gd-system-plugin domain was triggered too early. This is usually an indicator for some code in the plugin or theme running too early. Translations should be loaded at the init action or later. Please see Debugging in WordPress for more information. (This message was added in version 6.7.0.) in /var/www/wp-includes/functions.php on line 6114
Podcast: Play in new window | Download (Duration: 18:51 — 13.0MB) | Embed
Chef Zach joins me in Part 2 to talk about his new restaurant endeavor in Chicago – building Galit, his first restaurant from the bottom up. The goal: to bring fine dining, as in Israeli Cuisine to Chicago.
Podcast: Play in new window | Download (Duration: 21:15 — 14.6MB) | Embed
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.
Podcast: Play in new window | Download (Duration: 26:34 — 18.3MB) | Embed
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.
Podcast: Play in new window | Download (Duration: 26:48 — 18.4MB) | Embed
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.
.
Podcast: Play in new window | Download (Duration: 27:43 — 19.0MB) | Embed
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.
Podcast: Play in new window | Download (Duration: 27:10 — 18.7MB) | Embed
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.
