In the Kitchen
September 4, 2004
There will be hot, juicy, cool and sweet tastings at the "Taste the Place" tent for samplings of peppers, pears, pesto and apples. Come by from 10 a.m. to 1 p.m.!
posted August 31, 2004 | permanent link to this article
August 28, 2004
Look at the archives in this section to the left to find get recipes or bios on the previous Chefs' Circle demonstrations. We start again weekly in September!posted August 24, 2004 | permanent link to this article
August 21, 2004 - David Ansel, Soup Peddler
David Ansel, left, cooking up a chili batch
David Ansel is the president and principal soupmaker of Soup Peddler, Inc. He started his bicycle-delivered soup business out of his home and now owns a small professional kitchen in South Austin. He has been featured on The Food Network as a literal embodiment of the Slow Food Movement. His upcoming culinary essay collection, Slow and Difficult Soup Recipes by The Soup Peddler, will be published by Ten Speed Press in Fall, 2005.
David is an avid supporter of the Sustainable Food Center (SFC, the organization running the market). He has conducted cooking classes and been involved in fund raising for SFC's Happy Kitchen and the Austin Farmers' Market programs, respectively.
His demonstration of Smoked Duck and Andouille Gumbo will begin in the southwest corner of the shaded Republic Square Park at 10:30 a.m. at the Chef's Circle seating area. Come and see the soup master!
RECIPE - SMOKED DUCK AND ANDOUILLE GUMBO
1 Duck
1 1/2 lbs Andouille
Hickory and/or Apple Wood
1 C flour
2 C onion
2 C celery
2 C green bell pepper
1/2 head garlic
1 lb okra
tomato paste
thyme
bay leaf
parsley
basil
cayenne
filé powder
Easy does it. This one takes all day, so settle in.
Take your duck. Slice it in half with a big sharp knife. Go on, right through those bones. Cut off the dark meat quarters. Cut off the wings. Place all the pieces in a steamer of your choosing and steam for at least a half hour.
Transfer the steamer water to a narrow saucier and keep boiling the water off until only duck fat remains.
Smoke the duck at 200 degrees for two hours.
Pick the duck pieces-- reserving the meat, throwing out the skin and fat (unless you want to render more duck fat for a future use: say a pate for the weekend?), and tossing the bones into the stock pot. Cover the bones and vegetable scraps with water and bring to a simmer for, oh, two hours or so.
Get the roux going. Your duck fat ought to be ready by now. Use a turkey baster to pull 1/2 cup of the pure fat off the top of the saucier. Add your stock, your herbs, your andouille, and your duck meat. Bring to simmer.
Bring a sauté pan to high heat, add oil, and sauté the sliced okra until the slime is burned off. Add this to the pot. Let it go for a while. Adjust with salt, pepper, and cayenne. Serve over hot white rice, sprinkle with filé powder, and a dash of hot sauce upon your creation.
posted August 18, 2004 | permanent link to this article
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