->>Several years ago, – I was in Greece – on the island of Santorini – and came across a bush – growing in the cracks – of the ancient stone walls. – My friend asked me – if I recognized the plant. – I was so surprised when she – told me they were capers. – I’d never seen them growing – in the wild. – Today is all about capers. – I’m here on the
island of Syros – overlooking the Aegean Sea, – and I can’t wait to show you – how capers grow, – and then with my friend, Anna, – we’ll share her family secrets – on how to preserve them. – We’ll make parchment-roasted – fish with fennel, capers, – and herbs, smashed potatoes – with fried capers, – and to celebrate this humble – ingredient, we’ll make this – beautiful salted
caper martini. –Yassas,which, in Greek, means – “cheers.” – I love to travel the globe – in search of new food and wine – discoveries. – For me, it’s about more than – returning home
with a handful of – new recipes. – It’s about taking the spirit – of Austria, of
Italy, of Greece, – and of the Danube River, – and injecting some of their – magic into our everyday lives. – Food has a unique ability – to transport us. – Join me as we discover – new plates and places on – our culinary journey together. ->>”Joanne Weir’s Plates & – Places” is
brought to you by… ->>With Ama Waterways, – guests can climb, – pedal, and journey – beyond the beaten path – while cruising
on storied rivers – across Europe. – You can find out more – at amawaterways.com. ->>Our wine-making
is the result – of teamwork and patience. – Working together, we dedicate – our best efforts with every – vine, grape, and bottle. – Washington Vintners. ->>Since 1899, – my family has
shared our passion – for everything that goes into – our Mutti 100%
Italian tomatoes. – Only tomatoes, only Mutti. ->>Start something delicious. – California figs from – Valley Fig Growers. ->>Welcome to Syros, – a beautiful Greek island – where the Greeks
come to unwind – and relax. – It has a
slower-paced lifestyle – and is filled with friendly – people, and of course, endless – views of an azure blue sea. – Okay. – So, you guys, I want you – to get two recipes out. – I want you to get out – the parchment-roasted fish – with herbs and fennel, – and the other
one is the smashed – potatoes with fried capers. – Both are going to have capers – in them, and we already boiled – the potatoes for
you, and we’re – going to show you what to do. – We’re going to
make those crispy – potatoes with fried capers. – Be so good. – For the
parchment-roasted fish, – remember when we went – to the fish person today? – That’s where we got – that beautiful fish. – What we’re going to do is – crush the potatoes – so that they
almost fall apart. – Don’t crush them so much that – they’re, like, – you know, mashed potatoes. – They’re really just smashed – potatoes, not mashed potatoes. – You’re going to add the capers – to the pan and
cook those until – they’re light
golden and crisp, – and it’s really wonderful – because what
happens is the bud – will just start to open up, – and they get crispy. – It’s really, really cool. – Then we’ll toss those potatoes – with the capers, – the grated kefalotyri cheese, – and also some parsley. – Cheers to everyone. – This villa is such – an inspirational location – for a cooking class. – It’s absolutely magical – and gets me so excited. – We’re putting together – the ingredients for the fish – with lots of lemon, – fennel, herbs, and olives, – complete with a
romantic sunset. – What a wonderful way – to cook together. – Hands-on classes
are my favorite – way to teach cooking. – Taking risks and being – responsible for a part – of a recipe teaches – confidence in the kitchen, – and it’s fun for me to see – my students grow. – My friend, Elias, whose – wonderful parents
own this villa – helped make this entire – adventure possible. – What we’re going
