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Friday, September 25, 2009
Weed-like purslane packs an Omega-3 punch
At a Friday afternoon visit to the Bastrop 1832 Farmers Market last week, I came upon a vendor selling this beautiful green plant. I hadn’t noticed purslane before, but I struck up a conversation with the farmer, Erika Bradshaw of Bradshaw Farm, who told me about the incredible amount of Omega-3 fatty acids found in purslane.
Apparently, purslane contains more Omega-3 fatty acids than any other leafy vegetable plant, and it can be used as eaten raw as a garnish or in a salad or added to a stir-fry, soup or any number of other dishes, even bread.
I added a few handfuls of purslane to a soup I made last week — served it with a slice of that homemade Addie’s Quick Bucket Bread that held up nicely in the freezer — to celebrate the return of fall.
You can imagine my surprise when today I spotted purslane on top of a dish by Jeffrey’s executive chef Deegan McClung, who is helping me with a story about pork belly I’m working on for next week. He used it as a garnish on top of pork belly, crab and moi fish served on a bed of charred poblano peppers, long beans and hearts of palm.
If you’re salivating at the sight of that dish, it’s available as a special tonight at Jeffrey’s.
Just goes to show that a weed as common as purslane isn’t always what it seems.
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“The Winemakers,” with Austin’s Ross Outon, premieres tomorrow
From Liquid Austin’s Patrick Beach:
Austin’s latest reality show contestant is preparing for his moment in the spotlight, and the show’s a real corker: PBS’ “The Winemakers” debuts at 12:30 p.m. Saturday and features Twin Liquors wine expert Ross Outon as one of 12 people competing for a shot at launching their own national wine label. To celebrate, Twin Liquors Marketplace at 1000 E. 41st St. is having a reception from 11 a.m. to 1 p.m. Saturday . They’ll also be showing the broadcast in the store. Appropriately enough, the series begins its run during California Wine Month. Six episodes are scheduled to run through mid-November on Austin’s PBS affiliate, KLRU.
Permalink | Comments (0) | Post your comment Categories: Celebs in the Kitchen, Playing with your food
TRIO chef Todd Duplechan: What’s in Your Fridge Friday?
Chefs Todd Duplechan and Jessica Maher have quickly made an impression on the Austin culinary scene in the few years since they moved here from New York. They left two of the top kitchens in the country to come see what they could cook up in Texas, and Austin’s diners are better off for it.
Duplechan is the chef de cuisine of TRIO, the exquisite restaurant on the lower level of the Four Seasons downtown, and Maher is co-owner of Dishalicious and Spoon and Co. catering. They are both passionate about creating imaginative dishes with what’s in season and what can be bought from local farmers and ranchers. Nearly every week, you’ll catch them at farmers’ markets or food events, supporting the local food scene.
TRIO is one of hundreds restaurants that is participating in the GO TEXAN Restaurant Round-Up Week, which runs Monday through Friday next week. Restaurants across the state are offering specially created meals that feature the best of Texas’ meat, produce and wine. (TRIO is offering a $13 farmers’ breakfast and a $39 three-course dinner — $70 with wine pairings.) A portion of proceeds from the participating restaurants will be benefit the Austin nonprofit Caritas.
What three things are always in your fridge? Farm eggs from various farms around town - I love supporting local farmers. I’m also hoping to get some chickens of my own…as soon as my dog will let me.
Cold Brew Coffee From COOP Coffee (love it, love it) - We buy this from the Farmer’s Market in 1/2 gallon jugs so then all we have to do in the morning is stumble to the refrigerator and our iced coffee is ready. There’s no brewing or grinding beans, you just pour it out of the jug.
Mustard - Jess and I have a serious mustard problem. Every time we go to the store we gravitate to the mustard aisle and buy more. We have a lot of mustard stockpiled at home, but we also go through a lot.
What’s your favorite condiment? See above.
What’s your go-to late night snack? Popcorn with salt and pepper, eaten with chopsticks. Growing up my dad always ate popcorn this way because he said the oil getting on his fingers made him full faster. It doesn’t make any sense, but once you’ve eaten popcorn with chopsticks you become addicted.
Photo by Todd Duplechan.
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