Good Food Hour Recipes Stories 1 to 10 of 56  
1/10/2015
Wild Mushroom "Pot Pie"
Recipe Courtesy of Chef John Ash
WILD MUSHROOM “POT PIE”   Serves 6   This is a simple but delicious recipe the components of which can be made a day or two ahead if desired.  As noted be sure to wait to add the breadcrumb topping until just before baking.  Any combination of mushrooms can be used.  I always like to include some dry mushrooms such as porcini or morel because they have a much more intense flavor than their fresh counterpart.  Save the soaking water to make soup or stocks.   2 tablespoons unsalted butter, plus extra for buttering dishes 2 tablespoons or so olive oil 1/2 cup chopped shallots or green onions 1 tablespoon minced garlic 1/2 ounce dried porcini, softened in warm water, drained and chopped 8 cups mixed fresh wild mushrooms, tough stems removed and thickly sliced or quartered 1/2 cup dry white wine 1 1/2 cups rich chicken or vegetable stock 2 tablespoons dry sherry or brandy 2 tablespoons Dijon mustard 1 1/2 cups heavy cream 2 teaspoons chopped fresh thyme (1 teaspoon dried) Kosher or sea salt and freshly ground black pepper Herbed Bread Crumbs (recipe follows)   Pre heat oven to 400 degrees.  Add the butter and oil to ...
See Full Recipes
1/10/2015
Chicken Pot Pie
Recipe Courtesy of Chef John Ash
CHICKEN POT PIE Serves 6   You can use whatever combination of vegetables you like and also substitute turkey or other culinary birds for the chicken.  Remember that you’ll need to make the pastry at least an hour ahead of time.  You can make this in one large baking dish or in individual baking dishes as you choose.  Baking time of course will be less for individual servings.   2 cups rich chicken stock 1/2 cup dry white wine 1 ½ pounds boneless and skinless chicken breast and/or thighs 2 tablespoons olive oil 2 cups diced onion 1-1/2 cups quartered cremini or shiitake mushrooms 3/4 cups each diced parsnips, fennel and carrots 3 tablespoons butter 3 tablespoons all purpose flour 1 cup heavy cream 1 teaspoon whole thyme leaves Salt and freshly ground pepper 1 tablespoonDijonmustard (or to taste) 1/3 cup chopped parsley 1 cup fresh or frozen whole peas Pot pie dough (recipe follows) 1 egg yolk beaten with 1 tablespoon water     Combine the stock and wine in a stock pot and bring to a simmer over medium heat.  Add chicken and return to a simmer.  Cover and cook until meat is just done, about 10 minutes.  ...
See Full Recipes
12/13/2014
STEVE’S “UPPERCRUST” SOUTHERN FRIED CHICKEN
Recipe Courtesy of Chef John Ash
Serves 4 - 6   This is a recipe from my long-time friend and radio co-host Steve Garner.  We’ve been doing a food talk show on Saturday mornings in Northern California(KSRO Good Food Hour www.ksro.com) for more than 25 years.  Raised in Kentucky, he has spent a life-time eating and researching fried chicken.    About the following recipe, Steve says:  “Although it seems like frying chicken should be a very simple process to master, finding the perfect balance between a light, crisp, non greasy crust and flavorful, juicy meat has proved elusive for many an accomplished cook.  This method is the result of years of practice, refinement and serendipity. I have experimented with scores of marinades, coatings, seasonings, techniques, fats and apparatus in search of the Holy Grail. Friends and fellow fried chicken devotees who have never tasted my chicken preach the latest low fat, skinless, ‘oven fried’ recipes that they swear are “just as or almost as good”. There is also the “partially fried, then finished in the oven” camp as well. I have tried them. I am polite to these well meaning but misguided souls. My recipe is for traditional ‘skillet fried chicken’-the texture and flavor of which ...
See Full Recipes
11/29/2014
Roast Turkey
Recipe Courtesy of Chef John Ash
