The Kitchen Counter - Home Cooking Tips and Inspiration

By Kitchen Counter Media

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Lisa
 May 8, 2019
Practical and enjoyable learning for specific techniques.

Description

The show that's dedicated to helping aspiring home cooks grow their skills and confidence in the kitchen so they can start cooking up memories with their family and friends. Whether you want to learn to cook or just need some simple food inspiration, we will cover recipes, kitchen tools, and interviews with experts to help you on your home cooking journey! On Twitter at @TKCpodcast /Facebook at facebook.com/kitchencounterpodcast / Instagram at https://instagram.com/kitchencounterpodcast

Episode Date
Five Tasks Your Instant Pot Makes Easy
19:37

Instant Pots and other pressure cookers can make life so much easier for a home cook. You can find countless recipes online, but here are five basic uses for a pressure cooker that you can adapt to whatever recipe or cuisine you like!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/149

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Jan 12, 2020
Let's Cook: Potatoes Au Gratin
36:51

Potatoes Au Gratin are a luxurious and delicious side dish for your holiday and other winter gatherings. Although the dish can seem intimidating, it is relatively simple and achievable for all home cooks. If you can simmer cream, slice potatoes, and shred cheese, then you are well on the way to a fantastic gratin.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/148

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Dec 17, 2019
Eight Tips for Surviving Holiday Hosting
32:04

It's that time of year. Holiday get-togethers of all shapes and sizes are upon us. Are you hosting this year? Let's look at some tips to make your hosting duties lower stress and higher success.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/147

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Nov 17, 2019
REPLAY: Ten Tips to Avoid Turkey Trauma
31:28

With Thanksgiving less than two weeks away, I thought it would be good to resurface an episode from 2017 on how to conquer that finicky holiday turkey. This is a REPLAY of episode 103: Ten Tips to Avoid Turkey Trauma.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/103

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Nov 17, 2019
Creature from the Snack Lagoon
56:01

Boo!

It's time for the third annual Halloween special of the Kitchen Counter Podcast. What else can I say? Enjoy!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/146

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Oct 30, 2019
Let's Cook: Pork Fried Rice
31:38

Let's head back to the kitchen for another "live cooking" episode featuring everyone's favorite takeout staple: fried rice.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/145

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Oct 14, 2019
Form, Function and Flavor
31:02

I often get requests to talk about ingredient substitutions when it comes to cooking and baking. On one hand, that's a pretty easy ask, what with list upon list of ingredient substitutions on the internet. On the other hand, how can a home cook think about substituting or omitting ingredients, or changing recipes, from a more general perspective?

For complete show notes on this episode, visit http://kitchencounterpodcast.com/144

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Sep 25, 2019
Let's Cook: Shakshouka
39:14

Today's live cooking episode finds me in the kitchen making the popular Northern African spiced tomato stew and egg dish.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/143

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Aug 27, 2019
Pudgie Pies
30:36

Stoke up the campfires and grills, today we are diving into pie iron goodness with the authors of Pudgie Revolution: Pie Iron Cookin' for Food-Lovin' Campers.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/142

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Aug 27, 2019
More Kitchen Questions
27:28

In this episode I tackle some more listener questions! It's a wide ranging show with topics including good pub appetizers, favorite uses for fresh tomatoes, how best to reheat frozen pasta, good ways to dry chiles, and more.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/141

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Aug 22, 2019
Smorgasbord July 2019
29:52

On today's smorgasbord episode I talk about kamodo grills, the HerbRally Podcast, pudgie pies, and cooking with nuts. Listen on for all the smorgasbord goodness!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/140

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jul 30, 2019
New Orleans 2019 Recap
34:24

New Orleans is one of the most unique cities in North America (or the world, for that matter). Listen in live from the Bourbon O Bar on the corner of Bourbon and Orleans Streets as my brother, Randy, and I share our favorite culinary and cultural moments from our long weekend in the Crescent City.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/139

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jul 15, 2019
Intro to Air Fryers
29:36

Air fryers are the hottest kitchen gadgets going, but what are they and how do they actually work? Is it possible to make deep-fried foods with a tiny fraction of the oil? Listen on for everything you need to know before you dive into the air frying craze.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/138

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jul 08, 2019
Bonus: New Orleans Day 1
06:53

Day one of our 3.5 day tour of New Orleans kicks off. Randy and I do a super-short recap of everything we ate in our quest to cross off 23 bucket list foods!

 

Jun 14, 2019
Outdoor Cooking
37:44

The weather is nice and it's time to do some outdoor cooking!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/137

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jun 13, 2019
Let's Cook: Creamy Mac and Cheese
29:51

It's time to make the king of BBQ sides and childhood favorite, mac and cheese! We will start with a bechamel and end up with an easy, craveable dish that will be the star of your next potluck.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/136

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

May 31, 2019
Smorgasbord May 2019
25:44

Hearty meatless meals, turmeric, Himalayan salt, cooking with wine, and more on this smorgasbord episode!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/135

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

May 02, 2019
Salmon Season
35:31

Today we talk about one of the most popular and versatile fish available to the home cook: salmon.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/134

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Apr 23, 2019
Chicken Wing Nirvana
46:57

Jairo joins me to dive into that great American bar food, the mighty chicken wing.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/133

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Apr 07, 2019
Let's Cook: Asian-Inspired Peanut Shrimp Noodles
36:01

Ready for some peanut sauce and shrimp goodness? Let's do a live cook-through of an easy and delicious Asian-inspired noodle dish!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/132

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Mar 24, 2019
Smorgasbord March 2019
30:17

Listener questions, more live cooking episodes, New Orleans and more!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/131

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Mar 10, 2019
Favorite Flavors with Hailley Field
49:59

Tips and ideas to become a better freestyler in the kitchen!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/130

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Feb 25, 2019
Improvising in the Kitchen
33:49

Tips and ideas to become a better freestyler in the kitchen!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/129

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Feb 11, 2019
Bonus Episode: Risotto alla Milanese
41:19

Here come's the first bonus episode of 2019: a live "cook-through" of one of my favorite dishes, Risotto alla Milanese!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/128

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jan 24, 2019
Recipe Management
40:29

Julie Awad joins me to talk about recipe management and her new app, Saffron!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/127

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jan 15, 2019
Looking Forward in 2019
33:14

I'm sharing some New Year thoughts to gear us up for another great year of home cooking.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/126

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jan 02, 2019
Smorgasbord December 2018
31:54

Convection ovens, cast iron, and more in this month's smorgasbord episode!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/125

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Dec 09, 2018
Stocks, Broths and Cream Soups
36:32

Stocks and broths are important ingredients in any home cook's pantry. What exactly are they and how do you make them?

For complete show notes on this episode, visit http://kitchencounterpodcast.com/124

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Nov 12, 2018
Halloween Special: Snacks of the Living Dead
50:03

Gluttons for punishment that we are, Chris and I sit down for another Halloween special and try all sorts of scary snacks.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/123

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Oct 30, 2018
In Search of Flavor
46:34

Flavor is one of the biggest topics in the world of food. Indeed, food and cooking invariably revolve around flavor. But what exactly is flavor, and where does it come from? How can a home cook build more flavor into their cooking? In today's episode I dive right into the topic of flavor and taste.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/122

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Oct 22, 2018
Smorgasbord October 2018
46:25

Join me as I take a whirlwind tour around a variety of food and cooking topics in this Smorgasbord episode! Topics include:

  • La Croix Water Lawsuit
  • New podcast recommendation
  • Tips on finding kitchen gadgets
  • Online grocery shopping
  • and more!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/121

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Oct 06, 2018
Meal Planning
37:12

Leah McGrath R.D. returns to the show and we chat about meal planning, grocery shopping and more for #familymealsmonth!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/120

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Sep 16, 2018
Soup from Scratch
30:19

Soup season is on the way, and on today's episode I talk about improvising your own soup creations from scratch, and share an easy potato and chile pepper soup recipe.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/119

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Sep 09, 2018
Kitchen Questions: Preserving Food
32:24

Today I respond to some listener questions I've seen in the last few weeks: how to preserve fresh herbs, and the basics of canning food at home.

For complete show notes on this episode, visit http://kitchencounterpodcast.com/118

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Aug 13, 2018
Announcing the Kitchen Counter Coffee Break
02:51

Wanna hang out over a cup of coffee and chat about cooking, food, and the love of your kitchen? Cool, me too! That's why I made a Facebook group for the show called "The Kitchen Counter Coffee Break." Check it out!

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Aug 08, 2018
Smorgasbord July 2018
39:40

Talking points for today's smorgasbord episode include:

Sous Vide Update
Essential Kitchen Tools
The Future of the TKC Facebook Page
and more!

For complete show notes on this episode, visit http://kitchencounterpodcast.com/117

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jul 08, 2018
Flavors of Summer
39:06

The sun is shining and here at the show our thoughts are turning to the long hot days of summer, and all the wonderful flavors that come along for the ride.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/116

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jun 27, 2018
Pâte à choux
25:04

Light, airy, and the base for many delicious pastries including cream puffs, eclairs, crullers and beignets; today we are mastering Pâte à choux!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/115

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Jun 11, 2018
Frittata
17:08

What's an easy, go-to dish for your next brunch (or breakfast, lunch or dinner)? Let's take a look at frittata, the Italian version of a classic omelet that is simple, elegant, and a lot of fun to make. 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/114

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

May 07, 2018
Kitchen Essentials: Timing in the Kitchen
22:56

On today's episode we get back to the basics to answer that age-old question that has hounded home cooks for eons; how do you time your cooking so all of your meal components are finished at the same time?

