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Episode #67 – Farm Fork Food with Chef Eric Skokan

On today’s show, Chef Eric Skokan talks the seasonality of food! I had the pleasure of eating at Chef Skokan’s restaurant Black Cat Bistro in Boulder, CO back in 2009. It was innovative, comfortable and beautiful. His new cookbook Farm, Fork, Food | A Year of Spectacular Recipes by Black Cat Farm brings his innovation into your home kitchen.

This week’s recipe for you to try at home is Black Cat Bistro’s Carrot Cake! Snap and pic and post to instagram with the #sharpandhot hashtag. Looking forward to seeing your tasty work!

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Carrot Cake with Carrot Confiture & Mascarpone 

Reprinted with permission

Carrots are a mainstay of the farm. They find their way into our wintertime desserts when fresh fruits are harder to come by. Here is a fun variation on carrot cake that takes notes from the flavors in gingersnap cookies.

Serves 8

1 teaspoon plus 2 tablespoons grated fresh ginger
4 drops white vinegar
2 1/2 cups plus 2 tablespoons sugar
sea salt
12 baby carrots, sliced thinly
1 cup mascarpone cheese
1/2 vanilla bean split and scraped
1 teaspoon plus 3 tablespoons molasses
freshly grated nutmeg to taste
1 pound carrots, trimmed and washed
4 large eggs
1 cup sunflower oil
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon allspice
1 tablespoon ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground clove

In a small saucepan over high heat, combine 1 teaspoon if the ginger, the vinegar, 1/2 cup of the sugar, a pinch of salt, and the baby carrots with 1/4 cup water. Boil until the carrots are just tender. Set the confiture aside to cool.

In the bowl of an electric mixer fitted with a whisk attachment, combine the mascarpone, vanilla, 1 teaspoon of the molasses, the nutmeg, and 2 tablespoons of sugar. Beat on high sped until light and fluffy. Transfer to a container and chill in the refrigerator.

Preheat the oven to 350ºF. Grease the inside of a 10-in cake pan.

Using the small side of a box grater, grate the carrots into a large bowl. Add the remaining 2 tablespoons of ginger, 3 tablespoons of molasses, the eggs, 2 cups sugar, the oil, and 1 1/2 teaspoons of salt and mix well.

In a large bowl, whisk together the flour, baking powder and spices. Add to the carrot mixture and stir until just combined. Do not overmix.

Fill the prepared cake pan with the batter and bake until a toothpick inserted into the center comes out clean, about 20 minutes.

Remove from the oven and cool. Once cool, cut the cake into eight slices.

Divide the cake slices among eight dessert plates. Garnish with the mascarpone and carrot confiture and serve immediately.

 

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Episode #66 – I Like Pig!

On this episode, Heritage Radio’s own Jimmy Carbone, host of Beer Sessions on Heritage Radio Network and owner of Jimmy’s No. 43, comes to the studio to talk about his new book I Like Pig! With him is BBQ grand champion and official judge Sam Barbieri, chef-own of Waterfront Ale House in New York City.

We talk BBQ, head cheese and the changing nature of the cookbook publishing world. I downloaded my copy of I Like Pig and I can’t wait to make every recipe. I say that without hyperbole. Each recipe is written with Rachel Wharton (editor of Edible Brooklyn) who worked with an array of chefs who participate each your in Pig Island, a food event that highlights the porcine foodshed of the NYC growing region.

Continuing our new family tradition of posting a recipe for you to make, here’s one for Sam’s Head Cheese. Now, I know the first ingredient is a pig head. I’ve worked with several and they are awesome! Delicious and spooky at the same time, I’ll be whipping batch of head cheese on Saturday so keep an eye on Instagram #sharpandhot. I’ll give you a play-by-play.

*Special thanks to Nugent’s Prime Meat Market for letting me order a pig head live on air. Now you can too!

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HeadCheese

Sam’s Head Cheese

//// makes 2 loaf pans ////

ingredients:

1 pig head, split in half if possible, brains and eyes removed
3 tablespoons sea salt
2 tablespoons freshly ground white pepper
1 tablespoons hot red pepper flakes
4 tablespoons herbs de Provence
1 onion, sliced
1 carrot, sliced
1 leek, sliced
3 garlic cloves, crushed
2 cups white wine
1/2 cup chopped red bell pepper
1/2 cup chopped cornichons
2 tablespoons white vinegar
Salt and freshly cracked black pepper to taste

method:

Rub head with sea salt, white pepper, red pepper and 1 tablespoon herbs de Provence. Let cure, refrigerated, for two days. Rinse head, remove the tongue and refrigerate for later use, and then place the head in a large soup pot. Add wine, herbs de Provence, vegetables and then water to cover. Bring to a boil, and then simmer several hours until the meat is fork tender.

