June 21st, 2012
Smokey Charred Kale with Plum’s Smoked Tofu
Chef Makini Howell, Plum Bistro
1 large bunch kale
1 large bunch chard
2 T extra-virgin olive oil
3 cloves garlic, crushed and chopped
2-3 T minced smoked tofu from Plum Bistro
crushed peppers (optional)
Spanish almonds (optional)
Tear or chop the greens leaves into bite sized pieces. Wash greens thoroughly to remove any stubborn dirt or grit. Drain, rinse again, drain, and set aside.
Hold off cooking the greens until just before eating. In a large skillet, heat the olive oil over medium-high heat. Add a couple big pinches of chopped garlic and a couple generous, 5 finger pinches of of minced tofu. Let the tofu brown a bit. Add greens. They should hiss and spit a bit when they hit the pan. Stir continuously until their color gets bright green and they just barely start to collapse- 2-4 minutes, depending on how hot your pan is and how much structure your greens have. 30 seconds before you anticipate pulling the skillet off the heat, stir in the Spanish almonds, if using. Saute a bit, remove from heat, and add a big pinch of crushed red pepper flakes, if using. Taste, add salt if needed, and serve immediately.
June 4, 2012
Gravlax with Tat Soi, Mizuna, and Pickled Rhubarb Vinaigrette
Chef Seth Caswell, Emmer & Rye
1 side sockeye salmon filet (~2 lb)
1 cup kosher salt
1 cup sugar
1 tsp black peppercorn
1 tsp allspice
1 tsp bay leaf
4 oz spruce tips (or use dill if you can’t forage the spruce tips)
Mix all spices with salt and sugar. Debone salmon. Rub salt mixture thoroughly over the flesh side of the fish. Cover tightly with plastic and place a sheet pan atop the fish and put a weight on it. Refrigerate overnight. Next day (24 hours) discard the salt, quickly rinse the fish and pat dry with a dish towel. Slice thinly. Will keep for 2 weeks.
Tat soi and mizuna greens, or any spring green to your liking. Chop greens.
Pickled Rhubarb Vinaigrette
2 Tbsp rhubarb pickling liquid (reserve from the rhubarb you pickled in April)
3 Tbsp extra virgin canola oil (from western WA)
Dress the tat soi and mizuna green and season with salt and freshly ground black pepper.
We love this recipe at our house at Thanksgiving. It’s easily adapted to suit your taste, add different or more herbs, change out the cherries for apples and raisins, substitute walnuts for pecans!
Cherry, Bacon and Pecan Stuffing:
2 slices bacon, minced
8 tbsp butter
1 stalk celery, chopped
1 bunch parsley, minced
4 cups good quality bread crumbs, toasted
1 cup onion, chopped
1 tbsp sage, pref. fresh
1 cup dried fruit such as cherries, cranberries or a mix of other dried or fresh fruit (Apples are good here!)
2 cups turkey stock
1 cup pecans, toasted and chopped
1 tsp thyme
4 cloves garlic, minced
Kosher salt, pepper to taste
Sauté bacon in a large cast iron or sauté pan. When the bacon has browned and crisped, add butter and melt. Sauté onion, celery and garlic until translucent, being careful not to burn the garlic.
Meanwhile mix bread crumbs, pecans, herbs and fruit in a large bowl. Toss well and moisten with stock. Add sautéed vegetables and season well with salt and pepper.
Bake in a 350 degree oven in a buttered baking dish covered with aluminum foil for 30 minutes or until golden brown on top. Stuffing may be used inside of the bird, if used in this way best practices recommending the stuffing be cool before dressing the bird.
My mom made mashed rutabagas with bacon every Thanksgiving and it was one of my favorite dishes.
Rutabagas have an almost sweet flavor to them and countered by their earthiness, they don’t need much else to make them taste delicious. This recipe uses a vegan cashew cream instead of heavy cream to please any vegetarians you have at your Thanksgiving table and cuts down on some of the calories from butter and bacon fat in my mom’s version. Herbs and salt play a major role here, so don’t scrimp. Marjoram has a strong herbal note and is a refreshing alternative to the Thanksgiving standards like rosemary, sage and thyme.
