Collection of the ‘Uncategorized’ Category

The Dougherty Report Welcomes Chef Nick Stellino

Recently The Dougherty Report spoke to Chef Nick Stellino.

A regular on PBS and Create TV, this Sicilian-born immigrant walked away from a successful career on Wall Street to follow his passion of cooking.

He shares his thoughts on writing, cooking and he works to make sure that the recipes shown on his TV programs are easily accomplished at home with the same results.

He also confronts the issue of modesty, and confesses “I am what I am.”



Elizabeth Dougherty has been a writer for over 10 years, and holds a Bachelor’s degree, Magna Cum Laude from NYIT. She has been a talk show host of nearly 300 episodes of radio which air each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the The Dougherty Report website and on Facebook.

Food Nation Radio Remembers Restaurateur Charlie Trotter

From the Food Nation Radio News Desk:

In the summer of 2011, the Food Nation Radio Network with Elizabeth Dougherty attended the National Restaurant Association’s annual show in Chicago.  While there, she had the opportunity to visit Charlie Trotter’s Restaurant and interview the world famous chef.

Mr. Trotter passed away Tuesday, November 5, 2013 at his home in Chicago.

The Food Nation Radio Network remembers Charlie Trotter.

CLICK HERE to listen.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 250 episodes of Food Nation Radio which airs each Saturday morning at 8 on the Business Talk Radio Network nationwide, Saturday afternoons at 4 on flagship WWBA AM820 News, and Sunday mornings at 8 in Orlando and on the Space Coast on WAMT AM1190 News and WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Networkwebsite and on Facebook.

Can a Small Group of Moms Make a Difference?

From the Food Nation Radio News Desk:

Recently on the Food Nation Radio Network, we shared a story about Moms for Labeling; a group of concerned Seattle mothers who want to see genetically modified foods labeled properly.  After their small non-profit organization filed a lawsuit against the Grocery Manufacturers’ Association claiming that the GMA is acting as a Political Action Committee in its support of the “I 522″ ballot initiative, the GMA sued them.

Moms for Labeling alleged that the GMA was acting improperly by not identifying member companies who have donated money for political initiatives as required by Washington state law.

The GMA fought back against Moms for Labeling, using the financial might of some of the biggest companies in the world to file a countersuit against this small group of moms.

Elizabeth Dougherty spoke about the case with Karen Andonian of Moms for Labeling and her attorney Knoll Lowney.

CLICK HERE to listen to our original interview and our comments.

Last Friday, Thurston County Judge handed down his decision and ruled in favor of the GMA.  Almost immediately, the GMA claimed victory over Moms, but in reading Judge Chris Wickham’s decision, the judge made it clear that his decision was based on a technicality and the calendar.

Judge Wickham ruled that Moms for Labeling, a newly formed organization, had violated state filing procedures by not waiting the required 55 days after giving notice of an action to sue.

Judge Wickham also wrote:  “So I will find that plaintiff is unable to show by clear and convincing evidence that they have a probability of prevailing on the claim — not that there isn’t merit in the underlying claim — but that they can’t get by the time limit and notice provision of the statute.”

In addition to having their lawsuit dismissed, Wickham issued Moms for Labeling a fine of $10,000 plus attorneys’ fees.

The case of Moms for Labeling in Washington State has taken several big steps forward over the past two weeks.

Moms saw their original complaint against the Grocery Manufacturers thrown out on a technicality.  The Attorney General of Washington took up the cause and brought his own action against the GMA.  In a surprising move, the GMA released the names and contributions as Moms had originally asked for.  Now, with days before the election, Moms have filed suit once again, this time against No on 522, the organization working to prevent labeling of GMOs.

This week on Food Nation Radio we spoke to Knoll Lowney, attorney for Moms for Labeling about this case.

CLICK HERE to listen.

Just as happened in California, political advertisements from those opposed to labeling efforts are swaying undecided voters in Washington, and polls show a very close race.  Food Nation Radio Network urges a YES vote on “I 522″ and we will provide updates.

