In the Chef tent:
4:00- Jess Dowdell- chef at ca’buni cafe
Whidbey Island comes to our market! Taste the amazing creations by Chef Jess Dowdell of ca’buni cafe, a treasure tucked in the woods outside Langley, Wa.
In the Music tent:
5-7:00- Canote Brothers- Brothers Greg and Jere play American Roots music with a little quirk! Fiddle and guitar, and a pair of great voices!
West end of Crockett Street:
6:00- SURPRISE!!!!!!!!!!!
July 28, 2011
On July 28, we were excited to welcome Chef Jess Dowdell and Caitlin Voss from Ca’Buni in the woods of Langley on Whidbey Island — one of our Chef Tent Team’s favorite restaurants! If you haven’t been to this island gem, you’re in for a treat. Part of the pleasure of Ca’Buni comes in simply finding the charming building in which it’s housed, adjacent to the national award-winning Mukilteo Coffee Roasters in the woods of Langley, but the greatest joy of Ca’Buni is in sampling Chef Jess’ deliciously eclectic and fresh dishes, featuring seasonal and mostly locally-produced ingredients (by local, they mean meats and produce and cheeses, etc., from right there on the Island.)
During her afternoon with us, Chef Jess charmed and entertained our market crowd while she whipped up a delicious, Indian-inspired dish. Made from vegetables and herbs she picked up at our market that afternoon, the Pakore and accompanying chutneys were both amazing and amazingly simple to make and our audience couldn’t get enough. You can enjoy this vegan, gluten-free dish at home as a party food, appetizer or entrée.
PAKORE
- Chef Jess Dowell, photo by Laura Levy
2 1/2 cups mixed, root-like vegetables, grated (zucchini, cauliflower, carrot, beet, potato, cabbage… play with it.)
1 cup onion, chopped fine (any seasonal onion would work, I like to use the green tops too–even leeks)
1/4 cup cilantro, chopped
1 tablespoon fresh ginger, peeled and grated
1 cup garbanzo bean flour
1 tablespoon coriander seeds
1 tablespoon fennel seeds
2 teaspoons cumin
2 teaspoons garam masala
“S and P” to taste – salt and pepper
1/2 teaspoon baking soda
- In a large bowl, stir together the root vegetables, onion, cilantro and ginger.
- Crush together the coriander and fennel seeds, but not to a powder.
- In a separate bowl, stir together the flour, crushed coriander and fennel, cumin and garam masala, baking soda and salt and pepper.
- Gently fold the dry ingredients into the vegetable mixture, stirring until well-mixed. If the mixture isn’t moist enough to form a patty, add a little water or oil and continue to mix.
- Heat oil in a frying or sauté pan over medium-high heat.*
- Meanwhile, form several patties from the mixture. When the pan is hot, place patties in oil and fry until warm on the inside and crispy on the out.
*Alternatively, you can bake in the Pakore in the oven on a lightly-oiled pan. Cook at 350, for 12-15 minutes or until desired crispness.
PAKORE ACCOMPANIMENTS
Each of the following accompaniments has complementing flavors and may be served with the Pakore. They’re also delicious with many other dishes, including meats,eggs, or stir-fried veggies.
Cilantro Chutney
4 bunches of cilantro, chopped
1 jalapeño (raw or roasted)
1 white onion, chopped
3 cloves garlic, chopped
¼ c vegetable oil
¼ cup seasoned rice vinegar
Juice of 1 lime
1 Tablespoon grated ginger
1 teaspoon cumin
1 pinch sugar
Salt and pepper to taste
- Blend all ingredients together in a food processor until smooth.
- Can be stored in fridge for up to 1 week. Bring to room temperature before serving.
Savory Berry Chutney
¼ cup canola oil
¼ cup sucanet*
¼ cup pineapple juice
¼ cup ginger, peeled and minced
2 tablespoons garlic, minced
¼ green onions, finely chopped
4 star anise
2 cinnamon sticks
1 cup chopped dates
2 tablespoons apple cider vinegar
1 tablespoon mustard
1 cup fresh raspberries
1 teaspoon garam masala
1 teaspoon thyme
*Sucanet is a raw form of sugar you can find at many health food stores.
