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First Aired - 06/04/2012 01:00PM
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What do you do when Gourmet Magazine folds, and you lose your job? You become a farmer, of course! On this episode of Let's Eat In, Cathy Erway is talking with food writer, cook, and author Ian Knauer. Tune in to hear about Ian's new cookbook entitled The Farm: Rustic Recipes for a Year of Incredible Food; all the recipes are based on farm-to-table food! Hear about Ian's family farm in Pennsylvania that inspired his cookbook, his homemade hard apple cider made with natural yeast, and the phenomenon of seasonal cookbooks. What has Ian been looking forward to harvest? Tune in to find out, and of course, hear Ian's ideal date meal. This program has been brought to you by
Tekserve.
"The fact that we have so much selection helps us focus on what's important and what's good and, in this case, when to eat what's good." --cookbook author Ian Knauer on Let's Eat In
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The Farm: Rustic Recipes for a Year of Incredible Food (15:52)
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The Farm: Rustic Recipes for a Year of Incredible Food, Ian Knauer, Gourmet Magazine, farming, vegetable garden, cooking, organic material, weeds, compost, lambsquarters, perselane, salad, lemon, okra, sautee, pea shoots, seasonal, microseasons, asparagus, television,Simplified Cooking (14:23)
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The History Channel, food history, palette, macrobiotic, hippies, cider-braised bacon, date meal, fried green tomato, grandma's recipes, sweet tooth, sugar, greens, herbs, harvest, too many ingredients, simplified cooking, grow your food, preserving, canning, ketchup, pickles, pickled beets, hard cider, ferment, beer, bloom, natural yeast, Big City Country Boy, Better Homes & Gardens, blogging, BLT Pizza, wild spinach,To comment on this episode click here. There are currently Comments
First Aired - 08/08/2010 12:00PM
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This week on the Main Course Mike Edison and a telephonic Patrick Martins hosted "hambassador" Dan Purdy (of Purdy Foods), Jason Colluci (of Pulino's) and Matt Hamilton (of Belcourt) for a round table discussion on the golden-era of food television, if and when sustainability will become the norm, and the most popular food items in America. Do not miss this inside look at the trial and tribulations of chefs and the deliverymen that tirelessly serve them. Plus Steve Pope stops by with some tips on food for the hottest days of the year.
Photo 1: Pulino's Bar & Pizzeria, Lower East Side of Manhattan. Photo 2: Classic Dr. Seuss Bone-In Ham. Photo 3: Purdy Foods
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The Main Course Introduction: Hambassador Dan Purdy of Purdy Foods (12:48)
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The Main Course, Cherryholmes, Patrick Martins, Patrick is stuck in Great Barrington, Mike Edison, www.mikeedison.com, Jason Colucci, Pulino's, Matt Hamilton, Belcourt, Dan Purdy, Purdy Foods, Dan is a hambassador, ham all sourced from New York State, no nitrate curing, hickory smoked, cured for 8 to 10 days, smoked for 24 hours, ham on pizza, prosciutto and arugula style pizza, prosciutto cotto, pineapple and ham pizza, when does a pizza cease to be a pizza, what makes a ham bad?, people don't know the difference between hams, Mike likes Dr. Seuss hams,Seasonal Produce, Sourcing Locally & The Many Personalities of Food Distributors (19:37)
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Ben Sargent, Catch It Cook It & Eat It, Heritage Radio Network, Fairway Market, Scott Gold, The Shameless Carnivore, Scott is from New Orleans, gulf coast oil spill, po' boy, invented due to a labor dispute, transit union strike, contaminated seafood, we don't know how wide it will spread, BP doesn't seem to be trying particularly hard to clean it up, Susan Spicer, restaurants filing suits against BP, tar balls look solid but they leave an oily residue, testicle festival, LeRoy Knuckles, squirrel and dumplings, Americans have been eating squirrel for a long time, Bayona,Oysters, Food Myths & Cooking Temperature (21:23)
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don't eat oysters in months that don't have an R in them, don't eat braised cuts in winter months, which weird rules are true and which aren't, there is more bacteria in water when its warmer, oysters spawn when they reach a certain temperature, Americans used to deplete oyster beds when they were spawning, so it became a rule based on getting sick rather than depling oyster beds, oysters are soft and mushy when they spawn, the best months to eat oysters are when the water is below 58 degrees, overcooked meat is inedible, pork legally can be considered fully cooked to 160 degrees, Matt cooked a loin to 128, can chefs get in trouble for suggesting lower temperatures than the USDA recommends, commodity pork campaign: the other white