Summer 2013 Market Cooking Demonstration Recipes



July 28, 2013:  Orzo with Roasted Carrots

3 pounds carrots
4 garlic cloves, unpeeled
1/4 cup extra virgin olive oil
Kosher salt
1 pound orzo
Grated zest and juice of 2 lemons
4 scallions, roughly chopped
1/2 cup fresh dill, roughly chopped
Fresh ground pepper

Preheat oven to 400. Cut carrots diagonally into 2 inch pieces. On a rimmed baking sheet, toss carrots and garlic with 2 Tablespoons oil, a pinch of sugar and a big pinch of salt. Roast until carrots are tender and slightly browned, about 20 minutes. Toss them and keep checking so they don’t burn. Squeeze garlic from out of skins; mince to form a coarse paste and set aside.

Bring a large saucepan of water to a boil; add salt. Stir in orzo and cook until al dente. Drain. While still hot, transfer orzo to a large bowl and toss with 2 Tablespoons oil. Let cool slightly and add roasted carrots.

In a small bowl, mix together lemon zest, juice, scallions, dill and the roasted garlic. Pour mixture over orzo. Stir and season with kosher salt and pepper. Serve or store, covered, in refrigerator for up to one day, bringing to room temperature before serving.

July 27, 2013:  Moroccan Spiced Carrots

2 Tablespoons pine nuts or walnuts
1 1/2 Tablespoons cumin seeds
1/4 cup olive oil
12 medium carrots, trimmed, peeled, and cut on the diagonal into 1/8-inch-thick slices
1/2 teaspoon kosher salt
1 Tablespoon honey
4 teaspoons fresh lemon juice
1 Tablespoon chopped cilantro
2 teaspoons chopped fresh mint
Optional: 1 teaspoon red wine vinegar, to taste

Preheat the oven to 350 degrees. Put the pine nuts or walnuts on a small sheet pan or pie plate and toast for 9 to 10 minutes, or until golden brown. Set aside. Meanwhile, put the cumin seeds in a heavy skillet over medium heat and toast for 4 minutes, stirring a few times. Grind in a mortar and pestle or spice grinder. Set aside.
Put the olive oil in a skillet large enough to hold the carrots in 1 layer. Cook the carrots over high heat for about 3 minutes. Lower the heat to medium and cook for 2 minutes more, or until the carrots are tender and golden brown. Gently shake the pan to cook evenly. Add the salt. Put the carrots in a colander to drain. Transfer the carrots to a mixing bowl. Add the honey, lemon juice, red wine vinegar (optional), and cumin and mix together. Cool to room temperature and mix in the cilantro, mint, and nuts.

July 26, 2013:  Beet, Pear, and Spinach Salad

Cook 6 medium size beets in a pressure cooker:

Wash beets thoroughly with a vegetable brush. Remove all but 2 inches of the top.
Leave the root on. Add 1 112 cups of water to the pressure cooker. Place whole
beets on the rack. Heat the cooker until the pressure regulator attains a gentle
rocking motion. Then start the timer for 15 minutes.

Remove cooker from the heat and let the pressure drop until the air vent/cover lock has dropped and no steam escapes when the pressure regulator is tilted. Remove the pressure regulator, then remove the lid. In the meantime make the vinaigrette.

Citrus Vinaigrette

To a jar with a lid, add:

1 1/4 cup citrus (blood orange, lemon etc) flavored olive oil
2 Tablespoons orange juice
1 Tablespoon lemon juice
1 1/2 teaspoon lemon zest
1 1/2 teaspoon salt
1 Tablespoon honey
1 teaspoon citrus flavored white balsamic vinegar or white wine vinegar

Seal the jar and shake well. Chill in the refrigerator.

After cooking the beets, slip the skins off  by rubbing with a paper towel. Cut into bite size chunks and immediately pour about half of the citrus vinaigrette on the hot beets (when the beets are still hot, they will soak up the flavors of the dressing).

Toss together in a bowl the remaining dressing and:

1-2 pears sliced or grapefruit supremes
1-2 avocados, cut in slices

 

Assembly: Divide the beets onto 4 salad plates. On top of the beets, lay slices of avocados like the spokes on a wheel. Put the grapefruit in the center. Garnish with: dollops of crema (Mexican style sour cream) or crumbled goat cheese and chopped pistachio nuts. Serve with micro greens on the side or on a bed of baby spinach leaves. 

