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.

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

Crisan Bakery
Crisan Bakery

We have four pastry chefs in the studio with us today to answer your questions. Marianne Comella of Mezze Bistro + Bar in Williamstown, Jessica Maruco of The Williams Inn in Williamstown, and Claudia Crisan and Iggy Calabria of Crisan Bakery in Albany.

Cmh / Wikimedia Commons

Chef Bjorn Somlo of Nudel Restaurant in Lenox, Chef Adam Brassard of the Williams Inn in Williamstown and Chef Nick Moulton of Mezze Bistro + Bar join us in the studio for Food Friday to talk about their favorite kitchen gadgets. 

Jennifer Chait, flickr

As many as 15 million people in the United States have food allergies. From gluten-intolerance to severe peanut allergies, many people must adjust their diet for their own health and safety. We have cooking instructor Christina Davis in the studio today with us from Healthy Living Market & Café in Saratoga Springs to answer your questions about cooking for those with food allergies.

In honor of Pi Day, we welcome back food writer and educator Deanna Fox and Chef Paul Krebs, baking instructor at Schenectady County Community College.

Catch baker and Schenectady County Community College Professor Paul Krebs on Food Friday!

This is a rustic free-form tart. 

Ingredients 

Cranberry Apple Filling (recipe follows)
Streusel (recipe follows)
Butter Pastry (recipe follows)

Directions

1. Roll out each piece of butter pastry into a 14-inch circle of tart dough.

CIA

  Ted Russin of the Culinary Institute of America joins Ray in the studio to talk about the emerging field of culinary science, from molecular gastronomy to the science of food systems.

Jennifer Chait, flickr

Daryl Mosher of the Culinary Institute of America joins us for a discussion of food policy, and the recent changes to the Department of Agriculture's dietary guidelines.

    

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 Serge Madikians of Serevan in Amenia, New York.

We have a dynamic duo of culinary cupids here in the studio with us who can help you pull off the perfect romantic meal—for Valentine's Day or any day. Chef Ric Orlando and food blogger and cooking instructor Deanna Fox are answering your questions.

Pepperoni Pizza
Jon Sullivan via Wikimedia Commons

  

Whether you’re looking for a good slice or you want to toss a whole pie, we have some pizza experts on hand to answer your questions about one of the country’s favorite foods. Paul Masiero of Baba Louie’s Pizza in Pittsfield, Great Barrington and Hudson joins us, as well as Rocco DeFazio of DeFazio’s Pizzeria in Troy.

Food Friday Recipe: Fruit-Infused Honey Vinegar

Jan 30, 2015

Whether served with French bread for dipping or drizzled over mixed greens, these sweet vinegars are sure to be a hit.

Ingredients

2/3 cup honey

2 cups white wine vinegar

Directions

Combine vinegar and honey in medium saucepan, then stir in one of the flavor additions below: Apricot: 2/3 cup apricot jam (Makes 2-1/2 cups) Pear: 2 (15 oz.) cans pears, drained and diced (Makes 2 cups) Raspberry: 1 (6 oz.) basket fresh raspberries, mashed (Makes 1-3/4 cups) Fig: 2 cups quartered, dried Mission figs (Makes 1 cup).

Food Friday Recipe: Honey Chocolate Chippers

Jan 30, 2015

Ingredients

1 cup honey

1 cup butter or margarine, softened

1 egg yolk

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup rolled oats

½ teaspoon baking soda

½ teaspoon salt

1 cup semi-sweet chocolate chips (6oz.)

1 cup chopped, toasted pecans (optional)

Directions

Food Friday Recipe: Honey Chai Iced Tea

Jan 30, 2015

This recipe can be doubled or tripled easily. Chai Tea Base may be stored in the refrigerator for up to 1 week. (Source: The National Honey Board)

Ingredients

2 cups water
2 black tea bags
2 teaspoons vanilla extract
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 cup honey
2 cups milk 

Directions

Scott Bauer / USDA ARS

Today we’re talking about the universal, magical substance bees produce that is used in cuisine worldwide—honey! Food educator Diane Whitten of the Saratoga County Cornell Cooperative Extension and beekeeper Rick Green of Ballston Lake Apiaries in the studio with us today.

    

January is National Soup Month! Shannon Beckwith of Healthy Living Market and Café in Saratoga Springs is in the studio with us today. 

Angela Cardinali

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 Bjorn Somlo of Nudel in Lenox, Massachusetts. Browse the slideshow above to see some of Bjorn's signature dishes.

Two weeks into the New Year, and we’re talking about nutrition. And we’re not just talking about a resolution to go on a diet. We’re talking about knowing how to get your daily intake of nutrients and staying on top of your diet. We have a clinical nutrition expert in the studio, Dr. Jennifer Lindstrom of Albany Medical Center joins us to answer your questions. 

Ovva olfa/ Wikimedia Commons

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

Hanukkah is coming to an end, the Christmas holiday is days away, and Kwanzaa and New Year’s Eve are right around the corner. Merriment is all around, and much of it centers around dining, and entertainment. Sometimes, that requires a bit of skill in the kitchen, specifically with equipment like knives. We have Chef Bill Collins in the studio with us today, who has a few tips for carving up a delicious meal for the holidays.  

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 Nick Moulton of Mezze Bistro + Bar in Williamstown, Massachusetts.

 It wouldn’t be the holidays without a little pie. Pumpkin pie, apple pie, pecan pie, any pie will do. Food and agriculture writer Deanna Fox is here to talk about the fine art of the pie, which has been around since ancient Egyptian times, and originally made popular by the Roman Empire. 

Happy Food Friday folks! Thanksgiving is in the rearview mirror, but the holidays are just around the corner. Merriment is all around, and much of it centers around dining, spirits and entertainment. Whether you’re planning a small Christmas dinner with the family or a grand holiday ball with all the trimmings, you’ll want to hear what chef Ric Orlando, sommelier Dan Thomas and distiller Chris Weld have to say.

Cooked turkey
Wikipedia

Thanksgiving is just around the corner. Some argue it’s the biggest food holiday of the year here in the U.S. We have a panel of Berkshire chefs in the studio with us today, here to talk about cooking and dining for the holidays, and to answer your questions.

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