Food Friday

Whet your palate on Food Friday from 2-3 PM,  as a wide variety of experts from around the region will answer questions about food, drink, and how to throw the best gatherings around.

Food Friday will focus on topics like seasonal veggies, quick and easy recipes, the homegrown movement, creating the perfect cheeseboard, juicing, mixology, and so much more. Supplemented by an interactive website, listeners and online viewers will also be able to get our weekly recipes, restaurant updates, restaurant week postings and reviews, and share their tips with others.

Donna Williams, founder and owner of the Field Goods produce subscription service joins us on Food Friday to answer your questions about spring produce and wellness. 

Port wine
Jon Sullivan, via Wikimedia Commons

Today we are on with a dynamic duo–Mary Vaughn of Allium Restaurant + Bar in Great Barrington and Amy Mendes of Mezze Bistro + Bar in Williamstown, talking about wine and cocktail pairing. 

Our region boasts some of the finest chefs and restaurateurs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Hugh Piney and John Lekic. They’re the owners and operators of Le Express Bistro and Bar, and food truck, based in Poughkeepsie.

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 are on with Chef Eric Bolton, executive chef at The Century House in Latham, New York. 

Cornbread in cast iron pan
Wheeler Cowperthwaite / Wikimedia Commons

  A cast iron pan is a versatile piece of cookery. You can use it in the oven, on the stove and on the grill. And it also has purported health benefits, like the fact that it’s chemical free, you don’t have to use as much oil to cook things in it, and it can even add a little iron boost to your food. Food and agriculture writer Deanna Fox joins us today to answer your questions about using cast iron cookware. 

Cast-Iron Cornbread

Apr 8, 2016
Corn bread in cast iron pan
Douglas P Perkins / Wikimedia Commons

Listen to Deanna Fox talk about this recipe and answer your questions on Food Friday!

Ingredients

1¼ cups cornmeal

¾ cup all-purpose flour

¼ cup sugar

1 teaspoon kosher salt

2 teaspoons baking powder

½ teaspoon baking soda

1 1/3 cups milk

2 eggs, beaten

½ cup (one stick) unsalted butter, melted and cooled (with one tablespoon reserved)

Food Friday: Jewish Cuisine

Apr 1, 2016
Jewish Cuisine
Wikimedia Commons / MOs810

Today we talk about the elements of Jewish cuisine! Rabbi Matt Cutler of Congregation Gates of Heaven in Schenectady is with us in the studio today, as is Peter Kopcha, the organizer of the synagogue’s annual Jewish Food Festival

Food Friday: Bruce & Mark

Mar 25, 2016
Bruce & Mark
Bruce Weinstein/Mark Scarbrough

Renowned cookbook authors Bruce Weinstein and Mark Scarbrough join us to talk about cooking, throwing parties and more. 

Craig Gravina, founder of the Albany Ale Project, joins us in the studio for a discussion of beer and beer history.

Greg Willis / Wikimedia Commons

Chefs Mark Graham, Brian Bowden 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.

Food Friday Recipe: Flourless Chocolate Cake

Mar 4, 2016
Flourless chocolate cake
Siddhantsahni28 / Wikimedia Commons

Hear Matthew White and Chef Serge Madikians on Food Friday!

Ingredients

4 ounces fine-quality bittersweet chocolate (not unsweetened)

1 stick (1/2 cup) unsalted butter

3/4 cup sugar

3 large eggs

1/2 cup unsweetened cocoa powder plus additional for sprinkling

Preparation

Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Jennifer Chait, flickr

Matthew White, owner of the Hillsdale General Store and the HGS Home Chef cooking school and Chef Serge Madikians of Serevan in Amenia, New York, join us for a discussion of food and home-cooking.

Veganism is the practice of abstaining from the use of animal products, and thus a vegan diet is plant-based.Some would say that is limiting, but not Theresa “Sam” Houghton. She’s a wellness consultant and founder of The Quantum Vegan blog. She’s here to answer your questions about all the delicious food options fit for a vegan. 

We have one of our region’s finest cheesemakers here with us today to answer your questions. Making it, serving it, eating it, pairing it--you ask about it, and Max Breiteneicher of Grace Hill Farm in Cummington, Massachusetts, will answer. 

