- Yeah.

Hey.

Hey.

P is for pasta.

Woo.

Hello and welcome to W O's Own.

P is for Pasta.

I'm Jim Newsom and I'm looking forward to three hours of fantastic pasta cooking and pasta recipes that I will share with you.

We've got some pros coming in today, and we've got some not quite as professional amateurs, some great recipes, some great food, all built around pasta.

So stay with us.

My first guest today comes to us from brownstones.

Come on in here.

Mark Brownstones restaurant in Gantt.

Brownstones has been open since, I think it was about October the first, wasn't it - About October the sixth?

- Yeah.

Okay.

Our, my band played at the grand opening and I remember it well.

It was the first weekend in October.

- It was a fun night.

- It was a great night.

And they have great food and have developed a great reputation in these six months that they've been open.

Mark Hammond here is the, what, what is your title?

Just the chef, the executive chef, the, the king.

- I, I worked too hard to be called the executive anything.

- Okay.

Well, mark is is the chef at Brownstones and he came up here from The Breakers in Palm Beach, Florida.

- Correct.

- With a great reputation and certainly has spread that reputation around here in Hampton Roads.

And we've got a great recipe today.

And what is it called?

- It's a grilled vegetable and rockfish lasagna with a lump crab, barren arrow.

- All right.

So grape foods, and we will take a look at how you make it, what the ingredients are right now.

I think we have the ingredients up on the screen.

So Mark, tell us what goes into this.

- Okay.

Let me get on your side over here and we'll go through - It.

Okay.

Well, right now on the screen, we've got the ingredients up there, - Grilled vegetables.

Okay.

Which is zucchini, eggplant, and yellow squash.

We have sauteed button mushrooms along with roasted red peppers, fresh whole milk mozzarella, of course, the lasagna sheets, and then the lump crab marinara.

- All right.

So how in the world, once we've got all these ingredients together, if we want to do this at home, how do we put it together?

Mark, show us what to do.

- Okay.

You wanna start with a little sauce in the bottom of the pan that'll stop your noodles from sticking.

- Oh, okay.

You rather than just spraying it.

- Right.

You know, why put extra oils and things like that into their fats and things you don't need and don't want, probably wanna layer your pasta noodles in.

And this should be something that when you do it, you know, it's, it should be fun.

It's not, it's not science, it's not, it should be something that you enjoy doing while you're doing it.

- So you could be singing a brownstone song or something.

- You could be - Oh, okay.

- Since you're the singer, we'll let you do that.

Okay.

I like to start out with the eggplant.

I think it gives it a nice base, makes it a little more firm when you try to cut it later.

Like I say, you just wanna layer it in there - Now.

And, and how will you have prepared the eggplant prior to doing this?

- I, I like to brush it.

You grill it.

I like to brush it with little olive oil, little salt and pepper and, and then just grill it - When - You grill it.

Especially as opposed to sauteing, you're gonna take some of the liquid out of it.

- Oh, okay.

- Because there's a lot of liquid in vegetables like this.

Oh yeah.

And makes sense.

You know, you want to get some of that out of there.

- Sure.

- Little thin layer of marinara between each one.

- Now.

And what is in this marinara?

This is, - This is, there's a recipe for this.

It's basically, it's a very simple recipe.

It has fresh basil, thyme, oregano, salt and pepper, little olive oil, onion, you know, very simple, very - Light.

But you could use your favorite marinara recipe.

- Definitely.

Okay, sure.

Definitely.

And then fold something, you know, just fold some lump crab meat into it.

Yeah.

Or back fin, you know, whatever you have or, or - Prefer.

Okay.

We've put some cheese on top of that and then we're putting more.

- Right.

The cheese will help it adhere.

Okay.

As you, as you build each - Layer Yeah.

As it melts and gets goop.

- Exactly.

Which everybody loves in lasagna, so, - Oh yeah.

That's the healthy part, right?

- Yeah, exactly.

Exactly.

That's why you gotta skip on the oil at the bottom.

- Yeah, I understand.

So all along the way you put a, a little dollop of mirror in - There, just, just a little bit to keep it wet and, and you know, the noodle, when you blanc it traditionally for, for lasagna, you don't really cook it all the way 'cause you're gonna bake it again.

- Right.

- So you need a little liquid in there to kind of help it along.

- Makes sense.

- Then we start with the rockfish.

So it's eggplant, rockfish, and I, I use the rockfish because it seems very indigenous to the area.

A lot of people really like it.

It's well received, well known.

- Yeah.

And it works well, doesn't it?

- It does.

Yeah.

It does.

And I prefer that, you know, you, maybe you like to cut the pieces a little bit bigger.

I find they have a tendency to start to fall apart a little bit when you do that.

So that's why I grill 'em a little smaller so that when you're handling them later, they're not breaking on you - And well, when you're eating it, you're gonna be cutting into it anyway.

- Right.

Right.

It's more the building process.

It's gonna help you along in little - Cheese.

Yeah.

More cheese, definitely.

You gotta have, I mean, you can't have lasagna without lots of cheese.

Right.

- That's it.

More noodles.

Yep.

- Since pea is for pasta.

Indeed.

That's what this is all about.

If it didn't have that in it, we couldn't have this today, mark.

That's it.

We'd have to have a different recipe.

That's it.

But look and find out, and we, we are making the assumption that you know how to cook pasta at home so that you will have prepared the lasagna noodles, you know, right before, right before you start on this thing.

A little bit more marinara.

Let's see.

And back to the eggplant.

No, this is the zucchini.

Oh, I'm sorry.

That's the zucchini.

Well, I see, I'm here looking, I can't tell the difference.

That's why they bring the pros in here, mark.

So you can, you can point this stuff out.

- Oh, you don't have to be a pro to make this one.

That's the nice part about it.

You can just go in the kitchen and have fun with it.

- Yeah.

You really can't go wrong, can you?

- You really can't.

I mean, if, and you know, the other thing about this is you don't have to use the vegetables I've picked.

