9 May 2012

 This week we're taking a break from the serious stuff books and heading into the kitchen!
This Thursday on Woman-Stirred Radio, just in time for Mother's Day award-winning baking authority Judy Rosenberg’s famous Rosie’s Bakeries are a beloved New England institution, her mouthwatering confections have garnered countless Best of Boston awards, and her legendary Chocolate Orgasm Brownie is pure gustatory ecstasy.
When it comes to sweet indulgences, Rosenberg knows that great desserts call for authentic ingredients: real butter, real cream, real chocolate, and lots of it!!
Judy Rosenberg
Packed with over 250 recipes for delicious cakes, cupcakes, pies, cookies, and bars, The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed BakingBook [Workman Publishing; November 22, 2011; $15.95; Paperback Original] imparts the baking wisdom gained from Rosie’s Bakery’s 30+ year history of serving award-winning treats. 
As a self-taught baker whose career began in a tiny Boston apartment (every doorknob was coated in chocolate and the sugar-dusted floor crunched with every step) Rosenberg is a connoisseur of real homemade flavor and her recipes are easy, crowd-pleasing, and irresistible. In The Rosie’s Bakery All-Butter, Cream-Filled, Sugar-Packed Baking Book, Rosenberg offers the home cook words of encouragement, step-by-step instructions, and helpful tips for everything from writing on a cake to decorating with fresh flowers to salvaging a mistake to executing a delicious “end-of-anxiety” pie crust. 
 
Judy Rosenberg opened the Rosie's Bakery in Cambridge, Ma, in 1974. The bakery now has three locations and has won dozens of awards, including Best Bakery Sweets, Best Brownies, best Cakes, Best Chocolate Chip Cookie, and Best Pecan Pie. Judy lives in Newton, MA.

So tune in at 4:15 for a fun conversation with Judy Rosenberg! Want to join the conversation? Call the air-studio at 802.454.7762.

Then at 5:00, I ring up Katie Workman, whose The Mom 100 Cookbook is a pragmatic and fun addition to your cookbook collection written by the founding editor-in-chief of Cookstr.com and a mother of two. Katie Workman delivers solutions to the 20 most common cooking dilemmas that every modern mom faces, providing recipes and tips for parents who are so baffled by their kids’ food preferences that mealtime has become a minefield.

Some of Workman's's suggestions include: The English Muffin Pizza as a breakfast alternative; lunches that won’t get tossed or returned; snacks that don’t come in crinkly bags; entrées to feed the overnight vegetarian convert; seafood mains that even fish-o-phobes will embrace: best-shot vegetable dishes; and the fudgiest brownies you’ll ever eat . . . made using only one pot! 

Workman shows moms how to crack open the door for the salad rejector and how to make an enticing entrée with whatever’s in the fridge. Her recipes include brilliant shortcuts, such as a four-ingredient casserole perfect for family and company, and cooking flank steak in the broiler—so quick and simple!  
  wise tips, personal anecdotes, and wry one-liners sprinkled throughout. Exemplifying the deliciousness of simplicity, each of her smart, crowd-pleasing recipes masterfully combines basic ingredients and ingenious techniques for extraordinary results. 

Katie Workman
Because Katie Workman knows what it’s like to be a mom in the kitchen, her recipes also include special Fork in the Road suggestions as well as Make Ahead and What the Kids Can Do sidebars. 

A Fork in the Road recipe lets you make one basic dish while still catering to different tastes. Example: Your picky eater is less adventurous with couscous than the rest of your family. After the couscous is cooked, set aside a portion to be kept plain, then add the rest of the spices and vegetables to the remaining couscous. 

What the Kids Can Do sidebars include ways kids can join in and help prepare the recipes. Example: When making Corn Chowder, kids can crumble cooled bacon, smash up cooked potatoes and vegetables, and sprinkle individual portions with scallions and chives. 

Make Ahead recipes are ones you can prepare in advance and store in the fridge or freezer to eat sometime later—they’re even better than leftovers.

Each of the 100 recipes is complemented by mouthwatering color photographs taken by Todd Coleman, executive food editor of Saveur magazine. The result is an attractive, easy to understand, indispensable resource that every mom will be grateful for every day of the week.
 
KATIE WORKMAN is the founding editor in chief of Cookstr.com. She writes about food and cooking for websites and magazines, including The Huffington Post, The Daily Beast, AOL Food, KitchenDaily.com, AARP.com, and New York magazineShe sits on the board of City Harvest, New York’s leading food rescue nonprofit, and is an active supporter of Share Our Strength.  Katie lives with her husband and two children in New York City, where she's developed such an open house reputation that all sorts of friends, neighbors, and families with kids in tow wind up at her table.

So tune in and listen up to Judy Rosenberg and Katie Workman, two of the best cooks on the East Coast visit Woman-Stirred Radio! Want to join the conversation? Call the air-studio at 802.454.7762.
 
Woman-Stirred Radio is underwritten by Sinister Wisdom, celebrating 35 years of  lesbian-feminist arts and letters. Woman-Stirred Radio broadcasts live on WGDR 91.1 fm and WGDH 91.7 fm, Goddard College's community radio station located in Plainfield, Vermont.