Archive | Kitchen Workshop

The Kitchen Workshop: Modern Juicing With Mimi Kirk

Ultimate Book of Modern JuicingOur Kitchen Workshop host, Mary Reilly of Edible Pioneer Valley, talks with Mimi Kirk, the author of The Ultimate Book of Modern Juicing. In this fast-paced discussion they discuss making nut milks at home (you don’t need anything more than a good blender), and ways to create juices on the fly––no recipes needed!

Read on for Mimi’s recipes for Almond Milk and A Cold Killer juice, guaranteed to quash any spring sniffles.

 

32945576Almond Milk

Only 60 calories for an 8-ounce glass, and there’s no cholesterol or saturated fat so it’s heart healthy.

  • 1 cup almonds, soaked overnight
  • 3½ cups filtered water (more if you prefer a thinner milk)
  • 2 Medjool dates, pitted
  • ½ teaspoon vanilla extract

Strain soaked almonds and rinse well. Soaking releases the enzyme inhibitors and makes for easier digestion. Place nuts in high-speed blender and add water, dates, and vanilla, and process until smooth. Place a nut milk filter bag or paint strainer bag over a bowl, and then pour the almond milk into the bag. With one hand hold the top of the bag, and with the other hand proceed to squeeze all the milk from the bag into the bowl. If you don’t have a bag, a wire strainer or cheesecloth will work, but a bag makes the job easier. (A nut milk filter bag can be purchased online and paint strainer bags can be found at your local hardware store.)

Once all the liquid is squeezed into the bowl, pour it into a large glass container with a screw-top lid, such as a Mason jar, and store in the refrigerator. Milk will last about 3 to 4 days.

 

Chocolate Almond Milk

Cacao powder and cacao nibs are a great source of magnesium, which plays a role in muscle function, circulation, and bone strength.

  • 1½ cups almond milk
  • 3–4 tablespoons cacao powder (more if you like it richer)
  • 2–3 tablespoons maple syrup or 4–5 dates

Blend all ingredients adding maple syrup or dates to taste. Refrigerate to chill.

 

mimi-kirkA Cold Killer

  • 1 bunch parsley
  • 2 small garlic cloves
  • ½ beet
  • 1 carrot
  • 2 oranges, juiced
  • 1-inch piece of ginger
  • Liquid of choice as needed

Blend all ingredients, adding liquid as necessary.

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The Kitchen Workshop with Mark Bittman

headshot phot credit Fred Conrad_NY TimesKitchen Workshop host Mary Reilly, publisher of Edible Pioneer Valley  speaks with Mark Bittman. Mark is probably most famous for his cookbooks How to Cook Everything, How to Cook Everything Vegetarian, and Vegan Before 6. He is now an opinion columnist for the New York Times and many other publications, focused on policy, agriculture, health, the environment as well as cooking and eating. He’s an outspoken advocate of the idea that we all just need to cook more. His new book How To Cook Everything Fast is in bookstores now.

Mary and Mark discuss the simple changes we can all make to improve our diets. Mark also outlines the many ways we can take action outside our own kitchens.

You can find links to Mark’s books, videos and columns at MarkBittman.com.

Watch Mark’s keynote address at the 2014 Edible Institute.

Get the new book from your favorite local, independent bookstore

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The Kitchen Workshop: Glorious Kale with Catherine Walthers

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley is joined by Catherine Walthers. Cathy is a personal chef and food writer. She is the author of four cookbooks, the latest of which is Kale, Glorious Kale.

Join us in the Workshop as Mary and Cathy discuss varieties of kale, the perfect kale chip and kale cocktails! Cathy also shares her secret for making the perfect kale salad (hint: it involves massage therapy!).


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Recipes below the fold for Kale Granola and the Emerald Gimlet Cocktail

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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

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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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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:


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

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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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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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The Kitchen Workshop: Cultured Butter with Mrs. Wheelbarrow

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On this episode of The Kitchen Workshop, host Mary Reilly, publisher of Edible Pioneer Valley, talks to Cathy Barrow, also known as  Mrs. Wheelbarrow. Cathy is the author of the soon-to-be-released Mrs. Wheelbarrow’s Practical Pantry (W. W. Norton & Company, 2014). In our interview, Cathy takes us through the process of making cultured butter at home, a DIY project that any family member can lend a hand in.

 
Mrs. Wheelbarrow’s Practical Pantry

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