Food Friday

Greg Willis / Wikimedia Commons

Chefs Mark Graham and Mike Niccoli are here, along with baker Linda Kindlon of Bake for You in Albany. They’re the masterminds behind many of the pop-up dinners that are "popping up" around the region.

We’re taking you down south today, where the grits are tender, the buttermilk is flowing and the grills are fired up. Chef Jasper Alexander of Hattie’s Restaurant is here with us and we’re going to get you drooling for some soul food.

Willa Zhen of the Culinary Institute of America joins us for Food Friday to talk about food holidays, and the anthropology of food. 

Craig Gravina, founder of the Albany Ale Project and brewer Justin Behan of the Green Wolf Brewing Company, join us in the studio.

Jennifer Chait, flickr

Our region boasts some of the finest chefs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we have a panel of female chefs – Daire Rooney of Allium Restaurant + Bar in Great Barrington is here. So are Josephine Proul of Local 111 in Claverack, New York and Amy Loveless of Dream Away Lodge in Beckett, Massachusetts. 

Jim Levulis / WAMC

We have two expert cooking instructors in the studio today. Sharon Masciocco of The Big Table Cooking Company is here, as is Chef Instructor John Winnek of The Market Bistro Cooking School.

Food Friday Recipe: Cheesecake with Granola Crust

Apr 10, 2015

Hear Sandro Gerbini, founder of Gatherer's Granola, on Food Friday!

Cheesecake with Squirrel Bait® Crust

You can serve this warm…..or can refrigerate and serve later….both methods are equally delicious.

Ingredients

Cake

4 (8oz) Package cream cheese

1 cup sugar

1 Tbs. Vanilla flavor

1 pint sour cream

4 eggs

Crust

1 ¼ cup finely ground Squirrel Bait®

Food Friday Recipe: Chicken Satay with Granola

Apr 10, 2015

Hear Sandro Gerbini, founder of Gatherer's Granola, on Food Friday!

Chipmunk's Choice® Chicken Satay

Ingredients:

1 cup plain yogurt

1 tablespoon curry powder

(1/3 t cayenne pepper powder, optional)

1 teaspoon minced garlic

1 ½ lbs skinless boneless chicken breast, cut into strips

1 ¼ cups Chipmunk’s Choice® granola, crushed

1 teaspoon salt

Wikimedia Commons

  What do you get when you bake rolled oats, honey, nuts and puffed rice? You get the sweet, crunchy, tasty and healthful treat, granola! We’re talking about the popular snack food on Food Friday today. Sandro Gerbini of Gatherer’s Granola, and Caroline and Paul Barrett, of Our Daily Eats are in the studio. 

Food Friday Recipe: Buttermilk Panna Cotta

Apr 3, 2015
Buttermilk Panna Cotta
Marianne Comella / Mezze Bistro + Bar

  Since Spring is technically here, we're starting to think about lighter desserts and one of my favorite treats during warmer weather is buttermilk panna cotta.  I try to use buttermilk from a local farm since the flavor tends to be richer and more balanced than most nationally distributed products.  These can be topped with almost anything but you really can't go wrong by keeping it simple with fresh, in season, fruit. 

Ingredients

Gelatin 10 grams

Heavy cream 315 grams

Sugar 70 grams

Buttermilk 455 grams

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