Mardi Gras King Cake
Bart Everson / Wikimedia Commons

This past Tuesday, the French Quarter of New Orleans lit up the night for Mardi Gras. It makes you hungry just thinking about it. We’re going to get deep into Americana today with chef Ric Orlando of New World Bistro in Albany and New World Home Cooking in Saugerties.

Pepperoni Pizza
Jon Sullivan via Wikimedia Commons

It's pizza time! Rocco DeFazio, owner of DeFazio's Pizzeria in Troy is here to answer your questions.

Oven at Black Forest Flammkuchen
Black Forest Flammkuchen

Today we are on with Chef Andrew Chase, owner and chef at The Flammerie in Kinderhook, and the Black Forest Flammkuchen food truck in the Hudson Valley.

Chocolate espresso cake
The Galley Gourmet

Claudia Crisan and Iggy Calabria of Crisan Bakery in Albany answer your questions about baking and pastry-making.

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 are on with Chef Michael Ballon, owner and executive chef at the Castle Street Cafe in Great Barrington, Massachusetts.

Saffron Shellfish Sampler
Michael Ballon

Listen to the episode of Food Friday in which Chef Michael Ballon of Castle Street Café describes this recipe.

One of the classic seafood dishes from Spain and Portugal is a blend of shellfish served in a saffron tomato broth. 

Superfoods
Wikimedia Commons/Public Domain

We are about a week into the New Year, when those resolutions to eat healthfully may start to lose their luster. We’re going to re-energize you today and talk about superfoods! Joining us in the studio to talk about these nutrient-dense treats and to answer your questions are food writer and nutrition educator Diane Whitten and nutrition professor Eileen Fitzpatrick of the Sage Colleges.

Here's an assortment of recipes that were discussed on Food Friday: Superfoods.

Christmas Eve dinner table
Wikimedia Commons

Paul Masiero of Baba Louie’s Pizza in Great Barrington and Hudson and Rocco DeFazio of DeFazio’s Pizzeria in Troy join us in the studio to talk about the culinary traditions associated with Christmas Eve and Italian food.

Rye whiskey from Yankee Distillers
WAMC

We talk spirits and distilling today with Scott Lunning, co-founder of Yankee Distillers in Clifton Park, NY. Ray Graf hosts.

Bruce & Mark
Bruce Weinstein/Mark Scarbrough

Renowned cookbook authors Bruce Weinstein and Mark Scarbrough join us to talk about cooking, throwing parties and more. 

Food Friday Recipe: Pumpkin Buttermilk Biscuits

Nov 20, 2015

Chef John Winnek is a cooking instructor with the Price Chopper Market Bistro Cooking School.

Combine one tablespoon of honey with one stick of softened butter and use as a spread for these flaky biscuits!

YIELD: 6 biscuits
PREP TIME: 15 minutes prep/20 minutes baking

Ingredients:

1¾ cup all-purpose flour
¼ cup light brown sugar
2½ tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
½ cup cold butter, cut into small cubes
¾ cup canned pumpkin
1/3 cup buttermilk

Cooked turkey
Wikipedia

  Chef Instructor John Winnek of the Market Bistro Cooking School is in the studio to answer your questions. Are you cooking Thanksgiving dinner this year? We want to hear from you.

Umana Restaurant & Wine Bar

Our region boasts some of the finest chefs and restaurateurs in the country. And we want to get to know as many of them as possible here on Food Friday. Today we are on with Chef Susannah Singh of the Umana Restaurant & Wine Bar in Albany. Susanna is joined by Umana owner Dale Davidson. They are both extensive world travelers, with a great deal of knowledge about global cuisine and international street food.

Ingredients

2 lbs ground pork

1 tsp brown mustard seed, lightly crushed

1 Tbsp yellow mustard seed, lightly crushed

1/2 tsp mace 

2-3 cloves garlic, minced 

1 Tbsp kosher salt 

1 tsp white pepper 

1-2 tsp chipotle flakes or powder, depending on level of heat desired

2 tsp ground ginger 

3 Tbsp maple syrup

Preparation

Rob Handel

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 are on with Chef Rob Handel of the Bees Knees Café at Heather Ridge Farm in Preston Hollow, New York. 

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