The Kitchen Counter – Home Cooking Tips and Inspiration

Long-grain, short-grain, brown, white, black and red. Converted or minute? The rice section in your typical grocery store has a wide variety of rice and rice products and can be confusing for home cooks. On today's episode we unpack some of the terms and varieties associated with one of the world's most popular grains.

https://kitchencounterpodcast.com/212

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It seems practically every culture in the world has come up with their own version of fried dough, from Akara of West Africa to the Zeppole of Italy. Today we are heading into the kitchen for a live-cooking episode, and my take on Caribbean-style johnny cakes inspired by my recent trip to St. Croix, USVI.

https://kitchencounterpodcast.com/211

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On today's smorgasbord episode we talk about flavored oils, review Elizabeth Williams' great new book "Nana's Creole Italian Table," and take a look at a favorite cut of beef for grilling, the tri-tip roast.

https://kitchencounterpodcast.com/210

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Olive lovers unite! On today's episode we go deep, and I mean really deep, into the bitter fruit that has been revered for millenia. I'm joined by fellow olive lovers Seth Heasley and Don Landis of Don's Olives in Sebastopol California. Don delivers a master class on the olive, including what to look for in olive oil, how commercial olives are manufactured, and other processes for curing and brining olives that gets much closer to the kind of table olives you'll find all across the Mediterranean region.

https://kitchencounterpodcast.com/209

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On today's episode Christine Pittman from Cook the Story and the Recipe of the Day Podcast stops by the show to talk about one her favorite cooking techniques, the reverse sear. I gush about one of my favorite (and most underrated) kitchen tools, and talk about one of my favorite preparations for cooking a whole chicken: spatchcocking.

https://kitchencounterpodcast.com/208

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https://kitchencounterpodcast.com/207

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https://kitchencounterpodcast.com/206

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Spring is around the corner so it's time to shift our focus to some of the seasonal produce that will be soon be heading our way. March through May is peak time for artichokes, so today we take a look at the edible thistle that might be a mystery for many home cooks. We'll learn about the different parts of the vegetable, how to prep them, and a couple of methods for cooking fresh artichokes.

https://kitchencounterpodcast.com/205

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

For show notes on this episode, https://kitchencounterpodcast.com/204

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

https://kitchencounterpodcast.com/204 Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Welcome to 2022! On today's smorgasbord episode we talk about preserving lemons, recipes from Africa, and cooking prompts to get our creativity flowing. We also cover a few show updates and some fun things to keep your eye out for.

For show notes on this episode, https://kitchencounterpodcast.com/202

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

We are deep into December, which means we are in full on holiday mode here at TKC headquarters. What better way to enjoy some holiday podcast goodness than by inviting some friends by to share a few recipe ideas? We'll visit Yewande Komolafe and learn about her hibiscus-spiraled ginger cookies. Then it's off to New Orleans with Bryan Dias to talk mulled wine and Liz Williams to share a secret-not-so-secret family recipe for leftover turkey.

For show notes on this episode, https://kitchencounterpodcast.com/201

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show fifth-generation chicken keeper and all-around egg expert Lisa Steele joins me to crack open the essentials that every home cook should know about eggs. Lisa is passionate about eggs (and chickens) and runs the excellent website Fresh Eggs Daily and her new "The Fresh Eggs Daily Cookbook" comes out in February of 2022. So grab a glass of eggnog and settle in for some chat about one of the kitchen's most versatile ingredients.

For show notes on this episode, https://kitchencounterpodcast.com/200

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It's almost Thanksgiving in the U.S. It's a big day for home cooks--maybe the biggest. While there are already a thousand articles, podcast episodes, and YouTube videos on the subject (not to mention a gazillion recipes), I think it's a good idea to grab a cup of coffee or tea, relax before the stress of the day, and cover a few pointers on making your dinner a success. We'll also dive into some tips for the most important of Thanksgiving sauces, gravy!

For show notes on this episode, https://kitchencounterpodcast.com/199

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's episode, award winning chef, writer, television personality Andrew Zimmern stops by to talk about every home cook's love/hate relationship with their freezers. While for some the freezer represents the potential for a great meal, for many it is a source of mystery, wasted food, and even anxiety. Andrew brings some advice for home cooks looking to make the most of their freezers.

For show notes on this episode, https://kitchencounterpodcast.com/198

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

It's Fall and there are apples a-plenty. One quick trip to the local orchard yielded more apples that I honestly know what to do with, and we eat a lot of apples. So what better to do than dust off our pastry dough recipe and put together a rustic galette with some fresh picked Granny Smiths? Pair that with an easy homemade caramel sauce, and you are ready to tackle sweater weather. Who needs pumpkin spice anyway?

For complete show notes on this episode, https://kitchencounterpodcast.com/197

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Sarah Gonzalez stops by The Kitchen Counter today to talk about her excellent new baking cookbook "Baking with the Bread Lady: 100 Delicious Recipes You Can Master at Home." Many of Sarah's recipes feel like they came right out of Grandma's kitchen (indeed, many do come from her extensive collection of family recipes). This is comfort baking 101 with not only a great selection of bread recipes, but plenty of other sweet and savory treats including pies and cakes, cookies, biscuits, and much more.

For complete show notes on this episode, https://kitchencounterpodcast.com/196

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Sometimes you just need some new flavors to put to work in your regular cooking routine. On today's episode we take a quick trip around the world to look at four distinct and powerful flavors: Gremolata from Italy, Harissa from Tunisia, Black Bean Garlic Sauce from China, and Achiote from Mexico.

For complete show notes on this episode, https://kitchencounterpodcast.com/195

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's smorgasbord episode we take a look at the difference between bananas and plantains, talk about my favorite pan for college students, freezing soups, kicking up the flavor in semi-homemade meals and more!

For complete show notes on this episode, https://kitchencounterpodcast.com/194

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show my friend Bryan Dias of the NOLA Drinks Show stops by to talk about that most Caribbean of spirits: Rum. It would be easy to get lost in a deep dive on this subject, so instead we settle for a snorkel around the reef of rum history, varieties, cocktails and kitchen uses. So pull up a stool, pour a tot of your favorite killdevil, and listen on as we explore the wide world of rum.

For complete show notes on this episode, https://kitchencounterpodcast.com/193

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Instagram: https://www.instagram.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's Smorgasbord episode I check in with Tejal Rao of the New York Times on her new Veggie newsletter project, share some S'mores Blossom Cookies, talk about sourcing spices, and more!

For complete show notes on this episode, https://kitchencounterpodcast.com/192

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

The beginning of August officially signals the dog days of summer here in Oregon. While there are fewer prettier places this time of year, I do find myself drifting away with thoughts of vacation and faraway places. One of my favorites is the Caribbean. Since I can’t go right now, I’ll do the next best thing and cook up some flavors to transport me there. So fire up the grill, grab some allspice and hot peppers, and join me in the kitchen as we cook my take on Jamaican Jerk Pork.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/191

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show I sit down with my brother Randy and we compare notes on our test cook of three popular Beyond Meat products: breakfast sausages, Hot Italian sausages, and Beyond Beef.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/190

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

I love food and cooking, and I love history. It's my lucky day because Max Miller is stopping by the show to talk about how he recreates historic recipes for his excellent YouTube channel Tasting History. Whether it's diving deep into ancient Roman condiments like Garum or exploring the origins of Adobo, Max delivers witty insights into both recipes and the people who ate them from throughout history. I also get the low-down on Parmesan ice cream! 

For complete show notes on this episode, visit https://kitchencounterpodcast.com/189

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show Mark Bittman stops by to talk about his fantastic new podcast "Food with Mark Bittman." We also hit upon a range of other interesting topics, including why documentaries like "High on the Hog" are important to home cooks, some tips on getting more vegetables on the grill, why knife skills are BS, and which vegetables he thinks need to see more love.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/188

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Summer is coming, and along with that, grilling season. Everyone who has ever tended the fire in a backyard cookout knows that it's a fine line between serving your guests a juicy and perfectly cooked chicken breast or a chewy and chalky hunk of bird. On today's episode we'll take a look at brining; a technique that can help combat dried out meat, pork, poultry and seafood.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/187

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's Smorgasbord episode we check out a great Chili Colorado recipe, share some listener questions, talk about the great book (and Netflix series) High on the Hog, and more!

