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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Nov 23 – Nov 30 Two weeks of FUN!

Posted on November 18, 2019 by Guy

Nov 30 – This show is all about Dr. Konstantin Frank winery in the magnificent Finger Lakes of New York.

Meaghan, Beth, Karen, Tod and Guy

On a recent visit to Ithaca New York to visit my oldest son who is working on his Masters Degree at Cornell, we took some time and went to the nearby Finger Lakes to revisit some old friends and make new ones.  A unique place to grow grapes and make wine that you should add to your bucket list.  One of my favorite wineries is Dr. Frank’s.  Located North of Hammondsport on the West side of Keuka Lake.

Dr. Konstantin Frank ignited the “Vinifera Revolution” a movement that forever changed the course of wine growing in the Finger Lakes and the United States. Dr. Frank’s vision, knowledge and determination are credited with elevating the New York wine industry from a state of happy mediocrity to a level that today commands world attention.

The Frank family wine legacy that started with Dr. Konstantin Frank in the early 1960’s has continued into its fourth generation with Meaghan Frank as the winery’s General Manager. Meaghan is the daughter of current winery president, Fred Frank and the great granddaughter of Dr. Konstantin Frank.

Meaghan received her MBA from the University of Adelaide in Australia, which has one of the top wine business programs in the world. Most recently, Meaghan received her Master’s Degree in Oenology from Cornell University. With combined expertise in wine business and winemaking, Meaghan plans to revolutionize the way the winery is run as well as the quality of the wines. Already, Meaghan has brought many innovative ideas to the winery, including the 1886 Reserve Tasting Room and a single vineyard series named after the Frank women.

Good Life Guy’s Wine of the Week:
2018 Dr. Frank Dry Riesling
100% Riesling, stainless fermented. A subtle style with notes of minerality, grapefruit, lime, candied citrus and soft apricot.  The crisp lime-driven acidity enhances the distinct Keuka Lake minerality, rounded by stone fruit and ginger.

This wine is available at Jacob Liquor Exchange on North Rock Road!

 

Nov 23 – This show is great fun as we get to know Chef Bill Crites

Bill was the executive chef at 37West Café at Koch Industries global headquarters in Wichita, KS. He has worked as the Chef at YaYa’s, worked with Dempsey’s Burger Pub and now is the executive chef at Hooray Ranch – a luxury hunting lodge in central Kansas

Bill got his culinary start in Austin, TX, graduating from culinary school and working in a few restaurants across the town. Not long after graduating, Bill bought a one-way ticket to Barcelona and spent the next two years expanding his culinary education across the country. Bill even spent one of those years working on a farm learning to raise animals and perfecting classic French charcuterie techniques including sausage making, rillettes, pates, and terrines. A few restaurants and a few years later, Bill returned to the states and began his career with Eurest as a sous chef at Café Koch in Wichita.  When Bill started with Eurest, Koch was breaking ground for a new building on their campus which would include the new 37West Café. Bill opened the café as executive chef and is dedicated to evolving the cuisine at each and every meal and making as much as he and his team can from scratch.  A talented Chef with great potential that we hope to be seeing more of here in the Midwest!

Good Life Guy’s Wine of the Week:
2018 Dr. Frank Grüner Veltliner
100% Grüner Veltliner from the estate Seneca Lake property planted in 2007 by Fred Frank. Located on the southeast part of the lake known as the ‘banana belt’ in an area with higher than average temperatures and more sun exposure, which translates into a longer growing season that facilitates higher levels of ripeness.  An expressive wine with dominant characters of grapefruit, & honeysuckle, finishing with notes of lime. The mineral backbone is enhanced by a crisp acidity, giving the wine superb complexity, and making it a food friendly style.

Available from the winery direct www.drfrankwines.com

 

 

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Nov 16 – Air Fryer Revolution

Posted on November 12, 2019 by Guy

We begin this week with a relatively new kitchen applliance that seems to be getting a lot of attention these days, The Air Fryer!
My first guest is Urvashi Pitre with her new book “Air Fryer Revolution – 100 Crispy, Healthy, Fast & Fresh Recipes.”

Best-selling author Urvashi Pitre is back with Air Fryer Revolution, the follow-up to her hit cookbook, Every Day Easy Air Fryer. In this all-new collection of 100 delicious recipes, Urvashi shows you how the revolutionary air fryer makes home cooking easier than ever. Air fryers are taking the country by storm, thanks to the device’s fan-forced heat, so there is no need for pre-heating, and food cooks with a minimal amount of oil. The recipes can all be made in 60 minutes or less, many in as little as 30 minutes, so you cut back on energy bills and avoid heating up the whole kitchen. The air fryer saves space too, making it perfect for tiny city kitchens, dorm rooms, and RVs. With Urvashi’s impeccably tested recipes, you start with fresh ingredients and let the cooker d the hard work, and you’ll never get bored with Smoky Ham and Cheese Party Biscuits, French Garlic Chicken, Russet and Sweet Potato Gratin, Queso Fundido, Korean Beef Tacos, Bang Bang Shrimp, and more. Get a copy NOW!

URVASHI PITRE moved to the U.S. thirty years ago with $20 in her pocket, two suitcases, a college scholarship, and a headful of Indian recipes passed down through her family. Now she runs her own global consulting firm. She lost 80 pounds following a restricted calorie, low-carb, keto diet, and she uses her blog, Two Sleevers, to share recipes with others. She is the author of Indian Instant Pot Cookbook, The Keto Instant Pot Cookbook, Every Day Easy Air Fryer, Instant Pot Fast & Easy, and Keto Fat Bombs, Sweets, and Treats.
www.twosleevers.com

In the second half I’ll be talking to Dr. David Meadows the co-founder of Pure Wine.  www.drinkpurewine.com

PureWine Inc. is a privately held company founded in 2014 by a father and son team, Dr. David Meadows and his son Derek.  Both father and son suffered from wine headaches and experienced allergic reactions to red, white, rosé and sparkling wines.  But, like true scientists, they didn’t suffer in silence — they set out to understand the problem and to solve it.  Together, father and son spent two years in the laboratory looking for a solution to the side effects of wine. The ‘Eureka moment’ came one day in the lab when David and Derek found the precise means to selectively remove histamines and sulfites without otherwise changing the chemistry of wine.

“We could see that our filtration was working, but when we tried that big, bold Cab and it was every bit as delicious as it was in the tasting room in Napa, we knew we had it,” says David.  “That’s when we toasted each other – To Your Health! – and that’s our motto today at PureWine,” adds Derek.  In 2016, the duo launched the first PureWine product, The Wand™, for a glass of wine, followed in mid-2018 by The Wave™ for a bottle of wine.

Good Life Guy’s Wine of the Week:
2017 Willm Riesling Reserve
Pale yellow with green hues, the nose presents notes of fresh fruit and citrus aromas. In the mouth, the attack is fresh and well-structured, and the flavor is reminiscent of fresh fruits and citrus. A persistent, slightly spicy finish.  Pair with Roast Turkey 🙂 seafood, raw fish, smoked fish, fish paté, roasted white meats, sauerkraut, goat’s cheese.

WE90
Wine Enthusiast
This conveys just a smidge of lemon aroma on the nose. The palate, however, gives the citrus its due space, filling the mouth with sprightly freshness and the ripe freshness of high-season lemon. The body is light and refreshing, the finish is dry and clean.
Best Buy
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