Field & Fork Network Announce the 2nd Annual Farmer-Chef Conference at Beaver Hollow Conference Center

Field & Fork Network, a local non-profit organization dedicated to connecting farmers to new economies in the eight counties of Western New York, announce their 2nd Annual Farmer-Chef Conference at Beaver Hollow Conference Center in Java, NY on January 25, 2010. Open to agriculture and culinary industry professionals, students and educators, the one-day conference provides workshops and networking forums to promote the building of a viable and sustainable local food system in our region. Conference attendees will also hear from distinguished speakers and industry experts from around New York State and Canada.

Building on the momentum from the very successful 2009 conference, the 2010 conference will include three keynote speakers; Kathleen Harris of the Northeast Livestock Processing Service Company and Currytown Farm, award-winning Chef Michael Stadtlander of the Canadian Chefs Congress and Eisenginn Farm in Northern Ontario, and Patrick Martins, owner of Heritage Foods and one of the people who really brought Slow Food USA to life, at the behest of Slow Food International's founder, Carlo Petrini. These three notable speakers, representing different roles in the food chain, will make presentations during the morning session and will also answer questions during an open panel discussion.

The Farmer-Chef Conference also offers a roster of workshops which includes a variety of topics designed to meet the needs of small scale farmers and chefs, and to encourage thoughtful discussion around the benefits and challenges of doing business with one another. Such topics include: The Farmer-Chef Relationship: Developing a Mutually Beneficial Model for Small Farms and Restaurants, Extending Your Season – Supplying the Demand , and Re-imagining the Small Dairy – A Blueprint for Success . A complete list of workshops and the conference schedule can be found on the conference website.

The conference will culminate with a local food tasting and tradeshow intended to showcase WNY’s bounty and provide a networking forum for conference attendees and local producers. Tabling is available for $25 for conference attendees or $50 for non-attendees. Interested parties can find a link to table registration for the local food tasting and tradeshow can be found on the conference website.

The conference, to be held at Beaver Hollow Conference Center in Java, NY, costs $55 per registrant and includes admission to all of the day’s programming, unique networking opportunities, an all local lunch and educational materials. Scholarship tickets are available based on need and on a first-come-first-serve basis. Last year’s conference sold out quickly, so early registration is recommended. Links to registration and tickets are available at http://farmerchefconference.wordpress.com.

Field & Fork Network would like to acknowledge the generous support of this year’s conference sponsors – Wegmans, Lexington Co-operative Market, Beaver Hollow Conference Center, Rich Products, Edible Buffalo, Culinary Institute Niagara Falls, New York State Restaurant Association, Sodexo, and the Aroma Group Restaurants. Additionally, Field & Fork Network would like to recognize its strong partner relationships with Cornell Co-operative Extension, Northeast Organic Farming Association's NY chapter, American Farmland Trust and NYS Department of Agriculture & Markets/Pride of NY.

464 Gallery Holiday Events 2009

Mark your calendars for these upcoming events at 464 Gallery:

Friday November 20, 2009 from 6-10pm
Opening Reception: "Down the Rabbit Hole" Dark Visionary David Tarsa Solo Show
Show run: Nov. 17-22, 2009

Wednesday November 25, 2009 from 7-10pm sign-up starting at 6:30pm
Tangential Readings At 464
Featuring poet Amol Salunkhe

Friday November 27, 2009 from 6-9pm
Opening Reception: "Personal Reflections" Lyndsay Gallivan's University at Buffalo Solo Student Show
Show run: Nov 24-30, 2009

December 1-31, 2009
December Art Market at 464
464 Gallery goes retail. With art and gifts from more than 60 artists and artisans including paintings, prints, photography, literature, music, jewelry and more. All made by Buffalo's local arts community.

Friday December 4, 2009 from 6-10pm
Holiday Open Galleries Tour Happy Hour

Friday December 11, 2009 from 6-10pm
Educators Appreciation Happy Hour
All local educators (grade school- college) receive 10% discount on any retail with school ID.

Friday December 18, 2009 from 6-10pm
Nickel City Girls Design and 464 Present "A Green Christmas" Happy Hour event featuring new works and one-of-a-kind gifts from the design duo including; repurposed furniture, vinyl re-creations, handcrafted housewares and much more. Shop local, shop green.

Wednesday December 30, 2009 from 7-10pm
Tangential Readings At 464
Featuring author Denise Amodeo Miller

Events take place at 464 Gallery
464 Amherst Street between Grant and Elmwood
All events are free and open to the public with complementary wine, beer and light snacks.
Retail hours through 2010 are as follows:
Tues & Weds 12-6pm
Thurs & Fri 12-8pm
Sat 11-6pm
Sun11-5pm

For more information call:
Marcus L. Wise
Owner, 464: Gallery. Retail. Resource Center. Art.
464 Amherst St. Buffalo, NY 14207
716.983.2112
email MINDWEB.us@mac.com
www.MINDWEB.us
www.MarcusLWisePhotography.com

Mirruzzu Sciuscieddu

Recently I was thrilled to have my brother Joe visiting from Florida and I surprised him by cooking a classic family favorite dish for dinner.

