Jan 4 – Calibama Cooking

Posted on January 2, 2020 by Guy

My guest this week is Lori Rogers aka “Chef Lorius” with her new book Calibama Cooking – Classic & Contemporary Comfort Food.

What happens when you combine family roots from the heart of Dixie with a girl born and raised in California? You get some seriously delicious comfort food, just like grandma used to make. You also get new and innovative twists on classic recipes we all love. Put it all together, and you’ve got classic and contemporary comfort food, or Calibama Cooking! Each recipe in Calibama Cooking has easy-to-follow instructions, full color photos, tips and serving suggestions, and feel-good stories from Lori’s life that will make you laugh and want to eat. She will have you laughing and cooking in no time while simultaneously handing you a spoon inviting you to “taste this.” Learn more, get a copy NOW!

Meet Chef Lorious—Comfort Food Specialist Extraordinaire! A regular on Washington DC’s WJLA-TV (ABC) “Good Morning Washington” and on WTTG-FOX5 “Good Day DC”, she is always cooking up a batch of deliciousness, with an extra dose of love. Chef Lorious is the essence of comfort food, from her warm smile and infectious personality, to her flavor packed meals. Your mouth will water with one bite of her lasagna, and you’ll wanna slap your mama when you taste her sweet potato pie (but please, do not slap your mama!) Before you know it, you’ll be whipping up the classics, and adding new twists and spins to your favorite dishes. Chef Lorious calls her kitchen the “Love Lab”, and it’s no surprise why. With each bite, you are transported to a place that makes you feel as if you’re sitting with family, eating, reminiscing and talking about life at the table. She will have you laughing and cooking with stories of her childhood, while simultaneously handing you a spoon inviting you to “taste this”. Who says cooking can’t be easy, fun and delicious? Chef Lorious believes it can be all of that and more. Follow Lori on Face Book & Twitter

Good Life Guy’s Wine of the Week:
2015 Kenwood Vineyards Six Ridges Cabernet Sauvignon
An expressive and beautifully balanced Cabernet Sauvignon with aromas of ripe blackberry and raspberry underscored by notes of caramel and cinnamon. The palate is rich but not astringent—full of ripe fruit and hints of baking spices. The finish is characterized by toastiness from the oak barrels reminiscent of a lightly roasted coffee.

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Dec 28 – No Crumbs Left

Posted on December 23, 2019 by Guy

My guest this week is Teri Turner, creator of the popular food and lifestyle blog No Crumbs Left and now author of the cookbook of the same name!

As millions of people know, one of the toughest things about completing the Whole30 is figuring out what to eat next, the other 335 days of the year. Teri Turner, creator of No Crumbs Left, has healthful and great tasting answers. Food is Teri’s love language, and her approach to getting people into the kitchen, rolling up their sleeves, and cooking is contagious. “Don’t be afraid to fail: it’s just food,” is one of her mantras. Teri’s passion is evident on every page of her first cookbook, as she leads readers through a discovery of new flavors and spice combinations and teaches people to trust their cooking instincts. Teri’s recipes, most of which are gluten-free, grain-free, dairy-free, and Whole30 compliant, are what makes No Crumbs Left so unique. Simple and incredibly delicious dishes such as Pistachio Pesto Chicken Breast, Shrimp Pad Thai, and Spicy Pepperoncini Beef are on the dinner table quickly. The impossibly easy Sugar Snap Pea Salad features two of Teri’s signature Magic Elixirs, Green Goddess Dressing and Smoky Pepitas, which are both made in advance and kept on hand to elevate countless meals. Her signature Marinated Red Onions, 999 Island Dressing, Gomasio, and Spicy Almond Sauce are true secret weapons. The Family chapter features the special recipes her own children grew up with and evoke home, love, and motherhood. Teri considers this book a love letter to her mother, and woven throughout are tips and favorite quotes to bring you right into her kitchen, where there is always an extra seat at the table.

TERI TURNER is the creator of the popular food and lifestyle blog No Crumbs Left. Formerly an event producer, she has always been committed to bringing magic into the kitchen when cooking for her family and friends. As a brand innovator, influencer, and trendsetter, Teri provides fresh ideas for her fans and clients. Her Whole30 takeovers and global meet-ups celebrating her foodie adventures and life experiences, as well as her weekly podcast, Table Talks, featuring Teri one-on-one with a guest, captivate her followers. The mother of two grown children, Patrick and Lucy, she considers motherhood her most valuable role. A native Chicagoan, Teri shares her life with her partner Roy, dividing their time between Chicago and Northern California.  Follow Teri on Face Book and Instagram

Good Life Guy’s Wine of the Week:
NV Mumm Napa Brut Prestige
A complex assemblage of primarily Pinot Noir and Chardonnay, Brut Prestige opens with gorgeous layered white blossom aromas, followed by creamy vanilla, citrus, stone fruit and melon. With elegant acidity and crisp structure, this medium-bodied sparkling wine displays an excellent mousse and a rich, lingering finish. Refreshing acidity and fruit character makes Brut Prestige an excellent food wine.