to do is we’re – going to fry some capers, – which will be really great. – They get nice and crispy. – [ Pan sizzling ] – This is exactly – what you’re looking for. – Look. – They’re golden brown. ->>And crispy. ->>Yes. – Okay. – Let’s put everything – in the oven. – What do you say? ->>Yes. ->>And we’re ready. – All right. – Potatoes in the oven. – We’re just going to warm them, – and we’re also going to put – the fish in the oven. – We’re going to cook that fish – for about 15 minutes until – the paper is really puffed up. – ♪♪ – ♪♪ – Look at these potatoes. – Golden brown, perfect, – and crispy. – Wow, look at those. – ♪♪ – I have to admit, – I’m a total potato lover. – I honestly am, but these are – going to be amazing. – These are my Greek potatoes — – crispy, golden. – They’ve got fried capers, – kefalotyri cheese kind of like – Parmesan, and also parsley. – ♪♪ – Okay, I want to show you the – fish. – What you do is you just take – the paper,
and you just tear it – open like this, and you’ve got – the incredible fish inside. – It’s pretty amazing. – Mmm. – Wow, this beautiful fish – is so fresh, – and you really
taste the capers – and the lemon and the fennel. – Really, really delicious. – It’s an absolutely – magical night. – I wish so much – that you were here with us. – ♪♪ – ♪♪ – You all know my friend, Elias. – You met him on the island – of Syros in Greece, – and you know what was so fun – was cooking on the balcony – at your parents’ villa. – It was really great. ->>It was amazing. ->>Yeah. ->>Special. ->>We made the fish cooked – in parchment paper, – so I thought,
you know, really, – I wanted to give more detail – so you could really see – how it’s made. – So you want to
make it with me? ->>There’s nothing I’d rather – do. ->>Okay, good. – I thought we’d just chop a – little bit of parsley and also – some oregano. – It was fun to cook with you in – Syros and to have a group with – us. ->>Yeah, it was amazing. ->>Yeah. ->>Honestly,
just being able to – showcase the island where I’ve – been going my whole life and – introduce everybody to all the – special people out there. ->>The students really loved – being on the island of Syros. – It was fun to share that – with them. – I think it was really – kind of magical. ->>Everybody
that was there with – us for that week, I think they – really just got to see, you – know, all the beauty – and obviously the beaches. – There’s just so much to offer. – It’s such a diverse island – with so many different areas. – It’s big enough
to drive around – in a day,
but at the same time, – it’s also big enough – where you can do a different – thing for three weeks straight – every single day. ->>What we’re doing is we’re – going to marinate the fish. – So I’m adding some fresh dill. – Boy, they love dill – in Greece, huh? ->>Yes, they do. ->>And then also we have – some parsley. – And then I also have a little – bit of oregano. – We have some capers, and where – did we get those capers? ->>From Syros. ->>Yes, and then also we have – some green olives we’re adding – that have just been chopped. – You can add half of
those, and I – think half of the garlic, too. – Okay. ->>All right. ->>A little bit of lemon zest, – just some fresh lemon zest. – I love this dish. – It’s so easy. – Really just cooking fish – in parchment paper, – it’s just moist and juicy. ->>Tell you what. – Eating this fish
was one of the – best memories
of the whole trip, – just sitting there. – That was our first meal out on – the balcony. ->>Oh, yeah, it was. – You’re right. You’re right. – Now what we’re going to do – is just to cut this in half, – and I’m just going to squeeze – a little bit of lemon juice – just right through my hands. – It’ll catch the seeds. ->>Nice. – That’s a good trick. ->>Yeah. – Oh,
you know what you could do? – Do you want to slice – those green onions? ->>Yeah. ->>The white and the green. – Okay, now those can go – into the bowl. – So we’ve got all these really – aromatic ingredients that are – going to be
really good with the – fish, and little bit of olive – oil. ->>Sure. ->>You can pour that. – Perfect. Thank you. ->>Yeah. ->>All right. – A little bit of
salt and pepper. ->>Sure. ->>Yes. – Good. – You can stir that up a little. – That smells
really good already. ->>It does. ->>All right, what we’ll do is – we’ll just marinate this fish. – All these flavors are so – good with the fish. – Okay, I’m going to go wash my – hands, and then we’re going to – put this in parchment. ->>Sounds good. ->>Okay,
