Local chefs create videos for National Cooperative Grocers Association

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Local chefs create videos for National Cooperative Grocers Association

Editor’s note: This article was originally published July 30, 2013

Editor’s note: This article was originally published July 30, 2013

Even though Wheatsville Food Co-op remains our lone cooperatively owned grocery store, Austin’s co-op business community is thriving.

So is its culinary community, which is one of the reasons why the National Cooperative Grocers Association tapped a number of local chefs, bloggers and food professions to create dozens of how-to cooking videos for its website StrongerTogether.coop.

http://www.youtube.com/watch?v=XPffO5fRjKY

If you go to the website or its YouTube channel, you’ll see lots of familiar faces, including Uchi’s Philip Speer, Hilah Johnson of HilahCooking.com, Shef’s Kitchen blogger Shefaly Ravula (that’s her on the homepage above), Justine’s Brasserie chef Casey Wilcox, Johnny Livesay and Charlie Wilson of Black Star Co-op, Dana Tomlin of Wheatsville, Christy Morgan of TheBlissfulChef.com, Fresh Off the Truck co-owner Tova Ng and Austin chef .

The videos are produced by Arts+Labor, a local production company that has worked on several food-related projects in recent years for clients such as the Cooking Channel.

Another feature of the NCGA’s website are hundreds of recipes, like this Miso-Glazed Salmon from Ng, which you can sort by season, ingredient, meal or even the cost of ingredients.

1 wild caught salmon fillet (about 6 ounces)1 teaspoon fresh ginger, minced

1 teaspoon fresh garlic, minced

1/4 cup white miso

1/4 cup soy sauce

1/4 cup mirin

1/4 cup brown sugar

1 pinch ground black pepper

1 pinch crushed red pepper flakes

Vegetable oil

1 green onion, sliced

2 teaspoons white sesame seeds, toasted

1 cup cooked rice (optional)

Preheat oven to 425 degrees. In a small bowl, whisk together ginger, garlic, white miso, soy sauce, mirin, brown sugar, black pepper and red pepper flakes. Coat the bottom of baking dish with oil and lay salmon in dish skin side down. Brush marinade evenly over salmon and let marinate in refrigerator for 10-15 minutes. Bake at 425 for 8-10 minutes per inch (thickness) of fish, basting with remaining miso marinade if desired. Salmon is done when it can be easily flaked with a fork. Serve atop a bed of rice and garnish with green onion and toasted sesame seeds. May also be served with ginger beurre blanc sauce.

— Recipe from Tova Ng on StrongerTogether.coop

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