Radio Kitchen en 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 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 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 Creatures of the 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 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 Chowder with 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 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 The 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 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 #1208 - The Cassoulet Variations <p> November 12, 2013 - Radio Kitchen - The Cassoulet Variations</p><p>As the Fall settles in for a long stay, we naturally start adjusting our eating habits to accommodate the season.&nbsp; The brisk weather sharpens our appetites, and motivates us to get outdoors and scurry around.&nbsp; The upshot is that our taste for more substantial fare increases, and the delicious South of France stew known as Cassoulet is the Grand Père of all hearty dishes.</p> Tue, 12 Nov 2013 13:37:53 +0000 4712 at