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

Eating healthy always seems to be a little more difficult in the winter months. Most of the locally produced food items just aren't available, and the tendency is to eat heavier, more filling food. For Chef Jerry Pellegrino and me this is a conundrum, which is why we've asked nutritionist Courtney Ferreira to be with us today.

 

J. Annie Wang/flickr

We're one week into the new year and already the resolutions are starting to pile up. Al's gym at the Y is jam-packed with new faces all intent on treating their bodies better this year. Chef Jerry Pellegrino and Jerry note, a lot of resolve goes into changing our eating habits, which is why we invited nutritionist Courtney Ferreira to join us for today's Radio Kitchen.

T.Tseng/flickr

To anyone who is up and listening to our show today, congratulations! You've gotten the new year off to a good start.  Something that has always fascinated me are new year's traditions. With the help of Chef Jerry Pellegrino, let's see how many we can think of during these first few hours of January the First.

From the American south come quite a few traditions for our first meals of the year. Black-eyed peas, collard greens, corn bread, and pork are guaranteed to get your year off on the right foot. The old, famous dish of Hoppin' John seems to have be created just for this purpose, and is a wonderful cold weather dish.

 

 

To our friends who are celebrating Christmas this morning, we wish you joy of the season. Of all of the traditions that surround holiday dinners, one of my favorites is the plum pudding. And Chef Jerry Pellegrino agrees that there is nothing as tasty as a well-made classic plum pudding, preferably one that uses a recipe from the time of Charles Dickens.

During the holidays I’m apt to forget about dessert discipline and indulge in the occasional cookies or pies.  This very natural inclination is far from rare and we’re going to do nothing to prevent you from enjoying the sweeter side of the holidays.  Chef Jerry Pellegrino loves this topic and has collected a lovely bunch of recipes for delicious savory and sweet pies and tarts that sound quite tempting.

Braising

Dec 12, 2018

There are quite a few ways to cook meat that require a fair amount of attention.  One that doesn’t is braising.  Once the pan goes into the oven, you can forget about it for a few hours and watch some football. Chef Jerry Pellegrino loves braising and says there is no better way to help inexpensive cuts of meat over-deliver than to braise them.

Lobster Tails

Dec 11, 2018
Josiah Lau Photography/flickr

During this festive season, we’re always looking for spectacular ways to entertain our guests.   Any time you want to introduce an element of luxury into an affair, all you have to do is trot out the lobster, and your friends will bless your name.  Chef Jerry Pellegrino has discovered you don’t always have to use the entire lobster to get a good dish.  A simple lobster tail can do a lot of wonderful things with a lot less waste.

Linda Mateos/flickr

The holidays are upon us, and a lot of folks are going to be cooking some pretty fancy dinners.  Now, if you don’t want to do turkey again, may we make a modest suggestion?  Hop right over to your favorite butcher and have him cut you up a rib roast of beef.  Chef Jerry Pellegrino says, this is truly a festive cut of meat for big occasions.

Baked Apples

Nov 20, 2018
Joshua Bousel/flickr

With Thanksgiving just a couple of days off, we thought we'd give you some ideas for last minute desserts.  You might want to serve something that is right at hand, easy to prepare and sure to please. And as Chef Jerry Pellegrino of Schola Cooking School suggests, one dish that fills all those criteria is baked apples.

Ana María Guardia/flickr

With Thanksgiving looming, a lot of us are reaching back for old family recipes that will be perfect for the big feast. An important part of cooking with tradition in mind is cooking with the family's traditional pots and pans.

That old cast iron skillet that Grandma swore by sits on the shelf just waiting to be put in the game.  According to Chef Jerry Pellegrino, there's a few techniques people can learn to get the most out of cast iron. Here's some observations.

jeffreyw/flickr

It's fall and the air is filled with footballs which means I am thinking about appropriate food for watching the Ravens play. This time of year I always end up talking to Shane Hughes of Liberty Delight Farm to see if he's got any bratwurst to sell. I'm glad to say he always does. But why stop at bratwurst? As Chef Jerry Pellegrino would say, let's talk sausage.

Andrea Nguyen/flickr

Frying food is an All-American tradition, and we never seem to tire of the results. There's more than one way to fry that chicken wing, and Chef Jerry Pellegrino, three main options exist for us: deep fat frying, shallow fat frying or pan frying. How do you know which one to use?

Here are some of Jerry's thoughts.

Audio will be posted on Wednesday. 

John Winkelman/flickr

All summer long we've been gazing fondly at the pepper tables of our local farmers markets.  If you love color, texture and intricate shapes, then you can't beat peppers for sheer appearance.  We don't know exactly how many varieties we grow here in Maryland, but peppers seem to thrive.

Shelby L. Bell/flickr

Most of us can't start our day without a cup of coffee or tea.  As beverages go, these two are must-haves.  But there's more you can do with that cuppa joe and pot of tea. Chef Jerry Pellegrino knows a number of ideas for using coffee and tea in cooking.

Market Report

Oct 9, 2018
Gemma Billings/flickr

What a long strange growing season it's been. Heat, rain, heat, rain all at the wrong time, it makes you wonder how are things going down on the Maryland farm? And as Chef Jerry Pellegrino points out, it's not hard to get answers if you shop at our local farmers markets. Early October is usually one of the richest market times of the year, but what about this year?