For complete show notes on this episode, visit https://kitchencounterpodcast.com/186

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today’s episode we tackle one of the fundamental concepts in cooking: emulsions. A good emulsion is the the key to dozens of common recipes including mayonnaise, Hollandaise sauce, peanut butter, whipped cream, and of course vinaigrettes. Because they are the easiest emulsion to master, we’ll spend some time talking about methods and recipes for vinaigrettes.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/185

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today’s episode, Sena and Rich Wheeler of Sena Sea return to teach me all about the that most magnificent of red-fleshed fish, the Copper River Salmon. What exactly is a Copper River Salmon, why are they different than other salmon, and what are some tips for preparing them? We’ll cover all that and more as we head to the delta of the Copper River in Alaska.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/184

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

A quick update on The Kitchen Counter Podcast joining the Nitty Grits Podcast Network.

Jeff Mauro stops by the show today to talk about his new cookbook "Come On Over" and share tips for cooking for a crowd. We also had a lot of fun talking about the world-famous Lake Michigan smelt harvest, the malaise that is banana-flavored popsicles, and the great filbert vs. hazelnut debate.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/183

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's smorgasbord episode we head down to New Orleans to talk with Liz Williams at the Southern Food and Beverage Museum, pick up a couple of tips for find gear and organizing recipes from a listener, take a closer look at fenugreek, and wrap everything up with a new cookbook giveaway.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/182

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today I get back into the kitchen for a "Let's Cook" episode! This will be my first time cooking Butter Chicken. I've had it several times at Indian Restaurants, but I have never cooked it myself (for the record, I have not made Chicken Tikka Masala either, and these dishes are closely related). I was thrilled with how it turned out and will definitely be adding this to my recipe rotation.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/181

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's episode I welcome Josephine Caminos Oría, author and founder of La Dorita Cooks, to talk about her new book "Sobremesa: A Memoir of Food and Love in Thirteen Courses." Josephine talks about her Argentine-American upbringing, sharing stories around the family table, passing recipes through the generations (culinary time travel), and some of her favorite Argentine recipes.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/180

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show I welcome food journalist and artist extraordinaire Stacy Michelson to talk about her super-cool new book “Eat This Book: Knowledge to Feed Your Appetite + Inspire Your Next Meal.” If you like funky hand-drawn art, food, and factoids then you are going to LOVE this book. I am finding crazy new food facts and useful cooking tips on every single page, and having a ton of fun doing it. By the way, this would be a great gift for kiddos who are curious about food and cooking.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/179

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's show I welcome back Eatsperience Madrid co-founder and cooking coach, Isotta Peira, to talk about a recipe that is near and dear to her heart: pesto. Growing up in the birthplace of basil pesto and having learned the recipe from her Nonna, Isotta shares just what makes it special along with some easy and fun variations.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/178

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today I welcome my friend Jairo back to the show to talk about one of his newfound labors of love: empanadas. We focus on the Colombian style of empanada, notably with a crust made of corn masa and then fried. In the first part we talk about our experience with and history of empanadas and in the second half we head to the kitchen where Jairo teaches me to make the masa crust.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/177

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Kate Johnson, cheesemaking guru and founder of The Art of Cheese, joins us today to give us all the basics for making your own cheese at home. Learn about the three general types of cheese, varieties of milk and other special ingredients, and equipment you need to get started. Whether you've never attempted your own cheese, or have dabbled a bit, I promise you are going to learn a lot today.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/176

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's smorgasbord episode we tackle a couple of Instant Pot questions, I share my new favorite pie crust recipe, and I talk about the new giveaway system for the show.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/175

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show, Natasha Ho, master-trained chef and founder of The Well-Traveled Palate, stops by to chat about a perennial hot topic for home cooks. How do we take smart risks with our cooking so we can become better improvisers in the kitchen? Natasha and I bond over our fondness for left-over fat, talk about simple ingredient swaps you can make to branch out into new directions, and so much more!

For complete show notes on this episode, visit https://kitchencounterpodcast.com/174

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show we are traveling to the Middle East to explore one of the most iconic and culturally significant dishes of the region: hummus. Chickpeas, tahini, lemon juice, garlic and olive combine to make a universally acclaimed food that equally at home at the lunch table as it is in the supermarket aisle.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/173

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Welp. We made it to 2021. Should you be cooking at home in 2021? Uh, yes. Yes you should. Time for a smorgasbord!

For complete show notes on this episode, visit https://kitchencounterpodcast.com/172

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Let's hop into the kitchen to do a little baking today. One of my favorite special occasion treats is homemade cinnamon rolls. With the holidays upon us what better time to roll up our sleeves and get some flour all over the place? We also talk a little about the star of the show, cinnamon, for a spice deep dive.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/171

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's show I welcome Eatsperience Madrid co-founder and cooking coach, Isotta Peira, to talk about fusion cuisine for home cooks. Isotta and I have quite a lot in common, not least of which is a passion to help people get in their kitchens and cook. We sit down for a trans-Atlantic conversation about how to start cooking "fusion" in your home kitchen, improvising recipes, one of the most famous "fusion" foods in American cuisine, and more.

For complete show notes on this episode, visit https://kitchencounterpodcast.com/170

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

We are knee-deep in comfort food season here at the Kitchen Counter, so I am going to chat about an oft-requested recipe, chicken pot pie. I also know there is a lot of interest in spices in general, so for our second segment I do a deeper dive into one particular spice: cloves.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/169

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

It's time for another Kitchen Counter Podcast Halloween special! Let me ask you a question: what's the weirdest sandwich you've ever eaten, or even heard of? Yeah? Let me tell you, it's got nothing on the monstrosities we brought to life for this episode. I think I'm going to bury that diabolical sandwich machine where no one can find it again...

For complete show notes on this episode, visit http://kitchencounterpodcast.com/halloween2020

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Fish lovers rejoice! Rich and Sena Wheeler of Sena Sea join me on the show to give their best tips for cooking up salmon, black cod, and halibut. They also share their background as a third-generation fishing family. You know if anyone knows how to cook fish up right, it's the people that catch it for a living and eat it all year round.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/168

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's episode we are touching on several topics in true smorgasbord form! We've got instant pot, tomato soup, an update on the Halloween episode, listener feedback, and more. 

For complete show notes on this episode, visit http://kitchencounterpodcast.com/167

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

On today's episode I am joined by Sophia DeSantis, the force behind the Veggies Don't Bite website, cookbook author, and self-proclaimed "Sauce Queen." Sophia is also mother to three boys so she understand what it's like to try to make healthy food for your kids and get more veggies on their plates (and in their tummies).

For complete show notes on this episode, visit http://kitchencounterpodcast.com/166

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Grab some semolina flour and dust off your pasta rollers, today we are diving into fresh homemade pasta, Italian style! Valeria and Benedetta Bianchini, sisters and founders of Local Aromas (a food and wine experience company based in Rome), give you everything you need to know to start turning out fantastic fettuccine and killer cavatelli.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/165

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show I welcome Chef Joel Gamoran, one of the nation's most well-known sustainability-focused chefs and food scrap user extraordinaire! Joel is one of my favorite guests that I've ever had on the show for a couple of reasons: he's incredibly passionate about what he does (his enthusiasm is contagious), and he drops some serious knowledge bombs on what you can do with the food scraps you probably toss out on the regular. 

For complete show notes on this episode, visit http://kitchencounterpodcast.com/164

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today we tackle that staple of brunch menus everywhere: quiche. Listen along for tips on blind baking pie crusts and how to turn out a rich, custardy "egg pie" featuring your favorite add-ins.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/163

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today's episode is the first part in a "Let's Cook" series. The theme? You guessed it! Recipes that use a pie crust. So naturally we should begin at the beginning and put together a good all purpose crust you can use for your sweet and savory experiments. 

For complete show notes on this episode, visit http://kitchencounterpodcast.com/162

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Grilling season in nigh upon us. Let's turn our attention to that most finicky of grill fare: chicken. Versatile and popular but easy to mess up, chicken takes more TLC than say, your average burger or hot dog. Today I'm sharing seven tips to make your chicken grilling adventures more successful.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/161

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Welcome back to the kitchen! Today I am doing a live cook-through of Chicken Marsala. This version is easy and quick, and you can even pull it off on a weeknight if you have the ingredients on hand. Is it perfectly authentic? Nah. Is it damn tasty? Yep. 

