The second event was part of Emergence 2013, the MFA art show at SEABA. This event was much more successful than the first. This time we served the BBQ Chicken Taco, Beef and Mushroom Taco with Salsa Verde, and Fideo Cakes. We also had a computer which hosted the blog and the video from the first event. We posted the recipes on the blog for people to read and handed out QR coded cards that direct people back to the blog. The cards are how people can connect to the blog and read the recipes and participate in the challenges. Participants were able to use them successfully.
People were very interested in the recipes and the fact that the ingredients are local. Home-cooking is very popular and the Internet makes it easy to find recipes or just get inspired. This blog aims to be part of that. Patrons that are in to cooking were eager to try the recipes out at home.
Everyone seemed to enjoy the show and really enjoyed the food. There was much more participation at this event. One person even suggested an ingredient for the challenges. It was a great experience that many people shared, physically and digitally.
Our first event was held in conjunction with the BTV-GDI. We served up our BBQ Chicken Tacos before watching Monty Python and the Holy Grail in the parking lot at the Emergent Media Center. It was a decent turn out even though it was still chilly.
We wanted to try out our homemade tortillas but had a little mishap. Turns out tortillas shouldn’t be stored with paper towels between them. We managed to get a couple free from the clutches of the paper towels and people seemed to enjoy them. We improvised and just served the taco fixin’s on a plate with forks.
There was much engagement going on and people were interacting face-to-face. The attendees ranged from students to faculty and the conversations varied from media theory to weekend plans. This event was a great learning experience. The next event will feature more interactive elements and offer more opportunity for participation.
Went to the Farmers’ Market on May 18th. What an experience! There were so many people enjoying some sun and the local bounty. There was also great diversity among the food vendors. Everything was available from maple cotton candy to chorizo and egg gorditas. Tibetan cuisine was represented. The Pak-Afghan bolanus were delicious, especially the spicy potato one. Jamaican food was on hand and many farms were offering homemade cheeses and sauces as well as grilled meats.
It was interesting to see what really is local in Burlington and the surrounding area. Many cultures make up the Burlington community and they are well represented at the market. The food is delicious and fresh. The vendors and farmers are very friendly and knowledgable. The best part is that you are able to buy the very same ingredients you are eating and recreate the delectable delights. Everything there is local. You can get it anywhere or even visit the farms themselves.
Their creativity should inspire yours. All the food had similar ingredients. The creators infused their own culture, like the bolanus, or their unique take on a traditional dish, like the gorditas.
The Burlington Farmers’ Market is a great place to celebrate the community and even learn about other cultures. I encourage you to go and sample as much as you can. You can take a culinary trip across Vermont without leaving City Hall Park.
1/2 lb of mushroom of your choice (goes best with shiitake)
Small bag of Arugula salad for garnish
2 tbs Vegetable Oil
Salt and Pepper to taste
Pour oil in to medium saute pan on medium high heat. Brown ground beef in pan and set aside. Add mushrooms and pinch of salt to same pan and saute them on medium high heat until mushrooms are brown (about 2 mins). Remove mushrooms and dab with paper towel to remove excess oil. Mix beef and mushrooms together in bowl.
About 1 doz medium tomatillos
1 Serrano pepper
3/4 cup picked cilantro
2 tbs lime juice
1 pinch of Kosher Salt
1/2 Yellow Onion (chopped)
Remove husks from tomatillos. Blanch tomatillos in boiling water for 25 seconds. Immediately place tomatillos in ice water until cool to touch. Remove skin from tomatillos and set aside. Chop Serrano pepper and set aside. Pick cilantro leaves from stem and set aside. Chop 1/2 yellow onion and set aside. Put everything and lime juice in to blender and pulse until desired consistency.
Lightly fry tortillas in 1.5 tbs vegetable oil in small saute pan or grill tortillas. Dab tortillas with paper towel to remove excess oil. Add beef and mushroom mixture to tortilla and garnish with arugula on top. Pour desired amount of Salsa Verde on top and serve.
Pour 1tbs oil in to medium saute pan on medium heat. Add onion and bell peppers; stir to evenly coat onion and peppers in oil. Keep stirring until soft. Remove peppers and onions and set aside. Pour 1tbs oil in to same pan on medium heat. Toast noodles in pan; stir frequently to evenly coat noodles with oil until golden brown. Add soups, peppers and onions to noodles in pan and reduce heat to medium low; let simmer until soups are reduced by 3/4. Let pasta brown on one side then flip to achieve same result on other side (think potato pancake).
Grill chicken evenly on both sides until internal temperature reaches 165 degrees F. When done pull apart with forks or by hand and set meat aside.
Heat large sauté pan on medium low and add vegetable oil. Add Onions and a pinch of salt. Stir to evenly coat onions with oil and salt. Reduce heat to low and continue to stir periodically. Cook onions until soft. When onions are soft add stout and increase heat to medium high. Let liquid reduce by ¾. Add all other ingredients except lemon juice and let slowly simmer for about 10 minutes, gently stirring. Add lemon juice and grilled chicken and reduce heat to low. Stir gently for 20 mins.
½ head green cabbage
½ head red cabbage
1 large carrot
2 egg yolks
2 cups Canola Oil
1 Habañero pepper (roasted)
1 tbs Dijon mustard
2 tsp Lemon juice
Salt and pepper to taste
Shred cabbage using a knife or mandolin. Shred carrot using a cheese grater. Mix together and set aside.
Grill Habañero until slightly blackened on the outside. Peel off the charred skin and remove seeds (please use gloves for this or your hands will burn). Cut the Habañero into about 6 strips, set aside.
Add egg yolks, Habañero, and Dijon to a blender. Make sure blender is on its lowest setting and turn it on. Now gradually increase the speed until it’s at about 1/3 of its full power (about 1 second in between each speed should be fine). Now slowly add oil into the blender while it is mixing. Start with a few drops at a time and slowly increase to a slow and steady stream. When all oil is added pour mixture out into a bowl and add lemon juice, salt, and pepper. Now add shredded carrots and cabbage and mix till all are well coated.
Serve about 4 oz of bbq chicken with 2 oz slaw on a tortilla.
Submit your entry with pics/video and a short description of your process. The top 3 entries will be featured on the menu as that weeks specials and the #winning cooks eat for free all week.
Create an entree using the following ingredients:
These are the base ingredients. Explore your pantry and see what you can come up with. Get cookin’!
Cook’s Illustrated test cook Lan Lam drops a big handful of chopped kale into an in-progress pot of caldo verde, a traditional Portugese soup that derives its namesake deep green color from the hearty leafy green, in addition to deep flavors from potatoes, onions and (sometimes) smoked sausages like chouriço or linguiça. See more behind-the-scenes photos at: http://bit.ly/o0qi36