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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.
Of all the cooking techniques I've been exposed to, none has more intimidated and bewildered me than cooking in paper. I know it can be done, but I have trouble getting past images of a fire in my oven. Fortunately, Jerry was able to give me some tips in this style of cooking.
There are few things I love more than taking my breakfast on my front porch during these lovely days of mid-spring. I've recently started rotating hot tea into my mornings, and this led me to the consideration of one of the perfect matches for it: the biscotti. And as Jerry told us, this little Italian treat has quite a history.
For all of you locavores out there, these weeks in mid-Spring are prime time for one of Maryland's greatest treats, strawberries. The window of opportunity is short, and the fruit is sweet, so it's time to get moving on these succulent treats. And Chef Jerry Pellegrino of Waterfront Kitchen has some interesting things that you can do with a strawberry.
2 lbs. of Strawberries with the green removed
1 cup vanilla sugar (sugar that has been stored with a few vanilla beans in it)
One of Public Television's most welcome gifts of recent years has been "Downton Abbey." Covering much the same ground as "Upstairs Downstairs," the series depicts the lives of the masters and servants in an enormous English stately home circa 1914. As you might imagine, there's some pretty interesting food being served up at Downton Abbey. We invited Chef Therese Harding of Classic Catering to discuss Mrs. Pattmore's kitchen.
Two weeks ago we thought it would be good to re-visit some cooking fundamentals, so we took a look at working with milk and cream. This week we'll continue with dairy and take a look at sour cream, yogurt and butter.
-This is light cream that has been inoculated with beneficial bacteria who convert the lactose sugar into lactic acid, a mildly sour compound. Furthermore, the cream is drained, and mixed with a little gelatin to give it a bit of firmness.
At this time of the year, as we ease into warmer weather, our instincts lead us to eating lighter foods. High on the list of lighter fare are savory tarts, crisp flaky pastries filled with all sorts of good things. These are great for breakfast, lunch or as an appetizer, and they are tasty without being too filling.
You have a lot of options with tarts. You can make a full sized tart and cut it into modest slices, or you can make smaller individual tartlets, or tiny little tart cups filled with the featured ingredients.
Every now and then on our show, we like to get back to basics and try to cover some of those essentials of cooking that it is important to keep in mind. Working with dairy products is just such an example, which as Chef Jerry Pellegrino of Waterfront Kitchen points out, we're really talking about molecular chemistry here. Here are some tips:
Passover and Easter are coming up soon, and it's a day of the year when families really like to get together for a lovely springtime meal. I was thinking about this the other day, and I realized that we could recommend quite a few dishes that would be appropriate for both traditions. Of course Passover is a a special meal with an abundance of ritual, including special foods, but there is always room on the table for something a little extra. And Chef Jerry Pellegrino of Waterfront Kitchen points out, there are many recipes that are suitable both for a Kos
Every year as the fields of Maryland slowly get back into production, we start to see evidence of the first greens of the season. Salad greens and spinach immediately come to mind, but there is an entire class of greens that are about to make an appearance, and those would be the savory full flavored cousins of the garlic tribe. And Chef Jerry Pellegrino of Waterfront Kitchen reports there are a lot of very tasty things coming up out of the ground.