GREAT TASTE is “LIVE” this week, Wednesday, September 10 at 7:00 pm, as we launch a new “Join the Chef” monthly series from the kitchen at Green Building Supply. Kicking off the series is a young chef, Zach Gutweiler, who creates amazing tastes in a 25 square foot space called Hole in the Wall in Des Moines. To find out what he is preparing each week check out Hole in the Wall at Gas Lamp on Facebook.
Click "READ MORE" to learn more about the live show at Green Building Supply.
Zach, along with his sous chef, Bruce Bales, will do some shopping at the Wednesday Fairfield Farmers Market prior to the show. His style combines classic French technique with the daredevil attitude he polished during his professional in-line skating career. At “the Wall” Zach features as much organic and local produce and meats as possible from numerous farmers around the Capital city.
We're going to break some food boundaries on this week's GREAT TASTE. My first guest is Daniel Shumski, author of the just-published book, Will it Waffle from Workman Press. Waffles are one of the weekly favorites at our house, but I guarantee you have never thought of the many creative ways Dan came up with to use a kitchen tool that in most houses ends up collecting dust on a shelf.
In the studio I'll heat up a waffle iron to make one of the recipes from Dan's book. Drop by for a taste of an unorthodox type of waffle.
On the "Iowa Cooks" segment of the show I will visit with Wini Moranville from Des Moines, IA. Wini's new ebook, The French Pasta Cookbook, was just released. She is the author of The Bonne Femme Cookbook, and in her career as a restaurant reviewer has analyzed the fare of over 750 eating spots.
Great Taste is live at the KRUU studio on Wednesday at 7 central and replays at 7 in the morning on Friday.
I’m about to let you in on what is not known to most lovers of asparagus: you probably could be eating a late harvest of locally grown asparagus right now. I am. Most growers only plan for the normal spring asparagus season, but if you follow the advice in this article, another six to eight weeks of eating that divine vegetable can be yours to enjoy. It may be too late for this year, but now you can plan ahead.
More about vegetables when we visit with Domenica Marchetti, author of the glorious Vegetables Of Italy on the first half of this week’s show. You can learn more about Domenica by clicking here. I hope you try the pasta recipe featuring cherry tomatoes from her book. You can find it at the bottom of the blog post. Click READ MORE to learn about the rest of the show.
Popping vitamins has never been my thing, but I have plenty of friends who load up every single day and have followed that regime for years. In talking with them about their supplement intake I’ve never been convinced they really notice tangible results, but, instead, rely on the simple rationalization that “more is better” when it comes to filling the body with “super foods.” OK, maybe I could buy that, but in the form of a pill?
Click on READ MORE below.
Deborah Madison’s cookbooks have occupied treasured spots on my bookshelves since 1987 when she wrote The Greens Cook Book along with Edward Espe Brown. Fast forward 27 years, three James Beard Awards plus many other accolades, and Madison, though not a vegetarian, continues her love affair with vegetables.
The New Vegetarian Cooking for Everyone came out this past spring, an update to her classic Vegetarian Cooking for Everyone published in 1997. Last year’s Vegetable Literacy went far beyond a recipe book as Madison drew on her insights over several decades of cooking, including stints in professional kitchens, and as a gardener, enlightening readers with the interconnected web of relationships within the same botanical family.
Click on "Read More" for recipes from Vegetable Literacy.
I admit to feeling a bit intimidated before I picked up the studio phone to call James Peterson. The first of his fifteen books, Sauces, has a permanent spot on the bookshelf in my office. He's won seven James Beard awards-the highest official honor for food professionals in North America; tying him with Jacques Pépin for top honors in awards earned. And I had to tell him the interview wouldn't start on time because someone was still in the studio with the red "Recording" light ablaze.
His warm voice and reply of "That's ok," to my predicament melted my nervousness. We finished recording 35 minutes later, but it took me several hours to come down from the thrill of that discussion. I hope you enjoy our talk, and it inspires you to cook at home a bit more.
Click "Read More" for additional information on my interview with James Peterson.
