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Radio Kitchen
As complicated a subject as food is, food law is even more so. Countries around the world are very careful about how people label their food, and great bodies of regulation exist to make sure that there is no misrepresentation. The U.S. is no different. We may not be as concerned with geographical integrity as much as the French and Italians are, but we do worry a lot about words like organic and anti-biotic free.
We've often said that Baltimore is blessed with many, many talented home cooks, folks who don't do it for a living, but have a real gift for working in the kitchen. A few weeks ago we attended a dinner party and I was really impressed by a pair of dishes made by a good friend. At Chef JP of C&A, I want you to meet Mr. Peter Wilson, architect and home cook.
WHITE ASPARAGUS WITH TANGERINE HOLLANDAISE SAUCE
5-6 servings
1 lb.
All cooks love learning about new ingredients, especially when it comes with some cooking ideas. Those of us who like to put some fish on the table occasionally may find ourselves in something of a rut. Tuna, salmon, mahi-mahi, haddock and rockfish are all wonderful, but as somebody once noted, there's a lot of other fish in the sea. Jerry is glad to help us out of the rut by suggesting these new varieties.
1.
One of the more interesting aspects of wintertime is that we start craving fruit. All the deprivations of cold gloomy weather sharpen our appetites for the fruit of a sunnier climate. I can't get along without my tangerines, I buy more grapefruit now than I do in summer, and I start eyeing some of the more exotic fruits a little more closely. Jerry came up with some nice ideas.
1. Pomegranates: the fleshy seeds are delicious, but a little hard to get at. Try peeling under water in a bowl. The white stuff will float up and the seeds will sink.
Even if Santa didn't bring you a crock pot this year, it's still nice to contemplate sitting down to a bowl of steaming soup this winter. Making a soup is easy, but you should be prepared to invest some time in it to allow everything to come together in the pot. Here are three ideas for some great winter warmers.
A few weeks ago Al attended a lovely holiday party where each couple was asked to contribute to the dinner table. Since our format was an informal buffet, and since we all wanted to have little plates to go with our little glasses of wine, he thought a couple pots of bubbling fondue would be just the thing. After many decades in the culinary wilderness, fondue has made some kind of a comeback! Jerry whips it up at his restaurants and it is constant demand.
There are three basic styles: cheese, savory, and dessert. In some cases little has changed over the years, but there are some new
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