The Hungry Hoosier - Scott Hutcheson

Contributor

Scott Hutcheson works in economic and community development for Purdue University and writes about food, family, and community for newspapers, magazines, radio, and TV. You can hear his audio essays on food on WBAA during Morning Edition and All Things Considered on the first and third Tuesdays of the month. His weekly newspaper column is syndicated across the country and his stories for PBS have been nominated for two Emmys. He and his wife have two young sons. You can contact Scott at www.scotthutcheson.com

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Arts & Culture
7:00 am
Tue March 20, 2012

Chive Talkin'

Just about everyone has a sign that lets them know spring has arrived.

Gardeners usually look for the crocus to bloom. Birders might be looking, and listening, for the robin. And, any baseball fan sees the first pitch at a Spring Training game as a sure sign.

For Scott Hutcheson, the harbinger of spring is the appearance of the tasty chive.

Recipes

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Arts & Culture
7:00 am
Tue March 6, 2012

Wanted: An Irish Friend

The Boston Globe ran a story in late 2009 about how the poor economic conditions in Ireland were causing more people to leave their homeland for the hope of better opportunity elsewhere.

While that's not good news for Ireland, it might help Scott Hutcheson with one of his hobbies.

Irish Beef Stew

2 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon black pepper

1 teaspoon garlic powder

2 lbs beef stew meat

1 large yellow onion, peeled and chopped

2 cloves of garlic, crushed

3 bay leaves

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Arts & Culture
4:55 am
Tue February 21, 2012

Miracle of the Maple

There are more than 100 species of maple trees, and one form or another can be found on nearly every continent. However, maple syrup comes from just a handful of varieties.

While production of the syrup is based in Canada and the United States, Scott Hutcheson says the National Maple Syrup Festival can only be found in Indiana.

Maple Balsamic Vinaigrette

1 teaspoon dry mustard

1 teaspoon fresh cilantro, chopped

3 tablespoons balsamic vinegar

2 tablespoons 100% maple syrup

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Arts & Culture
4:55 am
Tue February 7, 2012

A Salad by Any Other Name

When you think to yourself, "I'm going to have a salad," you probably envision a nice bowl of greens, maybe some vegetables, and a tasty dressing.

But Scott Hutcheson wants you to know a salad comes in many different shapes and sizes.

Apple Snickers Salad

1 cup of milk

1 large tub of Cool Whip, thawed

1 large package of instant vanilla pudding

6 regular sized snickers bars, cut into bite-size pieces

3 medium Granny Smith apples or other tart apple, cut up into small chunks 

 

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Arts & Culture
7:00 am
Tue January 17, 2012

Groundhog Loaf

  • An error occurred ingesting this audio file to NPR

Food and faith often go together, just ask Scott Hutcheson, who's had the good fortune of sharing many meals in different fellowship halls and church basements.

"One memorable annual event was the Groundhog Day Dinner featuring Groundhog Loaf! This wasn’t the frugal use of road kill, but rather a clever play-on-words," he says. "The church had several hog farmers in the congregation and someone came up with the idea of serving Ground-hog loaf, aka Ham Loaf."

Groundhog Loaf

2 lb. lean ground ham (grind in a food processor)

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Arts & Culture
7:00 am
Tue January 3, 2012

Beef Bourguignon

In a culture where fast food sometimes isn't fast enough, Scott Hutcheson suggests bucking the trend completely by embracing the "slow food" movement, at least some of the time.

"Spending a few hours in the kitchen on a Saturday or Sunday may seem like a big commitment but the results can really pay off," he says. "Not just for Sunday dinner, but in the leftovers that can be creatively used the next couple of nights."

Beef Bourguignon


2 pounds beef stew meat (2-inch pieces)


2 cups dry red wine


1/4 cup olive oil


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Arts & Culture
1:05 am
Tue December 20, 2011

Biscuits & Chocolate Gravy

Chocolate Gravy


2 cups whole milk
3 tablespoons unsalted butter
2/3 cup sugar
2 tablespoons all-purpose flour
1/3 cup good-quality cocoa


Warm milk in the microwave until it’s steaming, about two minutes on high. Heat butter in a skillet over low heat. Add sugar, flour and cocoa. Slowly pour 1/2 cup of milk into the skillet and whisk well. Add another 1/2 cup and continue whisking, removing any lumps. Whisk in remaining milk, stirring constantly, until mixture is thick. This can take 5 minutes or more.

The Hungry Hoosier - Scott Hutcheson
1:05 am
Tue December 6, 2011

Peppermint Cheesecake

Peppermint Cheesecake


Crust     




  • 20 vanilla sandwich cookies


  • 3 tablespoons melted butter   

Filling


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The Hungry Hoosier - Scott Hutcheson
4:45 pm
Tue November 22, 2011

Roasted Turkey Stock

The Hungry Hoosier - Scott Hutcheson
4:40 pm
Tue November 8, 2011

Cornbread Dressing

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