24/7 Stream
Specials and Highlights
First Aired - 01/25/2012 11:00AM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
This week on Taste Matters, Mitchell Davis is joined by the proprietor of First Prize Pies, Allison Kave. Allison explains how she stumbled into the pie making business and how growing up in a food family helped push her in that direction. Learn about her various crust making techniques and what makes her pies so unique and delicious. Also learn why New York City markets play such a big role in her world and what plans she has in store for some savory pies! This was sponsored by Whole Foods Market.
"My entire family works in food. It's the glue that holds us all together."
"As soon as I gave it a name and registered my LLC, I got a writeup in Daily Candy which blew the whole thing up. People will do whatever Daily Candy tells them to!"
"You can't rush a pie. It takes as long as it takes."
--Allison Kave on Taste Matters
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
Taste Matters: Allison Kave of First Prize Pies (18:26)
Tags:
Mitchell Davis, Taste Matters, Heritage Radio Network, First Prize Pies, Allison Kave, Brooklyn Pie Bake Off, recipes, Smores Pie, Mast Brothers Chocolate, sweet pie, starting a small business, blogs, social media, baking, Roni-Sue Chocolates, Ronda Kave, New York City markets, Essex Street Market, artisans,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2011 03:00PM
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Oh the joy of baking, not the book, but the prolonged cooking of food by dry heat acting by convection (according to Wikipedia). The roles of bakers and pastry chefs have been blurred over the years, so on today’s THE FOOD SEEN, we have Shuna Lydon, the pastry chef at Peels, and Jeremy Shapiro, bread baker extraordinaire, to help us redefine the roles of bakers and chew over the current state of baked goods and grains. p.s. read both Shuna’s and Jeremy’s blogs for wonderfully inspiring writing and recipes! This episode was sponsored by Hearst Ranch-the nations largest single source supplier of grassfed and grass-finished beef.
* photo by Erin Gleeson
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
The Food Seen: Shuna Lydon & Jeremy Shapiro (18:00)
Tags:
Michael Harlan Turkell, The Food Seen, Hearst Ranch, Lulu, Shuna Lydon, Peels, Jeremy Shapiro, baking, pastries, the pasty chef is the neurologist of the kitchen, metrics, measurements, baking is easier in metric, sourdough, fermentation, Army experience, Caraway Ice Cream, corn has more sugar than a strawberry, trends,Life Changing Loafs (21:40)
Tags:
life changing loafs, Sweedish mixed rye and meat loaf, flavor profiles, German bread, more complex, sourdough starters, Dan Leapord, the craft of baking, variables in baking, commercial yeast, baking powder, leavening push, kitchen temperatures, unbleached cake flour, grains from around the world, Switzerland, hybridized baking, American pastry chefs, Heidi Swanson, 101 Cookbooks, Good to the Grain, Smitten Kitchen,To comment on this episode click here. There are currently Comments
Debuts At - Unscheduled
Download MP3 (Full Episode)
Download MP3 (Full Episode)
Hosted By
Sponsored by
Roberta's Head Pizzaiolo Anthony Falco with his step-by-step tutorial on how to make a Roberta's/Neopolitan hybrid pizza at home with an oven and frying pan.
Update Required
To play the media you will need to either update your browser to a recent version or update your Flash plugin.
What Kind of Pizza We're Making (3:59)
Tags:
pizza, do-it-yourself, Anthony Falco, history, beginnings, craftmanship, Sicilian origins, heat source, wood-burning oven, no pizza stone, prep time, New York Times Rated pizza,Ingredients 101 (12:22)
Tags:
pizza, flower, water, salt, leavening agent, Caputo Flour, unbleached, don't stress ingredients, recipe for one ball of dough for one pizza, change measurements accordingly for multiple portions, New York City tap water, kosher salt, sea salt, Fleischman's Active Dry Yeast, sauce, cheese, San Marzano, pelati, toppings, consider what your toppings are bringing to the pizza, steel or cast iron frying pan,Preparation: Baker's Math (15:08)
Tags:
baker's math, 60-65% hydration rate, recipe for one ball, scale, 160 grams flour, about a cup, 100 grams water, 5-6 grams salt, 15 grams leavening agent, incorporate dry together: salt and flour, add yeast to tepid water, slowly add flour to water, mix for 1 minute, autolyse, let sit for six minutes, will feel like dough, make ball and let rise, cover and place in refrigerator for six to seven hours, should double in size to a grapefruit size, preheat oven to 450, no pizza stone necessary, coat frying pan in olive oil, flatten ball out, add sauce cheese and toppings, move up or down in oven depending on what part is cooking faster, be flexible, start on middle rack and then check bottom, move up or down, add a hard cheese and olive oil on finish,To comment on this episode click here. There are currently Comments
