The Kitchen Counter - Home Cooking Tips and Inspiration (Kitchen Counter Media)
Explorez tous les épisodes de The Kitchen Counter - Home Cooking Tips and Inspiration
| Date | Titre | Durée | |
|---|---|---|---|
| 06 Apr 2022 | Cooking Burnout | 00:52:38 | |
No matter the skill or passion a home cook has, at one point or another they will have to wrestle with burnout. Maybe exhaustion has set in and you don't have the energy to cook. Perhaps you are just bored of cooking the same old dinners. On today's episode we'll chat with Margaux Laskey of the New York Times about easy recipes for peak burnout, and then we'll take a look at some listener ideas to help cope with the times we just don't feel like cooking. https://kitchencounterpodcast.com/207 Connect with the show at: | |||
| 01 Jul 2017 | Mini Smorgasbord July 2017 | 00:10:28 | |
Today I'm bringing you a mini-smorgasbord episode. It's not long, but it does have a cookbook giveaway! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/92 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music | |||
| 22 Aug 2019 | More Kitchen Questions | 00:27:28 | |
In this episode I tackle some more listener questions! It's a wide ranging show with topics including good pub appetizers, favorite uses for fresh tomatoes, how best to reheat frozen pasta, good ways to dry chiles, and more. For complete show notes on this episode, visit http://kitchencounterpodcast.com/141 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 02 Jul 2016 | Quick Fix: Grilled Mushroom Skewers | 00:04:25 | |
Final day of my week-long grilling series tackles grilled mushroom skewers. Yum! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/71 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 02 May 2023 | Cast Iron with Ashley Jones | 00:44:35 | |
On today’s episode Ashley L. Jones, author of Skilletheads: A Guide to Collecting and Restoring Cast-Iron Cookware joins me to discuss cast iron’s role in the home kitchen. We touch a little on the history of cast iron manufacturing in the United States, which pieces a home cook should invest in, where to find pieces for your kitchen, and how to season your cast iron cookware. https://kitchencounterpodcast.com/227 Connect with the show at: | |||
| 22 May 2015 | Quick Fix: The World's Greatest Chip Dip | 00:04:38 | |
You need a chip dip recipe, stat! Don't panic, I'm here to help! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/31 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 17 Dec 2021 | Happy Holidays 2021 | 00:50:16 | |
We are deep into December, which means we are in full on holiday mode here at TKC headquarters. What better way to enjoy some holiday podcast goodness than by inviting some friends by to share a few recipe ideas? We'll visit Yewande Komolafe and learn about her hibiscus-spiraled ginger cookies. Then it's off to New Orleans with Bryan Dias to talk mulled wine and Liz Williams to share a secret-not-so-secret family recipe for leftover turkey. For show notes on this episode, https://kitchencounterpodcast.com/201 Connect with the show at: | |||
| 19 Jun 2016 | Brown Food Tastes Better | 00:18:44 | |
Today we talk about the magical process of the Maillard Reaction and caramelization. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/66 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 26 Feb 2020 | Kitchen Questions February 2020 | 00:31:34 | |
Listen in as I address more listener questions! Topics include:
For complete show notes on this episode, visit http://kitchencounterpodcast.com/152 Connect with the show at: | |||
| 11 Aug 2021 | Smorgasbord August 2021 | 00:35:40 | |
On today's Smorgasbord episode I check in with Tejal Rao of the New York Times on her new Veggie newsletter project, share some S'mores Blossom Cookies, talk about sourcing spices, and more! For complete show notes on this episode, https://kitchencounterpodcast.com/192 Connect with the show at: | |||
| 29 Sep 2015 | Fall is Here! | 00:26:48 | |
Fall is here, and that excites me! I'll share some easy ideas for seasonal fall produce, provide an update on the show, and answer a listener question about pinterest. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/39 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 08 Jul 2019 | Intro to Air Fryers | 00:29:36 | |
Air fryers are the hottest kitchen gadgets going, but what are they and how do they actually work? Is it possible to make deep-fried foods with a tiny fraction of the oil? Listen on for everything you need to know before you dive into the air frying craze. For complete show notes on this episode, visit http://kitchencounterpodcast.com/138 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 16 Jun 2021 | Basics of Brining | 00:29:15 | |
Summer is coming, and along with that, grilling season. Everyone who has ever tended the fire in a backyard cookout knows that it's a fine line between serving your guests a juicy and perfectly cooked chicken breast or a chewy and chalky hunk of bird. On today's episode we'll take a look at brining; a technique that can help combat dried out meat, pork, poultry and seafood. For complete show notes on this episode, visit https://kitchencounterpodcast.com/187 Connect with the show at: | |||
| 27 Mar 2020 | March 2020 Show Update | 00:11:37 | |
Hi Everyone. I wanted to take a few minutes to talk with you about the crazy times in which we find ourselves living, and how we are getting along here at Kitchen Counter Podcast HQ. Connect with the show at: | |||
| 16 Mar 2021 | Empanadas | 00:48:08 | |
Today I welcome my friend Jairo back to the show to talk about one of his newfound labors of love: empanadas. We focus on the Colombian style of empanada, notably with a crust made of corn masa and then fried. In the first part we talk about our experience with and history of empanadas and in the second half we head to the kitchen where Jairo teaches me to make the masa crust. For complete show notes on this episode, visit https://kitchencounterpodcast.com/177 Connect with the show at: | |||
| 04 Apr 2016 | Quick Fix: Baked Potato Wedges | 00:04:21 | |
Super easy and super delicious baked potato wedges for your next grilling side dish. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/58 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 10 Mar 2019 | Smorgasbord March 2019 | 00:30:17 | |
Listener questions, more live cooking episodes, New Orleans and more! For complete show notes on this episode, visit http://kitchencounterpodcast.com/131 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 26 Oct 2022 | Halloween 2022 - The Fridge at the End of the Street | 00:56:25 | |
The Halloween special is back! Once again Chris joins me in the dining room and we do a tasting of a wide variety of snacks (we use that term loosely here). Some were surprisingly gross, some better than we expected. It was all a lot of fun! https://kitchencounterpodcast.com/219 Connect with the show at: | |||
| 04 Feb 2018 | Five Tips for Fantastic Fish | 00:26:10 | |
Cooking fish doesn't need to be intimidating for home cooks. Here are five tips to help get your fish home and on the dinner table in no time! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/108 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music | |||
| 09 Mar 2020 | Let's Cook: Colcannon | 00:28:44 | |
Today we are tackling a traditional Irish peasant dish, colcannon. At its most simple this dish is made with potatoes, cream, butter, and cabbage or kale. We are adding in some garlic and leeks to round out the savory flavor. If you can make mashed potatoes and cook down vegetables in a saute pan you can master this dish. For complete show notes on this episode, visit http://kitchencounterpodcast.com/153 Connect with the show at: | |||
| 14 Jan 2021 | Smorgasbord January 2021 | 00:29:09 | |
Welp. We made it to 2021. Should you be cooking at home in 2021? Uh, yes. Yes you should. Time for a smorgasbord! For complete show notes on this episode, visit https://kitchencounterpodcast.com/172 Connect with the show at: | |||
| 19 Mar 2017 | Seven Tips for Using Herbs and Spices | 00:22:03 | |
Using herbs and spices can be intimidating for new or inexperienced home cooks. Take some of the fear away with these seven tips! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/85 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music | |||
| 25 Sep 2019 | Form, Function and Flavor | 00:31:02 | |
I often get requests to talk about ingredient substitutions when it comes to cooking and baking. On one hand, that's a pretty easy ask, what with list upon list of ingredient substitutions on the internet. On the other hand, how can a home cook think about substituting or omitting ingredients, or changing recipes, from a more general perspective? For complete show notes on this episode, visit http://kitchencounterpodcast.com/144 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 14 Feb 2016 | Murder, She Baked | 00:31:38 | |
