>> 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 tomato wasn't introduced to Greece until the 1800s.
I always use it in my kitchen, and especially the tomato paste.
I can't wait to share with you this miracle ingredient.
Mrs. Papantoniou's passion reminded me to share my love for cooking with tomato paste.
>> You are Greek, not me.
Go, go.
>> LOI: Are you sure?
And when Greek meets Italian, you get this easy risotto.
>> Let's put the pure tomato here.
>> LOI: It's something that my friend Cesare and I created together in my kitchen just for you.
>> LOI: Ottimo!
>> Ottimo.
>> LOI: You will find me in beautiful Vouliagmeni, near Athens, by the sea, making a classic Greek dish, pattis kokkinistes, and then here in my restaurant, teaching Cesare Casella how to make my spastes pattis me peltes, tasty smashed potatoes with my secret ingredient.
He really got into it.
And so will you.
Join me and my friend Cesare in the kitchen, as tomato paste sparks creativity.
But first let's go to Greece.
Pme!
I think it's the best museum that I have ever visited.
Vasilios Papantoniou.
And I have Mrs. Papantoniou here.
That was your father, right?
>> That was my father, you're right, yes.
He was one of the persons that created the Kyknos factory in Nafplion, which is an historic factory.
Well, Kyknos is the one that survived.
There was a period that it didn't go very well.
And I believe it has a future now.
>> LOI: Kyknos, for me, is a family affair.
>> It is a family affair.
And what has been one of the factors that it survives up to this day and everybody knows it is its logo.
Which I think is superb.
>> LOI: The swan?
>> Yes, it's not just the swan, it's the swan plus the tin.
>> LOI: Who doesn't know the Kyknos tin?
>> Yes, yes.
>> LOI: I grew up like this, you know?
All the tins around, you know, in my house.
And my mother used to plant basil, whatever, greens, everything.
>> Here in the museum, where they think it's the Kyknos museum... (laughing) For some reason.
And it's not, of course.
It is the Vasilios Papantoniou, who was my father.
And it's in his memory that I've done all that, and I've given everything I have.
And I remained with one flat, which he would give me as a dowry.
Of course, and, uh... My job.
>> LOI: That's great.
>> And I was able to look at the working class in the eyes.
(chuckles) >> LOI: That's really great, because I think that you're teaching people how to live, actually.
>> My motto is, the human size of everything.
That's what I want everybody to, to learn from this, the idea of what, how the museum is set.
>> LOI: Mm-hmm.
>> And the exhibition.
>> LOI: It has a human factor in there, you know, there's... >> The human factor, and the human scale and quality.
>> LOI: I want to know how you have started this beautiful museum.
Why?
What you have done in your life before?
>> All I wanted to do all my life was to become a theater designer.
And I've never changed my mind.
I adapted myself to conditions, but trying to keep my freedom inside.
>> LOI: You're a fascinating woman.
>> I'm not.
>> LOI: Yes, you are.
>> There are many women like that, like me in this world, believe me.
>> LOI: I heard that you were the first woman to go to Epidaurus.
>> Yes, and Alex Solomos was true to his word.
He took me to the National Theater.
The best play I've done ever was the Midsummer Night's Dream, which we did with Karolos Koun.
>> LOI: So you preserve everything now?
>> Well, yes, we have, we have a full collection, which is extraordinary, which is what this museum started.
But by now we are not a folk art museum, because it has to do with the culture, generally.
It's not just folk dress.
We have a costume collection, a fashion collection, which is unbelievable.
And our brides collection, even more.
>> LOI: I want to ask you something else.
Did you cook?
>> I used to, to cook fanatically.
>> LOI: What did you like to cook?
>> Everything-- I don't like to eat meat, I must tell you.
I like fish, I like...
I grew up during the war eating ospria.
>> LOI: Beans and, yeah, legumes.
>> Peas, mainly peas.
What do you prefer to cook?
>> LOI: Well, I make all these beans and plant-forward cuisine, I love.
But I love to cook with tomato paste.
(inhales deeply) >> You like?
>> LOI: Yeah.
>> My father was very, very anxious to eat peltes.
For lycopenio.
>> LOI: Exactly.
>> And he would spread on his bread tomato paste because of the lycopenio, which is very, very important.
>> LOI: That's what I'm doing today.
That's what I'm doing, that's one of my favorite.
>> Yes.
>> LOI: But also, my mother used to make pattis me tomta.
So I'm going to show that, how to make it, because it's so easy.
I really thank you, thank you very much.
>> I thank you for believing that I am so important.
I'm just another person.
(chuckling) >> LOI: I am here with my friend Cesare Casella.
For me, he's a number-one Italian chef.
So what are we making, Cesare?
>> If you going to cut the onion, so we going to make a risotto.