Remove head from pot and let it cool. Strain and reserve the poaching liquid. When the head is cool enough to handle, separate it into fat and meat from the jowls, ears and other parts. Roughly chop the meat and ears, and then take the gelatinous fat and pulse it briefly in a food processor until it is almost creamy in texture. It might require two batches, depending on the size of your head.

Meanwhile, poach the tongue and the diced red pepper in some of the braising liquid until the tongue is cooked through. Roughly chop the tongue. Then place all ingredients — meat, pulsed fat, tongue , cornichons and vinegar — together in a large bowl, adding just enough braising liquid to cover the mix. You may also add a few of the carrots from the braising liquid, roughly chopped as well for color. Mix well with a spatula and season with salt, pepper and more vinegar to taste.

Place the mixture in terrine molds or loaf pans and chill overnight. Gently unmold, running a warm knife around the edge of the pan, and slice to serve.

Episode #65 – In Which I Make the Fantastic Jolie Kerr Clutch Her Pearls

boyfriend-barfedYou’ve been warned!

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Episode #64 – Christmas Traditions with Hans Rockenwagner

IMG_4381Today we talked holiday traditions and German food with Hans Röckenwagner, Chef-Owner of Röckenwagner Bakery family in California.

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Here’s the recipe for Kaiserschmarrn that we talked about on today’s show. I’m going to make one for Christmas morning. I’ll take a pic and post it to our instagram (@sharpandhot) You take a picture of the one you make this week and tag it with #sharpandhot and we can feel like we are cooking together. Sound fun?

Sweet!

KAISERSCHMARRN

Posted with permission, courtesy of Han Röckenwagner from Das Cookbook.

Makes 5-6 servings

INGREDIENTS

1/4 cup rum

1/3 cup raisins

1/4 cup plus 2 tablespoons sugar, divided

4 large eggs, separated

3 cups whole milk

2 1/4 cup flour, sifted

3 tablespoons unsalted butter, more for flipping pancake

1/4 cup powdered sugar, sifted, for serving

INSTRUCTIONS

  1. Preheat oven to 350ºF.
  2. In a small saucepan, bring rum to a low simmer, add raisins and remove from heat. Set aside.
  3. In a large bowl, whisk together 1/4 cup sugar and egg yolks. Whisk in milk until well combined.
  4. In a stand mixer fitted with the which attachment or with a hand mixer, beat egg whites on medium-high speed until soft peaks form, about 1 1/2 minutes. Add 1 tablespoon sugar and beat until peaks are glossy, about 30 seconds.
  5. Whisk half of egg whites into milk mixture, then about half of flour. Repeat with remaining egg whites and flour, whisking until flour is just incorporated but no longer.
  6. In a 12-inch nonstick ovenproof skillet, heat butter over medium heat. Sprinkle remaining 1 tablespoon sugar over bottom of pan and cook until butter just beings to brown, about 1 1/2 minutes. Pour batter into pan and reduce heat to medium-low. Strain raisins and sprinkle evenly on top. Cook until pancake is lightly browned on the bottom and beginning to set around the edges (small bubbles will form on top), 5 to 6 minutes.
  7. Transfer pan to the oven and bake until center of pancake is just set, 12 to 15 minutes. Remove from ove and run a rubber spatula along the edges. To flip the pancake, lightly butter a large heat-proof plate or unrhymed baking sheet and carefully place it on top of the skillet. Use oven kits to flip the skillet so pancake is now on the plate, then slide the pancake back into pan (the bottom side will now be facing up). If the pancake breaks, just pile the pieces back into the pan. Return to the oven and back until it is set in the center but still moist, about 5 minutes.
  8. Slice kaiserschmarrn into bite-sized pieces and sprinkle with powdered sugar. Serve immediately.

