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Radio Kitchen
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
April 2, 2013 #1128 Hot Off The Griddle
In the last three weeks I seem to have inadvertently been chowing down on griddle food, and I don't know why, except that it tastes good. I've breakfasted on pancakes, dined on crepes, and enjoyed a syrupy waffle for dessert. As it happens, Chef Jerry Pellegrino of Waterfront Kitchen is thinking along the same lines.
March 26, 2013 #1127 Preview of Spring with Regina McCarthy
I think a lot of us are chomping at the bit, eager to get back into the game of shopping for locally grown produce. Spring is when it all starts, and very soon we will be awash in the first harvest of the year. Which is why we invited our friend Regina McCarthy from the CSA Friends and Farms to be with us today. Regina is keeping track of food items that are coming on-line in the early Spring.
March 19, 3013 #1126 DIPS AND SPREADS
For those of us who do a fair amount of casual entertaining, it's good to have an arsenal of easy to prepare dishes that we can serve as a snack or as hors d'oeuvre. Some of the easiest and most creative ideas involve dips and spreads, and the wide gamut of foods you can dip with and spread upon. And Chef Jerry Pellegrino of Waterfront Kitchen, has given us some tasty tips.
Oyster Dip
1 pint oysters and their liquor
2 cups heavy cream
March 12, 2013 #1125 Shallots
Years ago, I was taking a cooking class down at the Tilghman Island Inn, and Chef David McCallum said one of his favorite secret ingredients was a jar of minced shallots. He would throw them into nearly every savory dish he made to give it that little "professional" touch as he put it. Chef Jerry Pellegrino of The Waterfront Kitchen agrees, he may have been onto something there.
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