Faith and the gang celebrate that ol’ American classic, meatloaf. Meatloaf 1,000 ways! Whether you like 100% beef, a meaty blend, or a meatless meatloaf, there’s a recipe idea here for every loaf lover. (Check out Yankee Magazine’s Meatloaf in a Brown Paper Bag!) Plus, food writer Nik Sharma joins the party with an Indian-spiced international meatloaf, as well as other recipes from his beautiful cookbook, Season. Nik shares recipes for Margherita Naan Pizza, Sumac-Seared Scallops, and Spicy Chocolate Chip-Hazelnut Cookies. Also this week, local chef Ben Zemmel from Alforno in Old Saybrook talks to Faith about what it’s like to take over a successful family restaurant.
CONTRIBUTORS AND GUESTS:
• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.
• Alex Province — wine expert
• Robyn Doyon-Aitken — senior producer
• Ben Zemmel — chef and owner of Alforno in Old Saybrook
• Nik Sharma — author of Season
MUSIC:
• “Paradise by the Dashboard Light,” Meatloaf
• “Out of the Frying Pan (and into the Fire),” Meatloaf
• “Potato Chips,” Slim Gaillard
• “International Love,” Pittbull feat. Chris Brown
• “Everybody Eats When They Come to My House,” Cab Calloway
Great show today! Penzys sells sumac. I buy it there all the time. I used to keep it in the freezer (not the fridge, as Faith does), but the salesman in the store told me that it’s not necessary. Haven’t done further research about this however.
Thank you, Barbara, both for listening and for the spice tip. We appreciate you!
So, is this the same sumac that grows on the side of the road up at our beach and that we refer to as “poison sumac”?
There are over 200 geniuses of sumac and more than 30 different species. Poison sumac is Toxicodendron vernix; any/all parts of the shrub or small tree can cause skin irritation, or worse if the smoke of a burning plant is inhaled. (A description from Wiki: “The stems along the leaflets are red and the leaves can have a reddish tint to them, particularly at the top of the plant. New bark for a poison sumac tree is lightish gray, and as the bark ages, it becomes darker.”) An entirely different genius, edible sumac (berries that have been dried and ground into a powder and used as a spice is Rhus coriaria. Safe to eat. You should snap a picture of your side-of-the-road sumac and research, and of course—as any forager would tell you—never eat anything you can’t identify. A 1/2 cup of ground sumac is relatively cheap at Penzy’s. You can order sumac by-the-ounce at Kalustyan’s international market. And of course, Amazon has lots of sumac options to pick from.
Love your show!!!
I can’t wait to make one of these meatloaf recipes for my sons!
Thanks for listening, Kathy! We appreciate it!