CPN - CHIC Podcast #66

CHIC podcast #66: Fun with Passover

Chef Karyn Hobfoll stopped by the culinary podcast studio to talk about Passover and how she and her family celebrate it. We talk about the traditional and not-so-traditional foods you will find on a seder table. Thanks for listening!

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

CPN - Hungry Magazine #32

Hungry Magazine #32: Suds Master

Nothing says Chicago beer like a glass of suds from Goose Island craft brewery. This month I sit down with brewmaster Greg Hall to find out how young is too young to start drinking beer, what it’s like to work with the Anheuser-Busch, and the beer culture of Europe. Enjoy this month's podcast interview over a glass of suds. If you're enjoying the pod during your commute as some of you like to do, you might hold off on the beer 'til you get home. On the other hand, we have no idea how bad your job really is.


www.culinarypodcastnetwork.com
food, food podcast, beer, Goose Island, Hungry, Culinary Podcast Network, Gilded Fork

CPN - All You Can Eat #34

All You Can Eat #34: 500-year old Olive Trees

This show takes you to a 500-year old olive grove in Puglia, southern Italy. Before you get there I'll tell you about the origins of the tarantella, take you to a fish market on the docks of Brindisi. Oh, and did I mention the more than 500-year old olive oil mill you'll hear about? Be sure to visit my blog posting for this episode for photo albums and video.

Check out the BLOG and you'll hear some pieces from my archives, on an olive oil grove on Pender Island, British Columbia, food safety and the battle against childhood obesity.

Thanks to my sponsors for this week, Folgers Gourmet Selections and GoDaddy.com.

For free samples of Folgers Gourmet Selections coffee, visit www.folgers.com/podshow. While quantities last, act soon!

And to take advantage of GoDaddy.com offers such as 10 percent off any order, use this code when you check out: eat1


www.culinarypodcastnetwork.com
food, food podcast, olive oil, Puglia, All You Can Eat, Culinary Podcast Network, Gilded Fork

Recipe: Shrimp & Avocado Canapés

These hors d’oeuvres are simple to make, but offer a lovely presentation for your entertaining. Seafood and avocado complement each other perfectly, and here they are accented with a touch of dill.

gilded fork, recipes, appetizers, shrimp, avocado

ReMARKable Palate Podcast #84

ReMARKable Palate #84: US Pastry Competition

Today, we head back to the NY restaurant Show, where the 18th US Pastry Competition took place on March 4th. This year’s theme was the rainforest. I speak to the head judge, and a few of the competitors, then we attend the awards ceremony, where the winner is crowned.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections:
Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

www.GoDaddy.com Use these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com



www.culinarypodcastnetwork.com
food, food podcast, pastry, US Pastry Competition, baking, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Mixology: Fields of Gold

A heavy cocktail, much like a hearty soup, was created to the tune of the festive season. It reveals itself, as “Fields of Gold.” Corn paired with the musky sweetness of honeydew melon, leads the way in this unusual drink, which highlights the cocoa flavor of the vodka and rounded cane flavor of the white rum. The consistency is thick, so try this as an alcoholic intermezzo!


gilded fork, recipe, cocktail, mixology

Pastry Princess: Raw Chocolate

Nibbles and Bits

I have several old, tattered folders filled with hundreds of recipes. A whole corner of my room is dedicated to plastic filing cabinets crammed with pages torn from magazines and newspapers, photocopies from borrowed cookbooks and printouts from websites collected over the years. Every time another recipe finds its home in one of these folders, I promise myself that I will attempt this one – my recipe to-do list grows every day. But somehow, I never manage to actually root through these recipes when I want to bake.