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/113

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Apple Podcasts and Google Play Music

Apr 26, 2018
Smorgasbord April 2018
33:35

Asparagus, sensational food headlines, meal kits and hot pepper sauce, and on the latest smorgasbord episode! For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/112

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Apr 16, 2018
Cooked Part 1: Fire
37:47

Seth Heasley of the Hugos There Podcast joins me today for our first part of a miniseries on the Netflix Documentary "Cooked." For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/111

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Mar 26, 2018
Sourdough
36:46

Maurizio Leo of The Perfect Loaf joins me today and get deep into the ins and outs of making sourdough bread!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/110

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Mar 11, 2018
Kitchen Questions Volume 3
21:58

Today I reach into the question bag to answer some listener queries!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/109

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Feb 20, 2018
Five Tips for Fantastic Fish
26:10

Cooking fish doesn't need to be intimidating for home cooks. Here are five tips to help get your fish home and on the dinner table in no time!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/108

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Feb 04, 2018
Butter
33:56

Time to pause your New Year's Resolution for about 34 minutes and get your butter on.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/106

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Jan 15, 2018
Smorgasbord January 2018
27:52

Let's kick off 2018 by looking at some food trends that affected home cooks in 2017 and offering a few predictions for the coming year.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/105

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Jan 01, 2018
The Basics of Sous Vide Cooking
41:05

Jay Nutt and Jennifer MacKenzie join me to talk about their new book Sous Vide Cooking and offer all sorts of tips on this hot home cooking trend.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/104

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Dec 09, 2017
Ten Tips to Avoid Turkey Trauma
30:21

Tackle your turkey terror straight on with these ten tips for making a great holiday (or any time) bird.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/103

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
Email: feedback@kitchencounterpodcast.com

Leave a rating and review at: http://kitchencounterpodcast.com/itunes

Available on Google Play Music

Nov 14, 2017
Halloween Special: It Came from Aisle 9
43:49

My friend Chris and I seek out the spookiest, freakiest, and downright horrifying foods lurking right in your own grocery store. Then we sit down and eat them. You've been warned.

Oh, and Happy Halloween!

For show notes on this episode, visit http://kitchencounterpodcast.com/102

Connect with the show at:
Facebook: https://www.facebook.com/kitchencounterpodcast
Twitter: @TKCpodcast
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Oct 31, 2017
Soup Season
24:56

Today we reach for some "soupspiration" and I share five of my favorite soup recipes for Fall. 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/101

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Oct 25, 2017
Cooking Through the Zombie Apocalypse with Lauren Wilson
27:51

Lauren Wilson, author of The Walking Dead: The Official Cookbook and Survival Guide stops by the show to talk about making good food even when you are hiding out from the slathering hordes.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/100

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Oct 11, 2017
Smorgasbord September 2017
30:54

Topics for this smorgasbord episode:

  • Appearance on the Logical Weight Loss show
  • Fall cooking and a ragu sauce recipe
  • A word on pantry and fridge housekeeping
  • Instant Pot cookbook giveaway!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/99

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Sep 30, 2017
Kitchen Matters with Pamela Salzman
36:24

Pamela Salzman of the Kitchen Matters blog and cookbook stops by to talk about all things home cooking! In this episode you'll hear:

  • Pamela's philosophy on cooking based on years of teaching cooking classes in people's home kitchens.
  • Tips to do more cooking from scratch.
  • The importance of weekly meal planning and how to increase your odds of success in the kitchen.
  • A peak inside Pamela's new book, Kitchen Matters.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/98

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Sep 12, 2017
Quick Pickling Vegetables
19:30

Let's get our (quick) pickle on! Cucumbers, carrots, peppers; they're all on the table and more as we take a look at two easy methods to get your pickle fix in the kitchen.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/97

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Aug 22, 2017
The NYC Kitchen Cookbook with Tracey Ceurvels
28:16

Tracey Ceurvels of the New York City Kitchen blog stops by to chat about her new cookbook The NYC Kitchen Cookbook! Deliciousness ensues!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/96

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Aug 07, 2017
Food Truths from Farm to Table
30:12

Michele Payn of Cause Matters Corporation joins me to talk about her new book "Food Truths from Farm to Table: 25 Surprising Ways to Shop and Eat Without Guilt." 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/95

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Aug 01, 2017
Ten Favorite Sandwiches
55:08

Get ready for some sandwich inspiration as I invite Jairo from the True Bromance Film podcast back to talk about five favorite sandwiches for each of us! 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/94

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Jul 24, 2017
Beef 101 with Clover Meadows Beef
49:40

Today I speak with Matt and Jessica Hardecke of Clover Meadows Beef. We talk about:

  • The Hardecke's farming background (Matt is the fifth-generation of his family to raise cattle--awesome!).
  • Rules of thumb when buying beef in the grocery store.
  • The 8 primal cuts of beef, and where to find the most tender cuts.
  • The difference between USDA Prime, Choice, and Select grades of beef.
  • Grass-fed vs. Grain finished beef.
  • Tips for grilling the perfect steaks and burgers

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/93

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Jul 17, 2017
Mini Smorgasbord July 2017
10:28

Today I'm bringing you a mini-smorgasbord episode. It's not long, but it does have a cookbook giveaway!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/92

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Jul 01, 2017
Food Sanity with Leah McGrath
49:32

Do you ever feel like you might go insane with all the wild food claims out there? Miracle cures, fad diets, superfoods and all that? I sit down with Leah McGrath R.D. who helps us separate fact from fiction.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/91

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Jun 20, 2017
Instant Pot
35:47

Today I'm joined by longtime listener Heidi Schmutzler to talk all about the Instant Pot multi-cooker. Let's get the pressure on!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/90

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Jun 05, 2017
Smorgasbord May 2017
22:00

It's time for another smorgasbord episode! Family cook offs, coleslaw, upcoming episodes, and a new cookbook giveaway!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/89

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May 30, 2017
Cooking with Wine
34:46

 

May is Oregon Wine Month, so I thought I would share some tips for cooking with wine. Cheers!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/88

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May 13, 2017
Kitchen Questions 2
29:55

Today's episode is all about listener questions. Here's what I tackle in this edition of "Kitchen Questions":

  • I need help with planning food for a party!

  • What's the best way to store lettuce so it stays fresher longer?

  • I'm ready to upgrade to a better kitchen knife. Are the really expensive knives worth the money?

  • How do you take advantage of BBQ season when you live in a small apartment without a grill?

  • What is your favorite method to cook bacon?

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/87

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Apr 24, 2017
Smorgasbord April 2017
30:06

Talking points for today's "smorgasbord" episode:

  • Cauliflower crust pizza
  • Thoughts on the Instant Pot
  • Is Blue Apron bad for home cooking?
  • Cookbook giveaway!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/86

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Apr 04, 2017
Seven Tips for Using Herbs and Spices
22:03

Using herbs and spices can be intimidating for new or inexperienced home cooks. Take some of the fear away with these seven tips!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/85

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Mar 19, 2017
Chili-Cast
39:44

Seth Heasley of the "Take Me to Your Reader" podcast joins me to get deep into chili...just in time for the big game!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/84

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Jan 24, 2017
9 Cooking Mistakes and How to Avoid Them
25:31

We all make mistakes in the kitchen. Let's get ahead of some of the common ones and kick up our cooking successes in 2017!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/83

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Jan 16, 2017
January 2017 Roundup
23:41

What's in store for the show in 2017? What's been on my mind lately? Let's check in and get ready for a fantastic new year!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/82

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Jan 09, 2017
Compound Butter
12:50

It's time to talk butter; the compound kind. Get ready for a flavor blast!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/81

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Dec 05, 2016
An Apple A Day
24:53

It's apple season! Let's talk about the world's greatest fruit and three easy ways to preserve apples so you can enjoy them even after the leaves have all fallen.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/80

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Oct 01, 2016
Caught Bread Handed: Update from Ellie Alexander
19:54

Friend of the show Ellie Alexander returns to give us an update on her latest book, "Caught Bread Handed." She shares the scoop on what Jules has been up to in her latest foray into the world of sugar, baking, and murder. We also talk about a delicious orange tomato soup (recipe below), how the latest trends in baking are a return to the comforts of days past, artsy pies, and a potential killer lurking in your spice cabinet. Do me a favor; if you are allergic to tree nuts, google "things to avoid if I'm allergic to tree nuts" and just stay away from all the stuff you find there, alright? Thanks.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/79

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Sep 11, 2016
Introduction to the Five Tastes
23:37

Salty, bitter, sweet, sour, and umami. These are the five tastes, and today I'm talking all about them and how your cooking can benefit by understanding their relationship to one another.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/78

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Sep 05, 2016
Vegan Cooking with Monique from Brown Vegan
38:19

Monique Koch from Brownvegan.com stops by to give me the scoop on vegan cooking. Full of inspiration for vegans and non-vegans alike!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/76

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Aug 20, 2016
Grilled Cheese Greatness
18:20

Let's talk about the six essential steps to building the perfect grilled cheese sandwich.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/75

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Aug 06, 2016
Quick Fix: Pico De Gallo
05:43

Jairo from the True Bromance Film Podcast is on today to share his Pico De Gallo recipe! It's a good one, and Jairo is my go-to resource for Latin American cooking. Check it out!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/74

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Jul 31, 2016
Quick Fix: Grape Jelly Mayo
06:17

Today my friend JD Sutter from Porchlight Family Media is on to deliver a guest Quick Fix episode. Grape jelly mayonnaise? Have we gone crazy? Nah. Listen on for a new twist to your next burger bash!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/73

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Jul 23, 2016
The Fermented Man
36:29

Could you live for a year on nothing but fermented foods? Just what exactly is fermentation anyway? Derek Dellinger joins me today to talk about "The Fermented Man."

