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 "The Party's Over" is by the WORKING GIRLS. They are Kala , Kate, Steph, and Ami. The young 4 piece girl group were put together by U.K. record producer and songwriter, Jim Beadle, and have a great albu7m of pop / rock songs ready to be freleased on Beat Factory Records in 2007.

The SHAKES from London have been a podcasting staple since they burst on the scene last summer with the song Liberty Jones. The song featured here, Janine, is recorded live at PodcastCon in London in Early November.

Here is the lead recipe I describe in the show:

Deli-Style Ham Rollups

1/2 cup shredded Gruyere cheese
1 fresh ripe peach cut into 8 slices
4 slices of all natural, nitrate-free deli ham

Roll two tablespoons of cheese and two slices of peach in each slice of ham. Cut in half before serving.

Deli-Style Roast Beef Rollups

1/2 cup crumbled blue cheese
4 slices red bell pepper
4 slices all natural deli roast beef

Roll two tablespoons of cheese and 1 slice of pepper in each slice of roast beef. Cut in half before serving.

Deli-Style Salami Rollups

4 slices all natural nitrate-free Genoa salami
4 tsp mild goat cheese with garlic and chives
4 slices of organic red pear

Lay the salami out. Spread 1 tsp of goat cheese on each piece. Lay a slice of pear over the cheese and roll each salami piece up. If necessary, hold together with a toothpick.

Deli-Style Turkey Rollups

1 cup arugula or baby spinach leaves (not packed)
4 slices all natural nitrate-free deli peppered turkey breast
4 slices of havarti cheese or Rustico with Black Peppercorns cheese

Lay 1/4 cup baby spinach or arugula on each slice of turkey. Top each with a piece of cheese. Roll up and cut in half before serving.

Prosciutto, Brie and Apricot Wraps
Serves 6–10

To serve 12 to 20 people instead, simply substitute a 1kg wheel of Brie and double the remaining ingredients.

16 slices prosciutto, not too thinly sliced
400g Brie, cut into 16 slices
1/4 cup apricot preserves

Lay one prosciutto slice on work surface. Place a slice of Brie about 1/3 distance from one end. Top with a small dollop of apricot preserves. Fold short end of prosciutto over Brie then continue to roll to the end. Secure with a toothpick. Repeat with remaining slices.

Here is the shopping list for next week:

You will need 2 cups of popping corn, butter, yellow or white, your choice, Garlic cloves, 1 1/4 pounds extra lean ground beef or turkey, or crumbled previously frozen tofu that has been well squeezed, 4 skinless chicken breast, Worcestershire sauce (White-wine style if possible), ketchup, soy sauce, hot pepper sauce, celery, onion, 2% milk, eggs, roasted peanuts, oil-cured, sun-dried tomatoes, sharp cheddar cheese for grating and drying. aged provolone cheese for grating, fresh or dried basil leaves, fresh chives, fresh flat-leaf parsley.

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 and featuring The Party's Over from The Baldwin Brother's new CD "Return of the Golden Rhodes." While Chicago's Baldwin Brothers readily admit their love of the Flaming Lips, the Avalanches, 60s jazz, Kraftwerk and house music, their new album is hardly just a pastiche of their influences. Most importantly, the Baldwins bring the groove. Thanks to IODA for making their track available.

Download "The Party's Over" (mp3)
from "Return of the Golden Rhodes"
by Baldwin Brothers, The
TVT Records

• Buy This Album

I'm also featuring "How It Ends" by Jerzy Jung. This is her real name. Raised in southern New Jersey, she developed a hunger for all types of sounds early on. Since her college graduation in 2004, Jerzy has been entertaining and affecting east coast audiences with her powerful vocals, poetic lyrics, and live performances.

Here is the lead recipe I describe in the show:

Cheeseburger Wedges

10 oz can biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1 medium onion 1/4 cup ketchup 5 slices american cheese

Preheat over to 450. Saute 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, seasoned with salt and pepper, in a hot pan until browned and all the watery liquid has evaporated. Remove the beef with a slotted spoon, reserving the rendered fat. Saute a a finely chopped medium onion with a pinch of salt in the rendered fat until it is soft and just beginning to color. Again using the slotted spoon, lift the onions from the pan, leaving the fat behind. Combine onions and ground meat/tofu.

Take a large can of refrigerated Biscuit dough, any variety. Pull the biscuits apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round biscuit. Using a brush, paint the biscuit with ketchup. Spread the hamburger-onion mixture evenly over the biscuit. Bake for 10 minutes, until dough is puffed. Top the biscuit with slices of American cheese. Return to the oven into the cheese in melted and bubbly, about 3 minutes. Allow to rest for at least 5 minutes. Serve in wedges.