For complete show notes on this episode, visit http://kitchencounterpodcast.com/160

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Friend of the show Sander Camps stops by to talk about how to set yourself up for success when it comes to baking bread. Sander shares some great tips and also talks about his journey to switch careers and become a baker.

Listen to the episode for all sorts of great tips and insight on baking up some awesome bread in your home kitchen. Then head to the links in the show notes and check out some great baking resources.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/159

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Chef Risa Magid Boyer stops by the show to talk about baking sweet treats at home! As owner and operator of Vanillamore, Chef Risa is the perfect person to share some pastry baking wisdom. In this conversation we talk about everything from essential tools and techniques for beginning bakers, getting over the "I can't bake" mindset, marshmallows, and more!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/158

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

I was craving some Cajun comfort food so I decided to tackle a favorite for this Let’s Cook episode: Shrimp Etouffee. Don’t let the roux-making step intimidate you; I’ll walk you through it! Sourcing (or making) the shrimp stock will likely be the most difficult part of this recipe. 

For complete show notes on this episode, visit http://kitchencounterpodcast.com/157

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today on the show I welcome Lisa Chernick, author of “Your Starter Kitchen: The Definitive Beginner’s Guide to Stocking, Organizing, and Cooking in Your Kitchen.” We had a great conversation about her new book, some ideas to find good equipment without a big budget, tips for new home cooks, our favorite kitchen gear, and more. 

For complete show notes on this episode, visit http://kitchencounterpodcast.com/156

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

My brother Randy stopped by the show to swap some easy recipes to prepare while being stuck at home. Since we were both under a "stay at home" order due to COVID-19, we had nothing better to do!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/155

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Who is ready for a little smorgasbord? Today I tackle some listener questions, talk about the proper way to wash your fruits and veggies, and share a little of the improvised cooking I did over the weekend. Be sure to listen to the full episode for all the details.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/154

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Hi Everyone. I wanted to take a few minutes to talk with you about the crazy times in which we find ourselves living, and how we are getting along here at Kitchen Counter Podcast HQ.

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Today we are tackling a traditional Irish peasant dish, colcannon. At its most simple this dish is made with potatoes, cream, butter, and cabbage or kale. We are adding in some garlic and leeks to round out the savory flavor. If you can make mashed potatoes and cook down vegetables in a saute pan you can master this dish. 

For complete show notes on this episode, visit http://kitchencounterpodcast.com/153

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Listen in as I address more listener questions! Topics include:

• Searching for Grandma's special recipe
• When to use cornstarch or flour to thicken sauces
• Testing and reviewing store bought sauces and meal kit delivery services
• When is "sauteing" really "sweating?"
• First visit to Oregon--what should I eat?
• Homemade Italian style cream sauces

For complete show notes on this episode, visit http://kitchencounterpodcast.com/152

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Join me in the kitchen as I make semolina gnocchi. Sometimes called Roman Gnocchi (gnocchi alla Romana) it's an easy dish to master. Rich and creamy, it's perfect for a first course and excellent served with a variety of sauces, or even all on its own.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/151

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Talking points for the January 2020 Smorgasbord include:

• The top five most popular episodes from 2019
• What you can expect to hear on this show in 2020
• Listener questions and feedback including
  • Ideas to get out of a stir fry rut
  • Another take on the value of meal kit delivery services
  • Ways to make your food more flavorful without salt
  • Is making fresh pasta worth it?
  • Just who is this "Roger" guy anyway?

For complete show notes on this episode, visit http://kitchencounterpodcast.com/150

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Instant Pots and other pressure cookers can make life so much easier for a home cook. You can find countless recipes online, but here are five basic uses for a pressure cooker that you can adapt to whatever recipe or cuisine you like!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/149

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Potatoes Au Gratin are a luxurious and delicious side dish for your holiday and other winter gatherings. Although the dish can seem intimidating, it is relatively simple and achievable for all home cooks. If you can simmer cream, slice potatoes, and shred cheese, then you are well on the way to a fantastic gratin.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/148

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

It's that time of year. Holiday get-togethers of all shapes and sizes are upon us. Are you hosting this year? Let's look at some tips to make your hosting duties lower stress and higher success.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/147

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

With Thanksgiving less than two weeks away, I thought it would be good to resurface an episode from 2017 on how to conquer that finicky holiday turkey. This is a REPLAY of episode 103: Ten Tips to Avoid Turkey Trauma.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/103

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Boo!

It's time for the third annual Halloween special of the Kitchen Counter Podcast. What else can I say? Enjoy!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/146

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Let's head back to the kitchen for another "live cooking" episode featuring everyone's favorite takeout staple: fried rice.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/145

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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I often get requests to talk about ingredient substitutions when it comes to cooking and baking. On one hand, that's a pretty easy ask, what with list upon list of ingredient substitutions on the internet. On the other hand, how can a home cook think about substituting or omitting ingredients, or changing recipes, from a more general perspective?

For complete show notes on this episode, visit http://kitchencounterpodcast.com/144

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Today's live cooking episode finds me in the kitchen making the popular Northern African spiced tomato stew and egg dish.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/143

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Stoke up the campfires and grills, today we are diving into pie iron goodness with the authors of Pudgie Revolution: Pie Iron Cookin' for Food-Lovin' Campers.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/142

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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In this episode I tackle some more listener questions! It's a wide ranging show with topics including good pub appetizers, favorite uses for fresh tomatoes, how best to reheat frozen pasta, good ways to dry chiles, and more.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/141

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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On today's smorgasbord episode I talk about kamodo grills, the HerbRally Podcast, pudgie pies, and cooking with nuts. Listen on for all the smorgasbord goodness!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/140

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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New Orleans is one of the most unique cities in North America (or the world, for that matter). Listen in live from the Bourbon O Bar on the corner of Bourbon and Orleans Streets as my brother, Randy, and I share our favorite culinary and cultural moments from our long weekend in the Crescent City.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/139

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Air fryers are the hottest kitchen gadgets going, but what are they and how do they actually work? Is it possible to make deep-fried foods with a tiny fraction of the oil? Listen on for everything you need to know before you dive into the air frying craze.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/138

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Day one of our 3.5 day tour of New Orleans kicks off. Randy and I do a super-short recap of everything we ate in our quest to cross off 23 bucket list foods!

The weather is nice and it's time to do some outdoor cooking!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/137

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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It's time to make the king of BBQ sides and childhood favorite, mac and cheese! We will start with a bechamel and end up with an easy, craveable dish that will be the star of your next potluck.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/136

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Hearty meatless meals, turmeric, Himalayan salt, cooking with wine, and more on this smorgasbord episode!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/135

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Today we talk about one of the most popular and versatile fish available to the home cook: salmon.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/134

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Jairo joins me to dive into that great American bar food, the mighty chicken wing.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/133

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Ready for some peanut sauce and shrimp goodness? Let's do a live cook-through of an easy and delicious Asian-inspired noodle dish!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/132

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Listener questions, more live cooking episodes, New Orleans and more!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/131

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Tips and ideas to become a better freestyler in the kitchen!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/130

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Tips and ideas to become a better freestyler in the kitchen!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/129

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Here come's the first bonus episode of 2019: a live "cook-through" of one of my favorite dishes, Risotto alla Milanese!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/128

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Julie Awad joins me to talk about recipe management and her new app, Saffron!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/127

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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I'm sharing some New Year thoughts to gear us up for another great year of home cooking.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/126

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Convection ovens, cast iron, and more in this month's smorgasbord episode!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/125

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Stocks and broths are important ingredients in any home cook's pantry. What exactly are they and how do you make them?