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/72

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Jul 17, 2016
Quick Fix: Grilled Mushroom Skewers
04:25

Final day of my week-long grilling series tackles grilled mushroom skewers. Yum!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/71

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Jul 02, 2016
Quick Fix: Grilled Peaches
04:51

Day four of my week-long grilling series takes a turn to the sweet side with some grilled peaches.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/70

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Jul 01, 2016
Quick Fix: Grilled Corn on the Cob
04:28

Day three of my week-long grilling series. Today I bring you the EASIEST grilling side dish I know--grilled corn on the cob.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/69

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Jun 30, 2016
Quick Fix: Whiskey BBQ Sauce
05:48

Day two of my week-long grilling quick fixes: Whiskey BBQ Sauce. Super easy and darn delicious!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/68

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Jun 29, 2016
Quick Fix: Simply Perfect BBQ Rub
04:57

Day one of my week of grilling quick fix episodes! Listen on for the last BBQ rub you'll ever need.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/67

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Jun 28, 2016
Brown Food Tastes Better
18:44

Today we talk about the magical process of the Maillard Reaction and caramelization.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/66

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Jun 19, 2016
7 Ideas to Break Out of Your Cooking Rut
25:19

Tired of cooking the same old things week in and week out? Listen on dear home cook for ideas to jump the tracks and try something new!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/65

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Jun 09, 2016
Five Favorite Cookbooks
26:59

Listen in for some cooking inspiration as I recruit my brother for a "five favorite cookbooks" conversation!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/64

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May 29, 2016
The Portland Kitchen
25:49

Today I'm bringing you an episode that is near and dear to my heart. I had the opportunity to sit down and have a conversation with Joy Church, executive director of The Portland Kitchen. This is a non-profit that helps kids learn to cook and gets them ready to make meals for their families or builds skills for a culinary career. It's all-around awesome and I encourage you to check out the episode, then head over to theportlandkitchen.org to learn more and help out if you can.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/63

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May 23, 2016
Sauces Vol 2: Mother Sauces
25:54

A tour of the five classic French mother sauces is the topic in this episode!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/62

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May 13, 2016
Quick Fix: World's Easiest Peanut Butter Cookies
04:23

Legit three-ingredient peanut butter cookies. What are you waiting for?

For complete show notes and recipes on thisepisode,visit http://kitchencounterpodcast.com/61

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May 03, 2016
Pan Sauces and Thickeners - Sauces Vol 1
22:32

Today it's all about the sauce. Well, at least a few of them. This is part one of a two-part series on sauces. In this show we tackles pan sauces and thickeners.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/60

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Apr 23, 2016
Quick Fix: Butterscotch Sauce
03:58

Butterscotch sauce. Take 5 minutes and get it on!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/59

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Apr 10, 2016
Quick Fix: Baked Potato Wedges
04:21

Super easy and super delicious baked potato wedges for your next grilling side dish.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/58

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Apr 04, 2016
Latin American Favorites
37:08

My friend Jairo and I tackle our favorite Latin American dishes and have a really fun conversation to boot. You'll be starving after this episode, I promise!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/57

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Mar 27, 2016
Quick Fix: Monkey Puzzle Bread
04:47

Monkey puzzle bread...super easy and crowd pleasing. Careful though, you might eat the whole thing yourself.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/56

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Mar 20, 2016
Shepherd's Pie and Reductions
20:36

Irish eyes are smiling today as I talk about the ultimate (?) comfort food...shepherd's pie. Oh yeah, a tangent on reductions is thrown in for good measure.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/55

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Mar 13, 2016
Time Saving Kitchen Tips
20:27

Everybody is pinched for time, so check out these seven tips to win back the minutes and hours in the kitchen!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/54

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Mar 04, 2016
Quick Fix: Easy Asparagus
03:14

One of the quickest Quick Fixes I have...easy asparagus!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/53

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Feb 19, 2016
Murder, She Baked
31:38

Join me as I have a conversation with Bakeshop Mystery author Ellie Alexander. We talk baking, murder, Ashland Oregon, and more! FYI, the butler probably didn't do it.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/52

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Feb 14, 2016
Amazing Braising
18:42

Who is ready to get their braise on? In this episode I give an overview of my favorite cooking method, and why it is great for busy people and new cooks alike!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/51

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Feb 12, 2016
Quick Fix: Ultimate Wontons
04:22

Today we are talking ultimate wontons, and three magic ingredients.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/50

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Feb 05, 2016
Help! I Don't Know What to Cook
18:07

Sometime's it's tough to know where to even begin when you start cooking. Where to find inspiration for the type of food you want to make? Let's take a look at the three places you can find your home cooking muse.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/49

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Jan 28, 2016
Quick Fix: Roasted Tomato Soup
05:58

Kick the can to the curb. It's time to make homemade tomato soup.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/48

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Jan 10, 2016
Defining Your Food and Cooking Goals
26:30

The new year is upon us. Skip the rigid and immutable resolutions this year. Instead, let's talk about setting goals for your cooking! I also talk about what's in store for the podcast this year. 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/47

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Jan 04, 2016
Quick Fix: Homemade Whipped Cream
05:52

Stop settling for that stuff you buy in a tub at the store. Give yourself 5 minutes and you'll have the best whipped cream you've ever eaten!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/46

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Dec 18, 2015
Perfect (and Easy) Roasted Chicken
24:14

Let's get our roasted chicken on! It's easier than you think, and will save you time in the kitchen and money in your pocket.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/45

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Dec 11, 2015
Gift Guide for the Home Cook
24:33

Struggling to figure out what to buy the cook in your life? Looking to pick up a little something for yourself this holiday season? Have no fear--I've got 10 winning items right here for you!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/44

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Dec 03, 2015
Quick Fix: Roasted Brussels Sprouts
03:23

Brussels sprouts rebooted. No more mushy, soggy, stinky sprouts!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/43

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Nov 29, 2015
Bacon Cigarettes
16:18

Humor me as I go on a mild rant about sensationalism in journalism when it comes to food and health.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/42

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Oct 30, 2015
Quick Fix: How to Roast Garlic
05:15

Garlic lovers rejoice! Today I give you the super quick run down on how to roast garlic.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/41

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Oct 29, 2015
Quick Fix: Cranberry Walnut Quick Bread
04:55

Cranberry walnut quick bread. You know you want it.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/40

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Oct 12, 2015
Fall is Here!
26:48

Fall is here, and that excites me! I'll share some easy ideas for seasonal fall produce, provide an update on the show, and answer a listener question about pinterest.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/39

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Sep 29, 2015
Five Tips for Better Cooking
26:28

Let's talk about five things that will make your time in the kitchen more fun, less stressful, and help you turn out better food!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/38

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Aug 16, 2015
Quick Fix: Caprese
04:46

You say tomato, I say...uh...tomato? Let's do a quick caprese salad!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/37

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Jul 29, 2015
Quick Fix: French Toast
04:48

We're going back to breakfast in this latest quick fix episode. On the menu today is french toast; one of the easiest breakfast dishes around!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/36

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Jul 20, 2015
Sorbet Right Away
25:47

It's hot. Too hot to cook! So let's go cold and talk about the easiest of the elegant frozen desserts...sorbet! I also answer some listener questions too!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/35

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Jul 05, 2015
Quick Fix: Grilled Caesar Salad
04:30

Sometimes it can be challenging to find non-meat dishes to grill. Have no fear, I've got the perfect vegetarian dish to satisfy even the most die-hard carnivore...grilles caesar salad sandwiches!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/34

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Jun 17, 2015
Better Burgers
25:02

It's burger season, and I'm bringing you some tips to make your burgers the best they can be!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/33

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Jun 05, 2015
Quick Fix: Super Creamy Cheese Sauce
05:36

Just can't quite get your mac and cheese as creamy as you'd like? Give this Quick Fix a go and you'll never look back at thin, boring mac and cheese again. This is the creamiest cheese sauce you'll find and it can be used for tons of stuff!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/32

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May 29, 2015
Quick Fix: The World's Greatest Chip Dip
04:38

You need a chip dip recipe, stat! Don't panic, I'm here to help!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/31

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May 22, 2015
Kitchen Questions
36:58

In this epsiode, I answer listener questions! Fun!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/30

