Click play to hear this week's edition of A Word on Food. Airdate: July 12, 2014
The summer I became a golf caddie was one filled with suddenly unfamiliar routines and the deep lows and soaring highs of messy adolescence. I was 14 years of age and not skipping smoothly along the surface of life’s waters. My childhood pals, the Harris boys seemed to suffer no similar quandaries so as is so often the case of adolescent logic I was infinitely attracted to them.
07/10/14 - On Thursday’s Topical Currents we’ll look at the latest in food trends with Linda Gassenheimer. She’s just returned from the annual Fancy Food Show and can’t wait to share her favorites with us. There are lots of healthy foods and super foods along with the usual chocolate indulgences, such as smoke-infused chocolate chip cookies. But what about a treat that’s both healthy and indulgent…think - a quinoa sesame chocolate bar? Of course Fred Tasker will give us his wine suggestions. Join us for a full hour of Food and Dining on Topical Currents Thursday at 1pm.
Click play to listen to this week's edition of A Word on Food. Airdate: July 5, 2014.
The sun was hot and bore down on a shirtless man holding a shining silvery saw. It was 1957 and we were in Miami Beach. I was with my parents and two sisters and we were amidst a crowd. Everyone sat in rapt silence in front of a cement bandstand near the hotel's swimming pool as he evoked other-worldly musical sounds from a standard carpenter’s tool.
07/03/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Dr. Richard Campbell, Fairchild Garden Director of Horticulture and Noris Ledesma Director of Tropical Fruit. We talk about Mango Madness and the Fairchild Gardens Mango Festival.
Pan Roasted Chicken with Chunky Mango Salsa and Hot Peanut Rice
1 cup mango cubes about 1/4-inch
1 teaspoon sugar
2 tablespoons coarsely chopped red onion
1 small jalapeno pepper, seeded and chopped (about 1 tablespoon)
1 1/2 teaspoons ground cumin, divided use
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
3/4 pound boneless, skinless chicken
1 tablespoon olive oil
To make mango salsa, place mango cubes in a medium-size bowl and sprinkle with sugar. Add onion and jalapeno pepper. Mix 1/2 teaspoon cumin and lime juice together and drizzle over ingredients. Add salt to taste. Toss well and sprinkle with cilantro.
Remove fat from chicken and pound it flat to about 1/4-inch. This can be done with a meat mallet or the bottom of a sturdy frying pan. Sprinkle the remaining 1 teaspoon ground cumin. Heat oil in a nonstick skillet on medium-high. Cook chicken 3 minutes. Turn and cook 3 minutes. Add salt and pepper to taste to the cooked side. A meat thermometer should read 170 degrees. Remove to a plate and serve with salsa on top. Makes 2 servings.
HOT PEANUT RICE
1 teaspoon olive oil
1/4 cup coarsely chopped red onion
1/2 cup long-grain white rice
1 cup water
2 tablespoons roasted, unsalted peanuts
1/4 teaspoon cayenne pepper
1 scallion, washed and sliced
Salt and freshly ground black pepper
Heat oil in a nonstick skillet on medium-high and add onion and rice. Saute 2 minutes tossing to coat rice with oil. Add water and bring to a simmer. Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed. Meanwhile, place peanuts in a small bowl and sprinkle with cayenne. When rice is cooked, stir in peanuts and scallions. Add salt and pepper to taste. Makes 2 servings.
A state law changing how frequently restaurants are inspected unannounced goes into effect today. Under the new law, restaurants will be ranked on a scale from one to four. Restaurants rated as a four will receive four unannounced inspections.
The rankings will be based on establishment type as well as history of past violations.
A Homestead-based food-assistance program called Farm Share received a $1.5 million check last week. State Rep. Kionne McGhee delivered the money, which was allocated in this year’s state budget. This is a $500,000 increase from last year’s state contribution.
Farm Share uses inmate and volunteer labor to sort, package and deliver food to churches, soup kitchens or other organizations across the state that use and distribute food to those in need. It provides the food for free, unlike many other food distribution organizations.
Click play to hear this week's edition of A Word on Food. Airdate: June 28, 2014.
My grandmother made scones. Her maiden name was Janie Quinn so she came by that knowledge like her Scottish cousins did. Birthright!In Scotland scones are not somethingjust to go with tea. They are a national institution. When my grandmother, "Nana" mad e them she was serious to the point of severe. I picked up on it ... and she caused me to love them like I learned to love standing up in our grade school classroom reciting the 'Pledge of Allegiance'.
Click play to hear this week's edition of A Word on Food. Airdate: June 21, 2014.
"Sherman, my boy," as Mr. Peabody from the old "Rocky and Bullwinkle" TV show might have intoned, "Please set the' Way Back Machine ' to the summer of 1973". We're going to a little restaurant on Duval Street in Key West called Cafe Expresso.
06/05/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Anna French author of A Pinch, A Dash, and a Pocketful of Cash, inspired by her 16 years of living in Rio de Janeiro, Brazil. We discuss Brazilian recipes in time for the opening of the World Cup tournament and we taste Brazilian dishes in the studio.
Click play to hear the latest edition of A Word on Food. Airdate May 31, 2014.
You don’t eat caviar because you’re hungry. But the portion set before us at a dinner the other night was certainly capable of staving off a serious quantity of pang.
We all eye’d the curvaceous morsels of edible hedonism. They were caviar-stuffed, chive-tied crêpes perched upon the base of empty, over-turned, long stemmed Riedel wine glasses. This caviar presentation was done in the style of the legendary “beggars purses” as created by Chef Barry Wine the once-upon-a-gilded-time owner of the ‘Quilted Giraffe’ restaurant of New York City.