Food

  • Wed
    Dec 06
    8:00 pm -
    9:00 pm
  • Fri
    Dec 08
    8:00 am -
    9:00 am

GREAT TASTE ITALIAN FEST FROM GREEN BUILDING SUPPLY!!!!!

Great Taste Live at GBSFOOD AND FUN AT GREEN BUILDING SUPPLY!

KRUU's Great Taste radio program was LIVE at Green Building Supply on Tuesday, December 5.  Pete DeCicco and Ed Malloy prepared Italian holiday fare.  The dishes were outstanding with bright, distinctive, and light-up-your-mouth flavors.

Ed made the Malloy version of caponata and it was served in a unique style with a dollop of homemade tomato sauce over pasta.  Pete created a root vegetable puree starring celery root, turnips, rutabaga, and parsnips with white wine, lemon, garlic, and a few other flourishes.  Those folks who stayed around for the final flourish enjoyed cannoli with fresh ricotta and cream.

Tune into Fairfield Media Center's video HERE.  Scroll down to the LIVE EVENTS panel on the lower left of the homepage.

  • Wed
    Nov 22
    8:00 pm -
    9:00 pm
  • Fri
    Nov 24
    8:00 am -
    9:00 am

Nourished and Zingerman's Bakehouse on Great Taste this Week!

NourishedLia Huber, the author of Nourished:  A Memoir of Food, Faith and Enduring Love, is my guest on the opening segment of this week's show.  Lia has a writing style that engaged me as a reader and I lost myself in the intimate way she shared her story.  There are reicpes in the book, but her focus is the personal journey and how she discovered a practical way to eat well.

You can check out her website The Nourish Evolution here.  Talking with her was one of the highlights of doing the Great Taste show this year.

 

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!

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.

 

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

The Saffron Tales-an Interview with Yasmin Khan

The Saffron Tales

One specific element about my personality that I noticed last week was how uplifted I feel when talking abut food.  Now, those of you who know me are probably wondering if it's really possible I did not know that about myself.  I knew it.  Two recent instances seriously reinforced how talking and cooking continuously inspire me. 

Neither instance was an "aha" moment, but both left me feeling animated and rejuvenated.  First, I was privileged to speak with some students, who are studying and working in agriculture.  That event gave me the opportunity to relate a few stories about food producers, and let the students taste several amazing products.  The result of a session like this is always the same:  eyes light up, the energy in the room buzzes with excitement, and everyone wants another taste. I leave with a big smile etched on my face.

  • Wed
    Apr 19
    7:00 pm -
    8:00 pm
  • Fri
    Apr 21
    7:00 am -
    8:00 am

Food Film Music with Special Guest Rich Sims

Music

Rich Sims and I started talking about this show two years ago.  We thought combining two of our passions, music and food, would lead to a fun, fulfilling hour.  I put together a list of some of my favorite food movies, Rich located the sound tracks, and chose selections that, along with our banter, will bring back memories or prod you to watch the film for the first time.

I won't give away all the films we're going to feature, but the menu will include music from Ratatouille, Moonstruck, and Chef.  Join Rich and I, and if you have any input, give us a call in the studio during the show on Wednesday from 7:00-8:00 pm CDT at 641-109-1082.

  • Wed
    Apr 12
    7:00 pm -
    8:00 pm
  • Fri
    Apr 14
    7:00 am -
    8:00 am

Remembering Liam Scheff and Eating with Bill Goldstein

Liam Scheff

Twice I had the pleasure of cooking and talking with Liam Scheff when I was doing the live Great Taste shows from Hy-Vee.  Liam was a journalist, a self-described "American heretic."  

He wrote about countless controversial issues with tenacious conviction.  And Liam was, I think, an "old soul."  He had a lot of work to do, critical information to communicate, and, as it turned out, a short time to accomplish that mission.

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.

Garlic on braidLong before Bram Stoker popularized the use of garlic in his classic 19th century novel, Dracula, Romanians had been using it for centuries to repel evil in a variety of forms. 

The actual origins of the cultivated plant have never been clearly established though it's probable descendent is from the species, Allium longicuspis, which can be found in Central and Southwestern Asia.

But what really interests us about garlic is EATING it.  Contrary to its popular use in Italian/American restaurants as a main ingredient in almost any dish (read that as "all you can taste is garlic."), garlic is amazing as a subtle flavor element though it can take a leading role as in the classic pasta dish, aglio (garlic), olio, e peperoncino.  That's what Kathy will prepare in the studio along with bruschetta w/roasted garlic.