Sharp & Hot: Recent Episodes
Heritage Radio Network
Souffle falling flat? Wondering about Wondra? New parents peeved by purchased purées? Perhaps you need a romantic (and foolproof) menu to cook for date #3. Sharp & Hot with Chef Emily Peterson is your on-air place to ask all your kitchen questions. Call in (862-242-8599) leave a message, tweet @chefemilyp or facebook.com/SharpandHot. Chef Emily: Offering life advice through the lens of food.
On this special edition of Sharp & Hot, Chef Emily Peterson sits in with fellow HRN host Erica Wides for the latest edition of Let's Get Real. So, tune in to this mash-up we call "Sharp and Blunt" for some Foodiness-fueled banter and chat!
On the season finale of Sharp & Hot, Chef Emily Peterson has a big announcement about the future of the show. Plus, a live in-studio performance by Adama A. Dicko!
Adama is from the town of Djibo in Northern Burkina Faso. In his years as a musician, he learned to make traditional African instruments such as ngoni, kora, and djembe. He now lives in Vienna, Austria, and is a cook at an European/African restaurant. In addition, he gives workshops to teach Austrians to make and play ngonis.
On this week's episode of Sharp & Hot, Chef Emily is joined by Lindsey Berk and Matthew Orchard of Origins of Food, an organization that runs experiential food tours and service learning programs in Argentina, Peru, Guatemala, Australia, New Zealand & the U.S. By collaborating with and supporting various small food producers and food justice organizations, Origins of Food will promote socially-driven advocacy and effect change through farm and production tours, hands-on workshops, stimulating discussions and collaborative partnerships.
This week on Sharp & Hot, Chef Emily is joined by Emelyn Rude, author of the book Tastes Like Chicken: A History of America's Favorite Bird.
Emelyn Rude has been a food writer for TIME and Vice, and media manager for some of New York City’s most acclaimed chefs and restaurateurs. She is a contributor to National Geographic’s "The Plate" and is a National Geographic Young Explorer.
This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Chef Leticia Moreinos Schwartz, author of The Brazilian Kitchen and My Rio de Janeiro.
Born and raised in Rio de Janeiro, Leticia moved to New York in 1997 and studied Culinary and Pastry Arts at the French Culinary Institute (currently called International Culinary Center). She continued her training cooking at legendary New York restaurants such as Le Cirque 2000, La Grenouille, La Caravelle and Payard Patisserie and Bistro.
Her first cookbook The Brazilian Kitchen was published in 2010 and won the World Gourmand Cookbook Awards for Best Latin Cookbook. Her second cookbook, My Rio de Janeiro: A Cookbook was published in 2013 to rave reviews.
This week on Sharp & Hot, Chef Emily is joined in the studio by Karima Cammell and Clint Marsh, the authors of The Troll Cookbook: A Taste of Something Different: Simple Foods Any Troll Can Make. The book is filled with creative ways to prepare and share meals using simple, seasonal foods and classic techniques. Food lore breaks down basic ingredients such as grains, beans, root vegetables, and eggs, and shows how to turn them into mouthwatering meals using more than 180 recipes and techniques.
This week on Sharp & Hot, Chef Emily Peterson returns to the host chair to speak with Kurt Beecher Dammeier of Sugar Mountain, a food company which also operates the Beecher's Pure Food Kids Foundation, a non-profit funded by 1% of sales from Beecher's, Bennett's, Pasta & Co, and Maximus / Minimus. Aimed at educating people about the prevalence of food additives and their possible health risks, Pure Food Kids is about giving people the tools they need to make healthy eating choices for life.
Kurt is also the author of Pure Food: A Chef’s Handbook for Eating Clean, with Healthy, Delicious Recipes.
This week on Sharp & Hot, Allison Hamlin takes over hosting duties once again, and is joined in the studio by wine consultant Katie Shrout and cocktail and spirits instructor April Wachtel. Tune in for some expert advice on summer entertaining!
This week on Sharp & Hot, Heritage Radio alum Allison Hamlin sits in for Chef Emily Peterson to speak with Nikki Dinki, author of Meat on the Side.
Nikki is a chef, TV host, cookbook author, blogger, radio host, recipe developer, professional voice over artist and terrace gardener. As the name of her new cookbook implies, she cooks mostly "Meat on the Side," which focuses on veggies, making them unique and the star of the plate.
Eggplant “Meatballs”
MAKES ABOUT FORTY 1-INCH BALLS
500 | FF
I make huge batches of these “meatballs” and use them with everything. Top any pasta with them, like Brussels Sprouts + Pear Carbonara (page 147) or Spaghetti Squash “Mac” and Cheese with Green Chilies (page 216); throw them on a hero roll with a bit of tomato or eggplant sauce and some grated Parmesan; toss them with Three-Onion Rice (page 216); or use them to make a salad heartier, like Escarole Salad with Pesto Dressing on page 74.
1 medium eggplant (about 1 pound)
3 tablespoons olive oil
10 ounces cremini mushrooms, coarsely chopped
1 small yellow onion, coarsely chopped
1 poblano chile, seeds and ribs removed, coarsely chopped
4 garlic cloves
1 teaspoon fresh thyme leaves
½ teaspoon fresh rosemary leaves
1½ cups panko bread crumbs
1 large egg
1½ teaspoons kosher salt
- Preheat the oven to 450°F. Grease a clean baking sheet or line it with parchment paper. Cut the egg¬plant in half lengthwise and place, cut side up, on a rimmed baking sheet. Drizzle 1 tablespoon of the oil over the cut surfaces. When the oven is hot, bake the eggplants until tender to the touch, 25 to 30 minutes. Set the eggplants aside to cool, but leave the oven on.
- Add the mushrooms, onion, poblano, garlic, thyme, and rosemary to a large food processor and pulse until finely chopped. Stir as necessary and do not overprocess; you want small pieces but not mush.
- Heat the remaining 2 tablespoons oil in a large skillet over medium-high heat. Stir in the chopped vegetables and sauté until tender and any moisture they give off has evaporated, 7 to 10 minutes.
- Meanwhile, using a soupspoon, scoop the flesh of the cooled eggplants into the food processor. Process until pureed; you should have about ¾ cup eggplant puree. When the vegetables in the skillet are cooked, stir the eggplant puree into them and mix well. Transfer the mixture to a large bowl.
- When the mixture in the bowl is cool enough to handle, add the bread crumbs, egg, and salt to it and mix well until everything comes together. Pinch a walnut-size amount between your fingers and then roll it into a 1-inch ball; repeat until all the mixture is shaped into balls. Arrange the balls on the prepared bak¬ing sheet and bake in the still-heated oven until crisp and medium brown on the outside, 25 to 30 minutes.
- Bake refrigerated balls at 400°F for 5 minutes and frozen balls for 10 minutes. Microwaving works, too, but gives you a softer texture.
FF
Serve these to your kids and after they gobble them up you will be in my debt forever. Because your kids just ate a ball of veggies, and they liked it! They will especially like them if you pair the “meat¬balls” with their favorite pasta and sauce. These “meatballs” are even great with mac and cheese! (I just made myself really hungry, gotta go . . . )
This week on Sharp & Hot, host Emily Peterson is joined via phone by Lisa Lynn, founder of LynFit Nutrition.
For nearly 30 years, Lisa has devoted her career to personal training, specializing in metabolic weight loss and performance nutrition. She is best known for her 13 years as Martha Stewart's personal trainer who has said, "Lisa is the only trainer that made a difference."
Lisa's years of research in metabolic boosting and performance nutrition resulted in the development of her Leaner Lifestyle Series, specifically designed to promote healthy fat loss by boosting the most sluggish and stubborn metabolisms. Lisa is also a regular go-to nutrition and fitness expert on The Dr. Oz Show appearing in two of his highest rated episodes.
In the first half of this Father's Day edition of Sharp & Hot, Chef Emily speaks with Brendan Collins, author of Cooking, Blokes, & Artichokes.
After the break, singer Ida Blue and guitarist John Gill deliver a live in-studio performance that will melt your troubles away.
GRILLED SKIRT STEAK ANDHORSERADISH SANDWICH
Skirt steak is the ideal sandwich cut. It’s cheap, fast, and easy to cook, tender enough that youwon’t put your jaw out trying to bite through it, and it has a rich, intense flavour of beef to it. It’s also a naturally slim piece of meat, no more than 1/2 inch thick and about 4 inches wide, whichmakes it the perfect dimensions for laying a slab between two slices of bread. Adding the heat ofhorseradish, creamy mayo, and peppery rocket rounds out the flavours perfectly. If you think youlike roast beef sandwiches made with gray deli roast beef, just wait. You’ll go nuts for this.
SERVES 2
12 ounces skirt steak
1/2 cup Skirt Steak Marinade(recipe follows)
Kosher salt
2 slices ciabatta bread, about 6 x 4 inches, sliced down the middle
2 tablespoons unsaltedbutter, softened
⅓ cup mayonnaise
1 1/2 tablespoons horseradish (or more, to suit your taste)
2 handfuls of rocket Freshly ground black pepper
- Trim any excess fat off the steak, rub it with the marinade, and place it in a zip-top bag or covered container in the refrigerator for at least 2 but no more than 8 hours; more than that and the meat will turn mushy when it cooks.
- Fire up the grill and let it get hot, or place a grill pan or cast-iron pan or over high heat for 5 minutes. Remove the steak from the marinade, scrape off any excess herbs and garlic, season it liberally with salt, then grill the meat to your liking. Medium-rare will take about 1 minute per side.
- Toast the bread if you want, or simply butter the bloody stuff. In a small bowl,mix together the mayonnaise and horseradish to your desired spiciness.
- Build up your sandwich by slathering the horseradish mayo on the bottom slice of bread, then put down a bed of rocket, followed by your meat and thet op slice of bread.
SKIRT STEAK MARINADE
MAKES ABOUT 1/2 CUP
1/2 cup olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
2 tablespoons
Sprite or 7−Up (the phosphoric acid will tenderize the meat to melt in the mouth)
Zest of 1/2 lemon
Dump all the ingredients in a blender and blend until combined.
This week on Sharp & Hot, Chef Emily speaks with Robyn Youkilis, author of Go with Your Gut: The Insider's Guide to Banishing the Bloat with 75 Digestion-Friendly Recipes.
Through her health coaching practice, Your Healthiest You, Robyn has helped thousands of women discover the real reasons why they feel like their bodies just aren't listening to them, reconnect with that gut instinct, and learn how to make choices from that place of inner wisdom.
In Go With Your Gut, you will get the what, why, and how of creating a truly healthy lifestyle.
This week on Sharp & Hot, Emily Peterson is joined by the one and only Ellie Krieger!
Host and executive producer of the Public Television cooking series “Ellie’s Real Good Food,” and well known as the host of Food Network’s hit show “Healthy Appetite,” Ellie Krieger is the leading go-to nutritionist in the media today, helping people find the sweet spot where delicious and healthy meet.
She is a New York Times bestselling, James Beard Foundation and IACP award winning author of five cookbooks. Her most recent is You Have it Made: Delicious, Healthy Do-Ahead Meals (Jan 2016). Ellie is a weekly columnist for The Washington Post and she has been a columnist for Fine Cooking, Food Network magazine and USA Today. Ellie speaks regularly at event around the country, appears on national television shows, such as Today, Good Morning America, and The Wendy Williams Show, and has been featured in magazines like Better Homes and Gardens, People, and Self, to name a few.
A registered dietitian who earned her bachelors of science in clinical nutrition from Cornell and her master’s in nutrition education from Teacher’s College Columbia University, Ellie has been at the forefront of First Lady Michelle Obama’s “Let’s Move” campaign from the beginning when Mrs. Obama’s team invited her to head up a nutrition education initiative at the “Healthy Kids Fair” on the Whitehouse lawn.
This week on Sharp & Hot, Chef Emily is joined in the studio by Judith Walsh and Joanna MacFarland of Art Smart.
Art Smart in New York City is a premiere provider of art advisory, gallery tours, and museum guided tours, specializing in The Metropolitan Museum of Art. Art Smart’s latest tour creation, Feast Your Eyes blends the love of food and art on a guided, private tour through The Metropolitan Museum of Art. Feast Your Eyes looks at food in paintings and sculpture throughout history and across cultures.
This week on Sharp & Hot, Chef Emily is joined via phone by Chef Whitney Otawka of the Greyfield Inn on Georgia's Cumberland Island.
Whitney's entrance into the culinary world began in a French creperie in Oakland, California in 2000. She moved to Athens Georgia in 2005, where she quickly worked her way up to Sous Chef of 5&10 under Chef Hugh Acheson. For part of her tenure, she simultaneously worked as Chef de Partie of Linton Hopkins’ Restaurant Eugene in Atlanta, and also took time out to hold numerous stages in some of New York’s finest restaurants, including Per Se, Le Bernardin, and Blue Hill at Stone Barns. In 2010 she moved on to a unique opportunity in coastal Georgia at the prestigious Greyfield Inn of Cumberland Island, where she served as Executive Chef and began to gain national recognition, earning a spot as a contestant on season 9 of Bravo's Top Chef.
Spring on the barrier islands of Georgia & North Florida is one of the most prolific times of the year. Radish, kale, cabbage, leeks, and snap peas of early spring begin to push into baby squash and the first round of tomatoes. Menus overflow with endless combinations and possibility. As a home cook, when the weather is this good, I prefer to cook outside, over an open fire. This recipe would make a great light lunch or a perfect side for dinner. The acidic marinade on the squash would be it a perfect pairing for a marbled steak or some lovely buratta.
