SEASON 3 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 3 Savory Moment episodes

Welcome to Season 3 of The Savory Moment. Listen to the latest episodes below or visit Season 1 and Season 2 archives.

SEASON 3 recipes

View the latest Savory Momenr recipes below.

Or visit archived recipes at Season 1 or Season 2.

SEASON 3, Episode 13, The Savory Moment: Whats Green and Grows in Alaska

SEASON 3, Episode 12, The Savory Moment: Ceviche Season

SEASON 3, Episode 11, The Savory Moment: Tides

SEASON 3, Episode 10, The Savory Moment: Leguminous Me

SEASON 3, Episode 9, The Savory Moment: For the Mere Mortal

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.

SEASON, 3 Episode 8, The Savory Moment: Itchin for Urchin

Listen to this Savory Moment episode here

How to Grow Basil as a Houseplant

Mid-spring to early summer is the best time to start your basil. Buy some basil seeds at your local nursery. There are plenty of choices, from Italian varieties with wide, juicy leaves that taste like anise to slender purple types with a hint of clove. Get a bag of potting soil, too. Fill a 12-inch pot with potting soil. Sprinkle on 1/8 teaspoon of basil seeds followed by a thin layer of dirt.

Place the can in front of a south-facing window. Water, and continue to water regularly, keeping the soil moist at all times. Use liquid fertilizer once a week according to package instructions for seedlings. When the seedlings are 1 inch high, pluck out all but 12 of the best-looking specimens.

You can begin harvesting basil when the plants are 4 inches tall. Take just a few leaves at a time so the plants can continue to grow. Tend your basil as a houseplant through the summer and early fall

Springtime Ceviche

Serves 6 to 8 as a salad topping. NOTE: be sure to use fish that has been frozen at -4 degrees farenheit for at least 7 days to kill parasites.

The key to this ceviche are the mix of citrus and the small dice of the various components, which allows all the flavors and textures to come together in one bite. To serve as an entree, place on a bed of mixed greens. Drizzle olive oil and and marinating juices on top as a dressing. Serve with tortilla chips for shoveling.

FISH
2 pounds previously frozen rockfish or halibut, diced in ¼-inch pieces

MARINADE
1 teaspoon salt
5 limes, juiced
3 lemons, juiced
1 orange, juiced

VEGETABLES AND SEASONING
½ medium purple onion, diced in ¼-inch pieces
1/3 large red pepper, diced in ¼-inch pieces
1/3 large yellow pepper, diced in ¼-inch pieces
1/3 large orange peppers, diced in ¼-inch pieces
2 large jalapenos, diced in ¼-inch pieces
1 teaspoon salt or more to taste
Generous pinch of freshly ground black pepper
1 teaspoon dried oregano
1½ teaspoons coriander seed, toasted and ground
1½ teaspoons cumin seed, toasted and ground
½ lime, juiced
½ lemon, juiced
¼ cup olive oil
1 bunch cilantro, finely chopped
4 green onions, thinly sliced

Place the fish in a non-reactive mixing bowl (glass or ceramic). Add the salt and citrus juice. Combine thoroughly, cover, and refrigerate for 5-6 hours or until the pieces of fish are opaque all the way through.

Place the fish in a colander and drain for 10 to 15 minutes. Stir in the diced vegetables and remaining ingredients. Add additional salt to taste, it needed. Give a final stir before serving.

Extravagant Eggplant Relish

Serves 4 to 6. Extravagant? Yes, that’s the best word to describe this versatile dish. The eggplant is rich and silky, the roasted peppers sweet and succulent. Both are balanced by the tang of wine vinegar and the earthiness of fresh rosemary. Serve as a dip with crackers and vegetables, as a garnish for a tomato-based soup, or on a baguette with goat cheese.

