Well today Jane and I are happy to release our 4th cooking video. They have actually turned into a really fun thing. We are in the process of looking for good lapel mics and also trying to figure out how in the world we would effectively record both of us talking where one mic doesn’t pick up the other person. Video editing is complex, and while we’re only using what came with our mac, we are thinking about growing it and investing in some software. In the mean time, we love doing these ones with music that just focus on the most important thing – the food.
This video was fun to make. It had so many outtakes from laughing, discussing how to do what, where to place what dish, which order to shoot, etc., As Jane and I get better at it, we try to push ourselves to become a bit more creative, do more things, which result in us just being goofy at times.
We are saving all the outtakes and are contemplating putting out a gag reel, so you may see what I’m talking about in the near future.
Overall, I would say the hardest part about shooting these videos is that in some steps you only get one shot to film it. You can only mix, dice, or add so many times. Therefore, we do have to plan them out and rehearse each shot a few times before committing to it. We are also constantly giving each other feedback. Good thing there is no audio, or you’d hear us giving suggestions or directions while the other is filming a scene.
We are very happy that you, our readers, have enjoyed them. We have received a lot of positive feedback so these videos will be here to stay.
In today’s Greek cooking video, we’ll show you how to make today’s recipe: Stuffed Bell Peppers With Goat Cheese, or in Greek – πιπεριες γεμιστες με κατσικίσιο τυρί (Gemistés piperiés me katsikísio tyrí).
This recipe is obviously geared towards our fellow goat cheese lovers. If you’re not a fan, we definitely recommend subbing for a different cheese, as this recipe is really meant to highlight the cheese being used.
Moreover, you can also decrease the amount of cheese in each pepper if you think it might be too overpowering for you.
Both Jane and I can eat goat cheese by the spoonful, so as always, adjust to fit your tastes.
We found that adding in the dill and paprika really gave it a nice flavor that was well balanced. As the peppers will get soft while baking, we added pine nuts to reintroduce a crunch that levels out the creamy cheese. We also wanted a little acidity, so we added in the lemon, which doesn’t come as a surprise to fellow Greeks, since we add lemon to everything.
We went through a few batches before settling on this combination and we sincerely hope you’ll enjoy this new Greek appetizer (meze).
Goat cheese lovers rejoice – you’re going to enjoy this.
Kenton & Jane
Watch on Youtube
- 4 bell peppers (red and yellow)
- 11 ounces (312g) goat cheese
- 1 tablespoon parsley
- ½ lemon, juiced
- 1 lemon rind
- 2-3 garlic cloves
- ⅛ teaspoon dill
- ⅛ teaspoon paprika
- Olive oil
- Salt and pepper to taste
- 2 tablespoons pine nuts
- Preheat oven to 400F.
- Cut peppers in half, remove seeds, and wash.
- Brush outsides of each pepper with olive oil and place on baking sheet lined with parchment paper.
- In a mixing bowl, combine: goat cheese, parsley, lemon juice, lemon rind, garlic, dill, paprika, salt and pepper, mix well.
- Place a spoonful of the cheese mixture in each pepper.
- Top with pine nuts and drizzle with olive oil.
- Repeat until all peppers are used.
- Place in oven for 30 minutes or until peppers are tender.
- Remove once done and serve hot.