187 episodes

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Flavors and knowledge is a bilingual podcast focusing on gastronomic education concerning food to complement a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products, and ingredients analysis, with the overall mission of educating the consumers and generating awareness in the “truth of eating well.” Podcasts are in English with an accent and Italian.

FLAVORS + kNOWLEDGE WALTER POTENZA

    • Arts
    • 5.0 • 2 Ratings

Become a Paid Subscriber: https://podcasters.spotify.com/pod/show/walter-potenza/subscribe

Flavors and knowledge is a bilingual podcast focusing on gastronomic education concerning food to complement a healthy lifestyle. Our topics vary from health and wellness suggestions, technical procedures, recipes, stories, products, and ingredients analysis, with the overall mission of educating the consumers and generating awareness in the “truth of eating well.” Podcasts are in English with an accent and Italian.

    {186} ARTICHOKES TUTORIAL

    {186} ARTICHOKES TUTORIAL

    Flavors and Knowledge is a captivating podcast offering narrated, factual culinary education that explores the diverse world of flavors. With a refreshing approach, it avoids mundane interviews. It minimizes opinions, delivering a
    concise and engaging exploration of the rich tapestry of gastronomic Knowledge."  

    Today's episode, "ARTICHOKE TUTORIAL,"

    Cooking artichokes can intimidate some people, especially if they're unfamiliar with the vegetable or have never prepared it. Artichokes have a unique appearance and can seem daunting due to their prickly exterior and the need to remove tough outer leaves and the choke (inedible fuzzy
    part) before cooking.

    Artichokes are primarily grown in California. The coastal regions of California, particularly around Monterey County, Castroville, and the Central Coast, have the ideal climate for cultivating artichokes. The rich soil, moderate temperatures, and coastal fog create favorable conditions for artichoke cultivation.

    Castroville, California, is often referred to as the "Artichoke Capital of the World" due to its significant production of this vegetable. Some artichokes are also grown in smaller quantities in other states, such as Arizona and Texas. However, California remains the primary producer of artichokes in the USA.

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    • 8 min
    {185} UNEARTHING THE CORNMEAL IN RHODE ISLAND

    {185} UNEARTHING THE CORNMEAL IN RHODE ISLAND

    Hello dear listeners, Welcome to "Flavors and Knowledge," the culinary journey that tantalizes your palates and nourishes your mind!

    I'm your host, Chef Walter Potenza.

    Today's episode is about

    Unearthing the Cornmeal Heritage of Rhode Island

    Rhode Island is renowned for its coastal charm and vibrant cultural heritage, including a rich culinary history often overlooked nationally but with respectability here in New England.

    The state's gastronomic traditions have deep roots, and exploring them is essential to start with their well-known Cornmeal and its role in the lives of the locals through time.

    The history of Cornmeal in our state begins with the indigenous peoples who inhabited the region long before the arrival of European settlers. The Narragansett and Wampanoag tribes were the primary inhabitants of the territory, and they were already cultivating corn or maize when the first European explorers set foot on these shores. At that time, Cornmeal, a versatile ingredient used to make various dishes like cornbread and porridge, was a staple in their diet.

    With the arrival of English settlers in the 17th century, Cornmeal played a critical role in sustaining the colony. The settlers adopted the indigenous culinary traditions, incorporating the available ingredients into their diets.

    Among their favorite was cornbread, often baked in simple brick ovens, which became a staple in many households. In addition, recipes like johnnycakes and hasty pudding became common, reflecting the influence of corn in the region's cuisine.

    Rhode Island played a prominent role in the triangular trade that transported enslaved Africans to America during the 18th and 19th centuries, and the consumption of Cornmeal was an essential component of the enslaved Africans' diet.

    As a result of the connections established through the slave trade, Cornmeal continued to be integral to the culinary traditions of the ocean state.

