Steve Boss's Audio

- 20121031 - Great Taste - Italian Classics

59:52 minutes (54.82 MB) Stereo 44kHz 128Kbps (CBR)

RisottoWe're cooking in some very familiar territory during Wednesday night's broadcast of Great Taste live from Hy-Vee.  Comfort food and Italian cuisine always are at the top of my list of food favorites, so the menu includes two different dishes, both using the same cooking technique.  The specific geographical home for these specialties is Northern and a bit of Central Italy, where classic risotto (cooked rice), and farrotto (cooked farro) dishes are found.

Risotti are made primarily with the arborio, vialone nano, or carnaroli varieties of rice.  Farrotti feature the  small, brown, unhybridized grain, sometimes known as emmer, which is a progenitor of the modern wheat family.

60:01 minutes (54.95 MB) Stereo 44kHz 128Kbps (CBR)

Mountain CowI want to go to the Trentino-Alto Adige region of Italy.  The autonomous region is in the far north bordered by Austria to the north, Switzerland to the northwest, and two regions of Italy, Lombardia on its west and Veneto in the south.  It's a mountainous area where the residents mainly speak Italian in Trentino and German in the Alto Adige.  I need (notice the verb used) to go there and watch the bruno alpina and grigio alpina cows.  I need to listen to the sound of their bells as they wander the mountain pastureland.  I need to speak with their custodians, and taste the cheeses made from their milk during the short summer grazing season.  I need to wash those cheeses down with some pinot bianco.

- 20121010 - Great Taste - Home Cooks LIVE at Hy-Vee

59:43 minutes (82.01 MB) Stereo 44kHz 192Kbps (CBR)

last gasp of summerAs I think back on all the wonderful meals I've had in the past few days, I am exceedingly thankful for having the opportunity to enjoy local produce grown by committed farmers.  Sweet peppers, purple beans, eggplant, summer squash, and tomatoes all found their way to the table.  With a flourish of flavor, the colorful, fresh vegetables of summer said "so long for awhile" as fall snuck up on us.

A crisp couple of nights threw a knockout punch to the tomatoes and squash, but that white kiss also sweetened up the chard and kale.  The story is pretty routine, but always new in some ways.  This season the chill forced my daughter and son-in-law to pick many green tomatoes that are now beckoning to me from inside their jars where they are transforming into pickled tomatoes.  That caused my mind to race backwards a few decades and see a vision of rows of pickled green tomatoes sitting on shelves in the basement after my mother transformed them.  I can still taste their complex sourness replete with the flavors of dill, garlic, and other pickling spices.

59:07 minutes (81.19 MB) Stereo 44kHz 192Kbps (CBR)

Swan pastriesI am almost drooling with anticipation regarding Wednesday's GREAT TASTE.  It's our monthly show when the Indian Hills culinary students show off their skills so Curt Goudy and his crew will take the stage live at Hy-Vee from the Club Room/Kitchen Lab.  They are going to work with pâte à choux.  If you aren't familiar with the term, think profiteroles, éclairs, gougères, and much more.  Butter, water, flour, eggs equals ecstatic moments.

59:52 minutes (54.81 MB) Stereo 44kHz 128Kbps (CBR)

Pooh with honey"'When you wake up in the morning, Pooh,' said Piglet at last, 'what's the first thing you say to yourself?'
"'What's for breakfast?' said Pooh.  'What do you say, Piglet?'
"'I say, I wonder what's going to happen exciting today?' said Piglet.
Pooh nodded thoughtfully.  "It's the same thing," he said.

-A. A. Milne, Winnie-the-Pooh (1926)

Pooh's conclusion encapsulates everything I feel about food.  The thrill of the plate resonates throughout each of us, whether we truly embrace it as a sensual experience worth indulging in, or use food simply as a means of gas for the engine. 

Either way, it is the fuel that drives every part of the human machine.  Why not cherish the experience?  I think being in touch with what you eat and how it effects your emotions is an important tool for enjoying life.

60:08 minutes (55.05 MB) Stereo 44kHz 128Kbps (CBR)

Ermo and Nazzarena BissiniOur friend, Ermo Bissini, passed away several weeks ago.  I have been thinking about how to pay tribute to him, and finally hit upon a solution that represents who Ermo was and shares his passion.  Ermo was a Modenese.  He lived, breathed, and lauded his beloved city of Modena, Italy in the region of Emilia-Romagna.  Along with his lovely wife, Nazzarena, he represented Modena with his dignified and refined manner.  He honored the city by creating typical food products featuring the trebbiano and lambrusco grapes.  Ermo was a supporter of organic agriculture, and was our first maestro; introducing us to the wonders of his most beloved condiment-aceto balsamico di Modena.  Most of all, he was kind and giving, and it will be a pleasure for me to share some memories of him with you.
We'll celebrate his life by creating a wondrous pallet of flavors with three types of balsamic vinegar; using it to awaken a trio of foods-a salad, strawberries, and vanilla ice cream.  We'll toast Ermo with Lambrusco, the typical wine of Emilia-Romagna, plus enjoy a crispy Frico made with parmigiano reggiano.  One other surprise dish will round out our trip to this region famous for its culinary delicacies. [Click "Read more" below to continue reading.]