Cedar Key – Where Time Stops

(Photo/Elizabeth Dougherty)

There’s a long stretch of highway some people call “the road to nowhere”. It starts with a flashing yellow light where you turn left on Highway 24. Turn right and you’re headed to Gainesville which explains the buildings, signs and flags in blue and orange along the way.

After a piece, you might see folks making boiled peanuts along the way, regular flavor and Cajun. Mostly, you’ll see a lot of nothing. Abandoned gas stations, some vacant shanties and rusted Ford trucks that have seen better days will occasionally catch your eye.

Get closer to the water, and almost entering Cedar Key the road is lined with traps for blue crab, still abundant here, although becoming more scarce in our own Tampa Bay. Time stopped here, and it’s like stepping into Florida decades earlier, where the fish are plentiful and seafood restaurants abound.

Not many eat meat, as evidenced in the small, local grocery store. The meat had a tinge, but the shelves were stocked full of local preserves, sauces and dressings all made from Florida stock. Honeybell marmalade, organic blueberry preserves, key lime dressing and more made my bag heavy with local treasures.

The clam phenomenon is a relatively new trade in Cedar Key and in the State, for that matter. Now aquaculture makes farming more than 50 varieties of clams possible, many originally from the northern coastal areas of the country. Size determines their use in dishes. Littlenecks are used in dishes like clam sauce, Cherrystones can be steamed and eaten by hand and the Chowder clams (over 3 inches) are chopped and used for some of the best clam chowders in the world.

In 1991, clam farming in Cedar Key was a brand new enterprise, growing to more than  50 million clams harvested annually by 1997. Part of the demand for Cedar Key “sweets” is a shorter growing time due to the climate. It takes a clam two years to grow to optimum size in New England and only one year in Florida. Many of the diseases that can wipe out a clam farm are just not found in Cedar Key, making harvest numbers much higher. And by the way, they taste great.


If a quiet weekend is right up your alley, it’s a good enough reason to fill up the tank and take that drive across Highway 24. When you see Florida oaks bigger than you’ve ever seen in your life, you are getting close to your destination. On the way, call one of the friendly innkeepers and ask them for a room for the night. Most likely, they’ll tell you to head up to your room when you arrive and settle up in the morning after breakfast.

(Photo/Elizabeth Dougherty)

We did just that this weekend and it was a perfect way to end a hectic week. Heading down to Dock Street is mandatory before 10 pm if you expect to eat dinner. Settling on Steamer’s, we were greeted with friendly folks, unassuming service and food that made me think I was in Cape Cod. It was so fresh and made with care. A guy in a plaid shirt played guitar while he drank some of the locally made craft beers until he admitted it was probably time for him to go home and call it a night.

(Photo/Michael Serio)

(Photo/Michael Serio)

Steamer’s is the first place I tried Cedar Key’s local clam chowder and I hate to report that I was shocked at how good it was. It had different flavors, herbs and a different consistency than chowders I’ve had up north or here or anywhere else. But there was still Tony’s chowder we had to try; the 3-time world champion of chowder.

(Photo/Elizabeth Dougherty)

The next day, we showed up at Tony’s at high noon, ready for more chowder and wondering if it was all a lot of hype. My first taste of it had me thinking it was good. Was it over the top, though? And that’s the magic of Tony’s chowder (made by Chef Eric, by the way). Tony’s sneaks up on you. It has a little heat that sits in the back of your throat and just warms up that whole mixture in a very subtle way. You’ll just have to try it yourself. Both chowders had incredibly tender, sweet clams.

(Photo/Elizabeth Dougherty)


If you’re spending all your time in the day-to-day rush, you’re spending your time dying. One weekend, pack a bag, cancel everything, get in the car and go. I promise you all the stuff you were supposed to do will still be there when you get back, but at least you can say you lived a little.

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 200 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and  other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

Why Is Raw Milk Singled Out From Other Raw Foods We Eat? Ask The FDA-Audio

Got milk?

