CMN - CHIC142: Rainy Day Podcast

CHIC Podcast #142: Rainy Day Podcast

Today we cover a myriad of topics. I talk about great friends and meals, wine tasting lunches and supporting your local restaurants, the ones worth saving. I also tackle a listener's question about cooking sugar so it doesn't crystalize. We cover a lot of ground but I think you will like the variety this week. Thanks for listening! Have a great week!

CMN Video: Treehouse Bakery & Cafe

CMN Video: Treehouse Bakery & Cafe

Maria Elena Bustamante-Bernal talks about the philosophy behind The Treehouse Bakery & Cafe, an organic, sustainable bakery and cafe in Santa Fe, NM. Located on the ground of Plants of the Southwest, Treehouse produces fresh pastries daily, and also creates wedding cakes, including gluten free cakes.



A production of The Culinary Media Network. www.culinarymedianetwork.com

CMN - RP160: A Taste of Santa Fe Part 2 - Treehouse Bakery and Cafe

ReMARKable Palate #160: A Taste of Santa Fe Part 2 - Treehouse Bakery and Cafe

This week we speak with Maria Elena Bustamante Bernal, owner of the Treehouse Bakery and Cafe on the grounds of Plants of the Southwest in Santa Fe, NM. Maria Elena is dedicated to baking organic, sustainable, and even on occasion gluten free pastries, cakes and sweets. Operating out of a unique adobe building, the folks at Treehouse are building and sustaining their own community, and also satisfying sweet tooths.

Treehouse Bakery and Cafe

Theme Song: "Go Fish", by Big Money Grip, from the Podsafe Music Network.

ReMARKable Palate is a production of The Culinary Media Network. www.culinarymedianetwork.com

CMN - FP76: The Edge Brownie Pan

Food Philosophy #76: The Edge Brownie Pan

Inventor and old friend Matt Griffin joins me to talk about his culinary wonder, the Edge Brownie Pan, which is taking the food world by storm -- even getting a nod from Martha Stewart herself.

http://www.bakersedge.com

You can also find the Edge Brownie Pan in our Gilded Fork online boutique!


Music: Beau Hall (http://www.beaurocks.com/) and George Fletcher's Bourbon Renewal (http://www.georgefletcher.com)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).

CMN - CHIC118: Time and Temp with Tom

CHIC Podcast #118: Time and Temp with Tom

Too often my students don't have a good grasp of how to use time and temperature in a kitchen. I am thinking you may have the same confusion. Today I take a solo moment to talk about how important time and temperature are to good cooking and baking. I talk about how to use your freezer to its best ability and why you should get to know your oven...well! I hope these hints help you. Thanks for listening.



www.culinarymedianetwork.com

CMN - CHIC114: Whole Grains Class

CHIC Podcast #114: The Beckman Interview - Whole Grains Class

The tables were turned on me this week. Pat Plavcan, our nutrition teacher interviewed me on my class at the French Pastry School with King Arthur Flour chef Jeffrey Hamelman. We talk about the health and flavor benefits of using whole wheat flour and specialty flours. Thanks for listening.



www.culinarymedianetwork.com

food, baking, CHIC, Culinary Media Network, Gilded Fork

CMN - CHIC Podcast #103

CHIC Podcast #103: Welcome to our new instructor

We have two new instructors in the pastry department at CHIC. We want to welcome both Patte Borg and Bob Cano to the ranks. This week we talk with Chef Bob Cano. Bob is most recently from our sister school in Las Vegas, Nevada. We talk about his career, his students and most importantly what he likes to eat. In the coming weeks we will have a talk with Chef Patte as well. Until then,thanks for listening.



www.culinarymedianetwork.com


food, food podcast, pastry, baking, CHIC, Culinary Podcast Network, Gilded Fork

CMN - Food Philosophy #67

Food Philosophy #67: Sweet Cheese & Lavender Popovers

These delicious treats are deceptively easy to make, and can be mixed a day ahead of time. Can I make it any easier for you? Step on into the kitchen with me for another quick holiday recipe.

