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Episode #96 – Chef Angie Mar

This week on Sharp & Hot Emily Peterson sits down with Angie Mar, the executive chef of the Beatrice Inn. The Beatrice Inn, a restaurant located in the West Village, was opened by the editor of Vanity Fair, Graydon Carter, and has been under Angie’s control for the past year and a half. In Angie’s cooking, she plays a lot with masculinity and femininity by pairing savory meaty flavors with more sweet fruity flavors. On today’s show Angie talks about all the cool events that she will be cooking at in Nicaragua!

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Episode #95 – Listener Feedback

This week on Sharp & Hot, we address feedback and future changes that we plan to make to the show. Don’t worry! Sharp & Hot will still have it’s same old friendly tone, but the format is going to be a little different. After going over some of listener feedback I reviewed the novel “The Cake Therapist” by Judith Fertig, and also question what it even means to assign a book the genre “contemporary women’s fiction.” Although I don’t think that I fit the audience that this book was trying to reach, I still recommend it!

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Episode #94 – Chef King at Jimmy’s No. 43

 

This week on Sharp & Hot we talk to Jimmy Carbone, host of Beer Sessions Radio and owner of East Village restaurant Jimmy’s No. 43, and King Phojanakong, the chef of Tito King’s Kitchen at Jimmy’s No. 43. There are lots of delicious dishes on the menu at Jimmy’s No. 43, and if you can get a group of eight friends together you can order a whole suckling pig! Tune in to hear more about Jimmy’s No. 43 along with some unveiled info about McDonald’s greasy secret menu.

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Episode #93 – Pierogi Love with Casey Barber

Pierogi Love CoverMy good friend Casey Barber, author of Classic Snacks Made From Scratch comes back to the studio to talk about her new book: Pierogi Love! Best of all, she shares a recipe with Sharp & Hot listeners! What an honor you guys! Plus, we talk with Momo Sushi Shack owner Phil Gilmour about the NYC Department of Health decision to require all fish meant to be consumed raw be frozen first.

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Jersey Breakfast Pierogies, from Casey Barber:

jersey breakfast pierogies-1Pierogi Love is dedicated to my beloved hometown of Pittsburgh, and in the book I talk a lot about my pride for western Pennsylvania and its culinary specialties. But that’s not to say I can’t throw a little love toward the food of my adopted home state of New Jersey, like the ubiquitous breakfast sandwich stacked with Taylor ham (if you’re from North Jersey) or pork roll (if you’re from South Jersey), egg, and cheese. No matter what you call it, you definitely don’t need to be Jersey born and bred to appreciate it—and though every local deli and diner worth its salt serves this breakfast classic on a Kaiser roll, the holy trinity of ingredients tastes right at home inside a round of pierogi dough too.

Click here to read more about Taylor Ham on Good. Food. Stories.

BASIC SAVORY DOUGH

2 large eggs

1/2 cup (4 ounces, 113 grams) sour cream or plain Greek yogurt (full-fat, reduced-fat, or nonfat)

3 tablespoons (1 1/2 ounces, 43 grams) unsalted butter, melted and slightly cooled

1 teaspoon kosher salt

2 cups (8 1/2 ounces, 240 grams) unbleached all-purpose flour

1 tablespoon water

FILLING

2 American cheese slices

1 teaspoon unsalted butter

1 large egg

1 tablespoon milk

1 1/4-inch thick slice of Taylor ham/pork roll, finely diced

FOR DOUGH:

Whisk 1 egg, sour cream or yogurt, butter, and salt in a bowl. Pour flour into a large bowl. Gently stir the wet ingredients into the flour. The dough will initially be very dry and shaggy, seeming as if it will never come together, but have no fear: Keep stirring, and it will pull itself into shape.

Once the dough starts to come together, press and smash it against the sides of the bowl with your palms, picking up dough bits and essentially kneading it within the bowl until it forms a ball.

Tip the dough and any remaining shaggy flakes out onto a clean work surface or Roul’Pat. Knead until smooth, about 1 minute. Cover the dough with the bowl and let rest 15 minutes.

Whisk the remaining egg and water in a small bowl for egg wash.

FOR PIEROGI FILLING: 

Throw the wrapped American cheese slices in the freezer and let them hang out there while you make the rest of the filling.

Melt the butter in a cast iron skillet or other heavy-bottomed pan over medium heat until the butter sizzles.

