For this week’s Please Explain, we’re following dogs as they sniff their way through the world with their incredible sense of smell. <a class="guestlink" href="/people/alexandra-horowitz/">Alexandra Horowitz</a>, who teaches canine cognition and creative nonfiction at Barnard College and runs the Horowitz Dog Cognition Lab, explores the abilities of a dog’s nose, how it’s evolved, how it’s being put to use and how we can improve our own sense of smell. Her latest book is <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/1476795991/wnycorg-20/">Being a Dog: Following the Dog Into a World of Smell</a>.  Note: Jonathan Capehart guest-hosted this segment of "The Leonard Lopate Show."

For this week’s Please Explain, we’re following dogs as they sniff their way through the world with their incredible sense of smell. Alexandra Horowitz, who teaches canine cognition and creative nonfiction at Barnard College and runs the Horowitz Dog Cognition Lab, explores the abilities of a dog’s nose, how it’s evolved, how it’s being put to use and how we can improve our own sense of smell. Her latest book is Being a Dog: Following the Dog Into a World of Smell.  Note: Jonathan Capehart guest-hosted this segment of "The Leonard Lopate Show."

Please Explain (The Leonard Lopate Show)

How To Sniff Like A Dog

How did cats get domesticated? Why are they so popular on the internet? Are they good or evil? If you have wanted to know the answers to these questions, and more, tune in to our latest Please Explain, which is all about cats. We're joined by <a class="guestlink" href="/people/abigail-tucker/">Abigail Tucker</a>, correspondent for Smithsonian Magazine, and author of <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/1476738238/wnycorg-20/">The Lion in the Living Room: How House Cats Tamed Us and Took Over the World</a>.

How did cats get domesticated? Why are they so popular on the internet? Are they good or evil? If you have wanted to know the answers to these questions, and more, tune in to our latest Please Explain, which is all about cats. We're joined by Abigail Tucker, correspondent for Smithsonian Magazine, and author of The Lion in the Living Room: How House Cats Tamed Us and Took Over the World.

What's Your Cat Really Thinking?

There are over 200 varieties of peppers, ranging from shishitos to habaneros. For our latest Please Explain, we dig into the world (and health benefits) of peppers with three-time James Beard Award-winning chef, culinary historian and author <a class="guestlink" href="/people/maricel-presilla/">Maricel Presilla</a>. She’s the author of <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/0399578927/wnycorg-20/">Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor</a>, which explores the history of peppers and the many dishes you can make with them.

There are over 200 varieties of peppers, ranging from shishitos to habaneros. For our latest Please Explain, we dig into the world (and health benefits) of peppers with three-time James Beard Award-winning chef, culinary historian and author Maricel Presilla. She’s the author of Peppers of the Americas: The Remarkable Capsicums That Forever Changed Flavor, which explores the history of peppers and the many dishes you can make with them.

We Get Fired Up Over Peppers

Vinegar often plays an essential role in the food we eat. We use it in everything from baking to braising to pickling. But, author <a class="guestlink" href="/people/michael-harlan-turkell/">Michael Harlan Turkell</a> writes that vinegar is "underappreciated and little understood." For his new book <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/1419724177/wnycorg-20/">Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own</a>, Turkell set out to give vinegar its due. He traveled the world, learning how countries from Japan to France make and use vinegar. He also collected recipes from chefs who are using vinegar in exciting, different and delicious ways. He joins us for our latest Please Explain to discuss vinegar's many uses and how you can make your own at home. Micheal Harlan Turkell will appear in conversation with Francine Segan, Ivan Orkin and Neil Kleinberg at the <a href="https://www.92y.org/event/the-worlds-vinegars">92nd Street Y</a> (1395 Lexington Ave. at 92nd St.) on Dec. 7 at 7 p.m. Check out a recipe from Michael Harlan Turkell's Acid Trip below! OEUFS EN MEURETTE, FROM BERTRAND A UBOYNEAU, BISTROT PAUL BERT, PARIS, FRANCE SERVES 4 This dish takes the concept of bourguignon sauce and uses it to poach eggs. What you’re left with is the same rich stock, adding the decadence of a creamy egg yolk, with a side of toast to sop it all up. Bertrand, always in need of acidity, uses a portion of red wine vinegar in place of some of the red wine, which gives a much lighter quality to a dish that usually invites a postprandial nap, and instead has you feeling like conquering the day ahead. ¼ pound (115 g) THICK SMOKED BACON, cut into lardoons 1 tablespoon BUTTER ¼ pound (115 g) WHITE PEARL ONIONS, peeled, tops and bottoms trimmed 1 clove GARLIC, crushed ¼ pound (115 g) BUTTON MUSHROOMS, cleaned, cut into quarters 3 cups (720 ml) RED WINE, such as Burgundy, Beaujolais, Cabernet 1 branch THYME 1 cup (240 ml) RED WINE VINEGAR 4 EGGS, kept in shell, cold BLACK PEPPER PARSLEY LEAVES, optional TOAST and BUTTER   In a large saucepan over medium heat, render the bacon for 5 to 7 minutes, until it’s just browning but not burning. If it’s cooking too fast, lower the temperature. Pour out all but about 1 tablespoon of the fat (reserve the excess to cook with another time) and set the bacon aside (you’ll add it back in later, so try not to snack on it too much). Add the butter, onions, and garlic and cook for about 1 minute, until aromatic. Lower the heat to medium-low, add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the red wine, scrape the bottom of the pan to release the fond, and add the thyme. Bring back to a simmer and cook for 45 minutes, or until reduced by a third. Add the red wine vinegar and continue to cook for another 30 minutes. (If it’s too acidic for your taste, add ¼ cup water at a time until it’s not.) To poach the eggs, either in the pot of sauce itself (if you don’t mind a few stray pieces of egg white) or in a separate pot of water, bring the liquid to a bare boil. Make a small pinprick on the larger end of each egg, place in the liquid, and cook for 30 seconds (a Julia Child tip); this is just to set the whites. Remove the eggs and crack them into individual small bowls. Slide the eggs back into the pot to poach them. If you like a soft yolk, cook for only a few minutes. Using a slotted spoon, remove the eggs and set aside. In individual serving bowls, evenly distribute the onion and mushroom mixture, then pour a bit of the sauce, enough to cover an egg, into the bowl as well. Place the eggs into the bowls and garnish with the bacon, freshly cracked black pepper, and parsley, if using. Bon appetit! Note: Jonathan Capehart guest-hosted this segment of The Leonard Lopate Show.

