When we last went to the market, Elizabeth Schandelmeier-Gilgunn of Slow Cooked Pittsburgh picked out farm-fresh items at the Phipps Conservatory Farmer’s Market in Oakland. Today we’ll visit her home in Squirrel Hill where she’ll walk us through some interesting ways to prepare a meal of fresh baguette and bruschetta, colorful sweet and sour slaw and organic grilled chicken from the market.
You can browse some of Elizabeth’s recipes and ask for advice on organic cooking at Let’s Blog About Food.
Other Audio
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Elizabeth talks about molecular gastronomy, a cooking technique that creates a full sensory experience. (Download)
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Learn about Kentucky mint and how to use it for refreshing drinks. (Download)
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Ever wonder what makes a slaw a slaw? Elizabeth gives her impressions in an extended cut of the cole slaw preparation. (Download)
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