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Wednesday, October 24, 2012

Greg Smith talks about why he left Goldman Sachs. Globavores is about chilies. Tama Matsuoka Wong, the forager for Daniel Boulud’s flagship restaurant, explains how to uncover fabulous ingredients in your backyard and what to do with them.

Greg Smith on Why He Left Goldman Sachs

Greg Smith, whose Op-Ed titled "Why I Am Leaving Goldman Sachs," published in the New York Times in March, hit a nerve and drew passionate responses from former Fed chairman Paul Volcker, legendary General Electric CEO Jack Welch, and New York City mayor Mike Bloomberg, tells his story. His new book Why I Left Goldman Sachs: A Wall Street Story, picks up where his Op-Ed left off. He describes his career at Goldman, detailing how the most storied investment bank on Wall Street went from taking iconic companies like Ford, Sears, and Microsoft public to becoming a "vampire squid."

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Globavores: Chilies

We explore the many variations of chilies and where they’ve traveled around the world since the start of the Columbian Exchange. Roberto Stantibañez, chef at Fonda and author ofTacos Tortas and Tamales , and food historian Dave Dewitt of Fiery-Foods, author of  the Chile Pepper Encyclopediaexplain the origins and wide variety of chilies, and talk about how they're used from Mexico to Thailand.

Recipe: Ancho Chiles Stuffed with Beef

Recipe: Fresh Tomatillo Salsa

Share your chili recipesleave as a comment, below!

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How to Forage

Tama Matsuoka Wong, the forager for Daniel, the flagship restaurant of chef Daniel Boulud, talks about foraging—finding edible plants in the wild. She explains which plants are her favorites, where and how to find them, and how to cook with them. Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, written with Eddy Leroux, includes 71 favorite plants, which are easy to identify and can be harvested sustainably across the country, and also includes simple recipes.

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Recipe: Wild Barberry Rice Pudding

This pudding makes a great winter holiday dessert with its jewel-like red and cream colors. The light fluffiness of the sweet rice pudding pairs nicely with the barberry’s full-bodied wild flavor with hints of cranberry. You can prepare this ahead of time, keeping it in the refrigerator and taking it out an hour before serving.

Serves 4 to 6

Rice Pudding

1⁄2 cup short-grain or sushi rice
3 1⁄2 cups whole milk
7 tablespoons heavy cream
1⁄2 cup sugar
Pinch of salt
1 teaspoon vanilla extract

 

Barberry Coulis

11⁄2 cups ripe barberries
1 cup sugar

Custard

1 cup whole milk
1⁄2 cup heavy cream
1⁄2 teaspoon vanilla extract
4 large egg yolks
1⁄4 cup sugar

 

1. To make the rice pudding, preheat the oven to 300°F.

2. Rinse the rice by submerging it in a bowl of cold water, swishing it around, and draining. Repeat twice.

3. In a large ovenproof saucepan, heat the milk and cream, stirring in the sugar, salt, and vanilla. As the mixture begins to simmer, add the rice. Cover the pan and transfer to the oven for 1 hour until the rice is cooked and has absorbed the liquid. Remove the lid and set aside to cool.

4. To make the barberry coulis, in a medium saucepan combine the barberries and sugar with ¾ cup water and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes, or until softened and the liquid is a jewel-like red color. Remove from the heat and set aside to cool. Pass through a food mill or strainer to remove the black seeds. Be sure to press through as much of the pulp as possible so that the coulis is nice and thick.

5. To make the custard, heat the milk, cream, and vanilla in a medium saucepan over medium heat until nearly boiling. Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well combined. Slowly pour half of the hot milk mixture into the egg mixture, whisking to combine, and then pour everything back into the saucepan. Stir with a wooden spoon over medium-low heat for 2 to 3 minutes, or until thickened. Do not boil or the mixture will curdle. Remove from the heat, pour into a heatproof bowl, and cool completely in the refrigerator.

6. Mix the custard with the rice. Spoon half of the mixture into 4 to 6 individual serving dishes (such as ramekins or martini glasses), add a dollop of barberry coulis, and top with the remaining pudding. Serve immediately or refrigerate overnight.

From Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes by Tama Matsuoka Wong, Eddy Leroux and Daniel Boulud

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Recipe: Chickweed with Sesame and Soy Sauce

This easy-peasy side dish was inspired by the classic soy-sesame combination in Asian home-style cooking. Serve with hot steamed rice and roast pork or grilled fish.

Serves 4 as a small side dish

1⁄4 cup sesame seeds
1 tablespoon toasted sesame oil
1 small onion, finely chopped
2 garlic cloves, minced
4 ounces (5 cups) tender chickweed greens
1 tablespoon light soy sauce or tamari
1 teaspoon sugar
Pinch of red pepper flakes
Pinch of salt

1. In a small pan (cast iron is great), spread out the sesame seeds and toast over medium-low heat for 2 minutes, or until about half of them pop and turn a light golden brown. Transfer to a small bowl and set aside.

2. In a medium skillet, heat the sesame oil, onion, and garlic for about 2 minutes, or until soft. Add the chickweed and cook for 3 minutes, or until soft. Remove from the heat.

3. Mix in the soy sauce, sugar, red pepper flakes, salt, and sesame seeds. Serve warm or at room temperature.

 

From Foraged Flavor: Finding Fabulous Ingredients in Your Backyard or Farmer's Market, with 88 Recipes by Tama Matsuoka Wong, Eddy Leroux and Daniel Boulud

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