Roast Turkey- Chef John Ash It seems each year there is a new “hip” way to cook a turkey: grilled, deep fried, brined, stuffed, rolled, cooked with other poultry stacked inside (turducken anyone?).  According to Sonoma County’s Chef John Ash, on Thanksgiving we should KISS (keep it simple stupid!).  With friends and family filling the house and kitchen, you want to spend time socializing, not worrying about the bird.  John says the most important thing is to keep the turkey moist, and the best way to do that is to brine first.  The following recipe for Roast Turkey can be found in his latest James Beard award-winning cookbook, Culinary Birds.  Enjoy!  Roast Turkey From Chef John Ash   Brine 2 cups packed brown sugar 1 cup pure maple syrup ¾ cup coarse salt 3 whole heads garlic, cloves separated and bruised 6 large bay leaves 1 ½ cups coarsely chopped unpeeled fresh ginger 2 teaspoons dried red chili flakes 1 ½ cups soy sauce 3 quarts water   Turkey 12 to 14 pound dressed fresh turkey 3 carrots, peeled and roughly chopped 5 celery stalks, roughly chopped 2 potatoes, roughly chopped 2 oranges, quartered 4 lemons, quartered 3 cups canned ...
See Full Recipes
10/17/2014
Pumpkin Pie Soup
Recipe Courtesy of Chef Dustin Valette
Pumpkin Pie Soup with Black Pepper Pie Crust, Fall Spice Whipped Cream, and Toasted Pepitas Serves 4-6 People   Ingredients 1 small sugar pie pumpkin 1 yellow onion, peeled and cut 3 cloves garlic, peeled and cut in half 1/2 bunch fresh thyme 4 ounces green pumpkin seeds (pepitas) 6 ounces unsalted butter 1 cup whole cream 16 oz vegetable stock (always buy fresh, not canned) 16 oz chicken stock (always buy fresh, not canned) 1 standard pie crust (either made from scratch or store bought) 1 oz pumpkin pie spice (either made from scratch or store bought) 3 oz fresh cream kosher salt fresh ground black pepper   Roasted Pumpkin Soup First start by cutting the pumpkin into eighths. Place on a sheet pan cut side up and season with salt, pepper, and 3 ounces of butter. Roast at 350 degrees until the pumpkin is golden brown, about 30 minutes. Remove from the oven and peel off the skin, saving the flesh. In a medium to large pot add the cut onions, garlic, thyme and 3 ounces of butter. Cooking over medium heat, stir the mixture often until the onions become translucent; then add the roasted pumpkin flesh. Cook ...
See Full Recipes
9/17/2014
Pimento Cheeseburgers
Chef John Ash
With the return of football, fall is tail gating time. With a portable grill there are all kinds of possibilites. Here is one of my favorites based upon the “Pate of the South”, Pimento Cheese. We think of pimento cheese as classically Southern but actually it probably has its roots in the north. One of my favorite food websites, Serious Eats, has a lively discussion of the history of pimento cheese at www.seriouseats.com/2014/09/history-southern-food-pimento-cheese.html. So for your next tailgate (or any time) try one of my favorite burgers: Pimento Cheeseburgers. Makes 6 You’ll have some pimento cheese left over unless you really pile it on your burger. Not a bad thing . It keeps nicely refrigerate for up to a week. Though its definitely not traditional, I often put a little sweet pickle relish in my pimento cheese. 1 pound grated sharp cheddar cheese 1 cup good-quality mayonnaise One 7-ounce jar pimentos, drained and finely choppedBig pinch of cayenne and drops of hot sauce to taste2-1/2 pounds 80% lean ground chuckKosher salt and freshly ground black pepper6 hamburger buns, preferably onion flavoredSlices of tomato and iceberg lettuce leaves In a medium bowl mix together the cheese, ...
See Full Recipes
4/5/2014
Grilled Cheese
Grilled Cheese
KSRO GRILLED CHEESE RECIPES  CRAB (OR SHRIMP) GRILLED CHEESE SANDWICH   Makes 4 sandwiches 1 pound cooked crab or shrimp, coarsely chopped 1/4 pound herbed brie or goat cheese, chopped as finely as you can 1/4 cup mayonnaise 3 tablespoons finely sliced green onions 1 tablespoon grainy mustard 2 teaspoons lemon juice, or to taste Salt and pepper to taste 8 slices rustic or whole grain bread 4 generous slices of gruyere or your favorite melting cheese 1/4 pound butter, melted   Mix the crab, brie, mayonnaise, green onions, mustard, lemon juice, salt and pepper in a bowl. Brush one side of each slice of bread with the butter and assemble sandwiches with the buttered sides of the bread facing out. Fill with a slice of cheese and a quarter of the crab mixture.   In a heavy bottomed skillet or flat top cook over medium high heat until the bread is golden brown on both sides and the cheese is melted on the inside.         GRILLED APPLE JACK SANDWICH   Serves 2   This is a simple sandwich made delicious by grilling it.  You can make even more delicious by including one or more of ...
