Focus 580; COOKING with Doyle Moore

Good morning welcome to focus 580. This is our telephone talk program My name's David Enge. Glad to have you with us. It's the first Wednesday of the month has been our tradition for a long time now to talk about cooking on this day and generally with the same guesstimate we like to call our chef in residence Doyle Moore is his name and for a long time he's been here with us and picking out things like cooking from different places in the world or different regions of the country or maybe sometimes talking about kind of particular dishes or different ingredients. We've covered a lot of material and we always have a good time sometimes exchanging recipes asking cooking questions trading cooking tips. And you were certainly invited to participate by calling in the number here in Champaign Urbana 3 3 3 9 4 5 5. Also we have a toll free line that was good anywhere you can hear us. Eight hundred to 2 2 9 4 5 5. This show made possible in part by a grant from the brown bag deli restaurant homemade pies by any gourmet foods cards and gifts as well

as creative crafts ZM or Arts Gallery and vintage street suites they're all housed in the same building in downtown. Sell. Welcome back. Happy New Year. It has absolutely right. So here I guess we I should confess how we how we put this show together called me yesterday and said What do you want to do. Marty I don't know what do you want what do you want to do. But I guess the thought I don't know what your thought it was my thought this idea that. In spite of the fact that now you go into a grocery store and pretty much everything is there all the time. You can think that you're the one who said you know now if you want to you want to strawberry in January well you have to you can have it. But there's there is I think some people still like to think about seasonal cooking and being something and it being something it's sort of determined by the fact that well at certain times of the year you have certain things and that for example you know we talk about you

know roasting winter vegetables well. Oh yes. So the idea I guess was what really winter cooking Are there really winter dishes the kinds of things that maybe you think about making now when it's cold. And what would some of those things be. Well it's it really is it really comes from our technique of how we how we take care of food. When I was a little boy. We had what was called a root cellar and I always thought it was funny because there weren't that many things in there except there were I find out later. But that's generally where canned goods were kept and also you jumped into it when the tornado came. So that was the root cellar. And what was kept in the cellar were all of the the major root vegetables that were harvested in the late summer.

And I mean you can eat them any time but in those days you didn't have a pound or two you know you had six bushel baskets of carrots and turnips turnips with their tops cut off and parse nips and winter squash the little ones. What you still have now can get all year round. But nevertheless they were they were vegetables that were put away for when there is no growing season. And I think there's not too much growing outside right now that you can harvest. And so it was it was used at this time. And I have I was thinking you know I might oh I really would like to taste this dish now there's a particular dish that I I learned to make a few years ago and it is a stand. From exactly this point that these were the these are the vegetables that were saved and in the depths of the winter you could then have these have these tastes and so I was

thinking about that and I thought well there can't be just one recipe or two. There must be a lot more than than I think about and and coming from different cultures because almost all all of the cultures took care of preserving vegetables in a certain way. Some of them are some of them are salted and canned and put down and fermented and things like that. Speaking of firm and he I just found out something here's a piece of trivia that just knocks my socks off. Remember we had we had quite a time with sauerkraut. Yes. Yeah. Well and wouldn't we both swear that it was German or French in origin Chinese. I was very surprised when I found that out just a couple of weeks ago. It was really brought brought to Europe and the Germans and

the French absolutely adored it and they they perfected the recipe more. And so it is a tradition it is now a traditional thing but it was originally a Chinese a Chinese form of preserving cabbages. That's it well I know at that at the time we talked about about the fact that there was this thing called kimchi. Oh yeah which was very much is very it's very much like a much like Korean kimchi uses a lot of red pepper and not very much not very much vinegar. But in fact there's no vinegar in sauerkraut either. It's a fermentation of salt and stuff. So that was just that was just thrown in on the side I want to I want to talk about about the winter vegetables but. But indeed sauerkraut was one of the one of the things that was put away and saved and years later. I'm not sure I gave the phone numbers the beginning. If I did or didn't you know I'll do em right here. 3 3 3 9 4 5 5 for champagne Urbana folks toll free

