WKAR-TV kicked off its annual March on-air membership campaign March 1. Among the highlights of the 18-day event is the first Best of Fork in the Road with Eric Villegas cooking marathon.
Click the link to see some photographs from this cooking extravaganza, that will be repeated Saturday, March 17, at 9 a.m. Mark your calendars!
Cindy, Dan, Rhonda, EV, Maya & Connie
Fork Live at WKAR-TV
unkle e with Rhonda Coon
and again….
frying up somethin' delicious!
18 Comments
I would just like to thank you for bringing such a fantastic show to the public. My husband and I absolutely love our great state of Michigan, and I love how your show and recipes celebrate our state. We are firm believers in supporting Michigan businesses, farmers, producers, etc. whenever possible. We have never even vacationed outside Michigan because we like all it has to offer. We are lucky to live close to Westwind Mill and shop there often and I get so excited when I watch an episode that features products from the local mill. Again, thank you for your program… we watch PBS more than any other channel because it is educational and provides wholesome programming compared to other channels. We would love to one day patron your restaurant in Okemos… it is not too far from our home, only about 35 minutes or so…. for us that would be a treat!!
Sincerely - Hether
Hi my father watches your show faithfully. He is 72yrs old and sometimes forgets a few ingredients. He was telling me about a recipe that contains Bulgar Wheat. He said it aired a few weeks ago, but he cant remember the show number or what else you where cooking. He said he hasnt had Bulgar wheat since he was a kid. Could you please send me the contents of the show which included the recipe containing Bulgar Wheat. Thank You so much. Lisa
Hi Eric,
I want to let you know how much I enjoy your show. About a year ago I saw you make a kraut using apple cider and cider vinager. You served it with sausages. I would love to get the recipe if it is at all possable. I am writeing you from Vancouver B.C. Canada. I hope you can help me. Thanks in advance.
Regards,
Dalton
Hello!
First off, let me say, “I LOVE THIS SHOW.” Eric is so entertaining and it is wonderful to see Michigan showcased so nicely. I try to never miss an episode. Secondly, my husband and I saw a show where Eric made Whitefish Gumbo, but I can’t seem to locate the recipe in your recipe section. Is it at all possible to get that recipe? Thanks so much for the help, and keep up the great work!!
My Michigan White Shrimp & Smoked Whitefish "Gumbo"
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Ingredients:
3/4 cup soybean oil
3/4 cup unbleached all-purpose flour
2 cups red onions, chopped
1 cup bell peppers, chopped
1 cup celery, chopped
1/2 cup roasted garlic puree, see recipe
1 tablespoon sea salt, or to taste
1 tablespoon "lake effect seasoning" , or to taste, see recipe
1/2 teaspoon aji amarillo chili powder, or to taste
5 fresh bay leaves
1 1/2 quarts shrimp stock, see recipe
2 pounds white shrimp, peeled, deveined and butterflyed
1 pound smoked whitefish
1/2 cup chopped green onions, reserve a few tablespoons for service
1/2 cup finely chopped parsley, reserve a few tablespoons for service
for service
1/4 cup file powder/gumbo file, to taste
1/2 cup long grain white rice, cooked
1/2 cup great lakes wild rice, cooked
Directions:
for the roux
In a large heavy cast iron pot, heat the oil or medium high heat.
When the oil is hot, vigorously whisk in all of the flour. The
mixture will eventually smooth out as you whisk and when it reaches
the consistency of wet sand it's best to switch from the whisk to a
wooden spoon. Slowly continue stirring the roux reaching all over the
bottom and corners of the pan. Stir the mixture constantly for 25 to
30 minutes, to achieve a rich dark brown roux.
For the gumbo
Add the onions, bell peppers, celery, roasted garlic puree, salt,
lake effect seasoning, cayenne, and bay leaves to the roux. Cook for
12 to 13 minutes, stirring occasionally until the vegetables are wilted.
Add the stock and mix to blend with the roux. Simmer for 1 hour to 1
and a half hours, stirring occasionally and being careful to skim off
the foam that will come to the surface.
For serving
Add the shrimp, smoked whitefish, green onions and parsley and
continue cooking for 2 to 3 minutes or until the smoked fish is
warmed and the shrimp is just cooked through. Taste and adjust
seasonings as necessary.
Ladle the gumbo in a shallow dishes. Place a heaping portion of each
of the warmed rices in the center of the gumbo. Sprinkle the reserved
green onions and parsley over top and serve with the side of file
powder.
Serve immediately.
