Food On The Radio

Sorry we have been gone. We will be back March 6!

Outer Cape Food Fam! ❤️ Please consider helping a friend in need. Every little bit helps.

Help Leslie Fight Cancer, organized by Leslie Williams Leslie Hugh Williams is a gentle giant who has cooked in the outer cape and supported our co… Leslie Williams needs your support for Help Leslie Fight Cancer

Picture is my improvised Japanese chicken curry made without prepackaged curry cubes. Main flavor components: curry powder, turmeric, garlic, cumin, chopped apples, vinegar, soy sauce, sugar. With potatoes, carrots, onion, chicken and parsnips. Here's a helpful recipe fro cookpad:: https://cookpad.com/us/recipes/10259722-japanese-curry-sweet?ref=search&search_term=Japanese%20curry

From what I made last week. Quick minestrone. Although heavily adapted. Picture is of my version.
https://cooking.nytimes.com/recipes/1018940-quick-minestrone?q=quick%20min

We talked about this on our Nov 15th show. SKIP doing great work:

Soup Kitchen In Provincetown|SKIP|United States The Soup Kitchen In Provincetown (SKIP) provides a hot, nourishing lunch to Outer Cape Cod residents, November through April, Monday through Friday.

From Nov 15 Thanksgiving show-Sara's favorite cranberry relish recipe:

Mama Stamberg's Cranberry Relish Recipe Recipe - Food.com My brother made this for Thanksgiving, and it is a delicious unique combination. Delicious on leftover turkey or roastbeef sandwiches. The recipe is r

Discussed today. From Cooks Illustrated- good tip or silly?

I also made a coq au vin

From todays show. The pics are my dish.

https://www.foodandwine.com/chupin-de-pescado-whitefish-stew-with-potatoes-7485607

Also, on the next episode, Adam's version of Patatas Bravas. Definitely NOT authentic. Seen here with a filet and steamed snap peas.

On our next show-Adam made Karaage. Was super tasty-brought back memories of my time in Osaka. Seen here with sweet and sour eggplant. Here is the video by Eric Kim of the NYTIMES that inspired me. https://cooking.nytimes.com/recipes/1024474-chicken-karaage

Sara’s super crazy chocolate/cheesecake/chocolate layer cake. Tomorrow at 12:30 on FOTR.

Grilled flatbread - one of many things on tomorrow’s Show!

On today's show: Sara talks about this really cool Restaurant of Mistaken Orders-in Japan.http://www.mistakenorders.com/en/home.html

Today at 12:30. Adam's land-meat free quick/easy paella. Here's basic recipe from NY Times, but have fun with it-use what you want! The picture is of mine-not NY Times.* Step 1�Preheat the oven to 500 degrees, or as near as you can. Warm the stock in a saucepan with the saffron. Place a 10- or 12-inch skillet over medium-high heat and add the oil. One minute later, add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
* Step 2�Add the rice, and cook, stirring occasionally, until glossy -- just a minute or two. Season liberally with salt and pepper, and add the warmed stock, taking care to avoid the rising steam. Stir in the shrimp, and transfer the pan to the oven.
* Step 3�Bake about 25 minutes, until all the liquid is absorbed and the rice is dry on top. Garnish, and serve immediately.
Yield:
4 servings
* 4cups chicken stock (see text)
* Pinch saffron
* 3tablespoons olive oil
* 1medium onion, minced
* 2cups short- or medium-grain rice
* Salt and fresh black pepper to taste
* 2cups raw peeled shrimp, cut into ½-inch chunks
* Minced parsley for garnish

On today's show-Cast Iron Pans: here's a great guide we talk about:

The Food & Wine Guide to Cast Iron Few cooking tools are as iconic or ubiquitous as cast-iron skillets. Here's our best advice for cleaning, seasoning, buying, and cooking with cast-iron year-round in your kitchen and on the grill.

Also this week-Adam talks about the snooty faro salad he had on JetBlue Airlines. Here's a nice recipe for one.

Farro Salad With Grilled Vegetables | Italian Food Forever In this recipe, I chose to mix farro with my favorite grilled vegetables but you could add just about any vegatable you chose.

Also on tomorrow's show-we talk about old menus, and the fantastic Butholph collection at the NYPL. https://digitalcollections.nypl.org/collections/the-buttolph-collection-of-menus #/?tab=navigation

some book talk including this-highly recommended.

On the air tomorrow-12:30pm -we try chocolate hummus. Gross? Not Gross? Find out the verdict.

WOMR – Outermost Community Radio | WOMR 92.1 and WFMR 91.3 Join Belinda and her Ever Embiggening Staff for two of the silliest hours of radio programming imaginable every 1st & 3rd Sunday night cm Monday morning from midnight to 2am.

Looking forward to summer and CSA's 🥦🍎🌽🥕🍆🫐🍓

Not gonna lie - we're a little obsessed with Bompas & Parr 🫠

Ottolenghi and the Cakes of Versailles introduced us to Bompas & Parr - they're wild! Check them out tout suite!

Also on today's show: What do you think about places like NOMA? Or about the viability of restaurants in today's economy?

Noma, Rated the World’s Best Restaurant, Is Closing Its Doors The Copenhagen chef René Redzepi says fine dining at the highest level, with its grueling hours and intense workplace culture, has hit a breaking point: “It’s unsustainable.”

On today's show we talk a bit about this film:

Ottolenghi and the Cakes of Versailles Follows celebrity chef Yotam Ottolenghi as he assembles a star-studded team of the world's most innovative pastry chefs to put on a Versailles-themed culinar...

And for tomorrow's "what I made last week," flourless chocolate meringue cake: https://www.bonappetit.com/recipe/flourless-chocolate-meringue-cake

and lastly from Portugal. The tripe and bean stew-called Dobrada.

Grilled Chicken-Porto.

Tomorrow on FOTR. Flaming Chorizo. Banks of the Douro, Porto.

ON tomorrow's show- Sol e Pesca. Wonderful tinned fish and ginger lemon tea. https://www.facebook.com/solepesca/?paipv=0&eav=AfYZVkm9if61mP2y42tD556ZLtdc2uVQU9fwmFmBu22pYK1yk_MwI7Jf7byiZvgxh3s&_rdr