Smashed Reds
Un-peeled red potatoes are diced and boiled in vegetable stock, then drained and smashed with raw cream, roasted broccoli, garlic, caramelized onions and grated Parmigiano-Reggiano. Sea salt, freshly-ground black pepper and a little melted butter over the top to seal the deal..
Smashed Reds with Roasted Garlic, Broccoli and Parmigiano-Reggiano
Reshmi Murgh (Silken Chicken)
Fresh, pastured chicken is rubbed with lemon juice and sea salt, then blast-roasted in a sauce of fresh cream, homemade garam masala, onions, ginger, toasted cumin and mint. Served with stock-simmered brown rice with bits of garden vegetables..
Reshmi Murgh (Silken Chicken)
Adapted from recipes by Madhur Jaffrey
For the Garam Masala
1 tablespoon cardamom seeds
2-inch stick of Ceylon cinnamon
1/3 of a whole nutmeg
1 teaspoon black Tellicherry peppercorns
1 teaspoon black cumin seeds
1 teaspoon whole cloves
Grind all ingredients together into a fine powder. Store in an airtight container up to 2 months.
For Marinating the Chicken
1 pound skinned, bone-in chicken pieces (I prefer thighs)
1 teaspoon sea salt
2 tablespoons freshly-squeezed lemon juice
1/3 cup fresh heavy cream
1/2 teaspoon garam masala
1 teaspoon half-sharp paprika
1/2 teaspoon cumin seeds, toasted and ground
1 clove garlic, crushed
1 teaspoon freshly-grated ginger
2 tablespoons fresh mint, chopped
Pierce each piece of chicken several times with the tip of a small knife, then rub all over with sea salt and lemon juice and let stand 10 minutes. Combine cream, garam masala, mint, paprika, cumin, garlic and ginger in a bowl. Coat each piece of chicken with the mixture and allow to stand 10 minutes.
To Prepare the Chicken
sea salt
freshly-ground Tellicherry pepper
a couple of pinches of garam masala
a couple of pinches of toasted, ground cumin
a pinch of cayenne
1/4 cup diced yellow onion
1/2 of a fresh lemon for squeezing
Line a high-sided cast iron pan with foil and arrange chicken pieces so that they are not touching the sides or each other. Sprinkle each piece with a little of the dry spices then squeeze lemon over the top. Roast in a 500 degree oven until the juices run clear, about 25 minutes for breasts or about 40 minutes for thighs.
Serve hot from the oven with stock-simmered brown rice, pouring a little of the pan juices over the top. Garnish with a little extra mint.
Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce
Pole-and-line-caught US Atlantic yellowfin tuna is quickly seared in ginger and lemongrass-infused coconut oil and served with a fresh habanero mango sauce..
Pan-Seared, Pole-Caught Maguro with Habanero Mango Sauce
Infused oil
3 tablespoons virgin coconut oil
1 tablespoon freshly-grated ginger
1 6″ piece fresh lemongrass, split
2-3 sprigs fresh cilantro
1/2 fresh habanero, stemmed and seeded
Melt coconut oil over medium heat until very hot but not smoking . Add ginger, lemongrass, cilantro and chile, remove from heat and allow to steep 20 minutes. Discard lemongrass.
Mango Sauce
1 fresh mango, peeled and cut into chunks
2 tablespoons freshly-squeezed Mayer lemon juice
1 tablespoon black sesame seeds
the ginger, cilantro and chile from above recipe
1 tablespoon infused oil from above recipe
filtered water
sea salt
Add all ingredients to the bowl of a food processor and pulse until smooth, adding water as needed to achieve a spoon-able consistency. Adjust for salt and chill until ready to serve.
Seared Tuna
very fresh tuna steaks, about 1 inch thick
2 tablespoons infused oil from above recipe
sea salt
freshly-ground red and black peppercorns
Heat a cast iron skillet over medium heat for 10 minutes. Coat tuna with infused oil and season with salt and pepper. Sear about 1 minute per side for rare, then transfer to a cutting board and allow to rest 5 minutes before carving into 3/8 inch thick slices. Spoon mango sauce into the center of a plate and arrange tuna on top. Garnish as you like.