Join me as I have a conversation with Bakeshop Mystery author Ellie Alexander. We talk baking, murder, Ashland Oregon, and more! FYI, the butler probably didn't do it. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/52 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 29 May 2016 | Five Favorite Cookbooks | 00:26:59 | |
Listen in for some cooking inspiration as I recruit my brother for a "five favorite cookbooks" conversation! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/64 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 29 Jul 2015 | Quick Fix: Caprese | 00:04:46 | |
You say tomato, I say...uh...tomato? Let's do a quick caprese salad! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/37 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 07 Apr 2015 | Winging It | 00:31:14 | |
For today's episode we tackle Buffalo Wings while discussing Matt Reynold's reat documentary film "The Great Chicken Wing Hunt." We also head into the pantry to talk about lemon and lime juice in cooking, and finish up with a listener question about easy, awesome dishes a single guy can make. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/25 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 23 Mar 2015 | Quick Fix: Roasted Vegetables | 00:04:59 | |
On today's quick fix episode I give you the basics on roasting vegetables, all in under 5 minutes! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/23 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes
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| 16 Aug 2021 | Rum with Bryan Dias | 00:52:31 | |
Today on the show my friend Bryan Dias of the NOLA Drinks Show stops by to talk about that most Caribbean of spirits: Rum. It would be easy to get lost in a deep dive on this subject, so instead we settle for a snorkel around the reef of rum history, varieties, cocktails and kitchen uses. So pull up a stool, pour a tot of your favorite killdevil, and listen on as we explore the wide world of rum. For complete show notes on this episode, https://kitchencounterpodcast.com/193 Connect with the show at: | |||
| 22 Oct 2023 | Show Update October 2023 | 00:06:43 | |
Show update for The Kitchen Counter Podcast, October 2023. | |||
| 26 Aug 2020 | Let's Cook Scrappy with Joel Gamoran | 00:34:58 | |
Today on the show I welcome Chef Joel Gamoran, one of the nation's most well-known sustainability-focused chefs and food scrap user extraordinaire! Joel is one of my favorite guests that I've ever had on the show for a couple of reasons: he's incredibly passionate about what he does (his enthusiasm is contagious), and he drops some serious knowledge bombs on what you can do with the food scraps you probably toss out on the regular. For complete show notes on this episode, visit http://kitchencounterpodcast.com/164 Connect with the show at: | |||
| 11 Dec 2015 | Perfect (and Easy) Roasted Chicken | 00:24:14 | |
Let's get our roasted chicken on! It's easier than you think, and will save you time in the kitchen and money in your pocket. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/45 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 17 Oct 2014 | Five Favorites of Fall | 00:28:52 | |
Leave me voice mail feedback at: 971-208-5493 Full show notes at: http://kitchencounterpodcast.com/5 Today we’re talking fall dishes and I want to share with you my “Five Favorites of Fall.” Most of us have an idea that when the weather starts to change, and different foods become available, that our tendency to cook certain dishes, or types of dishes, increases. Rarely in the middle of a long, hot summer are we heating up the kitchen cooking roasts in the oven. Likely we are out on the back porch grilling, or eating out more, or picnicking, or whatever. But when the days get a little shorter, and the leaves on the trees start their transformation, and the evenings cool down, we bust out the casserole dishes and sauce pots and start cooking heartier, warmer fare. The following list, to me, epitomizes what that means for the home cook; these are my favorite fall recipes. These are the dishes I think about when fall arrives. I bet one of your fall favorites is here, and I’d love to know what I missed in your opinion. 1.ChiliProbably the first thing I make when the weather turns cool is chili. Almost no other dish means fall to me more. One of the things I love most about chili is that it means so many different things to so many different people. I'm sure you could have a different chili recipe every day of the year and not repeat. Probably more than that even. Because of chili’s versatility, it can be adapted to a wide variety of tastes and dietary requirements. Need vegetarian, or vegan, chili? No problem. Like your chili so spicy it melts your tongue to the roof of your mouth? You can do that. Hate tomatoes and prefer a chili that uses green pepper instead? Got it. Really, the sky is the limit when it comes to chili. Remember with chili that when a recipe calls for chile powder, they are generally speaking of a chile blend that isn't spicy. Most chile powder blends you buy in the grocery store will be on the mild side, and if you aren’t sure, ask before you buy. The spice in chili comes with the other ingredients you add in smaller amounts (e.g. cayenne, jalapenos, chipotles, etc.). Remember it’s easy to add heat to chili, but nearly impossible to take out, so err on the side of caution! My go-to chili recipe is your standard chili con carne (with beef), and it is what most people probably envision when chili comes up. If you want to make this vegetarian, simply substitute more beans for beef (feel free to try other varieties than kidney). Diced Portobello mushrooms would be fantastic as well. Recipe Link: http://kitchencounterpodcast.com/recipe/chili-con-carne/ 2.Beef StewAh beef stew. When I was growing up on mom would sometimes take a cheap, tough cut of beef, like an eye of round roast, and brown it up then toss it in a pot with some onion, carrots, and potatoes and let it stew in the oven with some liquid for a few hours. The house would smell amazing and you would end up with the ultimate one-pot meal. More often than not she stewed pork, which is why when beef was on the menu it was just a little more special. While I sometimes make beef stew the way my mom did, I have developed my own method of making stew to create some wonderfully rich sauce and a deep flavor. I cut up my beef into smaller chunks and use beef broth or stock and a hearty red wine to stew the meat and carrots. I like to mash or whip the potatoes separately and then use the beef and sauce over the top. The red wine and stock cooks down into an incredibly rich sauce that I could just eat like soup (seriously). If you didn’t feel like potatoes, this would go very well with nice wide egg noodles. Recipe Link: A couple of easy mashed potato recipes:
3.Chicken and DumplingsChicken and dumplings are a quintessential comfort food; it even sounds cozy! Just say the words “chicken and dumplings” over and over and pretty soon you’ll find yourself curled up in front of the fireplace reading a good book while the rain pours outside. The recipe for this dish looks intimidating, mainly because there is a long list of ingredients. Don’t let that scare you away; the effort is well worth the result. The key to making this dish sing is how you prepare the chicken ahead of time. Some recipes I’ve seen call for boiling the chicken until done, then adding to the dish. Please, don’t ever boil your chicken. Yes it cooks just fine, but the flavor will be sorely lacking, even if you add salt and seasoning to the water. You might as well just open a can of chicken and dump it in. Instead, simmer the chicken in a combination of white wine, chicken stock, rosemary and garlic. You’ll end up with a much tastier base for your dish and the chicken will be much more flavorful as well. As for the dumplings; in some versions of the dish I’ve had, the dumplings are little more than clumps of dough floating in the broth. For this recipe, you’ll have big, fluffy dumplings to which you can add a variety of ingredients to pack in even more flavor (I like dried thyme in my dumplings). Recipe Link: http://kitchencounterpodcast.com/recipe/chicken-dumplings/ 4.Apple CrispWhen fall rolls around there is an embarrassment of riches when it comes to apples, especially where I live in the Pacific Northwest. My favorite way to eat apples is right out of hand, but occasionally I get motivated to put them into a dish. I love apple pie, but homemade apple pie can be a real bear to pull off well (my wife is the baker in the family). Apple crisp is a fantastic alternative, primarily because you don’t have to mess with