In the Kitchen
May 1, 2004
Katherine ClapnerKatherine Clapner, executive pastry chef at the new Austin Hilton, will be the star chef at the Chefs' Circle this Saturday. She'll be featuring another star of the season, berries. Not only do demonstration attendees get to see how Katherine makes it, they get to taste it and take a recipe home. The berries come direct from local Naegelin Farm, so market goers can pick up their main ingredient right at the market.
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.
Look for a dew berry rendition this Saturday, at 10:30 a.m., in Republic Square Park at the Market location, 4th and Guadalupe. Listing for the spoon ringing on the pan to start off the session!
posted April 27, 2004 | permanent link to this article
April 24, 2004
Barefoot CookAt 10:30 a.m. in Republic Square Park in our Chef's Circle demonstration area, get ready for the "Barefoot Cook", one who is well-grounded to the Earth. Amanda Love Horton, aka the Barefoot Cook, will be presenting "Spring Chicken Soup" and
it will feature Austin Gourmet Poultry and Gamebirds' chicken-- and carrots, beets, leeks, onions, celery, parsley and garlic!
To find out more information about what Amanda does, her number is 422-8279 and her website is thebarefootcook@yahoo.com.
posted April 20, 2004 | permanent link to this article
April 17, 2004
Karen "Tilly" Porter
Karen "Tilly" Porter of Tilly's Tasty Temptations, has been preparing specialty cakes, petit fours, cookies and other unique sweets since 1997. Karen is currently on the Junior League of Austin's cookbook committee, and in 2004-2005 she will serve as committee chair. Karen was recently a guest chef of Main Street Grill at the Driskill Hotel for the 2004 Saveur Texas Hill Country Wine & Food Festival. You can contact Tilly's at 461-1044 or email her at tillyscakes@yahoo.com. She will begin her demonstration of fun ways to decorate the sugar cookies at 10:30 a.m. Come for the demo and try out these cookies!
Karen takes her recipe from the Austin Entertains, Junior League of Austin's cookbook. The cookbook combines Austin's unique flair for down-home excellent food with art-inspired haute cuisine under one cover. It also explores the Austin community. Austin Entertains is the 2002 Southwest Regional Winner of Tabasco Community Cookbook Award, one of only nine cookbooks across the nation to be presented this award. It has also been named the "Official City of Austin Cookbook".
The cookbook will be on sale at the Austin Farmers' Market during the entire time of the Market, from 9 a.m. to 1 p.m.. Look for Junior League volunteers at the Austin Farmers' Market booth near the entrance, with the Downtown Austin Neighborhood Association (DANA) folks who are promoting the DANA downtown neighborhood tours.
SUGAR COOKIES......pg 226 AUSTIN ENTERTAINS
4 cups flour
1 tsp baking soda
1 tsp salt
1 tsp cream of tartar
1 cup butter, softened
1 cup confectioners' sugar
1 cup sugar
1 cup vegetable oil
2 eggs (eggs at the Austin Farmers' Market are from Alexander Family Farm)
1 tsp vanilla extract
1 cup sugar
Sift the flour, baking soda,salt and cream of tartar into a bowl and mix well. Beat the butter, confectioners' sugar and 1 cup sugar in a mixing bowl until creamy. Add the oil and beat until smooth. Beat in the eggs and vanilla. Add the flour mixture and mix well. Chill, covered, until firm. Shape the dough into 1-inch balls. Roll in 1 cup sugar. Arrange on a cookie sheet. Press each ball gently with a fork to flatten. Bake at 375 degrees for 10 minutes or until light brown. Cool on the cookie sheet for 2 minutes. Remove to a wire rack to cool completely.
MAKES 7 DOZEN COOKIES
posted April 13, 2004 | permanent link to this article
April 10, 2004
Kelly Kelsey
Kelly Kelsey grew up in Texas and knows how to cook with most vegetables, even the overlooked turnip.
She has traveled the world experiencing the diverse global culinary traditions, and has expanded her repertoire to include different ways of cooking common vegetables. 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 lead coordinator of the Chefs' Circle.
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.
The recipe follows. . .
Glazed Turnips Serves 6
2 lbs. Turnips, peeled and quartered
butter and extra virgin olive oil
1 cup stock, such as beef or turkey or vegetable
1 tablespoon parsley, finely minced
Blanch turnips in boiling salted water for 3-5 min. Drain and pat dry.
Saute in butter and olive oil until lightly browned. Add stock and boil down
until turnips are coated and liquid has almost completely evaporated.
Sprinkle with parsley and serve.
posted April 7, 2004 | permanent link to this article
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