Radio Kitchen

With The Fourth of July upon us now we thought it might be a good idea to look at some of the things that might go along with our grilled food. When it comes to roast beef, for instance, a lot of people will swear by that old standby, horseradish. And as Chef Jerry Pellegrino told me, this tangy condiment has a long history and there’s little wonder why it’s so popular here in Baltimore. So here’s the question, how hard is it to make your own?

It’s no secret that Latin American cuisine has had a huge impact on our way of eating. Tacos, burritos, salsa verde, and the Cinco de Mayo all underscore this point. As a big fan of Hispanic and Caribbean food, there’s one dish I will always order if I see it on a menu.

I saw a bunch of pickles at the market last weekend, and it occurred to me that pickles accomplish two things. First, they preserve some of our extra produce to use later, and second they add such a kick to any plate you dish out. So I asked Chef Jerry Pellegrino, is pickle-making something any of us could try? His reply: “Of course, nothing could be easier!” Pickling is nothing more than a technique for preserving fresh vegetables and fruit by immersing them in a flavored acidic liquid, most often some kind of vinegar. The vinegar permeates the tissue of the vegetable and prevents rot while influencing the flavor. Unopened, and stabilized, a jar of pickles can last 2-3 years. But once you open the jar you should plan to use it all up in 2-3 months.

For those of you dedicated to baking there really is no off-season. You’ll keep at it all year round. And why not? Since lots of us have become aware of gluten-free baking, we thought it might be a good idea to explore this subject a little more deeply. And Chef Jerry Pellegrino has noticed, America’s baking flour companies have answered the call. For instance the well-respected King Arthur Baking Company developed a product called “Measure for Measure”. The point is, if you try to use safe alternative flours, they need a different system of measuring to get quantity equivalents. One of cup of all-purpose flour does not necessarily translate into one cup of spelt flour So King Arthur concocted blends that mimic the packing quality of all-purpose flour so that you can follow a recipe “measure for measure” and come up with a perfectly baked gluten free product.

We’re really starting to see our markets in full swing these days, and a stroll past the produce stalls will fill your head with menus galore. One thing that keeps catching my eye are the strawberries, and Chef Jerry Pellegrino knows quite well, these little red jewels hold a lot of possibilities for Springtime desserts. Here are a few ideas Jerry wants to pass on. Strawberry Shortcake For the biscuits Ingredients 2 cups all-purpose flour 1 cup white sugar 4 teaspoons baking powder ½ teaspoon salt ¼ teaspoon ground nutmeg (Optional) ½ cup cold butter, cubed ⅓ cup milk 1 large egg Preheat the oven to 450 degrees F (230 degrees C). Grease a baking sheet Sift flour, sugar, baking powder, salt, and nutmeg together in a large bowl. Cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Beat together milk and egg in a small bowl; stir into flour mixture until batter is just blended. Drop large spoonfuls of batter and flatten them. Bake in the preheated oven until golden, about 15 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. For the strawberries 2 quarts of fresh strawberries hulled and cut into quarters 2 tablespoons of sugar Mix the sugar with the strawberries in a bowl and let macerate at room temperature for 20 minutes. Place a biscuit on a plate. Liberally spoon on some of the strawberries. Top with fresh whipped cream and another biscuit. Strawberry Rhubarb Crumble For the filling 2 cups strawberries,, quartered 2 cups (about 3/4 pound) rhubarb,, cleaned, ends trimmed, cut into 1/2-inch pieces 1/2 cup granulated sugar 1 & 1/2 tablespoons cornstarch 1/8 teaspoon coarse salt Crumble Topping 3/4 cup all-purpose flour 1/3 cup packed brown sugar 3 tablespoons granulated sugar 1 teaspoon cinnamon 1/8 teaspoon coarse salt 6 tablespoons cold unsalted butter,, cut into small pieces Preheat oven to 375 degrees F with rack in the middle position. Coat a 9×9-inch baking dish with nonstick cooking spray. In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish. For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture. Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes. Let cool for 10-15 minutes. Serve with ice cream or whipped cream! Strawberry Cheesecake Topping • 1 lb strawberries , half diced and half halved • 2 tbsp lemon juice • 1/2 cup white sugar • 1/2 tsp vanilla extract • 1 1/2 tsp cornstarch • 2 tbsp water • 1 tablespoon fresh basil, chopped • 2 tablespoons balsamic syrup Place chopped strawberries, vanilla, sugar and lemon juices in a saucepan. Stir then bring to simmer over medium heat. Simmer for 10 minutes until strawberries breakdown. Mix cornflour with water, then add into saucepan and stir. Add halved strawberries and cook for 1 minute to soften. Sauce should be syrupy – remove from stove and cool. Will thicken as it cools. Once cool, stir in the basil and balsamic syrup Spoon onto cheesecake so it’s covered with a single layer of strawberries. Flip strawberry halves so they are facedown. Refrigerate 2 hours+. Slice and serve with remaining Strawberry Sauce!

