Podcasts about grated parmesan

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer. Follow Matty Matheson: https://www.instagram.com/mattymatheson Follow Courtney Storer: https://www.instagram.com/courtney__storer This episode is brought to you by Keytone-IQ. You can save 30% off your first subscription order of Ketone-IQ at https://HVMN.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Talkspace. Use Promo code SPACE80 to get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS STUFFED MUSHROOMS * Cremini mushrooms * Bacon * Ground sausage * Garlic * Cream cheese * Parsley * Shredded mozzarella cheese * Grated Parmesan cheese 1. Wash and de-stem mushrooms 2. Cook bacon on the flattop; once cooked allow to drain on papertowel 3. Add minced garlic to skillet 4. Add ground sausage and cook until browned 5. Stir in cream cheese, parsley, mozzarella, and Parmesan. 6. Chop bacon and add to sausage mixture 7. Spoon mixture into mushroom caps 8. Bake at 400° until cheese is bubbling 9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked. ITALIAN BEEF * Beef chuck roast * Garlic * Diced onion * Dried oregano * Dried basil * Onion powder * Paprika * Garlic powder * Red pepper flakes * Salt and Pepper * Beef broth * Brine from giardiniera * Hoagie rolls 1. Combine all seasonings and rub all over the roast. 2. Add oil to Instapot; saute onion and garlic 3. Place roast in and brown on all sides; remove and set aside. 4. Deglaze pot with beef broth; add in brine from giardiniera. 5. Place trivet in pot; set roast on top 6. Set Instapot to pressure cook for 30 minutes and then a natural release. 7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot. 8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect! Learn more about your ad choices. Visit megaphone.fm/adchoices

I serve up some Italian Beef sandwiches to The Bear chefs Coco Storer and Matty Matheson. We talk about celebrity chefs we know, knife preferences, Mormonism, drugs, and the last time Coco kissed a guy. Oh, and Georgia gets a job offer. Follow Matty Matheson: https://www.instagram.com/mattymatheson Follow Courtney Storer: https://www.instagram.com/courtney__storer This episode is brought to you by Keytone-IQ. You can save 30% off your first subscription order of Ketone-IQ at https://HVMN.com/BURNING This episode is brought to you by Shopify. Sign up for a $1 per month trial period at https://shopify.com/burning This episode is brought to you by Robinhood. Earn up to 3% extra on every dollar you contribute to your IRA when you subscribe to Robinhood Gold. IRA transfers and 401(k) rollovers also earn 3% until April 30. Get started at https://www.Robinhood.com/boost This episode is brought to you by Rocket Money. Stop wasting money on things you don't use. Cancel your unwanted subscriptions by going to https://www.RocketMoney.com/BURNING This episode is brought to you by Talkspace. Use Promo code SPACE80 to get $80 off your first month at https://talkspace.com/burning SUBSCRIBE so you never miss a video https://bit.ly/3DC1ICg For TOUR DATES: http://www.bertbertbert.com For FULLY LOADED: https://fullyloadedfestival.com For #THEMACHINEMOVIE Updates: TheMachine.Movie For all things BERTY BOY PRODUCTIONS: https://bertyboyproductions.com For MERCH: https://store.bertbertbert.com/ Follow Me! X: http://www.Twitter.com/bertkreischer Facebook: http://www.Facebook.com/BertKreischer Instagram: http://www.Instagram.com/bertkreischer YouTube: http://www.YouTube.com/user/Akreischer TikTok: http://www.TikTok.com/@bertkreischer Threads: https://www.threads.net/@bertkreischer Text Me: https://my.community.com/bertkreischer ITALIAN BEEF SANDWICHES W/ STUFFED MUSHROOMS STUFFED MUSHROOMS * Cremini mushrooms * Bacon * Ground sausage * Garlic * Cream cheese * Parsley * Shredded mozzarella cheese * Grated Parmesan cheese 1. Wash and de-stem mushrooms 2. Cook bacon on the flattop; once cooked allow to drain on papertowel 3. Add minced garlic to skillet 4. Add ground sausage and cook until browned 5. Stir in cream cheese, parsley, mozzarella, and Parmesan. 6. Chop bacon and add to sausage mixture 7. Spoon mixture into mushroom caps 8. Bake at 400° until cheese is bubbling 9. Tent with foil and bake for an additional 10 minutes, until mushrooms are cooked. ITALIAN BEEF * Beef chuck roast * Garlic * Diced onion * Dried oregano * Dried basil * Onion powder * Paprika * Garlic powder * Red pepper flakes * Salt and Pepper * Beef broth * Brine from giardiniera * Hoagie rolls 1. Combine all seasonings and rub all over the roast. 2. Add oil to Instapot; saute onion and garlic 3. Place roast in and brown on all sides; remove and set aside. 4. Deglaze pot with beef broth; add in brine from giardiniera. 5. Place trivet in pot; set roast on top 6. Set Instapot to pressure cook for 30 minutes and then a natural release. 7. Place roast on cutting board; slice super thin and add slices to hot juices in Instapot. 8. Slice buns and pile beef on top; dip entire sandwich into the juices for the full effect! Learn more about your ad choices. Visit megaphone.fm/adchoices

