Digging Deep

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Friday, November 18, 2011

President Barack Obama speaks at the Joint Media Conference with Australian PM Julia Gillard. (Stefan Postles/Getty)

President Obama announced that there will be a U.S. Marine base in Australia to shore up our alliances in Asia. David Sanger, chief Washington correspondent for the New York Times, discusses why China doesn’t like this move and what it signals about the United States' position in the Asia Pacific region. Plus: New York state education commissioner John King; a City Limits investigation into the Bloomberg administration’s use of private contractors for city services; and how the devastation of the storm Irene has affected what will be available at the farmers’ market ahead of Thanksgiving.

The NYPD's Reponse to Occupy Wall Street

NYPD Deputy Commissioner Paul Browne discusses his department's response to Occupy Wall Street, from clearing Zuccotti Park to arresting journalists and controlling the crowds during yesterday's day of action.

Comments [54]

Open Phones: OWS Skeptics

Listeners who aren't buying into the Occupy Wall Street protests call in. Do you disagree with all or parts of the goals and tactics? 

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Super Committee Countdown: So What If It Fails?

Roben Farzad, senior writer for Bloomberg Businessweek, discusses whether U.S. treasury holders should really be worried, and what else is at stake. 

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Beyond City Time

City Limits reporters Adrienne Day and Ruth Ford talk about their investigation into the growing use of contractors for city services --  beyond the scandal-plagued City Time contract.

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Commissioner King

New York State education commissioner and president of the University of the State of New York, John King, talks about the issues facing New York State's schools, including budgets and test scores. 

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The U.S. and China

Chief Washington correspondent for The New York Times, David Sanger, discusses the U.S. stance toward China and what the announcement that there will be a permanent U.S. Marine base in Australia has to do with it. 

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Irene at the Holiday Table

DNAinfo reporter and producer Mary Johnson talks to Dan Kluger, executive chef for ABC Kitchen, about which Thanksgiving foods are still available at local farmers' markets, after the devastation of Irene.

Listeners: What's your favorite winter vegetable? Let us know, and how you prepare it!

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Recipe From ABC Kitchen

As a companion to our conversation with Dan Kluger, executive chef for ABC Kitchen, here's one of his favorite fall recipes.

 Roasted Kabocha Squash Toast, Fresh Ricotta and Cider Vinegar


For the Kabocha:

1 each          Kabocha squash, washed and peeled  

2 Tbsp.         Extra Virgin Olive Oil  

1/2 tsp.        Dried Red Chili Flakes

2 tsp.           Kosher Salt

2 each          Onions, Spanish, quartered and sliced 1/4-inch thick

1 Tbsp.         Extra Virgin Olive Oil

1 tsp.            Kosher Salt

1/2 cup         Maple Syrup

1 cup            Cider Vinegar


Method for the Kabocha:

Combine squash and extra virgin olive oil in bowl and season with the chili flakes and salt. Place on sheet tray lined with parchment paper in one even layer. Roast at 500°F degrees for approximately 8-10 minutes, rotating with a spatula every few minutes for even cooking.  Cook until lightly colored and tender. 

In a medium sauté pan, heat the oil and add the onions. Cook over medium heat, stirring occasionally, until the onions are deep golden brown. Add the vinegar and maple syrup and reduce quickly until syrupy.

While the onions are still warm, combine with the roasted squash, cool and reserve.

For the Toast:

4 slices         Rustic Country Sourdough Bread – sliced 1/2-inch thick  

1/4 cup        Extra Virgin Olive Oil

1/2 cup         Ricotta

3 sprigs        Mint, wide chiffonade

2 Tbsp.        Extra Virgin Olive Oil

To taste       Coarse sea salt

Drizzle bread with extra virgin olive oil and cook in a nonstick pan over medium heat until golden and crispy. Spread 2 tablespoons of ricotta over the toast, then top with about 1/3 cup of kabocha mix and spread evenly. Cut the toast into 4 and top with mint, a drizzle of extra-virgin olive oil and coarse sea salt.


Comments [3]

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