Faith Middleton Food Schmooze

08/05/2020

Food Schmooze fans, even though new episodes of The Faith Middleton Food Schmooze® ended some months ago, it’s been our pleasure reairing our favorite episodes from recent years. Many listeners were glad to catch a show they missed or listen again with fresh ears. Over the last few months, many listeners commented here or emailed the producer expressing gratitude for the distraction. We’re heartened to know it was helpful to imagine yourselves gathered around a table with radio friends. The rebroadcasts are set to end now, so we wanted to thank each and every listener for hanging in there with us, and for being the most fun community of food-loving listeners on public radio. And thank you to Faith Middleton for an incredible 39 years of hosting the Faith Middleton Show and Food Schmooze at Connecticut Public!

08/05/2020

BURGER WINE

This red went really well with our pre-show hamburgers. Call ahead and order the latest vintage from your favorite wine shop if you want to try it with your burgers.

The boxed red from vineyard Clos des Lumieres is our pick to drink with burgers. The wine has body, spice, and a sporty quality we love with a juicy burger.

08/04/2020

VIDEO: BURGER TV

Who needs Netflix?

Making cheeseburgers isn't rocket science, but it's still fun to watch someone who knows his way around a paella pan make them.

08/01/2020

SMASH BURGERS AT HOME

Now that’s a cheeseburger!

Your paella pan can be used for more than making the traditional Spanish rice dish everybody loves. Use your pan to make smashed cheeseburgers on the grill.

07/30/2020

IT’S BURGER O’CLOCK

In 2019, we asked you to share your favorite burgers with us, and you didn’t disappoint. In this rebroadcast, Faith and the gang highlight the restaurants and burger stands serving the best burgers in our region. Plus, cattle farmer and co-owner of Graze Burgers, Josh Welch, explains why beef from grass-fed cows is worth seeking out.

Burger love abounds! We’re sharing your top burger picks and talking to Josh Welch, a CT cattle farmer and co-owner of Graze Burgers. Plus, a French wine.

07/30/2020

THIS SPLIT IS BANANAS 🍌🔥❤️

Peaches aren’t the only fruit you can throw on the grill.

Mushy, brown bananas need not apply for these splits. The fruit needs to be firm to stand up to the grill’s heat. . .but the sauce is sort of the best part.

07/29/2020

FOR THE POLENTA LOVERS

Or is it for the shiitake lovers. . .the silky poached egg lovers? It’s really for all of us eaters who want something homey and comforting right now.

Polenta with meaty shiitake mushrooms is comfort in a bowl. Chris Prosperi made this for us for our pre-show meal, and we can't wait to have it again.

07/28/2020

SECOND-DAY SALMON

Did you happen to grill some salmon over the weekend? You know what to do. . .

Leftover salmon, dill, crème fraîche (which makes an instant cream sauce), and pasta may sound like a date-night meal, but this is just for you.

07/25/2020

TREAT YOURSELF!

Take a break from the sourdough this weekend and bake a cake instead.

Cooking Solo author Klancy Miller shared her recipe for this beautiful cake, because, well. . .you have to have friends over!

07/23/2020

GRILLED PEACHES WITH BUTTER RUM SAUCE

“Brush peach halves with a basting sauce of sweetened, cinnamon-flecked, rum-spiked butter, and they grill to perfection—sticky and caramelized on the outside, juicy and sweet throughout.”

-Lisa Atwood

Peaches and rum are like an “a-ha!” moment, so perfectly do their flavors go together. Brush peach halves with a basting sauce of sweetened, cinnamon-flecked, rum-spiked butter, and they grill to perfection—sticky and caramelized on the outside, juicy and sweet throughout. Excerpted from The T...

07/22/2020

PIZZA PARTY

Everybody in the family gets their own ball of dough. Now, let’s head outside to the grill! 🔥🍕

For fun, casual gatherings that involve a bit of guest participation, try a pizza-making party. Make the dough in advance (or use the store-bought variety), set out an array of toppings, preheat the grill, and let your guests take care of themselves. Excerpted from The Total Grilling Manual: 264 Ess...