Posted by Alexis TiradoA listener was on the search for an AMAZING mashed potatoes and bacon recipe. "Something more interesting that basic mashed potatoes with bacon sprinkles on top," explained the listener. Chef and restaurateur Charlie Palmer shared his thoughts for an outstanding bac-and mash-dish, in the mp3 below. Betsy Karetnick, co-host of Everyday Food and Morning Living, also suggested Martha's mashed potatoes with bacon and cheddar.
Posted by Katie MacphersonOur caller Carol has prepared Hubbard squash for the first time this Thanksgiving, and she’s a little bit disappointed in its lack of flavor. She called the Thanksgiving Hotline to get some help from Chef Mikey Price, executive chef and owner of Market Table in New York City. He suggests adding a little shazam with brown sugar, butter and cinnamon or sage fried in brown butter. To add a little crunch, he suggests adding crushed nuts to the top, like walnuts or pecans. Check out the clip below!
Posted by Katie MacphersonBill Telepan definitely knows his Thanksgiving stuff! This year he’ll be making at least 30 turkeys at his eponymous restaurant, Telepan but he took some time this morning to stop by the studio to answer your Thanksgiving questions! Tiffany in Georgia wanted to know how to avoid a runny sweet potato soufflé. Instead of boiling the sweet potatoes, Bill recommends roasting them, peeling them and then pureeing them. If you are going to boil them, pop them in the oven afterward to dry them out -- that way the sweet potato pie/soufflé isn’t too runny. You can listen to Bill's response in the mp3 below.
Posted by Alexis TiradoA listener called in because she wants to create a great vegan sauce/gravy for her daughter. Thomas Keller suggested pureed vegetables. He's also big on adding mushrooms to a vegan sauce. Tune in to hear his advice below!
Posted by Alexis TiradoMichael Anthony, executive chef at Gramercy Tavern answers a phone call from Susan in Ohio. Susan's kids are fans of grandma-style sweet potatoes with marshmallows but she wants her kids to try an updated version of this dish. And Michael told her the trick! Tune in below to hear his tip.
Posted by Lisa MantineoOnce a month, along with sharing delicious fruit and veggie packed dishes we invite Sam Lipp, assistant general manager of Gramercy Park Hotel's Maialino, on the program to craft produce-inspired cocktails for you to enjoy. This week, in the spirit of Thanksgiving we chose dishes that you may find on your holiday table, and asked Sam to create drinks using them as either inspiration or that would pair deliciously with them.
For new listeners: If you're interested in making your meals a little healthier by using more fruits and vegetables, then you might want to sign up for our Fruit and Vegetable Challenge. The goal of the program is to incorporate more produce into your busy schedule. If you want more info on the challenge, read our first post about it.
Don't forget: Keep track of the amount of servings you are eating throughout the week. Simply email us -- everydayfoodradio@yahoo.com on Thursday night with the fruits and vegetables you've consumed and the number of servings per day.
Baked Apples With Dried Apricots
Light Italian Wedding Soup
Shiitake Fried Rice
Sam's Fruit & Veggie Cocktails
Red Delicious (goes with Baked Apples and Dried Apricots)
Ingredients:
2 ounces Lairds Bonded Applejack
3/4 ounce lemon juice
3/4 ounce honey syrup (equal parts honey to hot water)
2 dashes Peychaud’s Bitters
1 dash Fee’s Whiskey Barrel Aged Bitters
Directions:
1. Shake all ingredients except the bitters with ice in a cocktail strainer and strain into a martini glass. Add bitters and serve.
Girl’s Best Friend (goes with Italian Wedding Soup)
Ingredients:
1/2 ounce Carpano Antica Formula Vermouth
2 dashes Angostura Orange Bitters
4 ounces Champagne
Directions:
1. Shake the Vermouth and bitters with ice and strain into a Champagne flute. Top with Champagne and garnish with an orange twist.
Ginger Does Julep aka the Gingered Julep (goes with Shiitake Fried Rice)
Ingredients:
1 1 /2 ounces Bourbon
1/2 ounce dark rum
3/4 ounce spicy ginger syrup
Directions:
1. Combine all ingredients in a cocktail strainer and shake vigorously with ice. Strain into a Julep cup with crushed ice. Swizzle with either a Swizzle stick or spoon until the outside of the cup is frosted. Garnish with a bunch of mint.
SEE MORE RECIPES FROM PREVIOUS FRUIT AND VEGGIE CHALLENGES:
Continue reading "Fruit & Veggie Challenge: Thanksgiving Recipes & Cocktails" »
Posted by Lisa MantineoOn Everyday Food we know how important it is to plan ahead your meals, especially when the holidays are approaching. That's why with Thanksgiving less than two weeks away, this week's Fruit and Vegetable Challenge recipes feature delicious ideas you might want to incorporate into your holiday feast. Whether you're searching for the perfect soup to start off the meal, a great roasted side dish to pair with your main course, or a delicious vegetarian entree, this week's recipes are healthy and perfect for the holidays.
