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Iowa Ingredient Stories Tagged "how-to"

Cooking with Squash

Cooking with Squash

posted on September 8, 2014

Chef Luke Squire of 3C Bistro in Charles City stops by the studio kitchen to create a delighful, hearty meal using squash. Read More »
Iowa Ingredient | State Fair Special (#311)

Iowa Ingredient | State Fair Special (#311)

posted on August 6, 2014

Full Program: If there’s one thing the Iowa State Fair is known for, it’s the food. From corndogs to turkey drumsticks, everyone has a State Fair food favorite. On this special episode of Iowa Ingredient, host Charity Nebbe hits the Fairgrounds to take a... Read More »
Pan Seared Arctic Char with Tomato Marmalade

Pan Seared Arctic Char with Tomato Marmalade

posted on July 3, 2014

Ingredients Tomato Marmalade 6 vine ripe tomatoes 3 Tablespoons olive oil ½ cup shallots, sliced sugar salt pepper zest of 1 lemon 3 fingerling potatoes ½ cup prosciutto 1 whole bulb of garlic fresh rosemary sprig olive... Read More »
Heirloom Tomato Flatbread

Heirloom Tomato Flatbread

posted on July 3, 2014

Ingredients 1 ball of pizza or bread dough 3 ripened tomatoes, thinly sliced ½ cup fresh basil, chopped ½ cup pitted olives, sliced 2 Tablespoons freshly ground parmesan cheese Salt Olive Oil Directions Take one... Read More »
Walnut “Risotto” with Fall Mushrooms and Carrot Puree

Walnut “Risotto” with Fall Mushrooms and Carrot Puree

posted on June 17, 2014

Ingredients 2 Tablespoons olive oil 1 small yellow onion, diced 1 pound black walnuts or English walnuts ¼ cup sweet vermouth 4 cups chicken or mushroom stock 1 pound meaty mushrooms (such as Chantrelle and Porcini) 2 cups carrots,... Read More »
Iowa Ingredient | Maytag Blue Cheese (#310)

Iowa Ingredient | Maytag Blue Cheese (#310)

posted on May 24, 2014

Full Program: Acclaimed by cheese experts and foodies as one of America's finest blue cheeses, Maytag Blue Cheese is indeed one of the world's great cheeses. On this Iowa Ingredient, join host Chairty Nebbe to learn more about blue cheese. We’ll visit Newton to... Read More »
Iowa Ingredient | Squash (#309)

Iowa Ingredient | Squash (#309)

posted on May 17, 2014

Full Program: A cousin of the cucumber, and even the melon, the squash is a fall staple in many Iowa homes. On this Iowa Ingredient, join host Charity Nebbe to learn more about squash. We’ll visit Hawk Valley Garden in Spencer to learn about the seemingly... Read More »
Iowa Ingredient | Peppers (#308)

Iowa Ingredient | Peppers (#308)

posted on May 14, 2014

Full Program: From sweet and mellow to blistering hot, peppers take on a range of flavors. They’re easy to grow in Iowa’s fertile soil; you can freeze, can them, and they can be used in a variety of recipes. On this Iowa Ingredient, join host Charity Nebbe as... Read More »
Iowa Ingredient | Trout (#307)

Iowa Ingredient | Trout (#307)

posted on May 10, 2014

Full Program: Most seafood is at its best when it’s prepared and served as soon as possible. Being in the middle of the country, it can be hard to get a hold of fresh seafood in Iowa unless its flown in. But if you turn to Iowa’s lakes and streams, we... Read More »
Cooking Trout with Rick Beaulieu

Cooking Trout with Rick Beaulieu

posted on May 7, 2014

Chef Rick Beaulieu from Bev's on the River in Sioux City visits the studio kitchen to serve up a delicious dish using Iowa brook trout. Read More »
Iowa Ingredient | Tomatoes (#306)

