This Week's Episode
Hosted by Lynne Rossetto Kasper
Daniel's Aioli - Daniel Boulud's Key 3, David Tanis on seaweed, Alice Medrich on desserts, Frank DeCaro plays Stump the Cook.
Lynne guides us on a tour of resourcefulness of all kinds. British food writer Tamasin Day-Lewis, author of Supper for a Song, shares her rather militant stand on how and why to cook at home, an adoring newlywed finds a cheaper alternative for his bride's breakfast, and we hear the story Remembering Smell how Bonnie Blodgett's loss of smell changed everything she knew about food and taste. Also on the show, a roundup of indoor composters, the trivia challenge, and Lynne's expert advice on your kitchen conundrums.
The tale of a husband who finds a less expensive alternative to bacon for his new bride's breakfast.
Website: renegutel.com
Lynne breaks down how to improvise a savory bread pudding.
Recipe: Impromptu Savory Bread Puddings
The Sterns are at Whitey's Fish camp, where, for under $20, Whitey's keeps delivering catfish to your table until you've had enough.
Book: 500 Things to Eat Before It's Too Late
Websites: www.whiteysfishcamp.com, roadfood.com
In 2005, garden expert and cook Bonnie Blodgett lost her sense of smell, and everything changed. She joins Lynne to talk about what happened, and how she came to terms with it.
Recipe: Spring Vegetables and White Beans Scented with Fresh Bay
Book: Remembering Smell, A Memoir of Losing and Discovering The Primal Sense
Website: www.gardenletter.com
Tamasin Day-Lewis is a proponent of eating good food, but how to do it resourcefully.
Recipe: Crushed Peas with Feta and Scallions
Book: Supper for a Song: Creative Comfort Food for the Resourceful Cook
Lynne gives advice on what to serve a Canadian carnivore on a budget.
What is the most popular recipe on The Splendid Table Website?
Margherita Pizza
It is pure Italy in all its glory. The pizza was supposedly invented in honor of the Italy's first queen, Queen Margherita, and it was supposed to look like hte Italian flag; tomatoes provide the red, fresh mozzarella provides the white, and leaves of basil provide the green.
Lynne answers listener calls about vinegar that's been left in plastic, if there's in difference cooking a grass-fed chicken (Lynne recommends 325 degrees / 18 min. per pound / let it rest 10 minutes after it's done), and how to make lo-mein,
Lynne talks with Roxanne Weber, an editor at Chow.com, to get the skinny on kitchen composters.
Website: Indoor Composting Systems : Garbage in, garden out (Chow.com)