Notes:
Gumbo the dish is believed to have evolved from the african word for
okra. Generally regarded as native to Africa and its westward
migration to the new world is commonly attributed to the slave
trade. In Angola its called "ki-ngombo" and you can probably see
that in time the "ki" was left behind and ngombo ended up as gombo
soon to be what we like to call gumbo. After having said that you
probably noticed that there is no okra in my gumbo! hehehe well there
is a reason for that, unkle e is not a fan of simmered ki-ngombo far
too "snotty for my taste." But my dear gastronauts fried okra, well
now thats a horse of a different color! Simply season some
unbleached all purpose flour with some sea salt and pepper or better
yet use my lake effect seasoning to taste and dust the okra. then
just heat up some pure michigan soy bean oil to 375 degrees and fry
until crispy. top the finished gumbo with a nice handful of the
fried okra for great crunchy addition or serve as is for a kewl
kocktail treat!
on file powder
another classic addition to gumbo is file powder sometimes called
gumbo file usually ground sassafrass root or leaves, file is used as
a thickener as well as flavoring agent. File can be an aquired taste
and if its not used as a last minute thickener it can be found
sprinkeled over the top of gumbo or served on the side.
a few words on roux
a classic french thickener roux is nothing more than fat and flour.
usually a 50-50 proposition different cooks use varying ratios
depending on the dish. the french have but three styles of roux,
white, blond and brown. their culinary cousins in louisiana have
developed a different flavor palette starting with a light brown,
medium brown, dark red brown and black. their dark rich rouxs mirror
their hearty cuisine. in some of the kitchens of new orleans rouxs
are go by the more notorious name of cajun napalm. these fat and
flour slurries are extremely hot and when they splash they stick to
your skin causing awful burns so be very very careful. what i find
most interesting about the roux is that its not just about thickening
especially in louisiana. the lighter the roux the less flavor but
the more thickening power it has. as the color develops the flavor
intensifies and consequently the thickening power lessens. this is
no doubt why the rich dark gumbos of the crescent city also have okra
and file powder added as flavorful thickeners.
Hello,
I was wondering if you have done any pasty shows, highlighting the U.P.'s favorite food.
My grandparents had a pasty shop years ago and I was a baker years back,and I put two and two together and opened up my own pasty shop here in Sterling Heights, MI, a couple of weeks ago.
Marquee Marque Pasties
I have the interior decorated and dedicated to the hard working Michigan's Upper Peninsula, Copper and Iron Ore Miners, Lumberjacks, and Railroad and Ship workers who actually helped create the automotive industry as we know it today.
I even have a Lionel train going around the dining area ceiling!
http://www.mmpasties.com
Today, May 5, 2007, your program on PBS you made an apple waffle. My question is about the orchard you visited in Clare. The name of the owner was Herb something, I didn't get the last name, and you didn't say where at in Clare the orchard was. We live in Mt. Pleasant and would love to visit the orchard if at all possible. Is the address available? Love all your shows.
Thanks for your time,
Bonita
Bonita, the orchard is in Eau Claire, Michigan.
It's called The Tree-Mendus Fruit Farm.
Their website is: http://www.treemendus-fruit.com
The growers name is Herb Teichman.
Thank you so much for the name and location of the farm. We are looking forward to a great visit. Bonita
In Nov2004 my dad watched your show he saw a recipe where there was bread with no yeast he still watches the show when he can but he has not seen the same show to get the recipe could you send it to me please and thank you
Thank you so much for posting the recipe for the White Shrimp and Smoked Whitefish Gumbo. I really do appreciate it. (I also like all the information about gumbo that you posted) While looking over the recipe, there is a lake effect seasoning listed. It says to see the recipe, but there is not one listed. Can you please post that? We are finally going to take a trip and pick up some smoked whitefish and I am very excited to make this dish. I am very excited that you are going to have a cookbook out there. It is already on my Christmas list. Thanks again.
I stop by just to say hello to Scott and Eric here at this blog. I miss the kitchen at the Restaurante Villegas and the people that work there. Hopefully I get to see you guys again some time.
My son and I watch you just about every saturaday at 11AM central on PBS ch 6 cable from Marquette, but we are all the way in Bessemer in the West End. Love the show, and hope you can get back up here to do some Finnish or other "local" ethnic foods…let me know if you do want to come up I can research some foods to shoot for your show. Oh they make a great bread too…kinda like pumpernikle, but tastier! Yumm! lol
Jon and son Jason…
Is Fork in the Road shown anywhere outside of Michigan? If so, how do I find out where?
As of September 29, 2007, Fork in the Road is being distributed nationwide through the National Educational Television Network, and available to all PBS station. But being distributed and being shown are two different things. We're hoping that stations across the country will "pick us up", but as of now we don't have any information on who has or who might air us. I would say to everyone, please contact your local PBS station and ask them to check out our show.
I love your show, and have seen almost all of them. It is nothing but reruns now. Will you be making new shows, or is that the end of it?
Dick,
Thanks for watching and writing. Here's the deal. We have just started distributing the shows nationally, to PBS stations, through NETA and the first 13 shows we re-edited and sent to NETA were culled from last seasons 20 shows. They will be shown twice (they will be "new" to the rest of the country). We are currently shooting new shows (in HD) and they will start airing sometime after Christmas.
So, please hang in there.
We appreciate your support.
And by the way, Eric's cookbook called Fork in the Road, arrives here next week.
Scott
I heard a rumor that Restaurant Villegas in Okemos has been closed. Is this true? I can't believe it if it is. Why?
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