800 to 2 2 9 4 5 5 0 0 0 more is here. And we thought we would as this is January the coldest month of the year and that we would talk a little bit about what sort of traditional winter cuisine and maybe what you do with some of those things like turnips and parsnip and carrots and tables with man potatoes. Roasting is a really good thing for vegetables now although I think just only recently I've done a little of this off and on but have I gotten clued in to the fact after having some mixed success that. Really you can't you can't just toss everything in one dish and put it in the oven and have it come out the way that you would like because. These things don't cook the same. I don't know why it took me so long. I think eventually after after some as I say some make success or some failures I pulled out my we have this book by Deborah Madison a really nice vegetarian cookbook that talks about roasting vegetables and I

started looking at the recipes and realized now OK that's your problem Dave. You can't do these all the same because it doesn't quite work sold No I've started to roast things kind of separately and now I find Oh now this works. Yes I'm one of the one of the ways around that if you want to have this milage of vegetables in that manner is put the ones that take the longest to cook in first like potatoes would take some time and certainly parsnips would take a much longer time. Put those in first and then leave leave maybe the squash and the lighter lighter flesh things until way at the end and you drop it. He said I don't like. I want to put it all in there at once and pick it up. So as a result I could end up more with things like a like a ratatouille which allows all of that to you cook it down you're talking about really roasting vegetables and and

that that is a neat way to go. The only recipe that I use are the only the only form that I use is the Greek technique of roasting the vegetables. We'll talk a little tiny about that we have a caller. Let us talk with them in Urbana or lie number one. Hello. Hi I'm a suggestion for a future program. Yes some time to have to talk about vegetables that people don't often know what to do with like a plant took me a long time to come up with something that was like that would entice my husband to thank for that is that right. But now I have a couple. But I also wanted to ask you about whether you've seen the movie that's now at the art theater called What's cooking. It's about four families having Thanksgiving. Oh no I have not seen that. And they're all from different cultures and they're multi generations but one of the families is Hispanic and she sets up

her turkey the night before leaves it on the counter and this is California overnight. The next day you see her putting a bunch of vegetables and stuff on top of the turkey but you don't. And she says this will make the gravy taste wonderful. And I just and I've been really intrigued to hear what what people might do to make other than just the standard stuff that might be more southern and southwestern that would contribute to it. Turkey that my contribution to your topic today is I've discovered that it's taken me a while to figure out what to do with it. I like the tape. Yes and I found that if you plant the stuff in the spring you have smokeless for a while and you can use it in salads. And then it goes to seed. And if you let it go to seed new regular plants will show up later in the season. Yes and the plants are pretty resistant to frost.

Yes it's pretty dead now I think under the snow not as dead as you think it's there and it's still alive. The service of harvesting. Yeah I know you probably wouldn't cutting me off now but it's still alive because it'll it'll be right there is spring while I plant the comeback even if it's always where I want to know that you know that the reason the fall are pretty leathery and I ran across a recipe in a cookbook that we've talked about. This show or Celeste's in the afternoon it's called Saved by a soup it's a room full of vicious was Oh and I like a vegetable that's hanging in there even after the first after the first couple light for us. Oh yes take it and putting it in the soup means that the lettering is goes away and you get I'm a prisoner of the law because it seems to be in the same family as broccoli and radishes and cauliflower. Judging from the shape of the seed leaves it's a rocket. Yes it is like it is like a radish. It doesn't have a

route but it does it does have that seed and the seed pod is the same and try to think Oh I think I think you're right in putting those together. So I'm I have a feeling that's got lots of good things in there and it's leaves Yes and I'm trying to find more ways to put greens and things. So this. Recipe has a little bit of olive oil about four onions including leeks and you could put whatever you want to in terms of onions. And a medium potato cut up. And four cups of stock and the best six cups of approval. And salt and pepper and then uses some chives at the end. And another thing that I've run into because this soup is a blended soup. Oh yes it is. You can now get immersion blender. Oh yes indeed.

