Shownotes for #37 Fresh Corn Snacks!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week I'm featuring the song Liberty Jones by The Shakes. This brand new single from south London-based five piece band is set to take the UK music scene by storm. The Shakes have earned themselves a massive fan base - fiercely loyal and seriously loud. There 60's vibe is just perfect for these lazy summer days.

Here is the lead recipe I describe in the show:

Sauces to Spread on Ears

Any barbecue rub
Olive Oil and Italia herb mix
Chile oil
Any herb oil, but especially sage or cilantro
Garlic mayonnaise
Chipotle mayonnaise
Curry mayonnaise

Corn and Cheese Dip

3 cups shredded sharp cheddar cheese (about 12 oz)
1/2 c sour cream
1/2 c mayonnaise
1/4 c finely chopped red onion
1/2 tsp salt
kernels cut from 4 ears of corn, sauteed in hot butter or olive oil for five minutes

Bring the cheese to room temperature. Blend with fork or mixer to form small bits. Mix in everything except corn until well blended. stir in corn. Chill several hours or over night. serve with assorted vegetable sticks.

Roasted Corn Salad

4 ears fresh corn on the cob
2 limes
1 whole red pepper
1/2 red onion
1 jalapeno
salt and pepper
2 tsp ancho chili powder
2 tbs honey
3 tbs chopped fresh cilantro

Corn and Red Pepper Fritters
1 egg
1/2 c milk
1 1/2 c fresh corn kernels cut from the about 4 ears
1/2 c finely diced red pepper
1 tbs cooking oil
1 1/2 c flour
1 tbs baking powder
1 tsp. salt
black pepper to taste
oil for deep frying

Beat egg , stir in milk, corn, pepper, and oil. add and best in the flour, baking powder, salt and pepper, breaking up the lumps. Drop by tablespoons into deep (preferred), or shallow (acceptable) oil (*375 deg F). Fry until golden brown on both sides, 2 to 3 minutes on each side. Drain on paper. Serve hot with maple syrup or honey.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make beautiful salads from ugly tomatoes. You need to find the ugliest, but the freshest tomatoes around. These are often called heirloom tomatoes and they are anything but red and round. Cruise a farmers market this time of year and you should see an abundance of these fruits. They can be pricey, so consider this a once a year treat. Pick firm, heavy fruit. You'll need 1/2 pound of tomatoes for each recipe. That's one large or two medium. Try different colors. You'll be amazed by the taste. Then, you need two large balls of fresh mozzarella, two red onions, a bulb of fennel, a bunch of scallions, two eggs, two cucumbers, some celery, some radishes, a sweet red pepper, a sweet green pepper, a head of garlic, a can of tuna, a handful or two of black olives, fresh parsley, a large bunch of fresh basil (dried will not do here), dried mint and hot paprika.

Here is a list equipment you will need for next week:

Shownotes for #36 FIGuring it out!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

The song I am featuring this week is "I am (Molly's Theme)" by [munk]. His recent song "Podpeople" has been adapted by the podcasting nation. This song is prominently featured in the new pod drama Shadow Falls on the Podshow.com. [munk] can be seen in upcoming months, performing around his hometown of Boston. He will be adding Los Angeles and New York, as both a featured artist and acting as a Music Director/guitarist for other artists, to his 2006 itinerary.

Here is the lead recipe I describe in the show:

Crostini with Quick Fig Jam and Herbed Goat Cheese (adapted from Marie Simmons' Fig Heaven )

1 pound ripe green figs, stems trimmed, diced
2 tbs sugar
1 baguette
Extra virgin olive oil
6 oz fresh goat cheese, well chilled
black pepper
1 tbs fresh thyme leaves
1 tsp fresh snipped rosemary

Place the figs in a small saucepan, add sugar and 2 tbs water and heat to boil. Cook, covered over medium heat until figs have softened and mixture is thick, about 10 minutes. Set aside until ready to use. Grill the diagonally-sliced bread under a broiler or charcoal grill. Heat oven to 350 degrees. Cut the cold cheese in 1/4 inch cubes and place in an overproof bowl. Drizzle with oil and bake for 10 to 15 minutes. Sprinkle with thyme and rosemary. To serve spread jam on the grilled bread, top with a spoon full of warm cheese.

