Have you ever thought about how the happiness of a cow could affect the taste of its produce? Jill is revisited by the popular Matt Rebackoff of Murray’s Cheese Shop in New York to talk about the regulation of animal welfare in the cheese-making world and what that means for the cheese that we buy in the supermarket every week. Then Jill heads to uptown Manhattan to cook with food stylist Marilinda Hodgdon. Marilinda has been styling food for over thirty years and has travelled the world to do so. She cooks a dish of cod and asparagus and gives her top tips on food styling for all the budding Instafoodies out there. Finally Jill sits down with psychotherapist Karol Ward. Jill and Karol discuss the things that couples tend to do that damage their relationship and what can be done to avoid them.
Matt Rebackoff came on the show back on episode 41 to give us his tips on how to construct the perfect cheese plate and he’s back by popular demand this week. Buyer for Murray’s Cheese Shop in New York, Matt sits down to talk to Jill about the welfare of the animals that produce the cheese that outlets like Murray’s put up for sale. According to Matt, the food that the cows and sheep eat, as well as the amount of roaming they get to do every day can affect not just the nutritional value of the cheese they produce, but also the taste. It’s further evidence that strengthens the importance of the awareness that we are trying to raise her at GCH about the welfare of the animals that produce our food. Jill and Matt talk all about farm regulation as well as how to tell if a cheese animal has been living a happy life.
Have you ever wondered how food companies manage to make their food look so good in their commercials? We have, so we invited food stylist Marilinda Hodgdon to tell us all about how they do it. Marilinda has been styling food all over the world for thirty years and designed food sets for companies like Coca Cola, Hennesy, Hershey’s and Walmart. One of the points that Jill raised is that, in today’s digital age, everybody seems to be their own food stylist and Marilinda gives us her top tips on how to make your food look beautiful. She also has a cookbook coming out called The Pleasure of Food: The Art of Making Beautiful Food and cooks us a delicious cod and asparagus recipe from it. You can check out her blog here!
Jill sits down with psychotherapist Karol Ward
to talk about romantic relationships and the things that can ruin them. Karol runs us through a checklist of the damaging things that we tend to do as couples and how we can navigate ourselves around those situations. Karol talks couples through things like breakdowns in communication and blame games amongst other things every week and the advice she gives on this week’s show is really constructive and helpful!
You can listen on itunes here
YOU’LL NEED (COD)…
• 6-8 ounces cod filet, thick cut
• 1/4 cup small julienned onions or shallots
• 1/8 cup dry white wine
• 1/8 cup white wine vinegar
• 1/8 cup of water
• 1 Tablespoon olive oil
• 1 Tablespoon capers in white wine vinegar, drained of liquid
• 1 Tablespoon grated carrot, for sweetness and color
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon sea salt
• 1/4 teaspoon flaked dried red hot pepper
HERE’S WHAT YOU DO…
1. In a non-stick, non-coated skillet with a fitted lid, add in all of the ingredients, laying in the cod filet last. Put the lid on.
2. Heat the pan to medium until it starts to boil. Reduce the heat as necessary to make the boil moderate.
3. As the liquid steams the fish, baste it occasionally with a spoon throughout the cooking process, about 7 minutes, depending on the thickness of the fish filet. Carefully check it with a fork in the center to make sure it is just cooked. The cod will flower into wonderful flakiness as it steams. Do not over cook the fish or it will become rubbery and tasteless.
4. With a slotted spatula, remove the fish from the pan, draining it as well as you can from the liquid, onto the serving plate.
5. Continue to cook the liquid in the pan until it becomes a syrupy sauce texture in thickness, if it is not already.
6. Serve the sauce over the fish.
7. Enjoy it with a good glass of white wine.
YOU’LL NEED (ASPARAGUS)…
• 1 bunch of asparagus, about 8 ounces or 2 cups
• 2 shallots, thinly sliced, 1.75 – 2 ounces
• 1 lemon, zested and juiced
• 1 tablespoons olive oil
• Flake sea salt and ground black pepper to taste, as a finish
• 2 quarts of boiling sea salted water (about 1/8 cup all purpose sea salt)
• 2 quarts of ice water in a large bowl
HERE’S WHAT YOU DO…
1. Trim the pale woody ends off the stalks of the washed asparagus. (You can use the ends to make vegetable stock later with trimmings of other vegetables).
2. Boil the asparagus tips until they are just about tender to the teeth. (I bite the largest cut end of one to check).
3. Remove the asparagus from the boiling water and place into the ice bath to preserve the bright green color. Drain and dry them thoroughly just before the finished cooking process.
4. In a skillet amply sized to accommodate all of the asparagus single file, saute the shallots in the olive oil on medium low heat until slightly golden brown.
5. Add into the skillet the drained and dried asparagus and stir to coat them with the oil and shallots.
6. Add into the skillet the lemon juice and half of the lemon zest and continue to cook for a few minutes, tossing all the while. The juices and oil will emulsify to form a glaze.
7. Remove everything to a plate with tongs and season with flaked sea salt and freshly ground pepper to taste.
8. Garnish with the rest of the lemon zest.