Sure, if that’s what you want to call it. A glass of milk today is virtually unrecognizable from the milk people consumed in the mid-1800s. Today’s version is pasteurized to kill any possible microbes and toxins, and affects flavor, vitamins and amino acids. Hormones are given to some dairy cows to increase the yield of milk, which, some say, are causing our children to grow faster and larger, physically maturing sooner than ever before. In a European study published last year, 20 different chemicals were found in the average glass of milk, including antibiotics and painkillers.

Proponents of raw milk say they prefer the cow’s milk they consume to be in a more natural state and believe the risks are minimal when purchasing from responsible dairy farms. They believe their children have less milk allergies and less childhood health issues when they drink raw milk, compared to its chemical-laden counterpart.

Food Nation Radio Network asked the FDA about their policy on raw milk sales and consumption. They referred us to their website which clearly states the agency does not believe the consumption of raw milk is safe and can contain dangerous pathogens such as staph, salmonella, E. coli and listeria. To date, 30 states allow raw milk sales and consumption within their state and 20 do not. The FDA prohibits commercial sales of raw milk across interstate lines. All of the information on the site begs one question.

Why do we serve any raw foods at all in this country?

Sushi, oysters, steak tartare, carpaccio, chocolate mousse and many more dishes seen in restaurants every day all contain raw ingredients that carry the very same health risks cited by the FDA about raw milk. Why are all of these allowed to be served (with a warning) to consumers, yet raw milk is not?

Recently we interviewed a mom who regularly purchased milk from an Amish farmer for six years. She tells a story I never thought I’d hear in America, of armed agents storming into a dairy farm in rural Pennsylvania. Listen to this unbelievable story here: Raw Milk & The FDA

Elizabeth Dougherty has been a food writer for over 10 years, attended culinary school and holds a Bachelor’s degree, Magna Cum Laude in Hospitality, Business and Labor Relations from NYIT. She has been a talk show host of nearly 150 episodes of Food Nation Radio which airs each Saturday afternoon at 4 on WWBA AM820 News and other stations. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.


Five Star Pot Roast With Rich Risotto

Tired of that same old pot roast or stew? This recipe elevates that simple chuck roast to a fine dining experience. The best part is, there is absolutely no work involved except for the stirring of that creamy, savory risotto. But that’s a labor of love, right? Here it is:


2 1/2 lb chuck roast
16 oz frozen pearl onions
8 oz whole button mushrooms
750 ml white wine
1/2 tsp dried thyme
1 tsp sea salt
1/4 tsp ground, black pepper
Arborio rice, 1 cup, uncooked
1 TB olive oil
2 TB cold butter
1 medium tomato
1/4 cup parmesan cheese
parsley for garnish


Empty the bag of frozen onions into a crock pot or dutch oven. Season the chuck roast with the salt and pepper and put on top of the onions. Add the thyme and mushrooms over the top. Pour the white wine over the roast. Cook according to crock pot directions. If using a dutch oven, bring up to a simmer and cook over medium-low heat for two to two and half hours. Remove the roast to a plate and keep warm.

Using a two quart saucepan over medium high heat, add the olive oil and 1 TB of the butter. When the butter is melted, add 1/2 cup of cooked onions from the roast and 1/4 cup of the mushrooms. Cut the tomato into 1/4″ dice and add to the pot. Add the rice and stir for about 2 minutes, until the rice almost starts to toast. Ladle one cup of stock from the roast into the rice and stir slowly with a wooden spoon. Continue adding stock and stirring until the rice is al dente (about 18 minutes). Take off the heat and stir in the other TB of butter and the parmesan. Serve on a platter with the beef shredded over the top.

Pumpkin lobster bisque

In the world of decadence, lobster bisque is certainly in the top rankings. The winner of our menu contest this year requested I make this dish. Truly, just a few simple ingredients are all you need.