finicky pie crust. Drop a dollop of vanilla ice cream on top of the finished product and no one will be complaining! Also note that this dish uses “warm” spices which really come into more use starting in fall. By warm spices I mean those spices that aren’t spicy hot, but, well, “warm;” cinnamon, cloves, allspice, nutmeg, etc. Think of spices that go into a chai latte, or pumpkin spice, and that’s what I mean by “warm” spices. Also be sure to use the right kind of apples. Just like with pie, you don’t want an apple that cooks down into mush. When unsure, opt for granny smiths. They are widely available and never fail in a baked dish. Recipe Link: http://kitchencounterpodcast.com/recipe/easy-apple-crisp/ 5.Mom's Gooey Cinnamon RollsI have very fond memories of my mom making these cinnamon rolls around the holiday time, and we kids would devour them. Different than most typical cinnamon rolls, these are baked in a heavy cream/brown sugar "goo" that soaks into the rolls and makes them irresistible. You won't want to go back to frosted cinnamon rolls after having these! To save yourself time and some frustration, pick up a box of Pillsbury hot roll mix to shortcut to the dough. You won't gain much by trying to make the mix from scratch. You'll want to eat these as soon as possible after baking to avoid the goo making them soggy, but I doubt you would have any trouble doing that! Recipe Link: http://kitchencounterpodcast.com/recipe/moms-gooey-cinnamon-rolls/ | |||
| 02 Apr 2020 | Smorgasbord April 2020 | 00:32:58 | |
Who is ready for a little smorgasbord? Today I tackle some listener questions, talk about the proper way to wash your fruits and veggies, and share a little of the improvised cooking I did over the weekend. Be sure to listen to the full episode for all the details. For complete show notes on this episode, visit http://kitchencounterpodcast.com/154 Connect with the show at: | |||
| 01 Dec 2020 | Fusion Cooking with Eatsperience Madrid | 00:49:05 | |
On today's show I welcome Eatsperience Madrid co-founder and cooking coach, Isotta Peira, to talk about fusion cuisine for home cooks. Isotta and I have quite a lot in common, not least of which is a passion to help people get in their kitchens and cook. We sit down for a trans-Atlantic conversation about how to start cooking "fusion" in your home kitchen, improvising recipes, one of the most famous "fusion" foods in American cuisine, and more. For complete show notes on this episode, visit https://kitchencounterpodcast.com/170 Connect with the show at: | |||
| 28 Dec 2014 | Kitchen Essentials: Menu Planning - TKC 12 | 00:28:49 | |
Leave me voice mail feedback at: 971-208-5493 Kitchen Essentials: Menu PlanningThis kitchen essentials is about menu planning. This was a request from a friend and listener, BJ. She wanted to start getting back into the kitchen but was looking for some insight on menu planning. Here you go BJ, thanks for the suggestion!
My philosophy on menu planning: I don't want to give you a template or a routine to follow. I want you to put some thought into your goals, and what kinds of methods work best for you. From there you will be able to adapt my basic menu planning process to suit your style.
So why is menu planning so important? Menu planning will bring you the following benefits:
Before you start a menu planning process, you need to figure out what your goals are. Do you want to try to make every meal at home during the week? Are you only planning for dinner? Are you looking to ease into home cooking by maybe making three dinners at home per week? Do you already cook a lot at home and are looking for ways to make your meals go farther, or save money each week? Chances are it's a combination of things, but it's important to understand what you want before you sit down to do meal planning.
Think of menu planning as a process that you'll start out slowly and build up week after week, until it really becomes part of your routine and you are fulfilling the goals you've set for yourself. I would encourage you to skip fancy apps and programs and start with good old fashioned pencil and paper. By doing this you'll really start to understand what goes into your meals.
Start with BrainstormingIf you are starting from scratch, I'd first start by doing some "brainstorming" work. Take a blank sheet of paper, and make two columns. In the first column list out all of the dishes you know how to make and might want to include in a menu plan. In the other column, list dishes you don't know how to make (but would like to learn), and might want to put on your menu plan. Unless you are planning to make every meal at home from scratch, you should also include those meals you prepare at home but aren't entirely "homemade," e.g mac and cheese from a box, spaghetti with jarred sauce, etc. Remember the goal here is to help plan a menu, not just list out those things you'll make at home from scratch. As tome goes on you may find yourself wanting to make mac and cheese from scratch, and you can start to make that instead of the boxed stuff. Step by step is the way to a successful menu planning process. After you do some brainstorming, I recommend building the list over the coming weeks so you really start to put together a big list of dishes to inspire you each week when you plan. These are your "stable" of dishes to pull from and put in the rotation, which you can then supplement with new or experimental dishes as you see fit.
When you start to think about what to put on your menu, start thinking about the ingredients that can be used for more than one meal. Pork roast can do double duty with potatoes and carrots one night, and then go into pork tacos another. That amazing tomato sauce you made is great with spaghetti, and will also be a great base for Spanish rice. Throw some chicken breasts in the crockpot and make pulled-chicken sandwiches one night, and use it as a topping for BBQ'ed chicken pizza another. I think you get the idea. Another good one: get a salad spinner and always have some green/red leaf lettuce on hand for an easy and quick side salad (once you wash and spin it, store it in the fridge for a week and it's ready to go)!
Time to Menu Plan!Ok, so now that you have a list of dishes from which to draw from, let's make a menu plan for a period of time you'd like. In our house, we generally make a plan that starts with Sunday, and ends with Friday (Saturday is usually an open day where we are free to do whatever we want). Following this model, write down each day of the week with some space for you to put down the meals for that day. Think about what you have going on that week that will affect your menu. Do you have a late night on Wednesday and you won't be home to cook? Well then be sure not to plan a meal at home for that day. Do you have a day where there will be fewer (or more) people for dinner? Be sure to take that into account. There are times where I won't be home until later in the evening, so we only plan a meal that is enough for my wife and son. Start writing down the meals you plan on having for those days, including those meals you don't plan on making yourself (eating out, etc), and note which dishes or items will be used for multiple meals.
Shopping & ListsThen after you have those meals listed, you can start to build a shopping list based upon the dishes you'll be preparing. Be sure to check your pantry for items you may already have so you don't buy more than you need. We try to do all of our shopping for the week on one day so we don't have to run out to get things during the week. It maximizes our at-home time in the evenings so we can spend more time with the family. The exception as I noted before is if we need to pick up any items that day for dinner for freshness reasons (e.g. fish).
Keep in mind when shopping to be flexible; if the peppers you planned for your veg side don't look fresh, but the broccoli right next to them looks delicious, don't be afraid to switch it up and sub in the broccoli. Also be aware that when you menu plan and shop, try to use the more perishable items earlier in the week, and in some cases, you may not want to buy a certain item until the day you plan to make it. A good example: you want to make a nice baked salmon dish on Friday, it would be a good idea to make a quick stop at the fishmonger's or grocery store to pick up the salmon that day, rather than say, buying it on Monday and leaving it in your fridge for four days before you make it.
Tips:
-Build a list of the items you regularly need for dinners in a word processor or spreadsheet, and you can print off multiple copies to use throughout the year without recreating a list each time.
-Checking out ads for what is one sale at the grocery store can help give you ideas and inspiration for what to put on your menu for the week.
