Recipes, Listings and Audio | The Splendid Table with Lynne Rossetto Kasper

April 3, 2010

This week we're meeting up with one of the world's master blade smiths, Bob Kramer, the Sterns are at Pizzeria Lauretano in Bethel, CT, and we look at the new world of edible landscapes with Rosalind Creasy, author of Rosalind Creasy's Recipes from the Garden.

Episode Rundown

00:00 – 02:03 Intro

02:03 – 06:35 The Sterns

Jane and Michael Stern visit Pizzeria Lauretano in Bethel, CT.

Book: 500 Things to Eat Before It's Too Late
Web site: roadfood.com
Recipe: Pizza Rustica

06:35 – 07:50 Second Hand Pots

Lynne shares an idea about finding deals on great cookware.

07:51 – 14:55 Bulgur Moments

Food writer Janet Fletcher looks at bulgur, a grain that cooks fast, tastes great, and is easy on the wallet.

Recipe: Turkish Bulgur Salad with Parsley and Mint (Kisir)
Article: Ancient Grain for Modern Times

14:56 – 22:15 Handmade Knives

Master bladesmith Bob Kramer crafts perfect kitchen knives that chefs and collectors lust after.

Web site: www.kramerknives.com

22:16 – 28:45 Edible Landscapes

Rosalind Creasy joins us to talk planting a garden amidst what's already in your back yard.

Recipe: Savory Bread Pudding with Sorrel and Baby Artichokes
Book: Rosalind Creasy's Recipes from the Garden

28:45 – 33:35 Poet Todd Boss

Poet Todd Boss reads his poem titled "Apple Slices."

Web site: Text of "Apple Slices"
Book: Yellowrocket: Poems

33:35 – 35:21 Trivia

What did Ancient Egyptians use to help get the medicine into a patient?

35:21 – 46:12 Calls

Lynne takes calls on sunchokes, beef cheeks and convection ovens.

46:13 – 52:00 Pomegranates in Afghanistan

James Brett, creator of Great Britain's Pomegreat juice, tells of the Pom354 project in Afghanistan.

Web site: www.pom354.com

This Week's Recipes

Pizza Rustica

Turkish Bulgur Salad with Parsley and Mint (Kisir)

Savory Bread Pudding with Sorrel and Baby Artichokes

Images from This Episode

Poetry Radio Project

Poet Todd Boss

Todd Boss was commissioned by the Poetry Radio Project, a collaboration between American Public Media and the Poetry Foundation. He reads his poem "Apple Slices" for us. More information on Todd Boss, and the text of "Apple Slices".

Where We Eat

Jane and Michael Stern: Pizzeria Lauretano
Bethel, CT

Listen

Pizzeria Lauretano in Bethel is where you go for authentic Neapolitan-style pizza. Owner Michael Lauretano makes them in the wood-burning oven he imported from Naples and it's really great pizza. It's all about the crust here: it's made from flour imported from Naples; it's ultra thin, crisp and just chewy enough, slightly charred and blistered on the bottom, and puffy on the edges. The secret to the hint of smokiness is holding the pizza on a peel directly over the fire for a few seconds before removing it from the oven.

Map loading...

Toppings run the gamut from arugula to broccoli rabe, prosciutto to shrimp, or caramelized onions and garlic. But forget Canadian bacon and pineapple — you won't find that here.

To experience the essence of the great crust go for the garlic pizza — no tomato sauce or Mozzarella, just olive oil, Romano cheese, and a hail of chopped garlic that gets almost caramelized in the oven.