Cooking in Real Time
By Zora O'Neill
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Self-taught cook, blogger and cookbook author Zora O'Neill talks you through preparing a full dinner, in real time: no TV-style time lapses, no perfectly baked pies whisked from the oven. Along with essential techniques, you'll learn to multitask, improvise and forge ahead even when it seems like you might screw it all up--the real skills of any good home cook. For recipes, photos and more tips, visit www.cookinginrealtime.com
||Episode 26: Chicken Noodle Soup with Chipotle Pesto, plus Baked Sweet Potatoes||This week, it’s a menu for winter doldrums. I’m nursing a light cold with some chicken soup–and adding chipotle chiles and garlic for extra health-giving kick. On the side: a baked sweet potato, packed with vitamin C. Click to play this||12/6/09||Free||View In iTunes|
||Episode 25: Butternut-Squash Risotto and Roasted Brussels Sprouts with Anchovies and Garlic||This week, we cook a little risotto–it’s not as complicated or as fussy as you think. And it’s a very adaptable dish. On the side, we roast up some wee brussels sprouts and douse them in garlic and anchovies–what’s not to lov||11/15/09||Free||View In iTunes|
||Episode 24: Mmmm, Meatloaf with Pan-Roasted Half-Potatoes and Pan-Fried Dandelion Greens with Cheese||This week, it’s a really tasty version of the much-maligned meatloaf, along with some delicate little potatoes and some sturdy greens. It’s a very meat-and-potatoes kind of dinner, but satisfying nonetheless. And you can make a delicious cold||11/1/09||Free||View In iTunes|
||Episode 23: Allegedly Cuban Sweet-Potato Soup, plus Celery Root and Apple Slaw||This week, I make a hearty soup that mixes kale, sweet potatoes and sausage–interesting spices give it a semi-Caribbean flavor. On the side, celery root and apple–both in season now–make an easy, refreshing slaw. Click to play this episo||10/18/09||Free||View In iTunes|
||Episode 22: Sorta-Pasta all’Amatriciana with Quickest Kale||This week, I make perhaps my most standard standby pasta, a mix of onions, tomatoes and bacon–great year-round, and totally doable with just pantry items. On the side, I boil a bit of kale and dress it up with chili flakes and vinegar. Click to play||10/4/09||Free||View In iTunes|
||Episode 21: Indian-Spiced Fish Tagine and Sweet-Hot Carrots||This week, I make a fish tagine–essentially, fish cooked in a stewpot–with spices from a favorite Indian recipe. On the side: carrots with cinnamon, honey and red pepper…and some potatoes that take a damn long time to cook. Click to play||9/20/09||Free||View In iTunes|
||Episode 20: Back to School Pep Talk (and Cookbook Plug!)||This week, I talk about ways to get motivated for cooking in the fall. And I discuss my new cookbook, Forking Fantastic: Put the Party back in Dinner Party. Click to play this episode in a new window; right-click to download Subscribe via iTunes Subscribe||9/6/09||Free||View In iTunes|
||Episode 19: Crab Cakes with Tomatoes and Corn on the Cob||This week, I put together a very quick late-summer meal: Maryland-style crab cakes, sliced tomatoes and corn on the cob with butter. (For more on how I got this crab-cake recipe, visit my food blog.) Click to play this episode in a new window; right-click||8/30/09||Free||View In iTunes|
||Episode 18: Novice Cooking Blunders||This week, I explain some of the most common mistakes new cooks make–and how you can fix them. It’s surprisingly easy. Click to play this episode in a new window; right-click to download Subscribe via iTunes Subscribe via RSS There are a handf||8/9/09||Free||View In iTunes|
I am a fan of Mrs. O’Neil’s blog, so when she linked to this project, I subscribed immediately. As someone who doesn’t take much time to cook at home, I like the simple, no-nonsense approach to unveiling some of the mysteries of the kitchen. I generally listen in the car, but have actually gone back and re-listened to a show while I was in the kitchen at home attempting to make the dish described in that week’s podcast. Some weeks instead of tackling an entire meal, she will explain common recipe terms and techniques, which is also helpful. If you need to understand the difference between “caramelizing” and “browning,” or understand how to make a perfect hard-boiled egg sandwich, the Cooking in Real Time podcast is a great place to start. One of the most endearing aspects of the Cooking in Real Time podcast is the home-made and decidedly low-budget production. The listener is right there when things go wrong just like the probably will at home in your own kitchen. Overall, I enjoy Cooking in Real Time and look forward to each episode.
I am just learning how to cook and this podcast is brilliant. It's in real time-she's chopping right along with you, and telling good stories while she's at it. The pace is completely realistic, and if you want, you can just pause if you need the extra time. Just made the pad thai, and I swear I"ll never order it by take out again!
Entertaining and no-nonsense
Great lessons and tips that cut through the fog.