ricotta

MOVEABLE FEAST WITH FINE COOKING
On the Road in Cambridge, UK

MOVEABLE FEAST WITH FINE COOKING: On the Road in Cambridge, UK

 

We’re on the road in Cambridge, England, to cook a feast with host Alex Thomopoulos and critically acclaimed chefs Tristan Welch and Alex Rushmer in this week’s episode of Moveable Feast with Fine Cooking. The day begins with a trip to source some amazing local ingredients at Flourish Produce, which specializes in growing seasonal vegetables for the area’s leading chefs. The trio also forages fresh herbs by the River Cam and makes a stop at an award-winning gin distillery that makes outstanding gins using local botanicals-and ants! Our adventure culminates at the University Arms Hotel with a cup of tea and a true British picnic, including Charred Ricotta and Pickled Beetroot Toast, Cured Smoked Trout, and Salt-Baked Kohlrabi with Turnips, all served to guests eager and delighted to dine al fresco with these top chefs.

 

 

 

LIDIA’S KITCHEN
Game Day Bites

LIDIA’S KITCHEN: Game Day Bites

 

Whether it’s American football or Italian soccer, game day parties are always popular. Lidia believes that there is nothing like a bountiful spread of food that will fuel the guests and get them cheering. On today’s menu, she serves fried mozzarella sandwich skewers and carrot and chickpea dip and pizza rolls made with both broccoli rabe and sausage and ricotta and leeks.

 

Preview

 

 

 

MOVEABLE FEAST WITH FINE COOKING
Wisconsin

MOVEABLE FEAST WITH FINE COOKING

 

On a farm in Green Bay, Wisconsin, Moveable Feast with Fine Cooking host Michelle Bernstein puts on her rubber boots and visits Twin Elm Gardens, where there are no seasonal limits – greenhouses extend crops well into the winter months so produce is fresh and available year round. With a tip of the toque to some of the nation’s well crafted Wisconsin cheese, chef Justin Carlisle grills beef steak with cherry tomatoes, cucumber, sorrel, and sharp provolone. And Greenbay’s rockstar chef Chris Mangless prepares ricotta and grana gnudi with local mushroom, thyme, and flowering chives, followed up by rhubarb with cheese for a decadent dessert.