This week Faith discovers the joy that is a red wine and smoked salmon pairing. It shouldn’t work, but it does. Plus Lindsay-Jean Hard, the author of the excellent cookbook, Cooking with Scraps explains how home cooks can turn peels, cores, rinds, stems, and more into delicious meals. Lindsay-Jean inspires the gang to share their best tips for putting food scraps to good use. Don’t throw those broccoli stems away! Faith also talks to Patrick Byrne, Director of Development at Family Life Education in Hartford. Patrick introduces The Louise Earle Loomis Children’s Wellness Center. The center aims to combat obesity, particularly among minority populations, in the greater Hartford area. Let’s cheer our neighbors on!
Aired: January 3, 2019
Photo: Penny De Los Santos
CONTRIBUTORS AND GUESTS:
• Chris Prosperi — chef/owner, Métro Bis in Simsbury, Conn.
• Mark Raymond — wine expert
• Alex Province — wine expert
• Robyn Doyon-Aitken — senior producer
• Lindsay-Jean Hard — author of Cooking With Scraps
• Patrick Byrne — Director of Development, Family Life Education
• “Can’t Stop the Feeling,” Justin Timberlake
• “Safe and Sound” Capital Cities
• “Beans and Cornbread,” Louis Jordan and The Tympany Five
• “Funk in a Mason Jar,” Harvey Mason
• “Give Love,” Andy Grammer feat. LunchMoneyLewis
• “Everybody Eats When They Come to My House,” Cab Calloway
Laurie Mazzamurro says
Hey there – So, after listening about leaving the oven on to cook a stock, I wanted to let you all know that I just use my crock pot and let it cook for 12-24 hours. Once it’s cooled down, I skim the fat, if it’s chicken stock, strain it, and then I get little plastic baggies made for the freezer and I put a cup, 1-1/2, or 2 cups in each bag and lay them down in the freezer so I take out just what I need for a recipe. Hope this is helpful!! Love the show!!
Robyn Doyon-Aitken says
Thank you so much. . .for the tip and for loving the show!
I loved Chris’ idea of using potato peel scraps as an oven baked snack. Can you ask him if he has a similar method for apple peels? I’ve tried to bake them a few times for a sweet snack (after peeling them for pies) but it’s usually a Fail. I usually end up serving the peels to my dogs, but if he has any better ideas…. Thank you!
Robyn Doyon-Aitken says
I love kitchn’s high-heat roasting method. It’s very similar to Chris’s potato peel crisps. You’ll find the recipe for Roasted Apple Chips here: https://www.thekitchn.com/baked-apple-peels-tips-from-the-kitchn-214648. Martha’s Apple Peel “Twigs” look good, too, if the low-and-slow cooking method is more your style. You’ll find that recipe here: https://www.marthastewart.com/925882/apple-peel-twigs.