I bake every day. At work. But if I bake at home, it’s not usually a premeditated attempt for which I have to search for recipes, but on a whim with something I either came across on a website or cookbook I read that day or something simple that needs not a recipe. I don’t have the means or the kitchen to produce something of restaurant quality at home, so I love an excuse to bake something simple. Even more so, I love an excuse to bake simple cookies. (read more)


gilded fork, food, food writing, chocolate chip cookies, Pastry Princess, raw chocolate

Food Philosophy #45: Hunger in the Hudson Valley

Food Philosophy #45: Hunger in the Hudson Valley

This week, it's not my own hunger I'm talking about, but the hunger of those whose difficulties are far more serious. Learn what the Food Bank of the Hudson Valley is doing to tackle the problem of food emergencies for those who find themselves in crisis, and why their organization faces an uphill battle. You see, hunger may be one of the biggest problems that no one likes to talk about; it lacks the glamour of some other causes du jour. The daunting part is that hunger is not just an affliction of the poor -- the middle class goes to bed hungry more often than you might think.

Food Bank of the Hudson Valley: www.foodbankofhudsonvalley.org

Share Our Strength: www.strength.org

Sponsors:

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

Folgers (www.folgers.com/podshow)
Get your free sample of Folgers Gourmet Selections!

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, hunger, food bank, Hudson Valley, Food Bank of the Hudson Valley, Share Our Strength

Culinary Rountable #9: City Harvest

Culinary Roundtable #9: City Harvest

On Today's show, Chef Mark speaks with Jennifer McLean and Jacob Pfohl of City Harvest, NY's Food Bank, about the important work they are doing to combat hunger. We met at Chef Tom Colicchio's Crafsteak at a cocktail party to announce their upcoming April 18th fundraising gala, which will take place at Cipriani's on 42nd St.

For more information, go to www.cityharvest.org
or call 917-351-8725

Music: "Byron's Got the Time" by Family Groove Company. Find it on the Podsafe Music Network at music.podshow.com


Sponsor: Folger's Gourmet Selections. Get a free sample for yourself at www.folgers.com/podshow

The Culinary Roundtable is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com


www.culinarypodcastnetwork.com
food, food podcast, hunger, City Harvest, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

Gastronomic Meditations: Sleepless for Salami

I latched the door of my shed and exhaled; I’d taken my leap. Would my faith be rewarded? I’d just hung five pounds of sopressata to cure and I was anxious: In my stretch of California, the cool weather salami needs to ripen only lingers for a few months. If I’d somehow botched this batch, I might not get another chance until next year.

I am obsessed with meat. I have eaten nearly everything that has walked or run or swum or flown across my path; I hunt birds, boar and even bunnies. I seek out those bold farmers willing to forsake the cheap for the good and buy their hogs, their “walking around” chickens; and then I try to make magic with them.

A steak grilled over hardwood is one of life’s simple wonders. A perfect rack of pork ribs never really leaves your memory, like smoke in the corners of a bar. But a salami, a sopressata, saucisson sec, chorizo, linguica or a finocchiona isn’t just meat – it is alchemy. (read more)


gilded fork, food, food writing, salami

Recipe: Avocado & Crab Timbales with Tobiko Roe Vinaigrette

This is a really easy dish that *looks* complicated when served, and will definitely win you points with your guests without much effort. Crab is always luxurious, and the avocado gives the ensemble a creamy smoothness. The tobiko vinaigrette is a surprise that adds to the texture of the dish.

gilded fork, recipes, appetizers, avocado, crab, tobiko roe

The Indulgence - Avocados: Nature's Butter

Suffice it to say we’ve had a lot of fun with this dossier. We’ve always loved the texture and flavor of avocado, but the sassy origin of its name takes it to a whole new level for us.

Avocados are a pear-shaped fruit featured in dishes around the world, from ice cream in Brazil to guacamole in Mexico to sweet drinks in Vietnam and the Philippines. Avocado trees are known as Persea americana, with the fruit itself categorized as Lauraceae. These verdant beauties are not only cholesterol free, but are also rich in monounsaturated fat (15% of the recommended daily allowance), making them a healthy and delicious addition to your cooking; we like to use them as a substitute for butter on our bread. They are also rich in vitamins B, E, K and folate. (We don’t need these excuses, but if they work for you, go for it.)

Avocados are also renowned for their skin-enhancing properties, and are used in numerous beauty products.

