Interview with Chef Jacques Pepin

I enjoyed meeting Chef Jacques Pepin at a recent culinary arts convention I attended. My library is full of his books. His two most recent books are Fast Food My Way and Jacques Pepin More Fast Food My Way. We played the interview on my radio show (KLIN-AM 1400 at 10 am Sundays). You can listen to it here.

Lineup for Sunday June 26 Radio Program

Here's what's coming on Sunday's program.  Listen at 10:00 a.m. on KLIN 1400 AM or online. http://www.klin.com/http://www.klin.com/

•    Around the table from Buy Fresh Buy Local Billene and Richard Nemec
•    The Path of the farmer
•    Mike and Joe Heartland Seafood’s LLC. Fisherman from Alaska on sustainable fishing
•    What’s is season Salmon Halibut  
•    Recipes Poached Salmon with Caper Sauce, Halibut wrapped with Prosciutto, Fingerling Potatoes with lemon
•    Recipe contest for Baked Beans

Black Bean and Brown Rice Risotto Recipe

Chef Judy Gilliard
Servings: 12

• 3 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon red chili flakes
• 1 teaspoon black pepper
• 2 cups brown rice, medium-grain
• 1 teaspoon fresh cracked pepper
• 1/2 cup dry vermouth
• 4 cups low sodium chicken broth
• 1 green bell pepper chopped
• 1 red bell pepper chopped
• 1 cup parmesan cheese, grated
• 1/2 cup fresh parsley, chopped
• 4 cups black beans, cooked

1. Heat oil and sauté onion until soft.
2. Add rice, red chili flakes, black pepper and sauté over medium-high heat until all rice is coated with oil.
3. Add vermouth and stir until absorbed.
4. Add chicken broth one cup at a time until the rice absorbs liquid. (Have extra water ready in case you need it.) Cook until rice is tender, stirring constantly. Stir in chopped pepper and cook them only until crisp tender, to add more texture to the risotto.
5. Add cooked black beans, parsley and Parmesan cheese and fold in.

Per Serving : 286 Calories; 7g Fat (21.2% calories from fat); 14g Protein; 41g Carbohydrate; 6g Dietary Fiber; 5mg Cholesterol; 302mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 1 Fat.

Line-up for Sunday, June 19th

Judy a la carte Sunday morning 10amCT on 1400 KLIN 

Around the table is Jo Taylor Chairman of the Culinary Department at Southeast Community College and Chef Jaques Pipen.
Recipe of the week for Father’s Day Baked Beans
Listen live http://www.klin.com/

News: My Live Radio Show on KLIN

I'm so excited!  This Sunday, June 12th, I begin my new live radio show, "Judy a la Carte" at 10 a.m. Central Time on KLIN 1400AM in the Lincoln, Nebraska, area, or streaming online at: http://www.klin.com/

I'll be interviewing local chefs and foodies, plus sharing lots of recipes and cooking tips, and calls from YOU, the listeners!  See you on Sunday!

This week's line-up:

• What’s in Season…asparagus
• Around the table with Chef Sean Carmichael from Chez Hay
• Chef Robert Irvin Food network Dinner Impossible 
• Recipe of the week Black Bean and Brown Rice Risotto

Here's a Handy Tip for Celery Sticks

Tired of those annoying strings in the celery?  Here's a handy tip: Take a vegetable peeler and lightly "peel" the strings off the top of your celery sticks before serving.  It's quick and easy, and it will make your celery much more pleasant to eat.

Try it the next time you make celery for your family, or when you bring veggies and dip at a party.