Vinegar often plays an essential role in the food we eat. We use it in everything from baking to braising to pickling. But, author Michael Harlan Turkell writes that vinegar is "underappreciated and little understood." For his new book Acid Trip: Travels in the World of Vinegar: With Recipes from Leading Chefs, Insights from Top Producers, and Step-by-Step Instructions on How to Make Your Own, Turkell set out to give vinegar its due. He traveled the world, learning how countries from Japan to France make and use vinegar. He also collected recipes from chefs who are using vinegar in exciting, different and delicious ways. He joins us for our latest Please Explain to discuss vinegar's many uses and how you can make your own at home. Micheal Harlan Turkell will appear in conversation with Francine Segan, Ivan Orkin and Neil Kleinberg at the 92nd Street Y (1395 Lexington Ave. at 92nd St.) on Dec. 7 at 7 p.m. Check out a recipe from Michael Harlan Turkell's Acid Trip below! OEUFS EN MEURETTE, FROM BERTRAND A UBOYNEAU, BISTROT PAUL BERT, PARIS, FRANCE SERVES 4 This dish takes the concept of bourguignon sauce and uses it to poach eggs. What you’re left with is the same rich stock, adding the decadence of a creamy egg yolk, with a side of toast to sop it all up. Bertrand, always in need of acidity, uses a portion of red wine vinegar in place of some of the red wine, which gives a much lighter quality to a dish that usually invites a postprandial nap, and instead has you feeling like conquering the day ahead. ¼ pound (115 g) THICK SMOKED BACON, cut into lardoons 1 tablespoon BUTTER ¼ pound (115 g) WHITE PEARL ONIONS, peeled, tops and bottoms trimmed 1 clove GARLIC, crushed ¼ pound (115 g) BUTTON MUSHROOMS, cleaned, cut into quarters 3 cups (720 ml) RED WINE, such as Burgundy, Beaujolais, Cabernet 1 branch THYME 1 cup (240 ml) RED WINE VINEGAR 4 EGGS, kept in shell, cold BLACK PEPPER PARSLEY LEAVES, optional TOAST and BUTTER   In a large saucepan over medium heat, render the bacon for 5 to 7 minutes, until it’s just browning but not burning. If it’s cooking too fast, lower the temperature. Pour out all but about 1 tablespoon of the fat (reserve the excess to cook with another time) and set the bacon aside (you’ll add it back in later, so try not to snack on it too much). Add the butter, onions, and garlic and cook for about 1 minute, until aromatic. Lower the heat to medium-low, add the mushrooms and cook for another 2 minutes, stirring occasionally. Add the red wine, scrape the bottom of the pan to release the fond, and add the thyme. Bring back to a simmer and cook for 45 minutes, or until reduced by a third. Add the red wine vinegar and continue to cook for another 30 minutes. (If it’s too acidic for your taste, add ¼ cup water at a time until it’s not.) To poach the eggs, either in the pot of sauce itself (if you don’t mind a few stray pieces of egg white) or in a separate pot of water, bring the liquid to a bare boil. Make a small pinprick on the larger end of each egg, place in the liquid, and cook for 30 seconds (a Julia Child tip); this is just to set the whites. Remove the eggs and crack them into individual small bowls. Slide the eggs back into the pot to poach them. If you like a soft yolk, cook for only a few minutes. Using a slotted spoon, remove the eggs and set aside. In individual serving bowls, evenly distribute the onion and mushroom mixture, then pour a bit of the sauce, enough to cover an egg, into the bowl as well. Place the eggs into the bowls and garnish with the bacon, freshly cracked black pepper, and parsley, if using. Bon appetit! Note: Jonathan Capehart guest-hosted this segment of The Leonard Lopate Show.

