Posted on Thu, July 28, 2011 by Intern
12 Comments | Categories: Biodiversity, Cooking, Youth Food Movement,
by intern Kelsey Wickel
This week’s featured Table Talk contest category is “Young Cook,” where cooks under 25 were encouraged to submit their personal recipes. These young chefs share a common value in creating good food inspired by taste tradition and local flavor and sharing it with friends and family.
Rachel Nichols’ first place-winning pickled heirloom tomato recipe comes from her time working as a Youth Educator in Chester County Pennsylvania CSAs. In her first week of work, the Assistant Director of the Program and local farmer handed her an heirloom tomato seedling. Originally, she claims, “I had no idea what to do with the thing,” but after some experimentation making sauces, salads, and pickles, Rachel settled on her favorite recipe for pickled heirloom tomatoes. “This is the pickled tomato recipe I experimented with after growing my first garden. The heirloom tomatoes I inherited from a young organic farmer were a life changing experience, as I am now working as a full-time cook and nutrition educator.”
2nd and 3rd place winners after the jump
Second place winner Naguine Bensimon Tree also features heirloom tomatoes in her recipe, though Naguine combines them with homemade egg tagliatelle, fresh ricotta, and herbs. Part of what makes Naguine’s recipe truly representative of slow food is that she holds a monthly at-home restaurant, Clandestinorante, in which she shops at her local green market and food co-op for all of her ingredients. For the month’s theme of “An Italian Affair,” Naguine and friends decided on using the abundance of heirloom tomatoes and herbs, intentionally omitting the meat to enhance the recipe’s light, seasonal flavor and produce.
“I believe that the future of the world depends on the choices we make in our meals, and I feel good about mine,” asserts Lisa Kelly, Young Cook’s third place winner. Her recipe, stuffed eggplant and polenta towers, is vegetarian, organic, and local, emphasizing her values on supporting a good food system. Often challenging her home cooking skills, Lisa states, “I always like to cook as unique as I can, too!” She finds much of her inspiration from her Italian roots and their inherent love for good food. Like Rachel and Naguine’s recipes, Lisa’s connects to farmers and family through buying, cooking, and eating good food.
Next up in the series: winning recipes from the Slow Food Done Fast category.
Thanks to Anolon cookware for providing top-notch prizes to the winners. All winners also received a one-year membership to Slow Food USA.