The Edible Valley Podcast The Edible Valley Podcast

In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer embark on a culinary journey to explore the vibrant flavors of spring. From seasonal vegetables and foraged finds to spring-inspired recipes and cooking tips, they dive deep into the bounty of the Pacific Northwest. Join them as they share their passion for seasonal eating, connect with local farmers and foragers, and inspire listeners to embrace the freshness and vitality of spring in every delicious bite.
 
Spring-Inspired Recipes for 4 People:

Asparagus and Pea Risotto:
Ingredients:
1 cup Arborio rice
1 bunch asparagus spears, trimmed and cut into 1-inch pieces
1 cup fresh peas, shelled
2 shallots, finely chopped
4 cups vegetable broth
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Instructions:
Sauté shallots in olive oil until translucent.
Add Arborio rice to the skillet and cook until translucent.
Gradually add vegetable broth, 1/2 cup at a time, stirring frequently until rice is cooked.
Blanch asparagus and peas, then fold into the risotto along with Parmesan cheese.
Season with salt and pepper to taste. Serve hot.



Spring Greens Salad with Strawberry Balsamic Vinaigrette:
Ingredients:
8 cups mixed spring greens (spinach, arugula, lettuce)
2 cups fresh strawberries, sliced
1/2 cup toasted almonds
1/2 cup crumbled feta cheese
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
2 tablespoons honey

Instructions:
Toss mixed greens with sliced strawberries, toasted almonds, and crumbled feta cheese.
In a separate bowl, whisk together balsamic vinegar, olive oil, and honey to make the vinaigrette.
Drizzle the vinaigrette over the salad just before serving.



Rhubarb Crisp:
Ingredients:
4 cups fresh rhubarb, chopped
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/2 cup rolled oats
1/4 cup unsalted butter, melted
1 teaspoon ground cinnamon

Instructions:
Preheat oven to 375°F (190°C) and grease a baking dish.
In a large bowl, combine chopped rhubarb, granulated sugar, and ground cinnamon. Transfer to the prepared baking dish.
In a separate bowl, mix together flour, rolled oats, and melted butter to make the crisp topping.
Sprinkle the topping over the rhubarb mixture and bake until golden and bubbly. Serve warm.


 













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In Episode 232 of The Edible Valley Podcast, hosts Chef Jonathan Frazier, William Stringer and special guest Blayne Prowse delve into the art of zero-waste cooking. Exploring mindful eating and sustainable living, they uncover ways to reduce food waste and packaging waste in the kitchen. From transforming leftovers into flavorful soups to repurposing stale bread, each discussion thread intertwines practical tips with eco-conscious insights. Join the conversation as they share creative recipes, actionable strategies, and inspiring anecdotes, inviting listeners to savor sustainability one delicious meal at a time. Tune in for a culinary journey towards a greener, more flavourful future.

In this episode of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer take a deep dive into the essential tool of every chef's arsenal: knives. From discussing the different types of knives commonly used in the kitchen to offering tips on proper grip, safety practices, and maintenance techniques, they provide invaluable insights for both novice and experienced cooks. Through personal anecdotes and practical advice, Chef Frazier and Stringer guide listeners on how to choose, handle, and care for knives to enhance their culinary journey. Tune in to sharpen your skills and slice through the world of kitchen knives!

In Episode #230 of "The Edible Valley Podcast," hosts Chef Jonathan Frazier and William Stringer delve into the vibrant world of tailgate traditions. After surviving Super Bowl in Los Vegas Chef Jonathan wanted to discuss the joys of tailgating. From its humble beginnings to its evolution into elaborate pre-game parties, they explore the origins, cultural significance, and regional variations of tailgating across America. With a focus on popular tailgate foods, traditional drinks, and tips for preparing delicious meals, listeners are treated to an engaging discussion filled with anecdotes and experiences that showcase the camaraderie, culinary delights, and community spirit of this beloved American pastime.
 
 
#FoodPodcast, #CulinaryConversations, #FoodieTalk, #GourmetPodcast, #CookingTips, #ChefTalk, #FoodCulture, #FoodStories, #DeliciousDishes, #FoodAndDrink, #EpicureanJourney, #TasteExploration, #GastronomicAdventure, #CulinaryExperience, #FlavorfulConversations, #KitchenInspiration, #FoodForThought, #TastyTalks, #FoodieCommunity, #CookingAdventures





 











 


 

In Episode 229 of The Edible Valley Podcast, hosts Chef Jonathan Frazier and William Stringer delve into the fascinating world of oysters, focusing on their significance in Pacific Northwest cuisine and the unique farming methods used in Vancouver Island. From discussing the rich history of oysters in the region to exploring the pristine waters surrounding Vancouver Island and their impact on flavor, Chef Jonathan and William provide valuable insights into the cultivation, cooking techniques, and wine pairings for these delectable shellfish. Join them on a culinary journey as they uncover the secrets of these ocean delicacies.
 
Classic Mignonette sauce is a simple and flavorful accompaniment for fresh oysters, known for its tangy and slightly sweet taste. Here's a traditional recipe for making Mignonette sauce:
Ingredients:
1/2 cup red wine vinegar
2 tablespoons finely minced shallots
1 teaspoon freshly cracked black pepper
Optional: a pinch of salt to taste
Instructions:
In a small bowl, combine the red wine vinegar, finely minced shallots, cracked and black pepper,. Stir well to mix all the ingredients together.
Taste the Mignonette sauce and adjust the seasoning if necessary. If desired, add a pinch of salt to enhance the flavors.
Cover the bowl with plastic wrap or a lid and refrigerate the Mignonette sauce for at least 30 minutes to allow the flavors to meld together.
Before serving, give the Mignonette sauce a final stir to ensure all the ingredients are well combined.
To serve, spoon a small amount of the Mignonette sauce over freshly shucked oysters on the half-shell just before eating. Alternatively, serve the Mignonette sauce alongside the oysters in a small dish for dipping.
Mignonette sauce is best when made fresh and served immediately, but it can be stored in the refrigerator for up to a week in an airtight container. Give the sauce a quick stir before using it to refresh the flavors.
Feel free to customize the Mignonette sauce to your taste preferences by adjusting the quantities of shallots, black pepper, . Some variations include adding minced fresh herbs such as parsley, chives, or tarragon for added flavor complexity.

In this episode of "The Edible Valley Podcast," Chefs Jonathan Frazier and William Stringer dish out the latest culinary trends of 2024. Are you diving into unconventional delights like "Snacks for Dinner" or embracing the rise of "Nonalcoholic Spirits and Wine"? Join the hosts as they explore the innovative realms of "Plant-Based Cuisine," the allure of "Gourmet White Chocolate," and the cultural fusion in "Third-Culture Cuisine." Discover if your kitchen is equipped with the trendsetting "Countertop Ovens" and explore the flavor journey with "Ube." It's a flavorful odyssey.