Our Nonno (grandfather) often lovingly prepared this beautiful Sicilian fish in broth (brudu - BRU-du) and every time I cook it I remember the warm wonderful feeling of being filled with his love. There was no question this would be the dish to welcome my brother home. And, of course, he and many other family members have asked for the recipe.

It is with great pride and a heart brimming with love and nostalgia that I offer this recipe that means so much to me.

Mirruzzu Sciuscieddu (poached fish in broth):

Ingredients:

4 slices good Italian bread about 1 inch thick grilled or toasted and rubbed with a clove of garlic - set aside
3 fresh plum tomatoes peeled and finely chopped
4 garlic cloves thinly sliced
1/4 cup good extra virgin olive oil
a pinch of sugar
32 ounces of homemade fish stock (or Kitchen Basics Fish and Seafood Stock)
4 filets of whiting (cod or skate also works nicely)
1/2 cup chopped fresh parsley
salt and pepper to taste

Preparation:

In a large deep saute pan with a tight fitting lid, saute the tomatoes, garlic and sugar in the olive oil on medium high heat for about 10 minutes or until it resembles tomato paste.

Add the fish stock, cover the pan and bring to a boil.

Lightly salt and pepper each side of the fish filets and place in the boiling stock. Cover the pan and immediately lower the heat to a gentle simmer. Cook until the fish is slightly firm to the touch, about 10 minutes. Do not over cook.

To plate:

Put a slice of grilled garlic bread in each of 4 warm bowls and place a fish filet on top of the bread. Ladle the hot broth over the fish and sprinkle with parsley.

Serve with extra garlic bread, a chilled white wine and an arugula salad dressed with fresh lemon juice, the best olive oil, salt and pepper. Fresh fruit with Mascarpone cream is the perfect way to conclude this lovely meal.

When I was a young boy my Nonno would phone to invite me whenever he made Mirruzzu. When I cooked it for my brother I felt, for a moment, as though I channeled my Nonno. Yet, eating it with my brother I felt I was, for a moment, a young boy again.

Ti amo, Nonno!

Mediterranean Spiced Olives

For centuries olives have been celebrated by many cultures. Either cooked in recipes or eaten as a snack - olives are a great source of monounsaturated fat and a good source of iron, vitamin E, copper and dietary fiber. A one cup serving contains about 155 calories.

Here is an easy way to spice up store bought olives by adding flavors of the mediterranean.

Mediterranean Spiced Olives

For the olives:

1 cup mixed olives
6 thin round slices lemon
1 teaspoon fennel seeds
1 teaspoon herbs of Provence
1 bay leaf
1 teaspoon whole mixed peppercorns
4 garlic cloves
1/2 teaspoon crushed red pepper flakes
3/4 cup extra virgin olive oil

To assemble:

Place 3 of the lemon slices in a 2 cup glass jar with a tight fitting lid. Add the olives, fennel seeds, herbs of Provence, bay leaf, peppercorns, garlic, red pepper flakes and the remaining 3 lemon slices. Slowly pour in the olive oil making sure to completely cover all the ingredients. Cover and refrigerate for 2 weeks.


To serve:

Bring to room temperature and serve with cheese and crusty bread.

The leftover oil is wonderful used in a vinaigrette for salads, drizzled over poached fish or tossed with steamed vegetables.

Couscous With Dried Fruits And Walnuts

At a recent Block Club pot luck dinner party, where each neighbor brings a dish to share, I volunteered to bring a favorite couscous dish that complements any menu. After several requests for the recipe I decided to write a post so everyone can enjoy making it for their families. It’s quick, easy and very delicious.

Couscous With Dried Fruits And Walnuts

Using a dutch oven or a large sauce pan bring to a boil:
2 1/2 cups orange juice
1 tablespoon brown sugar
2 garlic cloves grated (using a microplane)
pinch of saffron
1 teaspoon salt
1/2 teaspoon freshly ground pepper

Add 2 cups couscous. Stir, cover and turn off the heat. Let the pot rest for 5 minutes.

Uncover the pot and fluff the couscous with a fork and add:
1/4 cup Balsamic vinegar
1/3 cup grape-seed oil (or canola oil)

Using a fork, fluff the couscous again and add:
1 cup chopped celery
1 cup chopped green onions
1 cup dried cherries roughly chopped
1/2 cup golden raisins roughly chopped
1/3 cup whole black currants
1 cup lightly toasted walnuts roughly chopped
2 tablespoons orange zest
1/2 cup fresh parsley chopped
1/3 cup fresh mint chopped

Fluff with a fork to keep the mixture light and fluffy. Check for seasoning and plate. Garnish with whole fresh mint, parsley or basil leaves.

