Local Food Hero - 02.16.08
February 15, 2008
This Week’s Radio
Local Food Hero — AM 950 KTNF — The Voice of Minnesota
1:00, February 16, 2008
What’s in the Pot: Scott Pampuch, chef/owner/locavore
Corner Table www.cornertablerestaurant.com
Braised Bison
Ingredients:
4 tablespoons extra-virgin olive oil
4 (12-oz) bison chuck roast, 1 medium onion, finely chopped
1 medium carrot, finely chopped
1/2 celery rib, finely chopped
2 cups red wine (preferably a Burgundy or Chianti)
1 1/2 teaspoons salt
1 teaspoon black pepper
2 cups chicken stock
1 cup flour (just enough to coat all sides of meat)
Rosemary sprigs, bay leaf, thyme Preparation: Heat 2 tablespoons oil in an ovenproof 6-quart wide heavy pot over moderately high heat until hot but not smoking. While oil is heating, pat bison dry and season with salt, pepper, & flour. Brown beef, without crowding, on all sides, about 20 minutes total, and transfer with tongs to a bowl. Pour off fat from pot, then add remaining 2 tablespoons oil and cook onion, carrot, and celery over moderately low heat, stirring occasionally, until softened, about 10 minutes.
Preheat oven to 275°F. Stir vegetables, then add wine and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half, about 10 minutes.
Return bison(with any juices) to pot, add fresh herbs, Bring to a simmer, then braise, covered, in middle of oven until very tender, about 3- 4 hours.
National Spotlight: Molly Nicoli, Growing Minds, Appalachian Sustainable Agriculture Project
www.asapconnections.org www.growing-minds.org
Outstanding In Their Field: Todd Churchhill, Thousand Hills Cattle Company
www.thousandhillscattleco.com
Health and Wellness: Dr. William Klevos benefits of grass fed beef.
Entry Filed under: broadcasts, recipes. Tags: Todd Churchill, Thousand Hills Cattle Company, ASAP, Nicoli, Scott Pampuch, corner Table.
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