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First Aired - 01/11/2011 06:30PM
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Snowed in? Don't know what to eat? Erica Wides, aka Chefsmartypants, has you covered! Tune into to a seasonal and informative episode of Why We Cook and learn how to make some good old fashioned chicken soup. Listen in and learn how stock can be made from raw bones and/or cooked carcass. Erica teaches you how to make your own stock and gives some very useful tips for deciding which style of soup you feel like making (hint: it's all in the herbs). Also find out which cereal has more sugar - Raisin Bran or Cocoa Puffs. This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.
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Why We Cook Introduction: Chicken Soup (11:32)
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Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Tekserve, E-Waste Events, Raisin Bran of Cocoa Puffs, which has more sugar?, there's an impending snow storm tonight, make soup!, soup from sunchokes, puree sunchoke soup, from Daniel Boloud, it's sunchoke season now, brothy soup, chicken soup is easy to make but hard to find, you need chicken stock to make chicken soup, you can make stock from cooked carcass, you need to use raw bones for gelatinous chicken stock, gives viscosity to stocks and sauces, save any parts that have meat on them,Chicken Soup: Preparing Stock with Style (11:37)
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add your mirepoix after the initial simmer, greens or beets can color your soup, never boil just simmer, skim for scum, put in some herbs, parsley and thyme, sage or rosemary will taste more Italian, ginger garlic and scallions for Chinese style, for Pho style throw in cloves and annis, don't put peels in your soup!, if you aren't going to eat it don't put it in your soup stock, simmer for 6 hours with raw bones, with a carcass go for an hour or until vegetables are soft, then strain and throw away the remaining solids, bok choy, spinach, ginger scallions, reheat the stock, put hard firm vegetables in first, give each vegetable its own time, put the chicken parts back in, throw in some fresh herbs at the end, add salt!, don't fear salt, high blood pressure doesn't come from too much salt it's lack of potassium, 2011 is the year of the vegetable,To comment on this episode click here. There are currently Comments
First Aired - 09/19/2010 03:30PM
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This week on We Dig Plants Alice and Carmen discuss "The Three Sisters": corn, beans, and squash. These crops actually produce the highest yield when planted and grown together, and have been planted as such by Native Americans who passed knowledge of the sisters on to early American settlers. This trio also provides a very complete nutritional picture, with the corn providing carbs, the beans protein, and the squash fats an vitamins. Learn about the rich history of these sister veggies with tales of beans-as-currency, and peer at their potential hybridized future. This episode was sponsored by Whole Foods Market.
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We Dig Plants Introduction: Corns, Beans & Sqaush (11:35)
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Carmen DeVito, Alice Marcus Krieg, We Dig Plants, Heritage Radio Network, Whole Foods Market, NYC Craft Beer Week, corn, beans and squash, botanical history, mythology behind these items, corn provides the most calories per acre than any other plant, corn is not a perfect protein, weak compared to wheat and other grains, cultures that only eat corn suffer from nutritional deficiencies, interdependency of these three crops, form following function, old method of Bauhaus, square food gardening concepts, Eliot Coleman, Look At Them Beans by Johnny Cash,Look at Them Beans! (and corn, and squash) (15:21)
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you want to sow the seeds of the three sisters in spring, late May or early June in the New York area, you need a ten by ten foot square, corn bean mound, squash gets pretty big, you need deep soil and rich soil, six inch square per mound, keep the site free of weeds until the plants mature, choose beans that are teh runner type beans instead of the bush type beans, you want the beans to climb up the corn stalk, you need full sun, people overlook the flowers of vegetables, most Americans eat unripe green corn harvested in summer, traditionally the cob is sun dried and stored for winter use, beans can be eaten fresh or allowed to mature, chick peas, squash produces a lot of fruits, squash blossoms, using every part of the plant, Three Sisters Soup, recipe will be posted on the Facebook fan page!, first person to answer the quiz question on Facebook will win a special prize!, what year did Mazola corn oil come on the market?,To comment on this episode click here. There are currently Comments