The avocado’s reputation as an aphrodisiac is legendary, and it is uncertain which has contributed more to this: The visual of the opened avocado or the etymology of the name itself. Whatever the case, we are happy to promote sensual stimulation of any kind, at any time. (read more)


gilded fork, food, food writing, avocado

Food Philosophy #44: Food and...Music?

Food Philosophy #44: Food and...Music?

Musician Beau Hall (yes, he of the Food Philosophy theme song) joins me to talk about rhythm, creation and the power of both in food and music. And guess what? It turns out his wife is an aspiring chef, so all has come full-circle in this episode. We'll also take a look at the sassy avocado and its reputation (those who are prudish may wish to cover their ears).

www.beaurocks.com

Sponsors:

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

Folgers (www.folgers.com/podshow)
Get your free sample of Folgers Gourmet Selections

Music: Beau Hall
Featured songs: Superhot Lady Cop, Can I Get Some Lovin', No Sleep Funk

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, music, Beau Hall

Recipe: Avocado Coconut Pudding

This silky, citrus-spiked pudding was inspired by an avocado coconut sorbet once served with a piña colada soufflé at Gotham Bar and Grill. With a creamy, luscious texture and sharp, refreshing flavor, it’s an indulgent treat for all avocado lovers.

gilded fork, recipes, dessert, avocado, coconut, pudding

Mixology: Surreal Cocktail

Based on March’s theme of oranges and avocados, the fragrant orange blossom (the state flower of Florida) proved an attractive anchor to the recipe design. It also symbolized good fortune, a good start for the spring.

Refreshing cucumber was added to the orange blossom water to add a distinctive green note to the flavor of the cocktail. This was further enhanced by the choice of Zubrowka, the unique bison grass Polish vodka. This legendary spirit was thought to have aphrodisiac and virility strengthening properties; in fact, it was banned in America till the late 1970s.

Though resplendent with fragrance, the mouth-feel of the drink was still rather thin, thus bananas that were just beginning to ripen were selected, providing a good amount of texture to the recipe.

Having used some uncommon cocktail ingredients so far, I decided to complete the recipe design with something familiar, and what can be more familiar than coffee? Kahlua, arguably one of the world’s most popular liqueurs, provided the coffee dimension to the cocktail; the sugar content of this Mexican coffee liqueur also added more body to the drink.

This helped to create an intriguing combination that is the essence of this cocktail, with sensations that are familiar yet surprising. Surreal...

gilded fork, cocktail, recipe, orange, orange blossom water, entertaining

Flowers in My Food?

Once again, we've handed the reins to the Pastry Princess. She's really quite handy with this stuff.

I’m mesmerized by the floral fragrance illuminating my apartment air. But, no, there is no huge bouquet of freshly cut flowers from an admirer (wishful thinking); there is not a petal in sight.

In crafting the honey pistachio biscotti for this month’s honey recipes, I yearned for something different, something unique and even exotic, as honey/pistachio is not your typical biscotti flavor. My first attempt was with fresh orange juice. Delicious, but not the tantalizing oomph I desired; the flavor needed more complexity and depth than an ordinary orange could provide. So, rummaging through my refrigerator, I found the neglected bottle of orange flower water (also called orange blossom water) I had hidden behind other various condiments. And the experimenting began.

Orange flower and rose waters are the distilled extraction of essential oils from the blossoms of Seville oranges and rose petals, respectively. Both have such a rich history, originating from the ancient Egyptians, Greeks and Romans. (read more)

gilded fork, test kitchen, food, cooking, recipe, orange water, rose water

Recipe: Green Tea & Orange Mousse Cake

Tender cake, light mousse and creamy frosting. This intriguing cake is delicately flavored and full of a captivating rich green hue. If you’ve never experienced matcha green tea powder in anything other than hot tea, this dessert is easy to fall in love with. Though the recipe appears daunting, each step can be broken down into smaller jobs that can easily be prepared ahead. While we highly recommend the matcha powder, the cake and buttercream can both be simply prepared without them and served as a vanilla cake.

gilded fork, recipe, green tea, orange, mousse, cake

Food Philosophy #43: Ultimate Barista Challenge

Food Philosophy #43: Ultimate Barista Challenge

Chef Mark and I had a chance to watch part of the Ultimate Barista Challenge at the International Restaurant and Food Service Show in NY last week, and got some live audio from the competition as well as tips from Ultimate Barista Ryan Dennhardt (who, I might add, is Ultimately Adorable). We also spoke with event founder Sherri Johns, a coffee industry veteran and author of the cookbook Coffee Café, about the new trail being blazed by baristi throughout the country.

