GREAT TASTE presents four courses of Italian delights in a live broadcast from the At Home Store.  The show features one hour of a cooking class sponsored by SOFIA-the Society of Fairfield Italian Americans.

Here's a rundown of the menu:

Antipasto-Herbed fresh cheese balls in a roasted tomato sauce

Primo-Pasta with chard, kale, and beet greens

Insalata-Raw kale and braised beets with toasted pecans and orange segments

Dolce-Parmigiano Reggiano "gelato" with aged balsamic vinegar, apple slices, and toasted nuts

We may add a dish or two as the show goes along.  Catch us on the live stream if you aren't local by clicking in the "Playing On Air Now" box at the top left of the KRUU home page. 

WARNING:  EAT BEFORE LISTENING AS THIS SHOW WILL DEFINITELY CAUSE HUNGER PAINS.

Writers’ Voices welcomes Robyn O'Brien, who is being called "The Erin Brockovich of Food". A conservative Texan with an MBA, Robyn used to roll her eyes when finicky parents talked about their children's food allergies and special diets. When her own children started having severe allergy problems, she was catapulted into a research project that changed her life. In her book, The Unhealthy Truth, she lets us in on the secrets of GMO foods, the revolving door between the FDA and the food industry, and much more.

On two recent trips to India, chocolate and candy maker Paul Poole has been fortunate to catch an intimate glimpse into the lives of some Indian families.  The key was the sharing of food, but not only meals.  Paul taught his Indian friends how to make various types of chocolates and they shared the knowledge of local sweets.  GREAT TASTE listeners will not only hear about Paul's adventures, but learn the recipes involved in this cross-cultural exchange.

What are the main challenges facing food-related small businesses that would like to or already integrate the principles of sustainability/organic/bio-dynamic into their models?  We'll talk with individuals who operate a broad spectrum of business types-a subscription run greenhouse and wholesale produce operation-Dean Goodale, internet based sales and education-Eric Rusch, a retail artisan baker-Tim Freeberg-Renwick, and local culinary school director-Chef Gordon Rader. 

Come by the studio and join in the discussion as we explore how to grow (bad pun) a local food economy.  Of course, we'll have some food because what's Great Taste without any great tastes?

Wednesday, 7-8 PM, rebroadcast on Friday 7-8 AM.  Follow us on Twitter where we tweet the Daily Dish daily

The Savvy Vegetarian, a.k.a. Judith Kingsbury, joins us for a discussion of meatless meals plus many other topics like the ones she showcases on her website-savvyvegetarian.com.  This month's featured recipe on the site is a vegetarian chili.  Judith will share her take on that classic dish and we'll be cooking up our own chili versions in the studio.  We'll share some food memories of chili experiences, discuss recent restaurant visits in Philadelphia and Las Vegas and throw in some tips on using what's bountiful in the winter-greens.

It's another delicious hour of GREAT TASTE so join us on the radio, the "live" stream, or come down to the studio and have some chili!

We're replaying one of our favorite shows because it's perfect for all the chilly weather we've been having (and the GREAT TASTE crew is on the road).  Don't miss
the ULTIMATE Grilled Cheese
served with oven fries,
homemade ketchup,
and MUSIC! 

A grilled cheese sandwich is pure comfort food when it's made right.  No gluey white bread or American cheese on these babies-artisanal goodness through and through.

Not a part of the Ultimate Grilled Cheese episode, but a bonus for reading this blog post is the following recipe for Winter Tomato Soup because there isn't much that goes better with grilled cheese.

WINTER TOMATO SOUP (unbelievably simple and delicious)

Serves 4-6

1 28 oz. can Muir Glenn Diced Tomatoes

1 28 oz. can of San Marzano DOP Tomatoes (imported)

You can use a 28 oz. can of Muir Glenn whole tomatoes if you can't find the San Marzanos.

Fondue is the perfect choice for a New Year's party. Our pots will be bubbling with the amazing cheese made by John and Ann Hoyt at Leelanau Cheese Company in upper Michigan. The couple make raclette, one of the two important cheeses used in a traditional fondue.

The Hoyts will walk us through the process and while we're cooking we'll hear the story of how they became artisanal cheese makers learning the trade in the Valais region of Switzerland. We'll fix two different cheese fondues, one using wine and the other beer. At the end of our GREAT TASTE hour, you'll be set to make this sumptuous and simple dish.

Easy to prepare finger foods are guaranteed to be a hit at your holiday party. Tune in as we prepare a bevy of savory dishes to brighten up the party table.

Menu

White beans and crostini

Roasted tomatoes with parmesan, olive and caper

Baked feta with roasted peppers and olives

Eggplant Caviar

Artichoke Dip

Parmigiano Crisps

Almond/Cayenne Cookies

Sorry, we pre-recorded this show so don't drop by the studio expecting to taste!

Take notes as Kathy Dubois, Steve Boss and their helpers whiz through a dizzying array of dishes.

Some after cooking and recording thoughts: Pay attention to the salt content on the baked feta dish. Use olives that are more herby than salty.

Tonight on Abundant Planet: a special interview with Illinois food, farms, and jobs coordinator Jim Braun and filmmaker Sarah Carlson.

James Moore spoke with the two as they were in town to film Jim Ikerd, Lonnie Gamble and others. Sarah's film GROW is nearing completion. Jim, who was oruiginally an Iowa farmer, has been instrumental in creating legislation and a jobs plan for the whole state of Illinois.

Jim and the Illinois State Legislature are doing amazing things in terms of food, farming, and jobs on a statewide level that should be a model for the wonderful work Fairfield has been doing on a city-wide level. If you care about food, progressive food policy and getting things done, tune in to see what's happening right next door in the Land of Lincoln.

More than pies will fill your airwave taste buds when the party starts at 7:00 PM Wednesday. It's the season to enjoy all kinds of treats and we're kicking it off with plenty of suggestions for how to please your family and friends throughout this seemingly endless month of eating.

We'll have a studio full of cooks all bringing their holiday party specialties. We'll share recipes, family traditions plus suggest some great gifts for folks who love to have fun in the kitchen and those who would rather just eat. Be prepared to take notes because we guarantee you'll hear about something perfect for someone on your holiday list.

Better yet, come by the studio and take a taste or two. GREAT TASTE with Steve Boss, Kathy Dubois and a supporting cast of local cooks sends out waves of deliciousness from 7-8 PM on Wednesday with a rebroadcast 7-8 AM Friday.