Seattle Kitchen Podcast 70: Risotto, hot dogs, olive oil 101 and cheese!

Did you know that our very own Tom Douglas and the fabulous “Chef in the Hat” Thierry Rautureau have a weekly radio show called “Seattle Kitchen” on KIRO? We’ll be posting the show and its brief synopsis here on the Tom Douglas Family Meal Blog every week, so keep your speakers cranked to “11” or your headphones at arms reach for great insight into the Seattle restaurant scene and beyond!

Hot Dog

Listen below:

Cooking Risotto, History of Hot Dogs, Olive Oil 101 and Cheese Parings.

Part 1:

Part 2:

If you’re iTunes equipped, you can subscribe directly to the podcast here and get Tom and Thierry in your ear anytime, anywhere.Again, if you want to continue the conversation “off the air” or have any questions on anything food-related, like us on our Facebook page or follow us @TomDouglasCo and @TheChefInTheHat!

May 20th, 2013

One Response to “Seattle Kitchen Podcast 70: Risotto, hot dogs, olive oil 101 and cheese!”

  1. Chuck Says:

    Enjoyed listening to your show online as always, and was especially interested in listening to the risotto segment. Since the first time I tried it a year ago, the only way I make risotto now is in the pressure cooker. I find it’s a great method for two reasons. First, there is no evaporation of liquid (stock, etc.) so you need less stock. A ratio of 2 cups rice to 4 cups stock (plus 1/2 cup white wine) is sufficient, in lieu of the typical 1:3 ratio for the stand and stir technique. Second, I love the simplicity and hands-off approach for a simple family dinner. Just sweat onion like normal, toast rice, add wine, reduce, add all the stock at once. Lock the lid and bring to high pressure, set timer for 6 minutes. Use quick release method to unlock, reduce slightly over flame if necessary, stir in butter and cheese off heat,done! I agree with Tom the best part of risotto is using the leftovers for fried cakes the next night for dinner, with a simple green salad on the side.

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