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New Cooking Show on PBS KANSAS

Third Tuesdays of each month @ 2:30 p.m. 
(8.1 Cox 8)

Repeats:
Next Day Wednesday @ 4 p.m. (8.2 Cox 671)
Next Day Wednesday @ 9 p.m. (8.3 Cox 670) 
Following Sunday @ 1 p.m. (8.1 Cox 8)
Following Sunday @ 6 p.m. (8.2 Cox 671)

A local, half-hour cooking show hosted by the incomparable Susan Peters. 

Each month, Peters will join a well-known, local chef or an extraordinary family cook, as they prepare his or her signature dish. The chef will use a family recipe handed down through generations. What makes this cooking show unique is that throughout the show, Peters, a great family cook herself, will talk about the dish and what makes it so special. She will also share old photos and stories about the featured chef and his or her traditional family dinner table. 

 

PBS KANSAS presents many cooking shows, both on our main channel 8.1 and on our Create channel 8.3, but we are especially pleased to bring The Family Dinner Table to our viewers because it features a local talent in Susan Peters,” said Victor Hogstrom, President & CEO. “This show also offers a local perspective and introduces area chefs, restaurants and locally-sourced ingredients to our viewers across central Kansas.” 

 

Peters is well known as an Emmy-award winning journalist and anchor; for her “forever family” adoption efforts as principal of Susan’s Kids; and as co-host of Hatteberg’s People that airs each Thursday night at 7 p.m. on PBS KANSAS. A lesser known talent of Peters is her long-time passion for cooking delicious family meals.

November Featured Recipe: Pumpkin Ravioli Recipe - Katharine Elder, Executive Chef & Owner Elderslie Farm

The Pasta

2 large eggs

2 c all purpose flour

2 tsp olive oil

1 tsp salt

 

Mix by Hand 
Place flour on a clean work surface, making a volcano shape with a well in the center. Pour the eggs, salt, and olive oil in to the center of the well and mix with a fork, making a shaggy mixture as the dough starts to come together (2-3 minutes). Parts will be quite wet while others remain dry. Gather the dough in to a ball and knead for 3-5 minutes. Scrape any escaped bits of flour in to a pile and knead 3-5 minutes more or until dough is smooth and consistent. Allow dough to rest 15 min before using. 

Mix with Food Processor
Place flour and salt in the Cuisinart and combine. Add eggs one at a time, pulsing to incorporate. Add olive oil and continue pulsing until dough forms small pea-sized bits. Gather in to a ball on a clean work surface and knead 2-3 minutes or until dough is smooth and comes together. If dough is too dry to knead properly, spray outside of the dough and your hands with water as you work. 

For another option for fresh pasta, see www.eataly.com

The Filling

1 c pumpkin puree (one small pumpkin, roasted. *remove seeds before roasting)

1 c amaretti or gingersnap cookies, crushed to a very fine crumb (to yield 1/2 c)

½ c breadcrumbs

1 egg

1 c grated Elderslie Westfork cheese

1 tsp kosher salt

Pinch freshly grated nutmeg

Pinch freshly cracked white pepper (black is fine too!)

 

The Sauce

Melt 3 Tablespoons salted butter over low heat

 

The Sage

Heat a small saucepan of avocado oil, grapeseed, or other neutral oil over medium heat until a drop of water sizzles and evaporates in the water (320). 

Drop sage leaves in the oil to fry. Remove when no longer sizzling and drain on a paper towel, dusting with salt.

*note, leaves should turn a deep green when removed from the oil. If brown, turn the heat down

***if you prefer to omit fried sage, toss the sage in with your melted butter!

 

Assemble

Roll out the pasta dough into thin sheets no thicker than a nickel with either a pasta machine or wide rolling pin. To assemble the ravioli, brush water over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges and place on a floured cookie sheet.

 

Prepare

Drop ravioli in to a pot of salted, boiling water. In 90 seconds or when the ravioli rise to the top, remove with a slotted spoon or similar and drop in melted butter. Place in a bowl and top with fried sage, grated westfork, and any remaining butter. Serve and enjoy!

October Featured Recipe: M'Bakbaka & Citrus Saffron Vinegrette - Chef Eric DugDug

The Family Dinner Table Episode 4

A place where conversations happen, laughter erupts, traditions are handed down.

