Locavore Adventures: One Chef's Slow Food Journey

Locavore Adventures: One Chef's Slow Food Journey

by Jim Weaver, Carlo Petrini

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Overview


Developed in Italy, where fresh ingredients and artisanal techniques are prized, the Slow Food movement has rapidly gained a following in North America. In Locavore Adventures, acclaimed New Jersey chef and restaurateur Jim Weaver shares his story of founding the Central New Jersey chapter of Slow Food, connecting local farmers, food producers, and chefs with the public to forge communities that value the region's unique bounty. More than forty recipes will inspire readers to be creative in their own kitchens.

Product Details

ISBN-13: 9780813552279
Publisher: Rutgers University Press
Publication date: 02/15/2012
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 240
File size: 12 MB
Note: This product may take a few minutes to download.
Age Range: 15 - 18 Years

About the Author

JIM WEAVER is chef and owner of Tre Piani Restaurant in Princeton, New Jersey, one of the best-known Italian restaurants in the state. The co-founder of Slow Food Central New Jersey, Jim has run some of the top professional kitchens in New Jersey and has also worked in Italy and the Caribbean. He recently served on the board of directors for the New Jersey Restaurant Association and is affiliated with countless professional organizations and charity events.

Read an Excerpt


Locavore Adventures (Jim Weaver)--Recipe from Tres Piani

Pignolia Nut–Crusted Sea Scallops with Honey Lemon Beurre Blanc
Jim Weaver, Tre Piani

Serves 2 as an entrée or more as an appetizer

Ingredients
½ cup pignolia nuts finely chopped
¼ cup unseasoned breadcrumbs
10 large sea scallops
½ cup flour
Salt and pepper to taste
3 beaten eggs
¼ cup olive oil

Honey Lemon Beurre Blanc
1 cup white wine
2 tbsp. honey
Juice of 1 lemon
1 tsp. chopped fresh parsley
4 tbsp. butter cut into small pieces and chilled

Method
Mix the pignolia nuts and breadcrumbs together and reserve in a work bowl. Season the scallops with salt and pepper and lightly coat with flour. Dip each scallop in the egg then coat with the nut mixture.
Put the wine, lemon, and honey into a saucepan and reduce until only 1/8 cup of liquid is left. Remove from heat and whisk in the butter and parsley. Put aside in a warm, not hot, spot and reserve until ready to serve.
Heat the oil in a large skillet and add the scallops. Brown on all sides and remove to a cookie sheet. Finish the scallops in a 350-degree oven until done, approximately 10 minutes.
Pour the sauce onto the plate and place the hot scallops on top. Enjoy!!

Table of Contents

Foreword Carlo Petrini ix

Acknowledgments xi

1 The 'Ah-Hah" Moment, Slow Food Style 1

2 The Valley Shepherd Creamery 12

3 The Delaware Bay Oyster 23

4 On the Hunt for a Hot Tomato 36

5 The Griggstown Quail Farm 46

6 The Hat Lady 57

7 Getting the Word Out 66

8 Triumph of the Locavores 75

9 Salumeria Biellese 87

10 Foie Gras Adventure 98

11 Educating the Classes 112

12 Viking Village 122

13 The Best-Possible Canvas 137

14 Going Local and Digging In 148

15 The Brothers Moon and the Bent Spoon 157

16 Getting Your Hands Dirty 173

17 So Where Are We Now? 185

18 Conviviality 195

19 Off the Soap Box and onto the Chapters 202

Appendix: The Slow Food Manifesto 213

Recipe


Locavore Adventures (Jim Weaver)--Recipe from Tres Piani

Pignolia Nut–Crusted Sea Scallops with Honey Lemon Beurre Blanc
Jim Weaver, Tre Piani

Serves 2 as an entrée or more as an appetizer

Ingredients
½ cup pignolia nuts finely chopped
¼ cup unseasoned breadcrumbs
10 large sea scallops
½ cup flour
Salt and pepper to taste
3 beaten eggs
¼ cup olive oil

Honey Lemon Beurre Blanc
1 cup white wine
2 tbsp. honey
Juice of 1 lemon
1 tsp. chopped fresh parsley
4 tbsp. butter cut into small pieces and chilled

Method
Mix the pignolia nuts and breadcrumbs together and reserve in a work bowl. Season the scallops with salt and pepper and lightly coat with flour. Dip each scallop in the egg then coat with the nut mixture.
Put the wine, lemon, and honey into a saucepan and reduce until only 1/8 cup of liquid is left. Remove from heat and whisk in the butter and parsley. Put aside in a warm, not hot, spot and reserve until ready to serve.
Heat the oil in a large skillet and add the scallops. Brown on all sides and remove to a cookie sheet. Finish the scallops in a 350-degree oven until done, approximately 10 minutes.
Pour the sauce onto the plate and place the hot scallops on top. Enjoy!!

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