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First Aired - 01/27/2011 12:00PM
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This week on A Taste of the Past, Linda is joined by Moroccan born author and cooking instructor, Kitty Morse. Kitty's latest book, "A Biblical Feast: Ancient Mediterranean Flavors for Today's Table", is as much a history book as it is a cookbook. Tune in and learn more about how and what people ate in Biblical times, the origins of fish sauce, and what makes real Ezekiel bread. This episode was sponsored by The Barterhouse. For more information visit www.thebarterhouse.com
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A Taste of the Past Introduction: Kitty Morse (22:56)
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Linda Pelaccio, A Taste of the Past, Kitty Morse, born in Casablanca in Morocco, food writer and cooking teacher, gourmet tour organizer, A Biblical Feast: Ancient Mediterranean Flavors for Today's Table, part history lesson part cookbook, the Bible gives modern readers a window into the past, Leonardo DaVinci's table, The Last Supper, more likely a low round table or on the floor in Morocco and North Africa, eating with fingers, using bread to retrieve food from the communal dish, in the Bible there are no recipes, there were no tomatoes or citrus in Biblical times, barley, wild honey, bread dipped in olive oil, olives, stews, tamarisk,A Biblical Feast: Ancient Mediterranean Flavors for Today's Table (15:04)
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salt in the diet, Ancient Romans, garum, liquamen, fermented fish sauce, sea salt, mined salt, the foods of the common people, women made the bread, making bread every day takes a long time!, Ezekiel bread, black cumin, St. Peters fish, www.kittymorse.com,To comment on this episode click here. There are currently Comments
First Aired - 06/21/2011 12:00PM
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This week on Cooking Issues, Dave is alone in the studio as Nastassia joins him on the phone from Rhode Island. Tune in to hear all about fat melting and pie crusts, why pretzel sticks are not as good as pretzel knots and how to balance flavor. Also learn some great techniques for pit roasting pig this BBQ season. This episode was sponsored by Fairway Market.
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Cooking Issues: Pie Crust (19:53)
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Cooking Issues, Dave Arnold, Nastassia Lopez, Heritage Radio Network, Fairway Market, Rhode Island, wild fod, New England sea coast foraging, pie crust, lard, hydrogenated lard, Crisco, fat melting, butter, fat soluble vitamins, liquid fat,Flavor Balance & Pit Pig Roasting (37:01)
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virgin frozen lemonade, culinary mafia, what does Dave enjoy eating?, pretzel sticks, melon, embarrassing requests, light beer, The Flavor Bible, balancing flavors, salt balance, fish sauce, umami, MSG, liquid nitrogen, pit roasting pig, whole animal cooking, skate,To comment on this episode click here. There are currently Comments
First Aired - 01/08/2012 12:00PM
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Tune into a sweet episode of The Main Course as host Patrick Martins sits down and chats with "Rising Star" pastry chef Jenny McCoy. Jenny talks about her experiences working with desserts and gives listeners some insights into the process of a pastry chef. Learn how you can make elaborate desserts at home and find out why she thinks you don't always have to follow recipes exactly as written. Hear about how salts and savory flavors are finding their way back to desserts and hear about Jenny's personal journey into the world of pastries! This program was brought to you by White Oak Pastures.
"There is definitely an uptick in savory ingredients in deserts lately. Salt has become a focal point in some desserts."
"You can make elaborate and delicious desserts at home quite easily."
"Recipes are strong guide, but you don't have to follow them to a 'T'."
--Pastry Chef Jenny McCoy on The Main Course
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The Main Course: Week in Review (16:26)
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The Main Course, Patrick Martins, Heritage Radio Network, White Oak Pastures, Week in Review, 2012 Heritage Radio Network, restaurant history in New York, restaurant trends in 2012, soup kitchens, Bread & Life, Drake, French Laundry, Napa Valley,Pastry Chef Jenny McCoy (21:16)
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pastries, seasonality, Clafoutis, kindin, sorghum, Jenny McCoy, pastry chef, kitchen culture, seasonal sweets, tropical fruits, butternut squash, local ingredients, food purveyors, farmers markets, salt in deserts, intermezzo course, home cooking, organic baking mixes, fair trade cocoa, Brazilian dessert, American baking culture, sugar substitute, Paul Kahan, Blackbird,To comment on this episode click here. There are currently Comments
