SEASON 2 The Savory Moment Podcast | Fireweed Dinner Serv

THE SAVORY MOMENT radio podcast

Welcome to The Savory Moment, a 2 ½-minute culinary soundscape where dinner ideas come to life. From the studios of KCAW in Sitka, Alaska, I blend kitchen philosophy with simple recipes for seafood and other fresh ingredients. Each Savory Moment episode features a new recipe—browse selections below for tonight's dinner inspiration. Email us at info@savorymoment.org.

SEASON 2 Savory Moment episodes

SEASON 2 recipes

Welcome to Season 2 of The Savory Moment. Listen to the latest episodes below.

Listen to current episodes or revisit Season 1.

SEASON 2, Episode 1, The Savory Moment: A Little Bit of Everything

View the latest Savory Moment recipes below.

Find current recipes or revisit recipes from Season 1.

SEASON 2, Episode 2, The Savory Moment: Black Cod for Breakfast

SEASON 2, Episode 3, The Savory Moment: Market Volatility

SEASON 2, Episode 4, The Savory Moment: Carpe Caesar

SEASON 2, Episode 5, The Savory Moment: Mr. Maillard's Scallops

Participating stations
The Savory Moment is a free
program available for download
on PRX.

The Savory Moment is available to public radio stations for free on PRX.

Everything Halibut

The Savory Moment
SEASON 2 Episode 1

Serves 3

EVERYTHING SEASONING
1 teaspoon coriander seed
1 teaspoon sesame seeds
1 teaspoon mustard seeds
½ teaspoon poppyseeds
½ teaspoon onion flakes
½ teaspoon garlic flakes
¼ teaspoon caraway
½ teaspoon kosher salt

1 pound halibut, portioned
¼ cup pickle juice
½ teaspoon salt
Fresh pepper
¼ cup unseasoned breadcrumbs
¼ cup grated cheddar cheese
1 tablespoons cornmeal
1 egg
1 teaspoon water
¼ cup flour
2 tablespoons olive oil
Dark rye bread, optional

To make the seasoning, toasted the coriander, sesame, and mustard seeds in a skillet until fragrant. Mix with the remaining seasonings. Set aside.

Sprinkle halibut with pickle juice, followed by salt and pepper. Rest for 20 minutes. In a Cuisinart, combine the breadcrumbs, cheese, cornmeal, and everything seasoning. Pulse several times, until the cheese is in small pieces.

Preheat the oven to 375 degrees. Place the flour in a small bowl. In a second bowl, beat the egg and water. Pour the breadcrumb mixture into a third bowl. Dredge the halibut portions in the flour, egg, and breading.

Preheat a heavy skillet over medium-low heat and drizzle with olive oil. Sear the halibut on both sides until golden, 2 to 3 minutes. Transfer to the oven and cook until it flakes easily with a fork, 5 to 7 minutes depending on the thickness of the fish.

SERVE WITH: salad, tomato slices, pickles, brown bread, and spicy mayo

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Sukang-Seared Black Cod

The Savory Moment
SEASON 2 Episode 2

Serves 4. Black cod for breakfast is a beautiful thing. Yes, even the skin.

1 1/4 pounds black cod, in 3-inch pieces
1/2 cup brown sugar
1/4 cup sukang iloco vinegar
1/4 cup rice wine vinegar (unseasoned)
1/4 cup soy sauce
1/4 cup fish sauce
1 wheel star anise optional)
1 fresh bay leaf (optional)

Place the black cod in a quart container. Gently warm the remaining ingredients in a saucepan to melt the sugar and release the spice flavors. Cool, then pour over the fish. Marinate under refrigeration at least 4 hours but preferably overnight.

Preheat your oven to 400 degrees. Drain the fish, reserving the marinade, and blot with a paper towel. Warm a heavy ovenproof skillet over medium heat and coat with a few drops of vegetable oil. When the oil is shimmering, sear the fish until a dark crust develops, about 2 minutes per side.

If your black cod is thick and not yet falling-apart tender in the middle, transfer the skillet to the oven and bake for 5 minutes, or until the fish flakes easily with a fork. Meanwhile, reduce the marinade by 25% in a saucepan. This comes in handy as a drizzling sauce, especially if you didn't have time for a long marinade. Allow the fish to rest for about 5 minutes before serving.

Kitchen Counter Tomato Salad

The Savory Moment
SEASON 2 Episode 3

Serves 6. Store tomatoes on the kitchen counter for best flavor, then marinate in salt, pepper, and olive oil to unlock volatile aromas and flavors.

2 pounds tomatoes
½ red onion
2 tablespoons olive oil
1 teaspoon kosher salt
¼ teaspoon or more fresh black pepper
Fresh parsley, basil, or thyme leaves (optional)

Slice tomatoes in thin wedges and place in a medium bowl. Thinly slice red onion and toss with tomatoes.

