More with Jim Collins from Frei Brothers Reserve

 Chief Viticulturist, Jim Collins sat down with Tonia to talk more about the winery's traditions. “Our wines are made from premium grapes carefully grown in some of the best wine-growing regions in the world,” Jim says, "You simply can’t recreate the unique climate and soil combinations naturally found in our Sonoma vineyards, which is why it’s imperative that we preserve and protect the integrity of the land.  In turn, it will provide us with the fruit needed to make quality wines for generations to come."

(Interview) Jim Collins talks about Frei Brothers Reserve


Setting the record straight about the facts about farming and food. How CommonGround helps answer the question, "where does our food come from?"

Three Ohio farm women who are Farm Bureau members are working to bridge the disconnect between consumers and their food by sharing their personal experiences through a new program called CommonGround. Kristin Reese, a CommonGround volunteer, joined Tonia this morning to talk more about this program.

(Interview) Kristin Reese on how CommonGround connects people to farmers and makes sure they have good, straightforward answers to their food questions

Jim Collins - Chief Winegrower at Frei Brothers Reserve Talks Sustainable Wine Growing

Frei Brothers Reserve is a winemaking story more than a century in the making. In 1890, Swiss immigrant Andrew Frei purchased the core of what is now Frei Ranch in Sonoma County's Dry Creek Valley. Today, Frei Brothers Reserve carries on the rich legacy of both our home vineyard and Sonoma's celebrated appellations.

(Interview) Jim Collins - Chief Winegrower at Frei Brothers Reserve Talks Sustainable Wine Growing


From "America's Vacationland" to your summer party, enjoy Dockside Lobster Dip from the Hancock Gourmet Company in Topsham, Maine.

Today we're headed to "America's Vacationland," the great state of Maine, in pursuit of the lobster expertise of the Hancock Gourmet Company. Founded in 2000, they maintain a test kitchen in Cundy's Harbor, Maine's oldest commercial lobstering village, and a production and fulfillment center in Topsham, Maine, just a few miles away. Cal Hancock shared this delicious lobster dip recipe that will be a hit at your deck party this summer! To listen, click on the link below...

(Interview) Dockside Lobster Dip

 A recipe of Cal Hancock.

  • 2  cup  finely chopped cooked lobster
  • 1  cup  finely chopped celery
  • 1/2  cup  finely chopped red onion
  • 1/2  cup  mayonnaise
  • 2  tablespoon  fresh lemon juice
  • 1/4  teaspoon  salt
  • 1/8  teaspoon  white pepper
  •   Chopped fresh parsley (optional)
Combine first 7 ingredients in a medium bowl, stirring well. Sprinkle with parsley, if desired. Serve with crackers, pita chips, or raw vegetables.

Yield: Makes 2 1/4 cups


Alton Brown suggests messing around with simple flavor combinations to make your seafood rock!

Alton Brown’s flair in the kitchen developed early with guidance from his mother and grandmother, a budding culinary talent he skillfully used later “as a way to get dates” in college. The Food Network star finished his three book series on "Good Eats" in the fall and grabbed a chair in Tonia's Kitchen to talk about making your seafood dishes, "rock!"

(Interview) Broiled Sockeye Salmon with Citrus Glaze
Recipe courtesy of Alton Brown, "Good Eats."


  • 1 side, skin-on, sockeye salmon, 1 1/2 to 2 pounds, pin bones removed
  • 1/3 cup dark brown sugar
  • 2 tablespoons lemon zest
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper


Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan.
Place the sugar, zest, salt, and pepper into the bowl of a small food processor and process for 1 minute or until well combined. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.
Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately.


Overcome your fear of preparing fish with "French Women Don't Get Fat" author Mireille Guiliano!

Internationally best-selling author Mireille Guiliano believes that 
"a lot women, for some reason, are afraid to cook fish." She insists that fish is easy to prepare. On her Blog, French Women Don't Get FatMireille offers tips and tricks to reduce one’s waistline along with this simple recipe for en Papillote, which you can make the night before, and "depending on the fish, your dinner is made in eight to twelve minutes." Listen to her interview with Tonia by clicking on the link below...

