Paula Wolfert

The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters

American Public Media

Arts, Food

4.3 • 3K Ratings

🗓️ 20 December 2003

⏱️ 61 minutes

🔗️ Recording | iTunes | RSS

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Summary

Whether you celebrate Christmas, Hanukkah, or Kwanza, we're here to help with guest Paula Wolfert, author of The Slow Mediterranean Kitchen: Recipes for the Passionate Cook. Paula has fabulous and imaginative do-ahead recipes that will please everyone at your holiday table.

The Sterns have escaped it all and are savoring New England hospitality atVermont's Dorset Inn.

Josh Wesson talks "grower champagnes" and offers his picks for holiday sips. Our cooking guy David Leite looks at the Christmas goose through his unique kaleidoscope, while Lynne shares the recipe for the Garlic-Stuffed Roast Goose that's a holiday favorite at her house.

We learn how to make Mock Aquavit from Scandinavian food authority Andreas Viestad, and Jerry Pozniak, a specialist in food-related stains and owner of Cameo Cleaners in New York, tells us what to do about those post-prandial red wine spots on the heirloom damask.

Broadcast dates for this episode:

December 20, 2003

Transcript

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0:00.0	Our common nature is a musical journey with Yo-Yo Ma and me, Ana Gonzalez, through this complicated country.
0:08.1	We go into caves, onto boats, and up mountain trails to meet people, hear their stories, their poetry, and of course, play some music, all to reconnect to nature and get closer to the things we're missing.
0:24.4	Listen to Our Common Nature from WNYC, wherever you get podcasts.
0:31.8	It's Lynn Rosetta Casper with the splendid table.
0:43.7	Music with the splendid table. This week we are here to help you celebrate, no matter what you're celebrating.
0:48.6	The woman who started the whole Mediterranean craze, Paula Wolford, is bringing us the latest,
0:56.4	slow Mediterranean, with dynamite recipes you have to do ahead. The Stearns have found the perfect country in to escape
1:02.5	to in Dorset, Vermont. Wine Maverick Josh Wesson talks Champagne's best kept secret, small producers
1:09.1	delivering big buys. Tiny Tim takes the heat for one cook's goose.
1:13.9	Then it's doing your own Acovite with Scandinavian Uber Chef, Andres Viedstadt. All this and your calls
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	...

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