Sponsors:

Go Daddy (www.godaddy.com)
Enter code food3 at checkout for $6.95 domain names

Folgers Gourmet Selections (www.folgers.com/podshow)
Get your free sample of Folgers Gourmet Selections while supplies last

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, Ultimate Barista Challenge, coffee

CPN - Culinary Roundtable #8: Celiac Awareness

Culinary Roundtable #8: NFCA's Celiac Awareness Dinner

Jennifer and Chef Mark attended a special gluten-free dinner at Chef Aaron Sanchez's Centrico Restaurant, hosted by Red Bridge Beer, a benefit for the National Foundation for Celiac Awareness. We spoke with Chef Sanchez, Elizabeth Hasselbeck from The View, Brewmaster Kristi Zantop and Vanessa Maltin of the NFCA, and learned about this auto-immune condition.

www.celiaccentral.org



Music: "Byron's Got the Time" by Family Groove Company. Find it on the Podsafe Music Network at music.podshow.com

The Culinary Roundtable is a production of the Culinary Podcast Network. www.culinarypodcastnetwork.com



food, food podcast, cooking, celiac, National Foundation for Celiac Awareness, gluten free, Centrico, Aaron Sanchez, Elizabeth Hasselbeck, Culinary Roundtable, Culinary Podcast Network, Gilded Fork

Mise en Place: St. Patrick's Day Dinner

While everyone might be Irish on St. Patrick's Day, we thought it might be fun just to be green. The verdant hues in this menu will make for a colorful meal that is simple to prepare and elegant to serve.

gilded fork, entertaining, dinner party, St. Patrick's Day

Recipe: Vanilla Citrus Crème

What can be more refreshing on a hot summer night than a rich vanilla crème sauce flecked with vanilla specks? Our version is infused with the bright citrus flavors of orange, lemon and lime with a splash of Tuaca, an Italian liqueur. This impressive but simple recipe will wow your dinner guests, and is sure to become a staple in your repertoire to serve over many different dessert bases.

gilded fork, recipe, dessert, vanilla, citrus, creme, sauce

Cookbook Review: Vegetarian Times Cooks Mediterranean

If you are looking to lighten your diet up with heart-healthy ingredients such as olive oil, grains, fresh vegetables and fruits, look no further. The editors from Vegetarian Times magazine have put together a collection of mouthwatering and healthy recipes, all of which embrace the sunny Mediterranean culture and its many healthy benefits.

What sets Vegetarian Times Cooks Mediterranean apart from other Mediterranean cookbooks on the shelf, besides all of the delicious recipes, is that it begins with forty pages featuring information on each country in the region and what ingredients that country is known for, along with your personal guide to the Mediterranean diet. The guide is comprehensive, with details about each ingredient or food from that region, and a model comparing the Mediterranean Food Pyramid to the United States Agriculture’s Food Guide Pyramid is especially interesting, showing that this diet actually advocates a glass of wine with dinner as well as a variety of pastas, all toasted to your health. (read more)

gilded fork, cookbook review, Vegetarian Times, Mediterranean

Recipe: Basil Orange Ice Cream

It seems that any time we work with a vibrant, fresh, and seasonal flavor, we can’t seem to resist turning it into an ice cream or a sorbet. Basil is one of those ethereal flavors that is magical when transported along the palate with the icy coolness of iced cream and just a tang of perfumed citrus on the after palate. The cinnamon tuile is a classic recipe that makes this simple recipe utterly elegant, not to mention a perfect palate complement to the flavors of the ice cream. To keep the ice cream light, we omitted the eggs and the traditional custard-style ice cream here, opting for a simple light cream infusion: Summer flavors frozen in time!

gilded fork, recipe, basil, orange, ice cream

Monthly Meditation: A Burst of Flavor

s I quickly grow weary of the gray winter sky, my palate begins to crave the bright flavors of spring and summer – ones that bring my senses back to life and offer a veritable taste of sunshine to my lips.