-Make sure you keep your menu visible throughout the week (perhaps put it on the fridge or family bulletin board) so you can refer to it and remember what you are making that week!
-Leave some flexibility in your menu plan (e.g. maybe leave an "open" night for whatever you feel like doing; getting a pizza or takeout, or throwing something together from whatever is leftover in your pantry at the end of the week).
-If you need a little more strucure to guide you, try designating certain nights for certain types of meals (e.g meatless Mondays, pasta Wednesdays, fish Fridays, etc).
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| 27 Jan 2023 | Chatbots in the Kitchen | 00:31:14 | |
On today's show we have a very special guest who joins us for a conversation about artificial intelligence chatbots in the kitchen. World-famous chatbot ChatGPT is here (sort of) to share how home cooks can use chatbots to help meal plan, find ingredient substitutions, learn about food history, generate recipes on the fly, and so much more. Oh, it's also pretty good at telling jokes too! https://kitchencounterpodcast.com/223 Connect with the show at: | |||
| 10 Nov 2021 | Demystifying Your Freezer with Andrew Zimmern | 00:32:37 | |
On today's episode, award winning chef, writer, television personality Andrew Zimmern stops by to talk about every home cook's love/hate relationship with their freezers. While for some the freezer represents the potential for a great meal, for many it is a source of mystery, wasted food, and even anxiety. Andrew brings some advice for home cooks looking to make the most of their freezers. For show notes on this episode, https://kitchencounterpodcast.com/198 Connect with the show at: | |||
| 01 Feb 2015 | Quick Fix: Shredded Chicken | 00:04:49 | |
In this Quick Fix episode I cover making shredded chicken and share a taco seasoning recipe. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/17 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes
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| 26 Jan 2020 | Smorgasbord January 2020 | 00:48:17 | |
Talking points for the January 2020 Smorgasbord include:
For complete show notes on this episode, visit http://kitchencounterpodcast.com/150 Connect with the show at: | |||
| 20 Mar 2016 | Quick Fix: Monkey Puzzle Bread | 00:04:47 | |
Monkey puzzle bread...super easy and crowd pleasing. Careful though, you might eat the whole thing yourself. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/56 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 16 Sep 2018 | Meal Planning | 00:37:12 | |
Leah McGrath R.D. returns to the show and we chat about meal planning, grocery shopping and more for #familymealsmonth! For complete show notes on this episode, visit http://kitchencounterpodcast.com/120 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 29 Oct 2014 | Peeling Back the Layers | 00:32:39 | |
Leave me voice mail feedback at: 971-208-5493 Peeling Back the LayersImagine an ingredient that has been around as long as civilization itself, and is used heavily in almost every culture and cuisine in the world. The builders of the pyramids of Egypt ate it for nourishment. At other times in world history, it was considered so valuable that people would pay their rent with it, or give it as gifts. Ancient Greek athletes would eat it in the belief that it enhanced their athletic prowess. Roman gladiators would rub it all over their bodies to firm up their muscles. Doctors prescribed it to alleviate snakebites, coughs, and headaches.* In modern cooking, it helps to give many of your favorite dishes a depth of flavor that can't really be achieved by substituting any other ingredient. Behold, the mighty onion! Wait, I'm sorry. Did you think I was going to say bacon? Or chile peppers, quinoa, kale, or goji berries, or any number of other fad food items that have gained and lost popularity over the years? Interesting as they may be, so much has already been said about them. And none of them have the staying power of the simple onion, nor are there many other ingredients so universally incorporated into so many cuisines. I wanted to take some time today to talk onion. I'm going to focus on the bulb varieties commonly found in the United States, and not so much green onions (scallions), shallots, or other close relatives. Many people seem to have a love/hate relationship with onions. I count myself among them. I was that kid that would always find the tiniest bit of onion in something my mom had cooked and refuse to eat the rest of the dish (even if I had already eaten most of it already without complaint). While my opinion has changed on cooked onions, I still can't stand eating raw onions. Put raw onions in a salad or on a burger and you've practically ruined it in my mind. But I understand the power of the onion. There is a reason that every major cuisine in the world uses it extensively. There's a reason why it's part of the "holy trinity" of cajun cooking, or one of the primary ingredients in mirepoix in French cuisine, or soffrito in Italian cooking. In order for you to harness the savory powers of onions, it's helpful to know the four main varieties of bulb onions and their uses. Yellow (or Spanish) OnionsThe yellow onion is the most commonly used variety in American cuisine. When you see a recipe that calls for onion, yellow onion is most likely what you need. Thin-skinned and mild, yellow onions are great for all around use, and are the onions I use more often than the others, by far. Sweet Onions Sweet onions often look like the common yellow onion mentioned above, but are usually less round and more squat and oval shaped. They contain less sulfur than yellow onions and therefore taste much sweeter. There are several well known varieties of sweet onions, including Walla Walla, Vidalia, Maui, Bermuda. White OnionsDelicious when lightly sauteed, white onions are the go-to onion when cooking Mexican and Latin American cuisine. Next time you whip up fajitas use a white onion along with your peppers. Red OnionsSharp-flavored and colorful, red onions are often used raw as additions to chili, salads, or any dish that could use a pop (or rather a punch in the face) of pungent flavor. I rarely use red onions as I don't care for my onions raw, but if you do then this is the onion for you! No More TearsOne of the reasons many people dislike working with onions are the tears and stinging eyes that come with chopping them. There are dozens of tips (some more effective than others) on the internet about how to solve this problem, and some are downright crazy (chopping onions under running water? Yeah that sounds easy). My favorite trick if you have this problem is to put your onion in the freezer for 10-15 minutes prior to chopping. Don't leave it in too long or it will be too hard to cut! A nice sharp knife will help as well, as you'll do less shredding on the onion and therefore reduce the amount of irritants that make it to your eyes. Onion RecipesHow to caramelize onions - My method for perfectly rich and sweet caramelized onions. Beer battered onion rings - My first attempt at onion rings at home turned out pretty darn good! French onion soup - Not my recipe, but a staple for onion lovers. A Word About KnivesIf there is one kitchen tool that can vastly improve your time spent in the kitchen, it's a good quality knife. No other tool is used more often on a regular basis, and having a poor quality knife can do a lot to turn a person off to cooking at home (not to mention they can be a safety hazard). While good knives aren't cheap, they will last you a long time if properly cared for. Save up for a good knife, or perhaps now would be a good time to write Santa a letter letting him know how good you've been all year! What to Look For in a Good Kitchen KnifeKnife preference is subjective, and different people have different preferences in types and brands of knife. However, there are a few qualities in a knife that I think are non-negotiable:
There are many excellent quality brands widely available in the United States; J.A. Henckels and WÜSTHOF are two of the most common. Both are German companies and their knives are very well made. Though not cheap, the investment will start paying off immediately over a cheap knife. My personal favorite knife is the WÜSTHOF Classic Series Cook's Knife. I most often use the 6-inch version, and I use it for almost every cutting task in my kitchen. For bigger jobs I have an 8-inch Henckels Santoku knife, but I seldom use it. Regardless of the brand you choose, you should avoid any knife that:
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| 06 Jun 2023 | Smorgasbord June 2023 | 00:42:55 | |
On today's smorgasbord episode we talk about foxes in the backyard (that is not a euphemism), and upcoming travel to New Orleans & Cajun Country. Need a sweet and refreshing drink for your next summertime get-together? Pineapple punch might just fit that order. I also discuss Okinawan Taco Rice and some favorite condiments from around the world. https://kitchencounterpodcast.com/229 Connect with the show at: | |||
| 05 Jun 2015 | Better Burgers | 00:25:02 | |
It's burger season, and I'm bringing you some tips to make your burgers the best they can be! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/33 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 15 Jul 2019 | New Orleans 2019 Recap | 00:34:24 | |
New Orleans is one of the most unique cities in North America (or the world, for that matter). Listen in live from the Bourbon O Bar on the corner of Bourbon and Orleans Streets as my brother, Randy, and I share our favorite culinary and cultural moments from our long weekend in the Crescent City. For complete show notes on this episode, visit http://kitchencounterpodcast.com/139 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 29 Jun 2021 | Talking Food with Mark Bittman | 00:32:37 | |
Today on the show Mark Bittman stops by to talk about his fantastic new podcast "Food with Mark Bittman." We also hit upon a range of other interesting topics, including why documentaries like "High on the Hog" are important to home cooks, some tips on getting more vegetables on the grill, why knife skills are BS, and which vegetables he thinks need to see more love. For complete show notes on this episode, visit https://kitchencounterpodcast.com/188 Connect with the show at: | |||
