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Series: The Village of Pleasantville presents, Episode: PCTV at the Indoor Pleasantville Farmers Market

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About This Episode

Title: PCTV at the Indoor Pleasantville Farmers Market
Air Date: 04/14/2013
Watched: 11 times
Monthly Views: 1
Guests: Shelley Boris, Executive Director & Executive Chef of Fresh Company
Topics: Seasonal Chowder from Fresh Company
Hosts: Nick Antonaccio
Description:
(more)
Host, Nick Antonaccio walks the Indoor Pleasantville Farmers Market with Shelley Boris, Executive Director & Executive Chef of Fresh Company, who makes a seasonal chowder from prod

About the Series

Title The Village of Pleasantville presents
Category Pleasantville Public Access
Produced By: The Village of Pleasantville
Description Filmed events sponsored by the Village of Pleasntville.


Video Bookmarks

00:02:07 - Seasonal Chowder: Recipe
This is a simple recipe that is adaptable to a wide range of ingredients depending on what is in season and what you have on hand. In place of the potatoes you could use root vegetables, in place of the mushrooms use corn cut off the cob. Of course fish, shucked clams or oysters are classic. I was first inspired to use cobs to make chowder broth, and to use fresh tomatoes in chowder, by Mary Lincoln’s Corn Chowder from The Book of Chowder. Serves 8 2 Cups onion, ½”dice 2 Tablespoons butter or vegetable oil 1 Cup pancetta, pork belly, or bacon, ½” (or bigger) dice, optional, omit for vegetarian version 1 Pound of fresh mushrooms, any variety will work or substitute corn kernels from 8 ears of corn 2 Cups vegetable stock or water that has been steeped with corn cobs 1 Cups potatoes, skin on, ½” (or bigger) dice 2 Cups whole milk or cream, optional, omit for vegan version replace with water, tomato juice or stock 2 Ripe tomatoes, skinned and cubed, optional, see NOTE. Any or all of the following: thyme, parsley, cloves, black pepper corns, allspice, parsley, juniper and bay leaf. It is useful to wrap the spices in a piece of cheesecloth for easy removal. Over medium heat, in a heavy-bottomed soup pot, sauté the onions and potatoes with the butter or oil and cubed optional bacon, pancetta or pork belly until the onions are soft but not brown, stirring occasionally. Add the optional diced mushrooms, stir and cook for 2 minutes. Add the vegetable stock or cob-water and the sachet and simmer until the potatoes are fork tender. Add optional cubed tomatoes and bring the water back to almost boil. Add the optional corn. Adjust salt and pepper This is the finished vegan chowder. Or add the optional fish and whole milk or cream and heat until hot, not boiling and fish is tender and done, about 4 minutes. NOTES: To remove the skin from a tomato, make a small x on the bottom with a sharp knife and dip it in boiling water for 5 seconds. The skin usually slips right off. I like to use the seeds and juice, but you may prefer to use the tomato flesh only by cutting the tomato in half along the equator and squeezing the pulp out. You can drain the seeds from the liquid and use the liquid, but I find the seeds and pulp very tasty. Garnish the top with extra butter, extra ground pepper, and/or paprika. Shelley Boris www.freshcompany.net 845 424 8204


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