With the security of the nation hanging in the balance as Trump battles COVID-19, we ask: what are these, diced olives? Topics include: a message from President Trump, Lee's worst case scenario, a new post-mortem business venture, Ice Capades Porn Parody, and more! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/apodthepod/support

Chef and restaurant owner Melissa M. Martin discusses her new cookbook, Mosquito Supper Club: Cajun Recipes from a Disappearing Bayou, as part of our series "Summer in Place."   Lucien’s Shrimp Spaghetti Shrimp spaghetti is to bayou kids what spaghetti and meatballs is to kids in the rest of the United States. This was my son Lucien’s favorite meal, which he would eat for breakfast, lunch, or dinner. It’s a near perfect meal—simple, sweet, perfectly balanced—and it’ll feed a big family or a crowd of friends. The recipe draws from the Creole cooking technique of smothering tomatoes long and slow. This version is made with store-bought sauce, but you can certainly make your own tomato sauce and cook it down in the same manner. Homemade tomato sauce tends to be thinner, so you might have to thicken it a bit with tomato paste to get the right consistency. Serves 6 to 8 ½ cup (120 ml) canola oil 2¼ pounds (1 kg) yellow onions, finely diced 1½ tablespoons kosher salt 1 garlic clove, minced ½ cup (75 g) finely diced celery ½ cup (70 g) finely diced green bell pepper 5 cups (1.3 L) canned tomato sauce (from three 14.5-ounce/410 g cans; see Note) 5 teaspoons sugar 2½ pounds (1.2 kg) peeled and deveined small or medium shrimp (see page 33) ½ teaspoon cracked black pepper Pinch of cayenne pepper 1 tablespoon hot sauce, preferably Original Louisiana Hot Sauce 1 pound (455 g) spaghetti, cooked as directed on the package (see Note) 2 tablespoons finely chopped fresh flat-leaf parsley, for garnish 2 tablespoons finely chopped green onion, for garnish Grated Parmesan cheese, for serving (see Note) Warm a wide, heavy-bottomed 15-quart (14 L) Dutch oven or stockpot over medium-high heat for 2 minutes, then add the oil and heat for 30 seconds. Add the onions—you should hear a sizzle when they hit the oil—and season with the salt. Stir well to coat the onions with the oil, then cook, stirring often, for about 25 minutes, until the onions are soft and golden (they should not have a lot of color at this point). Add the garlic and cook, stirring occasionally, for 5 minutes. Reduce the heat to medium-low, add the celery and bell pepper, and cook, stirring occasionally, until soft, about 45 minutes. Now you’re going to add the tomato sauce ½ cup (120 ml) at a time. Each time you add tomato sauce, add ½ teaspoon sugar. (Scandalous, I know.) So, let’s begin. Add ½ cup (120 ml) of the sauce and ½ teaspoon of the sugar, stir, and heat until the sauce is simmering and bubbling but not boiling, then simmer for 15 to 20 minutes. Repeat this process until you’ve added all the sauce and all the sugar, then reduce the heat to its lowest setting and cook, stirring every 10 minutes, for 45 minutes more. Meanwhile, put the shrimp in a large bowl and season it with the black pepper, cayenne, and hot sauce. Let it marinate on the counter while the sauce simmers. When the sauce has simmered for 45 minutes, add the shrimp and 4 cups (1 L) hot water to the pot and stir to combine. Raise the heat to medium-high to bring the tomato sauce back up to a simmer, then reduce the heat to maintain a simmer and cook for 20 minutes, or until the sauce has thickened to the consistency of pizza sauce and no longer looks watery. Turn off the heat and let everything sit together for 30 minutes to allow the flavors to marry. Serve the sauce over the cooked spaghetti, garnished with the parsley and green onion and topped with Parmesan. Notes: Buy canned tomato sauce (not pasta sauce) with no added sugar or salt. This is important, because canned tomatoes are often racked with sugar and sodium. Try to buy organic, if possible. I like making this recipe with organic Muir Glen tomato sauce; my mom uses Del Monte sauce. If you’d like one less pot to wash, cook the spaghetti right in the sauce the way some Cajuns do: 8 to 10 minutes before the sauce is done, crack the spaghetti in half and add it to the pot along with ¼ cup (60 ml) water. The pasta’s starch helps to thicken the sauce. Cover the pot and simmer the noodles in the sauce for about 15 minutes. When I was growing up, there was no real cheese in the grocery aisles down the bayou—only the “Parmesan cheese” that came in a green can. We all know that what comes out of that green can isn’t true cheese, so get a nice chunk of the real stuff and smother your spaghetti with freshly grated Parmesan.

