June 30, 2011
Kaspar Donier of Kaspars Special Events & Catering
Chef Kaspar Donier spoiled us rotten last Thursday at the Chef Tent. As always, he graced us not only with his wonderful cooking, but with his generous, warm and funny character as well. His salads, using market greens and vegetables, combined with his own savory granola and wonderful dressings, were each delicious in their own unique way. As if that weren’t enough, he followed this up with an amazing cardamom pound cake topped with macerated cherries and strawberries. And the samples just kept on coming!! Thank you Kaspar!!
—- Sarah Holt
Kaspars Apple Cider Vinaigrette
Yield: 5 cups
2 Fuji apples
4 tablespoons honey
2½ cups canola oil
1¼ cups apple cider vinegar
2 teaspoons salt
¼ teaspoon pepper
- Core apple but leave the peel on.
- Place apples and honey in a food processor.
- While machine is running, add oil in a slow stream.
- Add the apple cider vinegar.
- Season with salt and pepper.
Kaspars Ginger Rice Wine Vinaigrette
Yield: 3 cups
3 tablespoons finely chopped red onions
3 tablespoons grated fresh ginger
3 tablespoons chopped pickled sushi ginger
1 tablespoon sugar
1 teaspoon salt
⅛ teaspoon ground black pepper
2 cups vegetable oil
1 cup seasoned rice vinegar*
- Place first six ingredients into a mixing bowl.
- Alternately, whisk in oil and vinegar until emulsified.
- Store dressing in refrigerator until ready to use. Make sure to stir vinaigrette before each use.
Serving Suggestions: with spinach salad, organic greens, Asian noodle salad or cold poached salmon.
* Seasoned rice vinegar is rice vinegar sweetened with sugar and can be found at grocery stores that stock Japanese food items.
Kaspars Strawberry Vinaigrette
Yield: 2 cups
⅔ cup fresh or frozen strawberries
¼ cup sugar
1 cup vegetable oil
⅓ cup apple cider vinegar
2 tablespoons red wine
Pinch salt and pepper
- Place strawberries and sugar in a food processor. While machine is running, add oil in a slow stream.
- Add the vinegar and red wine and incorporate well. Season with salt and pepper.
Marie’s Sugar and Fat Free Orange Vinaigrette
Yield: 2 cups
2 cups fresh squeezed orange juice (about 4 oranges)
½ small onion, grated
1 teaspoon freshly grated ginger
4 individual packets of Stevia Zero Calorie Sweetener
1 teaspoon salt
½ teaspoon freshly ground pepper
1 cup apple cider vinegar
1 tablespoon balsamic vinegar
- Combine all ingredients except balsamic vinegar in a saucepan. Cook on low heat for about 15 minutes. Add balsamic vinegar.
- Let cool and use for salads, poached fish or grilled chicken.
Savory Oat, Nut and Dried Fruit Granola (salad topping)
Yield: 5 cups
2 cups old fashioned rolled oats
½ cup raw pumpkin seeds
½ cup raw sunflower seeds
½ cup hazelnuts, roughly chopped
½ cup dried cranberries
½ cup dried apricots, cut into ¼” cubes
3 tablespoons sesame seeds
1 tablespoon curry powder
1 tablespoon kosher salt
½ teaspoon cumin
2 tablespoons brown sugar
2 tablespoons canola oil
- Preheat oven to 275°F.
- Put all ingredients into a large bowl and mix well. Spread onto two baking sheets lined with parchment paper.
- Bake for 25 minutes or until the granola is lightly brown and toasted, stirring once or twice so it browns evenly.
- Remove from oven and cool completely, then transfer into an air tight jar or Ziploc bag for later use.
- Serve granola sprinkled over a tossed salad.
Chef’s Notes: When we serve this salad we call it Birkenstock Salad for its Northwest roots. You can change the nuts and dried fruits to your liking. If you don’t like curry, add cumin and mild chili powder. A different version is without the dried fruits and curry, just add chopped garlic and substitute the salt with garlic salt. If you make larger amounts, they can be portioned into fancy little bags or jars and used as hostess gifts.
Cardamom Pound Cake
Yield: 2 cakes – 5×9 pan
1 pound cake flour (3⅓ cups)
1 pound butter (2 cups)
1 pound sugar (2¼ cups)
1 pound eggs (8 eggs)
2 tablespoons vanilla extract or brandy
1 tablespoon ground cardamom
1 teaspoon salt
- Measure flour and then sift into a bowl.
