organic

Great Taste LIve-BagelsI was really excited to welcome back Aaron Hall, an amazing baker and owner of The Local Crumb in Mount Vernon.  Aaron bakes bread and bagels for numerous restaurants including Rapid Creek Cidery and is a regular at both the Iowa City and Mount Vernon Farmer's Markets.

His bagels are outstanding, and I know several native New Yorkers who are converts.

On Tuesday, November 7 we spent an hour at Green Building Supply talking and making bagels and had plenty of fun.  It looked like they were not that difficult to make.  You can watch the video on the Fairfield Media Center's YouTube site HERE.

 TUESDAY NIGHT GREAT TASTE WAS LIVE AT GREEN BUILDING SUPPLY

WITH GUESTS  ALURA ANDERSON, COLLEEN BELL, AND DAN GORMAN

MENU:  VEGAN NO QUESO DIP, CHICKPEA TOFU, SALAD GREENS WITH VEGAN RANCH, LIVE FERMENTED PICKLES AND KRAUT, AND FIG DESSERTS!

Chickpea tofuMike Anderson and no queso dipTasting PlatesPickles and KrautThere was a lot going on at the GREAT TASTE LIVE show Tuesday, and it was all vegan.  

CLICK READ MORE!

  • Wed
    Sep 20
    7:00 am -
    8:00 am
  • Fri
    Sep 22
    7:00 am -
    8:00 am

Vermont, Thailand, and Paris-We Move Around on this Week's Show

Ethan WestI love real maple syrup and maple sugar, and, what's crazy is most consumers, perhaps as high as 7 out of 10, have only tasted the artificial brands that are on every store shelf, and served in most "restaurants."  As our guest and maple syrup maker Ethan West pointed out during our discussion, some manufacturers and eating spots mix a bit of real maple syrup into their corn syrup and artificially-flavored product.  Buyer beware because they can say with a straight face that it contains "real" maple syrup.  CLICK READ MORE!

 

Great Taste Live at Green Building Supply

 

This week's show is a rebroadcast of the "DOSA" show Sabita did at GBS on a previous GREAT TASTE LIVE.

Sabita will be LIVE on Tuesday, September 5 at GBS for the "PANEER" show.  We hope to see you there at 7:00 pm.

Chef Sabita Sawhney was my special guest chef.  She made amazing dosas, sambar, and coconut chutney, plus plain and potato paratha.  Make certain to have a pen or pencil nearby when you listen.  Sabita does not cook with recipes, but I tried to coax as much information out of her as possible.

Listen to the "Dosa" show this week broadcast on Wednesday at 7:00 pm and again on Friday at 7:00 am.  Next week's LIVE show at GBS will air on KRUU at 7:00 pm Wednesday, September 6, and Friday at 7:00 am, September 8.

 

Vegetarian Heartland

Why is it that most of the authors I talk with are usually from California or live on the East Coast?  That's something to think about, but this week is the exception.  I get to chat with Shelly Westerhausen, a life-long Midwesterner, and the author of Vegetarian Heartland.  Check out one of the recipes from her book below.

In the second half of the show, I visit with Emily Kaiser Thelin, author of the moving and intimate biography of Paula Wolfert.  Wolfert is someone I have admired for years, and Thelin's biography illuminates the amazing career of this often overlooked and prolific contributor to our modern cooking scene.

  • Wed
    Aug 02
    7:00 pm -
    8:00 pm
  • Fri
    Aug 04
    7:00 am -
    8:00 am

GREAT TASTE IS FARM FRESH THIS WEEK!!!!!!!

GREAT TASTE AUGUST 1

One of the dishes I really wanted to make Tuesday night at the LIVE show at GBS was a miso butter skillet corn.  Luckily, the sweet corn was ready at the MUM student farm, and it was delicious.  All you need to do is strip the kernals off the cob, put them in a skillet with a little water, and cook for 2-4 minutes to your kernal texture preference.  Drain the remaining water, stir in the miso butter, and enjoy.  The recipe for the miso butter is at the end of this post.

Kris Johnson, the farm manager, Dan Harvey, the assistant manager, and several of the students in the Regenerative Agriculture certificate program, joined us for an inspiring discussion about the future of food and farming.  Look for the farm's stand at the Saturday Farmer's Market.