M'Bakbaka Recipe

2Lbs Lamb (or meat of choice)

2 Tablespoons oil for searing meat

1 Yellow onion diced

6 cloves of garlic minced (or however much you desire)

Deglaze with 2 quarts water 

2 Tablespoons Paprika

2 Tablespoons Turmeric

1 Can of 6oz Tomato Paste

Bring to a boil and simmer for 20 minutes

1 Can of garbanzo beans

4 whole Jalapeno

8oz pasta of choice

Als water as needed

squeeze of lemon

Boil for 8 minutes or until pasta is done

Chopped basil and lemon for garnish

Citrus Saffron Vinegrette Recipe

1 1/2 Cup olive oil

1/2 cup red wine vinegar

1/4 cup Lemon Juice

Zest of 1 orange

2 cloves garlic

Teaspoon brown mustard

3/4 cup parsley

1/2 Teaspoon red chili flakes

1/3 Cup honey

Hefty pinch of saffron

Salt and pepper to taste

September Featured Recipe: Chicken Provençal - Chef Katharine Elder, Executive Chef & Owner Elderslie Farm

The Family Dinner Table Episode 3

A place where conversations happen, laughter erupts, traditions are handed down.

Chicken Provençal

Ingredients:

4 bone-in, skin-on chicken thighs
2 Tbsp oil (avocado or canola or other neutral oil)
1 yellow onion (or 2 medium shallots), sliced thin
2 sprigs fresh thyme (or 2 tsp dried)
1 tsp Herbes de Provence
1 c Castelvetrano olives
1 c white wine (Sauvignon Blanc or similar)
Salt (Kosher, if available)
Black pepper, freshly ground

 

Preheat oven to 350F. 

 

Pat chicken dry with a paper towel and season generously with salt and pepper. Set aside.

 

In a pan on the stove top, heat 2 Tbsp oil over medium high heat. Place chicken thighs skin side down in the skillet to brown the skin. After 1-2 minutes, once the chicken starts to show color, add slivered onion and thyme to the pan and let saute while the chicken continues to brown, approximately 3 minutes. Flip the chicken thighs over using tongs then add both Castelveltrano olives and white wine to the pan. Place lid on pan and put in the preheated oven for 15-20 minutes or until chicken reaches an internal temperature of 165. Serve with roasted potatoes with pan juices.

Papi Potatoes

4 medium yukon gold potatoes, cut in wedges 3T olive oil Salt Pepper

Cut potatoes in to wedges approximately 3/4” thick. Toss with 2 tablespoons olive oil, salt and pepper. Heat a wide flat-bottomed non-stick pan over medium heat. (A well-seasoned cast iron pan also works well). Add 1 tablespoon olive oil to the pan and add potatoes. Potatoes should not be crowded, or they will steam rather than crisp (Papi wants them crispy). Leave potatoes to brown over medium heat for 5-7 minutes. Toss gently and leave for another 5 minutes. The flat surfaces of the potatoes should start to get nicely brown and crispy. Toss once more to get any of the uncooked surfaces browned in the last 5-6 minutes.

August Featured Recipe: Tequila Lime Duck Salad - Chef Natasha Gandhi-Rue, Chef & Owner, The Kitchen

The Family Dinner Table  102

A place where conversations happen, laughter erupts, traditions are handed down.

Duck Marinade

Ingredients:

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tsp cumin
1 minced fresh jalapeno pepper, (seeded if you don’t like spicy)
3 cloves of garlic minced
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 – 8 boneless duck breasts, skin scored

 

Truffle Vinaigrette

Ingredients:

1 cup extra virgin olive oil

½ cup white wine vinegar

¼ cup white truffle oil

2 tsp honey

1 tsp Dijon mustard

Salt & Pepper

 

For Salad

Ingredients:

Mixed Greens– we like arugula & endive

Salamis – Capicola, Sopressata, Genoa

Cucumbers

Tomatoes

Red Onions

Cheese (Extra Sharp Cheddar, Gouda)

Piquillo peppers or cherry peppers

Artichoke hearts, quartered

Banana Peppers or pepperoncini

 

Directions

The Duck:

  • Using a paring knife – score the fat on the duck breast (slicing just through the fat in a criss cross pattern).
  • Combine all the ingredients for the marinade into an airtight bag or container.  Add the duck breasts and toss to combine.  Refrigerate and marinate preferably overnight but for at least 6 hours.
  • Drain the duck from the marinade and gently blot off excess moisture.  In a cold frying pan, lay the duck breasts skin side down and turn the heat onto medium.  You want to render some of the fat off of the duck and turn the skin nice and crispy. Control the heat so you are hearing a sizzle but not popping.
  • Once the skin is crispy – flip the finish cooking the duck breasts on the other side.  Cook duck breasts to 135°F for medium-rare or 140°F for medium.  Let rest about 15 minutes before slicing.

