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First Aired - 12/07/2010 06:30PM
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This week on Why We Cook, Erica defends ground meat. Not only is ground meat one of the more profitable ventures for small farmers, it can also be some of the most delicious and affordable meat. Tune in and re-live Erica's experiences working on a lamb farm, learn about Actomyosin and find out why you should never ever throw away that leftover crust after coking. This episode was sponsored by Fairway Market - like no other market.
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Why We Cook Introduction: Gound Meat (12:50)
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Erica Wides, Why We Cook, Chefsmartypants, Heritage Radio Network, Fairway Market, Grand Army Plaza Farmers Market, New Amsterdam Public Market, Brooklyn Food Shed Market, Atlantic Ave, we have many market options in NYC, fatty rich dark meat, ground pork, ground lamb, pigs bred for the Hapsburgs, descended from wild boar, heritage breeds, Heritage Foods USA, Erica ate a lot of ground beef growing up, grassfed burgers, fear of e coli, industrially raised cattle, line moves quickly, meat contamination from fecal matter, too fast too much too mechanized,Why Buy Ground? Erica's Experience on a Lamb Farm (9:08)
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ground meats can be very versatile, less expensive than whole cuts, profitable for small meat producers, Erica interned at a lamb farm, hosing down carcasses, they go from animals to meat very quickly, Erica stayed with the family, lamb is the best meat, seared patties, crusty and pink, lamb should be eaten medium rare, cauliflower with turmeric, burgerettes, meatballs, deglazed crust with white wine, tablespoon of heavy cream, sweedish meatball sauce, IKEA meatballs if they migrated to Sicily,Actin + Myosin = Actomyosin! (8:17)
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actin, myosin, gives meat its structure and shape, when you grind and mix it the actin & myosin combine to form actomyosin, creates webby glue that holds together the ground meat, bolognese sauce, always deglaze, don't throw out the crust!, Erica harvested her honey!, her bees ate a lot of the honey,To comment on this episode click here. There are currently Comments
First Aired - 01/05/2010 06:30PM
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On this week's installment of Why We Cook, Erica urges you to give the root vegetables and tubers a second chance with prep tips and dish offerings. Don't just let these overlooked veggies sit on your supermarket shelves all winter!
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The Chef's Garden & The Culinary Vegetable Institute (8:00)
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The Chef's Garden, sustainable heirloom vegetables and herbs, The Culinary Vegetable Institute, Veggie U: an earth-to-table educational program for fourth graders, Gunpowder Farms Bison, earth-to-table fundraising dinners, don't miss Erica's dinner on February 27th, late winter most challenging time of year for northeast chef's, cooking from the depths of the root cellar, greenhouse greens and microgreens, bison meatballs,Two Unloved Root Vegetables (9:12)
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celery root, celeria, stalk celery designed to put all its energy into stalk not root, celery root is a tuber not a root, celery and bloody mary, tomatillo bloody mary, to use celery root it must be peeled, use a knife to peel, dip it in water with acid, celery root will oxidize if exposed to air, celery hearts, celery leaves, winter salads, mashed celery root and potatoes, vegetable purees,Rutabaga: The All-Too Neglected Root (5:59)
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rutabaga: naturally occuring hybrid of turnip and cabbage, rutabaga leaves are edible, brassica, roots are high in beta-kerotine, flavor profile of rutabagas, wax used to protect rutabagas in supermarkets because no one ever buys them, Sweden and Norway big rutabaga consumers, rutabagas keep for a very long time, rutabaga not the sexiest of vegetables, get beyond the facade of beauty of certain vegetables, cook the same way you would cook a celery root,To comment on this episode click here. There are currently Comments
First Aired - 01/08/2012 03:00PM
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Jason Colucci rings in 2012 with a lively episode of The Morning After. First he sits down and chats with Daniel Holzman and Michael Chernow, the guys behind everybody's favorite late night restaurant chain in New York, The Meatball Shop. Hear what challenges they are faced with running three locations and why they chose meatballs as their main focus. Also hear from sommelier Michael Conway of Forgione. Later on the show, singer/songwriter Idgy Dean performs live! This episode was sponsored by Whole Foods Market
"You can't be three places at once. If you want to have three successful restaurants you better trust somebody else."
--Daniel Holzman of The Meatball Shop on The Morning After
"Why meatballs? Why not? They're delicious and everybody loves them."
--Michael Chernow of The Meatball Shop on The Morning After
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The Morning After: The Meatball Shop (11:36)
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The Morning After, Jason Colucci, Heritage Radio Network, The Meatball Shop, Daniel Holzman, Michael Chernow, restaurant expansion, restaurant management, front of house vs back of house,Listener Questions (7:36)
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Facebook questions, why meatballs?, French cuisine, cooking techniques,To comment on this episode click here. There are currently Comments
