Show 581, June 8, 2024: Show Preview with Executive Producer & Co-Host Andy Harris

“With author Rowena Scherer’s A Taste of the World – Celebrating Global Flavors kids of all ages can savor the flavors of global cuisine (with more than 60 Family-Friendly recipes) as they learn about twenty countries from Asia and Africa to Europe, the Middle East and the Americas.” In A Taste of the World Scherer, who left Wall Street, went to culinary school, and created eat2explore, offers recipes that are easy to prepare, wholesome, and delicious.” Rowena Scherer joins us with her spatula at the ready.

Pioneering Las Vegas Chef James Trees is the restaurateur responsible for the newly relocated and expanded Esther’s Kitchen in the Arts District of Downtown Las Vegas and Al Solito Posto in Trivoli Village. As part of the World’s 50 Best Restaurants celebration in Vegas last Monday afternoon (June 3rd.)Esther’s Kitchen Chef James welcomed Chef Tomos Parry of London’s Brat and Mountain restaurants for a unique collaboration. The five-course lunch featured dishes from the hearth, stove, and larder with a welcome reception of light bites and a signature cocktail.” Restaurateur and Chef James Trees joins us to recount the highlights of the World’s 50 Best Restaurants celebration in Las Vegas.

Agua Caliente Casino Resort Spa Rancho Mirage under the culinary direction of Executive Chef Juan Morales is “home to The Steakhouse, a consecutively awarded Forbes Four-Star restaurant with a Wine Spectator recognized wine list. With six dining options, guests can choose from upscale and intimate to fast casual and bistro style, providing something for everyone. The property’s dining offerings include The Steakhouse, which menu is also featured at Pὶvat Cigar Lounge, 360 Sports, Java Caliente, Waters Café, the seasonal pool WetBar and The District,, a food court that offers a deli, Asian and Mexican cuisine – La Olla and Jade.” Executive Chef Juan Morales takes a break from his busy kitchens to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries. Red Lobster chain introduced many Americans to approachable, moderately priced seafood in a welcoming environment. Red Lobster is in bankruptcy and it’s downsized future is a bit uncertain. Chef Andrew weighs in.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Show 581, June 8, 2024: A Taste of the World with Author Rowena Scherer

Rowena Scherer of Eat2Explore

“With author Rowena Scherer’s A Taste of the World – Celebrating Global Flavors kids of all ages can savor the flavors of global cuisine (with more than 60 Family-Friendly recipes) as they learn about twenty countries from Asia and Africa to Europe, the Middle East and the Americas.”

“Growing up in Malaysia, some of Rowena Scherer’s fondest memories were cooking with her family. The smell of spices, the sound of butter sizzling, and the joy of making and eating good food was something she treasured and wanted to give to her own family. But as a mom working on Wall Street, life became too hectic for family meals.”

“It wasn’t until she was on vacation taking a cooking class with her kids – seeing the joy on their faces but also watching as they struggled to cut an onion – that she knew something had to change. So she created an experiential way to teach them cooking skills while giving them bite-sized lessons in world geography, history, and culture.”

“In A Taste of the World Scherer, who left Wall Street, went to culinary school, and created eat2explore, offers recipes that are easy to prepare, wholesome, and delicious.”

Rowena graciously shares her Recipes for Soy Chicken with Chinese Broccoli in Garlic Sauce with Rice & Korean Rolls with Ground Beef or Tofu (Bulgogi Kimbap).

Rowena Scherer joins us with her spatula at the ready.

Soy Chicken with Chinese Broccoli in Garlic Sauce with Rice


Soy Chicken with Chinese Broccoli in Garlic Sauce with Rice

Recipe excerpt from:
A Taste of the World: Celebrating Global Flavors
by Rowena Scherer

Adapted by Chinese immigrants from Hainan province in southern China, this dish is a must-try for visitors to Singapore and fans of Asian cuisine! It is a popular street food and can be found in hawker centers, food courts, and restaurants throughout Singapore. The chicken is poached in a soy, garlic, and ginger marinade, while the rice is infused with chicken broth.