But if you are slow, I don't know, we have it for dinner?
(Loi laughs) >> LOI: Wait, wait, wait, wait.
Let put my onion first, okay?
Here.
See, can you cut it like this?
Or the Italians, you know, do they know how to cut the onion like this?
>> No, we, we look at a Greek on how to do that.
You know, in Italy, we cook with the olive oil.
Are you going to put olive oil, or what?
>> LOI: Yes, here; one, two, three, four-- is it enough?
>> I think it's enough.
So we need something else special.
>> LOI: I have it always in my pocket.
It's from Greece.
Today we're talking about tomatoes and especially my tomato paste that I love-- you love this, too.
>> Let me taste it, I'll tell you if I like it.
I can't know.
>> LOI: Okay.
Tastes like a tomato.
Paste.
Okay.
>> LOI: This will caramelize everything.
>> What you think, is enough cook the...
I can't continue to put in tomato.
I need to put in my tomato-- look at what you're doing.
>> LOI: Okay, put your tomato.
>> Let's put in pure tomato here.
These are my tomato, that I made.
>> LOI: Where?
>> These tomatoes are from upstate New York.
They are the Canestrino.
>> LOI: Okay, Canestrino.
Where do Canestrino come from?
>> Where they're coming from?
Okay, look, I cook, I cook.
You've put the, what is it, finocchio?
>> LOI: No.
(chuckles) But it's dill-- similar!
>> So you can put the salt and pepper, or what?
>> LOI: Now?
Excellent!
I'll put salt and pepper.
Now, right?
Yeah.
>> Not too much salt.
>> LOI: Okay.
>> Why?
>> LOI: So now I'll put first the pepper.
>> We use too much salt, meaning that you don't know how to cook.
>> LOI: Don't use too much salt, because we get salt from our ingredients.
That's enough, right?
>> I don't know.
We need to taste the... >> LOI: Taste it, taste it.
>> I think they need a little bit more.
>> LOI: Okay.
>> So... >> LOI: All right, tell me.
>> Tell me now.
>> LOI: You put some more, some more tomatoes, or what?
>> What do you want more tomato?
What you doing for, 25 people?
This is okay.
(Loi chuckles) If you put enough pasta, you need to put more water.
If you put more water, more pasta, you need a big pot.
>> LOI: You can use rice, as well, like this, right?
>> You can use rice, you can use the pasta.
Take some, slice the pita, because you are Greek, you know the bread.
>> LOI: Yes.
>> So they use pita, you put in top, and some of these sauces are the same.
>> LOI: Let me stir it for you.
>> Is it the maximum?
>> LOI: What?
>> The temperature.
>> LOI: It's the maximum, yeah.
>> Maximum.
>> LOI: But risotto, as I know, from my, my Italian side, okay?
You have to slow-cook.
You know, don't put it and then you put all this, poof, and you cook it immediately.
Come on!
>> So you come out Italian.
One day, you want to be Italian.
You come out American, one day you want to be American.
You come out Greek-- you take your pick.
>> LOI: I'm part Italian because my ancestors, they come from Sardinia, and then from Sardinia, they went to Greece.
>> Perfect.
They start to cook, so it's two minutes.
>> LOI: And it smells good, actually.
>> You add the beautiful oregano.
>> LOI: Since he wants oregano, I will have oregano.
Okay, should I put some?
>> Yeah, but not too much because it's... A little bit, and then we'll put it later.
Because they have a different flowering, then you want to taste the flavor, the dried oregano.
>> LOI: The Greek oregano smells nicer than Italian oregano.
It has stronger flavor and taste.
Smell, smell.
>> Mm, mm.
>> LOI: See?
(laughs) I love this oregano, really-- no, no, you... No, you don't put your rosemary in there!
>> Because rosemary is rosemary.
This is a... >> LOI: Come on!
>> ...bad, the smell-- oh.
(Loi laughs) >> LOI: No, you don't add a lot of dill.
The rosemary has stronger flavor and smell from the dill, okay?
I want some more tomatoes, I don't know.
>> Between the veggie and the tomato, whatever you make it, they need to have its own balance.
This, it's orzo, no?
So you need it to find the orzo.
>> LOI: I think I like it like this, yeah, okay.
Do you know why tomato paste is good for you?
Especially men.
The tomato paste has lycopene, and lycopene is against prostate cancer.
Do you take the two spoons of olive oil every morning?
>> Me?
>> LOI: Yes.
>> Three.
Into my oatmeal-- I'm not joking.
>> LOI: You're not?
>> My oatmeal.
>> LOI: Yeah?
>> Yeah.
You can taste it for salt, pepper, because you are in charge of all that.
Do something exclusive to talk.
(Loi giggles) Be, be careful.