Because Italian cuisine is so popular in the States, you don’t have to travel to “bella Italia” to enjoy its many manifestations. One of the most popular dishes that we have comes at the end of the meal and is a welcome treat. It’s called “tiramisu” and Chef Jerry Pellegrino knows all about it. Tiramisu is a popular no-bake Italian dessert featuring layers of coffee-soaked ladyfingers (savoiardi) and a rich, creamy filling made from mascarpone cheese, eggs, and sugar. It is typically topped with cocoa powder and contains alcohol, such as Marsala wine or rum. The name means "pick me up" in Italian As classic as the dish seems, it only dates back to the 1960’s, specifically to the Veneto region. A restaurant in Treviso called “Le Beccheire” claims that their chef Roberto Linguanotto invented a modern version of a snack popularized in local brothels. Two ways of presenting the dessert include in a deep glass which will show off the layers to advantage, or as a cake of some sort. Inevitably the top layers is dusted with cocoa powder. Although not traditional, you can work bits of fruit into the recipe, especially strawberries and berries. Here is Jerry’s take on tiramisu. Classic Tiramisu 16 oz Mascarpone cheese, cold from the fridge 4 egg yolks ⅔ cup granulated or caster sugar 1 tsp vanilla ¼ tsp salt 1 ½ cup heavy cream, chilled Assembly ingredients: 30-36 ladyfingers 1 ½ cup strong black coffee, room temperature 2 tbsp cocoa powder to dust Directions: 1. Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside 2. In a separate heat-proof bowl, add the egg yolks and ⅔ cup sugar. Boil 1-2" of water in a saucepan and reduce heat to the lowest setting. Place the bowl with egg yolks and sugar on top of the saucepan such that the water does not touch the bottom of the bowl. This is a double boiler. Whisk on medium-high speed for exactly 2 minutes, then remove from heat. The mixture will be light and fluffy. Do not overmix or overheat as it can become grainy 3. Pour the egg yolk and sugar mixture onto the mascarpone cheese. Add salt and vanilla, then whisk on medium speed just until combined, scraping the bowl halfway (once again, do not overmix as the mixture can become grainy) 4. In a separate bowl, whip the cold heavy cream until it reaches medium stiff peaks (just starts to hold shape). Do not overmix 5. Add the whipped cream to the mascarpone mixture in 2-3 additions, folding gently with a rubber spatula and taking care not to knock out the air. You will have a creamy, light mixture Assembly: Pour the coffee into a wide bowl, and make sure it is not hot. Dip each ladyfinger quickly into the coffee (I do a quick dip on each side) and add a layer of soaked ladyfingers in the bottom of a 8x9.5" rectangular dish Spread on half of the mascarpone cream evenly Repeat with another layer of soaked ladyfingers Top with the remaining mascarpone cream Cover and refrigerate for at least 6 hours, or ideally overnight When ready to serve, sift the cocoa powder evenly on top of the tiramisu. Cut into slices and serve!

A trip to the farmers market this time of the year always turns up the Holy Trinity of Spring: strawberries, asparagus, and rhubarb. And of the three, rhubarb is perhaps the one that is most often overlooked. But Chef Jerry Pellegrino thinks we may be doing this distinctive vegetable a disservice.

I happen to be an avid gardener and this year I intend to have a champion garden out back. As much as I love having a wide variety of flowers, there is one category I have never considered planting. And as Chef Jerry Pellegrino points out, a family’s garden isn’t limited to the great outdoors… you can put it on a plate and bring it in for dinner.

