Focus
Interviews on global affairs and daily life
Monday thru Friday, 10 am to noon on WILL-AM 580
Interview Archives: Cooking
Wednesday March 07, 2012, 10:06 AM
Cooking: Macaroni and Cheese
A. Doyle Moore, Will Chef-in-Residence
Host: David Inge
We welcome back the man we call our chef-in-residence for another conversation about cooking. He stops by every month, and we exchange stories and recipes and always have a great time. This time around he wants to talk about what for some people is the ultimate comfort food, macaroni and cheese. You can make it from a cardboard box, but homemade is so much better. If you have a favorite recipe, why not share it with us.
Play now:
Download: mp3 file
Wednesday February 01, 2012, 10:06 AM
Cooking: Pies from Make-Do-Ingredients
A. Doyle Moore, WILL-Chef-in-Residence
Host: David Inge
We welcome back the man we call our chef-in-residence…Doyle Moore. When he stops by on the first Wednesday of the month we always have fun telling stories and trading recipes. This time around he wants to talk about pie, and here is the question he is posing. Suppose that you want to make a pie, and but you don’t have any of the conventional pie ingredients. What do you do? Pie recipes, routine or non-traditional are welcome.
Play now:
Download: mp3 file
Wednesday January 04, 2012, 10:06 AM
Cooking: New Orleans Style Food
Doyle Moore, WILL Chef-in-Residence
Host: David Inge
Play now:
Download: mp3 file
Wednesday December 07, 2011, 10:06 AM
Cooking: Holiday Cookies
A. Doyle Moore, WILL Chef-in-Residence
Host: David Inge
Play now:
Download: mp3 file
Wednesday November 02, 2011, 10:06 AM
Cooking
A. Doyle Moore, WILL Chef-in-Residence
Host: David Inge
Play now:
Download: mp3 file
Wednesday October 05, 2011, 10:06 AM
Cooking: Indian Cuisine
A. Doyle Moore, WILL Chef-in-Residence
Host: David Inge
Play now:
Download: mp3 file
Wednesday September 07, 2011, 10:06 AM
Cooking: Preserves
A. Doyle Moore, WILL Chef-in-Residence
Host: David Inge
Play now:
Download: mp3 file
Wednesday August 03, 2011, 10:06 AM
Cooking: Corn
A. Doyle Moore, WILL Chef-in-Residence
Host: David Inge
Play now:
Download: mp3 file
Wednesday July 13, 2011, 10:06 AM
Eating Well Affordably
Linda Watson, Cook and Researcher; author of Wildly Affordable Organic: Eat Fabulous Food, Get Healthy, and Save the Planet All on $5 a Day or Less
Host: Celeste Quinn
Cuban Black Beans from Wildly Affordable Organic by Linda Watson. The recipe makes 8 servings, ¾ c. ea. Active time: 20 minutes. Total time: 2 hours 20 minutes to 7 hours 20 minutes depending on cooking method used for beans Ingredients: 12 ounces dried black beans (1 ¾ c. dried or 4 c. cooked); 3 bay leaves; 2 teaspoons salt; 3 garlic cloves ; 1 onion; 1 bell pepper; 1 ½ teaspoons dried ground cumin; ½ teaspoon dried crushed oregano; ½ teaspoon dried chipotle or cayenne. Sort beans, discarding stones and other debris as well as beans that look much smaller and more wrinkled than the rest. Rinse beans well under running water. If soaking the beans, put beans and water in the slow cooker or pot that you will be cooking them in or in a large bowl and let soak at room temperature. Cook beans in their soaking liquid unless you have just started eating lots of beans. In that case, replace soaking water with fresh water, covering beans by an inch or two. Add salt and bay leaves then cook beans covered in a slow cooker or on the stove until they are tender, adding extra water if needed to keep them covered. Test three or four beans when you check for doneness; they don’t always cook evenly. These methods for cooking dried beans will also work for chickpeas, kidney beans, and pinto beans. In a slow cooker, the slow way. Put beans into a slow cooker that will hold at least 14 cups. Add water and salt. Turn the slow cooker on low. Time: 7 ½ hours. In a slow cooker with the quick-soak method. Bring fresh water to a boil before adding it to drained beans in the slow cooker. Add salt and turn the slow cooker on high. Time: 3 ½ hours. On the stove. Bring beans to a boil over high heat, then turn heat to low and simmer until beans are tender. Time: 2 ½ hours. About an hour before beans should be done, bite a few to check for tenderness. When beans give but are still crispy, mince garlic, chop onion and bell pepper and stir into beans. Cover and simmer for another hour, until beans and vegetables are tender. Remove bay leaves. Serve over rice, wrapped in a burrito, or whirled into soup. Optionally, top with a spoonful of plain yogurt, diced tomatoes, or salsa. Avocado and steamed vegetables are nice, too. (Note from Celeste—I think a green salad would be great alongside. And maybe some cheese on the beans?)
Play now:
Download: mp3 file
Interview links:
Wednesday July 06, 2011, 10:06 AM
Cooking: Braising Meat & Vegetables
A. Doyle Moore, WILL Radio Chef-in-Residence
Host: David Inge
