Food

 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.  

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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.

Matt Steigerwald

Ever wondered about the steps required to open a top-notch dining establishment?  Chef Matt Steigerwald has gone through the process multiple times, including his current initiative with Wilson's Orchard. Join Matt and me on this week's broadcast, and learn about the creation of Rapid Creek Cidery.  I am certain you will find it inspriring and insightfull to listen as he describes the process of building a concept, menu, suppliers, and staff.

Grits and filed peas

 

Eat PrettyI'm super excited as I'm back in the KRUU studio for the first time in many weeks.  At the outset of the show, I welcome back certified health coach, and beauty editor, Jolene Hart.  Jolene is someone who really understands that eating is critical to inner and outer happiness.  Her new book, Eat Pretty, is replete with guidance that will uplift you 365 days of the year, and support your quest for a more positive lifestyle.  

Jolene does not subscribe to one particular style of dietary recommendations or way of living.  Rather, she has distilled from her personal experience, research, and client relationships concentrated nuggets of information designed to enhance anyone's well-being.  Though the book's admirers tend to be female, I believe its tips work for any gender.  Tune in, and let Jolene inspire you.

REMINDER:  GREAT TASTE LIVE AT GREEN BUILDING SUPPLY

TUESDAY, JANUARY 3 AT 7:00 PM
with CHEF ERIC FROM EVERYBODY'S CAFE

The Big NightLast week's visit with Tenaya Darlington author along with her brother, André of Movie Night Menus, inspired me to replay the following show about movies and food.  If you want to curl up on the couch with a great food flick read on.

It was so much fun discussing food in films with Caroline M. Grant.  Caroline and her collaborator, Lisa Catherine Harper, are the editors of The Cassoulet Saved Our Marriage, a fascinating book of diverse essays focussed on "true tales of food, family, and how we learn to eat."

Caroline is an avid movie lover so we spent the hour talking about some of our favorite films where food plays a role like Aing Lee's Eat Drink Man Woman and its Westernized counterpart, Tortilla Soup.  Dinner Rush, The Big Night, Moonstruck, and others were part of the banter before time ran out.  We had many other films on our list, but I'm curious how the ones we ended up talking about fit in with your favorites.  Let me know.  Send your comments to greattaste@kruufm.com.

Caroline's kids also nominated their favorite food film.