Lightly whisk the egg and milk together, then pour into the pan. Let the eggs cook for a minute or two until they just begin to set, then gently stir with a spatula to bring the uncooked egg in contact with the bottom of the pan. Continue to cook and gently stir for a minute more, “chopping” the egg into small curds, until all the egg is just cooked through but still moist.

Scrape the eggs into a bowl and return the pan to the stove, increasing the burner heat to medium-high.

Add the ham to the pan and cook, stirring occasionally, until the pieces are caramelized, about 2-3 minutes.

Scrape the ham into the bowl with the eggs and let cool to room temperature.

Remove one slice of American cheese from the freezer, unwrap, and finely dice. Stir the cheese into the ham and egg, and repeat with the remaining slice.

ASSEMBLE:

Line a rimmed baking sheet with waxed paper or parchment paper.

Divide rested dough into 4 equal pieces with a bench scraper or knife. Set aside 3 dough pieces and cover with the mixing bowl. Roll remaining dough as thinly as possible into a rough 8- x 12-inch rectangle.

Using a 3-inch round cookie cutter, cut out 6 rounds of dough. If the dough isn’t quartered evenly, you may get 5 rounds from one piece and 7 from another. Resist the temptation to re-roll dough scraps for additional rounds. It seems wasteful, but the dough won’t be as tender the second time around.

Spoon 1 teaspoon filling into the center of dough rounds.

Using your finger, swipe a very scant amount of egg wash—just a light touch—around the dough edge.

Fold into a half-moon shape: Either fold the dough over the filling on the work surface—I call this “the blanket”—or gently cup the pierogi in your hand in a U shape—I call this “the taco.” Gently but firmly seal the pierogi by pinching and squeezing the edges together with your thumb and pointer finger. Start with one pinch at the top, then move to one “corner” of the pierogi and pinch along the edge back to the top. Repeat on the opposite side to finish sealing the pierogi.

Transfer to the baking sheet and repeat with remaining dough rounds and filling. Freeze on the baking sheet, refrigerate up to 3 hours, or cook immediately.

COOKING AND STORING PIEROGIES

TO BOIL FRESH OR FROZEN PIEROGIES

Boil a pot of water over medium-high heat (fill approximately 1 quart water for every 6 pierogies). Add pierogies and cook until floating, 2 to 3 minutes for fresh and 4 to 5 minutes for frozen.

TO PAN-FRY FRESH OR BOILED PIEROGIES

Heat 1 tablespoon neutral oil (like canola or vegetable) or melt 1 tablespoon unsalted butter in a skillet over medium heat. Add as many pierogies as will fit in a single layer without crowding. Cook until pierogies are brown and crispy, about 2 minutes per side. Repeat with additional oil or butter and pierogies.

To cook large batches for parties, you can also pan-fry pierogies on an electric or two-burner stovetop griddle.

TO DEEP-FRY FRESH OR FROZEN PIEROGIES

Use an electric deep fryer or a large, high-sided pot filled with at least 2 inches of vegetable or canola oil (fill the pot no more than 1/3 full). Heat oil to 350 degrees. Add pierogies and cook until golden brown; frying time varies based on equipment, about 3 minutes for fresh and 5 minutes for frozen.

Line a baking sheet with paper towels. Transfer pierogies to the baking sheet and cool for 1 minute.

Episode #92 – Garden & Gun

11129207_10152891184393231_6213396393894799266_oGarden & Gun Magazine is all about the South. They write about southern food, music, sports, art, travel, to celebrate the southern lifestyle. Along with celebrating southern lifestyle, they also celebrate southern made products made by southern artisans with an annual competition they hold called the ‘Made in The South Awards’. Winning this competition not only gets you a $10,000 prize, but also an amazing opportunity for people to hear about your craft. On today’s episode of Sharp & Hot, we talk to Jessica Mischner, the senior editor of Garden & Gun Magazine and Chris Williams, of Williams Knife Co., Overall winner of the 2011 ‘Made in the South Awards’.

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Episode #91 – Greenmarket Regional Grains Project

GrainsBanner_Print_1Learn about the Greenmarket Regional Grains Project on a brand new episode of Sharp & Hot with Stephen Wade and June Russell of Greenmarket NYC.