July 25, 2013:  Lemony Kale and Peach Salad

Whisk together in a large bowl:
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 tablespoon honey
1/4 teaspoon Kosher salt

Add:

1 bunch kale, ribs removed, leaves very thinly sliced
Toss to coat and let stand 10 minutes.

While the kale stands, prepare the following ingredients:

 

1/4 cup dates, cut into thin slivers
1 peach, nectarine or apple
1/4 cup slivered almonds, toasted
1 ounce pecorino cheese, finely grated (1/4 cup) or nuts
Toss with the kale and season with salt and pepper.

 

 

July 24, 2013:  Zucchini and Almond Sauce

Using a food processor, finely grind together:

1/2 cup slivered almonds, well-toasted
1/4 cup grated parmesan cheese
1 very small clove garlic, smashed
pinch of crushed red pepper flakes

Add:

2 Tablespoons lemon juice
1/3 cup olive oil
1/4 teaspoon salt

Pulse food processor off and on until almond mixture is a grainy, but moist sauce consistency.

Using a Y-vegetable peeler or mandoline, slice the zucchini into long, lengthwise ribbons:

2 pounds medium (4) zucchini  ends cut off
Toss zucchini and almond sauce together (clean hands work best for this so they won’t break up zucchini). Serve immediately at room temperature. The longer the zucchini sits, the more relaxed the slices will be.

July 7, 2013:  Creamed Braising Greens

Serves 8

6 tablespoons butter
2 cloves garlic, minced
1 shallot, thinly sliced
1 cup heavy cream
Pinch freshly grated nutmeg
Salt
3 to 4 pounds young greens, like collards, kale, chard or mustard, stemmed and finely shredded.

In a saucepan, heat 2 tablespoons of butter over high heat until it foams.  Add the garlic and shallot and cook over medium-low heat, stirring, until softened and golden, 5 minutes or so.  Add the cream, bring to a simmer, and cook until slightly thickened, 10 minutes or so.  Add the nutmeg and salt to taste.

In a large pot, heat the remaining 4 tablespoons of butter over high heat until it foams.  Add the greens and cook, stirring constantly, until tender but still bright green, about 5 minutes.  Sprinkle with salt and add the cream mixture.  Lower the heat, cover and let simmer until cooked through, 5 minutes more.  Taste for nutmeg and salt, season to taste, and serve hot.

June 9, 2013:  Too Good to Waste – Using Chard, Beet, Kale, Collard and Mustard Stems

Many a greens recipe instructs you to discard all or most of the stem, using only the greens.  But the taste of stems is too good to discarded.  Instead think of the stem as another vegetable to be stored for preparation a few days later.  Most greens should be cooked within a few days of purchase, but the stems from greens purchased at the market will be good for a week if stored in a plastic bag in the vegetable bin of fridge.

Side dish:  Create a side dish with a slightly sweet taste and just a little crunch: slice in 1/4 inch pieces and microwaved or steamed until tender (3-5 minutes).  Drain, then add a teaspoon or two of vinaigrette.

Add to many other dishes:  Prepare the same as the side dish, but without the dressing, add the crunch to scrambled eggs, stews, soup, casseroles.  These are great in lettuce salads during the time  for an  of year when tomatoes are not local or tasty.   Check out the chicken casserole at http://slowfoodolympia.org/recipes2011.html

Juice the stems:  If you juice kale greens, also include the stems.

Make pickles:  Fridge pickles are easy.  See the recipe below or pour OlyKraut brine over the blanched stems then leave in the fridge for several to 10 days.   Add to sandwiches or on a salad plate.

Pickled Rainbow Chard or Kale Stems (recipe from the Chubby Vegetarian)

Stems from 2 bunches rainbow chard or kale
1 clove garlic (sliced)
5-10 peppercorns
5-10 whole coriander
1/4 teaspoon dried dill

Trim stems to fit in a 1/2 pint jar. Pack stems into the jar. Bring the vinegar, water, sugar, salt, garlic, peppercorns, coriander, and dill up to a boil. Pour hot pickling liquid over stems and screw the cap on. Let stems rest in the fridge for at least 3 days before serving. Pickled stems will last 2 weeks in the fridge.