Squash Escabeche
Yields 4-6 servings
1½ pounds squash, preferable baby
¼ cup evoo
1 teaspoon kosher salt
½ cup escabeche marinade
1 cup arugula
1 tablespoon cilantro leaves
2 tablespoons marcona almonds
Wash and cut the squash into various shapes. Set aside and build a fire in a grill. While the coals are burning down make escabeche marinade (see recipe below). When the grill is ready, toss the squash in the olive oil and kosher salt. Place the squash in a single layer on the grill. The grill should be at a medium- high heat with a low flame. You are looking to mark the squash, about 4 minuets on each side. Remove from heat. When ready to serve toss the squash in ½ cup of escabeche marinade, lightly torn arugula, cilantro leaves, and marcona almonds. Garnish with a sprinkle of sea salt. This dish is excellent served hot, room temperature, or cold. Enjoy!
Escabeche Marinade
Yields ½ cup
1 Tablespoon lemon juice
1 Tablespoon lime juice
1 Tablespoon red wine vinegar
¼ cup olive oil
¼ teaspoon kosher salt
pinch of ground black pepper
pinch of smoked Spanish paprika
1 Tablespoon minced white spring onion
2 teaspoon minced and deseeded jalapeno
¼ teaspoon minced garlic
2 teaspoon minced cilantro
2 teaspoon minced parsley
Combine all ingredients in a bowl and whisk to combine. Allow mixture to sit for at least 30 minutes before using.
This week on Sharp & Hot, Chef Emily Peterson is joined in the studio by Judy Joo, a Korean-American executive chef, restaurateur, and TV chef traveling between the London and Hong Kong locations of her restaurant, Jinjuu. Judy also appears on the Cooking Channel with her show “Korean Food Made Simple” as she explores authentic Korean dishes inspired by her travels, showing just how easy it is to make Korean favorites with a few Korean store cupboard ingredients. Her latest book is also called Korean Food Made Simple, and is available now.
Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
MEATY DUMPLINGS
MANDU
MAKES ABOUT 45 DUMPLINGS
My mom used to enslave my sister and me to make these by the thousands. Plump dumplings neatly lined up on plates and trays covered every surface of the kitchen. I used to only eat the skins, shaking out the meaty insides for my sister. As I got older, I learned to savor those juicy gems as well, but the crispy skins are still my favorite part. If you prefer, the dumplings can be steamed instead of fried.
These are a best seller at my restaurant, Jinjuu.
Filling:
1 pound ground pork
1/2 pound ground beef
6 ounces firm tofu, drained and finely crumbled
2 1/2 cups finely shredded Korean or napa cabbage leaves (ribs removed)
3 scallions, finely chopped
2 1/2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 large cloves garlic, grated or minced
2 teaspoons kosher salt or sea salt
2 teaspoons grated peeled fresh ginger
2 teaspoons roasted sesame seeds
2 teaspoons sugar
3/4 teaspoon freshly ground black pepper
For the Dumplings:
48 thin round eggless wonton wrappers
Vegetable oil, for frying
Dried chile threads (silgochu)
Chile-Soy Dipping Sauce (page 212), for serving
FOR THE FILLING: In a large bowl, combine the filling ingredients. Mix together using your hands, really breaking up the tofu to yield a very uniform texture.
FOR THE DUMPLINGS: Line a couple of baking sheets with waxed paper and set aside. Fill a small bowl with water. Unwrap the wonton wrappers and cover lightly with a piece of plastic wrap to keep them from drying out. Lay a wrapper on a clean work surface and put a tablespoon of the meat filling in the center. Dip a forefinger into the water and run it along the edges of the wrapper to moisten the surface. Fold the wrapper in half. Starting at the top of the half-circle and working toward the ends, press firmly together to seal, pressing out any air bubbles.
Lay the dumpling on its side on one of the prepared baking sheets. Repeat with the remaining wrappers and filling, making sure the dumplings aren’t touching on the baking sheets. Once the dumplings are assembled, if you don’t plan to cook them right away, you can freeze them on the baking sheets, then bag them up to store in the freezer. Without thawing the frozen dumplings, boil or steam them to cook through, then pan fry if you like to make them crispy.
In a large nonstick skillet, heat about 1 tablespoon of vegetable oil over medium-high heat. Working in batches, lay the dumplings on their sides in the pan in a single layer without crowding the pan. Cook until golden brown on the bottom, 2 to 3 minutes. Flip them and cook until the other side is golden brown and the filling is cooked through, 2 to 3 minutes more. Transfer the fried dumplings to a wire rack or paper towel–lined plate to drain. Repeat with the remaining dumplings, adding more oil to the skillet as needed. If you prefer not to fry the dumplings, steam them in batches until cooked through, 5 to 6 minutes, then transfer to a serving platter (steamed dumplings do not need to be drained).
Transfer the fried dumplings to a platter. Top with some of the chile threads and serve immediately, with the dipping sauce.
TIP: If you’d like to check the seasoning of the filling for the dumplings—or any kind of filling or stuffing that includes raw meat or fish—cook a small patty in a lightly oiled skillet, then adjust the seasonings to your taste.
CHILE-SOY DIPPING SAUCE
YANGNYUM GANJANG
MAKES ABOUT 1/2 CUP
This sauce is my go-to sauce for dumplings, such as my Meaty Dumplings (page 54) and King Dumplings (page 56).
6 tablespoons soy sauce
2 1/2 tablespoons Korean apple vinegar (sagwa-shikcho) or rice vinegar
1 tablespoon thinly sliced fresh Korean red chile or Fresno chile (sliced on an angle)
4 1/2 teaspoons toasted sesame oil
2 teaspoons roasted sesame seeds
2 scallions, very thinly sliced on an angle
IN A SMALL BOWL, stir together all the ingredients. Cover and store in the refrigerator if not using immediately.
Text excerpted from KOREAN FOOD MADE SIMPLE © 2016 by Judy Joo. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
MOM’S BBQ CHICKEN
UMMA’S DAK GOGI
SERVES 4
My mom’s BBQ chicken is the stuff of legend. She even used to grill it in our garage in unfavorable weather. I remember sitting on the steps staring at the little grill, watching her flip pieces of the juicy ginger-and-sesame-marinated chicken with chopsticks, and smelling the sweet smoke. Even your Korean-food-doubter friends will gladly chow down on this. To round out the dish, serve it with Grilled Corn on the Cob with Doenjang Butter (page 101) and Roasted Korean Sweet Potatoes (page 98) that you’ve peeled, mashed, and sprinkled with black sesame seeds, if you like.
1¼ cups soy sauce
½ cup packed dark brown sugar
6 scallions, thinly sliced on an angle
3 tablespoons rice vinegar
3 tablespoons maple syrup
2 tablespoons gochujang (Korean chile paste)
2 tablespoons toasted sesame oil
2 tablespoons grated peeled fresh ginger
2 tablespoons roasted sesame seeds
6 cloves garlic, grated or minced
Pinch of kosher salt or sea salt
Freshly ground black pepper
8 boneless skinless chicken thighs
Vegetable oil, for grilling
Doenjang Mayonnaise (page 216), for serving
IN A MEDIUM BOWL, stir together the soy sauce, brown sugar, scallions, vinegar, maple syrup, chile paste, sesame oil, ginger, sesame seeds, garlic, salt, and a generous amount of pepper until the sugar has dissolved. Transfer 1 cup of the marinade to a container, cover, and refrigerate. Add the chicken to the bowl with the remaining marinade and toss to coat. Cover and let marinate in the refrigerator, tossing once or twice, for at least 4 hours or up to overnight.
Before grilling, let the chicken come to room temperature, about 30 minutes. Meanwhile, put the reserved 1 cup marinade in a small saucepan and simmer until it has thickened to a glaze-like consistency, 8 to 10 minutes; set the glaze aside.
Preheat a gas or charcoal grill to medium-high heat.
Lightly brush the grates with vegetable oil. Shake any excess marinade off the chicken and arrange on the grill without crowding. Grill, flipping the thighs halfway through, until cooked through, about 15 minutes. Keep an eye on the temperature; if the grill is too hot, the outside of the thighs will burn before the inside is done. Transfer the chicken to a platter and brush very lightly with the glaze. The glaze can also be served on the side as a dipping sauce, along with the Doenjang Mayonnaise.
TIP: If you prefer boneless skin-on chicken thighs and can’t find them in the grocery, ask your butcher to debone skin-on thighs or simply use bone-in ones and just add a few minutes to the cooking time.
Doenjang Mayonnaise
MAKES ABOUT 1/2 CUP
Use this simple, umami-rich condiment as a dipping sauce for Mom’s BBQ Chicken (page 174), slathered on the Krazy Korean Burgers (page 185) or grilled corn, and pretty much anywhere else you would use mayo.
½ cup mayonnaise, preferably Kewpie or a Korean brand
1 tablespoon doenjang (Korean soybean paste)
IN A SMALL BOWL, whisk together the mayonnaise and soybean paste until smooth. Cover and store in the refrigerator if not using immediately.
This week on Sharp & Hot, Chef Emily is joined in the studio by fellow HRN host Cathy Erway, who recently moderated the "Food in Fiction" panel at the Food Book Fair. Tune in to hear them discuss the current state of food media, including getting credit for recipe writing, "selling out" to become an Instagram star, and more. Plus, Emily's brother Joe brings his perspective as a fiction writer.
On this week's season premiere of Sharp & Hot, Chef Emily Peterson speaks with Janet Ranganathan, the Vice President for Science and Research at the World Resources Institute, an action-oriented global research organization that works in more than 50 countries, with offices in the United States, China, India, Brazil, Indonesia, and Europe. She is also an architect and co-author of the current World Resources Report, Creating a Sustainable Food Future.
Tune in to hear them discuss how shifting away from a meat-dominated diet is vital for the health of not only our bodies but the planet itself.
In the first half of this week's episode of Sharp & Hot, Chef Emily is joined in the studio by fellow Heritage Radio host Jimmy Carbone and Hell's Kitchen Hot Sauce owner Ron Menin to chat about the upcoming NYC Hot Sauce Expo on April 23rd and 24th, and to sample a variety of hot sauces live on the air.
After the break, singer Ida Blue delivers a live in-studio performance that is not to be missed!
On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Emy Kane of Mobile Kitchen Classroom.
Mobile Kitchen Classroom is a high school program that empowers the next generation of Food Citizens – individuals that understand that their food choices have a meaningful impact and are empowered to advocate for change. Mobile Kitchen Classroom engages students by making connections between food and issues that they care about – culture, the environment, and power.
Mobile Kitchen Classroom is a component of SHFT, a lifestyle platform founded by film producer Peter Glatzer and actor-filmmaker Adrian Grenier. Their mission is to convey a more sustainable approach to the way we live through film, design, art and food.
On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Heritage Radio Network's own Allison Hamlin, who just returned from a retreat in Colombia. Tune in to hear them discuss getting away, letting down your guard, and being ok with it.
After the break, they answer a listener question about which kind of salts to use, and when.
On this week's episode of Sharp & Hot, Emily welcomes chef, television personality, food writer, and restauranteur Clodagh McKenna to the studio. Clodagh is the author of five best-selling cookbooks, including Clodagh’s Irish Kitchen and Homemade. She made her U.S. television debut with her hit TV series Clodagh's Irish Food Trails, is a regular on the Rachael Ray Show, and has cooked on NBC’s Today Show, The Nate Berkus Show, The Late Late Show, Esquire TV and many more.
Guinness Cake
from Clodagh’s Irish Kitchen by Clodaugh McKenna
This cake can only be described as dark and majestic. The bitterness of the Guinness is balanced by the sugar and the vanilla icing adds a fluffy lightness to balance it perfectly. I make this at my restaurant, Clodagh’s Kitchen, using a locally brewed stout called O’Hara’s, which is similar to Guinness. If you don’t like stout, worry not – you will like this cake! The caramel and coffee flavors make this cake one of the best that I have ever made or eaten… Trust me!
Serves 10
2 1/4 sticks plus 1 tablespoon unsalted butter
1 1/4 cups Guinness
1 cup unsweetened cocoa powder, sifted
2 large eggs
2 cups plus 2 tablespoons superfine sugar
2 teaspoons vanilla extract
3/4 cup buttermilk
2 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
For the frosting
7 tablespoons unsalted butter, softened
2 1/2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 1/4 cup cream cheese (not low fat)
- Preheat the oven to 325ºF. Line the bottom of a 12-inch round springform pan with parchment paper.
- Make the cake: Heat the butter in a large saucepan over medium heat until melted. Stir in the Guinness, then remove from heat and stir in the cocoa.
- In a large mixing bowl, beat the eggs, sugar, vanilla extract, and buttermilk, and then slowly mix in the Guinness mixture.
- Sift together the flour, baking soda and baking powder into a separate large bowl. Using a handheld electric mixer, slowly mix the wet mixture into the dry ingredients and keep beating until it is all well combined.
- Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake –if if comes out clean, the cake is cooked. Let cool in the pan, then transfer from the pan onto a wire rack.
- While the cake is cooling, make the frosting: Using a handheld electric mixer, blend all the ingredients together until light and fluffy.
- Place the cooled cake on a plate and generously spread the frosting on top.
This cake will keep for up to 1 week in an airtight container.
Recipe reprinted with permission.
