August Guests

This month so far we have had the pleasure of talking to many talented chefs. One of our regular guests on the show is Chef Billy from Cooking Light Magazine. We always look forward to chatting with Billy for wonderful recipes and a few laughs thrown in as well. This time Billy talked about grilling fruit and pizza and gave us a delicious watermelon salad to try.Listen to Chef Billy

We welcome our newest affiliate, KUBA - Yuba City, CA. We hope to share some tasty food bits, recipes and tips with all your listeners.

We also take you to the Boston area and chat with Chef Manny Lapa from the Azorean Restaurant in Gloucester, MA. The freshest seafood can be found here and I got to chat with Manny about their famous Portugese Fish Stew and how he cooks octopus daily. Even though he was quite persuasive, not sure if I'm brave enough to try the octopus yet. Listen to Manny.

This Week Chef Thomas Keller, David Rosales,Dr. Mike - The Grassroots Gourmet and AJ Rathbun join us

Awarding winning Chef Thomas Keller of The French Laundry, Per Se, Bouchon & Ad Hoc talks about his latest cookbook, Ad Hoc at Home. Listen here -Thomas Keller
AJ Rathbun shares another delicious party appetizer with his White Bean Pate.
Listen here

Chef David Rosales talks me into trying Octopus Ceviche. Listen here

Dr. Mike Fenster, known as The Grassroots Gourmet, joined me on the show with some great tips for eating well and staying healthy. Not only is he a gourmet chef, but he is also a cardiologist. Check out He shares a few of his homemade pizza recipes.

*Summer Blue Crabby Pizza*
> *Serving size 1 – 5 oz slice (8 slices per pie); 120 Calories per
> serving; 3 g Total Fat; 15 g Carbohydrate*
> *
> 1 pizza crust, baked (see recipe below)
> *
> Avocado cucumber dressing (see recipe below)
> *
> 8 oz fresh blue crab, jumbo lump***
> *
> 1 pound small grape or pear tomatoes, roasted
> *
> 4-6 oz mixed greens
> *
> 2 Tbs toasted pine nuts
> *
> 1 Tbs peppadew or piquant pepper, finely chopped
> *
> 2 Tbs red onion, finely chopped
> Remove the pizza crust from the oven and top with salad greens. Add
> all the ingredients and then drizzle with the avocado cucumber
> dressing. You can add any variety of additional fresh veggies and toppings you would like.
> ***Variation: You can substitute Blue Crab with 8oz fresh Salmon
> grilled, baked or poached. Calories change to 160 per slice and total
> fat is 6 grams per slice.

> *Avocado Cucumber Dressing*
> *
> 1 ½ cups Greek style yogurt
> *
> 1 Tbs fresh thyme
> *
> 1 Tbs fresh oregano
> *
> 1 avocado, chopped
> *
> 1 shallot, finely chopped
> *
> 1 tsp salt
> *
> ½ tsp fresh ground black pepper
> *
> 1 medium cucumber, peeled seeded and chopped
> *
> 1/4 cup good quality olive oil
> *
> 1 tsp chile powder
> Combine all the items in a food processor and pulse until well combined.
> For a variation that makes the salmon pizza amazingly scrumptious,
> simply add 1 Tbs chopped dill to the dressing!

> *Pizza Dough Recipe*
> The crusts can be made ahead of time. You can bake them all at once
> and refrigerate or freeze them for later use. Likewise, the dough will
> keep in the refrigerator for several days if you want to bake the
> crusts up hot and fresh. Just remember to let the dough come up to
> room temperature and then sit an extra hour or two to rise before rolling out.
> *
> ¼ cup warm water (between 90 and 110 degrees F)
> *
> 1 packet yeast
> *
> 1 Tbs honey
> *
> 16 ounces bread flour
> *
> 4 oz whole wheat flour
> *
> 4oz AP flour
> *
> 1 tsp salt
> *
> ¼ cup olive oil
> *
> 1 ½ cup cold water
> Combine the yeast, warm water and honey in a bowl and allow the yeast
> to bloom. Place the flour, salt and olive oil in a stand mixer
> equipped with a dough hook. Add the bloomed yeast mixture. Slowly add
> the water and mix until the dough comes clean away from the bowl.
> Using the dough hook, mix an additional five minutes, then remove and
> divide into 2 to 4 dough bowls. Cover with a light coating of olive
> oil and loosely wrap in cling wrap and set aside in a warm area to
> proof for about 2 hours or until doubles in size.


