From cooking with what’s already in your cupboard to bonding over the results as a family, “safer-at-home” has brought us more home cooking and a whole lot of opportunities to be creative. Chef Christian Czerwonka joins Shereen Siewert for a safer-at-home cooking primer. “Chef C” is a well-known central Wisconsin chef whose restaurants emphasize seasonal, local food, and he’ll share tips for both beginners and experienced foodies.
Chef C’s Sauces For Elevating Simple Dishes
Olive-Peppercini Tapenade
1 1/2 cups pitted olives (green, greek or black)
1 teaspoon anchovy paste or 2 anchovy filet (optional)
3 tablespoons Peppercini Peppers
1 1/2 tablespoons coarsely chopped parsley (or 1/2 T. Dried)
3 cloves garlic (roasted if desired)
3 tablespoons fresh lemon juice
freshly ground black pepper
1/4 cup olive oil
1. Pulse all ingredients except olive oil in food processor until coarsely chopped.
2. Slowly drizzle olive oil while pulsing food processor until a chunky paste forms. (You will have to push down the sides a few times.)
3. Use to elevate hummus, sandwiches, scrambled eggs, crackers, pasta salad, Stuff in mushrooms with cheese, on a bagel with cream cheese
Dijon-Herb Aioli
2 eggs
2 tablespoon lemon juice
1 clove garlic (crushed or minced)
3 teaspoon Dijon-style mustard
2 teaspoon fresh Herbs (or 1/2 t. dries herbs)
3/4 to 1 cup olive oil
Salt (to taste)
Black pepper (to taste)
1. Mix all ingredients except oil in a blender.
2. With the blender on low speed slowly drizzle in olive oil. Add oil very slowly. The oil and egg will emulsify and be a mayonnaise consistency.
3. Use to elevate sandwiches, french fries, on grilled or fried fish, egg or tuna salad, put on hard-boiled eggs to get that devilled egg taste without all the work, potato chips, chicken strips.
Sriracha Tzatziki Sauce
2 cups thinly sliced cucumber
1 ½ cups plain Greek yogurt
2 tablespoons sesame oil
2 tablespoons chopped cilantro
1 tablespoon lime juice
1 tablespoon ginger
2 teaspoons Sriracha
1/4 teaspoon salt
1. Just mix it up and let it sit in fridge for a couple hours.
2. Use to elevate raw or roasted vegetables, chicken wings, pita sandwiches, wraps, as a chip dip, roasted chicken, as the base for potato salad.
“Pandemic Cooking School” is Part 4 of “Route 51’s” regionally focused series on the COVID-19 Pandemic.
Part 1: COVID-19 Facts Vs. Fiction
Part 2: COVID-19 Community Impacts
Part 3: COVID-19 And Mental Health
Episode Credits
- Shereen Siewert Host
- Rick Reyer Producer
- Joy Ratchkramer Producer
- Christian Czerwonka Guest
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