On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Heritage Radio's own Jack Inslee and Allison Hamlin to debrief after their recent trip to the Charleston Wine + Food Festival (spoiler alert: clam chowder poutine). After the break, they share some personal experiences with willpower and cravings.
On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Peter Hoffman & Mike Laarhoven of Back Forty West. This Sunday, March 6th, Back Forty West is hosting its annual Cassoulet Festival, featuring five chefs, five takes on pork and beans at their best, plenty of rustic red wines, winter greens, and a citrus sorbet to keep everyone’s palates refreshed.
On this week’s episode of Sharp & Hot, Chef Emily Peterson welcomes guest Liz Carlisle, author of Lentil Underground. The book tells the story of David Oien, who leads a thriving movement of organic farmers working with heirloom seeds and biologically diverse, sustainable farm systems, in defiance of corporate agribusiness.
This week on a new episode of Sharp & Hot, host Chef Emily Peterson chats with the founder of Victory Garden's goat milk ice cream, Sophia Brittan. She is also joined by the band Evening Hymns, straight out of the great north, as they play some real "evening hymns."
Jennifer Leuzzi, Host of Tech Bites, joins Emily Peterson for an in-depth conversation on passion. They answer an incredibly powerful and personal listener letter and tackle issues from career advice to fast food nostalgia.
On a jam-packed episode of _ Sharp & Hot _ Emily Peterson is first joined by the legendary Sam Sifton, national editor of The New York Times, that newspaper’s former restaurant critic, and a food columnist for the Sunday Times Magazine. Later in the show, Ida Blue & Binky Griptite perform some live songs in anticipation of their upcoming gig at The Bitter End.
“Let’s be straight. The New York Times has made a serious commitment to food journalism as a service to its readers and users and we’re well aware that this service will be used on phones. I want to make it really simple for people to access our journalism and recipes […] when they want them on the devices they use.” [12:30] — Sam Sifton on Sharp & Hot
Find out about the Brooklyn Bread Lab on this week’s episode of _ Sharp & Hot _. Emily Peterson is joined by team behind The Brooklyn Bread Lab, a pop-up test kitchen devoted to the final food frontier: grain. Bread’s gotten a bad rap, and they want to change that. So they’re making breads, pastas, and pizza the old-fashioned way in the heart of Bushwick. Everything they make is 100% from scratch, made with responsibly sourced whole grains and nutrient-rich flour that’s milled to order, in-house. They want to make better bread, share it with you, and teach you how to make it, too.
What do the music industry and ramen have in common? Tune in to this week’s episode of _ Sharp & Hot _ as Chef Emily welcomes Sarah Gavigan to the studio talking how she went from licensing music in LA to cooking in Nashville for a living. Sharing how eating ramen had always brought so much joy, paired with the subsequent lack of ramen in the Nashville area, Sarah decided to dedicate herself to learning the craft of making traditional ramen. After testing recipes with friends, she started doing pop-ups all over town with great success. Finally, in 2014 Gavigan and her husband Brad opened POP Nashville, which housed Otaku South until May 2015. This long journey eventually lead them to what is now Nashville’s first dedicated ramen shop – Otaku Ramen. Sarah expands on her second restaurant, Little Octopus, a modern restaurant serving flavors from everywhere, ingredients from here, and options for everyone.
“Running a pop up is like being on a film set: you have to think ahead, organize, and then go for it!” [14:30] “If you have something interesting and people want it, it’s not a trend, you’re feeding a culture something that they don’t have.” [17:45] –Sarah Gavigan on Sharp & Hot
This week on _ Sharp & Hot _, a vegetarian drinks bone broth! Our very own Allison Hamlin, Deputy Director of Heritage Radio Network, takes the challenge and comes out a changed woman. Other topics included in the show are Jack’s decision to drop breakfast and Emily’s 6-minute plank dreams. It’s a good one!
It’s a family affair this week on _ Sharp & Hot _. Emily Peterson is joined by…..drumroll please…. her husband Mark! Mark is joined by Allison Hamlin and Jack Inslee from the Heritage Radio Network team to talk about 2016 home cooking resolutions _aspirations. _From Fresh Direct to recipe books, everything is covered in this intimate exploration of cooking at home.
On a special episode Sharp & Hot, Emily Peterson is joined by Andrew F. Smith, the editor of Savoring Gotham: Celebrating the Making of the Definitive Companion to New York City’s Food.
New York City boasts the world’s most diverse, fascinating, and ground-breaking food scene. Whether dining in iconic or trend-setting restaurants, noshing on vibrant street food prepared by new immigrants, or filling one’s basket at markets catering to ethnic heritage or gourmet aspirations, New York City’s opportunities for cosmopolitan eating are unparalleled. New York also has pioneered solutions to complex issues, from launching farmers’ markets and tilling urban gardens be they in vacant lots or on pristine rooftopsto politically-charged battles over licensing laws, school food and soda sizes.
Andrew F. Smith is a writer and lecturer on food and culinary history. He serves as the general editor for the Edible Series, published by Reaktion Press. He also teaches Food Studies at the New School University in New York.
“Print food books are not going out. Other topics/types of books are declining. There’s only 10% decline in the sales of print cookbooks over the past 10 years. That’s minimal.” [23:00]
On a special and festive episode of _ Sharp & Hot _ Emily Peterson has a whole of of fun on air. April Wachtel makes incredible cocktails on-air and talks about the ever-growing beverage community and Isaac Gillespie sings Christmas songs on a Ukulele like you’ve never heard before. It’s a trip!
What if you HATE the holidays? What if instead of Thanksgiving dinner, you want Friendsgiving dinner? Are you allowed to opt-out? Are you a bad person for bailing on your family? Join Emily Peterson on a special episode of Sharp & Hot as she’s joined by Licensed Therapist Christopher Torsiello for an honest conversation about unsubscribing in real life.
So you want to throw a dinner party? This week on Sharp & Hot, Emily Peterson sets out to help you on your path to entertain. She’s joined by trained chef and professional party person Rebecca Salisbury who shares lots of tips and trickers for listeners to host friends without a hitch. Heritage Radio Network Deputy Director Allison Hamlin and Executive Producer Jack Inslee also chime in with some thoughts and advice.
It’s a sourdough starter Sharp & Hot spectacular! Emily Peterson is joined by Sarah Owens, author of _Sourdough: _Recipes for Rustic Fermented Breads, Sweets, Savories, and More and proprietor of BK17 Bakery. Sarah Owens spent years baking conventional baked goods, only to slowly realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her most favorite foods, she knew she must find a health-sustaining alternative. Thus Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, her artisan small-batch bakery,BK17, was launched, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community.
“You never want to underfeed your starter. If you leave it on the counter for a couple of days, you can feed it back to back two or three times in 8 hour intervals and get that microbial population going again.” [23:00] “Commercial flour acts completely differently in a bread recipe than stone ground flour.” [29:00]
STOP WORKING FOR FREE! That’s the moral of this week’s episode of _ Sharp & Hot _ as Emily Peterson shares some personal stories of work, failure, success and struggle. Tune in for a candid conversation about how much writers are paid, why exposure can’t pay the bills and how the media landscape has changed.
“There’s a misunderstanding that if you just get published the world will open up in front of you.” [05:54]
This week on _ Sharp & Hot _, Chef Emily kicks off the show with a crazy story about a recent encounter with cheese mites! After the break, guest Zoe Maya Jones joins in studio discussing the Mexican holiday, Day of the Dead. Raised in Cancun, Mexico, she relays that the spirit of the day is more joyful than solemn and along with traditional foods and celebrations, the holiday encourages visits by the departed souls to hear prayers by the living directed to them. Zoe shares great insight on the sugar skull phenomenon as well as how she celebrates the day while living in NYC, plus details on her co-owned chocolate subscription service, Chellaoui Chocolatier. Click here for more on Day of the Dead!
“In Aztec culture, and many other belief systems, you never really die. You just move on to another life; so it was really a celebration more than a mourning of people who had passed. Similarly, now it is the same.” [11:44] –Zoe Maya Jones on Sharp & Hot
This week on _ Sharp & Hot ,_ Emily Peterson is joined by Chef Russ Moore and Allison Hopelain of Camino. They recently released This is Camino, a cookbook about the unique, fire-based cooking approach and ingredient-focused philosophy of Camino restaurant in Oakland, CA, with approximately 100 recipes. After a visit to Camino, _New York Times _writer Mark Bittman wrote of head chef Russell Moore, “What’s important but is impossible to describe is the strength and utter brilliance of his flavor combinations and the downright simplicity of it all. Moore has a palate that cannot be stopped; everything tastes as if it were created to go with everything seasoning it.” Camino is no stranger to this kind of praise–the locally beloved but nationally acclaimed restaurant is known and respected in food and chef circles. Since opening in 2008, Camino has become known for its exciting menu (most of the food is cooked in their fireplace) and the tight-knit community of chefs who love the restaurant. This network is a result of the lavish book release dinner parties that Camino hosts for cookbook releases and has made fans of such food luminaries as Yotam Ottolenghi, Sean Brock, Francis Malman, David Lebovitz, and Deborah Madison. In This is Camino, fundamental cooking skills (including open-fire cooking); unique, ingredient-focused recipes that are both sophisticated and pared-down; and inventive flavor pairings marry with lush photography and a stunning package to produce the new must-have cookbook for Camino’s many fans and restaurant book lovers.
“My job was to make alice waters happy with the food – which is not an easy job.” [17:00] — Russ Moore
Relationships are hard, but what about relationships in the kitchen? This week Chef Emily welcomes Cappy and Suzy Lawton to _ Sharp & Hot _ for a discussion on their dynamic as the team behind Cappy’s Restaurant in San Antonio, Texas (and more!) and as the authors of the new book “Enchiladas: Aztec to Tex-Mex.” Is there a secret to keeping love alive in the restaurant biz? Tune in for more!
The best Indian food is cooked (and eaten) at home. Real Indian food is fresh, simple and packed with flavour. Tune in to a brand new episode of Sharp & Hot as guest host Joe Carson is joined by Meera Sodha, author of MADE IN INDIA. In the book, Meera introduces Britain to the food she grew up eating here every day. Unlike the stuff you get at your local curry house, her food is fresh, vibrant and surprisingly quick and easy to make. In this collection, Meera serves up a feast of over 130 delicious recipes collected from three generations of her family: there’s everything from hot chappatis to street food, fragrant curries, to colourful side dishes and mouth-watering puddings.
“When your’e a kid and you eat stuff your mom puts in front of you, you don’t think to ask where it came from or what the origin of the dish is.” [06:00]
It’s the 100th episode of Sharp & Hot! Let’s talk FEAR and Anxiety! Host Emily Peterson brings fear in the kitchen out into the light with two of her friends from Garden & Gun magazine: Managing editor Philip Rhodes and New Orleans Chef Justin Devillier. Afraid you’re messing the recipe up? Worried you’ll hurt yourself in the kitchen? Doubt that your guests enjoyed their meal as much as they said they did? Tune in and join the support club.
This week on _ Sharp & Hot _, we’re talking all about gadgets! Emily Peterson is joined by Meredith Doherty, the Discovery Director of The Grommet. The Grommet is an online marketplace where you can discover and buy inventive, new products, watch video reviews, and get to know the Makers behind these up-and-coming businesses. This program was brought to you by S. Wallace Edwards & Sons.
There’s good news and bad news this week on Sharp & Hot. First, the good news — fall is here and that means a brand new season of Sharp & Hot! The bad news – producer Anne Hogan is leaving the show to pursue her work in comedy! Tune in for a bittersweet show as Anne and Emily talk about the back-to-school mentality of autumn and try a live comedy improv bit on-air! This program was brought to you by Whole Foods Brooklyn.
We’re approaching the last two weeks of August, AKA the peak of summertime travel season. Get out and go camping! On today’s episode of Sharp & Hot, Emily Peterson asks guest Jolie Kerr from Ask A Clean Person everything you need to know about dish cleaning in the woods. What’s the best way to clean when you don’t have access to running water? Tune in to learn all about it! Today’s episode was brought to you by Whole Foods Market.
“So really the sort of basics of [washing dishes while camping] are to have three wash bins….. one for washing, one for rinsing, and one for sterilizing.” [15:00] “If you’re making things that are greasier, just use hot water. It will do a better job of cutting the grease.” [18:00]
“I think you’re better off drying [the dishes] immediately. If there is any of that greasy residue, drying it off with a towel with wipe some of it off.” [24:00]
–Jolie Kerr on Sharp & Hot
Chef Angie Mar. This week on Sharp & Hot Emily Peterson sits down with Angie Mar, the executive chef of the Beatrice Inn. The Beatrice Inn, a restaurant located in the West Village, was opened by the editor of Vanity Fair, Graydon Carter, and has been under Angie’s control for the past year and a half. In Angie’s cooking, she plays a lot with masculinity and femininity by pairing savory meaty flavors with more sweet fruity flavors. On today’s show Angie talks about all the cool events that she will be cooking at in Nicaragua!
“I really like the aspects of sweet and savory together. It’s a cool idea to have these beautiful large hunks of meat balanced out with something lighter and brighter and more feminine. That’s a lot of what we play with in the kitchen.” [17:00] –Angie Mar –Angie Mar on Sharp & Hot
Listener Feedback. This week on Sharp & Hot, Emily Peterson addresses feedback and future changes she plans on making to her show. Don’t worry! Sharp & Hot will still have it’s same old friendly tone, but the format is going to be a little different. After going over some of the feedback that her viewers sent her, she reviewed the novel “The Cake Therapist” by Judith Fertig, and also questioned what it even means to assign a book the genre “contemporary women’s fiction”. Although Emily does not think that she fits the audience that this book was trying to reach, she still recommends it!