    Furthermore, the Industrial Revolution in the 19th century brought about significant changes to Rhode Island's landscape, and the state's culinary traditions evolved accordingly. With the advent of milling technology, Cornmeal became more readily available, increasing its popularity. At the same time, new mills across the state began producing Cornmeal, thus making it more accessible to a broader population, even in nearby states. It began a new transformation that became further ingrained in the local culinary culture.

    In the 1930s, the Great Depression presented economic challenges for many Rhode Islanders, leading to a resurgence in the consumption of Cornmeal. The product was a cost-effective means of providing nourishing meals for families during difficult times. Familiar dishes such as cornpone and corn dodgers were regularly prepared, and the modest yet nutritious meal played a significant role in alleviating hunger and hardship.

    As the local and sustainable food movement gains momentum, many Rhode Islanders embrace artisanal and locally sourced Cornmeal. Small-scale mills and farms are producing high-quality, stone-ground Cornmeal that celebrates the heritage and flavor of this humble ingredient. These efforts preserve the past's culinary traditions and support the state's agriculture and local economy.

    In conclusion, Cornmeal's historical and culinary significance in Rhode Island's food culture is undeniable. The state's vibrant food culture continues to celebrate this humble ingredient, showcasing its unique taste and texture in iconic dishes like johnnycakes and several others.

    For all details, recipes, and news, please follow the links on the show notes.

    EAT WELL AND STAY SAFE!

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    • 6 min
    {184} THE ICONIC SFOGLIATELLA

    {184} THE ICONIC SFOGLIATELLA

    The Sfogliatella Podcast

    The Sfogliatella is an iconic pastry that has gained worldwide recognition and a special place in the Neapolitan confectionery world. Its history is fascinating, and exploring its roots and the many variations that have emerged over time is a thrilling journey through the evolution of this culinary masterpiece.

    The origins of the Sfogliatella can be traced back to the Santa Rosa monastery, located on the Amalfi Coast between Conca dei Marini and Furore. Although similar preparations existed in the 16th century and possibly earlier, it is believed that Sister Clotilde, a cloistered nun, invented the Sfogliatella or its precursor in the 1600s.

    According to legend, Sister Clotilde used semolina, ricotta, milk, dried fruit, sugar, and a dash of liqueur to create a mouth-watering filling perfect for encasing in dough. The nuns began selling the Santa Rosa to generate income, and it quickly became
    popular with the locals.

    Innkeeper Pasquale Pintauro recognized the potential of Santa Rosa and transformed it into the Sfogliatella, known today as the breccia. Although the exact details of how he obtained the recipe are unknown, he likely analyzed the dessert. He gave it his unique touch, resulting in the Sfogliatella we know and love today.

    The classic riccia Sfogliatella is characterized by its
    crunchy puff pastry, which resembles a thick conical spiral. This pastry envelops a filling that pays homage to its monastic origins. The filling comprises ricotta, semolina, sugar, eggs, candied fruit, and natural flavourings. Today's market version of the classic riccia has evolved to include custard and black cherries.

    The Sfogliatella family extends beyond the classic riccia, with one of the earliest variants being the shortcrust pastry version. Distinguished by its use of shortcrust pastry while retaining the same luscious filling, this variant has a devoted following. Over time, the surge in Neapolitan tourism and the need for diversification in offerings led to many interpretations, particularly in fillings. Sweet variations featuring creams like pistachio, chocolate, and coffee, and savoury renditions with ragù, salami and ricotta, and aubergine parmigiana have emerged, showcasing the adaptability of this iconic pastry.

    The Sfogliatella has rightfully earned its place as a standard-bearer of Neapolitan confectionery tradition, encapsulating centuries of culinary artistry. A fitting maxim captures the sentiment: "Naples has three beautiful things: 'o sea, 'o Vesuvius, and 'e Sfugliatelle," solidifying the Sfogliatella's status as an integral and proud segment of Naples's cultural and gastronomic heritage.

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    • 5 min
    {183} COOKING HEALTHIER IN 2024

    {183} COOKING HEALTHIER IN 2024

    I am your host, Chef Walter Potenza.

