In the Kitchen
May 29, 2004
Kelly Kelsey, Andrew Smiley & Craig Caldwell
Who is that finely flavored team that helps make the Chef's Circle run so smoothly all season? It's the volunteer coordinator Kelly Kelsey with such cooperative people as Andrew Smiley, Craig Caldwell, students from Texas Culinary Academy, Susan Jackson and many more. Quincy Adams Erickson originally got the ball rolling with prestigious chef appearances, and they are continuing to roll in every week.
For this week, Memorial Weekend, the volunteer chef team decided to let the area chefs go out to the lake and they will take care of the grilling. Find out tips for setting up your best grill ever that includes the much under-recognized summer vegetables. They are in fact--really delicious and very easy to cook! The vegetables themselves come from the farmers at the market.
As you plan out your summer menus, be sure to come to the Market weekly to get the very freshest ingredients from the growers themselves and sit in on a Chef's Circle demo or two in the shade to get a taste and recipe plus a FREE class on how to make some of these delicious renditions made by top chefs in the city.
Here's what's coming up...
June 5th "Taste the Place" to get slices of tomato tastes and match them to the farmer that grew them.
June 12th - Katherin Clapner, some say, the best pastry chef in town, will demonstrate a peach dish.
June 19th - Soon confirming a Father's Day special dish with a male chef.
June 26th - Misty Lowe from Crimson Restaurant will feature which dish? The naughty or the nice?
posted May 25, 2004 | permanent link to this article
May 22, 2004
Kathryn Mathis
Kathryn Mathis, executive chef of 2 Dine 4 Fine Catering, has been cooking professionally for over 20 years. She is classically trained in French and Italian cuisine and has extensive knowledge of a variety of other styles. Here in Austin, she has worked as a "mercenary chef" for a variety of events, as Sous Chef at Mezzaluna, and as Chef de Cuisine at Bitter End where she refined her style, a combination of Mediterranean and Texas cuisine referred to as Med-Tex. Chef Kathryn continues to operate her own private chef and specialty catering company, Wakichef Productions, and is the creative force behind the success of one of Austin's favorite fine dining caterers, 2 Dine 4. For more information, call 467-6600.
Chef Kathryn will prepare two dishes using fresh, local ingredients. The first, a light summer salad, features crisp green beans, new potatoes, mild spring onions, and flavorful fresh herbs. The second recipe is a sweet and simple dessert using locally grown peaches. Recipes follow below. Her Chef's Circle demonstration at the Market is in Republic Square Park at 10:30 a.m. Come get a taste of her efforts and take the recipe home to make yourself.
Green Bean and New Potato Salad
1 lb. fresh green beans, trimmed
1 lb. new potatoes, cut into 1/2-inch cubes
1/2 spring onion, julienned
1/2 C red bell pepper, chopped
1/2 C green bell pepper, chopped
1/2 C fennel, julienned
salt and pepper to taste
1/8 C olive oil
1/4 C lemon juice
2 Tbsp green onion, minced
2 Tsp each Italian parsley, basil, and oregano, chopped
Steam potatoes until tender, about 12 minutes. Cook beans in a large sauce pan of boiling water until tender but still crisp, about 5 minutes. Remove beans from boiling water, dunk in ice-water, then strain again. To make the dressing, whisk together the olive oil and lemon juice, then stir in the herbs. Combine the potatoes, beans, and remaining ingredients, then toss with the dressing. Season with salt and freshly ground pepper to taste. Cover and allow to set for 30 minutes, serve at room temperature.
Yields 8 servings.
Vanilla Bean Peaches
2 lb. fresh, ripe Texas peaches
1 Tbsp lemon juice
1/2 C sugar
1/2 vanilla bean (available at many supermarkets and specialty food stores)
Peel the peaches, cut them in half, remove the pits, and slice them. In a large bowl, toss them with lemon juice immediately to prevent browning. Split the vanilla bean lengthwise and scrape out the seeds using a spoon or the dull edge of a knife. Add the seeds to the peaches, then add the sugar and stir together until well blended. Cover tightly and chill for at least two hours before serving over granola, as a topping for ice cream, or just by itself for a sweet and simple summer treat. This is also a great way to prepare peaches for the freezer.
posted May 18, 2004 | permanent link to this article
May 15, 2004
The Happy KitchenA mixed vegetable salad with fresh green beans and fresh herbs and a light sprinkling of goat cheese on top will have you making this light yet very flavorful dish often this summer.
