Steve Boss's blog

Mexcian chocolateChocolate Chip cookies








On two recent trips to India, chocolate and candy maker Paul Poole has been fortunate to catch an intimate glimpse into the lives of some Indian families.  The key was the sharing of food, but not only meals.  Paul taught his Indian friends how to make various types of chocolates and they shared the knowledge of local sweets.  GREAT TASTE listeners will not only hear about Paul's adventures, but learn the recipes involved in this cross-cultural exchange.

FarroBreadsWinter CSA

What are the main challenges facing food-related small businesses that would like to or already integrate the principles of sustainability/organic/bio-dynamic into their models?  We'll talk with individuals who operate a broad spectrum of business types-a subscription run greenhouse and wholesale produce operation-Dean Goodale, internet based sales and education-Eric Rusch, a retail artisan baker-Tim Freeberg-Renwick, and local culinary school director-Chef Gordon Rader. 

Come by the studio and join in the discussion as we explore how to grow (bad pun) a local food economy.  Of course, we'll have some food because what's Great Taste without any great tastes?

Wednesday, 7-8 PM, rebroadcast on Friday 7-8 AM.  Follow us on Twitter where we tweet the Daily Dish daily

Judith KingsburyO. T. HodgeGold Star chili

The Savvy Vegetarian, a.k.a. Judith Kingsbury, joins us for a discussion of meatless meals plus many other topics like the ones she showcases on her  This month's featured recipe on the site is a vegetarian chili.  Judith will share her take on that classic dish and we'll be cooking up our own chili versions in the studio.  We'll share some food memories of chili experiences, discuss recent restaurant visits in Philadelphia and Las Vegas and throw in some tips on using what's bountiful in the winter-greens.

It's another delicious hour of GREAT TASTE so join us on the radio, the "live" stream, or come down to the studio and have some chili!

oven friesWe're replaying one of our favorite shows because it's perfect for all the chilly weather we've been having (and Tomato Soup w/croutonsthe GREAT TASTE crew is on the road).  Don't miss
the ULTIMATE Grilled Cheese
served with oven fries,
homemade ketchup,
and MUSIC! 

A grilled cheese sandwich is pure comfort food when it's made right.  No gluey white bread or American cheese on these babies-artisanal goodness through and through.

Not a part of the Ultimate Grilled Cheese episode, but a bonus for reading this blog post is the following recipe for Winter Tomato Soup because there isn't much that goes better with grilled cheese.

WINTER TOMATO SOUP (unbelievably simple and delicious)

Serves 4-6

1 28 oz. can Muir Glenn Diced Tomatoes

1 28 oz. can of San Marzano DOP Tomatoes (imported)

You can use a 28 oz. can of Muir Glenn whole tomatoes if you can't find the San Marzanos.

making raclettecutting racletteaging racletteaging raclette continued

Fondue is the perfect choice for a New Year's party. Our pots will be bubbling with the amazing cheese made by John and Ann Hoyt at Leelanau Cheese Company in upper Michigan. The couple make raclette, one of the two important cheeses used in a traditional fondue.

The Hoyts will walk us through the process and while we're cooking we'll hear the story of how they became artisanal cheese makers learning the trade in the Valais region of Switzerland. We'll fix two different cheese fondues, one using wine and the other beer. At the end of our GREAT TASTE hour, you'll be set to make this sumptuous and simple dish.

Feta, olives and roasted peppersEggplant being preparedroasted tomatoesEasy to prepare finger foods are guaranteed to be a hit at your holiday party. Tune in as we prepare a bevy of savory dishes to brighten up the party table.


White beans and crostini

Roasted tomatoes with parmesan, olive and caper

Baked feta with roasted peppers and olives

Eggplant Caviar

Artichoke Dip

Parmigiano Crisps

Almond/Cayenne Cookies

Sorry, we pre-recorded this show so don't drop by the studio expecting to taste!

Take notes as Kathy Dubois, Steve Boss and their helpers whiz through a dizzying array of dishes.

Some after cooking and recording thoughts: Pay attention to the salt content on the baked feta dish. Use olives that are more herby than salty.

PiesMore than pies will fill your airwave taste buds when the party starts at 7:00 PM Wednesday. It's the season to enjoy all kinds of treats and we're kicking it off with plenty of suggestions for how to please your family and friends throughout this seemingly endless month of eating.

We'll have a studio full of cooks all bringing their holiday party specialties. We'll share recipes, family traditions plus suggest some great gifts for folks who love to have fun in the kitchen and those who would rather just eat. Be prepared to take notes because we guarantee you'll hear about something perfect for someone on your holiday list.

Better yet, come by the studio and take a taste or two. GREAT TASTE with Steve Boss, Kathy Dubois and a supporting cast of local cooks sends out waves of deliciousness from 7-8 PM on Wednesday with a rebroadcast 7-8 AM Friday.

Mangal Tamang Shrimp croquette tapa




The winnersOne of the winners of the 1st International Culinary Schools Tapas Competition held last week in Valladolid, Spain, Mangal Tamang, and his culinary instructor, Gordon Rader take over the cooking chores in the studio Wednesday, November 18. Mangal was one of 11 culinary students from the USA, Canada, Mexico, Ireland, Italy, Denmark, and Sweden participating in the contest.

The official press release summarized the criteria and results:

Susan PowersRaw Potato Pancakes


How do you manage a raw foods diet in the throes of a midwest winter? Why would you even want to eat raw? Does it take a lot of time? What are the benefits of eating raw? What kind of kitchen equipment do you need? Is it easy to find the ingredients to keep your raw food pantry stocked?

On our interview line from Minneapolis, Susan Powers will attempt to answer these and other questions from the inquiring minds in the studio. Susan is the force behind, a very informative and inviting site dedicated to spreading the benefits of eating raw foods. We have been experimenting with several recipes from the site so tune in and taste the results with us.

Cookbook by Kippy NighKippy Nigh making tamalesWe're celebrating "II Festival del Maíz y la Tortilla" in San Cristóbal de las Casas with Kippy and Ron Nigh. Kippy is the author of A Taste of Mexico and owns the organic vegetarian restaurant and bakery La Casa del Pan. Ron is an anthropologist who among other projects has worked for years with the local farmers to maintain genetic crop diversity and improve their economic prospects through creative product marketing.

Kippy and Ron join us from their home in San Cristobal, Chiapas, Mexico. Joy Salmon, who recently returned after spending several weeks there is one of our guest cooks. Dori Rector brings her love of "all foods south of the border" to our other burner.

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