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.

"Tea in different grade of fermentation" by Haneburger

Linda Smith of DiviniTea in Schenectady and Chef Andre Begnaud are in the studio for Food Friday to talk about the rare art of cooking with tea.

"Orange peeps" by Jackie - Flickr

Candy is a staple of Halloween—or any holiday for that matter—and it just wouldn’t be All Hallow’s Eve without it. Candy comes in all shapes and sizes: Gooey, chewy, hard, glazed, chocolate, cherry, you name it, there’s a candy out there that has it. We have three of the finest confectioners in our region in the studio with us today.

  

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.

Doug Kerr, flickr

Our Beer and Brewing experts are back, and they’re ready to talk with you about home brewing, what’s perfect for your Oktoberfest celebration, and explosion of the craft beer industry. 

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.

Autumn is officially here, so of course we’re talking about apples! We have two of our region’s finest apple farmers here in the studio today: Peter Ten Eyck of Indian Ladder Farms in Altamont, and Ken Migliorelli of Migliorelli Farm in Tivoli.

Janine / Flickr

We have two experts in the studio today who are masters of cooking with the slow cooker: cookbook author Michele Scicolone, and culinary artist Carole Murko of Heirloom Meals

Food Friday Recipe: Balsalmic Glazed Short Ribs

Sep 19, 2014
The Italian Slow Cooker
Michele Scicolone

  Listen to cookbook author Michele Scicolone on Food Friday!

A handful of ingredients in the slow cooker turns a tough cut of beef luscious and falling-off-the-bone tender.  Serve the ribs with creamy polenta. 

Serves 6

Ingredients

1 tablespoon olive oil

4 to 5 pounds beef short ribs, well trimmed

Salt and freshly ground pepper

2 large garlic cloves, finely chopped

1/2 cup dry red wine

1/3 cup balsamic vinegar

"Rotini Yellow Red Green" by Stilfehler

Many of us eat it every day, in many, many different ways. We have two pasta-making geniuses in the studio with us to talk about this wonderful, adaptable food. Chef Jim Rua of Café Capriccio here in Albany is here, as is Chef Dan Smith of John Andrews Farmhouse Restaurant in South Egremont, Massachusetts.

At John Andrews Farmhouse Restaurant, we make ricotta from scratch using local milk and cream. We also substitute rice flour for wheat flour for this  gluten-free entrée on our menu. Home chefs can substitute store-bought ricotta and wheat flour for a slightly different, yet still delicious version.

Recipe serves 6

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Butternut Squash Preparation

●      1 medium Butternut Squash

●      Kosher Salt

●      2 Tbs. Olive Oil

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