Add olive oil, salt, pepper, and optional fresh herbs. Mix well.

Allow tomatoes to rest at room temperature for 30 mintues. Re-toss and serve with something to soak up the delicious juices—crusty bread, rice, or baked potatoes.

Seize the Caesar Dressing

The Savory Moment
SEASON 2 Episode 4

Makes about 1 cup. Seize dinner with the delicious Caesar dressing, which incorporates Greek yogurt for extra creaminess and tang. Toss with romaine, croutons, and Parmesan cheese—or try something extraordinary and drizzle over pan-roasted halibut.

⅓ cup Greek yogurt
1 tablespoon capers
1 teaspoon anchovy paste
1 teaspoon Dijon
¼ teaspoon pepper
Juice of ½ lemon
1 clove garlic, grated
3 tablespoons grated Parmesan
¼ cup olive oil

Combine the yogurt through Parmesan in a food processor. Process until smooth, then transfer to a bowl and whisk in the olive oil.

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Mr. Maillard's Scallops

The Savory Moment
SEASON 2, Episode 5

Serves 2. Follow the instructions below for golden, lacey scallops. Serve on a bed of roasted squash, apples, and Brussels sprouts.

½ pound scallops
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon flour (optional)
1 tablespoon vegetable oil
1 teaspoon mustard seeds
½ cup white wine
2 cloves garlic, minced
1-2 teaspoons Dijon mustard
½ teaspoon dried tarragon
2 tablespoons butter

Pat the scallops very dry and sprinkle with salt and pepper. Set aside to rest for 20 minutes. Meanwhile, preheat the oven to 375 degrees and prep the vegetables. Cut a small butternut squash in half and scoop out the seeds. Brush the cut surfaces with olive oil and roast on parchment, cut side down, until soft, about 30 minutes. On a separate pan, roast ½ pound of sliced brussels sprouts and ¼ cut thinly sliced shallot with 1 tablespoon olive oil and salt to taste.

When ready to cook the scallops, warm a heavy skillet over medium-high heat. Drizzle with oil. Dredge the scallops lightly in flour. When the oil is shimmering, add the scallops—ragged side down first. Press lightly with a spatula to get good heat contact. Sprinkle the mustard seed around the scallops.

Sear scallops for 2 minutes or until golden, then flip. Press lightly. Sear for another 1 to 2 minutes, or until golden. Remove from pan. Turn the heat to low. Add the wine and garlic to the pan, scraping to deglaze. Reduce by half. Add the Dijon and butter, then stir until melted and the sauce is glossy. Remove the sauce from the pan and set aside.

When the squash is soft, scoop out the flesh in spoonfuls and place in a Cuisinart with ¼ cup apple sauce, a large pinch of cinnamon, 1 tablespoon butter, and 1/8 teaspoon pepper. Pulse to desired consistency.

Serve the scallops on top of the squash and drizzle with the wine sauce.

Easy as 1-2-3 White Bean Soup

The Savory Moment
SEASON 2, Episode 6

Serves 4. This soup is just what you need for dinner on a night when you're short on time or feel uninspired to cook. It is: 1) easy, 2) comforting, and 3) delicious.

1 medium onion, chopped
2 cloves garlic, minced
3 tablespoons olive oil
4 cups chicken, beef, or vegetable stock
5 cups cooked white beans
Leaves from 6 thyme sprigs
7 turns of the peppermill

In a medium pot, saute the onion in olive oil over medium-low heat until golden, about 10 minutes. Add the garlic and saute an additional minute, or until fragrant. Add the stock, beans, and thyme leaves. Simmer over medium-low heat (lid halfway on) until everything is very soft and creamy, about 30 minutes. Puree with a hand blender to desired consistency. Top with fresh cracked pepper.

Serve with buttermilk biscuits, cheddar cheese scones, or a loaf of crusty bread.

Forest Chanterelle Pasta

The Savory Moment
SEASON 2, Episode 7

Serves 4. Make this savory noodle dish after an afternoon of gathering golden treasure in the forest (or a trip to the grocery store for a harvest of produce-aisle mushrooms).

8 ounces egg noodles
1 medium shallot, diced small
4 tablespoons butter
1 pound chanterelle mushrooms, winter or golden
¼ teaspoon kosher salt
2 cloves garlic, grated
Leaves from 2 thyme sprigs
½ cup dry white wine
¼ cup chicken or vegetable stock
2 cups arugula
Fresh cracked pepper
¼ cup chopped hazelnuts
½ cup freshly grated Romano cheese

Cook the egg noodles in salted water according to package instruction. Set aside.

Meanwhile, sauté the shallot in butter over medium-low heat until slightly golden. Add the chanterelles and cook slowly, until they’ve released some moisture and are starting to color. Add the garlic and thyme, then cook for an additional 1 to 2 minutes. Add the white wine and cook over medium heat until the liquid is nearly gone. Using a slotted spoon, remove mushrooms from the pan and set aside, leaving behind any juices and browned bits. Cover mushrooms to keep warm.