“If you feel like your beloved Sharp & Hot is changing, it’s for the better.” [16:00] “I’m trying to imagine exactly who she is talking to, because I don’t feel like it is exactly me.” [22:00]
“If you want a beach read, this is right in the beach read category.” [23:00]
–Emily Peterson on Sharp & Hot
Jimmy Carbone and Chef King : This week on Sharp & Hot Emily Peterson talks to Jimmy Carbone, host of Beer Sessions Radio and owner of East Village restaurant Jimmy’s No. 43, and King Phojanakong, the chef of Tito King’s Kitchen at Jimmy’s No. 43. There are lots of delicious dishes on the menu at Jimmy’s No. 43, and if you can get a group of eight friends together you can order a whole suckling pig! Tune in to hear more about Jimmy’s No. 43 along with some unveiled info about McDonald’s greasy secret menu. This program was brought to you by S. Wallace Edwards & Sons.
“[The Adobo Wings are] crispy wings but they fall right off the bone.” [21:00] –Jimmy Carbone on Sharp & Hot
“We present it first whole, everybody get’s to see it before we carve it up. It’s a beautiful crispy skin and nice juicy meat on the inside.” [22:00]
–King Phojanakong on Sharp & Hot
Casey Barber & Pierogi Love! : Have you ever heard of a pierogi made with pretzel dough? This week on Sharp & Hot, Casey Barber is back to talk to host Emily Peterson about her new book Pierogi Love, where she takes the classic Polish pierogi dough and stuffs it with unconventional fillings unlike anything you’ve ever tasted before. She brought in some samples to try in the studio today including a mint and pea pierogi, a breakfast pierogi, and a Nutella pierogi which were all delicious! Tune in for Casey’s complete interview, some conversation about a new study about how cheese can prevent heart disease, and Phillip Gilmour, owner of MoMo Sushi on the phone talking about a new law requiring restaurants to freeze fish before serving it raw. This program was brought to you by Bonnie Plants.
“[Pierogi] is just another word for how the eastern Europeans do dumplings.” [17:00] “Finally I got that perfect ratio [for the pretzel pierogi]…. which is surprisingly close to cheez-it dough!” [29:00]
–Casey Barber on Sharp & Hot
Garden & Gun : Garden & Gun Magazine is all about the South. They write about southern food, music, sports, art, travel, to celebrate the southern lifestyle. Along with celebrating southern lifestyle, they also celebrate southern made products made by southern artisans with an annual competition they hold called the ‘Made in The South Awards’. Winning this competition not only gets you a $10,000 prize, but also an amazing opportunity for people to hear about your craft. On today’s episode of Sharp & Hot, Emily Peterson talks to Jessica Mischner, the senior editor of Garden & Gun Magazine and Chris Williams, Overall winner of the 2011 ‘Made in the South Awards’. This program was brought to you by S Wallace Edwards & Sons.
“Winning the ‘Made in the South’ award changed my life.” [19:00] –Chris Williams on Sharp & Hot
The Grain Project: Stephen Wade. Learn The Greenmarket Regional Grains Project on a brand new episode of Sharp & Hot as Emily Peterson is joined by Stephen Wade and June Russell of Greenmarket NYC. The mission of the Greenmarket Regional Grains Project is to foster a thriving regional grain economy within the local food system, beginning with our network of growers and customers and extending to any farmer, entrepreneur or retailer contributing to its growth throughout the Northeast. Their mission begins at Greenmarket, so they rigidly enforce the rule that Greenmarket bakers’ products must contain at least 15 percent flour grown and milled in the region. But creating a marketplace that supports our mission requires more than just rule enforcement. Learn more on today’s episode of Sharp & Hot!.
“Sustainability is a direction, not an end goal.” [7:30]
–Emily Peterson on Sharp & Hot
“We’re trying to bring grain production back to the Northeast from the ground up.” [19:00]
–June Russell on Sharp & Hot
This week on Sharp & Hot, Emily Peterson chats with Chef Philip Tessier of The French Laundry! He discusses what it was like being the Team USA representative for Bocuse d’Or, the so-called “Culinary Olympics.” Hear how he juggled his normal responsibilities at Thomas Keller’s French Laundry with the massive undertaking of the culinary competition! This program was brought to you by The International Culinary Center.
“My goal is to help people see this is not about a competition – it’s a journey of opportunity.” [19:00] –Philip Tessier on Sharp & Hot
Emily Peterson does a whole show on Sustainable Seafood week on Sharp & Hot in anticipation of Sustainable Seafood Week NYC! Sustainable Seafood Week started in 2013 as an opportunity for locals to be part of a thriving, responsible, centuries-old seafood economy. Village Fishmonger, in partnership with Riverpark and Future of Fish, produced a diverse lineup of collaborative and educational programming. She’s joined today by Sean Dixon of Village Fishmonger who is the brains behind the event. Tune in and get sustainable fish tips and more great seafood related information! This program was brought to you by Whole Foods Market.
Beehive Oven was founded in 2013 by Treva Chadwell and her husband John and reflects a heritage that spans generations. Chef Treva Chadwell was classically trained at the Institute of Culinary Education, but learned how to make the best heritage meals with her mother, grandmother and great-grandmother as well as with her father in his restaurant and catering business. An eighth generation Texan/Louisianan, Treva understands that good food is essential to one’s heritage. Her family has cooked for patriots and pirates. Treva and John join host Emily Peterson and co-host Anne Hogan today on Sharp and Hot. This program was brought to you by Bonnie Plants.
“Every time someone asks me what do you do on your free time, I say, we’re in the restaurant business we don’t have free time.” [23:00]
“Its a journey, an uncomfortable journey, but comfort is overrated, being uncomfortable motivates you.” [27:00]
— Treva and John Chadwell on Sharp and Hot
This week on Sharp and Hot Emily starts the show by telling us about a camping trip she went on where she had some interesting experiences with wolves, as well as an update on her sourdough starter. After the break Emily and Anne come back for an interview with cookbook author, Jill Donenfeld, for a discussion about her new book Better on Toast. Jill tells us about her previous books and why writing each was a very strange process for her, as well as how she came to the conclusion to write a cookbook with only recipes for food on toast. This program was brought to you by Bonnie Plants.
“Its about writing something where there is going to be a wide audience…you might not find a lot of people to put their money behind certain things, but toast, I think we all kinda like that.” [22:00]
“I always kind of default to mayo, its like this secret that just always wows people.” [27:00]
— Jill Donenfeld on Sharp and Hot
Olivia Rathbone. This week on Sharp and Hot Emily and Anne are joined by Olivia Rathbone. Olivia manages the dynamic kitchen at Occidental Arts & Ecology Center. Life-long farmer and cook, she orchestrates innovative and delicious meals inspired by seasonal produce from OAEC’s gardens and orchards. She is the editor of the long-awaited OAEC Cookbook published by Chelsea Green. With a formal background in education, she was the Director of vocational programs in the culinary arts and holistic health in the San Francisco Bay Area before coming to the Occidental Arts & Ecology Center.This program was sponsored by Escape Maker.
“Most GMO crops are designed not to be tastier…just to be more resistance to pesticides, that means just more pesticides in out food.” [21:00]
— Olivia Rathbone on Sharp and Hot
This week on Sharp and Hot Emily hosts solo, and starts the show by humbly bragging about her experience of running the Brooklyn half before introducing her guests, Emily and Matt Hyland of the restaurant EMILY. What makes great pizza, how do you afford opening a restaurant, and how do you balance personal time and work time in the crazy life of restaurant ownership? All this week on Sharp and Hot . This program was brought to you by Bonnie Plants.
“I think my husband puts so much love into the food he makes, thats why people always come back.” [23:00]
— Emily Hyland on Sharp and Hot
Courtney Contos & Todd Kelly. This week’s episode of Sharp & Hot is full of cheese, bourbon and honey! Tune in as Chef Emily Peterson is joined by Chef Courtney Contos and Chef Todd Kelly in-studio. Raised by restaurateurs in Chicago, now currently based in Vermont. Chef Contos is on a mission to bring back the joy of home cooking. But beyond cooking classes she is also a big proponent of kitchen fundamentals and vegetable gardening. Todd Kelly, Executive Chef and Director of Food & Beverage at the Hilton Cincinnati Netherland Plaza, is responsible for creating the distinct menu for Orchids at Palm Court, The Grill at Palm Court and The Bar at Palm Court. This program was brought to you by EscapeMaker.com.
“With cooking classes – not only are you a chef, but you’re an entertainer.” [14:00] –Courtney Contos on Sharp & Hot
This week on Sharp and Hot the studio is packed with what Emily and Anne call their peanut gallery. Emily’s students join them in the studio for todays discussion with Chef James Kelly and Keith Beavers, about Keith’s restaurant IN VINO, located in the east village. Keith tells us first about his weekly wine classes that he uses to educate New Yorkers, creating positive social experiences in a restaurant, and then chef James tells us about his recipe for Italian shrimp and grits. In depth talks about creative inspiration, making jokes into food, and how awesome grapes are, all this week on Sharp and Hot . This program was brought to you by Bonnie Plants.
“How do I actually make pasta salad cool?” [25:00]
“A restaurant should be fun, active, the music, highly organized…you want hip hop? We got that!” [26:00]
— James Kelly and Keith Beavers on Sharp and Hot
Presentation Party Night: Andy and Ashley : Tune in to a brand new episode of Sharp & Hot as Anne and Emily are joined by Andy and Ashley, the team behind Presentation Party Night — a monthly lecture series based in Bushwick, Brooklyn, and founded on the idea that everyone has something to teach. Their goal was to create a forum for learning and progressive discussion in our community, but to make it free and fun. PPN combines a party atmosphere with informational programming to make a raucous celebration of peer education, food, and beer. Their events happen on the 3rd Sunday of every month. Everything is totally free and open to the public – they provide beer and food (potluck style – bring something to share) and they survive on donations from the audience. This program was brought to you by EscapeMaker.com.
“I’m a designer by profession and I go to a lot of events that are so specifically geared towards certain people. We have been about being as inclusive as possible and making it about everyone.” [17:00] –Ashley Quinn on Sharp & Hot
Andrea Lynn author of Queens, A Culinary Passport. Is Queens in the house? On today's episode of Sharp & Hot, the answer is a resounding YES! Tune in as Emily Peterson and Anne Hogan are joined by Andrea Lynn, author of Queens, A Culinary Passport. Everyone knows New York City is the culinary epicenter of the United States. And while Manhattan gets Michelin stars and Brooklyn gets blogger hype, real culinary fanatics know that authentic ethnic food experiences happen in the restaurants of Queens. There, New York's celebrated ethnic diversity is the most potent, with more than one million foreign-born residents. This means food lovers can travel the globe without using any vacation time: take a culinary tour of China, sip a frappe in Greece, dine on authentic Italian sausage—all without ever leaving Queens! This program was brought to you by Cain Vineyard & Winery.
"It was meant to be a culinary map and showcase of Queens. I have a horrible sense of direction and the way everything is layer out in Queens are very overwhelming." [16:00] –Andrea Lynn on Sharp & Hot
This week on Sharp and Hot Emily and Anne interview, judge on The Food Network’s: Cutthroat Kitchen, Simon Majumdar about his recent publication “Fed, White, and Blue.” They discuss his book tour across the US and the various stops they will be making, cooking at Emily’s house in New Jersey, the exciting nature of cooking on TV, and what its like to be famous. After the station break Emily and Anne come back for and interview with Jacob Ehrenkrona, the pioneer of Martin Millers Gin, about one of the most important ingredients in Gin production, water. This program was sponsored by Bonnie Plants.
“If I ever say I had a long bad day on set, I tell my wife to slap me…and she would.” [10:00]
“Lets make the perfect gin…at worst case, we drink it ourselves.” [21:00]
— Simon Majumdar and Jacob Ehrenkrona on Sharp and Hot
Patricks Martins: This week on Sharp & Hot host Emily Peterson is sitting down with Heritage Radio Network Founder Patrick Martins talking about his book, “The Carnivore’s Manifesto: Eating Well, Eating Responsibly, and Eating Meat,” co-written by Mike Edison. The book features fifty ways to be an enlightened carnivore, while taking better care of our planet and ourselves. We have evolved as meat eaters, proclaims Patrick, and it’s futile to deny it. But, given the destructive forces of the fast-food industry and factory farming, we need to make smart, informed choices about the food we eat and where it comes from. Patrick cuts through organized zealotry and the misleading jargon of food labeling to outline realistic steps everyone can take to be part of the sustainable-food movement. Patrick also talks about his fondness for heritage breeds, goat meat, and the start of Heritage Foods USA. Tune in to gain insight into Patrick’s thinking on topics from parenting, slaughterhouses, to what we can actively do to make a difference. This program was brought to you by Heritage Radio Network.
“My only issue with vegetarians are the ones who say you shouldn’t eat meat. You shouldn’t!”
“Some billionaire just needs to build 4 slaughterhouses outside their city… and let the farmers come and charge them a per pound cost.”
“Through fun and also fact this is the only book you need to read to have all those answers.”