In this podcast, we take a dive into the culinary world and explore where there is a lot of “fake food” out there. From doctored extra virgin olive oils and grated cheese to wine and balsamic vinegar, we give you the real news on fake food. Topics we cover: •  How we’ve had a few podcast fans visit this year, including Kendra and her new business:  www.vida.wine •  How often we don’t realize the wool is being pulled over our eyes in regards to food. Here’s a list.  Do you have others?  Let us know in the comments. Extra Virgin Olive Oil •  The corrupt world of extra virgin olive oil and the struggles we face with that. It is definitely a fake food most times. •  This book covers this topic extensively.  Check it out: Extra Virginity •  How by Italian law that even if the olives come from a different country, as long as the oil is bottled in Italy it is allowed to be called “Italian Olive Oil” •  How producers from Tuscany come down to Puglia and buy Puglia olives, then bottle extra virgin olive oil in Tuscany and call it Tuscan olive oil •  How our extra virgin olive oil is really just freshly squeezed olives •  We’ve covered this subject a couple of times in past episodes.  Check out: — Extra Virgin Olive Oil: Everything you always wanted to know and never knew to ask — How to tell if your extra virgin oil is really extra virgin — Why your Italian "food" may not be real food   And click here to sign up for our email course explaining more on how to tell if your extra virgin olive oil is really extra virgin.   Success! Now check your email to confirm your subscription. There was an error submitting your subscription. Please try again. Email Address Subscribe   Coffee •  Paul wonders why whole bean coffee costs less than ground coffee •  Paul believes there must be other additives to make it cost less •  After doing a little research, I think there may be other reasons:  Namely, inferior beans.  Here's what one site had to say: "Whole bean coffees come from better lots, because it’s impossible to hide negative qualities in a bag of whole bean coffee. Much of the coffee’s aromas and flavors are released when it’s ground. Therefore, customers who purchase whole bean coffee and grind it at home will notice the coffee’s nuanced qualities — regardless of whether they are good or bad. In comparison, coffee that’s pre-ground has already lost many of its aromatics and flavors by the time the customer purchases it. Thus, it’s not as important to use beans that are highly flavorful and aromatic when selling pre-ground coffee. Roasters that offer ground selections can get away with using lower-quality beans." •  Does anyone have any insight?  Let us know in the comments! •  How Paul had a work colleague was bragging about how he makes coffee pods that have 75% pure coffee grounds in the pods Parmesan Cheese  •  We did a whole podcast on this here: Why your Italian "food" may not be real food •  How Parmesan actually is legally allowed to have cellulose (wood pulp) in every jar. Supposedly it is a safe anti-clumping additive when it is only 2-4% of a product. But FDA investigations found 8.8% in some! In some cases ,the cheese was less than 40% of the product! Wal-Mart has now be slapped with a lawsuit over selling a product labeled as 100% Grated Parmesan but had 7.8% wood pulp! Truffle oil •  How Paul bought some fresh truffles a few years ago and we made truffle oil •  But then we discovered this can be very very dangerous, and only last 2-3 days •  This sight https://www.idratherbeachef.com/how-to-make-truffle-oil/ goes into it a bit more: "When you make fresh truffle oil as demonstrated in this post, it has a VERY limited shelf life of two, maybe three days maximum. I suggest making it in small batches to ensure all the oil may be used quickly. Fresh truffle oil has a limited shelf life due to the oil not being brought and held 212 degrees Fahrenheit, which is the temperature that kills botulism and other bacteria which thrive in an anaerobic environment. Learn more about botulism from homemade canned, preserved or fermented foods. The truffle oil isn’t brought to 212 degrees because the truffle would start to toast and produce strange flavors. We want truffle oil to embody the essence of the truffle itself, not taste like burnt mushrooms." •  In other words, the extra virgin olive oil you are using to make your truffle oil is only brought up so a low heat to infuse the oil.  This low heat infuses the oil but it not hot enough to kill botulism.  If it was brought up to that heat it would burn the truffles. • So unless a chef is making truffle oil as a special for a few nights meals, don't think any Truffle Oil has any real truffles in it.  