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First Aired - 05/09/2010 12:00PM
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Rose Levy Beranbaum of Rose's Heavenly Cakes called in to break down the different types of cake out there. Gina DePalma of Babbo & Michael Laiskonis of Le Bernadin reflected on pastry's journey in the last decade "from whimsy to irony".
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The Main Course Introduction (9:26)
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The Main Course, Patrick Martins, Katy Keiffer, Brooklyn Bowl, www.brooklynbowl.com, Heritage Radio Network, Happy Mother's Day, Rose Levy Beranbaum, The Cake Bible, Rose's Heavenly Cakes, IACP Award, Best Cookbook of the Year, HRN reaches 150,000 people per month, US Census Bureau,Baking With Rose Levy Beranbaum (17:25)
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Rose Levy Beanbaum, www.realbakingwithrose.com, baking can be savory or sweet, baking, Rose's Heavenly Cakes, The Cake Bible, it's in the 47th printing, new cakes after 21 years, new kitchen technology, oil cakes instead of butter cakes, iPhone apps, iPhone applications, shopping list apps, step by step guides, iPad, Kindle, Amazon, e-books, pdf files, cookbook publishing, are sales still a strong segment of publishing, catering to an audience, new media, social media, changing times, the future of writing, self publishing is easier than its ever been, pushing dessert into new directions, thyme, using herbs, basil, there is too much sugar in cakes and baked goods nowadays, sugar accentuates flavor, salt, caramel, what are the basic categories of cakes?, butter and oil cakes, layer cakes, pound cakes, flourless cakes, based on nut or air, egg whites, custard cakes, cheese cake, ice cream cake, baby cakes, cupcakes, wedding cakes,More with Rose (14:32)
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the cake is the last memory of a meal, history of cake, evolved based on baking powder, New York Times, Golden Lemon Almond Cake, Deep Chocolate Passion Wedding Cake, chocolate chiffon, adding egg whites at the end, soft even in the freezer, what are the tools that are a necessity to have for baking?, the oven is the common denominator of failure, calibrating cakes, the smaller the oven the more even, butter type cake, sponge cake, instant read thermometers are indispensable, using a scale, baking can be very scientific, flours are different, volume is different, it frightens people, following directions is easier, you don't have to be a scientist to be a great baking, imperical scientist, bleached flour, cooking without it, flour can differ greatly, butter can differ greatly, mathmatics and baking, Carnivale, Cuisinart,Gina DePalma & Michael Laiskonis (23:25)
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Tribute, Detroit, Babbo, Michael Laiskonis, Le Bernardin Restaurant, Michael went to school for Fine Arts, he learned science as a pastry chef, visual presentation of deserts, Gina DePalma got into pastries because she needed a job, pastry chefs relationship to the head chef, the last thing people remember from a meal, deceptively minimal food, meatless mondays, Mario Batali, whimsy on the plate, from whimsy to irony: the trajectory of deserts over the past 15 years, using exotic Asian ingredients, greatest hits of Japanese flavor, creating something that nobody has ever had before, Nicole Taylor, The Hot Five, The Hot 5, Hot Grease,Mmmmmmmmm Desserts! (22:37)
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utilizing time, order fire, pastry is often an afterthought in kitchen design, issue of freshness in pastry, what are the highlights on the dessert menus?, Gina: rhubarb, enough with the ramps!, seasonality, produce, locally grown, citrus, flavor components, formats, cover desserts, like cover songs, honoring a classic recipe, hallmarks of the industry, Gina pays homage to herself, Claudia Flemming, Gramercy Tavern, cereal milk, WD 50, Sam Mason, David Chang, Milk Bar, Bill Corbett, Fat Duck, England, Micheal's signature dish, chocolate caramel and salt, Chez Panisse, Heritage Radio Network Archive, most influence pastry chef pre and post Claudia, flavor forward, using herbs in dessert, familiar pairings presented in a new way, global pastry world,The Life of a Pastry Chef (16:19)
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Dolce Italiano, it's hard to find time to write a cookbook, Gina has 4 full time employees, 13 flavors of ice cream and sorbet every day, employee structure in the kitchen, Michael has 7 including himself, assigning roles, production, Michael is the first one in around noon, first dessert orders go out 12:45-1:00, chocolate work is done at night in between orders, a world within a world, pastry chefs run their own restaurant within a restaurant, making ingredients, plating, what is the personality of the pastry chef?, ability to be a self starter, pastry chefs have the hardest job in the kitchen, they are protective of what they are allowed to have, the other side of the kitchen is more course, the kitchen is like a pirate ship, Anthony Bourdain, Anne Saxelby, cheese as dessert,Cheese with Dessert & Pastry Chef Inspirations (25:28)
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Anne Saxelby, Saxelby Cheesemongers, cheese first and dessert after, keeping desserts on the light side, palate cleansers, live large!, wine cheese and dessert, trying all combinations, Anne promotes American cheese, cheese in dessert, ricotta, tasting desserts, Gina has 13 desserts and 12 to 13 flavors of ice cream, it takes a good 4 to 5 days for Gina to get it to work, some ideas don't work and need to be shelved, Michael works six nights a week, Pierre Herme, chocolate and thyme cake, Italy, simple dishes there are earth shattering here, chefs are a lot like musicians, Brooks Headley, friendly competition, pastry chef comradery, Angela Pinkerton, 11 Madison Park, tweel, ground up microwave popcorn, technical equipment, recipe testing, pacojet, what tools do you need at home, everybody should have a KitchenAid stand mixer, what is the go to pastry book, The Cake Bible, important step to understanding how ingredients go together, James Peterson, Alice Medrich, Lindsey Remolif Shere,To comment on this episode click here. There are currently Comments
First Aired - 04/19/2012 06:00PM
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Download MP3 (Full Episode)
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On this episode of U Look Hungry, Helen Hollyman is joined in the studio by Nashville chef Robbie Wilson. Robbie has four restaurants in Nashville, including Tavern, Whiskey Kitchen, Kayne Prime, and Virago. Hear about Nashville's blooming culinary scene, and where it matches up against the rest of the country. Robbie and Helen also talk about what "local food" means to the city of Nashville, the famous Southern hospitality, and seasonal cooking. Tune in to hear some of Robbie's favorite dishes at his restaurants. This episode has been sponsored by Fairway Market.
