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 the Schola Cooking School, offer up-to-date advice on the best in local ingredients, cooking techniques, recipe ideas and gadgets for the kitchen.

Archive Prior to 2014

July 26,2016 - Radio Kitchen - The Seven Spices of Lebanon

A couple weeks ago we talked about the delicious cuisine of Morocco, so we thought we would sail to the other end of the Mediterranean and visit Lebanon.  While we here in Maryland are awash in fresh produce, it might pay to look at a culture that venerates vegetables and knows what to do with them.

July 19, 2016 - Radio Kitchen - Rachel Armistead and Summer Sauerkraut

A few weeks ago, when I was in Paris, I checked out Brasserie Lipp, the celebrated Alsatian bistro in Saint Germaine de Pres.  And of course, front and center was their famous choucroute garni... which is French for fancy sauerkraut.  As it happens, we know a lady  from here in Maryland who is a sauerkraut maven:  Rachel Armistead, from a tiny place called The Sweet Farm in Frederick has started a cottage industry making the tangy stuff.

I don't know about you, but my grill is fired up and going like blazes.  Cooking on the grill can be as easy as you want it, or it can be an opportunity for creativity.  And Chef Jerry Pellegrino of Schola Cooking School, who is a past master at grilling and a tremendously creative chef is planning to have a lot of fun this summer.

July 5, 2016 - Radio Kitchen - Andrea Shreiner:  sushi and local ingredients

What started off as a quirky fad some thirty or so years ago has become a mainstay of how we eat here in Maryland.  Sushi, that captivating cuisine of rice, raw fish and fresh ingredients is here to stay.  We were happy to welcome back the Godmother of Baltimore sushi, her good friend Andrea Shreiner and her buddy, the Godfather of Sushi, Sushi Ed Heinz.

June 28, 2016 - Radio Kitchen - At Work in the Moroccan Kitchen

As the weather begins to heat up here in Baltimore, it might make sense to see how cooks in some other hot climates handle their chores.  One of my favorite cuisines is Moroccan cooking, and Chef Jerry Pellegrino of Schola Cooking School, is very interested in this tasty approach to dealing with hot weather.

June 21, 2016 - Radio Kitchen - Mulberries with Gwen Kokes

We are in prime time for berries here in Maryland. Strawberries, blueberries, raspberries, blackberries, are all here or in the pipeline.  But there is one other berry that does well in Maryland that I have absolutely no cooking experience with, and that is the mulberry.  So we invited Gwen Kokes to school us on this big juicy berry.

June 14, 2016 - Radio Kitchen - French Café Food

Well I've gone and done it again.  I've dashed off to Paris, looking for a mighty fine time, and I found it.  Vickie and I just spent a week there and a lot of time was spent, very pleasantly, in the cafés of Paris.  Chef Jerry Pellegrino of Schola Cooking School agrees, there are few more evocative locales than a French café.

May 31, 2016 - Radio Kitchen - Cooking With Local Beer

As everybody knows Radio Kitchen is all about local ingredients, which is why it's about time we paid attention to one local product that is getting a lot of love.  And that would be our fine local beers. 

From Heavy Seas to Brewers Art to Stillwater to Union brewing Co. there are a lot of very good beer makers practicing their craft in and around town.

And as Chef Jerry Pelllegrino of Schola Cooking School points out, there are so many varieties of beer out there that a cook can have a field day working with them.

Here are a handful of ideas that have been brewing in Jerry's head.

Spring Lamb

May 24, 2016

May 24, 2015 - Radio Kitchen - Spring Lamb

Tradition is an obliging master; pay homage to tradition, and it will reward you with familiar pleasures.  The tradition of Spring Lamb is well-rooted here in Maryland, and with good reason.  By the month of May, the new crop of lamb is available, and ready for the table.  And Chef Jerry Pelligrino of Schola Cooking School, I'm sure that you would agree with me that the grill is a great place to go with lamb.

