The Connecting Flight Between MH370, EMP’s & Solar Power

This week on The Dougherty Report, we are challenging you to think.

Is there a connection between;  (1) the mysterious disappearance of Malaysian Air Flight MH370, (2) Dire warnings by former VP Dick Cheney and former Speaker of the House Newt Gingrich that EMP (electromagnetic pulses) could destroy the electrical grid system in this country and cause widespread loss of life, and (3) the plan put forward by former VP Al Gore whose stated goal is to replace the current electrical grid system with solar and wind turbines by 2018?  Is it far-fetched to think this government itself might resort to a scheme to destroy the current electric grid to advance a cause?

Listen HERE.  https://soundcloud.com/the-dougherty-report/dougherty-report-podcast-03-29

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.

 

St. Patrick’s Day Myths And Tasty Recipes

(Photo/Elizabeth Dougherty)

St. Patrick’s Day is coming and the Leprechauns are feeling frisky!

A cozy Irish meal, a pint of Guinness (or a nice cabernet for the less brave), and a heavenly dessert will lead you over the rainbow to a romantic Irish evening.
St. Patrick’s Day is celebrated by the Irish (and Irish-for-a-day) all around the world. There is even a St. Patrick’s Day Parade in Moscow. Being Irish-Italian, St. Paddy’s Day is cause for celebration at our house. We never let the day escape without some hearty Irish fare and great conversation. One of the more controversial subjects surrounding this day is about the origin of St. Patrick.
St. Patrick was born of Roman parents who were living in Scotland or Wales during that time period. He was kidnapped and made an Irish slave as a child. His visions and his teachings made him famous throughout Ireland and he is widely credited with ending slavery in that country. Although the shamrock was his trademark, he typically wore blue garb as he witnessed to people in Ireland. The Ulstermen and other groups who opposed St. Patrick and his teachings wore orange in protest. He is also applauded for removing the serpents from the countryside, however many historians say Ireland never had snakes prior to that time period anyway. He is the patron saint of the downtrodden and gave hope to many of the poor and enslaved. It is said he died on March 17th, hence the celebration of his life and accomplishments on that day each year.
With his Roman parents, one might think we would eat Italian food on St. Patrick’s Day, but he lived in Ireland for most of his life. And don’t worry about trying to cook the traditional Corned Beef and Cabbage. That is just what Americans think the Irish eat, but it was more of a British dish. Irish stew, (ballymaloe or stobhach in Gaelic) is as Irish as food can get. Traditionally cooked with inexpensive cuts of mutton, the Irish now have as many recipes for Irish stew as Macy’s has paraders!
The following recipe is one I have used for years to throw together an Irish stew. This delectable dish practically cooks itself as it simmers to mouth-watering tenderness. The meat is so tender, the flavors so succulent, any Irishman will think you spent days preparing it. Put it on some rice, pasta (or egg noodles, as the Irish say) and this is a one-dish meal that is easy to prepare and even easier to clean up. Along with that, try the recipe below for a quick Irish Cheddar Soda Bread. No rising necessary.
For dessert, macerate some fresh berries with a little port and sugar and serve with a dollop of whipped cream. (One needs this lighter dessert after such a hearty meal!) A good cup of joe with a little Bailey’s Irish Cream would end this meal appropriately.
Well, if your Irish eyes are not smiling by now, raise your glass and give your friends this Irish toast:  May the Leprechauns be near you to spread luck along your way, and may all the Irish angels smile upon you St. Patrick’s Day. Have a happy (and safe) St. Patrick’s Day!
Irish Stew
Ingredients
2 1/2 lbs. of lamb stew meat, cut into 2 inch squares
4 carrots, diced to 1/4 inch
4 stalks of celery, diced to 1/4 inch
1 large onion, diced to 1/4 inch
4 ounces of salt pork, also diced to 1/4 inch
1/2 cup of Marsala wine (he was Roman, after all)
28 ounces of beef stock (in the carton)
sea salt and pepper to taste
1 TB organic cornstarch for thickening
1 lb of egg noodles
1 TB butter
Method
In a large pot heated to medium heat, add the salt pork. When it begins to render fat, add the vegetables. Saute until they are tender and the onion is translucent. Remove the vegetables to a bowl (leaving the fat in the pot). Heat the pot up to medium high and add the lamb (don’t overcrowd the pot) to brown it on both sides. This may take two batches. Add vegetables and all meat back to the pot. When it begins to sizzle again, add the Marsala wine, scraping the bottom of the pot with a wooden spoon. Add the beef stock, just enough to come about an inch above the meat, and simmer for 2 1/2 to 3 hours. Check the stew, and if not sufficiently thick, make a slurry with organic cornstarch and water. With the stew simmering well, add the slurry and stir rapidly to thicken. Add salt and pepper to taste. Boil noodles according to package directions. Drain and mix with butter. Serve stew over the noodles.
Cheddar Irish Soda Bread

