Farmer's Market Demonstration with Kathryn Yeomans and Kelly Myers
Thanks to all of you who braved the rain and made it to our demo at the Portland Farmer's market on Saturday, June 9! We had a lot of fun creating dishes from what you chose from our pantry. For those of you who couldn't join us, let us fill you in...
We thought it might be interesting to do something a little different than the usual market demo. Rather than demonstrating a set, planned ahead recipe, we decided to let the audience select what they wanted to see used from an assortment of produce. We brought with us staples from a typical Italian pantry, and assorted cooking tools and equipment. The morning of the demo, we shopped the market, selecting vegetables that caught our eye and that were at the peak of the season and readily available, as well as fresh eggs and cheese. Five items were chosen by the audience from our display. We discussed how to prepare and cook each vegetable, and combined them to create several dishes.
The items we presented to the audience included: English peas, fennel bulb, radishes, white asparagus, Monteillet cheese (a soft, ripened cow's milk cheese), artichokes, spring onions, eggs and basil.
English peas, fennel bulb, white asparagus, basil and eggs were chosen. This is what we came up with...
Fennel and Radish Salad with a Lemon Vinaigrette and Monteillet Cheese
serves 4
2 fennel bulbs
10-12 radishes
2 1/2 Tbsp lemon juice
1/2 cup extra virgin olive oil
scant 1/4 Tsp sea salt and freshly ground pepper to taste
Shave the fennel bulb crosswise on a mandoline or slice thinly with a sharp knife.
Thinly slice the radishes and toss them with the fennel.
In a bowl, combine lemon juice, salt and pepper. While whisking constantly, add the olive oil in a slow, steady stream. Adjust seasoning to taste, adding more lemon, oil or seasonings as needed (as we mentioned in our demo, recipes for vinaigrettes are guidelines - different vinegars or citrus have different levels of acidity, and various olive oils counteract these acidity levels in different ways. Tasting and adjusting are the keys to a well balanced vinaigrette. It is helpful to taste a vinaigrette with a piece of fennel or a lettuce leaf, rather than off a spoon).
Dress the fennel and radish with some of the vinaigrette, arrange on a serving platter, and top with slices or pieces of Monteillet cheese.
Note: if the vinaigrette recipe yields more than you desire for your salad, it makes a great dressing for a green salad or marinade for chicken.
Warm White Asparagus with a Poached Farm Egg
serves 4
1-2 bunches white asparagus (about 16-20 spears)
1 shallot, peeled and minced
2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
scant 1/4 Tsp sea salt and freshly ground pepper to taste
4 fresh farm eggs
Make the dressing: steep the shallot in the red wine vinegar with the salt and pepper for several minutes.
Whisk the olive oil in a slow, steady stream. Adjust seasoning and set dressing aside.
Snap off the tough fibrous ends of the asparagus. If the asparagus is very fresh, it should snap easily. Leave 2 inches from the tip end of the asparagus unpeeled, and peel the remainder of the stalk using a vegetable peeler. Cook the asparagus in boiling, salted water for several minutes until tender but not soft. Cooking time depends on the size and freshness of the asparagus. The best way to tell if it is done is to take a piece out of the water and slice off a piece of the bottom end to taste.
Drain the asparagus and toss with the vinaigrette. Let the asparagus marinate while you poach the eggs. Serve 4-5 asparagus per person with some of the dressing. Gently place a poached egg on top of the asparagus spears. Season the egg with a little sea salt and freshly ground black pepper.
If white asparagus is not available, green asparagus is an acceptable substitute.
Risi e Bisi - Rice and Peas
This Venetian dish celebrates early spring with fresh market peas. It's perfect for Portland's fickle spring weather - you long for green vegetables, which rush into the market with the coming of the season, but the cold rainy weather persists. More thick soup than risotto, it is best when just runny enough to eat with a spoon.
serves 4
3 pounds fresh young English peas, shelled
4 Tbsp butter
2 Tbsp chopped spring onion, white bulb only
salt
3 1/2 cups homemade meat broth (or chicken broth)
1 cup carnaroli rice
2 Tbsp sliced basil leaves
1/2 cup freshly grated parmigiano-reggiano cheese
Put the butter and onion into a shallow soup pot and cook over medium heat until the onion softens and becomes pale gold. Add the peas and a good pinch of salt. Cook for 3 minutes, stirring to coat the peas with the onion and butter.
Add 3 cups of the broth, cover the pot, and adjust the heat so the broth bubbles at a slow, gentle simmer for 10 minutes.
Add the rice and the remaining 1/2 cup broth, stir and cover. Simmer at a steady, moderate simmer until the rice is tender, but firm to the bite, about 20 minutes. Stir occasionally while the soup is cooking. Add more broth if the mixture seems dry.