For complete show notes on this episode, visit http://kitchencounterpodcast.com/124

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Gluttons for punishment that we are, Chris and I sit down for another Halloween special and try all sorts of scary snacks.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/123

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Flavor is one of the biggest topics in the world of food. Indeed, food and cooking invariably revolve around flavor. But what exactly is flavor, and where does it come from? How can a home cook build more flavor into their cooking? In today's episode I dive right into the topic of flavor and taste.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/122

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Join me as I take a whirlwind tour around a variety of food and cooking topics in this Smorgasbord episode! Topics include:

• La Croix Water Lawsuit
• New podcast recommendation
• Tips on finding kitchen gadgets
• Online grocery shopping
• and more!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/121

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Leah McGrath R.D. returns to the show and we chat about meal planning, grocery shopping and more for #familymealsmonth!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/120

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Soup season is on the way, and on today's episode I talk about improvising your own soup creations from scratch, and share an easy potato and chile pepper soup recipe.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/119

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Today I respond to some listener questions I've seen in the last few weeks: how to preserve fresh herbs, and the basics of canning food at home.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/118

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Wanna hang out over a cup of coffee and chat about cooking, food, and the love of your kitchen? Cool, me too! That's why I made a Facebook group for the show called "The Kitchen Counter Coffee Break." Check it out!

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Talking points for today's smorgasbord episode include:

Sous Vide Update Essential Kitchen Tools The Future of the TKC Facebook Page and more!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/117

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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The sun is shining and here at the show our thoughts are turning to the long hot days of summer, and all the wonderful flavors that come along for the ride.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/116

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Light, airy, and the base for many delicious pastries including cream puffs, eclairs, crullers and beignets; today we are mastering Pâte à choux!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/115

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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What's an easy, go-to dish for your next brunch (or breakfast, lunch or dinner)? Let's take a look at frittata, the Italian version of a classic omelet that is simple, elegant, and a lot of fun to make. 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/114

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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On today's episode we get back to the basics to answer that age-old question that has hounded home cooks for eons; how do you time your cooking so all of your meal components are finished at the same time?

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/113

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Asparagus, sensational food headlines, meal kits and hot pepper sauce, and on the latest smorgasbord episode! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/112

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Seth Heasley of the Hugos There Podcast joins me today for our first part of a miniseries on the Netflix Documentary "Cooked." For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/111

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Maurizio Leo of The Perfect Loaf joins me today and get deep into the ins and outs of making sourdough bread!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/110

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Today I reach into the question bag to answer some listener queries!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/109

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Cooking fish doesn't need to be intimidating for home cooks. Here are five tips to help get your fish home and on the dinner table in no time!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/108

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Time to pause your New Year's Resolution for about 34 minutes and get your butter on.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/106

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Let's kick off 2018 by looking at some food trends that affected home cooks in 2017 and offering a few predictions for the coming year.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/105

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Jay Nutt and Jennifer MacKenzie join me to talk about their new book Sous Vide Cooking and offer all sorts of tips on this hot home cooking trend.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/104

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Tackle your turkey terror straight on with these ten tips for making a great holiday (or any time) bird.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/103

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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My friend Chris and I seek out the spookiest, freakiest, and downright horrifying foods lurking right in your own grocery store. Then we sit down and eat them. You've been warned.

Oh, and Happy Halloween!

For show notes on this episode, visit http://kitchencounterpodcast.com/102

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Today we reach for some "soupspiration" and I share five of my favorite soup recipes for Fall. 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/101

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Lauren Wilson, author of The Walking Dead: The Official Cookbook and Survival Guide stops by the show to talk about making good food even when you are hiding out from the slathering hordes.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/100

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Topics for this smorgasbord episode:

• Appearance on the Logical Weight Loss show
• Fall cooking and a ragu sauce recipe
• A word on pantry and fridge housekeeping
• Instant Pot cookbook giveaway!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/99

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

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Pamela Salzman of the Kitchen Matters blog and cookbook stops by to talk about all things home cooking! In this episode you'll hear:

• Pamela's philosophy on cooking based on years of teaching cooking classes in people's home kitchens.
• Tips to do more cooking from scratch.
• The importance of weekly meal planning and how to increase your odds of success in the kitchen.
• A peak inside Pamela's new book, Kitchen Matters.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/98

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Let's get our (quick) pickle on! Cucumbers, carrots, peppers; they're all on the table and more as we take a look at two easy methods to get your pickle fix in the kitchen.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/97

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Tracey Ceurvels of the New York City Kitchen blog stops by to chat about her new cookbook The NYC Kitchen Cookbook! Deliciousness ensues!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/96

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Michele Payn of Cause Matters Corporation joins me to talk about her new book "Food Truths from Farm to Table: 25 Surprising Ways to Shop and Eat Without Guilt." 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/95

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Get ready for some sandwich inspiration as I invite Jairo from the True Bromance Film podcast back to talk about five favorite sandwiches for each of us! 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/94

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Today I speak with Matt and Jessica Hardecke of Clover Meadows Beef. We talk about:

• The Hardecke's farming background (Matt is the fifth-generation of his family to raise cattle--awesome!).
• Rules of thumb when buying beef in the grocery store.
• The 8 primal cuts of beef, and where to find the most tender cuts.
• The difference between USDA Prime, Choice, and Select grades of beef.
• Grass-fed vs. Grain finished beef.
• Tips for grilling the perfect steaks and burgers

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/93

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Today I'm bringing you a mini-smorgasbord episode. It's not long, but it does have a cookbook giveaway!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/92

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Do you ever feel like you might go insane with all the wild food claims out there? Miracle cures, fad diets, superfoods and all that? I sit down with Leah McGrath R.D. who helps us separate fact from fiction.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/91

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Today I'm joined by longtime listener Heidi Schmutzler to talk all about the Instant Pot multi-cooker. Let's get the pressure on!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/90

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It's time for another smorgasbord episode! Family cook offs, coleslaw, upcoming episodes, and a new cookbook giveaway!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/89

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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May is Oregon Wine Month, so I thought I would share some tips for cooking with wine. Cheers!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/88

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Today's episode is all about listener questions. Here's what I tackle in this edition of "Kitchen Questions":

• I need help with planning food for a party!

• What's the best way to store lettuce so it stays fresher longer?

• I'm ready to upgrade to a better kitchen knife. Are the really expensive knives worth the money?

• How do you take advantage of BBQ season when you live in a small apartment without a grill?

• What is your favorite method to cook bacon?

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/87

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Talking points for today's "smorgasbord" episode:

• Cauliflower crust pizza
• Thoughts on the Instant Pot
• Is Blue Apron bad for home cooking?
• Cookbook giveaway!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/86

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Using herbs and spices can be intimidating for new or inexperienced home cooks. Take some of the fear away with these seven tips!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/85

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Seth Heasley of the "Take Me to Your Reader" podcast joins me to get deep into chili...just in time for the big game!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/84

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We all make mistakes in the kitchen. Let's get ahead of some of the common ones and kick up our cooking successes in 2017!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/83

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What's in store for the show in 2017? What's been on my mind lately? Let's check in and get ready for a fantastic new year!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/82

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It's time to talk butter; the compound kind. Get ready for a flavor blast!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/81

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It's apple season! Let's talk about the world's greatest fruit and three easy ways to preserve apples so you can enjoy them even after the leaves have all fallen.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/80

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Friend of the show Ellie Alexander returns to give us an update on her latest book, "Caught Bread Handed." She shares the scoop on what Jules has been up to in her latest foray into the world of sugar, baking, and murder. We also talk about a delicious orange tomato soup (recipe below), how the latest trends in baking are a return to the comforts of days past, artsy pies, and a potential killer lurking in your spice cabinet. Do me a favor; if you are allergic to tree nuts, google "things to avoid if I'm allergic to tree nuts" and just stay away from all the stuff you find there, alright? Thanks.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/79

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Salty, bitter, sweet, sour, and umami. These are the five tastes, and today I'm talking all about them and how your cooking can benefit by understanding their relationship to one another.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/78

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Monique Koch from Brownvegan.com stops by to give me the scoop on vegan cooking. Full of inspiration for vegans and non-vegans alike!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/76

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Let's talk about the six essential steps to building the perfect grilled cheese sandwich.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/75

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Jairo from the True Bromance Film Podcast is on today to share his Pico De Gallo recipe! It's a good one, and Jairo is my go-to resource for Latin American cooking. Check it out!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/74

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Today my friend JD Sutter from Porchlight Family Media is on to deliver a guest Quick Fix episode. Grape jelly mayonnaise? Have we gone crazy? Nah. Listen on for a new twist to your next burger bash!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/73

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Could you live for a year on nothing but fermented foods? Just what exactly is fermentation anyway? Derek Dellinger joins me today to talk about "The Fermented Man."

