Sharp & Hot

Leanne Brown. This week on Sharp and Hot Anne Hogan, while sending her best wishes to Emily on the west coast, interviews Leanne Brown, the author of Good and Cheap: Eat Well on $4/Day. She tells us about the inception of Good and Cheap, and how she didn’t want the book to have a stigma of “cooking for poor people.” Leanne then tells us some of her favorite ingredients and how we can improve our cooking skills in some of the easiest ways. This program was sponsored by The International Culinary Center.

“You don’t have to be a chef to make beautiful food and make it taste awesome… it just takes a little practice.” [10:20]

“Think of a few meals that you know to be healthy and focus on that…It’s yours, and you should be happy to eat the food you make.” [12:50]

— Leanne Brown on Sharp and Hot

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Mardi Gras : This week on Sharp and Hot Emily reads from what she calls “My father’s bible,” which we find out is Paul Perdone’s Louisiana Cooking. After laughing at the cover of the cook book for a moment, Emily dives in to her streamlined recipe for jambalaya and how to make it vegetarian. She and Anne discuss king cakes, oysters, and some of the more ridiculous things you can find in New Orleans, including alcoholic slushy stands. This program was sponsored by Cain Vineyard and Winery.

“Every Bacchanalia you can think of is happening, and you’re really kinda drunk on sugary alcohol

— Emily Peterson on Sharp and Hot

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Edible Impacts: Alex Monroe and Brooke Sunness. This week on Sharp & Hot, Emily Peterson is joined by Alex Monroe and Brooke Sunness, the team behind Edible Impacts. Edible Impatcs invokes curiosities that challenge the way we think about food. They are currently spearheading the #30DAYStoSHINE social media movement – a challenge to implement 30 days of eating @ $5-6 per day, all organic. Sound impossible? Tune in and find out why it’s not! This program was brought to you by Cain Vineyard & Winery.

–Alex Monroe on Sharp & Hot

“We have certain recipes that are 10-20 minutes and longer ones as well for special occasions. We definitely want to set out to address the time perception with regards to cooking. We understand the time commitment that comes along with making all your food 100% of the time, but there’s space to incorporate 1-2 meals a week to start that are cooked and see what that’s like. It doesn’t have to be so extreme.” [28:00]

–Brooke Sunness on Sharp & Hot

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Drunk Debate : This week on Sharp & Hot, Emily Peterson recaps her week which includes an eventful Super Bowl party, book plates, and Settlers of Catan. Later in the show, she takes a listener question about knife sharpening, Anne makes her vegetarian confession and Emily tries her very best not to suck her teeth on air. This program was brought to you by Whole Foods Market.

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Farm Fork Food with Chef Eric Skokan. On today’s episode of Sharp & Hot, Chef Eric Skokan talks the seasonality of food! Host Emily Peterson had the pleasure of eating at Chef Skokan’s restaurant Black Cat Bistro in Boulder, CO back in 2009. It was innovative, comfortable and beautiful. His new cookbook Farm, Fork, Food | A Year of Spectacular Recipes by Black Cat Farm brings his innovation into your home kitchen. This week’s recipe for you to try at home is Black Cat Bistro’s Carrot Cake! Snap and pic and post to instagram with the #sharpandhot hashtag. This program was brought to you by Route 11 Potato Chips.

“Peppers really love a lot of heat during the summertime but not too much! they are a little bit finicky.” [18:00]

–Eric Skokan on Sharp & Hot

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I Like Pig!. Do you like pig? So do we! Tune in to a new episode of Sharp & Hot as Emily Peterson is joined by Jimmy Carbone, host of Beer Sessions Radio, and Sam Barbieri from Waterfront Ale House to talk about pig and Jimmy’s new book, I Like Pig. Jimmy Carbone, the producer of Pig Island, New York City’s definitive annual pork fest, has teamed with James Beard Award winning cookbook author Rachel Wharton to create a cookbook full of porcine goodness. I LIKE PIG tells the story of small, family-owned pig farms and their journey to the big city marketplace where renown chefs create delectable pork dishes at the outdoor cooking festival, Pig Island. Each year dozens of chefs gather to celebrate the tri-state area’s agricultural bounty. I LIKE PIG is a community cookbook, offering up the greatest hits of recipes from the first four years of Pig Island and includes recipes and tips for cooking pork dishes at home. This program was brought to you by Cain Vineyard & Winery.

