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.

Leeks

Apr 12, 2016

The first weeks of spring are prime time for the onion family.  Green onions, spring onions, ramps and garlic are all coming in right now.  And so is an oft-overlooked member of the onion family, the leek.  And as Chef Jerry Pellegrino  of Schola Cooking School will confirm, this is actually a very good ingredient to work with.

Flat Breads

Apr 5, 2016

April 5, 2016 - Radio Kitchen - Flat Breads

Baking bread is one of the most enjoyable pastimes that the kitchen offers.  But it's also one of the more intimidating.  All that yeast, a punching down, and fretting about the humidity.  What if there were a kind of bread that side-stepped those issues?  Would you be tempted then?  Chef Jerry Pellegrino of Schola Cooking School, has something right up your alley.

March 29, 2015 - Radio Kitchen - The Market Awakens - Market Report

Welcome to Radio Kitchen, I'm Al Spoler.  April, with all its promise of warmth, is just days away, and with April comes the awakening of the local markets around the state. And Chef Jerry Pelligrino of Schola Cooking School, this is the moment we're all waiting for.

March 22, 2015 - Radio Kitchen - "The Physiology of Taste"  Brillat-Savarin and the Joy of Eating
    
 I always thought T.S. Eliot got it wrong, at least from a Maryland perspective.  It's March, not April, that is the cruelest month.  It weighs heavily on our spirits, still half-wintry, not yet green and warm.  At times like this, as a cooking, eating man I need a little inspiration, and as I told Chef Jerry Pellegrino of Schola Cooking School, I know just where to find it.

Cauliflower

Mar 14, 2016

March 15, 2015 - Radio Kitchen - Cauliflower

Late winter is something of a challenging time in the kitchen.   The inspiration and renewal of spring is just days away, and by now many of us have done all we can with root vegetables.  One thing that I've seen around in the market these days is cauliflower, that shy, retiring wall-flower of all vegetables, whose simplicity may be its greatest virtue.

One of my favorite cuisines in the world is Indian cooking.  And here in Maryland we are twice fortunate:  not only does our region produce a full market basket of appropriate ingredients, but there are a lot of ethnic Indian folks around who know a thing or two about curry. 

I have a confession to make, and I'm probably not alone.  It took me well into my life as an adult to learn to like certain vegetables.  I'm talking Brussels sprouts, beets, parsnips and turnips.  I'm sorry, but a lot of us have food aversions we need to get over.  Which is why Chef Jerry Pellegrino of Schola Cooking School and I asked our good friend Liz Nuttle of EN Olivier on the show to help us get over the hump.

February 23, 2016 - Radio Kitchen - Make Your Own Cheese

Over the course of time I've seen a lot of things in the kitchen.  But few things are as remarkable as the process that transforms plain ordinary milk into cheese.  It's nothing less than alchemy, and Chef Jerry Pelligrino of Schola Cooking School, is working on techniques for doing it yourself at home.    

 February 16, 2016 - Radio Kitchen - Beef Wellington  

When I was doing a history tour in Spain last year, we speculated about the origin of that famous dish Beef Wellington.  It seems the  Duke of Wellington became so famous for beating Napoleon that it was inevitable that someone would name a dish after him.  And as Chef Jerry Pellegrino of Schola Cooking School points out, Beef Wellington is an old-school classic that isn't out of place on a frigid winter evening.  He used to have great success making individual Beef Wellington's for his restaurant.

February 9, 2016 - Radio Kitchen - Homemade Pizza
    

One of the frustrations of winter storms is this:  you shovel, shovel, shovel, all day long, and you've more than earned a pizza.  But how are you going to get it?  The roads are miserable and everything's closed. What's a hungry guy supposed to do?  Well Chef Jerry Pellegrino of Schola Cooking School has been working on Do-It-Yourself pizza.  Courtesy of Jerry and his Schola partner Amy von Lange, here is
a primer for making a first rate pizza at home.

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