meat, beef recall, trim from Australia and Ukraine, Jason has been eating local beef, nutrition aspect to freshness of meat, New York is finally catching up to the West Coast in terms of sourcing locally, the infrastructure is still in its infancy, Joseph Bastianich, in New York people understand that the customer is not always right, the demand needs to be there in order for the source to commit, there is a great demand in New York, educated consumers, Dan chargers 2.34 a pound for his burger, the burger sells for $5, Dan is a wholesaler, he's the only one doing what he does, he has a network in place, most people try to find the most economically way to feed their families, supermarkets are a totally different battle, restaurants are much easier, mass production was born out of supermarkets,TV Chefs & The Golden Age of Food Television (20:16)
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what makes a great bacon egg and cheese sandwich, Mario Batali, Emeril Lagasse, Jeff Smith, Ultimate Cake Off, Rachel Ray, when was the golden age of food television, Mario's show was awesome, it wasn't dumbed down, it seemed like it was in real time, the audience asked informed questions, most of the people on the show worked in his restaurants, Julia Childs, James Beard, Michael Batterberry, Top Chef, it had it's time but TV caught up to it, what's the value of winning Top Chef?, if you're smart you can get a restaurant out of it, the most talked about show is Anthony Bourdain's No Reservations, Jamie Oliver, Iron Chef, professional wrestling meets food, Andrew Zimmern, Alton Brown, Gordan Ramsay, Guy Fieri, Food Network, tainted by what gets ratings now, why isn't there a show about slow food and sustainability, if a show doesn't get ratings it will get canceled,Show Wrap Up! (12:44)
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Roberta's, the AC is broke!, everybody's drinking beer to be cool, beer cocktails, Sixpoint Craft Ales, Budweiser is the only thing Mike Edison will drink in the shower, Budweiser is good for drinking when you're already drunk, at least you can say it's very consistent, beer on ice, Presidente is Dominican Corona, Mike Edison is not afraid of Pink wine, Rose, orange wine, Pulino's now delivers!,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2010 06:30PM
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This week on Why We Cook Erica talks Banh Mi, plus the stress of shipping foie gras butter to Ohio, the difficulty of finding bread small enough for tiny Banh Mi(s) in the US, the headache of marinating Bison interstate, and the ultimate magic of having a freezer full of foie gras. Tune in to hear what Erica does when a farm allows her to cook with whatever "fixins" grow on their farm for a cooking event. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
Chef Erica's final plating at the Food & Wine event at Chef's Garden in Ohio
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Why We Cook Introduction: Chef's Garden (10:15)
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Erica Wides, Why We Cook, Heritage Radio Network, Tekserve, www.tekserve.com, 8th Annual Food & Wine Festival at the Chef's Garden in Ohio, Culinary Vegetable Institute, specialty vegetables, rare and unique produce, Chef's Garden sells only to chefs, they only pick stuff as it's needed, sustainable farming practice, earth to table, Food & Wine festival is a benefit for Veggie U, Erica participates every year, she has taught classes there, rural Ohio, Erica's team won,Erica's Station at the Event: Bison Flank Bahn Mi (11:30)
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Banh Mi, Vietnamese sandwich, perfection in a sandwich, the uber sandwich, special baquette, made with wheat flour and rice flour, spread with pork pate, spiced up Vietnamese style pate, spicy mayo, BBQ pork, topped with clinatro, not much good came out colonialism, charcuterie, grass fed Bison, Gunpowder Bison, they donated product, Bison Bahn Mi, Bison flank, very tasty and tender, fixins bar, garnishes and condiments, fois gras butter, somebody put the wrong zip code on the FedEx label, the box of stuff never made it!, the FedEx box made it!, everything was destroyed, miraculously the marinate and chili mayo was fine,How the Final Plating Came Together (8:02)
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40 lbs of Bison, as soon as they got there they threw it in the marinade, cook the sugar til it's dark amber caramel, then add fish sauce, salty sweet delicious marinade, it almost brines the meat, you can order whatever you want at the farm and they pick it fresh, it's like a kid in a candy store of vegetables, the brine was spicy sweet, pickles were put into cryo vac bags, they pickle faster, Chef's Garden micro cilantro, the sandwiches were wrapped in news print, the finished product looked great, everything looks better when you miniaturize it, shrinking down classic dishes to bite size, the event was a huge success,To comment on this episode click here. There are currently Comments