Cheese Filled Fresh Figs (adapted from Marie Simmons' Fig Heaven )

8 large ripe figs, any variety, sterms trimmed, halved lengthwise
Extra virgin olive oil
Snipped fresh rosemary
salt and black pepper
4 oz of your favorite cheese, such as Parmesan, Stilton, domestic blue, Gouda, Camenbert, ricotta salada, feta, Dry Jack, Cheddar, Gruyere, or fresh goat, cut into sixteen 1/2 inch cubes.
4 to 6 slices of prosciutto, or some other salty ham, cut in strips with scissors

Plaqce the figs cut side up on a serving tray. Drizzle each with a 1/4 tsp of olive oil, few grains of salt, a grind of pepper, and a few snipped rosemary leaves. Gently push a cube of cheese intro the center of each fig. Wrap each fig with a ribbon of prosciutto. Serve at room temperature.

Fresh Fig and Asiago Cheese Frittata (adapted from Marie Simmons' Fig Heaven )

2 tbs olive oil
1/2 c slivered onions
10 large eggs
1 tsp salt
Black pepper
10 firm ripe figs (mixed sizes and colors), stems trimmed and cut in halves if small, or quarters if large
2 oz young Asiago cheese, in 1/4 inch dice
4 slices of prosciutto, or some other salty ham, cut in strips with scissors

Brown onion in oil in a skillet until lightly browned, about five minutes. Whisk the eggs with 1/4 c water and a few generous grinds of pepper. Add this to the hot skillet and cook over medium low heat until eggs begin to set at the bottom and around the edges, about 5 minutes. Lift the side of the frittata and let the raw egg mixture flow under the set portion. Repeat at least two more times in different places. Sprinkle the prosciutto over the frittata and place the fig pieces over the top. Cook covered over low heat until frittata is entirely set.. Preheat broiler. Uncover the frittata and sprinkle it evenly with the cheese. Broil just until the top is golden, about 2 minutes. Let stand a few minutes before cutting into wedges and serving.

Fresh Fig Salsa (adapted from Marie Simmons' Fig Heaven )

1 cup trimmed and finely diced firm ripe figs (preferably green, but black will do)
1 tbs finely minced red onion
1 tbs fresh squeezed lime juice
1 tbs minced fresh basil leaves
1/2 tsp lime zest
salt and black pepper

Combine the figs, onion, lime juice and zest, and basil leaves in a bowl and with salt and a few grinds of pepper. Fold to mix well. Add the goat cheese and toss gently to combine. Serve with chips or endive leaves with crumbled goat cheese over the salsa.

Here is the shopping list for next week:

Next week I'm going to tell you about how to make snacks with fresh corn. You'll need 12 ears of corn for all the recipes, approximate four ears per recipe. You'll also 12 oz sharp cheddar cheese, sour cream, mayonnaise, red onion, 2 limes, 2 red peppers, 2 red onions, 1 jalapeno pepper, ancho chili powder, honey, fresh cilantro, an egg, milk, flour, baking powder.

Shownotes for #35 The Olive Garden!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for the chickpea salads is less than 15 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on "comments." Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

The song I'm featuring this week is the whimsical "Emo Kid" by Adam and Andrew. This wonderful duo from an Luis Obispo, California, write their satires in the style of Weird Al Yankovic or the Capital Steps. I hope you enjoy it.

Here is the lead recipe I describe in the show:

Crostini with Olives and Feta (adopted from Weir Cooking: Recipes from the Wine Country)

A loaf of fresh, crusty, french or italian bread, cut in thick slices
2 tbs olive oil
1 small red pepper, roasted, skinned and diced
1 garlic clove
2 tsp lemon juice
1 c black olives, like Nicoise or Kalamata, pitted and chopped
2 tbs chopped flat-leaf parsley
1 1/2 tsp chopped fresh mint
4 oz feta cheese

Brush both sides of the slices of bread with olive oil. Grill or bake at 400 degrees (gas mark 7) until golden 6 to 10 minutes. In a bowl, mix together the remaining ingredients. Top each slice of bread with a tablespoon of the mixture and eat.

