Every day, we bring you another informative conversation between Alan and a congress member from our listening area. One day, as The Roundtable crew was listening to Congressional Corner, we had an epiphany: Not only do we have a bevy of tremendous congressman in our area, we also have an overabundance of outstanding chefs. And thus, the Culinary Corner segment was born. On this web-page we'll post the recipes and links to the audio segments after they air. Attention Chefs and Restaurateurs: Would you like your establishment to be featured in a series of Culinary Corner recipes? If that appeals to you (and your restaurant is located in the WAMC listening area) please contact our Producer, Andy Clegg. Culinary Corner can be heard every Wednesday. May 7, 2008 Make your own melt-in-your mouth truffles with a twist of making them into curls! Ingredients: 1. Place chocolate and butter into a bowl. 2. Bring cream to a boil and pour over chocolate. Allow to sit for 5 minutes. 3. Gently whisk the mixture until absolutely all the chocolate is melted. 4. Add the Liquor and mix again. 5. Pour mixture into a shallow, rectangular, plastic or glass container. 6. Place plastic wrap directly onto the surface of the mixture and refrigerate for 12-24 hours. 7. Using a teaspoon held sideways slowly scrape a truffle out of the pan until it is about 2 inches long and curled. Set onto a cookie sheet pan. Repeat until all the mixture is used. 8. Place truffle curls in freezer for 15 minutes. 9. Place the two cocoas in separate shallow bowls. Place each truffle in one of the cocoas being sure douse each truffle very well in the cocoa. The truffles should be half of one cocoa and half the other. 10. Arrange on a platter mixing the cocoas and keep well chilled. April 30, 2008 Recipe adjusted to make 2 adult portions. Ingredients: 1. Begin by putting the olive oil in a medium sauce pan over high heat until the oil is hot. Add sliced Spanish onion, reduce to low heat, stir occasionally to prevent onion from burning or sticking to the pan. 2. In a separate sauce pan melt butter over medium heat. Once butter is melted add shrimp to the pan. Sautée shrimp until bright orange/pink on one side (about 2 minutes) add finely chopped garlic to the pan then flip the shrimp. Sauté until color matches the first side (bright orange/pink). 3. Add tomatoes. Crush larger chunks of tomato to bite sized bits. Add Capers, Sugar, Salt, and Spices. Allow to simmer, stirring occasionally, about 4 minutes or until sauce is evenly heated. 4. Add sautéed onions from other pan. Stir. Adjust seasoning to taste. Allow to simmer one more minute. 5. Remove shrimp from the pan assuring each plate has an equal number of shrimp. (If you are on a date be sure to give your date at least one extra shrimp!) Cover shrimp with sauce and lightly dust with chopped cilantro. ***
This dish is best served over steamed rice and veggies, but also holds up well over pasta. This dish pairs well with almost any style of wine. Sean's personal favorite with this dish is a 2004 Peter Lehmann Shiraz (Australia $17). Enjoy! To simplify and reduce dirty dishes you can make the entire recipe in the same pan as the sautéed onions, just wait for the onions to turn light brown before continuing with the recipe. April 23, 2008 April 16, 2008 We are waiting for the text of this recipe. As soon as we get it, you will! Thank you for your patience. April 9, 2008 Ingredients: 1. Heat a panini or sandwich press according to the manufacturer's instructions. 2. Spread each piece of bread on one side with 1.5 teaspoons of butter. (If using a baguette, skip this step). 3. Put the bread, buttered side down, on a cutting board. Spread 1.5 teaspoons of mustard on two slices. 4. Top each one with some cheese. 5. Sprinkle the chopped cornichons on top of the cheese. 6. Arrange the ham on top of the cornichons. 7. Top each sandwich with a remaining bread slice, buttered side up. 8. Put the sandwiches on the press, pull the top down and cook until they are browned and crisp, 3 to 5 minutes, depending on your machine. April 2, 2008 Serve with English Clotted Cream or Double Cream and a nice Fruit Preserve Ingredients: 
