September 29, 2009
Recipes from Patrick Mulvaney


Hope you saw Sunday's story about Patrick Mulvaney, the Sacramento chef and locavore legend. As a bonus, we've got some recipes from Mulvaney with ingredients that can be found at local farmers markets. Even better, they aren't too tough to recreate at home. Enjoy!

Easy California Gazpacho


4 Ripe, ripe tomatoes, cut into 1 inch chunks
1 medium cucumber, cut likewise
3 Garlic cloves
½ red onion, sliced
Juice from one lemon or lime
Olive Oil

Squeeze the tomatoes and add the next four ingredients to a blender. Three pinches of salt, 4 grinds of pepper put the lid on and turn it on. As it starts to smooth out drizzle in olive oil, probably about 2-4 ounces. Turn the machine off and taste, checking for salt & pepper. (Remember, you can always add more.) You can put some more oil in if you want to make it taste richer.

Refrigerate until ready to serve; can garnish with an extra drizzle of oil or some basil.
If you like things spicy you can throw a jalapeno into the blender when you make the soup. Serve, sit back and enjoy the soup and the compliments.

Summery Bledsoe Pork
Serves 4-6

24 oz Bledsoe (or other) Boneless Pork Loin
Egg wash (2 cups seasoned flour, 6 eggs beaten with equal part water, 2 cups breadcrumbs)
1 lb. linguine, cooked al dente
2 ears of roasted corn, kernels removed
1 onion, diced
1 basket of cherry tomatoes
2 cloves garlic
1 bunch fresh oregano/thyme

Butter, oil, salt, pepper

Slice pork in 2 oz slices and run through egg wash. Heat large skillet, add oil and cook pork, browning on both sides (about 2 minutes). Transfer to a sheet pan and finish in oven. Wipe pan clean and sauté onion in butter until soft and golden, add garlic and corn kernels. Sauté until onions are translucent. Add tomatoes, oregano, salt & pepper. Add cooked linguine. Stir well. Serve & enjoy!!

Strawberry Sorbet
Makes about one quart


One pint of really ripe Strawberries
3 cups of simple syrup (recipe follows)
1 egg for testing
Ice cream mixer


To make simple syrup bring equal parts of sugar and water together in a pot bring to a boil over high heat until the liquid clears. Transfer to different container. This can be stored in the refrigerator for a week.

Take green tops off strawberries (called Hulling) and puree in a mixer. Put in a narrow container, add an equal amount of simple syrup and mix thoroughly. Wash one egg and float in mixture. When part exposed above base is between the size of a dime and quarter the sorbet is ready for churning. Follow the instructions for your ice cream machine, transfer to the freezer or enjoy straight out of the churn!

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