EPISODE #14 -
MONDAY SEPTEMBER 7, 2009
Welcome to spring and welcome back to Fusion. We are
happy to return to KOIN Local 6 for the fall of 2009.
We have also added KWVT in Salem as a broadcast partner
too. We have had a good summer off and we are ready to
bring you more stories to help make your home a
showcase! We welcome Chef David Musial as a co-host
and look forward to having more of his recipes to
taste! We are also excited to kick off the fall season
with this special edition of Fusion partnered with our
sister show
Garden Time.
It is a perfect match, Home and Garden, and one that
will give you lots of good information in just one hour
every week! So sit back and enjoy this special Labor
Day episode and we will see you next Saturday at 8:00am
on KOIN.
Small Changes – Big Impact If you are looking at redoing a room you may be overwhelmed with the
project and you may not know where to start. Amy Troute from ‘design
for home’ (503-805-0811) put up a display to help us get over the
hump of design inertia. She told us about some of the things she
recommends to get her client started. The first tip is to take stock of
the room you are working in and evaluate the area. How are you going to
use the space? What is the main purpose or use of the room, what kind of
furniture do you want to use? Next, figure out the style you want the
room to be. Find what you like in magazines and cut out pictures. This
‘borrowing’ of ideas will help you and your designer make style
decisions down the road. You may also look for your own inspiration. If
there is a piece that you ‘must have’ in the room, design around that or
use it to your benefit. Then use the colors or motif of that piece to
help you design the rest of the room. Finally, pay attention to the
lighting in the room. Look to light areas according to their use. Use
stronger light in areas where you work or play and more subdued lighting
in areas where you are going to relax. Dimmers are always good for
creating a mood. Remember that when you decorate you want to make the
space your own. Look to create a style, maybe take a chance and don’t be
afraid to ask for help!
Easy
Tomato Sauce
Creating a
good sauce can make all the difference in your recipes. A good
sauce can mask a dish or it can bring out a fuller flavor for
whatever you are cooking. Chef David Musial joined us from the
demonstration kitchens at
Standard TV and Appliance in Beaverton (503-619-0500) to
show us how to make a good basic tomato sauce. This sauce can
stand on its own or you can use as a base to make a variety of
different sauces. This one combines carrots, celery, garlic,
tomatoes, and onions to make a fantastic sauce!
You
can find the recipe here.
Grind Your Own Spices
One of the
quickest ways to ‘punch’ up your recipes is with fresh spices
and you can create your own tasty spice combinations by
‘cooking’ and grinding your own spices. We met with Chef Vaidya
from the
Oregon Culinary Institute (1-888-OCI-CHEF) who showed Chef
David how easy it is to do. Chef Vaidya picked out 7 different
spices for us to look at. We saw some different spices like
clove, cinnamon, bay leaf and nutmeg. Spices can be anything
that adds flavor to a recipe and can come from different parts
of plants in nature. It can be a leaf, seeds or even bark from
a plant. Chef Vaidya showed us how to use a stove-top pan to
heat the spices. The heat releases the volatile oils from the
spice and creates a more intense flavor. After heating he
ground the spices in a mortar and pestle. This also helps
release the flavor and mixes the spices into different
combinations. You can store these spice mixes up to 6 months.
If you are interested in taking some cooking classes and
learning more, check out the Oregon Culinary website.
Pantry
Organizing Basic Sauces –
Barbeque Sauce A couple of weeks ago we met with Chef
David Musial who showed us how to make a good basic tomato
sauce. This week we use that ‘base’ sauce to make a ‘kicker’ of
a barbeque sauce. The tomato sauce that we made was pretty good
and with just a couple of other ingredients we found that we can
make a good all-purpose sauce. David used items like brown
sugar, ketchup, dried chili and even a little beer. In just a
few minutes we had a very delicious sauce that could be used for
ribs or brisket. Print
out your own copy of the recipe and try it for yourself.
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