Mon, 28 August 2006 
Shownotes for #41 Curious Fruits! 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, Valium and Sodapop by Goat. Andrew Scott Rosen, known to all as Goat, grew up in Cleveland, the son of baseball great Al Rosen. He released his critically-acclaimed debut album "Great Life" in 1998 and scored a hit with the title track. Several songs were placed in high profile movies like "I Know What You Did Last Summer," "Supercop," a national Kia commercial, and TV shows, including "CSI" and others on MTV, ESPN, UPN, and TNT. In 2005, he released his second CD "All of My Friends," featuring the talents of friends Chris Whitley, T-Bone Wolk, and Larry Campell. The album received a warm reception with multiple tracks getting significant radio play and the title track charting as high as number five on XM Satellite Radio's alternative rock station XM Cafe. Goat's new album will be released August 22nd, distributed nationally by Select-O-Hits. Here is the lead recipe I describe in the show: Thai-style Pineapple Snack (ad\apted from Television Food Network Kitchens) 1/2 a ripe pineapple, peeled and cored Cut the pineapple into bite size wedges or slices. Put the salt, cayenne pepper, mint, cilantro, and limes into small bowls. Squeeze a bit of lime juice onto the fruit. Then lightly dip the pineapple into a little salt and as much cayenne as you like and finish with the mint and cilantro. Cook's Note: For true Southeast Asian taste add a little bowl of fish sauce to your options of dippers. Banana Pops (Adapted from Cat Cora) 4 large bananas Peel the bananas, leave whole, and dip them in the yogurt. Roll them in the crushed cereal to coat. Freeze until firm. Serve when firm. These are the ideal summer self serve snack. Watermelon Snack (Adaped from Food Network Kitchens) 1 cup low fat plain yogurt Line a small sieve with a coffee filter. Put the yogurt in it, set it over a bowl, and refrigerate 2 hours. Discard the expressed liquid and put yogurt in a small serving bowl. Trim the rind off the watermelon and cut the fruit into pieces a couple inches long and about 1/2-inch square. Arrange on a platter with the limes. Put the mint, curry, and cayenne, in 3 small bowls. Squeeze lime on the watermelon. Dip melon into the yogurt, then into a little curry and as much cayenne as you like and finish with the mint. Nibble on. The spice and kick of the curry and cayenne are the perfect contrast to the refreshing taste of the melon and mint. Amazing Fruit Snack (Adapted from Bill Wavrin) 1 jicama, washed and peeled Segment the orange and grapefruit, reserving the un-segmented part of each fruit. Cut jicama, chayote and cucumber into finger-size julienne. Place the segmented oranges and grapefruit in a bowl with other cut veggies, squeeze the lime and un-segmented part over the cut veggies and citrus and toss in the chili and cilantro. Season with salt, to taste, and stab each piece with toothpicks.
Here are some additional recipies I didn't include in the show:
Here is the shopping list for next week: Next week, we're making potato and other vegetable chips in the oven. You’ll need at least 2 Yukon Gold or Idaho potatoes, 6 medium beets, 2 to 2 1/2 lb fresh yuca, and 1 large sweet potato. For toppings, you should get your choice of one two of the following: ancho chili powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) . You might also like to try a topping of 1 cup fennel seeds, 3 tablespoons coriander seeds, and 2 tablespoons white peppercorns. Of course, you'll need some oil to toss the chips before baking.