This Week - Grilled Morels, Watermelon & Blueberries

Listen to the following segments from the show by clicking on the colored text.

This week on the show Paula Lambert shared a delicious WATERMELON SALAD

AJ Rathbun added another appetizer to your party CHICKPEA APPETIZER

Todd Humphries talked about how enjoyable MOREL MUSHROOMS are grilled.

Brooke Dojny makes your mouth water with a yummy BLUEBERRY PEACH TORTA from her book - Dishing Up Maine

Courtesy of Brooke Dojny - Dishing Up Maine


1 1/4 cups all purpose flour
2/3 cup sugar
1/4 cup cornmeal
1/4 tsp. salt
1/2 cup (1 stick) cold unsalted butter, cut into chunks
1 egg
1 tsp. vanilla extract


3/4 cup sugar
2 TBLSP all purpose flour
2 tsp. cornstarch
4 large ripe peaches (2 lbs.)peeled & cut into thick slices
1 cup blueberries (1/2 pint)
1 TBLSP. lemon juice (1/2 med. lemon)
Powdered sugar

To make the dough, combine the flour, sugar, cornmeal and salt in a food processor. Pulse once or twice to blend. Add the butter and pulse just until most of the butter is about the size of peas.
In a glass measuring cup, whisk together the egg and vanilla. Drizzle the egg mixture through the feed tube and pulse until the dough clumps and begins to form a ball on top of the blades.Turn out onto a board and knead several times to make a smooth ball.
Press the dough evenly into the bottom and about 1 1/2 inches up the sides of a 9-9 1/2 inch springform pan. Freeze for at least 15 minutes.
Preheat the oven to 350 F.
To make the filling, combine the sugar, flour and cornstarch in a large bowl and whisk to combine. Add the peaches, blueberries, and lemon juice and toss to coat the fruit with the sugar mixture. Scrape into the torta shell and rearrange the fruit to make an even layer.
Place a sheet of foil over the torta and bake for 1 hour 30 min. Remove the foil and continue to bake for 15-20 min., until the longer peaches are soft and the blueberry juices are bubbling. Transfer to a rack to cool in the pan for 15 min. Remove the sides of the pan, leaving the torta on the pan bottom, and cool completely.

Summertime Recipes

Summertime is a great time for outdoor cooking. We recently had Andrew Schloss and David Joachim on the show to talk about their new cookbook called Fire It Up. Click below to hear some of their favorite grilling recipes along with a few others that have been on the show recently.

Cantaloupe Soup
Grilled Fruit
Pork Mango
Summer Pasta 
Grilled Leeks 
Grilled Clams


Mango Raspberry Coulis

Courtesy of Lauren Chattman from her cookbook "Icebox Pies"

Two ways that I love to top my sponge pies are raspberry coulis and mango coulis. All coulis is, is a very simple fruit sauce consisting of pureed fruit, a little bit of confectioner sugar, and maybe some lemon or lime juice. To make raspberry coulis, all you need is a 12oz. bag of raspberries, 1/4 cup of confectioner sugar, and 1 tablespoon of lemon juice. You whip them up in the food processor and push through a strainer to get rid of the seeds.
Mango coulis is the same thing; a 14oz. bag of frozen mango puree, 2 tablespoons of confectioner sugar, and 1 tablespoon of fresh lime juice. These are both just wonderful over any kind of icebox pie. They both have a bright, fresh fruit flavor that contrasts really well with some of the richer whipped-cream fillings that I like to pour into pie shells.

Frozen Watermelon Dessert

Courtesy of Lauren Chattman from her cookbook "Icebox Desserts"

You start with a glass or metal bowl, and put a layer of green sherbet on the outside. That is what is going to be your watermelon rind. You let that setup in the freezer for awhile, take it out, and put a very thin layer of vanilla ice cream. The vanilla ice cream is going to be [represent] that white part of the watermelon that is close to the rind. Then you take some raspberry and strawberry sherbet and mix them with mini chocolate chips. The chocolate chips are going to represent your seeds. Fill up the rest of the bowl with the raspberry/strawberry sherbet dotted with mini chocolate chips, freeze the whole thing for up to 5-6 hours. When it's time to turn it out of the bowl, you slice into it and get little watermelon wedges.