Music break

Taco Biscuits

10 oz can biscuit dough 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu 1 cup Chihuahua, jack or cheddar, shredded Salsa sour cream fresh cilantro

Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Chop 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu into very small bits. Put these in a bowl. Shred a cup of melting cheese, like Chihuahua, jack or cheddar. Open a can of ordinary biscuit dough. Separate the biscuits. One at a time, dip each biscuit into the chopped sausage and place it on the baking sheet. The biscuits should be just touching each other. When all the biscuits have been dipped, sprinkle the grated cheese over all the biscuits. Bake for ten minutes, until dough is puffed. Serve with a spoon of salsa, a dollop of sour cream and sprinkling of fresh chopped cilantro leaves.

Biscuit Nicoise

10 oz can Crescent Roll dough 4 oz goat cheese, plain or herbed 1/4 pound fresh thin green beans 1/2 red onion 1/2 red pepper 8-12 Nicoise olives (the oily, semi-dry, black type) 1/2 c parmesan cheese

Preheat over to 450. Prepare a baking sheet that has been either greased or lined with parchment paper. Remove the goat cheese and allow it to come to room temperature. Cut the pits out of twelve nicoise olives (the oily, semi-dry, black olives) and chop these coarsely. Cut the tips off 1/4 pound of the smallest green beans you can find. String them, if necessary. Blanch the beans in boiling water for 2 minutes and chill in ice cold water for five minutes. Saute 1/2 a red onion that has been very thinly sliced in olive oil until the onion very tender and brown. Thinly slice 1/2 a red pepper and saute that in the pan you used for the onions, again with a bit of olive oil.

When the vegetables have been cooked, take a large can of refrigerated crescent roll dough, any variety. Pull the triangles apart and arrange them on a baking sheet that has been either greased or lined with parchment paper. Arrange them so that they are close together but not touching. Using your finger flatten the biscuits together to form one large round disk. Break off bits of the goat cheese and spread it over the dough using a spatula or knife. Sprinkle the cooked onions, red peppers and green beans over the cheese. Sprinkle the olives over the vegetables. Sprinkle 1/2 cup of grated parmesan cheese over everything. Bake in the oven for 10-12 minutes, until dough is puffed. Allow to rest for at least 5 minutes. Cut in wedges. Serve with a fresh lettuce salad.

Music break

Barbecue Beef Cups

10 oz can flaky biscuit dough 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu 1/2 medium onion 1/2 c barbecue sauce, bottled or homemade 1 tbs brown sugar 1/2 c shredded cheddar cheese

Preheat over to 400. Prepare a muffin pan by greasing or buttering the inside of the cups. Saute 1/2 medium onion in olive oil until soft. Add 1 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, and cook until browned. Season with salt and pepper. Drain the liquid from the pan and add 1/2 cup barbecue sauce and 1 tbs brown sugar and mix well.

Open a 10 oz can of flaky biscuit dough. Separate the ten biscuits. Using your thumb rotate each piece, pressing on the surface to flatten into a disk. Press the disk into the muffin cup to cover the bottom and the sides. Spoon the barbecue mixture into the cups and sprinkle evenly with shredded cheddar cheese. Bake for 10 to 15 minutes or until the crust is golden brown.

Here is the shopping list for next week:

1/2 cup shredded Gruyere cheese, 1/2 cup crumbled blue cheese, 1 pound of Brie, cut into 16 slices, small log of mild goat cheese with garlic and chives, 4 slices of either havarti cheese or Rustico with Black Peppercorns cheese, 1 fresh ripe peach, 1 ripe red pear, 1/4 cup apricot preserves, red bell pepper, 1 package arugula or baby spinach leaves, 4 slices deli ham, 4 slices deli roast beef, 4 slices Genoa salami, 4 slices deli peppered turkey breast, 16 slices prosciutto, not too thinly sliced.

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:

A set of cuts from Freedom Tracks Music's new CD Homeless in America, 21 tracks all dedicated to raising awareness about the plight of the homeless. These songs are written and performed by Nashville session musicians. The first one I want to play for you is call Slow Train. The second track is Willie's Song.

Here is the lead recipe I describe in the show:

PARMESAN WAFERS (adapted from Katie Brown's Weekends)

3/4 cup coarsely grated Parmesan cheese
fresh tarragon
fresh basil
fresh chervil
fresh sage

1. Preheat the oven to 350 degrees.

2. Spoon grated Parmesan onto a cookie sheet in 1-2-teaspoon-size mounds about 2 inches apart. Push down on the Parmesan mounds with the back of a spoon to slightly spread out the cheese.

