Veteran cookbook author Diane Morgan demonstrates how to make two rutabaga-centric dishes. Who’s growing produce locally in the winter, we visit one farmer who does. In the winter, many vegetables taste sweeter, find out which ones, and why.
Yeoman’s teaches people how to cook at farmer’s markets with whole, fresh ingredients, something she sees as somewhat of a lost art.
Coming Next: Chef Kathryn Yeomans demonstrates how to make a creamy Risotto rice dish. Also, a behind-the-scenes look at a Popup restaurant party, and a cooking class teaching people how to cook.
This recipe for Pork Rillettes is from Benjamin Meyer, who also teaches culinary classes at the Portland Meat Collective classes.
This pork braised in milk recipe courtesy of Chris Israel, chef and owner of Gruner in Portland, Oregon.
A to Z detailed guide, how to butcher a pig with Camas davis from the Portland Meat Collective.
This pancetta Recipe courtesy of Camas Davis, Portland Meat Collective: this recipe was given to me by Levi Cole, who teaches a lot of the PMC’s classes.