Demo at 9:45
Abigail Bird Donovan, Culinary Travels
Abigail Bird Donovan is chef and owner of Culinary Travels, a personal chef service specializing in healthy gourmet delivered meals and dinner parties. A culinary consultant and instructor, she travels the state teaching healthy-low fat and quick and easy cooking classes at The Central Markets and at her local commercial kitchen, Les Femmes Culinaires.
Abigail is a member of the International Association of Culinary Professionals and a charter member of the Austin Chapter of Les Dames D'Escoffier. She is well versed in fine wines as the former Austin Liaison for Crawford Malone Fine Wine Consulting. She has made many guest appearances at local wine and food festivals and is the former chef/host of the local "Let’s Get Cooking" cooking show.
Formerly trained in architecture with a degree from Tulane University, Abigail designed restaurants for six years before opening her own company. She plans to begin work on her first cookbook in 2004. She has been proud to represent the Junior League of Austin as their cookbook chair this year.
You can contact Abigail at 512-66-3690 or by email at abigail@culinarytravels.biz.
As summer approaches, Abigail will be sharing with you some easy entertaining tips from the Junior League of Austin’s award winning Austin Entertains including the Summer Tomato and Garlic Bread Salad recipe (p.47). The cookbook combines Austin's unique flair for down-home excellent food with art-inspired haute cuisine under one cover. It also explores the variety of events in Austin community from the music scene to the wildflowers and makes an excellent coffee table and kitchen addition. 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 the unique distinction of being the "Official City of Austin Cookbook".
The book is on sale at the Austin Farmers' Market Information Booth at the west end of the Market, from 9 a.m. to 1 p.m. this Saturday.
Summer Tomato & Garlic Bread Salad recipe-- page 47 Austin Entertains
1/3 extra virgin olive oil
3 garlic cloves- minced
6 (1-inch thick) slices of Italian style bread
3 T. aged balsamic vinegar
4 large ripe tomatoes- cut into 3/4-inch pieces
1 (14-ounce) can artichoke hearts- drained & quartered
8 ounces fontina or mozzarella cheese- cut into 3/4-inch cubes
4 green onions- thinly sliced
8 basil leaves- thinly sliced
sea salt and freshly cracked pepper to taste
Combine the olive oil and garlic in a bowl and mix well. Reserve half the olive oil mixture for the salad. Brush both sides of the bread slices with the remaining olive oil mixture. Arrange the slices in a single layer on a baking sheet. Broil for two minutes per side or until light brown. The bread slices can be grilled or toasted over a gas grill. Cut each slice into 1-inch cubes.
Whisk the reserved olive oil mixture and balsamic vinegar in a bowl. Add the bread cubes, tomatoes, artichokes, cheese, green onions and basil and mix gently. Season with sea salt and pepper. Serve immediately.
Serves 4 to 6.
This is an excellent recipe for very ripe tomatoes and a terrific dish for picnics or outdoor summer grilling. Use the best and freshest ingredients available for optimal flavor.
Demo at 10:45
Jenny Rutter, Moonshine Restaurant
Blackberries will shine their brightest in this delectible dish, a Blackberry Crisp, featuring local blackberries from farmers.
Demo at 11:45
posted May 11, 2004 | permanent link to this article
May 8, 2004
Jason ReynoldsJason Reynolds, chef instructor at the Texas Culinary Academy, will take the Chef's Circle audience through the basics for preparing a great morning egg treat (with vegetables) for Mom. Tastings of what is demonstrated in the recipe are given out, with a recipe. Definitely sit in this one so that you can create a nice surprise for your loved one. From 10:30 a.m. - 11:30 a.m., at the Chef's Circle white tent, in the park, with seating.
posted May 4, 2004 | permanent link to this article
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