Steve Boss's blog

  • Wed
    Apr 13
    7:00 pm -
    8:00 pm
  • Fri
    Apr 15
    7:00 am -
    8:00 am

Community Supported Agriculture, Fruit Trees & Fried Artichokes

Asian GreensRachel & Devi-Radiance DairySpring is here?  Well, close enough for us to showcase Community Supported Agriculture (CSA) and the opportunities that abound locally and nationally.  The Asian greens pictured on this post come from a local CSA.  Asian greens are so simple and quick to serve plus they give a lot of nutrition back to us.  A fast and tasty method is to thinly slice some garlic and toss it into a pan that's been heated with a small amount of extra virgin olive oil.  Let the garlic soften over a medium low fire, but not brown.  After 2-3 minutes of cooking the garlic toss in the greens, hit them with a generous sprinkle of sea salt and use a tongs to mix them in the hot pan.  Cook until they are a bit wilted, but still maintain their bright color.  It only takes another 2-3 minutes.  Serve with a spritz of lemon or lemon zest on top and maybe a drizzle of olive oil.

  • Wed
    Apr 06
    7:00 pm -
    8:00 pm
  • Fri
    Apr 08
    7:00 am -
    8:00 am

Secret Cheesecake Recipe Revealed!

Busch Cheesecake front logoBusch Cheesecake back logoThis week's show is one I have been looking forward to for months.  It took some major coordination to have all the proper players in town at the same time and available to share a treasured family recipe with our Great Taste audience.

I don't want to give away the story behind the formation in 1976 of the Bob Busch Cheesecake Company with its headquarters in Hawaii or how the company expanded and opened its own bakery in Venice, California.  You'll have to tune in as family members Lillian, Chris, Judy and Julia join us in the studio to share amusing anecdotes of cheesecakes past. 

Will they be bringing any cheesecake?  What do you think?  The famous recipe will appear on this blog post later in the week.

GREAT TASTE is LIVE from the KRUU studio Wednesday at 7:00 PM CDT and easily available in your home by clicking on Listen Live at kruufm.com for the stream.

Map of Nepal

 

Chef Mangal Tamang presents a dinner of typical Nepali food on our "live" broadcast from The Mainstay Inn this Wednesday.  Mangal is a Nepali native, graduate of the Indian Hills Culinary Program, and winner of an international cooking competition in Spain. 

The dinner is the first in our planned quarterly culinary extravaganzas that will serve as fundraisers for solar-powered and listener-supported KRUU. 

Here's what we'll be enjoying while you listen: [Click on the "Read More" link below]

 

The BrainGREAT TASTE gets a bit scientific this week as we explore the role food plays in feeding the brain.  It seems funny that little attention is paid to this particularly important part of the physiology in the course of general food discussions.  We're always talking about how a particular food affects the functioning of other organs or usually conversing about the sensory titillations we experience when eating.  But, our brain serves as the central hub for everything that happens to us processing information through as many as 1 quadrillion synaptic connections.

If we are really taking care of physiological businesss we need to consider how to keep the brain in prime condition.  Rates of Alzheimer's disease are climbing dramatically, and some health experts believe that within the next 20 years one in every four adults in the US over 65 will contract the disease.  Perhaps the best strategy to combat brain-debilitating diseases is a routine designed to support the brain and its functioning?

  • Wed
    Mar 16
    7:00 pm -
    8:00 pm
  • Fri
    Mar 18
    7:00 am -
    8:00 am

Great Taste visits Indian Hills' Culinary School Headquarters!

artichoke soupIt's almost Spring so it's time to eat baby artichokes that make their way here from California.  The best I've found are grown organically by T & D Willey Farms in Madera.  We've had them in soup, pasta, risotto, and braised.  Every day is artichoke day; at least for a short while.  Before we know it asparagus will arrive, and the flood that follows that amazing stalk.  That reminds me I still haven't ordered seeds for a number of plants.  Hmmm, better get on that.