New Bread BasketOver the past several decades as the growth of artisanal foods has exploded, a greater appreciation for the ”terroir" aspect of coffee, beer, wine, chocolate, cheese, and other foods has given rise to a ”craft" culture that includes a developing pricing system supportive of continued growth. But, one major food group-grains, is lagging behind this surge. What is different about the bread culture in the USA; a culture that is achieving well-earned understanding and recognition, but not at a pace even close to  many complementary food groups?David KaiselOn the most recent "Eater Update" podcast (check it out on iTunes, Overcast or your favorite podcast app), Modernist Cuisine co-author, Nathan Myhrvold shared his thinking on this complex problem:”Bread is something that our society tried to relentlessly get to be cheap.  And oh my God did we succeed.  Wheat is cheaper than dirt.If you take a loaf of bread, whether it is artisanal bread or supermarket bread, the amount of your money that went to the farmer is about five cents. ... Now, that is screwed up."Breadtopia foundersOn this week's show I hope we can plant seeds that will add to the cultivation of our own small, but growing, local grain economy, and countless others around the States.   Assisting us in reaching this objective are Amy Halloran, author of The New Bread Basket, and David Kaisel of Northern California's Capay Mills.  In the studio, I'll be joined by Breadtopia's Eric and Denyce Rusch, along with Run of the Mill Organics Dean Goodale. Please tune into the live broadcast on KRUU or the stream Wednesday at 7:00 PM and Friday at 7:00 AM. All times are Central Daylight Time. Next week Great Taste is LIVE from Green Building Supply on Tuesday, April 4, at 7:00 PM.  Our guest is Neerja Maheshwari, and the focus and tastes are from the Indian state of Rajasthan.

Chef Eric RodriguezWhat a pleasure it was talking with Chef Eric Rodriguez of Everybody's Cafe at the Great Taste LIVE show.  The kitchen at Green Building Supply was really humming as Michael Zador, James Spielmaker, and Anna Shaner were assisting in the prep of several dishes.  

Everyone in attendance at the live show sampled nachos, a veggie wrap, bruschetta, and a roasted cauliflower soup. One common denominator of each dish was a simple vinaigrette-four dishes, four different vinaigrettes, and Chef Eric explained and showed how to make each one.

Cauliflower Soup

This was part of his presentation on what he terms "real" fusion cooking, which begins with bringing all five tastes-salty, sour, savory, bitter, and sweet into balance, plus considering how the other senses o

f sight, smell, and touch will come into play.  Add to that the interplay of the dish with our emotions, thoughts, and spirit, and the result is a "tantric dining experience."  

I'm going to continue exploring Chef Eric's "fusion" style in a follow-up interview scheduled for late February.

The next LIVE show at Green Building Supply is on Tuesday, March 7 with Chef Matt Steigerwald, former owner of the Lincoln Cafe and Lincoln Wine Bar in Mount Vernon, IA.

  • Wed
    Dec 14
    8:00 pm -
    9:00 pm
  • Fri
    Dec 16
    8:00 am -
    9:00 am

GREAT TASTE Is All About Chestnuts This Week

Chestnuts-Great Taste Live

Whenever I think of chestnuts the first image that pops into my mind is a street vendor in Rome selling fresh roasted marroni (chestnuts) in little brown bags.  The smell of a wood fire wafts into my nostrils, and my heart fills with longing to walk the streets of Roma on a cold December night with my wife, and stroll from piazza to piazza experiencing the wide variety of stalls filled with a myriad of items for Natale.

Next I am transported to a small woods in Cerro, a tiny town above Verona at the foot of the mountains.  Our family is walking with Severina, our Italian mother, and she is instructing us on how to find and pick up chestnuts. She turns the leaves over with her cane uncovering more and more of the prickly cases that encase the nut.  We stuff our bags full, and head to her apartment to roast some, and get warm.

It may not be quite as romantic, but John Freeberg, Michael Havelka, and a few other folks joined me at Green Building Supply on Tuesday, December 13 for our own local chestnut festival.  John turned out a quite delicious apple/chestnut soup.  Also, he made a chestnut hummus, a chocolate cake with chestnuts, and the live audience enjoyed a triple cream cow's milk cheese (Trillium from Fox River Dairy)with a honeycrisp apple, and hot spiced apple juice.

Michael Havelka talked about the chestnut, its history in the States and Iowa, growing chestnuts for profit, and John chimed in about preparing them in numerous ways. We also tackled such lofty topics as the future of agriculture with Avi Pogel, Dr. Thimm, Chef Eric, and one or two other folks contributing to the lively discussion. 

Next month join me and Chef Eric from Everybody's Cafe LIVE at GBS at 7:00 pm on Tuesday, January 3.

  • Wed
    Oct 05
    7:00 pm -
    8:00 pm
  • Fri
    Oct 07
    7:00 am -
    8:00 am

LIVE GREAT TASTE-Tuesday at GBS!

Sheila Higgins/Kris JohnsonKris Johnson's greenhouse provided some fun fall surprises at this week's LIVE Great Taste show.  Kris grew and harvested mixed greens and strawberries (that's correct strawberries the first week of October).  Sheila Higgins, baker/cook extraordinaire, added the creative element, turning out sorrel soup, a tangy dressing for the greens, and some showstopping quinoa mini cupcakes.