Why Vinegar Deserves More Credit As An Ingredient

For this week’s Please Explain, <a class="guestlink" href="/people/james-peterson/">James Peterson</a> stops by to talk sauces. He’s an award-winning food writer, cookbook author, photographer and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. His book, <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/0470194960/wnycorg-20/">Sauces: Classical and Contemporary Sauce Making</a>, has just been released in its fourth edition. James will answer all of our burning sauce-related queries – from béarnaise and hollandaise, to bolognese, crème anglaise, and everything in between.  Check out some of James Peterson's sauce recipes below! SAUCE BÉCHAMEL The amount of roux per given amount of milk depends on the use of the sauce. Thick  versions,  used  as  the  base  thickener  in  traditional  soufflé  recipes,  often  call  for  as  much  as  8  ounces  (250  grams)  of  roux  per  quart  (liter)  of  milk,  whereas  béchamel-based  soups  use  approximately  2  ounces  (60  grams)  per  quart  (liter)  of  milk. This recipe produces a medium-thick sauce, appropriate for vegetable gratins. YIELD: 1 QUART (1 LITER) INGREDIENTS                                                                    milk           1 quart                  1 liter butter        3 ounces              90 grams flour          ¹⁄³ cup                  80 milliliters seasonings (salt, pepper, nutmeg; optional)      to taste                to taste 1. Bring  the  milk  to  a  simmer  in  a  2-quart  (2  liter)  saucepan.  Whisk  it  from  time  to  time  to  prevent  a  skin  from  forming  on  its  surface  (see  Note). 2. In a second 2-quart (2 liter) saucepan, gently melt the butter and add the flour. Stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. (A) Remove from the heat for about 30 seconds to cool slightly. 3. Whisk the simmering milk into the roux.  Return the sauce to the stove and bring it back to a simmer while whisking. (B) 4. Once  the  sauce  has  returned  to  a  slow  simmer, turn down the heat and move the saucepan so  that  only  one  side  is  over  the  flame.  (This will cause a skin to form on only one side of the sauce’s surface, making it easy to skim.) Cook the sauce gently for 30 minutes to 1 hour, skimming off the skin. It is a good idea also to occasionally rub around the bottom and corners of the sauce-pan  with  a  wooden  spoon  to  prevent  the  sauce  from scalding. 5. When the starchy taste has cooked out of the sauce, it can be seasoned and strained, depending on its final use.  Béchamel should be stirred while it is cooling to prevent a skin from forming on its surface. Putting the pan over a tray of ice will, of course, speed cooling. Note: Some chefs do not first bring the milk to a simmer and instead pour cold milk, all at once, over the roux.  This  method  saves  time—and  a  pot—but  be  sure  to  whisk  the  sauce  vigorously  to prevent lumps and skin from forming. VARIATIONS Use a pretreated flour such as Wondra.  Simply  mix the  Wondra  (the  same  amount  as  flour  called for in the traditional recipe) in cold water until  smooth  (make  a  slurry).  Bring the milk to a simmer. Whisk in the slurry. Simmer until the sauce thickens. It should be smooth, but just in case, work it through a chinois. While béchamel is a fairly stable sauce, there are times  (especially  if  the  flour  is  old)  when  it  will  break.  To avoid this, blend hydrocolloids into the finished sauce.  Lambda  carrageenan  lends  an  authentic  dairy-like  mouthfeel  to  the  sauce  and  is  easy  to  use.  Start by adding 1%  lambda  carrageenan to the sauce and build up as needed to get the thickness you want.   <div class="embedded-image"><img class="mcePuppyImage" src="https://media2.wnyc.org/i/800/1099/l/80/1/Cauliflower.png" alt=""> <div class="image-metadata"> <div class="image-caption">James Peterson's cauliflower gratin.</div> <div class="image-credit">(Courtesy James Peterson)</div> </div> </div>   CAULIFLOWER GRATIN Béchamel  derivatives,  especially  Mornay  sauce,  make  excellent  toppings  for  gratins  because  they  brown  and  become  extremely  aromatic.  Practically any  vegetable can be pre-cooked slightly and then baked while covered with sauce. YIELD: 6 SERVINGS INGREDIENTS                                                                    cauliflower, 1 large bunch or 2 small bunches mornay sauce (SEE BELOW)                 1 quart                               1 liter grated gruyère or similar cheese          1½ cups                              180 grams 1. Preheat the oven to 350°F (180°C).  Cut the cauliflower into florets. Boil for about 5 minutes. Drain and transfer to a gratin dish just large enough to hold the cauliflower in a single layer. 2. Ladle the Mornay sauce in an even layer over the cauliflower. (A) 3. Sprinkle the cheese over the gratin.  (B)  Bake  until  a  golden  crust  forms  on  top,  about  30  minutes. SAUCE MORNAY Sauce  Mornay  is  usually  used  as  the  base  for  cheese  soufflés  or  for  gratins.  When  it  is  used  for  gratins,  additional  cheese  and  sometimes  breadcrumbs  and  butter  are  added  to  its  surface  to  encourage  the  formation  of  a  crust.  Sauce Mornay is made by adding grated cheese to sauce béchamel. Be sure to choose a full-flavored, well-aged cheese for this sauce. If the cheese is too young, the sauce will not only lack flavor but will be stringy. Classic  recipes  use  half  grated  Gruyère  and  half  grated  Parmesan  (at  least  three-year-old  Parmigiano-Reggiano),  but  the  sauce  can  be  made  with  other  well-aged,  honest  cheese.  English farmhouse Cheddar and Vermont Cheddar (not the commercial kind that has been dyed orange) both work well. Blue cheeses can also be incorporated into Mornay sauces, but be sure to taste and select them carefully to avoid some of the poor-quality  versions  that  have  a  coarse,  sour-milk  smell  and  flavor.  Select genuine Roquefort, Stilton, Gorgonzola, Fourme d’Ambert, or Bleu d’Auvergne. Keep in mind that blue cheeses tend to make sauces a bit gray. To  prepare  Sauce  Mornay,  add  approximately  4  ounces  (115  to  125  grams)  cheese  per quart (liter) of béchamel. Stir the sauce just long enough for the cheese to melt; over-cooking the cheese can cause it to turn stringy. Some recipes call for finishing Mornay with egg yolks (about 2 per quart/liter of sauce). This is useful if the sauce is being used as a base for cheese soufflé, but otherwise the yolks contribute little to the sauce except unnecessary richness. At times, if the cheese is too young, a Sauce Mornay may break. To avoid this, you can  blend  hydrocolloid  stabilizers  (0.15%  percent  xanthan  gum  and  1%  lambda  carrageenan) into the béchamel before adding the cheese. These recipes came from Sauces: Classical and Contemporary Sauce Making by James Peterson. © Copyright 2017 by James Peterson. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

