Jerry Pellegrino http://wypr.org en Micro-greens http://wypr.org/post/micro-greens <p></p><p><strong>April 15, 2014 - Radio Kitchen - MICRO-GREENS</strong><br /><br />When we dine out these days, there's something happening on the plate at good restaurants everywhere that might be easy to miss.&nbsp; More and more chefs, and home cooks for that matter, are using something called "micro-greens" as ingredients and garnish. Easily mistaken for alfalfa sprouts, micro-greens are created during the infancy of an edible plant.&nbsp; They usually have a wispy little stem and several small but flavor-packed leaves.&nbsp; They are very easy to grow, requiring minimal space, and they come in a wide variety.</p><p> Tue, 15 Apr 2014 02:03:50 +0000 Al Spoler & Jerry Pellegrino 11590 at http://wypr.org Spring Potatoes http://wypr.org/post/spring-potatoes <p><strong>&nbsp; April 8, 2014 - Radio Kitchen - Spring Potatoes</strong></p><p>I'm unusually skeptical about the weather this year, and I wish I could feel more confident that spring truly has arrived.&nbsp; In many ways this is like the beginning of a new year for us, with all of the springtime produce now in the pipeline.&nbsp; And one thing I can't get off my mind are those lovely little tender white potatoes that we get this time of year.</p><p> Wed, 09 Apr 2014 00:30:43 +0000 Al Spoler & Jerry Pellegrino 11298 at http://wypr.org Welcome, Spring http://wypr.org/post/welcome-spring <p><strong>April 2, 2014 - Radio Kitchen - Welcome, Spring</strong><br /><br />All right, the calendar page has turned.&nbsp; It is officially April and it is well past the turn of the seasons, so let's have us some Spring!&nbsp; The era of root vegetables, God bless 'em, is behind us, and the era of Primavera is at hand.&nbsp; And as Chef Jerry Pellegrino of Waterfront Kitchen knows, cuisines all over the world know how to celebrate the coming of Spring.</p><p> Tue, 01 Apr 2014 09:30:00 +0000 Al Spoler & Jerry Pellegrino 10809 at http://wypr.org Creatures of the Deep http://wypr.org/post/creatures-deep <p><strong>&nbsp;March 25, 2014 - Radio Kitchen - Creatures of the Deep&nbsp; &nbsp;</strong><br /><br />Last week we talked about dishes from Spain that I hoped I would encounter when I go there next October.&nbsp; This week we're going to cover some of the favorite foods of its neighbor, Portugal.&nbsp; If you go online and peruse any Porutguese restaurant menu, you will find numerous references to octopus and squid.&nbsp; And those of you who are veterans of spring break in Florida will remember another creature of the deep: conch.</p><p>Here is Jerry's favorite recipe for octopus, plus two other great recipes.<br /> Tue, 25 Mar 2014 09:30:00 +0000 Al Spoler & Jerry Pellegrino 10553 at http://wypr.org Spanish Dishes http://wypr.org/post/spanish-dishes <p><strong>March 18, 2014 - Radio Kitchen -&nbsp; Spanish Dishes</strong><br /><br />A little later this year I'm going to be going to Spain and Portugal, and in anticipation I've been looking up some recipes in my big book of Spanish cooking.&nbsp; And as Chef Jerry Pellegrino of the Waterfront Kitchen knows, there's a lot to like about Spanish cooking.</p> Tue, 18 Mar 2014 01:43:34 +0000 Al Spoler & Jerry Pellegrino 10194 at http://wypr.org Chowder with Chris Corbett http://wypr.org/post/chowder-chris-corbett <p><strong>March 11, 2014 - Radio Kitchen - Chowder with Chris Corbett</strong><br />&nbsp;&nbsp; &nbsp;<br />The question these days, of course, is will winter ever go away?&nbsp; Right now a lot of us are suffering late winter blues, and we desperately need a cure. Which is exactly why we invited our friend Chris Corbett to join us.&nbsp; He came by to buck us up with talk of chowder.</p><p>Chris is a native of Maine, and he carries his heritage with him wherever he goes.&nbsp; During the winter months he loves to whip up a steaming bowl of New England style chowder (chow-dah, as he says) to keep body and soul together.</p><p> Tue, 11 Mar 2014 09:30:00 +0000 Al Spoler & Jerry Pellegrino 9836 at http://wypr.org Raw Beef http://wypr.org/post/raw-beef <p><strong>March 4, 2014 - Radio Kitchen - Raw Beef</strong><br /><br />Our topic this week may be something of a turn-off to some people, and something of interest to others.&nbsp; Here's the deal:&nbsp; every now and then, maybe once every two years, I get a hankering for a raw beef sandwich.&nbsp; It's a taste I inherited directly from my father, so I think it's in my genes.&nbsp; And Chef Jerry Pellegrino of the Waterfront Kitchen tells me that every time he puts Beef Tartare on the menu, it sells out.</p> Tue, 04 Mar 2014 01:45:06 +0000 Al Spoler & Jerry Pellegrino 9526 at http://wypr.org The All-American Casserole http://wypr.org/post/all-american-casserole <p><strong>February 25, 2014 - Radio Kitchen - The All-American Casserole</strong><br /><br />As winter keeps its icy grip on us, more and more often we seek comfort from our family dinners.&nbsp; Everyone has a short list of favorite dishes that warm the soul as well as the belly.&nbsp; I love a simple dish my father taught me, cabbage and noodles, and my mother's old standby, tuna noodle casserole.&nbsp; In fact the All-American casserole is classic comfort food, and Chef Jerry Pellegrino of the Waterfront Kitchen uncovered a few delicious recipes.&nbsp;</p> Tue, 25 Feb 2014 01:22:44 +0000 Al Spoler & Jerry Pellegrino 9196 at http://wypr.org Oysters http://wypr.org/post/oysters <p><strong style="line-height: 1.5;">January 14, 2014 - Radio Kitchen - Oysters</strong></p><p>As we suffer through some very nasty weather this winter, it's good to stop and think about the Watermen of the Chesapeake Bay who are going out day after frigid day to harvest their oysters.&nbsp; We're in the heart of oyster season right now, and it's a good time to talk about a few of the things you can do with our splendid bivalves.</p><p> Wed, 15 Jan 2014 23:27:35 +0000 Al Spoler & Jerry Pellegrino 7398 at http://wypr.org