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Sinopsis
America’s fast food culture reflects not only what we eat-foods that are processed and packaged for convenience-but also how we eat-munching as we multitask and not really tasting the super-sized meals we ingest. But in recent years, a more thoughtful philosophy about food has emerged. Developed in Italy, where fresh ingredients and artisanal techniques are prized, the Slow Food movement has rapidly gained a following in North America. The skeptics among us might wonder if it is possible truly to enjoy a Slow Food lifestyle-one based around local, seasonal ingredients-in our fast-paced world.
In Locavore Adventures, acclaimed New Jersey chef and restaurateur Jim Weaver shares his personal story of how he came to solve this problem-building a local slow food culture that is ecologically responsible and also yields delicious results. Weaver tells of his odyssey founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region’s unique bounty. More than forty recipes throughout the book, from Hot Smoked Brook Trout with Asparagus Puree and Pickled Cippollini Onions to Zuppa di Mozzarella, will inspire readers to be creative in their own kitchens. Locavore Adventures is a thoughtful memoir about growing a sustainable food culture and a guide to slowing down, savoring locally grown food, and celebrating life.
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Acerca del autor
JIM WEAVER is chef and owner of Tre Piani Restaurant in Princeton, New Jersey, one of the best-known Italian restaurants in the state. The co-founder of Slow Food Central New Jersey, Jim has run some of the top professional kitchens in New Jersey and has also worked in Italy and the Caribbean. He recently served on the board of directors for the New Jersey Restaurant Association and is affiliated with countless professional organizations and charity events.
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Locavore Adventures (Jim Weaver)--Recipe from Tres Piani
Pignolia Nut–Crusted Sea Scallops with Honey Lemon Beurre Blanc
Jim Weaver, Tre Piani
Serves 2 as an entrée or more as an appetizer
Ingredients
½ cup pignolia nuts finely chopped
¼ cup unseasoned breadcrumbs
10 large sea scallops
½ cup flour
Salt and pepper to taste
3 beaten eggs
¼ cup olive oil
Honey Lemon Beurre Blanc
1 cup white wine
2 tbsp. honey
Juice of 1 lemon
1 tsp. chopped fresh parsley
4 tbsp. butter cut into small pieces and chilled
Method
Mix the pignolia nuts and breadcrumbs together and reserve in a work bowl. Season the scallops with salt and pepper and lightly coat with flour. Dip each scallop in the egg then coat with the nut mixture.
Put the wine, lemon, and honey into a saucepan and reduce until only 1/8 cup of liquid is left. Remove from heat and whisk in the butter and parsley. Put aside in a warm, not hot, spot and reserve until ready to serve.
Heat the oil in a large skillet and add the scallops. Brown on all sides and remove to a cookie sheet. Finish the scallops in a 350-degree oven until done, approximately 10 minutes.
Pour the sauce onto the plate and place the hot scallops on top. Enjoy!!
Pignolia Nut–Crusted Sea Scallops with Honey Lemon Beurre Blanc
Jim Weaver, Tre Piani
Serves 2 as an entrée or more as an appetizer
Ingredients
½ cup pignolia nuts finely chopped
¼ cup unseasoned breadcrumbs
10 large sea scallops
½ cup flour
Salt and pepper to taste
3 beaten eggs
¼ cup olive oil
Honey Lemon Beurre Blanc
1 cup white wine
2 tbsp. honey
Juice of 1 lemon
1 tsp. chopped fresh parsley
4 tbsp. butter cut into small pieces and chilled
Method
Mix the pignolia nuts and breadcrumbs together and reserve in a work bowl. Season the scallops with salt and pepper and lightly coat with flour. Dip each scallop in the egg then coat with the nut mixture.
Put the wine, lemon, and honey into a saucepan and reduce until only 1/8 cup of liquid is left. Remove from heat and whisk in the butter and parsley. Put aside in a warm, not hot, spot and reserve until ready to serve.
Heat the oil in a large skillet and add the scallops. Brown on all sides and remove to a cookie sheet. Finish the scallops in a 350-degree oven until done, approximately 10 minutes.
Pour the sauce onto the plate and place the hot scallops on top. Enjoy!!
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Locavore Adventures: One Chef's Slow Food Journey
Publicado por
Rivergate Books, 2012
ISBN 10: 0813551706
ISBN 13: 9780813551708
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Locavore Adventures: One Chef's Slow Food Journey
Publicado por
Rivergate Books, 2012
ISBN 10: 0813551706
ISBN 13: 9780813551708
Antiguo o usado
Paperback
Librería: ThriftBooks-Dallas, Dallas, TX, Estados Unidos de America
Calificación del vendedor: 5 de 5 estrellas
Paperback. Condición: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 1.18. Nº de ref. del artículo: G0813551706I4N00
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Locavore Adventures: One Chef's Slow Food Journey (Rivergate Books (Paperback))
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Rutgers University Press, 2012
ISBN 10: 0813551706
ISBN 13: 9780813551708
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Locavore Adventures: One Chef's Slow Food Journey (Rivergate Books (Paperback))
Publicado por
Rutgers University Press, 2012
ISBN 10: 0813551706
ISBN 13: 9780813551708
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Paperback
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Locavore Adventures: One Chefs Slow Food Journey (Rivergate Books (Paperback))
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Rivergate Books, 2012
ISBN 10: 0813551706
ISBN 13: 9780813551708
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Locavore Adventures : One Chef's Slow Food Journey
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Rutgers University Press, 2012
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ISBN 13: 9780813551708
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Locavore Adventures: One Chef's Slow Food Journey (Rivergate Books (Paperback))
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ISBN 13: 9780813551708
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Locavore Adventures: One Chef's Slow Food Journey (Rivergate Books (Paperback))
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Rutgers University Press, New Brunswick, 2012
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ISBN 13: 9780813551708
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ISBN 13: 9780813551708
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