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May 15, 2015
More Cooking Myths Exposed
25:27

In this epsiode, a sequel to my most populat (7 Cooking Myths Exposed) I bring you another list of 7 cooking myths...or are they? Play along to this true or false cooking episode!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/29

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May 08, 2015
Quick Fix: Berries and Rum Sauce
04:41

In this Quick Fix episode I am back to talk about another sauce that goes great with all sorts or berries (or pretty much anything for that matter): spicy rum sauce. It's quick, easy, and super delicious!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/28

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Apr 29, 2015
Let's Get Saucy
36:05

In this episode we go into the pantry to talk about molassess, taste test some homemade BBQ sauces, then I show you the one BBQ-related website you really need to bookmark.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/27

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Apr 21, 2015
Quick Fix: Strawberries and Balsamic Vinegar
04:38

Strawberries and balsamic vinegar--it's a match made in heaven. And it's ridiculously simple to make. Wow your next dinner part guests with this simple, yet elegant treat!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/26

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Apr 16, 2015
Winging It
31:14

For today's episode we tackle Buffalo Wings while discussing Matt Reynold's reat documentary film "The Great Chicken Wing Hunt." We also head into the pantry to talk about lemon and lime juice in cooking, and finish up with a listener question about easy, awesome dishes a single guy can make.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/25

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Apr 07, 2015
Quick Fix: Choosing the Right Salt
07:11

For today's quick fix I go over the differences between the three main types of salt you'll find in the typical home kitchen.

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/24

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Apr 01, 2015
Quick Fix: Roasted Vegetables
04:59

On today's quick fix episode I give you the basics on roasting vegetables, all in under 5 minutes!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/23

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Mar 23, 2015
The Great Pantry Debate
37:15

In this episode I am joined by a special guest to talk about essential pantry items for the home cook. Let me know what you think of the conversation!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/22

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Mar 15, 2015
Quick Fix: Buttermilk Pancakes
04:50

In this Quick Fix episode I talk about how darn easy it is to make buttermilk pancakes from scratch. Did I mention they are ridiculously delicious too? In less than 5 minutes you are ready to conquer this recipe!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/21

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Mar 07, 2015
Kitchen Essentials: Cooking Equipment
37:47

Today I'm talking cooking equipment. What does a home cook absolutely need to be successful? 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/20

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Feb 28, 2015
Quick Fix: Easy Vinaigrette
05:05

In this Quick Fix episode I talk about making your own salad dressing. It's really easy!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/quick-fix-easy-vinaigrette-tkc-19

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Feb 15, 2015
Cue the Crickets
32:59

In this episode I help out a listener with cooking a great steak indoors.

I also talk about cricket flour!

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/cue-crickets-tkc-18/

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Feb 08, 2015
Quick Fix: Shredded Chicken
04:49

In this Quick Fix episode I cover making shredded chicken and share a taco seasoning recipe. 

For complete show notes and recipes on this episode, visit http://kitchencounterpodcast.com/17

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Feb 01, 2015
Spice is the Variety of Life
32:55

In this episode I talk about herbs and spices! I'll go over some spices I think every home cook should have, how to store and prepare spices, and I also review spicemadam.com

For complete show notes on this episode, visit http://kitchencounterpodcast.com/16

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Jan 25, 2015
Quick Fix: Egg Muffins
04:45

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Today's quick fix focuses on breakfast...specifically egg muffins. Easy, nutritious, and delicous--it's time to take your mornings back!

For compete show notes visit kitchencounterpodcast.com

 

Jan 17, 2015
Kitchen Essentials: 6 Keys to Cooking Success
23:53

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Today's Kitchen Essentials episode focuses on how to increase the odds of having a successful outing in the kitchen. Listen to the episode by pressing the play button above to hear my thoughts on these six fundamental keys to home cooking success!

Some of these are attitude/philosophical:
Expectations set to reality
Willing to fail
Have fun!
 
And some are about technique/technical:
Begin understand your tools and techniques (no need to be an expert, but make sure you know what to expect)
Read recipes through before you start
Mise en place (prep all your ingredients before you start cooking)
Jan 11, 2015
Slow Cooker to the Rescue
31:50

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You want to cook more meals yourself, rather than relying on eating out, takeout, or just popping a frozen box dinner into the microwave. The problem is you don't have that much time, and quite frankly, you're kind of tired after working all day and you don't feel like laboring away in the kitchen to put a hearty and nutritious home cooked meal on the table. So what's a person to do?

Slow Cooker to the Rescue

Enter the slow cooker, otherwise known as the crockpot (which is an actual brand name, but is often used generically for all slow cookers). With this seemingly magical little device, you can do some minimal prep work with your ingredients, and get outstanding results with practically no effort and a little time. Because of the low wattage involved, slow cookers can be used while you are away from home (e.g. at work) and have a meal ready for you when you return. If you don't use your slow cooker (or want to use it more), or don't have one, listen on for everything you ever want to know about this underrated kitchen appliance. Afterwards I'll share some resources to get you started with a ton of slow cooker recipes.

What is a slow cooker, and how does it work?

Simply put, a slow cooker is an appliance that consists of a heating element, an insert (or crock) made of ceramic or porcelain, and a lid. The function of a slow cooker is to cook food at a low, steady temperature. It does this much better than pretty much anything else in your kitchen. Because of the low wattage involved you can safely leave your slow cooker plugged in and working while you are out of the house.
 

Varieties of Slow Cookers

Slow cookers come in an endless variety of shapes and sizes, and features. Here are four from Rival Crock-Pot that show the range of what is available (even more expensive models exist, though I'm not sure they deliver as much value for the cost):
Crock-Pot SCR300SS 3-Quart Round Manual Slow Cooker, Stainless Steel
Crock-Pot SCCPVL600S Cook' N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel
Crock-Pot SCCPVL610-S Programmable Cook and Carry Oval Slow Cooker
Crock-Pot SCVT650-PS 6-1/2-Quart Programmable Touchscreen Slow Cooker, Stainless Steel

Slow Cooker Recipes

Here are resources to get you started off with a ton of slow cooker recipes!
 

Tips for getting the most out of your slow cooker

- Prep your slow cooker ingredients ahead of time (not necessarily the night before--think a few days ahead), and keep in fridge or in ziploc bags until ready to drop in the crock.
- If you don't have time or don't want to hassle with sauteeing your aromatics (onion, garlic, etc) you can cut them up and put them in a bowl with some oil. Microwave for a few minutes, then toss into the crockpot!
- Cheaper cuts of meat, with bone in, are better for the slow cooker. Lean meats, light meat chicken, and fish...not so much.
- Don't put frozen meat directly into the crockpot. It will take longer to come to a safe temperature (and the texture might be a little off as well).
- Don't overfill your slow cooker--you need to leave room for heat to circulate so everything makes it to proper temperature.
- Don't open that lid too often - Every time you open the lid of the slow cooker a ton of heat escapes. You need to add about 20 minutes of cooking time on to the recipe for every time to open the lid!
- Use less liquid than a recipe calls for (unless the recipe is specifically designed for a crockpot). Because your slow cooker will do most of its work with a lid on, moisture will not have a chance to escape and will therefore remain in the crock.
- When you slow cook food for an extended period of time, all the flavors begin to meld together. Adding something to the finished dish can be just the trick (olive oil, parmesan cheese, lemon juice, vinegar, sauted garlic, fresh herbs, ginger, dash of wine, can all be great finishing touches to help your flavors pop).
 

There are a few things that slow cookers can't do, or don't do very well

Because of the low temperatures involved, slow cookers generally aren't good at rapidly cooking food
Slow cookers won't end up browning any meat you cook in them. If you want browned meat, you'll need to do that separately before you put it in the crock.
Seafood and dairy products generally don't fare too well with slow cooking. If you are using them, add them late in the cooking process and watch their progress closely.

The care and feeding of your slow cooker

Don't store cooked food in the crockpot insert.
Don't put a cold crock into a hot base (or vice versa), as it could cause the insert to crack.
Wash your insert by hand. Consider investing in crockpot liners to facilitate cleanup it it's a problem.
Periodically inspect the slow cooker cord to ensure it's in good shape and doesn't pose a fire hazard.
Jan 11, 2015
Kitchen Essentials: Menu Planning - TKC 12
28:49

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Kitchen Essentials: Menu Planning

This kitchen essentials is about menu planning. This was a request from a friend and listener, BJ. She wanted to start getting back into the kitchen but was looking for some insight on menu planning. Here you go BJ, thanks for the suggestion!
 
My philosophy on menu planning: I don't want to give you a template or a routine to follow. I want you to put some thought into your goals, and what kinds of methods work best for you. From there you will be able to adapt my basic menu planning process to suit your style.
 
So why is menu planning so important? Menu planning will bring you the following benefits:
  • Save time (fewer trips to the store, fewer impulse buys, fewer trips for takeout)
  • Save money (buy only what you need that week, less wasted food)
  • Eat more nutritious food (you can plan in advance what you are eating and rely less on spur of the moment decisions that may be less healthy)
  • Have more success in the kitchen (yay!)
Before you start a menu planning process, you need to figure out what your goals are. Do you want to try to make every meal at home during the week? Are you only planning for dinner? Are you looking to ease into home cooking by maybe making three dinners at home per week? Do you already cook a lot at home and are looking for ways to make your meals go farther, or save money each week? Chances are it's a combination of things, but it's important to understand what you want before you sit down to do meal planning.
 