I mean, you can use asparagus, portobello mushrooms, you can, you know, the, the varieties are endless as far as what you'd like to do.

So - Whatever your favorite stuff is - Exactly.

Sure.

You know, put it in there.

By all means.

- How many layers will this end up with?

- This ends up quite a bit.

- Five layers.

Well, of course it depends on how you count a layer too.

I mean, if, if each layer of pasta is a layer and then each vegetable, it must be about 20 layers, you know, and then the layer of cheese and marinara, that counts as a layer too.

Right?

Definitely.

- It's, it's something, you know, you, who knows, you may put it in the fridge and have a little piece of it tomorrow, one - Day.

- Oh yeah.

- You know, - Looking mighty fine.

Now is this, is this one of the things on the menu at brownstones?

- This is something we've ran a couple times, the specials, but no, it's not on the menu.

It may become on the menu.

Who knows?

This summer, - Well after appearing - On this program - Warms up a little bit, this program, the demand will be such that it'll have to be, let's hope that'll be measured in the phone calls during the break, mark.

We'll see if this is a hit or not.

Alright.

- Then we'll know, we'll know whether to put it on the menu or whether just to stay away from it.

- And this will be in the PS for pasta cookbook also, which you can have by making a pledge here in just a few moments.

More stuff.

Now what did we just put on?

We, - The the yellow squash.

- Okay.

The yellow squash.

Okay.

- Right.

- We got good night eggplant, zucchini and yellow.

Yellow - Squash.

Yep.

- A little bit of everything as well as rockfish as well as we've got mushrooms coming up.

- So - You could actually get the - Kids to help out with this?

Couldn't definitely, actually, you could probably keep them entertained with this.

- That's what I was thinking.

They have a ball - Making.

Exactly.

Good.

Nice.

You put 'em in the kitchen, teach 'em once or twice and then send 'em back in there and let 'em do it again.

- More of that.

- Yep.

- This is what's great about pasta dishes too.

You, you really can you just build them as tall as your pan, I guess - You do.

I mean, you know, if you didn't have a baking dish this tall, you might want to cut back on a layer or two.

- Yeah.

- Or what you might wanna do is combine a couple of layers, you know, put the eggplant and then zucchini together.

- Oh, sure.

Okay.

That makes sense.

Sure.

- And then build up on top of that.

- That makes sense.

I can see the mouths watering here in the studio.

- Little more cheese.

Yep.

And then what, one more layer of, one - More layer.

Actually I think we're gonna combine - It.

Yeah, that.

Okay.

- And this is the mushroom, is the mushroom and the peppers combined.

- Oh, okay.

So the pre the prep, before you even start into this really takes a little bit of work, - Doesn't it?

That's that's really all the, all the work that goes into it.

Yeah.

I mean, what, you know, when you get to the building stage, that's when it's time to relax and, and have a little fun with it, you know.

But, and this is something too, I mean, if you were having a dinner party, you wanted to do this a day ahead, you could chill your ingredients in the refrigerator and then the next day build it or, you know, do it in the morning and go play a round of golf in the - Summertime.

There you go.

Or go to lunch at brownstones and then come back.

- There you go.

There you go.

That's what we would hope that you would do.

- What you need, of course, is you also probably want to book the porch rockers into your home when you're making this recipe, just so you can get that brownstones feel.

I would think, you know, I, - I would think I I I would do that definitely.

Who knows?

Maybe a block party.

- Oh, that would be, that's a great idea.

Yeah.

But if it was a block party, we'd just get you guys to come cater it.

- See, so then everyone - Benefits.

Yeah, that sounds good, doesn't it?

Yeah.

- And everyone benefits.

- Alright then one more of, just a more marinara, I guess you just use up whatever you got basically, right?

- Yep.

Exactly.

And you know, I mean, if you definitely, if you want to have something to put over the top, you know, you can increase the quantity a little bit.

- Okay.

- You know, there's really no, there's a million variations to lasagna and I would never stand out here and say that I have the best one.

So this is the one I like, you know, it works - For, yeah.

Oh yeah.

And it looks good.

- And I'm sure that the one people make at home is gonna be the one they like and it'll work for them.

- So now how long do we bake this?

- I would bake this in a, in a oven, 350 degrees, about 30 minutes or so until it's golden brown.

- Okay.

- And - Then pull it out.

But at three 50 is what you would bake it at.

- Right.

Otherwise your cheese is gonna toast up a little too much.

- Okay, well we're gonna take this and we're gonna put it into our magic oven, and 30 minutes is gonna elapse very quickly.

You'll see as we magically go down to the magic piece for pasta oven.

And it comes out, 30 minutes have passed, the cheese is melted.

And I'm doing that because we're, we're running out of time, but there it is, folks.

Yes.

Grilled vegetable and rockfish lasagna - With a lump - Crab marinara with crab marinara.

Can you beat it?

That recipe will be in the PS for pasta cookbook that can be yours when you make a pledge to WHRO.

And I want to thank Mark Hammond of brownstones for coming in here and sharing this recipe with us.

I appreciate it.

Thank you, mark.

Thank you.

Thank you.

Stay with us.

We've got more of P is for pasta yet to come.

- Welcome back.

Wasn't that great?

We have more please for pasta coming up for you in just a few minutes.

Mark Hammond of the Brownstone Restaurant in Norfolk.

If you haven't visited there yet, you are in for a treat as you could see with that fabulous seafood lasagna.

And the rest of the program is fabulous.

And all of the programming on WHRO creates such an array of things from which the two Thank you.

Won't you become a member right now?

Now I know you've been waiting to say, okay, what are the special gifts for peas?

For pasta?

We always do a cookbook and we again have a peas for pasta cookbook, which John Heimer will give you details on.

But here's the way the special gift will go this morning when you become a member or renew at one of the two numbers.

