You are currently browsing the monthly archive for November 2016.

EPISODE 13: Holiday COOKBOOK RECOMMENDATIONS Pt. 1 – BAKING BOOKS / Chocolate and Brown Sugar Buttercream Rolled Cake with Crushed Pistachios and
Double-Chocolate Chunk Blondie Bars with Bourbon Ganache!  

Listen to The Level Teaspoon podcast by subscribing on iTunesStitcherGoogle Play.

Baking Book Recommendations:

     

This week’s guest: Jenny Hartin

“I am the Cookbook Promotions Manager for Eat Your Books and the founder of The Cookbook Junkies, a Facebook group of 38,000 cookbook fanatics and website of the same name located here. I wrote a column on cookbook reviews for TasteBook and I write a bi-weekly column for Sunday Supper Movement. I also provide reviews for Publishers Weekly. A New Yorker for over 15 years, I moved to Colorado three years ago with my husband and son, Andrew who is 12. I am an avid cook and baker – and have far too many kitchen related items and cookbooks (4000) in my home.”

This week’s test cookbook:   Marbled, Swirled, and Layered by Irvin Lin (Houghton Mifflin Harcourt)

The publisher was kind enough to give us permission to reprint the recipes for Chocolate and Brown Sugar Buttercream Rolled Cake with Crushed Pistachios and Double-Chocolate Chunk Blondie Bars with Bourbon Ganache here.

Episode 13 Music

  • Songe d’Automne, by Latché Swing
  • Morena, by Radio Jerocho and Zenen Zeferino Huervo

Episode 13 Sound Effects

  • Corsica_S,, and others hosted at freesound.org, soundbible.com, and looperman.com, as well as my own recordings.

The Level Teaspoon’s theme music: Não me touques, performed by The Bees Knees International Café Orchestra

Hear it all on iTunesStitcherGoogle Play or find it by searching for “The Level Teaspoon” any other podcast service you may use!

EPISODE 12: The Thanksgiving PIE episode / Potato-stuffed Chiles Rellenos & Purple Potato Focaccia!  Listen to The Level Teaspoon podcast by subscribing on iTunesStitcherGoogle Play.

 

“Hey Susie, What were those books that you mentioned in that pie episode this week?”

   

Wanna buy the flakiest rendered leaf lard ever?  Dietrich’s Meats is your answer.  Just give yourself a couple weeks.

This week’s guest:  Becky Selengut is a cookbook author, cooking teacher, dog wrangler, cocktail lover and comedy podcaster. She can be found at http://www.beckyselengut.com.

This week’s test cookbook:   Smashed,  Mashed, Boiled, and Baked – and Fried, too! by Raghavan Iyer (Workman Publishing)

purple-potato-focaccia

Photographer: Matthew Benson

The publisher was kind enough to give us permission to reprint Raghavan’s Potato-stuffed Chiles Rellenos and Purple Potato Focaccia recipes here.

Episode 12 Music

  • Warmer,’ by Andy Cohen

Episode 12 Sound Effects

The Level Teaspoon’s theme music: Não me touques, performed by The Bees Knees International Café Orchestra

Hear it all on iTunesStitcherGoogle Play or find it by searching for “The Level Teaspoon” any other podcast service you may use!

EPISODE 11: Best Recipes 2016 Begins / All About Breakfast

Something different this week: I begin my annual search for the Best Recipes of 2016.In this episode, we look at one of them: Ningbo Omelet with Dried Shrimp and Chives, from Land of Fish and Rice by Fuchsia Dunlop.  Fuchsia and her publisher, W. W. Norton, were kind enough to grant me permission to reprint the recipe here.

omlette_297Ningbo omelet with dried shrimp and Chinese chives

3 oz (75g) Chinese or garlic chives
3 tbsp cooking oil
3/4 oz (25g) papery dried shrimp
4 large eggs
1/2 tbsp Shaoxing wine
Salt and ground white pepper

Trim off and discard the white ends off the chives, and cut the green leaves into 2 in (5mm) sections. Heat 1 tablespoon cooking oil in your wok or pan, then stir-fry the shrimp until they smell delicious and are faintly golden. Remove and set aside.

Beat the eggs, add the Shaoxing wine, shrimp and chives, and season with salt and pepper. Pour the remaining cooking oil into a hot, seasoned wok or frying pan. When it is hot, pour in the egg mixture. Use a wok scoop to push in from the sides of the omelet several times, allowing the runny egg mixture to fill the space you have created. When there is no longer enough runny egg to do this, leave the omelet to fry over a medium flame until the base is golden and the eggs are nearly set.

Cover the omelet with a plate and carefully invert the pan so the omelet turns out on to the plate, then slide it back into the pan and cook the other side until golden. Slide the omelet onto a chopping board. Cut it into 1 1/2 in (4cm) strips, then cut the strips diagonally into chopstickable slices. Pile up on a serving dish.

Also: assorted breakfast recipes from Rise and Shine, by Katie Sullivan-Morford, with guest Jandro Levins.

Alejandro Levins is an entrepreneur, investor and consultant interested in improving our food system through innovation. His love of eating and feeding others led to his love of cooking, which he does nearly every day.

You can also check out the wicked cool cheese cutter Jandro mentions in the interview while you’re listening.

 

 

Episode 11 Music

  • Underscore Orchestra, Devil with the Devil
  • Underscore Orchestra, Blue Draggish

Episode 11 Sound Effects

  • klankbeeld and others hosted at freesound.org, soundbible.com, and looperman.com, as well as my own recordings.