Serves: 4
Allergans: Dairy-Free, Nut-Free, Vegetarian Optional
Total Prep & Cook Time: 1 hour

What You’ll Need

  • 6 scallions
  • 8 ounces kai-lan (Chinese broccoli) or regular broccoli
  • 2 garlic cloves
  • 4 bone-in chicken legs or 2 pounds boneless thighs
  • 1 1/2 cups jasmine rice

  • 1 teaspoon salt, plus more as needed
  • 2 1/4 cups chicken stock
  • 
1 tablespoon plus 1 teaspoon olive oil
  • 2 teaspoons oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 
1 teaspoon cornstarch

Honeyin’ Soy Sauce

  • 1/3 cup soy sauce
  • 
2 tablespoons dark soy sauce
  • 2 tablespoons Chinese rice wine (Shaoxing wine)
  • 2 tablespoons honey

  • 1 tablespoon garlic powder
  • 2 teaspoons ground ginger
  • 2 star anise pods

  • 1 cinnamon stick
  1. Prep the ingredients
    Scallions — Trim the ends. Cut 
4 scallions into 2-inch slices for step 2.
    Thinly slice 2 scallions for step 5.
    Kai-lan — Trim the ends. OR Broccoli — Trim the ends and cut into florets.
    Garlic — Mince.
    Honeyin’ Soy Sauce — Combine all the ingredients in a small bowl and mix well.
  2. Braise the chicken
    In a large pot over medium-high heat, combine the Honeyin’
Soy Sauce, the 2-inch scallions, chicken legs or thighs, and 1 cup water. Bring to a boil and cook for 5 minutes.
    Lower the heat and simmer, using tongs to occasionally turn the chicken pieces, until the chicken is tender, about 30 minutes. Remove and discard the star anise pods and cinnamon stick.
  3. Cook the rice 
(while the chicken is cooking)
    Rinse the rice in a colander to remove excess starch.
    In a small pot, combine the rice, a pinch of salt, and the chicken stock
    Bring to a boil over medium-high heat.
    Lower the heat, cover, and simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from the heat and fluff the cooked rice with a fork.
  4. Prep the kai-lan or broccoli (while the chicken is cooking)
    Fill a wok or large skillet with 1 inch of water, 1 tablespoon of olive oil, and 1 teaspoon of salt. Bring to a boil over medium-high heat.
    Gently add the kai-lan or broccoli to the boiling liquid and blanch for 2 to 3 minutes, or until they are bright green and crisp-tender.
    Using a colander, drain the kai-lan or broccoli and arrange it on a large serving platter. Keep warm until ready to serve.
  5. Prep the garlic sauce
(while the chicken is cooking)
    In a bowl, combine the oyster sauce, sesame oil, 1⁄2 teaspoon of sugar, 1 tablespoon water, and
1 teaspoon of cornstarch.
    In the same wok or skillet, heat the remaining 1 teaspoon of olive oil over medium-high heat until hot.
    Add the minced garlic and sauté for 1 minute. Add the oyster sauce mixture and sliced scallions and cook over high heat for 30 seconds.
    Pour the sauce over the blanched kai-lan or broccoli.
  6. Serve your dish
    Transfer the chicken pieces to the platter with the kai-lan or broccoli.
    Drizzle some Honeyin’ Soy cooking liquid from the pot over the chicken and serve with the rice and kai-lan or broccoli in garlic sauce.

Korean Rolls with Ground Beef or Tofu Bulgogi Kimbap

Korean Rolls with Ground Beef or Tofu -  Bulgogi Kimbap

Recipe excerpt from:
A Taste of the World: Celebrating Global Flavors
by Rowena Scherer

Pronounced “GIM-bap,” this is a Korean seaweed rice roll filled with vegetables. They are similar to Japanese sushi except the rice is not sea- soned with vinegar. It is a tradition to make children kimbap for lunch or when they go on a school picnic or field trip in Korea. It is also a common street and party food. In this recipe we use bulgogi beef (Korean BBQ beef) and vegetables, but you can have fun trying out different fillings.

Serves: 4
Allergans: Dairy-Free, Nut-Free, Vegetarian Optional
Total Prep & Cook Time: 50 minutes

What You’ll Need

  • 5 radishes
  • 1 cucumber
  • 1 carrot
  • 3 scallions
  • 2 cups short-grain rice
  • 1⁄2 teaspoon salt, plus more as needed
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil, plus more as needed
  • 1 tablespoon rice wine vinegar or apple cider vinegar
  • 2 teaspoons sugar
  • 3 eggs
  • 2 tablespoons olive oil
  • 12 ounces ground beef or ground chicken
  • 8 sheets toasted nori or Korean seaweed

Vegetarian Option

  • 1 (16-oz) package firm tofu

Bulgogi Sauce

  • 1 tablespoon soy sauce
  • 
1 tablespoon sesame oil

  • 1 tablespoon mirin

  • 1 1/2 teaspoons sugar
  • 
1/2 teaspoon garlic powder
  1. Prep the ingredients
    Radishes — Trim the ends and thinly slice into small strips.
    Cucumber — Trim the ends, cut into 2-inch pieces, and thinly slice into small strips.
    Carrot — Peel and trim the ends. Cut into 2-inch pieces and thinly slice into small strips.
    Scallions — Trim the ends and thinly slice.
    Bulgogi Sauce — Combine all the ingredients in a small bowl and mix well.
    Vegetarian option
    Tofu — Drain. Use paper towel to press out the liquid from the tofu. Cut into 1⁄2-inch cubes.
  2. Cook the rice

