Radio Kitchen | WYPR

Radio Kitchen

Tuesdays 8:45 am
  • Hosted by Hosted by: Al Spoler and Chef Jerry Pellegrino

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on "Radio Kitchen".

Hosts Al Spoler and Chef Jerry Pellegrino of Waterfront Kitchen offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen.

Archive Prior to 2014

Mike Licht/flickr

A couple weeks ago I was shopping in the Waverly Farmers Market and I bought a nice head of cabbage from my friends at Eden Farm. I took it home, and over the course of the next week I got three meals out of it. So as Chef Jerry Pellegrino of Schola Cooking School would suggest, once again we have proof of cabbage's incredible versatility.

Click here for recipes. 

jessica mullen/flickr

April is, among other things, National Noodle Month, which gives us a chance to think outside the noodle box for a moment.  Whereas most pasta and noodles are made with the simplest ingredients, there are no rules saying you can't get a little more inventive.  Thanks to a nifty piece of hardware, we can easily turn vegetables like carrots and squash into something very closely resembling noodles.

The tool in question is a spiral vegetable slicer.  You pop a roughly cylindical vegetable into the mouth of the tool, twist and turn according to instructions, and a pile of tidy noodle shaped vegetables emerges.  The slices can be thin spaghetti style or broader fettuccine or anything in between. 

Some of these gadgets look like tiny kitchen lathes, and others are something like a tube with a cutting blade inside.  Regardless, they are inexpensive, ranging from as little as $10 up to about $40.

With your vegetable noodle maker in hand what can you do with it?  Well Chef Jerry Pellegrino of Schola Cooking School has an armful of ideas.

Click here for recipes. 

Salsas

Apr 4, 2017

One of the things we do really well in Maryland is peppers.  Our soil and climate are perfect for the entire range of peppers, from the mildest to the hottest.

One of Jerry Pellegrino's favorite thing to do with peppers is to whip up some of the classic Mexican salsas.  Here are a few of his favorite.  Some of these ingredients can be found in the Latino bodegas that a scattered around town.

Click here for salsa recipes from Chefs Amy von Lange & Jerry Pellegrino.

Desiree Litchford/flickr

I happen to be as patriotic as the next guy, but even I am forced to admit there are certain things the French do better than just about anybody else.  Perfume, champagne and truffles come to mind... and so do French pastries. Chef Jerry Pellegrino of Schola Cooking School agrees.   He has had a number of French guests come into his school lately, and he has learned a thing or two.  Here are three recipes that will challenge you, but give you impressive results. 

Click here for unique French pastry recipes from Chefs Amy von Lange & Jerry Pellegrino.

With St. Patrick's Day looming we thought it would be a good idea to help you think past corned beef and cabbage and take a fresh look at modern Irish cooking.  And as Chef Jerry Pellegrino of Schola Cooking School says, it seems to be high time to re-calibrate our thinking.

So with that in mind, here are a few classic Irish recipes done up for modern tastes and techniques.

Click here for recipes. 

Daniela Pasta and Pastries Facebook

If you can't just hop on a plane and fly to somewhere exotic, like, say, Sardinia, you can do the next best thing. And that would be to book a table at Daniela Restaurant in Hampden where you will be treated to the next best thing.

Chef Jerry Pellegrino of Schola Cooking School and I invited Chef Daniela Useli to tell us about how she brings a little piece of Sardinia to Hampden.

To read more, click here

Spinach

Mar 7, 2017
Kristin/flickr

It's a comfort to think that spring is creeping up on us and in a few weeks the markets will be open with the first produce of the year, some of it grown in hoop houses.  And one of the first things we can expect is spinach, and that makes us smile.

The first spinach, which often has been exposed to cold crisp air, is often the sweetest.  Besides its marvelous flavor, spinach is, as Popeye averred, really healthy for you.  It's a great nutrient delivery vehicle, and the only caveat we can offer is not to over-cook it.

To read more click here.

Shad Run

Feb 28, 2017
Maryland Fisheries Service/DNR

Years and years ago, each and every spring, a Baltimore landmark restaurant called Danny's would hang a mysterious sign outside their front door. "The Run is On" said the sign, and every spring I would be left puzzling what that was all about. And I call myself a Baltimorean. Well, I don't have to tell you it meant that the shad were running and shad roe was on the menu.  It was a rite of spring.

The story continues here

Smabs Sputzer/flickr

I was making the rounds at my local farmers market last week, looking for something off the beaten path in the meat department. I stopped by Woolsey Farm's stand, famous for their excellent lamb, and it hit me. I could get a pound or two of ground lamb and see what I could do with it.  

Lamb and beef are mostly interchangeable, but there are differences. Lamb's flavor is quite distinct from beef, so a lamb cheeseburger might not exactly hit the same spot. But ground lamb is nothing if not versatile, and it does open up doors to more exotic culinary traditions. 

The Art of the Fondue

Feb 14, 2017

Today is Valentine's Day and for those of you who are romantically inclined, we have a suggestion.  From where I sit, few things are as likely to earn you a kiss as a bubbling pot of cheese fondue.  And as Chef Jerry Pellegrino of Schola Cooking School would argue, it's undeniable:  sharing a fondue over candlelight is flat-out romantic.

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