iEat Green - Interview with Chef Pierre Thiam - 03.26.15

March 26th, 2015

Food_pierreThis week, my guest on the Progressive Radio Network is Chef Pierre Thiam, the restauranteur and owner of Pierre Thiam Catering. Chef Pierre was raised in Senegal, and brings the robust and ethnic flavors of Africa into his contemporary creations. He opened his first restaurant, Yolele, in Brooklyn in 2001, and his second restaurant in Clinton Hill in 2004. Currently, in addition to running his catering company, Chef Pierre lectures and teaches classes at the Institute for Culinary Education, The French Culinary Institute and the Natural Gourmet Institute. Please join me for what promises to be a great show!

The Best Vanilla and Almond Macaroons

Ingredients

4 organic eggs

1 ¾ cup organic sugar

1-1/2 stick butter (12 Tbs)- melted and cooled

5 cups unsweetened shredded coconut

3 tsp. Vanilla extract

1-½ tsp. Almond extract

Directions

In large bowl, beat eggs. Add sugar and coconut. Add melted butter slowly, while stirring. Add 2 tsp. vanilla extract. Remove half of the mixture into another bowl. Add 1 tsp. almond extract to one half of the mixture, and the remaining teaspoon of vanilla extract to the other half.

Place macaroons on oiled cookie sheet in shape of little peaks. Add a slivered almonds to the top of the almond ones. You can drizzle melted chocolate, or add choc chips to the vanilla ones. 

Bake 10 minutes at 350°, then reduce the heat to 250° and bake another 8 minutes. Makes 50-60 macaroons.

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iEat Green - Interview with Joe Chierchie - 03.12.15

March 12th, 2015

My guest this week on the Progressive Radio Network is Joe Chierchie, the Beer Event Manager at Starfish Junction and a promoter of the craft beer movement. Please join me on Thursday to learn more about the craft beer movement, and how it is growing on Long Island and nationwide.

Miso Vegetable Soup with Ramen Noodles and

Sesame-Nori Crunch

12 cups water

4 cloves garlic

3- 1” pieces of ginger, peeled

1 organic onions, chopped

3 organic carrot, washed and cut

2 organic celery, washed and chopped

½ head organic cauliflower, cut into flowerets

3 turnips, chopped

1 bunch kale, chopped

10 oz. package organic tofu (firm or soft) cut into small cubes

½ cup red miso

1- 8-10 oz. package ramen noodles, (brown rice, buckwheat) cooked al dente

1 cup cut unprocessed nori

3 Tbs. sesame seeds

sesame oil drizzle

 

In large pot, sauté onions, carrots and celery in olive oil for 5 minutes. Add cauliflower, turnips, garlic and ginger and continue cooking for 5 more minutes. Add the water to pot, and bring to a boil. Reduce heat, add the tofu and kale, and simmer for 20 minutes. Remove 1 cup of hot broth into a separate bowl, and mix with the miso. Add the miso mixture back into the soup pot. Add more miso if desired for taste preferences, but DO NOT BOIL THE SOUP ONCE THE MISO IS ADDED! It kills the nutritional value!

In heavy cast iron pan, toast the nori for 1 minute, then add the sesame seeds. Drizzle dark sesame oil over the nori and continue toasting until the sesame seeds look golden brown and the nori is crunchy (about 1 minute)

Run the cooked noodles under warm water, before serving, and add individually to each bowl. (Do not add to the soup, or they will over cook.) Top the noodles with the Vegetable Miso Soup and add a spoonful of the sesame-nori crunch. ENJOY!

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