Dick Stein

Midday Jazz Host

Dick Stein has been with KNKX since January, 1992. His duties include hosting the morning jazz show and co-hosting and producing the Food for Thought feature with the Seattle Times’ Nancy Leson. He was writer and director of the three Jimmy Jazzoid live radio musical comedies and 100 episodes of Jazz Kitchen. Previous occupations include the USAF, radio call-in show host, country, classical and top-40 DJ, chimney sweep, window washer and advertising copywriter.

His most memorable KNKX moment: Peeling Alien life form from Erin Hennessey’s face after it leapt at her from the biohazard refrigerator he picked up cheap for the station at an FDA garage sale. Dick is married to nationally noted metalsmith, jewelry designer and cowgirl “Calamity” Cheryl DeGroot.

Ways to Connect

Nancy Leson / KNKX

As I told Nancy Leson in this week's chat, "I just don't have the kind of kitchen where everything is put away nice and neat."  Nance keeps her kitchen, though shinier than mine, the same way.

The L&T Cheryl DeGroot / KNKX

Alarm bells went off in my head when my wife, the Lovely & Talented Cheryl DeGroot asked, "What is all that smoke floating under the ceiling?"  How could that be?  The kitchen exhaust fan was going full blast.

I noticed that the door on the overhead cabinet housing the fan was slightly ajar.  I turned off the fan and closed it.  When I re-started the fan the door popped open again. 

Uh-oh.

Dick Stein / KNKX

The good news? We harvested 60+ lbs. of Roma tomatoes this year.  Bad news?  I'd have to puree them in my little food mill as I did last year. It's a nice enough tool but just not up to processing that kind of volume.  The plates clog up and have to be removed and cleaned, then re-installed.  It just takes forever.

But this time around I found something robust enough for heavy tomato lifting.

Nancy Leson / KNKX

Last week I received a text from Nancy Leson containing the lobster shot above and "Live @ $4.50/lb.  Eat yer heart out."  The surge of envy that coursed through me was powerful enough to make me drop my can of Beanie-Weenies. 

What kind of madcap optimist attempts homemade pastrami?  Well, uh — me.

When I told Nancy Leson about the breakthrough recipe I found at Mandy Lee's utterly swell Lady And Pups blog, she had to try it too.

Stein

Run wild!  Sure, if you've never made something before, it's a good idea to follow the instructions. But remember that recipes come from all-too-fallible humans, not infallible food deities.

I speak from bitter experience.

Dick Stein / KNKX

I got so excited last week listening to Nancy describe her homemade tortillas that I ran right out and bought a tortilla press and some masa harina.  My intention was a taco feast with homemade Mexican chorizo and salsa verde and homemade tortillas.  What could go wrong?

Nancy Leson / KNKX

"Why would you make your own tortillas when they're available in every store?" I asked Nancy Leson.

"Because I can. Because it's fun.  And it's easy!"  And, she claims, better than store-bought.  Read on for Nancy's tortillas, the book they rode in and actual live footage of La Leson wielding her tortilla press.

Nancy Leson / KNKX

Nancy Leson was just over the moon about the Persian cooking class she'd recently taken from cookbook author and teacher Najmieh Batmanglij.  I took one look at Batmanglij's site and immediately found recipes I had to try. 

Nancy Leson / KNKX

Nancy Leson is the first to talk up the virtues of the produce on sale at local farmers markets, but she was wowed by the tomatoes she saw at Eugene's Lane County Farmers Market.  Her only regret?  "I just wasn't in a position to take home a box of San Marzanos that were just unbe-LEEEV-able."

I had thought San Marzanos were the same thing as the Romas I'm growing.  I was half-right.

Nancy Leson / KNKX

"Hey Nance," I asked Ms. Leson.  "Mussels or clams – which wunna dese?" 

"Of dose?" she Philly'd.  "I like 'em both, but it would have to be mussels.  Especially in the summer."

Here's why.

Nancy Leson / KNKX

As a guy who excludes fruit from his diet, I have no business pointing a finger at anyone else's food phobias.  But I will, anyway. 

How can my wife, the Lovely & Talented Cheryl DeGroot, a generally omnivorous woman, hate grits? And she'll have nothing to do with Pisum sativum, either no matter how I beg her to give peas a chance. 

Nancy Leson's husband Mac won't eat the cheeses she finds so pleasing. This week Nance and I commiserate on our spouses' food phobias and offer recipes for stuff that they won't eat, but you might love.

Jim Robbins / KNKX

This showdown's been brewing ever since Nancy Leson claimed she could make perfectly good bagels, start to finish in one hour.  Naturally I scoffed, but Nancy swears they're good.  We and about ten other guests finally got a chance to do a comparison tasting last weekend.  The results surprised me.

Dick Stein / KNKX

Mayonnaise is Chile's favorite sandwich spread.  It's a must for the famous Chacarero (farm style) beef, tomato and green bean sandwich.  I made one recently and, in the process, discovered a whole new use for both mayo and my gas grill.