Red Mullet with Spinach en Papillote

A recipe from "The French Women Don't Get Fat Cookbook" by Mireille Guiliano


2 teaspoons olive oil
1 pound spinach, washed and dried
4 tablespoons crème fraîche
8 red mullet fillets, about 2 ounces each
4 teaspoons sliced shallots
8 slices of lime
Salt and freshly ground pepper

Yield: 4 Servings


Preheat the oven to 300 degrees.

Cut 8 pieces of parchment paper (or aluminum foil) into squares large enough to cover each fish fillet and leave a 2-inch border all around. Lightly brush 4 squares of the paper with oil.

In the center of an oiled square, layer a quarter of the spinach, 1 tablespoon of the crème fraîche, 2 fillets, 1 teaspoon of the shallots and 2 slices of lime. Season with salt and pepper to taste.

Place the remaining parchment squares on top of the fillets and fold up the edges to form packets. Simply double folding each of the four sides is enough to seal each packet. Put the papillotes on a baking sheet, and bake in the preheated oven for 15 to 20 minutes.

Serve at once by setting each papillote on a plate.

Note: You can use sole or snapper instead of red mullet.


The Food Network's, Giada De Laurentiis visits Tonia's Kitchen with a light and elegant tiramisu that will be a hit in your kitchen this summer!


There's never a dull moment for Giada De Laurentiis with her hit Food Network shows: Giada at Home and Everyday Italian. Her Emmy Award-winning, daytime cooking show, Everyday Italian, featured quick, healthy and satisfying Italian dishes. Her prime-time show, Giada’s Weekend Getaways, debuted in January 2007 and followed Giada to popular destinations in and around the U.S. as she explored the cities’ most notable restaurants and activities. During her stop in Tonia's Kitchen, Giada dished out her recipe for a light and elegant raspberry tiramisu. Hear more by clicking the link below...

Raspberry Tiramisu

Recipe courtesy Giada De Laurentiis
Prep Time: 20 min
Inactive Prep Time: 3 hr 0 min
Cook Time: --
Level: Easy
Serves: 8 to 12 servings
  • 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.

Dust with the confectioners' sugar and serve.


A dressing for every occasion - just in time for outdoor eating! Andrea Chesman shares her Lemon Soy dressing on Tonia's Kitchen.

Andrea Chesman is the author of Recipes from the Root Cellar and many other cookbooks and gardening books. She lives in an old farmhouse in Ripton, Vermont, where her her family members are, "all excellent cooks and enthusiastic recipe tasters." Today Andrea shared her recipe for an excellent Lemon Soy dressing for that can be used on "everything: salad, shrimp, chicken, fish, beef. Its wonderful on broccoli. We grill tofu and we use this dressing. It just covers everything." To hear more, click on the link below...

Lemon Soy Dressing

From Serving Up the Harvest by Andrea Chesman 

1/2 cup soy sauce
1/4 cup water
1/4 cup dark sesame oil
6 TBLSP fresh lemon juice (about 2 lemons)
4 garlic cloves, minced

Combine all the ingredients in a glass jar and shake well.

Serve at once or store in an airtight container for several months in the refrigerator. 

Stir or shake well before using.


Sally Sampson shares her "little fish" sandwich that your children can make their own!

From the pages of ChopChop Magazine, Sally Sampson is back in Tonia's Kitchen today. During this visit, Sally reveals a twist on a classic lunch time snack with her Avocado, Sardine, and Veggie Sandwich. As Sally says, "not only do sardines taste great—they really do!—they’re very healthy!" Listen to her prep the meal by clicking on the link below...

Avocado, Sardine, and Veggie Sandwich
Toaster (adult needed)
Small spoon
Cutting board
Sharp knife (adult needed)
Vegetable peeler

2 slices whole-wheat or multigrain bread, toasted
¼ ripe avocado, pit removed
Salt and pepper
4 or 5 thin cucumber slices
½ (4-ounce) can oil- or water-packed sardines, drained
¼ lemon
½ medium carrot, peeled and grated
2 thin tomato slices

1. Use the spoon to scoop the avocado out of the peel. Put the scooped avocado flesh on one piece of toast and use the fork to mash it gently, spreading it so it covers the toast. Sprinkle the avocado with a tiny bit of salt and pepper.
2. Arrange the cucumber slices over the avocado. Use the fork to arrange the sardines on the cucumber and mash them gently, spreading them so they cover the cucumber. Squeeze the lemon over the sardines.
3. Sprinkle the grated carrot over the sardines. Put the tomato slices on the carrot. Top with the other slice of toast and press it down gently to help the sandwich hold together.
4. Cut the sandwich in half and serve right away.