Don't forget - use code FPHOLIDAY in the Gilded Fork Boutique for 10% off your order! (https://shop.gildedfork.com/)

Sponsors:

Hamilton Beach (http://www.hamiltonbeach.com/)

Go Daddy
(http://www.godaddy.com/)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music:
Beau Hall (http://www.beaurocks.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, Hamilton Beach, Christmas, holiday recipes, baking, popovers, lavender

CMN - CHIC Podcast #102

CHIC Podcast #102: Preferments and Sours

Howdy bread lovers. I got a note from a listener, Bill Graney. He wanted to know more about preferments, sours, flour quality and much more. I thought to myself, this is a whole podcast not a return e-mail. Thanks for the ideas Bill. You too can learn more about food. E-mail me with your suggestions for what you would like to learn. Thanks for listening.



www.culinarymedianetwork.com

food, food podcast, sours, baking, CHIC, Culinary Podcast Network, Gilded Fork

CMN - Food Philosophy #65

Food Philosophy #65: Easy Holiday Macaroons

If you are looking for a quick, easy & delicious holiday treat, look no further. Oh, and you have to like coconut. These macaroons are a decadent combination of chewy and crunchy -- and will leave your guests thinking you're a master baker (mine do, and I'm not telling them any different...shhh).

This is the first of several holiday tips from my kitchen to yours, courtesy of our sponsor:

Hamilton Beach BrewStation Plus
www.hamiltonbeach.com

Music:
Beau Hall, Super Hot Lady Cop (http://www.beaurocks.com/)
Calvin Owens, Merry Christmas Baby (http://music.podshow.com/)
The Volume Brothers, All I Want for Christmas is a Day Off Work (http://music.podshow.com/)

Food Philosophy is a production of the Culinary Media Network (http://www.culinarymedianetwork.com/).






food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, Hamilton Beach, Christmas cookies, holiday recipes, baking, macaroons, coconut

CMN - CHIC Podcast #95

CHIC Podcast #95: Mark Seaman's Cakes

Mark Seaman was a student of mine about 9 years ago. He shined then and really shines now. I was teaching him bread but what he was really interested in was cakes. He has designed award winning cakes for years in his two shops in Chicago. Mark and I talk about what made him so inclined towards cakes and what makes his career so great. Visit his website and shops at www.markedfordessert.com. Thanks for visiting the CHIC podcast Mark and thank you for listening.



www.culinarymedianetwork.com

food, food podcast, cooking, cake, baking, CHIC, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #70

CHIC Podcast #70: Advice on Mentoring

I received an e-mail recently that asked for my help in determining a former student’s future. I was reminded of when I graduated from cooking school and needed some guidance. I talk about mentoring and how to choose a mentor. We also take some time to dip into the mailbag to answer some more baking questions. Thanks for listening.

www.culinarypodcastnetwork.com


food, food podcast, cooking, baking, mentor, CHIC, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #47

Food Philosophy #47: Cooking from A to Z - Finger Rolls

The twins are back in the kitchen with me this week to cook up some finger rolls with the help of my mighty new mixer. Chef Mark and I also attended PodCamp NYC this weekend, so I've got a recap of our experience and some great stuff coming down the pike from the Culinary Podcast Network. I'm also seeking bachelors for my own purposes both sensual and culinary, so do send them this way.

Featured site: www.MissingAlert.com

Sponsor:

Go Daddy (www.godaddy.com)
Use code food1 for 10% off your order
Use code food2 for $5 off orders of $35 or more
Use code food3 for $6.95 domain names

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com)




www.culinarypodcastnetwork.com


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, baking, Cooking from A to Z, dinner rolls, PodCamp

CPN - CHIC Podcast #63

CHIC Podcast #63: Breakfast Pastries

We have talked about breakfast before. It is one of the top three meals of the day. However I have been thinking about things us pastry folks make everyday for breakfast. I talk about scones, biscuits and muffins. I even throw in a little discussion of English muffins. Our survey this week is about what's in your toolkit. Which tool could you not live without?