If you pledge this morning at $60, you'll get the pea is for Pasta cookbook, which is lots of recipes that have been sent in both by local aficionados, amateur cooks, and by Mark Hammond and the other professional chefs in the area that we're fortunate to be able to have here.

Then at the $90 level, you can get the peas for Pasta Cookbook and a set of wooden salad tongs, a fork and a spoon to go with.

At $120 you can get the piece for Pasta Cookbook and the WHRO apron, the green and white stripe number that Jim Newsom was modeling so handsomely, but my favorite, the combo at $150 on a credit card, you will get the piece for Pasta Cookbook and a year's subscription to Cooking Light Magazine.

A beautiful kind of a Bon Appetit or gourmet magazine, except with a focus on cooking light for health.

That's the best buy.

Give us a call right now, John.

- Thank you.

Lane.

Here we have the P is for Pasta Cookbook.

Yes.

And along with those special salad tongs, you notice that we, that we even have WHRO right here.

So you can think of us in the kitchen while you're doing that cooking.

And, and in this cookbook, we have a lot of local celebrities and a lot of local folks just like you and I. And that includes people like Ann Korf of Newport News, who provided us with pasta puzzle pie.

Now there's something that would be interesting for your weekend and you can kind of pep things up by letting the young folks in the family know there's gonna be a puzzle pie pasta for lunch and then Lai with, with cream sauce from Helene Godfrey of, of Norfolk.

And we also have a few more of these here, like Diane Capone of, of Hampton Pasta with peppers and sun dried tomatoes.

And that's as an appetizer for four to six people.

If you're entertaining anytime in the future here, this, this will be perfect for you because it'll give you some options, some local options, some, some good conversation pieces to add to your dinner.

So that's what the P is for Pasta Cookbook is all about.

And that's what we're doing right now.

And remember, it all starts at the $60 level.

You can renew your membership.

Join right now for the first time.

The P is for pasta is yours just for a phone call.

- And I'm pleased to be here with our first guest chef of the morning, Mark Hammond.

Let's give Mark a brownstone another hand.

Thank you.

Thank you very much then.

I'm so thrilled that we have somebody up from Palm Beach and I'm grateful to, is it Dennis and this Dennis - Friendly - Yes.

Who own brownstone for participating.

I hope we'll get them signed up on the WHRO member card and I have been - Good chance that can happen.

- Good.

And I've been privileged to sample some of your fine cooking, so I'm gonna take myself this week down to brownstone.

Would it be a reasonable guess that this seafood lasagna might be on the, on the menu there - That could very well happen?

- Oh, I hope - So.

Depends on what day you come in, but that could very well happen.

- Well, mark, I wanna thank you for being willing to just come to an area and participate and support our public television station.

And we're gonna present you with our brand new WHRO Teal polish shirt.

Look.

Oh, it's your size.

Hold it up there.

Look.

Exactly.

Hey, look.

And we hope you'll wear it in good health and cook and you're allowed to spill on it.

It's washable.

Okay, thanks so much - Coming in this morning.

I appreciate it.

- A pleasure.

Bye-bye.

Markham of the Brownstone Restaurant, we hope you'll stay with us this morning on p is for pasta.

And to help us make possible more pasta and more programming like this, you can do your part, pick up the phone and make a player - The world's greatest rock and roll band for the first time on broadcast television.

See the Stones in concert on the tour that's rocking the world.

Rolling Stones bridges to Babylon 1998.

- I'm rocking and rolling here to, to Jumping Jack Flash.

But we hope you're rocking and roll into the pasta program and that you are willing to become a member this morning.

And we have lots of gifts to thank you.

And we're looking for at least 10 more phone calls from folks who are saying, yep, it's that time again.

It's spring and I renew in the spring or I've never become a member.

And you know what?

I can afford to make one pledge a year.

This is my public television station.

It's right here in Hampton Roads and I'm gonna do my part.

And I know that when I pledge it's $60 a year or more.

I'll not only get my membership and my thank you gift, but I'll get my member card and what's that member card?

Thanks for that call.

It's like a credit card only.

It's better because if you dine out and don't you just at wonderful restaurants locally, do you get two for one dining for a year?

You will save, depending on how many times you dine out.

If, if it's like, if you're like my husband and myself, you'll save a whole lot more than you pledge to get that card.

We saved hours up in about the first month and a half because we dine out fairly frequently.

It's up to you how much you dine out and how much you pledge.

Just remember, A, it's the right thing to do.

B, it only takes a minute.

And see, thanks for these folks.

You're gonna have so many gifts to thank yourself with.

You can have at $60.

The P is for pasta cookbook and you get the member card at $90.

You get the cookbook with that wooden salad set and you get the member card at $120.

You get the cookbook and that beautiful green and white stripe apron that Jim is wearing.

And you get the member card.

And at $150, well, it's just a cook smorgasbord.

You get a year's subscription to this wonderful publication, cooking Light, the Gourmet Magazine of those of us who are healthy eaters.

And you get the member card and you get the P is for pasta cookbook.

It's just so easy to become a member.

It only takes a moment.

You can whip that credit card out and thank yourself many times over.

Then you watch for the rest of the year knowing you have done your part to partner with WHRO.

John, - Thank you Lane.

The P is for pasta Cookbook is just another one in our successful series of the tea is for tomato.

And then we have the C is for cookie, which we just recently did.

And finally we have the P is for pasta.

Now today, this is the one we're doing right now.

And you have a chance to call in, be part of the program, be part of the show, become a member right now, or renew.

It's very important.

Please call us.

- Okay.

Hey, hey.

Woo.

Goodness.

Crisis.

You caught me in the kitchen again, just kinda working around, preparing some of my favorite recipes.

I thought I'd invite a few friends in maybe teach 'em how to make an occasional thing.

And you know, I thought, well now who could probably use my cooking expertise better than John Gonzales, the executive chef for all of the taverns of colonial Williamsburg.

John said, Jim, you're just the guy that can show me what to do.

I'm sure.