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/72

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Final day of my week-long grilling series tackles grilled mushroom skewers. Yum!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/71

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Day four of my week-long grilling series takes a turn to the sweet side with some grilled peaches.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/70

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Day three of my week-long grilling series. Today I bring you the EASIEST grilling side dish I know--grilled corn on the cob.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/69

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Day two of my week-long grilling quick fixes: Whiskey BBQ Sauce. Super easy and darn delicious!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/68

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Day one of my week of grilling quick fix episodes! Listen on for the last BBQ rub you'll ever need.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/67

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Today we talk about the magical process of the Maillard Reaction and caramelization.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/66

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Tired of cooking the same old things week in and week out? Listen on dear home cook for ideas to jump the tracks and try something new!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/65

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Listen in for some cooking inspiration as I recruit my brother for a "five favorite cookbooks" conversation!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/64

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Today I'm bringing you an episode that is near and dear to my heart. I had the opportunity to sit down and have a conversation with Joy Church, executive director of The Portland Kitchen. This is a non-profit that helps kids learn to cook and gets them ready to make meals for their families or builds skills for a culinary career. It's all-around awesome and I encourage you to check out the episode, then head over to theportlandkitchen.org to learn more and help out if you can.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/63

Connect with the show at: Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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A tour of the five classic French mother sauces is the topic in this episode!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/62

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Legit three-ingredient peanut butter cookies. What are you waiting for?

For complete show notes and recipes on thisepisode,visit http://kitchencounterpodcast.com/61

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Today it's all about the sauce. Well, at least a few of them. This is part one of a two-part series on sauces. In this show we tackles pan sauces and thickeners.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/60

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Butterscotch sauce. Take 5 minutes and get it on!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/59

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Super easy and super delicious baked potato wedges for your next grilling side dish.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/58

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My friend Jairo and I tackle our favorite Latin American dishes and have a really fun conversation to boot. You'll be starving after this episode, I promise!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/57

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Monkey puzzle bread...super easy and crowd pleasing. Careful though, you might eat the whole thing yourself.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/56

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Irish eyes are smiling today as I talk about the ultimate (?) comfort food...shepherd's pie. Oh yeah, a tangent on reductions is thrown in for good measure.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/55

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Everybody is pinched for time, so check out these seven tips to win back the minutes and hours in the kitchen!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/54

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One of the quickest Quick Fixes I have...easy asparagus!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/53

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Join me as I have a conversation with Bakeshop Mystery author Ellie Alexander. We talk baking, murder, Ashland Oregon, and more! FYI, the butler probably didn't do it.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/52

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Who is ready to get their braise on? In this episode I give an overview of my favorite cooking method, and why it is great for busy people and new cooks alike!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/51

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Today we are talking ultimate wontons, and three magic ingredients.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/50

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Sometime's it's tough to know where to even begin when you start cooking. Where to find inspiration for the type of food you want to make? Let's take a look at the three places you can find your home cooking muse.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/49

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Kick the can to the curb. It's time to make homemade tomato soup.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/48

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The new year is upon us. Skip the rigid and immutable resolutions this year. Instead, let's talk about setting goals for your cooking! I also talk about what's in store for the podcast this year. 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/47

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Stop settling for that stuff you buy in a tub at the store. Give yourself 5 minutes and you'll have the best whipped cream you've ever eaten!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/46

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Let's get our roasted chicken on! It's easier than you think, and will save you time in the kitchen and money in your pocket.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/45

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Struggling to figure out what to buy the cook in your life? Looking to pick up a little something for yourself this holiday season? Have no fear--I've got 10 winning items right here for you!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/44

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Brussels sprouts rebooted. No more mushy, soggy, stinky sprouts!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/43

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Humor me as I go on a mild rant about sensationalism in journalism when it comes to food and health.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/42

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Garlic lovers rejoice! Today I give you the super quick run down on how to roast garlic.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/41

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Cranberry walnut quick bread. You know you want it.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/40

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Fall is here, and that excites me! I'll share some easy ideas for seasonal fall produce, provide an update on the show, and answer a listener question about pinterest.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/39

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Let's talk about five things that will make your time in the kitchen more fun, less stressful, and help you turn out better food!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/38

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You say tomato, I say...uh...tomato? Let's do a quick caprese salad!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/37

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We're going back to breakfast in this latest quick fix episode. On the menu today is french toast; one of the easiest breakfast dishes around!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/36

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It's hot. Too hot to cook! So let's go cold and talk about the easiest of the elegant frozen desserts...sorbet! I also answer some listener questions too!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/35

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Sometimes it can be challenging to find non-meat dishes to grill. Have no fear, I've got the perfect vegetarian dish to satisfy even the most die-hard carnivore...grilles caesar salad sandwiches!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/34

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It's burger season, and I'm bringing you some tips to make your burgers the best they can be!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/33

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Just can't quite get your mac and cheese as creamy as you'd like? Give this Quick Fix a go and you'll never look back at thin, boring mac and cheese again. This is the creamiest cheese sauce you'll find and it can be used for tons of stuff!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/32

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You need a chip dip recipe, stat! Don't panic, I'm here to help!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/31

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In this epsiode, I answer listener questions! Fun!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/30

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In this epsiode, a sequel to my most populat (7 Cooking Myths Exposed) I bring you another list of 7 cooking myths...or are they? Play along to this true or false cooking episode!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/29

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In this Quick Fix episode I am back to talk about another sauce that goes great with all sorts or berries (or pretty much anything for that matter): spicy rum sauce. It's quick, easy, and super delicious!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/28

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In this episode we go into the pantry to talk about molassess, taste test some homemade BBQ sauces, then I show you the one BBQ-related website you really need to bookmark.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/27

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Strawberries and balsamic vinegar--it's a match made in heaven. And it's ridiculously simple to make. Wow your next dinner part guests with this simple, yet elegant treat!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/26

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For today's episode we tackle Buffalo Wings while discussing Matt Reynold's reat documentary film "The Great Chicken Wing Hunt." We also head into the pantry to talk about lemon and lime juice in cooking, and finish up with a listener question about easy, awesome dishes a single guy can make.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/25

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For today's quick fix I go over the differences between the three main types of salt you'll find in the typical home kitchen.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/24

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On today's quick fix episode I give you the basics on roasting vegetables, all in under 5 minutes!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/23

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In this episode I am joined by a special guest to talk about essential pantry items for the home cook. Let me know what you think of the conversation!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/22

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In this Quick Fix episode I talk about how darn easy it is to make buttermilk pancakes from scratch. Did I mention they are ridiculously delicious too? In less than 5 minutes you are ready to conquer this recipe!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/21

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Today I'm talking cooking equipment. What does a home cook absolutely need to be successful? 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/20

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In this Quick Fix episode I talk about making your own salad dressing. It's really easy!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/quick-fix-easy-vinaigrette-tkc-19

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In this episode I help out a listener with cooking a great steak indoors.

I also talk about cricket flour!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/cue-crickets-tkc-18/

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In this Quick Fix episode I cover making shredded chicken and share a taco seasoning recipe. 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/17

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In this episode I talk about herbs and spices! I'll go over some spices I think every home cook should have, how to store and prepare spices, and I also review spicemadam.com

For complete show notes on this episode, visit http://kitchencounterpodcast.com/16

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Leave me voice mail feedback at: 971-208-5493 Facebook: https://www.facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

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Today's quick fix focuses on breakfast...specifically egg muffins. Easy, nutritious, and delicous--it's time to take your mornings back!

For compete show notes visit kitchencounterpodcast.com

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Today's Kitchen Essentials episode focuses on how to increase the odds of having a successful outing in the kitchen. Listen to the episode by pressing the play button above to hear my thoughts on these six fundamental keys to home cooking success!

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Slow cookers come in an endless variety of shapes and sizes, and features. Here are four from Rival Crock-Pot that show the range of what is available (even more expensive models exist, though I'm not sure they deliver as much value for the cost): Crock-Pot SCR300SS 3-Quart Round Manual Slow Cooker, Stainless Steel Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel Crock-Pot SCCPVL610-S Programmable Cook and Carry Oval Slow Cooker Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel

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• Save time (fewer trips to the store, fewer impulse buys, fewer trips for takeout)
• Save money (buy only what you need that week, less wasted food)
• Eat more nutritious food (you can plan in advance what you are eating and rely less on spur of the moment decisions that may be less healthy)
• Have more success in the kitchen (yay!)

