Sharp & Hot

On this week's episode of Sharp & Hot, Chef Emily is joined in the studio by Heritage Radio Network's own Allison Hamlin, who just returned from a retreat in Colombia. Tune in to hear them discuss getting away, letting down your guard, and being ok with it.

After the break, they answer a listener question about which kind of salts to use, and when.

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On this week's episode of Sharp & Hot, Emily welcomes chef, television personality, food writer, and restauranteur Clodagh McKenna to the studio. Clodagh is the author of five best-selling cookbooks, including Clodagh’s Irish Kitchen and Homemade. She made her U.S. television debut with her hit TV series Clodagh's Irish Food Trails, is a regular on the Rachael Ray Show, and has cooked on NBC’s Today Show, The Nate Berkus Show, The Late Late Show, Esquire TV and many more.

Guinness Cake

This cake can only be described as dark and majestic. The bitterness of the Guinness is balanced by the sugar and the vanilla icing adds a fluffy lightness to balance it perfectly. I make this at my restaurant, Clodagh’s Kitchen, using a locally brewed stout called O’Hara’s, which is similar to Guinness. If you don’t like stout, worry not – you will like this cake! The caramel and coffee flavors make this cake one of the best that I have ever made or eaten… Trust me!

Serves 10

2 1/4 sticks plus 1 tablespoon unsalted butter

For the frosting

Preheat the oven to 325ºF. Line the bottom of a 12-inch round springform pan with parchment paper.

Make the cake: Heat the butter in a large saucepan over medium heat until melted. Stir in the Guinness, then remove from heat and stir in the cocoa.

In a large mixing bowl, beat the eggs, sugar, vanilla extract, and buttermilk, and then slowly mix in the Guinness mixture.

Sift together the flour, baking soda and baking powder into a separate large bowl. Using a handheld electric mixer, slowly mix the wet mixture into the dry ingredients and keep beating until it is all well combined.

Transfer the batter to the prepared cake pan and bake in the oven for about 45 minutes. Test to make sure the cake is cooked by inserting a toothpick into the center of the cake –if if comes out clean, the cake is cooked. Let cool in the pan, then transfer from the pan onto a wire rack.

While the cake is cooling, make the frosting: Using a handheld electric mixer, blend all the ingredients together until light and fluffy.

Place the cooled cake on a plate and generously spread the frosting on top.

This cake will keep for up to 1 week in an airtight container.

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On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Heritage Radio's own Jack Inslee and Allison Hamlin to debrief after their recent trip to the Charleston Wine + Food Festival (spoiler alert: clam chowder poutine). After the break, they share some personal experiences with willpower and cravings.

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On this week's episode of Sharp & Hot, Chef Emily Peterson is joined in the studio by Peter Hoffman & Mike Laarhoven of Back Forty West. This Sunday, March 6th, Back Forty West is hosting its annual Cassoulet Festival, featuring five chefs, five takes on pork and beans at their best, plenty of rustic red wines, winter greens, and a citrus sorbet to keep everyone’s palates refreshed.

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On this week’s episode of Sharp & Hot, Chef Emily Peterson welcomes guest Liz Carlisle, author of Lentil Underground. The book tells the story of David Oien, who leads a thriving movement of organic farmers working with heirloom seeds and biologically diverse, sustainable farm systems, in defiance of corporate agribusiness.

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This week on a new episode of Sharp & Hot, host Chef Emily Peterson chats with the founder of Victory Garden's goat milk ice cream, Sophia Brittan. She is also joined by the band Evening Hymns, straight out of the great north, as they play some real "evening hymns."

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Jennifer Leuzzi, Host of **Tech Bites, ** joins Emily Peterson for an in-depth conversation on passion. They answer an incredibly powerful and personal listener letter and tackle issues from career advice to fast food nostalgia.

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On a jam-packed episode of _ Sharp & Hot _ Emily Peterson is first joined by the legendary Sam Sifton, national editor of The New York Times, that newspaper’s former restaurant critic, and a food columnist for the Sunday Times Magazine. Later in the show, Ida Blue & Binky Griptite perform some live songs in anticipation of their upcoming gig at The Bitter End.

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Find out about the Brooklyn Bread Lab on this week’s episode of _ Sharp & Hot _. Emily Peterson is joined by team behind The Brooklyn Bread Lab, a pop-up test kitchen devoted to the final food frontier: grain. Bread’s gotten a bad rap, and they want to change that. So they’re making breads, pastas, and pizza the old-fashioned way in the heart of Bushwick. Everything they make is 100% from scratch, made with responsibly sourced whole grains and nutrient-rich flour that’s milled to order, in-house. They want to make better bread, share it with you, and teach you how to make it, too.

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What do the music industry and ramen have in common? Tune in to this week’s episode of _ Sharp & Hot _ as Chef Emily welcomes Sarah Gavigan to the studio talking how she went from licensing music in LA to cooking in Nashville for a living.  Sharing how eating ramen had always brought so much joy, paired with the subsequent lack of ramen in the Nashville area, Sarah decided to dedicate herself to learning the craft of making traditional ramen. After testing recipes with friends, she started doing pop-ups all over town with great success. Finally, in 2014 Gavigan and her husband Brad opened POP Nashville, which housed Otaku South until May 2015. This long journey eventually lead them to what is now Nashville’s first dedicated ramen shop – Otaku Ramen. Sarah expands on her second restaurant, Little Octopus, a modern restaurant serving flavors from everywhere, ingredients from here, and options for everyone.

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