Making it a real fake food. Wine •  You can find really cheap wines sometimes •  So when you see something labeled as "Red Wine" is there a rule that says it has to be made with grapes? •  Well, according to the legal definitely, wine's legal definition is according to https://definitions.uslegal.com/w/wine-trade/ is: "Wine refers to any fermented alcoholic beverage and is generally made from grapes or other fruit. It is mainly used for nonindustrial use." •  Also, wines if they are below 11% alcohol content, you do no have to specify what is in the wine on the label. Chili Peppers •  We talk a little about our chili crop this year •  Paul talks about he believes they put red dye in chili flakes •  You also have no idea how long the chili flakes have been sitting in the bag Balsamic Vinegar •  What real balsamic vinegar is all about •  How regular vinegars are made versus balsamic vinegars •  This is one of what our vendor explained about IGP for balsamic vinegars •  Why it's only made in Modena There is 2 different types of IGP. -          Industrial IGP produce in Steel silos in maximum 2 month. And in This balsamic vinegar is a mix of vinegar, strong balsamic vinegar, caramel to thicken and colored the balsamic vinegar. And in this silos is put this mix for 2 month to Repose.  In the bottom of this silos is “easy found” wood sawdust, to give the effect of the olded balsamic vinegar and the taste of wood. See the steel silos  in the pic(this is industrial) Is to easy and quick to obtain the product but is not the original. Is easy to found in all store and supermarket. Especially abroad -          Artigianal IGP (MY BALSAMIC VINEGAR)  produce, respect the product specification, and the old process of production. Is put in different  wooden barrel  of different wood (oak, chestnut, mulberry, juniper, cherry, locust, ash). This is the barrel use also for DOP (after I explain the DOP ), but there isn’t a battery set (you chose of two different type of barrel) and put the vinegar, with cooked must,  to grow old in this barrel, for minimum 5/6 years. And my grandfather  They taught  to me, “Is impossible buy the time”. You see the picture with wood barrel. -          The DOP is the best of Balsamic vinegar. The product specification, is very strong like Artigianal IGP. You have a wooden barrel, composed to minimum 5 bottle( Example my battery barrel is composed to 5 bottle, you see in 3 pic.) and is possible arrive to the maximum with 12 barrel.  Is possible compose your battery with this wood(oak, chestnut, mulberry, juniper, cherry, locust, ash). There is long process to obtain the certification of your wooden Battery, by competent persons and public authority,. And you obtain the first Balsamic vinegar, in 2 step . Step 1 is 12 year old,  is called “Affinato” you take a maximum 10 % to the  bottle (the little one) which composed your Wooden battery, and after you bring this balsamic vinegar in a special place  (Consortium Balsamic Vinegar D.O.P.) when the people check it (see in database when you are register your wooden battery). And in this place The competent person  put  your balsamic vinegar, in  the “Giuggiaro bottle”. Step 2 is 25 year old, is called “extravecchio” “extraold” the process is the same of the 12 year old balsamic vinegar, but you attend 25 years to take it.   Vitamins •  If you don't know, most vitamins are filled with fillers, like silica (sand) •  Check the inactive ingredients on any vitamins and you will see they filled with tons of things that are not vitamins •  And for their Vitamin D, they use our extra virgin olive oil as a carrier inside the vitamin •  You can check out Pure Vitamin Club here.   Skim Milk •  We argue a bit about is if really fake or not for consideration in this episode •  To Paul's point, they have taken all the good stuff out and now it's really just colored water •  How we only buy whole milk here at the villa •  The podcast Steven mentioned: Food: A Cultural Culinary History Podcast •  Also, how white bread is so over processed that it losses all it's vitamins, so they have to add the vitamins back in.  But how if they just didn't over process it, they would have all those vitamins to begin with. Ham & Turkey •  How most of the ham and turkey you use to make cold cuts is all the remnants of the original animals "glued" back together •  That's also called a pressed ham •  The different between prosciutto and and prosciutto crudo Baby Carrots •  How these are just deformed carrots that are cut down and treated to make baby carrots •  About the guy who invented them, and his other products Bunny Balls •  Paul argues that they are "fake" because they lead you to believe they are grown to be small •  The multicolored carrots we get here in Puglia •  Why carrots are mostly orange •  And why the Irish hate the color orange on St. Patrick's Day     Juice •  How you really have to check the labels, especially if doesn't say 100% of whatever fruit you are buying. •  Most might say 100% juice, but it's a mix of all kinds of different juices, not just the "orange juice" you think you are buying Tea Bags •  Paul has seen a lot in the news lately about all the bad thing being found in tea bags. Scallops •  Most scallops are not real scallops, but pressed together fish This is the shellac picture I was talking about. •  How I used to add wax to chocolate when making peanut butter balls with my mother.  I assumed it was to skip the tempering process.  Does anyone know?  Let us know in the comments. •  Why eggs are sold non-refrigerated in Italy but sold refrigerated in the states.  And here's our spicy products we talked about. To sum up our Real New, Fake Food podcast.  Look for real food from the fresh food aisle, not processed food. And be sure to read your labels. What do you think?  Did we miss a fake food?  Let us know in the comments!  