And those hold up all that butter to things like hot soup. Then do things like be the plastic of a of a blender man of food for us in the plastic of their of their you know the plastic gets hot and swells up in the lid. Well that's hard to crack and those things are hard. Difficult to expensive to life and so you cook all those you know you cook the onions ahead of time and then you you add the potatoes and the stock and then cook it for a bit and then you add the euro at the end and cook that for about five minutes. Oh yes and it all up. And so I want to toss it out as a sort of a fall thing it's not quite what you or I have. Well but it's close enough I'll tell you what you have just given the recipe for which is a little more a little more winter. It's exactly the same recipe but and I was going to tell you to use CONAN That word scape me. Oh kale kale kale you'll be very happy with it

because it just doesn't go away and it's there all winter. I remember. In in England one one winter we went to this fancy restaurant and and so the lady of the house was was out picking the kale for our soup and it's made exactly the same way and it is indeed blended and ground up it's a very very easy thing to do but I was stunned because there was snow on the ground. Oh she was out picking the kale and oh yes we have it all year around so I think I think of planting kale and think of using kale exactly as you use in the irregular but I believe I would add a little bit of their regular to it because it has such a nice spicy taste. So does cooking like kale take away some of its strong tastes because I have it as a child. I was first introduced to kale and I didn't know that I haven't got myself back to it but I keep topping the list in terms of good

nutrient. Yes. Oh dear. Talk about how you screens you know how to get more greens in our diet. I'd be interested in some more recipes for things like kale. Well you're doing the right thing because you either you either saute them and then and then simmer them a bit greens or you have them have them fresh. And in a salad sort of thing are chopped up in kind of a composed salad but generally they're just they're just lightly cooked in a broth and then you either if you chop them up first. Think think of recipes about spinach and then use various greens. Some will be tough and some will be very tender. And that was an old an old family thing to do is to to go out and gather various greens there's all kinds of stuff. Actually almost any any

little little Servatius plant in the early spring I think even even dandelion you want the dandelions when there are very very small and very very fresh. And you can just pick them out of the yard. Don't take the big heavy ones because then they indeed they are better. And what happens is I think we don't know what to do and we get some bitter taste. Kale will get strong and it will get tough. So you would want to use small leaves in the center of the head. Might be why you didn't like it. It's the flowering cow. Also something that well yes you can eat that flowering kale sure. Thanks. Thank you. Well this morning here on focus 580 it's our monthly cooking program with a man we like to call our chef in residence do more and we thought as it was January and winter that maybe we'd explore a little bit traditional winter dishes. We started out talking about roasting vegetables maybe there's something like that. You have a tip on or just could be just about

anything really. But particularly now that it's cold when you don't mind firing up the oven what sort of things are you thinking about putting in there. 3 3 3 9 4 5 5 toll free 800 to 2 2 9 4 5 5. I didn't just talk about my vegetable roasting experience I just had one. This is this is a very small suggestion but it's something I really was glad that I had learned and again it was something I got out of this book the stabber medicine book for roasting carrots because I think roasted carrots are really nice. What she suggested in this one particular recipe. It is for most of the roasting time actually to roast them covered because what happens is that they that they steam. Oh yeah what you do is you take your carrots and you cut them up into big nice chunks and you dress them and toss them in some olive oil. But on little salt and pepper and put it in your baking dish with if you have them a few sprigs of fresh time. Then you cover that and cook at so that they pretty much cook and then near the end of the cooking time you can take what I did was just put it in a corning ware dish