1. Place the flour, sugar, baking powder and salt in a large bowl. 2. Mix the heavy cream and eggs together until mixed well and set aside. 3. Using fingers or a pastry cutter, cut the butter into the flour mixture until completely blended. 4. Add the heavy cream mixture and mix with a spoon until the dough barely pulls together. 5. Dust counter area with flour and turn out dough onto counter. Scrape out bowl and gather all the pieces of dough together into a rough ball shape. 6. Dust hands with flour and press on dough until it is disk shaped. Fold the dough onto itself. Gather all the pieces together and repeat the folding the dough onto itself. Repeat two more times. Do not over handle by kneading the dough. This will make a tough scone. 7. Using hands, flatten dough until the dough is 2 inches thick. 8. Using a round 2 inch cookie cutter, cut out scones and place on thick, baking sheet pan. 9. Place pan on top rack of oven and bake at 375F for 7 minutes. Turn pan and bake another 2 minutes. Cool and serve. March 26, 2008 Ingredients: **Steps to come!** March 19, 2008 Ingredients: Combine all but olive oil together. Pulse in Cuisinart until almost smooth. Slowly add the oil, scraping down the sides occasionally. Check seasoning. March 5, 2008 We are waiting for the text of this recipe. As soon as we get it, you will! Thank you for your patience. February 27, 2008 Focaccia Equipment 1 rimmed baking sheet
Mix the dough. Pour the water into a large mixing bowl or the bowl of a standard mixer. Add the yeast, flour, olive oil, and salt and stir just long enough to blend into the dough. Knead the dough. By hand: Lightly flour the countertop and turn out the dough. Flour your hands and knead with smooth, steady strokes until it is supple, smooth and very elastic, 12 to 15 minutes. By machine: With the dough hook, mix the dough on medium speed (4 on a KitchenAid mixer) until it is supple, smooth, and very elastic, 9 to 10 minutes. Ferment the dough. Transfer the dough to a lightly oiled, clear 2- quart container with a lid. With masking tape, mark the container at the level the dough will reach when it has doubled in volume. Cover and leave it to rise at room temperature (70 to 75°) until it doubles and inflates into a dome, 1 to 1 ½ hours. Shape the focaccia and add the toppings. Very lightly grease a rimmed baking sheet with olive oil. Uncover the dough and gently overturn it into the baking sheet. Let it rest for 5 minutes. Oil your hands and press the dough with your fingers, gently stretching it toward the edges of the baking sheet without tearing it. If it springs back from the edges of the sheet, let it rest for 5 minutes, uncovered, and try again. Fully stretches, it will be about ½ inch thick. Use your hands to coat the dough with olive oil and dimple it all over with the pads fo your fingers. Press the grapes into the dough, 1 to 1 ½ inches apart, and sprinkle the chopped rosemary and coarse sea salt evenly over it. Cover the focaccia with plastic wrap. Proof the focaccia. Let the focaccia rise at room temperature (70 to 75°) for 30 to 45 minutes, until the dough puffs up around the grapes and your fingerprint springs back slowly when you press a finger into the dough. Prepare the oven. About 15 minutes before baking, place a rack in the middle position and heat the oven to 375°. Bake the focaccia. Uncover the focaccia. Slide the baking sheet into the oven rack. Bake the focaccia until the grapes are wrinkled, staining the dough with their juices, and the crust is honey gold, 20 to 30 minutes. Cool the focaccia and store the focaccia. Remove the baking sheet to a wire rack. Cool the focaccia briefly, about 5 minutes. Slip the metal spatula under the edges all around the pan to release it and slide it onto a cutting board. Cut the focaccia into thin, finger- length rectangles for snacks or fat rectangles for a meal. It is best eaten the day it is baked but will stay moist stored at room temperature in a resealable plastic bag for 1 day. Variation: Individual focaccias with cherry tomatoes Makes 6 