    Rinse the rice in a colander to remove excess starch.
    In a medium pot, combine the rinsed rice, a pinch of salt, and 3 cups water and bring to a boil over high heat.
    Decrease the heat to low, cover, and simmer for 15 minutes, or until the liquid has been absorbed and the rice is tender.
    Remove from the heat, add 1 tablespoon of soy sauce and 1 tablespoon of sesame oil to the cooked rice, and mix well with a fork.
  3. Make the pickled radishes and carrots (while the rice is cooking)
    In a medium bowl, whisk together 1 tablespoon of rice wine vinegar or apple cider vinegar, 2 tea- spoons of sugar, 1 tablespoon water, and 1⁄2 teaspoon of salt.
    Add the radish and carrot strips and toss until combined. Let sit for at least 15 minutes.
  4. Prep the omelet
    In a bowl, whisk together the eggs, 1 tablespoon water, and a pinch
of salt.
    In a large nonstick skillet, heat 1 tablespoon of olive oil over medium-high heat until hot.
    Add the egg mixture and cook the omelet until the bottom sets and is cooked through, 2 to 3 minutes.
    Carefully flip the omelet onto a cutting board and cut into 1⁄2-inch strips.
  5. Sauté the meat or tofu

    In the same skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until hot.
    Add the ground beef or chicken and, using a fork, crumble the meat and cook until it starts to brown, about 5 minutes.
    Vegetarian option
    Add the tofu and cook until it starts to brown, 2 to 3 minutes.
    Add the scallions and Bulgogi Sauce and sauté for 2 to 3 minutes.
  6. Assemble and serve the kimbap
    Place one seaweed sheet on a bamboo mat and spread with
a thin layer of rice. Add layers of meat or tofu, sliced cucumber, pick- led carrots, pickled radishes, and omelet strips on the lower center of the sheet.
    Lift the bottom of the mat to cover the ingredients. Roll up to the top. Roll with the mat once more to give it a firm shape.
    Repeat with the remaining ingredients. Brush the roll with sesame oil.
    Cut into bite – size pieces.

June 8: Rowena Scherer, Esther’s Kitchen, Agua Caliente Casino Resort Spa Rancho Mirage

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: A Taste of the World with Author Rowena Scherer
Segment Four and Five: James Trees, Executive Chef & Restaurateur, Esther’s Kitchen, Al Solito Posto and Ada’s Wine + Food, Las Vegas
Segments Six and Seven: Executive Chef Juan Morales, Agua Caliente Resort Casino Spa Rancho Mirage
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”

Andy Harris, Executive Producer and Co-host previews the show.

“With author Rowena Scherer’s A Taste of the World – Celebrating Global Flavors kids of all ages can savor the flavors of global cuisine (with more than 60 Family-Friendly recipes) as they learn about twenty countries from Asia and Africa to Europe, the Middle East and the Americas.” In A Taste of the World Scherer, who left Wall Street, went to culinary school, and created eat2explore, offers recipes that are easy to prepare, wholesome, and delicious.” Rowena Scherer joins us with her spatula at the ready.

Pioneering Las Vegas Chef James Trees is the restaurateur responsible for the newly relocated and expanded Esther’s Kitchen in the Arts District of Downtown Las Vegas and Al Solito Posto in Trivoli Village. As part of the World’s 50 Best Restaurants celebration in Vegas last Monday afternoon “Esther’s Kitchen Chef James welcomed Chef Tomos Parry of London’s Brat and Mountain restaurants for a unique collaboration. The five-course lunch featured dishes from the hearth, stove, and larder with a welcome reception of light bites and a signature cocktail.” Restaurateur and Chef James Trees joins us to recount the highlights of the World’s 50 Best Restaurants celebration in Las Vegas.

Agua Caliente Casino Resort Spa Rancho Mirage under the culinary direction of Executive Chef Juan Morales is “home to The Steakhouse, a consecutively awarded Forbes Four-Star restaurant with a Wine Spectator recognized wine list. With six dining options, guests can choose from upscale and intimate to fast casual and bistro style, providing something for everyone. The property’s dining offerings include The Steakhouse, which menu is also featured at Pὶvat Cigar Lounge, 360 Sports, Java Caliente, Waters Café, the seasonal pool WetBar and The District, a food court that offers a deli, Asian and Mexican cuisine – La Olla and Jade.” Executive Chef Juan Morales takes a break from his busy kitchens to join us.

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.The Red Lobster chain introduced many Americans to approachable, moderately priced seafood in a welcoming environment. Red Lobster is in bankruptcy and it’s future is uncertain. Chef Andrew weighs in.

All of this and heaping helpings of extra deliciousness on this week’s not-to-miss show!

