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Downtown Binghamton will be packed with people enjoying ten hours of music as the city sponsors Blues on the Bridge. Music Coordinator Don Wilkins joins us to talk about the twenty year anniversary, and the logistics of gathering 14 bands for the celebration.
Photo credit: Blues on the Bridge
Fresh Peach Pie with All Butter Lattice Top
SERVES 8
If your peaches are too soft to withstand the pressure of a peeler, cut a shallow X in the bottom of the fruit, blanch them in a pot of simmering water for 15 seconds, and then shock them in a bowl of ice water before peeling. For fruit pectin we recommend both Sure-Jell for Less or No Sugar Needed Recipes and Ball RealFruit Low or No-Sugar Needed Pectin. Ingredients
FILLING
3 pounds peaches, peeled, quartered, and pitted, each quarter cut into thirds
½ cup (3 ½ ounces) plus 3 tablespoons sugar
1 teaspoon grated lemon zest plus 1 tablespoon juice
⅛ teaspoon salt
2 tablespoons low- or no-sugar-needed fruit pectin
¼ teaspoon ground cinnamon Pinch ground nutmeg
1 tablespoon cornstarch
FOOLPROOF ALL-BUTTER DOUGH
20 tablespoons (2 ½ sticks) unsalted butter, chilled
2 ½ cups (12 ½ ounces) all-purpose flour
2 tablespoons sugar
1 teaspoon salt
½ cup ice water
1. FOR THE FILLING: Toss peaches, ½ cup sugar, lemon zest and juice, and salt in medium bowl. Let stand at room temperature for at least 30 minutes or up to 1 hour.
Just north of Binghamton, tucked between to the Cornell Cooperative Extension and a highway interchange, is Cutler Gardens. Master Gardener Eve Berman joins us to talk about Much Ado in the Garden. Music, food, and Shakespeare come together in this summer celebration, with activities for the whole family.
Photo credit: Cutler Gardens
Tri-Cities Opera presents the annual “Opera and Beer” program at The Garage Taco Bar in downtown Binghamton. General Director John Rozzoni and mezz0-soprano Amanda Staub join us to talk about the program and about getting onstage again after a long hiatus.
Photo Credit: Tri-Cities Opera
Glassfest returns to the Gaffer District of Corning. Executive Director Coleen Fabrizi joins us to give us a hint of the many events taking place during the three days of the festival.
Photo credit: Glassfest and Alexandra Elise Photography
SERVES 4 AS A MAIN DISH
TIME 1 ¼ HOURS
Sometimes fully cooked ground pork retains a slightly pink hue; trust your thermometer. These meatballs can be served as an appetizer with tooth- picks or as a main course alongside a vegetable and potatoes or rice. PICADA
¼ cup slivered almonds
1 slice hearty white sandwich bread, torn into 1-inch pieces
2 tablespoons extra-virgin olive oil
3 tablespoons minced fresh parsley
2 garlic cloves, minced
MEATBALLS
1 slice hearty white sandwich bread, torn into 1-inch pieces
1 large egg
2 tablespoons water
2 tablespoons chopped fresh parsley, divided
2 garlic cloves, minced
1 teaspoon table salt
½ teaspoon pepper
1 pound ground pork
1 tablespoon extra-virgin olive oil
½ cup finely chopped onion
½ teaspoon paprika
1 cup chicken broth
½ cup dry white wine
¼ teaspoon saffron threads, crumbled
1 teaspoon sherry vinegar
FOR THE PICADA: Process almonds in food processor until finely ground, about 20 Add bread and process until bread is finely ground, about 15 seconds. Transfer almond-bread mixture to 12-inch nonstick skillet. Add oil and cook over medium heat, stirring often, until mixture is golden brown, 3 to 5 minutes.
Cranberry Curd Tart with Almond Crust
Serves 8
Total Time: 1 ½ hours, plus 4 hours resting
You’ll need a 9-inch tart pan with a removable bottom for this recipe. We strongly recommend weighing the almond flour and cornstarch for the crust. If preferred, you can use a stand mixer or handheld mixer to whip the cream in step 4. The tart crust will be firm if you serve the tart on the day that it’s made; if you prefer a more tender crust, make the tart through step 3 up to two days ahead. For tips on how to pipe the whipped cream into decorative patterns, see page 31.
Lebanese Baked Kafta with Potatoes and Tomatoes
Start to finish: 1½ hours (1 hour active), plus cooling Servings: 4 to 6
PHOTO CREDIT: CONNIE MILLER OF CB CREATIVES
INGREDIENTS
1 pound Yukon Gold potatoes, not peeled, sliced into ¼-inch rounds 2 tablespoons plus ¼ cup extra-virgin olive oil, divided Kosher salt and ground black pepper 1 pound ground lamb or 80 percent lean ground beef 1 medium yellow onion, halved and grated on the large holes of a box grater ½ cup finely chopped fresh flat-leaf parsley ½ teaspoon ground allspice ½ teaspoon ground cinnamon 14½-ounce can crushed tomatoes 2 medium garlic cloves, minced 1 pound plum tomatoes, cored and sliced into ¼-inch rounds 1 small green bell pepper or Anaheim chili, stemmed, seeded and sliced into thin rings
INSTRUCTIONS
Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss the potatoes with 1 tablespoon of oil and ¼ teaspoon salt. Distribute in a single layer and roast without stirring just until a skewer inserted into the potatoes meets no resistance, 10 to 13 minutes. Remove from the oven and set aside to cool slightly. Leave the oven on. While the potatoes cook, line a second baking sheet with kitchen parchment.
Pork in Veracruz Sauce (Puntas a la Veracruzana)
Start to finish: 50 minutes | Servings: 4
PHOTO CREDIT: CONNIE MILLER OF CB CREATIVES
INGREDIENTS
1 pound boneless pork loin chops (about 1 inch thick), sliced nothicker than ¼ inch on the diagonalKosher salt and ground black pepper3 tablespoons grapeseed or other neutral oil12 medium garlic cloves, peeled and chopped (about ¼ cup)½ medium white onion, finely chopped1½ pounds ripe tomatoes, cored and chopped3 bay leaves2 jalapeño chilies, stemmed, seeded and chopped⅓ cup pimento-stuffed green olives, chopped2 tablespoons drained capers1 cup lightly packed fresh flat-leaf parsley, finely chopped
INSTRUCTIONS
Toss the pork with salt and pepper. In a 12-inch skillet over high,heat the oil until barely smoking. Add the pork in an even layer andcook without stirring until well browned on the bottom, about 3minutes. Using tongs, transfer the pork to a plate and set aside. To the fat remaining in the skillet, add the garlic and stir off heat.Set the pan over medium and cook, stirring often, until the garlic islightly browned, 1 to 2 minutes; adjust the heat as needed if the garlicsizzles too vigorously.
Financiers
MAKES 24 CAKES
WHY THIS RECIPE WORKS: For financiers with complex almond flavor and contrasting textures, we started by spraying a mini-muffin tin with baking spray with flour. The flour in the spray helped the sides of the cakes rise along with the center, preventing doming. We then stirred together almond flour, sugar, all-purpose flour, and egg whites. We opted for granulated sugar, which doesn’t totally dissolve in the egg whites, to ensure a pleasantly coarse texture. Once these ingredients were whisked together, it was just a matter of stirring in nutty browned butter and baking the cakes.