3.Place an herb sprig on top of each Parmesan mound.

4. Bake until melted and golden (about 3-4 minutes).

CHEDDAR PECAN CRISPS (adaapted from Gourmet, January 2002)

1 stick (1/2 cup) unsalted butter, softened
8 oz Cheddar, coarsely grated (2 cups)
1 large egg yolk
1/2 teaspoon salt
1/2 teaspoon cayenne
2/3 cup all-purpose flour
2/3 cup pecans, finely chopped

Preheat oven to 350°F.

Beat together butter and Cheddar in a bowl with an electric mixer until smooth, then beat in remaining ingredients.

Roll rounded teaspoons of dough into balls and arrange 3 inches apart on buttered baking sheets. Flatten each ball into a 1 1/2-inch disk and bake in batches in middle of oven until golden, 15 to 18 minutes.

SALAMI CRISPS (adapted from Gourmet, September 2004)

24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb)

Special equipment: parchment paper

Put oven racks in upper and lower thirds of oven and preheat oven to 325°F.

Arrange salami slices in 1 layer on 2 large baking sheets lined with parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10 to 12 minutes. Transfer slices to a rack to cool. (They will crisp as they cool.)

GRILLED WHITE CHEESE WITH OREGANO OIL (adapted from Gourmet, May 2005)

These skewers are traditionally made with Brazilian queijo de coalho, a dense, salty white cheese very similar in taste and texture to the Haloumi we use here. Soaking the cheese on the skewers removes some of the salt and prevents the skewers from burning.

1/2 lb Haloumi cheese, cut into 12 rectangular blocks
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, crumbled

Special equipment: 6 (6- to 8-inch) wooden skewers

Thread 2 blocks of cheese lengthwise onto each skewer, then cover skewers with cold water and soak 1 hour.

Stir together oil and oregano in a 13- by 9-inch shallow dish.

While cheese soaks, prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderately high.

Drain cheese skewers on paper towels and pat dry, then grill, covered only if using a gas grill, on a well-oiled grill rack, turning (use a metal spatula to scrape under cheese to loosen before turning each time), until evenly browned, 3 to 7 minutes total.

Add cheese skewers to oregano oil and turn to coat.

Here is the shopping list for next week:

Next week we are going to have some more fun with dough. You need 3 10 oz can flaky biscuit dough, a 10 oz can Crescent Roll dough, 2 pound of ground beef, pork, lamb, turkey, chicken, seitan or tofu, 3 medium onion, barbecue sauce, bottled or homemade, brown sugar, cheddar, Chihuahua or jack cheese, 5 slices american cheese, 2 5-inch links of firm chorizo sausage or 6 oz spicy tofu, 4 oz goat cheese, plain or herbed, 1/4 pound fresh thin green beans, a red onion, a red pepper, Nicoise olives (the oily, semi-dry, black type), Salsa, sour cream, fresh cilantro, a bit of ketchup.

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 Make Me Laugh by Beau Hall. Beau hails from Atlanta. If Prince had a car wreck with the Rolling Stones and Stevie Ray Vaughan, the resulting candybar would be called UNH!, Beau Hall's new CD, which he calls "the soundtrack for mating tyrannosaurs."

Here is the lead recipe I describe in the show:

Potato Chips (adapted from Sparks in the Kitchen by Katy Sparks with Andrea Strong)

2 medium Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch slices on a mandoline or other handheld slicer (make up additional recipes for other veggies)
3 tablespoons olive, canola, or peanut oil
Salt and freshly ground pepper

Preheat the oven to 400°F. Slice the potatoes into a bowl and immediately toss them with the oil. Season lightly with salt and arrange them in a single layer on a baking sheet. Bake in the oven until golden brown — about 12-15 minutes. Season again lightly with salt and pepper when they come out of the oven. Transfer to a rack to cool for maximum crispness.

Top your warm potato chip with crème fraîche, a small slice of smoked salmon, smoked trout, or a bit of caviar. If you want to be a little more daring, don't limit yourself to salt and pepper — you can season with ancho chile powder, ground cumin, minced herbs, toasted sesame seeds, ground nori (toasted black seaweed sheets used to roll sushi) — really anything you like. Just be sure to season immediately after the chips come out of the oven, while there is still some residual oil for the spices to adhere to.

