In mid-December 2010, I asked Field & Feast Facebook followers if any of them wanted to be on the radio show and prepare a recipe they planned to make for Super Bowl Sunday. Len Fillmore was the first to volunteer. Yet, when she said she planned to make Winter Squash Chutney, I was skeptical.
Archive for January 2011
Lenora “Len” Fillmore of Georgetown, Texas, was kind enough to volunteer to cook on the radio for a Field & Feast segment focusing on foods home cooks serve at their Super Bowl parties. Get to know her–you’ll be glad you did.
Because we have two shows this weekend featuring different cooks with different recipes, I decided to put up the web pages that would ordinarily go live on Saturday now. It gives my guest a little extra “face time” with you, and give you a little extra “taste time” with her delicious Winter Squash Chutney recipe.
If you’re like a lot of us, some produce items in you refrigerator seem to linger longer on the shelves and in crisper than you ever intended, and for reasons that elude you. It hasn’t actually started getting watery, blue or fuzzy yet, but it just doesn’t look all that appetizing. So you’re faced with the question: compost or chutney?
Chris Newton and Greg Stephan are the Spang Consortium. I learned long ago with these guys, it’s best not to ask too many questions, like, “What does Spang Consortium mean?” They might just tell you.
I personally believe that soupé is a state of mind. A happy place of bygone days where berries, pods and apples were edible and if you played around with an android it was only because you were on the Starship Enterprise.
Silliness prevails when The Spang Consortium visits Field & Feast. Yet, in an effort to offer something useful to visitors, Greg Stephan (half of the Consortium), offers tips on how to buy cans of stuff from the store.
Eating from the land—including the occasional harvest of wild game for the table—was very much the norm for my mother’s family.
Selecting, serving and storing artisanal cheese needn’t be a daunting task. Never feel embarrassed about asking for help from your cheesemonger–they want to talk to you about cheese and help you develop a better understanding about this living food.