When the rice is done, stir in the basil, then the grated parmesan. Adjust salt and serve immediately.
We thought it might be interesting to do something a little different than the usual market demo. Rather than demonstrating a set, planned ahead recipe, we decided to let the audience select what they wanted to see used from an assortment of produce. We brought with us staples from a typical Italian pantry, and assorted cooking tools and equipment. The morning of the demo, we shopped the market, selecting vegetables that caught our eye and that were at the peak of the season and readily available, as well as fresh eggs and cheese. Five items were chosen by the audience from our display. We discussed how to prepare and cook each vegetable, and combined them to create several dishes.
The items we presented to the audience included: English peas, fennel bulb, radishes, white asparagus, Monteillet cheese (a soft, ripened cow's milk cheese), artichokes, spring onions, eggs and basil.
English peas, fennel bulb, white asparagus, basil and eggs were chosen. This is what we came up with...
Fennel and Radish Salad with a Lemon Vinaigrette and Monteillet Cheese
serves 4
2 fennel bulbs
10-12 radishes
2 1/2 Tbsp lemon juice
1/2 cup extra virgin olive oil
scant 1/4 Tsp sea salt and freshly ground pepper to taste
Shave the fennel bulb crosswise on a mandoline or slice thinly with a sharp knife.
Thinly slice the radishes and toss them with the fennel.
In a bowl, combine lemon juice, salt and pepper. While whisking constantly, add the olive oil in a slow, steady stream. Adjust seasoning to taste, adding more lemon, oil or seasonings as needed (as we mentioned in our demo, recipes for vinaigrettes are guidelines - different vinegars or citrus have different levels of acidity, and various olive oils counteract these acidity levels in different ways. Tasting and adjusting are the keys to a well balanced vinaigrette. It is helpful to taste a vinaigrette with a piece of fennel or a lettuce leaf, rather than off a spoon).
Dress the fennel and radish with some of the vinaigrette, arrange on a serving platter, and top with slices or pieces of Monteillet cheese.
Note: if the vinaigrette recipe yields more than you desire for your salad, it makes a great dressing for a green salad or marinade for chicken.
Warm White Asparagus with a Poached Farm Egg
serves 4
1-2 bunches white asparagus (about 16-20 spears)
1 shallot, peeled and minced
2 Tbsp red wine vinegar
6 Tbsp extra virgin olive oil
scant 1/4 Tsp sea salt and freshly ground pepper to taste
4 fresh farm eggs
Make the dressing: steep the shallot in the red wine vinegar with the salt and pepper for several minutes.
Whisk the olive oil in a slow, steady stream. Adjust seasoning and set dressing aside.
Snap off the tough fibrous ends of the asparagus. If the asparagus is very fresh, it should snap easily. Leave 2 inches from the tip end of the asparagus unpeeled, and peel the remainder of the stalk using a vegetable peeler. Cook the asparagus in boiling, salted water for several minutes until tender but not soft. Cooking time depends on the size and freshness of the asparagus. The best way to tell if it is done is to take a piece out of the water and slice off a piece of the bottom end to taste.
Drain the asparagus and toss with the vinaigrette. Let the asparagus marinate while you poach the eggs. Serve 4-5 asparagus per person with some of the dressing. Gently place a poached egg on top of the asparagus spears. Season the egg with a little sea salt and freshly ground black pepper.
If white asparagus is not available, green asparagus is an acceptable substitute.
Risi e Bisi - Rice and Peas
This Venetian dish celebrates early spring with fresh market peas. It's perfect for Portland's fickle spring weather - you long for green vegetables, which rush into the market with the coming of the season, but the cold rainy weather persists. More thick soup than risotto, it is best when just runny enough to eat with a spoon.
serves 4
3 pounds fresh young English peas, shelled
4 Tbsp butter
2 Tbsp chopped spring onion, white bulb only
salt
3 1/2 cups homemade meat broth (or chicken broth)
1 cup carnaroli rice
2 Tbsp sliced basil leaves
1/2 cup freshly grated parmigiano-reggiano cheese
Put the butter and onion into a shallow soup pot and cook over medium heat until the onion softens and becomes pale gold. Add the peas and a good pinch of salt. Cook for 3 minutes, stirring to coat the peas with the onion and butter.
Add 3 cups of the broth, cover the pot, and adjust the heat so the broth bubbles at a slow, gentle simmer for 10 minutes.
Add the rice and the remaining 1/2 cup broth, stir and cover. Simmer at a steady, moderate simmer until the rice is tender, but firm to the bite, about 20 minutes. Stir occasionally while the soup is cooking. Add more broth if the mixture seems dry.
When the rice is done, stir in the basil, then the grated parmesan. Adjust salt and serve immediately.
posted by Nostrana at
12:46 PM
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