What's That? Notes from the Chef's Lounge Feb. 3, 2010
Monday night was another infamous get-together called "Chef's Lounge", where food pros, foodies and the occasional purveyor come together for an informal night of food, wine and conversation. It's a nice and light-hearted evening of some networking, some wine and/or beer drinking, sharing dishes, sharing lies and all-around fun. We do this on the first Monday of the month (Monday nights are good for chefs, usually a day off) and we had a nice turnout of about 20.
Note: The Podcasts below are from the Radio Kitchen Archives and are interviews that I did with Amanda Hesser about her book, Cooking for Mr. Latte (WW Norton). Her new venture is Food52.com.
PODCAST: Finding dinner and a soulmate
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PODCAST: Food and dating
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PODCAST: Can your date pass the food test?
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PODCAST: Cooking that first date meal
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Here's a website that I recently discovered that is packed with recipes from home cooks around the world. Food52.com is the work of Amanda Hesser and Merrill Stubbs. Their unique plan has visitors submitting recipes on a different theme each week to the website. As the editors of the site, and accomplished cooks and writers themselves, they try out the recipes, and choose two that the community then votes on. The weekly recipe winners will end up in a Food52 cookbook. Cool idea, no? (more.. click on "Links" below)
Recipe Tweak Valentine's Day Linguine Jan. 27. 2010
Here's another recipe tweak. And just in time for Valentine's Day. I know you are looking for something sweet to make your sweetie, well here's the Tweak: Take a cream sauce and add some beets and mushrooms and voila, you have a pretty pink linguine for your sweetheart on Valentine's Day.
Oh and let me mention again, I am going through all the recipes in the Radio Kitchen Recipe Index and including the nutrition analysis. Note that the numbers are a best approximation of the calories and nutrients, not gospel but a good guideline. If there is a recipe that you would like to know the values on, just drop me a line.
Recipe Tweak On a Mexican Tangent with Chef Mike Jan 25, 2010
We're starting a new feature on the Radio Kitchen: Recipe Tweak. Where we take a classic recipe and tweak it just a little. Today, we'll take the classic Sopes and tweak them with some Sweet Potatoes. Also Chef Mike is on a Mexican tangent so he shares a recipe for Chilaquiles with Chicken and Salsa Verde. Enjoy!
Podcast Rosina Wilson on Wine From the Radio Kitchen Archives
PODCAST: Rosina on red wines and tannins
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Here's another archived show featuring my friend Rosina Wilson. In the show, Rosina and I chatted about her specialty: Wine.
I was thinking about wine while I was trudging through the Fancy Food Show in San Francisco last week. Especially at the end of the day. Could I sure use a nice glass of wine and something light to eat. And that led me to Rosina's cookbook for a quick and easy pasta dish, Aglio e Olio with Smoked Trout (a simple pasta dish with garlic and oil with smoked trout.) So now, picture a steaming bowl of pasta , the aroma of garlic wafting, and the special treat of smoked trout. That and a glass of Sauvignon Blanc, I'm a happy camper.
This podcast features her thoughts on red wine and tannins, but be sure, we will be talking with Rosina in the future about white and other wines. Enjoy!
PODCAST: Marie on "Big Eggs"
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PODCAST: Marie Simmons on the Incredible egg
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PODCAST: Marie on eggs and nutrition
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The eggs in the picture above are 15 fresh eggs taken from the coop just a few minutes ago. Yep, deep in the heart of the urban east bay area of the San Francisco metro, 8 hens and 2 roosters are giving us a bounty of these soft green-hued, oval beauties. The big black hen that lays the dark brown eggs seems to be on a bit of a hiatus. No worries, the other 7 easily take up the slack.
It all got me on this kick to dig back into the Radio Kitchen archives. One of my favorite interview was with Marie Simmons, a very nice food and cooking author who resides in the nearby east bay hills. We talked about her book, The Good Egg; More than 200 Fresh Approaches from Soup to Dessert. These eggs are definitely in the "free range" category. Nice deep yellow colored yolks and a very distinct eggy flavor.
Now what to do with these? In addition to the recipe I used from Marie's book, I included my own recipe for Hakuna Frittata.
What's this? The Radio Kitchen: We're Back! Jan. 21, 20101
We're Back!
Who Cooked this up?
I'm Michael Reining, a graduate of the California Culinary Academy in San Francisco, I have cooked in restaurant and corporate catering kitchens, pie shops and even Jack-In-The-Box (my first cooking gig when I was 18). I also do some personal catering business and some cooking instruction. After 17 years as a veteran of broadcast radio (read-Disc Jockey) and now nearly 16 years as a kitchen pro, I am putting all the pieces of my life into this project. I am your host for "The Radio Kitchen.
Through the stories on The Radio Kitchen I want to get you interested, PASSIONATE, about food and cooking. I'm gonna tell you a story, a story that, I hope will make you hungry. Hungry for more! More food. More information. More recipes. More. Join me as I concoct a mélange ranging from interviews with food pros and foodies, recipe and menu ideas, new and fun food products, plus ways to play with your food along with wines and sprits.
So here we gooo!!! Keep watching this space for updates with new articles, recipes, podcasts and fun.
If you haven't checked out the Radio Kitchen before, there are archived shows that you can listen to. Also, I'm in the process of updating the recipes with nutritional information. Please though, these are at best, estimates and depending on how you cook, the numbers may vary.
With Chef Mike Reining