Add chicken stock to the pan and scrape up any browned bits. Add the cooked noodles and cook, stirring constantly, over medium heat until all the liquid has evaporated or been absorbed by the noodles. Add the arugula and stir until wilted. Divide pasta among four plates. Top with the mushrooms and fresh cracked pepper. Garnish with hazelnuts and Romano cheese.

How to Butterfly a Salmon Fillet

With a sharp knife, slice your fillet into portions that are 2 inches wide—cut all the way through the skin. Next, slice each of these portions lengthwise down the center—but stop cutting just as your knife reaches the skin. You want the portions to be nearly—but not quite—cut in half.

Open each piece of salmon at the middle cut, as if you’re opening a book. Fold the two halves away from each other like pages, so that the skin is folded back on itself inside the portion, like the spine of a book. Lay the portions flat and they're now ready to cook.

Blackened Seafood Pita

The Savory Moment
SEASON 2, Episode 9

Serves 6. Pull out some pantry spices for a blackened seasoning to sear onto your favorite fish. Stuff into a pita with crisp veggies and a drizzle of something creamy.

2 pounds salmon, rockfish, halibut or other fish
Juice of ½ lemon
1 teaspoon salt
Olive oil
Pitas
Cucumber slices, halved cherry tomatoes,
Green pepper slices, chopped romaine, red onion rings, capers, and olives
Yogurt or salad dressing of your choice

BLACKENED SEASONING
1 ½ tablespoons paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon thyme
½ tablespoon smoked paprika
1 teaspoon cayenne or ground red pepper flakes
1 teaspoon black pepper
1 teaspoon basil
1 teaspoon oregano
1 teaspoon sugar

Cut fish into 1-inch pieces and place in a bowl. Toss with lemon juice and salt, then marinate for 30 minutes. Meanwhile, chop your veggies and prepare the blacken seasoning.

When the fish is done marinating, pat dry with a paper towel. Sprinkle on the blacken seasoning to taste.

Warm a large skillet over medium heat and drizzle with olive oil. Add pieces of fish a handful at a time, taking care to not crowd the pan. Sear for 3 minutes. Flip, then sear on the other side until done, 2 to 3 minutes.

Load pita with fish and veggies, then top with yogurt or a creamy salad dressing.

Whole Rockfish Vera Cruz

The Savory Moment
SEASON 2, Episode 10

Serves 4. Invite the deep flavor of skin and bones into your next meal by cooking a whole fish. Be sure to simmer the skin and bones left behind after your meal into a flavorful stock.

2 2-lb rockfish, dressed and head on
MARINADE
Juice of 2 limes
2 cloves garlic, grated
4 sprigs oregano, chopped
½ bunch parsley, chopped
1 teaspoon salt or to taste
¼ teaspoon pepper
¼ cup olive oil
VERA CRUZ SAUCE
2 tablespoons olive oil
½ large onion, diced
1 large anaheim chili, seeded and chopped
2 cloves garlic
8 roma tomatoes, chopped
8 green olives, sliced
2 tablespoons capers
1 bay leaf
Salt to taste

Scale the fish using the back of a knife. Make 3 to 4 cuts in each side of the fish, all the way to the backbone, about 2 inches apart.

To make the marinade, combine all the ingredients in a large measuring cup. Pulse with hand blender. Divide into two equal portions. Rub one portion into the fish, massaging it into the cuts. Rest for 30 minutes.

To make the Vera Cruz sauce, sauté the onion and chili in olive oil over medium-low heat until starting to soften, about 7 minutes. Add garlic and sauté for another minute. Add remaining ingredients and cook, lid on, for 5 minutes or until tomatoes have softened. Stir in remaining marinade and cook, lid off, for another 3 minutes. Taste and add salt, if needed.

Grill or pan fry fish over medium-high heat until the flesh flakes easily with a fork. Arrange on individual plates, topped with Vera Cruz sauce.

Rest the fish for 10 minutes to allow the juices to settle, then serve with rice.

Homey Zucchini Gratin

The Savory Moment
SEASON 2, Episode 11

Serves 3 to 4. Make this humble but warming gratin when fresh zucchini and chard are plentiful in the garden or farmers market. Try topping with pesto or Greek yogurt.

2 medium zucchini, grated
1 teaspoon salt, divided
2 tablespoons butter
½ large onion, diced in ¼-inch pieces
4 packed cups chard leaves, julienned
2 tablespoons fresh dill, chopped
1/8 teaspoon nutmeg
Generous pinch of fresh ground pepper
¼ teaspoon salt
2 medium cloves garlic, grated
2 eggs, well beaten
¼ cup half and half
½ cup grated Parmesan or other hard cheese
4 tablespoons panko breadcrumbs
1 teaspoon olive oil

Toss zucchini with salt and drain in a colander for 20 minutes.