so I don’t usually walk – with a glass of
wine in a class, – but I think it’s kind of a – cool — I think it’s kind of – civilized, right? – ♪♪ – Wow, that’s thyme. – This is thyme, and I just saw – oregano and rosemary. – Just think of this – as a nice walk. – [ Dog barking ] ->>Shh. It’s okay. – I got them, you guys. – Here they are. – This is the bush. – Now look at the little capers. ->>Right there. – Yep. But can you see them? – See the capers? ->>Yeah, look. That’s a caper? ->>Yes. ->>Okay. ->>Okay, now what we’re going – to do is we’re going – to go and preserve some. – We’re going to preserve them – in salt just like – they do all over Greece. – ♪♪ – This is Anna, Louis’ mom, – and she’s going to show us – how she preserves capers. – The amazing thing is she said – she picked, what, five kilos? ->>Yes. ->>That’s 12 pounds, – 12 pounds of capers. – Okay. This is a lot of capers. ->>The next step here — – water from the sea. ->>Yeah, exactly. – [ Indistinct conversation ] ->>What is she saying? ->>What she’s saying is – typically what she’ll do is – she’ll go through
this process. – She’ll strain them all
out, and – she’ll do that about three or – four times. ->>Okay, with more saltwater – from the sea? ->>Yes, fresh seawater. ->>Okay. – Okay, for each kilo, – you add how much? ->>100 grams per kilo. ->>Okay, 100 grams – of salt per kilo, – and it’s very coarse salt. ->>It’s about a 10-to-1 ratio. ->>Yes. ->>Yes. – What is it? – What kind of salt? ->>From the sea. ->>From the sea. ->>Sea salt, okay. ->>Yeah, sea salt. ->>So you just
keep layering — – capers, salt, capers, salt. ->>Yes. ->>Where did she learn – how to do this? ->>[ Speaks Greek ] ->>From her mom and her – mother-in-law. ->>Oh. ->>So you’re
going to take this – and put it in
a tight container – that’s sealed for 10 days – with constant shaking every — – a couple of times a day, – and then after that… ->>Two, 20 days more in this, – and then put in — ->>So then you put it – a separate container 20 days, – but you no longer – have to shake it anymore. – You’re only
shaking it the first – 10 days. ->>So it’s 30 days. – It takes 30 days. ->>These are
ready for the jars – from 30 days ago. ->>Oh, my… ->>[ Laughs ] ->>Well, we could have stayed – for 30 days. ->>Okay. ->>This is very salt now. ->>Wow. – Okay, I think you all have to – taste them. – They’re amazing. – Amy. ->>Those are
ready to be put in – the jar for you to take home. ->>All right,
so everybody want – to make a jar of capers? ->>So harvesting capers – is something that Louis’ mom – is very passionate about. – She does it all the time. – She actually went a little – overboard for us and really – went way out into the fields. – She says it’s about a two-hour – hike to get up – to where the best spots are. ->>Do you like fennel? ->>I love fennel. ->>Ooh, me, too. – If you want, you can also – just slice it by hand, – just paper-thin slices, – but we’re going to use – a mandolin. – I like to use a guard. – So let’s see. – You want to have nice, – thin slices. ->>Oh, yeah. ->>Let’s see how this is. – Oh, it’s beautiful. – That’s just what
you’re looking – for. – Maybe a little bit more – since we both like fennel. – Let’s see. Do we have enough? ->>That’s plenty. ->>Oh, I think we’ve got lots. – Yeah, that’s great. Okay. ->>In the bowl, right? ->>Yes. ->>A little seasoning? ->>Yeah, a little bit of oil, – and also salt and pepper. ->>Okay. ->>Nice extra-virgin
olive oil. – Good. – I can tell you like pepper. ->>I do, actually. ->>You just need
some parchment. – Take that one, – and just fold it in half, – and then we’re going to get – very romantic here. ->>All right. ->>I’m going to make a heart. – I find the heart – is the best shape, – and I’m using as much – of the parchment as I can. ->>Mm-hmm. I see that. ->>Okay,
let’s see how good you – are at being romantic. – Then we just cut. – So, yeah, I try to use – as much of the paper as I can. – All right. – Let’s see how yours looks. ->>Nice. Not as nice as yours. ->>It looks really good. ->>All right. ->>And then I like to take – a little bit of olive oil – and put that on first. ->>Sure. ->>Just a little bit. – Yeah. – Thank you. – I guess I could
