There are families and there are Families. Michael Kalanty has been a part of the professional chefs "family" since he left his tied-up, button-down corporate job to go back into the kitchen. His decision to go into professional cooking somewhat confused his "birth" family. His plan was to break the news at the families Thanksgiving dinner. The results were rather dubious. He thought he'd make some pumpkin cranberry rolls for the festivities but they didn’t turn out, or rather they turned into hockey pucks. So when he made the announcement that he was quitting his corporate job, the reaction was: "Why? Cause the rolls didn’t turn out?? HUH?"
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Podcast: From the Radio Kitchen Archives Alice Medrich: First Lady of Chocolate Feb. 10, 2010
PODCAST: Alice Medrich - Chocolate in Season (:60 seconds)
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For a direct download to your computer, click here: RK-69_ARC.mp3
PODCAST: Alice Medrich - Artisan Chocolate (:60 seconds)
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For a direct download to your computer, click here: RK-70_ARC.mp3
PODCAST: Alice Medrich - Too Much Chocolate? (:60 seconds)
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For a direct download to your computer, click here: RK-71_ARC.mp3
Chocolate is the first thing that comes to mind when I think of foods of love. For Valentines Day, here are some shows from the Radio Kitchen archives with the First Lady of Chocolate, Alice Medrich. We talked with Alice back when her book, "A Year In Chocolate" (Warner) first came out. Her most recent book is "Pure Dessert" (Artisan). She still writes and gives classes. And we will be sure and chat with her again in the future.
Her recipe for Chocolate Pecan Pie is sure to make your valentine swoon. The link is below. Also remember, we're including the nutritional analysis on all of our new recipes. Nothing wrong with a slice of Chocolate Pecan Pie, as long as you know what the rest of your days calories and numbers are, right? This recipe is definitely worth the splurge!
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Radio Kitchen Discovery | Podcast from the Radio Kitchen Archives Food52.com Feb. 02, 10
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 (:60 seconds)
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PODCAST: Food and dating (:60 seconds)
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For a direct download to your computer, click here: RK-54_ARC.mp3
PODCAST: Can your date pass the food test? (:60 seconds)
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For a direct download to your computer, click here: RK-55_ARC.mp3
PODCAST: Cooking that first date meal (:60 seconds)
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For a direct download to your computer, click here: RK-56_ARC.mp3
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)
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Podcast Rosina Wilson on Wine From the Radio Kitchen Archives
PODCAST: Rosina on red wines and tannins (:60 seconds)
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For a direct download to your computer, click here: RK-52_ARC.mp3
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!
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Podcast from the archives Eggs and Marie Simmons
PODCAST: Marie on "Big Eggs" (:60 seconds)
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For a direct download to your computer, click here: RK-49_ARC.mp3
PODCAST: Marie Simmons on the Incredible egg (:60 seconds)
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For a direct download to your computer, click here: RK-50_ARC.mp3
PODCAST: Marie on eggs and nutrition (:60 seconds)
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For a direct download to your computer, click here: RK-51_ARC.mp3
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.
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Chris Cosentino Awful or offal, you decide Radio Kitchen Archives
Chef Chris Cosentino of Incanto Restaurant and Boccalone Salumeria in San Francisco talks about all those nasty bits from your favorite meats. Plus his salumi (salami and cured meat) venture, his recent turn on Iron Chef America and bike racing. Not necessarily in that order.
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From sucessful restaurant ventures, To wine adventures Radio Kitchen Archives
This week we're talking about the start-up of a new restaurants. From the concept planning to the menu, the pitfalls and the passsion with Chef Neil Marquis and Ed Westmoreland of Eddie Papa's American Hangout in Pleasanton, California.
Then, as an added bonus, a chat with comedian/actor/ wine enthusiast John Cleese. This interview was rediscovered in the Radio Kitchen archives and we dusted it off just for you.
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This edition of The Radio Kitchen presents a dichotomy. But for me, Mr-Short-Attention-Span, it works.
First a recent interview with Deborah Madison. Deborah is a confirmed "veg-o-phile", but not necessarily a card-carrying vegan/vegetarian. Recently honored by the James Beard Foundation, we talk about her latest book, "Vegetarian Suppers from Deborah Madison's Kitchen" (Broadway Books).
And from The Radio Kitchen archives, a talk with Anthony Bourdain. Some say brash, some say honest, he has been called the bad boy of cuisine. None of it and all of it is true. He is the Chef of Les Halles in New York City, and has written books on restaurants and travel ("Kitchen Confidential" and "A Cooks Tour") and recently a cookbook, "Anthony Bourdain's Les Halles Cookbook".
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This week we've got some honey, honey! We chatted with Helene Marshall of Marshall's Farms Honey. They produce a wide variety of honey from hives all around the San Francisco Bay Area and the state of California.
For the Passover, an interview from the archives with Joyce Goldstein. The former restauranteur, now cookbook author and instructor talks about the food and tradition of the Passover Seder.
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On a recent trip to the San Francisco Ferry Plaza Farmers Market, we chatted with a couple of interesting folks. Kristy with Knoll Farms talked about their varieties of artichokes and about Organic certification. Lee with Tierra Vegetables talked about some of the smoked vegetables and chilies they sell.
And we dive into The Radio Kitchen Archives to find our interview with Jacques Pepin.
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With Chef Mike Reining