For this week’s Please Explain, James Peterson stops by to talk sauces. He’s an award-winning food writer, cookbook author, photographer and cooking teacher who started his career as a restaurant cook in Paris in the 1970s. His book, Sauces: Classical and Contemporary Sauce Making, has just been released in its fourth edition. James will answer all of our burning sauce-related queries – from béarnaise and hollandaise, to bolognese, crème anglaise, and everything in between.  Check out some of James Peterson's sauce recipes below! SAUCE BÉCHAMEL The amount of roux per given amount of milk depends on the use of the sauce. Thick  versions,  used  as  the  base  thickener  in  traditional  soufflé  recipes,  often  call  for  as  much  as  8  ounces  (250  grams)  of  roux  per  quart  (liter)  of  milk,  whereas  béchamel-based  soups  use  approximately  2  ounces  (60  grams)  per  quart  (liter)  of  milk. This recipe produces a medium-thick sauce, appropriate for vegetable gratins. YIELD: 1 QUART (1 LITER) INGREDIENTS                                                                    milk           1 quart                  1 liter butter        3 ounces              90 grams flour          ¹⁄³ cup                  80 milliliters seasonings (salt, pepper, nutmeg; optional)      to taste                to taste 1. Bring  the  milk  to  a  simmer  in  a  2-quart  (2  liter)  saucepan.  Whisk  it  from  time  to  time  to  prevent  a  skin  from  forming  on  its  surface  (see  Note). 2. In a second 2-quart (2 liter) saucepan, gently melt the butter and add the flour. Stir the butter and flour over medium heat for about 2 minutes, until the flour has a pleasant, toasty smell. (A) Remove from the heat for about 30 seconds to cool slightly. 3. Whisk the simmering milk into the roux.  Return the sauce to the stove and bring it back to a simmer while whisking. (B) 4. Once  the  sauce  has  returned  to  a  slow  simmer, turn down the heat and move the saucepan so  that  only  one  side  is  over  the  flame.  (This will cause a skin to form on only one side of the sauce’s surface, making it easy to skim.) Cook the sauce gently for 30 minutes to 1 hour, skimming off the skin. It is a good idea also to occasionally rub around the bottom and corners of the sauce-pan  with  a  wooden  spoon  to  prevent  the  sauce  from scalding. 5. When the starchy taste has cooked out of the sauce, it can be seasoned and strained, depending on its final use.  Béchamel should be stirred while it is cooling to prevent a skin from forming on its surface. Putting the pan over a tray of ice will, of course, speed cooling. Note: Some chefs do not first bring the milk to a simmer and instead pour cold milk, all at once, over the roux.  This  method  saves  time—and  a  pot—but  be  sure  to  whisk  the  sauce  vigorously  to prevent lumps and skin from forming. VARIATIONS Use a pretreated flour such as Wondra.  Simply  mix the  Wondra  (the  same  amount  as  flour  called for in the traditional recipe) in cold water until  smooth  (make  a  slurry).  Bring the milk to a simmer. Whisk in the slurry. Simmer until the sauce thickens. It should be smooth, but just in case, work it through a chinois. While béchamel is a fairly stable sauce, there are times  (especially  if  the  flour  is  old)  when  it  will  break.  To avoid this, blend hydrocolloids into the finished sauce.  Lambda  carrageenan  lends  an  authentic  dairy-like  mouthfeel  to  the  sauce  and  is  easy  to  use.  Start by adding 1%  lambda  carrageenan to the sauce and build up as needed to get the thickness you want.   James Peterson's cauliflower gratin. (Courtesy James Peterson)   CAULIFLOWER GRATIN Béchamel  derivatives,  especially  Mornay  sauce,  make  excellent  toppings  for  gratins  because  they  brown  and  become  extremely  aromatic.  Practically any  vegetable can be pre-cooked slightly and then baked while covered with sauce. YIELD: 6 SERVINGS INGREDIENTS                                                                    cauliflower, 1 large bunch or 2 small bunches mornay sauce (SEE BELOW)                 1 quart                               1 liter grated gruyère or similar cheese          1½ cups                              180 grams 1. Preheat the oven to 350°F (180°C).  Cut the cauliflower into florets. Boil for about 5 minutes. Drain and transfer to a gratin dish just large enough to hold the cauliflower in a single layer. 2. Ladle the Mornay sauce in an even layer over the cauliflower. (A) 3. Sprinkle the cheese over the gratin.  (B)  Bake  until  a  golden  crust  forms  on  top,  about  30  minutes. SAUCE MORNAY Sauce  Mornay  is  usually  used  as  the  base  for  cheese  soufflés  or  for  gratins.  When  it  is  used  for  gratins,  additional  cheese  and  sometimes  breadcrumbs  and  butter  are  added  to  its  surface  to  encourage  the  formation  of  a  crust.  Sauce Mornay is made by adding grated cheese to sauce béchamel. Be sure to choose a full-flavored, well-aged cheese for this sauce. If the cheese is too young, the sauce will not only lack flavor but will be stringy. Classic  recipes  use  half  grated  Gruyère  and  half  grated  Parmesan  (at  least  three-year-old  Parmigiano-Reggiano),  but  the  sauce  can  be  made  with  other  well-aged,  honest  cheese.  English farmhouse Cheddar and Vermont Cheddar (not the commercial kind that has been dyed orange) both work well. Blue cheeses can also be incorporated into Mornay sauces, but be sure to taste and select them carefully to avoid some of the poor-quality  versions  that  have  a  coarse,  sour-milk  smell  and  flavor.  Select genuine Roquefort, Stilton, Gorgonzola, Fourme d’Ambert, or Bleu d’Auvergne. Keep in mind that blue cheeses tend to make sauces a bit gray. To  prepare  Sauce  Mornay,  add  approximately  4  ounces  (115  to  125  grams)  cheese  per quart (liter) of béchamel. Stir the sauce just long enough for the cheese to melt; over-cooking the cheese can cause it to turn stringy. Some recipes call for finishing Mornay with egg yolks (about 2 per quart/liter of sauce). This is useful if the sauce is being used as a base for cheese soufflé, but otherwise the yolks contribute little to the sauce except unnecessary richness. At times, if the cheese is too young, a Sauce Mornay may break. To avoid this, you can  blend  hydrocolloid  stabilizers  (0.15%  percent  xanthan  gum  and  1%  lambda  carrageenan) into the béchamel before adding the cheese. These recipes came from Sauces: Classical and Contemporary Sauce Making by James Peterson. © Copyright 2017 by James Peterson. Used by permission of Houghton Mifflin Harcourt. All rights reserved.