use the top now. ->>Yeah, there you go. ->>All right. – And then I like to spread that – out just on that side is fine. – And then we can take that – fennel, and then put that just – to the right side of the fold. – Now it’s the fish. ->>All right. ->>What I was thinking, Elias, – is we can just fold it – under like that. ->>Oh, perfect. ->>It will cook
evenly that way. ->>Yeah, that makes sense. ->>You like this stuff. ->>Don’t want that to go to – waste. ->>I’m putting all of that – on the top. – Finally,
a lemon just like that. – Okay. – Now you fold the heart over, – and then I start at the top. – I do one fold, – and then I fold again – because what
we’re trying to do – is completely enclose this. – So just like this, – and then you
just go all the way – around the outside. – Once you get
going, you’re going – to see that it
will stay closed. – You can even
fold it three times – if you feel like, – and if you have to turn it. – You want to make
sure these stay – closed in the oven – when they’re cooking. – Now,
these go into a 425-degree – oven. – You’re going to
see they really – puff up in about 15 – to 18 minutes. – That was a lot of cooking. – I’m exhausted, – but I’m also really thirsty. ->>Oh. – What are you in the mood for? ->>I think we should make – a tsipouro martini. – What do you think? ->>That sounds amazing. ->>Okay. ->>I love taking my students – on excursions. – Today, we’re going to learn – all about tsipouro – from a local artisan – who distills the best tsipouro – that I’ve ever tasted. ->>In tsipouro, we have three – different products — – the normal tsipouro that is – one distillation process. – It’s, like, the traditional – tsipouro that Greek people – use to drink with food in – taverns. – Then we have a second – distillation tsipouro that – in the second distillation, – we have put some local herbs – from Syros island, – which is very special, – and it is made – not to use it with food, – but to use it in a bar, – to drink it in a cocktail – and with ice. ->>Yes. ->>And then the third one, – it’s tsipouro, old tsipouro. – I mean, we put it in oak – barrels… ->>Oh. ->>…and we make aging. ->>Yes. ->>I think it’s better we come – inside, and I explain to you – a little bit all the way from – the grapes to
the last product. ->>Okay. Perfect. ->>So here is the heart – of our production. – This is the still pot. – It’s custom-made – especially for us. – It’s 1,000 kilos. – It’s a big pot, – and inside that room, we do – the fermentation
for one month, – and then we
start distillation. – That takes around 12 hours – one round,
and in that 12 hours, – normally I produce 150 – to 200 liters of alcohol. – The liquid that I take, – the average alcohol – is about 65 degrees. – Then I start to slowly, – slowly from 65 degrees, – I put water,
a very good quality – of water without any salt, – cool it down in a very low – temperature,
and then filter it, – and then it’s ready – for bottling. – That’s the process – for the local, – the traditional tsipouro. – The other tsipouro
with aromas, – I have to put it, again, – inside the pot
with the aromas, – and the other – with the oak barrels, – I have to put
it without filter – it straight to the barrels. – Here, we have the normal – tsipouro, the traditional – recipe of tsipouro. – It is one-time distilled, – and it is filtered to make it – delicate. – I will put a little bit – just to taste. ->>Okay. ->>You don’t have to drink it – all,
but I think it’s important – to taste it. ->>I think they probably will. – So this is 38% by volume, so – that means that it’s 76 proof. ->>Right. ->>And what he was saying – earlier was when he first – starts the process, – it’s at about 65%. ->>Yes. ->>Oh, wow. ->>And he’s watering it – down slowly with the clear, – distilled water. – Wow, that’s phenomenal. ->>Ooh, that’s a really – beautiful one. – That’s just smooth. – I’ve had them before that – are really sharp. – I’ve had ones that are harsh. ->>This is stronger. – This is 40, – but still you will see that, – because it’s really distilled – two times, it’s maybe – smoother than the other. ->>Who didn’t get one? – Oh,
I can smell the difference. ->>Yes, there is — ->>Did everyone get one? ->>Because of
