2.16.08

localfoodhero — Sat, 16 Feb 2008 03:27:53 +0000

Local Food Hero — AM 950 KTNF — The Voice of Minnesota

1:00, February 16, 2008

A show where we discuss the growing, cooking, eating and yes…the politics of what you put in your mouth.

What’s in the Pot: Scott Pampuch, chef/owner/locavore, Corner Table

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

Outstanding In Their Field: Todd Churchhill, Thousand Hills Cattle Company

Health and Wellness: Dr. William Klevos benefits of grass fed beef.

Click here to listen >>

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2.16.08

Local Food Hero — AM 950 KTNF — The Voice of Minnesota

1:00, February 16, 2008

A show where we discuss the growing, cooking, eating and yes…the politics of what you put in your mouth.