Nancy Leson / KNKX

“Seattle restaurants are so uncomfortable that it’s driving me crazy,” Nancy Leson beefed.  Nancy’s main complaint is fundamental.  “Isn’t the definition of 'restaurant' to restore?  How restored can you get when your tush is numb after a half hour?”

Pearl Django performing in the KNKX studios in Seattle, Wash.
Parker Miles Blohm / KNKX

After more than a quarter century, that Mighty Engine of Rhythm still swings like mad. Pearl Django’s KNKX studio session hit the ground running with Floyd Hoyt Rides Again, from their new CD With Friends Like These

Written by Pearl Django guitarist Tim Lerch, it’s named for one of the many noms de jazz of founding member Dudley Hill.

Fiddler Michael Gray says some of Dudley’s other aliases were The New Johnny Sands, and Michael’s personal favorite, H. Burnell Delahoopay. 

Nancy Leson / KNKX

I asked Nancy Leson what she likes to chop on.  Once we got past her lumberjack (Jill?) joke I learned she likes plastic for cutting and wood for serving. 

I'd always preferred wood for cutting and hubcaps for serving. Now I'm a convert to the convenience of plastic for cutting.  Especially the new one sent to us by a listener.  What’s so great about it? 

It’s full of holes.

"My kid finally got a real, paying job," Nancy Leson announced.  Young Nate's now a B.C. barista.  Which led us to reminisce about our first food service jobs.  Nancy's was at the Chalfonte, a venerable Cape May, N.J. hotel. 

My first food service job nearly earned me a deep-fried head.

Nancy Leson

It was buckwheat all the way down. 

While Nancy Leson was whipping out a batch of buckwheat crepes in Edmonds this past weekend, 39 miles to the south I was mixing the sponge for the next morning's sourdough buckwheat flapjacks. 

Background and recipes below the fold.

Nancy Leson

With warm summer weather just about here what better time to crank up the oven to 550 degrees?  A little thermal discomfort is a small price to pay for the pleasures of the pizza and calzone Nancy Leson and I talked about.

Nancy Leson

We all have favorite old standby recipes, comfortable and familiar as well-worn jeans.  Recipes like that don't come along often, but when they do you just know you'll be making them again.  This last week, both Nancy Leson and I were lucky enough to come across several new "old favorites" to add to our lists.

Nancy Leson

Sometimes the simplest kitchen tools are the most useful.  One of my favorites is an old rubber mallet I picked up at the auto parts years ago.  I use it for pounding meat.  It was cheaper than the "official" flesh whackers sold in kitchen stores and way easier to handle than the frequently suggested substitute, a cast-iron skillet.

Nancy Leson

"All the chefs think they know how to season your meal," complains Nancy Leson about the disappearance of salt and pepper shakers from restaurant tabletops. 

That's never bothered me.  Mainly because I think the chefs do know how to season my meal.  But for those who want it saltier, Nance has the solution: Bring your own.   

That and other restaurant-going tips and tricks, dos and don'ts in this week's Food for Thought.

Concept: Stein; Photoshop: Parker Miles Blohm

"Well, Nance," I reminded Nancy Leson.  "Mother's Day is Sunday – let's talk about some mom food."   Since Nancy actually is somebody's mother I wanted to know not just what dishes her mother made, but also the ones she thought her son would remember. First her own childhood favorites.

Cheryl DeGroot

Nancy Leson and I love to share cooking and eating tips and tricks, but we don't always see things the same way.  Nance says we agree to disagree.  I say we agree to each think the other is wrong and say so. 

Nancy Leson

So Leson emails me a link to a Bon Appetit recipe which claims to make mushrooms taste like bacon.  In the subject line she writes "Methinks this has a FfT in it."  Methought the same.

Courtesy of Greta Matassa

Since she was 14, Seattle jazz singer Greta Matassa has been drawn to the music of Ella Fitzgerald. She considers Ella a major influence and uses her singing as a teaching tool for her voice students.

Tuesday is Ella's 100th birthday. To celebrate, Matassa sat down with KNKX to talk about her life with Ella.

Nothing evokes memory like smells.  Nancy Leson says one whiff of mint, and she's suddenly 6 again.  My ticket to 6 is a strong snort off a box of Crayolas.  Try it sometime.

Nancy Leson

A slight touch of pneumonia got in the way of the dim sum feast I'd planned with my visiting sister Debbie and niece Jen, both ace cooks.  Fast forward a year and we were ready to roll (wrappers) again.  Naturally, Nancy Leson came to share the cooking and eating.

Nancy Leson

Nancy Leson was more into pickles than I was this winter.

"Late last fall, when the last of the local peppers were at the farmer's market I snagged some gorgeous red jalapenos and I pickled a small batch," she said.

Nance says she continued to make them through the winter and has used them on everything from sandwiches to salads.

Pages