A lot of new cooks and a lot of home cooks what they tend to do is move the ingredients in the pan too much. They always want to mess with it, which I understand. I want to mess with it, too, but experience has taught me not to mess with it.
Chef Jeff Finch, on balancing the fast pace of a restaurant kitchen with the patience it takes to properly cook chanterelles. He'll give us two mushroom dishes for this better-than-average chanterelle season.
Some farmers in Colorado are selling off the rights to their water; Harvest Public Media will tell us who's buying. Hops farmers in Indiana are giving craft breweries another way to be local. Mother Hubbard's Cupboard's tool share program helps you start a garden on the cheap.
And, the closing ceremonies at the Rio Olympics are on Sunday. Chef Daniel Orr never misses an opportunity to celebrate with food, "to local ingredients with global flavors."
He put together a menu of dishes from Brazil, starting with a little appetizer of guava paste (goiabada, in Portuguese). Pair that with some cheese (Daniel chose manchego) and you get what Brazilians call Romeo & Juliet. He's also prepared some traditional cheese bread, called Pão de Queijo, and cod fritters.
The centerpiece of his meal is feijoada, which is considered the national dish of Brazil. It's a stew of black beans and pork. Daniel whipped up a massage kale salad to provide a crispy citrus break from the salty fatty stew.
Stories On This Episode
Study: Vegan Diet Less Sustainable Than Previously Thought
The study confirms that a diet incorporating some meat and animal products may feed more people around the globe.
Buy And Dry: Farmers Sell Water Rights To Thirsty Cities
Increasingly, water in Colorado is more valuable coming out of lawn sprinklers and bathroom faucets than growing sugar beets.
Indiana Hops Farmers Go All-In On Trendy Specialty
The booming craft beer industry is encouraging more and more upstart Indiana growers to invest long-term in hops.
Recipe: Finch's Chanterelle Frittata
Brunchers won't have many opportunities to enjoy the chanterelle frittata at Finch's Brasserie. It's available only as long as foragers provide the restaurant with fresh mushrooms.
Pasta With Chanterelles And Sugar Snap Peas
Chef Jeff Finch adds a couple special touches to make this pasta dish extraordinary -- corn stock and roasted heirloom tomato purée.
