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