Ultimate Cream of Tomato Soup
SERVES 3 TO 4 (MAKES ABOUT 5 1/2 CUPS)
WHY THIS RECIPE WORKS: When developing our cream of tomato soup recipe, we found that good-quality, straight-from-the-can diced tomatoes were good, but not quite good enough. We got a more robust tomato flavor for our tomato soup recipe by using a technique known for intensifying flavor: caramelization. We roasted whole canned tomatoes, first sprinkling them with brown sugar to induce caramelization. The ultimate difference in flavor was extraordinary, and because the rest of the soup could be prepared while the tomatoes roasted, we were able to keep stovetop time down to 20 minutes. 2 (28 ounce) cans whole tomatoes (not packed in puree), drained, 3 cups juice reserved, tomatoes seeded
1½ tablespoons dark brown sugar
4 tablespoons unsalted butter
4 large shallots, minced
1 tablespoon tomato paste Pinch ground allspice
2 tablespoons unbleached all-purpose flour
1¾ cups chicken stock or canned low-sodium chicken broth
½ cup heavy cream
2 tablespoons brandy or dry sherry cayenne pepper
Adjust oven rack to upper-middle position and heat oven to 450 degrees; line jelly-roll pan or rimmed cookie sheet with foil.
Butter Basted Fish Filets with Garlic and Thyme
SERVES 2
WHY THIS RECIPE WORKS: Butter basting, a technique that involves repeatedly spooning sizzling butter over food as it cooks, is great for mild, lean, flaky fish such as cod, haddock, or snapper. The butter helps cook the top of the fillet as the skillet heats the bottom, allowing you to flip the fish only once and early in the cooking process—before the flesh has become too fragile—so it stays intact. Throughout the process, the nutty, aromatic butter, which we enhanced with thyme sprigs and crushed garlic cloves, bathed the mild fish in savory flavor. We alternated basting with direct- heat cooking on the burner, taking the temperature of the fish so we knew exactly when the fillets were done.
2 (6 ounces) skinless cod fillets, about 1 inch thick
½ teaspoon kosher salt
⅛ teaspoon pepper
1 tablespoon vegetable oil
3 tablespoons unsalted butter, cut into ½-inch cubes
2 garlic cloves, crushed and peeled
4 sprigs fresh thyme Lemon wedges
Pat all sides of fillets dry with paper towels.
Smashed Burgers
SERVES 2
WHY THIS RECIPE WORKS: Smashed burgers share the same thin, verging- on-well-done profile and all-American array of condiments as typical fast-food burgers, but their big selling point is an ultrabrown, crispy crust. We used commercial ground beef instead of grinding our own because the former is ground finer and thus exposes more myosin, a sticky meat protein that helps the patties hold together when they are smashed. Using a small saucepan to press straight down on the meat ensured that it spread and stuck uniformly to the skillet (instead of shrinking as it cooked), which helped guarantee deep browning. We made two smaller patties at a time instead of one larger one because they fit nicely inside a burger bun. Sandwiching an ultramelty slice of Kraft American cheese between the two patties helped the cheese melt thoroughly and seep into the meat almost like a rich, salty cheese sauce would.
This week on Simply Ming, Chef Tsai cooks up two versions of Okonomiyaki/Japanese Pizza. First a delicious Smoked Salmon, Crispy Fennel, Okonomiyake, and then a Vegan Okonomiyake made with rice flour, shiitake mushrooms, cabbage and seasoned with garlic and fresh ginger. To cool things down, he mixes a refreshing Cucumber-Mint Saketini for himself, and a Cucumber-Mint Spritzer for Henry.
Simply Ming @Home
Cucumber-Mint Saketini
Cucumber-Mint Spritzer
Seafood Okonomiyaki (Japanese Pizza)
Gluten-Free Vegan Okonomiyaki
By Ming Tsai
Cucumber-Mint Saketini
Ingredient List
2 ounces Sake
1 ounce vodka
3 mint leaves and 1 for garnish
2 slices and some julienne English cucumbers
Pre-chill a martini glass.
In a shaker filled with ice, add the sake, vodka and cucumber slices. Shake. Strain in chilled martini glass. Garnish with cucumber julienne.
Filipino Chicken Adobo with Coconut Broth
Start to finish: 1 hour 45 minutes | Servings: 4
A hefty dose of rice vinegar blended with soy sauce and aromatics gave this Filipino dish its characteristic bright flavor and made for a potent marinade. The coconut milk tended to burn under the broiler, so we added it toward the end. If you can’t find bird’s eye chilies (sometimes called Thai chilies), any small chili will do. Stir the coconut milk thoroughly before measuring it. Look for chicken thighs that are uniform in size; if some are smaller than others, begin to check them early and remove them as they come up to temperature.
Couscous “Risotto”
Start to finish: 45 minutes | Servings: 4
Traditional risotto is made with starchy medium-grain Italian rice. This “risotto,” modeled on a dish we had in Tel Aviv, uses pearl couscous (which actually is a pasta) and a cooking technique similar to the classic risotto method to produce “grains” with a rich, creamy consistency. The wheaty flavor of pearl couscous (sometimes called Israeli couscous) is nicely complemented by the salty, nutty notes of Parmesan cheese and the grassiness of fresh parsley. Don’t allow the onion to brown. The assertive bittersweet flavor of caramelized onion will easily overwhelm the other flavors in the dish.
Triple-Chocolate Sticky Buns
Serves 12
To take sticky buns over the top, we added three types of chocolate: bittersweet and milk chocolate in the filling and cocoa powder in the sticky caramel topping. To ensure that the buns were ultratender, we used a Japanese bread-making technique called tangzhong that called for microwaving a portion of the dough’s flour and milk, turning it into agel-like paste, before adding it to the rest of the dough ingredients. The gel locked in more moisture than simply adding more liquid would, so the dough was soft without becoming overly sticky and difficult to work with, and it produced moist buns. For an easy filling with complex flavor, we microwaved butter and bittersweet chocolate to form a ganache that, once it had cooled, we spread over the rolled-out dough. We then sprinkled on milk chocolate chips: Rolled up in the dough, they delivered just the right amount of sweetness plus delightfully creamy pockets of chocolate(we ditched the cinnamon, a traditional ingredient in sticky buns, because it confused the chocolate flavor).
Ikarian Braised Pork with Honey, Orange and Rosemary
Start to finish: 3¼ hours (1 hour 10 minutes active) | Servings: 6 to 8
This savory-sweet pork braise is our version of the tigania, or skillet-cooked meat meze, that Diane Kochilas demonstrated for us on the Greek island of Ikaria. Instead of serving the dish in the Greek meze tradition—that is, as a small plate along with a host of others—we opted to make a larger batch to offer as a main course. We preferred the braise sweetened with a strong, dark honey, such as buckwheat, which holds its own in the mix of wine, herbs, citrus and fennel seed. But a lighter, milder variety worked, too; orange blossom honey is a good option. An orzo pilaf or rice is perfect for serving alongside.