1 1/2 cups boiling water
1 cup raw cashews
1 tablespoon nutritional yeast
4 rutabagas (about 2 pounds), cut into about 1/4-inch-thick slices
1 teaspoon salt
4 teaspoons chopped fresh thyme
4 teaspoons chopped fresh marjoram
Freshly ground black pepper
Bread crumbs, homemade and ground coarsely
Prepare the cashew cream first. In a medium-sized glass bowl, pour the boiling water over the
cashews and let sit for at least 15 minutes and up to 30. Stir in the nutritional yeast. Purée the mixture
in a blender on the highest setting for about 3 minutes, until the consistency is smooth and creamy.
Season with salt to taste. Set aside.
Preheat the oven to 375 degrees F.
Cover the bottom of an 8-inch-round baking dish with a single layer of rutabaga slices, overlapping their edges and working in a circle. Sprinkle with some salt, some of the chopped herbs, and a few grinds of black pepper. Add another layer and season with salt, herbs, and pepper. Pour in about one third of the cashew cream – enough to cover these two layers.
Continue until the baking dish is full or you run out of rutabaga. Pour in the remaining cashew cream, almost to the rim of the baking dish. Grate nutmeg over the top layer and sprinkle with bread crumbs until covered. Drizzle with a generous dose of olive oil. Place in the oven, in the center of a sheet pan, to catch any cream that spills over. Bake for 45 to 60 minutes, until rutabagas are just cooked through and bread crumbs are toasty and brown. Serve immediately.
On closing day of the market, there was a marvelous abundance of vegetables available due to the late growing season, and Chef Renee Erickson put many of them to great use with her three fantastic sautéed vegetable dishes. She treated us to dishes that she makes at her Boat Street Café, and showed us all that it really isn’t that hard to make amazing dishes using fresh, local and simple ingredients. Thank you to the following farmers for generously donating produce for the demo: Local Roots, Collins and HFO. Thank you Renee, and we look forward to enjoying your food for years to come at Boat Street and Walrus And The Carpenter.
ESCAROLE WITH BACON AND APPLE
1 large bunch fresh escarole, sliced in 2” wide strips
2 oz bacon, cubed
1 apple, cubed (with skin)
1/4 cup white wine or cider vinegar
1/4 cup heavy cream
1/2 cup toasted hazelnuts or walnuts
Heat oil in a sauté pan over med-high heat. Add bacon, cook until rendered and still tender. Add apple, cook until apple is slightly soft and bacon is cooked. Add wine or cider vinegar and a ‘blob’ of butter. Add escarole, cover, steam and toss occasionally until completely wilted. Add a bit more butter and up to 1/4 cup of heavy cream to make nice sauce out of juices. Add salt to taste. Garnish or toss with toasted nuts. Serve immediately. Serves 4-6
CAULIFLOWER WITH CAPERS AND GARLIC BREAD CRUMBS
1 head cauliflower
olive oil, salt, butter, lemon peel
1 tbsp capers
1/4 cup cilantro leaves
1 1/2 cup toasted bread crumbs
1 clove garlic
1 tsp butter
1 tsp lemon peel
1 tsp fresh thyme
Cut cauliflower into big chunks with a flat side. Add olive oil, salt and cauliflower to boiling water and par boil until tender, about 5 minutes. Melt butter in sauté pan over medium heat, add lemon peel and cauliflower. Slow roast until brown.
For garlic bread crumbs, place toasted bread crumbs, garlic, butter, salt, lemon peel and thyme in blender and blend until fine.
Place cauliflower in dish and garnish with capers, cilantro and garlic bread crumbs.
Preheat oven to 350 degrees. Clean brussels sprouts and cut a small cross at base. This allows for more thorough cooking when par boiling. Par boil until just tender, about 5 minutes. Drain and separate leaves. Toss leaves with a bit of butter, olive oil and salt. Lay on cookie sheet and bake for 20 minutes or until the leaves turn dark and start to crisp up. Chiffonade mint leaves by laying them on top of each other, rolling them up and thinly slicing on either side of the stem. Discard center stem section. Toss brussels sprout leaves with mint and serve.
