SPRING ARRIVES AT GREEN BUILDING SUPPLY ON
TUESDAY, MAY 3 AT 7:00 PM FOR THE LIVE
GREAT TASTE ASPARAGUS SHOW
free show, free tasting, and door prizes
Don't miss two of my favorite cooks this week on Great Taste: Amanda Hass and Anna Thomas.
Amanda Hass is the Culinary Director at Williams Sonoma, and she filled me in on what it's like working in the test kitchen. She is also the author of the recently published book, The Anti-Inflamation Cookbook, co-authored with Dr. Bradley Jacobs. Amanda, who has suffered from serious intestinal irritation issues, used her own wellness journey as a basis for developing the recipes in this book, which is filled with helpful tips designed to make eating a joyful and healthy experience again.
Anna Thomas started a cookbook revolution in 1973 when her now classic, The Vegetarian Epicure, was published. Her newest book, Vegan Vegetarian Omnivore: Dinner for Everyone at the Table, is a paradigm-shifting volume filled with over 200 recipes. The book is about hospitality. "Start with the foods that everyone eats," she writes, "design a meal that works, then expand it, make it flexible..." Personally, I think she may have hit on a real solution for world peace.
Don't forget GREAT TASTE is LIVE at Green Building Supply next week, Tuesday, May 3 with asparagus whisperer, Michael Havelka. See you there at 7:00 pm for the show and free tasting of my favorite spring vegetable.
Few restaurants have had as lasting an impact on the San Francisco (and beyond) food scene as Square One. Opened in 1984 by Joyce Goldstein, who served as the iconic spot’s chef/owner over the next 12 years, Square One showcased Joyce’s passion for not only the Mediterranean food of her beloved Italy, but also encompassed dishes from Spain, France, Turkey, Greece, and Morocco. The menu changed daily, and the focus on the plate was whatever was fresh and seasonal.
Throughout the years Joyce has continued to teach and inspire as a consultant to the restaurant and food industries, and as the author of numerous books and magazine articles. Her latest book, The New Mediterranean Jewish Table: Old World Recipes for the Modern Home, is an extensive collection of 420 recipes designed to expand the understanding of Jewish food beyond its generally narrow confines of matzoh ball soup and brisket.
Each easy-to-follow recipe is presented in its context as part of the Jewish culinary spirit that thrived in the Mediterranean, the Sephardic, Maghreb, or the Mizrahi cultures, as opposed to the familiar, but limited dishes of the Ashkenazi or Eastern European Jews.
Joyce continues to be one of my culinary heroes. I look forward to Passover, and the difference some of the recipes in this book will make to our table and understanding of the journey to freedom.
Don't worry! If you missed the tasting on Tuesday, March 1 at Green Building Supply, you can catch the show broadcast Wednesday at 7:00 pm or Friday at 7:00 am on KRUU.
CJ and Brett brought some awesome cheeses to Fairfield for us to taste, plus Brett provided a demo on how to make a superb grilled cheese sandwich. There are tricks. One major tecnique to employ: grate the cheese for a better, faster, more even melt. We were fortunate that Aaron Hall, pizzaiolo at Lincoln Wine Bar, brought a loaf of his fresh-baked bread down for the demo.
Also, Brett passed on a technique for making sauerkraut that doubles as a method of taking your own inner anxiety out on a head of cabbage.
Thanks to CJ for passing along great information on artisan American cheeses and cheesemakers. What a night.
As always, THANKS to Green Building Supply, Everybody's Whole Foods, Jason Strong and Fairfield Media Center, and KRUU.
How about changing the way we eat and positively impacting our pocketbooks as well as the environment? The average household of four spends about $120/month on food that is not eaten. We throw away tons of food each day in commercial establishments. Countless products that are still edible, but past their sell or use by dates are tossed out recklessly. Our society wastes more food/capita than any other country in the world.
Dana Gunders, a scientist from the Natural Resources Defense Council (NRDC), has written a simple, easy-to-use guide, the Waste Free Kitchen Handbook, and I'll talk with her during the first segment of this week's show.
