Marcus Samuelson, youngest chef to receive a 3-star NY Times rating talks about his journey from Ethiopian orphan, to being adopted by a Swedish family, to being ranked as one of New York City’s top chefs. WLRN NPR Thursday, 1:30-2 or podcast of his story here. Click the on air tap for a link. It will be up on Friday.
The Cheese Course Shop/Bistro cheese monger Denyse Gervasoni discusses what to look for when buying cheese, the different types, how to choose the right one for you and how to serve it. To listen to the podcast click the on air tab on this home page for a link.
On Air Cheese Tasting, Humboldt Fog served with fig jam, Mt. Tam served with Blackcurrant jam, Ossau-Iraty served with olive tapanade, Idiazabal served with Marconi almonds, Comte served with Sun Dried Tomato Pesto, Valdeon served with honey comb.
Hyatt’s Hotel’s Shaken Chopped Salad – from their healthy kid’s menu.
Below Haile’s Quinoa/Black Bean and Corn Salad
Shown with sauteed garlic shrimp and avocado
2 cans organic black beans rinsed, 2 cup fresh corn, 1 medium red onion (chopped), 1 bunch cilantro, 2cups cooked organic quinoa, 2 cups tomatoes (quartered), 1 lemon, sea salt.
Cook quinoa according to package directions substituting chicken or vegetable stock for water for added flavor, and set aside. dice onions and tomatoes. Drain, rinse and add black beans. Add fresh corn, diced tomatoes and onions to the warm quinoa. Mix all ingredients, season with sea salt and pepper to taste. finally, add a few squirts fresh lemon juice, fresh chopped cilantro and serve. Serves 8
Julia Child introduced French Cuisine to the American public. In this audio interview she talks about when she started cooking, when she was married, what she cooks for herself and much more. She even gives tips on how to make the best mashed potatoes and defrost foods.