Everyday Dorie The Way I CookBy Dorie Greenspan Intro: Welcome to the Cookery by the Book Podcast with Suzy Chase. She's just a home cook in New York City sitting at her dining room table talking to cookbook authors.Dorie Greenspan: Hi, I'm Dorie Greenspan and my latest cookbook is Everyday Dorie: The Way I Cook.Suzy Chase: It's so nice to chat with you again. Last time we talked it was about Dorie's Cookies. Now Everyday Dorie is similar to Around My French Table but not French. Talk a little bit about that.Dorie Greenspan: It's so not French, Suzy. In fact, so many ... I realized as I was looking at the recipes that I'd collected for this book that my cooking has really changed over the years. So Around My French Table was published in 2010. So, that's eight years ago. And over that time, I've been living more in Connecticut. I still live part-time in Paris. I still live part-time in New York City. But I'm really spending a lot more cooking time in Connecticut where I am so far away from a supermarket. And I don't have ... There's one specialty store but it's kind of a trek. And so, I realized that my cooking has become simpler and way more practical, that I'm really depending on all those great condiments that I got from the supermarket that are sitting on the refrigerator door and the stuff that I've got in my pantry. So this is truly, when I say everyday cooking, this is everyday cooking.Suzy Chase: Reading cookbooks makes me happy. Writing cookbooks makes you happy. What about writing cookbooks makes you happy?Dorie Greenspan: Suzy, everything. I love creating new recipes. My husband says that if my editor didn't say, "Okay, time's up, you've got to turn them in," I would just be constantly working on tweaking recipes. I love creating recipes. I love writing them. When I'm writing them, I'm thinking about the person who's going to be in the kitchen making them. And I like to think of writing recipes as a conversation that I'm having with a home cook. And that's a pleasure for me. And I love sharing what I've done. I love knowing that what I've worked on will be made by someone else and that person will share the food at his or her table. Every step of the process of writing a cookbook has its own kind of pleasure.Suzy Chase: Talk about how you sneak in a little surprise in everything you make.Dorie Greenspan: I love, I love when a dish has something unexpected especially when you think you know the dish. So for instance, meatballs and spaghetti. It took me years to make meatballs and spaghetti because every time I would make the meatballs, my husband would say his mother's were better.Suzy Chase: Oh no.Dorie Greenspan: We've all been through that, I think. But the truth is, I didn't love meatballs. Take a meatball, take a bite of it, take another bite, all the bites were the same. And so, the surprise that I snuck into the meatballs, walnuts and oats. So the oats kind of make the meatballs a little fluffier. They make some space in the meatballs. And the walnuts are a change in texture. And so, now when you have this meatball, every bite is a little different. Or one of my favorite recipes in the book is called Oven Charred Tomato Stuffed Peppers. I love this dish for a million reasons. The surprise is, okay, when you look at it. It is sweet bell pepper. I cut it in half. And what you see are halves of cherry tomatoes all over the top of the peppers. And they're drizzled with oil and there are some herbs thrown on top of them and they go into a really hot oven. And they become soft and sweet and melty and charred. But what you don't see is that little surprise tucked under the tomatoes. It's a highly seasoned breadcrumb mixture. And so, you taste the peppers and you taste the tomato together and you think that's what you're getting, you're getting tomato and pepper. And then, you get something more. It's a great dish. It's beautiful when it goes into the oven. It's beautiful when it comes out. You can make it ahead. You can serve it hot, warm, or room temperature. So for me, that's like my ideal. That recipe, I think, is the spirit of my new book.Suzy Chase: So you split time between New York City, rural Connecticut, and Paris. Where will you be celebrating the holidays this year with your son and new daughter-in-law?Dorie Greenspan: My new daughter-in-law, I'm so happy for our whole family. The joy of having a new daughter in law is having a jointly expanded family and yes, we will all be together. She's been in our family for a few years now and we celebrate holidays and birthdays together. So we will be having Thanksgiving as we have had for the past few years at a friend's house in New York City. And we split the cooking. Well actually, everybody who comes brings something. One of her friends always brings lasagna because that's what she had for Thanksgiving growing up. And so, there's a turkey. And I always make a cranberry sauce and I'm in charge of dessert. I make a soup. And this year, I think I'm going to make the roasted butternut squash soup from the new book. And I'm going to surprise everyone because in addition to my usual pumpkin pie, I'm going to bring a dessert from the book which I just think it's going to be perfect for Thanksgiving. It's called the Triple Layer Parsnip and Cranberry Cake.Suzy Chase: Perfect.Dorie Greenspan: Yeah. I think it's going to be just the right ending for the dessert. It's a three layer parsnip cake. Think carrot cake but parsnips. It has cream cheese frosting and filling and it has a cranberry jam that you make in a flash. And I put it between the layers and so you get that beautiful pop of color with the really comforting cake.Suzy Chase: I like the trend in cookbooks where if you're a more seasoned cook, you can swap items in a recipe. And you've constructed all of your recipes so ingredients can be swapped. Give me an idea of what you would swap in, let's say, your Warm Squid Salad.Dorie Greenspan: Oh, I love that salad. That's a really simple salad and squid cooks in a minute so it's a great spur of the moment salad. But you might not have squid at the spur of the moment. So, that's a salad that could easily take shrimp instead. I always keep some shrimp frozen at home. You could also use the