WCBE

The Splendid Table

Saturdays, 2pm - 3pm
  • Hosted by Lynne Rossetto Kasper

The Splendid Table is public radio's culinary, culture, and lifestyle program that celebrates food and its ability to touch the lives and feed the souls of everyone. Every Saturday afternoon at 2:01pm you can also hear Food Cast, a weekly module about all things edible in Columbus created by Bethia Woolf, Andy Dehus, Johnny DiLoretto, Jim Ellison and Mike Beaumont. Visit Food Cast online at wcbefoodcast.org.

Weeknight Kitchen: Wasabi Steak

Jul 22, 2016

Serves 4 

Ingredients

• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 400 g (14 oz) sirloin or rump steak, cut into 1–2cm (1/2 - 3/4 inch) slices
• 1 tablespoon rapeseed oil
• 150 g (5 1/2 oz) watercress or pea shoots
• 200 g (7 oz) asparagus, shaved
• 150 g (5 1/2 oz) cooked edamame beans
• A bunch of spring onions, cut into strips
• 1 tablespoon black sesame seeds
• 1 tablespoon sesame seeds

Dressing

Weeknight Kitchen: Wasabi Steak

Jul 22, 2016

Serves 4 

Ingredients

• 2 tablespoons mirin
• 2 tablespoons soy sauce
• 1 teaspoon brown sugar
• 1 teaspoon sesame oil
• 400 g (14 oz) sirloin or rump steak, cut into 1–2cm (1/2 - 3/4 inch) slices
• 1 tablespoon rapeseed oil
• 150 g (5 1/2 oz) watercress or pea shoots
• 200 g (7 oz) asparagus, shaved
• 150 g (5 1/2 oz) cooked edamame beans
• A bunch of spring onions, cut into strips
• 1 tablespoon black sesame seeds
• 1 tablespoon sesame seeds

Dressing

Weeknight Kitchen: The Famous Coconut BLT

Jul 7, 2016

Makes 4 sandwiches

Ingredients

• 8 slices sandwich bread
• Vegan mayonnaise
• 2 cups Coconut Bacon (see below)
• 1 large ripe tomato, sliced
• Lettuce leaves, washed and patted dry

Directions

Spread each slice of bread with a generous amount of mayonnaise. Top the mayonnaise with about 1/2 cup of the Coconut Bacon per sandwich, followed by slices of tomato and lettuce leaves. Top each sandwich with the remaining bread slices. Cut each sandwich with a serrated bread knife and serve immediately.

Weeknight Kitchen: Fish Cakes with Remoulade Sauce

Jun 22, 2016

Serves 4

Ingredients

· 1 small yellow onion, coarsely chopped
· 1 pound cod or other whitefish, skin removed and cut into 1-inch pieces
· 1/2 cup chopped fresh dill
· 1/2 cup chopped fresh parsley
· 1/4 cup flour
· 1 egg, lightly beaten
· 2 tablespoons melted butter, plus 1 tablespoon
· 1 teaspoon salt
· 1/2 teaspoon freshly ground pepper
· 2 tablespoons vegetable oil

Remoulade Sauce

Weeknight Kitchen: Tajik Bread Salad

Jun 15, 2016

Serves 2-4

The dressing

· 2 tablespoons lemon juice
· 1 tablespoon rice vinegar or cider vinegar
· 1 teaspoon sugar
· 3/4 teaspoon ground coriander
· 5 tablespoons extra virgin olive oil
· Sea salt

The salad

Serves 4

· 1 cup basmati rice, preferably imported
· 2 tablespoons ghee or coconut oil
· 3 whole cloves
· 3 green or white cardamom pods
· 1 bay leaf
· 1 cinnamon stick
· 1/2 teaspoon cumin seeds
· 1 can (13.5 ounces) coconut milk (about 1 3/4 cups)
· About 1/4 cup water
· 1 teaspoon coarse salt, or to taste

Cilantro Sauce

· 1/2 cup plain whole-milk yogurt
· 1/2 cup packed coarsely chopped fresh cilantro, leaves and tender stems
· 1 to 2 teaspoons minced jalapeño, to taste 

Weeknight Kitchen: Pesto-Grilled Chicken Kebabs with Ricotta Pea Salad

Jun 6, 2016

· 1 1/2 pounds boneless, skinless chicken breasts
· 1/2 cup pesto, store-bought or homemade
· 4 sprigs fresh tarragon
· 1 shallot
· 2 cups sugar snap peas
· 1 lemon
· 4 scallions
· 1/2 tablespoon honey
· 4 tablespoons extra-virgin olive oil
· 2 cups chicken stock or water
· 2 cups shelled fresh peas
· 2 cups pea shoots
· 1/4 cup ricotta cheese
· Store-bought or homemade kosher salt and freshly ground black pepper 

1. Heat a grill to high or a grill pan over high heat.

Weeknight Kitchen: Coconut Pancakes

Jun 6, 2016

Serves 6

Brunch at this Jamaican-themed restaurant would make a Marley proud. Riotous colors, cannabis-inspired design, and Jamaican music add up to a party every time. If you’ve got the brunch munchies for any reason, these tropical pancakes will hit the spot.