the distillations, – that one, you can use it in a – cocktail much easier than the – first one. ->>That’s the one we
get, then. ->>This is one-time distilled – and unfiltered. – The reason that
it’s unfiltered – is because in the barrel, – it will rest. – We don’t care to make it – delicate from the beginning. – It will be delicate – inside the bottle. ->>So what about the barrels? – Where do you… ->>It’s oak barrel, – France oak barrel, – and especially there is – secondhand after
Bordeaux wine. ->>Okay. ->>That’s the recipe that we – use. – For my taste, I prefer – secondhand barrels than – the firsthand because it’s… ->>More subtle. ->>Yes. ->>That’s strong for me. ->>Yeah, yeah. ->>This, I love. ->>That’s a little different, – still the same tsipouro. – This is more close to some, to – whiskey or cognacs. ->>Yes. – ♪♪ – ♪♪ ->>We’re going
to start with our – capers. – So right now, we’re going to – make two martinis, so about – 12 capers. – Then the other
thing we want to – do is add some of the brine. – This is kind of, essentially, – your dirty martini. – This is the olive juice. ->>A dirty tsipouro martini. ->>So here, we’ll muddle up – capers with the crushed ice – and the brine. – You’ll get a
little bit of water – from the ice, which is a good – thing because the entire – cocktail is alcohol. ->>Yeah, right. ->>Okay. Okay. – There you go. ->>Thanks. ->>So now we’ll go with about – an ounce of this. – This is a really beautiful – artisanal dry vermouth. ->>Mm-hmm. ->>I’ll use the jigger – just for the
precision required. – So we’re going to do one more. – That’s two and a half ounces – since we’re making two. ->>That is going to be – one amazing cocktail. ->>All right. – So now, as with any martini, – you want to make sure – you get a good shake. ->>Well, these are nice and – cold. – Wow. – Oh, all right. ->>All right. ->>Okay. – Caper berries. – Those will be our garnish. ->>It’s definitely
going to be a – strong drink. ->>Right? ->>It’s nice. You got just – enough of the pulp from the – capers. ->>I know.
It’s perfect, right? ->>Caper berry is going to be – a nice treat at the end. ->>Now, you can either use – scissors, but I just… ->>Yeah. ->>There’s lots
of steam inside. – Wow. – Smells so good. ->>It’s the best. ->>Yum. – I like to just leave – the paper right on. ->>Sure. ->>I really just love – the look of it. ->>Kali orexi.->>What’s that mean? ->>It means,
“Enjoy your meal.” ->>Aww. How do you say it? ->>Kali orexi.->>Kali orexi.->>Oh, that’s good. ->>Mmm. ->>That’s phenomenal. ->>It’s really good. ->>Wow. ->>Is that delicious? – And this fish, it’s so moist, – mmm, and you can really, – really taste those herbs. – They’re just — – Oh, they’re so flavorful. ->>The fennel is that perfect – complement. ->>Mmm. – Let’s try it with the drink. – Now, what do you say again? –Yassas,right? ->>Ya mas.->>Ya mas!Ya mas.– Ooh, that’s good. – That’s so good. ->>Mmm. ->>I love that. – You have been amazing. ->>Aww. ->>You know, I feel like I’m – back in Greece being with you. – It’s such a special time being – there, but also in my own – kitchen. – It really means a lot to me. – Thank you so much. ->>Thank you for
having me here. – Nowhere I’d rather be. ->>You can visit
our website to – find and print
selected recipes, – get information about – each episode, learn more – about Joanne and the show, – see behind-the-scenes photos, – provide e-mail feedback, – and more. – It’s all at – joanneweir.com/plates-places. ->>”Joanne Weir’s Plates & – Places” is
brought to you by… ->>With Ama Waterways, – guests can climb, pedal, – and journey beyond – the beaten path while cruising – on storied rivers
across Europe. – You can find out more – at amawaterways.com. ->>Our wine-making
is the result – of teamwork and patience. – Working together, we dedicate – our best efforts with every – vine, grape, and bottle. – Washington Vintners. ->>Since 1899, – my family has
shared our passion – for everything that goes into – our Mutti 100%
Italian tomatoes. – Only tomatoes, only Mutti. ->>Start something delicious. – California figs from Valley – Fig Growers. – ♪♪ – ♪♪ – ♪♪ – ♪♪

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