Winter_1983/flickr

Jerry is constantly looking for more ways to get more vegetables into his diet. One of the best and most versatile is to start using a wok, or something very much like it. According to Chef Jerry Pellegrino, the wok is a simple tool, but there are some techniques you can learn to make your stir fries go better. Here is some of his advice and a few recipes.

Kārlis Dambrāns/flickr

If you really want to have some fun in your kitchen, buy a pasta making machine.  They start at about $30, so it's something of an affordable luxury.  Now the thing is you have to decide what to do with all this hand made pasta.  Chef Jerry Pellegrino says, we could tell people to "stuff it"!  Here are some of his thoughts.

Khairil Zhafri/flickr

At any given time I can dig no fewer than five different mustards out of my refrigerator.  A hot dog is not a hot dog unless it has classic Yellow Mustard on it, but all those others have so many uses.  Chef Jerry Pellegrino and I asked our friend Liz Nuttle to come on and give us her take on this extraordinarily useful condiment.

Peter Stevens/flickr

On a long ago vacation in the South of France I came across a dish that I brought home with me and made it a standard.  Salad Nicoise is one of the easiest and most appealing salads I know. Chef Jerry Pellegrino says, even though we can't always get those classic tiny nicoise olives, we do have everything we need right here.  But one thing I thought you needed, isn't one of the classic ingredients: lettuce!

Ceviche

Sep 5, 2018
Luca Nebuloni/flickr

There's been a recent push by  the Maryland seafood industry to work Blue Catfish into our repertoire of recipes. This very tasty species is available in abundance, and folks are trying to engineer a decline in its numbers.

One way was to have a contest for Blue Catfish recipes and one of the winners was an idea for Catfish Ceviche, something that intrigued us.

Personal Creations/flickr www.personalcreations.com

There's an enormous variety of veggies out there in our Maryland markets and grocery stores.  And as students at La Schola cooking school can tell you, one of life's treats is to go shopping with Chef Jerry Pellegrino and fill your basket with whatever captures your fancy at the farmers market.

One thing you can do is whip up a vegetable-heavy summer casserole. 

Click on the image for recipes. 

 

Luca Nebuloni/flickr

During the cold of mid-winter it makes sense to warm our insides with big bowls of piping hot soup.  So, conversely, wouldn't it make sense to cool down our tummies during the summer with bowls of fresh cold soups? Chef Jerry Pellegrino of Schola Cooking School points out, so much of the summer produce can be used this way.

Gazpacho

Aug 15, 2018

Tomatoes, tomatoes, tomatoes!  They're really rolling in now, and the varieties seem endless.  Classics like Big Boy and Beef Steak, heirlooms like Cherokee Purple and German Stripe, and petite cherry and grape tomatoes are all out there.  Chef Jerry Pellegrino tells us, all this variety can be put to good use when you talk about making Gazpacho.

 

dominic lockyer/flickr

During this season of grilling, some of us think that the process stops the moment we take the food off the grill. But you can really do a lot more to put together a fantastic plate. And as the French say, "the sauce is everything." Listen for some sauce recipes.

Rebecca Siegel/flickr

It's the time of the year when our local markets are at their prettiest, with all sorts of fresh fruits and vegetables coming our way. Among the most eye-catching are Maryland peaches, in their soft yellow and orange splendor. And there are so many great ways to enjoy peaches.

Summer Berries

Jul 24, 2018
cookbookman17/flickr

Summer is the season of the berry patch, the source of some of the most appealing fruit of the year. Blueberries, raspberries, blackberries, black raspberries... gooseberries! We could go on and on, and you can eat 'em right off the bush, or you can take 'em home for some real fun.

Soft Shell Crabs

Jul 18, 2018
oliver.dodd/flickr

One of the fleeting joys of summer is the soft shell crab. They seem to come and go in the marketplace, but when they're around, they're irresistible to a lot of Marylanders. To newcomers, the prospect of cleaning, cooking and eating these crustaceans is, frankly, quite daunting. But once you get the hang of it, it's a breeze...

Paella

Jul 10, 2018
Hirotaka Nakajima/flickr

Now that I'm a veteran of no fewer than 3 trips to Spain, I can tell you for certain that paella is taken very seriously, and enjoyed immensely.  This rice and seafood and chicken and whatever else dish is cooked in a big purpose built  deep metal pan that is indispensible for making the paella up to specs.  And as Chef Jerry Pellegrino of Schola Cooking School will tell you, this is a seemingly involved dish that is actually quite simple.

Here's one of Jerry's favorite approaches. 

July 4th, our great national holiday when we do our level best to celebrate with gusto.  There's going to be a lot of grilling going on, and there is nobody better than Chef Jerry Pellegrino of Schola Cooking School to give us a few shrewd hints on how to make the most of it.

 

Leeks

Jun 27, 2018
F Delventhal/flickr

The first weeks of spring are prime time for the onion family.  Green onions, spring onions, ramps and garlic are all coming in right now.  And so is an oft-overlooked member of the onion family, the leek.  And as Chef Jerry Pellegrino  of Schola Cooking School will confirm, this is actually a very good ingredient to work with.

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