- Podcasts
- On Air Program Guide
- A Blue View
- Brain Talk
- Cellar Notes
- Choral Arts Classics
- The Environment in Focus
- Gil Sandler’s Baltimore Stories
- Humanities Connection
- Maryland Morning with Sheilah Kast
- Midday with Dan Rodricks
- The Morning Economic Report
- Radio Kitchen
- The Signal
- Take Five
- Your Maryland
- Public Commentary
- War of 1812 Stories
Radio Kitchen
A few weeks ago Al was lucky enough to spend 9 days on the island of St. Martin in the Caribbean. The island is known for its high caliber of gastronomy, which is a great attraction. He found a marvelous little restaurant in the town of Grand Case called L'Estaminet, which absolutely delighted him. Al ate there three nights in a row, and had enjoyable chats with the owners Carole Dutil (front of the house) and Chef Una Urfalinno. (Go to www.estaminet-sxm.com for info.)
Last week we talked about the start of outdoor grilling season, and today we'd like to continue the theme by talking about a technique that can really magnify the flavors of any kind of meat or fish you throw on the barbie. We're talking about rubs, and although you can buy them, they are fun to make. They are nothing more than a mélange of dried, powdered ingredients including salts, peppers spices, herbs, sugars, and of course, prized family secret ingredients.
Although you can just throw your steak onto the grill, it's often not a bad idea to accent the flavor wi
If you haven't noticed, it's getting rather warm out there, and I can imagine any number of you are eyeing you grill. Your timing is perfect, because grilling season is upon us.
A few weeks ago, during Passover, Al's wonderful neighbors Bill and Sara invited him to their home for a Seder. Having been raised a white bread suburban Presbyterian, it was a wonderful experience for him. The hosts and guests made Al feel very much at home, and since Sara is one of the best cooks we know, the table was covered with delicious food that is traditional for this feast.
One of the best things we came across were Sara's zucchini latkes, and that got us to thinking. What else would work? Of course, the latke is most closely associated w
One of the first recipes my father taught me was how to make French Toast, something both my parents loved. It's one of the nicest treats you can whip up, and it is also one of the easiest, plus it has the benefit of being very child friendly.
French toast does have roots in France, where it is known as "pain perdu" or lost bread, a reference to its staleness. The idea was to simply revive the bread with a soak of eggs and milk, then fry it up. Oddly enough, the old French name was "Pain Romana", referring even further back, to Rome. Given the simplic
Every time I turn on one of those hellfire and brimstone reality cooking shows, someone is making a mess of risotto for two hundred in something like eight minutes! This has always struck me as odd, because I have always viewed risotto as being one of those dishes that repays an investment in time. Jerry was happy to set us straight.
1. Time: Good risotto takes at least a half hour to make, possibly longer.
In keeping with our mission on our show to bring you up to date information on the newest foods out there, we frequently ask our Food Scout, Adam Borden to be on the show. This week Adam is reporting on two trends he has spotted: one tart and one sweet.
Most of the grains we eat are probably ground up into and make their way into our kitchen as bags of flour. But many grains are eaten whole, most obviously rice. Thanks to the explosion of interest in unusual products from around the world, we now have a wide variety of grains available to us, and this is a case where good health comes with good flavor. Here's a run down on some of the most interesting.
Bulgur wheat: This is a milled and pre-cooked form of wheat that retains the nutritional goodness of whole-grained wheat. Using
As the first produce of the Spring starts to move into our local markets, there are two items in particular that we might want to keep an eye out for. The first, asparagus, is quite easy to find, but may never be better than during these first few weeks of Spring. The second, morel mushrooms are more difficult to find, and their season is quite short. But these uniquely flavored fungi and worth the effort. Interestingly enough, asparagus and morels team up quite easily. Jerry had a great recipe that calls for both.
Asparagus and Morels in a Cr
The sun is officially starting its way south again, and Spring is here, much to our delight. One of the most pleasant compensations for having made it through the winter is the return of fresh local produce to markets everywhere. Al and Jerry invited their friend Lucy Snodgrass to be with them, to give us an update on the first wave of produce we'll be seeing in a week or two.
CAR DONATION PROGRAM