Click here to win your own subscription to ChopChop Magazine!


Imagine a garlic veggie dish your kids won't be able to get enough of! Try Sally Sampson's "Garlicky Green Beans."

Sally Sampson is the founder and president of ChopChop, and a cookbook author and food writer who has written 11 cookbooks and been the coauthor of seven more.  Her most recent cookbook is The 100-Calorie Snack Cookbook.  Today she shared her recipe for "Garlicky Green Beans," an amazing veggie snack for the kids or a tasty addition to your family's favorite dinner dish. To hear more, click on the link below...

Garlicky Green Beans
Sharp knife
(adult needed)
Cutting board
Measuring spoons
Measuring cup
Large skillet
Heatproof spatula or wooden spoon

1 teaspoon olive oil
1–2 garlic cloves,
peeled and minced,
or put through a
garlic press
1 tablespoon finely chopped fresh
ginger root (if you
like ginger)
1 pound green
beans, washed
and trimmed
¼ cup cold water
¼ teaspoon salt

1. Put a large skillet on the stove and turn the heat to low.
2. Add the oil. Add the garlic and (if you like) the ginger and cook until they just start to change color (they’ll get a little bit golden), about 30 seconds.
3. Add the beans and stir until they are lightly coated with the oil.
4. Add the water, raise the heat to high, and cook until the pan is almost dry, about 6 minutes.
5. Move the beans to a plate or platter, then taste a bean and add salt if you think it needs it. Serve right away.

Fancy That!
• Stir in 1 teaspoon Dijon mustard
• Add 1 tablespoon chopped toasted almonds or walnuts
• Add 1 tablespoon chopped fresh basil or cilantro
• Add ½ teaspoon crushed red pepper flakes (if you want to make it spicy)


"Eat What You Love" author Marlene Koch and her magical 175 calorie Vanilla Cake Batter Milkshake


Dubbed a “magician in the kitchen” for her extraordinary ability of slashing sugar, fat and calories from everyone’s favorite foods, Marlene Koch is a registered dietitian, popular TV personality and best-selling author who delivers good health with great taste with her incredible-tasting healthy recipes and realistic, easy-to-follow nutrition advice. If you love milkshakes, Marlene shared some great news with Tonia. By using her secret "vanilla pudding" ingredient you can enjoy her Cake Batter milkshake with only 175 calories with no added sugar versus the store bought treat for 1140 calories! Click below to hear how to make one now...

Vanilla Cake Batter Milkshake
Recipe Provided By Marlene Koch


2⁄3 cup low-fat milk
1 rounded tablespoon sugar-free instant vanilla pudding mix
1⁄2 cup light, no-sugar-added vanilla ice cream
2⁄3 cup crushed ice

1. Place all the ingredients, except the ice, in a blender. Blend to mix.
2. Add crushed ice and blend on high until the ice is completely incorporated and the shake is thick and creamy.

A small Cake ‘n Shake™ milkshake at Cold Stone Creamery® contains a dizzying 1140 calories, 60 grams of fat (including almost 2 days’ worth of saturated fat), and a whopping 140 grams of carbohydrate (including the equivalent of 26 teaspoons of sugar)!

Calories 175 | Carbohydrate 27g (Sugars 10g) | Total Fat 4g (Sat Fat 2.5g) | Protein 7g | Fiber 4g  Cholesterol 15mg | Sodium500mg | Food Exchanges: 1 Carbohydrate, 1⁄2 Low-Fat Milk, 
Carbohydrate Choices: 11⁄2 | WeightWatcher Point Comparison: 3


An Indian Breakfast Treat, Cilantro Chutney with Riaz Surti from Crave Foods


Crave Foods is a manufacturer and distributor of gluten free and halal products. This is a first in the food industry. Riaz Surti shares his company's message of "Eat what you Crave," with this great recipe for chutney. Click below to hear more...

