Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 08/04/2009 03:00PM
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This week on Why We Cook, Erica turns her attention to Eggplant and the history of the much maligned vegetable. Also on the show, farmer Lee Jones.
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Fried Eggplant Doesn't Taste Like Pizza! (9:17)
Tags:
eggplant, seasonality, Long Island, teaching, vegetables, electric skillet, deep fried eggplant, food snob, green markets, purple Italian eggplants, Turkish eggplant, ichiban, Kermit, thai curry, fish stew, charming anecdote,The Much Maligned Eggplant: Cooking Techniques (12:58)
Tags:
eggplant is technically a berry, the French call eggplant Aubergine, eggplant has nothing to do with eggs, eggplant is native to India and Southeast Asia, originally thought to be poisonous, eggplant is an example of why we were meant to cook, nightshade, potatoes, tomatoes, peppers, tobacco, and Deadly Nightshade, bitterness, caramelized sugar, eggplant contains nicotine, twenty pounds of eggplant contain the amount of nicotine in one cigarette, toxins, raw, salt and drain, salting pulls out moisture, modern cultivators, breeding out bitterness, babaganoush, sautee, roasting, garlic, lemon juice, olive oil and tahini, and a pinch of salt, fried, greek eggplant salad, Baingan Bartha, peppers, tomatoes and zucchini, nori, scallions, farmers market, steamed, mushroom, moisture, vegetables contain a lot of water, microwave, white miso, mirin, the first cultivated varieties were white and yellow,Interview with Lee Jones of the Chef’s Garden in Ohio (11:15)
Tags:
Lee Jones, varieties, chef's garden, farm, carefully nurtured vegetables, sustainable, 65 varieties of tomato, roasted, curried eggplant soup, coconut milk, puree, farmers, compost, we eat with our eyes, Casper, Little Fingers, biodegradable black plastic, drip tape, environmentally friendly, weeds, home garden, absorption rate, saturation, roots, evaporation, baby carrots, different preparations, don't compost blight-affected produce, spores will stay to affect future crops, blight, spores,To comment on this episode click here. There are currently Comments
First Aired - 03/28/2013 12:45PM
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On this week's urban farming update, Ben Flanner talks about some recent experiences with birds at the farm! Sound interesting? Tune in and find out more!
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Week 6 - Birds! (30:00)
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warmth, hoop house, seeds, tomatoes, okra, eggplant, peppers, bulbs, flowers, hawk, chickens, raptors, rats, chicken meet-ups, chicken wire, CSA, Long Island City, volunteer, Brooklyn Grange,To comment on this episode click here. There are currently Comments
First Aired - 07/13/2010 06:30PM
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This week on Why We Cook Chef Erica delved into the world of summer stews and slow cooking. Since vegetables are mostly water, slow cooking helps get the water out of veggies and caramelize the sugars inside them. Tune in for an enormous amount of tips and tricks (punch holes in eggs to poach them in the pot, use pomegranate molasses for a sharp sweetener) to making the best summer stew you've ever eaten; patience is key! Ratatouille, Turkish stews, Italian summer stews, and every combination therein is covered--tomato, eggplant, and lentil based stews abound. This episode was sponsored by Whole Foods: proud to support independent farmers and small business in our community.
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Why We Cook Introduction: Curriculum Knows No Season (10:54)
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Why We Cook, Erica Wides, Heritage Radio Network, Whole Foods Market, Erica has been teaching for 12 years now, Institute of Culinary Education, curriculum knows no season, stewing braising and steaming in 103 degree weather, Turkish Eggplant Stew, spin off version of summer stew, based on eggplant, you have to cook stew slowly, three stew making techniques, approach it slowly, let the sugars caramelize, add tomatoes, don't rush and boil!, you'll get a big mushy soft wet pot of goop, it has to take its time, people weren't as whiny and temperamental when these dishes were first around, Episode 50 of Why We Cook!, eggplant can transform,Episode 50! Summer Stew: Ratatouille (12:50)
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summer stews seem like an oxymoron, Ratatouille, the dish in the movie wasn't done right, Mastering the Art of French Cooking Volume 1, Julia Child, in her technique she makes a hybrid Ratatouille, she says you should saute the eggplant and zucchini first separately, then saute onions garlic and bell peppers, then layer everything back in the pan and cover it with tomato, then bake it, Erica likes to dice all vegetables first, she uses whole plum tomatoes, the Turks love eggplant the most, their flag should be purple!, pomegranate molasses,A Trip to Sicily: Agrodolce (6:37)
Tags:
recipes will be posted on the Why We Cook facebook page!, Sicily, they love eggplant in many different ways, agrodolce, Caponata, intense sweet and sour, combining sugar and vinegar, throw in olives and capers, it all pivots on the tomato, leave comments on the HRN website!,To comment on this episode click here. There are currently Comments
