In the Kitchen
July 31, 2004
The Chef's Circle will be taking a vacation during the months of July and August EXCEPT for the Festival weekends, July 10 and August 21. Our August 21st chef will be the Soup Peddler, David Ansel (right, in the picture). Look for a great spot under the live oak tree shade that day from 10:30-11:30 a.m. in the seating area.
posted July 27, 2004 | permanent link to this article
July 24, 2004
The Chef's Circle will be taking a vacation during the months of July and August EXCEPT for the Festival weekends, July 10 and August 21. Our August 21st chef will be the Soup Peddler, David Ansel (right, in the picture). Look for a great spot under the live oak tree shade that day from 10:30-11:30 a.m. in the seating area.
posted July 20, 2004 | permanent link to this article
July 17, 2004
Paul Hieb of Taco Shack demonstrated (to a standing room only crowd) an aguas frescas (fresh waters) and palletas made from watermelon at the Chef's Circle last week. We repeat his recipe here and encourage you to go by a local watermelon while they are in season! Also try the recipe below that's been tried and true for Sustainable Food Center's Happy Kitchen cooking school program.
Watermelon Agua Fresca - Paul Hieb
1 med. watermelon
3 quarts of water
3 1/2 to 4 c. sugar
3 limes, juiced
Ice
Remove rind of watermelon with sharp knife and cut into medium sized chunks. Pureé with a food processor, blender, or hand blender until smooth. Pass through a medium strainer into large container or pitcher. Add water, sugar, and lime juice to taste. Add ice and serve.
Watermelon Palletas - Paul Hieb
1 med. watermelon
4 1/2 to 5 c. sugar
3 limes, juiced
1 tsp. vanilla extract (Mexican)
Remove rind of watermelon with a sharp knife, and cut into medium sized chunks. Pureé with a food processor, blender, or hand blender until smooth. Pass through a medium strainer into large container or pitcher. Add sugar, lime juice and vanilla. Pour into a desired mold and freeze for 4 hours.
Watermelon Smoothie
- From The Happy Kitchen Cookbook - On sale at the Austin Farmers' Market info tent at the Market
(serves 7)
Ingredients:
8 - 10 cups watermelon, cut into large pieces
6 strawberries (or, in Central Texas in season, 1/2 c. ripe peaches)
Juice of 1/2 lime
1-2 tablespoons sugar (to taste)
Instructions:
Put all the ingredients in a blender. Blend well. Pour through a sieve or strainer. Serve in chilled glasses.
NOTE: The Happy Kitchen cookbooks are for sale at the Austin Farmers' Market for $15, with proceeds going back into the program.
posted July 14, 2004 | permanent link to this article
July 10, 2004 - Paul Hieb
Paul Hieb will demonstrate an aguas frescas (fresh waters) and palletas made from watermelon at the Chef's Circle demonstration area in the shade in the southwest corner of Republic Square Park. His demonstration is for 10:30 a.m. See the recipe below, and also try the recipe below that's been tried and true for Sustainable Food Center's Happy Kitchen cooking school program when watermelon season comes around!Watermelon Agua Fresca - Paul Hieb
1 med. watermelon
3 quarts of water
3 1/2 to 4 c. sugar
3 limes, juiced
Ice
Remove rind of watermelon with sharp knife and cut into medium sized chunks. Pureé with a food processor, blender, or hand blender until smooth. Pass through a medium strainer into large container or pitcher. Add water, sugar, and lime juice to taste. Add ice and serve.
Watermelon Palletas - Paul Hieb
1 med. watermelon
4 1/2 to 5 c. sugar
3 limes, juiced
1 tsp. vanilla extract (Mexican)
Remove rind of watermelon with a sharp knife, and cut into medium sized chunks. Pureé with a food processor, blender, or hand blender until smooth. Pass through a medium strainer into large container or pitcher. Add sugar, lime juice and vanilla. Pour into a desired mold and freeze for 4 hours.
Watermelon Smoothie
- From The Happy Kitchen Cookbook - On sale at the Austin Farmers' Market info tent at the Market
(serves 7)
Ingredients:
8 - 10 cups watermelon, cut into large pieces
6 strawberries (or, in Central Texas in season, 1/2 c. ripe peaches)
Juice of 1/2 lime
1-2 tablespoons sugar (to taste)
Instructions:
Put all the ingredients in a blender. Blend well. Pour through a sieve or strainer. Serve in chilled glasses.
NOTE: The Happy Kitchen cookbooks are for sale at the Austin Farmers' Market for $15, with proceeds going back into the program.
posted July 6, 2004 | permanent link to this article
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