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June 11, 2013 #1138 Adam Borden and Beef Jerky
Extending the useful life of food has been a preoccupation of mankind for as long as we have hunted and gathered. Giving perishable products a chance to outlast their natural term of existence is a never-ending challenge. And with that in mind, we've asked our food scout, Adam Borden, to come on the show and fill us in on what's new in this ancient practice. Here are his notes:
June 4, 2013 #1137 Salad Dressing Recipes
When it comes to salads, we all tend to pay a lot of attention to the vegetable components that go in them. But a salad is quite often a two-stage affair, first there's the greens, and then there's the dressing. And as Chef Jerry Pellegrino of Waterfront Kitchen says, dressings can virtually make or break a salad.
Salad dressing is a flavor-enhancing sauce that needs to be compatible with all the ingredients. There are three kinds of dressing:
May 21, 2013 #1135 The Many Colors of Salt
The oldest seasoning in the world is also the most important. And that would be salt. Most of us grew up with the blue Morton's salt box, but many of us have graduated to the more interesting sea salt and kosher salt. But that's only the beginning of the story.
May 14,2013 #1134 Secrets of Stir-Frying
We Americans are great borrowers of cooking techniques from all sorts of foreign traditions. We've learned to steam our rice and veggies and melt our cheese in a fondue pot. We roll sushi like we were born to the craft, and we are comfortable making our own pasta. From Asia we learned about the wok and the art of stir-fry. We believe the stir-fry is simple but there are some nuances we should master.
May 7, 2013 #1133 Exotic Greens
As we've often said that one of the best things about going to the market is discovering food you've never seen before. At this moment, in mid-Spring, the markets are bursting with all manner of salad greens, some of which are not exactly household names. Jerry has been scouting and he came back with a long list of greens that may be "foreign" to you.
April 30, 2013 #1132 Opening Day at the Grill
If the time has come for our beloved Orioles to be back in action, then can we safely say that our backyard grills cannot be far behind? In truth, some of us never abandon our forks and tongs, even in the dead of winter. Take for example Jerry, who's been known to shovel a path to his grill in mid-January. Here's a few sauces you can whip up for early season grilling:
April 23, 2013 #1131 Lamb and Spinach Dishes
Welcome to Radio Kitchen, I'm Al Spoler. I'll make no apologies for it: two of my favorite Spring dishes are lamb and spinach, which can be enjoyed separately, but do happen to marry well together. And Chef Jerry Pelligrino of Waterfront Kitchen, I did a little research and discovered that cuisines all over the world know how to work with these ingredients.
April 16, 2013 #1130 All Puffed Up
Here at Radio Kitchen we are all about creativity in cooking, and there's nothing we like more than to give you the basics of a recipe that leaves lots of leeway for your imagination. A perfect example is the soufflé, and admittedly tricky dish that once mastered can give you enormous scope for improvisation. And as Chef Jerry Pellegrino of Waterfront Kitchen is fond of saying, no matter which direction you go in, you always want to start with the same basics.
April 9, 2013 #1129 Spring Soups
Well, we've been to the market and we've seen what's available, and now it's time to come up with some ideas of what to do with all this Springtime food. And as Chef Jerry Pellegrino of Waterfront Kitchen has observed, there are few better uses than a Springtime soup for all this great produce. Here are a few ideas we've collected:
Creamy Spring Onion Soup