For her first broadcast as host of "Cooking Today," chef Amanda Freitag was joined in studio by chef and co-owner of the upcoming Brooklyn pizza restaurant Krescendo, Elizabeth Falkner, as well as New York restaurant insider and host of "The Morning After" Jason Colucci.
Known for her San Francisco restaurants and unique approach to pastry, Elizabeth Falkner recently made the move across the country and is now turning her attention to pizza. Elizabeth recently won the 2012 World Pizza Championships in Naples, Italy, and is currently in the process of opening a restaurant in Brooklyn where she plans to make Neapolitan style pizza. She explained to Amanda the similarities in technique and ingredients for making pizza and baking. Amanda was delighted to have Elizabeth join her and even more thrilled to discuss pizza, revealing that if she were stuck on a desert island and could only have one type of food, it would be pizza!
Jason Colucci, host of Heritage Radio's "The Morning After," joined Amanda to offer a peek at what's going on in the food world. He discussed that there are different "ages" of New York City restaurants and cited the most notable as the age of the restaurateur, the age of the executive chef, and the age of the restaurant group - which is the age we are currently in. Jason also spoke of current trends he has recently seen within the food industry including something that he called "Asian Hipster Cuisine," which describes the recent wave of chefs cooking Asian cuisine in the United States.
In the "Made to Order" segment, Amanda offered advice to a listener about getting into the restaurant business and spoke about why we should be cooking with eggplant. See below for her delicious eggplant caponata dish.
“ROSSA BIANCO” EGGPLANT CAPONATA
By Amanda Freitag
4 eggplants, peeled and medium dice
1/8 cup salt
1 red onion, halved and thinly sliced
4 garlic cloves, thinly sliced
1/2 cup capers
1 1/2 cups red wine vinegar
1/4 cup tomato paste
1/4 cup sugar
- Salt eggplant and weight down for 2 hours.
- After, rinse eggplant of excess salt.
- In a medium hot sauté pan add 3 tablespoons olive oil and begin cooking the red onions.
- Add the garlic after 1 minute and then the celery let this cook for 5 minutes.
- Add the anchovies and cook for 1 minute and then add the tomato paste.
- Incorporate the tomato paste with the vegetables and cook for 2 minutes and then deglaze with the vinegar and add the sugar and cook until all is incorporated.
- In another pan begin with 2 tablespoons of olive oil and heat until smoking hot, gently toss in the eggplant and cook until translucent and soft.
- Add the eggplant with the vegetable mixture and finish with the capers.
If you missed yesterday's show, you have another chance to catch it today at 3 and 6 p.m. ET and be sure to check out some of the highlights below.
“Cooking Today,” is live each Monday, Wednesday, and Friday at 3 p.m. ET / 12 p.m. PT, on Sirius XM 110. Tune in Wednesday, July 18 as pastry chef of New York's The Red Cat and The Harrison restaurants, Colleen Grapes, and co-executive producer of Food Network's"Chopped," Vivian Sorenson join Amanda in the studio!
Elizabeth Falkner explains that food competitions are like sport competitions.
Elizabeth Falkner describes a traditional Neapolitan pizza.
Elizabeth Falkner explains that making pizza is not so different from making a fruit pie.
Jason Colucci offers his insider scoop on things to do when visiting New York City.
Amanda Freitag shares her advice for getting into the restaurant industry.