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Let's Eat In - Episode 41 - Mark Bello
First Aired - 08/23/2010 01:00PM

This week on Let's Eat In, Cathy is joined by Pizza Enthusiast and Artisan Mark Bello. Mark tells us about his various workshops and catering endeavors, including Pizza a Casa and the Pizza Sufficiency Center. Tune in to find out how you can make pizza at home and why Neapolitan purists refuse to use rolling pins or through dough. This episode was sponsored by Hearst Ranch: purveyors of grass-fed beef from the California coast.

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Let's Eat In: Mark Bello (13:06)

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Cathy Erway, Hearst Ranch, Mark Bello, Pizza A Casa, Pizza Self Sufficiency Center, started as a workshop out of Mark's home, Mark has been teaching pizza making for 5 years, Murray's Cheese, the Astor Center, demand pushed Mark into opening the Pizza Self Sufficiency Center, more people want to know how to make pizza, pizza as a corporate team  building event, 371 Grand st, signature tomatoes flour pizza stones etc, Alleva Dairy, Little Italy hallmarks, DiPaolos, Donut Plant, Donut Plant's square donuts, the way you handle your dough is very important, getting a circle is NOT mandatory, an amoebic shaped pizza is OK!, the more you press the yeast out the flatter the pizza, Neopolitan purists say NO rolling pin and NO throwing dough!, a crust made with centrifugal force is kinda boring, let the dough guide you!, store bought dough is impossible to stretch, pizzeria dough is not made for a home oven, Pizza A Casa makes hybrid dough between pizzarea dough and home dough, cold rise dough, dough ready in 45 minutes, comparing cold rise dough and quick rise dough, dough does NOT have to take a long time to rise, Mark was a bench warmer,

Making Your Own Pizza! (12:51)

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The Pizza Kids, We Like Pizza, three public classes a week, one of the reasons to open the space was to have a custom venue to do private classes and parties etc, most team building events are midweek, are there repeat customers for the classes?, bachelorette parties, pasta classes, clam pizza, Manilla Clams, bringing guests for classes, Salvatore demo at Whole Foods, mortal and pestle, what about the pizza trend?, Roberta's feels like it will be here after the pizza trend ends, what is the most aphrodisiac pizza?, knee-jerk aphrodisiac myths, Grayson Cheese, Meadow Creek Dairy, dough with a bialy-like texture, English Muffin Pizzas can be gross, what would Mark make on a romantic date?, a big bucket of seafood with bread where everyone can dive in, clam sauce can be very seductive, sauteed shallots with white wine and vermouth and parsley, a naked pizza crust in the oven will balloon and dry out, some people don't like clams,  ,

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Let's Eat In - Episode 40 - Matt Greco
First Aired - 08/16/2010 01:00PM

This week on Let's Eat In Cathy sat down with Matt Greco, chef of Char No. 4 in Brooklyn. Greco speaks about the myriad of whiskey, bourbon, scotch and ryes available at his restaurant, the southern food that accompanies them so well, and what his favorite dark distilled beverage is. Tune in for a breakdown of Matt's favorite ingredients at the moment, why pickled things taste so good with whiskey, and a preview of the upcoming Hudson River Blues and BBQ festival. This episode was sponsored by White Oak Pastures.

Photo: Char No. 4

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Let's Eat In Introduction: Bourbon Pairings with Matt Greco of Char No. 4 (17:29)

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Cathy Erway, Let's Eat In, Heritage Radio Network, White Oak Pastures, www.whiteoakpastures.com, Matt Greco, Char No. 4, American spirits, bourbon, whiskey, scotch, bourbon is more balanced than scotch, smoked meats, whole smoked pig, lamb tasting, tasting menus, can you pair whiskey with a meal?, don't be afraid of adding water and ice to whiskey, whiskey and soda, ease yourself into it, Katy Perry cocktail, bourbon bloody mary, pickling, sweet banana peppers, pickled carrots, ramps, what else pairs really well with whiskey?, baby beets, spiced pecans, most date worthy meal, sweet corn and lobster soup, house cured lamb pastrami, corn and basil stew, fennel broth,

More with Matt Greco (10:57)

