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Radio Kitchen
A few weeks ago we attended an event that featured Maryland Chefs working with Maryland Farmers to produce some pretty incredible food. The Eat Local Movement is big, and we're glad to say it’s made an impact on how we eat. Jerry is one to shop local every chance he gets, and he enjoyed meeting one of the chefs who did very well in the competition that was part of the event. Chef Therese Harding works with Classic Catering People, and she is all about local ingredients.
Nothing makes that cool snap in the air smell even better than the aroma of frying bacon. And few things make just about anything taste better than...bacon. Just ask your dog! We are living in something of a Golden Age for bacon, and if you can't find something out there that knocks your socks off, you just aren't even trying.
Football season is in full-swing, and a lot of us are looking for ideas to help feed that hungry huddle of fans that keep coming over every Sunday afternoon. One of the most popular new foods is actually an updated variation of an American classic, and that would be the slider. As Jerry can attest, sliders are showing up everywhere from street corners to the corner bar, to fine restaurants who want to have a little fun.
When Hurricane Irene hit, I suddenly found myself with a couple pounds of ground meat that I had to use quickly. My mind went in two directions, which provided me with ideas for two shows. Burgers are too obvious, so I thought of sliders, which we'll talk about next week. But looking at a few boxes of pasta in my cupboard made me think about meatballs. These can be very simple to make, and offer endless variations.
Over the last several shows we've been talking about two of my favorite hand-made condiments, pesto and aioli. Today we're going to look into the world of fancy store-bought condiments, which is the province of our guest, Adam Borden. He has filed this report.
Ketchup
I've been spending a lot of time visiting farms this summer, and one crop that grows here in Maryland sort of surprised me - garlic. But then again, why not? It does really well here, and there is something appealingly quaint about seeing huge garlands of garlic bulbs hanging from the barn rafters, slowly drying out.
Grilling aficionados know very well that pork is one of the best meats to work with during the summer. Although its relatively mild flavor stands up to the grill, it blends extremely well with any number of rubs, sauces or marinades. This much we all know. What we may not realize is that there has been a quiet revolution in the pork industry with the appearance and acceptance of a number of so-called "heritage" breeds of piggies. We think it's only a matter of time before we start seeing breed information on the packaging of pork products.
The heat of summer requires relief, and few dishes are as welcome as a cold bowl of sorbet or sherbet. Sorbet, the source of all frozen desserts, is extremely old, dating back to Roman times. Similar dishes of fruity, sweet frozen water appeared in the Orient, and the name sorbet is probably Turkish in origin.
They say that in France there are over 400 varieties of pears, and I'm inclined to believe them. The pear is one of my most favorite fruits. It's demure and well-mannered; a fruit that values subtlety above flamboyance. The flavors vary from variety to variety, as do the color, shape and aroma. But they all have in common a sweetly, agreeable taste that is an easy partner with so many other foods.
Here is a great recipe we have borrowed from the web. It was created by Chef Micah Willix of Atlanta's Ecco Restaurant.
One of the features of summer in Maryland is the sheer abundance coming from our fields, gardens and orchards. A very common sight these days is to check out someone's herb garden, and discover basil plants going hog wild. So Chef JP of Corks, the classic question is: what can we do with all that basil?
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