Friday, July 27, 2007

Braised Bok Choy

(6 servings)
From the Fannie Farmer Cookbook

1 cup chicken or vegetable broth
1 1/2 –inch piece ginger root, quartered
2 pounds bok choy
3-4 Tablespoons rice wine vinegar
A few drops hot pepper oil
Salt, to taste

Pour broth into a large sauté pan and add the ginger. Cut the bok choy into halves or quarters and add to the sauté pan with the salt. Cover and simmer on low heat for about 10-12 minutes. Test for doneness by piercing the bulb end with a knife tip. When done, discard the ginger root and place the bok choy on a serving dish. Sprinkle with the vinegar (and hot pepper oil if desired).


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Wednesday, July 25, 2007

ReMARKable Palate Video #11

ReMARKable Palate Video #11: 100 Mile Menu

Video coverage of the 100 Mile Menu event at New York's Great Performances. All the food came from farms from within 100 miles of New York City. We see the guests helping to prepare their meal, talk to some of the chefs, and hear from Paula Lukats from Just Food, and Liz Newmark, owner of Great Performances.

Links:
Just Food
The Sylvia Center

Sponsor: www.godaddy.comUse these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com




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ReMARKable Palate #101: 100 Mile Menu

ReMARKable Palate #101: 100 Mile Menu

I attended a special event at New York's Great Performances, celebrating the 100 Mile Meal concept. All the food came from farms from within 100 miles of New York City. The event was a benefit for Just Food, which works to help create CSAs in the City by hooking up groups of New Yorkers and farms who need them, and The Sylvia Center, which introduces at risk city children to the wonders of the farm. We speak with Paula Lukats from Just Food, Liz Newmark, owner of Great Performances, and Colin Beavin, "No Impact Man."

Links:
Just Food
The Sylvia Center
No Impact Man


Sponsor: www.godaddy.comUse these codes for special discounts at checkout:

palate1 for 10% off any order
palate2 for $5 off any order of $30 or more
palate3 to get a .COM domain name for just $6.95 a year

Music: "Go Fish" by Big Money Grip, from the Podsafe Music Network. music.podshow.com

The ReMARKable Palate Podcast is a production of The Culinary Podcast Network. www.culinarypodcastnetwork.com




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What's local right now is Sour Cherries so I posted a recipe using them in a Sauce but the sauce is also delicious on Duck Breasts or under a nice terrine for an appetizer plate. The market in Belleville runs Tuesdays, Thursdays and Saturdays so I'm off tomorrow to pick up fresh corn for myself (Yum!)
On Saturday night for an outdoor Tuscan Feast I am doing a huge cake that is Chocolate Truffle and Raspberry Mousse because the raspberries are also just in! Norman Hardy is doing the wines along with me so I'm excited.

Roasted Pork Loin in Sour Cherry Sauce

Roasted Pork Loin in Sour Cherry Sauce

In a sauce pot, combine 2 cup sour cherries, with the juice(which should be 1 cup), and 1/2 cup balsamic vinegar. Bring to a boil and reduce to a simmer, and let cook until reduced to a glazey consistency. Add 1 tbsp cornstarch dissolved in 1/4 cup of Port and stir into the sauce. Add salt and pepper to taste. Stir until thickened. Then stir in 2 tbsps of unsalted butter just before plating.

Over high heat, sear pork loin on all sides and place in an oven proof dish in the 375 degree oven until the loin is just pink in the middle (usually about 30 - 45 minutes). Or grill on barbeque on high until seared. Then turn to lower heat, put lid down and cook for 20 min. Test temp to 160. Take off and tent with foil while you complete sauce

Slice the loin on the bias, and place on top of small pool of sauce, then drizzle over a bit