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Mon, 28 August 2006 Comments[0] |
Mon, 21 August 2006
Shownotes for #40 Pizza on the Grill! 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 Rose by Geoff Smith. Geoff's catchy piano driven pop is quite contagious these days. Geoff is also the madman behind such DSC jingles as Roger Smalls, Metrosexual Moment, and Trinity. Rose is based on a character in the venerable British Sci Fi series "Dr. Who." The song has been made into a video by Mrs. Cake. Check it out on You Tube. Here is the lead recipe I describe in the show: GRILLED PIZZA MARGHERITA 1 can tomato sauce Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight. Make sauce and prepare cheese: Simmer sauce, salt, and 2 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until very thick and reduced to about 1 cup, 10 to 15 minutes. Transfer to a bowl to cool. Toss together mozzarella and remaining tablespoon oil. Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.) Prepare the gas grill: Light element and allow the unit5 to heat up to 400 degrees or more. Remove pizza dough from refrigerator. Lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of tomato sauce, spreading evenly over dough and leaving a 1/2-inch border around edge. Sprinkle mozzarella evenly over sauce and grill pizzas, covered with grill lid, until undersides are golden brown and cheese is melted, about 3 minutes on gas grill or 5 minutes on charcoal grill. Scatter basil over pizzas. GRILLED PIZZA WITH YELLOW SQUASH, MOZZARELLA, AND LEMON THYME (Adapted from Gourmet, July 2006) Refrigerated pizza crust Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight. In a small bowl stir together garlic and oil and let stand 15 minutes. With a mandoline or other manual slicer, slice squash crosswise into 1/16-inch thick rounds, transferring to plate. Heat 2 tbs of the garlic oil in a skillet until hot and sauté squash until it begins to color. Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.) Prepare the gas grill: Light element and allow the unit5 to heat up to 400 degrees or more. Remove pizza dough from refrigerator. Lightly brush dough with some garlic oil. Trying not to stretch dough, carefully transfer it, oiled side down, with your hands to rack of grill. (If it's a very hot day, the dough may get too soft to transfer easily; if so, pop it into the freezer until firm again, about 15 minutes.) Lightly brush top with some garlic oil. When grilling pizzas, rotate them if 1 side of grill is hotter than the other. Grill crusts, covered, until undersides are golden brown on bottom, about 4 minutes. Flip crusts over with 2 metal spatulas and top each crust with half of cheeses, squash, and thyme and grill, covered, about 5 minutes, or until undersides are golden brown and cheeses are melted. Garnish pizzas with thyme sprigs and cut into wedges. GRILLED PIZZAS WITH POTATOES AND ROSEMARY (Adapted from Gourmet, July 2001) 2 lb red boiling potatoes Garnish: fresh rosemary leaves and coarse sea salt. Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight. Make potato topping while dough is chilling: Preheat oven to 425°F. Thinly slice potatoes (1/8 inch thick) using a mandoline or other manual slicer, then toss with oil, garlic, salt, rosemary, and pepper in a large bowl until lightly coated. Spread potatoes in 1 layer on 2 lightly oiled baking sheets. Bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until tender, about 15 minutes total. Cool potatoes on sheets on racks. Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.) Grill oiled rounds until undersides are browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, sprinkle each crust with 1/3 cup mozzarella and cover with potato slices, overlapping them and leaving a 1/4-inch border around edge. Grill, covered, until undersides are golden and cheese is melted, about 4 minutes. SOPPRESSATA PIZZA 3/4 cup grated low fat Romano Roll out dough 1/8 inch thick (about 7 inches in diameter), covering with plastic wrap and stacking rounds. Wrap baking sheet with more plastic wrap. Chill dough until firm, about 2 to 4 hours or overnight. Prepare the charcoal grill: Open vents in lid and bottom of kettle grill and put 25 briquettes on 2 opposite sides of bottom, leaving middle clear. Oil rack and position with wider openings over briquettes. Light briquettes. (They will be ready for cooking as soon as they turn grayish-white, 20 to 30 minutes.) In a bowl, mix the Romano and fontina. Grill oiled rounds until undersides are browned, 3 to 4 minutes. Flip over with tongs, then, working quickly, spread 1/8 cheese mixture over cooked side of each crust. Top with 1/8 peppers. Dollop 1/8 cup ricotta over each crust. Arrange 5 slices soppressata on each pizza. Sprinkle each with 1 1/2 tsp parsley. Rotate 3 to 4 minutes until bottom is evenly golden brown. Here is the shopping list for next week: Next week, I'm going to show you some cool fruit snacks. You'll need a ripe pineapple, 4 large bananas, a large container of vanilla yogurt, crushed cereal, any variety, 1 1/2 pound piece red or yellow seedless watermelon with rind, several limes, fresh mint leaves, curry powder, cayenne pepper, a jicama, a chayote, an orange, a cucumber, chili flakes, and fresh cilantro.
