Posts Tagged ‘food nation radio network’

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.

My Sweet Son Speaks On GMOs

Last week on Food Nation Radio Network, my nine-year-old son Jonathan, decided to record an open for the program to talk about genetically modified foods.

Here’s what he had to say: 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 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.


 

NY & Colorado Poised to Label GMOs – Audio

From the Food Nation Radio News Desk

For the past 18 months, Food Nation Radio has followed the efforts to label genetically modified foods in Washington State.  While the ballots have been counted and the results were not what we had hoped for, in our opinion the final outcome of I-522 is still unknown.  An activist group known as Moms For Labeling helped raise awareness of the actions of the Grocery Manufacturers Association that were alleged to be unlawful. The Attorney General may yet take action against the GMA for their illegal campaign contributions that may have influenced I-522 voters.

In the meantime, the battle to label GMOs continues on a state by state basis and two new battleground states are moving to the forefront.  Grass root efforts are underway to inform consumers in both New York and Colorado and volunteers in those states are taking two very different routes.

Elizabeth Dougherty spoke with Stacie Orell of GMO Free New York and Larry Cooper of Right to Know Colorado about their individual state efforts and their very different routes to ensure their residents know what is in the foods they feed their families.

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 on the Space Coast on WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.


 

Dougherty Rails on Time Mag for GMO “Conspiracy Theory”

Photo property of Time Magazine

From the Food Nation Radio News Desk

This week on the Food Nation Radio Network, did Time Magazine® go too far? In its November 25, 2013 edition marking the 50th anniversary of the assassination of  President John F. Kennedy, the author compares the conspiracy theories surrounding JFK’s death with the controversies associated with genetically modified foods.

The Food Nation Radio Network™ with Elizabeth Dougherty was incensed and as you’ll hear, opened the show with a fiery monologue.

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 on the Space Coast on  WIXC AM1060 News, respectively. You can read her articles and hear previous shows on her podcast page on the Food Nation Radio Network website and on Facebook.

Don’t Stress Over the Gravy/Sauce!

I know how it is, believe me. You spend all week (maybe weeks) planning a holiday menu. Your guests arrive, intoxicating smells of roast turkey, prime rib, beef tenderloin or other succulent specialties fill the air. All that’s left is to make the gravy and the nagging thought that it can make or break your creation.

Read the rest of this entry »

Greed & Arrogance – FatCats of No on I-522

This is a SPECIAL SEGMENT produced by Food Nation Radio Network. It has not been broadcast. This is the LATEST information on the State of Washington initiative to label genetically modified foods.

LISTEN  to our EXCLUSIVE interview and contact your friends, family and local representatives in the State of Washington. 

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.


 

Whole Foods Market Talks Seafood Safety – Audio

From the Food Nation Radio News Desk Staff

Doctors tell us that a dietary increase in seafood while cutting back on consumption of red meat is a great way to stay healthy. Recently on Food Nation Radio Network, we spoke with David Ventura, the Seafood Coordinator for Florida Whole Foods Markets about what his company is doing to educate consumers and protect the sustainability and integrity of the seafood supply.  You’ll also be surprised to learn of all the testing that is still being done on seafood coming from the Gulf of Mexico in the wake of the BP oil spill.

Listen to our interview

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.

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