and what some foil over the top and then when they're when they're pretty much done then you can take the foil off and continue to cook them and then they will Brown No Brown. Well mainly for a very simple reason. Well in the cooking process you extracted the sugar in carrots and that's what does the Browning. When you take the top off plus the fact that they're burning burning in the fire but that's that's one of the things. So you're developing that sugar and then then it's there and brown on there I got around the problem I was having before with the carrots was that I was I was trying to cook them with the potatoes and then yes they would burn by the time the potatoes were done the carrots were burnt Yes. So now I roast my potatoes in one dish uncovered and I roast my carrots in one dish covered. And they come out as emerald say happy happy. They're ready to go. So folks if you've never done that you might get a try. That's very good. Continue with that idea because what you're what you're saying is that if they want a little a

little more moisture than you're in you're used to some years ago I was in a cooking class of Greek cooking and we worked on this dish called biryani. It's not to be confused with Pierian which is India and Iranian. But this biryani and the funny thing is I can never find I can never find that as the name of a recipe but anyway it's what we had in our class and I was I was stunned at the at this. It was it was a huge pan. So it's a great big shallow pan that was 14 17 inches wide or deep and 13 inches wide very very big cooking pan. I could bake a great big loads of hay or a lozenge great big a big one. And the vegetables that were in that

were. It was almost anything. Anything you want and they were all put in together. But what made the difference was not only was there all of oil and and of course a lot of oregano which is quite delicious and. But but there was tomato juice and tomato juice you put in a couple of cans which would have been probably two and a half cups of tomato juice in this. And you see that raise up raise up the liquid at least a half inch in the bottom of the pan. And so they're in a sense they're sort of braised in a liquid. And so that made them all kind of kind of but it wasn't covered. Was it you know. You're right it was covered. I told you you're right it was covered over with aluminum foil and because we had to peek open it up and stirred around quite a bit and put. So yes it was it was. But you see in this

in this great great more Oist moist environment. And then again opened off at the end and then then they were brown at the top. But I think that yes I had I just got that picture of the aluminum foil. Yes well that was it. And that's all there was for seasoning was the tomato juice tomato juice in oregano and maybe salt if you would have a little salt inserted. But it was all kinds of vegetables. Lima beans green beans carrots potatoes those were those were. Most most of the vegetables are in it and then you would chop it wouldn't be green leafy vegetables or anything like that had to be something that has some bulk to it. But I remember that particular recipe and I was thinking about that when we were talking the other day. I've got a good recipe that I want to share this is the one that made me think about this subject and this is one I'm very I'm very close to.

And this came from a grandparent one of my students in Hawaii and I've I've always been fond of this I sort of look forward to doing it and I won't do it until until winter time because it just simply doesn't want to be any other time. It's a. The mother called a vegetarian stew. Well I guess it could be but it's a it was a Buddhist style of cooking the grandmother was the one who had the recipe. And AC It has turnips and carrots and parsnip CE and green beans and potatoes. And then an absolutely delicious object called gay which is the fried tofu and you can get in town both frozen and in a can. I would

prefer the frozen one and then you cut it in chunks of some sort they're little they look like a deck of cards a single piece you can cut that up so there's little chunks and then regular white tofu just just the heavy heavy tofu and talky mushrooms of course which you can almost buy anywhere and green peas the turnips and the carrots and the potatoes and the Parsnip those. Those four root vegetables were sauteed first so as you kind of get a little start on them and sauteed in a little bit of oil and then that's all mixed into a pot and a chicken broth or a vegetable broth is poured over them and it cooks for quite a period of time. Oh. I think that this this see the recipe I have is just stuff I have I I just it's it's a real folk recipe. So it's stuff. And

I have to think about what the times are on this. I believe I cook it for at least an hour I like to cook it in a dutch oven or a big heavy iron pot. And after after the doubles have cooked down to where they're a little more tender and the gay and the tofu they're all in there at the same time. We should talk you mushrooms you're going to want to moisten with the warm water before you cut that stem off and just drop them in the hole they're so good. Then you think in this thick in this broth with corn starch so how thick. Well just so it has a little bit of body. It isn't going to end up being a corn starch putting So it's just thinking. But then at the very end you put in two tablespoons or more of oyster sauce. And then you drizzle one teaspoon or a little bit more of sesame oil well all of a sudden this entire this entire milage takes on this perfume.