We’ve got a bag of corn meal in our pantry that gets used not all that often. But when we do use it, it’s ordinarily for that delicious side dish polenta. As simple as polenta is, it can be amazingly versatile. We wonder what will happen when Chef Jerry Pellegrino gets it in his hands.

I've gotten into a healthy habit this winter. At least twice a week I've been having oatmeal for breakfast, and I must say I'm enjoying it. As I asked Chef Jerry Pellegrino, how many variations on oat meal are there?

From time to time (mainly a few weeks before the holidays) I try to lose a little weight in anticipation of the good times to come. One snack that I rely on to get me through my peckish moments is beef jerky. And as Chef Jerry Pellegrino can confirm, we’re lucky that a lot of our local beef farmers are making it now, so it’s easy to find.

I’m in heaven these days because we are swimming in fresh picked corn. I tend to really load up on corn on the cob during those summer months when we can get it. But Chef Jerry Pellegrino will tell you, corn on the cob is just the start… there’s so much more you can do with fresh Maryland corn. And Chef Jerry Pellegrino offers a primer on using summer corn.

When it comes to summertime grilling there are a lot of choices out there. Steaks, burgers, chicken, fish and veggies all come to mind, but there’s one protein that deserves a spot on the grill, and that’s sausages. And Chef Pellegrino will tell you, when it comes to sausages, we’re not hurtin’ for choices.

Shopping at the markets these days is pure joy. The produce is rolling in and we are spoiled for choices. One of the most eye-catching veggies out there are the summer squash, the zucchinis, the pattypan’s and all. Chef Jerry Pellegrino would encourage you to be taking advantage of them.

When I was a kid, I loved seeing the Three Stooges throwing pies in the face of innocent civilians. I really didn’t know what all the white stuff was on the pies, but it was many years later that I connected that wonderful stuff called meringue with that slapstick confection. Chef Jerry Pellegrino tells us it’s not too tough to make a good meringue?

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

I think a lot of us have discovered how easy it is to make home-made pasta. In fact, I’ve got a nice pasta machine that rolls out thin layers of pasta, with the option of cutting it into fettucine or spaghetti. But as Chef Jerry Pellegrino points out, there’s one very good pasta shape that doesn’t involve machinery, but it does involve a hands-on approach and that would be gnocchi.

When it comes to picking a starch for dinner, we usually vacillate between potatoes and rice. There seem to be a million ways to cook potatoes, but rice is a little bit more straightforward. The problem is, I rarely seem to get it just right. Chef Jerry Pellegrino has some ideas on how to prepare a good bowl of rice.

When I stepped outside last weekend, I was gratified to feel warmth in the air and sunshine in the skies: beautiful Spring weather. And so it was with great eagerness I made my way to the Baltimore Farmers Market under the expressway to see what our farmers have come up with. And as I told Chef Jerry Pellegrino, the joint was jumpin’.

In this episode of Radio Kitchen on WYPR, hosts Al Spoler and Chef Jerry Pellegrino deliver a fresh Market Report, highlighting the best of what’s in season at local farmers markets. From crisp vegetables and vibrant flowers to savory sausages and specialty produce, the show celebrates the abundance and diversity of regional ingredients. Whether you’re planning a cozy fall meal or just love browsing fresh market finds, this episode offers inspiration and insights for making the most of the season’s bounty.

With our long-awaited Springtime finally at hand, it’s a good time to mentally shift gears and begin to cook a little differently. Various foods that we haven’t had access to all winter long are now available, and Chef Jerry Pellegrino will tell you that spinach is leading the parade.

It’s the season for festive dinner parties and there are few main courses more extravagant that a Standing Rib Roast. This is perhaps the premier cut of beef, and getting it just right is something of a noble obligation. I asked Chef Jerry Pellegrino to give us some tips on preparing this showstopper.

When I was in Italy a few weeks ago I had a marvelous dish that was nothing more than a simple white bean stew in a creamy white sauce. And as I told Chef Jerry Pellegrino, it was memorably tasty.

This is my favorite time of the year, especially for food.  The Maryland harvest is in full swing, and our markets are loaded with all kinds of great food.  And as Chef Jerry Pellegrino suggests, you’d better take a big basket to market these days.See omnystudio.com/listener for privacy information.

