Cooking with Bruce and Mark

Cooking with Bruce and Mark

By Bruce Weinstein & Mark ScarbroughEducationArtsLeisureHow ToFoodHobbies
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Cooking with Bruce and Mark episodes

  • I Made That! Turbo Blender Oat Pancakes

    This week, we're making a recipe with a turbo blender--you know, like a VITAMIX, BlendTec, and Waring X-Treme. And we're making whole-grain pancake batter!

    Turbo blenders have powerful motors. The blades spin so fast that they can grind wheat berries and other dry grains into flour in seconds. In fact, we are so taken with these machines that Mark has a class on craftsy about how to make whole-grain desserts from a turbo blender.

    In this recipe, we put steel-cut oats and raw wheat berries into the turbo blender, then grind the grains into a flour. We add buttermilk, eggs, and oil to make a whole-grain pancake batter.

    Listen in as we cook through this recipe to find out how to use a turbo blender to its full potential. It's not just for smoothies! 

    14 min
  • Appliance Fridays: Turbo Blender Oat Pancakes
    This week, we're combining a recipe and our appliance know-how into one recipe. We're using the turbo blender, you know VITAMIX, BlendTec, and Waring X-Treme to make pancakes. And not ordinary pancakes. Because these aren't ordinary blenders. Turbo blenders have 3 and 4 horsepower motors. This spins the blades so fast that the friction created can heat liquids up to 180 degrees and higher. And the spin so fast they can grind wheat berries and other dry grains into flour in just seconds. In fact, we are so taken with these machines that we wrote a book that uses them called THE TURBO BLENDER DESSERT REVOLUTION. And it goes on sale next week, October 26th. And it truly is revolutionary. You can our milk, sugar, eggs, chocolate, flour, vanilla, and salt in a turbo blender and 6 minutes later pour out warm chocolate pudding. Or you do as we do in this recipe right out of our book. We put steel cut oats and wheat berries into the turbo blender and grind them into flour. Then we add buttermilk, eggs, and oil - and voila, whole grain pancake batter. You can do the same thing with brownies, cakes, scones, and muffins. But not just any blender will work. Listen in and find out how to use your turbo blender to it's full potential or learn why you need to go out and buy one of these amazing appliances.
    14 min
  • Culinary Myth #49: In the Middle Ages people covered the taste of rotted meat with honey and spices
    It's Tuesday and we're taking down another long held culinary myth. This is one you can read anywhere. You probably even learned it in school. That in the Middle Ages people covered the taste of rotted meat with spices and honey. Where do we start to say how crazy that is. True, there was no refrigeration and in warm weather fresh meats went bad quickly. Which is why drying, curing, and smoking meats were so popular as ways of preserving them. And sometimes whole joints of meat were even submerged in vats of honey to keep them airtight. But no one ate rotten meat, period. There was no refrigeration but there was also no antibiotics or anti-parasitics. If you ate rotten meat you got sick and often you died. It's as simple as that. Plus spices were the commodity of the day. They were expensive. They were willed from father to son. They were considered treasures. Listen in to this episode to find out how this myth started and the next time you hear someone say that people covered rotted meat with honey and spices, you can set them straight.
    6 min
  • I Made That! Halvah Cookies

    Halvah is a sweet sesame paste, often used in Middle Eastern cooking. It's a bit dry and so a little crumbly. In shops, it's sometimes flavored, even with chocolate or pistachios, and cut into sedges from a huge wheel, sort of like some forms of hard cheese.

    We recently found a Yotam Ottolenghi recipe for halvah brownies that had gone viral. We had to make it. It was indeed delicious, but it only included halvah as a topping for the brownies, a topping that then baked down into them.

    We wanted to try our hand at a halvah cookie. So being Bruce Weinstein & Mark Scarbrough, we set about developing a cookie recipe with halvah as the main ingredient.

    The cookies are incredibly crunchy and fragrant. Listen in as we make this recipe and then get cooking!

    13 min
  • Halvah Cookies
    If you are not familiar with halvah, you should get acquainted. It's a sweet sesame paste from the middle east that is dry and crumbly and in the best shops is cut into sedges from a huge wheel - not unlike parmesan cheese. And a few weeks ago Mark told me about a halvah brownie recipe that Yotam Ottolenghi created and posted all over the internet. I found it and tried it. And while delicious, it only included halvah as a topping for brownies - a topping which baked into the bar cookies. I wanted a cookie that had halvah as main ingredient. So I came up with these. They're incredible crunchy and fragrant. Listen in, get the recipe, and get cooking! --Bruce
    13 min
  • Culinary Myth #48: You can't use all-purpose flour to bake bread.
    Bread flour vs all-purpose flour. Each has it's own protein content which makes it perfect for either bread or for more tender cakes and cookies. And some food snobs out there claim you can only use one particular kind for each recipe at hand. We're here to make your life easier. Because even though you cannot us bread flour in recipes that call for all-purpose flour you CAN use all-purpose flour in recipes that call for bread flour. Listen in, find out how, and never make an emergency run to the supermarket for bread flour again.
    7 min
  • I Made That! Oatmeal Everything Cookies

    Oatmeal cookies? We've got to load them down with everything in the kitchen. Nuts? Yup. Coconut? Yup. Chocolate chips? Yup.

    Did we mention a bit healthy, too. With whole-wheat flour? Yup. And even wheat germ? Yup. Plus, oats, of course. As well as Grape Nuts cereal.

    Now those are cookies! We're Bruce Weinstein & Mark Scarbrough. We love baking. We love cooking. We love eating. We've got dozens of cookbooks to prove it, as well as countless articles for all the glossy food magazines.

    Bruce came up with this recipe a while back. Mark loved them so much he wanted us to make a podcast about them. So here we are!

    14 min
  • Oatmeal Everything Cookies
    We know, we promised appliance Fridays this fall, but I made these cookies last week and Mark loved them so much he said we had to do them on the podcast. So, even while making them, we do nod to the appliance/gadget Fridays and give you some great gadgety tricks for getting these cookies perfect. And we mean it when we say they have everything in them. Nuts? Yup. Coconut? Yup. Whole wheat flour AND wheat germ? Yup, Oats and Grape Nuts cereal????? Yup. Chocolate chips, too. Trust us on this. You might never make any other cookie again. But we don't want to over sell it. Listen in and get the recipe. --Bruce
    14 min
  • Culinary Myth #47: Diver Scallops Are Caught By Hand
    It's Tuesday and we're taking down another culinary myth. This time it's about big fat sweet tasty sea scallops. Mostly the ones called Diver Scallops. Called that to make you think they were caught by hand, by some diver somewhere. They weren't. Want to know what they really are? Tune in find out.
    8 min
  • I Made That! Pear Preserves

    Pear preserves are one of fall's treats: chunks of pear, layered in a thickened jam, set up for the winter. Sure, it's great on toast. It's even better with a thick chunk of Parmigiano-Reggiano and a sweet shortbread cookie or digestive cracker.

    We're Bruce Weinstein & Mark Scarbrough, veteran cookbook writers of dozens of titles. We love to have fun in the kitchen. We'll take you through the step-by-step process for making traditional pear preserves. They're the best ever. Promise! 

    18 min

About Cooking with Bruce and Mark

From the publisher's feed

Join us, Bruce Weinstein and Mark Scarbrough, for weekly episodes all about food, cooking, recipes, and maybe a little marital strife on air. After writing thirty-six cookbooks, we've got countless…

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