>> LOI: For me, it's good.
>> Good.
So it's almost ready, no?
>> LOI: Yeah.
>> Yes.
>> LOI: Oh, it's crunchy.
The carrots.
And because we added the dill, you know, got more flavor.
>> Dearly, you need to add some cheese now.
But you don't have the parmigiano, so... >> LOI: Felipe, can I have some feta cheese, please?
>> You have some cheese?
>> LOI: Yes, I have.
The best.
>> Okay.
The best?
>> LOI: Prometheos.
The one that you like.
Bravo, Felipe-- look at Felipe, look at this, look at this.
Look how beautiful cheese is that, okay?
>> So now you can shave it very fine, very fine Now it's ready.
You don't want to put the cheese.
If you cook it too much, it can be too salty.
>> LOI: Yeah.
>> You said the salt is okay.
So now I think we can turn off, and this is all ready.
>> LOI: Well, I can't stir the pot, but let me, let me have a plate for you.
>> You see?
>> LOI: So good.
You said very, very thin.
>> Yes.
> LOI: We don't add parmigiano cheese here because we are in Greece.
But that doesn't mean that you cannot add parmesan cheese, because it's one of the cheeses that I like, as well.
>> This is fine for you?
>> LOI: You know, the Greeks, we don't pretend.
You just take a chunk of cheese, you know, we eat it.
>> Chunk of that, yeah.
>> LOI: You want a taste?
Are you sure it's going to be good?
>> You made it, I don't know.
>> LOI: I didn't make it, he made it, right?
Going to get some carrots because I love the crunchiness of the carrots.
Ottimo.
>> Ottimo.
>> LOI: And you know from where it comes from?
Nostimo-- it's Greek!
(laughs) So really, thank you, this is amazing.
But we have to go back to Greece, and then we'll be back here to cook with Cesare something super-easy.
Let's go, pme!
>> Mangia, mangia!
(Loi chuckles) >> LOI: Everything is beautiful in Greece.
It's a bit hot, but I love it.
We're going to cook potatoes today.
Pattis kokkinistes, red potatoes.
The potatoes are not red.
(chuckles): But we are going to make them red with my favorite tomato paste.
What do we need?
Onion-- we add the onion in the very hot saucepan, all of it.
I love garlic.
I put the whole thing in there.
I just cut it in half.
That's all, see?
And now is the time to add the olive oil.
You need almost half a cup of olive oil.
And now the potatoes.
I have added lemon in the water with the potatoes in order not to become brown, as I said.
I want them, like, shiny.
Look at them.
I have to tell you, one of the best potatoes in the world come from Naxos island.
I pat them dry, and now I add them in here.
We don't want the water in there with the olive oil, it will go, like... (imitates explosion) (pan sizzling) We don't fry the potatoes.
We just saut them.
And it could be a main course, it could be a side dish, or whatever you want.
Now I will add my favorite tomato paste.
One.
Two.
Full teaspoons.
If you want more, more.
This tomato paste caramelizes the potatoes.
I will add some salt, pepper.
Oregano.
This oregano comes from the Mount Taygetos.
It's up there high, in Peloponnese.
If you leave them like this and you add just a bit of water, like, in 15, 20 minutes, maximum, they will be ready.
And now I'm going to add my mother's secret: cinnamon.
We need about 15 minutes.
I had a very nice walk around all the gardens here.
A lot of thyme.
Rosemary.
I got some.
I was thinking to put parsley before.
No, I'm going to add rosemary.
This is heaven, look at this.
Can you find it anywhere else in the world?
No.
And not because I'm Greek-- this is the truth.
This is the Mediterranean.
So let me check how my potatoes are cooked.
(exhales) Full of aroma.
And the rosemary I have added in the end, it makes a difference.
Yassou, love you.
(kisses): Love you all.
Here we are again.
We are going to make a fantastic, easy recipe for you.
And you can make it at home in less than half-an-hour.
Of course, I'm with Cesare Casella, the best Italian chef for me.
Cesare, I have boiled this potato.
Actually, I didn't boil the potatoes.
Felipe, my chef, boiled the potatoes.
Thank you, Felipe.
>> Thank you, Felipe.
>> LOI: Felipe added thyme and garlic into the water when he was boiling the potatoes.
And now they're ready to be smashed.
>> Here.
Like this?
>> LOI: Yeah, but not that much.
Ah, you see?
Now he... (laughs) He goes very soft now.
Here, here, go like this.
Like this, like this-- that's it.
And we are going to use, of course, tomato paste for us and olive oil, and make sure that your olive oil is Greek.
Italian olive oil is good, Spanish olive oil is good, as long as it's extra virgin olive oil.
But because we are Greeks, we do say that the Greek olive oil is the best.
