Listen to Mouth of Wonder — the most hilarious, thirty-minute, weekly radio show about food out there — every Saturday morning from 10:30-11:00 Mountain Time on KSFR 101.1 FM, public radio in Santa Fe, New Mexico, or streaming on the web at ksfr.org.
Each week host Stacy Pearl and one of her many marvelous Guest Hosts present Mouth of Wonder, a half hour of topical, fast-paced, humorous banter with lots of solid cooking advice thrown in, a variety of segments, and some great musical introductions. The segments include:
"Authority on everything, expert on nothing," Rula is an over-the-top advice columnist from Williamsburg Brooklyn who answers questions about food and entertaining. Sheila Vista — the ultimate Santa Fe woman — also stops by from time to time to present her cosmic view of the world and what we eat.
Labels: review
The Altitude Adjustment Section
Cookies and bars are a great thing to make if you are challenged by the altitude and don’t have the patience to try a recipe at least 3 times to get it right. This recipe is from the King Arthur Flour cookbook, which never lets me down. Summer Berry crumble bars rule!
Ingredients for crust and topping
2 cups A.P.flour
1 cup brown sugar
1 1/2 cups rolled oats
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cardamom
1 cup unsalted cold butter (2 sticks), cut into small pieces
3/4 cup sunflower seeds (optional)
Ingredients for filling
3 cups fresh blueberries or raspberries
1/4 cup light brown sugar
3 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons melted butter
1/2 teaspoon cinnamon
3 tablespoons A.P. flour
Ingredients for glaze
2 teaspoons lemon juice
2 tablespoons butter
3 tablespoons water
1cup confectioner’s sugar
Procedure
Preheat oven to 350. Lightly grease a 9x13-inch pan. To make crust and topping, in a large bowl, whisk together flour, brown sugar, oats, salt, baking powder, baking soda, and cardamom. Now cut in the hard butter with a pastry cutter or your hands till mixture is crumbly. Transfer 2 cups of mixture to another bowl and add sunflower seeds, set aside. Pat the remaining crumbs into the prepared pan and bake for 15 minutes then remove from the oven. While crust is baking, prepare the filling. In a large bowl combine all the ingredients. Mix gently. Now spread filling over baked crust bottom evenly. Sprinkle the reserved crumble over the top and bake for 40 minutes more or until filling if bubbly and crust has browned. Remove from oven and now make glaze. Whisk together all the glaze ingredients and drizzle over bars while they are still warm. Cool completely before cutting. You can also substitute frozen berries if you must, but bake it while berries are still frozen or they will sink to the bottom. This makes 24 yummy bars.
Seasonal Recipe of the Week
I love pickled green tomatoes and that seems to be something you just can’t get here. So with the killer tomato crop I have on the vine, I am going to make at least one jar of these at the season’s end. It’s easy!
Ingredients
(All these ingredients are per quart of water)
2 tablespoons Kosher salt
1 teaspoon pickling spice
1/2 teaspoon mustard seeds, slightly bruised
1/4 teaspoon black peppercorns, slightly bruised
Handful of stalks of fresh dill, preferably with flower heads and seeds, if not add 1/4 teaspoon dill seed
1 medium unpeeled clove of garlic, slightly flattened
Green tomatoes, hard and firm
Procedure
Sort and rinse the tomatoes and measure them by quarts and put into large, clean, crock or bowl. Pour cold water over tomatoes to cover and keep track of how much water you use. Now take water out and put into a pot and multiply the ingredients in the brine as necessary. Prick each tomato with a fork and return to bowl. To the pot of measured water, add salt, pickling spice, mustard seed, and peppercorns and bring the liquid to a boil. Simmer 5 minutes and then cool completely. Add the dill and the garlic to the tomatoes and cover with the cooked and cooled brine solution. Cover bowl loosely and let stand in a cool spot, 70 degrees is ideal, for 1 –3 weeks. This time depends on their size, and the temperature where they are fermenting. Check daily — if a white scum appears on the surface (it's harmless) skim it off. When the tomatoes are pickled to your taste (you will have to try one) transfer them to clean dry jars, strain some brine over them add a piece of dill from the jar put on lids and refrigerate them.
Labels: review