- Mix oil and sucanet over medium heat until sucanet dissolves
- Add pineapple juice, ginger, garlic and green onions to mixture and stir as you bring to a simmer
- Add anise and cinnamon sticks and continue to simmer for 1-2 minutes
- Add remaining ingredients to pan, stir to mix, and simmer for about 5 minutes.
- Serve warm
Pickled Radishes
3 cups rice vinegar
2 cups organic sugar
2 teaspoons salt
2 cups peeled and thinly sliced radishes
- Warm vinegar, sugar and salt over medium heat until sugar dissolves.
- Add radishes and continue to cook for 15 minutes at a low simmer. Remove from heat, let cool and place in 1-2 glass jars. Store in refrigerator for up to 1 month.
July 21, 2011
- photo by Amy Lechner
Chef Matt Fortner brought his Southern charm and great cooking to the Chef Tent on July 21st. He treated us to his simple yet delicious Gazpacho, and shared the secret to one of his restaurant’s famous Crudo dishes, using sashimi grade escolar. Thank you, Matt!! And thank you to Billy’s for their amazing Big Beef Tomatoes, and to Alvarez for their super fresh cukes and onions.
— Sarah Holt
Matt Fortner’s Gazpacho
7 large summer tomatoes, quartered
1 cucumber, peeled and sliced 1-inch thick
¾ onion such as Walla Walla- sweeter onion is better
2 cloves garlic
kosher or sea salt
olive oil, decent quality such as Merula
champagne vinegar
- Sprinkle tomato pieces with kosher or sea salt. Cut onion into chunks. Slice garlic.
- Put tomatoes, onion and garlic in blender and blend until almost smooth.
- Season with olive oil, champagne vinegar and salt, all ‘to taste’.
- Don’t prepare too far in advance as ingredients will separate. Serve into cups or bowls and enjoy!
How to Cook A Wolf Escolar Crudo
2 ripe avocados, cut into chunks
- photo by Amy Lechner
juice from half a lime
sea salt
olive oil, decent quality such as Merula
1 serrano chile, thinly sliced
sashimi grade fish such as escolar, yellowtail, salmon
- Blend avocado, lime juice andsalt ‘to taste’ until smooth.
- Cut fish into ½-inch slices and season both sides with sea salt.
- Spread approximately 1 tablespoon of avocado puree onto serving dish. Place slice of fish on puree, and drizzle with olive oil. Lay a slice or 2 of Serrano chile on top, and enjoy this simple, delicious dish!
July 21, 2011
Kids Cook!- Anthony Hubbard of Chowfoods and Natalie Divergelis of 5 SPOT
- photo by Amy Lechner
Chefs Anthony and Natalie came to the Chef Tent with all the ingredients for a good time! The kids were abuzz, mashing berries with their hands for homemade jam, pouring flavored mineral water into the mix with a little colored sugar for lemonade, only to watch it erupt out of the pitcher like a volcano! We had a lot of fun and owe a huge thanks to Anthony and Natalie for bringing their great kid energy and simple, delicious recipes to all of us at the market.
—- Sarah Holt
Summer Lemonade
2 pints fresh berries- your preference
½ cup sugar- white or colored
soda water- plain or flavored
fresh lemon juice
- Put berries in a bowl and have kids mash them with their hands, making fists and squeezing the berries through until most berries are broken up.
- Pour into pitcher. Add sugar and lemon. Add soda water slowly so as not to bubble over.
- Mix and serve over ice.
- photo by Amy Lechner
Grilled Cream Cheese and Strawberry Jam Sandwiches
Sliced, soft white bread
Cream cheese
Berry “Jam” from lemonade
Butter
Spread cream cheese and jam onto slice of bread. Form sandwich and grill on griddle or pan with butter. Enjoy this simple recipe!
Thank you Hayton Farms and Alm Hill for your delicious strawberries and raspberries!
Coming up today at the market:
- 4:00- Chef Matt Fortner of How To Cook A Wolf
- 5:30- Executive Chef Anthony and Head Chef Natalie of 5 Spot – Kids Cook!
