Podcast appearances and mentions of gabrielle langholtz

Jennifer is joined by Gabrielle Langholtz and Rianne Maldonado

Jennifer talks with the owner of Ken's BBQ and author Gabrielle Langholtz

D and L Coffee Service Inc. presents the #1 listed “Food Radio show Philadelphia” and #1 listed “Food Radio show South Jersey”, Small Bites with Donato Marino and Derek Timm of Bluejeanfood.com on Wildfire Radio Podcast Recording Studio this Sunday, September 22nd at 635pm EST with a stellar lineup. We are thrilled to welcome Gabrielle Langholtz who is the Director of Culinary Projects at the The Vilcek Foundation and for ten years was the editor of Edible Brooklyn and Edible Manhattan magazines to talk about her latest book “A Place at the Table: New American Recipes from the Nation's Top Foreign-Born Chefs” from Prestel Publishing U.S.. Today, some of the country's most exciting chefs hail from distant shores and they're infusing their restaurants' menus with the flavors of their heritage. Featuring the recipes of forty top foreign-born chefs, this book presents dishes from culinary luminaries such as Dominique Crenn, Marcus Samuelsson, Corey Lee, and Daniela Soto- Innes, Emma Bengtsson, and Miroslav Uskokovic. The book even has a local Philly element to it featuring James Beard Foundation Award winning Chef Peter Serpico of Serpico at South Street Headhouse District and Peter previously worked with David Chang of Momofuku fame and Zahav's Michael Solomovov are featured in the book. These chefs are running the kitchens of the country's most exciting restaurants and each of them has a compelling story to tell, from tackling economic injustice to redefining restaurant culture. With mouthwatering photography and short contributions from America's leading food writers, this sumptuous, global, and inspiring cookbook brings a world of flavor into home kitchens. Then we have Danielle Centoni is a James Beard Award-winning food editor and writer to talk about her new book “Fried Rice: 50 Ways to Stir Up the World's Favorite Grain” from Sasquatch Books. Infinitely customizable, cheap to make, and downright delicious, it's no wonder fried rice is one of the world's most popular comfort foods. These 50 delicious recipes draw inspiration from all over the globe, and they'll expand your fried rice repertoire well beyond the usual Chinese takeout staple. In addition to standards like spicy-funky Indonesian Fried Rice and classic Chinese Fried Rice with BBQ Pork, you'll find inventive takes on worldly flavors. Think Fried Cauliflower Rice with Turkey Kofta, Mint, and Feta from the Middle East, and Huevos Rancheros Fried Rice from Latin America. These satisfying dishes reveal just how versatile fried rice can be, and most use pantry staples or whatever you have in the fridge. Others, such as Duck Confit Fried Rice with Fennel, Mustard Greens, and Pickled Raisins, elevate the humble dish into entertaining-worthy territory, proving there's no limit to this globe-trotting grain. Thinking of retiring? Where would you live? Want to make sure you are koshering your kitchen wherever you go? Well we welcome Jerry and Judy Franklin who recently moved into Lions Gate Continuing Care Retirement Community CCRC in Voorhees Township, New Jersey and they were able to keep kosher as in addition to being a totally kosher facility, CCRC also assists its new residents to make sure, if they desire, to have a kosher kitchen, for meals they prepare themselves in their cottages or apartments. They will joined by Christine Fares Walley, the Marketing Director for Lions