Savory Moment Podcast | Fireweed Dinner Serv

THE SAVORY MOMENT radio podcast

Welcome to The Savory Moment, an award-winning 2 ½-minute culinary soundscape where dinner ideas come to life. From the studios of KCAW in Sitka, Alaska, I blend kitchen philosophy with simple recipes for seafood and other fresh ingredients. Each Savory Moment episode features a new recipe—browse selections below for tonight's dinner inspiration. Email us at info@savorymoment.org.

SEASON 11 Savory Moment episodes

Welcome to Season 11 of The Savory Moment. Listen to the latest episodes below or visit Season 1, Season 2, Season 3, Season 4, Season 5, Season 6, Season 7, Season 8.

SEASON 11 recipes

View the latest Savory Moment recipes below.

Or visit Season 1, Season 2, Season 3, Season4,

Season 5, Season 6, Season 7, Season 8.

S11 E1 A Disclaimer on Fish Deboning

S11 E2 A Grain of Truth

S11 E3 A Minute to Recover

S11 E4 Around the Fire

S11 E5 Herring Egg Gardens

Participating stations
The Savory Moment is a free
program available for download
on PRX.

The Savory Moment is available to public radio stations for free on PRX.

S11 E6 Jollof Rice

Black Cod Stir Fry from Alaska Gold Seafood

A Disclaimer on Fish Deboning

Learn to debone a whole butterflied fish in this lesson from Jacques Pepin.

Today's recipe courtesy of In the Mood for Food!

Neolithic Barley Soup with Seafood and Spicy Greens

Check out this seafood barley soup from In the Mood for Food. To make it properly Neolithic, add chopped mustard greens just before serving. And be sure to wash the cooking pot after the meal is done!

Seafood Recovery Rates

Find seafood recovery rates from Sea Grant Advisory Bulletin No. 37.

Grilled Broccolini with Taleggio Cheese and Hazelnuts

Grilled Broccolini with Taleggio Cheese and Hazelnuts

This recipe (edited for length) comes from the book "Around the Fire," a collection from Ox Restaurant in Portland, Oregon. Find the original recipe on page 169.

1 pound broccolini
Kosher salt
1 1/2 cups heavy cream
6 ounces Taleggio cheese, in 1/2-inch pieces
1/4 teaspoon nutmeg
Freshly ground white pepper
3 tablespoons extra virgin olive oil
1/2 toasted hazelnuts, chopped

Prepare grill to medium-high heat

Prepare an ice bath. Divide broccolini into 3 bunches and blanch one at a time in a pot of boiling, salted water. Cook until bright green, about 1 minute. Transfer to ice water. Repeat with remaining broccolini. Drain and transfer to a towel to dry.

To make the sauce, bring cream to a simmer in a small saucepan, then reduce heat to low. Add taleggio cheese pieces and whisk into the hot cream until melted. Add nutmeg, then season with salt and white pepper. Remove from heat and keep warm.

Coat blanched broccolini with oil and season with salt. Transfer to the grill, using a basket if desired. Cook until florets begin to char slightly, about 2 minutes. Flip and cook on the other side for 1 minute.

To serve, divide broccolini among one large or four small plates. Spoon cream sauce over broccolini and garnish with hazelnuts. For a different presentation, pour sauce on plates first, then top with broccolini and nuts.

Herring Egg Gardens of the Northwest Coast

Read about herring eggs gardens of the Northwest Coast and the Indigenous people who tend them.

When Jollof Rice Knocks

Southeast Coast Jollof Rice
Serves 8 to 10 (with seconds and possibly thirds)

This Alaska version of jollof rice was modeled after a delicious recipe from Yewande Komolafe. Here, smoked salmon stands in for smoked paprika and seafood stock provides a coastal flair.

Obe Ata Sauce
1 14-ounce can whole tomatoes with juices
1 red bell pepper, seeded and roughly chopped
½ red onion, peeled and roughly chopped
4 cloves garlic, peeled
1 1-inch piece fresh ginger, roughly chopped
1 habanero chili, stemmed
2 tablespoons vegetable oil

Jollof Rice
½ cup vegetable oil
1 large red onion, peeled and thinly sliced
4 cloves garlic, peeled and thinly sliced
2 ounces finely chopped hot-smoked salmon, including skin
1 tablespoon tomato paste
1 teaspoon turmeric
3 cups basmati rice
1 teaspoon dried thyme
1 fresh bay leaf
2 ¼ cups seafood stock
½ teaspoon salt or more to taste

To make the obe ata, place all the ingredients except the oil in a blender. Puree until smooth. Warm the 2 tablespoons of oil in a skillet over medium-low heat, then add the obe ata. Simmer until reduced to about 2 cups, about 20 minutes, stirring occasionally (the sauce might sputter, so I like to keep it semi-covered).

Meanwhile, preheat the oven to 350 degrees. Warm the ½ cup oil in a heavy-bottomed pot over medium-low heat until shimmering, then add the sliced onion. Sauté until the onions soften, 6 to 8 minutes. Remove half the onions and set aside. Add the garlic and shredded smoked salmon with skin to the pot and sauté until fragrant, about 2 minutes. Add the turmeric and tomato paste, then sauté another 2 minutes.