| 17 Dec 2014 | Sugar Rush | 00:26:08 | |
Leave me voice mail feedback at: 971-208-5493 If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! Sugar Rush Today my wife joins me again and we talk about candy making at home. Specifically we cover two recipes; pralines and salted caramel. We recommend that you pick up a candy thermometer if you really want to give these recipes (or any candy making at home) a try. This is a link to the candy thermometer we have, and it works great for us: CDN TCG400 Professional Candy & Deep Fry Thermometer You should also make sure you use a heavy-bottomed pan (the heaviest you have) because the heat heat will be more even and you will be less likely to scorch your candy and you are heating it. The best way I know how to describe a praline, if you've never had one, is that it's like a cookie-shaped candy that has a creamy texture. They are one of my favorite confections, and they really are unlike most other candies that I know of. Here is the praline recipe I used: Emeril's Creamy Pralines Traci gave salted caramels a shot and had good results. This recipe is a bit more complicated than the praline recipe, as you are bringing the candy up to temperature, then adding cream, then bringing the candy back up to a different temperature. You definitely have to be on the ball when making this recipe. Here is the recipe from Ina Garten that Traci used for this episode. Happy candy making, and Happy Holidays! | |||
| 26 Nov 2014 | 7 Cooking Myths Exposed | 00:28:08 | |
Leave me voice mail feedback at: 971-208-5493 If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! 7 Cooking Myths Exposed Impress your friends and family during the holidays by disabusing them of their long held notions about any one of the following cooking myths. Everyone loves the know-it-all, right? Of course I jest. But seriously, I still believed a couple of these before researching this episode (but I'm not going to tell you which ones)! If you have a cooking myth you'd like to share please get in touch with me; there were many more I didn't include in this episode for the sake of time. Bay leaves are poisonous if eaten I'm not sure who first told me this but for the longest time I used bay leaves under the assumption that they were poisonous to people if eaten, and that was why you ALWAYS removed bay leaves from your dishes before serving. After all, who wants to be the home cook that inadvertently feeds a family member or guest poison? The good news is that this just simply isn't true. Bay leaves sold for culinary uses are completely safe to eat. Where did this myth originate? Well, it likely has to do with the bay leaf's similar appearance to the leaf of the Mountain Laurel, which is poisonous to humans and livestock. And even though the bay leaf that's been simmering in your stew for a few hours isn't poisonous, you should still remove it before serving because it can remain stiff and could cause a choking hazard for your guests. By the way, for my west coast friends; leaves of the Oregon Myrtlewood, aka California Bay Laurel, can be used as a substitute for bay leaves in recipes, but are much stronger and should be used in smaller quantities. Searing meat locks in juice This is probably the most common myth out there when it comes to cooking meat. How many times have you heard that you should get a good sear on that steak so when it cooks it will seal in the juices? Unfortunately this just doesn't pass muster. First of all, it's practically impossible to perfectly sear every square inch of surface on meat, so how would you even be able to create a perfect "envelope" to seal the juices in? It doesn't matter anyway because searing has nothing to do with juiciness in particular, but it does go along way to more flavorful meat. When you sear meat it turns brown, a process known as the "Maillard Reaction." Time and temperature have the most impact on juicy meat, as the longer you cook it and to higher temps, the drier the meat will turn out regardless of whether you seared it first or not. America's Test Kitchen did an experiment to test out the "searing first to lock in juice" theory; check it out here. Cold water boils faster than warm water This one is so counter intuitive, it's any wonder it's been able to stick around as long as it has. I was told long ago that when you put a pot of water on the stove to boil, you should start with cold water because it will actually come to boil more quickly than if you start with warm water. Absolutely under equal conditions a pot of warm water will come to a boil faster than a pot of cold water, so why would anyone think otherwise? Well, there may be some psychological factors at play. Cold water will actually absorb heat more quickly that warm water, but once the temperature starts to rise, it will absorb heat more slowly, ultimately taking just as long to come to a boil as warm water once it reaches the temperature that the warm water started at. How did this myth start? It may have had something to do with some old advice about always using cold water for cooking. Why? Because in older homes with lead pipes or pipe fittings, using hot water can release more lead particles into the water. Check out this great youtube video showing the science behind the warm vs. cold boil debate: http://www.youtube.com/watch?v=8Kak8EHAQyw Alcohol completely cooks out of food How many times have you heard something like "don't worry, there isn't any alcohol left in that chicken marsala!" Oops, actually, there probably is. While it's true that alcohol cooks out of food to a large degree, it isn't likely that it all gets eliminated, unless you cook your dish for hours and hours. Generally there isn't enough alcohol in any dish to give you anything close to a buzz, but be aware that there are some folks that avoid alcohol for dietary or religious reasons. Here's a handy chart that shows you how much alcohol is retained with different cooking times and methods: http://homecooking.about.com/library/archive/blalcohol12.htm Store coffee in the freezer to keep it tasting fresh This one is for you coffee drinkers, and yes I know, it doesn't really have anything directly to do with cooking, but what the heck. I've heard that storing coffee beans or grounds in the fridge or freezer is best to preserve the flavor over time. Well it turns out the opposite is probably true. According to the US National Coffee Association, you want to keep your coffee away from excessive air, moisture, heat and light, in that order. Storing in the freezer or fridge will expose your coffee to excessive amounts of moisture which will deteriorate the flavor of the beans or grounds. Not to mention the fridge and freezer is home to all sorts of funky odors that can be absorbed by your coffee, affecting the taste. Their advice? Store your coffee in an airtight container, in a dark cool place, away from the stove or cabinets that are exposed to heat sources. Cooking food in the microwave destroys nutrients Microwaves have long been scapegoats for a variety of problems, both real and imagined. It's been said that microwaving food, especially vegetables, destroys the nutrients in the food. The truth is that when you expose vegetables to heat, depending on the intensity, duration, and water content, nutritional value can be destroyed. This can happen regardless of what tool you use; microwave, stove top, oven, etc. But when it comes to microwaving, it turns out to be one of the best methods to retain the most nutrients! If you prepare broccoli for example in a microwave safe container with a tight lid, and a little water, you will essentially steam the broccoli and retain many nutrients. By the way, a related charge against microwaves is that it irradiates or "nukes" your food, making it less safe to eat. This too is not true. Microwave radiation is non-ionizing radiation, meaning it doesn't have enough energy to change the atomic makeup of your food, only enough energy to excite the electrons, therefore heating it up. Pork must be cooked well done to be safe to eat Long long ago, in a galaxy far far away...well, not that far away...pork had to be cooked to a dry, leathery consistency to be considered safe to eat. You see, there was this nasty little worm called Trichanella spiralis which thrived in pigs and could be transferred to a person if they ate undercooked pork. This little worm would infest a person's intestines, reproduce, then eventually burrow through their guts into their muscles. Wow, lovely. The great news is that because of modern pig farming and pork processing regulations, trichinosis is pretty much a thing of the past. Because of that, most cuts of pork can be cooked to a lower temperature and therefore will be more tender and juicy than those old leathery bits you remember from your childhood. The USDA says you can cook whole muscle meat (including pork) to 145 degrees F, then let rest. Of course with any ground meats, pork sausage etc should still be cooked to 160 degrees F. Click here for everything you'd ever want to know about pork from the USDA. | |||
| 26 May 2021 | Smorgasbord May 2021 | 00:33:55 | |
On today's Smorgasbord episode we check out a great Chili Colorado recipe, share some listener questions, talk about the great book (and Netflix series) High on the Hog, and more! For complete show notes on this episode, visit https://kitchencounterpodcast.com/186 Connect with the show at: | |||
| 16 Apr 2015 | Quick Fix: Strawberries and Balsamic Vinegar | 00:04:38 | |
Strawberries and balsamic vinegar--it's a match made in heaven. And it's ridiculously simple to make. Wow your next dinner part guests with this simple, yet elegant treat! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/26 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 11 Jan 2015 | Slow Cooker to the Rescue | 00:31:50 | |
Leave me voice mail feedback at: 971-208-5493 If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!