This is a great dish to bring to a summer outdoor function without the worry of it spoiling in the heat. It makes a perfect bed for seared duck breast. And when fall’s cooler temperatures arrive, this couscous is a wonderful change of pace stuffing for roasted Cornish game hens. Although, I can eat it by the bowl full any time of year.

Happy Birthday, Julia Child! (August 15, 1912 - August 12, 2004)

Growing up in the 1950’s there was not much in the way of “Food TV”. Sure there was the occasional Kraft Music Hall food commercials announced by the deep commanding voice of Ed Herlihy. And I certainly looked forward to those. But I’m referring specifically to the actual cooking process. Seeing the dish being prepared from beginning to end and with all of the details of the techniques involved in the cooking given along with the recipes.

The 1962 WGBH premier of The French Chef TV series was a revelation. I became transfixed on the show’s content and hypnotized by its host, the illustrious Julia Child. I faithfully awaited each new episode ready to absorb Julia’s every detailed instructions and followed them to the letter. She was confident, knowledgeable, engaging and had a marvelous wit. Julia absolutely captivated me and changed the way I thought about food and cooking.

At a time when foods were designed to get us out of the kitchen, with the endless array of frozen TV Dinners, Julia concentrated on one of the worlds most sophisticated cuisines to share with her audiences. And right in our own living rooms. Classic French cuisine was considered to be too arduous for the home cook to attempt. But Julia changed all that. Although she was serious about food she injected her signature sense of humor and proved that anyone can conquer French cooking at home and enjoy it in the process. I most assuredly did.

As of late there has been a barrage of media attention given to the newly released film, Julie and Julia. The film is a sweet, lighthearted romp between two books, Julie and Julia by Julie Powell and My Life In France by Julia Child and Alex Prud’Homme. Both books are a fun read, yet My Life In France is a charming look inside the lives of Julia and Paul Child. With all the candor and humor only Julia could provide, you just have to love this book. I read the book twice and I’ll read it again. In the film, Child is played by the incomparable Meryl Streep who captures the true sprit of Julia’s love of food and cooking. Streep’s portrayal of Child is spot-on. So convincing that it proves, yet again, that Meryl Streep walks on water! I felt as though I spent the afternoon with Julia herself. I’ll see the film again as well. Enjoy a glimpse of Julia Child here, here, here and here.

Thank you, Julia for being a woman of great ambition and stature. For introducing us to French cuisine and the endless company of chefs who are fortunate to have had your friendship. But most of all I’m eternally grateful to you for teaching us how to enjoy food, cooking and life. Merci!

Happy birthday dear Julia. I truly miss you. Bon Appetit!

Porcini Power

Power? Yes, the power to add wonderful nutty, deep woodsy porcini mushroom flavor to virtually any dish you are cooking. Soups, stews and sauces are enhanced by their rich, complex flavor.

Porcini mushrooms are not cultivated, they are collected in the wild. They are native to North America and Europe and are usually found near evergreen or hardwood trees as they form a symbiotic relationship with the trees. This also makes them resistant to commercial cultivation.

Very popular because of their strong flavor, the porcini is exported to gourmet shops and cooks around the world. Their strong aroma, even when dried, is a good test for freshness and in many cases can escape the packaging before they are opened. Stale dried porcini do not have the characteristic flavor and aroma. Their strong flavor makes them an excellent partner to garlic, shallots and onions.

Dried porcini mushrooms are packed with concentrated flavor just waiting to be released simply by soaking them in water or any other cooking liquid.

Gently warm (do not boil) 2 cup of water, stock, wine, port, sherry, beer, brewed tea, coffee or fruit juice in a sauce pan. Add 1 ounce dried porcini mushrooms and soak for 20 minutes. Remove the mushrooms and strain the soaking liquid and reserve. Cook the mushrooms as you would any other mushroom, or mix them with fresh mushrooms to add a heightened flavor to the dish. The strained liquid is the perfect addition to use in place of any cooking liquid. Or use it to make a pan sauce by deglazing the pan after sauteing meat, poultry or seafood.

I like to use porcini powder as a dry rub or to enliven a favorite dry rub seasoning. Simply fill a clean and dry spice grinder with dried porcini and grind to a fine powder. Strain the powder through a fine mesh strainer and regrind any larger pieces left behind. The porcini powder is now ready to use.


Sprinkled on chicken, fish, meat or vegetables, added to rice, potato or pasta dishes, or as a flavor buster in stuffed mushrooms, porcini powder is power.