Fougasse
Makes 2 Loaves
If you can’t find King Arthur all-purpose flour, you can substitute bread flour. For the best results, weigh your ingredients. You’ll also need to plan ahead: The dough needs to rise in the refrigerator for at least 16 hours.
INGREDIENTS
¼ cup (1 1/3 ounces) whole-wheat flour
3 cups (15 ounces) King Arthur all-purpose flour
1½ teaspoons table salt
1 teaspoon instant or rapid-rise yeast
1½ cups (12 ounces) water
Cornmeal or semolina flour
¼ cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
2 teaspoons coarse sea salt
INSTRUCTIONS
1. Sift whole-wheat flour through fine-mesh strainer into bowl of stand mixer; discard bran remaining in strainer.
Beef Top Loin Roast with Potatoes
Serves 8-10
Top loin roast is also known as strip roast. Use potatoes that are about 1½ inches in diameter and at least 4 inches long. The browned surfaces of the potatoes are very delicate; take care when flipping the potatoes in step 7. To make flipping easier, flip two potatoes and remove them from the pan to create space before flipping the rest. INGREDIENTS
1 (5- to 6-pound) boneless top loin roast
2 tablespoons plus 2 teaspoons kosher salt, divided
2 teaspoons pepper, divided
5 pounds Yukon Gold potatoes, peeled
¼ cup vegetable oil
5 cups beef broth
6 sprigs fresh thyme
2 small sprigs fresh rosemary
2 tablespoons unflavored gelatin
4 garlic cloves, lightly crushed and peeled
INSTRUCTIONS
1.
Brown Rice Bowl with Vegetables and Salmon
Serves 4
If your knife is too dull to cut through the salmon skin, try a serrated knife. It is important to keep the skin on during cooking; once the salmon is cooked, the skin will be easy to remove. Toast the sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the skillet from the heat so the seeds won’t scorch. INGREDIENTS
¼ cup vegetable oil, divided
3 scallions, white and green parts separated and sliced thin on bias
2 teaspoons grated fresh ginger, divided
⅓ cup distilled white vinegar
1 tablespoon sugar
1¾ teaspoons table salt, divided, plus salt for cooking rice
1 English cucumber, quartered lengthwise, seeded, and sliced on bias ¼ inch thick
1¾ cups short-grain brown rice
1 pound carrots, peeled and sliced on bias ½ inch thick
1 pound shiitake mushrooms, stemmed, caps larger than 2 inches halved
1 (1-pound) skin-on salmon fillet, about 1½ inches thick at thickest part
4 teaspoons hoisin sauce, divided
1 tablespoon sesame seeds, toasted
sriracha (optional)
INSTRUCTIONS
1. Adjust oven rack to lowest position and heat oven to 500 degrees.
Oaxacan Green Mole with Chicken
Start to finish: 1 hour 10 minutes | Servings: 4
When we think of mole, we most often think of mahogany-colored mole negro. But as we learned in Oaxaca, there is a wide variety of moles, each with a unique character. Mole verde—or green mole— traditionally is made with pork and gets its bright, fresh flavor from a blend of fresh chilies, tomatillos and herbs. For our version, we opted for quicker-cooking but equally tasty chicken thighs, and we sought out supermarket substitutes for hard-to-find epazote and hoja santa, two herbs that are standard ingredients in Mexico (we mimicked their flavors with mint and fennel seeds). Oaxacans thicken this stew-like soup with masa, the corn dough used to make tortillas and tamales.
Paris-Brest
Serves 8-10
Paris-Brest is a showstopper dessert that consists of a large ring of pâte à choux—the same pastry used to make éclairs and cream puffs—that is filled with hazelnut praline pastry cream and then sprinkled with chopped almonds and powdered sugar. To make this elegant dessert foolproof, we started with our pâteà choux recipe, which created a tender, but strong“case” for the cream filling. For a light cream filling that was firm and sturdy, we started with a flour-thickened pastry cream (which was more stable than the normal cornstarch-thickened version), added pulverized caramel-coated hazelnuts, and then folded in whipped cream that had been enriched with gelatin. INGREDIENTS
Praline
½ cup (3 1/2 ounces) sugar
¼ cup water
1 teaspoon lemon juice
1 cup hazelnuts, toasted and skinned
½ teaspoon salt
1 tablespoon vegetable oil
Pastry Dough
3 large eggs
6 tablespoons unsalted butter, cut into 12 pieces
⅓ cup whole milk
⅓ cup water
2 teaspoons sugar
½ teaspoon salt
¾ cup (3 3/4 ounces) all-purpose flour
2 tablespoons toasted, skinned, and chopped hazelnuts
Cream Filling
2 teaspoons unflavored gelatin
¼ cup water
1½ cups half-and-half
5 large egg yolks
⅓ cup (2 1/3 ounces) sugar
3 tablespoons all-purpose flour
3 tablespoons unsalted butter, cut into 3 pieces and chilled
1½ teaspoons vanilla extract
1 cup heavy cream, chilled
confectioners’ sugar
INSTRUCTIONS
1. For the praline: Line rimmed baking sheet with parchment paper; spray parchment with vegetable oil spray and set aside.
Tacos al Pastor
Start to finish: 1 hour | Servings: 4
We combine tender broiled pork, spicy chilies and the subtle smokiness of charred pineapple in this take on tacos al pastor. The dish is from Mexico but has Levantine roots, stemming from the 19th century when Lebanese immigrants arrived, bringing their tradition of vertical spits for roasting lamb shawarma. Not finding much lamb, cooks switched to pork and instead of sandwiching the meat in flatbread, they used tortillas. Subsequent generations added pineapple and dried chilies. For everyday ease, we use pork tenderloin that has been pounded, briefly marinated and broiled.
Braised Chicken with Mustard and Herbs
Serves 4-6
Chicken breasts are broader at one end than the other, so cut more than halfway up each breast to create two pieces of equal mass (see “For More Equal Parts, Don’t Cut Down the Middle,” below). There’s no need to take the temperature of the dark meat; it will be properly cooked by the time the white meat reaches its target temperature. If you prefer not to serve the skin, wait until step 6 to remove it; browning the skin produces flavorful compounds that add complexity to the sauce, and braising it releases gelatin, which gives the sauce a rich texture. INGREDIENTS
½ cup table salt, for brining
1½-2 pounds bone-in split chicken breasts, trimmed and each cut crosswise into 2 pieces of equal mass
1½-2 pounds chicken leg quarters, separated into drumsticks and thighs, trimmed
1 tablespoon vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 tablespoon minced fresh thyme
1 teaspoon pepper
1 tablespoon all-purpose flour
⅓ cup dry white wine
3 tablespoons minced fresh parsley
1½ tablespoons whole-grain mustard
2 teaspoons lemon juice
INSTRUCTIONS
1. Dissolve salt in 2 quarts cold water in large container.
Austrian Beef Stew with Paprika and Caraway (Goulash)
Start to finish: 4 hours (30 minutes active) | Servings: 4 to 6
This simple stew derives much of its bold flavor and rich color from sweet and hot paprika, so make sure the paprika you use is fresh and fragrant. For the deepest, earthiest flavor, we recommend seeking out true Hungarian paprika; we use a combination of sweet and hot to achieve just the right degree of spice. Serve with egg noodles, spätzle or mashed potatoes. Don’t be shy about trimming the chuck roast; removing as much fat as possible before cooking prevents the stew from being extra-greasy. In our experience, the roast usually loses about 1 pound with trimming.
