Archive for May 2011

Beet & Sweet Potato Gnocchi

May 28th, 2011 | By | Category: cook something, vegetables and pasta

Gnocchi are little pasta dumplings. The most common type is made with potatoes, but nearly any vegetable can be utilized to make the savory dish. Chef Jackie Letelier of The Letelier Food Company, shares a recipe for gnocchi that uses fresh beets and sweet potatoes.



Tastes Like HOPE (podcast)

May 28th, 2011 | By | Category: Featured Articles, podcast, the show

You may not think of hope as having a flavor, but that’s only because you haven’t been to HOPE Farmers Market in Austin, Texas. There, you’ll find a mouthful of flavors, an eyeful of colors, an earful of sounds, and soul-filling good times.



Meet the Maker

May 28th, 2011 | By | Category: guest bio, the show

Jackie Letelier was destined to make pâté–its in her blood. She says ever since she was a young girl in South Texas, she loved being in the kitchen with her grandmother. “I would perch on the counter and soak in the sights, smells, and tastes as she prepared meals for the entire family. To this day, the kitchen is a fun place for me – a room of learning, laughter, and love.”



How to Shop

May 28th, 2011 | By | Category: show tips

At present, folks living in the Austin area only purchase one percent of their food, perhaps even less, from local producers at farmers’ markets or directly from farms and ranches. Why is this? Unfamiliarity is usually the biggest reason people give.



Braised Goat Shoulder

May 28th, 2011 | By | Category: blog, cook something, meat and poultry

You could say that goat is not a meat that many suburban Americans eat on a regular basis–or ever. The mere sound of it can make people wince. But once you taste it prepared well you’ll smile.



Roasted Purple Cauliflower Salad

May 28th, 2011 | By | Category: cook something, vegetables and pasta

Cauliflower is coming out in some really fun colors–probably to get kids to eat more of it. Who wouldn’t want to dig into a salad of roasted purple cauliflower?



Hopelessly Blue Cheese Cake

May 14th, 2011 | By | Category: baking and desserts, cook something

Here’s a fabulous cheesecake that will surprise your taste buds. Serve this with Stonehouse Vineyard Scheming Beagle Port and you will know you have dined and gone to heaven.



Fredericksburg Market Salad

May 14th, 2011 | By | Category: cook something, soups and salads

There’s a lot going on with this salad, but don’t let that stop you from making it. It’s like a party in your mouth. And when served with Perissos Viognier, you’ve just elevated “salad” to an entirely new level.



What the Chefs are Making

May 14th, 2011 | By | Category: blog, cook something

Central Texas is rich with innovative chefs. The chefs you’ll meet here all won preliminary rounds in the Edible Texas Wine Food Match, and will be competing for a $5,000 prize on June 3, 2011 during the finals of the event, held at the ATT Executive Education and Conference Center on the UT Campus.



Wine and Food: Friends With Benefits

May 14th, 2011 | By | Category: Featured Articles, podcast, the show

On Friday June 3, 2011 five chefs will compete against one another in the first ever Edible Texas Wine Food Match, which benefits the newly launched nonprofit Texas Center for Wine and Culinary Arts.

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