Kitchen Workshop: Twelve Recipes with Chef Cal Peternell of Chez Panisse

Cal Peternell_credit Ed Anderson

Chef Cal Peternell. Photo by Ed Anderson

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Cal Peternell about his book Twelve Recipes. Cal been a part of the team at Chez Panisse in Berkeley, California for nearly twenty years and is currently the chef of the downstairs restaurant.

His book embraces the idea that we should know how to cook a few things well. Then we can use those recipes as springboard for more creative thought. Twelve Recipes is written from a professional chef’s perspective, so experienced cooks will feel as if they have found a peer in its pages. But, it’s written from a father’s point of view as well; so a less-experienced cook will also find a comforting voice. Learn more about Cal Peternell at CalPeternell.com, and pick up a copy of Twelve Recipes at your favorite local bookseller!

Shop Indie Bookstores Recipes for Pesto and Leblebi  below the fold … Read More

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The Kitchen Workshop with Cake Guru Rose Levy Beranbaum

beranbaum_rose

Cake Guru Rose Levy Beranbaum

 

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Rose Levy Beranbaum about her latest book, The Baking Bible. They discuss her unique ingredient grid system and that fact that with ten cookbooks under her belt, she learns something new every time.

PLUS! Three great recipes from her new book below the fold: Chocolate Hazelnut Tart, Praline Pecan Meringue Cookies, and Hazelnut Praline Mousse.

Learn more about Rose at RealBakingWithRose.com


Order The Baking Bible from a local, independent bookseller

 

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Underground Airwaves – Belt Loop Beans with Michael Mazourek

Michael Mazourek

At the end of September a number of farmers, plant breeders, and chefs gathered together in Portland, Oregon for the Variety Showcase.  The event was put on by previous Underground Airwaves guest Lane Selman.  At the event, people could taste a number of different varieties of vegetables and determine the ones they liked best.  Not only could they rank the varieties but the farmers and seed breeders were there and ready to talk about all of the vegetables.

One of the plant breeders at the event was Michael Mazourek of Cornell University.  He and I found a moment to step out and talk about his work as a breeder.  In that conversation he describes a pepper that he has recently bred that will soon be available commercially (see link for the Habanada below).  He also talks about how his early gardening experiences influenced him as a plant breeder.  The story and interview were recorded at Chris King Precision Components in Portland.

For more information about Michael’s research focus visit cornell.edu

You can find the Habanada pepper at fruitionseeds.com

 

 

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Kitchen Workshop: Cream Puffs and More with Dorie Greenspan

Dorie Greenspan - Photo by  Alan Richardson

Dorie Greenspan – Photo by Alan Richardson

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Dorie Greenspan about her latest book Baking Chez Moi, Recipes from my Paris Home to your Home Anywhere. Listen and learn about falling in love (with pastry), the intricacies of working with French butter in American kitchens and the secret of “The French Bake”.

Learn more about Dorie Greenspan

Order the book from a local, independent bookseller:


Shop Indie Bookstores

 

 

We discussed success with cream puffs on the show. Here is Dorie’s recipe for Chocolate Cream Puffs with Mascarpone Filling.… Read More

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Underground Airwaves – Chewing the Fat with Render Magazine

cover_webThere is a new quarterly magazine in Portland and it will likely interest readers of Edible Publications.  Render and the focus of the magazine is on food and feminism.  After a successful Kickstarter campaign this past summer, they have started printing the magazine.  The first issue of the magazine takes a look at flesh; from women in the field of butchering to food and issues with weight.

On this episode of the podcast we talk with Gabi de Leon, founder and creative director, and Danielle Knott, executive director, about the origin story of the magazine as well as what they want to accomplish five years down the road. Gabi starts off the podcast with a story about how a butchering class with the Portland Meat Collective enabled her to be more in touch with her own flesh. The story and interview were recorded at KBOO Community Radio.

You can subscribe to Render Magazine at RenderFoodMag.com

 

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Underground Airwaves – Baking Baguettes with Sam Fromartz

Sam-FromartzIf you are interested in reading a new food book, look no further than In Search of the Perfect Loaf: A Home Baker’s Odyssey by Sam Fromartz.

In the book, Sam takes us on a journey around the world where he works with some of the best bakers.  He also talks about some of his accomplishments as an amateur baker, including baking for a dinner hosted by local food maven Alice Waters.

Along with the many stories, Sam includes several recipes with detailed instructions that highlight the breads contained in that chapter.  It is a captivating and inspiring read. Sam was in Portland to give a reading at Powell’s Books when I got the chance to talk with him.  On the podcast, he tells a story about a trip to France, talks about the book, and explains some of what it takes to make good bread.  The story and interview were recorded at KBOO Community Radio.