Slow Money Austin
*** FOR RELEASE 4/12/2010 ***
Former Odwalla & Sweet Leaf Tea CEOs Join Visionary Investors
& Fellow Food Entrepreneurs To Talk Slow Money, April 21 & April 22
Austin, TX — April 12, 2010 — This April, companion events redefine the value of a healthy Central Texas food system, and reassess the role risk capital plays in fueling its growth. Joining the conversation are leading investors, entrepreneurs and regional sustainable food advocates.
The April 21 Slow Money Austin Showcase, held in partnership with the Sustainable Food Center and the City of Austin, provides an afternoon-‐long program laying out the players, the issues and the opportunities involved in a healthy food system. With this event, Slow Money Austin brings together consumers, food businesses, civic leaders and investors to learn about the regional food chain, and explore funding alternatives essential to the continued growth of the regional food economy.
The following day, April 22, Slow Money Austin and nationally recognized Barr Mansion host a special Earth Day dinner prepared by the Dai Due Supper Club.
The dinner program combines a delectable exploration of the diverse, sustainably grown riches Central Texas has to offer with a continued dialog about funding growth in our region. In addition to a keynote presentation by Odwalla and Adina for Life founder Greg Steltenpohl.
At both events, made possible by underwriting sponsors Whole Foods Market and Barr Mansion, local food entrepreneurs embracing organic methods and focused on sustainability will discuss challenges and capital needs, suggesting myriad opportunities for investment and expansion. Presenters include food and beverage producers, distributors, restaurants, service providers and support businesses.
Collectively, these events and their participants present a complete picture of current local food enterprises, and a glimpse at what a more advanced, sustainable regional food system could look like.
For more information, please visit http://www.slowmoneyaustin.org
Join Us on April 21 & April 22!
Spanish Kale and Chorizo Soup
Here’s a simple, nourishing soup of homemade bone broth, Spanish cooking chorizo, Arroz bomba de Calasparra, fresh garden vegetables, fennel pollen and oregano..
Spanish Kale and Chorizo Soup
Kale is extraordinarily high in Vitamin K (778%) and is an excellent source of beta-carotene and Vitamins A and C.
1 quart homemade chicken stock
1 tablespoon Spanish olive oil
1/3 pound Spanish cooking chorizo, thinly sliced
1 Spanish onion, cut into 1/2 inch dice
2 Roma tomatoes, cored and diced
1/4 cup soft sun-dried tomatoes, chopped
1-2 Danvers carrots, oblique-cut
1-2 celery stalks, bias-cut
1-2 green garlic bulbs & tops, thinly sliced
1 cup kale, rinsed, ribbed and cut into chiffonade
1 tablespoon fennel seed
1 teaspoon fennel pollen (optional)
1/2 teaspoon crushed red chili
1 teaspoon dried wild mountain oregano
1 teaspoon freshly-ground black pepper
1/2 cup Arroz bomba de Calasparra or other good paella rice
sea salt
Sauté carrots in olive oil until about 2/3 done. Add sausage, celery, onions, fennel seed and rice and stir to coat. Sauté until onions are opaque, about 3 minutes.
Add tomatoes, sun-dried tomatoes and chicken stock and simmer 15 minutes. Add green garlic, kale, chili and oregano and simmer until rice done, about 15 minutes. Season to taste with sea salt and freshly-ground black pepper, then ladle into bowls and drizzle with a little olive oil. Finish with a sprinkle of fennel pollen.
This recipe can be easily adapted for a vegetarian diet by substituting vegetable stock and eliminating the chorizo.
Austin’s Iconic Breakfast Tacos
As the New York Times recently pointed out, Austin is the center of the universe when it comes to breakfast tacos. Trailers, bodegas and restaurants all over town serve up cheap, delicious tacos containing everything from purple corn, nopales and avocado to black beans, fried potatoes and bacon. As amazing as the local fare is, though, its still tough to beat what you can make to your own taste at home, using fresh, local ingredients.
This 5-minute creation consists of local, pastured eggs, queso Añejo, crumbled chorizo with jalapeños, onions and grape tomatoes, fresh cilantro and hot sauce on a freshly-made cayenne tortilla. Yum!
Homemade Breakfast Tacos
Ben Sklar for The New York Times
