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First Aired - 05/25/2010 05:00PM
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Erica Wides, Michael Cirino & Mike Lee
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The Mindkitchen Beings! Quince, Ginger, Dog, Eggplant & Celeriac (9:05)
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Matt Timms, Mindkitchen, Barterhouse, www.thebarterhoues.com, Mike Lee, Studiofeast, pork and warm water, Erica Wides, Chopped, Why We Cook, www.chefsmartypants.com, Michael J. Cirino, A Razor A Shiny Knife, supper club, underground dining collective, SXSW, Bacon Takedown, the pantry has bare ingredients, Quince, Ginger, Dog, Eggplant, Celeriac,The Contestants Submit Their Meals (17:42)
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Mike Lee, appetizer: St Bernard dog dry aged for 28 days. sauteed dog liver with celeriac, main course: deconstructed St Bernard. stuffed loin with eggplant and ginger wrapped in cured dog bacon. topped with quince syrup, dessert: candied dog ear with a little bit of candied ginger and quince ice cream, Erica Wides, appetizer: crispy celeriac cakes topped with dog liver pate. quince chutney and ginger confit, entree: braised dog legs with sugar quince peel alcohol and dog stock reduced to a dog leg ragu. with grilled dog loin with a side of eggplant, dessert: pavlova with chunks of poached quince and quince chutney and quince sorbet with ginger jam topped with dogs milk yogurt, Michael Cirino, appetizer: poached celeriac in a dense cream with a touch of ginger pureed and a tasting of braised dog cheeks, main course: dog legs braiesd inside the stomach. with chunks of eggplant, dessert: quince sorbet freezed with liquid nitrogen dipped in ginger syrup with quince chips,To comment on this episode click here. There are currently Comments
First Aired - 03/23/2010 06:30PM
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Erica talks about spring "rools" and Passover food traditions, specifically home made matzo.
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Why We Cook Introduction: Spring Rools (10:59)
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Erica Wides, Why We Cook, Tekserve, Tekserve is holding an e-Waste Recycling Drive Saturday, April 10th from 10am to 4pm, tomorrow night is the Streets International fundraiser, the event is at the Astor Center, Asian street food, tickets are $150, goes to support a great program in Vietnam, www.streetsinternational.org, spring rolls, summer rolls, egg rolls, they are all similar, wrappers made of rice and tapioca starch, net wrappers, Spin Art, spring rool, fried fish, using leftover bits of food, sausage, salami, scraps after animals were slaughtered, ravioli, dumplings, wanton,Lumpia Spring Rolls & Summer Rolls (10:31)
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bean thread noodles, mesh wrappers, served with typical Vietnamese sauce, sugar and chili, rice paper, in Thailand they use wheat paper, more pastry like, rice flour is more flexicrisp, generally with pork or shrimp, vegetables, noodles, lumpia spring roll, summer rolls are fresh, meant for hot days of summer, filled with fresh ingredients, served with peanut sauce, wrappers are hand made, they dry on bamboo mats, you can go to www.chefsmartypants.com to see a video of Erica making summer rolls!, Passover, seder, home made artisinal matza,Passover & Homemade Matzo (6:24)
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next week is Passover, seder, home made artisinal matzo, Baking With Julia, Julia Child, Lauren Groveman, the real work is in the rolling, roll them out super thin, dock them by making holes with a fork, they won't puff up if they bake, heat your oven up as hot as possible, pizza stone is better, inverted sheet pan, flax seed, homemade matzo is un-kosher, 18 minutes from the time you mix it til the time you take it out of the oven,To comment on this episode click here. There are currently Comments
First Aired - 09/08/2009 06:30PM
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On this week's installment of Why We Cook, Erica turns your ideas of breakfast on their heads. Forget what you think you know about the first meal of the day!
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The Big Breakfast Show! (11:05)
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become a friend of Why We Cook on Facebook, www.whywecook.com, new show website!, Kyoto Japan, traditional Kyoto style cuisine, tofu, breakfast: soft tofu in broth fish rice miso soup raw eggs, Kyoto: very serious food culture, stores that just sell pickles or miso flakes, high-nutrition breakfasts, serve your kids high-quality breakfasts before school, powerful movement to get real food back into schools,Gear Up For School with a Better Breakfast (8:49)
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breakfasts in Japan far superior to America, kids who eat breakfast perform better in school, oatmeal, blood sugar, continue eating protein throughout day, don't just eat a muffin for breakfast, avoid blood sugar spikes and crashes, Pho: Vietnamese noodle soup, soup perfect breakfast food, banh mi sandwich, good breakfast sandwiches, lower your sugar intake during breakfast, ban the frozen pancake breakfast, Appetite for China blog, nobody wants soup for breakfast,Scrap Your Pre-Conceived Ideas of Breakfast (9:36)
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call in!: 718-497-2128, become a friend of Why We Cook on Facebook, Erica's niece, highlights from Sophie's breakfasts, clam chowder, Italian wedding soup with raspberries, chicken cordon bleu, re-invent your interpretation of what breakfast should be, leftover pasta, whole wheat cous-cous, Chinese curry beef bun, salami and eggs, be unswayed by convention, pick foods you like for breakfasts don't adhere to pre-conceived ideas, Erica's breakfast faves: oatmeal mixed with miso and scallions and nori shreads, baked sweet potato with cottage cheese and black pepper, spinach and eggs, sauteed wild mushrooms and a runny poached egg, whole wheat english muffin with hard-boiled eggs, interesting out-there breakfast choices, Italians don't eat breakfast, espresso and cigarette the classic Italian breakfast, www.whywecook.com, www.chefsmartypants.com,To comment on this episode click here. There are currently Comments