1 small to medium-sized lobster

2 carrots, roughly chopped

2 shallots, not peeled, cut in half

Pinch of parsley

pinch of thyme

2 black peppercorns

1 clove

15 1/2 oz pumpkin puree

6 TB butter

8 TB flour

splash of sherry

1 tsp sea salt

1/4 cup heavy cream

drops of good sherry, for garnish

drizzle of melted butter, for garnish


Put the lobster into boiling water for 10 minutes. Remove and allow to cool. Save the water you used to boil the lobster. Take the flesh out of the lobster shell and reserve. Save the lobster shell. In a large pot, add the carrots (chopped) and the shallots cut in half, flesh-side down over high heat. When the shallots brown, add the lobster shell and stir. Add the lobster cooking water, the parsley, thyme, peppercorns and clove. Allow to simmer for 30 minutes. Strain and put the liquid back on the heat. Add the pumpkin. Reduce by 1/3.

In another large pot, make a lobster veloute by adding the flour and butter over high heat. Whisk for 1-2 minutes, until the butter is melted. Whisk 1 minute more. Add a small splash of sherry. Add the lobster stock and whisk intermittently until it thickens slightly. Add the sea salt. Add the cream and turn down to lowest heat. In a small pan, reheat the lobster meat in a little butter and chop into pieces. Serve in bowls with some of the lobster pieces, a few drops of sherry and a drizzle of melted butter.


Christmas goose with morel/herb “stuffing” & blood orange gastrique

We challenged readers and listeners to come up with the best Christmas menu this year. Isn’t that more fun than telling you what to make? This goose was the very epitome of savory and the stuffing (made as dressing, separately) was truly outstanding. These are recipes to be filed away for years to come. Enjoy!

Julia Child always used the steaming and then roasting method to avoid splattering of the goose in the oven (due to the amazing amount of fat rendered). We will do that here as well, but save that fat to saute potatoes with, etc.


1 goose 8-10 lbs

5 shallots

2-3 carrots

sea salt


blood orange juice (regular orange juice is fine) for basting plus 1 1/3 cups for the gastrique

1 large baguette, about 20 inches in length

1 egg

1 TB butter

2 packages dried morel mushrooms (about 1 ounce each, dried, or a little more)

fresh thyme, rosemary, oregano and basil

1/2 tsp dried thyme

splash of white wine

1 1/3 cups sugar

1 tsp good sherry vinegar

1 cup of chicken stock (or make goose stock from the giblets, as we did with the turkey recipe on the site)


Take the giblets out of the goose. Rinse the bird thoroughly. Pat it dry with paper towels. In a large, heavy roasting pan safe for the stovetop, place the carrots and 2 shallots, cut into big chunks. Place 2 more shallots, roughly cut into the cavity of the goose. Splash some of the blood orange juice over the goose and generously season with salt and pepper. Place a couple of inches of water in the roasting pan and cover with aluminum foil. Steam over medium heat for one hour.

Preheat oven to 350 degrees F.

While the goose is steaming, rehydrate the mushrooms according to package directions. While they steep, shred the baguette into bite-sized pieces and place in a large bowl. Beat the egg and add it. Chop 4-5 sprigs of each of the fresh herbs and add them. Add 1/2 tsp of sea salt.

Chop the mushrooms, add the butter to a small frying pan and saute them with a 1/4 tsp of dried time and a pinch of sea salt. When the liquid dries up in the pan, add a splash of white wine. Remove from the heat and allow to cool before tossing in the bowl with the bread mixture. With clean hands, mix the contents of the bowl. Spray an 8×12 glass dish with cooking spray and add the mixture, gently patting it down to fit the dish.

Pour the liquid from the goose pan into a container, leaving only about 1 cup of liquid in the pan. Splash a little more blood orange juice over it. Flip it breast-side-down, and roast, covered, for two hours while you make the gastrique (see below). During the last half hour, uncover it, turn it breast-side-up and place the stuffing in the oven, uncovered. After 15 minutes, add 1/2 to 1 cup of the reserved cooking liquid (and fat) to the stuffing, depending upon how much it has dried out. Bake and roast 15 more minutes and remove everything from the oven to cool for a few moments.

While the goose is roasting, make the gastrique. Place the sugar and 1 1/3 cups of the blood orange juice in a saucepan with the sherry vinegar. Allow to simmer and reduce until the mixture coats the back of a spoon. Allow to cool slightly. Serve with the goose.


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