Here are the recipes:

Scones
3 cups pastry flour
1 1/4 T baking powder
1/4 cup sugar
10 ounces butter
3 eggs
1/4 T vanilla
3 ounces buttermilk
1/2 cup chopped dried apricots or any dried fruit


Biscuits
3 cups all-purpose flour
1 1/2 tsp salt
4 t sugar
2 TBS baking powder
5 ounces butter
9 1/2 ounces buttermilk


Muffins
2 cups All purpose flour
3/4 cup Sugar
1 TBS Baking powder
½ tsp Salt
2 Eggs, beaten
7 oz Milk
4 oz Butter, melted
1 tsp Vanilla extract
1 cup Frozen Blueberries

Procedure
Mixing: Muffin Method
Scaling/Panning: Fill paper lined cups 2/3 way full
Baking: 325°F for about 15 minutes

English muffins
1/2 cup warm water
1 ounce fresh yeast
8 ounce bread flour
6 ounces pastry flour
1 cup warm milk
1 ounce butter, softened
1 TBS sugar
1 whole egg
1 1/2 tsp salt

Straight Dough Method
Mix for minimum of 10 minutes
Ferment and cut with cookie cutter
Pan fry with minimum of fat.


www.culinarypodcastnetwork.com
food, food podcast, cooking, recipe, baking, breakfast, CHIC, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #61

CHIC Podcast #61: Questions and Surveys

This week we tackle more questions from listeners and students and sometimes both. Feel free to add to the dialogue by posting your own questions. E-mail me to find out more about food. We also take a survey: What is your food guilty pleasure? I walk around campus to find out what people are eating when nobody is looking.

How do you make flaky pie dough?
How is meringue made?
Why do recipes often say to oil and flour the pans?
Is baking a finite craft like mathematics?
What's the difference between straight caramel and caramel sauce?
What exactly happens when yeast makes dough rise?
When is a dough overmixed?


www.culinarypodcastnetwork.com
food, food podcast, cooking, baking, cooking tips, CHIC, Culinary Podcast Network, Gilded Fork

CPN - CHIC Podcast #59

CHIC Podcast #59: Checking the Mailbag

This week I am podcasting alone again. I took some time to answer some listener mail. The questions are below. I really want to thank my students and listeners for the great questions. I also added a song for today?s show, Anne Farnsworth with a song entitled, ?Saturday Morning?. I hope you like it and the show.

Why do some doughs have be risen 2-3 times before you proof them?

How do you make monkey bread?

Why do we use the word bake for baking versus roasting on the culinary side? They are both dry heat methods for cooking.

How do you make compound butter for the pastry kitchen?

How do you get swirls in bread and cakes?

How do you make lemon meringue pie?

How do you make pastries so pretty?

What are the correct temperatures for baking?

What is the difference between baking soda and baking powder?

www.culinarypodcastnetwork.com
food, food podcast, cooking, listener email, baking, CHIC, Culinary Podcast Network, Gilded Fork

CPN - Food Philosophy #35

Food Philosophy #35: Cooking from A to Z - Rye Bread

If you made a New Year's resolution to go low-carb, this is not the show for you! I have decided to ban all diets from my life forever more, so Alex and Zachary are joining me in the kitchen for a little baking -- and that means we're making my favorite, favorite, favorite Seeded Rye Bread recipe.

You can also find this on the Gilded Fork, and it's an adaptation of a recipe from Bernard Clayton's Complete Book of Breads. The book is worth its weight in gold.

Happy baking!

Music: Beau Hall (www.beaurocks.com)

Food Philosophy is a production of The Gilded Fork (www.gildedfork.com)

http://www.culinarypodcastnetwork.com/


food, food podcast, sensuality, Food Philosophy, Culinary Podcast Network, Gilded Fork, Jennifer Iannolo, PodShow, Cooking from A to Z, baking, seeded rye bread