flatbreads (5.1 ounces/ 146 grams each) Prepare the tomatoes. Wash and dry 1 ½ cups whole cherry tomatoes and set aside with 1 tablespoon coarse sea salt. Shape the focaccias. Grease 2 baking sheets with olive oil. Lightly dust the counter with flur, uncover the dough and turn it out. With a bench scraper or chef's knife, cut the dough into 6 equal pieces. Pat or use a rolling pin to roll each piece into a round, about 6 inches across and ½ inch thick. Arrange three on each baking sheet, at least 2 inches apart. Use your hands or a pastry brush to coat the dough lightly with olive oil. Dimple the dough all over with the pads of your fingers. Press the cherry tomatoes into the dough and sprinkle it with coarse sea salt. Cover the baking sheets with plastic wrap. Proof the focaccias. Let the focaccia rise at room temperature (70 to 75°) for 20 to 30 minutes, until the dough puffs up around the tomatoes and your fingerprint springs back slowly when you press a finger in the dough. February 20, 2008 Serve on any quality pasta topped with Parmesan or Romano Cheese Ingredients: 
1. Place Burger, sausage, onion and garlic in a heavy bottom pot. 2. Sauté until meats are cooked through and completely broken up. 3. Add pepperoni, salt, red pepper flakes and tomatoes. 4. Bring to a simmer, turn heat to low and simmer for 45 minutes stirring frequently. 5. Remove from heat and add heavy cream. Adjust salt. February 6, 2008 We are waiting for the text of this recipe. As soon as we get it, you will! Thank you for your patience. January 30, 2008 (with tomatillo salsa and grilled pineapple) Serves 4-6 people Ingredients: Pan sear or grill filets on both sides until cooked through. Filets can be marked and finished in a 350° oven as well. Tomatillo sauce: Blanch onion and garlic cloves in a small saucepan of boiling water until garlic cloves are soft. Remove onion and garlic with softened with spoon. Allow to cool. Pineapple salsa: Slice pineapple into ¼ inch slices. Grill on both sides in a cast iron skillet quill pan (the kind with the raised grill bars) or grill the pineapple on an outdoor BBQ grill. Pineapple should be partially cooked, 2 minutes per side. Allow pineapple and scallions to cool. Dice pineapple into ¼ inch cubes. Chop scallions. Combine all ingredients and check seasoning. Assembly: Sauce the plates: About 4 oz. tomatillo sauce in the center of the plate. Place filet of fish on sauce and put one large spoon of pineapple salsa on each filet Garnish with cilantro sprigs Black beans or refried black beans make a good starch for this dish. January 23, 2008 New World Home Cooking Co.’s Chocolate and Goat Cheese Truffles Serves 4-6 Ingredients: 2. In a bowl, whisk together the goat cheese, the confectioner's sugar, the vanilla and the lemon extract until the mixture is light and fluffy. 3. Whisk in the chocolate until the mixture is combined well. 4. Chill the mixture covered with wax paper for 1 hour, or until it is firm. 5. Form heaping teaspoons of the mixture into balls Divide into 3 bowls. Roll one bowl of truffles in cocoa powder, one in pure ancho chile powder and one in cinnamon. 6. Chill the truffles on a baking sheet lined with waxed paper for 30 minutes, or until they are firm. The truffles keep in an airtight container, chilled, for 3 days. Makes about 24 truffles. **Bonus recipe—this is GREAT with the truffles!** Lemon-Muscatel Sauce for Truffles Garnish: 1. Set one each of the three truffles on each plate. Alternate with orange sections. 2. Coat one roasted filbert in the lemon sauce and place in the center of the plate. 3. Sprinkle a few marjoram or lemon thyme leaves onto the sauce. ©2007 Ric Orlando, New World 1411 Rt. 212 Saugerties January 16, 2008 Pan Roasted Brussel Sprouts Ingredients: The secret to this dish is to brown the brussels sprouts in butter. Use a skillet or non-stick pan. Don't overcrowd the pan and don't stir the brussels sprouts. Cook them over medium-high heat until they are crispy and golden. Add remaining ingredients. The carmalized onions can be made in advance if necessary. Cook them until they are sweet, dark brown, and very soft. January 9, 2008 Ingredients: 
