Another Classical Station Joins The Public Radio Ranks

Did you hear this news re: a new member to America’s classical public radio community? The good folks from Seattle’s KING-FM visited WDAV several months ago, and I think you’ll recognize WDAV in some of KING’s community goals. This post is courtesy of Scanning the Dial, a classical music broadcasting blog we read closely!

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WDAV Celebrates (Biscuits and) Bach's Birthday

Chef Tim Groody to Help WDAV Throw A Biscuit Party on Sunday, March 21st
POSTED March 19, 2010 — March 21 is an important date. Three hundred twenty-five years ago, Johann Sebastian Bach was born on that date. One year ago, WDAV”s Sunday morning show, Biscuits & Bach was born. And on March 21, 2010, WDAV will celebrate both anniversaries by hosting a Biscuit Party during its Spring 2010 On-Air Membership Campaign. Listeners are invited to drop by the station this Sunday from 8 to11 a.m., enjoy a free fresh-baked biscuit, listen to live Bach performances and watch station staff and volunteers as they conduct the campaign.

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Happy St. Patrick’s Day from The Mozart Cafe!

soda bread.jpg
I mentioned a fragrant, magnificent soda bread recipe on the air and a faithful listener called to ask for the details. Here you are…and Happy St. Patrick’s Day!
Rosemary Brown Butter Soda Bread
makes 2 loaves
1/4 cup (1/2 stick) unsalted butter
3 1/2 cups all purpose flour
1/2 cup old-fashioned oats
1 tablespoon sugar
1 tablespoon chopped fresh rosemary
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon ground black pepper plus additional for topping
1 3/4 cups buttermilk
1 egg white, beaten to blend
Position rack in center of oven and preheat to 375°F. Stir butter in heavy small saucepan over medium heat until melted and golden brown, about 3 minutes. Remove from heat. (This is a slightly tricky step. Watch the butter like a hawk. As soon as the solids that fall to the bottom of the pan when the butter melts turn a carmel-like brown, remove the butter from the heat. Also, I throw my chopped rosemary and ground pepper into the butter as soon as it has browned to make the flavors bloom.)
Stir flour, oats, sugar, rosemary, baking powder, baking soda, salt, and 3/4 teaspoon pepper in large bowl to blend. Pour buttermilk and melted browned butter over flour mixture; stir with fork until flour mixture is moistened.
Turn dough out onto floured work surface. Knead gently until dough comes together, about 7 turns. Divide in half. Shape each half into ball; flatten each into 6-inch round. Place rounds on ungreased baking sheet, spacing 5 inches apart. Brush tops with beaten egg white. Sprinkle lightly with ground black pepper. Using small sharp knife, cut 1/2-inch-deep X in top of each dough round.
Bake breads until deep golden brown and tester inserted into center comes out clean, about 45 minutes. Cool breads on rack at least 30 minutes. Serve warm or at room temperature.
Baker’s Wisdom:
You’ll get the most tender soda bread by kneading the dough gently and briefly, just until it comes together, so the gluten is minimally developed.

WDAV's "Chopinomics" to Air Today on Marketplace

Hopefully you know all about the Radio Chopin project WDAV launched today in honor of the 200th anniversary of the birth of Fryderyk Chopin. What you may not have heard yet is that American Public Media”s Marketplace also wants to celebrate the date. And they are doing it in style: by broadcasting Jennifer Foster”s essay on “Chopinomics.” Hear it in the Charlotte region on WFAE 90.7FM beginning at 6:30 P.M. or visit the Marketplace website to find it in your area!

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