Think of menu planning as a process that you'll start out slowly and build up week after week, until it really becomes part of your routine and you are fulfilling the goals you've set for yourself. I would encourage you to skip fancy apps and programs and start with good old fashioned pencil and paper. By doing this you'll really start to understand what goes into your meals.

Start with Brainstorming

If you are starting from scratch, I'd first start by doing some "brainstorming" work. Take a blank sheet of paper, and make two columns. In the first column list out all of the dishes you know how to make and might want to include in a menu plan. In the other column, list dishes you don't know how to make (but would like to learn), and might want to put on your menu plan. Unless you are planning to make every meal at home from scratch, you should also include those meals you prepare at home but aren't entirely "homemade," e.g mac and cheese from a box, spaghetti with jarred sauce, etc. Remember the goal here is to help plan a menu, not just list out those things you'll make at home from scratch. As tome goes on you may find yourself wanting to make mac and cheese from scratch, and you can start to make that instead of the boxed stuff. Step by step is the way to a successful menu planning process. After you do some brainstorming, I recommend building the list over the coming weeks so you really start to put together a big list of dishes to inspire you each week when you plan. These are your "stable" of dishes to pull from and put in the rotation, which you can then supplement with new or experimental dishes as you see fit.
 
When you start to think about what to put on your menu, start thinking about the ingredients that can be used for more than one meal.  Pork roast can do double duty with potatoes and carrots one night, and then go into pork tacos another. That amazing tomato sauce you made is great with spaghetti, and will also be a great base for Spanish rice. Throw some chicken breasts in the crockpot and make pulled-chicken sandwiches one night, and use it as a topping for BBQ'ed chicken pizza another. I think you get the idea. Another good one: get a salad spinner and always have some green/red leaf lettuce on hand for an easy and quick side salad (once you wash and spin it, store it in the fridge for a week and it's ready to go)!
 

Time to Menu Plan!

 
Ok, so now that you have a list of dishes from which to draw from, let's make a menu plan for a period of time you'd like. In our house, we generally make a plan that starts with Sunday, and ends with Friday (Saturday is usually an open day where we are free to do whatever we want). Following this model, write down each day of the week with some space for you to put down the meals for that day. Think about what you have going on that week that will affect your menu. Do you have a late night on Wednesday and you won't be home to cook? Well then be sure not to plan a meal at home for that day. Do you have a day where there will be fewer (or more) people for dinner? Be sure to take that into account. There are times where I won't be home until later in the evening, so we only plan a meal that is enough for my wife and son. Start writing down the meals you plan on having for those days, including those meals you don't plan on making yourself (eating out, etc), and note which dishes or items will be used for multiple meals.

Shopping & Lists

 
Then after you have those meals listed, you can start to build a shopping list based upon the dishes you'll be preparing. Be sure to check your pantry for items you may already have so you don't buy more than you need. We try to do all of our shopping for the week on one day so we don't have to run out to get things during the week. It maximizes our at-home time in the evenings so we can spend more time with the family. The exception as I noted before is if we need to pick up any items that day for dinner for freshness reasons (e.g. fish).
 
Keep in mind when shopping to be flexible; if the peppers you planned for your veg side don't look fresh, but the broccoli right next to them looks delicious, don't be afraid to switch it up and sub in the broccoli. Also be aware that when you menu plan and shop, try to use the more perishable items earlier in the week, and in some cases, you may not want to buy a certain item until the day you plan to make it. A good example: you want to make a nice baked salmon dish on Friday, it would be a good idea to make a quick stop at the fishmonger's or grocery store to pick up the salmon that day, rather than say, buying it on Monday and leaving it in your fridge for four days before you make it.
 
Tips:
-Build a list of the items you regularly need for dinners in a word processor or spreadsheet, and you can print off multiple copies to use throughout the year without recreating a list each time.
-Checking out ads for what is one sale at the grocery store can help give you ideas and inspiration for what to put on your menu for the week.
-Make sure you keep your menu visible throughout the week (perhaps put it on the fridge or family bulletin board) so you can refer to it and remember what you are making that week!
-Leave some flexibility in your menu plan (e.g. maybe leave an "open" night for whatever you feel like doing; getting a pizza or takeout, or throwing something together from whatever is leftover in your pantry at the end of the week).
-If you need a little more strucure to guide you, try designating certain nights for certain types of meals (e.g meatless Mondays, pasta Wednesdays, fish Fridays, etc).
Dec 28, 2014
Sugar Rush
26:08

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Sugar Rush

Today my wife joins me again and we talk about candy making at home. Specifically we cover two recipes; pralines and salted caramel. We recommend that you pick up a candy thermometer if you really want to give these recipes (or any candy making at home) a try. This is a link to the candy thermometer we have, and it works great for us: CDN TCG400 Professional Candy & Deep Fry Thermometer

You should also make sure you use a heavy-bottomed pan (the heaviest you have) because the heat heat will be more even and you will be less likely to scorch your candy and you are heating it.

The best way I know how to describe a praline, if you've never had one, is that it's like a cookie-shaped candy that has a creamy texture. They are one of my favorite confections, and they really are unlike most other candies that I know of. 

Here is the praline recipe I used: Emeril's Creamy Pralines
Here is another page with some great info and recipes on pralines

Traci gave salted caramels a shot and had good results. This recipe is a bit more complicated than the praline recipe, as you are bringing the candy up to temperature, then adding cream, then bringing the candy back up to a different temperature. You definitely have to be on the ball when making this recipe.

Here is the recipe from Ina Garten that Traci used for this episode.

Happy candy making, and Happy Holidays!

Dec 17, 2014
Risotto!
24:27

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Thank you to the folks that have left reviews for the show on iTunes (Degenator and socialskills)!

Joni from Florida sent in an email and asked if I have ever heard of using bay leaves to keep bugs away from kitchen cabinets. She found a website that talked about it here: http://naturehacks.com/5-herbs-that-keep-bugs-away/. I vaguely remember something about bay leaves and flour to keep bugs away, but I've never tried it myself. If you've tried it I'd love to hear if it works for you!

Risotto!

Risotto is a rice dish from northern Italy that's characterized by its creamy, luxurious consistency. Interestingly risotto gets that consistency without the use of cream, cheese, or butter (though those ingredients are often added to many risotto recipes). I love risotto and when I first discovered the traditional form my wife and I were at an Italian restaurant and I ordered osso bucco served over risotto milanese. The dish instantly became a favorite and whenever I see it on a menu (which is rarely) I have to order it. The contrast of a richly braised veal shank and creamy, parmesan laced risotto is almost too perfect. It's a dish I often mimic with a wine--braised chuck roast and risotto; pure bliss.

The great thing about risotto is that there are as many variations as your creativity allows. While the basic preparations will be similar, you can tweak most of the building blocks and flavorings to suit your mood. Risotto can be vegan, vegetarian, gluten free, dairy free, full of meat, loaded  with cheese, married with seafood, a starter, a main dish or side, etc. Risotto sounds like it would be quite difficult to make, but it isn't. It just requires a little attention.

Basic Risotto Preparation

Here is my basic risotto recipe

Most risotto is made of the following base components:

Oil/fat - Most typically olive oil or butter

Aromatics - Onions or shallots, finely chopped (I like mine to be about the size of the rice grains).

Rice - This is where it can get a little tricky, because risotto is not prepared with your typical long grain white rice. I have read blogs on the internet that swear you can use regular old white rice, but you'll have better (and more traditional) results if you use an arborio or carnaroli rice. Arborio is probably the most widely available in US supermarkets.

Wine - I use white wine, like a pinot gris or sauvignon blanc.

Broth or stock - Vegetable, chicken, beef, or even seafood stock would work. Your dish is going to get a ton of flavor from the broth/stock, so make sure you are using the best you can get.

Start by heating the broth in a sauce pan until its simmering. Keep it at a low simmer for the duration of the cooking process.

Take a heavy bottom saute pan over medium heat and start by sauteeing the onion. Add the rice and stir, making sure the grains get nicely coated with oil. This is going to help the consistency of the final dish. Add  white wine and stir frequently until the wine is absorbed by the rice. Start adding the simmering broth by ladle, and stirring and cooking until the broth is mostly absorbed before adding more. Repeat this process, stirring the rice until the rice is cooked completely, but still slightly firm to the bite (you don't want mushy risotto). Remove from the heat and finish as you wish (I usually add butter and some sort of cheese at this point).

Some Risotto Ideas

Here are some ideas for variations on risotto dishes. Some of these I've made, the others I just thought up. Again, you can really do anything you want!