I haven’t been shy about chowing down on fresh Maryland corn this summer.  Although I’ve been enjoying corn on the cob, I keep reminding myself that there are a lot of other ways to enjoy an ear of corn.  And Chef Jerry Pellegrino agrees, if you can scrape those kernels off the cob, there’s a lot you can do.See omnystudio.com/listener for privacy information.

We Marylanders are perfectly situated to enjoy a summer favorite, the salsa.  What makes it so appealing to us is that the produce of August and September is just what we need to make great salsa.  Chef Jerry Pellegrino knows that the combinations of home-grown ingredients are endless. See omnystudio.com/listener for privacy information.

It’s the middle of Spring and our farmers markets are in full swing now.  I visited our local market in Waverly last weekend and was struck by the sheer abundance of everything.  And as Chef Jerry Pellegrino points out, everywhere you look you see amazing possibilities.See omnystudio.com/listener for privacy information.

This is prime time for our Maryland farmers markets.  We still have a fair amount of summer produce hanging around, and the best of the autumn harvest is just arriving.  I paid a visit to one of Baltimore's markets this past weekend, and  as Chef Jerry Pellegrino knows oh so well, the joint was jumping.See omnystudio.com/listener for privacy information.

With cook-out season in full swing many of us are eager to move beyond simple burgers and hot dogs and try something a little more involved.  Enter the marinade, a popular method of increasing flavor in things that we grill while at the same time bringing a little tenderness into the picture.  As I told Chef Jerry Pellegrino, I know what a marinade is but I'm not sure how it works.See omnystudio.com/listener for privacy information.

What a long, glorious Spring we've been having.  I feel that nearly everyone is celebrating the beauty of the season, cutting bouquets of flowers and whipping up endless variations on asparagus or strawberry.  Our friends in Italy are certainly not immune to the charm of the season.  And Chef Jerry Pellegrino is proud to say, they even have a dish named after this time of year.See omnystudio.com/listener for privacy information.

In recent years there have been two parallel trends in drinking habits:  a return to keen interest in cocktails... many retro and many brand new... and their non-alcoholic cousins the "mocktail".  Chef Jerry Pellegrino is down with this and can tell us what this is all about.See omnystudio.com/listener for privacy information.

In recent years there have been two parallel trends in drinking habits:  a return to keen interest in cocktails... many retro and many brand new... and their non-alcoholic cousins the "mocktail".  Chef Jerry Pellegrino is down with this and can tell us what this is all about.See omnystudio.com/listener for privacy information.

Growing up in Maryland back in the day, we were treated to the superb photography of A. Aubrey Bodine, who had a genius for depicting life on and around the Chesapeake Bay.  Some of my favorite pictures of his depicted watermen hauling in their catches of fresh local oysters.  Bodine always seemed to go out in the dead of winter, and as Chef Jerry Pellegrino says, we all owe a big debt of thanks to those intrepid watermen who manage to get the job done despite conditions that would terrify the rest of us.See omnystudio.com/listener for privacy information.

At this festive time of year I bet  half the world is just itching to get into the kitchen and bake something really good.  This is season when all manner of specialty desserts come into play, and we end up using equipment and ingredients we won't touch for another 50 weeks.  And Chef Jerry Pellegrino has a long list (which he's checking twice) of great baking ideas for the holidays.See omnystudio.com/listener for privacy information.

They may not be the most glamorous vegetables around, but radishes certainly know how to make their presence felt. That crisp totally unique flavor livens up any salad, and some of them are good enough to eat on their own with your morning coffee.See omnystudio.com/listener for privacy information.

I know I'm a very old fashioned sort of geezer, and I accept that. And guys like me think good old Charles Dickens taught us how to celebrate Christmas pretty near perfectly. To wit: in my mind nothing captures the spirit of the holiday season better than plum pudding. And Chef Jerry Pellegrino will agree this impressive dessert is shockingly easy to prepare... provided you understand a few key things.See omnystudio.com/listener for privacy information.

I've been spending a lot of time with our slow cooker. There is something very appropriate about sitting around the house while the kitchen throws off mouth-watering aromas hour after hour. And Chef Jerry Pellegrino will tell you, one of the most tempting things you can prepare is good old pulled pork. But of course you don't have to use a slow-cooker.See omnystudio.com/listener for privacy information.

Some tips for the culinary science of baking.See omnystudio.com/listener for privacy information.