There's absolutely. And it's a nice thing and it's warm and and all the vegetables are cooked and it's in this big pot. It is it is a favorite of mine but I was really surprised that that's that's all you had for. There's there's no there's no Herb's or spices. It is the oyster sauce and sesame oil. Those two things with those winter vegetables. Absolutely perfect. Easy enough to try all the stuff available in town. We're a little bit past the midpoint. Oh of this part of focus 580 with the man we call our chef in residence Dr. Moore and we thought since it was winter we talk about cooking. Maybe you have a recipe that uses the traditional winter root vegetables things like. Turnips or parsnips potatoes carrots beets could be bitches. Yeah only problem only one problem with beets parenthesis. You know you have to cook them with their skins on or else they all bleed and they turn white and the juice is all red. So they are beets aren't often

cooked with other. Well that's another one of those things that I think I discover if I'm going to roast those I'm going to roast them all by the all by themselves yes. Oh and roast it roasted bee Oh sorry it's wonderful that they are very good. We have a caller. We welcome others all you need to do is give us a call maybe you have a recipe to share or a story or a question or whatever and he thinks anything's fine there's no rules on the show and oil is here 3 3 3 9 4 5 5. We also have a toll free line good anywhere you can hear us that's eight hundred to 2 2 9 4 5 5. Use caller in downs the line number for our toll free line. Well I have a characteristic great terrorist problem. Oh boy. All right this is the simplest and the best carrot recipe I know you like to pound a carrot kind of across like coins. Right yes. I usually do it diagonally so I get along. Oh aha. Let me repeat but I think the first thing I learned was Chinese so I

myself know you. And I have two one head. Not cloves of garlic peeled and thinly sliced ahead of us salt and pepper and 15 to 20 imported black olives back home. So yes I really like the the really bitter oil cured ones. Oh yeah the wrinkly ones right. You saute the carrots in two tablespoons of olive oil a little bit. Turn the heat down cover and cook them for 20 minutes and look at them from time to time and stir them in. Make sure they're not burning or browning too much. That's covered yes. Then add the garlic and season with salt and pepper and really turn the heat down fairly far and cook those until the carrots are Carmel eyes and the garlic It takes about 15 minutes and you stir in the olives and check the

seasonings and it is wonderful. Wow and I love it. Let's roast with a roasted chicken. Yes which you can too. And they're just they're sweet and they are just and they have the garlic to add interest and the olives and it's beautiful. That's sound. That sounds really quite quite good and cooking that long period of time. As I mentioned to David you know that does bring out the character of carrots rather than boiling them to the water and you know there's no throwing them out on a plate. Oh that's good. Carrots and garlic Now you say about a half to a whole head of garlic then you sliced it right. Just garlic slice. And then the black olives. Oh that is that is good. Well thank you that's really quite a taste. Where did that come from you know. Yeah it came from a Patricia Wells book her at home in Provence a

book that you know with. Yes I should have guessed with the garlic and olive oil. Yes carrots program itself. Well that's good thank you very much. Welcome. OK thanks much we'll go to another call here this is Bloomington Illinois. Lie number one. Hello. Thank you for morning. Hello there. You know when you mention it. Sickening things in the current star. Yes I don't particularly like things I think in my current stock bequests aims to impart a flavor to it. I preferred using a flour for sickening purposes because it doesn't seem to add any flavor of its own. Yes and your particular reason why you would use cornstarch because it's just traditional traditional thickening and it's faster than flour flour you have flour you could use it to thicken in two ways. You could make a you could mix it with butter so that you you have this little paste

