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First Aired - 11/03/2009 06:30PM
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Autumn has arrived which means it's the perfect time to become reacquainted with fesitval fall fruits. This week on Why We Cook, Erica tells us all you need to know about pears & quince.
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The Little Split Level On The Prairie (12:05)
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Fairway Market, http://www.fairwaymarket.com, Erica Wides, Why We Cook, Roberta's, podcast our shows on iTunes!, fall fruit, north shore of Long Island, colonial town, 1950's split level suburban house, back to the land ethos, backyard gardens, peach jam, strawberries, coal heating, half bathroom, pears, apples, quince, dwarf fruit trees, apple picking, wait for quince to turn yellow,Quince Origins & Recipes (12:49)
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quince, www.whywecook.com, Why We Cook on facebook!, relative of roses, they have been eaten for 4,000 years, ancient greeks and romans, mythology in the bible associated with quince, they are too hard and tannic to be eaten raw, when younger they are fuzzy, this fuzz is called pubescence, The Cloisters, Spanish Monestary, medieval garden, membrio, quince mixed down with sugar, cotognata, eaten as a snack in Sicily, quince are high in vitamin C, high in pectin, used for perfumes and honey, they have never been that popular in the US, they have succombed to blight in the US, for sale at the farmer's market at Union Square, chutney, cooked down until it's nice and thick, yogurt, oatmeal, poached fruit in syrup, quince tarte tatin, quince was considered a symbol of love commitment, Greek brides would nibble on a quince to perfume her kiss before she entered the bridal chamber, peeled and diced quince combined with brown sugar crystallized ginger fennel seeds and water,Being Patient With Pears (8:56)
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The Naturalist, hosted by Erica's father Bernie Wides, pears, autumn fruit, juicy pair with gorgonzola, Erica loves Jelly Belly jelly beans, pear flavored Jelly Belly taste like unripe pears, you can feel the tannins on your tongue, American's don't eat many pears, the average American eats only 3.5 pounds of pear per year, the Chinese are started to dump their pears on our market, the big issue is ripeness, pears don't have the shelf live of apples, pears ripen from the inside out, wait for them to get soft, Ralph Waldo Emerson said that 'there are only 10 minutes in the life of a pear when it is perfect to eat’, but he didn’t have refrigeration,To comment on this episode click here. There are currently Comments
First Aired - 05/25/2010 05:00PM
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Erica Wides, Michael Cirino & Mike Lee
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The Mindkitchen Beings! Quince, Ginger, Dog, Eggplant & Celeriac (9:05)
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Matt Timms, Mindkitchen, Barterhouse, www.thebarterhoues.com, Mike Lee, Studiofeast, pork and warm water, Erica Wides, Chopped, Why We Cook, www.chefsmartypants.com, Michael J. Cirino, A Razor A Shiny Knife, supper club, underground dining collective, SXSW, Bacon Takedown, the pantry has bare ingredients, Quince, Ginger, Dog, Eggplant, Celeriac,The Contestants Submit Their Meals (17:42)
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Mike Lee, appetizer: St Bernard dog dry aged for 28 days. sauteed dog liver with celeriac, main course: deconstructed St Bernard. stuffed loin with eggplant and ginger wrapped in cured dog bacon. topped with quince syrup, dessert: candied dog ear with a little bit of candied ginger and quince ice cream, Erica Wides, appetizer: crispy celeriac cakes topped with dog liver pate. quince chutney and ginger confit, entree: braised dog legs with sugar quince peel alcohol and dog stock reduced to a dog leg ragu. with grilled dog loin with a side of eggplant, dessert: pavlova with chunks of poached quince and quince chutney and quince sorbet with ginger jam topped with dogs milk yogurt, Michael Cirino, appetizer: poached celeriac in a dense cream with a touch of ginger pureed and a tasting of braised dog cheeks, main course: dog legs braiesd inside the stomach. with chunks of eggplant, dessert: quince sorbet freezed with liquid nitrogen dipped in ginger syrup with quince chips,To comment on this episode click here. There are currently Comments
First Aired - 08/29/2011 04:30PM
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This week Cutting the Curd welcomes Dimitri Saad and Brian Keyser of Casellula Cheese and Wine Cafe in Hell's Kitchen. They talk about the importance of variety and creativity that goes into their cheese pairings beyond your usual almonds and quince past to delicacies like like lemon terragon marshmallow. Tune in for news about ACS conference and how you can score a free piece of cheese the next time you visit Casellula!
This episode is sponsored by Cain Vineyard & Winery.
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Cheese Pairings (19:38)
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Cutting the Curd, Anne Saxelby, Sophie Slesinger, Dimitri Saad, Brian Keyser, Casellula Cheese and Wine Cafe, Hell's Kitchen, Chanterel, cheese program, macona almonds, quince paste, spanish sheeps milk, condiments that go with cheese, cheese pairings, honey, lemon terragon marshmallow, choosing the right pairing, fromagier, brittles, fresh fruit compotes, fruit curds, summer pairings, Murray's, Jasper Hill Farms,The ACS Conference & More (19:52)
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panini press, American cheese, import cheese, Welcome to the Johnsons, expanding their horizons, Manhattan neighborhoods, keeping Latin alive, Snoop Dogg, ACS conference, Montreal, importing cheese, Canadian cheesemakers, St. Louis, Road River Blue, Baetja Farms,To comment on this episode click here. There are currently Comments