Gate Continuing Care Retirement Community and Executive Chef Manager for Sodexo USA Food Services at Lions Gate CCRC Chef Shannon Johnson a graduate of West Chester University of PA and a competitor at Women Against Abuse Dish It Up. Affiliated with the Jewish Federation of Southern New Jersey, Lions Gate CCRC is a not for profit, full-service continuing care retirement community of 400 residents, with senior living options ranging from Independent Living to a full continuum of on-site care such as Assisted Living, Skilled Nursing and Long-Term Care, Short-Term and Outpatient Rehabilitation, Memory Care and Home Care. An active art studio, full length pool, fitness center, musical & theater events, monthly excursions are among the many activities provided to residents. Lion's Gate University offers continuing education and lifelong learning classes. Lions Gate provides 100% kosher dining and is situated on 50 acres in Voorhees, NJ just off Haddonfield-Berlin Road. Last, but certainly not least we have Chef Seadon S Shouse of Halifax Hoboken a sleek destination inside the W Hotels Worldwide offering New American eats made with farm-fresh ingredients. You will enjoy views of the Manhattan skyline from this waterfront restaurant located inside of the W Hoboken. Featuring North-Eastern farm and coastal cuisine with an emphasis on local and sustainable ingredients, Chef Seadon Shouse creates house-smoked meats and seafood, authentic vermouth, as well as sea salt, made from water straight out of Montauk, New York. You say you STILL NEED MORE!!! Don't forget we still have our regular weekly segments from Courier-Post nightlife correspondent and The New York Times recognized for Blog Eating in SJ, John Howard-Fusco for his news of the week and please remember that John's book “A Culinary History of Cape May: Salt Oysters, Beach Plums & Cabernet Franc” from Arcadia Publishing The History Press is available, Chef Barbie Marshall who is a Chef Gordon Ramsay Hell's Kitchen Season 10 finalist, appeared on Season 17 of FOX Hell's Kitchen #AllStars, as well named Pennsylvania's most influential chef by Cooking Light will delight us with her tip of the week, and a joke of the week from legendary joke teller Jackie "The Joke Man" Martling of The Howard Stern Show fame and his autobiography “The Joke Man: Bow to Stern” from Post Hill Press is available for purchase on Amazon.com. D & L Coffee Services Inc. and Bluejeanfood.com hope you will use the TuneIn app to listen worldwide or also catch Small Bites Radio syndicated on KGTK 920AM, KITZ 1400AM, KSBN 1230AM, KBNP 1410AM, iHeartRadio, Salem Radio Network, ScyNet Radio, Stitcher Radio, PodOmatic, Indie Philly Radio, Player FM, iTunes, and TryThisDish Radio which is the only independently owned and operated international chef-driven foodie and lifestyle radio network in the world. https://small-bites.simplecast.com/ D & L Coffee Services has an expert staff of highly qualified, certified, and experienced office, technical, and sales personnel. D & L Coffee Services are able to provide your business, home, or special event the absolute best from the beans they sell, vendors they work with, Italian delicacies available for delivery, catering on-site for any sized affair, hands-on barista training, equipment available for purchase, and maintenance/repair services for your espresso and coffee machines. You can stop by their warehouse at 7000 HOLSTEIN AVE, SUITE 3, Philadelphia, PA 19153 during business hours or call the office at 215-365-5521 for an appointment, consultation, or any questions.