Crostini with Olives and Artichokes (adopted from Weir Cooking: Recipes from the Wine Country)

A loaf of fresh, crusty, french or italian bread, cut in thick slices
1 12 oz can of artichoke hearts
2 tbs anchovy paste
2 shallots, minced
1/2 c black olives, like Nicoise or Kalamata, pitted and chopped
3 tbs olive oil
1 tbs red wine vinegar
4 garlic cloves, minced
1/4 c chopped flat-leaf parsley
ground black pepper to taste

Drain the artichokes and soak them in cold water for 10 minutes. Chop them coarsely and put in a bowl. Combine the anchovy paste with the black pepper, red wine and the olive oil and mix until smooth. Add this together with the chopped shallots, olives, garlic and parsley.
Brush both sides of the slices of bread with olive oil. Grill or bake at 400 degrees (gas mark 7) until golden 6 to 10 minutes. Top each slice of bread with a tablespoon of the mixture and eat.

Green Olive Salad, Apulian-style

1/2 pound large green olives
4 small celery ribs with leaves (from the inside of the bunch)
1 tbs anchovy paste
1 tsp. capers, rinsed
1/2 tsp. dried red pepper flakes
1 garlic clove, thinly sliced
2 tsp red wine vinegar
olive oil

Rinse the olives and remove the pits. Coarsely chop the olives. Finely chop the celery and celery leaves and combine in a bowl with the olives, the anchovy paste, capers, red pepper, garlic, vinegar and enough oil to coat. Allow to sit two hours.

Olive Relish, Cyprus-style

12 oz jar Spanish-style green olives
1/4 c olive oil
1/4 c red wine vinegar
2 large garlic cloves, crushed and finely chopped
2 tsp coriander seeds, crushed or ground

Drain the olives. Discard the pits. Chop the olives and combine with oil, vinegar, garlic and coriander.
Cover and refrigerate overnight, stirring occasionally. Spread on crusty bread.

Here is an extra recipe from this week's theme

Tapanade with Herbs (adopted from The Mediterranean Pantry by Aglaia Kremezi)

1 1/2 c juicy black olives
1 1/2 c cracked green olives
3 tbs cilantro
1/2 c fennel tops, chopped
2 garlic cloves
3 tbs chopped mint leaves
1/2 to 1 tsp. ground white pepper
1 1/2 tbs red wine vinegar
2 tbs balsamic vinegar
4 tbs good olive oil

Rinse the olives and taste them. If they are very salty, let them soak for 1 or two hours in warm water . Then rinse them again. Dry on paper towels and remove the pits. Chop the olives coarsely.
Combine the olives with the other ingredients, except the olive oil, in a food processor. Process until you have a thick paste. Then, with the motor running, add the olive oil. Taste and adjust the seasonings. Refrigerate several hours to allow the flavors to develop.

Here is the shopping list for next week:

Next week we're going to make snacks with fresh figs. You need a couple of pounds of fresh figs, half green, half black. Look are them carefully and don't buy any that have begun to mold. You first time it might be worth you while to get them from a fruit store where the clerk can help you buy the firmest, sweetest figs available. Later on you'll be able to pick your own. You need a fresh lime, fresh basil fresh thyme an d fresh rosemary, a dozen eggs, extra virgin olive oil, a red onion, a yellow onion, 8 slices of prosciutto, or some other salty ham (make sure the deli puts paper between the slices or they will stick together), a 1/4 pound of fresh young Asiago cheese, a quarter pound of your favorite cheese, such as Parmesan, Stilton, domestic blue, Gouda, Camembert, ricotta salada, feta, Dry Jack, Cheddar, Gruyere, or fresh goat, a loaf of French bread, baguette, long, narrow and crusty.