But anyway, John is here to prepare one of his recipes and it's Christiana Campbell's Tavern vermicelli Pie, right?

- That's correct.

- Okay.

And is this a, this a recipe of yours?

- Yeah, actually it is one that was inspired by colonial cookbooks, right.

And colonial cooks and, and that I kind of adapted to modern day.

- Yeah, no kidding.

All right, well now let's take a look at what the in ingredients are that go into this vermicelli pie.

I think we're gonna flash them up on the screen and John can tell us what in the world do we need before we even start putting it together.

- Well, let's see.

Do we, we have a, a recipe somewhere.

There it is.

There it is.

I'll read it right off the yes prompt there.

How about that?

The half a pound of vermicelli pasta previously cooked and, and cooled down two ounces of butter or margarine, if you like, buttoned mushrooms, shiitake mushrooms, some diced shallots.

And as you go on down, you, you're sauteing those things off.

You add the fresh spinach, some scallions, rinse out the pan a little bit deglaze with white wine, add some heavy cream, add cheese and throw it all together and bake it like a pie.

- And we're gonna see how you do that now with John.

- Yeah.

- Okay.

What do we do?

What should I do?

Because that's probably get out of the way, but - Well, it's, you know, in the 18th century, they, they had a lot of pies.

They had vermicelli, they had of course macaroni as you know, stick a feather in its hat.

- Call it macaroni.

Exactly.

Called it - Macaroni.

Yeah.

But in fact, our history books tell us, Lord Dun Dunmore in 1773 prioritize the shipment of macaroni to come through the war and, and, and to get barrels of it so that they could have pasta.

But macaroni was just more or less a generic word for pasta back then.

They used it, it wasn't what we think of today as elbow shape.

It was, it was everything.

So they would being English influence, they would've made pies, pies with crust - Like shepherd's pies, - Shepherd's pie, steak and kidney pie.

Not just sweet fruit pies, but all kinds of pies.

And we have a lot of those that on our taverns, chicken pot pies and a lot of those sorts of old English cooking things that your phone number and recipes that came, they brought over from England with them.

So what this is, it's a little different.

It's what they would've done in the 18th century by combining noodles with a custard.

If you have this one egg will will make enough for maybe eight pies.

There's just enough egg in to good to hold it together.

So there's one eighth of one egg in each each recipe.

This is the cream salt, pepper, nutmegs, nutmeg.

The shallots would be sought sauteed off, and the mushrooms and shiitake mushrooms would all be sauteed off.

- Okay.

Right.

Well, - Which was one of the things we were going to try to do here, - But, well, I, I know I was gonna, - It didn't, - There's nothing happening.

Yeah.

I got, I've got heat up - Here.

So, but it's, it's one of those really easy things to do.

Anyway.

You can, we can, we can show them without, because all you're combining is already cooked pasta.

- Okay.

- With a custard, which is always eggs and milk or eggs and cream.

Right.

The, we'll pretend these are sauteed mushrooms, sauteed shallots, sauteed shiitakes.

Right?

- Yes.

- Sauteed spinach.

Those would've all been cooked in the skillet.

Right.

And that gets all mixed up together.

Right.

So at which point you've got this ingredient, this ingredient, and this ingredient, and you're just going to kind of put it all together and bake it in the oven with a pie top on on top.

- Okay.

- So what would happen next would be after this is all produced, you add your, your pasta.

It's kind of like, you know, a a baked noodle casserole that we're familiar with these days, tuna noodle or any of this.

Oh - Yeah.

It, - It's just with - Looks a little snazzier than - That with all of this.

And you, and you mix all that up with the custard.

- Oh, okay.

- You see?

Yeah.

Add the cheese mix some more.

It would be slightly warm because you would've just sauteed all the spinach and mushrooms and shallots off, and then it goes into a previously buttered - Mold.

Okay.

So it's, it, it's in that small of a, of a pan.

- Yeah.

Well just pretend as you're going in with this type of item here, this is one of many vegetarian dishes that we're serving.

Campbell's Tavern, of course, is known for its seafood.

- Yeah.

- And each tavern having its own specialties and identities and, you know, specializes in, in its own sort of colonial fair.

Sure.

Campbell's is the one that specializes in seafood.

But all of our menus have vegetarian items and, and a red meat and up poultry.

Yeah.

- So you're gonna have hard, healthy or not - To grind it.

Yeah.

So this works very well.

It's a very hearty recipe.

You top it with the pie dough and you don't completely enclose it, and then you bake it.

- Okay.

And how long do you bake it?

- About 20 minutes.

I did this one at home this morning, still nice and warm.

And you can hopefully, it's usually a little warmer than this, so it should come out now.

It's going to be inverted.

It's still a pie.

Okay.

But we're going to take it out of the mold.

- Oh, interesting.

Look at that.

- It serves like this with a a, a touch of cream sauce.

- Oh, cream across the top.

- Sure.

Anything that you want to do to decorate it or to garnish it.

We've got sweet peppers at the, at Campbell's Tavern we do a, a dish, which aside vegetable dish, which is called Osh from the Iroquois Indians.

That which, which is, well, that's where our word sash came from.

And, you know, they would mix the, the corn was growing in, in rows, they were cultivating corn, the Iroquois - Sure.

- Iroquois Indians.

And they were, they would alternate it with their bean crops.

The corn stalks give the bean support, they would harvest it at the same time.

So they're harvesting their corn, their beans, they dry it together, and through the winter they would reconstitute it in the form of stews.

So they would use dried meats with the succotash, - With the suck it.

But that's where the idea, - That's where sash comes from.

I, I - Thought it came from my - Mother.

It's a very popular colonial, colonial dish.

I - Didn't know that.

- Basically that's what we would've done.

Now, now we would've saute the, now we baked ingredients - Now for 20 minutes.

At, at what temperature?

- I think it's 350 degrees.

Okay.

It, it's not something that you need a lot of color on.

It doesn't have to be brown and bubbly.

Like I said, there's one eighth of one egg in each one of these.