“Everybody wants the snout – I think snouts are coming back!” [22:00]

–Jimmy Carbone on Sharp & Hot

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Clean Person Resolutions with Resident Clean Person Jolie Kerr : Emily Peterson rings in the new year with a favorite guest of the show, Jolie Kerr! Jolie writes a regular cleaning advice column for Deadspin and is also the author of My Boyfriend Barfed In My Handbag and Other Things You Can’t Ask Martha. They discuss New Years resolutions, homemade and waste-free cleaning products and other useful household tips to keep 2015 fresh and clean! This program was brought to you by Cain Vineyard & Winery.

“Recycle the bottles you already have. If you have an empty bottle from a commercial cleaner, rinse it out and use that.” [16:00]

“Stop using so much laundry detergent – everybody is over-using.” [20:00]

–Jolie Kerr on Sharp & Hot

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Christmas Traditions with Hans Rockenwagner. Get in the holiday spirit on the season finale of Sharp & Hot as Emily Peterson is joined by Hans Röckenwagner, author of Das Cookbook: German Cooking . . . California Style. This modern German-Californian cookbook from longtime Los Angeles chef and restaurateur Hans Röckenwagner features sections on bread-making (yes, pretzel bread!), holiday treats, and bar snacks, along with the most popular recipes from his several Los Angeles restaurants, including 3 Square Cafe on famed Abbot Kinney Boulevard and Cafe Röckenwagner in Brentwood. Hans Röckenwagner’s background spans thirty years of cooking in Germany, Switzerland, Chicago, and Los Angeles. In the 1980s, he won international fame for his fine-dining restaurant in Santa Monica, Röckenwagner; today, he owns several LA-area bakery/cafes and a large wholesale bakery. Hans is known for his individuality, innovative dishes, and his craftsmanship in designing and building his restaurants. This program was brought to you by Whole Foods Market.

“There’s no one who does Christmas like the Germans. Bar none – Christmas is the holiday season in Germany – it outdoes Thanksgiving and everything else.” [09:00]

–Hans Röckenwagner on Sharp & Hot

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Mycologist Tradd Cotter. Go deep into the incredible world of fungi on a brand new episode of Sharp & Hot! Emily Peterson is joined by mushroom expert and author of Organic Mushroom Farming and Mycoremediation, Tradd Cotter. Tradd is a microbiologist, professional mycologist, and organic gardener, who has been tissue culturing, collecting native fungi in the Southeast, and cultivating both commercially and experimentally for more than twenty-two years. In 1996, he founded Mushroom Mountain, which he owns and operates with his wife, Olga, to explore applications for mushrooms in various industries and currently maintains over 200 species of fungi for food production, mycoremediation of environmental pollutants, and natural alternatives to chemical pesticides. This program was brought to you by Whole Foods Market.

“When you put a mushroom outdoors and give it everything it wants and it gets rained on – it responds.” [11:00]

“Mushrooms can stay alive for a year — dried!” [20:00]

–Tradd Cotter on Sharp & Hot

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Sausage Kings: Chefs Thomas Rice & Kurt Guzowski of TÊTE. This week on Sharp & Hot, hear from the “Sausage Kings”, Chefs Thomas Rice & Kurt Guzowski of TÊTE, a locally sourced, charcuterie-focused restaurant in Chicago’s former meatpacking district. They talk about how they started, the process of making charcuterie and what the scene is like in Chicago. Host Emily Peterson and producer Anne Hogan also open the show with commentary on everything from condiments to holiday baking. This program was brought to you by Heritage Foods USA.

“In essence, [with charcuterie], you want the good bacteria to grow quicker than the bad can. [28:00]

–Kurt Guzowski on Sharp & Hot

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