Pork, Fennel, and Lemon Ragu with Pappardelle
Serves 4-6
Pork butt roast is often labeled Boston butt in the supermarket. To ensure that the sauce isn’t greasy, be sure to trim the roast of all excess surface fat. You can substitute tagliatelle for the pappardelle, if desired.
INGREDIENTS
4 ounces pancetta, chopped
1 large onion, chopped fine
1 large fennel bulb, 2 tablespoons fronds chopped, stalks discarded, bulb halved, cored, and chopped fine, divided
4 garlic clove, minced
1½ teaspoons table salt, plus salt for cooking pasta
2 teaspoons minced fresh thyme
1 teaspoon pepper
⅓ cup heavy cream
1 (1½-pound) boneless pork butt roast, well trimmed and cut in half across grain
1½ teaspoons grated lemon zest plus ¼ cup juice (2 lemons)
12 ounces pappardelle
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 350 degrees.
Caprese Chocolate and Almond Torte
Start to finish: 1 hour 10 minutes (20 minutes active) | Servings: 10
This flourless chocolate cake from Capri, Italy (where it is called torta caprese), gets its rich, almost brownie-like texture from ground almonds and a generous amount of egg. Before grinding the nuts, we toast them to intensify their flavor and accentuate the deep, roasted notes of the chocolate. We preferred the cake made with bittersweet chocolate containing 70 to 80 percent cocoa solids. You can, of course, use a lighter, sweeter bittersweet chocolate, but the cake will have less chocolate intensity. Serve slices warm or at room temperature dolloped with unsweetened whipped cream.
Belgian Spice Cookies (Speculoos)
Makes 32 cookies
For the proper flavor, we strongly recommend using turbinado sugar (commonly sold as Sugar in the Raw). If you can’t find it, use ¾ cup plus 2 tablespoons (6 ounces) of packed light brown sugar and skip the sugar grinding in step 2. In step 3, use a rolling pin and a combination of rolling and a smearing motion to form a rectangle. If the dough spreads beyond the rectangle, trim it and use the scraps to fill in the corners; then, replace the parchment and continue to roll. Do not use cookie molds or an embossed rolling pin for the speculoos; they will not hold decorations.
Potato Gnocchi with Butter, Sage and Chives
Start to finish: 13⁄4 hours, 20 minutes for sauce | Servings: 4 to 6
Our take on classic potato gnocchi was inspired by a cooking lesson we got in Paris from chef Peter Orr at his Robert restaurant in the 11th arrondissement. It helps to have a kitchen scale to weigh out the 11⁄4 pounds of cooked potatoes needed to make the gnochhi dough. To process the cooked potatoes, a ricer or food mill works best for obtaining the smooth texture needed for light, fine gnocchi. A potato masher works, too, but the gnocchi will be slightly denser (yet still delicious). The gnocchi can be cooked, cooled completely, covered with plastic wrap and refrigerated for up to a day.
Herb-Crusted Pork Roast
Serves 4-6
If only “enhanced” pork is available (the label will state that the pork was injected with a water-salt solution), do not brine the roast. Instead, simply season the stuffed and tied roast with salt before browning. Note that you should not trim the pork of its layer of fat. While it is possible to substitute dried rosemary for fresh, do not substitute dried thyme for fresh or the herb crust will be dry and dusty tasting. The roasting time will vary widely depending on the thickness of the meat.
Argentinian-Style Stuffed Pork Loin with Chimichurri
Start to finish: 31⁄2 hours (1 hour active) | Servings: 8 to 10
This holiday-worthy roast was inspired by Argentinian matambre arrollado, or beef that is stuffed with hard-cooked eggs, vegetables and sliced cured meats, then poached or roasted. We opted for a boneless pork loin roast because its uniform shape makes it easy to cut into a 1⁄2- to 3⁄4-inch- thick slab ideal for filling and rolling. Herbal, garlicky and subtly spicy chimichurri is the perfect accompaniment to the sweet, mild pork; we use some inside the roast, too. You’ll need a digital instant thermometer to test the roast for doneness. For convenience, the chimichurri can be made and refrigerated in an airtight container up to a day ahead.
Pizza al Taglio with Arugula and Fresh Mozzarella
Serves 4-6
The dough for this pizza requires a 16- to 24-hour rest in the refrigerator. You’ll get the crispest texture by using high-protein King Arthur bread flour, but other bread flours will also work. For the best results, weigh your flour and water. The bread flour should weigh 14⅔ ounces, regardless of which brand of flour is used. Anchovies give the sauce depth, so don’t omit them; they won’t make the sauce taste fishy.
Pesto alla Genovese
Start to finish: 30 minutes | Makes about 1 cup
Good-quality cheese is essential for rich, full-flavored pesto. Seek out true Italian Parmesan, as well as pecorino Sardo, a sheep’s milk cheese from Sardinia. If you can’t find pecorino Sardo, don’t use pecorino romano, which is too strong; instead, opt for Manchego, a Spanish sheep’s milk cheese. Roughly chopping the basil by hand before adding it to the food processor minimizes the mechanical action needed to break down the leaves so the pesto won’t become too smooth. To store pesto, press a piece of plastic wrap against its surface and refrigerate up to 3 days.
Holiday Eggnog
Serves 12-16
Adding the milk to the eggs in small increments and blending thoroughly after each one helps ensure a smooth custard. To prevent curdling, do not heat custard beyond 160 degrees. If it does begin to curdle, remove from heat immediately and pour into a bowl set over a larger bowl of ice water to stop the cooking, and proceed with recipe. You can omit the brandy to make a non-alcoholic eggnog, but you should also decrease the cream to 1/4 cup in order to keep the right consistency. For the same reason, increase the cream to 3/4 cup if you choose to add another 1/2-cup alcohol for a high-test nog.
Beef Kibbeh
Start to finish: 50 minutes (20 minutes active) | Servings: 4
Kibbeh, a popular dish throughout the Levant, is a spiced mixture of bulgur and ground meat. It may be layered with stuffing in a baking dish and baked or shaped into small portions, filled and fried, with the goal of getting a toasty, browned crust that brings out the nuttiness of the bulgur. In this version, we skip the stuffing and form the mixture into patties, then pan-fry them, rather than deep-fry, for ease. We use ground beef, but you could sub in 12 ounces of ground lamb. Pine nuts add their distinct, slightly resinous flavor to the mix.
Maple-Whiskey Pudding Cakes
Start to finish: 45 minutes (20 minutes active) | Servings: 4
These individual desserts bake up with a gooey sauce beneath a layer of rich, tender cake. We tried a few different types of whiskey here: our favorites were Jameson for its clean, bright flavor and Rittenhouse rye for its spicy depth. This recipe can easily be doubled to serve eight. Serve the pudding cakes warm, with vanilla ice cream or lightly sweetened whipped cream. Don’t stir the maple-whiskey syrup into the batter after dividing it among the batter-filled ramekins.