—Patrick Martins on Sharp & Hot
This week on Sharp and Hot , Emily and Anne interview Elizabeth Carmel of Carolina Cue to Go. Elizabeth tells Emily and Anne about her journey of bringing Texas style barbecue to NY and the history of what barbecue was, to what it has become today, as well as her recent barbecue shipping venture. Elizabeth then informs us that different styles of barbecue stem from what animal you are cooking, what part of the animal you use, and the kind of sauce that you eat it with. After this Emily, Anne, and Elizabeth discuss comfort foods, bread pudding, and their mutual love for sweet potatoes. This program was brought to you by Edwards VA Ham.
“You take a bite and it just transports you to a whole other barbecue place.” [15:00]
“I am painfully honest, if you don’t want my opinion, don’t ask me the question.” [32:00]
— Elizabeth Carmel on Sharp and Hot
This week on Sharp and Hot Emily and Anne interview Chef Leeann Lavin and Chef Joe Realmuto. They discuss Chef Leeann’s newest cookbook, “The Hamptons and Long Island: Homegrown Cookbook,” in which Joe is featured. Joe tells us about a local garden that he owns behind his restaurant Nick and Tony’s, and why he decided to stop working in NYC. Leeann and Joe then go into why locally sourcing ingredients is tantamount to having a successful restaurant, and why chefs should not “smile and dial.” This program was brought to you by Whole Foods Market.
“I wanted to show in the book not only the relationship between the artisan and the chef…but also the reverence they have for the land and the water.” [23:00]
“You need to eat from your own soil.” [25:00]
— Leeann Lavin on Sharp and Hot
Katrina Blair & The Wild Wisdom of Weeds : This week on Sharp & Hot, Emily Peterson is joined by Katrina Blair author of .The Wild Wisdom of Weeds, the only book on foraging and edible weeds to focus on the thirteen weeds found all over the world, each of which represents a complete food source and extensive medical pharmacy and first-aid kit. More than just a field guide to wild edibles, it is a global plan for human survival. This program was brought to you by Whole Foods Market.
Brisket King & Skin Cleanse: This week on Sharp & Hot, Emily talks about two things that fit perfectly together – brisket and skin care! First, she chats with Adina Grigore, author of Skin Cleanse. Skin Cleanse helps readers diagnose and understand the underlying causes of their individual skin problems and offers all-natural recipes—using inexpensive ingredients that can be found at the grocery store to treat them effectively. Later, she's joined by Chef Brian Perrone and Jimmy Carbone who recap Brisket King, an event where 20+ chefs competed for the glory of beef! This program was brought to you by The International Culinary Center
"Look for places you know about the food and how it's being made." [12:00] –Adina Grigore on Sharp & Hot
"Each year we get to crown a different brisket king of NYC!" [17:00]
–Jimmy Carbone on Sharp & Hot
This week on Sharp and Hot Emily and Anne begin the show by discussing health concerns and cholesterol. They transition to talking to their guest Chef Brian Alberg of The Red Lion Inn. They discuss the Red Lion Inn’s customers, food, and the age demographics they want to attract. Brian gives us insight into how he started cooking and his love for his profession. This program was sponsored by The International Culinary Center.
“Who gets do design their own restaurant? With someone else’s money! BONUS!” [22:20]
“We are conscious of the ingredients available to us…What you can get locally you should get locally.” [27:20]
— Chef Brian Alberg on Sharp and Hot
Pop-Up Entrepreneur: Sam Saverance of Bunna Cafe AND Laura Theodore, The Jazzy Vegetarian. This week on Sharp and Hot Emily Peterson and Anne Hogan interview Laura Theodore or “The Jazzy Vegetarian,” musician, actor, chef, and lover of vegetables. Laura first tells us about her grandmother who inspired her to cook, she talks about her grandmother’s method of making food not only taste, but look beautiful as well. To transition into the break Laura sings a song that she recorded with guitarist Joe Beck. When Emily and Anne come back they interview Sam Saverance of the new Bunna Cafe. The cafe is centered around Ethiopian cuisine, Sam tells us about some of the work he did in Ethiopia and how Bunna Cafe started. This program was sponsored by Brooklyn Slate Company.
“My grandmother always made her food look beautiful, and that is what I sought to do.” [12:00]
“I wouldn’t say there are cons when starting a restaurant, but it really is a rush to start a pop-up.” [26:00]
— Laura Theodore and Sam Saverance on Sharp and Hot
Leanne Brown. This week on Sharp and Hot Anne Hogan, while sending her best wishes to Emily on the west coast, interviews Leanne Brown, the author of Good and Cheap: Eat Well on $4/Day. She tells us about the inception of Good and Cheap, and how she didn’t want the book to have a stigma of “cooking for poor people.” Leanne then tells us some of her favorite ingredients and how we can improve our cooking skills in some of the easiest ways. This program was sponsored by The International Culinary Center.
“You don’t have to be a chef to make beautiful food and make it taste awesome… it just takes a little practice.” [10:20]
“Think of a few meals that you know to be healthy and focus on that…It’s yours, and you should be happy to eat the food you make.” [12:50]
— Leanne Brown on Sharp and Hot
Mardi Gras : This week on Sharp and Hot Emily reads from what she calls “My father’s bible,” which we find out is Paul Perdone’s Louisiana Cooking. After laughing at the cover of the cook book for a moment, Emily dives in to her streamlined recipe for jambalaya and how to make it vegetarian. She and Anne discuss king cakes, oysters, and some of the more ridiculous things you can find in New Orleans, including alcoholic slushy stands. This program was sponsored by Cain Vineyard and Winery.
“Every Bacchanalia you can think of is happening, and you’re really kinda drunk on sugary alcohol
[On New Years Eve on Bourbon street] .” [23:30]
— Emily Peterson on Sharp and Hot
Edible Impacts: Alex Monroe and Brooke Sunness. This week on Sharp & Hot, Emily Peterson is joined by Alex Monroe and Brooke Sunness, the team behind Edible Impacts. Edible Impatcs invokes curiosities that challenge the way we think about food. They are currently spearheading the #30DAYStoSHINE social media movement – a challenge to implement 30 days of eating @ $5-6 per day, all organic. Sound impossible? Tune in and find out why it’s not! This program was brought to you by Cain Vineyard & Winery.
“We want people to get on board and try this for 30 days. We have a manual available for people to see what recipes to try and how to do this.” [27:00] –Alex Monroe on Sharp & Hot
“We have certain recipes that are 10-20 minutes and longer ones as well for special occasions. We definitely want to set out to address the time perception with regards to cooking. We understand the time commitment that comes along with making all your food 100% of the time, but there’s space to incorporate 1-2 meals a week to start that are cooked and see what that’s like. It doesn’t have to be so extreme.” [28:00]
–Brooke Sunness on Sharp & Hot
Drunk Debate : This week on Sharp & Hot, Emily Peterson recaps her week which includes an eventful Super Bowl party, book plates, and Settlers of Catan. Later in the show, she takes a listener question about knife sharpening, Anne makes her vegetarian confession and Emily tries her very best not to suck her teeth on air. This program was brought to you by Whole Foods Market.
Farm Fork Food with Chef Eric Skokan. On today’s episode of Sharp & Hot, Chef Eric Skokan talks the seasonality of food! Host Emily Peterson had the pleasure of eating at Chef Skokan’s restaurant Black Cat Bistro in Boulder, CO back in 2009. It was innovative, comfortable and beautiful. His new cookbook Farm, Fork, Food | A Year of Spectacular Recipes by Black Cat Farm brings his innovation into your home kitchen. This week’s recipe for you to try at home is Black Cat Bistro’s Carrot Cake! Snap and pic and post to instagram with the #sharpandhot hashtag. This program was brought to you by Route 11 Potato Chips.
“Peppers really love a lot of heat during the summertime but not too much! they are a little bit finicky.” [18:00]
–Eric Skokan on Sharp & Hot
I Like Pig!. Do you like pig? So do we! Tune in to a new episode of Sharp & Hot as Emily Peterson is joined by Jimmy Carbone, host of Beer Sessions Radio, and Sam Barbieri from Waterfront Ale House to talk about pig and Jimmy’s new book, I Like Pig. Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. This program was brought to you by Cain Vineyard & Winery.
“Everybody wants the snout – I think snouts are coming back!” [22:00]
–Jimmy Carbone on Sharp & Hot
Clean Person Resolutions with Resident Clean Person Jolie Kerr : Emily Peterson rings in the new year with a favorite guest of the show, Jolie Kerr! Jolie writes a regular cleaning advice column for Deadspin and is also the author of My Boyfriend Barfed In My Handbag and Other Things You Can’t Ask Martha. They discuss New Years resolutions, homemade and waste-free cleaning products and other useful household tips to keep 2015 fresh and clean! This program was brought to you by Cain Vineyard & Winery.
“Everybody think’s i’m a shill for big vinegar but i just love it so much!” [13:00] “Recycle the bottles you already have. If you have an empty bottle from a commercial cleaner, rinse it out and use that.” [16:00]
“Stop using so much laundry detergent – everybody is over-using.” [20:00]
–Jolie Kerr on Sharp & Hot
Christmas Traditions with Hans Rockenwagner. Get in the holiday spirit on the season finale of Sharp & Hot as Emily Peterson is joined by Hans Röckenwagner, author of Das Cookbook: German Cooking . . . California Style. This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood. Hans Röckenwagner's background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Röckenwagner; today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants. This program was brought to you by Whole Foods Market.
"There's no one who does Christmas like the Germans. Bar none – Christmas is the holiday season in Germany – it outdoes Thanksgiving and everything else." [09:00]
–Hans Röckenwagner on Sharp & Hot
Mycologist Tradd Cotter. Go deep into the incredible world of fungi on a brand new episode of Sharp & Hot! Emily Peterson is joined by mushroom expert and author of Organic Mushroom Farming and Mycoremediation, Tradd Cotter. Tradd is a microbiologist, professional mycologist, and organic gardener, who has been tissue culturing, collecting native fungi in the Southeast, and cultivating both commercially and experimentally for more than twenty-two years. In 1996, he founded Mushroom Mountain, which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries and currently maintains over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. This program was brought to you by Whole Foods Market.
“When you put a mushroom outdoors and give it everything it wants and it gets rained on – it responds.” [11:00]
“Mushrooms can stay alive for a year — dried!” [20:00]
–Tradd Cotter on Sharp & Hot
Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE. This week on Sharp & Hot, hear from the "Sausage Kings", Chefs Thomas Rice & Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicago's former meatpacking district. They talk about how they started, the process of making charcuterie and what the scene is like in Chicago. Host Emily Peterson and producer Anne Hogan also open the show with commentary on everything from condiments to holiday baking. This program was brought to you by Heritage Foods USA.
"In essence, [with charcuterie], you want the good bacteria to grow quicker than the bad can. [28:00]
–Kurt Guzowski on Sharp & Hot
Foolproof: “Pastry” Author Nick Malgieri & “Delusions of Guinevere” Star Ariana Bernstein Tune in to this week’s episode of Sharp & Hot as Emily Peterson is joined by Pastry: Foolproof Recipes for the Home Cook Author Nick Malgieri & “Delusions of Guinevere” Star Ariana Bernstein. First, hear from Nick Malgieri, former Executive Pastry Chef at Windows on the World and 1996 inductee into Who’s Who of Food and Beverage in America. On top of his work as an author, he’s currently director of the baking program at the Institute of Culinary Education. The author of nine other cookbooks, including the James Beard winner How to Bake and the IACP/Julia Child Cookbook award-winner Chocolate, Nick’s recipes have been published widely, including in The New York Times, The Chicago Tribune, The Washington Post, Food & Wine, Gourmet, and Bon Appetit. He is a contributing editor of Dessert Professional and writes a monthly column for Tribune Media Services. Later, hear from “Delusions of Guinevere” Star Ariana Bernstein & Director Joanna Bowzer. They chat about the film, which explores issues of obesity, addiction and social media! This program was brought to you by The International Culinary Center.
“Baking powder is a magic cure all for all pastries.” [10:00] “Blind baking is one of the biggest wastes of time in baking.” [11:00]
–Nick Malgieri on Sharp & Hot
“If I don’t see a market for the film immediately, I probably won’t tackle that project. I want to make movies that people want to see.” [29:00]
–Joanna Bowzer on Sharp & Hot
On this week’s episode of Sharp & Hot host Emily Peterson has a studio full of incredible guests! First, we hear from Eugenia Bone, accomplished food writer and author. Her stories have appeared in newspapers and magazines across the country, from The New York Times Magazine to The National Lampoon, in Saveur, Food & Wine,Gourmet, Fine Cooking, The Wine Enthusiast, and Martha Stewart Living, among many others. Later on, we hear from Smriti Keshari & Carl Banks who were involved in the production of the new documentary Food Chains! This program was brought to you by Cain Vineyard & Winery.
“The variety and attributes of mushrooms are totally underestimated.” [05:00]
–Eugenia Bone on Sharp & Hot
Cheese Grotto creator Jessica Sennett : Meet the Cheese Grotto on this week’s episode of Sharp & Hot. Conceived of by Jessica Sennett, it is the optimal cheese storage unit for the fridge, cellar, or cupboard. It is essentially a cheese cave for the home. They are taking old world technology into the modern age and rescuing your cheese from the back of your fridge. Hear how the idea came about and what Jessica has in store for this beautiful piece of kitchen gear. (Interested? Check out their Kickstarter) Also hear Emily address some listener questions at the top of the show! This program was brought to you by Cain Vineyard & Winery.