Iowa Ingredient | Tomatoes (#306)

posted on May 3, 2014

Full Program: It’s hard to beat the taste of a freshly-picked vine ripe tomato in the middle of summer. Tomatoes come in a wide variety of shapes, sizes, and colors, and the flavors can be just as varied and complex. On this episode of Iowa Ingredient, join host... Read More »
Cooking Tomatoes with Chef David Baruthio

Cooking Tomatoes with Chef David Baruthio

posted on April 30, 2014

Chef David Baruthio of Baru 66 visits the studio kitchen to serve up savory and refreshing meals using Iowa grown tomatoes. Read More »
Iowa Ingredient | Eggs (#305)

Iowa Ingredient | Eggs (#305)

posted on April 26, 2014

Full Program: Farm-fresh eggs have gorgeous orange yolks and a delicious, rich flavor. They’re high in protein, packed with vitamin-D, and can be the essential ingredient to countless recipes. On this episode of Iowa Ingredient, join host Charity Nebbe as she... Read More »
Cooking Eggs with Melissa Freidhoff-Rodgers

Cooking Eggs with Melissa Freidhoff-Rodgers

posted on April 23, 2014

Melissa Freidhoff Rodgers from Ross' Restaurant visits the studio kitchen and shares some creative ways to use eggs. Learn how to make a deviled eggs and a sinfully sweet bread pudding. Read More »
Cooking Black Walnuts with Chef Michael Bailey

Cooking Black Walnuts with Chef Michael Bailey

posted on April 16, 2014

Chef Michael Bailey from the Des Moines Embassy Club visits the studio location to serve up a savory walnut dish. Read More »
Chai Spiced Pickled Beets

Chai Spiced Pickled Beets

posted on April 9, 2014

Ingredients 2 bunches of beets (about 20 small-med beets) 1 ½ cup water 1 ½ cup vinegar (white or apple cider or a combo of the 2) 1 Tablespoon fennel seeds ½ Tablespoon whole cloves 1 ½ cardamom pods 1 teaspoon... Read More »
Cooking Beets with Chef Katy Meyer

Cooking Beets with Chef Katy Meyer

posted on April 9, 2014

Chef Katy Meyer from the Trumpet Blosson Cafe in Iowa City visits the studio kitchen. She creates some delightful dishes using beets in some unexpected ways. Including sauteed beet greens in a fresh beet salad, and chai spiced pickled beets. Read More »
Cooking Strawberries with Chef Andy Bonnet

Cooking Strawberries with Chef Andy Bonnet

posted on April 2, 2014

Chef Andy Bonnet visits the Iowa Ingredient kitchen to create some delectable strawberry dishes: pan seared sea bass with strawberry jicama slaw and a chocolate torte with strawberries. Read More »
Edible Landscaping

Edible Landscaping

posted on April 2, 2014

Edible Landscaping: with the right plants, your garden can become the source of a delectable dinner. From nuts to fruit, flowers to herbs, learn the basics of edible landscaping. You just might have what it takes to create a garden that is as... Read More »
Recipe: Lotus Cream Ice Cream

Recipe: Lotus Cream Ice Cream

posted on June 12, 2013

Ingredients 1 cup heavy cream 1 cup whole milk 1/4 cup raw sugar 1/4 cup corn syrup 1/2 tsp. vanilla 1/2 tsp. almond extract 1/2 cup lemon juice 2 and 1/2 tsp. lemon zest Directions Combine all ingredients in amixing bowl and stir... Read More »
Recipe: Duck Confit with Orange Sauce

Recipe: Duck Confit with Orange Sauce

posted on May 20, 2013

Ingredients 3 Tbsp. salt 4 cloves garlic, smashed 1 shallot, peeled and sliced 6 sprigs thyme coarsly ground black pepper 4 duck legs with thighs 4 cup duck fat Directions Sprinkle 1 Tbsp. of salt in the bottom of a plastic container... Read More »
Recipe: Blueberries Foster

Recipe: Blueberries Foster

posted on May 15, 2013

Chef Walter Jahncke turns up the heat for this cool treat. Read More »