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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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And here for Stitcher

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

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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!

Click here to listen to the podcast on iTunes

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Click here to stream this episode on HeritageRadioNetwork.org

Episode #57 – Mindful eating with Greekalicious

MARIA_BENARDIS-1-e1334455869203This week I’m joined by Maria Benardis, Founder of Greekalicious, a concept she formed while on the Greek Island of Mykonos in 2004. Greekalicious is for Lovers of Greek Food and all things related to Greek food. Maria’s mission is to spread the word on Greek Food, its wisdoms and philosophies that lead to longetivity and good health. Tune in as we discuss being mindful in your food choices and approaching things from a historical context!

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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Episode #56 – Boo! With Rosie Schaap

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Rosie Schaap, author of the weekly NYTimes Magazine column “Drink” celebrates Halloween early on Sharp & Hot! We talk about their witchy childhoods, ghost stories and, of course, drinks. Tune in for a candid conversation on mixology that will leave you thirsty for more.

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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Episode #55 – Listener Questions!

 

A last minute cancellation meant that I had thirty minutes to answer listener questions, and tell you a tale of talking a teenager out of being a vegetarian, by talking him in to being a critical thinker. That said, I realized as I was trying to demystify cooking birds (chickens and turkeys specifically) that more information may be a bad thing. You tell me.

Special thanks to CraftCoffee.com, the official coffee sponsor of Sharp & Hot who emailed me earlier this week to tell me my monthly shipment of hand selected artisan coffees is on the way. Yay!

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That simple.