- Great Taste - 20100324 - Great Taste

We're recreating the hip scene of the "beat generation" as GREAT TASTE  presents poetry, java and simple food with every element served up in the KRUU coffee house.  Drop into a couch to listen if you are close by or pour yourself a steaming cup in the confines of your own cozy quarters. 

Susie Niedermeyer will join us in the studio.  For many years Susie lived in rural Jefferson County on land sporting a large organic garden, a herd of Alpine dairy goats and a flock of egg-laying chickens.  Naturally, she developed recipes to use seasonal produce as well as her ample supply of goat’s milk and eggs.   Also, she developed an interest in growing beautiful flowers…roses, in particular.  Her signature recipe using these roses is that of an all organic rose petal conserve.  As an everything-from-scratch cook other standouts from her kitchen include sesame crackers, herbed panir spread and poetry. 
Susie in Flowers
Our other guest actually runs a coffee house.  Jesse Lipman is an owner of the Ground Level Coffeehouse, an independent, artist-owned venue for Toledo's poets, musicians, performers and filmmakers. Jesse is an alumni of the Public Allies Youth Leadership Development program under the mentorship of Michelle Obama. He has 20-years experience in community based work in Toledo, Chicago and Honolulu developing youth programs, building poetry organizations, teaching high school and working in commercial and community-based television. Growing up in a single parent household he was making dinner for Mom by age six, has had several restaurant jobs and creates the menu for the Ground Level. He kindly shares with us the specialty of the house.

Signature dish: The Sea Level Sandwich

This is a twist on a standard tuna salad and a top seller at our coffeehouse.
Ingredients for Sea Level Salad:
1 can white meat tuna (in water)
1 can pink salmon
salt, pepper, paprika
1 sweet onion
Mayo/salad dressing
Sweet Chili Sauce (choose Mae Ploy or similar style Thai brand)

for the sandwich add bread, ripe tomato, sweet onion, arugula or lettuce

To make the sea level salad
1) open and drain very well the tuna and salmon. place fish in mixing bowl
2) add salt/pepper/paprika to taste and mix 
3) add 1/2 cup finely diced sweet onion
4) stir in 2 T sweet chili sauce and 2-3 T mayo. Mix and mash with fork. Add a little extra mayo if a creamier consistency is preferred.

To make the sandwich
1) lightly toast 3 slices of fresh bread. We use an Italian bread, but choose what you like.
2) spread a layer of sea level on 2 slices of bread.
3) and several thin slices of sweet onion on bottom slice, 2 slices of tomato plus arugula/lettuce on middle slice, cover with the 3rd slice to create a triple decker sandwich.

To serve as a salad
1) simply plate a mix of fresh salad greens. put a large scoop of sea level in the center. garnish with your favorite salad toppings (we usually add cherry tomatoes, thin sliced asian pear, toasted walnuts, and a house vinagrette)

Catch the vibes as both Susie and Jesse bring us a mix of food for the soul and stomach.  Poetry in words and food on the next GREAT TASTE-Wednesday, March 24 at 7:00 PM CDT and the rebroadcast at 7:00 AM on Friday, March 26.

Don't forget you can follow us on Twitter and become a fan of the show onFacebook!


More about Susie Niedermeyer:

She is by education a classical pianist, graduating with a degree in music from the University of Iowa.  Her poetry has been published in journals and magazines including The MacGuffin, Lyrical Iowa, Sierra Magazine and others; her poem "Diana" won 2nd place in a 2002 contest sponsored by the National Federation of State Poetry Societies. Her poetry also appears in The Dryland Fish: An Anthology of Contemporary Iowa Poets (2004) and Leaves By Night, Flowers by Day (2006).  Niedermeyer won the Blue Light Book Award for 2007 and her first book of poems,Under a Prairie Moon, is now available online at Amazon and Barnes and Noble and in Fairfield at Flying Leap Art Space, and 21st Century Bookstore.