07/10/14 - On Thursday’s Topical Currents we’ll look at the latest in food trends with Linda Gassenheimer. She’s just returned from the annual Fancy Food Show and can’t wait to share her favorites with us. There are lots of healthy foods and super foods along with the usual chocolate indulgences, such as smoke-infused chocolate chip cookies. But what about a treat that’s both healthy and indulgent…think - a quinoa sesame chocolate bar? Of course Fred Tasker will give us his wine suggestions. Join us for a full hour of Food and Dining on Topical Currents Thursday at 1pm.
07/03/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Dr. Richard Campbell, Fairchild Garden Director of Horticulture and Noris Ledesma Director of Tropical Fruit. We talk about Mango Madness and the Fairchild Gardens Mango Festival.
Pan Roasted Chicken with Chunky Mango Salsa and Hot Peanut Rice
1 cup mango cubes about 1/4-inch
1 teaspoon sugar
2 tablespoons coarsely chopped red onion
1 small jalapeno pepper, seeded and chopped (about 1 tablespoon)
1 1/2 teaspoons ground cumin, divided use
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro
3/4 pound boneless, skinless chicken
1 tablespoon olive oil
To make mango salsa, place mango cubes in a medium-size bowl and sprinkle with sugar. Add onion and jalapeno pepper. Mix 1/2 teaspoon cumin and lime juice together and drizzle over ingredients. Add salt to taste. Toss well and sprinkle with cilantro.
Remove fat from chicken and pound it flat to about 1/4-inch. This can be done with a meat mallet or the bottom of a sturdy frying pan. Sprinkle the remaining 1 teaspoon ground cumin. Heat oil in a nonstick skillet on medium-high. Cook chicken 3 minutes. Turn and cook 3 minutes. Add salt and pepper to taste to the cooked side. A meat thermometer should read 170 degrees. Remove to a plate and serve with salsa on top. Makes 2 servings.
HOT PEANUT RICE
1 teaspoon olive oil
1/4 cup coarsely chopped red onion
1/2 cup long-grain white rice
1 cup water
2 tablespoons roasted, unsalted peanuts
1/4 teaspoon cayenne pepper
1 scallion, washed and sliced
Salt and freshly ground black pepper
Heat oil in a nonstick skillet on medium-high and add onion and rice. Saute 2 minutes tossing to coat rice with oil. Add water and bring to a simmer. Cover and continue to simmer 15 minutes, until rice is cooked through and liquid is absorbed. Meanwhile, place peanuts in a small bowl and sprinkle with cayenne. When rice is cooked, stir in peanuts and scallions. Add salt and pepper to taste. Makes 2 servings.
06/05/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Anna French author of A Pinch, A Dash, and a Pocketful of Cash, inspired by her 16 years of living in Rio de Janeiro, Brazil. We discuss Brazilian recipes in time for the opening of the World Cup tournament and we taste Brazilian dishes in the studio.
05/29/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host and Bonnie Berman interview Zak the Baker (Zak Stern). He discusses how he created and executed his bakery concept, what kickstarter is and how it helped him and about the craft food revolution in Wynwood. And he brought some bread for us to taste on air.
05/15/14 - Thursday’s Topical Currents is our popular “Restaurant Roundabout,” with chef, author and syndicated columnist Linda Gassenheimer. Also with us are restaurant critic Jen Karetnik, Matt Meltzer, the Miami Editor of the Thrillist Media Group, and our favorite wine columnist, Fred Tasker. We’ll get the lowdown on the always-changing South Florida restaurant scene, as well as take listener calls about favorite dining spots. Perhaps you have a new bistro to tell us about . . . or a favorite mom and pop pizza place. Listen in . . . Topical Currents Thursday at 1pm.
05/08/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Elisa Camahort, co-founder and COO of BlogHer, Inc. This is the largest community network of people who blog and are social media influencers. The BlogHer/Food conference is in Miami, May 16-17, 2014. She discusses food blogging, why it has become so popular and what it means to the media community.
05/01/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and Bonnie Berman interview Chef Richard Ingraham, personal chef to Dwyane Wade. He talks about what he makes for the Heat star to keep in shape especially for these championship games and we taste Wade’s favorite dish on air.
04/24/14 - Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and WLRN host Bonnie Berman interview Evan Benn, the new Miami Herald Food Editor. He talks about his plans for the food section and how readers can interact with it.
04/17/14- Syndicated food columnist Linda Gassenheimer, Special wine correspondent Fred Tasker and Bonnie Berman interview John Hillard co-owner of Hillard Bruce Winemakers; he believes that certified sustainable farming through Sustainable In Practice (SIP) is better than organic farming. Marty Mesh is the Executive Director of Florida Certified Organic Growers and Consumers, Inc. (Florida Organic Growers); he gives the organic side of farming.