Three cheese risotto with parmesan, gruyere, and fontina cheeses
Risotto Milanese (with saffron and parmesan)
Shrimp risotto
Risotto with pea puree
Seared scallops and roasted red pepper risotto
Risotto with yellow curry
Red-wine braised beef over sharp white cheddar risotto
Roasted butternut squash risotto
Chicken risotto with rosemary
Wild mushroom risotto
Risotto with asparagus tips
Risotto with honey roasted parsnip puree

Here is the cookbook I mentioned that had that great risotto recipe for kids. If you have young children this is a great all-around cookbook. Many of the recipes are great for grown-ups too!
Weelicious: 140 Fast, Fresh, and Easy Recipes

Dec 06, 2014
7 Cooking Myths Exposed
28:08

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7 Cooking Myths Exposed

Impress your friends and family during the holidays by disabusing them of their long held notions about any one of the following cooking myths. Everyone loves the know-it-all, right? Of course I jest. But seriously, I still believed a couple of these before researching this episode (but I'm not going to tell you which ones)! If you have a cooking myth you'd like to share please get in touch with me; there were many more I didn't include in this episode for the sake of time.
 
Bay leaves are poisonous if eaten
I'm not sure who first told me this but for the longest time I used bay leaves under the assumption that they were poisonous to people if eaten, and that was why you ALWAYS removed bay leaves from your dishes before serving. After all, who wants to be the home cook that inadvertently feeds a family member or guest poison? The good news is that this just simply isn't true. Bay leaves sold for culinary uses are completely safe to eat. Where did this myth originate? Well, it likely has to do with the bay leaf's similar appearance to the leaf of the Mountain Laurel, which is poisonous to humans and livestock. And even though the bay leaf that's been simmering in your stew for a few hours isn't poisonous, you should still remove it before serving because it can remain stiff and could cause a choking hazard for your guests. By the way, for my west coast friends; leaves of the Oregon Myrtlewood, aka California Bay Laurel, can be used as a substitute for bay leaves in recipes, but are much stronger and should be used in smaller quantities.
 
Searing meat locks in juice
This is probably the most common myth out there when it comes to cooking meat. How many times have you heard that you should get a good sear on that steak so when it cooks it will seal in the juices? Unfortunately this just doesn't pass muster. First of all, it's practically impossible to perfectly sear every square inch of surface on meat, so how would you even be able to create a perfect "envelope" to seal the juices in? It doesn't matter anyway because searing has nothing to do with juiciness in particular, but it does go along way to more flavorful meat. When you sear meat it turns brown, a process known as the "Maillard Reaction." Time and temperature have the most impact on juicy meat, as the longer you cook it and to higher temps, the drier the meat will turn out regardless of whether you seared it first or not. America's Test Kitchen did an experiment to test out the "searing first to lock in juice" theory; check it out here.
 
Cold water boils faster than warm water
This one is so counter intuitive, it's any wonder it's been able to stick around as long as it has. I was told long ago that when you put a pot of water on the stove to boil, you should start with cold water because it will actually come to boil more quickly than if you start with warm water. Absolutely under equal conditions a pot of warm water will come to a boil faster than a pot of cold water, so why would anyone think otherwise? Well, there may be some psychological factors at play. Cold water will actually absorb heat more quickly that warm water, but once the temperature starts to rise, it will absorb heat more slowly, ultimately taking just as long to come to a boil as warm water once it reaches the temperature that the warm water started at. How did this myth start? It may have had something to do with some old advice about always using cold water for cooking. Why? Because in older homes with lead pipes or pipe fittings, using hot water can release more lead particles into the water. Check out this great youtube video showing the science behind the warm vs. cold boil debate: http://www.youtube.com/watch?v=8Kak8EHAQyw
 
Alcohol completely cooks out of food
How many times have you heard something like "don't worry, there isn't any alcohol left in that chicken marsala!" Oops, actually, there probably is. While it's true that alcohol cooks out of food to a large degree, it isn't likely that it all gets eliminated, unless you cook your dish for hours and hours. Generally there isn't enough alcohol in any dish to give you anything close to a buzz, but be aware that there are some folks that avoid alcohol for dietary or religious reasons. Here's a handy chart that shows you how much alcohol is retained with different cooking times and methods: http://homecooking.about.com/library/archive/blalcohol12.htm
 
Store coffee in the freezer to keep it tasting fresh
This one is for you coffee drinkers, and yes I know, it doesn't really have anything directly to do with cooking, but what the heck. I've heard that storing coffee beans or grounds in the fridge or freezer is best to preserve the flavor over time. Well it turns out the opposite is probably true. According to the US National Coffee Association, you want to keep your coffee away from excessive air, moisture, heat and light, in that order. Storing in the freezer or fridge will expose your coffee to excessive amounts of moisture which will deteriorate the flavor of the beans or grounds. Not to mention the fridge and freezer is home to all sorts of funky odors that can be absorbed by your coffee, affecting the taste. Their advice? Store your coffee in an airtight container, in a dark cool place, away from the stove or cabinets that are exposed to heat sources.
 
Cooking food in the microwave destroys nutrients
Microwaves have long been scapegoats for a variety of problems, both real and imagined. It's been said that microwaving food, especially vegetables, destroys the nutrients in the food. The truth is that when you expose vegetables to heat, depending on the intensity, duration, and water content, nutritional value can be destroyed. This can happen regardless of what tool you use; microwave, stove top, oven, etc. But when it comes to microwaving, it turns out to be one of the best methods to retain the most nutrients! If you prepare broccoli for example in a microwave safe container with a tight lid, and a little water, you will essentially steam the broccoli and retain many nutrients. By the way, a related charge against microwaves is that it irradiates or "nukes" your food, making it less safe to eat. This too is not true. Microwave radiation is non-ionizing radiation, meaning it doesn't have enough energy to change the atomic makeup of your food, only enough energy to excite the electrons, therefore heating it up.
 
Pork must be cooked well done to be safe to eat
Long long ago, in a galaxy far far away...well, not that far away...pork had to be cooked to a dry, leathery consistency to be considered safe to eat. You see, there was this nasty little worm called Trichanella spiralis which thrived in pigs and could be transferred to a person if they ate undercooked pork. This little worm would infest a person's intestines, reproduce, then eventually burrow through their guts into their muscles. Wow, lovely. The great news is that because of modern pig farming and pork processing regulations, trichinosis is pretty much a thing of the past. Because of that, most cuts of pork can be cooked to a lower temperature and therefore will be more tender and juicy than those old leathery bits you remember from your childhood. The USDA says you can cook whole muscle meat (including pork) to 145 degrees F, then let rest. Of course with any ground meats, pork sausage etc should still be cooked to 160 degrees F. Click here for everything you'd ever want to know about pork from the USDA.
 
Nov 26, 2014
Double Chocolate Goodness
22:17

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It's never too early to start thinking about holiday baking, and today I've invited a very special guest to the show to talk about some chocolate recipes that you can put into your holiday rotation. My wife is the baker of the family, and she agreed to help us out with some baking tips and yummy chocolate recipes.

All Sugar is Not Created Equal

One thing I was surprised to learn is that not all sugar is created equal. When you prepare for your holiday baking extravaganza, you need to be using the right type of sugar. You go to the store and pick up a bag of granulated sugar, you would expect that to be the same across brands. In reality, it isn't. Some sugar is made from sugar beets, and some is made from sugar cane. For baking, you absolutely want to be using pure cane sugar. Here's an interesting article explaining why.

Chocolate

There are several different types of chocolate that you can bake with. Here is a very quick run down of the most common types you'll run into in the kitchen.

A Word About Parchment Paper

If you aren't baking your sweets on parchment paper lined baking sheets, you should be! Using parchment paper has a ton of benefits; it makes clan-up a snap, it helps your treats bake more evenly on the bottom, and they won't stick to the pan. And you can prep your batches on parchment paper to easily slide onto the baking sheet when ready. Parchment paper is inexpensive and really a must-use when it comes to baking.

Recipes From the Show

Chocolate Biscotti Recipe

Chocolate Truffle Cookies Recipe

Resources

The Spice House is a fantastic place to pick up cocoa nibs, and practically any spice or other interesting ingredient you need. If you are in Chicago, stop by in person, or order online.

Nov 19, 2014
The Noodle Dream
23:31

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How to make egg noodles

My mother's side of the family is German, and our immediate ancestors are Germans from Russia. It is a very distinct culture, taking parts from both German and Russian culture. The food therefore is somewhat unique as well, also taking traditional German fare and putting a Russian/Ukranian/Tatar twist to some of it. In future episodes I'm going to talk more about some of that food, but today I'm going to tackle a very simple recipe that my mom would make often. One of my fondest food memories from growing up is from when mom would make egg noodles.

I know egg noodles doesn't sound too exotic but they are a very common and popular dish in German Russian culture. I can remember mom mixing the dough with her hands, and then spreading flour over that orange kitchen counter. She'd turn the dough and knead it until it became smooth. Then she would divide the dough into four sections and put three aside, then roll out one into a large round disk of dough. When it was of suitable size, she would crack the door of the preheated oven open with a wooden spoon, then she would put the rolled -out dough on a kitchen towel, with part of it hanging into the open oven door to dry. She would rotate it to make sure it dried evenly. She would move on to another section of dough and repeat. When the dough was dried, she would roll it up and then slice into noodles. This was my favorite part, as I would reach over and steal a noodle or two to eat right there  (my dad would always do the same), and I can still hear my mom feigning anger and telling us not to eat all the noodles! As I said, this recipe isn't that different from most egg noodles recipes, but I'm sure this was passed down through my mom's side of the family at least four generations back.

