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We're Cookin': The Just Simply... Cuisine Foodcast
18 minutes | Jun 21, 2021
16 - La Pasta Nostra
Benvenuto! Join us for a multicourse dish of Italy’s mainstay meal … pasta! In our first course, there’s nothing ‘dry’ about dry pasta… Brooke enlivens our tastebuds and unboxes this everlasting ingredient. (1:54) Next, Chris gives us a 101 on cooking al dente. (3:30) A Tuscan detour reveals the proper way to sauce pasta – and a surprising, shared experience between our cohosts! (5:45) Whether you like it long and hollow – or small and stringy – we have ‘the skinny’ on all shapes: linguine, rigatoni, bucatini, penne and more! (7:38) Knead some dough? Chris and Brooke break down pasta fresca (fresh pasta), share a fault-proof recipe for pasta dough, and compare the deliciousness of pappardelle, tagliatelle, ravioli, lasagna, and other fresh favorites. (11:24) Brooke cuts to the chase, explaining how to slice the perfect strands of Spaghetti alla chitarra. Try saucing it with cheesy, peppery cacio e pepe. Yum! (15:54) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: American Kitchen Cookware FireFly Farms
27 minutes | Jun 7, 2021
15 - Summer Rubbing, Roasting and Grilling
It’s strawberry season! Extend the shelf life of this sweet and juicy fruit with our slow, oven-roasting techniques for preserving your precious perishables. (1:50) Speaking of making it last, we reveal the must-have summertime ingredients in Chris’ Memphis Dry Rub recipe. (6:50) Breaking down the brown… Brooke shares her trick for retaining and restoring the softness of an essential dry rub ingredient: brown sugar. (8:30) Next, with just a drizzle of extra-virgin olive oil, our dry rub becomes a wet marinade for delicious whole-roasted chicken. Plus, don’t miss our tips for grilling chicken evenly and keeping it moist! (9:55) Not a grill master? This episode is for you, as Chris and Brooke take the mystery out of summer grilling, detailing how to use our grills like an oven. (15:24) Brooke updates us on her new life in New England, and Chris helps us fish for the meaning behind New England “scrod” (or “schrod”). Hint: cod is just around the corner. (20:20) Tired of the same old salad? Brooke turns her greens upside down with a French-inspired solution. (25:45) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: FireFly Farms American Kitchen Cookware
29 minutes | May 21, 2021
14 - All Things Pizza!
Fire up the grill! We begin with secrets for crafting really good pizza, and Chris’ trick for achieving a crispier crust just might surprise you. (02:45) Let’s talk cheeses, sauces, and toppings! Bring the flavor and make it seasonal with heartier marinara in winter and lighter pesto in the summer. (7:45) Save your parmesan rinds! We toss it in Coppola’s Marinara, our building block recipe made from San Marzano tomatoes grown in the volcanic Mount Vesuvius valley. (9:30) Brooke cleans out the fridge, transforming unconventional ingredients like Granny Smith apples and pulled pork into a delicious, savory pie. Meanwhile, Chris sweetens the deal with a clever idea for buttery breakfast pizza. (15:00) Whether you’re a local or out-of-towner, you won’t want to miss our recommendations for some of the best pizzerias in the Washington DC area. (20:30) Chris and Brooke bring even more flavor to a classic spring and summer dessert: lemon buttermilk cake. Our variations feature blood oranges, Meyer lemons and limes. Then, top this zesty treat with limoncello or vanilla sugar-infused whipped cream. (22:30) No buttermilk? No problem! Brooke saves the day with a quick and easy solution. (27:40) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: American Kitchen Cookware FireFly Farms
31 minutes | May 7, 2021
13 - Celebrating Earth Day with ‘Mean Green’ Salsa Verde
Delicately poached wild salmon is on the menu for this special Earth Day episode! Zest your tastebuds with two simple recipe building blocks: freshly squeezed lemon juice and salsa verde. (02:00) We’re remixing this rustic, refreshing Mediterranean condiment with a pinch of bitterness from coarsely chopped parsley and a dash of red pepper flakes. (8:00) Wild-caught or farm-raised? Chris details the difference in freshness, fat content, color and sustainability when selecting salmon and other fish. (9:30) Keep it smooth when poaching your fish with the subtler flavors of chive flower and white peppercorn. (15:00) The art and science of poaching continues with tips for transforming tuna steaks and eggs into easy and delicious meals. (17:00) Our poached wild salmon recipe pops with the springtime flavors of capers, bay leaves, fennel and thyme – and don’t forget the white wine. (20:30) Gone green! Chris teases an update on her raised bed garden that involves foxes and turkeys, while Brooke shares her plans to plant anew in New England. (24:00) Finally, we reflect on simple ways to help ‘Restore Our Earth’ (spoiler alert: there’s always more room in the dishwasher). (28:00) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: FireFly Farms American Kitchen Cookware