“We’re doing this in a DIY fashion, but we know what we’re talking about! I’ve been making cheese for more than a decade.” [30:00] –Jessica Sennett on Sharp & Hot
Barton Seaver and Christian Puglisi : This week on Sharp & Hot, Emily Peterson is joined by two thought leaders in the world of food – Barton Seaver and Christian Puglisi. First hear from Barton, a National Geographic Fellow and Washington, D.C. chef. He is an influential voice in the culinary world because of his take on seafood and sustainability. In his first book, For Cod and Country, Seaver introduced an entirely new kind of casual cooking featuring seafood that hasn't been overfished or harvested using destructive methods. Now he's taking on a whole new audience: Kids, with his new book National Geographic Cookbook. Later on, hear from Christian Puglisi, the Copenhagen chef at Relæ and author of Relae, A Book of Ideas..
"I think we have a responsibility to support the fisheries that are operating legally under the laws we created." [07:00] "Americans eat 14-15 pounds of seafood per person per year. We eat 204 pounds of beef per person." [09:00]
"When we're having fun cooking we're most often using fresh and raw ingredients – that's a great start." [13:00]
–Barton Seaver on Sharp & Hot
Greekalicious Maria Benardis.This week on Sharp & Hot, Emily Peterson is joined by Maria Benardis, Founder of Greekalicious, a concept she formed while on the Greek Island of Mykonos in 2004. Greekalicious is for Lovers of Greek Food and all things related to Greek food. Maria’s mission is to spread the word on Greek Food, its wisdoms and philosophies that lead to longetivity and good health. Tune in as they discuss being mindful in your food choices and approaching things from a historical context! This program was brought to you by Cain Vineyard & Winery.
“We’ve been deep frying in grease for 5,000 years so i’m not quite sure why people think they can’t.” [20:00]
Rosie Schaap, author of the weekly NYTimes Magazine column “Drink”. Celebrate Halloween early on Sharp & Hot as Emily Peterson is joined by Rosie Schaap, author of the weekly NYTimes Magazine column “Drink”. They talk about their witchy childhoods, ghost stories and, of course, drinks. Tune in for a candid conversation on mixology that will leave you thirsty for more. This program was brought to you by The International Culinary Center.
“When I was a teenage girl I was one of those kids always making crazy concoctions in the kitchen and ordering crazy herbs in the mail. I was a wannabe witchy kid. As I’ve grown older, in a way, making cocktails now does that for me.” [05:00]
–Rosie Schaap on Sharp & Hot
This week’s episode of Sharp & Hot is all about you – the listener! Emily fields listener questions on everything from cooking turkey to storing vegetables. Tune in and find out how to become a better, more complete home cook! This program was brought to you by Cain Vineyard & Winery.
“Don’t be so precious about whole birds. They are not threatening or scary – they are very forgiving in a lot of ways. Go at them with confidence.” [06:00] –Emily Peterson on Sharp & Hot
How did The Food Network get its start? Find out on this week’s episode of Sharp & Hot as Emily Peterson is joined by Allen Salkin, author of From Scratch: Inside the Food Network. The Food Network has risen from obscurity and ridicule in the early ’90s to become a powerhouse of cable television, transforming chefs like Emeril Lagasse and Paula Deen into celebrities and changing food culture forever. With a light wit and balanced perspective, Allen Salkin, a former food and media reporter for the New York Times, presents the definitive history of the network from inception to the present day. This program was brought to you by Whole Foods Market
“Anthony Bourdain is the Mark Twain of all of this – he’s absolutely genius.” [15:00]
“Self help, self meditation – that’s the new frontier (in entertainment). We’re all just so busy these days.” [25:00]
–Allen Salkin on Sharp & Hot
This week on a brand new Sharp & Hot, host Emily Peterson kicks off the show with a short catch-up talking about her last week before welcoming guest David Venable, host for QVC’s and author of the new cookbook, Back Around the Table. David chats about his background and how he managed to infuse his love of food and live television into a program that attracts over four million viewers twice weekly, and relates to Emily with the live aspect of radio, commenting that anything can happen and it typically does! Progressing through his impressive career, he explains that he doesn’t consider himself a chef, rather a home cook that learns along with his viewers. After the break, David shares all the delicious details about his new book released today. Complete with some well-loved comfort food recipes and accompanying stories, David previews some amazing recipes with Emily! This program was brought to you by The International Culinary Center.
“I have a great love of food and a great passion for food and that spilled over to our viewer.” [5:12]
“I’m not a chef, I’m a home cook and I really feel like a pretty accomplished one. At the same time I’m learning right along with our viewer.” [5:43]
—David Venable on Sharp & Hot
Shaw Lash. Emily Peterson is back for another insightful, personal and useful episode of Sharp & Hot! She starts the show with some strong thoughts on government regulation before diving into a segment on masa and tortilla making with Shaw Lash, a Mexican food instructor at The Brooklyn Kitchen and former chef at Rick Bayless’s Frontera Grill in Chicago, Illinois. This program was brought to you by Rolling Press.
“Blue corn itself is a great candidate for masa. You’ll see blue corn tortilla chips in the grocery store because it makes really great masa.” [20:00] “If you actually make a tortilla with fresh corn masa and hand press it, you never have to double wrap it because it will stand up.” [30:00]
–Shaw Lash on Sharp & Hot
Fabio Viviani & Erika Landin. Tune in to a brand new episode of Sharp & Hot, which sees host Emily Peterson kicking off the show with a rapid fire interview with Fabio Viviani, Italian chef, restaurateur, reality television personality, a New York Times best-selling author. Emily then gives some tips for home cooks before jumping into an interview with Erika Landin, casting director of Master Chef. She elaborates on the world of reality food television and food media at large. This program was brought to you by Consider Bardwell.
“We live in a society that’s so privileged – we have everything we want delivered to our doorstop through the click of a mouse. We create gluten sensitivity for ourselves even when scientists have debunked the idea because we need some turmoil in our lives.” [15:00]
–Emily Peterson on Sharp & Hot
Chef Tanya Holland. This week on Sharp & Hot, Emily Peterson chats with Tanya Holland, Executive Chef and Owner of Brown Sugar Kitchen and B-Side BBQ in Oakland, CA. Holland is known for her inventive takes on modern soul food, as well as comfort classics.The author of New Soul Cooking: Updating a Cuisine Rich in Flavor and Tradition (Stewart, Tabori, and Chang), Holland is perhaps best known for her role as a host and expert on Soul Food for the “Melting Pot” series on Food Network. This program was brought to you by Whole Foods Market.
“I’ve always liked creating environments and connecting people. I like restaurants as a vehicle for that kind of connection.” 12:00
–Tanya Holland on Sharp & Hot
Conscious Alliance & Sommelier Story. On this week’s episode of Sharp & Hot, hear from Jordan Levy of Conscious Alliance,a Boulder, Colorado based national 501(c)(3) nonprofit organization committed to distributing much-needed food to communities across the United States, and providing long-term solutions to hunger by focusing on empowerment programs for youth in impoverished regions of the country. They operate through ongoing, grassroots food collection and hunger awareness programs, primarily by organizing food drives at concerts and music events. Later in the show, Emily shares an incredible story about her quest to become a master sommelier! This program was brought to you by The International Culinary Center
“I’m surprised every day that people are willing to bring 20-30 cans to a rock concert to donate to a food bank.” [04:00] “The best part about my job today is the fact that i get to lead an incredibly inspiring group of individuals. It’s by no means a one person show.” [08:00]
–Justin Levy on Sharp & Hot
“Becoming a sommelier is one part salesperson and one part theory.” [15:00]
–Emily Peterson on Sharp & Hot
Nigel Walker : Meet Nigel Walker of Eatwell Farm on a brand new episode of Sharp & Hot. Eatwell Farm is a 105-acre, family-owned organic farm near Dixon, CA. We grow diverse mixed produce & raise pastured eggs. Our CSA serves San Francisco, the East Bay, Marin County, Davis, Sacramento, & many communities along the I-80 corridor. Host Emily Peterson chats with Nigel about everything from tilling to livestock breeds in an all-encompassing interview. This program was brought to you by Fairway Market.
“You really only need to til enough so you can plant the next crop. Just because it looks beautiful [over-tilling], it doesn’t mean that’s what’s necessary to plant the next crop.” [11:00] “Animals need to be on a farm, not a factory. They have a role to play.” [15:00]
–Nigel Walker on Sharp & Hot
Danny Grossman & Erin Bagwell. On this week’s episode of Sharp & Hot, with Emily Peterson, listeners first get a chance to meet Danny Grossman, a man who traded work for the US Diplomatic Service for a career in sustainable food. He founded Slow Food for Fast Lives, a company that provides healthy food for people on the go. Hear his career story, his current mission and advice for food entrepreneurs. Later in the show, Emily chats with filmmaker Erin Bagwell, who’s raising money to make Dream, Girl, a documentary film redefining what it means to be a boss by telling the stories of female entrepreneurs. This program was brought to you by Edwards VA Ham.
“People are wanting to eat more savory foods where they formerly were all sweet.” [03:00]
–Danny Grossman on Sharp & Hot
“Steve Jobs and Mark Zuckerberg are household names but where are the women?” [16:00]
“I think technology has made a huge impact in the way people start companies.” [20:00]
–Erin Bagwell on Sharp & Hot
On today’s episode of Sharp & Hot, Emily Peterson talks to Rob Keller, owner of Napa Valley Bee Company about his art, bees, and the importance of community & local adapted bees. After the break, Dr. David Casarett talks about his new book about the science of resuscitation and food at the end of life,
Shocked: Adventures in Bringing Back the Recently Dead . This program was brought to you by Cain Vineyard & Winery.
“I never had an idea of put out a business plan it just kind of fell into place.” [06:00]
–Rob Keller on Sharp & Hot
Emma Straub & Paul Greenberg. Emily is broadcasting off-site today, but she’s still got a fun and jam-packed episode of Sharp & Hot!. First, Emily is joined by Emma Straub, author of The Vacationers – an irresistible, deftly observed novel about the secrets, joys, and jealousies that rise to the surface over the course of an American family’s two-week stay in Mallorca. Later in the show, Emily chats with seafood expert and writer Paul Greenberg about oysters and other topics from his book, American Catch: The Fight for Our Local Seafood. This program was brought to you by Cain Vineyard & Winery.
“Spain does things right. I was pretty excited to eat my way across Spain by way of research.” 05:00 –Emma Straub on Sharp & Hot
The Farmer’s Guild & Classic Snacks Made from Scratch : On today’s episode of Sharp & Hot, host Emily Peterson is joined by Evan Wiig & Tiffany Nurrenbern who talk about The Farmer’s Guild, next generation of farmers, the support structures they need and how to help. After the break, Sean DeTore tells Emily about his pun-driven viewing of Pee Wee’s Playhouse that inspired his Meka Leka Hi Meka Hiney Homemade Ho Hos, with commentary from Casey Barber, author of Classic Snacks Made from Scratch. This program was brought to you by White Oak Pastures.
“Most poultry farmers in America are the equivalent of indentured servants.” [13:00] –Evan Wiig On Sharp & Hot
“People don”t realize their ovens have hot spots and cool spots.” [28:00]
–Casey Barber on Sharp & Hot
Deborah Harkness on Sustainable Seafood. First – Emily chats with New York Times best selling author Deborah Harkness, who wrote the All Souls Trilogy of fantasy books. Her wine blog, Good Wine Under $20, is an online record of her search for the best, most affordable wines. These efforts have been applauded by the American Wine Blog Awards, Saveur.com, Wine & Spirits magazine, and Food & Wine magazine. Her wine writing has also appeared on the website Serious Eats and in Wine & Spirits magazine. Later in the show, she opines on the state of sustainable seafood with some help from Tom Colicchio. This program was brought to you by Tabard Inn.
“I grew up in a family where there was always wine on the table.” [02:00]
–Deborah Harkness on Sharp & Hot
Chef Andrew Gruel & Landlady : Tune in for another diverse and entertaining episode of Sharp & Hot as Emily Peterson is joined by Chef Andrew Gruel, the owner of Slapfish Restaurant Group and the band Landlady. She first chats with Andrew about the sustainable seafood industry and common misconceptions around fish. Find out why you need to be thinking beyond the “holy trinity” of salmon, shrimp and tuna and why concerns over sustainability of seafood shouldn’t make you afraid to eat fish! Later on – hear a beautiful live studio performance from Landlady. This program was brought to you by Edwards VA Ham.
“Seafood actually has a season – people don’t realize that. when you buy in season the seafood you’re getting is incredibly fresh and you’re supporting the fisherman.” [12:00] –Andrew Gruel on Sharp & Hot
Elaine Johnson of Sunset and the band TEEN : On today’s episode of Sharp & Hot, learn about cooking from The Great Outdoors Cookbook with Sunset editor Elaine Johnson and talk food with the band TEEN. This program was brought to you by White Oak Pastures.