You want to cook more meals yourself, rather than relying on eating out, takeout, or just popping a frozen box dinner into the microwave. The problem is you don't have that much time, and quite frankly, you're kind of tired after working all day and you don't feel like laboring away in the kitchen to put a hearty and nutritious home cooked meal on the table. So what's a person to do? Slow Cooker to the RescueEnter the slow cooker, otherwise known as the crockpot (which is an actual brand name, but is often used generically for all slow cookers). With this seemingly magical little device, you can do some minimal prep work with your ingredients, and get outstanding results with practically no effort and a little time. Because of the low wattage involved, slow cookers can be used while you are away from home (e.g. at work) and have a meal ready for you when you return. If you don't use your slow cooker (or want to use it more), or don't have one, listen on for everything you ever want to know about this underrated kitchen appliance. Afterwards I'll share some resources to get you started with a ton of slow cooker recipes. What is a slow cooker, and how does it work?Simply put, a slow cooker is an appliance that consists of a heating element, an insert (or crock) made of ceramic or porcelain, and a lid. The function of a slow cooker is to cook food at a low, steady temperature. It does this much better than pretty much anything else in your kitchen. Because of the low wattage involved you can safely leave your slow cooker plugged in and working while you are out of the house. Varieties of Slow CookersSlow cookers come in an endless variety of shapes and sizes, and features. Here are four from Rival Crock-Pot that show the range of what is available (even more expensive models exist, though I'm not sure they deliver as much value for the cost): Slow Cooker RecipesHere are resources to get you started off with a ton of slow cooker recipes! Tips for getting the most out of your slow cooker- Prep your slow cooker ingredients ahead of time (not necessarily the night before--think a few days ahead), and keep in fridge or in ziploc bags until ready to drop in the crock. - If you don't have time or don't want to hassle with sauteeing your aromatics (onion, garlic, etc) you can cut them up and put them in a bowl with some oil. Microwave for a few minutes, then toss into the crockpot! - Cheaper cuts of meat, with bone in, are better for the slow cooker. Lean meats, light meat chicken, and fish...not so much. - Don't put frozen meat directly into the crockpot. It will take longer to come to a safe temperature (and the texture might be a little off as well). - Don't overfill your slow cooker--you need to leave room for heat to circulate so everything makes it to proper temperature. - Don't open that lid too often - Every time you open the lid of the slow cooker a ton of heat escapes. You need to add about 20 minutes of cooking time on to the recipe for every time to open the lid! - Use less liquid than a recipe calls for (unless the recipe is specifically designed for a crockpot). Because your slow cooker will do most of its work with a lid on, moisture will not have a chance to escape and will therefore remain in the crock. - When you slow cook food for an extended period of time, all the flavors begin to meld together. Adding something to the finished dish can be just the trick (olive oil, parmesan cheese, lemon juice, vinegar, sauted garlic, fresh herbs, ginger, dash of wine, can all be great finishing touches to help your flavors pop). There are a few things that slow cookers can't do, or don't do very wellBecause of the low temperatures involved, slow cookers generally aren't good at rapidly cooking food Slow cookers won't end up browning any meat you cook in them. If you want browned meat, you'll need to do that separately before you put it in the crock. Seafood and dairy products generally don't fare too well with slow cooking. If you are using them, add them late in the cooking process and watch their progress closely. The care and feeding of your slow cookerDon't store cooked food in the crockpot insert. Don't put a cold crock into a hot base (or vice versa), as it could cause the insert to crack. Wash your insert by hand. Consider investing in crockpot liners to facilitate cleanup it it's a problem. Periodically inspect the slow cooker cord to ensure it's in good shape and doesn't pose a fire hazard. | |||
| 04 Aug 2021 | Let's Cook: Jerk Pork | 00:39:08 | |
The beginning of August officially signals the dog days of summer here in Oregon. While there are fewer prettier places this time of year, I do find myself drifting away with thoughts of vacation and faraway places. One of my favorites is the Caribbean. Since I can’t go right now, I’ll do the next best thing and cook up some flavors to transport me there. So fire up the grill, grab some allspice and hot peppers, and join me in the kitchen as we cook my take on Jamaican Jerk Pork. For complete show notes on this episode, visit https://kitchencounterpodcast.com/191 Connect with the show at: | |||
| 14 Sep 2014 | One Rib to Rule Them All | 00:22:45 | |
Today we're covering a couple of really easy recipes that will make your family and friends cheer, and will make you look like a pro in the kitchen! For starters we're talking about a really simple baked egg recipe that will make you forget about scrambled, sunny side up, soft-boiled, or whatever your (soon to be formerly) favorite egg preparation is. Are you looking for the perfect make-ahead dish to take to your next tailgater or game night? Then let's talk pork ribs in the oven. I cover the difference between baby back and spare ribs, and I talk about a perfect rub for your ribs (and practically anything else you might want to grill). These pork ribs taste like you spent a day going low and slow in the BBQ pit. Don't worry--I won't tell anyone you caught up on past episodes of Grimm while these babies took care of themselves in the oven. Recipes covered in the show: Other Links of interest: A great list of baked egg recipes Connect with The Kitchen Counter Podcast! Facebook: facebook.com/kitchencounterpodcast If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! | |||
| 16 Apr 2018 | Smorgasbord April 2018 | 00:33:35 | |
Asparagus, sensational food headlines, meal kits and hot pepper sauce, and on the latest smorgasbord episode! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/112 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music | |||
| 02 May 2019 | Smorgasbord May 2019 | 00:25:44 | |
Hearty meatless meals, turmeric, Himalayan salt, cooking with wine, and more on this smorgasbord episode! For complete show notes on this episode, visit http://kitchencounterpodcast.com/135 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 20 Nov 2021 | It's All Gravy | 00:34:24 | |
It's almost Thanksgiving in the U.S. It's a big day for home cooks--maybe the biggest. While there are already a thousand articles, podcast episodes, and YouTube videos on the subject (not to mention a gazillion recipes), I think it's a good idea to grab a cup of coffee or tea, relax before the stress of the day, and cover a few pointers on making your dinner a success. We'll also dive into some tips for the most important of Thanksgiving sauces, gravy! For show notes on this episode, https://kitchencounterpodcast.com/199 Connect with the show at: | |||
| 21 Jul 2022 | Let's Bake: Madeleines | 00:34:16 | |
These buttery sponge cakes masquerading as delightful shell-shaped cookies are one of my favorite sweets. Madeleines are perfect with a cup of tea or coffee, or as a unique treat at your next get-together. They aren't easy to find, but they are relatively easy to make. With a few common pantry ingredients and a madeleine mold, you can bake up a batch of these golden wonders in no time. Join me in the kitchen and let's bake madeleines. https://kitchencounterpodcast.com/214 Connect with the show at: | |||
| 17 Nov 2019 | Eight Tips for Surviving Holiday Hosting | 00:32:04 | |