For new listeners: If you're interested in making your meals a little healthier by using more fruits and vegetables, then you might want to sign up for our Fruit and Vegetable Challenge. The goal of the program is to incorporate more produce into your busy schedule. If you want more info on the challenge, read our first post about it.
Don't forget: Keep track of the amount of servings you are eating throughout the week. Simply email us -- everydayfoodradio@yahoo.com on Thursday night with the fruits and vegetables you've consumed and the number of servings per day.
Roasted Pears and Sweet Potatoes
Roasted Salmon Wrapped in Swiss Chard
Red-Pepper Gazpacho
SEE MORE RECIPES FROM PREVIOUS FRUIT AND VEGGIE CHALLENGES:
Continue reading "Gearing Up for the Holidays with Fruits & Veggies" »
Posted by Sandy GluckI brought in Brussels sprouts on Friday, both on the stalk (they grow on stalks that are up to 4 feet tall), and cooked with a little bacon and apple. Talk about maligned vegetables! Who would think that such a small vegetable could be so polarizing. Love em, or hate em, people definitely have strong opinions. I'm guessing many of us grew up with sprouts boiled to death making them not all that appetizing. But these mini members of the brassica family (cabbage, broccoli, cauliflower to name a few) pack a nutritional wallop despite their diminutive size. Full of vitamin C, K, folate, fiber, and several B vitamins, Brussels sprouts also contain phytochemicals that may help protect against certain diseases. They are powerful! And, if you give them a chance, they taste good too.
Bacon and Brussels sprouts are a natural combo. Cut up a few strips of bacon and cook in a little oil until they begin to crisp up. Add sprouts that have had their core ends removed, been quartered and washed and let them cook until they begin to get golden. If they're cooking too quickly and not getting tender, add a little water. Season with salt, rosemary, and thyme and a couple of minutes before they're done, add a little diced peeled apple. Off the stove, add a splash of vinegar and you're all set. If you've got some cooked chestnuts, they make a great addition. Looking for other ideas for Brussels sprouts? Check out our Everyday Food's latest Fruit & Veggie Challenge.
And okay...I admit it, even when not overcooked Brussels sprouts can be a little smelly, so put a pot of water with some cinnamon, cloves, and citrus zest on the stove and let it simmer away while you cook the sprouts.
Posted by Lisa MantineoIn honor of mid-fall and the cool weather most of the country has been experiencing, this week's Fruit and Vegetable Challenge recipes pay homage to brussels sprouts. Last week in Mark Bittman's New York Times column, he wrote about brussels sprouts "happy transition to trendy," and we strongly agree. So we've decided to bring brussels back into your meals with these three delicious dishes.
For new listeners: If you're interested in making your meals a little healthier by using more fruits and vegetables, then you might want to sign up for our Fruit and Vegetable Challenge. The goal of the program is to incorporate more produce into your busy schedule. If you want more info on the challenge, read our first post about it.
Don't forget: Keep track of the amount of servings you are eating throughout the week. Simply email us -- everydayfoodradio@yahoo.com on Thursday night with the fruits and vegetables you've consumed and the number of servings per day.
Lemony Shredded Brussels Sprouts
Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear
Apricot-Stuffed Pork with Potatoes and Brussels Sprouts
SEE MORE RECIPES FROM PREVIOUS FRUIT AND VEGGIE CHALLENGES:
Continue reading "Fruit & Veggie Challenge: Bringing Brussels Back" »
Posted by Lisa Mantineo'Tis the season to indulge in our favorite candy...and fruits and veggies! With Halloween weekend upon us, there are treats everywhere we look, so this week we've made sure to provide you with some healthy and delicious meal choices like a simple side of beans and a perfectly poached salmon. These recipes will keep you nourished and feeling good --in between all of that sweet snacking!
For new listeners: If you're interested in making your meals a little healthier by using more fruits and vegetables, then you might want to sign up for our Fruit and Vegetable Challenge. The goal of the program is to incorporate more produce into your busy schedule. If you want more info on the challenge, read our first post about it.
Don't forget: Keep track of the amount of servings you are eating throughout the week. Simply email us -- everydayfoodradio@yahoo.com on Thursday night with the fruits and vegetables you've consumed and the number of servings per day.
Roasted Broccoli and Cauliflower with Lemon and Garlic
Poached Salmon with Sauteed Cabbage
Soupy Black Beans
SEE MORE RECIPES FROM PREVIOUS FRUIT AND VEGGIE CHALLENGES:
Continue reading "Fruit & Vegetable Challenge: Keeping Healthy for Halloween!" »
