Martha Stewart Living Radio: The Radio Blog

Bourbon, Breading, and Burke

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David walking us through his unique breading technique.

1 David walking us through his unique breading technique.

Chicken breaded (on one side only) with dry bread crumbs.

2 Chicken breaded (on one side only) with dry bread crumbs.

Chicken breaded (on one side only) with fresh bread crumbs.

3 Chicken breaded (on one side only) with fresh bread crumbs.

David demonstrates pretzels breaded with seeds - before and after.

4 David demonstrates pretzels breaded with seeds - before and after.

Ariane Daguin of D'Artagnan sharing her cassoulet recipe.

5 Ariane Daguin of D'Artagnan sharing her cassoulet recipe.

David asks Ariane to explain

6 David asks Ariane to explain "The French Kiss," a dish made with prunes.

Ariane explains to a listener the difference in feed between North American and French raised ducks.

7 Ariane explains to a listener the difference in feed between North American and French raised ducks.

Just one of the many sandwiches available at Burke in the Box.

8 Just one of the many sandwiches available at Burke in the Box.

We were also treated to a variety of salads!

9 We were also treated to a variety of salads!

Sweet treats from Burke in the Box.

10 Sweet treats from Burke in the Box.

More delicious sweets we enjoyed from Burke in the Box.

11 More delicious sweets we enjoyed from Burke in the Box.

David brought along some of his signature cheesecake pops.  These are always a huge hit around our office!

12 David brought along some of his signature cheesecake pops. These are always a huge hit around our office!

Bryan Nolt of Breckenridge Distillery, discussing his award-winning bourbon with Chef Burke.

13 Bryan Nolt of Breckenridge Distillery, discussing his award-winning bourbon with Chef Burke.

Breckenridge Distillery's Spiced Rum.

14 Breckenridge Distillery's Spiced Rum.

Breckenridge Bitters - available at the Distillery only.

15 Breckenridge Bitters - available at the Distillery only.

Bryan said the most important thing when making whiskey is to put it in the barrel and let it sit there for awhile.

16 Bryan said the most important thing when making whiskey is to put it in the barrel and let it sit there for awhile.

Bryan Nolt, Owner of Breckenridge Distillery with Chef David Burke.

17 Bryan Nolt, Owner of Breckenridge Distillery with Chef David Burke.

As host of “Cooking Today” this past week, Chef David Burke, treated us to some of his favorite things in the food world. 

We were honored to have CEO and Owner of D’Artagnan, Ariane Daguin, stop by the studio.  Not only did she teach us a thing or two about duck, we were also delighted to learn her approach to cassoulet, and why it's better than Daniel Boulud's!

Plus, David shared his insider tips for breading – three different ways – and shared some samples of his delicious delicacies from Burke in the Box!

To close out the week, it was a true treat to meet Bryan Nolt of Colorado’s Breckenridge Distillery. Bryan spoke with us about his award-winning bourbon, and shared a taste of his bitters and spiced rum with David.  When asked by a caller about his vodka, Bryan explained that it is gluten-free and made with 100% sweet corn.

If you missed today's show, you have another chance to catch it tonight at 6 p.m. ET or hear some of this week’s highlights below.

“Cooking Today,” airs live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110.  Be sure to tune in next Wednesday, February 22nd when Carla Hall, executive chef and co-host of ABC Television Network’s “The Chew,” joins us to host!

Chef David Burke walks us through the basics of breading.

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Ariane Daguin tells us why the taste and texture of duck is different in North America from France.

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Ariane shares her recipe for cassoulet.

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