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First Aired - 03/28/2013 01:45PM
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This week on the GrowNYC Market Update, Jeanne Hodesh chats with Erin Fairbanks about an Easter staple- eggs! Hear what eggs are available from Greenmarket farmers, such as Quattro's Game Farm. What egg recipes are some of Jeanne's favorites? Find out on this week's GrowNYC Market Update!
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First Aired - 06/01/2010 06:30PM
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Erica reminisces about the "dark, clubby, upholstered, fish-and-cocktail-sauce smelling, Mad Men-esque" Elk Hotel and Restaurant and begins a journey into the world of Soft Shell Crabs.
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Why We Cook Introduction: The Elk Hotel - A Hidden Gem in Long Island's Culinary Wasteland (13:13)
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Why We Cook, Erica Wides, Bao Kombucha, Heritage Radio Network, www.drinkbao.com, Long Island was a culinary wasteland in the 1970's, people used to eat at home a lot, energy crisis, post Vietname pre-Reagan slump days, moms cooked more, cultural offerings would be had in Manhattan, era before the big food boom, alfalfa sprouts, fishing industry in Long Island, chiffon pies, The Elk Hotel, fried soft shell crabs on toast, Port Jefferson Harbor, Long Island Sound, bluefish,Soft Shell Crab Season! (9:31)
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soft shell crabs, top 5 food for Erica, it's soft shell crab season now, frying is a messy proposition, to deep fry crab you only need a few inches of oil, you can pan fry or sautee them, they are in season late May through September, what is a soft shell crab?, east coast blue crabs that have molted, you always want to purchase live shellfish, as soon as they die they decay, www.seafoodwatch.org, Monterey Bay Aquarium, population has gone down due to pollution, avoid the farmed crabs, don't get the frozen ones from Asia, buy local and eat in season, they contain some mercury and some lead,Soft Shell Crab Cooking Preparation (8:41)
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soft shell crabs require preparation, cut off their face, gills are inedible, fish bones, flip the crab over, there is an apron, it looks like a tail, it's a piece of shell that is tucked into a little crevice, if the crab is male the apron shell is long and skinny and pointy and looks like the Washington Monument, if the crab is female the apron is shorter and rounder like the Capitol building, either way take the apron off, Erica likes to let the crab flavor shine through, don't bread or batter them unless you are very good at tempura, she likes to dust them lightly with corn starch or flour, run away as soon as it hits the pan, sometimes there are oil explosions, come back turn it over and cook them until they turn red, there's no real way to tell that they're done, tartar sauce, tomato watermelon gazpacho sauce, chili mayo, you could also make a sandwich,To comment on this episode click here. There are currently Comments
First Aired - 10/27/2009 06:30PM
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This week's Why We Cook covers the gamut of raw, crushed, mortar and pestle sauces. You may not know that picada, pesto and muhammara are all variations on a basic culinary theme: each sauce is built on a foundation of nuts, garlic and olive oil.
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Introducing the Pesto Family of Sauces (11:35)
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ecotourism, The Cotton Tree, cacao farming, pesto synonymous with bastardized American approach to nouvelle cuisine, pesto on the verge of a renaissance in Erica's kitchen, pesto Genovese from Liguria, Liguria kept temperate by coastal breezes off sea therefore ideal herb-growing climate, pesto is made to be crushed in a mortar and pestle, pounding adds flavor, if you chop leafy herbs they lose too much flavor, if you crush as opposed to chop garlic the flavor will be less harsh and pungent,Raw, Crushed, Mortar and Pestle Sauces (10:30)
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pesto Genovese, pesto Trapanese uses almonds instead of pine nuts and Pecorino instead of Parmigiano, pesto Calabrese, other sauces of the raw crushed mortar and pestle ilk, nuts olive oil and garlic trilogy as base, romesco, romesco: grind dry or roasted red peppers with tomatoes almonds garlic olive oil and thinned out with stock, romesco good with eggs, romesco and grilled octopus, octopi are very intelligent, romesco comes from catalan region of Spain, trenette: square pasta,The Sauce Trilogy: Nuts, Olive Oil, Garlic (9:38)
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picada, parsley, picada uses dried breadcrumbs or cookies to stretch and bind sauce, thin out and warm up picada with juices from meat you are cooking, don't cook picada or pesto just warm it up, great variety in picadas, thicken with boiled egg yolks, often a recipe will come with its own recipe for the accompanying picada, muhammara: thick red paste sauce, roasted or soaked and dried red peppers, pureed with walnuts garlic and olive oil, seasoned with pomegranate syrup,To comment on this episode click here. There are currently Comments