The mission of the Greenmarket Regional Grains Project is to foster a thriving regional grain economy within the local food system, beginning with our network of growers and customers and extending to any farmer, entrepreneur or retailer contributing to its growth throughout the Northeast.

Their mission begins at Greenmarket, so they rigidly enforce the rule that Greenmarket bakers’ products must contain at least 15 percent flour grown and milled in the region. But creating a marketplace that supports our mission requires more than just rule enforcement.

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Episode #90 – Chef Philip Tessier

This week on Sharp & Hot, I talk with Chef Philip Tessier, silver medalist at Bocuse d’Or. He discusses what it was like being the Team USA representative for Bocuse d’Or, the so-called “Culinary Olympics.” Hear how he juggled his normal responsibilities at Thomas Keller’s French Laundry with the massive undertaking of the culinary competition.

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Episode #89 – Sustainable Seafood with Sean Dixon

1433368357569This week, a whole show on sustainable seafood on Sharp & Hot in anticipation of Sustainable Seafood Week NYC! Sustainable Seafood Week started in 2013 as an opportunity for locals to be part of a thriving, responsible, centuries-old seafood economy. Village Fishmonger, in partnership with Riverpark and Future of Fish, produced a diverse lineup of collaborative and educational programming. She’s joined today by Sean Dixon of Village Fishmonger who is the brains behind the event. Tune in and get sustainable fish tips and more great seafood related information!

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Episode 88 – Beehive Oven

9507715_origBeehive Oven was founded in 2013 by Treva Chadwell and her husband John and reflects a heritage that spans generations. Chef Treva Chadwell was classically trained at the Institute of Culinary Education, but learned how to make the best heritage meals with her mother, grandmother and great-grandmother as well as with her father in his restaurant and catering business. An eighth generation Texan/Louisianan, Treva understands that good food is essential to one’s heritage. Her family has cooked for patriots and pirates.

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Episode 87: Better on Toast author Jill Donenfeld

Better on ToastOn this weeks show delightful food writer and culinary entrepreneur Jill Donenfeld comes to the studio to talk toast and the publishing industry. She was generous enough to share the recipe for Cauliflower Melts that we talk about in the show so you can make the too! Don’t forget to snap a pic and share it with #sharpandhot and I’ll send you a cookbook from my collection!

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Cauliflower Melts

MAKES 8 TOASTS

Raisins have a long shelf life and are great for a boost of energy. I was walking on a cold boardwalk, quite a ways from home, when a pang of hunger attacked. I was wearing my ski jacket—an ideal jacket for the beach in the winter and also ideal for storage with its plentiful pockets for goggles, headphones, keys, money, credit cards, lip balm, sunblock, and Starburst. There are always a few raisins tucked away somewhere (long pocket life?), too; same in this recipe—hidden and sweetly surprising.

1/4 cup olive oil

2 garlic cloves, minced

1 teaspoon salt

1/2 teaspoon freshly ground pepper

Medium head of cauliflower, cut into 1/2-inch-thick slabs, possibly halved to make a total of 8 slabs

1/2 cup golden raisins

1/4 cup white wine (optional)

1/4 cup shelled pistachios

8 1/2-inch-thick slices sourdough bread

4 ounces Comte or Manchego cheese, cut into 8 slices

2 tablespoons chopped parsley

1.  Preheat the oven to 350˚F and line a baking sheet with parchment paper.

2. In a medium bowl, combine the oil, garlic, salt, and pepper. Add the cauliflower slabs and toss to coat.

3.  Arrange the cauliflower on the prepared baking sheet. Bake for 25 minutes, flip the slabs, and bake another 10 to 20 minutes, until softened and roasty. Set aside to cool but keep the oven on.

4.  Meanwhile, in a small bowl, soak the raisins in wine or water for 10 minutes. Drain.

5.  In a small pan over medium-high heat, toast the pistachios, dry or with a little oil. Let cool on a paper towel, then chop coarsely.

6.  Lay the bread on the baking sheet and arrange the cauliflower on the bread, cutting it to fit as needed. Sprinkle with pistachios and raisins and top with the cheese.

7.  Bake until the cheese melts, 7 to 10 minutes.

8.  Top the toasts with chopped parsley and serve immediately.

From Better on Toast by Jill Donenfeld. Copyright © 2015 by Jill A. Donenfeld. Reprinted by permission of William Morrow, an imprint of HarperCollins Publishers.