I’m putting the finishing touches on our show for Saturday FROM THE GARDEN. It starts at 10am and we’ll be making Zucchini Casserole, Creamy Tomato Basil Soup, Butternut Squash Ravioli, Asparagus with Garlic Aioli Sauce, Fresh Pesto, Gazpacho, Corn Fritter, Ratatouille, Rhubarb Oatmeal Crisp and Raspberry Balsamic Vinaigrette. Whew. See you there.
Hi Chris,
I saw your show recently where you baked the zucchini casserole. Unfortunately I came in in the middle of it and did not see what you put in the sausage filling. I’m sure I could make something up myself but I was curious as to what you used. I have just checked all the recipes that are posted on the web site and couldn’t find it. Perhaps it just hasn’t been posted yet. Anyway, I would love to see this recipe.
Thanks,
Kate
Hi Chris,
Can you tell me how I can find and purchase the june 5 2010 episode of your show? I am particularly interested in the District Justice Anthony Saveikis segment.
Hi Kate,
The sausage filling is just one pound of ground pork sauteed with one chopped onion and flavored with salt, pepper and a little fennel seed. the recipe isn’t available yet except as part of the cookbook and that’s only available as a premium for membership.
In any case, hope you enjoy the casserole.
Chris
Hello Richard,
thanks for your interest. Judge Seveikis didn’t actully do a cooking segment. He appeared along with the person from Soergel’s farm in Clinton. they had brought in a beautiful display of fresh produce, herbs and dairy products. The program is not available for purchase but I expect it will run again during our August membership drive. Keep your eye on the Saturday schedules.
Chris
Will there be a cookbook called “From the Garden” where I can get the recipes from today’s show (9/11/2010)? I loved what I saw but didn’t catch everything.
I really enjoy your show Chris – you are so easy to relate to and the recipes are great.
I am interested in getting kids to cook with their parents. Do you have any shows coming up like this?
Hello Chris,
In that zucchini casserole, what kind of croutons are used. Can’t wait to make this recipe.
Thanks
I actually found these garlic flavored croutons at Sam’s Club. I think they are delicious and they’re good for salads and snacking as well. Enjoy.
There is a cookbook for FROM THE GARDEN. Right now it is only available as a than you gift for membership. you can call 412-622-1370 for information.
I’m still working on an idea for a cooking series for kids. So many children come up to and tell me they enjoy cooking shows and cooking. I think we are missing a good bet. But funding is always an issue. We’ll keep trying.
I saw Chris Fennimore on PBS Saturday and he was preparing a zucchini casserole with croutons, ground meat, ect. I missed part of the segment. Could I please have the full rescipe. Jimmy
Hi Jimmy,
The recipes in these shows are assembled into cookbooks that public television stations use to attract new members. Giving out individual recipes sort of defeats the purpose. But I am going to suppose that you are already a member of your local public television station (or will be soon). Enjoy!
Zucchini Casserole
1 pound chopped beef or pork
1 large onion, chopped
1/2 teaspoon fennel
salt and pepper
4 large zucchini, trimmed and sliced
1 cup shredded mozzarella
1/2 cup grated Romano cheese
1 loaf of Italian bread cut in 1/2” cubes
4 tablespoons butter
Sauté the chopped meat and onion in a large pan over medium heat until the meat is browned and the onion is tender. Season with the fennel, salt and pepper. Butter the bottom and sides of a 9 x 13” deep casserole. Cover the bottom with bread cubes and put down a layer of the zucchini slices. Pour the meat and onion mixture on top and sprinkle with the shredded mozzarella and 1/2 of the Romano cheese. Top with another layer of zucchini slices and a layer of bread cubes. Dot the top with butter and sprinkle with the remaining Romano. Cover with aluminium foil and bake at 350 degrees for 40 minutes. Remove the foil and bake another 20 minutes until the casserole is bubbly and the top is nicely browned.
Chris Fennimore, WQED Multimedia
Chris,
I saw you make this recipe on Saturday, June 11 (Zucchini Casserole). I made it from memory for Sunday dinner. Everyone enjoyed it! My parents were born in Italy and my mother (84) is a fabulous cook who loves watching your cooking shows. You have the best recipes that are simple and delicious. This is simple and easy to make. Thank you!
Hi Chris,
I love your show and made the butternut squash ravioli (6/5/10) which my daughter LOVES. Unfortunately, I lost the recipe!! There are many other recipes out there for this dish but yours was so good. Is it published in any of the books, or is there any other way to get it? Thank you! Connie
Hi Connie,
Glad to hear you enjoy the butternut squash ravioli. It’s one of our favorites. I’m out of town right now but as soon as I get back to the office I’ll post that recipe on the WQED website http://www.wqed.org/tv/cooks/chrischat
Check there in about a week. Keep cooking!
Thank you so much, Chris!! My daughter will be THRILLED (and you know how hard it is to thrill a teenager LOL).