It's that time of year. Holiday get-togethers of all shapes and sizes are upon us. Are you hosting this year? Let's look at some tips to make your hosting duties lower stress and higher success. For complete show notes on this episode, visit http://kitchencounterpodcast.com/147 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 04 Mar 2016 | Time Saving Kitchen Tips | 00:20:27 | |
Everybody is pinched for time, so check out these seven tips to win back the minutes and hours in the kitchen! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/54 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 09 Jun 2016 | 7 Ideas to Break Out of Your Cooking Rut | 00:25:19 | |
Tired of cooking the same old things week in and week out? Listen on dear home cook for ideas to jump the tracks and try something new! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/65 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 24 Mar 2019 | Let's Cook: Asian-Inspired Peanut Shrimp Noodles | 00:36:01 | |
Ready for some peanut sauce and shrimp goodness? Let's do a live cook-through of an easy and delicious Asian-inspired noodle dish! For complete show notes on this episode, visit http://kitchencounterpodcast.com/132 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 28 Feb 2015 | Kitchen Essentials: Cooking Equipment | 00:37:47 | |
Today I'm talking cooking equipment. What does a home cook absolutely need to be successful? For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/20 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 27 Aug 2019 | Let's Cook: Shakshouka | 00:39:14 | |
Today's live cooking episode finds me in the kitchen making the popular Northern African spiced tomato stew and egg dish. For complete show notes on this episode, visit http://kitchencounterpodcast.com/143 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 03 Dec 2015 | Gift Guide for the Home Cook | 00:24:33 | |
Struggling to figure out what to buy the cook in your life? Looking to pick up a little something for yourself this holiday season? Have no fear--I've got 10 winning items right here for you! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/44 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 04 Dec 2022 | Black Cod with Sena Sea | 00:35:19 | |
On today's episode we welcome back Rich and Sena Wheeler of Sena Sea to talk about black cod, a.k.a. sablefish. This deep ocean fish is silky, rich, and full of Omega-3 acids. What makes it different from other fish caught in Alaska, and how can a home cook get the best results when preparing it? We cover it all as we go deep on black cod with Sena Sea. https://kitchencounterpodcast.com/221 Connect with the show at: | |||
| 20 Apr 2020 | Let's Cook: Shrimp Etouffee | 00:36:02 | |
I was craving some Cajun comfort food so I decided to tackle a favorite for this Let’s Cook episode: Shrimp Etouffee. Don’t let the roux-making step intimidate you; I’ll walk you through it! Sourcing (or making) the shrimp stock will likely be the most difficult part of this recipe. For complete show notes on this episode, visit http://kitchencounterpodcast.com/157 Connect with the show at: | |||
| 14 Sep 2022 | Let's Cook: Masoor Dal | 00:35:10 | |
Hot days give way to cool evenings as the season transitions from summer to autumn. It’s the perfect time for a light comfort dish. Today we are heading to the kitchen to cook a favorite North Indian dish of red lentils, onions, tomatoes and spices called Masoor Dal. The recipe is simple enough to make on a weeknight and the bright spices will warm you up on a brisk fall day. https://kitchencounterpodcast.com/217 Connect with the show at: | |||
| 17 May 2022 | Smorgasbord May 2022 | 00:40:17 | |
On today's smorgasbord episode we talk about flavored oils, review Elizabeth Williams' great new book "Nana's Creole Italian Table," and take a look at a favorite cut of beef for grilling, the tri-tip roast. https://kitchencounterpodcast.com/210 Connect with the show at: | |||
| 24 Jan 2019 | Bonus Episode: Risotto alla Milanese | 00:41:19 | |
Here come's the first bonus episode of 2019: a live "cook-through" of one of my favorite dishes, Risotto alla Milanese! For complete show notes on this episode, visit http://kitchencounterpodcast.com/128 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 17 Nov 2019 | REPLAY: Ten Tips to Avoid Turkey Trauma | 00:31:28 | |
With Thanksgiving less than two weeks away, I thought it would be good to resurface an episode from 2017 on how to conquer that finicky holiday turkey. This is a REPLAY of episode 103: Ten Tips to Avoid Turkey Trauma. For complete show notes on this episode, visit http://kitchencounterpodcast.com/103 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 31 Oct 2017 | Halloween Special: It Came from Aisle 9 | 00:43:49 | |
My friend Chris and I seek out the spookiest, freakiest, and downright horrifying foods lurking right in your own grocery store. Then we sit down and eat them. You've been warned. Oh, and Happy Halloween! For show notes on this episode, visit http://kitchencounterpodcast.com/102 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music | |||
| 09 May 2023 | Butcher on the Block with Matt Moore | 00:33:14 | |
On today's episode we visit with author Matt Moore about his new book "Butcher on the Block: Everyday Recipes, Stories, and Inspirations from Your Local Butcher and Beyond." Matt likes to say that sometimes to get the best recipes, just talk to your butcher. This book is a reflection of that, with stories from local butchers across the country and a heaping helping of recipes to go along with. We'll hear Matt's thoughts on the state of local butcher shops in the U.S., his favorite cut of meat for grilling, and some tips for visiting your local butcher for the first time. https://kitchencounterpodcast.com/228 Connect with the show at: | |||
| 01 Oct 2016 | An Apple A Day | 00:24:53 | |
It's apple season! Let's talk about the world's greatest fruit and three easy ways to preserve apples so you can enjoy them even after the leaves have all fallen. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/80 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music | |||
| 11 Jan 2015 | Kitchen Essentials: 6 Keys to Cooking Success | 00:23:53 | |
Leave me voice mail feedback at: 971-208-5493 If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)! Today's Kitchen Essentials episode focuses on how to increase the odds of having a successful outing in the kitchen. Listen to the episode by pressing the play button above to hear my thoughts on these six fundamental keys to home cooking success! Some of these are attitude/philosophical: Expectations set to reality Willing to fail Have fun! And some are about technique/technical: Begin understand your tools and techniques (no need to be an expert, but make sure you know what to expect) Read recipes through before you start Mise en place (prep all your ingredients before you start cooking) | |||
| 23 Apr 2019 | Salmon Season | 00:35:31 | |
Today we talk about one of the most popular and versatile fish available to the home cook: salmon. For complete show notes on this episode, visit http://kitchencounterpodcast.com/134 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 22 Oct 2018 | In Search of Flavor | 00:46:34 | |
Flavor is one of the biggest topics in the world of food. Indeed, food and cooking invariably revolve around flavor. But what exactly is flavor, and where does it come from? How can a home cook build more flavor into their cooking? In today's episode I dive right into the topic of flavor and taste. For complete show notes on this episode, visit http://kitchencounterpodcast.com/122 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 15 May 2015 | Kitchen Questions | 00:36:58 | |
In this epsiode, I answer listener questions! Fun! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/30 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 19 Feb 2016 | Quick Fix: Easy Asparagus | 00:03:14 | |
One of the quickest Quick Fixes I have...easy asparagus! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/53 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 24 Jul 2017 | Ten Favorite Sandwiches | 00:55:08 | |