Coach Mark Smallwood & Barnraiser : It’s an earthy episode of Sharp & Hot as host Emily Peterson is joined by Coach Mark Smallwood, Executive Director of the Rodale Institute and Eileen Chiarello of Barnraiser. First – Emily chats with Mark about Rodale Institute’s mission to achieve global human health and the agricultural challenges we face in 2014. Later, she checks in with Eileen who elaborates on Barnraiser, an online community for the millions of people who want sustainable food and farming to become the standard. This program was brought to you by Whole Foods Market
“Our ultimate goal is global human health. When we’ve accomplished that goal, we’ll move on. Right now – that’s where we focus. It always starts with the soil and we’re always delving into food issues, but human health is paramount.” [06:00] –Coach Mark Smallwood on The Food Seen
“We’re interested in the idea that we’re all in this together. From a little initiative to a big one, hundreds of thousands of people need to have the opportunity to get up to bat in this world in sustainable food and farming…thousands of good ideas will be born of that.” [22:00]
–Eileen Chiarello on The Food Seen
Nice Peter and Mom Made Meals. Musicians and moms unite! This week on Sharp & Hot, Emily is first joined by her friend Nice Peter, a touring musician with a massive YouTube following. Find out how he used a video to teach people about kale salad, why he thinks Wegmans is the best supermarket in the country and what he enjoys eating on the road. Later on, Emily chats with Heather Stouffer, of Mom Made Meals, which is dedicated to helping children begin and sustain a lifetime of healthy eating. This program was brought to you by The International Culinary Center.
“Kids are very unique. Our customers, who are school age kids, are difficult.” [25:00] “The only thing children can control when they are really young is what goes into their body and what goes out of their body.” [27:00]
–Heather Stouffer on Sharp & Hot
This week on Sharp & Hot, Chef Emily Peterson is joined by two food authors, Andre Mack and Kate Payne. You might know Andre’s name from his sommelier fame, but he recently self-published Small Thyme Cooks – a culinary activity and coloring book. Kate recently released The Hip Girl’s Guide to the Kitchen, and shares her beginnings in blogging, and how she came to the print world. Later, find out what wines work well on hot summer nights, and find out how to keep your kitchen cool in the heat! Thanks to our sponsor, Bonnie Plants.
“Self-publishing wasn’t scary- I just did it! From start to finish, there was no one to interfere with the creative process.” [12:30]
— Andre Mack on Sharp & Hot
Farmbox Direct & Your Friend : On a diverse episode of Sharp & Hot, host Emily Peterson shares a story about her sons newfound peanut allergy, chats with Ashley Turner, founder of Farmbox Direct, and hosts musician Taryn Miller of Your Friend. Hear how Ashley left the corporate world to make organic food her life’s purpose with Farmbox Direct, a company she started that delivers the farmers market to your door! Later on – get some insight into the life of an independent musician on tour, as Taryn Miller talks about being on the road, playing music, and getting by on a gluten-free diet. This program was brought to you by International Culinary Center.
Ray Venezia : Get ready for the grilling tips to end all grilling tips! On a meaty episode of Sharp & Hot, Emily Peterson is joined by master butcher Ray Venezia, formerly of Fairway Market and now with Master Purveyors. He gives listeners some incredible grilling tips for summer, breaks down the differences between butchers and meat cutters and shares some of the insights he’s gained in his long and storied career. If you like to cook meat – you need to listen to this show! This program was sponsored by Rolling Press.
“When you’re grilling, if you have a fork throw it away. don’t ever poke your meat with a fork and let that delicious juice get away. You want to use BBQ tongs. Another big tip – only flip once. Timing is very important.” [05:00] “When the top surface of your burger starts browning – it’s time to flip it.” [07:00]
–Ray Venezia on Sharp & Hot
Mary Roach
Have you ever thought about what happens to your steak dinner after you blissfully chew and swallow it? How much would you have to consume to eat yourself to death? Why do we like crunchy foods more than mushy ones? Ever wondered if Jonah could have survived in the belly of that whale, or how a competitive eater trains to eat thirty-six hot dogs, or whether Elvis Presley may have died not from a drug overdose but from chronic constipation? Mary Roach has. She went far and wide looking for the answers to those questions and more and the result is GULP: ADVENTURES ON THE ALIMENTARY CANAL, a “rollicking ride through our bodies’ insides and back out again.” Mary is this week’s guest on Sharp & Hot with Emily Peterson. Tune in as she shares some fascinating anecdotes and stories from her research and gives listeners some idea of what to expect in this hilarious book. This program was sponsored by Cain Vineyard & Winery.
GrillHampton 2014: Get your grill ready – it’s summertime! Emily Peterson celebrates the start of summer with two contestants that will be competing in this year’s GrillHampton competition – an event that pits 8 East End chefs against 8 Manhattan chefs in a one-of-a-kind cooking competition and tasting event. Tune in and hear from Elizabeth Karmel, chef owner of Hill Country BBQ and David Hersh Chef of Rumba, who will both be competition and get some great BBQ history and tips for the summer! This program was brought to you by The International Culinary Center.
“My philosophy with food is use great ingredients, keep it simple, don’t overcharge, have fun service – and that’s what we’ve accomplished. In the Hamptons, we’re a really fun place – everybody out east knows we’re a fun place to come to.” [06:00] –David Hersh on Sharp & Hot
“The great thing about BBQ is that everybody has an opinion and everybody loves it — and that’s exactly the bad thing about BBQ.” [19:00]
–Elizabeth Karmel on Sharp & Hot
With Love, From Brooklyn : Where can you find all of the wonderful small-batch artisanal products from Brooklyn under one umbrella? The answer is With Love From Brooklyn, an online shop and retail store selling curated gift sets featuring those delectable, yet elusive, Brooklyn artisan products. Founder Diana Furlow is this week’s guest on Sharp & Hot and she elaborates on the benefits and challenges of selling small-batch artisinal products. Later in the show – Emily chats with Chef Scott Uelein from Canyon Ranch who talks fitness and eating and the 10th anniversary of the Meatless Monday Campaign. At the very end of the show Sybil Bruun, Executive Director of The Shakespeare forum joins the program to talk about their amazing campaign to bring Shakespeare to schools. This program was sponsored by Bonnie Plants.
“I think people value artisanal products despite the price because of the small batch production.” [05:00] –Dara Furlow on Sharp & Hot
It’s spring and you know what that means — SPRING CLEANING! That’s right – it’s a squeaky clean episode of Sharp & Hot with Emily Peterson. This week, she’s joined by Jolie Kerr, author of “My Boyfriend Barfed in My Handbag”. Jolie is here to give some serious kitchen cleaning tips – from countertops to stove pilots. Find out where all the pieces of burnt macaroni end up in your stove and how you can liberate them, get the inside scoop on green cleaning products and learn how to effectively keep your refrigerator clean and organized.
“Ammonia is not a green product. You have to wear gloves and open a window – it stinks. If you don’t want that kind of product in your house – use a good dish detergent in lieu of ammonia. Just know you’ll have to work a lot harder.” 10:00 –Jolie Kerr on Sharp & Hot
It’s the Lady Butcher Show! This week on Sharp & Hot, host Emily Peterson is joined by two bad-ass butchers that also happen to be ladies – Melissa Khoury of Saussicon in Cleveland and Emilie Frolich of the Heritage Meat Shop in New York City. Tune in and learn how they both got into butchering as a career and what it’s like breaking down animals for a living. Can cutting up animal parts be considered “zen”? According to Melissa, the answer is yes! From bonesaws to breeds, from sausage to slaughterhouses – get the full scoop on animal butchery from two ladies who know what’s what when it comes to meat. This program was sponsored by Whole Foods Market
“Butchering is simple. You look at a whole hog and there’s this beautiful road map of fat that shows you where to cut. For me, it’s my zen. I could sit in front of a pig all day long and not even know that anything else is going on around me.” [08:00] –Melissa Khoury on Sharp & Hot
“When it comes to genetics there’s a lot of things to consider but usually older breeds have been perpetuated because they are relatively easy to take of and they respond to predation much better. They have instincts, they are much better animals.” [18:00]
–Emilie Frolich on Sharp & Hot
It doesn’t take a rocket scientist to make things grow in the soil. Tune in to this week’s episode of Sharp & Hot to find out how our future gardeners are being educated – and why you too can become a gardener sooner than you think! Host Emily Peterson is joined in-studio by Ethne Clarke, Editor in Chief of Organic Gardening Magazine, and Maggie Cheney, Director of Farms and Education at EcoStation:NY and Bushwick Campus Farms. Today’s show was sponsored by Bonnie Plants.
“Gardening is not rocket science. Working in the soil and making something grow doesn’t take a brain surgeon to figure out.” [14:00]
–Ethne Clarke on Sharp & Hot
This week on Sharp & Hot, Emily Peter plays an interview she conducted with Celebrity Chef Ted Reader. Ted has just released a new cookbook called _Gastro Grilling_7 that will make you want to fire it up. Learn about grills, grilling and cooking with fire at large. Emily and co-host Matt Wang wax poetic on freelance life, food television and meditation later in the show, in an entertaining and insightful segment. This program was brought to you by Le Creuset
“I love the fact I can go outside every day fire up one of my grills and smokers and cook something different. It’s an exciting time, every day. I look forward to every meal that I make. I put a lot of effort into it for my family, friends, etc. I look forward to the next great thing I’m going to pop in my mouth – that’s why I’m a big guy!” [08:00]
–Ted Reader on Sharp & Hot
This week on Sharp & Hot, Emily focuses on educating children about cooking as well as planting campaigns. Meredith Hill is the developer and author of Dig Plant Grow, a free online resource that helps plant the seeds for garden-based education. Diana Rice, registered dietitian and PR associate at Kids Cook Monday, explains how her program provides everything needed to get kids cooking at home. Tune in to hear how these great programs are helping kids learn to cook! This program has been sponsored by Bonnie Plants. Today’s music provided by Obey City.
“If you’re going to pull something out of the freezer, it might as well be frozen fresh vegetables!” [17:25] –Diana Rice on Sharp & Hot
“It’s important to remember that gardening can happen anywhere.” [19:35]
–Meredith Hill on Sharp & Hot
It began as a little blog highlighting the recipes and crafts of the Norwegian-born food and prop stylist Paul Lowe. Six years later, Sweet Paul is an online magazine followed by millions and a print quarterly sold nationwide in specialty stores. Now — Paul Lowe is a published author, as Sweet Paul Eat and Make: Charming Recipes and Kitchen Crafts You Will Love hits stores April 2014. On this week’s episode of Sharp & Hot, Emily Peterson chats with Paul Lowe himself. Hear him read excerpts from the book, discuss his childhood and how he finds his inspirations. This program was sponsored by Le Creuset.
“I get my best ideas in the bathtub. I keep a stack of notebooks and pens by the bathtub… and I take very long baths! Everything is so fast today – people expect you to respond to emails in 5 minutes or they get upset. I like to leave my phone outside, take a bath, relax and think.” [19:00] –Paul Lowe on Sharp & Hot
Learn a great technique for hard boiled eggs from Eli Kaimeh, chef du cuisine at Per Se, learn about the Bocuse d'Or competition, and hear from James Beard Award nominated filmmaker Andrew Grace on a jam-packed episode of Sharp & Hot. Host Emily Peterson teaches you how to be more creative in the kitchen and takes a deep look into the culinary traditions and culture of the South. This program was sponsored by Le Creuset.
"My mom was a cook growing up – it was the era of the Southern Living cookbook where everything was a Campbell's Soup based concoction. It was better than fast food but still a disconnected world I grew up in." [19:00] –Filmmaker Andrew Grace on Sharp & Hot
Which came first, the chicken or the egg? This week on Sharp & Hot, Emily and Matt explore the bewildering issue, and invite chicken biologist Ron Kean to the show to provide some professional insight on some caller questions. This program has been sponsored by Le Creuset. Today’s music provided by Takstar.
“Why would you hypnotize a chicken? It’s not carrying a wallet; you can’t take it’s money!” [21:00] Matt Wang on Sharp & Hot
This week on Sharp & Hot, co-host Matt Wang returns! Emily and Matt answer a caller question from last week’s episode about healthcare and taxes. Then Emily tells us about raising chickens at her house and the complications involved in selling their eggs. After the break, the hosts discuss the gluten-free trend that has been sweeping the country over the few years. This program has been sponsored by Le Creuset. Today’s music provided by Dead Stars.
“You should have to take a semester in high school to break free from that…” [19:00]
Chef Emily Peterson on Sharp & Hot
This is Matt Wang’s last week as a co-host on Sharp & Hot! Emily and Matt discuss the life of a cook, and how it can be difficult to lead a normal life in this profession. Then Emily brings up the debate of undercharging for bar food in order to charge more for drinks, and Matt provides his counterargument. Later, we get some caller questions about breaking the habit of a poor diet. Tune in for all this and more! This program has been sponsored by Le Creuset. Today’s music provided by Space Ghost.
“I definitely think the kinder, gentler restaurant business is happening in a lot of ways.” [11:00]
Matt Wang on Sharp & Hot
This week we pick up right where we left off as Matt Wang joins us again for Sharp & Hot. Matt and Emily discuss the recent buzz over Whole Foods list of foods that they refuse to carry. After the break, they talk about a number of gross things they have seen in restaurants. Tune in to hear what strange things they’ve encountered! This program has been sponsored by Le Creuset. Today’s music provided by Takstar.
“I can’t cook at home. I learned how to cook in restaurants, so I can only cook for an army.” [11:30]
“The agency of self control is not on Whole Foods, it’s on you.” [16:45]
Matt Wang on Sharp & Hot
Matt Wang joins Chef Emily Peterson for this week’s episode of Sharp & Hot to discuss electronics, tattoos, olive oil, and grocery shopping. Learn why Emily has a fear of commitment when it comes to tattoos, and hear some discussions regarding Italian olive oil purity. How are some olive oil producers mixing rancid product into their batches. Why does Emily prefer California olive oils? Later, Emily talks to Matt about grocery shopping, and why she has vowed to steer clear of the grocery store until spring! Thanks to our sponsor, Le Creuset. Music by The California Honeydrops.
