Produce News for June 4, 2007
LONG PROMO: You got to pick a pocket or two boys, you got to pick a pocket or two. You know, Ann, I love this idea of “Hands Off Cooking.” Ann Martin Rolke, cookbook author, is with me all next week. We are going to have so much fun. It’s called “Hands Off Cooking.” That’s right, where we can make 5-star meals with very little prep for all of us who are busy people. So you better join us, all next week with me, Michael Marks, Your Produce Man.
SHORT PROMO: Heh, cookbook author Ann Martin Rolke is with me all next week. It’s a brand new cookbook called Hands Off Cooking. Can’t wait.
HANDS OFF COOKING, PART I (Monday, June 4): I am so excited. All this week. Here it is. “Hands Off Cooking.” It’s a brand new cookbook. My friend Ann Martin Rolke…have you ever wondered, by the way, all of those recipes on the backs of canned goods and packaged goods. Somebody has to create those recipes, and you’re the one who does a lot of them. ANN: That’s right. YPM: Now this new cookbook, I love. It’s Hands Off Cooking because… ANN: Because it’s totally unattended. You just put everything on the stove or in the oven… YPM: …and then go out to the pool, right? ANN: That’s right…but don’t forget to set a timer. YPM: Oh, that’s a good idea. Now, our first recipe is a Lamb Taguine… ANN: Lamb Taguine, that’s right. YPM: Oh, take at look at this. You just put all of the stuff in…now what are some of the ingredients you have here? ANN: Well, there is some Lamb Shoulder, we’ve got some Pearl Onions, Orange zest and juice, some Mint… YPM: Mint, oh that reminds me. This week, 1652, the first Mint was planted in the United States. Did you know that? ANN: No, Mike, I think that was the first US Mint, the minting of coins… YPM: Oh. Now, you were talking to me earlier about Mint. If you are using fresh herbs, to put them in late in the cooking process. ANN: That’s right. Now, for this recipe, you do put some fresh herbs in at the beginning, but you save out some to add right at the end of the cooking for better flavor. YPM: Oh, that’s good. I’m Michael Marks…Your Produce Man.
TEASE: Heh, in my next Produce Man report, you would not believe this Lamb Taguine. It’s called Hands Off Cooking. Oh, you’ll love it.
HANDS OFF COOKING, PART II (Tuesday, June 5): Heh, all this week, I am really excited. We are joined by Ann Martin Rolke. She has a new cookbook, “Hands Off Cooking.” I love the whole idea behind this is because I’m a busy dad of four kids, and my wife and I, we are just so busy. But you have in this cookbook, like elegant meals that you just prep and then walk away to be with your family, right? ANN: That’s right. Put it on the stove or put it in the oven. It’s totally unattended cooking. YPM: I love it. Now, what do you have here today? I like this idea, Bread Pudding. ANN: That’s right. This is a savory Asparagus Bread Pudding. So most people think of Bread Pudding as sweet, but we’re going to put some fresh Asparagus into it, some nice fresh corn, and some nice thinly sliced Shallots. YPM: Now, why are you using Shallots as opposed to Onions? ANN: Well, Shallots are a good cooking mild Onion. They are milder so they don’t overwhelm the flavor of the fresh Asparagus. YPM: And this is still Asparagus season, so we are still seeing some good supplies and quality on Asparagus. Heh, Johnny Depp turns 44 years old this week. His favorite vegetable is the Asparagus, so did you create this for him? Stick around. We will have with Ann, all this week. I’m Michael Marks, Your Produce Man.
TEASE: Heh, in my next Produce Man report with cookbook author Ann Martin Rolke, a Bread Pudding…that’s to die for.