On this week s show, we re celebrating the 4th of July holiday by savoring the remarkable diversity that shapes America s food culture. In her latest book, historical gastronomist Sarah Lohman identifies eight flavors that she believes form the foundation for that elusive term, "American cuisine." Sarah tells us about an edible history that goes beyond hamburgers and apple pie to delve into ingredients as diverse as sriracha and msg. Then, we speak with Gabrielle Langholtz, author of America The Cookbook. Gabrielle s tome of a cookbook spins a yarn about American identity through the immigrant stories and recipes that created American food as we know it. New Orleans natives Linda and George Meyers have taken their love of cooking and travel around the globe. The couple recalls their many adventures opening cooking schools in Italy, Mexico, and Cuba. And finally, we become "as American as apple pie" with Kate McDermott, also known as "the Piechiatrist." Kate has hosted workshops and written books on the craft of pie making, including the James Beard Award nominated title, The Art of the Pie.

Amys Table 121017 Seg 3 Gabrielle Langholtz America Cookbook 1042 by Amy Tobin

What is American food? To answer this question—and dispel the myth that our nation is a culinary wasteland—food author and editor Gabrielle Langholtz presents us with America: The Cookbook, a comprehensive compilation (and celebration) of our country’s myriad traditions and regional favorite dishes. Langholtz is joined in by Seattle-based chef and author Renee Erickson and Portland, Oregon food legend Naomi Pomeroy. Together they open a conversation about America’s heritage of melting-pot fusion cooking techniques inspired by immigration and diversity, which has emerged into the rich innovative culture we know today. Through her thoroughly researched compendium of 800 home-cooking recipes, complete with state-by-state menus and essays from 100 of our foremost chefs and food experts, Langholtz invites us to explore the history of American cuisine. Gabrielle Langholtz is the author of America: The Cookbook, former editor of Edible Manhattan and Edible Brooklyn, and previous head of special projects at New York City Greenmarket. Renee Erickson is a James Beard Award winner and co-partner of The Walrus and the Carpenter, The Whale Wins, Barnacle, Bar Melusine, Bateau, and General Porpoise, and author of the author of A Boat, a Whale & a Walrus. Naomi Pomeroy, a native Oregonian, cooks produce-forward food at Beast in Portland, Oregon. She won the James Beard Foundation Best Chef: Northwest award and is author of Taste and Technique, winner of an International Association of Culinary Professionals award. Presented by Town Hall Seattle as part of the Arts & Culture series. Recorded live at The Summit by Town Hall Seattle Friday, October 13, 2017

Here’s a fun project for kids and apartment dwellers: Plant a radish seed in a pot, care for it, and then 25 to 30 days later, you should be able to harvest a fully grown vegetable. When it comes to farming, a month’s time is as close to instant gratification as you can get, said Edible Manhattan editor Gabrielle Langholtz. She’s the author of The New Greenmarket Cookbook, which includes recipes from New York chefs and profiles of area farmers. “[Radishes in the spring] are much milder and very quick to grow and prepare,” Langholtz explained. “So that’s one of the reasons they’re… one of the very first things we see.” The bright red Cherry Belle and French breakfast radishes in season right now are an ideal complement to the bounty of leafy greens also available at the farmers market. They are crisp and tend to be milder than their fall counterparts. “The varieties that you will buy at the greenmarket in the fall and going into winter are different varieties that have been bred for centuries for different qualities: long growing, cooler growing, better keeping,” said Langholtz. (Photo: Gabrielle Langholtz, Craig Haney, and their daughter/Anita Briggs) The spring radishes add color and crunch to salads and make for a great quick pickle. Langholtz recommends using them in the recipe below for Sugar Snap Pea and Whipped-Ricotta Tartines. “It’s an open-faced sandwich that’s wonderfully light and fresh and delicious,” she said. “And talk about fast food. I mean, you can make it in a few minutes.” Sugar Snap Pea and Whipped-Ricotta Tartinesby Dana Cowin, Editor in Chief, Food & Wine Spring brings three kinds of peas—shell, snow, and snap. The first, as the name implies, must be shelled, but the other two have sweet, crunchy pods which the French call mange tout, meaning “eat it all.” But “eat it all” can have an even broader pea meaning: The plant’s tender shoots are also perfectly edible, raw or cooked, and carry the true flavor of peas. Here the pods and plants are served together, along with radishes, atop a tartine—or French open-faced sandwich—that’s at once creamy and light, rustic and elegant. 1 cup fresh ricotta cheese ¼ cup extra virgin olive oil, divided, plus more for brushing Kosher salt and freshly ground black pepper Four ½-inch-thick slices of peasant bread 1 peeled garlic clove ½ pound sugar snap peas, ends trimmed and strings discarded 2 ½ tablespoons Champagne vinegar 1 tablespoon minced shallot 2 teaspoons Dijon mustard ½ cup snipped pea shoots 3 large radishes, cut into thin matchsticks About ⅓ cup crushed red pepper, for garnish In a medium bowl, using a whisk, whip the ricotta with 2 tablespoons of olive oil and season with salt and pepper. Preheat a grill pan. Brush the bread on both sides with olive oil. Grill over moderate heat, turning once, until toasted but still chewy in the middle, about 2 minutes. Rub the toasts with the garlic clove and season with salt and pepper. Prepare an ice water bath. In a large saucepan of salted boiling water, blanch the snap peas until bright green, about 1 minute. Transfer the snap peas to the ice bath to cool. Drain and pat dry, then thinly slice lengthwise. In a medium bowl, whisk the vinegar with the shallot, mustard, and the remaining 2 tablespoons of olive oil. Add the snap peas, pea shoots, and radishes; season with salt and pepper; and toss to coat. Spread the whipped ricotta on the toasts and top with the snap pea slaw. Garnish with crushed red pepper and serve. MAKES 4 TARTINES From The New Greenmarket Cookbook by Gabrielle Langholtz. Reprinted with permission from Da Capo Lifelong, © 2014