Get ready for some sandwich inspiration as I invite Jairo from the True Bromance Film podcast back to talk about five favorite sandwiches for each of us! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/94 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music | |||
| 17 Dec 2019 | Let's Cook: Potatoes Au Gratin | 00:36:51 | |
Potatoes Au Gratin are a luxurious and delicious side dish for your holiday and other winter gatherings. Although the dish can seem intimidating, it is relatively simple and achievable for all home cooks. If you can simmer cream, slice potatoes, and shred cheese, then you are well on the way to a fantastic gratin. For complete show notes on this episode, visit http://kitchencounterpodcast.com/148 Connect with the show at: | |||
| 07 Apr 2019 | Chicken Wing Nirvana | 00:46:57 | |
Jairo joins me to dive into that great American bar food, the mighty chicken wing. For complete show notes on this episode, visit http://kitchencounterpodcast.com/133 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 30 Jul 2019 | Smorgasbord July 2019 | 00:29:52 | |
On today's smorgasbord episode I talk about kamodo grills, the HerbRally Podcast, pudgie pies, and cooking with nuts. Listen on for all the smorgasbord goodness! For complete show notes on this episode, visit http://kitchencounterpodcast.com/140 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 22 Mar 2022 | Plant Based Italian with Alice Carbone Tench | 00:42:35 | |
In today's episode my friend Alice Carbone Tench stops by to talk about her approach to plant-based Italian cooking, her love for peperonata and other Italian favorites, and her new cookbook "Eating Again: The Food That Healed Me." https://kitchencounterpodcast.com/206 Connect with the show at: | |||
| 28 Jun 2016 | Quick Fix: Simply Perfect BBQ Rub | 00:04:57 | |
Day one of my week of grilling quick fix episodes! Listen on for the last BBQ rub you'll ever need. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/67 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 23 Oct 2020 | Cooking Fish with Sena Sea | 00:41:03 | |
Fish lovers rejoice! Rich and Sena Wheeler of Sena Sea join me on the show to give their best tips for cooking up salmon, black cod, and halibut. They also share their background as a third-generation fishing family. You know if anyone knows how to cook fish up right, it's the people that catch it for a living and eat it all year round. For complete show notes on this episode, visit http://kitchencounterpodcast.com/168 Connect with the show at: | |||
| 15 Jan 2019 | Recipe Management | 00:40:29 | |
Julie Awad joins me to talk about recipe management and her new app, Saffron! For complete show notes on this episode, visit http://kitchencounterpodcast.com/127 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 25 Feb 2019 | Favorite Flavors with Hailley Field | 00:49:59 | |
Tips and ideas to become a better freestyler in the kitchen! For complete show notes on this episode, visit http://kitchencounterpodcast.com/130 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 26 Apr 2018 | Kitchen Essentials: Timing in the Kitchen | 00:22:56 | |
On today's episode we get back to the basics to answer that age-old question that has hounded home cooks for eons; how do you time your cooking so all of your meal components are finished at the same time? For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/113 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Apple Podcasts and Google Play Music | |||
| 29 May 2015 | Quick Fix: Super Creamy Cheese Sauce | 00:05:36 | |
Just can't quite get your mac and cheese as creamy as you'd like? Give this Quick Fix a go and you'll never look back at thin, boring mac and cheese again. This is the creamiest cheese sauce you'll find and it can be used for tons of stuff! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/32 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 01 Aug 2023 | Gazpacho | 00:23:27 | |
On today's episode I share a recipe for one of my favorite refreshing summer dishes: gazpacho. Coming from the south of Spain, gazpacho features fresh seasonal tomatoes, peppers, and cucumber. Served as a soup or a drink, this recipe will save you from heating up the kitchen and cool you down at the same time. https://kitchencounterpodcast.com/231 Connect with the show at: | |||
| 07 Apr 2023 | Any Portobello in a Storm | 00:36:36 | |
On today's episode we dive into the kingdom of mushrooms. We look at the common mushrooms you'll find at the grocery store, how to select, store and clean them, and a few uses for each varieties. So get ready to take your umami game up a level with these fabulous fungi! https://kitchencounterpodcast.com/226 Connect with the show at: | |||
| 10 Jan 2016 | Quick Fix: Roasted Tomato Soup | 00:05:58 | |
Kick the can to the curb. It's time to make homemade tomato soup. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/48 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 10 Apr 2016 | Quick Fix: Butterscotch Sauce | 00:03:58 | |
Butterscotch sauce. Take 5 minutes and get it on! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/59 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 21 Jul 2021 | Test Cook: Beyond Meat | 00:42:29 | |
Today on the show I sit down with my brother Randy and we compare notes on our test cook of three popular Beyond Meat products: breakfast sausages, Hot Italian sausages, and Beyond Beef. For complete show notes on this episode, visit https://kitchencounterpodcast.com/190 Connect with the show at: | |||
| 17 Jan 2015 | Quick Fix: Egg Muffins | 00:04:45 | |
Leave me voice mail feedback at: 971-208-5493 If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!
Today's quick fix focuses on breakfast...specifically egg muffins. Easy, nutritious, and delicous--it's time to take your mornings back! For compete show notes visit kitchencounterpodcast.com
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| 20 Jul 2015 | Quick Fix: French Toast | 00:04:48 | |
We're going back to breakfast in this latest quick fix episode. On the menu today is french toast; one of the easiest breakfast dishes around! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/36 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes | |||
| 13 May 2020 | Basics of Bread | 00:43:36 | |
Friend of the show Sander Camps stops by to talk about how to set yourself up for success when it comes to baking bread. Sander shares some great tips and also talks about his journey to switch careers and become a baker. Listen to the episode for all sorts of great tips and insight on baking up some awesome bread in your home kitchen. Then head to the links in the show notes and check out some great baking resources. For complete show notes on this episode, visit http://kitchencounterpodcast.com/159 Connect with the show at: | |||
| 01 Apr 2015 | Quick Fix: Choosing the Right Salt | 00:07:11 | |
For today's quick fix I go over the differences between the three main types of salt you'll find in the typical home kitchen. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/24 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes
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| 11 Sep 2016 | Caught Bread Handed: Update from Ellie Alexander | 00:19:54 | |
Friend of the show Ellie Alexander returns to give us an update on her latest book, "Caught Bread Handed." She shares the scoop on what Jules has been up to in her latest foray into the world of sugar, baking, and murder. We also talk about a delicious orange tomato soup (recipe below), how the latest trends in baking are a return to the comforts of days past, artsy pies, and a potential killer lurking in your spice cabinet. Do me a favor; if you are allergic to tree nuts, google "things to avoid if I'm allergic to tree nuts" and just stay away from all the stuff you find there, alright? Thanks. For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/79 Connect with the show at: Leave a rating and review at: http://kitchencounterpodcast.com/itunes Available on Google Play Music | |||