and then it won't turn into a lump when you put it into the liquid or the other way as you could make a roo and then use and have that stored that's the way. Thickening is done in New Orleans as is with the route that is made up of oil and flour and cooked for a long time and then set aside and and put in the refrigerator and use that to thicken with. If you don't like either of those you might try the third thing that is used a lot to thicken and that is Erroll root Arrowroot is another kind of starch but it it is a lot clearer then the corn starch or or flour flour you have to be careful with because it will give a flavor if you don't get it cooked in. And Corn Starch. The reason it uses it's instant. I mean it gets thick and that's the end of it. But the flour you want to make sure that you cook it a long time. That's that's the only that's the only

hold back on flour you know I just don't like to. It's cornstarch well try arrow route if you have not done that imparting flavor. No no no it doesn't and and a lot of people use that as a substitute for cornstarch Cornstarch is a little bit difficult to work with because as soon as you put corn starch in things it has a tendency to want to burn. And yet to be careful you don't you don't. So you don't put too much in much of it. Yeah you don't want to put too much in because it will burn. So is this just a little thickening but oh I know I got the answer for you I did. It just came to my mind for flour for thickening use 100 w o n d a. That is a that is a flower where where they have they have worked on it a little bit and each of the each of the grains of flour is separate from the other.

It doesn't clump up like that and you will not get any lumps when you use one drop. All right you got that grocery store and any place. I think pretty much now. For a period of time it was gone but I have again used to being in a round in a round box but now it comes in something that looks like looks like a biscuit box you know its just just a box. But 100 w o n d r a and don't kid. Don't go into the soap aisle because there is also a wondrous soap. But I don't think you know but granulated granulated is the word I was trying to come up with. The flowers granulated and you just sprinkle it and it does not does not clump up and makes a delicious sauce and gravy. Yes try Wandrei That's your answer. You betcha. Thanks Will isn't that that's what what is called generically referred to as cake flour. No no no difference now is added. Absolutely it's its main and almost only use and certainly only use that I use is is for thinking. Yeah wonder it came out a long time ago. And then it

quit and I couldn't get it I was very disappointed. And then all of a sudden it came back again and in between that time this wondrous soap and I never I did wonder I could incidents. I don't know. Let's go to Charleston for someone else here. Line number four. Hello. You know. Yes. I wanted to share with you to get the recipe that I hear every so often. I guess I am inclined to saving when I pitched it to me. He said I don't want you to. I topped up a small foot in a freezing bag and screw in the freezer. Aha. And when I call a sizable bag I mean not huge but it depends on the amount of soup I went to make I put them all in the pot. Frozen and all. Yes and put either meat cut up

in breasts or be whatever I have around. I even put in my frozen bag of leftover canned soup that I want to use on the one portion and then anything you don't want to sew away but he's too little to say. So these not time I travel for a couple of months and I left. I didn't want to go though many vegetables have four new ones in my glass jar and oh yes and so on so I chalked that up when I came back I had these I had wonderful to how I do use and that you know if they were on young children there etc. and I found that I didn't have very much me. I had gone away. I had gotten rid of all the things that I wanted that there. So I opened up the bag.

Second new little Lipton's chicken. I could have broth Yes. Yes and I think he was excellent. A couple of drops. And obviously I'm cooking wine but cooking wine made him a long time. That's wonderful when you don't go away and you don't throw away anything you don't waste it. That's good isn't it. Yeah. And and is then the funny thing was you're going to say you know this isn't exactly like I just did this is better than the last one. You have some vegetables. Yes yes yes. Well that's a very that's very handy to do thank you very much. Oh well that's all good. Thank you. We just we had a call back from the listener who shared the good recipe for a promise all carrots who just and this is sort of for the I think for the benefit of the other caller who was interested in learning more about

greens. The caller says that in this month's issue of Gourmet magazine and I take it that means she means January. There's a big feature on winter greens. Oh so the color might seek that out and yeah sure that has recipes in it and cooking tips and. So there might give her some ideas about what to do with greens with greens Yes I have that same problem and it to me greens that they're so bitter I don't know something. They're just the way that I think the best way to use them is stir fry where you're just barely wilt them. And that's OK with me but once they get really cooked down not only do I not like what they look like a year but to me that seemed to be just terribly terribly better and it doesn't do nothing for me. So there you go. Well we won't have greens when you can't think very much. Let's go to champagne. Number two well Lie number two. Yes I have a recipe that's good when you want to heat up your kitchen and that's fast and easy.