Eventide Green Salad with Nori Vinaigrette
Start to finish: 30 minutes, plus cooling and chilling | Servings: 6
This is our adaptation of a salad created by Eventide Oyster Co. in Portland, Maine. Roasted seaweed (also called nori) is pulverized to a coarse powder and added to the dressing, lending the dish deep, umami-rich flavor notes reinforced with soy sauce and mirin. Instead of using full- sized sheets of plain nori (the variety used for sushi), we opted for the convenience of an individual package of seasoned seaweed snacks that are available in most grocery stores. Quick-pickled veggies give the salad lots of texture and bright flavor, but keep in mind that they need to pickle for at least 2 hours before they’re ready to use.
Green Enchiladas with Chicken and Cheese (Enchiladas Verdes)
Start to finish: 45 minutes | Servings: 4
To make the filling for these enchiladas, use leftover roasted or grilled chicken or meat from a store-bought rotisserie bird. You also can poach your own chicken. To do so, place 1 pound boneless, skinless chicken breasts in a medium saucepan, cover with water or chicken broth, bring to a simmer over medium-high, then reduce to low, cover and cook until the thickest part of the meat registers 160°F, about 20 minutes. Let the chicken cool in the liquid until just warm to the touch, then finely chop the meat. Our homemade green chili and tomatillo sauce is especially good here, but any bottled hot sauce that’s not too vinegary (such as Tapatío or Cholula) will work.
Tuscan Beef and Black Pepper Stew (Peposo alla Fornacina)
Start to finish: 4 hours (30 minutes active) | Servings: 6
The simple, generously peppered beef stew known as peposo is said to have been created by 15th century kiln (fornacina) workers in Tuscany, Italy. Chianti is the best-known wine produced in that region and is the traditional choice for peposo, but any dry, medium-bodied red wine works well. Make sure to use coarsely ground black pepper, as it has more presence and better coats the beef. This recipe makes a generous amount of stew—about 2 quarts—so serve it one night with polenta, mashed potatoes or braised beans. The stew keeps well, so it can be made up to three days ahead and reheated in the microwave or in a saucepan over low.
Last week WSKG Staff celebrated at our annual Holiday party. Each staff member brings a dish to pass. Director of Education & Engagement, Jackie Stapleton-Durham shares her Crap Dip recipe and TV Program & Traffic Manager, Stacey Mosteller shares her Sweet and Spicy Meatball recipe. Crab Dip Recipe
By Jackie Stapleton-Durham
1 teaspoon Garlic Powder
1 cup Mayonnaise
2 – 8 oz. Cream Cheese
1 lb.
To celebrate 20 years of the most-watched cooking show on public television, America’s Test Kitchen fans around the country voted for their all-time favorite recipes from the series. The results are presented in the America’s Test Kitchen 20th Anniversary Special, as cast members including Bridget Lancaster, Julia Collin Davison, Jack Bishop and Adam Ried count down the series’ 20 most popular recipes and look back on moments from the show’s two decades on air.
America’s Test Kitchen 20th Anniversary Special airs Saturday, November 23, 2019 at 1:00 pm, Sunday, November 24, 2019 at 6:00 pm and Thursday, November 28, 2019 at 8:00 pm.
Enjoy this recipe from America’s Test Kitchen 20th Anniversary Special. Shrimp Scampi
SERVES 4
Extra-large shrimp (21 to 25 per pound) can be substituted for jumbo shrimp.
Our ideal molasses cookie recipe would produce a charmingly crackled and crinkled cookie with an uncommonly moist, chewy interior and a spicy flavor with undertones of dark, bittersweet molasses.
To celebrate 20 years of the most-watched cooking show on public television, America’s Test Kitchen fans around the country voted for their all-time favorite recipes from the series. The results are presented in the America’s Test Kitchen 20th Anniversary Special, as cast members including Bridget Lancaster, Julia Collin Davison, Jack Bishop and Adam Ried count down the series’ 20 most popular recipes and look back on moments from the show’s two decades on air.
America’s Test Kitchen 20th Anniversary Special airs Saturday, November 23, 2019 at 1:00 pm, Sunday, November 24, 2019 at 6:00 pm and Thursday, November 28, 2019 at 8:00 pm.
Enjoy this recipe from America’s Test Kitchen 20th Anniversary Special. Cauliflower Soup
SERVES 4-6
For a creamy cauliflower soup without cream, we relied on cauliflower’s low insoluble fiber content to produce a velvety smooth puree.
To celebrate 20 years of the most-watched cooking show on public television, America’s Test Kitchen fans around the country voted for their all-time favorite recipes from the series. The results are presented in the America’s Test Kitchen 20th Anniversary Special, as cast members including Bridget Lancaster, Julia Collin Davison, Jack Bishop and Adam Ried count down the series’ 20 most popular recipes and look back on moments from the show’s two decades on air.
America’s Test Kitchen 20th Anniversary Special airs Saturday, November 23, 2019 at 1:00 pm, Sunday, November 24, 2019 at 6:00 pm and Thursday, November 28, 2019 at 8:00 pm.
Enjoy this recipe from America’s Test Kitchen 20th Anniversary Special. Weeknight Roast Chicken
SERVES 4
Roast chicken is often described as a simple dish, and it is, at least in terms of flavor—when the dish is made properly, the rich flavor and juicy meat of the chicken need little adornment.
To celebrate 20 years of the most-watched cooking show on public television, America’s Test Kitchen fans around the country voted for their all-time favorite recipes from the series. The results are presented in the America’s Test Kitchen 20th Anniversary Special, as cast members including Bridget Lancaster, Julia Collin Davison, Jack Bishop and Adam Ried count down the series’ 20 most popular recipes and look back on moments from the show’s two decades on air.
America’s Test Kitchen 20th Anniversary Special airs Saturday, November 23, 2019 at 1:00 pm, Sunday, November 24, 2019 at 6:00 pm and Thursday, November 28, 2019 at 8:00 pm.
Enjoy this recipe from America’s Test Kitchen 20th Anniversary Special. Sticky Buns
MAKES 12 BUNS
Many recipes for sticky buns call for a firm, dry dough that’s easy to manipulate into the required spiral, simple to slice, and sturdy enough to support a generous amount of topping.
To celebrate 20 years of the most-watched cooking show on public television, America’s Test Kitchen fans around the country voted for their all-time favorite recipes from the series. The results are presented in the America’s Test Kitchen 20th Anniversary Special, as cast members including Bridget Lancaster, Julia Collin Davison, Jack Bishop and Adam Ried count down the series’ 20 most popular recipes and look back on moments from the show’s two decades on air.
America’s Test Kitchen 20th Anniversary Special airs Saturday, November 23, 2019 at 1:00 pm, Sunday, November 24, 2019 at 6:00 pm and Thursday, November 28, 2019 at 8:00 pm.
Enjoy this recipe from America’s Test Kitchen 20th Anniversary Special. Ragu alla Bolognese
SERVES 4-6
There are many different ways to interpret what “real” Bolognese sauce is.
Deemed “better than wings” by our tasters, these crunchy, tangy, spicy, and just plain addictive cauliflower bites will be the new star of your game day table. The key was to come up with a flavorful, crunchy coating that would hold up under the Buffalo sauce.