Or try this fennel spice sprinkle: Put 1 cup fennel seeds, 3 tablespoons coriander seeds, and 2 tablespoons white peppercorns in a heavy pan over medium heat. Watch carefully, tossing frequently so the seeds toast evenly. When light brown and fragrant, pour the seeds onto a plate to cool. They must be cool before grinding, or they will gum up the blades. Pour the seeds into a blender and add 3 tablespoons kosher salt. Blend to a fine powder, shaking the blender occasionally to redistribute the seeds. When chips are still hot, sprinkle with the mixture.

Or, try some cheese and herb: Heat the oven to 450 degrees F. Place a layer of the cooked chips onto a baking dish and sprinkle with some of the bleu cheese and chives. Place another layer of chips onto that and some more cheese and chives. Continue until you have used up all the chips and cheese. Put into the oven and bake until the cheese has melted, about 5 minutes. Garnish with more chives.

For a special treat, try putting this on your chips for a sort of Mid-Western Nachos: Cover the warm chips with shredded cheddar cheese, barbeque sauce, hot giardiniera, white gravy and raw onions! You’ll never eat ordinary nachos again . 

BEET CHIPS (adapted from Gourmet, January 1998)

Can be prepared in 45 minutes or less.

6 medium beets (about 3/4 pound)
1/4 cup cornstarch
about 4 cups safflower or vegetable oil for deep-frying

Peel beets. Using a mandoline or other manual slicer cut beets into paper-thin slices and transfer to a large bowl. Add cornstarch and toss well to coat.

In a 3-quart saucepan heat oil until a deep-fat thermometer registers 350°F. Working in batches of 8 to 10 slices, separating them from one another, fry beets, turning once or twice, until crisp and beginning to shrivel, 30 seconds to 1 minute, making sure oil returns to 350°F before adding next batch. Transfer chips as fried with a large slotted spoon to paper towels to drain and season with salt. Beet chips may be made 12 hours ahead and kept, uncovered, at room temperature.

YUCA CHIPS (adapted from Gourmet, June 2002)

This recipe is an accompaniment for Avocado Jicama Salsa with Yuca Chips.

Active time: 30 min Start to finish: 30 min

2 to 2 1/2 lb fresh yuca (cassava), trimmed
About 7 cups vegetable oil
Kosher salt for sprinkling

Special equipment: a Y-shaped vegetable peeler; a deep-fat thermometer; a mandoline or other adjustable-blade slicer

Peel yuca with vegetable peeler, removing all waxy brown skin and pinkish layer underneath, then cut flesh crosswise into 3-inch sections.

Heat 1 1/2 inches oil in a 5-quart heavy pot over moderately high heat until it registers 375°F on thermometer.

While oil is heating, shave as many very thin lengthwise strips as possible from yuca sections with peeler or mandoline.

Fry yuca strips a handful at a time, stirring and turning with a slotted spoon, until golden, 30 to 45 seconds, transferring to paper towels to drain. Sprinkle immediately with kosher salt

WAFFLED SWEET-POTATO CHIPS (adapted from Gourmet, February 1992)

Can be prepared in 45 minutes or less.

1 large sweet potato
vegetable oil for deep-frying

Peel the sweet potato. Adjust the fluted blade of a mandoline to 1/4 inch and with the mandoline slice the sweet potato, turning it a quarter turn after each slice to produce a waffle pattern. In a deep skillet heat 1 inch of the oil over moderately high heat to 375°F. on a deep-fat thermometer, in it fry the slices in batches, turning them, for 1 minute, or until they are golden, and transfer the chips as they are fried with a slotted spoon to paper towels to drain. The chips may be made 1 day in advance and kept in an airtight container. Just before serving arrange the chips in one layer in shallow baking pans and heat them in a preheated 400°F. oven for 5 minutes. Sprinkle the chips with salt to taste and serve them warm.

Here is the shopping list for next week:

Next week, we're going to make Italian cheese wafers, called frico. You'll need Parmesan cheese, Cheddar cheese fresh tarragon, fresh basil, fresh chervil, fresh sage, eggs, pecans, 24 paper-thin slices (4-inch rounds) Genoa salami (1/4 lb), 1/2 lb Haloumi cheese, dried Greek oregano, and olive oil.

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
Kosher salt
Cayenne pepper
2 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh cilantro leaves
Lime wedges

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
2 cups fruit-flavored yogurt
1 cup crushed cereal

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
1 1/2 pound piece red or yellow seedless watermelon with rind
1 lime, cut into wedges
1/2 cup chopped fresh mint leaves
Curry powder
Cayenne pepper

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
1 medium chayote fruit, peeled and washed
1 orange, peeled and segmented
1 cucumber, peeled
1 lime, juiced
1 pinch chili flakes, to taste
1 tablespoon chopped fresh cilantro leaves
Salt
Toothpicks

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.