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Today my wife joins me again and we talk about candy making at home. Specifically we cover two recipes; pralines and salted caramel. We recommend that you pick up a candy thermometer if you really want to give these recipes (or any candy making at home) a try. This is a link to the candy thermometer we have, and it works great for us: CDN TCG400 Professional Candy & Deep Fry Thermometer

You should also make sure you use a heavy-bottomed pan (the heaviest you have) because the heat heat will be more even and you will be less likely to scorch your candy and you are heating it.

The best way I know how to describe a praline, if you've never had one, is that it's like a cookie-shaped candy that has a creamy texture. They are one of my favorite confections, and they really are unlike most other candies that I know of. 

Here is the praline recipe I used: Emeril's Creamy PralinesHere is another page with some great info and recipes on pralines

Traci gave salted caramels a shot and had good results. This recipe is a bit more complicated than the praline recipe, as you are bringing the candy up to temperature, then adding cream, then bringing the candy back up to a different temperature. You definitely have to be on the ball when making this recipe.

Here is the recipe from Ina Garten that Traci used for this episode.

Happy candy making, and Happy Holidays!

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Thank you to the folks that have left reviews for the show on iTunes (Degenator and socialskills)!

Joni from Florida sent in an email and asked if I have ever heard of using bay leaves to keep bugs away from kitchen cabinets. She found a website that talked about it here: http://naturehacks.com/5-herbs-that-keep-bugs-away/. I vaguely remember something about bay leaves and flour to keep bugs away, but I've never tried it myself. If you've tried it I'd love to hear if it works for you!

Risotto is a rice dish from northern Italy that's characterized by its creamy, luxurious consistency. Interestingly risotto gets that consistency without the use of cream, cheese, or butter (though those ingredients are often added to many risotto recipes). I love risotto and when I first discovered the traditional form my wife and I were at an Italian restaurant and I ordered osso bucco served over risotto milanese. The dish instantly became a favorite and whenever I see it on a menu (which is rarely) I have to order it. The contrast of a richly braised veal shank and creamy, parmesan laced risotto is almost too perfect. It's a dish I often mimic with a wine--braised chuck roast and risotto; pure bliss.

The great thing about risotto is that there are as many variations as your creativity allows. While the basic preparations will be similar, you can tweak most of the building blocks and flavorings to suit your mood. Risotto can be vegan, vegetarian, gluten free, dairy free, full of meat, loaded  with cheese, married with seafood, a starter, a main dish or side, etc. Risotto sounds like it would be quite difficult to make, but it isn't. It just requires a little attention.

Here is my basic risotto recipe

Most risotto is made of the following base components:

Oil/fat - Most typically olive oil or butter

Aromatics - Onions or shallots, finely chopped (I like mine to be about the size of the rice grains).

Rice - This is where it can get a little tricky, because risotto is not prepared with your typical long grain white rice. I have read blogs on the internet that swear you can use regular old white rice, but you'll have better (and more traditional) results if you use an arborio or carnaroli rice. Arborio is probably the most widely available in US supermarkets.

Wine - I use white wine, like a pinot gris or sauvignon blanc.

Broth or stock - Vegetable, chicken, beef, or even seafood stock would work. Your dish is going to get a ton of flavor from the broth/stock, so make sure you are using the best you can get.

Start by heating the broth in a sauce pan until its simmering. Keep it at a low simmer for the duration of the cooking process.

Take a heavy bottom saute pan over medium heat and start by sauteeing the onion. Add the rice and stir, making sure the grains get nicely coated with oil. This is going to help the consistency of the final dish. Add  white wine and stir frequently until the wine is absorbed by the rice. Start adding the simmering broth by ladle, and stirring and cooking until the broth is mostly absorbed before adding more. Repeat this process, stirring the rice until the rice is cooked completely, but still slightly firm to the bite (you don't want mushy risotto). Remove from the heat and finish as you wish (I usually add butter and some sort of cheese at this point).

Here are some ideas for variations on risotto dishes. Some of these I've made, the others I just thought up. Again, you can really do anything you want!

Three cheese risotto with parmesan, gruyere, and fontina cheeses Risotto Milanese (with saffron and parmesan) Shrimp risotto Risotto with pea puree Seared scallops and roasted red pepper risotto Risotto with yellow curry Red-wine braised beef over sharp white cheddar risotto Roasted butternut squash risotto Chicken risotto with rosemary Wild mushroom risotto Risotto with asparagus tips Risotto with honey roasted parsnip puree

Here is the cookbook I mentioned that had that great risotto recipe for kids. If you have young children this is a great all-around cookbook. Many of the recipes are great for grown-ups too! Weelicious: 140 Fast, Fresh, and Easy Recipes

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It's never too early to start thinking about holiday baking, and today I've invited a very special guest to the show to talk about some chocolate recipes that you can put into your holiday rotation. My wife is the baker of the family, and she agreed to help us out with some baking tips and yummy chocolate recipes.

One thing I was surprised to learn is that not all sugar is created equal. When you prepare for your holiday baking extravaganza, you need to be using the right type of sugar. You go to the store and pick up a bag of granulated sugar, you would expect that to be the same across brands. In reality, it isn't. Some sugar is made from sugar beets, and some is made from sugar cane. For baking, you absolutely want to be using pure cane sugar. Here's an interesting article explaining why.

There are several different types of chocolate that you can bake with. Here is a very quick run down of the most common types you'll run into in the kitchen.

If you aren't baking your sweets on parchment paper lined baking sheets, you should be! Using parchment paper has a ton of benefits; it makes clan-up a snap, it helps your treats bake more evenly on the bottom, and they won't stick to the pan. And you can prep your batches on parchment paper to easily slide onto the baking sheet when ready. Parchment paper is inexpensive and really a must-use when it comes to baking.

Chocolate Biscotti Recipe

Chocolate Truffle Cookies Recipe

The Spice House is a fantastic place to pick up cocoa nibs, and practically any spice or other interesting ingredient you need. If you are in Chicago, stop by in person, or order online.

My mother's side of the family is German, and our immediate ancestors are Germans from Russia. It is a very distinct culture, taking parts from both German and Russian culture. The food therefore is somewhat unique as well, also taking traditional German fare and putting a Russian/Ukranian/Tatar twist to some of it. In future episodes I'm going to talk more about some of that food, but today I'm going to tackle a very simple recipe that my mom would make often. One of my fondest food memories from growing up is from when mom would make egg noodles.

I know egg noodles doesn't sound too exotic but they are a very common and popular dish in German Russian culture. I can remember mom mixing the dough with her hands, and then spreading flour over that orange kitchen counter. She'd turn the dough and knead it until it became smooth. Then she would divide the dough into four sections and put three aside, then roll out one into a large round disk of dough. When it was of suitable size, she would crack the door of the preheated oven open with a wooden spoon, then she would put the rolled -out dough on a kitchen towel, with part of it hanging into the open oven door to dry. She would rotate it to make sure it dried evenly. She would move on to another section of dough and repeat. When the dough was dried, she would roll it up and then slice into noodles. This was my favorite part, as I would reach over and steal a noodle or two to eat right there  (my dad would always do the same), and I can still hear my mom feigning anger and telling us not to eat all the noodles! As I said, this recipe isn't that different from most egg noodles recipes, but I'm sure this was passed down through my mom's side of the family at least four generations back.

You don't need any fancy equipment to make egg noodles, and once you have them made you should either use them right away, or freeze them. If you elect to freeze them, be sure to freeze them in a single layer on a metal sheet pan for about 15 minutes before transferring to a freezer bag (this will ensure they won't freeze together in one big clump).

Egg noodles (nudla) recipe

Egg noodles go great in chicken noodle soup, so now would be a good time to talk about roasting chicken and making chicken stock. Here are a couple recipes to get you going with that:

Roasted chicken recipe

How to make chicken stock

Chicken noodle soup recipes:

 Tyler Florence does chicken noodle soup

Another simple recipe

If you are in need of a roasting pan, a stock pot, or pasta maker, here are some recommendations: Cuisinart Chef's Classic Stainless 16-Inch Rectangular Roaster with Rack

Cuisinart 12-Quart Stockpot with Cover

Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel - this is the pasta machine I use--it's simple but incredible well built, and will  last you a lifetime. Comes in different colors, and has many different pasta cutter attachments.

