This Week's Episode
Hosted by Lynne Rossetto Kasper
Adobo Road - Marvin Gapultos on adobo, Lior Lev Sercarz on spices, The Perennial Plate in Spain, Laura Catena on malbec, Sidney Fry on sodium.
Ingredients
Adapted from Local Flavors: Cooking and Eating from America's Farmers' Markets by Deborah Madison (Broadway Books, 2002). Copyright 2002 by Deborah Madison
Choose one or more interesting varieties of grapes from your market. Pluck them off the stems and rinse them well. Cut them in half. If they have pips, flip them out with the point of a knife. Put them in a bowl, add a dollop of crème fraîche or sour cream, and gently stir it in. Add a bit of brown sugar or maple sugar crystals if you like. Crack a few new walnuts. Break the pieces into quarters, add them to the grapes, and serve.
Copyright © 2002 Lynne Rossetto Kasper.
Instructions
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.