1 medium eggplant (about 1 pound), peel on
Olive oil for brushing
Salt
2 medium red peppers, whole
1 clove garlic, grated
3 tablespoons red wine vinegar
¼ teaspoon salt
Generous pinch of freshly ground pepper
1 tablespoon fresh rosemary

Preheat oven to 400°. Slice the eggplant into 1-inch rounds and lay on a parchment-lined baking sheet. Brush with olive oil and sprinkle with salt on both sides. Bake on the bottom rack of the oven and lay the peppers directly on the middle rack. After 25 minutes, flip the eggplant slices and peppers. Bake for an additional 15 minutes, or until the eggplant slices have some color and their centers are beginning to look soft and glossy. The peppers should now be ready to come out of the oven, too, with skin that is puffy and blistered in some places.

Place the peppers in a paper bag, roll the top to seal, and lay it on a plate (the peppers may release a significant amount of juice). Allow the peppers and eggplant to rest for 15 minutes or until cool enough to handle. Peel the peppers and remove stem and seeds.

Place the vegetable pieces in the bowl of a food processor along with the red wine vinegar, salt, pepper, and fresh rosemary. Pulse several times until the mixture is broken down to a relish-like state. Season to taste with additional salt, if necessary.

Foolproof Oven Beans

Makes about 6 cups of cooked beans. This recipe yields plump, tender beans with intact skins and a nicely salted character. No need to soak with this low-and-slow method. Cooking time will depend on the type of bean, so begin checking for doneness after 1 ½ hours. It could take up to 3 hours for some beans to fully cook.

1 pound (2 cups) beans, rinsed
12 cups room temperature water
1 ½ tablespoons salt

Preheat oven to 275 degrees. Place beans, water, and salt in a heavy pot with a lid. Cook in the oven, stirring every 30 minutes to break up heat pockets. Check for doneness at 1 ½ hours, then every 20 minutes thereafter until tender.

Salmon Glazes for the Mere Mortal

Try one of these salty-sweet glazes the next time you roast salmon. Each of the options below makes enough for 1 pound (3 to 4 servings) of portioned fish.

Honey-Dijon Glaze
1 tablespoon Dijon Mustard
1 tablespoon honey
1 medium clove garlic, grated
¼ teaspoon ground fennel

Maple-Sriracha Glaze
1 tablespoon maple syrup
1 teaspoon sriracha
1 medium clove garlic, grated
½ teaspoon soy sauce

Raspberry-Miso Glaze
2 tablespoons raspberry jam
1 1/2 teaspoons miso
1 ½ teaspoons olive oil
½ teaspoon grated fresh ginger

30 minutes before roasting, lightly salt salmon. Set aside while you prepare your glaze.

Preheat oven to a high broil setting. Warm a heavy skillet over medium-low heat and drizzle with olive oil. Sear the fish, flesh side down, until you get some caramelization (about 3 minutes). The fish will not be fully cooked.

Remove salmon from the skillet and place on an unlined baking sheet. Using a spoon or pastry brush, generously apply the glaze.

Broil salmon on the middle rack until the glaze is bubbly and the salmon is cooked through, 2 to 3 minutes.

Tuna Poke and Sea Urchin Tostada

Get this recipe from the book Guerilla Tacos by Wesley Avila at the link below.

Wine-Poached King Salmon

Serves 6. This recipe calls for gently oven-poaching the salmon at a low temperature. The poaching liquid, a mixture of reduced wine and cream infused with shallots and chervil, will come only about a quarter inch up the side of the salmon. Under heat, it will steam the salmon to a very tender doneness. Take care to not to overcook.

Poaching liquid
1 cup cream
½ cup chervil sprigs (or substitute parsley)
1 ½ cup dry white wine
½ teaspoon salt
1 medium shallot, sliced
½ teaspoon peppercorns
Salmon
2 pounds king salmon
¼ teaspoon salt
Optional: ¼ cup loosely packed basil ribbons
Garnish: minced chives or celery leaves

Make bouillon (poaching liquid) by combing the cream, chervil (or substitute parsley), white wine, shallot, salt, and peppercorns. Cook at a very gentle simmer (bubbles should barely be breaking the surface) for 30 minutes. Keep a lid partly on—you want the mixture to reduce only by half. Strain and set aside to cool.

Meanwhile, cut your salmon into 6 portions and sprinkle with salt. Set aside to rest until the poaching liquid has cooled to room temperature.