If you are interested in learning more about Germans from Russia, I would suggest visiting the Germans From Russia Heritage Society at www.grhs.org.

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Imagine an ingredient that has been around as long as civilization itself, and is used heavily in almost every culture and cuisine in the world. The builders of the pyramids of Egypt ate it for nourishment. At other times in world history, it was considered so valuable that people would pay their rent with it, or give it as gifts. Ancient Greek athletes would eat it in the belief that it enhanced their athletic prowess. Roman gladiators would rub it all over their bodies to firm up their muscles. Doctors prescribed it to alleviate snakebites, coughs, and headaches.*

In modern cooking, it helps to give many of your favorite dishes a depth of flavor that can't really be achieved by substituting any other ingredient. Behold, the mighty onion!

Wait, I'm sorry. Did you think I was going to say bacon? Or chile peppers, quinoa, kale, or goji berries, or any number of other fad food items that have gained and lost popularity over the years? Interesting as they may be, so much has already been said about them. And none of them have the staying power of the simple onion, nor are there many other ingredients so universally incorporated into so many cuisines. I wanted to take some time today to talk onion. I'm going to focus on the bulb varieties commonly found in the United States, and not so much green onions (scallions), shallots, or other close relatives.

Many people seem to have a love/hate relationship with onions. I count myself among them. I was that kid that would always find the tiniest bit of onion in something my mom had cooked and refuse to eat the rest of the dish (even if I had already eaten most of it already without complaint). While my opinion has changed on cooked onions, I still can't stand eating raw onions. Put raw onions in a salad or on a burger and you've practically ruined it in my mind.

But I understand the power of the onion. There is a reason that every major cuisine in the world uses it extensively. There's a reason why it's part of the "holy trinity" of cajun cooking, or one of the primary ingredients in mirepoix in French cuisine, or soffrito in Italian cooking. In order for you to harness the savory powers of onions, it's helpful to know the four main varieties of bulb onions and their uses.

The yellow onion is the most commonly used variety in American cuisine. When you see a recipe that calls for onion, yellow onion is most likely what you need. Thin-skinned and mild, yellow onions are great for all around use, and are the onions I use more often than the others, by far.

Sweet Onions

Sweet onions often look like the common yellow onion mentioned above, but are usually less round and more squat and oval shaped. They contain less sulfur than yellow onions and therefore taste much sweeter. There are several well known varieties of sweet onions, including Walla Walla, Vidalia, Maui, Bermuda.

Delicious when lightly sauteed, white onions are the go-to onion when cooking Mexican and Latin American cuisine. Next time you whip  up fajitas use a white onion along with your peppers.

One of the reasons many people dislike working with onions are the tears and stinging eyes that come with chopping them. There are dozens of tips (some more effective than others) on the internet about how to solve this problem, and some are downright crazy (chopping onions under running water? Yeah that sounds easy). My favorite trick if you have this problem is to put your onion in the freezer for 10-15 minutes prior to chopping. Don't leave it in too long or it will be too hard to cut! A nice sharp knife will help as well, as you'll do less shredding on the onion and therefore reduce the amount of irritants that make it to your eyes.

How to caramelize onions - My method for perfectly rich and sweet caramelized onions.

Beer battered onion rings - My first attempt at onion rings at home turned out pretty darn good!

French onion soup - Not my recipe, but a staple for onion lovers.

Swiss onion tart

If there is one kitchen tool that can vastly improve your time spent in the kitchen, it's a good quality knife. No other tool is used more often on a regular basis, and having a poor quality knife can do a lot to turn a person off to cooking at home (not to mention they can be a safety hazard). While good knives aren't cheap, they will last you a long time if properly cared for. Save up for a good knife, or perhaps now would be a good time to write Santa a letter letting him know how good you've been all year!

Knife preference is subjective, and different people have different preferences in types and brands of knife. However, there are a few qualities in a knife that I think are non-negotiable:

• High quality steel
• Solid handle construction
• Well balanced and good weight

There are many excellent quality brands widely available in the United States; J.A. Henckels and WÜSTHOF are two of the most common. Both are German companies and their knives are very well made. Though not cheap, the investment will start paying off immediately over a cheap knife. My personal favorite knife is the WÜSTHOF Classic Series Cook's Knife. I most often use the 6-inch version, and I use it for almost every cutting task in my kitchen. For bigger jobs I have an 8-inch Henckels Santoku knife, but I seldom use it.

WÜSTHOF Amazon Page

Regardless of the brand you choose, you should avoid any knife that:

• "Never needs sharpening." These are never top-quality knives, and usually have a blade that is somewhat serrated.
• Is sold on TV in the middle of the night. Again, these are never top-quality blades, no matter how many rusty pipes and tomatoes it looks like the knife can cut through.

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Full show notes at: http://kitchencounterpodcast.com/5

Today we’re talking fall dishes and I want to share with you my “Five Favorites of Fall.” Most of us have an idea that when the weather starts to change, and different foods become available, that our tendency to cook certain dishes, or types of dishes, increases. Rarely in the middle of a long, hot summer are we heating up the kitchen cooking roasts in the oven. Likely we are out on the back porch grilling, or eating out more, or picnicking, or whatever. But when the days get a little shorter, and the leaves on the trees start their transformation, and the evenings cool down, we bust out the casserole dishes and sauce pots and start cooking heartier, warmer fare.

The following list, to me, epitomizes what that means for the home cook; these are my favorite fall recipes. These are the dishes I think about when fall arrives. I bet one of your fall favorites is here, and I’d love to know what I missed in your opinion.

Probably the first thing I make when the weather turns cool is chili. Almost no other dish means fall to me more. One of the things I love most about chili is that it means so many different things to so many different people. I'm sure you could have a different chili recipe every day of the year and not repeat. Probably more than that even. Because of chili’s versatility, it can be adapted to a wide variety of tastes and dietary requirements. Need vegetarian, or vegan, chili? No problem. Like your chili so spicy it melts your tongue to the roof of your mouth? You can do that. Hate tomatoes and prefer a chili that uses green pepper instead? Got it. Really, the sky is the limit when it comes to chili.

Remember with chili that when a recipe calls for chile powder, they are generally speaking of a chile blend that isn't spicy. Most chile powder blends you buy in the grocery store will be on the mild side, and if you aren’t sure, ask before you buy. The spice in chili comes with the other ingredients you add in smaller amounts (e.g. cayenne, jalapenos, chipotles, etc.). Remember it’s easy to add heat to chili, but nearly impossible to take out, so err on the side of caution!

My go-to chili recipe is your standard chili con carne (with beef), and it is what most people probably envision when chili comes up. If you want to make this vegetarian, simply substitute more beans for beef (feel free to try other varieties than kidney). Diced Portobello mushrooms would be fantastic as well.

Recipe Link: http://kitchencounterpodcast.com/recipe/chili-con-carne/

Ah beef stew. When I was growing up on mom would sometimes take a cheap, tough cut of beef, like an eye of round roast, and brown it up then toss it in a pot with some onion, carrots, and potatoes and let it stew in the oven with some liquid for a few hours. The house would smell amazing and you would end up with the ultimate one-pot meal. More often than not she stewed pork, which is why when beef was on the menu it was just a little more special.

While I sometimes make beef stew the way my mom did, I have developed my own method of making stew to create some wonderfully rich sauce and a deep flavor. I cut up my beef into smaller chunks and use beef broth or stock and a hearty red wine to stew the meat and carrots. I like to mash or whip the potatoes separately and then use the beef and sauce over the top. The red wine and stock cooks down into an incredibly rich sauce that I could just eat like soup (seriously). If you didn’t feel like potatoes, this would go very well with nice wide egg noodles.

Recipe Link:

A couple of easy mashed potato recipes: http://allrecipes.com/recipe/basic-mashed-potatoes/ http://www.foodnetwork.com/recipes/food-network-kitchens/basic-mashed-potatoes-recipe.html

Chicken and dumplings are a quintessential comfort food; it even sounds cozy! Just say the words “chicken and dumplings” over and over and pretty soon you’ll find yourself curled up in front of the fireplace reading a good book while the rain pours outside.

