Linda Gassenheimer

Contributor

Linda Gassenheimer hosts Topical Current's Food News & Views segment every Thursday from 1:30 to 2 PM. Join Linda with your questions and suggestions at 800-743-WLRN (9576) during the program.

She is a TV and radio personality, syndicated journalist, bestselling author, spokesperson and food consultant.

Gassenheimer is the award-winning author of 16 cookbooks. Her latest books are The Portion Plan: How to Eat the Foods You Love and Still Lose Weight, Prevention's Fit and Fast Meals in Minutes and Mix 'n Match Meals in Minutes for People with Diabetes. Visit Linda's website www.DinnerInMinutes.com to learn more about her books and for Dinner in Minutes recipes.

Her Miami Herald column "Dinner In Minutes" is distributed on the McClatchy News Service to over 4 million readers each week. In addition she writes for many national and international publications.

Ways to Connect

(3-23-2017) In studio interview with Chef Jeff Maxfield from Brava by Brad Kilgore at the Arscht Center.  He will be participating in the Deering Bay Seafood Festival, Sunday, March 26.  He brings the seafood dish he’ll be offering at the festival and gives us tips on how to buy and cook seafood.

Dinner in Minutes:

Snapper Parmesan with Spinach Penne Pasta

Restaurant News: Carlos Frias, Miami Herald Food Editor,he discusses this week’s restaurant news and where to eat this weekend. 

www.dinnerinminutes.com

(3-16-2017) Martin Lynch from John Martin’s Irish Pub and Restaurant in Coral Gables joins us.  He talks about St. Patrick’s Day celebrations and brings food to taste.

(3-9-2017) – Nancy Scanlon, Author of My Mother’s Cookbook: Freshly Real. Topic: How to write an eBook cookbook when you don’t know what you’re doing.  She talks about how she recreated the stories and recipes from her mother’s cooking and created an ebook with them. She also gives tips for others who might want to compile or publish their family recipes and brings food from the book for us to taste.

Restaurant News: Jen Karetnick talks about a special new restaurant on Brickell. 

Dinner in Minutes

Tuna Skillet Pie: memories of my mother’s cooking

(3-2-2017) Charcoal Restaurant Chef/owner Ken Lyon. He’s a caterer, past owner of Fratelli Lyon in the Design District and now his new venture is in  Wynwood Yard. The restaurant is constructed from used shipping containers.  It has a unique menu based on two Josper ovens.  These are closed ovens that are fueled by charcoal. He will bring food to taste.

Restaurant News: Laine Doss gives a restaurant review. 

Dinner in Minutes:

Wasabi Crusted Salmon with Pan Roasted Ginger Corn and Broccoli  - a simple sauce gives salmon an Asian flavor – and in minutes

(2-23-2017) The Mango Gang Reunited -  interviews with 3 of the original gang, in studio, Chef Norman Van Aken and Chef Allen Susser, by phone Chef Mark Militello.  They talk about how the gang started and how their style of cooking changed the South Florida Culinary scene. Also a look at the South Florida restaurant scene with Matt Meltzer.

(2-9-2017) Linda Gassenheimer's Food and Dining: Valentine’s treats, with Salty Donuts' Chef Max Santiago. Are donuts taking over the spotlight from cupcakes? He talks about why they are becoming so popular, secrets to a great donut, and he brings some for us to taste – including a surprise Valentine's special.

(2-2-2017) It will be a Super Bowl Bash this week! Two guests – celebrity Chef Michael Schwartz, owner of Michael's Genuine restaurant, Harry’s Pizza and now Fi’lia at the SLS Brickell (Honest Italian Food) and Tim Piazza, Chef de Cuisine at Fi’lia. They give us tips for our own Super Bowl celebrations and bring food to taste.