- Cream butter well, gradually add sugar and beat until light and fluffy.
- Crack eggs and add two at a time. Beat well after each addition then add vanilla extract or brandy.
- Add flour gradually and beat until smooth.
- Line two 5×9 inch loaf pans with greased parchment paper. Pour mixture into pans and bake at 300°F for about an hour and 30 minutes.
Trufflestack Cheese – Mt. Townsend Creamery (to featured in the Chef Demo)
Broccoli, summer squash – Hand Farmed Organics
Honeyoye strawberries – Hayton’s Farm
Zucchini – Alvarez Farms
Fennel, lettuce – Local Roots Farm
We have an amazing day planned for you this week at the market. Be sure not to miss it!
4:00- Chef Kaspar Donier from Kaspars Special Events & Catering will dazzle us with his mixed greens, market vegetables and savory granola tossed with assorted dressings and topped with Mt Townsend Truffle Fromage Blanc AND Pound Cake with macerated berries!
4:30- The Queen Anne Performing Arts Market Singers return, this time under the big tree, to sing more favorites!
5:00- The Peterka Family Band will entertain us all with Old Time, Folk, Blues and much more!
All day- Queen Anne View booth: Take a polaroid and help build a community mural that depicts your favorite things about Queen Anne. And kids can also enter a coloring contest that highlights why they like the QAFM. Prizes for the winner!
All day- At the Info Tent: kids market treasure hunt! And free veggie seeds to anyone who signs up for the QAFM email list!
We listened! We’ve gotten several nudges this year from folks who miss being able to get their knives sharpened at the market. So this July 7th, we’re bringing in Donna Gerhart of KitchenSong Sharpening! She’ll be available all day to expertly put a new edge to your favorite knives.
The whole process takes place on-site. You’ll be able to drop off your knives, do a little grocery shopping, and pick them back up the same day!
Plus, join us at the Chef Tent at 5:15 when Donna shares her tips on knives and knife sharpening, and then at 5:30 catch Noah from Wild Salmon Seafood Market for a demo on filleting, cutting, and de-boning fish. (But wait, there’s more! Check out the day’s full event schedule.)
So remember, July 7th – bring your knives!
June 23, 2011
Jason Salvo of Local Roots Farm
Jason treated us to 3 delicious salads using the amazing produce you can find at their booth every week. After our scheduled chef had to cancel at the last minute, Jason excitedly stepped up to the plate, happy to have a turn in the tent after his wife, Siri, dazzled us the previous week with her sautéed vegetables.
Jason brought kohlrabi, radishes, turnips, onions, Alvarez Farms garlic, kale, pea vines, Mt. Townsend Fromage Blanc and Skagit Sun’s Shuksan strawberries, and proceeded to make 3 different salads in record time – each one as delicious as the next. His grand finale, the pea vine strawberry salad, was my personal favorite.
Find his Kale and Tahini Salad recipe, and many others, on the Local Roots Farm blog.
Kholrabi and Radish Salad
His kohlrabi salad was simply made with grated raw kohlrabi and turnip, sliced radishes and a little onion, mixed with an oil and balsamic vinegar dressing.
Pea Vine and Strawberry Salad
1 bunch pea vines
Spring onions, sliced
1 pint strawberries, halved
Mt. Townsend Creamery Fromage Blanc
Dressed with oil and balsamic vinegar dressing tossed in a mason jar for quick emulsification!
June 16, 2011
Siri Erickson-Brown of Local Roots Farm
How many times have you browsed farmers market booths laden with bountiful displays of beautiful produce and asked yourself, “… but what do I do with these Mustard Greens and Mizuna? Rapini and Speckled Trout Romaine? Kale? Purple or green?” Well, Siri Erickson-Brown of Local Roots Farm answered that question ten-fold in the Chef Tent last Thursday. She arrived at her demo with a handful of beautiful Local Roots produce and one question. “ Which one of these vegetables are you least likely to know what to do with?” She showed us! Between the rainbow chard, purple and green kale, turnips, radishes, and her all time favorite romaine- Speckled Trout Back- we all found inspiration in turning these mystery vegetables into delicious bites! What follows is not so much recipes, but explanations as to how to cook with these veggies to bring out their true flavor.