(Interview) Cilantro Chutney
From Chef Riaz Surti - Crave Foods

8 oz plain yogurt
Bushel of cilantro 10 oz
1-2 oz almonds
3-4 oz sweeten shredded coconut
1 medium green chili
1 oz salt

Put in a blender in that order. But I don't remember the exact ratio/ounces. So if you make it at home try to figure it out. I just eyeball it and taste it as I go along.

The color should look like guacamole. I promise you this is best chutney you will ever have. It has every element sweet, spicy, creamy, nutty, and flavor. For a sauce to be perfect you need to have viscosity,
flavor, and color. This sauce delivers in all of these categories.


Clara Silverstein, author of "The Boston Chef's Table" Talks Gingered Sea Bass

Boston used to be the capital of clam chowder, baked beans, and brown bread. You can still find ample helpings of these around “Beantown,” but many of the city’s chefs have moved past these old favorites. In her book, "The Boston Chef's Table," Clara Silverstein, captured more than 100 recipes for contemporary cuisine and traditional favorites from Boston's top chefs. Today she talked gingered sea bass in Tonia's Kitchen! To hear more, click on the link below.

Skipjack's Gingered Sea Bass

For the marinade:

1/2 lb. (1 c.) sugar

2 C. soy sauce

1/2 C. Sake (Japanese rice wine)

1/4 C. Mirin (Japanese sweet rice wine)

1/4 C. garlic, chopped

1/4 C. ginger, roughly chopped

For the sea bass:

1 C. marinade (from recipe above)

1 T. fresh ginger, coarsely grated

4 sea bass portions (6 oz. each)

To make the marinade: Combine all marinade ingredients in a saucepan and simmer over very low heat for 1 hour. Strain and chill.

To make the sea bass: Combine 1 c. marinade and 1 T. ginger. (Any leftover marinade can be used in other seafood or chicken dishes.) Place the bass in a dish with a flat bottom, or a resealable plastic bag. Pour the marinade over the fish and let marinate for 30-45 minutes. Remove the fish; drain and discard the excess marinade.

Preheat the oven to 400 degrees. Pour 1/2 cup of water in a Pyrex or other glass baking dish. Place the bass in the dish and bake for 15-18 minutes, using a skewer to test for doneness. Serve with your favorite stir-fried vegetables. 

Makes 4 servings.


Tibetan Inspired Dumplings prepared by "The Fearless Chef," Andy Husbands

You may recognize our guest today as a contestant in Season 6 of "Hell's Kitchen," he's also the chef and owner of Boston's Tremont647. "The Fearless Chef," Andy Husbands shared 647’s Signature Pork Momos, a Tibetan inspired dumpling appetizer. Hear how you can prepare this dish by clicking on the link below...

Pork Momos

For the filling
  • 0.5 pound ground pork or turkey
  • 1 tablespoon fresh ginger, peeled and minced
  • 1 tablespoon garlic, peeled and minced
  • 2 tablespoons soy sauce
  • 2 tablespoons red or white onion, peeled and finely chopped
  • 0.25 cup fresh cilantro leaves, finely chopped
  • 1 teaspoon red pepper flakes
For the dough
  • 2 cups all-purpose flour
  • 0.5 teaspoon salt
  • 0.75 cup warm water

