In the Kitchen
Karen Farnsworth, Amuse Bouché
Karen Farnsworth, with Quincy Adams Erickson, is the chef/owner of Amuse Bouché, a catering company focused exclusively on finely crafted, eclectic food. Farnsworth met Erickson at Le Cordon Bleu in Paris, France, and decided to open Amuse Bouché after working together catering a couple of charity events, including a women's cancer benefit at the Cannes Film Festival. Karen has worked for the prestigious JH & Co. catering in Paris for two years and trained under Michael Rostang at one of his baby bistros. She was also a teaching assistant for four years at La Toque d'Or, a cooking school in Paris. Karen is a member of Women Chefs and Restaurateurs. She has also been on the Texas Hill Country Wine and Food Festival Hospitality Committee since 2000. In addition to Quincy, Karen shares a kitchen and professional association with chefs Abigail Bird Donovan and Beth Pav. Together the group is known as 'Les Femmes Culinaires.'
STUFFED ZUCCHINI
Karen Farnsworth
Yield: 4 side dish servings
Stuffed Zucchini
INGREDIENTS:
2 medium zucchini (or other squash)
10 large mushrooms, washed and finely chopped
3 T. butter
2 T. onion, finely chopped
2 t. flour (or more)
Vegetable stock or cream to moisten
1 t. parsley, finely chopped
Salt and Pepper
Cheddar cheese
Preheat oven to 375.
Heat butter over medium high flame. Sauteé onions for a few minutes. Turn the heat down to medium, add mushrooms and cook for about 10 minutes longer, stirring occasionally. Add the flour and stir to coat. Add cream or vegetable stock and seasonings, mixing well. Allow to cool enough to handle.
While the mushroom filling cooks, trim the ends off zucchini and slice in half lengthwise. Scoop out center pulp with a melon baller or spoon leaving a 1/4-inch thick shell. Sprinkle with salt and pepper. Fill zucchini with mushroom mixture, mounding slightly. Sprinkle with grated cheese.
In an ovenproof dish, put an inch of water. Place zucchini in dish and bake for about 40 to 45 minutes or until cooked through.
posted June 26, 2003 | permanent link to this article
Dr. Foo Swasdee
Foo Swasdee, Ph. D., is a celebrated master of Thai cooking and an advocate for healthy eating with the authentic Thai twist. Swasdee is founder of Austin's Satay Restaurant and the Thai Noodle House near UT, president of Texas Food Research Inc. (she has a Food Science Doctorate from Texas A&M), and producer of the popular Satay Authetic Thai line of traditional Pacific Rim foods. She is also an advisory board member for Sustainable Food Center, the non-profit organization operating the Austin Farmers' Market.
Very at ease as a teacher and presenter on national television as well as at a number of local charity events, Swasdee has a charismatic and passionate personality. Come see her at the Chefs' Circle at the Austin Farmers' Market beginning at 10 a.m. June 21st. Get ready for a 'hot' healthy recipe.
posted June 17, 2003 | permanent link to this article
The Happy Kitchen
Market-goers will be in the Happy Kitchen this week, as program staff from Sustainable Food Center's grassroots cooking and nutrition education program, The Happy Kitchen, demonstrate easy ways to cook up summer's bounty. A special three-hour workshop will include easy techniques for incorporating fresh, seasonal, nutritous and delicious ingredients onto anyone's plate. The demos will also include instruction from Lenore Banos Stoute, the Oaxacan Tamaleo vendor in the market.
The workshop will run from 9 a.m. to Noon, including demonstrations and tastings for each recipe. Come learn to prepare homemade whole-wheat tortillas, calabacitas (squash), squash and avocado salad (yes, we know that avocadoes are not local--but the squash is), cucumber and yogurt salad, mixed veggie salad, and watermelon smoothies.
posted June 14, 2003 | permanent link to this article
Kevin Williamson - Ranch 616
First choosing careers in real estate and on Wall Street, native Austinite Kevin Williamson then turned to a career in cooking. His work included cooking in La Jolla, New York City and Aspen. After returning from Ajax Tavern in Aspen, he worked with Austin's Central Market and in May of 1998, he opened Ella's Restaurant and Bar. Three years ago, Williamson opened Ranch 616 at 616 Nueces as both chef and owner.
Williamson's Austin Farmers' Market demonstration at 10 a.m. will be Buffalo Chili to feature the Thunderheart Bison that is sold at the market by Hugh Fitzsimmons, and the wonderful tomatoes that are available now as the tomato season begins!
posted June 7, 2003 | permanent link to this article
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