Podshow PDN {podshow-41f9b4db148ee9c2ec6c8d474da9b9e6}

Shownotes for #34 Salad Daze of Summer!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for these snacks is less than 15 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on "comments." Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

In keeping with the laid back days of summer, I'm feature two pieces of music this week. It's Summertime by the Loving Its. They are from Cornwall, UK and consist of just three members - Lee (vocals, guitar, drums & production), Joey (vocals, piano and everything else), and Stefan the laptop. They formed in the middle of the night in the middle of nowhere in the middle of the summer of 2005. Two friends returned from the pub one night to find themselves awake, bored and armed with a piano, a guitar, a computer and a bunch of original songs. And Creamy Summer by the goof band, the Dave B Trio. These eight talented and funny musician from Philadelphia have been entertaining the local since 1994!

Here is the lead recipe I describe in the show:

Classic Wedge of Iceberg (Source: Lettuce in Your Kitchen by Chris Schlesinger and John Willoughby)

1 c. mayonnaise
2 tbs cider vinegar
1/4 c catsup
2 tbs pickle relish
1 stalk celery, diced fine
2 hard cooked eggs, diced fine
1/4 c rough chopped parsley
4 dashes Tabasco sauce
2 dashes Worcestershire sauce
1 head iceberg lettuce cut in 4 to 6 wedges depending on the size of the head.

Combine ingredients for dressing. Drizzle generously over wedge of lettuce.

Bowl of Greens

A selection of fresh green from your farmer's market including lettuces like red leaf, green leaf, bibb, oak leaf, Boston or romaine, and mildly spicy greens like arugula, mizuna, tatsoi, komatsu, baby kale, baby collards, watercress and frisee. Feel free to throw in some baby spinach too!
1 small (pickling) cucumber, peeled and diced
3 scallions, trimmed and sliced thinly on an angle, white and green parts
2 ripe medium sized tomatoes, cored and cut into eighths

Toss together in a bowl.

Dressings:

Basil Vinaigrette

1/4 c cider vinegar
1 tsp dijon mustard
1 tsp salt
1/2 tsp freshly ground pepper
2 shallots, finely diced
1/4 c thinly sliced basil
2/3 c olive oil.

In a small bottle with a screw top, mix together the vinegar, mustard, salt and pepper, and shake until the salt is dissolved. Add the shallots and allow to stand for at least half an hour. Add the shredded basil and the olive oil and shake until emulsified. Pour over your bowl of greens and eat.

California Golden Raisin Vinaigrette

1 shallot, peeled and minced
2 tablespoons lemon juice
2 tablespoons orange juice
3/4 cup olive oil
1/2 cup golden raisins, coarsely chopped

Place minced shallot, salt and pepper, lemon juice and orange juice in a screw top bottle and add olive oil. Shake until emulsified. Just prior to use, fold in coarsely chopped raisins; shake well and pour over salad.

Here is the shopping list for next week:

You'll need 1 pound of black olives and one pound of green olives to make all the recipe. Each recipes take about 1/2 pound of olives. Choose firm, olives, avoid any that appear soft or mushy (Use the spoon to select the best olives). You'll also need red pepper, head of garlic, lemon, fresh parsley, fresh mint leaves, feta cheesed, can of artichoke hearts, shallots, red wine vinegar, olive oil, tube of anchovy paste, head of celery stalks, capers, red pepper flakes, coriander seeds, and a loaf of fresh white Italian bread or a French baguette.

Here is a list equipment you will need for next week:

 

See the entry above for show notes and recipes

This entry publishes the enhanced m4a version of the podcast for iTunes and video iPods. For links and recipes see the entry immediately below this one.

Shownotes for #33 Working Blue!

The music for the opening and ending of the show is Fast Food Rampage by the The Touch Ups, courtesy of the Podsafe Music Network.

Stuff you need to know for this show's recipe:

All the recipes here are an hour or less. Total preparation time for these snacks is less than 30 minutes.

Talk Back! We are a Snacking Community. Go to the end of these Shownotes and click on comments. Leave your thoughts and experiences. Or email me at Munchiespodcast@gmail.com.

The podsafe music used in the show:

This week, I'm featuring "The Good Stuff" by David Ipollito. Known as "That Guitar Man from Central Park" since 1992, he has played to hundreds of thousands around the world, but is most at home on sunny weekends on a little patch of grass in NYC's Central Park with a guitar on his shoulder. Check out his website and go listen to him the next time you are in the Big Apple in warm weather.

