This week on Heirloom Meals radio, WBCR-LP 97.7 FM Great Barrington, we interviewed the lively and assiduous Valerie Anderson. Faring from the University of Florida, Val joins us in the Berkshires for the summer after accepting a farming internship at Farm Girl Farm (http://farmgirlfarm.com) which she hopes will provide hands-on experience and knowledge to bring her closer to her dream- a career in soil conservation. So, not only is she committed to the intellectual and physical aspects of our food supply but also to maintaining an emotional and sensory relationship with the food heritage of her Swedish relatives!
Every Tuesday is going to be devoted to tales (and tails!) of our animal personalities here on Boulderwood Farm, the motherland of Heirloom Meals! Today, Julia and Delilah, strike a pose while chillin’ in grass heaven, hopin’ to give a whole new meaning to grass-fed beef. Looking good, ladies!
On May 19th Heirloom Meals radio interviewed Fabian Dominguez, a native Argentinian chef and food entrepreneur. His current passion and humble food philosophy stems from his exposure to the picturesque and family-centered culinary culture of Buenos Aires as well as the local flavors and spiritual lifestyles in the Berkshires. At the age of 12 he exclaimed to his mother that he was going to be a chef when he grew up, and it seems that a combination of extraordinary talent and fate has allowed him to realize not only a childhood dream but his current one of sharing his love and gratitude with those around him. Enjoy listening!
A few weeks ago I had Tony Simotes share his culinary history with me on my radio show. Shortly therafter we found out that Tony has throat cancer (with a very good prognosis). He is undergoing treatment and I asked if I could make them (he and his wife, Lucy) some food and he asked me if I could try and make his Mom's avgolemono soup.
So this soup's for Tony!!!
1 whole organic chicken
Enough water to completely cover the chicken
3-4 stalks celery, cut into quarters
Juice of 3 lemons
2 cups of cooked rice
salt and pepper to taste
Clean and place chicken in soup pot and cover with water. Add celery and onion. Heat over medium heat to a boil and then simmer for about an hour until chicken is cooked. While chicken is cooking, occasionally skim off the scum.
Once the chicken is cooked, remove from water and let cool. Meanwhile, separate your egg whites from yolks. Whip the egg whites until soft peaks form and then blend in the egg yolks and juice of 3 lemons. Then add about a cup of the warm chicken broth to the egg and lemon mixture to acclimate and then add to chicken broth along with the rice and the chicken which you have taken off the bones and chopped into bite-sized pieces. Add salt and pepper to taste and Enjoy!!