Tri-Cities Opera presents its annual celebration of song, Opera and Beer
The Hanford Mills Museum presents its annual Ice Harvest Festival.
The Broome County Ethnic Festival has moved from the Veteran’s Memorial Arena to Northside Park in in Endicott’s Little Italy.
Master Gardener Eve Berman joins us to talk about ‘Much Ado in the Garden’, a Shakespeare-themed event taking place in the Cutler Botanic Garden at the Cornell Cooperative Extension grounds on Front Street in Binghamton. There will be music, food, readings, and costumed characters.
The Hanford Mills Museum near Oneonta presents its annual Ice Harvest Festival on Saturday, February 3 from 10am to 3pm. Executive Director Liz Callahan joins us to explain the process of harvesting ice, how it is stored, the treat that is the ultimate reward in July for the ice harvest in February.
Learn how to cook this sweet dessert of Frozen Lime Pie with Tracy Maines. In anticipation of our Seasons at the Lake documentary.
Learn how to cook this sweet dessert of Frozen Lime Pie with Tracy Maines. In anticipation of our Seasons at the Lake documentary, we’re giving viewers a taste of what’s to come (and how to make this recipe themselves.)
Frozen Lime Pie (pg 279 in My Cottage Kitchen Cookbook)
Filling:
2 cans (14 ounces each) sweetened condensed milk
3 egg yolks
1 1/4 cups fresh lime juice
2 (9 inch) graham cracker pie crust
Meringue:
1 cup egg whites
1 cup sugar
Zest of 1/2 lime
Filling:
Preheat oven to 300 degrees. In the bowl of an electric mixer combine the milk, egg yolks and lime juice. Mix on medium low speed. Divide mixture evenly between the two pie crusts and bake for 8 minutes until just set.
For our Seasons at the Lake documentary, Tracey Maines invited us into her kitchen to show us how food plays a role in binding families and their vacation traditions together.
We visit Hopshire Farm & Brewery located in the rolling hills outside Dryden, NY. There we talk with owner Randy Lacey about the community that has formed around his brewery.
We travel to the scenic Finger Lakes to profile Two Goats Brewing. We talk with owners Jon and Jessica Rodgers about what makes their business so unique and how they got settled in beautiful Hector, New York.
Seasons at the Lake not only documents the evolution of the American vacation, but also the cooking of Tracy Maines. She made some of her favorite recipes, showing us how food plays a role in binding families and their vacation traditions together.
Stuffed Herb Tomatoes (pg 227 in My Cottage Kitchen Cookbook)
6 medium tomatoes, ripe
Kosher salt
Fresh ground pepper
1 1/2 tablespoons garlic, minced
3 tablespoons green onions, minced
2 tablespoons fresh basil, minced
2 tablespoons fresh parsley, minced
1/2 teaspoon thyme
1/4 cup olive oil
1/2 cup Roasted Garlic Croutons, crumbled (see recipe in section ‘Salads and Dressings’)
1/2 cup Parmesan cheese
Preheat oven to 400 degrees.
Remove the stems and cut the tomatoes into half crosswise. Gently press out the juice and seeds.
We visit Water Street Brewing Co. in downtown Binghamton, New York. There we talk with them about operating a brewery in the heart of the city.
We travel to the village of Owego, New York to profile The Farmhouse Brewery. Owner Marty Mattrazzo details how the brewery came into existence and why they rely on local farmers for many of the ingredients they use in their beverages.
WSKG’s concert series Brew Beats returns Thursday, October 26 at 8PM, with two new episodes. Brew Beats is a music show that follows the roads that connect Upstate New York’s dynamic and growing breweries and cideries. The night kicks off at The FarmHouse Brewery in Owego, where we talk with owner Marty Mattrazzo about what makes their products so unique. We also welcome talented jazz duo Sharada Shashidhar and Jamael Dean. https://www.youtube.com/watch?v=biNraZp1KTs&feature=youtu.be
Then at 8:30PM, we head to Water Street Brewing Co. in downtown Binghamton.
We adore celebrity chefs and TV food personalities for their outrageousness and willingness to say, do, and taste almost anything. But which of these famous chefs are you most like? Take the quiz to reveal the answer!
This month PBS celebrates some of our favorite chefs on American Masters. James Beard: American Masters airs Friday, May 19, 2017 at 9:00 pm
Julia Child: American Masters airs Friday, May 19, 2017 at 10:00 pm
Jacques Pepin: American Masters airs Friday, May 26, 2017 at 9:00 pm
Alice Waters: American Masters airs Friday, May 26, 2017 at 10:00 pm
We visit Black Bear Winery in Chenango Forks, New York and talk with owners Mark and Sandy Stacey about what makes their winery special.
This episode features a performance by country star Kolby Oakley at Butternuts Beer & Ale in New York’s Otsego County.
Get a sneak peek at our new show Brew Beats in this clip featuring Driftwood performing ‘Talkin’ at Black Bear Farm Winery in Chenango Forks, New York. Watch the entire episode February 23, 8:30PM on WSKG-TV.
Brew Beats is an exciting new program from WSKG Public Media that features great local musicians performing at area breweries and wineries. https://youtu.be/Op_Ff0prArg
Get a sneak peek at our first episode of Brew Beats in this clip featuring Kolby Oakley performing ‘Workin’ Man’ at Butternuts Beer and Ale in Garrattsville, New York. You can watch the entire episode February 23, at 8PM on WSKG-TV. Brew Beats is an exciting new program from WSKG Public Media that features great local musicians performing at area breweries. https://youtu.be/mMEWahLCT4U
Peter Burford’s book ‘Wines of the Finger Lakes’ is a treasure trove of information about this major industry. It tells of the industry’s unlikely beginnings when an Episcopal clergyman took a charge in Hammondsport and was unable to find a source for sacramental wine. We hear about the meaning of ‘terroir’ and why the terroir of the Finger Lakes is especially welcoming to viticulture, and how the industry survived Prohibition. https://wskg.org/audio/winesmix.mp3
Photo credit: Finger Lakes Grape Program via Flickr
WSKG Arts profiles the Heavenly Eating Food Blog in this Art & Culture Short. Chef Frank Purrazzi from Ithaca’s Northstar House and his friend Max Lerner bonded over their love of food and started posting videos to their blog in an attempt to educate the public that making delicious meals with local ingredients is not that difficult. With their easy-going demeanors, fun personalities and unique recipes the blog quickly garnered fans from all over the world. We caught up with Max and Chef Frank at Silver Queen Farm in Trumansburg, New York as they were filming one of their videos. Silver Queen is one of the many local farms that Chef Frank uses to keep his restaurant’s ingredients as fresh as possible. Supporting regional food suppliers and farmers is extremely important to Heavenly Eating and they urge everyone to eat local as much as possible.
Did you know that New York State is only second to Vermont in maple syrup production in the United States? With that in mind, WSKG Arts visited SweeTrees Maple Products in Berkshire to learn about their business and how exactly maple syrup gets from the trees to your breakfast pancakes. SweeTrees owner Dan Beasley tells us why he and his wife, Ruth, decided to open up the business and shows us how maple syrup is tapped and processed. We also go inside the SweeTrees Sugar Shack and examine all their maple goodies and snacks. Enjoy this sweet morsel from WSKG Arts and visit the SweeTrees website at sweetreesmaple.com for more information about this great local business!