Right.

So that's the only raw ingredient.

So you do want to get it up to, and we cook ours well above 160 degrees to, - To - Make sure, you know, it's, it's all thoroughly cooked.

Right.

There's no raw eggs.

We'll go there.

Right.

Yeah.

- Okay.

Now, now Kent, can we try that?

- Sure, please do.

Let's do that.

You might need a knife if you want to borrow my really pairing knife.

Okay.

Well it's kind of a, you just cut into it.

Just cut into it.

Okay.

There's pie dough on the bottom.

You know, they, they ate a lot of pies with en crusted because they, they increased the shelf life so, so remarkably, you know, that's great.

There's a little something different to do with pasta.

- Wow.

Very good.

And it's called Christiana Campbell's Tavern Vermicelli Pie.

- That's correct.

- And the recipe will be in the W-H-R-O-P is for Pasta Cookbook.

And you can get that then when you're at Campbell Snap.

Right, right.

Okay.

John Gonzalez from, it's - Pronounced Gonzales.

- I'm sorry.

- That's right.

- John Gonzales.

- I know why John, it's two syllables from Thank you.

Appreciate it.

- Ah, - Welcome back.

He's Papa is continuing and we hope that you as an enthusiastic participant in watching the show and in public television, we'll take us to the $3,000 level by the end of P is for pasta.

You can help get us there by making the first phone call of this break.

Won't you go to the phone and dial eight eight nine nine four seven six or toll free 1 809 4 0 7 1 7 oh.

And thank you.

Thank you.

Just say yes for P is for pasta and see is for cookie and tea is for tomato.

And all the great shows that we do here we are on a roll here with, with our own cooking programs here at WHRO.

And of course, it's because increasingly our skills as cooks in this area are improving and large do, and I know this is true 'cause I speak for myself and many of my friends because we've been able over the years to watch Julia Child and all the other fine cooking programs here on WHRO.

Literally you and WHRO together.

And I, in watching these programs have raised the standard of cooking in the area.

I mean, that's no slur against southern cooking, my goodness.

I still do the fried chicken thing, but it's, this is the way we improve life right here by watching and learning and doing, applying the lessons.

So keep these lessons coming and it's fun too.

And when you pledge this morning around peas for pasta, the cookbook we have assembled has recipes not only from some fine local amateur chefs, but from some of the best chefs, professional chefs in the area.

We have more coming.

We just had John Gonzalez from Christiana's Tavern, all the taverns in Colonial Williamsburg with a new recipe.

Thank you for that call.

You can get all these recipes.

We have a great lineup up of gifts for you and John Heim Roll's gonna tell you about it.

- Absolutely.

Just like the recipe you just saw for Berma Jelly Pie.

You can find more in here.

I've been perusing through the P is for Pasta cookbook, and we have ginger, ginger pasta with oysters and vegetables for two from Florence Deter Raso of Norfolk, and, and then all the way to Tangier Island for another one that I'll tell you about in, in a little bit, which was an unusual recipe.

And June Lockwood of Virginia Beach has provided a recipe for lasting salad.

This'll be interesting and she's gonna be here later on too.

Show us exactly what that recipe is all about.

We've got pasta with light, orange sauce from Isabelle, lasting of Norfolk.

The list goes on.

It's really going to be an interesting book for you to have in your kitchen because you can show folks that you know about local cooking, local recipes for pasta.

It's a great conversation piece.

And you can be a participant in this program this morning just by making the call right now to eight eight nine nine four seven six or 1 809 4 7 1 7 0.

Thank you for that call, because those calls count in getting us up to the $3,000 mark, which is our goal for this morning.

We bring you a special program like this.

P is for pasta because we know it gives you a chance to be involved, to enjoy what we're doing and to add to your life, along with becoming a member or renewing your membership here at WHRO.

The P is for Pasta Follows, the Tea is for tomatoes, and C is for cookies that have been so popular in the past.

And we're hoping that you will show us how popular this can be this morning with the P is for pasta.

As the morning goes, we're going to have more folks who are local renowned chefs professionals, as well as some of our local amateur talent in the kitchen.

All you have to do is stay with us, participate and make the phone call.

Become a member today.

Renew your membership today.

The $3,000 mark is what we want to hit and we need your help for it today.

So let's take a moment now and back to Lane with one of our special guests, - John Gonzales, who's come in this morning.

And I was just saying, you know, we've met before and he was reeling off the places he's been.

The jockey's club, the Ritz Carlton, all the fabulous restaurants.

Again, we're lucky to have somebody here in this area.

And, and, and why would you do this for WHRO?

- Oh gosh, I, I love to do these kind of things.

I'm doing another one tonight, in fact, not television, but a something for the local AIDS Foundation of Williamsburg.

And you know, we're just, - You're a good soul out there, there helping.

We love to do the - Community things.

Absolutely.

Yeah.

- Well, in the spirit of helping and thankfulness, we're going to give you a thank you gift too.

We're going to give you the brand new WHRO polo shirt.

Wow.

And thank you.

We hope you'll wear it in good health.

Appreciate and cook some great stuff.

- I will.

- And we thank you for turning out for WHRO.

- Thank you, - John.

- My pleasure.

- You very much.

Thank you.

Thanks.

And to go to the phone right now and become a member.

And perhaps you'd like to thank yourself with the WHRO shirt, which you can also do at the $120 level.

That deep teal shirt.

Wonderful, wonderful recipes coming up.

All thanks to you.

If you have already become a member.

And if you haven't yet done it, won't you pick up the phone and help us get to $3,000 quickly.

Thanks.

- New.

Send him away.

Ashan be seeing Mr.

Mallory ever again.

He's much too simple a country boy.

I'm going to London.

Where should marry a gentleman and live in a big fancy house, please?

Sweet brother.

Can't you see what it is that will make me truly happy?

Well, yeah, - But he's like downstairs.

What do you want me to tell him?

- Made for viewers like you?