    Cooking Healthier Foods in 2024:

    A Guide to Flavorful and Nutritious Culinary Adventures

    As we enter 2024, maintaining a healthy lifestyle remains a top priority for many individuals. One of the critical components of a well-balanced lifestyle is a nutritious diet. Cooking healthier foods contributes to physical well-being and enhances overall happiness and vitality. 




    Choose Whole, Fresh Ingredients: "Choosing the right ingredients is the key to a healthy meal. Don't compromise on your health by settling for low-quality ingredients. Opt for nutritious ingredients to give your body the fuel it needs to thrive. Aim for whole and unprocessed foods such as fresh vegetables, fruits, lean proteins, whole grains, and legumes. These items are packed with nutrients and fiber, forming a sturdy foundation for a well-rounded diet.
    Embrace Plant-Based Cooking: Consider incorporating more plant-based ingredients into your meals. Many people are jumping on the plant-based diet train because they're discovering all the excellent health benefits. Experiment with colorful vegetables, legumes, and whole grains to create hearty and satisfying dishes. Such diets are also environmentally friendly, helping to reduce your carbon footprint.
    Mindful Cooking Techniques: How you cook can significantly impact the nutritional value of your meals. Opt for cooking methods such as steaming, roasting, grilling, and sautéing, which retain the natural flavors and nutrients of the ingredients. Avoid deep-frying and excessive use of cheap oils, as these can add senseless calories and saturated fats.
    Healthy Fats for Flavor: It's important to limit unhealthy fats, but using healthy fats like olive, avocado, or coconut oil in moderation can improve flavor and nutrition. Consider adding nuts, seeds, and avocados to salads and dishes for a satisfying crunch and a dose of healthy fats.
    Experiment with Herbs and Spices: Upgrade your dishes by adding spices and herbs. Elevate your meals while improving your health by incorporating ingredients that offer depth and complexity of flavor and many healthy benefits. Take advantage of the opportunity to elevate your cooking and improve your well-being. Experiment with herbs like basil, cilantro, thyme and spices such as turmeric, cumin, and cinnamon. These can add flavor without the need for excessive salt or sugar.
    Mindful Portion Control: Portion control is crucial even with the healthiest ingredients. Did you know controlling your serving sizes is critical to maintaining a healthy diet and avoiding overeating? Be mindful of how much you consume at each meal; you'll be on your way to a healthier lifestyle in no time. Smaller plates, bowls, and utensils can create the illusion of a fuller plate, helping you control portion sizes and maintain a healthy weight.
    Incorporate Superfoods: Superfoods are nutrient-rich foods that offer exceptional health benefits. Include ingredients like quinoa, chia seeds, kale, blueberries, and salmon in your meals to boost the nutritional content and introduce a variety of flavors and textures.
    Hydration is Key: Remember the importance of staying hydrated. Water is crucial for maintaining good health and can significantly manage weight. Infuse water with citrus fruits, cucumber, or mint for a refreshing twist.
    Plan and Prep Ahead: Busy schedules often lead to unhealthy food choices. Combat this by planning your meals and prepping ingredients in advance. When healthy options are easily accessible, adhering to your nutritional objectives becomes simpler.
    Enjoy the Process: Lastly, cooking should be an enjoyable and creative experience. Experiment with new recipes, flavors, and cooking techniques to keep things interesting. Find joy in creating nourishing meals that fuel your body and satisfy your taste buds.

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    • 9 min
    {182} JELLIES, JAMS AND MARMALADES

    {182} JELLIES, JAMS AND MARMALADES

    Welcome back dear listeners:

    Making jams, jellies, and marmalades is a delightful way to enjoy the taste of seasonal fruits all year round. Whether you're an experienced chef or a novice, creating homemade preserves is a fun and rewarding experience that captures the essence of each ingredient.

    This craft offers a hands-on, flavorful adventure that nurtures a deep appreciation for homemade goodness. From berry jams to citrusy marmalades, the possibilities are endless.