base in the salad for some leftover chicken if you had it in the refrigerator. So I like, as you said, when you can play around with a recipe, when you can make your own choices, when you can do at home what I do at home which is look at what I've got and find a place for it. As I said, this book is truly my most practical cookbook.Suzy Chase: You have a book you've talked about called L'Art de Couper le Fromage, The Art of Cutting Cheese. What is the proper way to cut brie and around cheese like Camembert?Dorie Greenspan: That book was given to me when we first moved to ... Actually, I bought it when we first moved to Paris about 20 years ago because I realized that I wasn't cutting a ... A cheeseboard would be passed around at a friend's home for dinner and I was looking left and right to see how people were cutting their cheese because I knew that I didn't know that rules. If you've got the whole cheese that's round, then you want to cut a pie shaped wedge out of it. If it's being served as a wedge, never, never, never cut off the nose. Don't cut off that tip. You want to cut a slice from the long end of the triangle. And what you're really aiming for is to cut cheese so that the last slice of whatever cheese it is looks like a little mini version of what the whole cheese was. It's not always easy. And that's why I bought the book. There are rules for pyramid shaped cheeses and for square cheeses. But with a brie or a Camembert, the reason you don't cut the tip off is, well, it doesn't look so pretty afterward, but the tip is the best part of the cheese.Suzy Chase: I know.Dorie Greenspan: Right? So if you cut it off, you're considered selfish.Suzy Chase: Oh no. Dorie Greenspan: So you want to cut the cheese so that everyone gets a bit of that tip. Suzy Chase: The pressure.Dorie Greenspan: I know. That's why I bought the book. Suzy Chase: I think we all need that book. And then, I heard that it's impolite to go back for seconds.Dorie Greenspan: The way a French dinner party works is you compliment the host or hostess who's cooked the meal by complimenting the food that he or she has made and you are allowed to ask for seconds for everything that's homemade. But the cheese was not made by your host and so you get to go around once. You may take as many pieces of cheese as you want and as much cheese as you want, you just aren't supposed to take seconds. Suzy Chase: Okay, I'm going to write all this down.Dorie Greenspan: Call me if you need help.Suzy Chase: Oh gosh, I will. I'll call you tomorrow. So I heard you say, "Had I been born French, I wouldn't have learned to bake." Talk a little bit about that.Dorie Greenspan: You know, I'm convinced of that. It's not ... The way we bake at home in America is so different from the way French people bake at home. French people rarely bake at home. In part, it's because there are so many pastries available and there's so many pastry shops that are ... I think it's like a zoning regulation that every other street has to have a pastry shop. And so, there's pastry everywhere. And there isn't, for a long time, ovens weren't reliable. I mean, my first apartment in Paris was an adorable apartment and it didn't have an oven because it was in a building that was so old that the electricity and gas lines ... well, there were no gas lines ... couldn't support everyone having an oven. And this is still true in some places in Paris. So baking wasn't the pastime that it is in America. Also, French people do bake but they bake very simple things. The most popular homemade dessert is a yogurt cake and that's made ... Almost every French person can make a yogurt cake and can recite the recipe from memory because it's based on the size of the yogurt container. I don't know it by heart but it's like one container of yogurt, two yogurt containers of oil, three yogurt containers of flour. It's a very simple, incredibly delicious cake. But the tradition of home baking is not as strong in France as it is here.Suzy Chase: Julia Child once said to you, "We're so lucky because we work in food and that means for the rest of our lives, we'll be learning something new." What did you learn while putting this cookbook together?Dorie Greenspan: Well, as I said, I learned something about myself and the way my cooking has changed. And I learned, Julia was so smart. And I learned about boosting flavors. I learned about getting the most out of each ingredient, that you don't need a long, long list of ingredients to make a dish flavorful. You need the right ingredients. You need the right combination of ingredient. I learned a lot about flavor working on this book. Suzy Chase: Let's say I'm coming to your house in Paris. What do I get when I arrive?Dorie Greenspan: If you come to my house in Paris, what you get when you arrive is the same thing you get if you come to my house in New York or Connecticut. You get gougeres. So gougeres are cheese puffs. They're made with the same dough that you would use to make cream puffs but they're savory. They have cheese in them, a mixture of cheese. And that's become my house special. So I make the gougeres. I think last Christmas my husband said that I made about a thousand gougeres.Suzy Chase: A thousand?Dorie Greenspan: This year I'm going to ... Oh, I think so. Suzy Chase: Oh gosh. Dorie Greenspan: Because I was making a hundred at a time. This holiday, I'm going to make the little marks on the tile behind the oven and keep count of how many gougeres I make. So aside from the fact that they are so delicious, they're the perfect welcome bite because you make the dough. I scoop the dough using a little cookie scoop. Scoop out the dough and freeze the gougeres unbaked. I freeze them on a little cutting board or something. And then, when they're frozen, pop them into an airtight container. And then, whenever company arrives, you just pop them directly from the freezer into the oven and you have ... the whole house smells cheesy, warm, delicious, inviting. And you've got this hot, I was going to say warm, but they're hot, these hot cheese puffs to serve with champagne, sparkling wine, or white wine. Which is the other thing that I would give you as soon as you came through the door.Suzy Chase: I love it.Dorie