Archive for September, 2009
Tuscan Comfort, Chef Jody Adam’s Acquacotta Recipe
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Buttero, painting by Giovanni Fattori, public domain image
Acquacotta or Acqua Cotta in Italian literally translates to “cooked water”. From Italy, it is a soup with origins from the rural area of southwestern Tuscany and morthern Lazio known as Maremma. It began as a peasant soup for cattle and sheep herders known as “buttero”, who threw whichever fresh seasonal vegetables they had into hot water. As such, this one pot meal has many variations, many of which include a poached egg and a side of crusty rustic bread.
Our version of Acquacotta today comes to us via our friends at Great Chefs, and is demonstrated by chef Jody Adams. Jody won a James Beard “Best Chef” award in 1997, and previously was named one of Food & Wine’s “Best New Chefs” in 1993. Currently, Jody’s delicious edibles are being consumed by the lucky patrons of Rialto restaurant in Cambridge, MA.
Chef Jody’s comforting Acquacotta consists of a porcini mushroom Marsala broth served over polenta and Pecorino Romano cheese, and topped with a poached egg and truffle oil. If you love this dish as much as we did, please consider purchasing Chef Jody’s cooking videos on DVD at Great Chefs.
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Chefs Speak: Rick Bayless’s Rooftop Garden
Posted by: | CommentsWe love this one. This new video featuring Rick Bayless was just published yesterday and comes to us via Earthbox, which is a maintenance free, water saving gardening system perfect for urban areas.
Chef Rick Bayless uses the Earthboxes for his urban rooftop garden for Frontera Restaurant in Chicago. In the video, Rick speaks about how freshness is used to expose the Mexican culture in Chicago. He discusses working with local farmers as suppliers, sustainability, and organics. Rick also speaks about a wonderful program that he has initiated to provide grants to local family farms.
For our recipe lovers, Rick Bayless has several authentic Mexican recipes on his site here, and we also have a collection of short recipes that he has shared on Twitter. If you visit Chicago, treat yourself to Rick’s newly opened restaurant, XOCO. It has received countless fantastic online reviews already, and features contemporary expressions of Mexico’s most beloved street foods.
Cream of Aspragus and Crab Soup, and the Great American Dine Out
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Did you know? You can dine out guilt free, and help to fight child hunger at the same time. The Great American Dine out begins today, and from September 20-26 2009, selected participating restaurants will donate a portion of their proceeds to Share our Strength, which assists community programs that provide help to children at risk of hunger. Their accomplishments to date are very impressive, click here to view their grants at work. Please consider helping them reach their goals. To find out which restaurants in your area are participating, simply enter your zip code here.
Chef Aaron McCargo Jr is a strong supporter and the official spokesperson for Share Our Strength. His love for all things culinary began at age 4, when he learned to bake using his sister’s Easy Bake Oven. A graduate of the Atlantic Cape Community College’s Academy of Culinary Arts, Aaron worked for several east coast restaurants, and is currently star of the Food Network Show Big Daddy’s House. In addition to serving as chef spokesperson for Share our Strength, Aaron regularly speaks to youth at community schools and events to illustrate that they too can succeed. In his honor, Camden NJ Mayor Gwendolyn Faison presented Aaron with keys to the city in 2008 and designated September 25 as Aaron McCargo, Jr. Day. In our featured chef recipe today, Aaron rewards Dineout supporters with a comforting Creamy Asparagus and Crab Soup. Eat out this week, and make the soup next week!
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