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Join us on the air and in your podcast feed beginning 3/29 and hear stories and lessons from knowledgeable foragers and inspired newbies, alike. 🫛

Two more spring episodes will release April 5 and 12.

#EatsWildonWFIU by @eartheats

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2 years ago

What is a rice polishing kiosk and why are people in Japan still using it? Find out more about this interesting piece of technology on Earth Eats Episode "The Right Tools for the Job" on your favorite streaming service. 🌾 by @eartheats

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9 months ago

In case you missed it, Earth Eats host Kayte Young encountered these unexpected kiosks on a recent trip to Tokyo. In Japan, rice kiosks can be found in both rural and urban areas. Their use is simple; they polish brown rice, giving the user freshly polished white rice. But why and how are they used? 🌾🍚

Listen to Earth Eats Episode "The Right Tools for the Job" on your favorite streaming platform to hear a firsthand account answering these questions and more. by @eartheats

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1

9 months ago

These Thumbprint Cookies from Betty Crocker (c. 1950) are basically shortbread cookies with a jam or jelly center... 🍪

Recipe:

1/2 cup butter, softened

1/4 cup brown sugar, firmly packed

1 egg, divided

1 tsp vanilla

1 cup flour

a pinch of salt

1 cup finely chopped pecans or walnuts

jam of your choice

Preheat oven to 350°F.

Cream butter and brown sugar until fluffy. Add egg yolk and vanilla. (Set egg white aside in a small bowl.)

Combine flour and salt and add to the wet mixture and mix until just incorporated.

Divide dough and roll into 1-inch balls.

Beat egg white in a small bowl. Dip each cookie dough ball in the egg whites and then into the nuts, pressing to adhere.

Place each ball of dough about 2″ apart and using the end of a spoon or your thumb, make an indentation in each cookie. Seal any cracks that form on the sides.

Freeze 15-20 minutes (optional).

Bake 16-18 minutes or until set. Remove from the oven and use the back of a ½ teaspoon to press the indents again if needed.

Fill indents with jam. Cool completely.

Visit Earth Eats on WFIU on YouTube to follow Kayte making these classic Betty Crocker Thumbprint Cookies. by @eartheats

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9 months ago

These Ginger Ducks were originally Gingerbread Trees (from Sara Perry, Bon Appetit) but for me, the tradition is ducks...

Ingredients

For the ginger cookies:

2 1/4 cups all-purpose flour

1 tsp ground ginger

1 tsp allspice or ground spiceberry

1/2 tsp ground cinnamon

1/2 tsp baking soda

1/2 tsp salt

1 cup (2 sticks) unsalted butter, room temperature

1/2 cup (packed) brown sugar

1/4 cup molasses

For the glaze:

1/2 pound powdered sugar

1/3 cup (1 oz) juniper berries, lightly crushed

1/4 cup half and half

For instructions on how to make these, visit @wfiu’s YouTube channel and search Earth Eats! by @eartheats

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10 months ago

These Salted Chocolate Hazelnut Cookies are fridge cookies, the kind where you shape it into a log, freeze them, and slice off cookies and bake them as you want.

Ingredients:

2½ cups all-purpose flour

¾ cup cocoa powder

1 teaspoon baking powder

1 teaspoon kosher salt

1½ cups (3 sticks) unsalted butter, at room temperature

1¼ cups granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup finely chopped, toasted hazelnuts

1 egg white, thinned with 1 teaspoon water

½ cup coarse sugar (such as turbinado) for rolling

Flaky salt, preferably Maldon, for sprinkling

For instructions on how to make these cookies, visit @wfiu’s YouTube channel and search Earth Eats! by @eartheats

12

1

10 months ago

Some people call these Meringue Kisses; I really like to call them Forgotten Cookies because you leave them in the oven and forget about them... 🍪

Recipe:

1 egg white

1/3 cup of Sugar

1/2 cup of finely chopped nuts (walnuts, pecans, you choose!)

1/2 cup of chocolate (mini chips or finely chopped)

Beat in the sugar gradually, on high until soft peaks form again.

Gently fold in the chocolate and nuts.

Place in rounded teaspoonfuls onto a baking sheet lined with parchment, spacing apart about two inches.

Bake for 30 minutes or until firm to the touch. Turn off the oven and leave them for about an hour to let them dry out.

Carefully remove the cookies from the parchment, store in an airtight container.

To follow Kayte making this recipe, search Earth Eats on the WFIU YouTube account! by @eartheats

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10 months ago

It's holiday baking time and we're sharing some of Kayte's favorite cookie recipes. Warm up in the kitchen while crafting your very own holiday traditions.
Keep an eye out for weekly video clips from some of our YouTube recipe videos, including our infamous "Scraping the Bowl" cookie series. 🍪 by @eartheats

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10 months ago

Eric Schelder of Muddy Fork Bakery explains how the internal components of wheat affect the quality of its dough. @muddyforkbakery

Hear about their bread making process and more in the episode, "The Right Tools for the Job" on Earth Eats in your favorite podcast app. 🥖 #podcast #bread

Original animation by Holly Wilkerson by @eartheats

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1

a year ago

Kentucky Coffee trees are often planted in city parks or along boulevards and medians. They are similar to honey locust trees, but their seed pods are short and fat. Hopefully the branches are low enough that you can reach a few pods. 🌳
You may notice them first on the ground in the spring, as large, dark brown, dried pods. You can harvest them at that stage and grind the dry brown seeds into something that resembles coffee (minus the caffeine), but the best way to enjoy these beans is when they are still green. Start looking in mid to late August; the pods should be pale green or yellow. 🫛
They must be cooked in boiling water, and the water must be changed a couple of times. There is a water-soluble toxin that needs to be leached out. Once it’s gone, they are safe to eat (2 changes of water and 40 minutes total boil time is sufficient).
@foragerchef has some great recipes for these! For more on Kentucky coffee beans and what to do with them, listen to Earth Eats Eats Wild Episode 8 on your favorite podcast app!
#EatsWildonWFIU #KentuckyCoffeeBean by @eartheats

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a year ago

Eric Schelder of Muddy Fork Bakery takes us through their bread making process and how the action on their new mixer saves time—not to mention wear and tear on bakers' backs. Listen to the episode, "The Right Tools for the Job" on Earth Eats in your favorite podcast app. 🥖 #podcast #bread by @eartheats

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3

a year ago

Learn how to make Kayte's habanero hot sauce. We walk through all the steps in a piece produced by Alexis Carvajal. Listen to the latest Earth Eats on your favorite podcast app. #podcast #hotsauce #habanero 🌶🔥

*A Victorio Food Mill is an old-fashioned home food processing tool that works great for large quantities of sauces like this. It filters out all the seeds and skins so you can just cook the peppers (or tomatoes or apples...) whole. Once they are nice and soft, you just put them in the hopper, turn the hand crank and the finished sauce filters through and the unwanted parts are pulled away into a separate bowl. This also works pretty well for persimmon. by @eartheats

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a year ago