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Cook With Brooks

Saturdays at 5 p.m.

"Going a Different Whey" Satruday, February 25 at 5 p.m.

Take a trip to the farm to learn about White River Creamery in Elkins, Arkansas. This family worked together after moving from the Los Angeles area to start a dairy farm and a new way of life. Together, they are now making some of the best cheese in Northwest Arkansas. Brooks goes back to the kitchen to create a chicken slider recipe using their Triple Pepper Halloumi Cheese and other local ingredients.

"Cook With Brooks" - weekly series that is more than just a cooking show - will join AETN's Saturday afternoon lineup at 5 p.m. beginning Jan. 7. This series is dedicated to telling the whole story of food in Arkansas - where it's from, how to make it and who shares it.

Chef Steven Brooks is the host of "Cook With Brooks," and he knows food! With more than 10 years of experience as an executive chef for various Arkansas restaurants and country clubs, he has mastered the art of cooking. In his current executive chef position, he works on a daily basis with farms across Arkansas and connects them with the restaurants that want local, sustainable food. He is passionate about representing farmers, chefs and restaurants - and giving their stories a voice.

Episodes

  • Going A Different Whey
    Take a trip to the farm to learn about White River Creamery in Elkins, Arkansas. This family worked together after moving from the Los Angeles area to start a dairy farm and a new way of life. Together, they are now making some of the best cheese in Northwest Arkansas. Brooks goes back to the kitchen to create a chicken slider recipe using their Triple Pepper Halloumi Cheese and other local ingredients.
  • Art and Soul (Food)
    Tour Crystal Bridge's Eleven restaurant in Bentonville, Arkansas. In the kitchen, Chef William Lyle creates a quick Coq au Vin while explaining where the food comes from and how he is inspired by the art around him. Brooks shares the meal with food and beverage director Case Dighero, who elaborates on the term "High South Cuisine."
  • Country Pumpkins
    "Country Pumpkins," makes a visit to McGarrah Farms in Pea Ridge, Arkansas, to learn how pumpkins can bring a lot of kids to the country. Brooks joins Dennis "Farmer" McGarrah for a hayride and trip to the pumpkin patch. The pumpkin pie pumpkins lead Brooks to the kitchen to make a dessert the whole family will enjoy.
  • From Farm to Oven
    "From Farm to Oven," starts with a visit to Wood Stone Craft Pizza in Fayetteville, Arkansas, to talk with owner and chef Jerrmy Gawthrop. He cooks up a pork chop and belly with braised kale and butternut squash puree with goat cheese that highlights seven different local ingredients. Brooks sits down with Clayton Suttle, Wood Stone Craft Pizza co-owner, to learn more about the business and the farm-to-table movement in Northwest Arkansas.
  • Roots Run Deep
    Take a trip to the Vanzant Fruit Farms in Lowell, Arkansas. Steve Vanzant shares the history of this family fruit farm that has been in operation since 1949. He explains how the farm keeps a constant supply of fruit by growing several varieties of apples, peaches and grapes. Then, he takes Brooks to their market on Highway 264 to get ingredients for a honey mustard chicken and apple dish.
  • Brewing Change
    A look at the first and only cider brewer in Arkansas, Black Apple Crossing, in downtown Springdale. Brooks discusses the important role the brewery is playing in the revitalization of downtown Springdale, as well as the history of apples and chickens in the area. In the kitchen, Brooks makes Cider Pork Tacos inspired by the Princess Peach cider and the Taqueria across the street.
  • Growing Community Through Soil
    A visit to Tri Cycle Farms, a community garden on two acres of land in the heart of Fayetteville. Founder Don Bennett discusses his passion for growing community through soil, creating food awareness, combating community hunger, educating the community and empowering those around him to make a difference. The episode also concludes at Greenhouse Grille in Fayetteville to see how local chefs came together to help raise money for Tri Cycle Farms at the Ozark Beer Dinner.

Chef Steven Brooks

"I look at restaurants - causal, fine dining and fast food - differently than most people, perhaps because I get to go into the back door of so many kitchens each week, or maybe because I have seen so many chefs take on a greater caring about the ingredients they serve. Whatever the case, it makes me smile with delight!" – Chef Brooks

Some Sample Recipes

Sweet Tater Pie

  • 2 lbs Sweet Potatoes
  • 1 tsp Cinnamon
  • 2 cups Sugar
  • 6 Eggs
  • 2 tsp Vanilla
  • ½ lb Butter, softened
  • 1 tsp Nutmeg
  • 2 Pie shells
  1. Cook potatoes in oven until soft
  2. Peel them quickly and drain them of all water
  3. Place in stand mixer and beat with paddle attachment
  4. Add sugar, vanilla, nutmeg, cinnamon, butter and eggs
  5. Mix until smooth, and pour into pie shells
  6. Bake for about 45 min in 325° convection oven or until skewer inserted comes out clean

Chocolate Pecan Pie

  • 4 c Pecan halves
  • 4 c Chocolate chips
  • 12 Eggs, beaten
  • ¼ lb Butter, melted
  • 5 c Maple syrup
  • 2 tsp Vanilla extract
  • 2 c Super-fine sugar
  • 4 tbsp AP flour
  • 4 pie shells
  1. Share chocolate and pecans equally among the pie shells
  2. Combine eggs and butter
  3. Add syrup and vanilla
  4. Sift the flour and sugar over mixture and combine well to remove lumps
  5. Pour mixture over chocolate and pecans and let stand until pecans and chocolate start to float
  6. Bake for 30 min at 350° or until the pies have no more movement when shaken


Visit the "Cook With Brooks" website.

CookWithBrooks.com

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