The Secrets Behind Succulent Sauces

Our first Food Fridays Please Explain kicks off with vegan cooking! <a class="guestlink" href="/people/ronen-seri/">Ronen Seri</a> and <a class="guestlink" href="/people/pamela-elizabeth/">Pamela Elizabeth</a> are the co-founders behind the vegan restaurant franchise Blossom and the authors of <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/0399184880/wnycorg-20/">The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine</a>. They’ll debunk some myths about vegan food/cooking, offer tips for home cooks and share some of their most popular recipes including Trumpet Mushroom Calamari, Sweet Potato and Coconut Cream Soup, and German Chocolate Cake.  Check out recipes from The Blossom Cookbook below! Pine Nut–Crusted Eggplant Eggplant is a staple of Middle Eastern cuisine. It is full of flavor, has a fantastic hearty texture, and is extremely versatile. Created as an inventive option for our gluten-free guests, this dish uses a combination of pine nuts and basil as the crust for the eggplant, and the creamy sauce is a wonderful finish. It’s sure to please and impress at any dinner party and is great for all seasons. Serves 3 or 4 1 medium eggplant, halved and peeled 1½ tablespoons salt 3 medium Yukon Gold potatoes 2 cups pine nuts 1 cup all-purpose flour 1 cup plus 1 tablespoon chopped fresh basil Scant ¾ cup olive oil 4½ tablespoons chopped garlic 1½ teaspoons salt, plus more as needed 3 pinches of black pepper 1 cup halved cherry tomatoes 1 sprig fresh rosemary, coarsely chopped 1 cup artichoke hearts 2/3 cup white wine 2 cups Cashew Cream (page 000) 1 head escarole Preheat the oven to 350ºF. Slice the peeled eggplant lengthwise into 1/2-inch slices (each half should yield 6 slices). Fill a deep bowl with water and add 1 tablespoon of the salt. Soak the eggplant slices in the water for 20 minutes to help remove any bitterness. Bring a pot of water to boil and add the potatoes. Boil the potatoes for 30 to 40 minutes, or until soft, then remove and place in a large bowl. While the potatoes are boiling and the eggplant is soaking, put the pine nuts, flour, and basil in a food processor. Process until the mixture has the consistency of bread crumbs. Transfer to a bowl and add 1½ tablespoons of the olive oil, 1½ tablespoons of the garlic, and a pinch each of salt and pepper. Mix well. Drain the eggplant and dredge the slices in the pine nut breading, making sure each slice is thoroughly coated. Set the breaded eggplant slices on a rack and let sit for 10 to 20 minutes to dry. Meanwhile, mash the potatoes with 2 tablespoons of the olive oil and 1 tablespoon of the garlic. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 1 tablespoon of the garlic and sauté for 1 to 2 minutes. Add the tomatoes, rosemary, and artichoke hearts and sauté until the tomatoes begin to soften. Add 1/3 cup of the white wine and cook for 1 minute. Add the mashed potatoes and the salt and stir well. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the eggplant slices and pan-fry on each side until they begin to lightly brown. Transfer to a baking sheet and bake for 3 to 5 minutes to crisp. Make the sauce: In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add ½ tablespoon of the garlic and sauté for 1 to 2 minutes. Add the remaining 1/3 cup white wine, the Cashew Cream, and 1 tablespoon chopped basil and cook for 1 to 2 minutes. Add a pinch each of salt and pepper and stir. In a separate medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining ½ tablespoon garlic and sauté for 1 to 2 minutes, then add the escarole and sauté for 1 to 2 minutes, or until soft. To assemble, divide the sauce among three or four plates, then add the potato mixture, the escarole, and finally the eggplant slices on top. Cashew Cream Cashews . . . the cream of the crop! With their high healthy fat content, cashews are the best cream substitute, because when blended, they create an incredible richness for sauces. Who would ever think that an alfredo alternative could be so simple? One of our patrons’ most frequently asked questions is “How you do it?” when they eat our coveted fettuccini alfredo. Note that you need to soak the cashews 3 hours (or overnight), so be sure to plan ahead. Makes 6 to 7 cups Ingredients 2 cups raw unsalted cashews, soaked for 3 hours or overnight 2 tablespoons nutritional yeast 3 tablespoons extra-virgin olive oil 1 tablespoon salt 1½ teaspoons black pepper Put the drained cashews, nutritional yeast, olive oil, salt, pepper, and 4 cups water in a high-speed blender. Blend until creamy. The sauce will be relatively thin, but will thicken quickly when heated in a recipe. Raw Key Lime Pie The “key” to this dish is the fresh lime juice—accept no substitutions! You won’t believe the fantastic texture of this pie—the avocados add an unbelievable creaminess to the filling. Makes one 9-inch pie Ingredients For the Crust 1¼ cups macadamia nuts 1¼ cups pecans ½ cup dried, pitted dates, soaked in water for 1 hour Pinch of salt ¼ teaspoon vanilla extract For the Filling 1½ cups fresh lime juice (from about 12 limes) 1 cup agave syrup ½ cup full-fat coconut milk 2 ripe avocados, halved, pitted, and peeled 2 tablespoons vanilla extract ¼ teaspoon salt 1¼ cups coconut oil Make the crust: Lightly grease a 9-inch springform baking pan with coconut oil. Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan. Make the filling: Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth. Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.