Episode #63 — Mycologist Tradd Cotter

Tradd-Cotter

On this week’s episode of Sharp & Hot we talk to mycologist Tradd Cotter and go deep into the incredible world of fungi! Tradd is a microbiologist, professional mycologist, and organic gardener, who has been collecting native fungi in the Southeast, tissue culturing and cultivating both commercially and experimentally for more than twenty-two years. In 1996, he founded Mushroom Mountain, which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries. They currently maintain over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. Listen to us talk “mushroom armies” and “zombie ants!” Find out how mushrooms can prevent pesticide runoff and how even a walk on the beach could help clean up an oil spill!

Tradd Cotter is a mushroom expert and author of Organic Mushroom Farming and Mycoremediation, you can also check out his work at www.mushroommountain.com.

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Special thanks to our official coffee sponsor Craft Coffee! Artisanal coffee delivered monthly to your mailbox – makes an awesome gift! Use code “SHARP” at checkout and get 10% off your order!

Episode #62 – Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE

47024_524032480952879_811087363_nThis week on Sharp & Hot, hear from the “Sausage Kings”, Chefs Thomas Rice & Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicago’s former meatpacking district. They talk about how they started, the process of making charcuterie and what the scene is like in Chicago. Plus, superproducer Anne & I get personal about condiments.

Click here to order the perfect holiday gift: A subscription to our generous sponsor Craft Coffee. The perfect experiential gift. Use code “SHARP” at checkout and save 10%

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Episode #61– Nick Malgieri & “Delusions of Guinevere”

 

IMG_6892On this week’s episode of Sharp & Hot I’m joined by Pastry: Foolproof Recipes for the Home Cook author Nick Malgieri & “Delusions of Guinevere” star Ariana Bernstein. First, hear from Nick Malgieri, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America. On top of his work as an author, he’s currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Later, hear from “Delusions of Guinevere” Star Ariana Bernstein & Director Joanna Bowzer. They chat about the film, which explores issues of obesity, addiction and social media!

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Special thanks to our official coffee sponsor Craft Coffee! Artisanal coffee delivered monthly to your mailbox – makes an awesome gift! Use code “SHARP” at checkout and get 10% off your order!

Episode #60 – Eugenia Bone, author of The Kitchen Ecosystem & Food Chains the Film

B3T7w-8IgAAL5MRThis is a packed-full episode and one of the funnest so far. There’s live music, food revolutionaries, Thanksgiving tips, a guest question-asker (Thanks, Vanessa!), I eat foraged mushrooms* for the first time ever on air and Producer Anne documented the whole thing in pictures.

Happy Thanksgiving, y’all. I’m truly honored and humbled by ever single one of you and your allowance of me into your life and ears every week. Thank you, thank you.

*I had to explain what an “Afterschool Special” was to my students last night. Sigh.

Special, special thanks to our sponsor Craft Coffee, delivering hand-selected, artisanal coffees straight to your mailbox. Enter code “SHARP” at checkout and get 10% off your order!

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Episode #59 – Cheese Grotto Creator Jessica Sennett

Cheese Grotto!Conceived of by Jessica Sennett, the Cheese Grotto is the optimal cheese storage unit for the fridge, cellar, or cupboard. It is essentially a cheese cave for the home. They are taking old world technology into the modern age and rescuing your cheese from the back of your fridge. Hear how the idea came about and what Jessica has in store for this beautiful piece of kitchen gear. (Interested? Check out their Kickstarter) Also Kitchen Confessional at the top of the show!

A very special welcome this episode to my renegade producer, Anne. She’s awesome, funny and you’re going to love getting to know her!

Special thanks to our sponsor Craft Coffee, delivering hand-selected, artisanal coffees straight to your mailbox. Enter code “SHARP” at checkout and get 10% off your order!

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Epsiode #58 – Barton Seavor & Christian F. Puglisi

This week on Sharp & Hot, I’m joined by two thought leaders in the world of food – Barton Seaver and Christian Puglisi. First hear from Barton, a National Geographic Fellow and Washington, D.C. chef. He is an influential voice in the culinary world because of his take on seafood and sustainability. In his first book, For Cod and Country, Seaver introduced an entirely new kind of casual cooking featuring seafood that hasn’t been overfished or harvested using destructive methods. Now he’s taking on a whole new audience: Kids, with his new book National Geographic Cookbook. Later on, hear from Christian Puglisi, the Michelin-starred Copenhagen chef at Relæ and author of Relae, A Book of Ideas.

Special thanks to our official coffee sponsor CraftCoffee.com artisans coffee selections delivered straight to your door. Use code “SHARP” at checkout and get 10% off your subscription!

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