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First Aired - 08/11/2009 06:30PM
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On this week's Why We Cook, Erica covers the gamut of greens, from soft, leafy greens to sturdier collard greens. Included in her talk are histories of each variety and preparation suggestions with recipes and professional tips.
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Finding Free Edible Food: Dandelions and Nettles (10:20)
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summer vegetables, first frost, spring vegetables, baby carrots, tomato blight, melons starting to come out, okra, beans, dandelions, nettles, greens as nutritionally packed as foods come, dandelion green, nutritional powerhouse: high in vitamin A and calcium and iron, eat them early in the spring or fall before flowers develop, don't pick them from places that have been sprayed, stinging nettle, pick nettles with gloves on and cook them, can't get protein without cooking nettles, more beta carotene than carrots, dandelions: sauté or throw into soups,Soft, Leafy Greens VS Sturdier Cruciferous Vegetables (10:20)
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soft greens cook easily, sturdy greens need tougher cooking, proper cleaning, pull greens off stem, fill bowl with cold water, salad spinner, repeat until no grit left in sink, darker leafier green contain higher calcium, collared greens have highest calcium content of any greens, chiffonade, Tuscan kale, wilt collareds down until water is gone then sauté and give time to caramelize,Tender Greens (11:57)
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spinach, arugula, vegetables, collards, asian greens, oxalic acid prevents you from absorbing calcium from greens, beet, oxalic acid, beets three ways, buy bunch or baby spinach, spinach gives up a lot of water as it cooks so buy extra, chard, currants, buy beets and turnips with greens attached, New Zealand spinach, wash chard like spinach, stuffing with chard and fennel and currant for whole fish, take whole fish like striped bass, trim fins, rub fish with oil, 3 pound fish roast for 30 mins, 10 mins roast per pound, stuffing absorbs flavor from fish, roast roots sauté greens and pickle roasted roots for a three-way serving, dice fennel and sauté for fifteen minutes blacken garlic take bunch of red chard throw in pot let cook until caramelized then take currants and two tablespoons white wine ad salt and cool, tender greens high in phytonutrients, phytonutrients,To comment on this episode click here. There are currently Comments
First Aired - 03/29/2011 06:30PM
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If you live in New York, you're definitely craving spring. How can you cure the extended winter blues? Chefsmartypants is here to help you survive! Tune in to the latest episode of Why We Cook as Erica Wides recommends you take a dive into some health soup (warning: this recipe breaks the Sicilian law of mixing cheese and seafood). This episode was sponsored by www.TheBarterhouse.com
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Why We Cook: Turnip Torpor (10:58)
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Heritage Radio Network, The Barterhouse, Erica Wides, Chefsmarypants, Why We Cook, Spring, weather, planting season, chive seeds, greens on the brain, asparagus, Passover, symbols of Spring, Easter candy, mashed tubers, turnips, prehydrated meat, survival foods of spring,Veggies! Health Soup! Dandelions! (13:30)
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dandelion greens, nettles, shadbush, shadberry, june berry, Hudson Valley, Savoy, Erica used to work there, dark green big organic dandelions, school garden, garlic, Waldorf school, cooking greens, vegetables, wilted, squid, whole wheat farfalle, pressed dried ricotta, coastal southern Italian food, adding cheese to seafood is taboo!, tonic quality, Popeye, health soup,To comment on this episode click here. There are currently Comments
First Aired - 03/16/2010 06:30PM
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sponsored by Hearst Ranch - This week Erica talks about "The Dead Season" of Spring.
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Why We Cook Introduction: Sick of Food? (12:26)
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Why We Cook, Erica Wides, Heritage Radio Network, Hearst Ranch, as of today beekeeping is legal in New York City, Erica is now a beekeeper, Erica has become sick of food, how would Erica's life be different if she followed a different path?, falling off of the food wagon, coincides yearly with the dead season, the dead season is right now: feburary march and april, nothing is growing yet, it gets depressing, we won't see a local strawberry until the end of June, ramps are wild leeks, wait two months before eating local peas, if you want to eat seasonally learn to be patient, Erica doesn't like fiddleheads, grapefruits have been amazing this year,Wild Foods & Foraging: Dandelions & Nettles (11:46)
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leave comments!, The Museum of Natural History, lecture series on food, The Naturalist, Bernie Wides, mushroom hunting, preserving and preparing for winter, wild foods that people would forage for, dandelions, early east coast settlers depended on these for survival, life cycle of flowers, you want to eat them when they are little and tender and not bitter, celebratory herb for spring, the leaves are very nutritious, nettles, high in protein,Searching For Positive Notes (5:40)
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Hearst Ranch, flounder, Greek yogurt, honey, oatmeal, lean white flat fish, filleted dusted with flour, cold wet lemon juice stops the butter from cooking, sole amandine, almonds, blood oranges, Streets International, fundraiser at the Astor center on March 24th, Vietnamese spring rolls,To comment on this episode click here. There are currently Comments