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favorite ingredients of the moment, corn, lima beans, canned beef broth, tomato broth, garlic, white wine, lima bean preperation, bacon appetizer, fresh summer minestrone, Hudson River Blues & BBQ Festival, open to the public, there are 5 participating restaurants, Fatty Cue, Matt likes to cook at home, he splits duties with his wife, ratatouille, Matt likes to make rib eye steaks at home, http://charno4.com/,

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Let's Eat In - Episode 39 - Sherri Brooks Vinton
First Aired - 08/09/2010 01:00PM

This week on Let's Eat In Cathy sat down with Sherri Brooks Vinton, author of the preserving guide "Put ‘em Up!: A Comprehensive Home Preserving Guide for the Creative Cook from Drying and Freezing to Canning and Pickling". Sherri offered some very knowing advice on the sometimes scary prospect of pickling and canning, a kitchen process that does not offer the same room for improvisation as others. Learn how to make the bounty of summer last into the deep dark winter months! This episode was sponsored by Whole Foods Market.

Sherri Brooks Vinton

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Let's Eat In Introduction (14:55)

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Let's Eat In, Cathy Erway, Heritage Radio Network, farm friendly llc, chief's collaborative, women's chief and restauranteurs association, Put Em Up: a comprehensive home preserving guide, home gardening and growing edibles is very popular, some people may have too much of some stuff and want to save it, in the Northeast we need to save up for later when things get dismal, Cathy sees eggplants, Mardi Gras Dubloons, eggplant cucumbers and carrots, gold green and purple, pickling things together means the flavors meld and you need less to fill a jar, you have to stick to the recipe when you're canning, being a mad scientist means you're less shelf-stable, refrigerator pickle, drying herbs, drying string beans, leather britches, dried string beans are leathery so they're good in a casserole or stew, dried sweet corn, sofrito, pear butter, sauerkraut, don't use a metal pot to make sauerkraut, aluminum is a reactive metal so the high acid can make pickled thing taste weird, make sure the cabbage is submerged under the liquid or it will oxidize and turn brown, adding brine is OK when making sauerkraut, the liquid creates and airtight seal, non-submerged cabbage will ROT and not ferment!, cold packing, lacto-fermentation can be scary but is not the scariest thing, botulism, botulism needs a very airless non acidic environment to grow, fermenting is not airless so it won't kill you even if it goes bad, The Real Food Revival, sustainable agriculture, a network of informed eaters and chefs has exploded since 2005, go out there and make friends with your local farmer!, a motorcycle ride coast to coast, experiencing new cultures through their food, the iconic vision of the heartland, 4H clubs, a lot of fries and not a lot of farms, just corn and soy were popular mid-country and they're the building blocks of processed food, an underground network of farmers and eaters, Jimmy's 43,

Sherri Brooks Vinton (13:15)

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Sheri's kitchen looks like a mad scientist's lab, fermenting drying and percolating, you can reap a lot from just a little work, making kimchee is non-active and you can get a lot from a little work, orange marmalade has a reputation of being prissy and proper but is really minor in terms of work, having a shelf full of things you've made is great, homemade pear sauce, ginger pickled peaches, bread and butter pickles, adding a dab of jam to salad dressing with oil and vinegar, was preserving part of Sheri's upbringing?, Eastern Europeans have a great tradition of preserving, the whiff of brine when going the LES, garlic pickles, dill pickles, carroway seeds in sauerkraut, modern recipes are important when you have NOT been taught by your grandma because there are so many traditional methods, family recipes are more learned than written, some preserving methods are not as safe as others and aren't as foolproof, use kosher salt not iodized salt!, salt is really important in fermenting recipes but is just a flavoring when canning, a stigma of preserved foods is that they're too salty or too sugary, Pamona's Universal Pectin allows scaling of sugar, most pectins require LOTS of salt, Agua Fresca, you can freeze agua fresca, the first step to creating jelly is making agua fresca, the difference between a jam and fruit preserves, Sheri cannot grow anything in the garden, you don't have to grow food to preserve food!, ask your farmer for flats or bushels or pecs, pickled beets will last for up to a year on your shelf, always get your produce directly from the farmer, using grocery store produce won't work because its not fresh off the vine so its not coated in wax and far from the peak of flavor,

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