1. Combine all ingredients and mix with a wisk until the salt and pepper dissolve 2. Pour brine over pork making sure the tenderloins are completely covered or place everything in a zip lock bag 3. Store pork in refrigerator for 24 hours 4. Prior to cooking, remove pork from brine and thoroughly dry with paper towels. 5. Preheat oven to 425 degrees. Season pork with salt and peeper. Sear pork in an oven-proof pan for 2 minutes on each side. Place in the oven and cook for an additional 5-10 minutes or until internal temperature reaches 145 degrees. January 2, 2008 Lomi Lomi Salmon Serves 4 Ingredients: 1. Dice Salmon into small cubes and combine (raw) with salt and crushed red pepper in a bowl. 2. Dice the onion, tomatoes and scallions into small pieces and add them into the salmon mixture. 3. Grate the ginger into small pieces, and then add the ginger, parsley and a few drops of both the Olive and Roasted Sesame Oil. 4. Vigorously mix all of the ingredients by hand, adding more oil if necessary. 5. Using a vegetable peeler, cut slices from a cucumber lengthwise. 6. Wrap small portions of the Salmon Mixture in the cucumber, sprinkle with black and white sesame seeds and serve. ©2007 Ric Orlando, New World 1411 Rt. 212 Saugerties December 26, 2007 Mozzarella in Coroza Ingredients: Method: Cut baguette into 1/4 incn slices and place on a cookie sheet. Toast under the broiler until golden. Gently rub each piece of bread with a garlic clove on both sides. Drizzle bread slices with olive oil, season with salt and pepper. (An alternative Method is to sprinkle bread with chopped, toasted garlic that has been fried in olive oil.) Set aside. Sautee mushrooms in olive oil. Season with salt and pepper and cook until slightly browned. Remove from pan, let cool, and then cut them into quarters. Set aside. Cut onion into similarly sized pieces as the mushrooms, sautee briefly. They should be soft and skewerable. Cut roasted peppers into similarly sized pieces as onion. Cut cheese into thick slices then quarter or halve the slices. Make skewers. The idea is to alternate slices of cheese and vegetables between pieces of garlic bread so that you make a series of little sandwiches that are skewered together. place skewers on a baking sheet, drizzle with olive oil, salt and pepper and sprinkle with parmesan cheese. Bake in a 350 degree oven for about 6-8 minutes until cheese just begins to melt. Serve skewers on little salads of greens. The best dressing for this is a little lemon juice and olive oil whisked together with a little salt and pepper. December 12, 2007 Addictive Cajun Peppered Shrimp Serves 4 These shrimp will certainly become a part of your party repertoire! They are so good that you will find yourself sopping up left over sauce with bread, rice or whatever there is available! Try this sauce with crabs, crawfish and lobster tails. Head on shrimp are the traditional thing but 21-25 (med-large) unpeeled shrimp work well, too. 25-30 medium-large (21-25) gulf shrimp, unpeeled The Seasoning paste: Heat lemon juice in a small pot til just hot. Add peppercorns and cover. Remove from heat and let the peppercorns soak for one hour or up to over night. In a blender, puree the peppercorn and mix with: This should make a ruddy, muddy looking paste. If it is too dry you may add a bit more wine. The Sauce: In a heavy sauce pot: Bring the stock and butter up to heat melting the butter. When it begins to simmer, stir in the spice paste. Use a wooden spoon and stir gently for about 5 minutes or until the sauce becomes golden. Add all of the shrimp and stir gently. Let the shrimp cook in the sauce for 3-5 minutes or until just done. Ready to eat! Remove the shrimp from the sauce with a slotted spoon add pile them into a big rustic looking bowl. Ladle over about 1/3 to 1/2 the sauce and garnish with lemon wedges. Put the bowl in the center of the table and dig in. The best way to eat the shrimp is to pick one up whole and suck the sauce off of it. Then peel it and dunk back into the sauce. You should also dunk some baguette into the sauce or spoon it