Radio Kitchen

Format: 2014-04-18

August 20, 2013   #1148   Basics of Moroccan Cooking

During the heat of the summer, I occasionally think about places where hot weather is the norm.   One of these is Morocco, and although I've never been there, I'm quite attracted to the cuisine.   Along with Chef Jerry Pelligrino of Waterfront Kitchen, everytime I look at a picture of a Moroccan dish, and read the recipe, I end up saying, "God, that looks good!"

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August 13,2013   #1147   Sushi Basics

Since summer is the time when we want to do the least amount of hot stove cooking, we do tend to eat more raw food.   And without a doubt, the most famous of all raw delicacies is sushi.   Al's girlfriend cannot live without it, and so do a lot of other folks.   Chef Jerry Pellegrino of Waterfront Kitchen knows a thing or two about this subject, and perhaps the first thing we need to do is to focus on the rice.

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August 6, 2013   #1146   Market Odds and Ends

If you are visiting our region's Farmers Markets these days, you're no doubt  blown away by the tremendous avalanche of food that you can find there.   Besides the long list of standard fruits and produce, you can find a lot of items that are a little bit off the beaten path. 

We'd like to run down a list of items we spotted recently, and offer some suggestion as to what we can do with them.   In no particular order:

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July 30,2013   #1145   What to do With Herbs and Produce From Your Garden     

Last week we were talking about what you can do with all the great things you can buy in the market this time of year.   But a lot of us are keeping a vegetable garden, and those are going to be in full swing right about now.   Jerry Pelligrino of Waterfront Kitchen gave the folks at home some ideas on how to handle all those great veggies and herbs that are coming in.

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July 23, 2013   #1144   What To Do With Summer Produce

We're in the middle of what the English call "high summer," and it is a delightful time to work up an appetite.   The markets are bulging with fresh local produce, but one of the constant questions we face is:  "What do we do with all this food?"  This is why Radio Kitchen exists.   Here are a few ideas:

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July 16, 2013   #1143   Heirloom Tomatoes

About five years ago, we all started hearing something about something called "heirloom tomatoes."   Cute name, kind of quaint.  Today it's part of our seasonal routine, and folks bandy about names like Cherokee Purple, Brandywine and Mr. Stripey with breezy nonchalance.   These once rare varieties are almost ubiquitous now.

Here is a list of some of the most widely encountered:

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July 9, 2013   #1142   Cold Grilled Beef

As we work our way through yet another sweltering Baltimore summer, we naturally try to think of ways to cool things down, even at the dinner table.   There's no law that says all grilled meat has to be eaten piping hot.   In fact, our master griller Chef Jerry Pelligrino of Waterfront Kitchen has some very good ideas about this.

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Not Your Grandma's Potato Salad

We're 100% positive that some of you in our listening audience have been invited to a Fourth of July picnic, and you're at sixes and sevens about what to bring.   May I suggest a big bowl of potato salad.   But not just any potato salad.   You see,  there's some nice ideas floating around out there about how to take potato salad to the next level.

We ordinarily see two types of potato salad:  one made with mayonnaise and one made with vinegar.   The mayo version has this restriction:  you

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June 25, 2013   #1140   Frozen Delights

About this time every year I come home with a big box of popsicles that I keep in my freezer, and dip into on a near daily basis during the scorching summer.   I love popsicles, and it's not surprising that a fellow called Pete Stine has opened Pop Couture at the Farmers Markets.   He makes gourmet popsicles.   And once you look into it, making frozen treats isn't all that hard.   

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June 25, 2013   #1140   Frozen Delights

About this time every year I come home with a big box of popsicles that I keep in my freezer, and dip into on a near daily basis during the scorching summer.   I love popsicles, and it's not surprising that a fellow called Pete Stine has opened Pop Couture at the Farmers Markets.   He makes gourmet popsicles.   And once you look into it, making frozen treats isn't all that hard.   

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