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.

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

Weeknight Kitchen: Smoked Aubergines with Garlic


Jul 29, 2015

Serves 6-8
 
Mirza Ghasemi
 
Persians love aubergines and -- for me -- they are the meat of the vegetable world. If I were to ever become a vegetarian, I’d quite happily gorge myself silly on them. Smoking aubergines allows the flesh to absorb a deep smokiness, giving incredible depth to a dish. Hailing from the Gilan province of northern Iran, mirza ghasemi features on the menus of Persian restaurants all around the world.
 
· 6 large aubergines
· vegetable or olive oil
· 2 garlic bulbs, cloves peeled, bashed and thinly sliced

Splendid Table Saturday, August 1st

Jul 27, 2015

We talk to Dara Goldstein, Editor-in-Chief of The Oxford Companion to Sugar and Sweets, we meet Douglas Quint, one of the founder's of NYC's cult-fave the Big Gay Ice Cream Truck, we learn how to steep, stew and brew with Eric Prum and Josh Williams authors of Infuse and we learn the simple art of Italian dumplings with chef Jenn Louis author of Pasta By Hand. That's Saturday at 2pm on 90.5 WCBE

Weeknight Kitchen: Grilled Eggplants with Nuoc Cham

Jul 15, 2015

Serves 2
 
· 3 Asian eggplants, or use 1 large eggplant, cut into fingers
· 1/4 cup vegetable oil
· 1/2 handful of mint
· handful of fresh cilantro
· 1 quantity Nuoc Cham (see below)
· handful of toasted cashews, coarsely crushed 
 

Serves 2 to 4 as a side
 
· 1 pound baby Yukon Gold potatoes
· 1 tablespoon olive oil
· Sea salt
· 4 garlic cloves, shaved
· 1 bay leaf
· 1 sprig fresh thyme
· 2 tablespoons plain yogurt
· Grated zest and juice of 1 lemon
· 1/2 teaspoon freshly cracked black pepper
· 1 teaspoon cider vinegar
· 1 tablespoon small sprigs fresh dill
 
1. Preheat the oven to 350°F.
 

By Mindy Segal with Kate Leahy 
 
Makes 56 cookies
 

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