Stir in the obe ata sauce and bring the mixture to a low simmer (be careful of more sputtering). Add the rice, thyme, bay leaf, stock, and salt. Test for salt and add more, if necessary. Cover the pot and place on the middle rack of the oven. Cook until the rice is just tender, about 35 minutes. Remove the pot and allow it to rest for 15 minutes with the lid on. Stir in the reserved red onion and serve warm.

Alaska's First CSF

Enjoy this recipe for seafood chowder from Alaska's first CSF.

Bread (and Soup) by Volcano

Find a link below to a recipe for the Icelandic bread Hverabrauð.

And now, today's poem:

Bread Soup: An Old Icelandic Recipe
by Bill Holm

Start with the square heavy loaf
steamed a whole day in a hot spring
until the coarse rye, sugar, yeast
grow dense as a black hole of bread.
Let it age and dry a little,
then soak the old loaf for a day
in warm water flavored
with raisins and lemon slices.
Boil it until it is thick as molasses.
Pour it in a flat white bowl.
Ladle a good dollop of whipped cream
to melt in its brown belly.
This soup is alive as any animal,
and the yeast and cream and rye
will sing inside you after eating
for a long time.

Black Cod Stir Fry

Enjoy a Black Cod Stir Fry recipe from Alaska Gold Seafood at the link below. Serve with white rice and soy sauce (coffee optional).

Butter-Poached Carrots

Find the recipe for Bee Wilson's Butter-Poached Carrots at the link below. Shhhhh. It's a secret!

Nora Marks Dauenhauer's Salmon Recipe

Listen to former U.S. Poet Laureate Joy Harjo read the poem "How to Make Good Baked Salmon from the River" by Nora Marks Dauenhauer at the link below.

No Fail Oven Beans

Makes about 6 cups. This foolproof, low-and-slow method for cooking beans yields tender, creamy beans with skins that are soft but still mostly intact. Some believe that cooking beans with salt makes them tough, but this recipes proves otherwise. Here, salt creates weak chemical bonds in the minerals of the bean skins, allowing them to expand slowly, rather than burst. As a bonus, the beans are perfectly seasoned. You can add onion, garlic, or herbs and spices if desired—or simply enjoy the bean’s inherent flavor profile.

Baking time will vary by bean type, but will generally require 1 ½ to 3 hours.

1 pound beans (about 2 cups)
3 quarts water
4 teaspoons salt
Optional: onion, garlic, or herbs ands spices of your choice

Preheat oven to 275 degrees. Sort beans, removing any small stones or other debris. Rinse. Place in a large, heavy pot (like a Dutch oven). Add water and salt. Put a lid on the pot and place in the middle rack of the oven.

Bake for 1 hour, then remove beans from oven and stir to break up heat pockets. Bake for an additional 30 minutes, then stir again. Check for doneness. Fully cooked beans will be tender all the way through, and the skins will be soft but still mostly intact. If the beans aren’t yet done, continue baking, stirring every 30 minutes, until tender.

Store beans in cooking liquid until ready to use.

Featured in Episode 5, Season 3 of The Savory Moment. Recipe developed by Beth Short-Rhoads.

The Kitchen Code

Read all 74 rules of The Kitchen Code from the Chef's Resources website.

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

KCAW in Sittka, Alaska

KSTK in Wrangell, Alaska

KTOO in Juneau, Alaska

KRBD in Ketchikan, Alaska

KSKA in Anchorage, Alaska

KSKO in McGrath, Alaska

Click here to add your station!

Your host

Beth Short-Rhoads is a chef and food writer who lives in Sitka, Alaska. Visit her on Instagram.

Technical support
Operations Director at
KCAW, Adam Lechowicz mixed and mastered

Season 2 and now

provides technical support.

The Producer

KCAW 104.7 is a community radio station in Sitka, Alaska airing public radio programming

Our theme music

The Savory Moment's theme music is "Columbine Waltz", composed by Robert

Vandall and performed by Yvette Baer. It's used with permission from Alfred Publishing and Baer Piano Studio.

S11 E12 Resa Culinaria

S8 E 11 Nora Marks Dauenhauer's Salmon Recipe

S11 E7 A Tale of Two Freezers

S11 E8 Bread by Volcano

S8 E9 A Black Cod Playlist

S11 E 10 The Secret to Cooking

S11 E13 The Kitchen Code

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THE SAVORY MOMENT radio podcast

SEASON 11 Savory Moment episodes

SEASON 11 recipes

Participating stations
The Savory Moment is a free
program available for download
on PRX.

The Savory Moment is available to public radio stations for free on PRX.

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

Our theme music

Join my mailing list for dinner ideas

THE SAVORY MOMENT radio podcast

SEASON 11 Savory Moment episodes

SEASON 11 recipes

Participating stations The Savory Moment is a free program available for download on PRX.

The Savory Moment is available to public radio stations for free on PRX.

Participating stations

The Savory Moment is available to public radio stations for free on PRX. Participating stations include:

Our theme music

Join my mailing list for dinner ideas

Participating stations
The Savory Moment is a free
program available for download
on PRX.