For the filling
  1. In a large bowl, combine the filing ingredients and mix until fully combined. Cover and refrigerate until needed.
For the dough
  1. When ready to shape the momos, make the dough. In a large bowl, mix together the flour and salt. Gradually add just enough water until the dough comes together in a soft, not sticky, ball.
  2. Transfer the dough to a lightly floured work surface. Use a sharp knife to cut off about 1/4 of the dough; cover the remaining dough and set aside. Roll the piece of dough between your hands to form a 2-inch-wide log, and cut the log into sections about as big as a small walnut.
To shape the momos
  1. Flatten one small piece of dough with the heel of your hand, and then use a rolling pin to form it into a 4-inch disk. Rotate the disk counterclockwise after each roll to keep it circular, rolling from the center out and making the edges as thin as possible.
  2. Turn your left hand palm up and lay the circle of dough across your slightly bent fingers. With your right hand, scoop about 1 tablespoon of filling into the center of the dough. Press your left thumb gently on top of the filling and hold it there while you shape the dough with your right hand.
  3. Think of the disk of dough as the face of a clock. Use your right thumb and first two fingers to pinch together one edge of the dough firmly at 3 o'clock. Draw in the dough from the 2 o'clock position, and pinch it tightly against the first pinch to make two adjacent folds in the dough. (This is the beginning of what will look like a drawstring bag.) As you draw in the third pinch of dough (from 1 o'clock), rotate the dumpling toward you slightly, so the pinched folds stay in the 3 o'clock position. Don't forget to keep your left thumb lightly pressed on top of the filling.
  4. As you continue to add tight folds, the dough will start to enclose your left thumb. When you can't pinch any more folds, take your thumb out, gently grasp the top of the folds with the tips of your fingers, and twist lightly to seal the dumpling and accentuate the swirl design.
  5. Repeat with the remaining circles of dough. Try to keep your folds small and neat. Don't give up if they aren't perfect right away; your momos will get prettier with practice. (If you just cannot get the hang of forming these dumplings, form them into half-moons instead.) Filled momos will keep, covered and refrigerated, for up to 1 day, but they are best steamed right away.
To cook the momos
  1. When all the momos have been formed, spray the insides of a large steamer basket with nonstick cooking spray (or lightly oil the surface). Arrange the momos in the basket in a single layer, side by side but not touching. Place the steamer over, not in, a pan of boiling water (the water should not touch the momos). And cover tightly. Steam until the momos have swelled and the dough is firm and no longer tacky to the touch, about 15 minutes.
  2. Serve with Soy Sauce, chili-garlic paste, sriracha, or your favorite hot sauce.
SOURCE: From “The Fearless Chef” by Andy Husbands and Joe Yonan. Used by permission from Adams Media.


The Best Dirt You'll Ever Eat! Tierrita Dulce by the Food Network's Daisy Martinez

Served in little flower pots, this "sweet Earth" chocolate mousse is a favorite of Puerto Ricans. The Food Network's Daisy Martinez shared her recipe for Tierrita Dulce that is a creative and delicious spring dessert your family will love. As she told Tonia, "it's the best dirt you'll ever eat!" Click on the link below to hear more...

"Sweet Earth" - Chocolate Mousse with Chocolate Cookie Crumbles (Tierrita Dulce)



  • 1 (12-ounce) bag bittersweet chocolate chips
  • 1 1/2 tablespoons instant espresso powder
  • 2 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • Pinch salt
  • 1/2 cup water
  • 3 eggs, separated
  • 1 cup sugar
  • 1 cup heavy whipping cream
  • 2 packets chocolate cookies, crushed (recommended: Oreo Crisps)
  • Edible flowers, with stems if possible


Mix chocolate, espresso powder, rum, vanilla, salt, and 1/2 cup water in a large heatproof bowl. Set over a pot of simmering water and whisk until melted. Set aside.
In a separate bowl, using a hand mixer, beat the egg yolks with 1/2 cup of the sugar until you can scrape the bottom of the bowl clean, about 2 minutes. Fold about 1/3 of the chocolate mixture into the yolks with a rubber spatula, then fold the egg mixture into the chocolate remaining in the bowl. Set aside.
Wash the beaters and bowl thoroughly and dry them. Whip the egg whites with the remaining 1/2 cup sugar until they hold soft peaks when the beaters are lifted. Fold 1/3 of the whites into the chocolate mixture with a rubber spatula. Once incorporated, fold the remaining whites.
In a clean bowl, beat the cream until it holds firm peaks. Fold the cream into the chocolate mixture 1/3 at a time using a rubber spatula. Divide the mousse among 8 dessert cups. Chill at least 2 hours or up to overnight.
Put the cookies in a heavy sealable plastic bag. Whack them with a rolling pin to break them up into coarse pieces, then crush them into fine crumbs.
Top each dish of mousse with crumbled chocolate cookies to resemble "soil". Finish with edible flowers. Standing them straight up by inserting the stems into the mousse.


Spice Up Your Shrimp Dish with Seviche presented by the Host of "Viva Daisy!" - Daisy Martinez!

Chosen by Rachel Ray to be the "Ambassador of Latin Food," Daisy Martinez, is the host of the Food Network's Viva Daisy! On her show, Daisy takes you inside her home with tips and tricks for creating quick, simple, mouth-watering home cooked meals inspired by her favorite Latin dishes. Today she shared a recipe that will give you a "wet dog nose." If you like spicy seafood, click on the link below to hear more!