You don't need any fancy equipment to make egg noodles, and once you have them made you should either use them right away, or freeze them. If you elect to freeze them, be sure to freeze them in a single layer on a metal sheet pan for about 15 minutes before transferring to a freezer bag (this will ensure they won't freeze together in one big clump).

Egg noodles (nudla) recipe

Egg noodles go great in chicken noodle soup, so now would be a good time to talk about roasting chicken and making chicken stock. Here are a couple recipes to get you going with that:

Roasted chicken recipe

How to make chicken stock

Chicken noodle soup recipes:

 Tyler Florence does chicken noodle soup

Another simple recipe

If you are in need of a roasting pan, a stock pot, or pasta maker, here are some recommendations:
Cuisinart Chef's Classic Stainless 16-Inch Rectangular Roaster with Rack

Cuisinart 12-Quart Stockpot with Cover

Marcato Atlas Wellness 150 Pasta Maker, Stainless Steel - this is the pasta machine I use--it's simple but incredible well built, and will  last you a lifetime. Comes in different colors, and has many different pasta cutter attachments.

If you are interested in learning more about Germans from Russia, I would suggest visiting the Germans From Russia Heritage Society at www.grhs.org.

 Connect with The Kitchen Counter Podcast!

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Nov 08, 2014
Peeling Back the Layers
32:39

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Peeling Back the Layers

Imagine an ingredient that has been around as long as civilization itself, and is used heavily in almost every culture and cuisine in the world. The builders of the pyramids of Egypt ate it for nourishment. At other times in world history, it was considered so valuable that people would pay their rent with it, or give it as gifts. Ancient Greek athletes would eat it in the belief that it enhanced their athletic prowess. Roman gladiators would rub it all over their bodies to firm up their muscles. Doctors prescribed it to alleviate snakebites, coughs, and headaches.*

In modern cooking, it helps to give many of your favorite dishes a depth of flavor that can't really be achieved by substituting any other ingredient. Behold, the mighty onion!

Wait, I'm sorry. Did you think I was going to say bacon? Or chile peppers, quinoa, kale, or goji berries, or any number of other fad food items that have gained and lost popularity over the years? Interesting as they may be, so much has already been said about them. And none of them have the staying power of the simple onion, nor are there many other ingredients so universally incorporated into so many cuisines. I wanted to take some time today to talk onion. I'm going to focus on the bulb varieties commonly found in the United States, and not so much green onions (scallions), shallots, or other close relatives.

Many people seem to have a love/hate relationship with onions. I count myself among them. I was that kid that would always find the tiniest bit of onion in something my mom had cooked and refuse to eat the rest of the dish (even if I had already eaten most of it already without complaint). While my opinion has changed on cooked onions, I still can't stand eating raw onions. Put raw onions in a salad or on a burger and you've practically ruined it in my mind.

But I understand the power of the onion. There is a reason that every major cuisine in the world uses it extensively. There's a reason why it's part of the "holy trinity" of cajun cooking, or one of the primary ingredients in mirepoix in French cuisine, or soffrito in Italian cooking. In order for you to harness the savory powers of onions, it's helpful to know the four main varieties of bulb onions and their uses.

Yellow (or Spanish) Onions

The yellow onion is the most commonly used variety in American cuisine. When you see a recipe that calls for onion, yellow onion is most likely what you need. Thin-skinned and mild, yellow onions are great for all around use, and are the onions I use more often than the others, by far.

Sweet Onions

Sweet onions often look like the common yellow onion mentioned above, but are usually less round and more squat and oval shaped. They contain less sulfur than yellow onions and therefore taste much sweeter. There are several well known varieties of sweet onions, including Walla Walla, Vidalia, Maui, Bermuda.

White Onions

Delicious when lightly sauteed, white onions are the go-to onion when cooking Mexican and Latin American cuisine. Next time you whip  up fajitas use a white onion along with your peppers.

Red Onions

Sharp-flavored and colorful, red onions are often used raw as additions to chili, salads, or any dish that could use a pop (or rather a punch in the face) of pungent flavor. I rarely use red onions as I don't care for my onions raw, but if you do then this is the onion for you!

No More Tears

One of the reasons many people dislike working with onions are the tears and stinging eyes that come with chopping them. There are dozens of tips (some more effective than others) on the internet about how to solve this problem, and some are downright crazy (chopping onions under running water? Yeah that sounds easy). My favorite trick if you have this problem is to put your onion in the freezer for 10-15 minutes prior to chopping. Don't leave it in too long or it will be too hard to cut! A nice sharp knife will help as well, as you'll do less shredding on the onion and therefore reduce the amount of irritants that make it to your eyes.

Onion Recipes

How to caramelize onions - My method for perfectly rich and sweet caramelized onions.

Beer battered onion rings - My first attempt at onion rings at home turned out pretty darn good!

French onion soup - Not my recipe, but a staple for onion lovers.

Swiss onion tart

A Word About Knives

If there is one kitchen tool that can vastly improve your time spent in the kitchen, it's a good quality knife. No other tool is used more often on a regular basis, and having a poor quality knife can do a lot to turn a person off to cooking at home (not to mention they can be a safety hazard). While good knives aren't cheap, they will last you a long time if properly cared for. Save up for a good knife, or perhaps now would be a good time to write Santa a letter letting him know how good you've been all year!

What to Look For in a Good Kitchen Knife

Knife preference is subjective, and different people have different preferences in types and brands of knife. However, there are a few qualities in a knife that I think are non-negotiable:

  • High quality steel
  • Solid handle construction
  • Well balanced and good weight

There are many excellent quality brands widely available in the United States; J.A. Henckels and WÜSTHOF are two of the most common. Both are German companies and their knives are very well made. Though not cheap, the investment will start paying off immediately over a cheap knife. My personal favorite knife is the WÜSTHOF Classic Series Cook's Knife. I most often use the 6-inch version, and I use it for almost every cutting task in my kitchen. For bigger jobs I have an 8-inch Henckels Santoku knife, but I seldom use it.

WÜSTHOF Amazon Page

Regardless of the brand you choose, you should avoid any knife that:

  • "Never needs sharpening." These are never top-quality knives, and usually have a blade that is somewhat serrated.
  • Is sold on TV in the middle of the night. Again, these are never top-quality blades, no matter how many rusty pipes and tomatoes it looks like the knife can cut through.

 

 

Oct 29, 2014
Five Favorites of Fall
28:52

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Full show notes at: http://kitchencounterpodcast.com/5

Today we’re talking fall dishes and I want to share with you my “Five Favorites of Fall.” Most of us have an idea that when the weather starts to change, and different foods become available, that our tendency to cook certain dishes, or types of dishes, increases. Rarely in the middle of a long, hot summer are we heating up the kitchen cooking roasts in the oven. Likely we are out on the back porch grilling, or eating out more, or picnicking, or whatever. But when the days get a little shorter, and the leaves on the trees start their transformation, and the evenings cool down, we bust out the casserole dishes and sauce pots and start cooking heartier, warmer fare.

The following list, to me, epitomizes what that means for the home cook; these are my favorite fall recipes. These are the dishes I think about when fall arrives. I bet one of your fall favorites is here, and I’d love to know what I missed in your opinion.

 1.Chili

Probably the first thing I make when the weather turns cool is chili. Almost no other dish means fall to me more. One of the things I love most about chili is that it means so many different things to so many different people. I'm sure you could have a different chili recipe every day of the year and not repeat. Probably more than that even. Because of chili’s versatility, it can be adapted to a wide variety of tastes and dietary requirements. Need vegetarian, or vegan, chili? No problem. Like your chili so spicy it melts your tongue to the roof of your mouth? You can do that. Hate tomatoes and prefer a chili that uses green pepper instead? Got it. Really, the sky is the limit when it comes to chili.

Remember with chili that when a recipe calls for chile powder, they are generally speaking of a chile blend that isn't spicy. Most chile powder blends you buy in the grocery store will be on the mild side, and if you aren’t sure, ask before you buy. The spice in chili comes with the other ingredients you add in smaller amounts (e.g. cayenne, jalapenos, chipotles, etc.). Remember it’s easy to add heat to chili, but nearly impossible to take out, so err on the side of caution!

My go-to chili recipe is your standard chili con carne (with beef), and it is what most people probably envision when chili comes up. If you want to make this vegetarian, simply substitute more beans for beef (feel free to try other varieties than kidney). Diced Portobello mushrooms would be fantastic as well.

Recipe Link: http://kitchencounterpodcast.com/recipe/chili-con-carne/

 2.Beef Stew

Ah beef stew. When I was growing up on mom would sometimes take a cheap, tough cut of beef, like an eye of round roast, and brown it up then toss it in a pot with some onion, carrots, and potatoes and let it stew in the oven with some liquid for a few hours. The house would smell amazing and you would end up with the ultimate one-pot meal. More often than not she stewed pork, which is why when beef was on the menu it was just a little more special.

While I sometimes make beef stew the way my mom did, I have developed my own method of making stew to create some wonderfully rich sauce and a deep flavor. I cut up my beef into smaller chunks and use beef broth or stock and a hearty red wine to stew the meat and carrots. I like to mash or whip the potatoes separately and then use the beef and sauce over the top. The red wine and stock cooks down into an incredibly rich sauce that I could just eat like soup (seriously). If you didn’t feel like potatoes, this would go very well with nice wide egg noodles.

