Radio Kitchen | WYPR

Radio Kitchen

Tuesdays 8:45 am
  • Hosted by Hosted by: Al Spoler and Chef Jerry Pellegrino

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

Hosts Al Spoler and Chef Jerry Pellegrino of the Schola Cooking School, offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen.

Archive Prior to 2014

The Pulled Pork Variations

May 20, 2020
jeffreyw via Flickr (Creative Commons BY 2.0 creativecommons.org/licenses/by/2.0/)

While we've been in hunker down mode, I've been spending a lot of time with our slow cooker. There is something very appropriate about sitting around the house while the kitchen throws off mouth-watering aromas hour after hour. And Chef Jerry Pellegrino will tell you, one of the most tempting things you can prepare is good old pulled pork. But of course you don't have to use a slow-cooker.

Colorado State University Extension via Flickr

All of us who are staying at home on a full-time basis are finding that we have a lot of time on our hands. I'm constantly keeping my eyes open for little projects that will eat up some of my spare time. And Chef Jerry Pellegrino will tell you, a kitchen can be a place for creativity and enterprise.

Jo Zimny via Flickr

It seems that an enormous number of Americans have hit on the same idea for coping with the Big Lockdown: they're learning how to bake bread. Chef Jerry Pellegrino, an experienced baker, knows this is a very worthwhile activity in so many ways.

 

Baking bread is a fundamental part of being human; we started doing it literally thousands of years ago. The basic concept hasn't changed much. All you need is flour, yeast, salt and water...and a hot oven. But like so many things that seem to be simple, there's a lot of technique involved that takes a while to master.

 

Nick Olejniczak

During this period of lockdown and social distancing, a lot of us are starting to feel like pioneers living on the prairie. Since we are making fewer visits to the grocery store, we are doing more planning for stocking up on the essentials we need to keep going. Chef Jerry Pellegrino, has given this some thought and has put together a good list.

We've been on hiatus for a few weeks while news has been flooding in about the pandemic. We're glad to be back, and yes, Jerry and I are phoning it in from home. As we all work to get through this period of social isolation, we can still count on a few things to buck up our morale. And what could be more comforting than a big bowl of home made soup in the evening?

 

 

 

 

 

We want to wish everybody a happy Saint Patrick's Day, in some respects the last hurrah of winter and the first salute to the coming spring. Here in the states we have a few traditional accompaniments, such as corned beef and cabbage, soda bread, and lots and lots of Guiness. Chef Jerry Pellegrino has collected a number of recipes straight for the Auld Sod itself.

With spring just days away, it's not to early to start thinking about renewing one of the season's most succulent dishes, roast leg of lamb.  You can go two ways with this roast, either bone-in or boneless.  As it turns out, both Chef Jerry Pellegrino and I prefer the flexability of the boneless cut, although there is a time and place for a big old bone-in leg of lamb.

Last year when I went to northern Italy, I took a cooking class that taught us how to make fresh pasta by hand. The process is simple to learn, but mastering it is another question. As it happens Chef Jerry Pellegrino received wonderful book  from our friend Cynthia Clover that shines a light on the complexities of a simple dish.

In the middle of winter, hundreds of intrepid Maryland watermen motor into the Chesapeake Bay and its tributaries to go fishing for oysters. Nearby oyster farms are currently turning out a record haul, keeping hungry Marylanders well supplied. And as Chef Jerry Pellegrino would tell you, of all the wonderful way to eat oysters, none is as famous or mysterious as Oysters Rockefeller.

Winter Vegetable Casseroles

Feb 18, 2020
Busy With Chloe/flickr creative commons

During the winter months we often think of whipping up a big pot of stew, laden with succulent chunks of meat. Believe it or not those chunks of beef aren't mandatory. In fact some of the heartiest meals you can have this winter are 100% vegetarian. And there are many ways to make a steaming bowl of cooked vegetables flavorful and appealing. 

Aphrodisiacs

Feb 12, 2020
Philip Choi/flickr creative commons

Valentine's Day is nearly here, and a lot of folks are looking for novel ways of saying, "I love you".  Last week we talked about how to make your own candy. Today we're going to continue the discussion with some advice on how to throw a little kindling on the fires of romance. And as Chef Jerry Pellegrino points out, history is filled with examples of foods that wishful thinkers claimed would provide a little spark of passion. They are known as aphrodisiacs.

James/flickr

With Valentine's Day right around the corner a lot of us start thinking about  shopping for some kind of sweet treats for our sweethearts.  So if a box of candy says something, imagine what a box of homemade sweets would say. Chef Jerry Pellegrino will tell you, this can be a very rewarding project to take on.

I'm a little puzzled why folks don't eat duck more often. It's not hard to find. It's affordable. It tastes great. But it is a tad tricky to cook, but only a tad. Winter is a great time of year to dig out a recipe for duck and give it a try.

Just because Maryland's farm fields aren't green this time of the year doesn't mean you have to stop eating locally.  In fact it's high season for some of our most delicious vegetables.  Chef Jerry Pellegrino and I are big fans of root vegetables, which happen to be packed with flavor and nutrition.

I'm friends with quite a few young folks in their 20's who are just starting out, and for many, cooking is a mystery. To them, my first piece of advice is, don't worry, that's how we all started. My second piece of advice might be to start with something pretty basic and useful: classic winter stews. Chef Jerry Pellegrino will tell you there are a few basic tips that will come in handy not just for this winter, but for the rest of their lives.