It's a sausage sweet potato bake. Also with apples. Wow. Yes. You start by browning it says a pound of bulk sausage browned in a skillet I use a half a pound to change the ratio. You then break up the pieces and drain off the fat and then a rain layer and I threw a quart casserole to Medium Raw sweet potatoes peeled and so I say medium apple peels so I don't peel them I live the feelings run so I like to use the grannies in the Granny Smith Yes better than the sausage and then you combine and pour over these three items. Two tablespoons of brown sugar. A tablespoon of flour a quarter teaspoon of ground cinnamon. Oh cinnamon Yes and a quarter teaspoon of salt. A half a cup of water and then you bake that at 375 for 50 to

60 minutes or until the potatoes and apples are as tender as you like them. That might be a little less now. So now cinnamon so you're going to have cinnamon and sugar and. And that's the only spices I mean the only extra stuff. Right. So that's going to compliment the sweet potatoes and the sauces it'll be good sweet. And then the apples are going to have their own character and flavor too tired. That sounds good. The contrast of brown sugar and what was what was after Brown Sugar a tablespoon of. Flower flower that's I didn't sweat it. Yeah. So then that's going to thicken it up a little bit and then just just a half a cup of water. Very simple it's very simple and it sounds terribly good. And 60 Minutes that's not long to have to cook. Yeah. Oh it's very good sausage sweet potatoes and apples brown sugar flour and cinnamon. Great. Thank you very much. I like that are necessary. Sweet potatoes are good things I know they are and that's another thing that maybe people don't don't think about using very much

or maybe when they you know at Thanksgiving they do something with bake sweet potatoes and that's the only time of the year they ever have them. That's true and they come out of a can then for the most part. One of my friends. Whenever we have I like to bake the entire sweet potato skin and all. I like that. And you just cover it with a little oil and pop it in the oven and bake it until it's done it gets done very fast. That is the first thing she learned to cook and she so proudly served that to her father and her father said This is the best big sweet potato ever had in my life. Well that just set her off for cooking forever she just loved it. So that's that is an old and old that's going well that in fact there's there's a restaurant in Urbana that Mrs. Inge and I go a lot and now one of the things they have on the menu is a pork tenderloin in adobo sauce which is really for WoW and one of the things that they serve with that is a baked sweet pathetic sweet potato and

those flavor to me I think those flavors all work really well that's why I'm interested in this thing with the sausage and sweet potatoes and apples. Sounds good. All right let's keep going here we're getting close to being out of time we'll go next to Aurora. Line 1. Hello. Yes hi. Good morning. You're late. I know. I was I have two men that one was supposed to come at 9 and one was supposed to come at 10 and here it is 10 to 11 and they're not here. So I said well the heck with you I'm going on the program anyway. Good. I wanted to say about the Wanderer. Yes I have had to use it through my daughters you know. Maybe we pass our recipes on but I hope many of the listeners learning from the younger. Yes. Some new products out that are very good and I use this New Year's Day to make gravy. And it is it's just takes all the hassle it absolutely does in it you know you calm down and you say well you're not going to have any lumps. You don't need to get anything out. You're right to get rid of your

right be any and it's fun and it's it's something I learned from my my girls. I the rest of the cooking I was going to mention was what the woman people at me mentioned and I think that's a great thing to do. And then I wondered how your cookbook came out in your family your family cookbook. Well I'll have to tell you that I don't know because in going to my family meeting which was going to be in San Antonio Texas I got nearly two. Little Rock. And there was three inches of ice and the sheriff said don't go any farther. So I turned around and came home because there was no way of getting over to that part of Texas. All this was the day after Christmas and all the rest the family flew in of course except two of them came from Kansas and one and one from Colorado Wyoming and they managed to make it because they

