Foreman and Wolf on Food and Wine on WYPR

With so many varieties to choose from, where do you even start? On today's Foreman and Wolf on Food and Wine: Fish Tales. Chef and Tony tell you what you need to know about buying, selecting and preparing fish. Plus, a 'fish-off.' 

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What's your favorite meal of the day? From eggs to cereal to bacon, the options are endless. No wonder it's the most important meal of the day! This week Tony and Chef Wolf talk all about breakfast: eggs, pancakes, pork, grits, and a Chef's Challenge.

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Food is more than sustenance; it is also a love language. Whether it is to celebrate a victory or to console after a loss, sharing food is a way to show that you care. This week, Tony and Chef Cindy talk about food with feeling. They share tips on how you can support those you love with the gift of good food . . . plus a chef’s challenge that runs off the trail.

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What makes a salad . . . a salad? In this week's episode, Tony and Chef Wolf describe the various types of salad, give a tutorial on how to make a basic vinaigrette, and share what wines to pair with salad. And stay tuned for a Chef's salad challenge.

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Love the food and wine of Spain? Ever dream of visiting the unique and beautiful regions where these products are made? This week we bring you stories and insights from a wine producer and importer with intimate knowledge of Spain’s history, geography and culture, Jorge Ordóñez. Jorge hails from this diverse wine-producing country and joins us in studio to give a virtual tour of his home – region by region.

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Our region offers a beautiful bounty of fresh fruits to keep us delighted through each season. This week, Tony and Chef Cindy take us through, season by season, some of their favorite fruits and way ways to incorporate more of them into your routine.

Chef Wolf's Clafoutis recipe:
oven 400 degrees
about 25 minutes
brush molds with butter and dust with sugar

Quantity:
3.5 oz Sugar
3 TBSP Flour, AP
1/2 tsp Baking Powder
1/4 tsp Bakins Soda
Pinch of Salt
3 each Whole Eggs
3 oz Milk
4 oz Melted Butter
2 cups Berries or diced peaches or nectarines or bing cherries

Method:
1. Sift together dry ingredients
2. Beat eggs by hand and add to dry ingredients
3. Slowly stir in milk and melted butter
4. Divide fruit among molds
5. Pour batter on top
6. Bake until set

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Herbs are common and powerful ingredients that are an integral part of many dishes, yet their preparation styles are as varied as their types. Tony and Chef Cindy dedicate this hour to running through their favorite herbs, treatments, appropriate pairing, and how to not blow out a dish with herbaceous accents.

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Do you love cooking with cheese? How about a little snack before dinner? Ever had cheese as dessert? In this episode, Tony and Chef Cindy cover all things cheese - from when and how to serve it, to proper storage and wine pairing.

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Tony and Chef Cindy talk about that moment in the weekend when you decide to take the rest of the day off . . . brunch!

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There is a lot more to pasta than spaghetti and meatballs. Steeped in history, diverse in origins, and undeniably delicious - pasta holds a special place in Tony's heart. He and Chef Cindy nerd-out on a vast array of pasta styles and accompanying preparations.

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