Tuna Nicoise & Ginger Pork Spring Rolls: Week 10 at the Farmers’ Market
In season this week at the Cambridge Center Farmers’ Market: Beans, Beets, Carrots, Corn, Cucumbers, Eggplant, Tomatoes, Greens, Peppers, Plums, Peaches, Melon, Blueberries…
how2heroes was lucky enough to have two chefs take time out of Restaurant Week to share their expertise on light, refreshing recipes perfect for August. And since yesterday was a hot one, let’s just say both chefs stopped traffic once the cooking commenced!
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Keith Pooler, Chef/Owner of Bergamot restaurant, prepared his rendition of Tuna Nicoise in which both the tuna AND the tomato were confited. To “confit” something means to slowly cook something in fat, or in this case, canola oil. Chef Pooler often uses this recipe for parties because the technique of confiting lends itself to the preservation of protein. All you have to do is confit ahead and assemble the day of to achieve the crisp, clean flavors of this elegant salad. Download the recipe for this beautiful appetizer and watch the how-to video above.
Chef Mary Dumont of Harvest restaurant followed with her recipe for Ginger Pork Spring Rolls. She braised the pork butt a day in advance so that was good to go. She then assembled the shredded pork, herbs, crunchy carrots, crisp butter lettuce and cool rice noodles before folding the wrapper into spring rolls. The rolls were garnished with a delicious dipping sauce comprised of peanut butter, scallions, chili sauce and, believe it or not, pineapple juice. Smooth, sweet and with just enough heat. To learn how to make Ginger Pork Spring Rolls at home, watch the how-to video below and get the recipe here.
Join us next week at 12:30 pm when chefs Steve Brand & Susan Regis of Upstairs on the Square dazzle the crowd at the how2heroes table! For the complete schedule, click here.
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