34 minutes | Apr 21, 2021
12 - Compote, Compost and Cooking with ‘Ruthless’ Rhubarb
Spring has sprung, and rhubarb has won! In this episode, the versatile ingredient will be broken down … to a compote! Is it a veggie or fruit? How is it used in both sweet and savory recipes? Get inspired to make your own strawberry-rhubarb compote over ice cream! (03:00) Vanilla my sugar! We share a simple tip for tempering vinaigrettes, balancing marinara sauce, caramelizing slow-roasted tomatoes, and glazing your grilled steaks. (11:40) It’s all about the dirt, as Chris digs into the reasons why nutrient-rich soil is essential for a healthy harvest and dispels the myth of the ‘perfect garden.’ Meanwhile, Brooke turns overripe onions into blossoming bulbs and updates us on her salvaged potatoes. Later, the journey detours to the land of lemony sorrel and herbal chervil, also known as French parsley. (14:15) Hold the plastic! The ladies exchange ideas for maintaining an ecofriendly kitchen and extending the shelf-life of our precious produce. (25:00) Chris shares one of her favorite books by Ellen Ecker Ogden, The Complete Kitchen Garden: An Inspired Collection of Garden Designs and 100 Seasonal Recipes. Finally, we discuss long handle spoons, flea markets and more helpful resources from the Sage Advice newsletter. (30:20) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: American Kitchen Cookware FireFly Farms
34 minutes | Apr 7, 2021
11 - Marrying the Seasons
Episode 11: Marrying the Seasons Spring is here, the gardens are budding, and our taste buds are fired up for Season 2 of We’re Cookin’! In this second season premiere, we’re serving a springtime medley of flavor and fun, featuring seasonal cooking tips from host Chris Coppola Leibner, owner of Washington DC’s beloved Just Simply… Cuisine cooking school - and introducing our amazing new co-host, Brooke Rodgers. In this episode, we dive into a mouthwatering Milanese recipe that you can easily make at home: Rosemary Gremolata Stuffed Lamb Loin Chops. (03:03) Don’t spend your weekends cooking – and don’t forget the reduced balsamic! We’re giving you even more ways to incorporate the ever-reliable starter vinaigrette into your sweet and savory dishes. (11:52) Unsure about how to repurpose your leftovers? We’ve shared quick tips on how to marry ingredients from your winter harvest (and grocery bags) with that cold pizza sitting in the fridge. (15:00) If you’re ready to start or remix your garden, look no further for tips on city and in-home gardening, including street-strip potato beds, garlic scapes and potted herbs. (16:03) Later, Chris recounts a surprising discovery of morel mushrooms and shares tips for preparing these delicate, delectable fungi! (24:45) Finally, Brooke helps us marry cross-seasonal ingredients as we transition from winter to spring. (27:00) For recipes and more, including information about our virtual cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram. Many thanks to our sponsors: FireFly Farms American Kitchen Cookware
69 minutes | May 3, 2017
10 - We're Cookin': You Can Do It!
On our final episode of our first season, we're bringing back our favorite co-host Radell to wrap up our first season with some real home cooking stories. Chris is also joined by Just Simply... Cuisine's beloved apprentices Kelly Hart and and Kelsey Macdonald and student Joe Vealencis to share everything from their favorite home cooking tips to their most chaotic kitchen disasters and triumphs. Finally, try cooking our final “Can Do” recipe of the season, something we've mentioned in many episodes: Reduced balsamic! We have loved sharing our best stories and recipes with you in our first season, and we have especially enjoyed bringing some of our favorite vendors and local food businesses together so you can enjoy what they have to offer, too! This isn’t goodbye, but see you later, so let us know what you'd like to hear in season 2 of We're Cookin'.
48 minutes | Apr 26, 2017
09 - We’re Cookin’: Learning, Shopping and Cooking with Our Favorite Farmers
Have you visited your neighborhood farmers market lately? Chris is joined by Mary Ackley of Little Wild Things City Farm, Megan Day of FRESHFARM Markets, and Marty Jolin of Twin Springs Fruit Farm to discuss everything from farmers’ markets to farming disasters. They share how they got interested in farming, how to roast vegetables, and why you should stop by your local market. Live in DC? Use this tool to find out where your nearest farmers market is, as well as opening hours. After picking up some produce, try out our “Can Do” recipe of this week: Slow-roasted Grape Tomatoes.
