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.

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

Port wine
Jon Sullivan, via Wikimedia Commons

We have two food and wine experts in the studio, Chef Mark Graham of Taste, and Sommelier Seaborn Jones of Angelo's 677 Prime

Chef Peter Platt
Scott Barrow

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 Peter Platt, co-owner and executive chef at the Old Inn on the Green in New Marlborough, Massachusetts.

Food Friday Recipe: Peach Fruit Leather

Aug 22, 2014

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!

Ingredients

4 cups peaches, skinned, pitted, and diced

1/3 cup sugar

1 teaspoon ground cinnamon

½ teaspoon ground ginger

½ teaspoon ground cloves

Food Friday Recipe : Peach Pie

Aug 22, 2014

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!

For Pie Crust

Ingredients

2¼ cups pastry flour

1 teaspoon Kosher salt

¼ teaspoon baking powder

1/3 cup very cold butter, cut into small pieces

1/3 cup plus 1 tablespoon shortening

5-7 tablespoons ice water

Directions

Food Friday Recipe: Peach Barbecue Sauce

Aug 22, 2014

Tune in to Food Friday, where food and agriculture writer and cooking instructor Deanna Fox talks about all the delicious things to cook with peaches!

Ingredients

1 tablespoon olive oil

¾ cup red onion (about one medium) diced

2 jalapeno peppers, minced with seeds*

4 cloves garlic, minced

2 teaspoons Kosher salt

4 cups peaches, skins removed and pitted, diced

½ cup apple cider vinegar

Wikimedia Commons

A sweet and juicy peach can really hit the spot on a hot summer’s day. The fuzzy fruit peaks at this time of year, so you’ll be seeing lots of peaches in your local grocery store or farmer’s market. And there are lots of delicious things you can do with them, according to our guests, food and agriculture writer Deanna Fox and Julie Vanderlee of Fishkill Farms.

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