Preheat the oven to 300 degrees. Place the salmon in a 9 x 13 pan and gently pour the poaching liquid around it—the bouillon should only come about ¼ inch up the side of the fish. Optional: tuck basil ribbons between the portions. Cover the pan with foil and bake for 15 to 20 minutes, or until the salmon is barely opaque.

Plate portions on a bed of fork-mashed potatoes and garnish with minced chives or celery leaves. Spoon the delicious poaching liquid on top. Serve with a simple green salad.

Featured in Episode 7, Season 3 of The Savory Moment. Recipe developed by Beth Short-Rhoads.

Homemade Wood Conditioner

I love the honey-like smell and silky texture of store bought wood conditioner made by companies like Howard and Boos, which contain beeswax, carnuba wax (made from a Brazilian palm tree that, good news!, isn’t harmed in the wax extraction process), and food grade mineral oil. But sometimes I like to make my own conditioner. It’s easy to do and will keep indefinitely stored in a jar at room temperature. It also makes a nice gift. Add food grade essential oils like lemon or orange, if you wish.

1 cup food grade mineral oil
1 cup beeswax pellets
optional: 5-10 drops of food grade essential oil like lemon or orange

Place a clean, 28-ounce tin can, label removed, in a pan of water on the stove top. This will be your double boiler. Pour mineral oil in the can, and warm your double boiler over medium heat. Add beeswax pellets and stir until melted. A wooden spoon is the ideal stirring implement, because you can just massage the excess conditioner into the wood after it has cooled. If you want a citrusy scent to your conditioner, add lemon or orange essential oil—or experiment with other essential oils (just do some research beforehand to ensure they are edible). Pour into clean jars and allow to harden. Cover and store at room temperature.

How to condition your wood bowl, spoon, or cutting board: massage a generous spoonful or two of conditioner into your bowl, spoon, or cutting board. Use enough so that you can see it puddled a little on the surface. Rest the tool for several hours or overnight, allowing the conditioner to penetrate the grain of the wood. Wipe off any excess with a soft cloth, then buff lightly to achieve a nice shine.

Featured in Episode 6, Season 3 of The Savory Moment. Recipe by Beth Short-Rhoads.

No Fail Oven Beans

Makes about 6 cups. This foolproof, low-and-slow method for cooking beans yields tender, creamy beans with skins that are soft but still mostly intact. Some believe that cooking beans with salt makes them tough, but this recipes proves otherwise. Here, salt creates weak chemical bonds in the minerals of the bean skins, allowing them to expand slowly, rather than burst. As a bonus, the beans are perfectly seasoned. You can add onion, garlic, or herbs and spices if desired—or simply enjoy the bean’s inherent flavor profile.

Baking time will vary by bean type, but will generally require 1 ½ to 3 hours.

1 pound beans (about 2 cups)
3 quarts water
4 teaspoons salt
Optional: onion, garlic, or herbs ands spices of your choice

Preheat oven to 275 degrees. Sort beans, removing any small stones or other debris. Rinse. Place in a large, heavy pot (like a Dutch oven). Add water and salt. Put a lid on the pot and place in the middle rack of the oven.

Bake for 1 hour, then remove beans from oven and stir to break up heat pockets. Bake for an additional 30 minutes, then stir again. Check for doneness. Fully cooked beans will be tender all the way through, and the skins will be soft but still mostly intact. If the beans aren’t yet done, continue baking, stirring every 30 minutes, until tender.

Store beans in cooking liquid until ready to use.

Featured in Episode 5, Season 3 of The Savory Moment. Recipe developed by Beth Short-Rhoads.

The Best Crab Quiche

Makes one 9-inch quiche. Trying to make a decision? Relax and make this crab quiche instead. Then just see what happens when you sit down for dinner.

1 chilled pastry crust (homemade or storebought)
½ medium onion, chopped
3 tablespoons butter
1 cup lump crab meat
3 cloves garlic, chopped
1 teaspoon Old Bay seasoning
Large pinch of nutmeg
3 cups baby spinach
¼ cup crumbled feta cheese
3 large eggs
¾ cup whole milk
¾ cup heavy cream
¼ teaspoon salt

Preheat oven to 375 degrees. Place pie crust in a 9-inch pie plate and poke the bottom several times with a fork. Flute or crimp the edges of the crust. Fit a small piece of foil or parchment inside the crust, then weigh it down with dry beans or pie weights. Blind bake for 20 minutes. Remove from oven and lift parchment or foil from the crust. Cool.