“Being a disciple of Mario Batali, I only keep extra virgin olive oil at home.” [9:55]
— Matt Wang on Sharp & Hot
This week on Sharp & Hot, Emily calls Sean DeTore from Seattle to help him cook pasta fazool (or…pasta é fagioli?) over the phone for Valentine’s Day. Sean and Emily lament over the frigid weather this winter, as well as the let down that is bound to occur when you go out to dinner on Valentine’s Day. This program has been sponsored by Le Creuset. Thanks to Cookies.
“For any and every recipe that calls for canned beans you should always rinse them.” [26:30]
Sean DeTore on Sharp & Hot
This week on Sharp & Hot, Chef Emily brings us thousands of miles away from our snow-covered studio in Brooklyn to the beautiful and warm Caribbean. She helps us get there by way of some nice steel drum island music and Caribbean-themed cocktails. Later, Emily answers a few caller questions about some equatorial dishes! This program has been sponsored by Le Creuset.
_Image by Chef Robert Danhi_ “You can use any rum you want to make a painkiller.” [28:00]
Emily Peterson on Sharp & Hot
This week on Sharp & Hot, Chef Emily explores why the cold weather makes everyone sick, and provides some insight on the best culinary cures around the world for the common cold. After the break, Emily revisits her food therapy session from last month with couple Allison Hamlin and Sam Natale. The two talk about how their relationship in the kitchen has changed since their last visit to unofficial therapist Chef Emily Peterson. This program has been sponsored by Le Creuset. Today’s music provided by The California Honeydrops.
“I didn’t have pants on, of course I was shocked!” [25:10]
Sam Natale on Sharp & Hot.
“I might just have cabbage issues.” [26:55]
Allison Hamlin.
On this week’s episode of Sharp & Hot, host Chef Emily Peterson welcomes Jen Andrews as her guest, and they discuss a great breaded chicken dish that Jen is excited to try out. After the break, Chef Emily and Jen talk about lentil soup. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.
“If you want moist chicken, the key is to use thighs.” [11:20]
—Chef Emily Peterson on Sharp & Hot
Chef Emily Peterson starts of Sharp & Hot in 2014 by sharing her audio report on Olive Lynch’s innovative black soldier fly larvae composting and recycling system. Hear how these little worms can help reduce landfill waste and benefit aquaculturists! Later, Emily chats with a casting representative from MasterChef Junior about their upcoming New York City casting for child culinary prodigies. What are Emily’s culinary New Year’s resolutions? Find out on this week’s installment of Sharp & Hot. Thanks to our sponsor, Le Creuset. Music by The California Honeydrops.
“The cost to recycle food waste in New Jersey is less than to just throw it in a landfill due to tipping fees.” [6:15]
— Olive Lynch on Sharp & Hot
This week on Sharp & Hot, host Emily Peterson brings in Daniel and Rebecca Dengrove, the brilliant minds behind Brewla Bars to discuss how the idea for their products came about. But first, Emily answers a few listener questions, and runs us through the process of cooking a perfect Christmas bird! This program has been sponsored by The International Culinary Center. Music provided by Four Lincolns.
“I would just love to see everybody have a taste [of a Brewla Bar] and love it. You can have something that tastes great and is full of nutrition.” [27:30]
—Daniel Dengrove on Sharp & Hot
This week on Sharp & Hot, chef Emily Peterson assures us that there truly is no such thing as a dumb question, and tells us some stories about why you should always ask if you’re curious. After the break, Emily brings in a couple who has some difficulties in the kitchen, and advises them on some ways to improve that aspect of their relationship. This program has been sponsored by Le Creuset.
“It gives me great pleasure and satisfaction when the dishes are lined up at 90 degree angles, and it makes me feel better about things in my life that I don’t have total control over.” [25:45]
— Allison Hamlin on Sharp & Hot
This week on Sharp & Hot, host chef Emily Peterson brings in Elizabeth Streb, choreographer, performer, and teacher of contemporary dance, to discuss how she fought her way to getting a job as a chef in New York City. After the break, Emily draws on Elizabeth to answer a fan’s question. Finally, Emily asks her guest about the role that cooking and hunting played in her upbringing. This program has been sponsored by Le Creuset. Music provided by The California Honeydrops.
Photo by Dan Kitwood
“My dad would shoot anything, and then we’d have to eat it.” [25:45]
— Elizabeth Streb on Sharp & Hot
Chef Emily Peterson opens the phone lines on this week’s edition of Sharp & Hot to answer listener Thanksgiving questions! Tune in to this program to hear Emily give some tips on cooking the perfect bird and stuffing. How do you remove burnt cranberry sauce from your favorite pot? Learn how to season the ultimate gravy, and find out how to spice up your Thanksgiving leftovers! This program has been sponsored by Consider Bardwell. Music by The California Honeydrops.
“For the bird, you have to figure one pound per person… People seem to be big fans of having one giant bird on the table, but I like to suggest people to get more than one turkey.” [8:35]
“If you wouldn’t drink the wine, you shouldn’t try to cook with the wine. You’re still putting it in your body!” [10:30]
— Chef Emily Peterson on Sharp & Hot
This week on Sharp & Hot, host Chef Emily Peterson shares a bit of advice on how to survive the holidays with your extended family. After the break, Chef Emily shares some helpful tips on how to remove the seeds and juice from a pomegranate. She also describes a few simple dishes to prepare for your holiday guests to nibble on and stay happy! This program has been sponsored by Consider Bardwell. Music provided by The California Honeydrops.
“[When you’re boning a chicken,] if it isn’t easy, you’re doing it wrong.” [9:50]
— Chef Emily Peterson on Sharp & Hot
In this episode of Sharp & Hot, Emily Peterson walks her friend Sean DeTore through the preparation of a recipe for stuffed mushrooms. The host of a podcast called "The Mixtape", Sean also enjoys a side hobby of making piñatas. Emily also offers a great cooling tip just before the break! Then, she advises a listener on how to clean and prepare leeks, and ponders a curious problem with making gnocchi. This program has been sponsored by Route 11 Potato Chips. Music provided by The California Honeydrops.
"Even if the garlic does burn, I still use it in my recipe because no one can tell… right?" [7:05]
—Sean DeTore on Sharp & Hot
This week on Sharp & Hot, Chef Emily Peterson is talking and tasting wines from Argentina with Jon Staenberg! Jon Staenberg founded Hand of God Wines after falling in love with wine while studying at Stanford University near California’s wine country. Hear how Hand of God was created serendipitously after a few bottles of wine and a steak dinner with an Argentinean winemaker! Is Jon a religious zealot? Find out what historic World Cup moment inspired the name of Hand of God Wines! What foods pair best with wines from Argentina? Tune into this episode to hear one of Jon’s “culinary confessions”! This program has been brought to you by Brooklyn Slate. Music by The California Honeydrops.
“One of the nice things about wine is that it actually brings you to the present.” [5:10]
— Jon Staenberg on Sharp & Hot
This week on Sharp & Hot, Chef Emily Peterson celebrates Halloween with spooky stories about listeria, and a guest call from psychic medium and ghost investigator Craig McManus! Tune into this episode to hear about Emily’s experiences with spirits, and how they have revealed themselves via scents and taste! Does salt repel ghosts? Has Craig ever been followed by spirits, and what causes ghosts to stay in the mortal realm? Find out why spirits are so attracted by and tied to specific foods. Can ghosts taste vicariously through the living? Find out all of the answers to these otherworldly questions on this week’s edition of Sharp & Hot! Thanks to our sponsor, Whole Foods. Music has been provided by The California Honeydrops.
“Spirits often use a scent or a taste of food in order to identify themselves because we hardly ever see them during the daytime.” [7:05]
— Craig McManus on Sharp & Hot
What’s the correct way to control your sugar craving? Chef Emily Peterson tells us how on today’s episode of Sharp & Hot – learn why choosing one delicious piece of real, wholesome food, is much more satisfying than 15 pieces of store bought sugar cookies. Also find out why choosing whole milk over skim milk offers far more health benefits, contrary to what many people think when buying their milk. Lastly and as always, Emily answers your questions on today’s show. Find out which kitchen appliances are essential in any home, what kind of pans Emily uses in her own home, and which cookbook has become one of Emily’s favorites. This program has been sponsored by Underground Meats.
“If you are eating something real that came from the earth, you will tend to eat a lot less of it.” [10:45]
“I always take cookbooks out of the library first, so I could try their recipes.” [28:30]
— Emily Peterson on Sharp & Hot
Home gardening: is it worth it? This week on Sharp & Hot, Chef Emily Peterson talks about the steps to creating her own home garden. Find out what vegetables Emily is still harvesting, and what crops were less successful. Learn about seeding, pest control, and more! Later, Emily answers a listener question about mushrooms with the help of Dr. Roy Halling of the New York Botanical Garden. What should beginning foragers know about harvesting wild mushrooms? Find out more about mushroom cultivation, and learn why certain varieties cannot be farmed. How does knife sharpening differ for Japanese and French blades? Find out on this week’s Sharp & Hot! Thanks to our sponsor, Heritage Foods USA. Music was provided by The California Honeydrops.
“If you don’t know anything about mushrooms and you go out foraging, there’s a possibility that you’re going to make yourself sick. You have to know what you’re collect and what you’re going to eat.” [18:45] — Dr. Roy Halling on Sharp & Hot
This week on Sharp & Hot, Chef Emily Peterson gives a few tips about starting a food blog. And no- it’s not as easy as it looks. Hear why only passionate writers should delve into the world of food blogging, and why it’s not a lucrative business model. Later, Emily gives her knife recommendations. Why is it important to buy expensive, full tang knives for your home kitchen? Hosting a party soon? Then tune in to hear what inexpensive wines you should use for entertaining purposes. Finally, learn what kind of playlist can provide hours of fun at any party or gathering. This program has been brought to you by Underground Meats. Music by The California Honeydrops.
“In the back of my mind, I always thought I was going to be able to cash in because my food blog. And I did… emotionally! I haven’t seen a dollar from it.” [6:50] “Do it because you love to do it. Do it because you would be writing all of the stuff in your blog if no one was going to read it.” [10:40]
— Emily Peterson on Sharp & Hot
Chef Emily Peterson welcomes author and Found Magazine co-creator Davy Rothbart as her first guest on Sharp & Hot! Davy is in town to celebrate the paperback release of his book My Heart is an Idiot. Tune in to hear the duo discuss storytelling, familiar faces, and the best food spots in Ann Arbor, MI. As a child, did Davy learn any cooking expertise from his parents? Later, hear Davy’s opinion on starting a creative business from scratch. What’s the allure of leaving a stable 9-to-5 job? Emily plays a recorded answer to last week’s “Question of the Week”, and Davy talks early food memories? Find out where you can learn more about Davy, Found Magazine, and My Heart is an Idiot on this week’s edition of Sharp & Hot! This program has been brought to you by Heritage Foods USA. Music provided by The California Honeydrops.
“We only live once- there’s security and stability in the 9 to 5 job, and that has its benefits. But you want to spend your time doing something you love!” [23:00] — Davy Rothbart on Sharp & Hot
Rule number one of being a teacher: do your research! This week on Sharp & Hot, Chef Emily Peterson tries to take the spice out of hot peppers. Tune into this episode to learn if it is possible to remove the heat from chiles when making pepper sauces, salsas, and more. Later, Emily answers some call-in questions regarding serial instagramming and potlucks for weddings! Find out about some listeners’ favorite meals. Don’t miss this week’s edition of Sharp & Hot with Chef Emily Peterson! Today’s show has been brought to you by S. Wallace Edwards & Sons. Music has been provided by The California Honeydrops.
“That’s one of the things that makes a good teacher- give me the time, and I’ll give you the information. As it turns out, I don’t know everything…” [4:15] — Emily Peterson on Sharp & Hot
Welcome to the second installment of Sharp & Hot with Chef Emily Peterson! After wrangling with her new Twitter account Emily gets into the nitty gritty of quitting commodity meat! Tune in to hear Emily’s tips on avoiding commodity four-legged animals, and how to handle situations where less-than-desirable industrial meat is offered at a meal or gathering. Later, Emily answers some listener questions about canning, food miles, soda addiction, and keeping celery rigid! Hear a listener answer to last week’s “Question of the Week”, and learn about Emily’s ultimate culinary fear! This program has been sponsored by Hearst Ranch. Music has been provided by The California Honeydrops.
“Don’t buy meat in the supermarket… The rule of thumb is this: if it’s fluorescently lit, you probably shouldn’t be buying it!” [5:50] — Chef Emily Peterson on Sharp & Hot
Welcome to Sharp & Hot – a brand new show in which lovable and knowledgable host Emily Peterson gives listeners life advice through the lens of food! Emily shares her personal story on the pilot episode – giving some context for what’s to come on this program. Hear how she quit her cubicle job to pursue her passion in food – and how she plans on inspiring listeners to take similar risks! Later in the show – she takes the first batch of questions from listeners, including cooking tips for kale and Emily is a culinary instructor and somebody who really knows how to pave a career in food! Tune in and submit your own questions! Thanks to our sponsor, Fairway Market. Thanks to takstar for today’s break music.