In the Kitchen

Leslie Haak 10 a.m.

Leslie Haak currently works as a chef at the Casa de Luz macrobiotic community center. She will soon complete her studies at the Natural Epicurean Academy of Culinary Arts. Leslie has also worked as a personal chef for private clients. Proper intention, Leslie believes, is an integral part in choosing ingredients and preparing a great meal. She has been a vegan (eating a entirely plant based diet) for six years and hopes to open a vegan restaurant and tea house in the future.

Sauteed Delicata and Sweet Dumpling Squash with Basil Tahini Sauce
Serves 4 to 6

*note- all ingredients used in this dish are organic, the use of organic ingredients is encouraged

1 medium Delicata Squash, cut in half length wise, seeds removed and sliced 1/2 inch thick vertically
1 medium Sweet Dumpling Squash, cut same as delicata
1 onion, cut in half moons
1 small bunch garlic chives, diced
1 Tbs fresh rosemary, minced or 1tsp dried
1 Tbs fresh basil, minced or 1 tsp dried
2 Tbs olive oil
1-2 Tbs tamari (shoyu), to taste
Sea Salt to taste

In a large cast iron or heavy bottomed skillet heat olive oil on medium high heat. Test oil by placing one piece of squash or a few drops of water. If the oil sizzles it is ready, be careful not to let the oil smoke. Add onion and a pinch of salt, toss and let cook 1 min. Add garlic chives, if using dried herbs add now. Allow to cook till the onions become glazed with oil and turning translucent, about 5 min. Add Delicata and Sweet Dumpling Squash, tossing frequently, 15 min. Add tamari and 1 Tbs water. Lower heat, cover and let cook about 10 more minutes, checking occasionally, add water 1 Tbs at a time as needed. When squash is soft add more tamari or salt if desired. Turn of heat and mix in fresh basil and rosemary. Serve as is or garnish with basil tahini sauce.

Basil Tahini Sauce
2 Tbs sesame tahini
Juice of half a lemon, seeds removed
1 tsp balsamic vinegar
1Tbs tamari or to taste
8 to 10 leaves fresh basil or 1 tsp dried
2 Tbs filtered or spring water

Place all ingredients in a blender or food processor and puree till smooth. Add more water for a thinner sauce or more tahini for a thicker sauce. Add to tamari to taste. Serve over sauteed delicata squash.

Zipper Cream Peas w/ Basmati Rice and Vegetables
Serves 4 to 6

3/4 cup Zipper Cream Peas
1 cups basmati brown rice
1 carrot medium, diced
1 onion medium, diced
1 stalk celery medium, diced
1 large clove garlic, minced
2 stamp sized pieces kombu sea vegetable
3 cups filtered or spring water
sea salt to taste

In a glass bowl soak peas 4 to 8 hours or overnight and discard soaking water. Wash rice by placing in a bowl with water to cover. Swish grains in water, massaging with your hands. Drain and repeat this process several times until the water becomes clear and drain. In a medium sauce pan place 3 cups water on high heat. Heat a cast iron skillet on med high heat . Dry roast rice in skillet for about 10 min, tossing as needed. The rice will become fragrant, golden colored and pop. Add rice to the boiling water along with peas, kombu, onions, celery, carrot and garlic. Return to a boil, lower heat, cover and let cook for about 35 minutes or until the water has evaporated and the peas are soft. Add sea salt to taste.

posted September 30, 2003 | permanent link to this article

Larry Perdido 10 a.m.

Larry Perdido, most recently from Saba Blue Water and now executive chef of the new Moonshine Restaurant (where Emilia's was), will give market-goers a most delightful presentation at 10 a.m. in the Chefs' Circle. Check back later this week to get more information about Larry and the dish he'll be cooking this week at the market.

posted September 23, 2003 | permanent link to this article

Chef's Kelly Kelsey 10 a.m.

Kelly Kelsey grew up in Texas where she developed a deep appreciation and love of okra at an early age. From the age of four and on, when asked what she wanted for dinner, the usual reply was "fried okra".

Since then she has traveled the world experiencing the diverse global culinary traditions, and has expanded her repertoire of preparing okra. Having also taken a keen interest in healthier cooking styles, she has cultivated recipes that are nutritious as well as delicious: health and pleasure being the primary goals of her culinary endeavors.

Having grown up in a culinary arts-oriented family, Kelly was exposed to the art of experimentation and improvisation. So she loves to play with new flavors and combinations, especially depending on what is in season.

She is currently an Austin Farmers' Market volunteer and a coordinator of the Chefs' Circle and is delighted to be sharing her love of okra at this Saturday's market cooking demonstration.

Kelly is also a nutrition consultant, teaching her clients how to shop for and prepare healthy, tasty meals for their families.

For inquiries, Kelly can be reached at (512) 694-7211.

posted September 17, 2003 | permanent link to this article

Katherine Clapner 10:00 a.m.