SHOW INFO

  • Wed
    Mar 09
    8:00 pm -
    9:00 pm
  • Fri
    Mar 11
    8:00 am -
    9:00 am

GREAT TASTE REBROADCAST WITH LAWRENCE NORTON

 GREAT Tstrawberry shortcakeASTE features an encore performance this week, but I've been busy.  Another couple of weeks on the road has led to some amazing food experiences in Chicago, Las Vegas, and Salt Lake City.  More details in the blog post next week.

Also, I am writing this from my hotel room in Chicago after attendingstuffed shells the International Housewares Show for the past two days.  I met some great folks, saw a dizzying array of products, and we're all going to enjoy some of the discoveries in the next few months on future editions of the show.  Again, more details in the next blog post.  Stay tuned!

Great Taste Rebroadcast of June 9, 2010

  • Wed
    Mar 02
    8:00 pm -
    9:00 pm
  • Fri
    Mar 04
    8:00 am -
    9:00 am

Many Cups of Chinese Tea with Dora Pollak

Dora PollakTea eggs

Ah, tea.  It was a wonderfully entertaining, relaxing and informative hour spent with Dora Pollak recording this week's Great Taste.  The previous weekend I had been to Gong Fu tea in Des Moines twice, and enjoyed the quiet atmosphere while sitting on a tatami mat with family members and sipping green tea.  So I was ready to learn more when Dora brought her pot, teas, and delicious goodies for tea snacking into the studio.  The aromas and smells of the different teas we tasted were divine.  The tea eggs and scones were perfect partners. 

Take the tea road with us on Wednesday, March 2 at 7 PM CST or Friday, March 4, 7 AM CST.  You'll enter another world.

Here's some information Dora sent over to help you enjoy the journey even more:

The Teas We Tasted

  • Wed
    Feb 23
    8:00 pm -
    9:00 pm
  • Fri
    Feb 25
    8:00 am -
    9:00 am

Great Taste will Get Your Goat!

Goat camembertGoat yogurtWant to get to know what drives a person to create the same thing over and over again until she's got it right?  Tune it to this week's Great Taste and listen to Christine Goodale.  This woman is a powerhouse plus an excellent cook.  Sure, she's got good genes coming from France, but it took perseverance to actually make the creations, you see as images on this post taste amazing.

  • Wed
    Feb 16
    8:00 pm -
    9:00 pm
  • Fri
    Feb 18
    8:00 am -
    9:00 am

Iron Chef-Indian Hills Culinary School Style on Great Taste

Dopo in OaklandIndian Hills held its own internal culinary Iron Chef competition on Monday and Ben Froah's team reigned supreme. Ben's agreed to recreate the dish that put his team over the top.  What's for dessert?  A tropical delight; a welcome addition nearing the end of winter's weeks.

Two of Ben's classmates join us so we'll get an inner look at why culinary school from them.  Indian Hills students always bring their passion into the studio, and this week was no exceptiion.

Your road warrior host has just returned from stops in Philadelphia, Atlantic City, Manhattan, Oakland, Ukiah, and Monterey.  I'll pass along the latest tips for great spots to eat if you are in any of those locales. 

Stop by for an after-dinner taste as we're broadcasting LIVE from the studio on Wednesday, listen to the stream at kruufm.com, or catch us on the rebound Friday at 7:00 am CST.  Anyone for a fish sandwich?

Chef DuffyWhat kinds of food go into creating the type of energy needed to sustain a professional cyclist? These guys push their bodies to the limit riding in races up to three weeks long, spending hours on the bike many days, and enduring the dual punishments of terrain and weather.

Recently, we went to the Tour of Missouri's final stage in Kansas City and caught up with Chef Duffy of the Astana Cycling Team. He let us in on what Lance Armstrong, Levi Leipheimer and the other Astana boys eat on the road and the bike. Then we chatted with Timmy Duggan who rides for Team Garmin-Slipstream. Timmy, who hails from Boulder, CO, makes Girona, Spain his home during the racing season and uses some of his time off the bike to study the wines, cheeses and other foods of the roads he rides.

As you'll learn on the next GREAT TASTE pasta is a fittling meal for us to make in the studio during our cycling special. Kathy will have the water boiling and local ingredients cooking. Stop by for a taste!

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