KPLU

They’ve looked in the mirror, and the mirror’s not only looking back, it's talking back. Dick “The Big Eater” Stein and Nancy “All You Can Eat” Leson both say it’s time to diet. In fact, they've already started.

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KPLU is participating in 170 Million Americans for Public Broadcasting, a national, grassroots effort to rally the support and energy of listeners and viewers in communities from Homer, Alaska to Fort Myers, Florida. KPLU and its Seattle colleagues, KUOW and KCTS, are part of this national effort.

Martin Taylor is widely considered to be one of today’s finest solo jazz guitarists. While still in his early 20’s, he was introduced to the world’s jazz audience as the guitarist with Stephane Grappelli, a gypsy-jazz violinist and co-founder (along with Django Reinhardt) of the Quintette du Hot Club de France. 

from The Italian Country Table

by Lynne Rosetto Kasper

Ingredients

(approximately two dozen rolls)

Note from Nancy: If you’ve got a standing mixer, this is a breeze. And it’s pretty easy even if you’re using a large mixing bowl, a sturdy spoon and your hands. The dough can be prepared earlier in the day for baking later: just keep it covered, and keep punching it down till baking time.

Ingredients

 (serves one)

• 1/4 large tangerine or 1 large orange wedge
• 6 thin slices cucumber
• 1 fresh lemon verbena leaf (or substitute lemon thyme, lemon balm or kaffir lime leaf)
• 3 ounces fresh lemon-lime sour (see recipe below)
• 2 ounces chilled soda water

For garnishing: sprig of fresh lemon verbena leaf and/or paper-thin slice of cucumber

(generously serves 3)

Ingredients

• 1 ½ lbs. shrimp (tiger prawns – or other “medium” shrimp work well, and Gulf prawns are even better)
• 1/3 (packed) cup flat-leaf (Italian) parsley leaves
• ½ tsp. kosher salt
• 4-5 cloves garlic (or more, if you like it extra garlicky)
• 1 cup extra virgin olive oil
• 2 bay leaves
• 3 small, whole dried chiles (or 2 teaspoons dried red pepper flakes)
• A loaf of good bread (your choice, French baguette and rustic loaves work well).

Preparation

Served with Garnet Yam puree and Cavolo Nero

Executive Chef John Neumark

Serafina

Serves 4 as a main course

1 boneless quail (or two) per person marinated with evo S&P and chopped savory

For the rhubarb-cinzano sauce: 

(makes 1 large round loaf)

Cooking Utensils

An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot.

Ingredients

After all that fine talk from Nancy and me about how simple it is to bake bread, here’s a complicated recipe. It’s really about 90% from George Greenstein’s first rate Secrets of a Jewish Baker but over the years I’ve changed, amended, and otherwise horsed around with his perfectly good recipe in order to customize it to my own perverse tastes. Read this recipe all the way through at least 3 days before you try it.

Ingredients:

• 1 package of quail eggs (available at Asian supermarkets everywhere), hard-boiled
• 1 pound of Italian bulk sausage (spicy or mild, you decide)
• 1/2 cup all-purpose flour
• 1 1/2 cups fine breadcrumbs
• 1 large egg, beaten
• water, for dipping

Preparation:

This simple preparation -- a standard in my house -- and one Mac's been making since he landed in Washington over 30 years ago. The glaze doesn't overwhelm the salmon and does wonders keeping the fish from drying out. This recipe is enough to glaze four salmon fillets (or half a medium-size salmon). Mac suggests keeping the skin on and grilling the fish covered, skin-side down.