food

Paul Leary/WLRN

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.

Butchery

Jul 5, 2014
A collection of knives and other tools used by butchers
Norman Van Aken

  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. 

Trina Sargalski / WLRN

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.  

~~Dinner in Minutes~~ a July 4th sparkler!

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

Salt

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.  

freedigitalphotos.net

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. 

Beth Frady is the deputy communications director at the Florida Department of Business and Professional Regulation. She says the new law will increase efficiency in inspections.

Creative Commons

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.

Scones

Jun 28, 2014
Scones.
Norman Van Aken

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'.

Plantains

Jun 21, 2014
Norman Van Aken

"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.

The Foods Of India

Jun 17, 2014

‘A Word on Food’ is done with words of course. Where would I be without them? Our blonde-haired, blue-eyed granddaughter Audrey is not yet two yet she is teaching me to try more communication...

Open-Face Steak Sandwich
www.dinnerinminutes.com/recipe.php

06/12/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and Bonnie Berman interview Lee Schrager, founder of the South Beach Wine and Food Festival.  His latest book is Fried and True: More than 50 Recipes for America’s Best Fried Chicken and Sides. From down home diners to top a rated restaurant, French Laundry, fried chicken is part of Americana.  Lee gives us tips, stories and a tour through America.  

Sausage Potato Salad
www.dinnerinminutes.com/recipe.php

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.

Caviar

Jun 4, 2014
Containers filled with caviar.
Norman Van Aken

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.

Caramelization

Jun 4, 2014
Pictured from left to right, Onions in a skillet going through the cooking process of caramelization.
Norman Van Aken

Inevitably I have a conversation with nearly every chef that comes to work with me as well as the students who attend my cooking classes. It has to do with a cooking term “caramelization”.

Maria Murriel / WLRN

I always struggle to explain how enthusiastic beer geeks are about the beers they love. Yes, it's like being passionate about any other hobby: Craft beer is a community in which beer-obsessed people, myself included, get excited to befriend others who share their favorite breweries.

But the devotion of craft-beer fans still always surprises me.

At the first anniversary of the Funky Buddha Brewery last Saturday, I spotted a handful of familiar faces, Scott Rain among them. He's one of the usual suspects at these craft-beer events. Usually, he's with his friend Jeff Davis.

05/30/14 - Friday on South Florida Arts Beat, Chef Allen Susser talks about Share Our Strength’s Taste of the Nation and their “No Kid Hungry” mission. Choreographer Rosie Herrera speaks with contributor, Judith Bishop, about  Ballet Hispanico’s world premiere coming to the Arsht Center. Contributor, Chris DeAngelis, previews the 13th Annual Hukilau coming to Fort Lauderdale in mid-June. Chef Norman Van Aken stirs up A Word On Food and our Florida Keys calendar features Andy Newman.

Paul Leary/WLRN

05/29/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Zak the Baker (Zak Stern).  He discusses how he created and executed his bakery concept, what kickstarter is and how it helped him and about the craft food revolution in Wynwood.  And he brought some bread for us to taste on air.

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