The Level Teaspoon’s theme music: Não me touques, performed by The Bees Knees International Café Orchestra

Hear it all on iTunesStitcherGoogle Play or find it by searching for “The Level Teaspoon” any other podcast service you may use!

EPISODE 10: Vegan Adventures and Misadventures, the Perils of Okra, Japanese Home Cooking / Dorie’s Cookies! (with Kathy Gunst)

The Level Teaspoon can be found on iTunesStitcher, and Google Play – or find it by searching for “The Level Teaspoon” on any othenr podcast service you may use.   You can also hear it through your browser at The Level Teaspoon site.

   

The Superfun Times Vegan   Holiday Cookbook: Entertaining for Absolutely Every Occasion, by Isa Chandra Moskowitz  (Little Brown)
Turkish Delights: Stunning Regional Recipes from the Bosphorus to the Black Sea by John Gregory-Smith, by John Gregory-Smith (Kyle Books)
Mastering the Art of Japanese Home Cooking, by Masahiru Morimoto (Ecco Press)

 

Noteworthy titles

Food Anatomy: The Curious Parts and Pieces of Our Edible World  by Julia Rothman (Storey Press)
Toast Hash Roast Mash: Real Food For Every Time of Day, by Dan Doherty (Frances Lincoln)
Poole’s: Recipes and stories from a Modern Diner, by Ashley Christensen (10 Speed)

   

This Week’s Recipe Tests!

Book tested:  Dorie’s Cookies, by Dorie Greenspan
Guest:  Kathy Gunst

Kathy Gunst is the author of 15 cookbooks; her latest book is Soup Swap (Chronicle Books). She is a James Beard award winning food journalist and the Resident Chef for NPR’s Here and Now, heard on over 450 public radio stations.

 

 

Episode 10 Music

“Waunobe March,”  by Kevin Macleod
“Fast Talkin'” by Kevin Macleod
“Yegah Sirto,”by Ehl-i Keyif
“Sevdam Olmasa Muhabbet Bagi,” by Wind of Anatolia
“Pyro Flow,” by Kevin Macleod

Episode 10 sound effects
Sound effects by

TerryHancock, timlaroche,, . . .and others hosted at freesound.org, soundbible.com, and looperman.com, as well as my own recordings.

The Level Teaspoon’s theme music:
Não me touques, performed by The Bees Knees International Café Orchestra

Hear it all on iTunesStitcherGoogle Play or find it by searching for “The Level Teaspoon” any other podcast service you may use!

EPISODE 9: Susie’s Epic Fail, Sous Vide at Home, Learn to Cook Indian / A Malaysian Fish Curry & a Persian Dinner

The Level Teaspoon can be found on iTunesStitcher, and Google Play – or find it by searching for “The Level Teaspoon” on any other podcast service you may use.   You can also hear it through your browser at The Level Teaspoon site.

 

Lucky Peach Presents Power Vegetables! Turbocharged Recipes fro Vegetables with Guts, by Peter Meehan  (10 Speed)
Sous Vide at Home: The Modern Technique for Perfectly Cooked Meals, by Lisa Fetterman (10 Speed)
The Indian Cooking Course, by Monisha Baradwaj (Kyle Books)

 

Noteworthy titles

What Good Cooks Know: 20 Years of Test Kitchen Expertise in One Essential Handbook  by the Editors of America’s Test Kitchen  (America’s Test Kitchen)
30 Ingredients, by Sally Clarke (Frances Lincoln)
Market Math: 50 Ingredients x 4 Recipes = 200 Simple, Creative Dishes, by the editors of Food + Wine (Harmony Books)

This Week’s Recipe Tests!

Book tested:  Amazing Malaysian, by Norman Musa
Guest:  Fuchsia Dunlop

Fuchsia Dunlop is a cook and food-writer specializing in Chinese cuisine. She is the author of Land of Fish and Rice: Recipes from the Culinary Heart of China (a collection of recipes from the Jiangnan or Lower Yangtze Region in eastern China), the award-winning Every Grain of Rice: Simple Chinese Home Cooking; Shark’s Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, an account of her adventures in exploring Chinese food culture; and two other critically-acclaimed Chinese cookery books, Revolutionary Chinese Cookbook, and Sichuan Cookery (published in the US as Land of Plenty).

 

Book tested: Sirocco, by Sabrina Ghayour
Guest: Janice Telfer

 Janice Telfer, is a professor in the Department of Veterinary and Animal Sciences at the University of Massachusetts and works on making better vaccines against deadly diseases in animals and humans. She has a special relationship with Persian food, and made her own triple tier wedding cake with hazelnut meringue discs interleaved with raspberry puree, white chocolate cream cheese frosting and white chocolate ivy leaves .

Episode 9 Music

“Earth and Stone,” by Kevin Hartnell.
“Zanzibar,” by Kevin MacLeod
“Haratanaya Sree,” by Veena Kinhal
“Hackbeat,” by Kevin MacLeod

Episode 9 sound effects
Sound effects by kokopetiyot, JanKoehl, LG, . . .and others hosted at freesound.org, soundbible.com, and looperman.com, as well as my own recordings.

The Level Teaspoon’s theme music:
Não me touques, performed by The Bees Knees International Café Orchestra

Hear it all on iTunesStitcherGoogle Play or find it by searching for “The Level Teaspoon” any other podcast service you may use!

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