Our first Food Fridays Please Explain kicks off with vegan cooking! Ronen Seri and Pamela Elizabeth are the co-founders behind the vegan restaurant franchise Blossom and the authors of The Blossom Cookbook: Classic Favorites from the Restaurant That Pioneered a New Vegan Cuisine. They’ll debunk some myths about vegan food/cooking, offer tips for home cooks and share some of their most popular recipes including Trumpet Mushroom Calamari, Sweet Potato and Coconut Cream Soup, and German Chocolate Cake.  Check out recipes from The Blossom Cookbook below! Pine Nut–Crusted Eggplant Eggplant is a staple of Middle Eastern cuisine. It is full of flavor, has a fantastic hearty texture, and is extremely versatile. Created as an inventive option for our gluten-free guests, this dish uses a combination of pine nuts and basil as the crust for the eggplant, and the creamy sauce is a wonderful finish. It’s sure to please and impress at any dinner party and is great for all seasons. Serves 3 or 4 1 medium eggplant, halved and peeled 1½ tablespoons salt 3 medium Yukon Gold potatoes 2 cups pine nuts 1 cup all-purpose flour 1 cup plus 1 tablespoon chopped fresh basil Scant ¾ cup olive oil 4½ tablespoons chopped garlic 1½ teaspoons salt, plus more as needed 3 pinches of black pepper 1 cup halved cherry tomatoes 1 sprig fresh rosemary, coarsely chopped 1 cup artichoke hearts 2/3 cup white wine 2 cups Cashew Cream (page 000) 1 head escarole Preheat the oven to 350ºF. Slice the peeled eggplant lengthwise into 1/2-inch slices (each half should yield 6 slices). Fill a deep bowl with water and add 1 tablespoon of the salt. Soak the eggplant slices in the water for 20 minutes to help remove any bitterness. Bring a pot of water to boil and add the potatoes. Boil the potatoes for 30 to 40 minutes, or until soft, then remove and place in a large bowl. While the potatoes are boiling and the eggplant is soaking, put the pine nuts, flour, and basil in a food processor. Process until the mixture has the consistency of bread crumbs. Transfer to a bowl and add 1½ tablespoons of the olive oil, 1½ tablespoons of the garlic, and a pinch each of salt and pepper. Mix well. Drain the eggplant and dredge the slices in the pine nut breading, making sure each slice is thoroughly coated. Set the breaded eggplant slices on a rack and let sit for 10 to 20 minutes to dry. Meanwhile, mash the potatoes with 2 tablespoons of the olive oil and 1 tablespoon of the garlic. In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add 1 tablespoon of the garlic and sauté for 1 to 2 minutes. Add the tomatoes, rosemary, and artichoke hearts and sauté until the tomatoes begin to soften. Add 1/3 cup of the white wine and cook for 1 minute. Add the mashed potatoes and the salt and stir well. In a large skillet, heat 3 tablespoons of the olive oil over medium heat. Add the eggplant slices and pan-fry on each side until they begin to lightly brown. Transfer to a baking sheet and bake for 3 to 5 minutes to crisp. Make the sauce: In a large sauté pan, heat 2 tablespoons of the olive oil over medium-high heat. Add ½ tablespoon of the garlic and sauté for 1 to 2 minutes. Add the remaining 1/3 cup white wine, the Cashew Cream, and 1 tablespoon chopped basil and cook for 1 to 2 minutes. Add a pinch each of salt and pepper and stir. In a separate medium skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the remaining ½ tablespoon garlic and sauté for 1 to 2 minutes, then add the escarole and sauté for 1 to 2 minutes, or until soft. To assemble, divide the sauce among three or four plates, then add the potato mixture, the escarole, and finally the eggplant slices on top. Cashew Cream Cashews . . . the cream of the crop! With their high healthy fat content, cashews are the best cream substitute, because when blended, they create an incredible richness for sauces. Who would ever think that an alfredo alternative could be so simple? One of our patrons’ most frequently asked questions is “How you do it?” when they eat our coveted fettuccini alfredo. Note that you need to soak the cashews 3 hours (or overnight), so be sure to plan ahead. Makes 6 to 7 cups Ingredients 2 cups raw unsalted cashews, soaked for 3 hours or overnight 2 tablespoons nutritional yeast 3 tablespoons extra-virgin olive oil 1 tablespoon salt 1½ teaspoons black pepper Put the drained cashews, nutritional yeast, olive oil, salt, pepper, and 4 cups water in a high-speed blender. Blend until creamy. The sauce will be relatively thin, but will thicken quickly when heated in a recipe. Raw Key Lime Pie The “key” to this dish is the fresh lime juice—accept no substitutions! You won’t believe the fantastic texture of this pie—the avocados add an unbelievable creaminess to the filling. Makes one 9-inch pie Ingredients For the Crust 1¼ cups macadamia nuts 1¼ cups pecans ½ cup dried, pitted dates, soaked in water for 1 hour Pinch of salt ¼ teaspoon vanilla extract For the Filling 1½ cups fresh lime juice (from about 12 limes) 1 cup agave syrup ½ cup full-fat coconut milk 2 ripe avocados, halved, pitted, and peeled 2 tablespoons vanilla extract ¼ teaspoon salt 1¼ cups coconut oil Make the crust: Lightly grease a 9-inch springform baking pan with coconut oil. Put the macadamia nuts, pecans, dates, salt, and vanilla in a food processor and process until the mixture is soft and easily workable. Press the mixture into the bottom of the prepared pan. Make the filling: Put the lime juice, agave, coconut milk, avocados, vanilla, salt, and coconut oil in a high-speed blender and blend until smooth. Pour the filling over the crust, cover with plastic wrap, and freeze overnight. Thaw before serving.  