59:14 minutes (54.24 MB) Mono 44kHz 128Kbps (CBR)

Hoppin' John's Lowcountry CookingThe 20th anniversary edition of John Martin Taylor's highly acclaimed first book, Hoppin' John's Lowcountry Cooking: Recipes and Ruminations from Charleston and the Carolina Coastal Plain, was published this month by the University of North Carolina Press.  When the book first hit stores twenty years ago it was called "a stunner" by the New York Times.  It brought a revival of interest in the culinary traditions of of the South by providing not only 250 updated recipes for dishes including shrimp and grits, she-crab soup, Chicken Country Captain, pimento cheese, cheese pigs (straws), and benne crackers, but making the history of these and other dishes come alive.

For me and my family the book struck a close personal note.  My wife spent most of her very early years in Charleston where her mother's family lived.  She continued to visit her great-grandmother, grandparents, aunts, uncles, and cousins every summer, and after we were married we carried on that annual pilgrimage.  Once the kids arrived on the scene we became one of those normal families packing up the car for the summer vacation for a couple of weeks on the beach traveling from St. Louis and later Fairfield to Charleston.

59:47 minutes (54.74 MB) Stereo 44kHz 128Kbps (CBR)

Homemade JamsGet ready for music and food on this week's GREAT TASTE live from Hy-Vee.  The opening number is "Canning some Jam" with Indian Hills culinary students, Curt Goudey and Sara Valentine.  Curt leads off with apple butter, followed by Sara on the freshest local fruit.

The harmony they create segues into our next two performances conducted by Rob Ferguson.  In a dramatic solo, Rob, the genius behind the melodious Cruzers sandwich will serve some of those super food laden delightsJim Kerwin for us to sample.  For his second number, he has a new pizza crust made with high-powered grains, and with the help of a quartet from the audience we're going to top them with plenty of fresh vitamin-rich delights.  Rob's making his second  journey to Fairfield in hopes of building a Cruzers' manufacturing plant here.

To keep the mood just right, perhaps a little pizzicato-style music?  World class bass fiddler Jim Kerwin, who has played with mandolin king David Grisman for 28 years, will be weaving his musical magic, along with classical guitarist Tom Allen. Jim has played with the likes of Grateful Dead's Jerry Garcia, Yo-Yo Ma, Vassar Clements, Mark O'Connor, Edgar Meyer, and also on six Grammy-nominated records. But I'll bet he's never played second fiddle to fresh-made jams and pizzas on what we humbly refer to as the most delicious 60 minutes on the radio. Jim performs in concert at Cafe Paradiso Thursday night at 8pm.

63:43 minutes (58.34 MB) Stereo 44kHz 128Kbps (CBR)

We have had numerous shows on raw foods throughout the years, but this one is going to take a little different angle.  Rather than focusing on how to change your entire lifestyle and go raw, or undertaking weeks of cleansing programs, I asked our guests to present easy options for improving our health and eating habits.  The challenge to them was to show us in one hour ways we can enjoy benefits from integrating more raw foods into our diet.   
Isha Kinger
So this week's show is all about fast food, but let's make it raw.  Isha Kinger and Emily Shaw have come up with a few easy principles that we can apply to our daily meal plans.  They'll demonstrate how simple it is to make an ultra delicious and nutritious smoothie,  come up with a main couEmily Shawrse that has all the elements of its Italian roots, but is totally raw, and a dessert to satisfy anyone's sweet tooth.   Plus, they'll discuss other easy to make menu ideas, and some of the reasons why a slight change in diet could prove beneficial.

Isha  is a raw food chef and graduate from the Living Lights Culinary Arts Institute in California.  Also, she earned a certificate in Raw Food Nutrition from The Heath Awareness Centre in India.  Emily has a B. A. in Health and Human Physiology from the University of Iowa and is an aspiring gourmet, raw, vegan chef.

59:36 minutes (54.57 MB) Stereo 44kHz 128Kbps (CBR)

Ottumwa Courier/Chelsea DavisIt's not often in our little midwestern rural spot we get to experience having a world-class chef from Europe in our midst.  This week's GREAT TASTE features one hour with Chef Bertrand Simon in the Hy-Vee Club Room/Kitchen Lab.  Chef Simon, who teaches culinary arts in Lile, France, began his career in 1977.  He had the great fortune to work in the kitchens of Paris and other cities during the beginning of the "nouvelle cuisine" revolution so his skills were honed with the influences of traditional and new French techniques during a period of amazing culinary excitement.

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