There is little in life as refreshing as a burst of citrus; even a mere whiff can summon me from the doldrums of fatigue. It’s one of the reasons why a citrus candle is never far from my desk.

With the goal of bringing us all back to life a bit, we’ve added some brightness to our March menu, offering you a touch of respite should you, like us, live in a wintry climate. Our Main Ingredient is the sunny orange, whose juicy delights can be savored even as the snow falls, thanks to growers in warmer climes. (read more)


gilded fork, food, food writing, oranges

ReMARKable Palate Podcast #81

ReMARKable Palate #81: Jean-Claude Baker of Chez Josephine

I chat with Jean-Claude Baker about his unusual path in the restaurant business, from being raised by his adoptove mother, the one and only Josephine Baker, to opening up Chez Josephine 20 years ago on a slightly seedier 42nd St.

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

Sponsors:
Folgers Gourmet Selections: Visit www.folgers.com/podshow for a free sample of their new flavored gourmet coffees.

www.GoDaddy.com Use these codes for special discounts at checkout:
palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

The ReMARKable Palate Podcast is a production of The Gilded Fork. www.gildedfork.com



www.culinarypodcastnetwork.com
food, food podcast, Chez Josephine, Jean-Claude Baker, ReMARKable Palate, Culinary Podcast Network, Gilded Fork

Recipe: Chilly Drunken Orange "Creamsicle"

As children, we loved those creamy orange frozen treats on a stick, and often ended up with sticky orange faces, never mind the unnaturally bright orange color. As warmer weather approaches, it’s time to bring back that childhood delight, but with a slightly tipsy adult option: a splash of orange liqueur. This creamy dessert, with both mascarpone and whipped cream to balance the sweetness of the orange, is a sophisticated way to finish a spring meal.

gilded fork, recipes, orange creamsicle, dessert

Food Philosophy #42: Wine Writer Natalie MacLean

Food Philosophy #42: Wine Writer Natalie MacLean

Natalie MacLean joins me to discuss her new book Red, White and Drunk All Over: A Wine Soaked Journey from Grape to Glass. She also offers some insights for new wine explorers -- and the joy of matching wine with take-out.

www.nataliemaclean.com

Special Sneak Preview: Bachelor's Boot Camp™
It's coming soon, so take a listen to my shopping excursion with Matt, a.k.a. Bachelor #1.
Music: Dangerous Things, George Fletcher's Bourbon Renewal (music.podshow.com)

Sponsors:

Folgers Gourmet Selections
Get a free sample at www.folgers.com/podshow

Go Daddy
Get 10% off your order with code food1, or domain names for $6.95 with code food3

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, Natalie MacLean, Bachelor's Boot Camp™

Recipe: Fennel, Orange & Zereshk Salad

Crispy fennel makes for a great salad. The licorice taste is a great pairing with the sweetness of the oranges and the tangy sourness of zereshk, which are dried berries much like red currants. This dish is about texture and the interplay of sweet and tangy flavors.

gilded fork, recipe, fennel, orange, zereshk, salad

Recipe: Lavender and Orange Conserve

While this recipe is a deliciously sticky, sweet yet bitter fruit spread similar to jam, conserve is distinct from jam in that it contains whole fruit – peel, pulp and all. Whether spread on hot-from-the oven toast, used as a glaze on roast chicken, served as a fruit tart filling, or, if you’re like us, by the spoonful straight from the jar, we love the sweet tang and burst of sunshine this conserve presents.

gilded fork, recipe, fruit conserve, orange, lavender