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: Salmon Cakes

Feb 18, 2015

Makes 6 servings
 
Canned salmon is a great way to get in your weekly dose of fatty fish without breaking your budget. Bonus: Canned salmon is an awesome pantry staple. This recipe makes a great dinner for when you don’t know what to make—just head to the pantry, snag a few cans of salmon, and dinner is almost done!
 
· 2 tablespoons butter
· 1 small red onion, diced
· 4 stalks celery, diced
· 1 red bell pepper, seeded and diced
· 2 (14-ounce) cans salmon, drained
· 1/4 cup minced fresh parsley
· 2 tablespoons capers

Bolognese Hot Chocolate - The Splendid Table

Feb 6, 2015

Bolognese Hot Chocolate

Weeknight Kitchen: Chickpea Sloppy Joes

Jan 7, 2015

Serves 6 to 8
 
Gluten-Free, Nut-Free
 

Weeknight Kitchen: Lemon Jammies

Jan 2, 2015

Makes about thirty-six 2 1/4 inch sandwich cookies
 
For the lemon lover, delicate sandwich cookies that can either contain a gilding of jam or be made extra lemony with lemon buttercream or lemon curd, as pictured.
 
Oven Temperature: 350°F/175°C
 
Baking Time: 10 to 12 minutes for each of four batches
 
Special Equipment:
 
· Two 15 by 12 inch cookie sheets, nonstick or lined with parchment
· A 2 1/4 inch scalloped or plain round cookie cutter
· A 3/4 inch round cutter or a large pastry tube
 

Weeknight Kitchen: Salmon and Herbed Bean Salad

Jan 2, 2015

Serves 4
 
Canned salmon is an often overlooked protein: it keeps for ages in the pantry and it’s inexpensive, easy to use, fast, and doesn’t even require turning on the oven. Just like fresh salmon, canned salmon is loaded with omega-rich fats, which are linked to heart and brain health (plus it has even more calcium than fresh salmon!), which is why I try to make a salmon-centered recipe at least once a week for my family. Of course, this would be great with canned tuna, too.
 
For the Dressing:
 
· 1 cup plain reduced-fat Greek yogurt

Weeknight Kitchen: Pistachio Polvorónes

Dec 23, 2014

Makes about 36 cookies, after you’ve eaten a bit of the cookie dough
 

Weeknight Kitchen: Green Bean-Radicchio Salad

Dec 23, 2014

Serves 6
 
I think about contrasts with salad. Fresh green beans are almost sweet, so I balance them with a hint of bitterness from radicchio leaves. The anise hint of tarragon provides a counterpoint to the slight tanginess of ricotta salata. Soft tofu offsets the crunch of the vegetables: Think of it as a soft poached egg on top of your salad.
 
For the Dressing:
 
1 tablespoon minced shallot
1 garlic clove, minced
4 1/2 teaspoons sherry vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Juice of 1/2 lime

Weeknight Kitchen: Almond and Honey Brittle

Dec 19, 2014

Makes 1 pound
 
1/4 cup almond oil
4 cups sliced blanched almonds
2 cups sugar
1 cup honey
1/4 cup water
 
Preheat the oven to 400F. Grease a baking sheet with the almond oil.
 
Place the almonds on a separate baking sheet and toast them in the oven until light golden brown, about 5 minutes.
 
Set aside.
 
In a medium, very heavy-bottomed saucepan, combine the sugar, honey, and water and cook over medium-high heat until the sugar liquefies, then turns light golden brown, 15 to 20 minutes.
 

Brussels Sprout Bubble and Squeak

Dec 17, 2014

Serves 4
 
Bubble and squeak is an old-fashioned British dish that typically consists of the leftover potatoes and cabbage from a Sunday night roast (the name comes from the noise the vegetables make when you heat them up). Combining potatoes with Brussels sprouts and bacon, we love this seasonal, slightly Yankee take on an old English favorite. Served with poached eggs, it's the perfect brunch dish.
 
1 baking potato, diced
1 pound Brussels sprouts, quartered lengthwise
1/2 pound thick cut bacon, sliced into bite-sized pieces

Weeknight Kitchen: Chocolate-Coconut Almond Bites

Dec 10, 2014

Makes about 30 bites
 
Welcome to the very sweet union of the macaroon and the candy bar. These coconut bites are essentially no-bake cookies (save for roasting the almonds). The coconut is sweet and crunchy, and the melted chocolate is the little bit of glue needed to hold the almond in place. Such good bites! It’s impossible to eat just one.
 
30 almonds
1/2 cup sweetened condensed milk
3/4 cup confectioners’ sugar
1 tablespoon pure vanilla extract
Pinch of salt
1 1/2 cups unsweetened flaked coconut

Weeknight Kitchen: Pan-Roasted Hake

Dec 10, 2014

Serves 4
 
A member of the cod family, hake has long taken a back seat to the more popular cod. But, because so much pressure has been put on other New England fish species, alternatives like hake are becoming popular. This is a simple preparation, but because the butter and lemon enrich the sauce, it’s satisfying during the cold, winter months.
 
1/4 cup canola oil
4 (7-ounce) hake fillets, skin removed
1 tablespoon unsalted butter
3 tablespoons freshly squeezed lemon juice
1 teaspoon fresh thyme leaves

Serves 4
 
The wedge salad is one of life's great pleasures. If you've ever been to an old-time diner or a classic steak house, you know what we mean. But in our ever-lasting efforts to make dishes more creative and healthy, we offer this twist on the original. Instead of only iceberg lettuce, try wedging other nutritious salad greens, such as romaine and radicchio. 
 