—recipe transcribed by Sarah Holt
By Amy Pennington
Excerpted from Apartment Gardening – Plants Projects & Recipes for Growing Food in Your Urban Home, Sasquatch 2011
This is an easy recipe to use up a garden glut of zucchini (a wonderful container plant) and odds and ends of herbs you have growing. It’s also light and summery. Feel free to experiment with the herbs you use, but go for a mix of tender herbs (such as mint or tarragon) rather than those that prefer some cooking time (like the hardier sage and thyme). The recipe multiplies easily, so you can also adjust the quantity of this dish up given the number of guests you’re feeding.
3 tablespoons olive oil, plus more for frying
1/2 onion, finely chopped (about 1 cup)
2 cups finely diced zucchini (about 2 medium)
2 tablespoons flour, all-purpose or whole wheat
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh herb mix—mint, anise hyssop, tarragon
Place a large sauté pan over medium heat, and add the olive oil. Add the onions and a pinch of salt. Sauté until the onions are soft and translucent, 8 to 10 minutes. Add the zucchini and another pinch of salt. Sauté until the zucchini is soft and nearly cooked through, another 3 minutes. Remove from the heat and spread in a single layer on a sheet pan to cool to room temperature.
In a medium bowl, whisk together the eggs, flour, pepper, and herbs.
Fold the cooled zucchini mixture into the eggs until all has been incorporated. You should have a thin batter that holds together but is loose.
Heat a large skillet over medium heat and cover the bottom with a thin layer of olive oil. When the pan is hot, add small ladles full of zucchini batter to form fritters about 4 inches in diameter. Fry on both sides, about 4 to 5 minutes per side, until golden brown. Repeat with the remaining batter. Serve immediately.
More Garden Recipes: Zucchini tastes great raw and is wonderful in summertime salads. For a quick panzanella salad (bread salad), cut zucchini into small cubes and toss with some crushed tomatoes, croutons, mint, and basil, and dress simply with olive oil and red wine vinegar.
Diana Pozzi, a Seattle personal chef that includes gluten-free cooking in her repertoire, delighted our youngest market goers with exciting and creative sandwich options. On a base of gluten free bread, Diana encouraged kids to use their imagination when designing their sandwiches. We saw delicious creations such as nectarines, goat cheese, and honey or baba ghanoush, cucumbers and tomatoes. Chicken salad with crunchy radishes and mozzarella with romesco sauce sandwiches were made by some of the adult market goers that couldn’t resist stopping when they saw the smorgasbord of ingredients Diana had available. Sandwiches in Queen Anne kids’ lunch boxes may never be the same!
recipe adapted from “Good Fish” by Becky Selengut
After being named one of Food and Wine Magazine’s Best New Chefs 2011 and The People’s Best New Chef Northwest by Food and Wine, Chef Jason Franey of Canlis still takes time out of his busy schedule to visit us in the chef tent. Chef Jason and his crew whipped up an absolutely beautiful Watermelon Gazpacho and true to Canlis’ legendary service, delivered samples to hundreds of market goers.
Yield: serves 6
3 C Watermelon, peeled, diced
2 C Red heirloom, tomato, cored, seeded and diced
1 C Cucumber, peeled, seeded, sliced
1 C Baguette, diced
4 Tb Shallot, peeled, sliced
1 Clove garlic, smashed
1 C Extra Virgin Olive Oil, plus more for toasting bread
4 Tb White Basalmic Vinegar, plus more to taste
Kosher salt to taste
Finish with Extra Virgin Olive Oil to taste
Preheat oven to 300 degrees.
Begin to prepare and cut vegetables. Meanwhile, saute the baguette in extra virgin olive oil. Toss well and move the saute pan to the oven. Continue to toast, periodically tossing, until the bread is golden brown and crunchy. Drain on paper towels and cool to room temperature.Once the vegetables are ready, toss them all together in a large bowl. Mix the measured amounts of extra virgin olive oil and white balsamic vinegar in a separate bowl to make vinaigrette. Drizzle over the vegetables and toss well with your hands to marinate the vegetables. Season the marinade well with salt. Squeezing the tomatoes and watermelon to release the juices is encouraged.Store the marinade, covered, in the refrigerator overnight, or at least a few hours.
Puree the soup finely in a blender in small batches. Strain into a new bowl and chill well. Season the soup to your taste with more white balsamic vingegar and salt. Serve with diced tomatoes and watermelon, more croutons toasted with extra virgin olive oil, borage blossoms or other edible garden flowers, and a drizzle of your finest extra virgin olive oil.
