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First Aired - 08/25/2009 06:30PM
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On this week's Why We Cook, Erica celebrates a handful of outcast veggies and shares preparations to curry your favor towards the beet, cauliflower and lima bean. Don't sleep on these nutritious delights!
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The Cast off Vegetable (7:45)
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overall quality of produce improved, beet, okra, lima beans, cauliflower, if you think you don't like it it probably wasn't cooked right, don't miss out on marginalized veggies, vegetables, uncommon preparations, leave your comfort zone, beet greens, Erica's childhood beet experiences, before sugar cane cultivation all sugar in diets came from beets,The Veggies You Think You Hate (11:05)
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roasted beets, earthy texture, the smaller the beet the better, faster cooking, rub down with olive oil and seasoning, place in shallow pan, place in oven at 400 degrees until very soft, cook at least an hour, wear gloves, once peeled quarter add olive oil and salt and serve warm or chilled, beets can be eaten raw, juice your beets and boil down to a syrup for vinaigrette, okra, came to US with slaves from southern Africa, goo inside okra, goo comes out when stewed, cook okra quickly and goo will stay inside, buy short okra, related to hybiscus, stewed okra, high nutritional value, high fiber, the less you cook okra the better, goo is soluble fiber, stabilizes blood sugar, curbs absorbtion rate of sugar, strips cholesterol from body, lima bean, named for Lima Peru, try lima beans fresh for a religious vegetable conversion, simmer or stew or sautee, succotash, embrace the lima bean!, red and white striped beet, trim beet,Consider the Cauliflower (10:02)
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cauliflower, Mark Twain, don't boil cauliflower!, roast cauliflower, roast at 400 degrees until crispy and caramelized, coax along with oil to raise surface temp, sugars don't caramelize under 400 degrees, must add oil to raise temp!, green cauliflower, orange and purple varieties, less pigments in food less nutrition in food, peel stem and eat inside raw, tempura cauliflower leaves, Dr. Atkins, Erica did recipe development for Atkins, boil or roast cauliflower then puree and mash as a sub for potatoes, steam then toss with vinaigrette, sautee in mustard oil, add whole mustard and cumin seeds, add ginger garlic, add blanched cauliflower florets, add diced cooked potatoes, add salt and cilantro, cabbage cousin, coax the sweetness out slowly, be good to your veggies they'll return the favor,To comment on this episode click here. There are currently Comments
First Aired - 02/10/2013 03:00PM
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Why are chefs so crazy? This week on The Morning After, Jessie Kiefer and Jen Tullock call up Scott Haas, clinical psychologist and author of Back of the House: The Secret Life of a Restaurant. Scott followed the restaurant staff at Tony Maws' Craigie on Main in order to learn the psychology of the restaurant kitchen. How did Tony react to the book, and why are kitchen staffers so good at leaving their emotions and problems at the door? Later, Jessie chats with Brady Konya and Ryan Lang of Middle West Spirits. Learn the steps of the distilling process, and find out how Brady and Ryan's history got them interested in distillation. Find out why Americans are so uniformed about vodka! Also, hear about Middle West's seasonal infusions. What's on the menu at Chardonnay's this week? Jessie and Jen are serving up some 90s-inspired bloody marys! This episode has been brought to you by Whole Foods.
