Good Food Hour – June 8th, 2019
Guest: Andrew Janjigian (America’s Test Kitchen’s ‘Vegetables Illustrated: An Inspiring Guide with 700+ Kitchen-Tested Recipes’)
The Good Food Hour Archives
GRILLED QUAIL WITH PICKLED FIGS AND PROSCUITTO
GRILLED QUAIL WITH PICKLED FIGS AND PROSCUITTO Serves 4 If you make the figs ahead, refrigerate them in their poaching liquid and return them to room temperature before serving. You get a bonus with this
SMALL BIRDS SARDINIAN STYLE
SMALL BIRDS SARDINIAN STYLE Serves 6 This is a very old and traditional recipe from Sardinia which is similar to many preparations done around the Mediterranean. You can use partridge, quail, squab, dove or any
SQUAB WITH POMEGRANATE, ORANGE, MARSALA AND HONEY
SQUAB WITH POMEGRANATE, ORANGE, MARSALA AND HONEY Serves 4 This is a recipe from my friend Joyce Goldstein. Joyce is the author of many award winning cookbooks and an authority on the cuisines of the Mediterranean.
Chef Liza Hinman’s Wilted Kale Salad
The Spinster Sisters Santa Rosa CA Chef Liza Hinman Wilted Kale Salad Serves 6 For the Salad: 3 bunches Lachinato kale (also called dino kale or Tuscan kale), washed 1 apple 1 delicata squash ¼ c
HOME-CURED CORNED BEEF
HOME-CURED CORNED BEEF Serves 8 – 10 Corning is an old English term that refers to pellets of salt called corns. It has nothing to do with corn the vegetable. If you’ve ever looked at the ingredient
KSRO 2019 St. Patrick’s Day Recipe Package
TIMMY’S BROWN SODA BREAD Makes one large loaf 8 ounces (1 1/2 cups) unbleached white flour 8 ounces (1 1/2 cups) whole wheat flour 2 ounces (6 tablespoons) kibbled wheat (use American cracked wheat) 2 ounces
Citrus Fair – Citrus Risotto
Citrus Risotto 3 Oranges 1 Grapefruit 1 White Onion 1 cup Arborio Rice 1 cup White Wine 2 Tablespoons unsalted Butter 3 Tablespoon of Olive oil 3 to 4 cups Vegetable stock Salt 2 T Pepper
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Guests: Nancy Wang (Redwood Empire Chinese Association) Georgia Freedman (Author: “Cooking South of the Clouds: Recipes and Stories from China’s Yunnan Province
Kelley & Young Wine Garden Inn Egg Nog Muffins
Eggnog Muffins Makes 12 muffins Ingredients 1 cup Granulated Sugar 1/2 cup Butter 2 Large Eggs 2 cups All Purpose Flour 1 tablespoon Baking Powder 1 teaspoon Nutmeg 1 teaspoon Cinnamon 1 teaspoon Salt 1 teaspoon Vanilla