ISBN: 9781603583343 Year Added to Catalog: 2011 Book Format: Hardcover Book Art: Color images Dimensions: 8 x 10 Number of Pages: 240 Book Publisher: Chelsea Green Publishing Release Date: February 4, 2011 Web Product ID: 596
"This collection of over 150 original recipes is designed to take you on a culinary journey through the seasons. Each recipe includes useful 'Harvest Hints' that explain how to find, purchase, prepare, and preserve fresh and seasonal ingredients. Within each chapter, you will find information about sustainable food, small family farms, and how to reduce your carbon footprint. The attractive photos and inspiring stories of farms, orchards, and farmers' markets will have you turning to this book over and over again."
—Mise en place, Culinary Institute of America
Inspirational Recipes to Guide You Through Each Season’s Harvest
Eating locally is becoming a priority to people everywhere, but preparing local food throughout the four seasons can be a culinary challenge. Common questions like, “how can I eat locally in January?” or “how do I prepare what my CSA provides?” can confront even the most committed locavore.
Award-winning chef Richard Jarmusz and registered dietitian Diane Imrie answer these questions and more in the beautifully illustrated Cooking Close to Home, a collection of more than 150 original recipes designed to follow the seasons, helping you prepare savory meals throughout the year while supporting a sustainable, local food system.
Cooking Close to Home is a seasonal guide that will inspire you to create delicious and nutritious meals with ingredients produced in your own community. A chef and a dietitian make the ideal partners to stimulate your creativity in the kitchen, teaching you how to prepare fabulous local foods without ever sacrificing flavor for nutrition.
Imrie and Jarmusz met at Vermont’s largest hospital, Fletcher Allen, and immediately recognized in each other a passion for preparing nutritious, fresh and flavorful foods. There they created an award-winning, nationally recognized food service program. Each recipe also includes useful “Harvest Hints” that explain how to find and preserve seasonal ingredients to help you enjoy the delectable pleasure that local foods provide all year long.
No matter where you live, if you want to cook locally throughout the four seasons, this book is a must-read.
Braised Turkey Thighs with Currants
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 turkey thighs, about 1 pound each,rinsed, drained and patted dry
2 tablespoons olive or canola oil
1 cup onion, finely chopped
1 tablespoon fresh garlic, chopped
5 cups turkey or Basic Chicken Stock (see page 61 for recipe)
2 tablespoons tomato paste
1 cup dried red currants
¼ cup honey
¼ cup fresh parsley, finely chopped
1 teaspoon fresh sage, finely chopped
Combine flour, salt and pepper in a bowl, and mix well.
Place turkey thighs in a bowl and pour the flour mixture over the turkey. Toss until the turkey is well coated with flour. Reserve the remaining flour for later use in the recipe.
Heat a skillet over medium heat, add oil and brown the turkey thighs.
Remove the turkey and set aside. Add the onions and garlic and sauté until tender. Add the reserved flour and cook, stirring until light brown, about 2 minutes.
In a medium bowl combine the stock and tomato paste, and mix well. Add this to the pan and stir in. Return the turkey to the pan, bring to a boil, and then reduce the heat to low. Cover and simmer for 45 to 55 minutes depending on size of the thighs. Cook until the turkey reaches 165 ºF.
Add the currants, honey, parsley and sage, and quickly bring to a boil. Reduce heat and simmer for 10 minutes. Serve turkey thighs with sauce.
About the Authors
Diane Imrie is a Registered Dietitian and graduate of McGill University in Montreal. She also holds a Master of Business Administration degree from the University of Vermont. Diane has been speaking nationally on the topic of sustainable food for the past several years. ...
Richard Jarmusz has worked as an executive chef for twenty five years and is a graduate of the Culinary Institute of America in Hyde Park, New York. Richard has won awards and is sought after for cooking demonstrations and culinary consulting. Both authors have been involved in the local food system in Vermont for many years, and have implemented a local and sustainable food program that is nationally recognized. Richard is also a backyard gardener, and Diane is known for her community garden work. ...