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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
First Aired - 06/08/2010 06:30PM
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Hear about the not-so illustrious reputation of Waldbaum's canned peas and their sulfurous opening scent, and where you can get the best fresh peas as a delicious alternative to the can.
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Why We Cook Introduction: The Sloan House & Shabbos (11:55)
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Why We Cook, Erica Wides, Heritage Radio Network, Institute of Culinary Education, School of Visual Arts, there used to be no dorms, Sloan House YMCA, residence on 34th st and 9th ave, the decline years of New York, mid to late 20th century, Far Rockaway, Erica lived there when she was born, moved the next year to Eastern Long Island, Orthodox Jewish Side, Sabbath, Shabbos,Peas Out! (9:15)
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laws of the sabbath, you cannot cook from sunset on Friday to sunset on Saturday, you have to separate meat and dairy meals, sliced meats, Empire Kosher, Erica's grandmother was an early adapter of convenience foods, cold sliced tongue, bowl of peas, cold canned peas, it's a miracle that Erica even likes food after suffering that abuse, Waldbaums, a lot of people grow up thinking they don't like peas because they've never had them fresh, when you pick them sugars convert to starch, Erica's family grew shelling peas, English peas, if you're gonna grow them use sugar snaps, you don't have to do any work but trim off the tough stem, you get to eat the pea and the pod,Sugar Snap Peas & A Bee Update (8:41)
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Julia Waldbaums, blanch sugar snap peas, whole wheat fettuccine, collard greens, sauteed with garlic, blanched sugar snaps, added old prosciutto and walnuts, mixed with ricotta, non fat ricotta is kind of grainy, sugar snaps are like two vegetables in one, eating the first peas of the years is one of the greatest joys in food, bee update!, www.whywecook.com,To comment on this episode click here. There are currently Comments
First Aired - 10/20/2009 06:30PM
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On this week's Why We Cook, Erica travels through time to reveal the origins of preserved dishes like duck confit, suggesting preparation methods and unexpected pairings (hint: couple birds with the same veggies they eat).
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Duck Confit: The Origins (7:20)
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Baltimore, duck confit, duck salad, lamb burger, braised shortribs, foie gras, traditional French cuisine, long-distance refrigeration relatively new in history of food, everyone used to be a locavore by necessity, cultures used to be forced to learn skills such as curing and preserving,Preserved and Cured Foods (10:35)
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find Why We Cook on Facebook, www.whywecook.com, duck confit, duck liver, when birds were killed breast meat was consumed first, confit is made from parts that move a lot and have more connective tissue, legs and wings rubbed down with salt to pull out moisture, slowly cooked in a bath of their own fat, duck and goose fat high smoke point, great cooking fat, good preservative, birds often cured over course of two years, controlled process of spoilage, confit can be stored over two years and still be eaten, Southwestern French cuisine largely bean-based, don't be squeemish about confit!, people figured out how to make delicious food purely out of necessity, charcutterie, salumi, jams, preserves, drought, crop failure, after cooking food was often buried,Creative Confit Pairings (10:15)
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confit can be made with rabbit and chicken legs not only duck, fat absorbed while cooking gets rendered, don't get rid of fat amazing flavor, duck fat french fries, winter veggies are good to cook in duck fat, first frost makes fall veggies come alive, how to pair duck fat with veggies, animals taste best with what they eat, ducks like to eat turnips, brussel sprouts tossed with duck fat and roasted, kohlrabi,To comment on this episode click here. There are currently Comments