 

Vinaigrette & Salad:

  • Add all the vinaigrette ingredients to a jar – close, seal and shake.  Alternatively, put all the ingredients for the salad in a bowl excluding the extra virgin olive oil.  Whisk constantly and drizzle the olive oil in a slow steady stream.
  • Chef Natasha likes to serve this salad on a large platter composed (meaning all the ingredients are in sections). She tosses the greens with the vinaigrette and serves more on the side.  You can also serve this as a chopped salad with slices of the duck laid on top.  See video for how Chef Natasha served it!

Serves 6 – 8

Summer Fruit Pavlova

Meringue:

6 large egg whites, room temperature

Pinch kosher salt

1 1/4 cup sugar

2 tsp. cornstarch

1 tsp. white wine vinegar

1 tsp. pure vanilla extract

½ pint fresh strawberries, hulled & sliced

½ pint fresh blueberries

½ pain fresh raspberries

 

For Whipped Cream:

2 cup cold heavy cream

¼ cup sugar

1 Tbsp. real vanilla extract

 

For Berry Sauce:

1 bag (16 oz) frozen mixed berries

½ cup sugar

18 oz jar seedless raspberry jam

 

Directions 

For the Meringue:

  • Preheat the oven to 350®F.  Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side.
  • Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.
  • Remove the bowl from the mixer, sift the cornstarch onto the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk.
  • Right before putting the meringue in the oven, lower the temperature to 300 F. Bake for 1 hour 15 minutes. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft on the inside.

 

Sweetened Whipped Cream:

  • Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you can also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Don't overbeat!

 

Triple Berry Sauce:

  • Place the frozen berries and sugar in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Take off the heat and stir in the jar of jam.  If you want your sauce completely smooth – process through a blender or food processor. Chill until ready to use.

 

To Assemble:

  • Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of berry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately with extra berry sauce.

Serves 6 - 8

July Featured Recipe: Chicken Ragu Tagliatelle - Chef Luis Peña, Instructor at Butler County Culinary Arts Program

The Family Dinner Table 101

The Family Dinner Table 101

A place where conversations happen, laughter erupts, traditions are handed down.

Chicken Ragu Tagliatelle

Ingredients:

1lb Chicken thighs and drumsticks (washed and trimmed of excess fat)

Salt, to taste

Ground Black Pepper, to taste

1 tsp Sugar

1 tsp vegetable Oil

1 medium Red Onion (diced)

1/2 bunch Cilantro (washed) 

1/2 Anaheim pepper (seeds removed and diced) 

1 Celery rib (cut into 1 inch pieces)

3 Garlic cloves (mashed)

1 tsp Oregano

Water as needed

 

Directions:

  1. Season chicken with salt and ground pepper and set aside.
  2. In a shallow braising pot add the oil and sugar. Heat the oil and balsamic glaze.
  3. Add the chicken and stir to coat the chicken until it gets a nice even dark color all around. Cook for 10 minutes on medium heat.
  4. Add red onions, cilantro, pepper, celery garlic and oregano to the pot and let cook until the vegetables have softened.
  5. Add enough water to cover ¾ of the chicken. Bring to a simmer and then cover. Cook for 35-40 minutes.

Marinara

Ingredients:

10-12 Fresh Basil leaves

5 Garlic Cloves (smashed)

1 TB Oregano

2- 28oz Canned Whole Tomatoes

1 TB Extra Virgin Olive Oil

 

Directions:

  1. In a tall pot over low-medium heat add olive oil once heated toast the garlic cloves once you can smell the garlic stir in the basil leaves then add the tomatoes.
  2. Cook until reduced about a quarter.
  3. Pour into blender or use an immersion blender until it is pureed.