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First Aired - 10/27/2009 06:30PM
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This week's Why We Cook covers the gamut of raw, crushed, mortar and pestle sauces. You may not know that picada, pesto and muhammara are all variations on a basic culinary theme: each sauce is built on a foundation of nuts, garlic and olive oil.
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Introducing the Pesto Family of Sauces (11:35)
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ecotourism, The Cotton Tree, cacao farming, pesto synonymous with bastardized American approach to nouvelle cuisine, pesto on the verge of a renaissance in Erica's kitchen, pesto Genovese from Liguria, Liguria kept temperate by coastal breezes off sea therefore ideal herb-growing climate, pesto is made to be crushed in a mortar and pestle, pounding adds flavor, if you chop leafy herbs they lose too much flavor, if you crush as opposed to chop garlic the flavor will be less harsh and pungent,Raw, Crushed, Mortar and Pestle Sauces (10:30)
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pesto Genovese, pesto Trapanese uses almonds instead of pine nuts and Pecorino instead of Parmigiano, pesto Calabrese, other sauces of the raw crushed mortar and pestle ilk, nuts olive oil and garlic trilogy as base, romesco, romesco: grind dry or roasted red peppers with tomatoes almonds garlic olive oil and thinned out with stock, romesco good with eggs, romesco and grilled octopus, octopi are very intelligent, romesco comes from catalan region of Spain, trenette: square pasta,The Sauce Trilogy: Nuts, Olive Oil, Garlic (9:38)
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picada, parsley, picada uses dried breadcrumbs or cookies to stretch and bind sauce, thin out and warm up picada with juices from meat you are cooking, don't cook picada or pesto just warm it up, great variety in picadas, thicken with boiled egg yolks, often a recipe will come with its own recipe for the accompanying picada, muhammara: thick red paste sauce, roasted or soaked and dried red peppers, pureed with walnuts garlic and olive oil, seasoned with pomegranate syrup,To comment on this episode click here. There are currently Comments
First Aired - 10/27/2011 12:00PM
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This week A Taste of the Past recreates a classic master cookbook of the Italian vintage "The Silver Spoon" with the help of the editor Emilia Terragni of Phaidon Press. Emilia expounds on the challenges that face a culinary historian in translating a 60 year old cookbook from Italian into English; from recipes where much was assumed and thus lacking direction, to differences in stoves, measurements and more. This episode is sponsored by Hearst Ranch.
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An Italian Classic (32:13)
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Taste of the Past, Linda Pelaccio, garlic, planting garlic, garlic as peasant food, immigrant food, Emila Terragni, Phaidon Press, The Silver Spoon, Northern Italian cooking, Italian cookbooks, translating cookbooks, translating recipes, basic knowledge of cooking, culinary historian, Italian immigration, olive oil, organ meats, Luigi Carnacina, Ada Boni, books driven by personality, family recipes, cookbook tradition, cookbooks were for the affluent, food photography, rustic cuisine, authentic recipes, American culinary authors, Marcella Hazan, Guiliano Bugialli, Julia Child,To comment on this episode click here. There are currently Comments
First Aired - 04/12/2012 11:00AM
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This week on Growing Good, our hostess Alessandra Iavarone sits down with 14 year-old Alex Wild- creator, producer, and editor of her own Youtube cooking show called "Cooking with Alex". Alex began her show when she was eleven years old, and has been cooking with and for her friends ever since. Tune in to hear how Alex came up with the idea for her show, her middle school home ec classes, and why she's a hit at all her high school's bake sales. Mamassandra and Alex talk about Alex's favorite Food Network shows, and her culinary future. This program has been brought to you by Hearst Ranch.
"Whenever my friends come over, I make sure I have rice, because they always ask me to make fried rice for them." -- Alex Wild on Growing Good
"My friends come over to my house and they ask, 'Where's the sugar?'"
"Whenever my friends come over, I make sure I have rice, because they always ask me to make fried rice for them." -- Alex Wild on Growing Good
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Alex Wild (14:03)
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Alex Wild Gordon, Youtube, Cooking Show, Cooking with Alex, Westchester, Food Network, World Pastry Forum, video editing, iMovie, thrice baked potatoes, recipes, cafeteria, Walter's hot dogs, Mamaroneck, high school, home cooking, kitchen, Brown Ledge, Iron Chef, soups, butternut squash soup, garlic bread, garlic, garlic honey, stove, culinary school,Mashed Cauliflower (16:48)
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French, bloopers, Instagram, processed food, farmer's market, groceries, mashed cauliflower, cheese, Parmesan, fried rice, baking, cupcakes, Charity Water, Angelina Jolie, bake sales, Chopped, rattlesnake, butter, chocolate truffles, snails, Lusardi's Larchmont, Pascal's,To comment on this episode click here. There are currently Comments
