Info

We're Cookin': The Just Simply... Cuisine Foodcast

We're Cookin' is a foodcast for home cooks, hosted by Just Simply... Cuisine in Washington, D.C. Hosts Chris Coppola Leibner and Brooke Rodgers will teach you how to cook seasonally and with real food, share stories from their JSC kitchens and gardens, introduce you to their favorite local and regional artisans, vendors, and experts of all things good food, and give you the best tips, tricks, time-savers, advice and recipes that we’ve picked up over the years!
RSS Feed Subscribe in Apple Podcasts
We're Cookin': The Just Simply... Cuisine Foodcast
2021
October
September
August
July
June
May
April


All Episodes
Archives
Now displaying: August, 2021
Aug 21, 2021

Our summer garden harvest is jarring – and we’re jarring the harvest! Brooke’s cucumber bounty becomes the base of an awesomely acidic treat: sweet pickles. Her low-sugar version features apple cider vinegar, dill, Vidalia onions and layered spices that offset the sweet and sour flavor. Try saving the brine for veggies that are past their prime! (02:04) We break down the origin of piccalilli and relish a Southern recipe spotlighting green tomatoes. Chris explains pickling with nonreactive glass jars, and she reveals the inspiration for Just Simply… Cuisine’s signature building blocks – the foundation of our favorite condiments, marinades, sauces and more. (07:23) Speaking of which, preserved lemons are this episode’s featured building block. Use them to bring zing to your chicken marinade or a Bloody Mary cocktail. Just remember – a little goes a long way – all the way ‘til next citrus season! (10:36) Finally, Chris stumbles upon Anna Tasca Lanza’s simple zucchine sott'olio recipe. The Sicilian summer squash is preserved in extra-virgin olive oil, oregano and garlic. Delizioso! (19:13)

For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram.

Many thanks to our sponsors:

DrinkMore Water

Bellucci

 

[Episode 9]

Aug 7, 2021

What’s southern, seasonal, and oh-so-sweet? Peaches! Chris and Brooke are serving a full dish of the succulent stone fruit, and they share creative concoctions featuring char-grilled peach halves drizzled with reduced white balsamic. (2:47) Tip of the week: Save those used vanilla bean pods and drop them into your bottle of bourbon for bourbon vanilla peach milkshakes. Get the mouthwatering recipe in the August issue of our Sage Advice newsletter! (6:42) Better than a June wedding? Our peaches are getting married with gelato, sorbet and sherbet. Plus, we have the scoop on the coolest ice cream brands. (9:51) Peter Piper picked ‘em, and so can you! You guessed it – peppers are growing in our cohosts’ gardens – and not just the pickled type. The ladies bring the heat, exchanging countless ways to cook and eat the colorful chilis. Think grilling, charring, jarring, drying, grinding and more! (14:13) The episode ends with a big announcement and new beginning! The Just Simply… Cuisine teaching kitchen has reopened, and Chris teases the delicious dishes that she and her students are cooking up! (21:34)

For recipes and more, including information about our cooking classes and monthly newsletter, Sage Advice, visit justsimplycuisine.com and follow us on Instagram.

Many thanks to our sponsors:

DrinkMore Water

Bellucci

 

[Episode 8]

1