47 minutes | Apr 18, 2017
08 - We're Cookin': Spring Gardening with Niraj Ray of Cultivate the City
It’s that time of year: we’re getting excited about spring gardens! Chris is joined by Niraj Ray from Cultivate the City. Cultivate the City is committed to transforming urban food deserts into thriving, vertical, organic gardens. Niraj shares his passion for vertical farming, fixing the food system, working with elementary school gardens to spread healthy eating, and cooking one of his favorite Indian recipes. And get into a springtime mood by trying our “Can Do” recipe this week: Pesto!
67 minutes | Apr 11, 2017
07 - We're Cookin': Drinking Locally with Don Ciccio e Figli Artisanal Spirits and Rodman’s Gourmet Grocer
Cooking and drinking go hand in hand! Chris is joined in our foodcast nook by Jonathan Fasano of Don Ciccio & Figli, a D.C.-based Italian liqueur distillery using traditional techniques straight from the Amalfi Coast, and Nolan Rodman of Rodman’s Gourmet Grocer, a family-owned and –operated drugstore that been a shopping destination for international foods, wines and beer since 1955. Jonathan and Nolan share their passion for fine food and drink, tell us about the history and traditions of their stores and their products, and show us how best to buy, pair, and cook with the amazing spirits and ingredients that these two Washington institutions have to offer. You can try it out yourself with our “Can Do” recipe this week: Braised Baby Artichokes!
56 minutes | Apr 4, 2017
06 - We're Cookin': There's Always a Fix!
Our co-host Radell Peischler is back in the kitchen with Chris this week to talk about what we can do when we make a mistake or forget an ingredient. Sometimes, whether we’re new to the kitchen or experienced professionals, things happen while we’re cooking that we don’t expect. What can we do if a dish is too salty? How do we know if we’ve cooked chicken enough, or too much? How can we best prepare to cook and recover when the inevitable happens? Here are all of Chris’s best loved and most useful cooking tips to help you overcome your kitchen challenges! And make time for the Can Do recipe of the week, our Braised Swiss Chard.
51 minutes | Mar 28, 2017
05 - We're Cookin': Bread Baking and Cheesemaking with Fresh Baguette and Firefly Farms Creamery
This week in our recording nook, we’re joined by Mike Koch and Pablo Solanet of FireFly Farms Creamery and Vincent Mathieu of Fresh Baguette, two local artisan foodmakers who are producing some of the finest cheese and bread this side of the Potomac. Mike, Pablo and Vincent tell us about how they found their crafts, and we discuss how we connect with our food beyond just eating it. And, as always, don’t miss our can-do recipe that you can make with the bread and cheese sold by our podcast guests: Spicy Corn and Fresh Ricotta Bruschetta! Special thank you to this week’s sponsor: Capital Wine School The Capital Wine School is one of the premier wine schools in the country. Located across the street from the Friendship Heights Metro Center on the red line here in DC, we offer courses and tasting classes for the beginner, intermediate, advanced, and professional student. For more information, visit us at Capitalwineschool.com.
49 minutes | Mar 21, 2017
04 - We're Cookin': Building Blocks and Cooking Fundamentals
Co-host Radell Peischler is back with Chris this week, discussing our building blocks and cooking fundamentals: the core recipes, advice, tips and techniques that you need in your home kitchen. From buying the right pantry staples to adding flavor AND saving money by using up everything you buy, Chris and Radell are breaking down all of the basics that you can share with the other home cooks in your life. Grab a notebook or your Home Cook’s Journal and get ready, because this episode is packed! And, as always, don’t miss Chris’s “Can Do” recipe of the week!
41 minutes | Mar 14, 2017
03 - We're Cookin': Interview with Brian Fuchs from Wagshal's Market
This week, Chris is joined by Brian Fuchs, V.P. of Operations for Wagshals Market in Washington, D.C. This Washington institution has sold high quality meats, seafood, produce, prepared foods and gourmet products since 1925, and was the first to sell raw Fermin Iberico de Bellota pork in the U.S. Brian shares his family's story, tells us about how they stay true to their mission and customers, teaches us how to get to know our butchers better, and even gives us his tips for a delicious osso bucco. And dont miss this weeks recipe from Chris: our must-have Memphis Dry Rub!
40 minutes | Mar 7, 2017
02 - We're Cookin': Sourcing, Stocking and Storing
In the second episode of We're Cookin', we'll share our best tips and tricks for setting up your kitchen. We'll cover where to find the best ingredients and cookware, how to prep and store them in environmentally-friendly ways, and much more! Each episode also features one easy recipe that you can make right along with us in your own kitchen.
31 minutes | Feb 26, 2017
01 - We're Cookin': Welcome to Our Kitchen
Have you ever wondered how Just Simply... Cuisine got started, over 20 years ago? In this premiere episode my wonderful co-host, Radell Peischler, joins me as I tell the story of how we were inspired to teach home cooking and why we believe that “good food means good life." Each episode also features one easy recipe that you can make right along with us in your own kitchen.
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