Ep 11. Figs In A Glass

In the eleventh episode of season three of My Greek Table with Diane Kochilas, titled "Figs In A Glass", Diane explores the ancient fruit of the fig and its significance in Greek cuisine.

The episode opens with Diane on the island of Evia, where she meets with a family who has been farming figs for generations. She learns about the different varieties of figs and how they are harvested, before helping to create a delicious fig jam recipe using locally sourced ingredients.

Next, Diane travels to the Peloponnese region to visit a fig orchard. Here, she not only learns about the history and uses of figs, but also about the role they played in ancient Greek religion and mythology. She also tries her hand at making a classic Greek dish that incorporates figs, called sykomaida.

In Athens, Diane visits a renowned pastry shop that specializes in desserts made with figs. She samples several different fig-based treats, including a fig tart and a fig and almond cake, while chatting with the owner about the significance of figs in Greek gastronomy.

Finally, Diane returns to her own kitchen to create a savory dish using figs. She prepares a pork and fig skewer recipe that emphasizes the natural sweetness of the fruit and pairs perfectly with a glass of Greek wine.

Throughout the episode, Diane provides insight into the versatility and importance of figs in Greek cooking, as well as their cultural and historical significance. The viewer is left with a newfound appreciation for this ancient fruit and its many uses in the culinary world.