May 17,2016 - Radio Kitchen - Spring Pickling and Canning

One of the slight frustrations of springtime is that it doesn't go on forever.  So many of our favorite vegetables come and go so quickly that we wish there were a way to, well, preserve the moment.  But Chef Jerry Pellegrino of Schola Cooking School has got some techniques that allow us to do just that.

Herbs

May 10, 2016

May 10, 2016 - Radio Kitchen - Herbs

Along with asparagus and strawberries, herbs are among the first things to arrive in the market here in Maryland.  A lot of famers are getting a head start on their herbs by starting them under cover in hoop houses, so they are available now, ready to use, or to grow.  And Chef Jerry Pelligrino of Schola Cooking School, this is a delightful way to add accents to your cooking.

May 3, 2015 - Radio Kitchen -  Farmers Market Brunch

With spring firmly established here in Maryland, we're all eager to resume our trips to the market and check out the local produce.  To give your visits an extra sense of immediacy, we'd like to propose a challenge for you:   go shopping, come home and fix a delicious brunch for your family.  And Chef Jerry Pellegrino of Schola Cooking School has plenty of ideas.

Every spring we feel an obligation to talk about one of the first vegetables to his the market here in Maryland, and that would be asparagus.  And every time we do this show, I worry if we're going to run out of ideas.  And as Chef Jerry Pellegrino of Schola Cooking School has pointed out, it's looks like that's  not going to happen any time soon.

April 19,2016 - Radio Kitchen - Under Pressure                    

The best cooking short cuts are the ones that not only save us time, but improve the flavor of our food.  One such handy technique is one that may be a little under-utilized; and that would be pressure cooking. Although he hates to confess to it,  Chef Jerry Pellegrino came to pressure cooking only recently.  And it has blown his mind.

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.

Pot Pies

Feb 2, 2016

February 2, 2016 - Radio Kitchen - Pot Pies  

If ever there were a season for comfort food, this is it.  Give me something hot and hearty, homey and familiar, and I'll be a happy boy. And as Chef Jerry Pellegrino of Schola Cooking School can attest, very few dishes answer better in the bleak mind-winter than a pot pie.

January 26, 2016 - Radio Kitchen - Shopping Guide for Mid-Winter Sales

Six weeks ago most of us were scurrying around trying to find last minute presents for the holidays.  And now as we wind up January, we are on the cusp of all those wonderful mid-winter sales.  And Chef Jerry Pellegrino of Schola Cooking School, you and I think alike on this:  if you were dying to get some upgrades to your kitchen gear, and you didn't get lucky, now is the time to plan for some productive shopping.

Thai Cooking

Jan 19, 2016

January 19, 2016 - Radio Kitchen - Thai Cooking

One of the best things about being a hungry American is that we tend to keep a very open mind when it comes to sourcing our recipes.  In many respects, the whole world's our oyster, and we can explore far and wide for ideas on how to feed our families.  In this vein,  Chef Jerry Pellegrino of Schola Cooking School, has started focusing on one of the more exotic cuisines in the world: Thai.

January 12, 2016 - Radio Kitchen - Cooking with Winter Greens

Last week we talked about making vegetable-based winter stews that could tempt and satisfy the most demanding palate.  This week we want to continue the theme and talk about how to use one of the few local ingredients still in production, and that would be winter greens.  And as Chef Jerry Pellegrino of Schola Cooking School has learned, something amazing happens when these hardy vegetables get exposed to some really cold weather.  They get sweeter and more flavorful!

January 5, 2016 - Radio Kitchen - Vegetable Stews

During the coldest days of the year we all start to crave a big steaming kettle of stew.  Ordinarily I would think of a beef stew as being my go-to dinner idea, but with a little thought you can actually come up with vegetable-based stews that are equally satisfying.  And as Chef Jerry Pellegrino of Schola Cooking School points out, the trick is finding ingredients that can fill and satisfy.

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