Dinner in Minutes

Mexican Pork and Bean Chili – great for a Super Bowl Crowd

www.dinnerinminutes.com

(1-26-2017) Betty King, author of Seasons to Taste Cookbook: Menus and Memories from Home and Abroad. Betty spent much of her business life traveling the world.  Along the way, she learned how to entertain with ease and gathered many other cooking tips. She helps us entertain with ease and also shows us how to turn our leftovers into second acts.   Betty is part of the radio reading service at WLRN.  She brings an entertaining dish to taste on air.

Dinner in Minutes:

Chinese Pork Puffs and Quick Fried Rice – Celebrating Chinese New Year

(1-19-2017) Today's topic: Fairchild Garden Chocolate Festival (Jan 20,21.22, 2017).  In studio: Francisco and Ana Moreno, ambassadors for Pacari Chocolates.  They will have a booth at the Festival. Pacari Chocolates is a family-owned company that produces high quality chocolate from Ecuador.  They will discuss how chocolate is made and why their methods protect the environment.  They bring some for us to taste.

Dinner in Minutes

Fish Tacos – It has become a favorite American sandwich.

Fred Tasker gives his wine suggestions

www.dinnerinminutes.com 

(1-12-2017) Miami Chef Patrick McCurry, Senior Instructor at the Miami Culinary Institute.  Topic: Sous Vide (under vacuum): This method of cooking in a sealed plastic pouch has been used in top restaurants for many years.  It’s now easily available for home use in many forms. We discuss what it is, why is it useful, how to use it and if it's safe. 

Dinner in Minutes-

Ham and Lentil Soup: perfect for a winter night.

www.dinnerinminutes.com

(1-5-2017) With Chef/Author Bill Jones.  Topic: Truffles and Mushrooms – how to buy and use them.  Truffle flavored items are on many restaurant menus; truffle oil and other products are now big sellers. But, what are we really eating and buying?  We learn the good, bad and truth about truffles and other mushrooms.  His book is The Deerholme Mushroom Book: From Foraging to Feasting.  He is a chef and farmer in the Cowichan Valley, British Columbia.   

(12-29-2016) Food & Dining - In studio interview with Miami Herald Food Editor, Carlos Frias. Topic: Restaurant Retrospective; major trends in 2016 (openings, closings, celebrity chefs) and what to expect in 2017. 

Dinner in Minutes: Sirloin Steak in Cognac Sauce with Saffron and Pepper Orzo

A perfect, quick dinner for this holiday week.

Fred Tasker gives his News Year’s wine suggestions and restaurant wine trends.

www.dinnerinminutes.com

(12-15-2016) Caterer extraordinaire, Bill Hansen from Bill Hansen Catering.  He’s known as the luxury catering and event planner. With the holidays coming up, it’s time to think about planning parties and events. He talks about the secrets to a successful party and planning an event, and how to approach a caterer.  Also his new Executive Chef, Dewey Losasso is with us and has brought some of his signature dishes to taste.

Dinner in Minutes-

Turkey and Black Bean Burrito – quick and easy for this busy time of year.

Fred Tasker gives his party wine suggestions.

(12-8-2016)  Today’s Topical Currents is with chef, author and syndicated columnist Linda Gassenheimer, with her annual “kitchen gadget” review program.

Perhaps you’ll pick up gift ideas.  Some of the items cost under 20-dollars.

There’s a “customized” ice cream scoop available, and a powerful electric indoor grill capable of deep searing.  

Dinner in Minutes:

Pork Scaloppini with Cauliflower Parmesan

Fred  gives his gift wine suggestions

(12-01-2016) Today's guests, Lin Arison and Diana Stoll are co-authors of The Desert and The Cities Sing: Discovering Today’s Israel. This is actually a box with a collection of four books about the country’s arts and culture, dining, recreation, agriculture and industry. It also contains 4 films, including the Academy Award-winning “Strangers No More”, a flash drive highlighting Israel’s innovations, 26 frameable photographs and a limited edition scarf by an Israeli designer.  

Today we concentrate on the food, wine and agriculture sections. 

Dinner in Minutes:

Pages