The recipe for this dish looks intimidating, mainly because there is a long list of ingredients. Don’t let that scare you away; the effort is well worth the result. The key to making this dish sing is how you prepare the chicken ahead of time. Some recipes I’ve seen call for boiling the chicken until done, then adding to the dish. Please, don’t ever boil your chicken. Yes it cooks just fine, but the flavor will be sorely lacking, even if you add salt and seasoning to the water. You might as well just open a can of chicken and dump it in. Instead, simmer the chicken in a combination of white wine, chicken stock, rosemary and garlic. You’ll end up with a much tastier base for your dish and the chicken will be much more flavorful as well.

As for the dumplings; in some versions of the dish I’ve had, the dumplings are little more than clumps of dough floating in the broth. For this recipe, you’ll have big, fluffy dumplings to which you can add a variety of ingredients to pack in even more flavor (I like dried thyme in my dumplings).

Recipe Link: http://kitchencounterpodcast.com/recipe/chicken-dumplings/

When fall rolls around there is an embarrassment of riches when it comes to apples, especially where I live in the Pacific Northwest. My favorite way to eat apples is right out of hand, but occasionally I get motivated to put them into a dish. I love apple pie, but homemade apple pie can be a real bear to pull off well (my wife is the baker in the family). Apple crisp is a fantastic alternative, primarily because you don’t have to mess with finicky pie crust. Drop a dollop of vanilla ice cream on top of the finished product and no one will be complaining!

Also note that this dish uses “warm” spices which really come into more use starting in fall. By warm spices I mean those spices that aren’t spicy hot, but, well, “warm;” cinnamon, cloves, allspice, nutmeg, etc. Think of spices that go into a chai latte, or pumpkin spice, and that’s what I mean by “warm” spices. Also be sure to use the right kind of apples. Just like with pie, you don’t want an apple that cooks down into mush. When unsure, opt for granny smiths. They are widely available and never fail in a baked dish.

Recipe Link: http://kitchencounterpodcast.com/recipe/easy-apple-crisp/

I have very fond memories of my mom making these cinnamon rolls around the holiday time, and we kids would devour them. Different than most typical cinnamon rolls, these are baked in a heavy cream/brown sugar "goo" that soaks into the rolls and makes them irresistible. You won't want to go back to frosted cinnamon rolls after having these! To save yourself time and some frustration, pick up a box of Pillsbury hot roll mix to shortcut to the dough. You won't gain much by trying to make the mix from scratch. You'll want to eat these as soon as possible after baking to avoid the goo making them soggy, but I doubt you would have any trouble doing that!

Recipe Link: http://kitchencounterpodcast.com/recipe/moms-gooey-cinnamon-rolls/

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A suggestion came in on our Facebook page from Jennifer to talk about leftovers and how to safely store them. That got me thinking about food safety in general, so I decided to devote this episode to talking about good food safety practices to practice in the home kitchen.

One in six Americans will get sick from food poisoning this year. That means that in some point in your life you've probably been sickened by food whether you realize it or not. I've been hospitalized because of foodborne bacteria I picked up in a restaurant, and let me tell you, it isn't fun!

I'm going to break this down into three parts: Food prep, cooking, and storing leftovers.

By the way, foodsafety.gov is an excellent website with tons of practical info for use in your kitchen including cooking temperature and storage charts.

First of all, you should understand what foods are cause for concern when it comes to food safety:

Poultry, meats, seafood, eggs, and raw milk dairy products cause the most concern when it comes to bacteria. The keys to properly handling your prep foods are: - Wash your hands often! - Keep your risky foods (meats, poultry, seafood, etc.) separated from your not so risky foods (vegetables, fruits, grains, etc), to avoid cross contamination. - I recommend having different cutting boards for different types of food so you can make sure you aren't dicing onions on the same board you just cut up raw chicken! Also be sure to properly clean all utensils between ingredients. - Don't thaw or marinate meat at room temperature. - When you are done prepping, clean up your area thoroughly before starting in on cooking.

This phase is mainly concerned with cooking your foods to a proper temperature to kill bacteria and therefore make the food safe to eat. You should get a hold of a good cooking time/temp chart (the one from foodsafety.gov is perfectly fine). The other key is to get yourself a good food thermometer. My favorites are the instant-read digital types, but here are three different ones to check out. Insta-Read Large Dial Cooking Thermometer Commercial Waterproof Digital Thermometer (great all-around thermometer) The Cadillac of food thermometers

Also remember not to double-dip when you taste your food--You'll transfer nasty mouth bacteria to the food!

Bacteria grows most rapidly between the temps of 40F and 140F degrees. You should get leftovers in the fridge ASAP--it's generally not a good idea to let them cool at room temp for any period of time. Try to accelerate cooling by increasing the surface area of food before putting in fridge (put hot liquids in shallow bowls, and cut up meat into smaller pieces). This will also help ensure you won't heat up items that are already in the fridge. Also note that the back of your fridge will be the coolest, and therefore the best place to put leftovers.

You should only reheat leftovers that you plan on eating. Don't reheat, then cool, reheat, then cool. Also, reheat to full temp (165F) to kill any bacteria that has accumulated.

Only keep leftovers in your fridge for about 3-4 days before tossing. Remember, just because something smells or looks "ok" doesn't mean it doesn't have bacteria that can make you sick! When it doubt, throw it out!

foodsafety.gov- U.S. government website with tons of resources on food safety. Also lists food recall information Interesting article on reheating leftover meat USDA website for food safety and security Home food safety booklet download

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If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

Email: [email protected]

Leave me voice mail feedback at: 971-208-5493

Fall is officially here! This excites me because at least here in Oregon, the weather begins to change from long hot days to shorter and cooler ones. That means it's time to bring on the "one pot" dinners. That's a term I use collectively for soups, stews, chili, casseroles, and basically anything where most of the meal is done in one pot, kettle, or baking dish.

One of my favorite meals of this type is shepherd's pie. A little Irish pub in Newport Oregon, Nana's Irish Pub, makes one of my all-time favorite versions of this dish. If you ever find yourself in the Nye Beach neighborhood of Newport, do yourself a favor and get into Nana's. You get bonus points if it's a stormy day (it makes the food and atmosphere all the better)!

I rounded up a few shepherd's pie recipes for you to take a look at, my favorite to make being the Gordon Ramsey version linked below. It's relatively easy, and is packed full of rich flavors.

I also had an opportunity to have a short conversation with my brother Randy about a cooking club that he and his wife and another couple started a few years back. He mentioned that it might be a good topic for the show, and I agreed! We talk about why cooking clubs are a great way to grow your skills in the kitchen and how to get one started. Randy also shared an amazing coleslaw recipe!

Randy's Blue Cheese Coleslaw Recipe!

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If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

Today we're covering a couple of really easy recipes that will make your family and friends cheer, and will make you look like a pro in the kitchen! For starters we're talking about a really simple baked egg recipe that will make you forget about scrambled, sunny side up, soft-boiled, or whatever your (soon to be formerly) favorite egg preparation is.

Are you looking for the perfect make-ahead dish to take to your next tailgater or game night? Then let's talk pork ribs in the oven. I cover the difference between baby back and spare ribs, and I talk about a perfect rub for your ribs (and practically anything else you might want to grill). These pork ribs taste like you spent a day going low and slow in the BBQ pit. Don't worry--I won't tell anyone you caught up on past episodes of Grimm while these babies took care of themselves in the oven.

Recipes covered in the show:

Baked egg recipe

Simply Perfect BBQ Rub

Superstar Pork Ribs

Other Links of interest:

Sweet Baby Ray's BBQ Sauces

A great list of baked egg recipes

Connect with The Kitchen Counter Podcast!

Facebook: facebook.com/kitchencounterpodcast Twitter: @TKCpodcast Email: [email protected]

If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

In this first episode of The Kitchen Counter Podcast, I give you an idea of what to expect from the show going forward, and then we get into some reasons you want to start cooking at home, as well as some of the barriers that may be stopping you from getting started.

Full show notes can be found at http://kitchencounterpodcast.com/1

Connect with The Kitchen Counter Podcast!

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