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The Blue Plate Special: In the Prairie Kitchen with Summer Miller

Summer Miller Blogs at ScaldedMilk.com

Kurt & Christine chat with Summer Miller, author of New Prairie Kitchen, about the burgeoning cuisine of the Heartland.  Summer spent 4 years touring and tasting at farms and restaurants to find the best of this oft-neglected region, where the best soil on earth makes growing and eating local food easy.  Summer Miller blogs at ScaldedMilk.com.

There’s also a quick plug for the newest show int he Edible Radio lineup, Cuisine KaChing, and a mention of the forthcoming food writers conference, Eating Words.

The conference will be held October 2-4.  Make your plans now!  Tickets are available here, hotel arrangements here, travel info here, and the agenda is posted here.  You can follow updates via Facebook and Twitter.

Recipes below the fold…

 

 

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Join Edible Institute for this in-depth food writing conference in North America’s only USECO-designated City of Literature

 


Buy now from your local Indie Bookstore
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The Kitchen Workshop: Kathleen Weber, author of Della Fattoria Bread

Mary Reilly of Edible Pioneer Valley spoke with Kathleen Weber, the founder of Della Fattoria Bakery in Petaluma, CA, about baking artisan breads at home. Kathleen generously shared her recipe for Tomato Bread Soup with us. Show off fresh summer tomatoes in this rustic recipe.


Buy Della Fattora Bread at your favorite local, independent bookseller

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Kitchen Workshop: Twelve Recipes with Chef Cal Peternell of Chez Panisse

Cal Peternell_credit Ed Anderson

Chef Cal Peternell. Photo by Ed Anderson

Kitchen Workshop host Mary Reilly, editor and publisher of Edible Pioneer Valley, speaks to Cal Peternell about his book Twelve Recipes. Cal been a part of the team at Chez Panisse in Berkeley, California for nearly twenty years and is currently the chef of the downstairs restaurant.

His book embraces the idea that we should know how to cook a few things well. Then we can use those recipes as springboard for more creative thought. Twelve Recipes is written from a professional chef’s perspective, so experienced cooks will feel as if they have found a peer in its pages. But, it’s written from a father’s point of view as well; so a less-experienced cook will also find a comforting voice. Learn more about Cal Peternell at CalPeternell.com, and pick up a copy of Twelve Recipes at your favorite local bookseller!

Shop Indie Bookstores Recipes for Pesto and Leblebi  below the fold … Read the rest

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The Kitchen Workshop: Indian Wedding Food with Saveur’s Betsy Andrews

saveur__maacherWe spoke with Betsy Andrews, Acting Editor in Chief of Saveur Magazine, about Saveur’s India Issue. Join us on this podcast for a discussion of the culinary traditions of different regions of India. Betsy was a visitor at a wedding in Kashmir and tells us about the traditional wedding caterer (waza) and the 36-dish feast (wazwaan) he prepares. Enjoy the flavors of a Kashmiri wedding with Mirchi Qorma (Kashmiri Lamb in Chile Sauce).

She also takes us to the Kashmiri city of Srinagar and together we visit its marvelous floating gardens and boat markets.

Visit the Saveur website to find the entire India Issue plus the stories that couldn’t fit into the magazine.

Recipes from this podcast:
Maacher Johl (Bengali-Style Fish Stew)
Mirchi Qorma (Kashmiri Lamb in Chile Sauce)
Sevaya Kheer (Vermicelli Milk Pudding)
Shahi Tukra (Royal Toast)
Smita Chandra’s Rasam (Spicy Tamarind Soup)

On this episode, Betsy Andrews of Saveur Magazine describes her visit to the Kashmir region of India. As we recorded, in early September 2014, news reports describing the worst monsoon flooding and landslides in 100 years started to come out of the region. As of September 17, the current death toll from the floods in Indian Kashmir is estimated at over 200, and tens of thousands of residents are homeless. Our thoughts go out to the victims of the disaster.

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