A snowy winter storm is a daunting way to start off a new year — particularly if your resolutions for 2014 include eating better, saving money, and being healthier. One way to help meet all three of those lofty goals is to make sure you have a pantry that’s well-stocked. Late nights at the office won’t have to end in take-out, and unexpected snow days won’t lead to miserable treks to the grocery store. “One of my favorite staples is couscous,” said Gabrielle Langholtz, the editor of Edible Manhattan and Edible Brooklyn. “It’s a granular pasta from North Africa that is so fast. This is my version of fast food. It is literally as fast as making tea.” Couscous can serve as a complement to meat or vegetables, and it can be quickly jazzed up with other pantry staples to be a main course. Langholtz also enjoys having whole grains like emmer, barley, wheat berries, and freekeh on hand, but she notes that those can take 45 minutes to an hour to cook. “[That] is fantastic on a day like today when you just want to stay in and cook and not go out and brave the slushy sidewalk,” she said. “But couscous is something that I like to have on hand for when you get home, you’re starving, you want to eat in, like, 2 minutes.” Langholtz keeps bags of dried beans from inexpensive brands like Goya in her cupboards, but she said that, for those who are able, it’s worthwhile to spend more on quality ingredients, as well. “I used to stand there in the aisle at Whole Foods and say, ‘Oh, my gosh, I’m not going to spend $8 on this bag of imported French lentils,’” she admitted. “But then, I’d find myself spending $12 or $14 on a salad or a cocktail out… Obviously, if you’re on a fixed income, you’re not going to buy and $8 little bag of lentils, but if you do the math, it’s really 15 cents a serving.” In particular, Langholtz splurges on lentils du puy, which are less starchy than other types of lentils so they don’t get mushy when cooked. “They are like that little black dress when something unexpected comes up and you just need something great,” she said. “Lentils du puy grow in this volcanic soil. They have this incredible nutty flavor, they cook in 20 or 25 minutes.” When it comes to flavor boosters, Langholtz relies on shelf-stable ingredients like anchovies and dijon mustard.  “I find most people think they don’t like anchovies and then they love the result when you cook with anchovies,” she said. “They’re like a stealth ingredient… If you mince it up, you can deploy this umami bomb in everything from Cesar salad or kale salad to pasta puttanesca.” Langholtz also points out that mustard can be used on more than sandwiches. She emulsifies it in vinaigrettes or uses it to top celery root or salmon. Here’s a list of pantry-ingredient combinations that we like. Fresh herbs are always preferable, but dried herbs can do in a pinch. We’re listing only shelf-stable ingredients, but if you have vegetables or proteins on hand, even better.  Couscous + almonds + dried apricots (chopped) Couscous + toasted pine nuts + craisins Lentils du puy + vinaigrette Lentils du puy + parsley + thyme + lemon juice Anchovies + garlic + olives + canned tomatoes + red pepper flakes = pasta sauce Soy sauce + lemon juice = sauce for dried Asian noodles Peanut butter + soy sauce + sugar + water = peanut sauce for dried Asian noodles What do you always have in your cabinet? What did you whip up during the snowstorm? Tell us in the comments below.

This week on Cutting the Curd, Anne Saxelby and Sophie Slesinger sit and chat with Gabrielle Langholtz & Rachel Wharton, editor and deputy editor of Edible Manhattan, about “The Dairy Issue.” Hear their thoughts on the recent cheese revolution in the dining world and find out why everybody’s got dairy on their minds these days. Find out why they love Steve Jenkins so much and what they have planned for their upcoming Good Dairy event. Also hear the incredible story of Milk Thistle Farm and Momofuku Milk Bar. This program was sponsored by, you guessed it, Fairway Market. “Steve Jenkins is the gateway for all of us cheesemongers working now.” –Anne Saxelby on Cutting the Curd

This week, web democracy guru Clay Shirky talks organizing without organizations. Plus, we will discover the elder-blogging movement (grandma's not nodding off, she's logging on!) and check out the local sustainable food rebellion in New York.