Shrimp Seviche "Xni Pec" (Seviche de Camarones Xni Pec)



  • 2 pounds small (41 to 50 per pound) shrimp, peeled and deveined, see Cook's Notes
  • 3 lemons, juiced
  • 3 limes, juiced
  • 2 oranges, juiced

Xni Pec:

  • 1 large tomato, seeded, and cut into medium dice (about 1 1/4 cups)
  • 1/3 cup freshly chopped cilantro leaves
  • 1/3 cup olive oil
  • 1/4 cup finely diced Spanish onion
  • 1 teaspoon finely chopped chile pepper, see Cook's Notes
  • 1 lime, juiced
  • Salt and freshly ground black pepper
  • Good quality corn tortilla chips, for serving


To make the seviche: Toss the shrimp with the lemon, lime and orange juices in a large non-reactive bowl. Refrigerate for a minimum of 3 hours or until the shrimp have turned opaque.

While the shrimp is "cooking," make the Xni Pec: Toss the tomato, cilantro, olive oil, onion, chile, and lime juice in a bowl to mix. Season with salt and pepper, to taste.

When the shrimp are ready, drain them and discard the marinade. Toss with the Xni Pec. Divide among martini glasses or other serving dishes and garnish each with a corn tortilla chip. Pass remaining chips separately.

Cook's Notes: Peeled and deveined shrimp are now available at most markets. You will save a considerable amount of prep time by purchasing "P and D" shrimp instead of those that need to be peeled and deveined.

Choose your chile depending on how much heat you can tolerate. I love heat, so I would go with a habanero chile seeds and all, about the hottest there is, for this. For a milder dish, choose serranos or jalapenos and remove the seeds before chopping.


Shiitake Mushroom Matzoh Balls with Cooking Jewish cookbook author Judy Bart Kancigor

During Passover, Cooking Jewish cookbook author Judy Bart Kancigor says, "we like the traditional [dishes] with just enough new stuff to keep it interesting." Her suggestion: "try Shiitake Mushroom Matzoh Balls for a new twist on an old favorite." Hear more by clicking the link below!

Shiitake Mushroom Matzoh Balls
1/4 cup melted chicken fat or vegetable oil
4 scallions, white and half the green part, thinly sliced
3 ounces shiitake mushrooms, stems discarded, finely chopped (1 to 1½ cups)
1 envelope matzoh ball mix, such as Manischewitz
1/2 cup matzoh meal
4 large eggs, lightly beaten
2 tablespoons finely chopped flat-leaf parsley
Kosher (coarse) salt
Dash of white pepper
1 teaspoon baking powder (see Note)
2 tablespoons club soda, chicken broth, or water

1. Heat the chicken fat in a medium-size saucepan over medium heat. Add the scallions and mushrooms and cook, stirring often, until the mushrooms are soft, about 5 minutes. Set aside.
2. Combine the matzoh ball mix with the matzoh meal in a medium-size bowl. Add the eggs and mix well. Stir in the mushroom mixture, parsley, 2 teaspoons salt, the white pepper, and the baking powder. Add the club soda and mix thoroughly. Cover and refrigerate until firm, at least 1 hour.
3. Bring a large pot of water to a boil and lightly salt it.
4. Form the mixture into balls that are a little larger than a marble, wetting your hands if necessary to keep them from sticking. Drop the balls into the boiling water and cook, covered, at a slow, steady boil (not a hard boil) until tender, 30 minutes (depending on the size of the balls).
5. Carefully remove the matzoh balls with a slotted spoon, and serve in soup.

Makes 24 to 30 golf-ball-size balls

Notes: For Passover use kosher-for-Passover baking powder, or if unavailable, it may be omitted. You will find that after cooking these matzoh balls, the cooking liquid is so flavorful, it is almost a soup in itself, particularly if you have used chicken fat. I use this broth instead of water in soups and stews and for cooking rice.


Cooking Jewish with Judy Bart Kancigor serves Haroset Truffles during Seder

Judy Bart Kancigor grew up in a large, loving Jewish family in Brooklyn and Long Island. She decided to share her memories both of the food and tradition in her book Cooking Jewish. As Judy says, "you don't have to be Jewish to cook Jewish!" Today she sharers her recipe for Yemenite Haroset Truffles, a fruit and nut mixture dessert that you can serve during Seder. Listen to her talk with Tonia by clicking on the link below...