>> You are Greek, not me.
Go, go.
>> LOI: Are you sure?
>> Start to put the oil.
>> LOI: Are you sure?
>> What you're having to do.
These Mexican patatas bravas.
>> LOI: That's not patatas bravas.
>> What is?
They're the same.
>> LOI: That is patatoules spastes me peltes.
>> I love the patata brava, no?
>> LOI: Yeah.
>> Tomato paste.
>> LOI: Here-- see?
That's it.
You mix it a bit... >> Show me, show me.
>> LOI: I will show you, yeah?
You just toss it.
Just like that.
>> Okay.
>> LOI: It's so simple.
>> You put no herbs or nothing else?
>> LOI: Wait, wait.
Actually, Felipe added thyme in there, but I'm going to have some lemon juice.
You want some more tomato paste?
>> No, I have it already this morning.
I have my two tablespoon, the olive oil.
And I have my tomato paste.
>> LOI: Oh, see my trick?
Tack-tack-tack-tack-tack...
Okay.
And now you have more juice.
Let me show you another trick.
You put the lemon here, okay, in a paper.
And there it goes.
But since they have it ready, let me grab it from there.
(laughs) >> Oh, you needed the assistant to, for, to put, pick out the lemon juice?
>> LOI: Yes.
That is good.
>> Oh, you can put that in a side, no need to put only one place.
>> LOI: You mix it!
>> I'm mixing... >> LOI: Do you know how to mix?
>> No.
>> LOI: Or I just say that you're the best Italian chef?
>> I'm not doing Greek stuff.
>> LOI: Here, pepper.
>> Pepper.
>> LOI: I love pepper.
>> I wait for you put the salt in there still.
(Loi laughs) Salt, salt.
>> LOI: Okay.
But I don't like too much salt, okay?
That's enough.
>> Okay.
>> LOI: Okay.
Make them pretty like this.
I thought the Italians, they have style.
Do they have style?
>> We can put in the oven so we finish.
>> LOI (laughs): Okay, okay.
Felipe, do you have the other one?
>> Yes.
>> LOI: Okay, put this in the oven.
And thank you, Felipe.
Oh!
>> Fantastico, right away.
>> LOI: I thought-- oh, it's still hot.
>> It was in the oven.
Usually, the oven in Italy, they are hot.
I don't know in Greece.
>> LOI: Like in the head.
>> Yeah.
(Loi laughs) So... >> LOI: Okay, I need something to eat it.
What about some yogurt?
Felipe... >> I eat only Greek yogurt.
>> LOI: May I have some Greek yogurt, please?
Here, we add yogurt.
>> You no use the plate in Greece?
You know, the plate?
You know, we eat it with the plate.
>> LOI: Okay!
>> I don't know.
>> LOI: You can do that.
>> This.
>> LOI: Yes.
Okay, since you do that, then, let me show you another way.
>> Okay.
>> LOI: Okay.
Here, take it, by hand, put it there.
>> (murmuring) Looking beautiful.
>> LOI: Yeah.
>> Two?
Okay.
>> LOI: How's that?
>> So why you no put the three?
>> LOI (laughs): Okay.
Let me do something else, then.
>> My rosemary?
>> LOI: Wait.
>> LOI: See?
Okay, I have to tell you an Italian song now, but which is Greek song.
>> Yeah.
(Loi singing in Greek) >> LOI (laughs): I don't want to say more.
>> Are you translating or what?
>> LOI: Yes.
It says, "Duce"-- you know who was Duce?
>> Yeah, Duce, Benito.
>>LOI: Yeah, yeah, Benito.
So he dressed up with all this...
I don't know how to say, all of these capelli, you know, the... >> Yeah, like that.
>> LOI: Like this, like this.
That's why, that's what remind me, you know?
Duce, so that's who it was.
(singing in Greek): >> (speaking Italian) >> LOI (singing in Greek): (laughs) >> They're good.
>> LOI: You see how nice color it is?
>> They're nice because they're a little bit spicy.
>>LOI: Because of the tomato.
>> The tomato.
They are perfect, and then that touch, the quantity... >> LOI: The lemon.
>> Right quantity the salt that you put, and the flavor of pepper with the acidity of the lemon from Greece, they make this...
They're fantastic.
>> LOI: Lemon is from here-- don't listen to him.
But really, the lemons in Greece, they're amazing.
(giggles): Okay.
Let's celebrate now.
You had your olive oil, but here, we don't offer wine.
We offer olive oil.
We offer health because everything, we want to be healthy.
Yassou.
>> Yassou!
>> LOI: Salute.
>> Salute.
Yassas... >> LOI: Yassas!
>> Funding for this program is provided by the Behrakis family.
Additional funding is provided by the Greek National Tourism Organisation.
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