This Week’s Radio
Local Food Hero — AM 950 KTNF — The Voice of Minnesota
1:00, February 23, 2008
Outstanding in Their Field: Phil Rutter, Badgersett Research Farm
www.badgersett.com
National Spotlight: Patrick Martins, Heritage Foods USA.
www.heritagefoodsusa.com
What’s in the Pot: Chef Anna Christoforides, Gardens of Salonica.
www.gardensofsalonica.com
Patsaria
2-3 pounds beets with green tops, if possible.2 Tbsp minced garlic or more to taste1/4 c red wine vinegar1/2 c EVOsalt and white pepper.Method:wash and cut the tops and ends of beets. Sort through the greens keeping only the healthy, tender and green leaves.Arrange whole beets in steam pan filled with enough water for steaming; at least a half inch deep and doesn’t touch the beets. Steam about 20 minutes until beets are nearly cooked. i.e. a paring knife passed through them has some resistance. Add the greens on top and continue steaming until both the stems and the beets are easily passed through with a knife. Keep checking to make sure that the water doesn’t boil away. Remove and cool.
When cool enough to handle, peel and cut in large chunks or wedges. Cut leaves in bite-sized pieces.
Drizzle with vinegar, garlic and salt and pepper. Toss.
Drizzle with EVO. Toss again. This beet salad is ready to be enjoyed!
Health and Wellness: Dr. Klevos on healthy oils and a Mediterranean diet.
Click here to listen >>
February 22, 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
Featured recipe from Scott:
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.
Click here to listen >>
February 15, 2008
This Week’s Radio
Local Food Hero — AM 950 KTNF — The Voice of Minnesota
1:00, February 09, 2008
What’s in the Pot: Brenda Langton, award winning chef and restauranteur.
Cafe Brenda www.cafebrenda.com
Spoonriver www.spoonriverrestaurant.com
Mill City Farmer Market www.millcityfarmersmarket.com
Featured recipe from Brenda featured in our very own soon to be released
Minnesota Homegrown Cookbook:
Veggie Burgers
3 cups peanuts, roasted and coarsely chopped
3 cups sesame seeds, roasted and finely ground
3 cups sunflower seeds, roasted and coarsely chopped
2 cans navy beans, pureed separately
5 ribs celery, minced
2 large onions, minced
3 large carrots, minced
2 heads garlic, minced
2 tablespoons olive oil
3 teaspoons mixed fresh or dried herbs (e.g., sage, basil, thyme)
ancho powder
black pepper, ground
8 cups cooked brown rice, blended until sticky
or 4 cups rice cooked in 7 cups water, blended
1/3 cup tamari
4 tablespoons tomato paste
2 tablespoons paprika
2 tablespoons fresh herbs, chopped
salt to taste
6-8 eggs
1- 2 cups of matzo meal
Saute minced vegetables in olive oil. Thoroughly mix vegetables with remaining ingredients, except eggs and matzo flour. Divide mixture into sixths/eighths, place into plastic bags, and freeze. After thawing an individual bag of mixture, blend in one beaten egg and 1/4 cup of matzo meal. Form mixture into 3 - 4 oz. patties.
National Spotlight: Rob Marqusee, Director of Rural Economic Development in Woodbury County Iowa. www.woodburyorganics.com
Garden of Readin’: A Taste of Murphin Ridge Inn. www.murphinridgeinn.com
Outstanding In Their Field: Dave and Florence Minar of Cedar Summit Dairy www.cedarsummit.com
Click here to listen >>
January 14, 2008