Yemenite Haroset Truffles

1/3 cup (2 ounces) pitted dates
1/3 cup (2 ounces) dried figs
1/3 cup (2 ounces) raisins
1/3 cup (2 ounces) dried apricots
2 1/2 tablespoons honey
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/8 teaspoon ground cumin
3/4 cup toasted coarsely chopped pecans
3/4 cup slivered almonds, toasted
1 1/2 tablespoons orange liqueur

1/2 cup slivered almonds, toasted and finely ground

1. Combine the dried fruit, honey, and spices in a food processor and pulse until smooth. Add the pecans, slivered almonds, and orange liqueur, and process until well combined.
2. Form the mixture into balls 1 to 1 1/2 inches in diameter. Roll them in the ground almonds, and place them in individual fluted foil or paper candy cups. Refrigerate, covered, until firm, at least 3 hours. These will keep for up to 5 days in the refrigerator.

Makes 16 to 20


Butternut Squash, Apple & Hazelnut Risotto Recipe

Looking to try something new for the weekend? Tonia talked with Executive Chef Steve Nelson of the Hawthorne Hotel in Salem, Massachusetts. If you like risotto like Tonia, you'll love Steve's take on this dish with apple and butternut squash. Hear the rest by clicking on the link below!

Apple Butternut Squash Risotto
Ready to give it a try? Here's a recipe we found at American Feast.

Ingredients for 6 Servings
• 3 Tablespoons Extra Virgin Olive Oil
• ¼ Yellow onion, diced
• ½ Cup Parmesan Reggiano, grated
• 1½ Cups Carnaroli rice
• ¼ Cup Mascarpone cheese
• ¾ Cups white wine
• 2 Cup feta chese
• Salsa verde
• 7 Cups hot water, chicken or vegetable stock
• 1 Cup Granny Smith apples, peeled and diced
• 3 Cups butternut squash puree
• ½ Cup toasted hazelnuts, lightly chopped

1. Sweat the onion in the olive oil until completely soft, approx. 15 minutes. Add rice, let toast, and cook for 5 minutes. Add white wine and let the wine completely cook out, stirring often.
2. Add hot water, vegetable stock or chicken stock, using one ladle at a time, stirring all the time until all the liquid is gone. Fold in the butternut squash puree, followed by the parmesan and mascarpone, adjust the consistency if necessary with warm water. Season with salt and pepper.
3. Divide into six shallow bowls and scatter the diced apple and hazelnuts on top and drizzle with salsa verde.


Almond Crusted Scallops

Executive Chef of the Hawthorne Hotel, Steve Nelson, joined Tonia to share his recipe for Almond Crusted Scallops. Hear more by clicking on the link below...

Almond Crusted Scallops


Passover Lamb

Our guest this week in Tonia's Kitchen is author of "The Whole Foods Kosher Kitchen," Levana Kirschenbaum. Levana has been serving up amazing recipes for Passover. This morning, she offers this unique twist to your traditional dish of lamb. Click below to hear more...

Passover Lamb


Cookbook Giveaway

Win a copy of "The Whole Foods Kosher Kitchen" by Levana Kirschenbaum by clicking here.

The book includes three comprehensive indexes: Like three valuable cookbooks rolled into one!
  • A GENERAL INDEX, with more than 350 recipes!
  • A GLUTEN-FREE INDEX, with natural and delicious gluten-free adaptations of more than 250 dishes!
  • A PASSOVER INDEX, with more than 250 Passover-friendly recipes!

Salem Spring Restaurant Week

Salem Spring Restaurant Week

Salem has become a culinary destination and people really look forward to this event. Expect a wide variety of delicious foods - from steak to seafood, American to ethnic, there is something for everyone. Tonia was able to visit with Adriatic Restaurant & Bar and learn about their cuisine of the regions surrounding the Adriatic sea. Click below to hear more...

The Spring Restaurant Week Menu Specials

Nutella Pizza Dessert

Passover Brisket in Sweet and Sour Recipe

Levana Kirschenbaum joined Tonia again today to share another tantalizing recipe for Passover Brisket in a Sweet and Sour Sauce! Get a taste by clicking on the link below...