Meanwhile, sauté the onion in butter over medium-low heat until it starts to turn golden. Add garlic and crab, then sauté an additional 3 minutes. Add Old Bay and nutmeg, then sauté for 1 more minute. Add spinach and cover skillet with a lid, allowing the greens to wilt a little. Remove lid and stir, allowing any excess moisture to evaporate. Remove from heat and stir in feta. Set aside to cool slightly.

Beat the eggs in a medium bowl, then whisk in the milk, cream, and salt. Place the crab mixture in the pastry crust. Pour in the liquid ingredients over the mixture.

Bake on the middle oven rack for 40 to 50 minutes, or until the custard is set at the edges but still a little jiggly in the middle. Cool until the center is set, about 15 minutes.

Featured in Episode 4, Season 3 of The Savory Moment. Recipe developed by Beth Short-Rhoads.

Smoky Kale and Kidney Bean Soup_edited.jpg

Mom's Smoky Kale and Kidney Bean Soup

Serves 6 to 8. Enjoy the flavor of dog walks in a hail storm and reading a book on the couch with your mom.

¼ cup olive oil
1 onion, thinly sliced
1 red bell pepper, diced
2 large carrots, peeled , halved, and sliced
3-inch piece of smoked salmon skin
¼ teaspoon salt
3 cloves garlic, minced
2 teaspoons dried dill
2 medium potatoes, diced
3 cups cooked kidney beans
4 cups chicken broth, preferably homemade
1 cup corn kernels (fresh or frozen)
½ cup canned diced tomatoes
½ cup sauerkraut
8 cups chopped kale
Additional salt to taste.

Warm the olive oil in a soup pot over medium-low heat. Add the onion, bell pepper, carrot, smoked salmon skin, and salt. Sauté until the vegetables have softened a little, about 10 minutes. Add the garlic and dill, then sauté an additional 2 minutes. Add the potatoes and kidney beans, followed by the broth. Bring to a simmer and cook until the potatoes are tender. Add the tomatoes, corn, and sauerkraut, then simmer for an additional 15 minutes. Remove from heat and stir in the kale, ensuring it is submerged below the broth. Cover and allow to rest for 15 minutes. Taste and add additional salt, if needed.

Serve alongside a skillet-warmed pita with melted cheese.

Featured in Episode 2, Season 3 of The Savory Moment. Recipe developed by Beth Short-Rhoads.

Fantasy Island Pesto

Makes about 1 ¼ cups. The earthy, peppery taste of this parsley-based pesto uses ingredients you can always (well, almost always) find even on a remote island in Alaska.

1 bunch parsley, roughly chopped
¼ cup walnuts
1 large clove garlic
¼ cup water
Zest and juice of ¼ lemon
¼ teaspoon salt
Pinch of red pepper flakes
⅓ cup vegetable oil
⅓ cup olive oil

Blend parsley through red pepper flakes in a food processor. Combine oils, then slowly drizzle into the pesto. Thin with a little additional water, if needed.

Serve with any seafood!

Featured in Episode 1, Season 3 of The Savory Moment. Recipe developed by Beth Short-Rhoads.

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 3, Episode 1, The Savory Moment: Fantasy Island

SEASON 3, Episode 2, The Savory Moment: The Flavor Equation

SEASON 3, Episode 3, The Savory Moment: Living Vicariously

SEASON 3, Episode 7, The Savory Moment: Salmon Fit for a King

SEASON 3, Episode 6, The Savory Moment: Conditional Love

SEASON 3, Episode 5, The Savory Moment: NaCl

SEASON 3, Episode 4, The Savory Moment: How to Make a Decision

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THE SAVORY MOMENT radio podcast

SEASON 3 Savory Moment episodes

SEASON 3 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 3 Savory Moment episodes

SEASON 3 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.