5 posts tagged “bob carlson”

If you heard last week's show, we re-ran a segment about what Good Food Producer Bob Carlson does to get his kids to eat their vegetables.  Here's the Bugs Bunny clip that features prominently in Bob's dinner table singing:

What is the world's perfect fruit?  For Chip Brantley it's the pluot.  He tells us about how farmers experiment with fruit varieties to create perfection.  Lisa Napoli traveled to Bhutan and tells us about the cuisine of this tiny landlocked kingdom.  Eating local isn't necessarily better, says James McWilliams.  He thinks there are more effective ways to save the planet.  In honor of picky eaters everywhere, Good Food Producer Bob Carlson shares with us how he gets his kids to eat their vegetables.  Joann Cianciulli shares stories from Third and Fairfax.  Russ Parsons cools off with frozen souffles.  Plus, Gustavo Arellano takes us out for a Battleship Taco.  And chef Ani Phyo takes the Pie-a-Day project into the world of raw food.

Laura Avery takes to the market to taste fresh cantaloupes and summer melons.  Josiah Citrin gives a recipe for a delicious potato soup.  Bob Carlson is a super-dad who resorts to putting on a show for his kids to get them to eat vegetables. And how pro chefs feed their kids according to sisters Jewels and Jill Elmore. How to de-bone a duck foot and why you'd want to from Eddie Lin.  Plus Helena Echlin weighs in on the etiquette of photographing your restaurant meals. Cathy Wu makes rings and art from dried fruits.  And Scott Daigre, Mr.Tomato, tells us which varieties of tomatoes are worth planting. The best of summer cookbooks courtesy of NY Times' Christine Muhlke. And Jonathan Gold gives us a restaurant to try.

Just add eggs, scramble and make an omelette pie.  Watch Good Food producer, Bob Carlson's home movie on learning how to cook.  Here Evan has assigned him to make a frittata. First, he had to figure out what a fritatta was. 

Zucchini and Basil Frittata
Serves 4

1 lb small, firm zucchini
Coarse salt
4 Tablespoons olive oil
3 garlic cloves, peeled and minced
6-8 eggs
¼ cup grated Parmesan cheese
¼ cup coarsely chopped fresh basil leaves (or 2 tsps dried basil leaves, crumbled )
Freshly ground pepper to taste

Trim the ends off the zucchini. Grate on the largest hole of 4-sided grater. Salt the zucchini, place in a colander, and let drain for 30 minutes. Press out the liquid.

Heat 2 tablespoons of the olive oil in a small nonstick skillet. Sauté the garlic briefly. Add the zucchini and sauté 5 or 6 minutes over high heat until the excess moisture evaporates and the zucchini turns bright green. Let cool.

Lightly beat the eggs in a bowl. Add the Parmesan, basil, cooked zucchini, salt, and pepper. Stir to combine.

In a small, nonstick, oven-proof skillet, heat the remaining 2 tablespoons olive oil. Swirl the oil in the skillet to coat all sides. Add the egg-zucchini mixture. Lower the heat. Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top. To cook the top, place the skillet under a hot broiler or into a preheated 400°F oven until the frittata browns lightly. Remove the skillet from the broiler or over. Let cool in the skillet 1 or 2 minutes. Place a plate over the top of the skillet and invert the frittata onto it. Serve at room temperature, cut into wedges.

Pasta Frittata
Serves 4

6-8 eggs
½ cup grated Parmesan cheese
Coarse salt and freshly ground pepper to taste
2 Tablespoons olive oil
1 garlic clove, peeled and finely chopped
2 cups cooked pasta with marinara or other red sauce

Lightly beat the eggs with the Parmesan, salt, and pepper in a bowl. Heat the oil in a small, nonstick, oven-proof skillet. Sauté the garlic briefly. Add the pasta and heat through. It is all the better if some of the noodles get crispy; it improves the texture.

Beat the eggs briefly again and pour over the pasta in the skillet. Lower the heat. Cook slowly, stirring frequently, until the eggs have formed small curds and the frittata is firm except for the top. To cook the top, place the skillet under a hot broiler or into a preheated 400°F oven until the frittata browns lightly. Remove the skillet from the broiler or over. Let cool in the skillet 1 or 2 minutes. Place a plate over the top of the skillet and invert the frittata onto it. Serve at room temperature, cut into wedges.

This is a home movie of Good Food producer, Bob Carlson attempting to learn how to cook. Evan is guiding Bob on monthly radio pieces. This week you can hear Bob talk about this lesson and also hear his next assignment.