Find more information about Sam Fromartz and his book, In Search of the Perfect Loaf: A Home Baker’s Odyssey at chewswise.com

 

 

 

 

Buy In Search of the Perfect Loaf from a local, independent bookseller near you.

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The Kitchen Workshop: Michael Dietsch’s Shrubs – An Old-Fashioned Drink for Modern Times

DSC_0836Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Michael Dietsch about his book Shrubs, An Old Fashioned Drink for Modern Times.

Basically, shrubs are an acidulated fruit syrup. Originally enjoyed as a thirst-quenching non-alcoholic drink, they are now enjoyed in cocktails as well. Michael fills us in on the history of shrubs, from antiquity to today, and shares ideas for several ways to prepare your own versions.

Here’s a recipe for an Apple-Cinnamon Shrub to enjoy this fall. Pick up a copy of Shrubs for more inspiration.

Cinnamon-Apple Shrub

  • 3 medium apples, quartered (no need to core or seed them)
  • 1 cup apple cider vinegar
  • ½ cup turbinado sugar
  • 2 cinnamon sticks

Using a box grater or a food processor, shred apples. Add shredded apples, cider vinegar, sugar and cinnamon to a nonreactive container. Cover and leave in a cool place on the countertop for up to 2 days. After 2 days, place a fine-mesh strainer over a bowl. Strain apple mixture. Squeeze or press apple mixture to remove any remaining liquid. Pour liquid into clean mason jar or glass bottle. Add lid or cap and then shake well to combine. Place in refrigerator. Discard solids. Shrub will keep for up to 1 year.

Shrubsi1.cvr.DesComp

Buy “Shrubs” from a local, independent bookseller near you

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Underground Airwaves – Loving Dutch Ovens with Ian Harris

IMG_1907This is actually take two for this episode of the podcast. Ian Harris and Underground Airwaves host Chris Seigel originally took a canoe trip out on Smith and Bybee Lakes, where they recorded the story and interview. Unfortunately, the audio was poor and they had to invoke the “redo,” re-recording the episode at KBOO.

Ian Harris, who recently wrote an article for Edible Portland, flips the script on the podcast by sharing a recipe from his ever-evolving “The Dutch Lovin’ Cookbook” instead of a story. We talk about dutch oven cooking for a while and scheme up a new Portland food hot spot. Before you get too upset, in the interview he does tell a great story about a time he did not heed the advice of poet Lawrence Ferlinghetti. Enjoy the episode!

Read Ian’s story, Gifts of the Desert, at edibleportland.com

Read about some of Ian’s trips on his tumblr, Après Ski Instructor

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The Kitchen Workshop: More from Saveur’s India Issue with Kellie Evans

saveur__aambaIn this episode we continue our conversation on Saveur’s India issue, with Kellie Evans, an Associate Editor at Saveur. As the hunter, gatherer and writer of recipes for Saveur she gives us a behind-the-scenes look at how recipes are produced for each issue.

Visit the Saveur website to find the entire India Issue plus the stories that couldn’t fit into the magazine.

Recipes from this podcast:

Aamba Khatta (Sweet and Sour Mango Pickle)
Aloo Masala (South Indian Masala Potatoes)
Caramel Lassi
Ghanta Tarkari (Mixed Vegetable Coconut Curry)
Dosas
Palakoora Vepadu (Andhra-Style Sautéed Spinach)

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The Kitchen Workshop: Indian Wedding Food with Saveur’s Betsy Andrews

saveur__maacherWe spoke with Betsy Andrews, Acting Editor in Chief of Saveur Magazine, about Saveur’s India Issue. Join us on this podcast for a discussion of the culinary traditions of different regions of India. Betsy was a visitor at a wedding in Kashmir and tells us about the traditional wedding caterer (waza) and the 36-dish feast (wazwaan) he prepares. Enjoy the flavors of a Kashmiri wedding with Mirchi Qorma (Kashmiri Lamb in Chile Sauce).

She also takes us to the Kashmiri city of Srinagar and together we visit its marvelous floating gardens and boat markets.

Visit the Saveur website to find the entire India Issue plus the stories that couldn’t fit into the magazine.

Recipes from this podcast:
Maacher Johl (Bengali-Style Fish Stew)
Mirchi Qorma (Kashmiri Lamb in Chile Sauce)
Sevaya Kheer (Vermicelli Milk Pudding)
Shahi Tukra (Royal Toast)
Smita Chandra’s Rasam (Spicy Tamarind Soup)

On this episode, Betsy Andrews of Saveur Magazine describes her visit to the Kashmir region of India. As we recorded, in early September 2014, news reports describing the worst monsoon flooding and landslides in 100 years started to come out of the region. As of September 17, the current death toll from the floods in Indian Kashmir is estimated at over 200, and tens of thousands of residents are homeless. Our thoughts go out to the victims of the disaster.

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