"Tennesee is not a girth-y state: it's long and skinny. So local [food] to us could be across the border in Kentucky which is less than an hour away, to Alabama, or Georgia. I know people are picky about what is 'local', but to us it's the Greater Nashville area, but it stretches straight into Kentucky, as well. "
"Our company is really about a culture... When I got to Nashville it was a little behind the rest of the world culinarily... Whether it's front of the house or back of the house to just really feel like they're a part of something great, a new movement in Nashville, because we're not the only ones doing it. There's some great cooking going on." --Robbie Wilson on U Look Hungry
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Robbie's Restaurants in The Gulch (18:15)
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Nashville, The Gulch, Tennessee, green, Whiskey Kitchen, Robbie Wilson, alcohol, Johnny Cash, Dolly Parton, country music, Jack White, Robert Plant, The Black Keys, warehouses, Virago, domestic beef, Kayne Prime, risotto tater tots, wood fire, tandoori, Grand Ole Opry, local, goat, culinary, local goat meat, goat taco, cheese makers, sugar snap peas, pork, Berkshire, Red Wattle, Tennessee Blue Butts, LEED certification, bourbon, Old Rip Van Winkle, brown liquor, chef,Moonshine, Whiskey, and Brisket (16:03)
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New Orleans, hot chicken, fried chicken, pickle, Meat and three, desert tea, sweet tea, Alabama, Aunt Jemima, yogurt, barbecue, Memphis, ribs, mutton, mustard, tea, southern hospitality, music recording, Bridgestone Arena, artists, the South, quality of life, soft shell crab, whimsy, tempura fry, wasabi peas, sashimi, sushi rolls, brisket, imported Japanese charcoal, seasonal cooking, ranch, sous vide, rare beef, moonshine, raw oysters, ADHD,To comment on this episode click here. There are currently Comments
First Aired - 11/22/2010 01:00PM
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Download MP3 (Full Episode)
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This week on Let's Eat In Cathy sits down with Liz Gutman of Liddabit Sweets, who call The Brooklyn Flea their home. Liz talks about her favorite items from Liddabit, her super-quick trajectory from amateur confectioner to food world star, some chocolate Thanksgiving treats, and the profit potential behind Candied Bacon. This episode was sponsored by Cabot Cheese of Vermont, Dairy Farm Family owned since 1919.
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Intro (15:38)
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Cathy Erway, Cabot Cheese, Liz Gutman, Liddabit Sweets, Slurrtles, no one buys candy in summer, last fall everyone loved Slutrles, Breakfast of Heroes Popcorn, commodity bacon works best, they have way too many ideas, Slurttle is a drunk turtle, creativity with flavors is important, seasonal bars, The Humbug, Milk Bar's Cakeballs, perhaps the extra fat in white chocolate carries peppermint better?, Passion Spice Bar, the food is gifty, treats as treats, pricey treats to be savored, the stigma of candy as empty calories, candy as an experience, food for thought,A Quick Trajectory (13:15)
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a quick trajectory, everyone is from a different background, the power of two chicks in the kitchen, dreaming in candy, Jonathan the boyfriend, dating the company, favorite date meal, cooking at home, eating candy all day, off the cuff about cooking dinner, going to the store in the afternoon to decide what to cook at night, going to the green market to decide Thanksgiving, Serious Eats chocolate blogger, chocolate Thanksgiving recipes, chocolate cake, kitchen hierarchy, FCI, your favorite meal to cook, scallops, don't use the recipes on Oprah.com, Oprah.com recipes don't work out well, popcorn balls, Pecan Pie Candy Bar, Dulce de Leche, Chocolate Black Truffle Caramels, Whimsy and Spice, The King (Elvis) Bar, Gifted Market is 15-23, Popup Market in Tribeca,To comment on this episode click here. There are currently Comments