Here is the lead recipe I describe in the show:

(photos for first 2)

CHILLED FRESH BLUEBERRY SOUP (Adapted from Chef Lou Piuggi, United Nations Delegates Dining Room)

4 quarts fresh blueberries
1 cup apple juice
3/4 cup or to taste honey
1/2 cup lemon juice
1 tablespoon grated lemon peel (yellow part only)
2 teaspoons ground cardamon
1 cup vanilla yogurt or crème anglaise

In a blender or food processor, combine blueberries, apple juice, honey, lemon juice, lemon peel and cardamon; strain through a fine sieve. Chill mixture. Serve soup in chilled large wine glasses or bowls, with a swirl or dollop of yogurt, and cardamon sugar cookies, if desired.

TROPICAL BLUEBERRY, PINEAPPLE AND JALAPEÑO SALAD (U.S. High Bush Blueberry Council website)

2 pounds blueberries, fresh or (partially thawed) frozen
2 pounds pineapple, chunks fresh or canned
1/2 cup rum or 2 tablespoons rum extract
3 tablespoons chopped fresh jalapeño peppers
2 tablespoons grated lime peel
1/2 teaspoon hot pepper sauce

Combine blueberries, pineapple, rum, jalapeño peppers, lime peel and pepper sauce; mix well. Serve on a bed of mixed salad greens, if desired.

Jasper White's Gratin of Fresh Berries (Adapted from Jasper White's Cooking from New England)

1 1/2 pints fresh blueberries
2 cups sour cream
1/2 cup brown sugar
1 tsp lemon rind
1 tsp lemon juice
1/4 cup brown sugar for glazing

Preheat the broiler in your oven.

Pick over the berries for stems and leaves and wash them. Divide them into six separate gratin dishes, or make one large gratin in a baking dish.

Mix the sour cream with 1/2 cup brown sugar, rind and lemon juice. Spoon the topping evenly over the berries. Sift more brown sugar over the topping. Wipe around the dish to remove any juice, topping or brown sugar on the edge of the dish because they will burn.

Place under the broiler and broil until the brown sugar caramelizes (3-4 minutes). The topping will begin to bubble at this point and the berries will be warm. Serve at once.

Blueberry Crisp

Crisp topping
6 tbs butter
3/4 cup brown sugar
2/3 cup flour
1/2 cup rolled oats
1/4 tsp salt
1/2 tsp grated nutmeg
1 tsp ground cinnamon (optional)

6 cup blueberries, picked over and washed
1/4 cup light brown sugar
1 tsp grated lemon or lime zest

Preheat oven to 375 F/ Gas Mark 5. Make the topping by mixing all the ingredients together. Toss the blue blueberries with the brown sugar and the citrus zest. Arrange the fruit in a 2 quart gratin dish and top even with the topping. Set the dish on a sheet pan to catch any drippings. Bake until the berries are bubbling and the topping is brown, about an hour and ten minutes.

Here are some additional recipies I didn't include in the show:

Here is the shopping list for next week:

Next week I'm going to tell you about how to get the most out of fresh salad greens available now in your local farmer's market. But I'll also include several dressings that will become your favorites all year. You'll need a selection of fresh green from your farmer's market including lettuces like red leaf, green leaf, bibb, oak leaf, Boston or romaine, and mildly spicy greens like arugula, mizuna, tatsoi, komatsu, baby kale, baby collards, watercress and frisee. Feel free to throw in some baby spinach too! You will also need a head of iceberg lettuce from the supermarket. Buy a firm one that isn't soft, like a pillow when you lightly squish it. You might want to print the list from the web page and bring it with you when you go shopping. You'll also need some shallots. These are small oval shaped onion-like bulbs with a slightly different flavor. It is a nice onion type to get to know. And summer is a good time to do so. Buy five or six good sized ones. The larger ones are easier to peel and handle. You'll need some cider vinegar, catsup, pickle relish, a few stalks of celery, two medium tomatoes, a cucumber, a bunch of scallions, two hard boiled eggs, some pepper sauce, some Worcestershire sauce, some Dijon mustard, some fresh basil, olive oil, a few fresh lemons, some orange juice and 1/2 a cup of golden raisins.