- 20120201 - Great Taste - "Cooking for Gracie" | A talk with New York Times writer Keith Dixon & more

Cooking for Gracie (cover)Enthusiastic and adventurous cook and eater, Keith Dixon, had to make some changes in his kitchen habits after the birth of daughter, Gracie.  Keith's culinary and parenting odyssey is chronicled in Cooking for Gracie:  The Making of a Parent from Scratch.  There are plenty of trying and triumphant moments in this memoir of the evolution of a couple from when Gracie makes her first appearance five weeks premature to the end of her first year, plus scattered throughout Keith shares recipes, including the one found at the end of this blog post. We'll talk with Keith, a New York Times writer and novelist, about some of the memories that he chronicles in the book.  Also, we'll find out how life (and cooking) have changed since the addition of another child.

Molly Aronica, Restaurant Editor for The Daily Meal joins us in the second half of the show.  Molly and the staff of the popular internet site have their pulse on the food world.  I'm very excited to announce that she has agreed to do a regular monthly stint on Great Taste, and bring our listeners the top culinary news and trends from around the globe.  Check out the following links for some of the stories we're going to feature on the show:


Gracie, Keith, and riceResident chef Liz Peralta will add her kitchen sense to all the conversations.  Also, Curt Goudy, one of the Indian Hills culinary students, will introduce a new KRUU program called Quick Bites.  Whew, I think that's about it.  Drop on by or drop into the show via the web on our live stream beginning at 7:00 pm central time. 

You can catch all the excitement from previous Great Taste shows by checking out  the KRUU archives.  Each show is available to listen to or download.  Be sure to share them with your friends, and have some fun kitchen adventures.

Sangre de Cocina (from Cooking for Gracie) (serves 4 as appetizers)

A perfect marriage of a traditonal tomatillo salsa and guacamole.  The tartness of the tomatillos gives the avocado a little extra punch.  Wash your hands immediately after halving and scraping that jalpeno pepper or suffer the consequences.

1 tomatillo, husk peeled and discarded

1/2 medium onion

1 jalapeno pepper, halved, seeds and white ribs scraped away and discarded (or leave them in if you like a good amount of heat)

1 tablespoon peanut oil

2 avocados, peeled, pitted, and coarsely chopped

1/4 cup fresh cilantro leaves

juice of 1 lime


Note:  You can make this ahead of time and refrigerate-to store, though, be sure to press plastic wrap directly down against the surface of the guacamole; this will prevent the surface from oxidizing and turning that unpleasant brown color.

1.  Prehat the broiler to high.  Place the tomatillo, onion, and the pepper halves on a baking sheet and rub with the oil (the onion and pepper halves should rest cut-side down).  Broil until all are beginning to char a bit, about 5 minutes.

2.  Place the tomatillo, onion, and pepper halves in a blender or food processor and add the avocados, cilantro, and lime juice.  Season with salt.  Pulse until coarsely pureed, scraping down the puree as necessary.  Serve with tortilla chips.