came in behind the storm on the west side and I was coming in right into the storm on the east side so I don't know. I called I said well did they like it. Oh yeah. That's all I know. But I have so I haven't looked at yet because I was planning on on getting it when I was there but so I can't answer that yet. Well ours didn't get made for Christmas but I said to my daughter do it for new years and then if we don't get it done for that we'll do it for Valentine. After I said you know I was surprised that all the interest and all of a sudden I heard people say I want you split pea soup recipe. I didn't know they'd like split pea soup. It's just a fun thing isn't it. Yes I'll let somebody else have a chance. Thank you and thank you for calling by back to Urbana line do. Hello hello. I just wanted to talk in the sense of green. What do I love. Yes. And what I do is I do the olive oil and garlic and some of the chopped red pepper or the

dried red pepper. Oh aha. And then put the Greens then with some liquid some broth or water. Cook them for a while. I like to cook them down for a while and not just wilt them but get them nice and cooked and I think that helps with the bitterness and the other thing that really helps with the bitterness that they're really good with the white beans which are so creamy and mean and I just get the ones in the can the great northern Great Northern is yes because they hold their state better than the cannellini I think. And it's just marvelous and then you can put vinegar on it or you can put Parma. See where you can put tomatoes and it's wonderful and the beans really complement it well and they really cut down on the bitterness. That sounds like a good dish with tomatoes and beans yes can do with kale right. Also like with the mustard greens mustard greens aren't they good. I love them. I don't do anything to them I wash them and drop them right

into walk and cook them down down down down you know just I don't put anything else in them except olive oil. They're cooked in olive oil and onions yummy and it's pretty tasty. The fight with the onion when you're doing that then add some pepper pepper black pepper black pepper does it all right. Thank you. Thanks very much for the show. Well while we have a couple of minutes here I just want to share something with you and the other listeners I got from my mom. She's a big fan of yours and when I was there at Christmas time she gave me this little clipping from an old issue of Country Living magazine because she apparently had heard us at some time talking about grunts and slobs and although yes this is one of those columns where people write in with questions it's titled Ask Jane Doe. Spelled d o u t. So Jane Doe someone wrote in and wanted to know what the difference is between a cobbler a Brown Betty a caress a pan dowdy a buckle a slump and a grunt. And so's says Jane Doe. Although all these desserts contain fruit their

toppings bases and methods of member ration differ. A cobbler is a spice sweetened fruit mixture topped with a biscuit batter and then baked. When you invert the cobbler after baking you have a slump a grunt is similar to the cobbler but it's steamed rather than baked resulting in a biscuit topping that's thick and gooey rather than crisp brown Betty features a layer of sweetened fruit between a crumb based top and bottom whereas a mixture of flour butter and spices tops the fruit in a crisp a pan Dowdy is a double crust a deep dish pie with rich fruit filling that contains cream a buckle as a bottom of fruit. Middle of a cake and a crisp topping. Hey don't throw that away. There you have all I were going to use that. Well that is that is that is the question. They don't quit that is everything Jane Doe knows about all these things I know we've talked about this and on past shows that they're all that. There are all these basic ways of taking fruit

and making a big thing with it in very various kinds of crust and toppings and and the only thing Jane has left out of there is that some of those are very regional. And you may not get them done in Kansas City. They'll be somewhere way up in the northern part of Maine and think that would be traditional to use it that way. And since I don't come from from those those cultures I didn't know all those answers. Well I do now. Well thank your mother. OK thanks mom. There will have to stop because we're out of time. Well we could just go on to the next. I think we better know. But you know next month you come back we'll do it again. OK. Man we like to call our chef and Rosie here in February no more.