Wine Enthusiast
Floral in lemon blossom, this tastes of lemon peel, grapefruit and spicy gingerbread, its acidity persistent and uplifting. A bite of texture gives it heft without too much ripeness, finishing lean and crisp.  WE92   Learn more about this wine
Pick up a case at Jacob Liquor Exchange and be ready to welcome 2020
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Dec 21 – The Polish Housewife

Posted on December 17, 2019 by Guy

We begin today’s show with Neb Chubin, co-founder of Dalmatia spreads.

The unique coastal region of Croatia is the inspiration for Dalmatia® — well-known for its Mediterranean fruits and vegetables, nuts, cheeses, domestic olive oils and of course, its beauty.
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The flavorful sweet and savory spreads are made from the best local and regional ingredients that can be found—quince, fig, sour cherry, pepper & eggplant, orange, and apricot to name a few.  Neb says:
“Because fig production in Dalmatia is limited, we continue to encourage its farming community, and pay a premium price to farmers in support of that effort—it is a commitment originally inspired by our love for a beautiful land and a beautiful people!
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We use first-class fruit to make our Spreads and actively work to support regional agriculture in Northern and Eastern Croatia, Serbia, Macedonia, coastal Dalmatia, and other Mediterranean regions. Our figs come from the pristine Dalmatian Coast of Croatia and other Mediterranean regions.  Each fig is inspected by hand for quality then gently cooked into our signature AWARD WINNING Fig Spreads!”
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The Sweet Spreads pair perfectly with cheeses of all varieties, and with baked goods, and the Savory Spreads are a wonderful addition to any charcuterie or antipasto plate.  Learn more at www.dalmatiaspreads.com
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In the second half I’ll be talking to my good friend Lois Britton (her husband Ed and I flew fighters in the Air Force) about her blog “The Polish Housedwife.”  And her new book the Polish Housewife Cookbook – Traditional recipes you wish your babcia (Polish Grandmother) had written down.
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Get a copy of
THE POLISH HOUSEWIFE COOKBOOK

In response to reader requests, The Polish Housewife Cookbook has arrived. In it, you’ll find 54 traditional Polish recipes. Each with a color photo (my favorite part of any cookbook). Categories include:

  • Soups
  • Bread
  • Pierogi
  • Main dishes
  • Side dishes
  • Desserts
  • Beverages

Easy recipes range from Żurek (a uniquely Polish soup) to a beet salad with apples and a hint of horseradish to Kotlet schabowy. For more adventurous readers, there are instructions on fermenting sour pickles, making sauerkraut, and smoking homemade sausage.

ABOUT LOIS BRITTON
Growing up in Arizona, food became my love language. As an Air Force wife, I’ve collected recipes from around the globe. Nothing has influenced my cooking more than the five years we lived in Poland. Follow on Face Book

ABOUT POLISH HOUSEWIFE
Here you’ll find nostalgic recipes, like babcia used to make. The recipes that may have been lost when the family cook or baker passed away, but I’m also a busy woman working a “more than full-time” day job, so I’ll also share a few shortcuts. It’s all served up with interesting tidbits of Polish customs, folklore, and history.

Good Life Guy’s Wine of the Week:
2017 Chateau Guiraud G – Bordeaux Blanc
G of Château Guiraud is a dry white wine made from grapes harvested at full maturity. It is aged for approximately 7 months in the oak barrels that produced the previous year’s Grand Cru. It reveals richness of expression and an assertive personality. The blend of 50% sauvignon and 50% semillon makes it a remarkable wine whose potential will challenge the palate of wine-lovers and confirmed wine-tasters alike.
“Smoky dramatic and full on the nose. Quite exciting and tense but you need to have bought in to the style of smoky dry white bordeaux. Rich sensation of lily-like aromas.” Jancis Robinson

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Dec 14 – Umami Bomb & KÖE

Posted on December 10, 2019 by Guy

ÖÖFirst up is Raquel Pelzel with her new book Umami Bomb – 75 Vegetarian Recipes That Explode with Flavor.

Ingeniously built around the use of eight umami-rich ingredients—aged cheese, tomatoes, mushrooms, soy sauce, miso, caramelized onions, smoke, and nutritional yeast—these 75 recipes are bursting with the sublime, savory fifth taste.

Turn mushrooms into “lardons” for a bold take on Southern black-eyed peas and greens. Caramelize onions to use in the best grilled cheese ever. Add a secret spoonful of soy sauce to the frosting of your next chocolate cake—the soy taste disappears but leaves behind an unexpected depth of flavor. Part of the brilliance of Umami Bomb is how the recipes layer these key ingredients to amplify their effect—like adding miso to an already cheesy cacio e pepe sauce for pasta so savory and delicious you’ll do a double take.