over rice. The remaining sauce should be refrigerated in a container that you can warm up later (not plastic). The butter will form a hard cap. As long as the cap is intact, the sauce will keep up to one month. Just reheat and use again. Drink a soft and fruit white with these shrimp. A Tocai or Pinot Gris will do the trick. Mill brook makes a great Tocai Friulano and it s made right here in the Hudson Valley. You also can*t loose with a cold crisp, simple beer like Dixie, Corona or Rolling Rock ponies served on ice. ©2007 Ric Orlando, New World 1411 Rt. 212 Saugerties December 5, 2007 Ingredients: 1. Sauté carrots, onions and celery in olive oil over medium heat. Season with salt and pepper and continue to cook until vegetables begin to soften-about 5-10 minutes. 2. Add sweet potatoes, herbs and curry powder and continue to sauté for another 5 minutes. Be careful not to burn the curry powder. (turn heat to low if necessary) 3. Add orange juice, stock and maple syrup 4. Bring to a simmer and cook for 30-45 minutes or until vegetables are a very soft puree 5. Puree in small batches in a food processor or with an immersion blender 6. Finish with cream and salt and pepper to taste November 28, 2007 Clams in Cream Soup This "soup" is so simple its almost silly...yet it is one of the most delicious essence of the sea lunches or first course on the planet. Serves 4 . Put all ingredients except bread in a large skillet or low profile pot. Bring to a boil, cook for a few seconds, reduce heat to a low simmer and cover snugly. Simmer until clams are just opened, about 4-5 minutes. If some clams are slower to open than others, remove the opened ones to your serving bowls so that they don't overcook. Ladle clams and broth over slices of bread in bowls. Simple and spectacular! ©2007 Ric Orlando, New World 1411 Rt. 212 Saugerties November 21, 2007
Filling
1. Combine flour, sugar and salt in a food processor 2. Add butter & shortening in small pieces and pulse until it resembles course cornmeal 3. Slowly add cold water until the flour just begins to clump. (you will need to add less water than you think) 4. Stop the food processor and take some of the flour and squeeze it in your hand. If the flour stays together, you have enough water. 5. Turn the dough on to a floured work surface and kneed together. careful not to over kneed. 6. Wrap dough in plastic and refrigerate for 1-2 hours 7. Roll out dough... To make the filling: 1. Combine brown sugar, corn syrup, rum, salt, vanilla and butter in a non reactive sauce pot. Slowly bring all ingredients to a simmer, whisking frequently, making sure the sugar is dissolved with out reducing the mixture. 2. Remove sugar mixture from the heat and allow to cool for about 10 minutes. 3. Combine chopped nuts and Eggs 4. Pour into the pie shell and top with pecan halves. 5. Place in oven at 350 degrees for approximately 35-45 minutes or until the center of the pie no longer wiggles and the nuts and crust are a golden brown. November 14, 2007 Dice all vegetables about ½ inch thick 
1. Combine all ingredients in a saucepan or large sauté pan 2. Bring to a boil and cook on high for 10 minutes 3. Reduce heat to a steady simmer and continue to cook until the liquid becomes thicker and glaze like. November 7, 2007 Puttanesca Fresca Sauce Whether fresca really means cold or raw doesn't really matter. In this case we mean that is an uncooked sauce and the sound of the word cruda is ruda. Just toss this room temperature sauce with freshly cooked hot pasta for a luscious celebration of summer tomatoes! This is a nice recipe for using the ends of sliced tomatoes or real delicious tomatoes that may have a crack or bruise. Just cut of the defective part and dice their best. Ingredients: Toss well and let stand at room temperature for one hour before mixing with hot pasta of your choice. Just cook the pasta and add the room temp sauce and toss well. Also try it as a garnish for oily fish like blue, mackerel or salmon on the grill ©2007 Ric Orlando, New World 1411 Rt. 212 Saugerties |
Pulse of the Planet
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