Remember Chef Julia? She was recently recognized as a local American Graduate Champion. Ever since taking a top honor at the 2015 Healthy Lunchtime Challenge, she’s traveled, taught, and has been prominently featured in local media. We were curious as to how and when Julia’s love for cooking started so we asked Rachel Knight Rissberger, Julia’s mother, about this. Rachel was kind enough to share her experience through this guest web post and she included some great book recommendations.
It’s time once again for The Healthy Lunchtime Challenge, from First Lady Michelle Obama, WGBH Boston, the U.S. Department of Education, and the U.S. Department of Agriculture! Kids aged 8-12 are invited to submit a healthy MyPlate-inspired recipe (with their parents’ supervision) for a chance to win a trip to Washington, D.C. to attend the Kids’ State Dinner at the White House. This contest closes April 4th; the announcement of two local winners from each U.S. state and territory will be held in June; and the Kids’ State Dinner event will be held in July. https://youtu.be/c_4vS3xhDEI
Need inspiration? Be sure to check out WSKG’s After School Fuel project for recipe inspiration from real kids!
It’s always a good time to learn about nutrition and instill healthy habits into your family’s eating routine! Our friends from Sesame Street are here with a special message regarding avocados! Elmo, Cookie Monster and Rosita help from Chef Pati Jinich, of WETA’s Pati’s Mexican Table on PBS Stations, share health benefits and fun facts about the avocado. From tickling Elmo’s taste buds with avocado toast to satisfying Cookie Monster’s cookie obsession with easy avo-substitutions, these educational videos show the green superfruit for what it is…versatile and ready for any diet! Did you know…?
The Hanford Mills Museum in East Meredith presents its annual Ice Harvest Festival. It’s an interactive event showing how important this “winter crop” was, and how it was done. There are lots of other activities going on at Hanford Mills as well. The best part is that the ice harvested this weekend is stored until July, when it is used to make ice cream. https://wskg.org/audio/hanfordicemix.mp3
Photo courtesy Hanford Mills
“Eat food. Not too much. Mostly plants.” With that, food journalist Michael Pollan answers one of the most frequently asked questions of our time – what should we eat to be healthy? In the new PBS show In Defense of Food (check out our preview), Pollan takes us on a journey through the American food system, showing what and how we make up our diet.
In the Defense of Food airs on WSKG TV December 30th at 9pm. Join New York Times best-selling author Michael Pollan on a fascinating journey to answer the question: What should I eat to be healthy? Busting myths and misconceptions, the two-hour film In Defense of Food reveals how common sense and old-fashioned wisdom can help us rediscover the pleasures of eating and at the same time reduce our risks of falling victim to diet related diseases.”Eat food. Not too much. Mostly plants.”
As you’re preparing for the holiday season, here are some useful cooking tips and recipes from some of your favorite PBS Cooking programs. Have a wonderful holiday season from all of us at WSKG! From Chef’s Life:
Chef Vivian Howard answers holiday questions from PBS viewers and demonstrates how to make a gourmet cheese ball. From America’s Test Kitchen:
Get Chestnuts Under Control: Want the easiest way to roast and peel chestnuts at home? John “Doc” Willoughby shows how to prep and roast this holiday-season treat for chestnut stuffing, candied chestnuts, or for eating straight from the shell. From Martha Stewart:
Martha makes a special version of chocolate chip cookies, a tradition that she loves to share with loved ones and friends over the holiday.
Tri-Cities Opera is bringing in the New Year with Midnight in Paris at the Binghamton Club, with Parisian music from the TCO Resident Artists. Then in January, A Walk on the Wide Side with music from new operas, as well as the first public performance of Santino DeAngelo’s recreation of a Roman pantomime with original music, Narcissus. February brings two one-act American operas, Gian-Carlo Menotti’s comedy The Telephone and Leonard Bernstein’s jazz-influenced Trouble in Tahiti. TCO’s John Rozzoni joins us to talk about all of these. https://www.wskg.org/audio/paris.mp3
Photo provided by Tri-Cities Opera: AmArA’s evocation of Van Gogh’s “Starry Night”
The Rockwell Museum presents the first annual Gingerbread Invitational. Eleven local artists have used local buildings as models for their gingerbread structures. We hear from the Rockwell Museum’s Willa Vogel about these spicy buildings.
Photo from Rockwell Museum
Celebrate the 2015 holiday season with WSKG! Check out our list of holiday programs on WSKG Radio and WSKG TV this December.
On WSKG RADIO
December 1 at 8:00 p.m. – Advent Voices
December 8 at 7:00 p.m. – Hannukah In Story and Song
December 8 at 8:00 p.m. – Hannukah Lights
December 9 at 8:00 p.m. – Candles Burning Brightly
December 18 at 8:00 p.m. – Riverwalk Jazz Christmas: Hot Christmas for a Cool Yule
December 21 at 9:00 p.m. – Handel’s Messiah from the Pittsburg Symphony Orchestra
December 22 at 9:00 p.m. – A Paul Winter Solstice (Paul Winter’s 35th Annual Winter Solstice Celebration)
December 23 at 8:00 p.m. – Light and Gold: The Choral Music Of Eric Whitacre
December 23 at 9:00 p.m. – Christmastime In New York: The Cathedral Choir of St. John the Divine
December 23 at 10:00 p.m. – A Rose in Winter: A Garden of Medieval and Renaissance Music for the Nativity
December 24 at 10:00 a.m. – A Festival Of Nine Lessons And Carols
December 24 at 1:00 p.m. – Welcome Christmas With Vocal Essence
December 24 at 7:00 p.m. – Hollywood Holiday
December 24 at 8:00 p.m. – Caroling With The Singers
December 24 at 9:00 p.m. – St Olaf’s Christmas Festival
December 24 at 11:00 p.m. – A Festival Of Nine Lessons And Carols
December 25 at 9:00 a.m. – A Rose in Winter: A Garden of Medieval and Renaissance Music for the Nativity
December 25 at 10:00 a.m. – A Chanticleer Christmas
December 25 at 11:00 a.m. – Christmas With The Mormon Tabernacle Choir
December 25 at 12:00 p.m. – Christmas With The Moorehouse And Spellman Glee Clubs
December 25 at 1:00 p.m. – Tinsel Tales
December 25 at 7:00 p.m. – Jazz Piano Christmas
December 25 at 8:00 p.m. – Riverwalk Jazz Christmas: What Are You Doing New Year’s Eve
December 25 at 9:00 p.m. – Jazz Profiles: Nat King Cole
December 29 at 1:00 p.m and 7:00 p.m. – A Season’s Griot. A Special Kwanza Presentation
January 1, 2016 at 11:00 a.m. – Live from Vienna
On WSKG TV
December 4 at 10:30 p.m. – Mannheim Steamroller 30/40 Live
December 17 at 8:00 p.m. – Expressions: Holiday Harmonies
December 18 at 10:30 p.m. – Lidia Celebrates America: Home for the Holidays
December 19 at 10:00 p.m. – Keeping Up Appearances Christmas Special
December 19 at 10:30 p.m. – Vicious Holiday Special
December 20 at 1:30 p.m. – Chef’s Life Holiday Special
December 21 at 9:00 p.m. – Christmas with the Mormon Tabernacle Choir Featuring Santino Fontana
December 21 at 10:00 p.m. – Christmas at Belmont 2015
December 24 at 8:00 p.m. – Expressions Holiday Harmonies
December 25 at 9:00 p.m. – Call The Midwife Holiday Special
December 25 at 10:30 p.m. – Craft In America: Celebration
December 26 at 11:00 a.m. – Lidia Celebrates America: Home for the Holidays
December 26 at 10:00 p.m. – Keeping Up Appearances Christmas Special
December 27 at 6:00 p.m. & 9:00 p.m. – Downton Abbey, Season 5, Episode 9
December 31 at 8:00 p.m. – Live from Lincoln Center, New York Philharmonic New Year’s Eve: La Vie Parisienne
December 31 at 11:00 p.m. – Michael Feinstein New Year’s Eve at the Rainbow Room
January 1, 2016 at 7:30 p.m. – Great Performances from Vienna: The New Year’s Celebration
Make your Thanksgiving meal a SUCCESS with helpful tips from PBS Food. We also have tons of recipes on the WSKG Cooking Obsession Pinterest board! Here’s some turkey tips from your favorite PBS chefs. We hope you have a successful Thanksgiving meal! In Turkey 101, Martha Stewart prepares her tried-and-true method for a traditional show-stopping bird, and also a modern technique for roasting turkey in parchment paper.
