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First Aired - 05/17/2012 12:00PM
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On this week's episode of A Taste of the Past, Linda Pelaccio is talking about ancient and whole grains with Maria Speck, IACP award winning author of the NYTimes notable book Ancient Grains for Modern Meals. Topics include Maria's upbringing with whole grains, the health benefits of eating grains, and why ancient grains have become fashionable in the food world. Quinoa has been back on the scene for a while, but learn about some lesser known grains such as emmer, kamut- and the most ancient of them all- einkorn. Maria's book includes grain dishes for all of your courses- appetizers, meals, and deserts! Listen to this episode, and you will be an ancient grain expert. This episode is sponsored by Cain Vineyard and Winery.
"The key and my passion is to tell people that whole grains can taste really good."
"In average supermarkets, grain selections are becoming bigger and bigger."
"A big trend in baking is that bakers are looking for local grains and freshly-milled flour."
-- Maria Speck on A Taste of the Past
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Whole Grains, Old Grains (18:54)
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Einkorn, Kamut, ancient grains, health, wellness, natural ingredients, cereals, Maria Speck, Ancient Grains for Modern Meals, journalism, recipes, Cambridge, cooking classes, whole grains, German, Greek, whole kernels, flavor, millet, food industry, flour, food diversity, ancient wheats, gluten sensitivity, gluten, spelt, Fertile Crescent, polenta, cinnamon, nutty, King Arthur, mail order, red rice, barley, quinoa, birdseed, bulgur, berries, oats, soaking, buckwheat, pseudo cereals, rhubarb, beech nuts, farro, emmer,Storing Grains (17:23)
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pasta, brown rice, desert, weight loss, frozen pizza, pudding, lemon juice, Greece, texture, dieting, vegetables, mindful eating, truffle theory, box of chocolates, homemade truffles, hulled barley, storage, germ, hearty, spoil, mason jars, proteins, vitamins, fiber, baking, fresh-milled flour, scones, quinoa cakes, celiac, bread, farro, emmer, white wine, mussels, amaranth,To comment on this episode click here. There are currently Comments
First Aired - 01/04/2010 01:00PM
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Today on Let's Eat In, Cathy Erway and guests try to decide which is sexier: sweetness or spice.
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Let's Eat In Introduction (15:19)
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Cathy Erway, Let's Eat In, Fariway Market, Heritage Radio Network, Roberta's, artisinal food, Mama O's Kimchee, www.kimcheerules.com/, Anarchy In A Jar, Kheedim Oh, cabbage, fruit, seasonality, seasons, pickled herring, jam, pickling, small farms, local farms, spirituality, essence of fruit, what's the sexiest food you can cook?, cake, chili, condensed sweet spread, www.anarchyinajar.com, kimchi butter, vinegar, Greenpoint Food Market, Korean red pepper, Thai peppers, unique flavor combination, sugar, classic flavors, strawberry and balsamic, chutney, chipotle pear, rooftop farms, Brooklyn Grange, spicy fruit salad, R. Kelly, The Beatards,Sweet Vs. Spicy (15:30)
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cooking for a date, The Godfather 3, Sophia Coppola, kimchi is smelly, freshens your palate, it's a bonding experience, bad breath, taste profiles, sweetness excites the tip of your tongue, mangos, cubes, the fruit right next to the core tastes great, spicier is sexier, watching somebody take a spoonful of jam can be hot, licking jam off somebody's body, what would you cook for a cheap date?, jam pizza, jam instead of sauce, prosciutto fig jam and arugula with Parmesan cheese, pulled pork, pizza is a good dish to cook on a date, morning after cooking, first dates are uncomfortable, eating at a restaurant can be formal, omelets with kimchi, scones with jam,To comment on this episode click here. There are currently Comments
