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First Aired - 08/09/2011 03:00PM
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On today’s THE FOOD SEEN, Jeni Britton Bauer of Jeni’s Splendid Ice Cream in Columbus, Ohio (and now Nashville, TN), brings cool to the summer heat, and now, learn to make her crave-worthy creations at home, through her new cookbook. Salty Caramel, Bacon Praline, Backyard Mint … they will all make you SCREAM FOR ICE CREAM!
This episode is sponsored by Roberta's Restaurant.
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Episode 63: Jeni Britton Bauer (17:49)
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The Food Seen, Harlan Turkell, ice cream, Jeni Britton Bauer, Jeni's Splendid Ice Cream, La Chataline, gladiolas, DIY, pastries, art school, art history, Marie Antoinette, ice cream vendors, North Market, The Cheese Guy, mascarpone, Lebanese ice cream, yogurts, sorbets, ice cream school, ice cream science,DIY Ice Cream Making (22:17)
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grass fed milk, non-pasteurized milk, strawberry season, Sean Espinosi, single origin chocolate, cocoa butter, mkaing chocolate, Dutch-processed chocolate, stout beer, salty caramel ice cream, almond brittle, emotions of the season, Roald Dahl, Norwegian flavors, making your own ice cream, Cuisinart, ice cream makers, gelato machines, ice cream sandwiches, Wayne Thieboud, Ohio State, Ohio Walnuts,To comment on this episode click here. There are currently Comments
First Aired - 05/14/2012 06:30PM
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This week is Cutting the Curd's 100th episode! Congratulations to Anne Saxelby, Sophie Slesinger, and everyone else who has either been a guest or supported Cutting the Curd thus far! For this very special episode, Brian Keyser, Dimitri Saad, and Leigh Friend of Casellula Cheese & Wine Café are in the studio for a seven-course cheese tasting! More specifically, Anne and Sophie are taking a lesson in cheese pairing from everyone at Casellula. Hear about some of the cheese condiments at Casellula, as well as how to do your own cheese pairing with food from your pantry. Learn some general basics in terms of complimentary and contrasting tastes and textures. Sit down with a plate of cheese and some of your favorite snacks to pair, and listen to the 100th episode of Cutting the Curd! This episode was sponsored by Hearst Ranch.
"There are no rules to pairing- that's something I like to make clear. Whatever you like to eat together is what goes well together... But two rules of thumb are that you either want to compliment or contrast." -- Brian Keyser on Cutting the Curd
"I believe that it's easier for us sometimes to go for something that's going to compliment, but the fun part about what we do at Casellula is that we taste everything. So sometimes you're going to get that experience from something that is completely unexpected." -- Leigh Friend on Cutting the Curd
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Pairing with Casellula (46:19)
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Bryan Keyser, Casellula, Salvatore smoked ricotta, Leigh Friend, Hudson Valley Fresh, toasted, pairings, marshmallows, sm'ores, chocolate ganache, pecan tuile, cookie, savory, condiment, rosemary pine nuts, clover honey, salt, caramelized nuts, pasta, cheese condiments, seasonal cheese, Pipe Dream Farm Ashed Goat Cheese, ash rind, red pepper jelly, bloomy rind, aesthetics, color, yellow pepper jelly, lemon and sweet basil curd, curd, emulsion, lemon, lemon poppy seed, Dimitri Saad, farmers markets, markets, asparagus, pickled, peas, poach, rosé wine, Pawlet, Consider Bardwell Farm, washed rinds, mustard, red wine, pea pesto, pecorino, cookbook, Casellula Cheese and Wine Cafe, pickles, compote, Queso Del Invierno, roasted onion, burnt orange, ferment, brittle, pumpkin seed, queso de bola, double cream, olive oil, quesadilla, acidic, shitake mushrooms, fennel, beets, tapenade, fruit, cotija, barnyard, Boucher Blue, Green Mountain Blue Cheese,To comment on this episode click here. There are currently Comments
First Aired - 12/14/2010 06:30PM
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This week on Why We Cook, on a semi-holiday themed episode, Erica explores the magical world of sugar. She tells the story of wanting to become a pastry chef and craving sugar in a sugar deprived household growing up to then later not being able to stomach sweet desserts. Tune in and learn more about the miraculous scientific properties of sugar, including some fun recipes for home for making marshmallows and ginger cookies! This episode was sponsored by Tekserve & The Lower East Side Ecology Center's "E-Waste Events". Find out everything you need to know about recycling your old electronics by clicking here!
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Why We Cook Introduction: Sucrose Fructose Galactose Dextrose! (12:57)
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Why We Cook, Erica Wides, Tekserve, E-Waste Event, Erica loved the decorative aspect of baking, she thought she would become a pastry chef, she misses baking!, Erica used to make wedding cakes, decorated with marzipan, Advanced Pastry Workshop, Institute of Culinary Education, you need to surgically precise to be a pastry chef, incredibly controlling, pastry chef mentality, you have to be anal and OCD, confectionery is about manipulating sugar in its liquid form into other substances, honey comb candy, sponge candy,Erica's Love/Hate Affair With Sugar (8:12)
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Granulated sugar, induction burners, baking drives Erica crazy, it's a bit too precise, too specific, baking in volume, Erica can hardly stand eating sugar anymore, when she eats sugar it goes right to her brain and gives her headaches, grapefruit jelly bellies occasionally, she WAS a sugar junkie as a kid, fig newtons,The Miraculous Scientific Properties of Sugar (7:43)
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miraculous scientific properties of sugar, every child and adult in the US now is apparently allergic to nuts, Swiss butter cookie, pink marshmallows, recipe for home made marshmallows, like doing a science project!, you can sugar into many different things, everything from brittle to marshmallows, ginger cookies,To comment on this episode click here. There are currently Comments
