Sean Brock Cooks Farro Verde Succotash
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- Опубліковано 2 жов 2013
- Sean Brock cooks Farro Verde Succotash using farro grains from the fields of Anson Mills in Episode 2 of Season 2, Mind of a Chef: Seeds.
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PBS series The Mind of a Chef combines travel, cooking, history, science, and humor into an unforgettable journey. In season two, Join executive producer and narrator Anthony Bourdain as he takes viewers inside the mind of Chefs Sean Brock and April Bloomfield, airing Saturday, September 7th on PBS.
Check your local listings for air times here: to.pbs.org/Z0rfcq
I keep coming back to this demonstration of southern cooking at its best; a basic love and enjoyment of life in the south. The cool, crisp vegetables plucked fresh from the garden accompanied with the rich butter and stock grains of farro says it all, “The south is strong, complex and delicate.” We live and die by the rhythms of the land.
The amount of respect for the ingredients are inspiring. Hat's off chef
sean is by far my favorite chef to watch. the way he cooks southern food is so beautiful, you can tell he’s obsessed with it and been trying to master it his whole life, it’s in his dna, i really hope i can eat at his restaurant, but my real dream is having a soul food meal cooked by him 🙏
if i had a choice for my last meal it would be sean’s shrimp and grits. he makes them on youtube please watch it, it’s one of the best cooking videos i’ve EVER seen! it’s not even a cooking video, it’s art...
Seed preservation part was the best of this episode. This dish looks just amazing.
Sadly Sean in a little prick. Little man issues.
See how happy he is on that bite? You can't fake that.. You just can't.. Just got ur south cook book in today. It's amazing. Ur an inspiration chef wise and personal wise
His smile at the end makes me giggle every time I watch it. In that moment he has just blown hisself away.
I make a version of this dish every year when the produce starts rolling in as true to what he does here and it is always delicious.
@@ChampagneGravel that's that "yeah i fuckin nailed that" look if i've ever seen it lol
just made a version of this succotash with barley, the aged parm adds such a new flavor. It actually lifts the veg rather than altering its natural flavors. merci chef
Love this guy!
That looks amazing. I'd never heard of using pork in succotash. Both sides of my family come from Midwest farmers, and we always had succotash as a veggie side, but this is definitely entree-worthy.
I've been inspired to make this a few times with my local ingredients and the farro I can get ahold of. No squash blossoms though. No idea where to get them in Niagara.
Good stuff there.
No salt?
I fucken love MIND OF A CHEF!!!!
So the only salt in this dish comes from the cheese?
Yes because the aged parmesan is extremely salty
i doubt it. he probably seasoned it later in the process of camera or the faro was cooked with a decent amount of salt to offset. there's no way that amount of cheese would be able to make up for the amount of ingredients if they weren't seasoned.
Great Video! But, why does everyone refer to BBQ, succotash and cornbread as traditional southern cuisine? Those are all parts of southern cooking today but are originally native american.
Amerifats
Hillbilly Risotto
This is like southern hipster vegetarian fried rice.
Sean Brock is far from a hipster...
@@mirabeau12071207 I agree... this person obviously doesn't know who he is lol