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Apples; Chicken Processing in China; Cooking Invasive Species; Please Explain

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Friday, September 27, 2013

Today on Food Fridays: food writer Rozanne Gold and farmer Elizabeth Ryan share their ideas for what you can do with this year’s bumper crop of apples. Find out why the USDA recently lifted its ban on chickens that are processed in Chinese plants. Sushi chef Bun Lai tells us about cooking with invasive species like Asian carp, feral hogs, and European green crabs! And this week’s Please Explain is all about pepper—from its role in the spice trade to how we use it in our favorite dishes.

All About Apples

It’s apple picking season, and if you’re searching for ways to use all the apples available this time of year, two experts are here to offer advice. Rozanne Gold, James Beard award-winning chef and author of 13 cookbooks, including her most recent, Radically Simple, and Elizabeth Ryan of Breezy Hill Orchards in the Hudson Valley, talk about the range of apple varieties and what to make with them.

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USDA Lifts Ban on Chickens Processed in Chinese Plants

Earlier this month the USDA lifted its ban on chicken meat that’s processed in Chinese plants. The Washington Post’s Kimberly Kindy talks about why the Dept. of Agriculture has cleared four Chinese poultry processors to export to the US, and why critics are worried about contamination in the meat, and whether you’ll be able to tell where the meat in your supermarket was processed.

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How (and Why) to Eat Invasive Species

Bun Lai, chef at Miya’s Sushi, in New Haven, Connecticut, talks about eating invasive species that are causing problems in ecosystems across the country, such as sea squirt, European green crabs, jellyfish, feral hogs, and Asian carp. He’ll talk about foraging for these invasive species and creating dishes in his restaurant. He wrote the article “How (and Why) to Eat Invasive Species” in the September issue of Scientific American.

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Please Explain: Pepper

Marjorie Shaffer, author of Pepper, and Andrew Smith, food historian, discuss pepper, the world’s most popular spice—from pepper’s role in bringing the Europeans, and later the Americans, to Asia to the many ways to use pepper to enhance your cooking!

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Recipe: Rozanne Gold's Apples to the 3rd Power

This dish includes fresh apples, apple butter, and apple cider. Rozanne suggests that the best varieties of apples to use are Cameo or Winesap.

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Pork Chops & Apples

Recipe: Rozanne Gold's Pork Chops & Apples, Madeira-Bay Butter Sauce

A credible beurre blanc elevates a humble stack of cooked apples and pork to a four-star dish. Try it at home.

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Recipe: Rozanne Gold's Parsnip-Apple Soup with "Bacon Candy"

This soup can be made up to three days in advance. For a vegetarian option, eliminate the bacon and garnish with slivered smoked almonds.

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