How To Go Vegan

For our latest Please Explain, we explore what it means to be an introvert and what pressures they face when advancing their careers. We're joined by <a class="guestlink" href="/people/morra-aarons-mele/">Morra Aarons-Mele</a>, an internet marketer who has launched online campaigns for President Obama, Malala Yousafzai, the Bill and Melinda Gates Foundations, and others. She’s also the author of <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/0062666088/wnycorg-20/">Hiding in the Bathroom: An Introvert's Roadmap to Getting Out There (When You'd Rather Stay Home)</a>, and she shares strategies introverts can use to manage their anxieties while also achieving their goals.

For our latest Please Explain, we explore what it means to be an introvert and what pressures they face when advancing their careers. We're joined by Morra Aarons-Mele, an internet marketer who has launched online campaigns for President Obama, Malala Yousafzai, the Bill and Melinda Gates Foundations, and others. She’s also the author of Hiding in the Bathroom: An Introvert's Roadmap to Getting Out There (When You'd Rather Stay Home), and she shares strategies introverts can use to manage their anxieties while also achieving their goals.  

How To Succeed Even If You're An Introvert

For this week's Please Explain, we explore how science is giving us a better understanding of how addiction works, and what that means for how we think about and treat it. We're joined by <a class="guestlink" href="/people/fran-smith/">Fran Smith</a>, author of <a href="http://www.nationalgeographic.com/magazine/2017/09/the-addicted-brain/">"The Science of Addiction,"</a> National Geographic Magazine's September cover story. We're also joined by expert <a class="guestlink" href="/people/dr-rita-goldstein/">Dr. Rita Goldstein</a>, a professor of psychiatry and neuroscience at the Icahn School of Medicine at Mount Sinai, who is featured in the article.  Note: Ilya Marritz guest-hosted this segment of "The Leonard Lopate Show."

For this week's Please Explain, we explore how science is giving us a better understanding of how addiction works, and what that means for how we think about and treat it. We're joined by Fran Smith, author of "The Science of Addiction," National Geographic Magazine's September cover story. We're also joined by expert Dr. Rita Goldstein, a professor of psychiatry and neuroscience at the Icahn School of Medicine at Mount Sinai, who is featured in the article.  Note: Ilya Marritz guest-hosted this segment of "The Leonard Lopate Show."

How Addiction Works

In a time when the president is openly attacking the press for negative stories and neo-Nazis in Charlottesville are claiming freedom of speech while protesting the removal of Confederate monuments, this week’s Please Explain is all about the First Amendment. Our guest is <a class="guestlink" href="/people/floyd-abrams/">Floyd Abrams</a>, author of <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/0300190883/wnycorg-20/">The Soul of the First Amendment</a> and a senior partner in the law firm Cahill Gordon &amp; Reindel. He has argued in numerous high-profile, free-speech cases in front of the Supreme Court including Citizens United.

In a time when the president is openly attacking the press for negative stories and neo-Nazis in Charlottesville are claiming freedom of speech while protesting the removal of Confederate monuments, this week’s Please Explain is all about the First Amendment. Our guest is Floyd Abrams, author of The Soul of the First Amendment and a senior partner in the law firm Cahill Gordon &amp; Reindel. He has argued in numerous high-profile, free-speech cases in front of the Supreme Court including Citizens United.

How The First Amendment Works

People spend about one-third of their lives asleep, but what actually happens when we close our eyes and begin to dream? For this week’s Please Explain we are joined by <a class="guestlink" href="/people/wallace-mendelson/">Wallace Mendelson</a> to better help us understand. Mendelson is the former director of the Sleep Research Laboratory at the University of Chicago and author of the new book <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/022638716X/wnycorg-20/">The Science of Sleep: What It Is, How It Works, and Why It Matters</a>. He tell us about the different stages of sleep, sleeping disorders and how outside forces like alcohol and sleeping pills affect our rest.

People spend about one-third of their lives asleep, but what actually happens when we close our eyes and begin to dream? For this week’s Please Explain we are joined by Wallace Mendelson to better help us understand. Mendelson is the former director of the Sleep Research Laboratory at the University of Chicago and author of the new book The Science of Sleep: What It Is, How It Works, and Why It Matters. He tell us about the different stages of sleep, sleeping disorders and how outside forces like alcohol and sleeping pills affect our rest. 

