Fridays at 2pm & Saturdays at 1pm
From finding the best ingredients, to steps to prevent failures, temperatures and timing to spices and flavoring, Steve and Alan are bringing a whole new level of culinary information and “know how” to chefs of Nevada County.
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Roasting is an easy way to accentuate the flavor of fresh, new potatoes. Use any variety of tiny, firm potatoes, or cut larger potatoes into ¾-inch chunks. Preheat oven to 400°F. Scrub potatoes well in water and drain. Cut larger … Read more >
Make these with an apple variety that will hold its shape when cooked. I like to use Golden Delicious, Jonagold or Pippin. As the slices cook, they start to caramelize a bit, adding a richness to their flavor. They are … Read more >
If you have time, roast the tomatoes as described in the recipe. This step deepens the tomato flavor. Otherwise, just use freshly peeled, seeded and chopped tomatoes. Use with pasta or as a pizza sauce. Makes about 1 quart INGREDIENTS … Read more >