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: 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.

Weeknight Kitchen: Mushrooms with Crispy Sage

Jan 20, 2016

Serves 2

If you’re a mushroom-lover looking for a recipe that’s loaded with them, this is a delicious and luxurious choice. The trick to spectacular mushrooms is making sure to cook them properly.

Nobody wants to bite down on a cold, squishy mushroom—it’s just weird. An overcooked mushroom is better than a wet, soggy one, so make sure your skillet is hot and that you cook your mushrooms down until they begin to brown (or, if you’re like me, really, really brown).

Weeknight Kitchen: Prosciutto Lemon Wrapped Chicken

Jan 14, 2016
Ryan Szulc / The Splendid Table

Makes 2 meals, enough for 4 each time

This amazing little dish will become legendary at your table. And when that’s the case, you can easily quadruple the recipe every once in a while. Fill your freezer with a month of ready-to-fly meals.

Today for Tomorrow: Stuff and roll the chicken breasts in advance (see Storage Tip). Fully cook this dish now and reheat anytime during the next several days.

For the Stuffed Chicken:

Weeknight Kitchen: Lemon Pound Cake

Dec 31, 2015

Feeds 14

My maternal grandparents had thirteen children. I have fond memories of most of them. I remember my great-aunt Lois ironing linen for the church’s communion table and baking her famous pound cake. She was a little lady with a quiet spirit. This recipe embodies the stillness of women who were unselfish givers inside and outside the home.

Lemon Glaze:

· 1/4 cup fresh lemon juice (about 1 1/2 lemons)
· 2 cups powdered sugar
· 1 tablespoon plus 1 1/2 teaspoons lemon zest (about 2 lemons)

Pound Cake:

Serves 4 to 6

A stripped-down dressing of lemon juice and olive oil is all that’s needed for this salad, where smoked fish is the featured player. This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish. And when the acidic sting of grapefruit (at Gjelina, we’re fools for the ones from Shaner Farms), lush slices of avocado, and the peppery bite of arugula come into play, this simple salad rises to the level of a classic.

Kale, Apple, Walnut and Sumac Onion Tabbouleh

Dec 17, 2015

Serves 4 to 6

· 2 cups (packed) shredded stemmed kale leaves
· 3/4 cup finely chopped walnuts
· 1/2 cup diced apple
· 1/4 cup Simple Sumac Onions (recipe follows)
· 1/4 cup pomegranate seeds
· 3 tablespoons lemon juice
· 3 tablespoons olive oil
· 1/2 teaspoon kosher salt

Combine all the ingredients in a large bowl. Toss to combine and serve.

Simple Sumac Onions

Makes about 1 cup

Serves 2, generously, or 4 in an emergency

This is a regular lunch or supper at casa mia, as anyone who follows me on Twitter or Instagram will recognize. I sometimes poach the salmon and keep it in the refrigerator (see Make Ahead Note), just so that I can make it even faster when the need hits. It’s quick work anyway, so this is more of an aside than a piece of advice. Although you can always swiftly make a salade tiède by flaking the salmon onto the leaves while it’s still warm.

Serves 4, with leftovers

The browned butter and roasted vegetables make this special, but roasting everything in the oven at once makes it easy to prepare.

Weeknight Kitchen: Hungarian Potato and Egg Casserole

Nov 25, 2015

Sarabeth Levine 

Makes 6 to 8 servings

This comforting casserole of potato and hard-boiled egg slices jumbled in a creamy sauce is one of the national dishes of Hungary. There it is usually eaten as a meatless main course, often for supper. It also makes a fine brunch or breakfast dish, accompanied by grilled sausages and a green salad.

Cook's Note: Be sure to choose potatoes of similar size so they cook evenly.

Weeknight Kitchen: Stir-Fried Cauliflower Rice

Nov 19, 2015

Serves 4

I’m a firm believer in the mantra “butter makes everything better,” but there are some days when I fancy something a touch lighter. True to my Asian roots, I regularly rustle up a stir-fry from a fridge raid of leftovers when I want a quick bite; using cauliflower as a rice substitute makes the dish even healthier.