    Here's a simple recipe for Persimmon Marmalade:

    Ingredients:


    4 cups ripe persimmons, peeled and chopped
    One lemon, juiced and zested
    One orange, juiced and zested
    4 cups granulated sugar
    1/2 teaspoon butter (to reduce foaming)
    One package (1.75 oz) of fruit pectin (such as Sure-Jell)

    Instructions:


    Prepare the Persimmons:



    Peel and chop the persimmons, removing any seeds.
    Place the chopped persimmons in a large, heavy-bottomed pot.


    To make delicious Persimmon Marmalade, follow these simple steps:



    - Add citrus zest and juice to the pot with the persimmons. Zest a lemon and an orange, and then juice them. Combine the zest and juice with the persimmons to create a tangy and sweet base.

    - Gradually stir granulated sugar into the persimmon mixture, ensuring it combines well with the fruit. This step is crucial to achieve the perfect balance of flavors.

    - Add butter to the pot to reduce foaming and prevent the mixture from boiling over. Place the pot over medium heat and bring the mixture to a boil, stirring frequently to dissolve the sugar.

    - Once boiling, reduce the heat to medium-low and let it simmer for about 20-30 minutes, or until the persimmons have softened and the mixture has thickened. This step will help you achieve the perfect consistency for your marmalade.

    - Test for the gel point like a pro by placing a small plate in the freezer. Spoon a small amount of the mixture onto the cold plate and let it sit for a minute. Run your finger through it; it's done if it wrinkles and holds its shape. If not, continue cooking and testing in 5-minute intervals until you get it right.

    - While the marmalade is cooking, sterilize your jars and lids by placing them in boiling water for at least 10 minutes. This step is essential to ensure your marmalade stays fresh and bacteria-free for a long time.

    - After reaching the desired consistency, carefully ladle the marmalade into the sterilized jars, leaving about 1/4 inch headspace. This step will help you avoid any spills or mess on the jars.

    - Wipe the jar rims to ensure they are clean, place the sterilized lids on top, and screw on the metal bands until they are fingertip-tight. This step will help you seal the jars correctly and avoid any contamination.

    - If you want to store the marmalade for an extended period, you can process the jars in a water bath for 10 minutes. Ensure the jars are covered with at least 1 inch of water to prevent any air from entering the jars.

    - Allow the jars to cool completely on a clean kitchen towel or cooling rack. Check the seals, and store the sealed jars in a cool, dark place. This step is crucial to ensure your marmalade stays fresh and tasty for a long time.

    Now that you have made your homemade Persimmon Marmalade enjoy it on toast, as a topping, or in various recipes! You can be confident that your marmalade will be a hit with everyone who tries it.

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    • 8 min
    {181} FISH WITHOUT FISH

    {181} FISH WITHOUT FISH

    I'm your host, Chef Walter Potenza.

    I'm thrilled to take you on a delectable adventure through the world of flavors, where we'll uncover the secrets behind the most extraordinary dishes while immersing in the rich cultural heritage that has shaped the art of cooking.

    So, sit back, relax, and get ready to embark on a mouthwatering expedition that will leave you craving for more.



    TODAY'S EPISODE IS ABOUT FISH WITHOUT FISH



    Does eating sushi appeal to you? Still, the famous dish has been a beloved Japanese dish for centuries, and most of us find it delicious and creative.

    Its origins can be linked to the 8th century when it was created to preserve fish by fermenting it with rice. As time passed, sushi evolved into the dish we know today, with raw fish atop vinegar rice.

    Initially sold by street vendors as fast food, sushi eventually entered restaurants in the 19th century. By the early 20th century, sushi's popularity had spread outside Japan, particularly in the United States.

    For the complete text, please visit our Flavors + Knowledge Magazine. walterpotenza.substack.com


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    • 9 min

Customer Reviews

5.0 out of 5
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2 Ratings

KateZacc06 ,

Very entertaining!

Chef Walter has a very entertaining way of explaining culinary history.

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