Archived Shows
November 2003

11/1/03
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Who makes the best chili, BBQ to die for, or a piecrust that melts in your mouth? We'll find out when we check out cooking competitions across the country. Jim's guest is Amy Sutherland - she has written "Cookoff - Recipe Fever in America." We'll also visit a tailgating cookoff, and find out if culinary finesse is feasible in a parking lot. Later on in the show we'll taste a piece of Maryland history - an almost forgotten recipe for "Beaten Biscuits." Finally, we'll discover some good, honest food in a unique Berkley store - The Cheese Board. The members of this store collective have just published a cookbook "The Cheese Board Collective Works."

Try Jim's recipe for Maryland Crab Soup.

11/8/03
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There are culinary fads like foam sauces, and then, there are classics; recipes that continue to delight diners through the decades. During this hour, we'll take a nostalgic look at classic dessert recipes - but update them a modern twist. Our guest is Donna Hay, author of "Modern Classics." Later on, we'll hear about some dishes that have vanished from cookbooks and menus, and have made it into the hall of fame of regrettable food instead. We'll also cook up a banquet themed around the classic bard, Shakespeare. And speaking of Shakespeare - he once said, "Thy eternal summer shall not fade", and with that in mind, we'll head into the kitchen and learn how to extend the summer harvest. Maiken Scott is the guest host for this edition of A Chef's Table.

Try Jim's recipe for Coq Au Vin.

Learn more about the Shakespeare Banquet in Princeton online or call 609-921-3682.

11/15/03
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Imagine a room bathed in the light of a flickering fire. The air is infused with the aroma of simmering stews and roasted vegetables. It's a slow food lover's dream - a return to the romance and comfort of the hearth. We'll get great recipes for fireplace cooking from William Rubel, author of "The Magic of Fire." Later on the show, we'll talk to Santa Fe Chef Martin Rios, who discovered you can go home again. We'll also take a walk in the woods with wild mushroom expert Bill Russel and learn why puffballs are like eggplant. Finally, our Chef's Table nutritionist will help us boost our immune system to get through the cold season.

Try Jim's recipe for Fire-Roasted Bean Salad with Shrimp.

11/22/03
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Chef Jim Coleman once spent Thanksgiving wearing a pink bath robe, de-boning a gigantic turkey with a butter knife. Why? Because he was supposed to impress his mother in law with a very complicated recipe, and the airline had lost all his luggage. Many of our greatest kitchen mishaps happen when we want everything to be perfect. So, this Thanksgiving, Chef Coleman urges you to forget "perfect." Instead, let's just enjoy this great Holiday! During this hour, we'll fix a turkey with all the trimmings, and find out why big family dinners are so important. We'll also visit a cranberry farm in New Jersey, and dish up colonial desserts with Chef Walter Staib, author of "City Tavern Dessert and Baking Cookbook." Later, we'll hear about Native Harvest celebrations.

Try Jim's recipe for Fig and Cranberry Relish.

11/29/03
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As a parent, all you hear is, "I'm hungry - when's dinner ready or what is there to eat." Then, fast-forward a few years, and suddenly, the nest is empty and so is the kitchen. How do you adjust to mealtime without the kids? We'll talk about shopping, and cooking for a smaller crowd - and the joys of having the kitchen to yourself once again! Jim's guest is Joy Smith, author of "The Empty Nest Cookbook." Later we'll visit a kitchen where people train for food service professions while feeding the hungry. Then we'll bake holiday breads from all over the world, and brew up some great cordials. We'll also talk about simple ideas for holiday entertaining.

Try Jim's recipe for Holiday Candy Cane Loaves.