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Seasonal Eating

January 6, 2015 - Radio Kitchen - Seasonal Eating
    
I think by now we can say that the eat local movement is here to stay and that a lot of us take that to heart.  As we formulate our new year's resolutions, we might want to give a thought to that corollary to local eating, season local eating. We invited one of Baltimore's biggest advocates of seasonal eating, Kerry Dunnington,  to be on our show.  And Kerry has just published a brand new cook book that is a marvelous guide to navigating the Maryland seasons. It's called "Tasting the Season" and it is available on Amazon.com.  Here are a few winter recipes to consider:

            Vegetable Barley Soup with Herbes de Provence

1 tbs olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1/2 pound fresh mushrooms, sliced
4 cups water
1 cup julienned carrots
1 cup sliced celery
2 vegetable bouillon cubes
1 tbs cooking sherry
1 tsp Herbes de Provence
1/2 tsp salt
1 1/2 cups quick cooking barley, cooked according to directions

Heat olive oil in a large pot over moderate heat.  Add onion and cook for about 2-3 minutes or until translucent.  Add garlic and mushrooms and cook until mushrooms are tender.  Add water, carrots, celery and vegetable cubes.  Bring to a boil, cover, reduce heat to simmer and cook until carrots and celery are tender, about 5 minutes.  Add sherry, Herbes de Provence, salt and barley.  Serve immediately.

            Cheddar Pie with Late Harvest Vegetables

1 1/8 cup unbleached all-purpose flour
1/2 tsp salt
14 q\cup olive oil
21/2-3 tbs cold water
8 eggs
1/2 cup heavy cream
1/2 tsp salt
a dash of cayenne pepper
1 tbs Dijon mustard
3 cups freshly grated cheddar cheese
1 cup roasted in-season vegetables

1.  In a mixing bowl, combine flour and salt.  Drizzle olive oil over flout and toss until flout mixture is coarse.  Slowly drizzle in cold water.  Knead dough a few times to fully incorporate ingredients.  Let it rest for a few minutes.

2.  Lightly flour work surface and roll the dough until it is about 12 inches in diameter.  Transfer to a 9-inch pie plate and flute the edges.

3.  Pre-heat over to 350°.  In a large bowl, beat eggs with a wire whisk, add cream, salt and cayenne pepper.

4.  Spread mustard evenly over the bottom and sides of the unbaked pie crust.  Sprinkle 1 cup of cheese over mustard.  Top the cheese with roasted vegetables and top the vegetables with 1 cup of the cheese.  

5.  Pour egg mixture over cheese and top pie with remaining cup of cheese.  Bake for 45 minutes or until lightly brown.  Cool before serving.

                Chestnut Cherry Waffles

1 1/2  cups unbleached all-purpose flour
1/2 cup chestnut flour
2 tsp baking powder
12 tsp salt
2 eggs, separated
1 cup milk
1/3 cup canola oil
1 can (15 ounces) Bing cherries, drained and coarsely chopped
1 tsp vanilla
butter and syrup

1.  Prepare waffle iron according to directions.

2.  In a large bowl, combine flour, chestnut flour, baking powder and salt.  In a medium bowl, beat egg yolks and add milk and canola oil.  Stir in cherries and vanilla.

3.  Add cherry mixture to the flour mixture and stir to combine.

4.  In a medium bowl, beat egg whites until stiff.  Fold egg whites into waffle batter. Spoon about 1 cup of batter mixture into the center of hot waffle iron and cook for about 4 minutes.    Serve immediately with butter and syrup.
 

Al Spoler, well known to WYPR listeners as the wine-loving co-host of "Cellar Notes" has had a long-standing parallel interest in cooking as well. Al has said, the moment he started getting serious about Sunday night dinners was the same moment he started getting serious about wine. Over the years, he has benefited greatly from being a member of the Cork and Fork Society of Baltimore, a gentlemen's dining club that serves black tie meals cooked by the members themselves who are some of Baltimore's most accomplished amateur cooks.
Executive Chef Jerry Pellegrino of Corks restaurant is fascinated by food and wine, and the way they work in harmony on the palate. His understanding of the two goes all the way to the molecular level, drawing on his advanced education in molecular biology. His cuisine is simple and surprising, pairing unexpected ingredients together to work with Corks' extensive wine offerings.