Enjoy these tips and techniques from your favorite contestants of the Great British Baking Show. Avoiding “Soggy Bottoms”:
The key challenge to pies is ensuring it is baked through in order to avoid a moist crust or “soggy bottom.” Bread Kneading Techniques:
Dough slapping, window panes, and stretching – there’s more than one way to knead dough. Photo Credit: Courtesy of © Love Productions
The West Kortright Center has been a center for arts for forty years, bringing performances of all genres, as well as education. Charlene Sugihara, a member of the board, describes the fair that will take place at the Center on Sunday, September 6th. There’s also a members’ art show that begins on Friday. https://wskg.org/audio/westkcfairmix.mp3
The winners of the 2015 Healthy Lunchtime Challenge, a nationwide recipe contest for kids ages 8-12 that promotes cooking and healthy eating, includes local girl Julia Rissberger! The Healthy Lunchtime Challenge received almost 1,000 entries featuring wholesome, tasty ingredients, including salmon, chickpeas, cauliflower, and quinoa. Winners representing all U.S. states, four territories and the District of Columbia will attend a Kids’ “State Dinner” at the White House hosted by First Lady Michelle Obama on Friday, July 10. Julia won with her recipe for Spinach & Apple Salad w/ Cheese Pennies! We asked her about this big honor and she shared, “I am very excited about the trip.
Six Mile Creek is one of the Ithaca’s closest vineyards, which makes it an excellent first stop on your way to the Finger Lakes region. Its friendly staff and summer concert series are the perfect excuse to enjoy their vistas filled with pictures ponds and vines. Bill Snyder spoke with owner Roger Battistella who insists that his venture was formed by chance, but not the wine.
The Pleasant Valley Wine Company, also known as the Great Western Winery, is located near the village of Hammondsport, New York. Established in 1860, It is the oldest winery in the Finger Lakes region. The winery proudly displays the designation U.S. Bonded Winery No. 1 and has eight remarkable stone buildings listed on the National Register of Historic Places. https://www.youtube.com/watch?v=TloWOmVyEik
Wagner Vineyards is one of the Finger Lakes Region’s estate wineries, which means that they grow all of their grapes used to produce their wine. They are also the home of Wagner Brewery where they produce several craft beers on site. https://www.youtube.com/watch?v=t6pGV9_15e8
Bellwether Hard Cider is owned and operated by Cheryl and Bill Barton. Inspired by travels through the cider regions of France and after years of research as home cider makers, they started their business with the simple goal of making fine artisanal ciders. https://www.youtube.com/watch?v=kKNrb6DxHY4
Along with producing award-winning wines, Hunt Country Vineyards owners, Arthur and Joyce Hunt and plan and manage their farming practices with the goal of sustaining and improving the land for the future, a great place to visit while in Keuka Lake. One of the wines is named after their late dog Gus, a friendly Bernese Mountain Dog, who is also the inspiration behind the vineyard’s annual Dog Walk. https://www.youtube.com/watch?v=g3NkKwrNo-k
Bully Hill Vineyards is a winery located in Hammondsport, NY which offer access to stunning views of Keuka Lake. The winery’s controversial history never stopped them from making what they dub as wine for the common men, for over 100 years. In addition the winery is considered as a champion in sustainability and sound environmental practices in the region. https://www.youtube.com/watch?v=a0P8n0GcsdE
Marketing and Public Relations Director Jason Fiume speaks with WSKG’s Bill Snyder about RiverFest at Roberson. Events will be inside and outside the Mansion and Science Center. Vendors of all sorts will be available, as well as arts organizations from around the area. https://stream.publicbroadcasting.net/production/mp3/national/local-national-1035618.mp3
Photograph courtesy Roberson Museum and Science Center
Great wines are a reflection of the landscape in which the grapes are grown. Damiani Cellar on Seneca Lake, not only committed to making wines that reflect the richness of their terroir, but they also pride themselves for providing a space where local artists showcase their work, and visitors enjoy the views while sipping on a light ruby color. https://www.youtube.com/watch?v=k-UV86gS1TE
In 1988, The Bradford County Regional Arts Council began the task of renovating of Bradford County historic Kingstone, The Rialto and The Sayre Theater. In 2014, The Sayre Theater celebrated its 100th birthday by holding an old-fashioned picnic which was filled with colorful charaters from the area, such as artists and performers and people who joint in to have a good time with family and friends. Initially set as a movie theater, the Sayre was owed and operated by Bob Noon. In the three-minute segment, WSKG’s producer Christine Lantz brings the story of Bob’s son, Mike Noon, who reflects on the golden years of the area, as well as shares some of his memories of growing up right next to the theater. https://www.youtube.com/watch?v=RUD-IyHy4Kw
Montezuma is a family run winery located in the heart of the Finger Lakes, in Seneca, upstate NY. It’s offerings combine over 30 different types of wine, including their exotic bee vodka. The also offer other tasty treats such as a homemade fudge, made by the matriarch of the Martin family, Ginny Martin herself. Co-Owner Bill Martin reveals some of his behind-the-scene bee vodka-making techniques to obtain the highest-quality premium vodka available. https://www.youtube.com/watch?v=ut3F7zLcE_U
No bees were harmed in the creation of this program.
Over 160 years ago in 1852, David Hazlitt bought 153 acres of fruit trees and vineyards in Hector, NY. Watch as our host Bill Snyder meets with Winemaker Michael Reidy and 7th generation family member Sarah Hazlitt to talk about Hazlitt 1852 Vineyards. https://www.youtube.com/watch?v=cAXGvRdppUg