Also, a shout out to the folks at Organic Matters Cafe as they are working to not only reduce kitchen and consumer waste, but their lofty goal is to get as close as possible to zero waste. If anyone knows of other restaurant efforts like this one locally, please tell me.
SABHITA SAWHNEY FEATURED
at Green Bulding Supply
If you missed our "DOSA" show at Green Building Supply on Tuesday, you can listen to the broadcast on Wednesday at 7:00 pm and again on Friday at 7:00 am.
Chef Sabita Sawhney was my special guest chef. She made amazing dosas, sambar, and coconut chutney, plus plain and potato paratha. Make certain to have a pen or pencil nearby when you listen. Sabita does not cook with recipes, but I tried to coax as much information out of her as possible.
Sue Conley, one-half of the the amazing creative team responsible for Cowgirl Creamery cheeses along with her collaborator, Peggy Smith, talked with me about their recently published book, Cowgirl Creamery Cooks. It's much more than a cheese book as it is filled with entrancing recipes, kitchen tips, and the personal story of the Cowgirls. Mac and Cheese lovers make certain you check out their recipe for this classic soul-warming dish. You can find it at the end of the post. [Show originally aired 20160226.]
If you haven't experienced their organic cheeses made in Point Reyes, California, the Mt. Tam and Red Hawk are currently available at Whole Foods in Des Moines. Gateway Market in Des Moines is expecting their next shipment of the same two cheeses the first week of March. Both stores will have the seasonal special St. Pat cheese the first part of March.
On this week's Great Taste Live show, half of the Organic Matters crew discussed their new venture, Organic Matters Cafe, opening in Everybody's on January 12. If you missed the live show you can catch all their plans for the restaurant on KRUU Wednesday evening and again on Friday morning. Also, look for the video available soon at www.fairfieldmediacenter.com.
Soup and pie, two of my favorite foods, are the topics on this week's GREAT TASTE show. The opening segment features my convesation with well-known cookbook author and photographer, Barbara Abdeni Massad followed by Ms. American Pie, Beth Howard.
Living in Beirut, Lebanon, Barbara Abdeni Massad knows how challenging and stressful daily life is, however, her problems pale compared to the conditions in the Syrian refugee camps less than an hour from her home. Her most recent project, the book, Soup for Syria provided a way for her to help, and allows anyone around the world to participate in the relief effort. The cookbook features soup recipes in collaboration with over 80 chefs, and Barbara's photography, All the profits from sales are donated to the UN Refugee Agency, which provides needed food for the Syrian refugees. You can purchase the bookHERE, and aid the nearly eight million Syrians who have been displaced.
THE LOVELY BETH HOWARD, AWARD-WINNING AUTHOR OF ELDON PIE LADY FAME
I never get tired of seeing someone make pie. I recently watched Julia Child prepare a French pie crust, and longed to taste the end result-an apple pie with sliced apples on top and a thick apple sauce filling.
If you were one of the lucky folks who came to Green Building Supply Tuesday evening you droolingly watched as Beth Howard created a sensual chocolate pudding pie, and, even better, got to taste it fresh out of the oven.
For the radio portion of the show, Beth and I talked about her recent "World Piece" trip. That voyage took her all over the world including stops in India, Lebanon (where she stayed with Barbara), Greece, Australia, New Zealand and Germany. At each stop, Beth did demos where she made American-style pies and learned how to prepare baked goods from her hosts.
You can watch the entire hour of the show with Beth courtesy of Fairfield Media Center. Click HERE.
“What’s it like to play in the same leagues as the big boys,” you might ask? Or you might wonder, “What the heck is he talking about?”
Well, get your head out of the sand. Donald Trump hosted Saturday night live on November 7, and NBC has granted “equal time” requests to four other GOP candidates. No, they won’t be hosting SNL, but they will get prime time access to air their messages to voters.
On KRUU’S Great Taste we provided a platform for Democratic senatorial candidate Tom Fiegen to communicate his views on family farms, GMO’s, climate change, and sustainable agriculture, and Rob Hogg, another Democrat running in the spring primary asked and presented his thoughts on the same issues. This week, Iowa Senator Charles Grassley also weighs in on the same topics.
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