This week on Moveable Feast with Relish we’re on the road in Boston, where a vibrant and diverse immigrant community is making a delicious mark on the food scene. Among those blazing a trail are multiple James beard award-nominee chef Irene Li and fellow chef Tamika Francis. It’s fall in New England and the chefs source some of the best the season has to offer locally – including harvesting fresh cranberries and honey! Then it’s off to visit the incredible Food Project, an organization that grows some of the best produce right in the heart of the city. Then it’s time to cook up a New England Feast unlike any you’ve ever seen. On the menu: Scallion Pancakes with Cranberry Chutney; Braised Spiced Goat; and Roasted Beet Salad with Pea Shoots and Herbs; and a Cranberry Tequila Cocktail!
The Food Project (808)
Recipes from this episode
Chef Tamika Francis says that braised goat is her immigrant story on a plate. She lived on a farm in Jamaica where they always had goats, so it figured prominently in their cooking. The meat lends itself to many preparations, but braising it with traditional Jamaica jerk spices and curry is one of her favorites.
If you’ve ever had these flaky fried discs dotted with slivers of green onions, you know they can be seriously addictive. When you have perfected the quick and easy scallion pancake recipe to the point that it only takes you an hour or less to make, it’s dangerous business. We give you this scallion pancake recipe with a warning: with great power comes great responsibility. After trying these pancakes, the mere sizzle of the pan or scent of freshly chopped scallions may cause you to relinquish control, churning out pancake after pancake and consuming every bite. Cook at your own risk…
Serving sweet, roasted colorful beets served on a bed of celery root puree is one example of the way chef Tamika Francis makes a dish that is so flavorful, yet simple and approachable.
Chef Irene Li makes this dish with fresh vegetables that are in season, and in this case it's sweet potato, broccoli leaves, and leeks. Topping them with a rich, creamy gorgonzola dulce cheese and garlicky bread crumbs gives the dish texture and another level of flavor!
This chunky, bright cranberry chutney is packed with both fresh and dried cranberries. Chef Irene Li pairs it with scallion pancakes, but it will go well with roast chicken or pork as well. The best part is it comes together in under 30 minutes!