Dr. Dinesh Gyawali is an ayurvedic physician trained at Tribhuvan University in Kathmandu, Nepal. He earned a post graduate degree at the same university specializing in medical anthropology. Currently he is working on his PhD in Human Physiology at MUM studying the effects of ayurvedic herbs on coronary heart disorders. He's kindly agreed to keep the discussion simpler on this week's GREAT TASTE, talking about common procedures that can be used at home for minor ailments. Also, he'll share the many ways herbs and spices can be used in our daily meals to enhance health. We'll explore cumin, turmeric, tulsi and other culinary botanic delights.
Click READ MORE for information on the second half of the show.
Several weeks ago I had the honor of being one of the judges at the final of the Iron Chef competition for upper school students enrolled in an advanced culinary course at the Maharishi School for the Age of Enlightenment (MSAE). The three winners-Overall Victor-Mickey DeAngelis, Most Creative-Brandon Pratherhuff, and Best Presentation-Davin Titus will join me at KRUU along with their teacher, Laurie Baumann.
The plan is for the competition to go an extra round as each student will bring a dish to the studio. Really, I am just looking for more to eat from these talented individuals. True confession-I wasn't expecting to be blown away by the dishes these guys created during the competition, but it happened. I'll let them share the details about the ingredients they were given, the rules, and what transpired in the heat of our local kitchen stadium.
As their prize for winning, we went to the Lincoln Wine Bar in Mount Vernon, Iowa, and the boys enjoyed the terrific pizzas turned out by owner Matt Steigerwald and his crew. As an added bonus, Matt and his wife, Michelle, ate dinner with us, and afterwards he took the budding cooks behind the counter to show them the pizza oven.
Click on READ MORE (below right) for information on the second half of the show.
Last time Lukas Volger was on the show we discussed his book, Veggie Burgers Every Which Way. Since that time Lukas has expanded what now is a mini creative empire.
He has written another book, Vegetarian Entrees, started a company that makes veggie burgers and sells them through retailers in the northeast like Whole Foods, created a digital quarterly, Feast by Lukas, that is available on the iTunes store, does cooking demos around the country, and even put together Lukas V’s Ultimate Vegetarian Dinner Party MixTape. The guy’s taste in music is as classy as his burgers.
You can read about Lukas in the latest issue of Brooklyn Magazine, but tune in to hear him on GREAT TASTE. He was kind enough to share the recipe below. It’s from “Building Blocks”, the latest digital quarterly Feast by Lukas release.
CLICK READ MORE BELOW FOR THE RECIPE AND INFO ON THE REST OF THE SHOW!
Putting together Great Taste every week always means encountering new people and information. It's why I love to do the show; I learn more about food and cooking from knowledgeable and terrific farmers, authors, and chefs, then I have the privilege of passing their stories on to you, the listener.
Robin Asbell is the author of Gluten Free Pasta, Sweet and Easy Vegan Treats Made with Whole Grains and Natural Sweeteners, Big Vegan, New Vegetarian and The New Whole Grains Cookbook. Her latest effort is Juice It! Energizing Juices for All Times of Day (Chronicle Books).
What was it that stood out above all other aspects when talking with Robin about her new book? It was her lack of an agenda other than the simple objective of offering people an easy option for imbibing delicious, healthy beverages. She presents her recipes in a simple, straightforward style fitting all the juices into neat categories-energizing, healing, relaxing, or pure pleasure. This approach along with added tips makes the book appealing to first-time and habitual juicers. You can learn more about Robin and follow her blog at http://robinasbell.com/.
Anyone notice the beating bread (wheat) is taking these days? Everyone seems to either be allergic to it, cutting down to trim the waistline fat, or avoiding it because of adopting the "paleo" diet. Spend five minutes or less in a room with Josey Baker and I'll bet your resolve would end up in the toaster along with a piece of bread.
Josey's book, Josey Baker Bread is an extraordinary cookbook that lesson-by-lesson can make you into a baker. He is the perfect person to write this type of baking guide because he had no formal experience-not at his mother's apron strings, not at a school or at the hearth of a master baker in France.
Click Read More (at the bottom of the post) for the rest of the story on Josey's GT interview.