Greek): I'm going to get all these flavors, you know, that I tasted here in Giannis's place.
Giannis Vranas.
>> (speaking Greek): >> LOI (speaking Greek): (singing in Greek) (singing) >> (speaking Greek): So, hey, Maria, it's getting cold.
I'm hoping that you're going to cook me something that's going to make me feel nice and cozy and comfy.
>> LOI: Always.
Because I love you.
And you know what I'm going to make?
I'm going to make ryzogalo.
>> Ooh, okay, excellent.
>> LOI: Okay?
>> And I hope you're going to use some local ingredients while you do it.
>> LOI: Of course, I do.
She does care about sustainability.
It's the future.
There's one more reason to love my friend Katherine Fleming.
Can you put two cups of rice in here?
>> I would love to put two cups of rice in there.
Don't be fooled, that's only half-a-cup.
>> LOI: Oh!
>> That's one.
>> LOI: She's tricking us.
Okay.
>> There's one-and-a-half.
>> LOI: Okay.
>> I hope you're counting.
>> LOI: I do.
>> There's almost two.
>> LOI: We need to count this rice.
>> There's two.
>> LOI: And then, does this remind you something else, except United States?
>> I am assuming that this is locally sourced dairy.
>> LOI: Yeah.
>> You want all of it in here?
>> LOI: Yes, all of it.
It's six cups.
>> Okey-doke.
Stir that.
>> LOI: I will.
So have you ever made rice pudding when you were in Crete, a young girl?
>> I have, but I, but I burned it.
>> LOI (laughs): It's okay.
>> (laughs) I burned, I burned it on the bottom because I didn't keep stirring.
That's why I was nervous about you stirring.
>> LOI: That's a good tip.
Always keep stirring your rice pudding.
You know what I want you to tell me?
>> What?
>> LOI: Where were you when you were 18 years old?
>> I was in, on the southwest coast of Crete, in a region called Hóra Sfakíon, Sfakia, in a little town called Loutro.
>> LOI: I love that place there.
>> Working as a waitress.
You wonder why I like to hang out in your restaurant so much?
It's because that's my, my comfort zone.
And as you can see, it's something that I still like to do.
>> LOI: So when you, you have, like, the rice and the milk, it's the first boil.
Then you lower your heat and you simmer it.
So Felipe, I'll take that.
Come over here.
>> Don't be shy, Felipe.
>> LOI: Felipe is the star, guys.
>> Thank you.
>> LOI: Okay, now, oh, you see?
>> I like it.
>> LOI: Look at that rice.
It's very well cooked.
I want you always to have a rice, the short grain, because it's starchy.
>> And you want it soft.
>> LOI: Now I need two, three spoons of sugar.
How's that?
>> We have a whole lot of sugar right here.
>> LOI: Yeah, we don't need all that sugar.
>> I know you don't use much.
>> LOI: Yeah, that's good.
>> Okay.
>> LOI: She knows me.
>> Here or there?
>> LOI: Over here.
>> Over the eggs?
>> LOI: Yeah, over the eggs.
Okay, I think that's enough.
>> I think that's enough-- those are big spoons.
>> LOI: Because we can always add more either sugar to the top to caramelize, or honey.
And then in here, I'm putting cinnamon, see?
The cinnamon.
(inhales): Wow.
You can always add more cinnamon at the end.
You mix it, okay?
And one more thing-- lemon zest.
>> I hope from a tree in your yard.
>> LOI: Good, still citrus, yeah.
>> I hope the lemon comes from nearby.
>> LOI: I don't have lemon trees here.
I have in my house, you know?
The lemon zest makes a difference, actually.
And you know that, don't go all the way in, because... >> It'll get bitter.
>> LOI: It becomes bitter.
>> You don't want that bitter inside.
>> LOI: Just grate, guys, yeah.
(humming) >> And now you have to sing, "Lemon tree, oh, so pretty."
>> LOI: Okay, say it, I don't know that.
>> (laughs): Okay.
You put that in there, and then you're going to put all of that in here?