Raquel Pelzel’s work has been featured in Saveur, the Wall Street Journal, Every Day with Rachael Ray, Shape, and Epicurious, among many others. Formerly an editor at Cook’s Illustrated and the senior food editor and test kitchen director for Tasting Table, Pelzel has written more than 20 cookbooks and has judged Food Network shows including Chopped Junior and Beat Bobby Flay. Pelzel lives in Brooklyn, New York, with her two sons.
www.raquelpelzel.com  @raqinthekitchen

Later in the show Louisa Lawless Chief Strategy Officer of Stratus Group joins us to talk about two of their innovative products.  Louisa was a brief guest several weeks ago to talk about pH “Perfect Hydration” Alkaline water with electrolytes.  Since we didn’t have enough time the first attempt we’ll touch on this fine water and then…

It’s all about one of their newest products KÖE Organic Kombucha
www.drinkkoe.com

If you’ve been around the beverage block or even just perused the drink section of your local health food store, you’ve probably come across the seemingly mysterious beverage called Kombucha. It might seem like a scary, trendy beverage reserved for health and wellness devotees, but now with KÖE Organic Kombucha, clean living doesn’t have to be a chore.

KÖE created the first easy-drinking, great tasting kombucha consumers have been waiting for. A refreshing and perfectly balanced, effervescent beverage, KÖE is the perfect solution for every consumer, bringing great taste and live probiotics in one shelf-stable can.

Good Life Guy’s Wine of the Week:
2016 Amicone Cantine-Di-Ora Repasso, Veneto Italy
Amicone is made from 40% Corvina grapes (same grapes that go into Amarone) 30% Rondinella and 30% Molinara.  Ruby red color with delicate and vinous bouquet characterized by intense raspberry and black cherry aroma. In the mouth, it is full-bodied, soft and velvety, with hints of spices and chocolate thanks to the slow aging in Tonneaux. Amicone is obtained from a unique blend of selected red grapes cultivated in Veneto region. Part of these grapes undergoes a particular overripe process in the vineyards, followed by fermentation in stainless steel tanks. Once obtained the final blend, part of it goes into a slow maturation process in Tonneaux.

Food pairing
Ideal accompaniment to first courses, red meats, game, roasted meat and cheese. Serving temperature 14°-16°. It is suggested to decant at least one hour before serving.

Awards
Amicone Rosso Veneto IGT 2016:
BERLINER WEIN TROPHY 2018 – Gold
IWSC 2019 – Bronze
LUCA MARONI – 97 points
CONCOURS MONDIAL DE BRUXELLES 2019 – Gold

 

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Dec 7 – Coyotes in the Pasture & Wolves at the Door

Posted on December 6, 2019 by Guy

My guests this week are John & Sukey Jamison with their new book “Coyotes in the Pasture & Wolves at the Door – Stories and Recipes from our Farm to your Table.”

In 1985, Sukey and John Jamison started a farm business with two mortgages, three kids, and no job. They started raising lambs on grass, developed a mail order business, got discovered by many of the chefs who were fueling the Food Revolution, bought a USDA meat plant, and somehow educated their three kids whom they hoped would support them in their golden years.

Sukey and John relate how they dodged the bullets of under-capitalization, learned how to farm sustainably, and made Jamison Farm Lamb a staple on the menus of the best restaurants in the country. Coyotes in the Pasture and Wolves at the Door includes photos and Sukey’s own recipes.

Learn more at www.jamisonfarm.com

Beth Bower joins us in the second half to talk about this week’s Kansas re-showing of The KPTS – Channel 8 documentary about pies called “The Pie Way…Kansas Style,” If you didn’t get to see the debut of this video in March of this year you’re in luck.  The video will air this week and you can have a chance to purchase the book and the DVD while making a pledge to public broadcasting here in Kansas.

Just came back from a trip to Barcelona and a 14 day Trans Atlantic cruise and we drank a lot of this fine bubbly on the ship.  I know Jacob Liquor Exchange on North Rock Road has the Blue Label Nicolas Feuillatte and it’s great, but you have to try this beautiful pink sparkler!  Perfect for holiday celebrations or anytime.

Good Life Guy’s Wine of the Week:
NV Nicolas Fuellette Brut Rosé
The signature of Nicolas Feuillatte; intense, impertinent pleasure! There is simply no other rosé Champagne like this cuvée from Nicolas Feuillatte. Blended from 90% red grapes with a dollop of Chardonnay, this wine explodes in the glass with vivid aromas and flavors of raspberry, strawberry and red currants.  This mouthwatering rosé offers fruit-forward flavors of ripe raspberry and cherry, with fresh ginger and blood orange sorbet accents. Refreshing, lively and well-knit.  Wine Spectator 91

www.nicolas-feuillatte.com/en-us

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