Ingredients
3 1/2 cups AP flour
1 tsp of baking soda
1 tsp of sea salt
1/2 cup of Irish cheddar, grated
2 TB butter, softened
1 1/4 cups of buttermilk
(6 sundried tomatoes, chopped, optional)
Method
Preheat oven to 375 degrees F. Grease a baking sheet or spray with cooking spray. Sift together dry ingredients. Making a well in the center, add all other ingredients. Stir with a wooden spoon until a dough begins to form. With clean hands, knead the dough for about 5 minutes and shape into a round. Place on baking sheet and cut an “x” into the center about 1/4 inch into the dough. Dust the top with a little flour. Bake until browned 45 – 50 minutes. Let cool on a wire rack. Enjoy with Irish butter!
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.

 

Slainte! St. Patrick’s Day Myths And Tasty Recipes

(Photo/Elizabeth Dougherty)

St. Patrick’s Day is coming and the Leprechauns are feeling frisky!

A cozy Irish meal, a pint of Guinness (or a nice cabernet for the less brave), and a heavenly dessert will lead you over the rainbow to a romantic Irish evening.

Homemade Chicken Soup for a Cold, Rainy Day – Recipe

Chicken Stock for Soup

 

With this odd weather we’ve been having lately, more people are staying home. Why not make a quick chicken soup for the family that is hearty and does the body good? Here’s one we made at Dougherty Report.

 

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Julie Taboulie on Lebanese Cooking

Over the past two years, all the digital channels that have popped up on your television have created a huge demand for fresh, original content.

It’s apparent on public television, and Create TV is a perfect example of rich programming with a broad appeal.

One of the rising stars of that channel is a first-generation Lebanese-American chef named Julie Sageer who was given the name “Julie Taboulie” as a child and the name stuck.

Ms. Taboulie joined us on The Dougherty Report recently to talk about her show and the differences between Lebanese cuisine and other foods from the Middle East.

CLICK HERE to listen.

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.

 

 


Tailgate Recipes!

The NFL 2013 season is winding down and “The Big Game” is finally here.

It’s time to cook!

This week on “The Dougherty Report” we shared several of Elizabeth’s favorite recipes and her “Big Game” menu including:

Fall Off The Bone Ribs
Julia Child’s Potato Salad
Champagne Gold Pineapple Cole Slaw

You’ll find the recipes right HERE, and can hear the show highlight HERE.

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 on Twitter at Dougherty Report and on Facebook.

 

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.”

CLICK HERE to LISTEN

 

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.

Mulligatawny Soup Will Warm You Up – Recipe

While the rest of the nation (where it is REALLY cold)  is mocking us for feeling cold in Florida, the Dougherty Report decided it was time for soup. Not just any soup; this is a warming, spicy, tasty soup that will become one of your staples at home. Everything was in the fridge and pantry for this recipe. We didn’t have to go out into the cold weather to buy anything new.

Photo/Elizabeth Dougherty

Ingredients

1/4 CUP BUTTER

I RED PEPPER, CHOPPED

1 PEAR OR APPLE, CHOPPED

4 CLOVES GARLIC, WHOLE

2 TSP MINCED GINGER

3 DRIED RED CHILES

1 TB ONION POWDER

1 TB RED CURRY POWDER

2 1/2 TSP GARAM MASALA

1/2 TSP THYME

1 15 1/2 OUNCE CAN BPA-FREE DICED TOMATOES

1/2 CUP RED LENTILS

3 CUPS VEGGIE STOCK

1/2 CUP COCONUT MILK

1-2 TSP SEA SALT, TO TASTE

1/4 TSP WHITE PEPPER

Method

Melt butter in a two-quart saucepan. Add all ingredients except coconut milk, sea salt and white pepper (roughly chop veggies and fruit). Let simmer until potatoes and lentils are soft.

Puree in batches in the blender, with a kitchen towel covering the top. Only fill blender 1/2 to 1/3 of the way at one time, pouring batches into another two-quart saucepan.  Stir until smooth.

Add coconut milk, sea salt (to taste) and pepper. Stir to combine.

Serve immediately.

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

 

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