Serves 4

· Fine sea salt
· 2 cups Israeli couscous
· 1 cup frozen or shelled fresh green peas
· 3/4 cup roughly chopped raw pistachios
· 3 scallions, chopped
· 1 cup Kale Pesto (recipe follows)
· 2 cups chopped butter lettuce
· 6 teaspoons lemon juice
· 1 tablespoon olive oil
· Freshly ground black pepper
· Lemon wedges, for squeezing
· Shaved Parmesan, for garnish

Weeknight Kitchen: Spring Leek Soup with Sage

Apr 27, 2016

Serves 4

Weeknight Kitchen: Shanghai-Style Poached Salmon

Apr 18, 2016

Serves 4

Here, I am taking liberties with a classic Shanghai-style braised whole fish by using salmon fillet cut into individual portions. The salmon is first cooked in water that has been simmered with ginger and green onions. Before it is fully cooked, almost all the liquid is drained off and the fish is basted in a sweet vinegar sauce and cooked through. I like to serve this dish with steamed jasmine rice, spooning some of the sauce over the rice.

· 4 salmon fillets, about 6 oz [170 g] each, skin and pin bones removed

Sweet Vinegar Sauce

Serves 4

Lilli chatni, or cilantro chutney, will most likely be found on every Gujarati family’s kitchen table at dinner time. I make it regularly and always keep a jar of it in the fridge. I love eating it with samosas, on bread, with cheese, or whatever else is happy to sit underneath it while I carry it into my mouth. But when there’s some left over, it also makes for a magnificent curry when combined with chicken.

Weeknight Kitchen: Potato, Mushroom and Caraway Seed Soup

Mar 10, 2016

Serves 4 to 6

I am very fortunate to have some fabulous people working with me. This recipe comes from my assistant Voi, who grew up in Prague and is a great chef. His style of cooking fits in well with the Eastern European vibe we have going at Chriskitch—solid, hearty fare for folks who do not have time for a lot of fussing around in the kitchen. This is easily a meal in itself.

Makes 4 2-piece servings

I wish I could claim responsibility for coming up with the idea of drizzling maple on pizza. I first saw it on the menu of the local bakery of our little Vermont town. The syrup adds a lovely balance to the salty cheese. Trust me.

Serves 4

Baked butternut squash rubbed with balti spices and filled with salty feta, sweet sun-dried tomatoes and fresh mint. No wonder this is a great veggie dish that is filling and packs a lot of flavor. There is no recipe as such for “balti,” as it actually refers to the pot that the dish is cooked in rather than a particular spice mix. However, across the world you can find balti spice blends and they typically contain the spices I have used in this recipe, so I have called this dish a balti in terms of the particular spicing of the dish.

Weeknight Kitchen: Pork Stir-Fry

Feb 22, 2016

Loren Cordain 

Makes 4 servings

Weeknight Kitchen: Orange and Radish Salad

Feb 12, 2016

Serves 2

Narangi aur lal mooli ka salad

Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course. This recipe may easily be doubled or tripled.

You can use different types of radishes here: thin white ones, known as mooli in India and the United Kingdom and as small daikon in the United States; red, pink, and white Chinese radishes; and the larger versions of plain red radishes.

Weeknight Kitchen: Raw Cacao Energy Balls

Feb 2, 2016

Makes 10 balls

Is chocolate your guilty pleasure? No need for the 'guilty' part any more. Chocolate fix sorted.

· 105 g (3 1/2 oz/1 cup) 100 percent raw cacao powder
· 400 g (14 oz/4 cups) almond meal
· 100 g (3 1/2 oz/1 cup) protein powder
· 3 tablespoons honey
· 5 tablespoons coconut water
· 5 tablespoons desiccated coconut
· 3 tablespoons chia seeds

Put cacao powder, almond meal, and protein powder in a food processor and buzz until combined. Add the honey and coconut water and buzz until a firm paste forms.

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