Suzanne Corbett's Cajun Gumbo
Suzanne Corbett was on Food Talk STL on Saturday talking about Gumbo. Click on the Recipes tab at the top of this page to see her recipe for Cajun Gumbo, as well as her Lenten recipes for Cioppino (fish stew) and New England Clam Chowder.
Click on the Recipes tab above for Suzanne Corbett’s Lenten recipes for Cioppino and New England Clam Chowder. Her Mardi Gras Gumbo recipe is also included.
On the Recipes page, we have posted a link to Andrea’s Gluten Free Monkey Bread recipe and to her entire list of recipes that are on the Andrea’s Gluten Free website.
Check ’em out!
(More recipes to come.)
The Today Show on NBC had a segment Friday with information and suggestions about gluten free eating. Click here to view video (runs just under 5 minutes).
Diane Rehm on NPR devoted part of her show Thursday to the Gluten Free “craze.” Click here to read a summary, a transcript of the discussion and numerous user comments. There is also a a link on the page to audio of the segment.
Joining us Saturday on Food Talk STL:
Ian Froeb, food critic for Riverfront Times. He posts food and beverage content online via RFT’s Gutcheck blog.
Andrea Kosinski, owner of Andrea’s Gluten Free. Her company makes and sells gluten free food items at their location in Chesterfield Valley. They sell products online to buyers across the US. Many of their baked goods are now available in select Schnuck’s stores.
Suzanne Corbett, who has written about food, cooking and travel for numerous local and national publications and online outlets.
Thank you to all who listened to our first two shows! Tell a friend that we are on air—LIVE—each Saturday morning, 11:00 a.m. to noon, on 590-AM, The Fan, KFNS.
Here is a link to Gateway Greening’s Vegetable Planting Calendar. It tells you when it is best to plant various garden items. This is a PDF file.
Click here: Vegetable Planting Calendar.
Provided by Joy from The Fountain on Locust
Ingredients:
16 cups natural or high quality prepared chicken broth
16 cups diced potatoes
14 crushed dill pickles
2 cups sour cream
2 cups milk
dill for garnish
Preparation:
Simmer potatoes in broth for 15 minutes
Add crushed dill pickles, simmer for 5 more minutes
Use immersion blender to puree, leaving some chunks of potatoes
Mix sour cream and milk together in separate bowl
Slowly add about a cup of the soup mixture to the sour cream mixture to temper
Add tempered sour cream to soup
Taste before serving
Garnish with a dollop of sour cream
Serve and enjoy!
The Fountain on Locust is at 3037 Locust in the Midtown Alley neighborhood. Call 314-535-7800. Online at fountainonlocust.com.
Now that the first Food Talk STL show has happened, it’s time to look ahead.
On our 2/11 show, an old radio friend, Joy Grdnic, is scheduled to visit. She is the owner of The Fountain on Locust. Nate Selsor, a bartender at Monarch, is on the agenda. And John Johnson, chef for Lumiere Place, is coming by to chat about his participation in St. Louis Mardi Gras.
I plan to share some newsy notes during each show—tidbits from the local food scene, including events and activities.
There are so many things going on for local diners, drinkers (alcoholic and non-alcoholic), food shoppers and cooks. On Food Talk STL, I’ll try to touch on many areas of interest. Thanks for listening!
—David Craig
Thanks to Jim Fiala from The Crossing, Liluma and Acero for sitting in on our first show.
Click here for Jim’s food and travel diary and photos from his trip to Italy, plus recipes for some of the items he and his wife Melissa tasted there. From the February issue of Feast magazine.
Ingredients:
8 ripe avocados
1 large red onion
2 garlic cloves
3 large tomatoes
1 tsp. salt
½ tsp. black pepper
Juice of 2 lemons or ¼ cup of Real Lemon juice
Cilantro (one bunch)
1 tablespoon of chopped jalapeno peppers
Directions:
Cut avocados in half, remove pit and scoop avocado out of shells and put into a bowl.
Chop red onions, garlic and jalapenos.
Cut an x across the bottom of the tomatoes and place into a pot of boiling water for 20 to 30 seconds. Remove from water, run cold water over tomatoes and place on chopping board.
Peel skin off tomatoes and then cut into quarters. Remove seeds, rinse, then chop into small pieces.
Using a whisk, mash avocados lightly, stir lemon juice into avocado mix. Add onions, garlic, jalapenos and tomatoes. Add salt and pepper (to taste) Fold everything together.
Chop cilantro and add to the mix or serve on the side.
Enjoy!
The first Food Talk STL show on 590-The Fan, KFNS is set for Saturday, February 4, 11:00 a.m. to noon. (Live online stream available at kfns.com.)
I’ll chat with St. Louis chef/restaurant owner Jim Fiala. His restaurants are The Crossing, Liluma and Acero. And Liluma’s Side Door.
Making guacamole for your “Big Game” party? A couple of useful guac tips will be shared on show #1.
Which food shows on TV should you be watching? Of the many that are on TV, which are the best? We’ll discuss.
What’s on the restaurant horizon in STL? Despite the economy, new places are opening all the time. We’ll tip you to some you’ll want to watch for.
Do you drink local craft beers? New players are popping up in town all the time. We’ll talk with a guy who has just jumped into the STL beer scene.
Also, a quick word about a new family film opening this weekend, “Big Miracle.”
Please spread the word about our new Food Talk STL show. And follow the show on Twitter @FoodTalkSTL.
—–David Craig
Food Talk STL 