Preheat oven to 375 degrees. Sauté onion in butter and olive oil until golden. Add chard and cook until wilted. Transfer to a bowl and add nutmeg, pepper, dill, and garlic.

Squeeze excess moisture from the zucchini and add to the chard mixture. Place in a casserole dish.

Combine eggs and half and half, then pour over vegetables. Layer with cheese. Mix panko, olive oil, and a pinch of salt, then sprinkle over the gratin.

Bake until the custard is just set, about 25 minutes. If the top hasn’t browned, treat it to a quick broil before serving hot.

Celebratory French Onion Soup

The Savory Moment
SEASON 2, Episode 12

Serves 8. Celebrate the complicated onion in all its glory with this rich, cheese-gilded soup.

6 large onions, thinly sliced
6 tablespoons butter
1 ½ cups dry sherry
3 cups dry white wine
6 cups good beef stock
1 bay leaf
Salt and pepper to taste
French bread, sliced and toasted
Gruyere or Emmental cheese or a mix

Sauté onions in butter until nicely colored and tender but not yet fully caramelized. Deglaze pan with sherry. Add white wine and simmer for 15 minutes with lid off. Add beef stock and bay leaf, then simmer an additional half hour. Add pepper and salt to taste.

Ladle soup into bowls and top with toasted bread. Add a handful of cheese to each serving. Broil until golden and bubbly.

Charred Whiskey-Carrot Puree

Serves 2. This sweet, smoky, intensely-flavored carrot puree makes a delicious bed for salmon or halibut. Puddle on a plate and put something roasted on top.

2 medium-large carrots, peeled and sliced into ½-inch pieces
2 tablespoons dried, sweetened cranberries
2 large cloves garlic, peeled
1 tablespoon olive oil
Pinch of salt
2 tablespoons whisky
2 tablespoons butter
¾ cup stock (chicken, beef, or vegetable), hot
2 tablespoons cream

Preheat oven to 500 degrees. In a heavy, oven-proof skillet, combine the carrots, cranberries, and garlic. Sprinkle with salt. Roast until everything is brown and a little charred here and there, about 10 to 15 minutes. Remove the skillet from the oven, then add the whiskey, using the liquid to release the brown bits from the bottom of the skillet. Transfer the mixture to a food processor.

Meanwhile, melt the butter in a small skillet over medium-high heat until the solids are dark brown, about 2 minutes. Scrape into the carrot mixture.

Add the chicken stock and cream to food processor. Blend until very smooth. Spoon onto two plates and use as a platform for roasted seafood.

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

KCAW in Sittka, Alaska

KSTK in Wrangell, Alaska

KTOO in Juneau, Alaska

KRBD in Ketchikan, Alaska

KSKA in Anchorage, Alaska

KSKO in McGrath, Alaska

Click here to add your station!

Your host

Beth Short-Rhoads is a chef and food writer who lives in Sitka, Alaska. Visit her on Instagram.

Technical support
Operations Director at
KCAW, Adam Lechowicz mixed and mastered

Season 2 and now

provides technical support.

The Producer

KCAW 104.7 is a community radio station in Sitka, Alaska airing public radio programming

Our theme music

The Savory Moment's theme music is "Columbine Waltz", composed by Robert

Vandall and performed by Yvette Baer. It's used with permission from Alfred Publishing and Baer Piano Studio.

SEASON 2, Episode 6, The Savory Moment: Counting to Dinner

SEASON 2, Episode 7, The Savory Moment: Gold in the Hills

SEASON 2, Episode 12, The Savory Moment: A Cry for Onions

SEASON 2, Episode 11, The Savory Moment: Four Things to Rely On

SEASON 2, Episode 10, The Savory Moment: Skin and Bones

SEASON 2, Episode 9, The Savory Moment: Maybe

SEASON 2, Episode 8, The Savory Moment: The Butterfly Effect

SEASON 2, Episode 13, The Savory Moment: Splash and Burn

Follow on Instagram

THE SAVORY MOMENT radio podcast

SEASON 2 Savory Moment episodes

SEASON 2 recipes

Participating stations
The Savory Moment is a free
program available for download
on PRX.

The Savory Moment is available to public radio stations for free on PRX.

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

Our theme music

Join my mailing list for dinner ideas

Follow
on Instagram

THE SAVORY MOMENT radio podcast

SEASON 2 Savory Moment episodes

SEASON 2 recipes

Participating stations The Savory Moment is a free program available for download on PRX.

The Savory Moment is available to public radio stations for free on PRX.

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

Our theme music

Join my mailing list for dinner ideas

Participating stations
The Savory Moment is a free
program available for download
on PRX.