"Restaurant cooking is diametrically opposed to what we do at home." [19:00] -- Scott Haas on The Morning After
"We love our food- not as an art, but as a craft." [33:10] -- Brady Konya on The Morning After
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Front of House: Bye, Jen! (13:09)
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dairy, cheese, Erin Fairbanks, Eat Drink Bloody Mary, cured meat, vodka, spices, potency, garnish, Rouge Tomate, Barrel & Burger, Front of House, Back of the House: The Secret Life of a Restaurant, Brady Konya, Ryan Lang, merlot, dog pee, fur, take-out, unemployment, soft opening,Back of the House (17:19)
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Scott Haas, Boston, snow, psychologist, Iditarod, dogs, neurotics, people of color, depression, PTSD, entitled, customers, Daniel Boulud, business, heroin addiction, stress, line cooking, physicality, home cooking, sous vide, Gastronomica, the psychology of running a restaurant, writer, military, family meal, Galleria Umberto, pork shoulder, Legal Seafood, The Dutch, Aska, Andrew Carmellini, Lupa, Omen, Tony Maws, Craigie on Main,Take it Neat (21:47)
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Middle West Spirits, craft beer, ice cream, small producers, Jeni's Splendid Ice Creams, distilling, moonshine, local sourcing, whiskey, barrel, distillation, starch, sugar, grain, bourbon, corn, ethanol alcohol, carbon dioxide, malted barley, vodka, neutral, vanilla, caramel, fruit-forward, cocktails, flavor map, stone fruit, distilled almond, hibiscus flower, cherry vodka, blood red orange, sour, neat, dark spirits, hot toddy, local, indie,Bloody Mary at Chardonnay's (3:30)
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Chardonnay's, brunch, hostess, garnishes, eggs, over hard, bloody mary, V8, kosher salt, leftover, celery, grapefruit, hangover, bleu cheese,To comment on this episode click here. There are currently Comments
First Aired - 07/15/2012 12:00PM
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Patrick Martins chats with critically acclaimed chefs Mark Ladner and Brooks Headley of Del Posto on this weeks episode of The Main Course. Tune in for an all inclusive interview, spanning from their early culinary influences to their thoughts on modern cuisine and trends in the food world. Find out how becoming a 4 star restaurant changed their professional outlook, and what inspires them to continue honing their respective crafts. Hear how technology plays into their approach in the kitchen, including the recently addition of a "Super Freezer", that can keep foods at a completely fresh state for up to 6 months. Later on the show, hear from Katy Peetz, pastry chef at Roberta's who talks about her work revolutionizing the dessert menu at Bushwick's critically acclaimed restaurant. This program was sponsored by Hearst Ranch.
"[It's important] to rely on your palate instead of formulas and recipes."
"[On being a 4-star restaurant] It's pretty daunting to be honest with you. Very soon after receiving our 4th star, Brooks and I were so beside ourselves, we really didn't know quite how to digest it and I don't think we have figured it out to this day."
"Italian food for many reasons has never been perceived as being capable or deserving, at least in the Manhattan community, of a 4-star rating."
-- Mark Ladner, Executive Chef of Del Posto Restaurant
"I started making desserts completely by accident, it was never a planned thing."
"When it comes down to it, the guest who comes in isn't looking to check out the ego of a kitchen, they just want to have an awesome time."
"My desserts are completely Italian, though they might not be something you'd see in Italy. The inspiration, flavors and presentation are 100% Italian. I've never worked in anything but an Italian restaurant, so that's what I know."
-- Brooks Headley, Pastry Chef of Del Posto Restaurant
"When you go out to eat, you're eating with somebody else's palate."
-- Katy Peetz on The Main Course
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Mark Ladner & Brooks Headley (38:23)
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Mark Ladner, Executive Chef, Brooks Headley, Pastry Chef, Del Posto, 4 Star Restaurant, Italian cuisine, culinary influences, Middle Eastern Cuisine, hardcore music, back of kitchen culture, running a restaurant, eater experiences, New York Times restaurant review, star rating system, fine dining, Italian desserts, sourcing ingredients, kitchen design, Dave Arnold, Cooking Issues, modernist style cocktails, food science, Super Freezer, food preservation, foraging, Japanese cuisine, sushi, Tokyo, fast food restaurants, food trends, Google cafeteria, Mario Batali, Joe Bastianich, Molto Mario,Katy Peetz (24:12)
Tags:
pastry chef, savory, bitter, salt, nostalgia, Roberta's, Brandon Hoy, Dorothy Cann Hamilton, Omaha, Nebraska, Katy Peetz, casseroles, Ireland, Italy, French Culinary Institute, pet pig, Chile, interning, Blue Hill, Patagonia, Eve, grass-fed, food city, competition, Manhattan, farmer's market, foraging, Melissa Metrick, plants, gardening, gelato, chocolate, rum raisin, gummies, radish, Max Sussman, Carlo Mirarchi, ingredients, lemon cream cheese, Gulden's, Japanese food, food stylist, Paula Deen, food trends, bodega, dessert as part of the meal, bread, dessert, weed, hemp seed, THC, cherry, fennel, plums, Tristar Strawberry, tomato, corn, terroir, dry, black raspberry,To comment on this episode click here. There are currently Comments