See Full Recipes
1/25/2014
Sonoma Chicken Pot Pie
Recipe Courtesy of Chef John Ash
Serves 6   I love homey, one dish meals like this.  You can use whatever combination of vegetables you like and also substitute turkey or even  sautéed or grilled tofu for the chicken.  For the pastry topping I’ve chosen a tender buttermilk biscuit dough.  You can make this in one large baking dish approximately 9-by-12 or in individual baking dishes as you choose.   1 ½ cups rich chicken stock or broth 1/2 cup dry white wine 1 ½ pounds boneless and skinless chicken breast and/or thighs 2 tablespoons olive oil 1 cup finely diced onion 1 ½ cups quartered crimini or shiitake mushrooms 3/4 cups each diced parsnips, fennel and carrots 4 tablespoons butter 1/2 cup flour 1 ½ cups light cream 1 teaspoon whole thyme leaves Salt and freshly ground pepper 2 tablespoons dijon mustard (or to taste) 1/4 cup chopped parsley 3/4 cup fresh or frozen whole peas Buttermilk Biscuits (recipe follows)     Combine the stock and wine in a stock pot and bring to a simmer over medium heat.  Add chicken and return to a simmer.  Cover and cook until meat is just done about 8 minutes.  Strain, reserving stock separately and allow chicken to ...
See Full Recipes
3/9/2012
Lemon Pound Cake
Recipe Courtesy of Chef John Ash
This is a terrific cake as is or as a foil for fresh fruits. The recipe makes one large 10 inch tube cake or two 9x5 inch loaf size cakes. Wrap the cake in plastic after glazing and allow it to sit for a day to allow flavors to penetrate and develop. Store at room temperature up to 3 days. 12 ounces (3 sticks) unsalted butter, softened3 cups sugar5 eggs2 teaspoons vanilla extract3-1/3 cups sifted cake flour1 teaspoon baking powder1 tablespoon finely grated lemon zest1 cup buttermilk Glaze 1/3 cup fresh lemon juice (2 lemons)1/3 cup sugar Preheat oven to 300 degrees. Butter and lightly flour a 10 inch tube pan. In a large mixing bowl using an electric mixer, combine the butter with 3 cups of the sugar and beat at high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla. In a medium bowl, combine the flour, baking powder and lemon zest. Beat the flour mixture into the butter in 3 batches, alternating with the buttermilk. Scrape down the sides of the bowl and beat ...
See Full Recipes
12/31/2011
Hoppin' John
Serves 4 generouslyHoppin' John is the pre-eminent rice and pea dish of the Western world, a nutritional marvel, the culinary touchstone of the African diaspora and a hangover remedy without equal.  In the American South its traditionally consumed on New Year’s Day and guaranteed to bring 365 days of good luck! 2 smoked ham hocks, about 2 pounds 1 bouquet garni: 1 celery rib, 4 thyme sprigs, and 1 bay leaf tied together with twine 2 large onions, chopped 1/4 teaspoon crushed hot red pepper 2 tablespoons vegetable oil 1 cup long grain rice1 14-ounce can diced tomatoes with juice 4 cups frozen black-eyed peas or 2 15-ounce cans, drained and rinsedSalt and freshly ground pepper1/4 cup chopped parsley Hot pepper sauce, to serve Put the ham hock in a large saucepan and add enough cold water to cover. Slowly bring to a boil over high heat, skimming the surface as necessary. Reduce the heat to low, add the bouquet garni, half the onions and the hot pepper. Re-cover the pan again and simmer for 2½ hours, or until the meat is very tender when pierced with the tip of a knife.  Place a colander ...
See Full Recipes
Subscribe to channel

Traffic Conditions

KSRO Blogs
Facebook - Stay Connected
Twitter News Updates

KSRO Entertainment

Garden Talk

Good Food Hour