With the chard and kale, Siri simply chopped up the bunches into 1” pieces and sautéed them in a skillet with olive oil and a little salt. Only sautee until they are just softened, to keep some of that tasty crunch. She had us all try raw purple chard stems cut up into 1” pieces to show us the delicious flavor. You could use these as part of your crudite plate with your favorite dip.
Radishes can sometimes be a bit too spicy, but if you sautee them for a bit, it tones down the spice so you can enjoy the whole flavor radishes have to offer. With the turnips and the radishes, she left a bit of the stem and roots attached. When asked why, she said because they’re kind of cute! But there is no reason you can’t eat a bit of the stem and the root. You can also use the greens in a salad. Again, sautee only until softened, and throw over some rice or next to your favorite piece of meat.
Siri will be back in the tent this summer for our Featured Farmers series to show us more of her tricks. I look forward to listening to what she has to share with us. She is full of passion for the vegetables that she and Jason grow so well!
— Sarah Holt
June 16, 2011
Kids Cook!- Patrick Rico of Ricossushiparty.com
Patrick Rico rocked the Chef Tent last Thursday with the kids, teaching them how to make their own sushi rolls! The kids class was yet another testament to the idea that when you get kids involved in their own food, actually creating what they’re eating, they are excited and much more willing to try new things. All I know is Patrick got my own son to eat beets, which he hasn’t done since his baby food days, so Patrick is doing something right!
Patrick came with seaweed, rice, and beautiful strips of sushi grade tuna and salmon. He used beets, turnips from Local Roots Farm and onions from Alvarez Organic Farm. The kids proceeded to load up their seaweed strips with their choice of julienned and grilled veggies, a lot of them trying the fish as well, and rolled their own cones of sushi heaven! I know a lot of kids got a real healthy dinner that night! Thank you, Patrick.
Check out Patrick’s website, ricossushiparty.com, and find out all about having your own sushi party with friends in the comfort of your own home!
June 9, 2011
This week Chef Vuong Loc brought his unassuming brilliance to our Chef Demo tent. Chef Loc, who owns and cooks at Portage on Queen Anne and June restaurant in Madrona, is known for using local, seasonal ingredients to create elegant dishes. After checking out some of the beautiful, late spring produce offered by our farmers, he came up with a delectable strawberry and spicy greens salad.
The salad was a perfect balance of spicy, tart and sweet, with creamy Mt. Townsend Seastack cheese complementing the diverse textures and flavors. Working from instinct and without a written recipe, Chef Loc provided tips to help market-goers re-create his dish at home: vinaigrette should be made with 3 parts oil to 1 part acid; when using raw rhubarb, peel to get to the tender part of the stalk before slicing; raw mustard greens are best when you use mostly leaves and discard thicker parts of the stalk to avoid intensely bitter or peppery flavors.
Ingredients for the salad were provided by: Local Roots Farm (mustard greens, turnips); Billy’s Organic Gardens (strawberries); Sidhu Farms (rhubarb); Alvarez Organic Farm (spring onions); HFO (mint); Mt. Townsend Creamery (Seastack Cheese)
Spicy Strawberry Salad with Rhubarb and Dijon Vinaigrette, with Mt. Townsend’s Seastack Cheese
1 large bunch mustard greens, washed and ripped, thicker portions of stems discarded
1 turnip, sliced lengthwise once, then cut into ⅛-inch slices
½ pint strawberries, hulled and sliced in halves or thirds
1 spring onion, sliced
1 rhubarb stalk, purple side thinly peeled, sliced into ½-inch chunks
½ cup olive oil
5 tablespoons (more or less) apple cider vinegar
1 teaspoon Dijon mustard
6-7 mint leaves, sliced crosswise into evenly sized strips (chiffonade)
½ teaspoon Salt
Freshly ground pepper to taste
Garnish: ½ round Mt. Townsend Seastack Cheese, rind peeled, cheese crumbled
Optional: handful of toasted walnuts or hazelnuts
- Gently toss all salad ingredients together.
- Whisk vinaigrette ingredients until emulsified.
- Just before serving, toss salad with vinaigrette and sprinkle cheese over the top. If using nuts, sprinkle over top of cheese.
In the chef demo tent:
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