>> LOI: Wait, I have another trick.
>> Okay.
(gasps) >> LOI: Ooh... You see?
And then, you can keep your lemon in your refrigerator if you just make a hole over here, okay?
And... That's it, that's how much we need.
That's all.
Ready, ready, ready.
>> Okay.
>> LOI: We have to temper the eggs.
So get two, three spoons.
>> Okay, all right.
>> LOI: And put them in here.
>> Do you want just liquid or you want rice, too?
>> LOI: No, no, rice, too-- doesn't matter.
See?
>> Yep.
>> LOI: This way, the eggs, they don't become an omelet.
>> Yep, there you go.
>> LOI: Yep.
>> Okay, here we go.
>> LOI: Yep.
>> I'm ready, this is my favorite part.
>> LOI: Go ahead, and now you stir it, yes.
>> I'm on it, I'm stirring!
>> LOI: Good, excellent.
So, you see how the consistency is now?
>> Mm-hmm.
>> LOI: I don't want you to cook it more, because when you leave it, it will be thicker.
>> How's our thickness here?
>> LOI: I think it's good, but you know what?
I'm going to add some more lemon zest.
You like lemony, right?
>> I love lemon, go for it on the lemon.
>> LOI: Good.
>> Okay.
>> LOI: You know, we should not cook it anymore, because we have to leave it down here, okay, and, yeah... >> What if I don't want to leave it?
What if I want to just eat it now?
>> LOI (chuckles): Okay!
>> Okay.
>> LOI: We'll do that.
>> Hit me with some ryzogalo.
>> LOI: Yeah, let me get a bowl.
So that's what she wants.
That's what we are going to do.
Oh... Well, actually, I like it like this.
>> It's good when it's runny, hot and runny.
>> LOI: Usually they serve it cold, and you know how good it is, the ryzogalo, it's very comfort.
And my father, my grandfather, they used to give us ryzogalo after when we were coming back from the school... >> As your snack, your after-school snack.
>> LOI: We were not in snacks.
>> If you ate it when you got home from school, it was an after-school snack.
>> LOI: Yeah... She's a professor, she knows.
>> (laughs) >> LOI: Okay, I think it's ready.
We will take two spoons, okay.
Do you like fruit?
>> I do like fruit.
What kind of fruit?
>> LOI: Good-- Felipe!
>> What kind of fruit are you talking about?
>> LOI: It's a surprise.
>> A surprise fruit?
>> LOI: Yes, look at this.
>> Ooh, I like that.
>> LOI: See?
>> A little crispy apple.
>> LOI: Yeah.
>> Okay, where is this going to go?
>> LOI: Over here.
And in there.
Here.
>> Okay, I'm going to put it on the, on the big one, okay?
>> LOI: Yeah, go ahead.
>> And I want the round one in the middle.
>> LOI: Okay, do it.
Maybe with another one over there?
>> It's all about the presentation.
>> LOI: I love apples.
You just slice them, put it in the oven, and there you are.
>> Amazing, I love it.
>> LOI: Okay.
>> Can I eat some now?
>> LOI: Yes, you can eat some.
(murmurs) >> Mm!
It's so good.
>> LOI: It is, right?
>> I love it, it's amazing.
It also has really good texture combination.
Like, crispy and soft.
>> LOI: Okay.
>> Mm!
>> LOI (laughs): She likes it.
>> That's really good.
>> LOI: It is, you have enough here, and you know what?
Promise me we will go to Greece, and we'll cook ryzogalo in Crete.
>> I... My word of honor, anytime.
>> LOI: Enjoy your ryzogalo.
>> Oh, yeah.
>> LOI: Hot or cold, any time of the year.
>> And in between.
(Loi laughs) This is really good!
>> LOI: Okay!
So yassou!
(blows kiss) >> (blows kiss) ♪ ♪ >> Funding for this program is provided by the Behrakis family.
Additional funding is provided by the Greek National Tourism Organisation.
♪ ♪
The Life of Loi: Mediterranean Secrets is presented by your local public television station.
Distributed nationally by American Public Television