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?
Eating from the land—including the occasional harvest of wild game for the table—was very much the norm for my mother’s family.
Beer is good. Cheese is good. Put the two together and they make one heck of a soup. Try Cindy Feyereisen’s Wisconsin Beer Cheese Soup, and you’ll have the goods.
My friend Cindy Feyereisen is a personal chef and caterer living in Austin, Texas, which makes her a great friend to have. I asked if she had a cheese soup recipe or two to share with us during Soup Month, and she kindly stepped up to the plate–make that pot.
The frozen carcass of a guinea fowl thaws in a bowl on my kitchen counter. I purchased the bird at the Downtown Farmers Market in Austin, Texas, from Sebastian Bonneu, who owns Countryside Farm in Bastrop. He raises and sells animals for meat, including guineas, rabbits, ducks, geese, chickens and pigeons. Not your standard fare. But then, he’s French.
I had the pleasure of spending time with Lauren Hubele in her Travis Heights kitchen in Austin, Texas, as she made a lovely loaf of gluten free Millet Sourdough Bread.