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Archived Shows 09/04/04 It's great for cooking, delicious for dipping, and gives salad a finishing touch; olive oil is a staple ingredient in American kitchens. And the best part is; it's not even bad for you! During this hour, we'll find out how to pick a great bottle of olive oil, and which oil works for which cooking method. Jim's guest is Tim Balshi, owner of Aguibal Olive Oils in Spain. We'll also hear from cooking teacher and writer Kate Hill, who lives on a barge in the Gascony region of France. Then, we'll visit a wine maker from a generations-old vineyard in Germany's beautiful Rhine Valley. Later , we'll hail a New York cab and find out why cab drivers are the real culinary experts in this food-obsessed city. This week's featured recipe:
09/11/04 September is a time of change. The kids go back to school, we celebrate the end of summer and it's the beginning of the Jewish New Year and Holy Days. We'll taste some traditional recipes from around the world for Rosh Hashanah. Jim's guest is food writer Joan Nathan, her latest book is called Joan Nathan's Jewish Holiday Cookbook. Later, we'll enjoy simple recipes for young cooks and their grown-up kitchen companions. And, we'll visit an after-school program called Common Threads that uses food to teach kids about geography and culture. Finally, we hear more and more about the benefits of "grass fed meats" we'll find out what the buzz is all about. This week's featured recipe: This week's featured books: Jewish Holiday Cookbook Look and Cook Kitchen Life: Real Food for Real Families--Even Yours
09/18/04 Summer is officially over, and even though it's sad to see the offers dwindle away at the farmers' market, it's a great time to cook some hearty Fall dishes. Now that it's not 100 degrees in the kitchen anymore slow-cooking is a wonderful way to go. Food writer Paula Wolfert joins us with suggestions for Mediterranean dishes, simmered to perfection. We'll also kick up the heat with Chipotle peppers from New Mexico, and learn to work with one of Jim Coleman's favorite ingredients - duck. Finally we'll get the scoop on Belgian Endive. It makes a wonderful addition to salads, and wait until you taste it braised!
09/25/04 Growing up in Texas, Chef Jim Coleman fell in love with Tex Mex food. Nachos, enchiladas, fajitas; there's just something about the combination of bold flavors, crunch and melted cheese that you can't beat! We'll hear from Rob Walsh, author of The Tex Mex Cookbook. We'll also learn how to make delicious guacamole, and find out which Westerns to watch with a big Texas dinner! Later on the show, we'll discover how to bring the great smoky flavor of outdoor cooking right into our kitchen - without setting off the fire alarm. We'll also hear from Shirley Corriher, the famous chemist in the kitchen, who'll share some of her discoveries with us. This week's featured recipe: This week's featured books: The Tex-Mex Cookbook Crazy For Chipotle From My Mexican Kitchen Movie Menus |
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