Just like the pasta is this morning, actually, the pasta's made for me, I hope.

'cause I'm gonna go over there and Jim Newsome's gonna have to share, won't you pick up the phone and become a member.

We are already over the $1,500 mark this morning.

Oh.

And the BAYSMORE folks, and they're here in fine fellow I bays.

Moore's fine friendly market is here answering the phone.

We wanna thank them.

We wanna thank them for their chicken salad too.

I've, I've made more than a meal many times over on their chicken salad.

Those of us who appreciate fine food and fine programming are, are all of the same mind this morning.

And we hope that you will go to the phone if you haven't taken care of business yet, and just say yes to WHRO.

Just one phone call a year is all you need to do to take care of this urgent business.

And then you can thank yourself at $60 for the Ooh, I can smell something.

Cooking.

John with the P is for Pasta Cookbook.

The assembled cookbook of recipes sent by both our fine amateur cooks.

And the chefs that you have seen, and we'll continue to see this morning on p is for pasta.

And also at $90 we will give you the cookbook and that salad set that you're looking at that has WHRO so you can remind yourself you did a good thing.

I think that must aid your digestion surely to know that you did a good thing and to meditate on that while you're enjoying some fine food.

Thank you for that phone call.

At $120 you can get the cookbook and the beautiful green and white awning Stripe Apron that Jim Newsom is wearing.

And of course that's a, that's a, that's a gender non-specific apron.

And it softens up.

The more you wash it, the better it feels to wear it with those big pockets.

It's great.

And at $150 this morning, you get the big combo.

That's the piece for Pasta Cookbook.

But you also get a year's subscription to Cooking Light, which is a fine publication equivalent to Gourmet Magazine or Bon Appetit, except that it has a focus on healthier, lighter cooking of gourmet items.

All for you here at WHRO, there's one thing you have to do.

It'll take you about a minute and a half pick up the phone, won't you?

- We certainly hope you will do that.

And one of the things we have for you here, the, the WHRO, you can see 'em right there.

It's right there on the wooden spoon and fork for your salad.

And that's available to you at the $90 level.

Along with the P is for Pasta Cookbook.

And of course it's $60.

It's the P is for Pasta Cookbook, which has all these wonderful recipes, folks who are well known in the community, and folks who are well known in their own kitchen renowned for what they do for their families.

Folks like you and I and folks all the way up to some of our best known chefs in the Hampton Roads area.

It's all in the p is for Pasta Cookbook.

Right now is your chance to call.

We need your call to make that $3,000 goal that we have by noon.

And if you call now, the people from Bays Moore's Friendly Market in Norfolk are waiting to take that call.

We've got plenty of volunteers here and they know all the levels.

They can talk you right through your membership pledge or your renewal.

The numbers are 8 8 9 9 4 7 6 or 1 809 4 0 7 1 7 0.

They're right there on the screen.

- I'm gonna trade you.

Yes, I'm, I'm looking.

People are saying are the thank you for that call are the recipes that these chefs are cooking in the book.

They most certainly are.

Indeed, indeed.

We have more fine chefs coming up for you.

So as I said we have in the pea is for pasta cookbook, which we have assembled not only the recipes that the the amateurs have sent, but the Saffron seafood ravioli with seafood ragu recipe that you're going to be seeing and the seafood RA lasagna recipe that John Hammond from Brownstone did.

And more fine things we want you to take to $3,000 Very quickly before we go back to another segment of peas for pasta, go to the phone, dial the the number say to the Bayes Moore's volunteer.

Yes.

Yes.

I stand for - P is for pasta.

And indeed it is today.

P is for pasta.

And I hope you've been enjoying these recipes.

I've got a returning friend now with us for our next recipe here on PS for pasta.

Linda Ska Linda was here during our Teas for Tomatoes program last year.

And now Linda has returned with a recipe for pasta.

Now, Linda, you may recall, is a dermatologist with the army stationed at Fort Monroe.

- That's right.

- And we're mighty glad to have her back here today.

We're going to find out how to make pierogis with mushrooms.

So Linda, let's get the ingredient list up there and you can tell us what we need in order to do it.

- Okay.

We'll start out with eight frozen pierogis, a quarter cup of butter, two medium shallots, five dried mushrooms soaked in one half cup of hot water, one half pound white mushroom sliced, one fourth teaspoon thyme, one half teaspoon mushroom concentrate or beef boon, one quarter teaspoon salt, an eighth teaspoon pepper, a quarter teaspoon of browning and seasoning sauce, and four tables of sour cream.

- Okay, so we get all these ingredients together and then what do we do?

- Okay, well first, all the dried mushrooms and they're usually, there are some dry mushrooms.

Yeah.

Shiitake mushrooms that you can find in the oriental section of your food store or the specialty produce section.

You soak them in hot water until they're pliable and that usually takes about 30 minutes.

And then for the pierogis, the frozen pierogis are a little half moon shaped filled the, the ones that are commercially made are filled with mashed potatoes.

- Yeah.

They're pasta pockets filled with mashed biz.

Right.

- Although homemade ones in my husband's family, they can be filled with fruit or cabbage or farmer's cheese or various other fillings - Also.

Oh, I didn't realize that.

Okay.

- And so you put those in water and you boil 'em for about three to five minutes.

And these have been boiling, so I'm gonna take 'em out and let - 'em, these have been boiling for a while over there.

- We'll let 'em drain.

So what this have been under, and now I'm going to put melt some butter in the, so in the skillet.

Okay.

Oh, that's nice and hot.

Woo.

Goodness.

- That's maybe too hot over there.

That heaven.

Let's see the right front.

It would be this one.

Okay.

Oh yeah, we got brown butter here.

Brown butter.

Okay.

Yeah.

Move it back.

There we go.

There you go.

And this is what I do with my pierogis at home right here.

- Now normally you wouldn't want the butter quite so brown, - But this WHRO kitchen is the finest.

Well we just hadn't figured out how to work it yet.