We are located at the corner of Queen Anne Avenue and West Crockett Street on
Thursday from 3pm to 7:30pm June 6 to October 31, 2013
You will always find the freshest food, great music and fun for the entire family.
Queen Anne Farmers Market is the place to see your favorite chefs in action creating unique dishes with the freshest ingredients from our farmers.
Coming up next:
- 4:00- Chef Matt Fortner of How To Cook A Wolf
- 5:30- Executive Chef Anthony and Head Chef Natalie of 5 Spot – Kids Cook!
July 14, 2011
- photo by Ben Scherer
One of the great things about this time of year is the bounty of summer fruit at the market- so incredibly sweet we can’t help but think of dessert. Chef Natalie of 5 Spot shared her very own recipe for an amazing dessert! Flourless Hazelnut Cake With Whipped Cream and Fresh Fruit. It was so delicious that a few people swore that it was, hands down, the BEST cake they had EVER had! You’ve got to try for yourself. You might just come to the very same conclusion.
– Sarah Holt
Flourless Hazelnut Cake with Fresh Cream and Fruit
6 eggs
2 cups powdered sugar
1 T vanilla
3/4 lb whole hazelnuts
2 tsp baking powder
1 pint whipping cream
a little powdered sugar for cream
fresh fruit such as berries or sliced peaches
- Preheat oven to 350. Spray 8″ cake pan.
- Toast hazelnuts and coarsely grind or chop.
- Separate the eggs. Whip egg whites until stiff peaks form. Set aside.
- Whip the egg yolks in the same bowl with the powdered sugar until it forms yellow ribbons. Beat in ground hazelnuts and baking powder. Fold in egg whites.
- Bake for 30 minutes.
- Serve with whipped cream and fresh fruit. Cake can be made in advance… it freezes beautifully!
Natalie put a little powdered sugar in her cream, and said molasses or honey works well too. She cut her 8″ cake in half horizontally, put a layer of whipped cream in the center, placed the top back on, and topped the whole cake with the remaining whipped cream and fresh fruit.
Thank you to Skagit Sun for their incredibly sweet strawberries and raspberries, and Collins Family Orchards for their equally sweet cling peaches.
July 7, 2011
- photo by Laura Levy
On July 7, we proudly welcomed Chef Seif Chirchi to our market along with his pastry chef, Anna. Chef Chirchi is the owner of Seattle restaurants, Joule and Revel , and his delicious food is set to be featured in an upcoming episode of Frank Bruni’s “The Best Thing I Ever Ate.” Of course, we don’t need the former New York Times’ food critic to remind us of the straightforward brilliance of Chef Chirchi’s Korean street food-styled dishes. They are as wonderful and accessible as Chef Chirchi himself.
It was a pleasure watching him and Chef Anna create Zucchini Flower Pancakes with some of our freshest market produce and a batter made from dried, soaked mung beans. They also put together Apricot-Green Chutney Crostinis that left our market-goers with smiles on their faces. Both of these vegetarian dishes can easily be recreated at home with whatever is seasonal—for example, apricots quickly replaced apples on the crostini when Chef Chirchi saw the gorgeous stone fruit at the Collins Family Orchard booth.
Green Curry Paste
Oil
3-4 apricots, each cut into 6-8 wedges
-Toast or grill baguette slices.
-Mix curry paste with oil. Spread a dollop on each bread slice
-Top with apricot wedges. Serve.
All Day- Knife Sharpening: Donna Gerhart of KitchenSong Sharpening (Bring your knives, wrapped well for safety!)
5:00-7:00- In the Music Tent: Andre Feriante, Spanish Guitar
4:00- Chef Demo: Seif Chirchi, owner/chef Joule and Revel
5:15- In the Chef Tent: Donna Gerhart will give a knife-sharpening demonstration
5:30- Chef Demo: Wild Salmon on Queen Anne’s own fishmonger, Noah, will demonstrate how to fillet a whole salmon, then provide cooking tips and grill the fish, with free samples to market goers!