Katherine Clapner, executive pastry chef at Kevin Williamson's Ranch 616, will be the star chef at the Chefs' Circle this Saturday. She'll be featuring something very a - pear - ently delicious in a signature Canola Pear Upside Down Cake. Not only do demonstration attendees get to see how Katherine makes it, they get to taste it and take a recipe home. Plus the pears are at the market from Gundermann and Zamudio farms!

Katherine Clapner's expansive background in culinary arts has made her one of the most in-demand pastry chefs in the country. This native Texas has won over the taste buds of dessert connoisseurs worldwide. She has truly mastered the art of gorgeous presentation and outstanding flavor combinations with her creative desserts. Her formal education started at the Culinary Institute of America in New York, where she graduated as a baking and pastry chef. While in school she worked at City Bakery in New York with Maury Ruben. Already having experienced New York, Katherine had a craving for the European lifestyle. Soon she found herself in London on a two-year externship in the Savoy Hotel pastry kitchen. Katherine was flattered to be the only American working at this grand hotel alongside some of the top chefs in Western Europe. The eclectic experience qualified her for a position at the Windsor Hotel in New Orleans, where she was honored to work with Chef Kevin Graham. This job granted her entrance into the distinguished Orient Express Hotel group. After a colorful two and a half years in Louisiana she was back in Europe, this time at the Hotels Splendido and Cipriani in Italy. Katherine's responsibility here included teaching and incorporating American culinary techniques in the Italian kitchen. Then, making another continental jump, she landed in Chicago at the dynamic Charlie Trotter's. Nevertheless, familiar names and places called her back to New Orleans and Kevin Graham's restaurants. Here, Mario Villa designed a satellite bar in the middle of the Sapphire Restaurant for Katherine to create her decadent desserts. The next move was only across town to Mike Fennelly's multi-flavored restaurant, Mike's on the Avenue, where she stayed for another two years. Her fondest endeavor was working for pastry chef Stephen Pyles Restaurants and Carlson Restaurants Worldwide. With this connection she was privileged to work at Star Canyon, Canonita, Samba Room, Mignon, Timpano, Aquaknox, Fishbowl, and Zen Den. Central Market then recruited her talent to open stores in Houston, Fort Worth, Plano, and Dallas, as well as assisting in pastry development. Katherine chaired the first ever all pastry event last year at the Saveur Texas Hill Country Wine and Food Festival for which she is also a board member.

Canola Pear Upside Down Cake
Presented by Executive Pastry Chef Katherine Clapner of Ranch 616

4T butter
3/4c light brown muscavado
4 pears, peeled + cut into 1/3 inch slices
1t cinnamon

1 1/2C all purpose flower
2t baking powder
1/4t salt
1/4 lb. butter at room temperature
1C milled golden cane sugar
1t vanilla
2 eggs, seperated
1/2c whole milk
1/4t cream of tarter

Combine butter, muscovado sugar and cinnamon in a 10 inch spring form pan (coated with non-stick spray) over the stove. Cook on low to medium heat until caramelized and light to medium brown. Remove pan from heat and arrange slices in circular direction or as desired.

Sift the flour, baking powder and salt into one bowl and set aside. In an electric mixer, with a paddle attachment, cream butter and cane sugar until pale and fluffy. Add yolk and vanilla, mix for one minute. Scrape down the sides of the bowl, mix for one more minute. On low speed, add half the dry ingredients and half the milk, mix for one minute. Repeat with the remaining milk and dry ingredients. Scrape down the sides of the bowl and mix for one more minute. Wisk egg whites with cream of tarter until soft and firm. Fold in by hand in thirds. Add to caramelized pears. Bake at 350 degrees for
50-60 minutes. Let cake cool for 15 minutes. Using a paring knife, loosen the edges of the cake from the pan. Invert onto a serving plate. Serve at room temperature. Serves six to eight.

posted September 9, 2003 | permanent link to this article

Chef Ken Rubin 10 a.m.

Chef Ken Rubin earned his Master's Degree in Anthropology from the University of Texas at Austin and a Bachelor's Degree at Colorado College. He received culinary training in Oaxaca and Jalisco, Mexico and was a faculty member at the Center for World Indigenous Studies. Ken has taught at Texas Culinary Academy since March 2002 and has worked as the food editor of Austin Monthly magazine for the past three years. Ken also serves on the Board of Directors of the Sustainable Food Center.

Serves: 6
Prep Time: 5 minutes

3 summer squash (zucchini, zephyr, and yellow are all good choices)
1/4 cup Pure Luck feta cheese (slightly crumbled)
3 T. organic extra-virgin olive oil
1T. champagne vinegar
2 T. red onion, minced
1 T. mixed herbs, chopped (thyme, chives, oregano, and basil all work well)
black pepper, freshly ground

Cut the summer squash into thin strips, approximately 1 1/2 inches long. In a medium sized mixing bowl, combine oil, vinegar, red onion, herbs, and black pepper. Whisk together to incorporate and toss with the summer squash and herbs. Let stand 30 minutes before serving to allow the flavors to marry.

posted September 2, 2003 | permanent link to this article

top ^