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Sheree DeLorenzo of Cruiseport Gloucester shows how to make Beef Crostini with Pepper Jelly Goat Cheese. MPN
Corky White is a professor of food anthropology at Boston University and loves to study, prepare and taste food. In next week's video, she shows Heather Atwood how to prepare a Vietnamese-style pickle salad. MPN

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August 31, 2010

By Times Staff The Gloucester Daily Times Tue Aug 31, 2010, 10:14 PM EDT

Next week's videos on Taste of the Times at www.gloucestertimes.com/food will include:

Fresh Vietnamese Pickle Salad (Do Chua): Corky White is a professor of Food Anthropology at Boston University and loves to study, prepare and taste food. In next week's video, she shows Heather Atwood how to prepare a Vietnamese-style pickle salad that can be used as a condiment or a side dish, using ingredients right from the garden. Pickling is simply preserving food in a vinegar mixture or brine.

Beef Crostini with Pepper Jelly Goat Cheese: Appetizers are often more popular than main dishes and this one is a favorite of Sheree DeLorenzo of Cruiseport Gloucester off Main Street. In this video, DeLorenzo shows you how to cook the beef and make the goat cheese and pepper jelly spread, serving both over crostini — "little toasts" in Italian — small little slices of toasted bread brushed with olive oil.

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