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First Aired - 10/03/2011 01:00PM
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This week on Let's Eat In, Cathy is joined by Rick Field, founder of the popular artisanal pickle company Rick's Picks NYC. Learn more about the art of food preservation and find out how Rick traded his career in television to pursue his passion for pickling. Find out why squash don't make for good pickles and hear what Rick's ideal date meal would be. This episode was sponsored by Hearst Ranch.
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Let's Eat In: Rick's Picks NYC (16:15)
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Cathy Erway, Let's Eat In, Heritage Radio Network, Rick's Picks NYC, Rick Field, pickles, pickling, artisan pickles, FDA low sodium, gluten free, Bill Moyers, running a small business, entrepreneurship, seasonality, People's Pickles,Pickles, Date Meals & Beer (15:31)
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pickling, food preservation, what doesn't pickle well?, Sweet & Sassy Pickles, heirloom, ideal romantic date meal, classic preparations, hot sauce, Beer Table, Justin Philips, pickle and beer pairings, smokra, smoked paprika, Sweet n Sassy pickles, quick pickles, bread & butter pickle,To comment on this episode click here. There are currently Comments
First Aired - 07/20/2010 06:30PM
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This week on Why We Cook Erica talks Banh Mi, plus the stress of shipping foie gras butter to Ohio, the difficulty of finding bread small enough for tiny Banh Mi(s) in the US, the headache of marinating Bison interstate, and the ultimate magic of having a freezer full of foie gras. Tune in to hear what Erica does when a farm allows her to cook with whatever "fixins" grow on their farm for a cooking event. This episode was sponsored by Tekserve: your one-stop Mac superstore and support center.
Chef Erica's final plating at the Food & Wine event at Chef's Garden in Ohio
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Why We Cook Introduction: Chef's Garden (10:15)
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Erica Wides, Why We Cook, Heritage Radio Network, Tekserve, www.tekserve.com, 8th Annual Food & Wine Festival at the Chef's Garden in Ohio, Culinary Vegetable Institute, specialty vegetables, rare and unique produce, Chef's Garden sells only to chefs, they only pick stuff as it's needed, sustainable farming practice, earth to table, Food & Wine festival is a benefit for Veggie U, Erica participates every year, she has taught classes there, rural Ohio, Erica's team won,Erica's Station at the Event: Bison Flank Bahn Mi (11:30)
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Banh Mi, Vietnamese sandwich, perfection in a sandwich, the uber sandwich, special baquette, made with wheat flour and rice flour, spread with pork pate, spiced up Vietnamese style pate, spicy mayo, BBQ pork, topped with clinatro, not much good came out colonialism, charcuterie, grass fed Bison, Gunpowder Bison, they donated product, Bison Bahn Mi, Bison flank, very tasty and tender, fixins bar, garnishes and condiments, fois gras butter, somebody put the wrong zip code on the FedEx label, the box of stuff never made it!, the FedEx box made it!, everything was destroyed, miraculously the marinate and chili mayo was fine,How the Final Plating Came Together (8:02)
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40 lbs of Bison, as soon as they got there they threw it in the marinade, cook the sugar til it's dark amber caramel, then add fish sauce, salty sweet delicious marinade, it almost brines the meat, you can order whatever you want at the farm and they pick it fresh, it's like a kid in a candy store of vegetables, the brine was spicy sweet, pickles were put into cryo vac bags, they pickle faster, Chef's Garden micro cilantro, the sandwiches were wrapped in news print, the finished product looked great, everything looks better when you miniaturize it, shrinking down classic dishes to bite size, the event was a huge success,To comment on this episode click here. There are currently Comments
First Aired - 08/09/2010 01:00PM
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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,To comment on this episode click here. There are currently Comments
