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Hard Work + Focus + James Beard Award = New Restaurant Galit!

Hard Work + Focus + James Beard Award = New Restaurant Galit!

Episode 30

 

Guest: Chef Zachary Engel

Hard Work + Focus + James Beard Award= New Restaurant – Galit!

What’s it like to be a young Chef with a dream to open your own restaurant? I thought it would be interesting to get inside the process and to hear first hand about what it takes to find yourself in a new city about to open your own place. I talk with James Beard winner Chef Zach Engel about his path to Gailit, his new restaurant opening in Chicago in early 2019. This is Part 1.

 

Kugel and Kitchens with Stacey Ballis!

Kugel and Kitchens with Stacey Ballis!

Episode 29

 

Guest: Stacey Ballis

Kugel and Kitchens with Stacey Ballis

I’m back with culinary writer Stacey Ballis. It’s time to talk about Jewish food and for Stacey that means Kugel. Now you can choose to make your favorite family recipe OR you can try Stacey’s favorite. She is kind enough to provide some essential kugel pointers too! Be sure to listen till the end of the episode when Stacey discusses her kitchen re-do and all the things you’d want to consider if you were redesigning your own dream kitchen.

Culinary Fiction & Food Talk with Stacey Ballis

Culinary Fiction & Food Talk with Stacey Ballis

Episode 25

 

Guest: Author, Stacey Ballis

Culinary Fiction and Jewish Food with Stacey Ballis

I’m in conversation with author Stacey Ballis of culinary literature fame. In this episode I learn about Stacey’s most important food mentor and how she managed to publish her first novel seemingly with little effort. Who does this? And she shares a great recipe for Tomato Pudding with me. All in all a fun conversation.

Tomato Pudding
Serves 8

2 cups dried bread cubes, crusts removed
1 stick melted butter
3/4 cup brown sugar
1/2 cup tomato paste
1/2 cup tomato puree
1/4 cup orange juice
1 large beefsteak tomato or 3 roma tomatoes, sliced thinly
Heat the oven to 350 degrees. Put the dried bread cubes in a casserole dish. Pour melted butter over them; toss to combine. Combine brown sugar, tomato puree, orange juice in a saucepan. Heat to a boil; reduce heat to a simmer. Cook 5 minutes. Taste for seasoning and add salt and pepper to taste.
Pour hot mixture over bread cubes. Layer a thin layer of tomatoes over the top, and sprinkle with salt. Bake until puffy and the corners of the bread cubes are browned, 35-40 minutes.
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Tomato Pudding

Happy Anniversary to The Big Schmear Part 2

Happy Anniversary to The Big Schmear Part 2

Episode 25

 

Guest: Surprise Guests

Happy Anniversary!

The Big Schmear turned 1 this month! I’m celebrating by sharing some great moments from a year’s worth of fun episodes. Join me for a trip down memory lane…and thank you all for listening. It’s been a great year.

Happy Anniversary to The Big Schmear!

Happy Anniversary to The Big Schmear!

Episode 24

 

Guests:Be Surprised!

Happy Anniversary!

August marks The Big Schmear’s 1 Year Anniversary. Why not celebrate by sharing some great moments from a year’s worth of fun episodes with all of you. Join me for a trip down memory lane…and thank you all for listening. I’ll have more to share later in the month too. It’s been a great year.

In a Jam?

In a Jam?

Episode 23

 

Guest: Emily Paster

In a Jam?

Emily has been such a fun guest. In this next episode she talks with me in more detail about making preserves and then she shares the story of her other food projects -the food swap and her very excellent food blog.

The photos above are from a preserving class I attended with Emily as instructor. I got so excited about making preserves after my conversation with Emily that I decided to sign up for one of her classes to find out more about preserving foods in a hands on situation. I had a great time- she’s a super teacher. I even brought home some pickled carrots that I made in class. They were a huge hit! The next step is buying a few basic supplies and then I’ll pick out a recipe -that’s the fun part- I’m really going to try my hand at making preserves.  Wish me luck!