Let's Get Real
LIVE 6:30 - 7pm EST
First Aired - 01/11/2011 06:30PM
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Snowed in? Don't know what to eat? Erica Wides, aka Chefsmartypants, has you covered! Tune into to a seasonal and informative episode of Why We Cook and learn how to make some good old fashioned chicken soup. Listen in and learn how stock can be made from raw bones and/or cooked carcass. Erica teaches you how to make your own stock and gives some very useful tips for deciding which style of soup you feel like making (hint: it's all in the herbs). Also find out which cereal has more sugar - Raisin Bran or Cocoa Puffs. This episode was sponsored by Tekserve and their E-Waste events. For more information visit www.tekserve.com/recycling.
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Why We Cook Introduction: Chicken Soup (11:32)
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Erica Wides, Why We Cook, Chef Smartypants, Heritage Radio Network, Tekserve, E-Waste Events, Raisin Bran of Cocoa Puffs, which has more sugar?, there's an impending snow storm tonight, make soup!, soup from sunchokes, puree sunchoke soup, from Daniel Boloud, it's sunchoke season now, brothy soup, chicken soup is easy to make but hard to find, you need chicken stock to make chicken soup, you can make stock from cooked carcass, you need to use raw bones for gelatinous chicken stock, gives viscosity to stocks and sauces, save any parts that have meat on them,Chicken Soup: Preparing Stock with Style (11:37)
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add your mirepoix after the initial simmer, greens or beets can color your soup, never boil just simmer, skim for scum, put in some herbs, parsley and thyme, sage or rosemary will taste more Italian, ginger garlic and scallions for Chinese style, for Pho style throw in cloves and annis, don't put peels in your soup!, if you aren't going to eat it don't put it in your soup stock, simmer for 6 hours with raw bones, with a carcass go for an hour or until vegetables are soft, then strain and throw away the remaining solids, bok choy, spinach, ginger scallions, reheat the stock, put hard firm vegetables in first, give each vegetable its own time, put the chicken parts back in, throw in some fresh herbs at the end, add salt!, don't fear salt, high blood pressure doesn't come from too much salt it's lack of potassium, 2011 is the year of the vegetable,To comment on this episode click here. There are currently Comments
First Aired - 09/21/2009 05:00PM
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Deborah talks with Anna Thomas author of Love Soup, custom furniture maker Charlie Shackleton and gardening expert Charlie Nardozzi.
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Soup of the Day with Author Anna Thomas (10:07)
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soup of the day, methods to prepare stocks for deeper flavor, roasting, caramelizing, broth, the pleasure of cooking and entertaining, soup as a comfort food, green soup and sustainability, recipe was published in Los Angeles Times, winter soup, dark leafy greens, chard, kale, cooking and writing process for recipes are very different, the best cooking comes from intuition, freedom to cook, less thought can produce greater results, cooking is a creative process, experience as a home cook, cooking is different for Anna because a project can be finished in one day rather than three years, Anna Thomas's new book: Love Soup, Anna Thomas works in film industry,Anna Thomas Vegetarian Cooking and the Loss of Home Cooking (14:38)
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loss of home cooking, kitchen is the land of our ancestors, cultural heritage, soup is an easy start for a home cook, Anna’s first book: The Vegetarian Epicure, basic ingredients, influence, traditions, seasonal,Deborah talks with Charlie Shackleton; Creator of the Naked Table Project (12:53)
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connecting people to the environment around you, a table represents community, productivity and much more, why the name: The Naked Table Project?, useable and functional materials, locals came to the workshop to make their own furniture and then to the forest to see where the wood was sourced from, a summation of the history of what the people who use this table have been through,What is the Naked Table Project? (4:10)
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invite people to assemble their own pieces, formed relationships with loggers, truckers, sawmill workers, documented the chain of sourcinng all materials used for furniture making, a picture book that documents the people and stories behind the chain of custody for each furniture piece, planting seedlings of trees in the forest to account for trees lost to production, finished furniture will be traceable by GPS coordinates to the specific area of the forest in Vermont, similar philosophies among woodworkers, www.VermontWoodFestival.org, 6th Annual Fine Furniture and Woodworking Festival, September 26th and 27th, history,Gardening Now with Expert Charlie Nardozzi (11:19)
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squashes and zucchinis, potato leak soup, root crops, pot planting is great because of their mobility, changing of sun angles, fruit trees, apple picking, pear trees, greening represents finding fruit like grapes and pears on wild trees, a great leaf usually represents a safe food, always good to compare with another source for safety, Oyster mushrooms, local mushroom walks are important to learn about edible varities, on the east coast frosts are coming soon if they have not yet!, Indian summer can prolong the traditional gardening season, root vegetables can be left in the ground, listeners please e-mail gardening and any other questions to: deborah@ediblegreenmountains.com,To comment on this episode click here. There are currently Comments
First Aired - 09/29/2009 06:30PM
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On today's Why We Cook: a bean primer. Erica gives a brief history of beans, offers some preparation techniques, and reveals the secrets behind a first-class black bean soup.
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Beans! (8:05)
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Institute of Culinary Education, Why We Cook on Facebook, www.whywecook.com, the quiet little beans, nutritional powerhouses, downtown farmers' market Albuquerque, fall greens, Ithaca black beans in Union Square Farmers' Market, freshly dried beans, mesquite honey, salt cedar honeys, Marble Brewery, beans are quiet sleeper foods, soak them and bring them back to life,Beans: A History (12:27)
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beans have been cultivated in the Americas for thousands of years, evidence of cultivation in Asia as far back as 7BC, in non-meat producing areas daily protein intake comes from beans lentils peanuts and other legumes, beans very easy to cultivate and preserve, complete proteins, beans plus grain equals complete protein, over 4000 identified cultivars of beans in US, three sisters method of cultivation, beans absorb nitrogen from air and deposit in the soil, cover cropping, replenishing nitrogen in soil, Erica's distaste for raw food philosophy, some kinds of raw beans esp. kidney beans contain a harmful toxin that must be destroyed by cooking, boil beans for ten minutes, oligosaccharides,Cooking Beans the Right Way (9:53)
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rinsing and soaking and changing water gets rid of oligosaccharides in beans, bring beans to a boil and then lower heat to a lazy bubble, black beans and lentils don't need soaking, put in fridge to soak overnight, start with new water after soaking, toss lentils with olive oil chopped up tomato, lentils on New Years Eve bring prosperity and good luck in many cultures, avoid cooking beans with salt sugar or anything acidic, too much salt makes beans mealy, Savoy, Peter Hoffman, always taste more than three or four beans to make sure they're all done, beans are filled with soluble fiber, when you're cooking don't let your food control you, black bean soup: simmer your beans add bay leaf render out some bacon add in chopped onions garlic celery let caramelize add tomato paste add dried spices, add cooked beans when done, black bean soup gets better as it sits in fridge,To comment on this episode click here. There are currently Comments