At Canlis, we bake our croutons between two metal sheet pans lined with Silpats so that they remain perfectly flat and serve with a powdered extra virgin olive oil made by blending Fattoria di Petroia Extra Virgin Olive Oil with tapioca maltodextrin.
GRILLED PEACHES – From The Beautiful Taste
“First I cut the peaches in half longitudinally, remove the pit and brush the cut side of the peach with good olive oil (Pasolivo from Paso Robles is my go-to olive oil). The peach halves are placed on a medium grill with the cut faces down. When the peaches had been on the grill long enough to have grill marks and become cooked part of the way through, I brushed oil on the domes and turned them. Then I watched transfixed…and salivated. As the peaches cooked, I watched the pit wells fill up with a thick, rosy juice. At a certain point tiny bubbles emanated from within the peach. And then one by one, if their Brix levels were 16 or more, the peaches ”slumped”. When they collapse on themselves they are obviously done. The peach juices have undergone a most amazing carmelization. The flavor was unlike anything I have ever tasted. The flesh still has that wonderful peach pie kind of flavor retaining a bit of tang while the saturated caramelization adds a new and wonderful dimension of flavor. The caramelization I would learn later, by trying to reproduce the result with other peaches, that this kind of carmelization only happens with peaches that have 16 or higher Brix. At a certain point tiny bubbles emanated from within the peach”.
By Jon Rowley
Then he baked them in a pie! No blackbirds were harmed in the making of this pie.
Chef Artemio Diaz is usually busy whipping up contemporary Mexican cuisine at Queen Anne’s newest restaurant La Luna. This past Thursday he showed market goers how to whip up an amazing salad using what is in season. He combined colorful fruits and vegetables into a refreshing, vibrant salad that could serve as a brilliant side dish for almost anything you could put on the grill. Or as Artemio might say “en la parilla”. Gracias Artemio!
Ensalada de Verano
1 med sized cantaloupe or honeydew melon cut into bite-sized chunks
1 cup blueberries
1 cup jicama- sliced into matchsticks
1 cup chopped tomatillos- purple ones are sweet!
1/2 small red onion- thinly sliced
1 jalapeno- finely diced
1 head of leafy lettuce
1 cup balsamic vinegar- reduced
Put 1 cup balsamic vinegar in a non-reactive pot on low heat and reduce by half. Set aside to cool. In a large bowl gently mix together first 6 ingredients. On individual salad plates lay a few out a few lettuce leaves and top with a few scoops of fruit mixture. Drizzle balsamic reduction over the top. Serves 6-8
Ethan Stowell took time out of his busy schedule to visit us in the chef tent and gift us with his version of the salad of summer salads, Panzanella. And what a gift it was; juicy tomatoes from Billy’s, sweet cucumbers from Local Roots, onion and garlic from Alvarez, all combined with crunchy chunks of rustic bread. I’ve made this salad 3 times in the 4 days since his demo. It’s that kind of summer staple. Panzanella, grilled fish, and a crisp white wine; a summer meal made in heaven. Thanks Ethan!
Panzanella with Ricotta Salata
1/2 baguette, cubed
7 T extra-virgin olive oil
Kosher salt and freshly ground pepper
8 oil-packed anchovy fillets, chopped
1 clove garlic, thinly sliced crosswise
1/2 pound ripe heirloom tomatoes cut into large chunks
1 medium cucumber, cut into large chunks, seeds removed
juice of 1 lemon
1/4 red onion
small handful of fresh basil leaves, coursely chopped
4 ounces crumbled ricotta salata
To make the panzanella:
Preheat the oven to 350 degrees F. Toss the bread cubes with 3 T of olive oil
and season with salt and pepper. Bake until slightly dry but still chewy in the
center, about 15 minutes.
Place the anchovies and garlic in a large bowl with the remaining 4 T olive oil
and a pinch of salt and pepper. Add the tomatoes and lemon juice. Shave the onion
on a mandoline and add to the mixture. Add the bread cubes and allow to sit for 10
to 15 minutes, stirring occasionally.
To serve, divide the panzanella among 6 shallow bowls. Garnish each bowl with
ricotta salata. Enjoy!