Thursday, January 16, 2014

“All sorrows are less with bread.” - Miguel de Cervantes

Please join us on January 27, 2014 when Slow Food Buffalo Niagara, together with our host Trocaire College, present an Introduction to Essentials of Home Breadmaking. Topics will include composition, kneading, rising and baking - with all the tips and tricks you need to fill your home with the aroma of baking loves.

We will gather at 6:00, with the session begin at 6:30. Don't be surprised if there are breads to sample with something special to spread upon them.

Bring your questions, bring your comments, bring your taste buds to our January Last Monday Gathering.

Mark you calendar. Don't let this happen to you!



Tuesday, October 29, 2013

Sustainable Seafood



A big thank you to everyone who came out last night, and to our presenters Dennis Henesey of Henesey Seafood Co. and Julie Blackman of Farmers & Artisans. A special shout-out to Julie for hosting the event and providing a yummy assortment of pastries.

As promised, here is a link to the resources of the Monterey Bay Aquarium's Seafood Watch. You may also want to take a peek at the Canadian version: SeaChoice.

Thursday, October 17, 2013

Pickling and Canning Handout




A quick note about our September Pickling and Canning program. A copy of my handout is available online.

Thanx for coming!

Scotty

Sunday, October 6, 2013

October Program to focus on “Demystifying and Sourcing Seafood”

 

Sourcing seafood in today’s market, farm raised vs. wild seafood, and seafood sustainability will be among the topics discussed by speakers at Slow Food Buffalo Niagara’s free October program focusing on “Demystifying and Sourcing Seafood.”

The “Last Monday of the Month” program on Monday, October 28, will start promptly at 7 p.m. at Farmers & Artisans, 4557 Main St., Snyder, at the corner of Bernhardt Drive.

Our speakers will be Julie Blackman and Dennis Henesey.

Henesey has owned and operated Henesey Seafood Company for the past 26 years.

Blackman, whose family has owned and operated Blackman Homestead Farm in Lockport since the 1850s, is the owner of Farmers & Artisans, where she sources sustainable seafood for the store’s customers on a weekly basis.

This is guaranteed to be an informative evening. The program will run approximately an hour with a brief conversation period afterward.

Slow Food Buffalo Niagara is a chapter of Slow Food USA and shares its belief that everyone has the right to good, clean and fair food. Slow Food USA advocates for food and farming policies that are good for the public, good for our planet and good for farmers and workers.

Thursday, September 12, 2013

“Preserving the Harvest: Canning & Pickling Basics” on Sept. 30

Got questions about pickling, canning and preserving?

Slow Food Buffalo Niagara will have answers – and canning recipes — for you at its next free program on Sept. 30.

The local chapter of Slow Food USA will resume its “Last Monday of the Month” programming with “Preserving the Harvest: Canning & Pickling Basics” at 6:30 p.m. Monday, Sept. 30, in Trocaire College’s Russell J. Salvatore School of Hospitality & Business, 6681Transit Road, Williamsville. The school is located behind Russell’s Steaks.

The program will be co-sponsored by Trocaire’s Nutrition and Dietetics Department.

Come talk with our panel of experienced canners and discover why fermented foods are fun and economical to make, and are beneficial to your health.

There will be an interactive demonstration, a home canning swap and special canning equipment for sale. Bring one jar of your favorite canned food and a printed recipe for the swap.

Participating on the panel will be Scotty Harris, a self-taught dedicated cook and author of the cooking blog, Cooking in Theory and Practice; Remy Rotella Orlowski, owner of The Sample Seed Shop and former cooking/canning instructor with the Niagara Wheatfield Central School District’s adult education program; and Devon Karn, who has taught classes for a Vermont food co-op on canning and pickling, lacto fermentation and yogurt making.

Slow Food Buffalo Niagara is a chapter of Slow Food USA and shares its belief that everyone has the right to good, clean and fair food. Slow Food USA advocates for food and farming policies that are good for the public, good for our planet and good for farmers and workers.

Sunday, July 14, 2013

Asian Cooking: Helpful Information from Scotty Harris

“I would like to thank everyone who joined me on July 13 at An Chau Asian Market, 3360 Baliey Ave., as part of the tour sponsored by Slow Food Buffalo Niagara and the International Institute of Buffalo. I hope everyone found the event informative and enjoyable. I know the owners of An Chau were thrilled to see so many new faces.

Scotty Harris at An Chau Asian Market

As promised, here are some helpful links to assist you in continuing your adventure in the wonderful world of Asian food.

The following are some sites with helpful information about the various ingredients used in Asian cuisine:

Chinese: http://www.china-family-adventure.com/chinese-food-ingredients.html

Japanese: http://www.savoryjapan.com/ingredients.html

Korean: http://www.maangchi.com/ingredients

Thai: http://www.thaifoodandtravel.com/

Vietnamese: http://www.vietworldkitchen.com/

Asian: http://www.ming.com/food-and-wine/ming.com-guide-to-asian-ingredients.htm

Asian: http://asiasociety.org/lifestyle/food-recipes/food

The reference books mentioned were:

Bruce Cost: Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

Ken Hom:Asian Ingredients: A Guide to the Foodstuffs of China, Japan, Korea, Thailand and Vietnam

You can find a link to Andrea Ngyuen’s “Asian Market Shopper” app here.

My Buffalo Rising article on fish sauce can be found here. My blog post on Red Boat fish sauce and a link to Andrea’s recipe for nuoc cham is here.

And as an extra bonus, especially for those who bought a jar of tamarind chilli paste, I also give you a link to my recipe for really great Thai inspired dressing.

Thank you all again for coming, and remember life’s too short to eat bad food.”

For more of Scotty’s cooking insights, follow his blog Cooking in Theory and Practice.