The Year in Review

Joe has the week off, so Barbara recaps the year of What's for Dinner and highlights some of Joe's recipes and listeners questions. 

Can you substitute baking soda for baking powder?

A: No. Both are used in baking as a leavening agent, however baking soda and baking powder do not work in the same way. If you were to substitute one for the other the recipe would come out correctly. Baking soda also has a stronger taste whereas packing powder is a neutral flavor. 

Whats the best way to measure dry ingredients?

A: The best way to measure dry ingredients is by weighing them out.

Where does Puttanesca Sauce come from and what is it?

Puttanesca sauce represents working women of the night. In Naples Italy women would work all night long and would then have to provide a meal for their family. Puttanesca means the sauce of the working woman. 

The sauce is made from Tomatoes, Gaeta Olives, Onions and Anchovies. It is served as a room temperature item. 

Joe's Breakfast Burger

Regular Beef Burger

Fried Egg


Brioche Bun

 Spicy Chorizo Corn Chowder

2 poblano chiles

12 ounces chorizo, casing removed

4 cups fresh corn kernels (from about 3 ears) 

2 cups chicken broth

1 cup heavy whipping cream

1/4 cup slivered red onion 

1/2 cup finely sliced basil leaves

Lime wedges 

Preheat broiler. Oil a rimmed baking sheet. Set chiles on sheet and broil, turning as needed, until blackened all over. Let cool, then peel, remove stem and seeds, and chop; set aside.

Cook chorizo in a large saucepan over medium heat, breaking sausage into smaller pieces with a wooden spoon, until meat and fat have separated. Strain through a fine strainer and discard fat. 

Wipe pan clean with a paper towel.

Return chorizo to pan and stir in corn and broth. Bring to a boil and cook, stirring occasionally, until corn is just tender. Reduce heat to a simmer, add cream and poblanos, and cook 2 minutes more to blend flavors.

Ladle soup into bowls, sprinkle with onion and basil, and serve with lime.

Corn and Tomato Soup 

1 tablespoon olive oil

2 large onions, chopped

10 ears corn, husked and cut from the cob, or 10 cups frozen corn kernels (4 10-ounce packages)

10 cups chicken or vegetable stock

5 large tomatoes, chopped

1 tablespoon salt

1 teaspoon cracked black pepper

1/2 cup sour cream

8 sprigs dill

Heat oil in a large pot  and cook onions without browning until tender. Stir in the corn and cook for 2 minutes. Add the stock and bring to a boil.

Reduce heat and simmer until corn is tender and liquid has reduced slightly. Add tomatoes, salt, and pepper, stir, and remove from heat.

Serve in bowls and top with sour cream and dill sprigs.

Whats the difference between a boil, a rolling boil and a simmer?

 A: A rolling boil is when the water is almost boiling over. A simmer is when the water is warm and bubbles are just forming on the side of the pot. A boil is when the water has small consistent bubbles. 

It's Gravy! 

The big debate is it sauce or gravy? Joe believes it is gravy when a variety of meat is cooked in the sauce. If there is no meat then it is sauce. Here are Joe's tips for making the perfect gravy. 


Use either beef or pork.

Take your piece of meat and place it between two pieces of plastic wrap, pounding it thin with a mallet. 

Add prosciutto fat to the pounded meat then add bread crumbs, grated cheese, parsley and garlic. 

Roll the meat and tie it. Brown the outside of the meat and set aside. 


Pork, beef and veal combined with seasoned bread crumbs, cheese and egg. 

Gently form into balls and then brown, set aside. 



Make a tomato sauce with canned tomatoes, tomato paste and water. Season the sauce to your liking and simmer for at least an hour. 

Add the browned meat to the pot of sauce and simmer for three hours. 



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