HANDS OFF COOKING, PART III (Wednesday, June 6): So instead of being in the kitchen for 45 minutes or more, I’m with cookbook author, Ann Martin Rolke. “Hands Off Cooking.” It is a very cool cookbook. And right here on page 69, Greek Leak and Greens Pie. And you just prep it, and for 45 minutes, you get to go play with the kids. ANN: That’s right. YPM: Now, what’s in this Greek Leak and Greens Pie? ANN: Well, Leaks of course. We’ve got some nice large Leeks, which you simply cut lenghtwise so that you can wash out the dirt. YPM: That’s right. Leeks grow in very sandy soil, and a lot of that sandy soil can get splattered on the Leek and get caught down here near the root end. So, when you are rinsing them off, actually tilt them with the green part down, so the sandy grit can simply be rinsed away. So, that’s the Leek, what’s the Greens? ANN: Here, I’m using some nice Red and Green Chard… YPM: Oh, some sweet greens. If you love Mustard Greens, or Spinach, could you use those as well? ANN: Sure. Spinach would be great as well. YPM: So this is kind of like a “pot pie?” ANN: Yes. YPM: Just put it in the oven and in 45 minutes, we can eat? Oh, man, for us busy people, this is perfect. Ann Martin Rolke, thank-you. Hands Off Cooking it’s called. I’m Michael Marks, Your Produce Man.
TEASE: Heh, in my next Produce Man report, there it is, page 69. Greek Leek and Greens Pie. I can’t wait for this.
HANDS OFF COOKING, PART IV (Thursday, June 7): What’s new pussycat? Whoa, Whoa, Whoa. What’s new pussycat? Heh, Tom Jones, my Mom loved him…Tom Jones born this day, 67 years ago. So, what’s new today? I’ve got Ann Martin Rolke with me all this week. She is the author of “Hands Off Cooking,” one of the newest and coolest cookbooks, especially for us busy people, and you’ve got a really cool recipe today. ANN: I do. YPM: Perfect for the summer. ANN: I know. We’re doing some grilled Salmon with a mustard Raspberry glaze. YPM: Oh my goodness. Raspberries, and they are in season right now. Now, could we also use Blackberries in this if we wanted to? ANN: Oh yes, Blackberries would look beautiful in this as well and they would just be gorgeous in a glaze over the Salmon. YPM: How are we going to prep the Raspberries for this? ANN: We’re just going to rinse them very lightly just before we’re going to use them. YPM: Why just before we use them? ANN: Because we don’t want them to get waterlogged and we don’t want them to loose any of that great flavor. YPM: OK, so right before you use them. It’s called Grilled Salmon with a Raspberry Mustard Glaze. Oh it sounds so good. I’m Michael Marks, Your Produce Man.
TEASE: Heh, in my next Produce Man report, heh take a look at this. Raspberries and Salmon. Oh man, it’s heaven one bite at a time.
HANDS OFF COOKING, PART V (Friday, June 8): Chef Ann Martin Rolke has been joining me all this week. This has been so much fun. Brand new cookbook called “Hands Off Cooking.” This is really cool. We have been cooking all this week, and now, it’s dessert time. Oh my, we save Friday, the last day, for dessert. What do we have for dessert today? ANN: We’re going to do a nice fruit crisp with some fresh Peaches and Mangoes, which are great to throw in there. YPM: Oh, it’s that time of year for both Peaches and Mangoes. We’re getting a good crop of Peaches just now coming in, and we’re getting a good crop of Mangoes coming in from Mexico. Now what is this cool, little deal? ANN: This is a Mango pitter. You use this to go just straight down over the Mango to cut the flesh from the pit. All you are left with is the fruit. YPM: Oh, I’m going to find one of those things. Heh, all of the recipes that we have had this week, we want to share with you. You’re going to get all of those recipes. Just write to me here at the station. Send a self-addressed stamped envelope. We’ve got all five recipes from the cookbook. Plus, you can enter, just by writing in. We’re giving five of these cookbooks away, so just write to me here at the station. Thank-you so much Ann. I’m Michael Marks, Your Produce Man.
TEASE: Heh, in my next Produce Man report, heh, it’s Friday…and that means…dessert.
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