RADIO KITCHEN

November 6, 2012   #1109   Baltimore's Domino Sugar
   
We've all seen it, particularly at night when we're down at the Inner Harbor:  the world's biggest neon sign, spelling out the logo of Domino Sugars.   Looking like a relic from the Industrial Revolution, the Domino's factory stands in stark contrast to the glitz and glitter of the city's maritime heart.   Jerry and Al had a chance to pay a visit (it's not open to the public) and it was eye-opening.

October 30, 2012   #1108    A Primer on Venison

As a boy, I loved hearing stories about Robin Hood and his Merry Men, sitting around their Sherwood Forest campfires wolfing down platters of roast venison.   I didn't have clue what roast venison tasted like, but I figured it had to be pretty bold and savory stuff.  Decades later, I can say that I had it right.

And as Chef Jerry Pellegrino of Waterfront Kitchen knows, you can still harvest your deer with longbow and arrow, but there are easier ways of getting it.

October 16, 2012   #1106   Fundamentals of Rice
 
When I had the chance to dine with my cousin and her Persian husband last month, I was treated to a dish of saffron rice, carefully prepared in their Persian rice steamer.   The results were impressive, and shamed my haphazard ways of cooking rice.   So I decided to do a little research and see if I couldn't improve my performance.   Here are some issues, and some answers.

10/9/2012   #1105   Tea and Tea

With the coming of that little chill in the air, we are altering our morning routine just a bit, and clearing out  some space for an assortment of teas to enjoy.   As a kid, Al only knew the Tetley tea bags his parents had on hand, and that was the extent of it.   Today we know that there is tea, and then there is tea.   And fortunately, we have a wide variety of choices.

October 2, 2012   #1104   Peppers
   
All summer long we've been gazing fondly at the pepper tables of our local farmers markets.   If you love color, texture and intricate shapes, then you can't beat peppers for sheer appearance.   We don't know exactly how many varieties we grow here in Maryland, but peppers seem to thrive.   One thing is certain:  you can put an entire spectrum of color and flavor into your dishes by using peppers.

September 25, 2012   #1103   Olive Oil and Vinegars

Last week we began a discussion about olive oil that we continued this week.   At one time in our history, olive oil was relegated to the ethnic portions of our society, and it was hardly mainstream.   Today it's everywhere, and our sophistication in using it has grown enormously.   Not only are many of us conversant with different styles and qualities of olive oil, we're getting used to using oils with infused flavors.

September 18, 2012   #1102   Olive Oil   

One of the most commonly found ingredients in a kitchen is also one of the most important.   Today, we cannot begin to imagine cooking without olive oil, but there was a time a few decades ago when it wasn't at all easy to find in the American kitchen.   The popular Mediterranean cuisine centers on olive oil, and thousands of recipes that we Americans love require it.

Chat. De Valois, Pomerol  '09 **
Chat. Leydet-Valentin, St. Emilion '09 **1/2
Chat. Canon-Guilhem, Canon Fronsac '09 ** 1/2
Chat. Puy Guilhem, Fronsac '09 **

September 11, 2012   #1101   Okra, Kale, and Crowder Peas
   
Every week when I go to the market I enjoy just walking up and down the aisles checking out everything that's available.   At this time of year, it's wonderful to see how many choices we have.   Now, some of those choices are pretty obvious:  corn, tomatoes, melons and peaches.   But if you look closely you can spot some less likely items that still deserve your attention.   And we're thinking of okra, kale and crowder peas.