Makes 4 to 6 servings

Daphne makes these pretty much every time she comes over, and the entire family hovers around the oven like vultures, waiting for them to be done. They get their captivating flavor from the tiny black nigella seeds sprinkled liberally over the top.

Weeknight Kitchen: Salted Cashew Caramels

Nov 6, 2015

Makes 64 pieces

· Neutral oil, such as safflower, for the pan
· 3/4 cup heavy cream
· 1/4 cup (1/2 stick) unsalted butter, cut into pieces
· 1 cup sugar
· 1/2 cup Lyle’s Golden Syrup
· 1/4 cup water
· 5 ounces (1 cup) roasted, salted cashews, coarsely chopped
· 1 1/2 teaspoons ground cinnamon
· 1/2 teaspoon kosher salt
· Flaky sea salt, for sprinkling

Serves 4

I was rummaging through my pantry and fridge one evening, trying to come up with an accompaniment for the pork chops I was cooking. This dish fit the bill, with creamy beans, salty pancetta, and bright color from the spinach. A winning combination on the fly!

· 2 tablespoons olive oil
· 4 ounces pancetta or smoky bacon, cut into 1/2-inch dice
· 3 garlic cloves, minced
· 1 (28-ounce) can cannellini beans, rinsed and drained
· 6 cups baby spinach
· 1/4 teaspoon salt
· Freshly ground black pepper

Weeknight Kitchen: Carrot Soup with Anise

Oct 9, 2015

Serves 6

· 2 teaspoons anise seeds
· 2 tablespoons unsalted butter
· 1 large yellow onion, chopped
· 2 pounds carrots, peeled and cut into pieces
· 6 cups vegetable stock (below), chicken stock (below), or water
· Kosher salt and freshly ground black pepper
· 1 cup heavy whipping cream
· 5 tablespoons anise-flavored liqueur, such as sambuca, ouzo, or Pernod
· 1/4 cup crème fraîche
· 2 tablespoons chopped chives

Serves 8-10
 
· 6 skin-on, bone-in chicken drumsticks or other pieces of your choice, about 1 1/2 lb (750 g)
· 2 yellow onions, cut into chunks
· 1 large Garnet yam, peeled and cut into chunks
· 1 fennel bulb, trimmed, cored, and cut into chunks
· 1 bunch fresh dill, roughly chopped
· Splash of white wine (optional)
· Kosher salt and freshly ground pepper
 

Weeknight Kitchen: Fresh Corn Fritters

Aug 12, 2015

Makes 15 fritters
 
· 6 ounces extra-firm silken tofu (1/2 package of the vacuum-packed kind)
· 1 tablespoon pure maple syrup
· 2 tablespoons unsweetened almond milk (or preferred nondairy milk)
· 1/4 cup all-purpose flour
· 3 ears corn, kernels cut from the cob (see Fizzle says) (about 1 1/2 cups)
· 1/4 teaspoon salt
· A few dashes of freshly ground black pepper
· 1 jalapeño pepper, seeded and very finely chopped
· 1/4 cup red bell pepper, very finely chopped
· Refined coconut oil for frying 
 

Weeknight Kitchen: Spicy Tomato & Pepper Dip


Jul 29, 2015

Ezme is a wonderful Turkish dish made with the ripest of tomatoes, which give it a deep, sweet flavour to contrast with the fiery kick of chillies and the acidity given to the dish by vinegar and pomegranate molasses. Everyone seems to have their own recipe -- some are spicier or less acidic than others, but this is my favourite version to eat with Cacik and bread. It is a staple when eating Turkish food.

Weeknight Kitchen: Yogurt, Cucumber & Mint

Jul 29, 2015

For Iranians, this dish serves the purpose of cooling you down in the sweltering summers. As in Turkey, Greece and India, a yogurt dish of this sort is a staple on the table during every family meal. Iranians love to vary the content, often using beetroot or spinach in place of the cucumber. In the height of summer, this dish is virtually treated as a soup, so perhaps it is Iran’s answer to the Spanish gazpacho. 
It should be served chilled and, on the hottest of occasions, with ice cubes to help it stay cool.

To serve (optional):1 large cucumber, coarsely grated

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