28 episodes

A food show for people who love talking about food.

The Little Ferraro Kitchen Samantha Ferraro

    • Arts
    • 5.0 • 7 Ratings

A food show for people who love talking about food.

    Let's Braise it!

    Let's Braise it!

    Let's Braise it! 
    On this week's episode we are talking all about braising, with a few tips and techniques to make the most decadent and tender proteins. 
    Recipes Mentioned:
    Roasted Cherry Tomato Bruschetta: https://littleferrarokitchen.com/roasted-cherry-tomato-bruschetta/
    Short Ribs: https://littleferrarokitchen.com/wine-braised-beef-short-ribs-with-parsnip-mash/
    Cuban Inspired Brisket: https://littleferrarokitchen.com/slow-cooker-cuban-brisket/
    Coq au Vin: https://littleferrarokitchen.com/julia-childs-coq-au-vin-2/

    • 22 min
    Get those Peaks Stiff, we're making a souffle!

    Get those Peaks Stiff, we're making a souffle!

    Get those Peaks Stiff, we're making a souffle!
    Come celebrate Julia Child's upcoming birthday and learn to make a perfectly puffy and mile high cheese souffle.
    Recipes mentioned:
    Peach Caprese Tart: https://littleferrarokitchen.com/peach-caprese-tart/
    Cherry Tomato Pasta: https://littleferrarokitchen.com/cherry-tomato-pasta/
    Julia Child's Cheese Souffle: https://littleferrarokitchen.com/julia-childs-cheese-souffle/

    • 21 min
    It's Grillin' Season!

    It's Grillin' Season!

    It's Grillin' Season!
    On this episode, we're heading to our little backyard to share how we grill on a charcoal grill, from start to finish. Also included are some of our favorite grilling recipes and a few tips to keep in your back pocket all grilling season long. 
    Recipes mentioned:
    Mezcal Lime Chicken
    Whisk together 1/2 cup tequila (or Mezcal), 2 grated garlic cloves, zest and juice of 1 lime, pinch of Kosher salt, 1/2 teaspoon of paprika and dried oregano. Add about 2 pounds of skinless, boneless chicken thighs and toss to coat, marinating for at least 30 minutes. 
    Grill chicken on charcoal grill for 2-3 minutes per side or until charred, then flip over and cook for another 2 minutes until outside is charred. 
    Once done, remove from grill and let rest before slicing. 
    Cedar Plank Salmon: https://littleferrarokitchen.com/cedar-plank-salmon-with-creamy-dill-sauce/
    Grilled Grapes with Burrata: https://littleferrarokitchen.com/grilled-grapes-with-burrata-and-tarragon/

    • 17 min
    Going Behind the Scenes with Osprey Hill Farm

    Going Behind the Scenes with Osprey Hill Farm

    Going Behind the Scenes with Osprey Hill Farm
    We have a very special episode for you this week! On this episode, we're going behind the scenes with Osprey Farm, a local sustainable family owned farm that raises chickens for both eggs and meat. 
    Anna Martin walks us through the entire process from what they feed their chickens all the way to presenting them for consumers. 
    To learn more about Osprey Hill Farms, visit: https://www.ospreyhillfarm.com/
    Spatchcock Roast Chicken Recipe: https://littleferrarokitchen.com/spatchcock-chicken-with-lemon-herb-butter/
    One Pot Lemon Chicken with Chickpeas: https://littleferrarokitchen.com/one-pot-lemon-chicken-with-rice-and-chickpeas/

    • 20 min
    Let's Cook Together: Anything Goes Frittata

    Let's Cook Together: Anything Goes Frittata

    Let's Cook Together: Anything Goes Frittata
    It's brunch time!  On this week's episode I bring you in the kitchen with me where we'll be cooking an "anything goes" frittata. Have leftover roasted vegetables? throw them in! your favorite cheese? Great! Whatever you mix in, you'll have a fantastic brunch dish done in nearly 15 minutes. 
    Zucchini Arugula Frittata
    2 tablespoons butter
    1 zucchini, curt into 1/2 inch cubes
    2-3 cups arugula
    4 whole eggs, whisked
    2 tablespoons heavy cream or milk
    Salt and pepper
    1/2 cup shredded Gruyere cheese
    Cubed avocado
    Fresh basil leaves

    Preheat oven to 400 degrees Fahrenheit and bring a medium sized cast iron skillet over low-medium heat. 
    Melt butter in skillet, add zucchini and saute until lightly golden brown, about 5-6 minutes. Meanwhile whisk eggs and cream in a bowl and season with salt and pepper. 
    Turn heat off and add arugula, stirring so most of the arugula wilts. Pour in whisked eggs and top with shredded cheese. Place the skillet in the oven and cook for 15 minutes, until eggs puff up and are set. Remove from the oven and garnish with cubed avocado and fresh basil leaves. 
    Other Brunch Recipes:
    Savory Waffles: https://littleferrarokitchen.com/savory-pancetta-and-cheddar-waffles-brunchweek/
    Baked French Toast: https://littleferrarokitchen.com/eggnog-french-toast-sauteed-poached-pears/
    Raspberry Lemon Dutch Baby: https://littleferrarokitchen.com/raspberry-lemon-dutch-baby-pancake/

    • 18 min
    How to Make the Best Fried Chicken.

    How to Make the Best Fried Chicken.

    On this week's episode, we're chatting with head chef of local Bellingham restaurant, Bantham 46, known for their spectacular fried chicken. 

    Making the best fried chicken is all about the technique and layers of flavor and Chef Jessica walks us through this casual and fun conversation on what makes Bantham 46 fried chicken so popular and how we can make it at home too! 

    Chef Jessica's "Rough" Fried Chicken Recipe: 

    1. Brine skinless boneless chicken breast or tenders for at least 12 hours.

    2. Dip in full fat buttermilk.

    3. Dredge in seasoned flour + cornmeal.

    4. Double dredge and add a bit of buttermilk to the flour mixture for extra texture.

    5. Fry chicken in peanut oil or the chefs favorite, crisco until golden brown.

    6. Once fried, immediately season with salt and drizzle of infused honey.

    7. Top with pickles (optional), our favorite is Grillo's.

    Bantham 46: https://www.bantamkitchen.com/

    Grillo's Pickles: https://www.grillospickles.com/ 

    For more weeknight chicken recipes: https://littleferrarokitchen.com/

    • 28 min

Customer Reviews

5.0 out of 5
7 Ratings

7 Ratings

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