What Happens When We Sleep?

<a class="guestlink" href="/people/matin-durrani/">Matin Durrani </a>and <a class="guestlink" href="/people/liz-kalaugher/">Liz Kalaugher</a> join us to talk about their book <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/1472914090/wnycorg-20/">Furry Logic: The Physics of Animal Life</a> for our latest Please Explain about how our pets use science to survive. We explore the physics behind everything from how dogs lap up water to how ants use polarized light to navigate.

Matin Durrani and Liz Kalaugher join us to talk about their book Furry Logic: The Physics of Animal Life for our latest Please Explain about how our pets use science to survive. We explore the physics behind everything from how dogs lap up water to how ants use polarized light to navigate.

What Happens When A Dog Drinks Water?

For this week's Please Explain, we’re discussing DACA with <a class="guestlink" href="/people/hasan-shafiqullah/">Hasan Shafiqullah</a>, Attorney-In-Charge of the Immigration Law Unit at The Legal Aid Society. We're also joined by <a class="guestlink" href="/people/pamela-resendiz/">Pamela Resendiz</a>, an undocumented immigrant from Mexico City, Mexico, and a community organizer who advocates for workers and immigrants’ rights in Colorado as the Deputy Director for United for a New Economy. They explain what DACA is, how it’s changing, who it affects and what can be done about it. Note: Jonathan Capehart guest-hosted this segment of "The Leonard Lopate Show."

For this week's Please Explain, we’re discussing DACA with Hasan Shafiqullah, Attorney-In-Charge of the Immigration Law Unit at The Legal Aid Society. We're also joined by Pamela Resendiz, an undocumented immigrant from Mexico City, Mexico, and a community organizer who advocates for workers and immigrants’ rights in Colorado as the Deputy Director for United for a New Economy. They explain what DACA is, how it’s changing, who it affects and what can be done about it. Note: Jonathan Capehart guest-hosted this segment of "The Leonard Lopate Show."

What's The Future Of DACA?

Cities and states across the country are either decriminalizing or legalizing marijuana. As the cultural shift toward accepting pot progresses, we chat with journalist <a class="guestlink" href="/people/amanda-chicago-lewis/">Amanda Chicago Lewis</a> for our latest Please Explain about what this means for consumers, and how the industry could become big business for some companies. Chicago Lewis has written stories about the pot industry for publications like Rolling Stone (<a href="http://www.rollingstone.com/culture/features/medical-marijuana-how-to-talk-to-your-family-about-pot-w500709">"Medical Marijuana: A Beginner’s Guide"</a>) and GQ (<a href="https://www.gq.com/story/the-great-pot-monopoly-mystery?mbid=social_twitter">"The Great Pot Monopoly Mystery"</a>). Note: DW Gibson guest-hosted this segment of "The Leonard Lopate Show."

Cities and states across the country are either decriminalizing or legalizing marijuana. As the cultural shift toward accepting pot progresses, we chat with journalist Amanda Chicago Lewis for our latest Please Explain about what this means for consumers, and how the industry could become big business for some companies. Chicago Lewis has written stories about the pot industry for publications like Rolling Stone ("Medical Marijuana: A Beginner’s Guide") and GQ ("The Great Pot Monopoly Mystery"). Note: DW Gibson guest-hosted this segment of "The Leonard Lopate Show."   

How Legal Pot Could Be Monopolized

For this week’s Please Explain, we explore a crime that affects millions of Americans each year: Identity theft. We're joined by<a class="guestlink" href="/people/axton-betz-hamilton/"> Axton Betz-Hamilton</a>, an assistant professor of consumer affairs at South Dakota State University, to discuss how easy it is for thieves to get a hold of your information and ruin your credit. Betz-Hamilton will also share her own personal story of how her identity was stolen when she was a child, how that put on a path to becoming an expert in the field, and how she discovered years later that the thief was her mother.

For this week’s Please Explain, we explore a crime that affects millions of Americans each year: Identity theft. We're joined by Axton Betz-Hamilton, an assistant professor of consumer affairs at South Dakota State University, to discuss how easy it is for thieves to get a hold of your information and ruin your credit. Betz-Hamilton will also share her own personal story of how her identity was stolen when she was a child, how that put on a path to becoming an expert in the field, and how she discovered years later that the thief was her mother.

Protecting Yourself Against Identity Theft

For our next Please Explain, <a class="guestlink" href="/people/vybarr-cregan-reid/">Vybarr Cregan-Reid</a> jogs us through the basics of running. Cregan-Reid, who authored the book <a title="buy this book at Amazon" target="_blank" href="http://www.amazon.com/exec/obidos/ASIN/1250127246/wnycorg-20/">Footnotes: How Running Makes Us Human</a>, reveals how running reconnects us to our bodies and helps us cleanse our minds. He explores the world’s most advanced running laboratories and research centers, and draws on literature, philosophy, neuroscience and biology to understand our passion for running.

For our next Please Explain, Vybarr Cregan-Reid jogs us through the basics of running. Cregan-Reid, who authored the book Footnotes: How Running Makes Us Human, reveals how running reconnects us to our bodies and helps us cleanse our minds. He explores the world’s most advanced running laboratories and research centers, and draws on literature, philosophy, neuroscience and biology to understand our passion for running.

Why We Love To Run

In Please Explain, we set aside time every Friday afternoon to get to the bottom of one complex issue. Ever wonder how New York City's water system works? Or how the US became so polarized politically? We'll back up and review the basic facts and principles of complicated issues across a broad range of topics — history, politics, science, you name it.

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Please Explain (The Leonard Lopate Show)

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