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Mon, 21 August 2006 Comments[0] |
Mon, 14 August 2006
Shownotes for #39 Feasting on Zucchini! 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 week, I am featuring "O the Deed" by Nethers. This song Here are the recipes I describe in the show: Zucchini and Cucumber Soup 1 lb zucchini, chopped Purée zucchini, cucumber, onion, vinegar, water, chili, 1 teaspoon salt, and 1/2 teaspoon coriander in a blender until very smooth. Whisk remaining 3/4 teaspoon salt and 1/2 teaspoon coriander into crème fraîche. Serve soup topped with dollops of crème fraîche, sour cream or drained yogurt. Makes about 4 cups. Zucchini Frittata 1 lb zucchini, shredded Zucchini Pancakes 1 pound zucchini, trimmed, coarsely grated Olive oil Place zucchini in colander. Sprinkle zucchini with salt and let stand 30 minutes to drain. Squeeze zucchini between hands to remove liquid, then squeeze dry in several layers of paper towels. Reaqlly wring the squash out as much as possible. Combine zucchini, chopped green onions, 4 eggs, flour, chopped mint or basil, parsley, 1/2 teaspoon salt and pepper in medium bowl. Mix well. Fold in crumbled feta cheese. (Zucchini mixture can be prepared 3 hours ahead. Cover tightly and refrigerate. Stir to blend before continuing.) Fold chopped walnuts into zucchini mixture. Preheat oven to 300°F. Place baking sheet in oven. Cover bottom of large nonstick skillet with olive oil. Heat skillet over medium-high heat. Working in batches, drop zucchini mixture into skillet by heaping tablespoonfuls. Fry until pancakes are golden brown and cooked through, about 3 minutes per side. Transfer each batch of pancakes to baking sheet in oven at 200 F to keep warm. Serve pancakes hot. Makes about 20. Zucchini Chips Vegetable oil in a wok to a depth of three inches (approx 2-3 cups) Preheat oven to 425. Mix together the gread cdrumb and the cheese. Slice zucchini diagonally into long thin slices. Dip in milk then a mixture of bread crumbs/parmesan cheese. Place on a cookie sheet that has been coated with cooking spray and bake for 1/2 hour. Here is the shopping list for next week: Next week I'm going to tell you about how to make Pizza on grill. Buy several cans of Pillsbury's or any other brand of refrigerated pizza crust, a can of tomato sauce, fresh mozzarella, fresh basil. This is for the classic Neapolitan Margherita. If you want to buy you favorite pizza toppings, go ahead. I'll also give you alternative recipes that will use the following: medium yellow squash, more mozzarella, parmesan, fresh thyme, 2 lb red boiling potatoes, fresh rosemary, Romano cheese, Fontina cheese, roasted red peppers, 1 cup low fat ricotta, 40 ultra-thin slices soppressata, and fresh parsley. Comments[0] |
Mon, 14 August 2006 Podshow PDN {podshow-41f9b4db148ee9c2ec6c8d474da9b9e6} Comments[0] |
Mon, 7 August 2006
Shownotes for #38 Eat Ugly Tomatoes! 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 am featuring Days of Summer by Now is Now. I've played a song by them last winter. But I love this song so much I wanted to save it for just the right time of the year. Mitch Alden, former NYC resident turned backwoods Maine hermit, serves as the band’s lead vocalist & guitarist, while bassist Drew Wyman and drummer Neil Carroll, provide propulsion to the NOW sound’s heart throbbing rhythms. While only together since 2000, their music transcends generations. The Days of Summer: truly a song to hear while eating big ugly tomatoes. Here is the lead recipe I describe in the show: Insalata Caprese 1/2 pound tomatoes, sliced into 1/2 inch rounds Arrange the tomatoes slices alternating with the cheese slices on a plate. Sprinkle the top with the onions rings and basil shreds. Mix the dressing and sprinkle on top. Alternative: Insalata di Pomodori e Gorgonzola (Michelle Scicolone's "The Antipasto Table") Diced Tomato Salad: "Ensa Salatasi" (Clifford Wright's "Little Foods of the Mediterranean" ) 1/2 pound ripe tomatoes, peeled, seeded and very finely chopped Toss all the ingredients in a medium bowl and serve at room temperature with flat bread. Tomato, Tuna and Egg Salad "El Moje" (Penelope Casas' "Tapas: The Little Dishes of Spain") 2 medium tomatoes, finely chopped Dressing Mix salad ingredients together gently in a bowl. In a separate bowl, whisk together the dressing. Fold into tomato mixture, Chill before serving. Bread Salad with Tomatoes "Zuppa Matta" (Carol Field's "Italy in Small Bites") 4 1-inch thick slices of white Italian bread Soak the bread on cold water until moist, 10 to 15 minutes. Squeeze each slice between your hands to get rid of excess moisture and tear into small chunks. Place in a bowl and add the vegetables. Shake the oil, vinegar, salt and pepper in a bottle and pour over salad. Serve at room temperature. Here are some additional recipes 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 make snacks out the zucchini squash that is everywhere in the market this week and very inexpensive. You need a pound of zucchini for each recipe. That's two large or three medium sized zucchini. Look for ones that have not gashes or bruises on the skin and are firm. Then you'll need 6 eggs, milk, butter, flour, bread crumbs, cider or white-wine vinegar, grated parmesan cheese, 1/4 pound of feta cheese, chopped walnuts, a green chile, a sweet onion, like a Vidalia, a medium cucumber, fresh flat leaf parsley, fresh mint or basil, ground coriander, and any one of the following: crème fraîche, sour cream, or drained yogurt. Comments[3] |
Mon, 7 August 2006 Comments[0] |
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munchiespodcast's Podcast Healthy food that is cheap and easy to prepare
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