Rowena Scherer of Eat2Explore

“With author Rowena Scherer’s A Taste of the World – Celebrating Global Flavors kids of all ages can savor the flavors of global cuisine (with more than 60 Family-Friendly recipes) as they learn about twenty countries from Asia and Africa to Europe, the Middle East and the Americas.”

“Growing up in Malaysia, some of Rowena Scherer’s fondest memories were cooking with her family. The smell of spices, the sound of butter sizzling, and the joy of making and eating good food was something she treasured and wanted to give to her own family. But as a mom working on Wall Street, life became too hectic for family meals.”

“It wasn’t until she was on vacation taking a cooking class with her kids – seeing the joy on their faces but also watching as they struggled to cut an onion – that she knew something had to change. So she created an experiential way to teach them cooking skills while giving them bite-sized lessons in world geography, history, and culture.”

“In A Taste of the World Scherer, who left Wall Street, went to culinary school, and created eat2explore, offers recipes that are easy to prepare, wholesome, and delicious.”

Rowena Scherer joins us with her spatula at the ready.

James Trees of Ada's and Esthers Kitchen in Las Vegas

Pioneering Las Vegas Chef James Trees is the restaurateur responsible for the newly relocated and expanded Esther’s Kitchen in the Arts District of Downtown Las Vegas and Al Solito Posto in Trivoli Village.

As part of the World’s 50 Best Restaurants celebration in Vegas last Monday afternoon Esther’s Kitchen “Chef James welcomed Chef Tomos Parry of London’s Brat and Mountain restaurants for a unique collaboration. The five -course lunch featured dishes from the hearth, stove, and larder with a welcome reception of light bites and a signature cocktail.” Restaurateur and Chef James Trees joins us to recount the highlights of the World’s 50 Best Restaurants celebration in Las Vegas.

Al Solito Posto is part of Las Vegas Restaurant Week (June 3, 2024 to June 14, 2024), which benefits Three Square Food Bank with every meal purchase. Al Solito Posto is offering a delicious 3-course dinner available for dine-in and patio dining for $50. Some menu highlights include:

  • Apple Panzanella with kale, prosciutto, cranberry, goat cheese, focaccia breadcrumbs, and pecans
  • The classic Chicken Parmesan served with marinara and homemade spaghetti
  • Chocolate Hazelnut Semifreddo with whipped cream

Esther’s Kitchen was just recognized as one of the select, recommended Las Vegas restaurants in the Los Angeles Times’Everywhere You Need to Eat in Las Vegas” editorial feature in their Weekend section (06-02-24.)

Juan Morales of Agua Caliente Casinos

Agua Caliente Casino Resort Spa Rancho Mirage under the culinary direction of Executive Chef Juan Morales is home to The Steakhouse, a consecutively awarded Forbes Four-Star restaurant with a Wine Spectator recognized wine list.”

“With six dining options, guests can choose from upscale and intimate to fast casual and bistro style, providing something for everyone. The property’s dining offerings include The Steakhouse, which menu is also featured at Pὶvat Cigar Lounge, 360 Sports, Java Caliente, Waters Café, the seasonal pool WetBar and The District, a food court that offers a deli, Asian and Mexican cuisine – La Olla and Jade.”

Waters Café is part of Greater Palm Springs Restaurant Week which concludes on June 9th. Waters is offering a 3-course menu for $39 per guest (excluding tax and gratuity.) from 5:00 p.m. to 10:00 p.m. The Entrée is a choice of Baked Sea Bass topped with Mojo Verde or Pan-seared Chicken Breast.

When the Reservation is made via the DineGPS website $2.50 is donated to the FIND Food Bank (for Rancho Mirage restaurants.)

Chef Andrew Gruel of Big Parm and the Calico Fish House

Our own Chef Andrew Gruel, the menu-maker behind the full-service Calico Fish House (in the Sunset Beach area of Huntington Beach) provides another timely and informative “Ask the Chef” segment where he responds to listeners’ thoughtful inquiries.

The long-running Red Lobster seafood chain introduced many Americans to approachable, moderately priced seafood in a welcoming environment. Red Lobster is in bankruptcy, closing units and it’s future is uncertain. Chef Andrew weighs in.

Podcasts

Segment One: Show Preview with Executive Producer & Co-Host Andy Harris
Segments Two and Three: A Taste of the World with Author Rowena Scherer
Segment Four and Five: James Trees, Executive Chef & Restaurateur, Esther’s Kitchen, Al Solito Posto and Ada’s Wine + Food, Las Vegas
Segments Six and Seven: Executive Chef Juan Morales, Agua Caliente Resort Casino Spa Rancho Mirage
Segment Eight: Co-Host Chef Andrew Gruel of Calico Fish House with “Ask the Chef”