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
1/4 teaspoon salt
3 tablespoons extra-virgin olive oil plus additional for brushing
6 oz mozzarella, coarsely grated (1 1/2 cups)
Refrigerated pizza dough, divided
Flour for dusting
6 to 8 medium fresh basil leaves, torn

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
1 garlic clove, crushed and chopped
4 tablespoons extra-virgin olive oil
1 medium yellow squash
3/4 cup coarsely grated fresh mozzarella (about 3 ounces)
3/4 cup freshly grated Parmesan (about 2 1/4 ounces)
4 teaspoons chopped fresh thyme leaves (preferably lemon thyme)
fresh thyme sprigs (preferably lemon thyme)

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
3 tablespoons olive oil
4 garlic cloves, minced
1/2 teaspoon table salt
2 teaspoons chopped fresh rosemary
1/4 teaspoon black pepper
8 oz fresh mozzarella, grated (2 cups)

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.)

Prepare the gas grill: Light element and allow the unit 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.

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
3/4 cup grated low fat fontina
2 cups bottled roasted red peppers
1 cup low fat ricotta
40 ultra thin slices soppressata (or other Italian salami), about 4 oz
1/4 cup chopped fresh parsley

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.)

Prepare the gas grill: Light element and allow the unit to heat up to 400 degrees or more.

In a bowl, mix the Romano and fontina.

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.

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.

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
1 medium cucumber, peeled, seeded if necessary and chopped (2 cups total)
1/2 cup chopped sweet onion
2 tbs white-wine or cider vinegar
1/4 c water
1 tsp chopped green chili
1 tsp salt, or more to taste
1 tsp ground coriander
1/2 c creme fraiche, sour cream, or drained yogurt

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
1 tsp salt
2 tbs olive oil
1 tsp fresh marjoran chopped, or a pinch of dried marjoram
2 large eggs
ground black pepper to taste
1 tbs butter.

Zucchini Pancakes

1 pound zucchini, trimmed, coarsely grated
2 cups chopped green onions, about two bunches
4 eggs, beaten to blend
3/4 cup all purpose flour
1/3 c chopped fresh mint or basil
1/3 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 cup crumbled feta cheese (about 3 ounces)
2/3 cup chopped walnuts (about 3 ounces)

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)
1 cup milk
1 cup bread crumbs
1/2 c grated parmesan cheese
1 large or 2 medium zucchini

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.

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
1 small red onion, thinly sliced and soaked in ice water for 30 minutes
1 small bunch of fresh basil, stems removed, leaves rolled together like a cigar and finely sliced across the grain of the leaf.
two large ball of fresh Mozzarella cheese, sliced into the same number of slices as the tomatoes
Dressing:
2 tbs olive oil
1 tbs red wine vinegar
salt and pepper to taste

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")
Layer the tomatoes with onions and sprinkle crumbled Gorgonzola cheese over the tomatoes.

Diced Tomato Salad: "Ensa Salatasi" (Clifford Wright's "Little Foods of the Mediterranean" )

1/2 pound ripe tomatoes, peeled, seeded and very finely chopped
1 green pepper, seeded and very finely chopped
1/2 small cucumber, peeled, seeded and very finely chopped
2 spring onions/scallions, white and green parts very finely chopped
1.4 tsp dried mint
1/2 tsp hot paprika
1/2 tsp freshly ground black pepper
salt to taste
2 tsp red wine vinegar
1 tbs olive oil

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
2 tbs flaked light meat tuna in water (1/4 can)
2 hard boiled eggs, coarsely chopped
4 tbs slivered onions
2 tbs chopped pimento, or red pepper
4 black olives, cut in pieces
2 cloves garlic, finely minced
1 tbs minced parsley

Dressing
2 tbs olive oil
4 tsp wine vinegar
2 tbs water
salt and pepper to taste

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
1 red onion, thinly sliced, soak in ice cold water for 1 to 2 hours
2 ripe tomatoes, thinly sliced
1 cucumber, pealed and thinly sliced
2 ribs celery, thinly sliced
1 bulb fennel, quartered and thinly sliced
1 sweet red pepper, ribs and seeds removed, thinly sliced
1 handful of radishes, thinly sliced
2 handfuls of black olives, pitted if desired
6 to 8 cornichon, tiny sour pickles (optional) or 3 tbs rinsed capers
12 basil leaves, roughly torn to pieces
6 tbs olive oil
2 tbs red wine vinegar
Lots of salt and freshly ground pepper

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.

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:

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.

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.

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:

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 sie