Here in Maryland it seems completely appropriate that our greatest natural resource, the Chesapeake Bay, is the home to one of the greatest fish in the whole world:  the celebrated rockfish. And Chef Jerry Pellegrino will tell you, the rockfish is hands-down one of the best tasting fish you'll ever come across.

Caviar Rundown

Dec 31, 2019
Annie Roi/flickr creative commons

Tonight's the big night and there's still time to go out and do something crazy to help ring in the new year.  For that portion of the population with refined and cultivated taste, nothing quite beats caviar for putting a big exclamation point on evening's festivities.  Chef Jerry Pellegrino believes, it pays to know what you're talking about when it comes to caviar.

Trifle

Dec 24, 2019
LearningLark/flickr creative commons

It's Christmas Eve and a few of you out there still may not have solved the problem of what sort of special treat can you whip up.

Well, may we take a page out of the Old English cookbook and suggest creating a nice trifle to lay before the family.  

Trifle was created in England centuries ago, and has undergone countless evolutions and variations.  

Michael Savino/flickr creative commons

As our collective holiday season reaches its climax, it's a great time to consider a few of the traditions that make it so enjoyable. In our Jewish community, this is the time of year when a tasty annual practice comes to the fore: the baking of Jewish holiday cookies. 

One Pot Dishes

Dec 10, 2019

So the holidays are upon us and I for one would like to maximize my time enjoying the festivities and minimize the time I spend cleaning up in the kitchen.  Which is where the concept of the 'One-Pot Meal' comes into play.

Chef Jerry Pellegrino says, there's no reason why this efficient minimalist approach to cooking can't yield very tasty results.  Here are a few great ideas.

Pizza Guy

Dec 3, 2019
Brittany Krempel

With the holidays coming the opportunities for family fun are abundant. With the kids hanging out getting underfoot, it's a good idea for parents to have some kind of group activity to keep the young people occupied and happy. Chef Jerry Pellegrino can tell you from experience, home-made pizza night is a great idea. And who better to talk about the intricacies of pizza than Will Fagg of Tiny Brick Oven in Federal Hill.

Rockfish

Nov 26, 2019

Here in Maryland it seems completely appropriate that our greatest natural resource, the Chesapeake Bay, is the home to one of the greatest fish in the whole world:  the celebrated rockfish. And Chef Jerry Pellegrino will tell you, the rockfish is hands-down one of the best tasting fish you'll ever come across.

Butternut Squash

Nov 19, 2019

With Thanksgiving approaching it's time to take a look at recipes for side dishes that might get you out of your ordinary rut. Perhaps the most emblematic vegetable for this season is the butternut squash, which is among the most versatile items in our pantry.  Chef Jerry Pellegrino will tell you, this tasty winter squash just begs to be doctored up.

Winter Legumes

Nov 13, 2019

One of the benefits of living in an agriculturally enlightened state is that all our farmers practice crop rotation of one kind or another. Crop rotation means that we plant a variety of things that alternately deplete and then replenish the soil. And one of the best ways of building the soil back up is to plant legumes. And as Chef Jerry Pellegrino points out, the good news is, we can eat a lot of these winter legumes, particularly the beans.

These beans of winter almost always come to us in a dried form, which means we have to re-hydrate them.  Jerry outlines the process.

So the days have gotten really short, and the night has gotten so much longer, and I for one am standing in the need of a little comfort. When Chef Jerry Pellegrino told me he wanted to talk about bread pudding, I was all ears. In my book, bread pudding is pure comfort.

Last week I started talking about my excellent Italian adventure in Piedmont, in the foothills of the Alps.  One of the most exciting parts of the trip was a visit to the Il Melograno Cooking School in Turin where Chef Giadda Bosco presides. And I don't have to tell you, Chef JP, that taking a cooking lesson is a thoroughly enjoyable thing to do.

I was in Piedmont, Italy last month on a tour featuring food and wine. As you might expect, it was nothing less than inspirational. At one restaurant in Turin we had an opening course of three fabulous appetizers: Caponata, Vitello tonnato, and Crespille ricotta e basilico. And, not only are these wonderful starters, they're easy to make.

A few weeks ago we were looking for something different in the protein department for dinner, and my girlfriend Vickie suggested we make some meatballs. So I bought the fixings and made them up, and they were pretty good, but Chef Jerry Pellegrino tells me could have done better.

 

Watching a Ravens game is very much a sacred ritual for me. I have to have my man cave set up just right.  I have to have the right beverage and of course, I have to have the right food. So of course several times a season I fix up some hamburgers for the crowd. They're usually pretty good, and nobody complains. I told Chef Jerry Pellegrino that I could be doing better. So he came up with just a few simple hints that should really help.

Fish Tacos

Oct 1, 2019

It's no exaggeration to say that Mexican and Hispanic food have become well established parts of our cuisine. Folks who have traveled south of the border have encountered incredible variations on the rudimentary dishes we can get here.  One of the most popular of authentic dishes to emerge is fish tacos. Chef Jerry Pellegrino points out that Marylanders should be thrilled to find another use for our splendid seafood. 

Jerry suggests that whatever fish you select, you pan fry it and then cut it into long slices that can run the length of the tortilla. Pico de Gallo sauce and Salsa Roja are traditional accompaniments.

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