I think as well, - We saute lightly on both sides and - Well, they're brown.

They would not normally come out quite that brown would they, Linda?

- We've want a little more gold.

- More gold and less brown.

But - This'll do, this'll do.

And with electric stoves, if it does get going too fast, the easiest thing is to remove your skeleton from the burner.

- Yeah.

- With a gas stove you have a little more leeway.

So let them cook.

Just another minute.

Well done.

I create my own warming oven, putting the plate on top of the pot of boil and water.

Keep 'em warm while we do the mushrooms.

- Very creative.

- There we go.

So the next step is to add the mushrooms.

Now we'll go ahead and quickly chop up these mushrooms that have been soaking.

You don't have to be too fancy about that.

You may wanna take out the stem though.

The stem does tend to get a little woody or fibrous even after soaking.

So this, - And that's just been soaking in water, - Just in hot water.

And we wanna save the water.

Don't throw it away.

Oh, we got twin mushroom here.

- Yeah, - That's Siamese twin.

And the why we use the dried mushrooms in addition to the other mushrooms is they have a more concentrated flavor, a little stronger mushroom flavor.

So yeah, those, the butter, okay.

Throw them in.

And then we have just the ordinary white mushrooms and add those also add the shallots.

And this just takes a minute to cook.

Want the The fresh.

Yeah, we want the fresh mushrooms to be a little bit brown.

Absorb some of the, the butter.

Now for those that are health conscious, you can leave out some of the butter, it'll will affect the taste.

But - You didn't put any more butter in after the pierogi, did you?

No, - No, no.

Okay.

- This is - Just the butter that was used to cook the pierogi.

Okay.

Okay.

And I'll go ahead - And more stuff.

- More stuff and - Oh, that's what you do with the water?

- Yeah, they'll put the water back in there.

- Yeah, we'll - Add, - Figuring out which one it is.

Right, right.

Let's make it the right front.

- It'll make it a little hotter now.

Okay, now we'll add the thyme and some salt.

And the pepper is a scientifically calculated out 12 twist is a - 12 twists.

Yeah.

- About an eighth of a teaspoon.

And then the brown and browning and seasoning sauce.

And last but not least is the mushroom concentrate.

This is very similar to beef bullon.

My friend Maria, who's from Slovenia, told me about this.

You can have to buy What - Is it's mushroom concentrate?

- It's like a mushroom bullon.

Oh, you have to get it in a specialty food store.

But you can use beef bullon.

That'd be - Oh, that, that would be acceptable.

- Oh yeah.

- Okay.

- It adds a little more mushroom flavor and also a little bit of salt.

- Well, gee, not like we have enough mushroom flavor there, Linda.

- Now I'm unlike baking with regular cooking, you can have quite a bit of leeway.

I mean, if you had some other mushrooms that were in season, like oyster mushrooms, you could add those instead.

If you don't like time and wanted add sage, you could do that also.

Okay.

Yeah.

We're just about done Now - Did you, did you decide this yourself?

This is one of your own, - Right?

This is one that I did myself.

Although mushrooms are very polish food.

The the polls prizer mushrooms.

- Oh, is there?

Okay, well as are pierogi.

So, - So let's see.

Get this a little higher yet and - Well, I thought we had it going then.

It cooled off didn't it?

- Just about done.

- And you say real pierogi can be stuffed with anything.

- Just about anything.

- Because I do think of the ones, I only buy the frozen ones in the store and they're always stuffed with potato and, and maybe cheese, maybe onions or something.

Right?

- Yeah.

I think it takes a dedicated cook though to make the pasta dough from scratch off.

No kidding.

I tried that once.

- Kind of hard to have time to do that.

It.

- Oh yeah.

Okay.

I'm not sure if this is gonna get much thicker, so we'll pretend it's thick.

- Okay, well it's exhausted - Dish.

It's - Thickening.

- Yeah, - It's thickening.

- But it will boil down given enough time.

- Right.

If you have more time than we have here on this show, you'll get it to where you want it to be.

- And then you, you can either sauce the dish as a whole or you can do individual portions.

And this serves four as a side dish, although it does make a nice vegetarian entry, in which case you'd probably just get two servings out of it if this was your main dish.

- Oh, okay.

Use that as the main dish.

- You could use this as the main dish or as a side dish.

It'd go nicely with say pork chops.

Oh yeah.

Something of that sort.

Sure.

- So you just lump it all together?

- Oh yeah, just lump it all together and then you can either put the sour cream on the main dish, although I think it's probably better - If you put it on a plate.

- Right.

- So if you had Yes.

- Would you like one?

- Sure.

- Are you in the tasting mode?

- I am in the tasting mode, - Yeah.

- Okay.

Didn't eat breakfast because I knew I was gonna have all this food, - Get some of the nice mushrooms on it and put some sour cream on.

- Yes.

Okay.

And is this one of ours - Here?

- I think so.

- Okay.

There you go.

Okay.

- So we try it out here.

That is a brown looking bar unit from the the butter.

Okay.

Need some stuff with it?

Mighty fine.

I can't, can't talk.

Okay.

Linda Saka with her pierogi with mushrooms.

And that recipe can be yours in the PS for pasta cookbook here from WHRO.

And Linda, it's, it's great to have you back.

I know, I think you said the last time that that your recipes are just, are stuff you've come up with yourself, right?

- For the most part.

- Yeah.

And this is one of them.

So it's great to have you with us Ga.

Glad that you enjoyed it.

And trust me, it's fantastic.

So get that P for pasta cookbooks.

Stay with us.

We've got more dishes yet to come.

Thanks a lot, Linda.

You're welcome.

Glad to be here.

- Whoa.

P is for pasta and for please make a pledge right now.

Pick up the phone and dial.

Thank you.

Just like that.

Yes, yes, yes.

We wanna just take right off on this first morning of our spring membership drive.

Hi, I'm Lane Dare here with John Heimer.

If you've just tuned in, listen to the phones.

