U Look Hungry
LIVE 6 - 6:30pm EST
First Aired - 07/15/2010 03:30PM
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This week on Catch It, Cook It, & Eat It!, Ben takes us on an educational, hands on, real time journey into the world of chowder. Ben makes whole batch of fresh chowder from scratch in real time inside HRN studios, taking listeners though each step and giving tips and hints along the way. He also goes into some fun historical chowder facts, like why meat is a mainstay in most chowders, the origin of the New England vs Manhattan chowder, and why we live in perhaps the most ideal "chowder time" in history. This episode was sponsored by Whole Foods.
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Catch It, Cook It & Eat It Introduction: Cookin' Chowder (15:00)
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Catch It, Cook It & Eat It, Ben Sargent, Whole Foods Market, Heritage Radio Network, Ben taught a class at The Meat Hook yesterday, leftover chowder ingredients in the studio, induction ovens, New England Clam Chowder, Ben usually has guests cook, salt pork over bacon, hard shelled clams, common in the New England area, Ben was clamming in Cape Cod this weekend, somebody has been poaching his family clam bed, you know the clams are done when they open their faces, minced garlic, Meat Hook, whole pig cooking, knife skills classes, you don't have to measure carefully in chowder making, milk curdles very fast, use good butter!, New England vs Manhattan, try to keep an even temperature, clam broth is really potent, East Coast seafood is very fishy, advanced oyster swallowers, added sugar to the chowder,New England Clam Chowdah (15:00)
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have some tongs ready to pull the clams out, if the clams have opened you want to take them out and cut the meat, clams were currency with the Native Americans, sailors didn't have potatos or cream in their chowder, we live in a great chowder town, corn and shrimp chowder, corn and lobster chowder, leeks, endives and fennel, if you overcook the chowder you will destroy the clams, make sure your potatoes are soft!, use the side of your spoon and mash the potato against the edge of your pot, there is a lobster roll craze in New York City, wuss seafood eaters, true seafood lovers just eat lobsters!, after a good boil add the clams, white wine is essential, use 4 tablespoons of butter, add some dill, dill doesn't improve with time,To comment on this episode click here. There are currently Comments
First Aired - 08/25/2009 06:30PM
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On this week's Why We Cook, Erica celebrates a handful of outcast veggies and shares preparations to curry your favor towards the beet, cauliflower and lima bean. Don't sleep on these nutritious delights!
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The Cast off Vegetable (7:45)
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overall quality of produce improved, beet, okra, lima beans, cauliflower, if you think you don't like it it probably wasn't cooked right, don't miss out on marginalized veggies, vegetables, uncommon preparations, leave your comfort zone, beet greens, Erica's childhood beet experiences, before sugar cane cultivation all sugar in diets came from beets,The Veggies You Think You Hate (11:05)
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roasted beets, earthy texture, the smaller the beet the better, faster cooking, rub down with olive oil and seasoning, place in shallow pan, place in oven at 400 degrees until very soft, cook at least an hour, wear gloves, once peeled quarter add olive oil and salt and serve warm or chilled, beets can be eaten raw, juice your beets and boil down to a syrup for vinaigrette, okra, came to US with slaves from southern Africa, goo inside okra, goo comes out when stewed, cook okra quickly and goo will stay inside, buy short okra, related to hybiscus, stewed okra, high nutritional value, high fiber, the less you cook okra the better, goo is soluble fiber, stabilizes blood sugar, curbs absorbtion rate of sugar, strips cholesterol from body, lima bean, named for Lima Peru, try lima beans fresh for a religious vegetable conversion, simmer or stew or sautee, succotash, embrace the lima bean!, red and white striped beet, trim beet,Consider the Cauliflower (10:02)
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cauliflower, Mark Twain, don't boil cauliflower!, roast cauliflower, roast at 400 degrees until crispy and caramelized, coax along with oil to raise surface temp, sugars don't caramelize under 400 degrees, must add oil to raise temp!, green cauliflower, orange and purple varieties, less pigments in food less nutrition in food, peel stem and eat inside raw, tempura cauliflower leaves, Dr. Atkins, Erica did recipe development for Atkins, boil or roast cauliflower then puree and mash as a sub for potatoes, steam then toss with vinaigrette, sautee in mustard oil, add whole mustard and cumin seeds, add ginger garlic, add blanched cauliflower florets, add diced cooked potatoes, add salt and cilantro, cabbage cousin, coax the sweetness out slowly, be good to your veggies they'll return the favor,To comment on this episode click here. There are currently Comments
First Aired - 03/02/2010 06:30PM
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This week on Why We Cook, Erica highlights the cabbage and tells us why we shouldn't throw out our moldy vegetables.
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Why We Cook Introduction: An Old Moldy Head of Cabbage (10:18)
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Erica Wides, Why We Cook, Heritage Radio Network, Edwards Ham, thinking about food in different ways, green cabbage, cabbage has genes of steel and lasts a long time, earth to table cooking, celery root, okra, acorn squash, roasted with grape seed oil and salt, moldy vegetables are still usable,Poor Cabbage! (12:05)
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search Why We Cook on Facebook!, leave comments on the show, cabbage, cut off the moldly parts of old vegetables, Korea, cold weather vegetables, kimchi, kim chee, 29 cents a pound, so cheap it's almost free!, poor people food, sulfur, India, Asia, boiled cabbage, corned beef, crispy brown nutty caramelized cabbage, cole slaw, kale, collard greens, slice your cabbage thin, don't boil it, blanch, the only thing we should boil is water for pasta, use oil and sear and crisp it, fermentation, vitamin C,The Final Word on Cabbage (8:37)
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podcast Why We Cook on iTunes, cabbage deserves its moment in the sun!, Savoy Cabbage, bacon, the key to making good red cabbage is to cook it very slowly, steamed and softened, let the water evaporate, sugars will caramelize, cabbage has a good amount of sugar in it, Brooklyn, farmers market, cabbage slaw, cabbage hats,To comment on this episode click here. There are currently Comments
