GREAT TASTE LIVE from Hy-Vee with chef Isha Kinger and author Marissa Guggiana!

  • Wed
    Dec 12
    8:00 pm -
    9:00 pm
  • Fri
    Dec 14
    8:00 am -
    9:00 am

I cannot keep my weigIsha Kingerht from creeping back up every holiday season.  You don't think it has anything to do with Egg Nog, do you?  I've been consuming it daily, strictly for medicinal purposes, since just before Thanksgiving?  Who would have guessed that in only four ounces there are 17 grams of fat and nine of them are saturated.  Luckily, they stop stocking it just after Christmas (if I survive that long).

I need company in the expanding waist line department so we're bringing more holiday delights to you on this week's Great Taste. In the Hy-Vee Club Room kitchen, Isha Kinger, notable raw food chef, will work her healthy magic.  If you want to create along with Isha during the show, she has kindly supplied the recipes needed for two sweet treats.  (I wonder how the Nut Nog compares to the Egg Nog?)

Click "Read more" below for the nut nog recipe & more...

Raw Brownie

for brownie layer
1 cup walnuts
1 cup medjool dates, pitted
1/3 cup cocoa powder

for frosting
1/2 avocado
3 to 5 tablespoons agave (you can adjust to taste)
1/4 cup cocoa powder
2 teaspoons vanilla extract
a hefty dash of cinnamon
a tiny pinch of salt

1. Make the brownie layer: Line a loaf pan with parchment paper, with extra paper hanging off the sides so you can lift it out when the brownies are done. Combine walnuts, dates and 1/3 cup of cocoa powder in a food processor and blend until the mixture looks like clumpy dirt or potting soil. Pat this mixture into a compact layer in the bottom of your lined loaf pan.

2. Make the frosting*: Combine avocado, agave, 1/4 cup cocoa powder, vanilla, cinnamon and salt in a food processor or blender and blend until smooth. Spread mixture over the brownie layer in the loaf pan, creating an even layer on top.

3. Freeze the loaf pan for 30 minutes to an hour. Remove parchment from loaf pan, lifting the brownies out in one big piece. Slice and serve. Note the brownies will be slightly crumbly, so they are best eaten with a spoon or fork.

Holiday Nut Nog
Yield: 6 servings

● 1 quart almond milk, strained
● 2/3 cup macadamia nuts
● 8 dates, pitted, soaked
● 2 bananas, frozen
● 2 teaspoons vanilla extract, or half a vanilla bean
● 2 teaspoons maple syrup,
● 2 teaspoons flax oil, optional
● 1/2 teaspoon nutmeg

1. If using vanilla bean, slit the bean lengthwise, scrape out the soft center and discard the outer shell.

2. Place all ingredients, except bananas, together in a blender and blend until perfectly creamy.

3. Add bananas and blend until smooth.

Serve chilled, sprinkled with nutmeg. 

Primal Cuts coverMarissa Guggiana, one of our most popular guests joins us via Skype video.  Marissa is the author of  Primal Cuts: Cooking With America's Best Butchers (2nd edition-October 2012) and Off The Menu: Staff Meals from America's Top Restaurants (2011)   The Off the Menu show is one of Great Taste's most downloaded files.  Marissa is mostly working to promote her new edition of The Butcher's Guild and, as co-founder of The Butcher's Guild she is looking forward to discussing the butcher's role in our food system, how to talk to your butcher, what a great butcher is, and how that role plays into a more sustainable food system.

Erbazzone-Kathy DuBoisCo-host Kathy DuBois is happily ensconced in Florida for the winter, but she'll continue to contribute to the show through food ideas and recipes.  Today she used Gisella Isidori's Erbazzone recipe (see below), but instead of a crust she lined the bottom and top of the dish with sweet potato slices done on a mandolin.  She told me that, "Some parts of the sweet potato were soft and some crunchy.  Also, I sprinkled the dish before serving with a touch of cinnamon and drizzled with olive oil.
Erbazzone-Kathy DuBoisNext time I would like to make it a little more cheesy.... maybe Fontina (my new favorite)"

Erbazzone from Gisella Isidori (Don't forget Kathy's uses thinly sliced sweet potato instead of the dough)
Ingredients and quantities for 6 people in a 12 inch pan
For the dough:
1-½ cups flour
2 1/2 ounce of butter
Cold water as needed
Salt as needed
For filling:
2 lbs mixed vegetables
1/8 of a cup Parmesan cheese
2 tablespoon of extra virgin olive  oil or butter
4 eggs
Chopped parsley as needed
Pepper and nutmeg as needed
Cut fat into flour, use cold water as needed to moisten the dough.  Work exactly the same as making pie dough.  Line a mold or pan with a layer of the dough, leaving some to cover the top.  Boil and chopped the vegetables (spinach, Swiss chard, chicory, etc.) Then stir-fry  with extra virgin olive oil. Shake pan as opposed to stirring, this will lend better flavor, season with an abundance of salt and pepper. Set aside.
Put 4 eggs, nutmeg, tablespoon minced parsley in a bowl; add grated Parmesan cheese.  Adjust salt and pepper. Pour filling into 5the mold  cover with dough, gently piercing the top. Bake at 160-180 degrees for 40-45 minutes.

Join us at Hy-Vee or listen to the stream at  You can listen or download  past shows from the KRUU archive or watch videos courtesy of FMC at  Scroll down the home page until you see Great Taste listed.