Strawberry Tart

Courtesy of Emily Luchetti from Farallon, San Francisco, CA

Take your favorite tart or pie dough recipe. Make your basic shell, pre-bake it in the oven so it will get nicely browned and crusty. Then it's time to slice your strawberries, but be sure to taste them first because depending on how sweet, they may only need a little bit of sugar, they may need more, but just make sure you sweeten them to taste. Place them in the middle of your tart or pie shell, and you can add some whipped-cream with a little bit of sugar and vanilla. If the strawberries are just a little bit flat, another trick is to add a little bit of Grand Marnier to them, which perks them up a little bit. A tiny bit of lemon juice could also help with this alongside the sugar.


Raspberry Tiramisu

Courtesy of Giada De Laurentis - 

1 cup seedless raspberry jam
6 tablespoons orange liqueur (recommended: Grand Marnier)
1 pound mascarpone cheese, at room temperature
1 cup whipping cream
1/4 cup sugar
1 teaspoon pure vanilla extract
28 soft ladyfingers or 2 (12-ounce) pound cakes, cut into 3 by 1 by 1 1/2-inch pieces
3 (1/2 dry pint) baskets fresh raspberries (about 3 3/4 cups total)
Confectioners' sugar, for serving
Stir the jam and 4 tablespoons of the orange liqueur in a small bowl to blend.
Combine the mascarpone and remaining 2 tablespoons of orange liqueur in a large bowl to blend. Using an electric mixer, beat the cream, sugar, and vanilla in another large bowl until soft peaks form. Using a large rubber spatula, stir 1/4 of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream into the mascarpone mixture. Line the bottom of a13 by 9 by 2-inch glass baking dish or other decorative serving dish with half of the ladyfingers. Spread half of the jam mixture over the ladyfingers. Spread half of the mascarpone mixture over the jam mixture, then cover with half of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture and raspberries. Cover and refrigerate at least 3 hours or overnight.

Black Pepper Salmon

Courtesy of Marni Henrickson - 

1.5 lb salmon fillet (one whole piece)
Black Peppercorns
3 TBLSP Fish Sauce
2 Scallions
Coursely grind one tsp. of black peppercorns. Add to fish sauce, chop up scallions. Mix together.
Put salmon in pan. Flip a few times and let sit at room temp for 1 hour or up to 3 hours in refrigerator. Grill it to taste.


Red, White & Blueberry Crumble

Courtesy of Tina Miller - from Vineyard Harvest
Red,White & Blueberry Crumble

10 TBLSP salted butter, softened
1 cup sugar
2 tsp. vanilla extract
2 tsp. grated lemon zest
1/2 cup confectioners' sugar
2 cups flour
1/2 tsp. salt
5 pints fresh blueberries
2 pints fresh raspberries
Whipped cream for serving
Preheat the oven to 375.
In the bowl of a stand mixer with the paddle attachment, or with a handheld electric mixer, cream together the butter, sugar, vanilla, and lemon zest.
Slowly add the flour and salt. Mix on low speed until just combined.
Place the blueberries in an 11x13 inch glass or ceramic baking dish. Put the raspberries on top, pouring them down the middle so you can see blueberries on the sides. Add the topping in clumps, putting most of it in the middle.
Bake for about 35 minutes. Serve with soft whipped cream, if desired.

Black Raspberry Brown Butter Sauce

Black Raspberry Brown Butter Sauce
Courtesy of Tom Berry – from Bombera Restaurant , Cambridge, MA

1 cup black raspberries
1 TBLSP Dijon mustard
1 TBLSP minced shallots
1 TBLSP sugar
Put in blender , puree until smooth. Meanwhile, take 4 sticks of butter, melt over medium heat, continue to melt until brown, turn nutty. Don’t let it burn. While that is still hot,  measure out a cup, with blender running, slowly drizzle brown butter into Dijon/raspberry mixture so it emulsifies. Season with salt/pepper. Serve at room temperature, not chilled.