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Radio Kitchen
December 25, 2012 #1114 Soda Bread and Quick Bread
First of all, Merry Christmas and Happy Holidays to all our loyal listeners out there. It's a great time to be cooking. And let's say you get a phone call from friends who are throwing an impromptu party, and you want to whip up something really good, really fast to take along. As it happens, we have just the thing! They don't call it Quick Bread for nothin', and Jerry is a devotee of this rapid fire form of baking.
December 18, 2012 #1113 Cooking Exotic Poultry
Last week we focused on some of the amazing birds that are available for cooking these days. From the prosaic to the downright exotic, they all are great candidates for the holiday table. Jerry and Al obtained four birds from Eberly Poultry Farm (courtesy of Friends and Farms CSA), and they went to town cooking them up.
December 11, 2012 #1112 Exotic Poultry: Part 1
During the holiday season, we ordinarily try to do something a little special when it comes to our big dinners. Ordinarily that means a turkey, or maybe a ham, or a spectacular effort with roast beef. But there are a number of other choices out there that are, well, truly exotic and truly delicious.
November 20, 2012 #1111 Thanksgiving Sides
Welcome to Radio Kitchen, I'm Al Spoler. Well just in time you've tuned in WYPR to get some advice on the big dinner coming up day after tomorrow. Now, you can play Thanksgiving straight, as many do, or you can use it as a springboard for creative cookery. And Chef Jerry Pellegrino of Waterfront Kitchen, you have your own preferences (you hate turkey), but you love the chance to dabble in a few new side dishes.
November 13, 2012 #1110 Adam Borden and Alternative Sweeteners
Last week we talked about our tour of Domino Sugar, that waterfront institution in Baltimore. The tour was arranged by our good friend Adam Borden, the food scout. And we invited Adam to come on the show and fill us in on some of the alternatives that Domino and others are pursuing in the world of sweeteners. Here are his notes:
Why Alternative Natural Sweeteners?
November 6, 2012 #1109 Baltimore's Domino Sugar
We've all seen it, particularly at night when we're down at the Inner Harbor: the world's biggest neon sign, spelling out the logo of Domino Sugars. Looking like a relic from the Industrial Revolution, the Domino's factory stands in stark contrast to the glitz and glitter of the city's maritime heart. Jerry and Al had a chance to pay a visit (it's not open to the public) and it was eye-opening.
October 30, 2012 #1108 A Primer on Venison
As a boy, I loved hearing stories about Robin Hood and his Merry Men, sitting around their Sherwood Forest campfires wolfing down platters of roast venison. I didn't have clue what roast venison tasted like, but I figured it had to be pretty bold and savory stuff. Decades later, I can say that I had it right.
And as Chef Jerry Pellegrino of Waterfront Kitchen knows, you can still harvest your deer with longbow and arrow, but there are easier ways of getting it.
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