And the reason the phones are ringing off the hook is because we are doing yet another one of our producer, Chris Pelzer, famous on-air cooking shows with Jim Newsom.

And this one is peas for pasta.

And we have not only some fine amateur chefs, but we this morning have had John Gonzales of Colonial Williamsburg and Mark Hammond of brownstone.

We have Chef Christie of the painted lady in Norfolk coming up.

Lots of great professional and amateur chefs and yes, yes, all of their recipes.

I'm looking at the painted ladies crab and prawn pasta here and something from pasta iani at Virginia Beach.

Pene pasta with veal and pork sauce Pen, I think is what it is.

The painted Lady Crab.

Oh, fabulous.

Recipes in here.

And you pledged this morning at $60, you not only get the member card, so you get two for one dining at the great restaurants here, but you're going to get peas for pasta.

The cookbook with all the recipes and lots and lots and lots more that we couldn't put on this morning.

That's the $60 membership level.

Heck, that's just $5 a month.

Think of that as a once a year thing in your family budget.

$60 a year.

You won't even think twice about it.

But it makes such a difference to us.

It only takes a moment to get us to where we need to be.

And you can thank yourself with peas for pasta or lots of other gifts.

And John Heimer iss gonna tell you about it.

- Absolutely.

And here's a couple of them right here at the $90 level, you've got the WHRO Wooden Salad, fork and Spoon set.

And that goes along of course with the P is for Pasta Cookbook.

You get both of those.

And at the $60 level, you just get the P is for Pasta cookbook.

But it's still a wonderful thing to do.

And we hope you're going to renew right now or become a new member at the $60 level for the P is for Pasta Cookbook.

Then if we take a a little bit of jump to a $10 a month level, there's the, the green and white apron that Jim Newsom is wearing today.

And it's yours with the cookbook.

P is for pasta at the $120 level this morning.

And of course at our highest level here, cooking light, the magazine for food and fitness at the same time.

That is available on your credit card pledge.

Plus the PS for Pasta Cookbook this morning here at WHRO, it's a wonderful thing to be able to join you today to do these recipes, both local and from our restaurants in the Hampton Roads area.

And you get to participate, but it's important that you do.

You call 8 8 9 9 4 7 6 and 1 809 4 0 7 1 7 0 and make that pledge today to support this kind of programming on WHRO.

- Thank you for these calls.

And I want to thank our guest, chef of the morning, Linda Saka, Colonel.

So this is a, a full colonel here in the Army.

You're at Fort Monroe, is that correct?

That's right.

And Linda, you've come before and and cooked on our cooking shows.

Oh - Yes.

I enjoy cooking and I enjoy WHRO and all the cooking programs.

They - Thank you so much.

And Linda is always turning out.

She pledges, she volunteers, she does all of the above.

And and this is another, another way for us to remind ourselves of the caliber, not only of chefs, but of people who we have in this community.

We're fortunate to have a good life here and it's made better by folks like Colonel Ska who get out there and do their part.

And to thank you for doing your part, we, we are going to present you also with this.

We'll give you the lady size though a little later.

This is a large one.

Oh, thank you ladies.

But here's the brand new teal, WHRO polo shirt.

And may you wear it in good chef ness.

Oh, thank you.

Thanks Colonel Ska, thanks so much.

And we'd like to thank you for calling.

I was examining some of the recipes in this book.

We, I mean, there are just some fabulous recipes and I'm a pasta person.

I mean, good carbos, good energy party, chicken tortellini salad, lots of stuff coming.

More pies for pasta coming.

Go to the phone and thank yourself with a cookbook, - The world's greatest rock and roll band for the first time on broadcast television.

See the Stones in concert on the tour that's rocking the world.

Rolling Stones bridges to Babylon 1998.

- Whoa.

Seafood ragu.

I'm looking at these Mexican stuffed shells.

Quick pepperoni, spaghetti pasta, perfect.

Christiana Campbell's Tavern, vermicelli Pie.

So many fabulous recipes in our P oh, listen to this one.

This must be a dessert one Spearmint ravioli with sweet cream filling chocolate sauce and Creme de ma Bavarian all of these and more in this Pee for pasta cookbook call this morning.

Before we go back to another segment of the program, you become a member.

You just say yes, you do what is after all the right thing and then this is the way it works.

You dial the number.

It only takes a moment.

If you get take a credit card out, you can get, you can access, oh we have a producer special.

I wanted to remind you, if you wanna pledge this morning in $150, you can get the combo, which is the Pasta Cookbook and the cooking like magazine, the year subscription.

Or you could get the gardening gloves, the new WHR gardening gloves with the WHR on the low on the cuff there.

And the polo shirt have both.

So it's up to you at $60 you can get the pasta cookbook and the member card saves you money.

Two for one dining for a year at $90.

The cookbook with the wooden spoon salad fork set at $120.

The cookbook with Jim Newsom's, WHRO.

Apron, not the one he's wearing but, and of course at all these levels, you get the member card in $150, one of the combos.

And we are just, oh, we're over $2,000.

Go to the phone.

Done.

- Alright.

But we still got a little ways to go because the goal is 3000 by noon.

And you can help contribute to that.

We wanna thank some other folks who have helped contribute this morning.

Your goes of Norfolk has provided us breakfast.

Thank you very much.

And the folks and the folks from Bays Moore's Friendly Market just off Hampton Boulevard in Norfolk are here to take your calls and they are indeed taking your calls like the one that just came in.

And thanks for that.

And your call should be next at eight eight nine nine four seven six or 1 809 4 0 7 1 7 0.

Remember at the $150 level, we have the Cooking Light Magazine for food and fitness.

Food and fitness.

We wanna, - We wanna thank all the folks who are calling in.

It's a great show.

We have more of it coming for you.

We're gonna blow right past $3,000 by now.

Absolutely.

I'm bad news for you.

We want you to call in, get in on the excitement, take us up on the cookbook and savor the program.