In the Kitchen
October 30, 2004 - Paul Petersen, Little Texas Bistro
Paul PetersenNative Texan chef Paul Petersen is a graduate of The Culinary Institute of
America and has worked with some of the best chefs in New York City. Chef
Petersen came back from New York and opened the Little Texas Bistro with his wife, Beth, about a year and half ago. Little Texas Bistro has garnered three stars from Dale Rice at the Austin American Statesman, and is rated in the Top 50 Restaurants in Austin.
Little Texas Bistro
214 N. Main Buda Texas
(512) 321-5828
Paul's demo will start at 10:30 and end at 11:30 a.m. in the southwest corner of Republic Square Park. Mouth watering yet? You can get a taste at the demo, then get the recipe and ingredients and make more at home.
Pan Seared Texas Bison with Roasted Pumpkin Mascarpone and Parmesan Cheese
Mash with a Red Wine Fig Pan Sauce.
Yeild: 4 Guests
Bison:
4 ea. 6 oz. Bison Strip Loin Steaks
2 oz. Good Olive Oil
To taste Salt and Pepper (always)
Pumpkin:
1 ea. medium size pumpkin or large little pumpkin
3 Tbs. Mascarpone Cheese
1/2 C. Parmegianno Reggiano Cheese
3 oz. Good Olive Oil
2 dashes Cinnamon
To taste Salt and pepper
Sauce:
4 ea. large Figs (de-stemmed and quartered)
1 C. Drinkable Red Wine
4 Tbs. Sweet Butter
t.t. Salt and Pepper
Method:
For the Pumpkin:
1.) Split pumpkin into 6 even pieces and clean out seeds with large spoon
2.) Coat pumpkin cut side with olive oil and season with salt and pepper
3.) Roast in 400 degree oven until pumpkin becomes browned and soft to the
touch
4.) Let cool slightly and remove skin, place pulp in a 2 qt. sauce pot and
place on med. heat
5.) Cook out most of liquid stirring and smashing every couple minutes, add
cheeses and cinnamon, stir well and reserve hot on the side
For the Bison and Sauce:
1.) Season Bison steaks with salt and pepper and olive oil
2.) In saute pan heat olive on high until slighty smoking, add Bison steaks
to pan and sear both sides to desired temperature and color without burning
the pan; reduce to medium heat if necessary, I recommend Medium Rare.
3.) Remove steaks from pan and reserve on the side warm
4.) Place figs in pan, saute for about 30 seconds and add wine; reduce until almost syrup-like; turn off fire and stir in butter. Taste and adjust
seasonings with salt and pepper.
To Plate:
Place pumpkin mash in center of plate, put bison right on top and drizzle
fig sauce around the pumpkin and bison. Enjoy.
posted October 26, 2004 | permanent link to this article
October 23, 2004
Get the "Taste" and then find the "Place" where it was grown and get you some to take home! We'll be offering tastes of excellent sweet peppers and lucious tomatoes, among other crops that are now in season. From 9:30 a.m. to 12:30 p.m. in the Tasting Tent that will be in the middle of the market.
posted October 19, 2004 | permanent link to this article
October 16, 2004 - Greg Ritter, TCA
Greg Ritter, chef instructor at Texas Culinary Academy, will be demonstrating a recipe for the "hard to decide what to do with" winter greens and squash. He's got a delicious salad coming your way, so stop at the Chef's Circle demo from 10:30 to 11:30 a.m. in the SW corner of the park. Tastings free and seating is available.posted October 13, 2004 | permanent link to this article
October 9, 2004 - Wild Wood Art Café
Wild Wood Art Café will take the seasonal apples from Bat Creek Farm and transform them into a healthful, delicious, wheat-free dessert that anyone would love to have a sample of--and you will! After the demo, our chefs will pass out recipes and samples of the apple treat and encourage you to make the recipe at home.Come to the demo under the trees in the southwest corner of the park at 10:30 to 11:30 a.m.
posted October 6, 2004 | permanent link to this article
){kind=link}