Recipe Link:

A couple of easy mashed potato recipes:
http://allrecipes.com/recipe/basic-mashed-potatoes/
http://www.foodnetwork.com/recipes/food-network-kitchens/basic-mashed-potatoes-recipe.html

 

 3.Chicken and Dumplings

Chicken and dumplings are a quintessential comfort food; it even sounds cozy! Just say the words “chicken and dumplings” over and over and pretty soon you’ll find yourself curled up in front of the fireplace reading a good book while the rain pours outside.

The recipe for this dish looks intimidating, mainly because there is a long list of ingredients. Don’t let that scare you away; the effort is well worth the result. The key to making this dish sing is how you prepare the chicken ahead of time. Some recipes I’ve seen call for boiling the chicken until done, then adding to the dish. Please, don’t ever boil your chicken. Yes it cooks just fine, but the flavor will be sorely lacking, even if you add salt and seasoning to the water. You might as well just open a can of chicken and dump it in. Instead, simmer the chicken in a combination of white wine, chicken stock, rosemary and garlic. You’ll end up with a much tastier base for your dish and the chicken will be much more flavorful as well.

As for the dumplings; in some versions of the dish I’ve had, the dumplings are little more than clumps of dough floating in the broth. For this recipe, you’ll have big, fluffy dumplings to which you can add a variety of ingredients to pack in even more flavor (I like dried thyme in my dumplings).

Recipe Link: http://kitchencounterpodcast.com/recipe/chicken-dumplings/

4.Apple Crisp

When fall rolls around there is an embarrassment of riches when it comes to apples, especially where I live in the Pacific Northwest. My favorite way to eat apples is right out of hand, but occasionally I get motivated to put them into a dish. I love apple pie, but homemade apple pie can be a real bear to pull off well (my wife is the baker in the family). Apple crisp is a fantastic alternative, primarily because you don’t have to mess with finicky pie crust. Drop a dollop of vanilla ice cream on top of the finished product and no one will be complaining!

Also note that this dish uses “warm” spices which really come into more use starting in fall. By warm spices I mean those spices that aren’t spicy hot, but, well, “warm;” cinnamon, cloves, allspice, nutmeg, etc. Think of spices that go into a chai latte, or pumpkin spice, and that’s what I mean by “warm” spices. Also be sure to use the right kind of apples. Just like with pie, you don’t want an apple that cooks down into mush. When unsure, opt for granny smiths. They are widely available and never fail in a baked dish.

Recipe Link: http://kitchencounterpodcast.com/recipe/easy-apple-crisp/

5.Mom's Gooey Cinnamon Rolls

I have very fond memories of my mom making these cinnamon rolls around the holiday time, and we kids would devour them. Different than most typical cinnamon rolls, these are baked in a heavy cream/brown sugar "goo" that soaks into the rolls and makes them irresistible. You won't want to go back to frosted cinnamon rolls after having these! To save yourself time and some frustration, pick up a box of Pillsbury hot roll mix to shortcut to the dough. You won't gain much by trying to make the mix from scratch. You'll want to eat these as soon as possible after baking to avoid the goo making them soggy, but I doubt you would have any trouble doing that!

Recipe Link: http://kitchencounterpodcast.com/recipe/moms-gooey-cinnamon-rolls/

Oct 17, 2014
Better Safe Than Sorry
30:53

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Food Safety Basics

A suggestion came in on our Facebook page from Jennifer to talk about leftovers and how to safely store them. That got me thinking about food safety in general, so I decided to devote this episode to talking about good food safety practices to practice in the home kitchen.

One in six Americans will get sick from food poisoning this year. That means that in some point in your life you've probably been sickened by food whether you realize it or not. I've been hospitalized because of foodborne bacteria I picked up in a restaurant, and let me tell you, it isn't fun!

I'm going to break this down into three parts: Food prep, cooking, and storing leftovers.

By the way, foodsafety.gov is an excellent website with tons of practical info for use in your kitchen including cooking temperature and storage charts.

First of all, you should understand what foods are cause for concern when it comes to food safety:

Safely Preparing Foods

Poultry, meats, seafood, eggs, and raw milk dairy products cause the most concern when it comes to bacteria.
The keys to properly handling your prep foods are:
- Wash your hands often!
- Keep your risky foods (meats, poultry, seafood, etc.) separated from your not so risky foods (vegetables, fruits, grains, etc), to avoid cross contamination.
- I recommend having different cutting boards for different types of food so you can make sure you aren't dicing onions on the same board you just cut up raw chicken! Also be sure to properly clean all utensils between ingredients.
- Don't thaw or marinate meat at room temperature.
- When you are done prepping, clean up your area thoroughly before starting in on cooking.

Cooking Your Food Properly

This phase is mainly concerned with cooking your foods to a proper temperature to kill bacteria and therefore make the food safe to eat. You should get a hold of a good cooking time/temp chart (the one from foodsafety.gov is perfectly fine). The other key is to get yourself a good food thermometer. My favorites are the instant-read digital types, but here are three different ones to check out.
Insta-Read Large Dial Cooking Thermometer
Commercial Waterproof Digital Thermometer (great all-around thermometer)
The Cadillac of food thermometers

Also remember not to double-dip when you taste your food--You'll transfer nasty mouth bacteria to the food!

Storing leftovers

Bacteria grows most rapidly between the temps of 40F and 140F degrees. You should get leftovers in the fridge ASAP--it's generally not a good idea to let them cool at room temp for any period of time. Try to accelerate cooling by increasing the surface area of food before putting in fridge (put hot liquids in shallow bowls, and cut up meat into smaller pieces). This will also help ensure you won't heat up items that are already in the fridge. Also note that the back of your fridge will be the coolest, and therefore the best place to put leftovers.

You should only reheat leftovers that you plan on eating. Don't reheat, then cool, reheat, then cool. Also, reheat to full temp (165F) to kill any bacteria that has accumulated.

Only keep leftovers in your fridge for about 3-4 days before tossing. Remember, just because something smells or looks "ok" doesn't mean it doesn't have bacteria that can make you sick! When it doubt, throw it out!

Food Safety Resources

foodsafety.gov- U.S. government website with tons of resources on food safety. Also lists food recall information
Interesting article on reheating leftover meat
USDA website for food safety and security
Home food safety booklet download

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Oct 05, 2014
The First Rule of Cooking Club
28:46

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Fall is officially here! This excites me because at least here in Oregon, the weather begins to change from long hot days to shorter and cooler ones. That means it's time to bring on the "one pot" dinners. That's a term I use collectively for soups, stews, chili, casseroles, and basically anything where most of the meal is done in one pot, kettle, or baking dish.

One of my favorite meals of this type is shepherd's pie. A little Irish pub in Newport Oregon, Nana's Irish Pub, makes one of my all-time favorite versions of this dish. If you ever find yourself in the Nye Beach neighborhood of Newport, do yourself a favor and get into Nana's. You get bonus points if it's a stormy day (it makes the food and atmosphere all the better)!

I rounded up a few shepherd's pie recipes for you to take a look at, my favorite to make being the Gordon Ramsey version linked below. It's relatively easy, and is packed full of rich flavors.

I also had an opportunity to have a short conversation with my brother Randy about a cooking club that he and his wife and another couple started a few years back. He mentioned that it might be a good topic for the show, and I agreed! We talk about why cooking clubs are a great way to grow your skills in the kitchen and how to get one started. Randy also shared an amazing coleslaw recipe!

Randy's Blue Cheese Coleslaw Recipe!

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If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

Sep 27, 2014
One Rib to Rule Them All
22:45

Today we're covering a couple of really easy recipes that will make your family and friends cheer, and will make you look like a pro in the kitchen! For starters we're talking about a really simple baked egg recipe that will make you forget about scrambled, sunny side up, soft-boiled, or whatever your (soon to be formerly) favorite egg preparation is.

Are you looking for the perfect make-ahead dish to take to your next tailgater or game night? Then let's talk pork ribs in the oven. I cover the difference between baby back and spare ribs, and I talk about a perfect rub for your ribs (and practically anything else you might want to grill). These pork ribs taste like you spent a day going low and slow in the BBQ pit. Don't worry--I won't tell anyone you caught up on past episodes of Grimm while these babies took care of themselves in the oven.

Recipes covered in the show:

Baked egg recipe

Simply Perfect BBQ Rub

Superstar Pork Ribs

Other Links of interest:

Sweet Baby Ray's BBQ Sauces

A great list of baked egg recipes

Connect with The Kitchen Counter Podcast!

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If you liked what you heard, please consider subscribing in iTunes. You can also help out the show by leaving a positive review in the iTunes store (you know you want to)!

Sep 14, 2014
To Cook or Not to Cook?
24:52

In this first episode of The Kitchen Counter Podcast, I give you an idea of what to expect from the show going forward, and then we get into some reasons you want to start cooking at home, as well as some of the barriers that may be stopping you from getting started.

Full show notes can be found at http://kitchencounterpodcast.com/1

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Sep 08, 2014