Greenspan: So I've been making gougeres forever. And in Everyday Dorie, I actually changed my recipe. Something I hadn't done in, I don't know how long but we were talking before about having a surprise in a recipe.Suzy Chase: Mm-hmm (affirmative).Dorie Greenspan: I put a little bit of Dijon mustard into the batter. The batter is fairly neutral. It's a holder for all that good cheese that you put in it. And so, I put some mustard in to kind of perk up the flavor. And I also put some toasted nuts into the gougeres. It can be walnuts. It can be pecans. So again, you have that element of surprise. You have the custardy, cheesy puff and then every once in a while you get a little bit of the chew and snap from toasted nuts.Suzy Chase: The other evening, I made your recipes for Fresh Off the Cob Corn Chowder on page 72 and your Dark Chocolate Pudding on page 294. So the chowder is a complete meal. I think all you just need to add is a crusty roll and you're set. I read your Playing Around box on that recipe because I was out of bacon. So, I used shrimp instead.Dorie Greenspan: Someone once said that my Playing Around box just gives people permission to play around, to make changed in the recipe. And that's what I really hope that people will do. If you find a recipe you like, I hope you'll make it your own. Shrimp is a great addition to this. So the chowder is ... it has potatoes because chowder. It has corn. And you're actually taking the corn off the cob but you're using the cob to flavor the soup. And one of the things that ... Well, I couldn't stop playing around with this because I was thinking you could add a little cream or half and half to it. Or you don't have to. You could drizzle a little oil over the top, like chili oil just to add some pop to what is a really soothing, comforting dish. Pesto would be good with the chowder. Grated Parmesan would be good. Ham instead of bacon. I mean, just shrimp or lobster instead of or in addition to any of the ingredients. My mind just keeps going after I've created a recipe and I think that about all the possibilities. And so, I provide the Playing Around box in the hope that it will get you thinking and obviously, Suzy, it did.Suzy Chase: It sure did. So the Dark Chocolate Pudding made me a little nervous because the recipe said to whisk energetically. And the liquid starts out so watery. So you really have to have faith that if you energetically whisk, it's going to firm up into a pudding and it did.Dorie Greenspan: I was just waiting for the, "And it did." Suzy Chase: It totally did. But I was just like I've got to be energetic.Dorie Greenspan: Well, you know, when I'm writing the recipes and working on them, I work on them after I've developed them and I've written them, they get sent off to Mary Dodd, my recipe tester, and she works on them and we go back and forth. But I'm trying to, as I said, think about the home cook, think about ... I try to be with the cook cooking the recipe but of course, I won't physically be there. So I try to give you as many keys to success as possible. And so, the word energetically is there so that you'll pay attention and do that.Suzy Chase: I did. And it said energetic whisking for about five minutes or so. So I was like here we go.Dorie Greenspan: Did it say it will be your workout for the day?Suzy Chase: No. No, you need to add that in the next printing of the book. No, it was incredible and it definitely thickened up as pudding should and it was so good.Dorie Greenspan: Oh, I'm so glad. I'm so glad. I love that pudding.Suzy Chase: I, like you, feel like pudding is a very American thing. What do your French friends think of this pudding?Dorie Greenspan: To them, they think it's French. If I said this is American chocolate pudding, they would say oh, no. This is just like our creme au chocolat or it's a little bit or very much like crème patisserie, like pastry cream. They would recognize this pudding immediately and take it as their own.Suzy Chase: Now to my segment called My Last Meal. If you had to place an order for your last supper on earth, what would it be?Dorie Greenspan: I don't have to have a typical meal. And while I always told Joshua, our son, that he had to eat his meal before he got dessert. This is my last meal so I don't have to do that. I would have as much ice cream sundae as I wanted. That's what I would have. With hot fudge, with toasted nuts, with vanilla ice cream, with coffee ice cream, with chocolate ice cream. Maybe with some mint chocolate chip. I could have anything, right?Suzy Chase: All the things. Where can we find you on social media and the web?Dorie Greenspan: I am @doriegreenspan, D-O-R-I-E Greenspan. On Twitter, on Facebook, on Instagram. And my website is doriegreenspan.com. Suzy Chase: It's always a pleasure chatting with you and I'm so excited to see you tonight at the 92nd Street Y.Dorie Greenspan: Oh good. Good, good, good, good, good. Thank you, Suzy.Suzy Chase: Thank you for coming on Cookery by the Book Podcast. Follow me on Instagram at Cookery by the Book. Twitter is @IAmSuzyChase and download your kitchen mixed tapes, music to cook by, on Spotify on Cookery by the Book and as always, subscribe at Apple Podcasts.

On Episode 5 of Marti’s Music Kitchen, on Oregon Music News.com, Check out The ByLines, a sophisticated, jazz-inspired story-driven pop duo with Reece Marshburn and Marianna Thielen. These two are funny! They have an ongoing video series with a character called, Cardigan Man – who once shared his new love of something called Celeriac Root. Who is this green sweater-wearing alter-ego? And how does he help the ByLines create Spaghetti with his super special ingredient? That’s what’s so wonderful about it,” says Reece. “I think what we love is that this silly character has spawned more creativity, and when you create something that then allows people to create back at you, that’s like the best thing, right?!” Hear The ByLines perform LIVE, talk about their songwriting process and find out about their Italy experience. Join us as we make a special Spaghetti recipe, direct from Cardigan Man himself! Thanks for listening to Marti’s Music Kitchen. http://TheBylines.com http://MartiMendenhall.com Spaghetti with Thyme-Chile