Brisket in Sweet and Sour Sauce Recipe

"Every year, the expert cooking staff at Levana Restaurant showcases Passover programs in four prestigious hotels. A few years ago my son Maimon worked as one of the supervisors at the Scottsdale Resort. At one of the dinners, the guests were served brisket. One guest was heard to say, “This is delicious but not as good as Levana’s.” “That’s my mother!” my son cried proudly, like a third-grader, terminating then and there his incognito status as a member of the staff. Anyway, this is guaranteed to be the best brisket you’ve ever had. Never mind the weird ingredients. They work! And don’t worry if the brisket is too much for your guests to finish. It freezes beautifully. This recipe was included in the New York Times Jewish Cookbook, and will be included in The Brisket Book: a Love Story with Recipes."

Makes 12 ample servings.

1 medium onion, quartered
one 2-inch piece fresh ginger, peeled
6 large garlic cloves, peeled
¼ cup Dijon mustard (omit on Passover)
½ cup dry red wine
½ cup coke
1 cup ketchup
¼ cup honey
¼ cup cider-vinegar
¼ cup soy sauce (omit on Passover, or if you think your meat might be too salty)
½ cup olive oil
½ teaspoon ground cloves
1 tablespoon coarsely ground pepper
1 first-cut brisket, six to seven pounds, rinsed and patted thoroughly dry

Preheat the oven to 350*F. Process all but last ingredient in a food processor until smooth. Place the brisket in a pan just big enough to fit it, and pour on the marinade. Cover tightly with a double layer of foil, and bake for 2 hours. Turn the brisket over, and bake uncovered for 1 more hour. Transfer the brisket to a cutting board. Transfer the sauce to a saucepan and reduce to about 2½ cups. Skim the oil off the top. Let the brisket cool slightly. Slice thin against the grain (if the slices look too long, cut the brisket in half across its whole length before slicing). Pour the gravy on top, and serve hot.


Passover Brisket

Celebrity chef Lévana Kirschenbaum has been offering cooking demonstration for over thirty years of nutritious and exotic cuisine. She gets countless devoted fans for her fearless, practical and nutritious approach to cooking, and spreads the good word on simple, streamlined, elegant and wholesome dining. Today, she's in Tonia's Kitchen with this great recipe for Passover Brisket. Click on the link below to hear more...

Brisket in Coffee Brandy Sauce Recipe

"Another brisket of mine with wacky ingredients that comes out to die for!  This star was recently born when I was tinkering with coffee, molasses and bourbon, a frequent combo in barbecues and short ribs,  as a possible base for my  brisket sauce, and I know it sounds like it would put some more hair on the chests of lumberjacks; but lo and behold, the results were fork-tender meat, and a wonderfully  dark, balanced and unctuous sauce, much  more  toned down than the seemingly reckless sum of its parts.
To adapt the dish for Passover I simply substituted honey for the molasses, and brandy for the bourbon, and it worked just as gloriously. Go for it! PS: Please don’t believe anyone who will tell you first-cut brisket is not as moist and tender as its second-cut fat an unappealing slab of a counterpart: they will never say that again after they taste this!"

2 large onions, sliced very thin
1 brisket. 6 to 7 pounds, first cut. Rinsed and patted thoroughly dry
3 tablespoons instant coffee powder, decaf OK, mixed with 2 cups warm water
1/3 cup brandy (year-round: Bourbon)
1/3 cup honey (year-round: Molasses)
¼ cup vinegar
½ cup olive oil
1 tablespoon ground pepper

Preheat the oven to 350 degrees. Scatter the onions in a pan just large enough to fit the meat. Place the brisket on top of the onions. Combine all remaining ingredients in a bowl, and pour the mixture evenly over the meat. Cover tightly with foil, and bake 2 hours. Turn the brisket over, and bake uncovered 1 more hour. Transfer the brisket to a cutting board and wait about 10 minutes before slicing. Meanwhile strain the cooking liquids into a small sauce pan, pressing hard on the solids (and discarding them), and reduce on a high flame to about 2 ½ cups. Let the brisket cool slightly. Slice thin against the grain. In places where the brisket is very long, cut across first before slicing. Pour the gravy on top.