2 tablespoons olive oil
1/2 medium red onion, thinly sliced (about 1 cup)
Kosher salt, to taste
1 tablespoon maple syrup
1/2 teaspoon vinegar, such as cider or sherry vinegar

Weeknight Kitchen: Hanger Steak with Gremolata

Sep 17, 2014

Bathe a piece of grilled steak with a rough mix of chopped parsley, garlic, lemon zest and olive oil and feel your appetite ignite. This week's recipe for Hanger Steak with Gremolata is from Erin Scott'sYummy Supper

Weeknight Kitchen: Thai Fried Omelet

Aug 7, 2014

Take a look at this photo and tell us you don't want a bite! This week's recipe for Thai Fried Omelet is from Asian food authority Andrea Nguyen's new book,The Banh Mi Handbook.

There are never enough sweet corn recipes this time of year. This week's offering for Charred Corn Salad with Basil Vinaigrette from Kelsey Nixon's Kitchen Confidence is a nice change of pace. Whole cobs of corn are grilled, the kernels cut off the cobs and then dressed in snappy vinaigrette. 

Weeknight Kitchen: Dark Chocolate Chunk-Cherry Muffins

Jul 26, 2014

This month’s sweet recipe makes use of the sour cherries you can find in farmers markets this time of year.

Lynne's 7 Must-Have Ingredients for Cooks

Jul 14, 2014

Every cook's cupboard needs basic ingredients. Here is what you should stock up on. Buy bulk and organic when you can — buying bulk saves money because you can get the precise amount you need.

Weeknight Kitchen: Blueberry Tamari Greens Bowl

Jul 10, 2014

This unexpectedly delicious combination of blueberries, cucumbers, and savory tamari dressing is habit forming. Served on spinach it is dandy, but if you can find delicate tatsoi (a Japanese green akin to tender bok choy) use that instead! 

Weeknight Kitchen: Peaches Roasted in Amaretto

Jun 28, 2014

With good fruit, less is more as this recipe for Peaches Roasted in Amaretto demonstrates. Nectarines work equally well here. Time's a wasting -- get to it! 

Weeknight Kitchen: Sweet Potato Latkes

Jun 18, 2014

Simple, simple, simple is this week's recipe from the charming vegetarian cookbook The Forest Feast by Erin Gleeson.

Even though we're smack-dab in the middle of grill season, it's good to have a recipe on hand for those rainy nights when you can't fire up the grill. This recipe for Teriyaki Salmon with Pickled Vegetables and Sesame Seeds from Diana Henry's A Change of Appetite fits the bill beautifully. 

Weeknight Kitchen: BLT Salad

May 29, 2014

We are moving the BLT to center stage this week with Steven Raichlen’s recipe for BLT Salad from his new book, Man Made Meals. This salad is essentially a deconstructed BLT sandwich tossed with crispy iceberg lettuce and dressed with a version of buttermilk ranch dressing. 

Prep a little in advance and get ready for some really exciting mid-week eating. This week’s recipe for Banh Mi Pork Burgers with Cucumber, Carrots, and Cilantro from Carla Hall’s Carla’s Comfort Foods combines the best of Vietnam’s fragrant banh mi sandwiches with the ease of the American burger.

We are always looking for a new take on the Caesar salad, and this week's recipe from Myra and Marea Goodman's Straight from the Earth: Irresistible Vegan Recipes for Everyone is a nice change of pace. 

Weeknight Kitchen: Spanish Garlic Soup

Mar 26, 2014

With winter hanging on by its nails for much of the country, a steaming bowl of soup is still welcome at the end of these early spring days. 

This recipe, from Terry Golson's The Farmstead Egg Guide & Cookbook, is a soup finished in the oven like a classic French onion. However, rather than topping with cheese, a single egg is poached in the garlicky broth.

Weeknight Kitchen: Crispy Chicken Milanesa

Mar 20, 2014

For all of you feeding kids on weeknights, this is a recipe you're going to want in your hip pocket. Crispy Chicken Milanesa is from our friend Pati Jinich, mother of three ravenous boys and author of Pati's Mexican Table.

This week's recipe for Winter Squash Soup with Red Chile and Mint is from masterful cook and our dear friend Deborah Madison. This is a core recipe, which can go in any direction -- smooth as silk when it's pureed, or rustic and earthy and finished with a drizzle of cream. 

Weeknight Kitchen: Uruguayan Spicy Baked Cheese

Feb 26, 2014

As chef Donald Link writes about this week's recipe, "Never underestimate the power of hot cheese." Pair his recipe for Uruguayan Spicy Baked Cheese with a big green salad or steamed new potatoes and you have a delicious and thoroughly simple mid-week meal.

Weeknight Kitchen: Spaghetti Squash with Bacon, Pine Nuts, and Balsamic Vinegar

Feb 12, 2014

This week, we have a fresh take on weeknight pasta from Susanna Hoffman and Victoria Wise's book, BOLD: A Cookbook of Big Flavors. Instead of spaghetti, tangles of spaghetti squash are tossed with nubs of crispy bacon and crunchy pine nuts, then drizzled with balsamic vinaigrette. It's more of a warm salad than a bowl of pasta, but it's delicious paired with a tender green salad on the side. Eat both and double your vegetable quota in one sitting.

This is my number-one, go-to salad, and I make it frequently because it's fast, easy, and keeps well for days. 

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