Celeriac Puree Recipe From SeriousEats.com Ingredients • 1 pound spaghetti • 1 tablespoon olive oil • 1 large celeriac, peeled and diced into 1/2-inch cubes • 1 tablespoon fresh thyme leaves • 2 cloves garlic, peeled and minced • 1/2 fresh red chile, minced, or a crushed red pepper flakes to taste • 2 tablespoons unsalted butter • 1/2 teaspoon minced fresh parsley, for garnish • Grated Parmesan cheese, to taste Directions Heat the olive oil in a large (12-inch) skillet over medium heat until shimmering, then add the celeriac along with a pinch of salt and pepper. Cook until the celeriac has begun to color, then add the thyme leaves, garlic, and chile and continue to cook for another 3 to 4 minutes. Add about 1/2 cup of hot water to the skillet, cover, and turn the heat to low. Simmer until the celeriac is tender, about 20 minutes, adding more water if the pan gets completely dry. Once tender, mash the celeriac with a potato masher or wooden spoon to create a rustic puree. Season to taste with salt and pepper. In the meantime, bring a large pot of salty water to boil. Cook the pasta until a minute away from al dente. Reserve 1 cup of pasta water before draining, then add the noodles to the puree along with some of the pasta cooking water. Cook on low, adding pasta water as needed, until the pasta is al dente. Finish with the butter to create a silky sauce, then serve with fresh parsley and Parmesan. This Episode is supported by patrons just like you! Find out how you can attend a #MartisMusicKit recording session and join the fun, at http://Patreon.com/MartiMendenhall

Food fraud is rampant, especially when it comes to big food companies. In this episode, we cover a range of fraud in Italian foods, from coffee to "parmasan" cheese to balsamic vinegar to extra virgin olive oil. Discover why the Italian "food" you may be buying may not really be Italian food at all. Topics we cover: Paul's trip to Florida to take care of some of his mother's affairs Our advice when shipping packages to friends and family in Italy Paul's rant about Starbucks, well his rant about the people of Starbucks Why can't women have their wallet ready at the cash register when checking out anywhere? How cashiers ALWAYS ask if you have exact change when checking out anywhere here. How Parmesam "cheese" is not really cheese, but cellulose More on this subject, because it's important. I don't know about you, but I don't really want to eat wood pulp, which is was cellulose if you didn't know. Supposedly it is a safe anti-clumping additive when it is only 2-4% of a product (still sounds gross to me). But these FDA investigations found 8.8% in some! In some cases the cheese was less than 40% of the product! Wal-Mart has now be slapped with a lawsuit over selling a product labeled as 100% Grated Parmesan but had 7.8% wood pulp. I'm sure they'll argue what the definition of "parmesan" is, which could be anything since it's a made up word. But talk about deceiving consumers who think it's cheese!! The benefits of real Parmigiano Reggiano Again, more on this. Because of its granular structure, Parmigiano Reggiano is super easy to grate. Most of the time, you simply break off chunks with the knife shown and enjoy. If you use grated Parmigiano in your cooking, it doesn’t really call attention to itself, blending with other ingredients, it adds depth of flavor and a sophisticated touch. It's also a super healthy cheese: • It is lactose-free, making it a safe choice for people who have trouble digesting milk. • It is a rich source of both calcium and protein. • A serving of Pargmigiano cheese contains B12 ,Vitamin A, and a variety of other vitamins and minerals. Bonus tip: Rinds Don’t throw out the rinds. They are completely edible, they add wonderful flavor to soups, stews and broths. When you're done with the cheese and have only the rind left, put it in a plastic bag and stick in the freezer. When you're ready, add it to you soup, stem or broth. Some eat the rind after this or just discard it, it's up to you. You could also cut up the now cooked rind, fry the cubes, and use as a garnish. How what you may know as balsamic vinegar is not really balsamic True original, traditional balsamic vinegar (Aceto Balsamico Tradizionale), is made from a reduction of cooked white Trebbiano grape juice. Only two consortia produce true traditional balsamic vinegar, Modena and neighboring Reggio Emilia. The names "Aceto Balsamico Tradizionale di Modena" (Traditional Balsamic Vinegar of Modena) and "Aceto Balsamico Tradizionale di Reggio Emilia" (Traditional Balsamic Vinegar of Reggio Emilia) are protected by both the Italian Denominazione di origine protetta and the European Union's Protected Designation of Origin. Made from a reduction of pressed Trebbiano and Lambrusco grapes, the resulting thick syrup is subsequently aged for a minimum of 12 years in a battery of several barrels of successively smaller sizes. True balsamic vinegar is rich, glossy, deep brown in color, and has a complex flavor. It is most often served in drops on top of chunks of Parmigiano Reggiano and mortadella. It is also used sparingly to enhance steaks, eggs or grilled fish, as well as on fresh fruit such as strawberries and pears and gelato. So what is the balsamic you normally see in the stores? Very cheap balsamic vinegars are just vinegars that have been colored and flavored with caramel to simulate the sweetness of real balsamic and thinkers like guar gum or corn flour to simulate the thickness. Fine for salad dressings and glazes, they won't have the authentic intensity of flavor. How do you know if it's real Balsmic? 1. Just like with Extra virgin olive oil, if it's cheap it's "fake." 2. For true balsamic vinegar, look to Modena or Reggio Emilia. Sources here, here & here. Click here to find our Balsamic Vinegar How Balsamic Vinegar is made, namely in attics not in cellars moving Olive Oil Times article where farmers are proposing and anti-fraud seal Why you should be aware of cheap "extra virgin olive oil" The FDA inspection we experience recently The Italian health authorities and the experience we had with them And another reason to trust small producers The legal nightmares that come with opening a bar or restaurant in Italy