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The Food Guys for February 15, 2009
11:50 AM - 12:00 PM
Today's Highlight: “Cilantro”
1. Cilantro soup:
Instructions: Put half a pound of ground pork or chicken into two quarts of cold water in a large pot. Season with a teaspoon of salt and half a teaspoon of pepper. Bring to a boil, turn the heat down, and simmer till the water's been reduced by half. (This should take about two hours.) Wash a large bunch of cilantro. Discard the root ends. Set aside a few sprigs of leaves. Add the majority of the leaves to the stock, simmer another twenty minutes, top with reserved cilantro leaves, and serve.
2. Georgian Cilantro Pesto:
Ingredients: Two Tablespoons of apricot preserves; four cloves of crushed garlic; two chopped green onions; one and a half cups of loosely-packed cilantro leaves; half a cup of walnuts; a quarter-cup of lemon juice; a cup of walnut oil, a pinch of cayenne; salt and pepper; and a half-cup each of fresh, loosely-packed basil, dill weed, parsley, and tarragon.
Instructions: blend all the ingredients except the walnut oil; add the oil last, gradually, blending it in. Season to taste with salt and pepper. Refrigerate for a couple of hours, to blend the flavors. Serve with raw vegetables, over meat, or with pasta. Keeps for a week.
From favorite seasonal recipes, to the roots of our food traditions, to the politics of food, Jon and Greg illuminate the wonderful world of food each Sunday, in this 10 minute program produced by Montana Public Radio.
Greg Patent won the Pillsbury bakeoff when he was 19 years old. His cookbook, "Baking in America," won the 2003 James Beard Award for best baking book of the year. Jon Jackson is a mystery writer and jazz music expert with a passion for great food. The Food Guys have also been featured on NPR’s Weekend Edition Sunday.
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