In the Kitchen

November 27, 2004

NO CHEFS' CIRCLE THIS SATURDAY...

But look for an exciting appearance next week for our Birthday Party!

posted November 24, 2004 | permanent link to this article

November 20, 2004 - Rebecca Rather book signing

Rebecca Rather, of Rather Sweet Bakery & Café

Rebecca will delight us with a short, but sweet book-signing (you can buy books there) of her new book, The Pastry Queen, from 9 a.m. to 10 a.m. at the Austin Farmers' Market.

A native Texan, Rebecca makes the most of her Lone Star state's varied taditions, whether looking into the kitches of Texas's Mexican and German immigrants or to the cowboy culture of her own forebears. Her recipes aren't fussy. She's a no fuss, hard-working, 'sweet' baker who has become celebrated not only in the Fredericksburg region, but in the hearts of those who relish her ultra-buttery, luscious and big-as-Texas treats. Rebecca is a former board member of the Sustainable Food Center (SFC), which has the Austin Farmers' Market as one of its projects. She maintained a community garden at one of SFC's plots in East Austin, and she always remembers her roots in giving back to the community.

posted November 18, 2004 | permanent link to this article

November 13, 2006 - Bruce Enloe, Asti Trattoria

Chef Bruce Enloe, Asti Trattoria

Bruce Enloe, the chef de cuisine at Asti Trattoria, was raised in a Texas-based restaurant family. After cooking in the Bryan and Austin areas for several years, he moved to San Francisco where within a year he achieved the title of sous chef at the award-winning organic vegetarian restaurant, Millennium. He has cooked for celebrities, appeared on the Food Network, and co-authored the critically acclaimed cookbook, "The Artful Vegan," with Millennium chef Eric Tucker. He traveled to Canada and Europe before returning to Austin, where after a brief stint as a sous chef at Austin's fine dining institution Jeffrey's, he accepted the position of chef at Asti Trattoria, owned by local food luminaries Emmitt and Lisa Fox. In addition to cooking, he enjoys mushroom hunting, homebrewing beer, organic farming and the occasional karaoke night. His wife and travelling companion, Nicole LeBlanc, is a chef at the Chi Omega sorority and a partner in Big Night catering company.

You'll have the dish of the season prepared by Chef Enloe, featuring farm-fresh butternut squash. Come enjoy the presentation from 10:00 to 11:30 a.m. at the Chef's Circle in the Market and relish the fresh pleasing taste of the samples

ASTI Butternut Squash Gnocchi

Ingredients:
1 small butternut squash, halved and seeded
2 eggs
1 cup flour
boiling salted water
4 tablespoons butter
juice and zest of one lemon
1 bunch sage
oil for frying
2 cloves garlic, peeled and sliced
salt and pepper to taste

Preheat an oven to 350 degrees. Brush a sheet pan with oil, season the squash with salt and pepper and place skin side up on the tray. Bake for 35-45 minutes, until the squash is soft to the touch.
While the squash is baking, fry the sage (leaves only) for 1 minute and drain well. Sprinkle with salt.
When the squash is cool enough to handle, scoop out the flesh (if the flesh is very moist, you should strain out some of the liquid). In a mixing bowl, mash the flesh, work in the eggs and then the flour to form a thick batter. Do not overwork. Make the gnocchi by spooning the batter into boiling water a few at a time. If the gnocchi break apart in the water, add a bit more flour to the dough. Cook the gnocchi for three minutes, remove and cool. Reserve some of the cooking water for the sauce.
In a large skillet, melt the butter over medium high heat and cook until it just begins to brown. Then add the garlic and sauté for thirty seconds. Add the gnocchi. If they try to stick to the pan, use a splash of the reserved cooking water to loosen. Season with salt and pepper to taste, then add the lemon juice and zest.
Serve immediately. Garnish with a generous pinch of the fried sage.

Gnocchi is an Italian word for dumplings, and are at their finest when fluffy and fresh. Used like pasta, they are satisfying and can pair well with hearty meat ragus or more simply with just brown butter, sage and lemon as in this preparation. It's a fun seasonal specialty that will really wow the family at Thanksgiving!

posted November 10, 2004 | permanent link to this article

November 6 - Two Pecan Recipes From 2 Dine 4

2 DINE 4 Fine Catering

presented by Andrew W. Smiley

Pecan and Fall Root Vegetable Au Gratin
Ingredients:
4 large turnips, sliced
4 large carrots, sliced (carrots come a little later in the season at the Market)

1 onion, chopped
2 T butter
1 T flour
1 t salt
1/4 t pepper
1 t fresh thyme
1 1/2 cups whipping cream
2 cups sharp cheddar cheese, shredded
dash nutmeg
1 cup pecans, chopped

Preheat oven to 325 degrees. Coat a 2-quart baking pan with nonstick spray. Layer the sliced veggies in the pan and set aside.

Sauté the onion in butter over medium heat until tender. Stir in flour, salt, pepper, and thyme and continue to cook until smooth and the flour starts to bubble. Wisk in the whipping cream and 1 1/2 cups of the cheese, and heat until cheese melts. Remove from heat, add nutmeg, and pour over layered veggies.

Cover and bake for about 30 minutes, until veggies are tender. Top with remaining cheese and chopped pecans, then bake uncovered for another 10 minutes, until cheese is melted and pecans are toasted.

Serves 6-8.

Candied Pecans
Ingredients:
5 lbs. fresh, raw pecans
2 cups brown sugar
1 lb. butter
1 tbsp. vanilla extract
Preheat oven to 300 degrees. In a nonstick skillet, heat the butter and sugar together over medium heat until all the sugar is melted. Stir in the vanilla.

In a large bowl, toss the pecans with the melted sugar and butter, making sure to coat all the pecans well. Pour the pecans in a single layer onto a sheet pan lined with parchment paper. Bake for approximately 25 minutes (cooking times will vary according to oven temperatures) until crispy and crunchy.

Use as a topping for salads, use chopped candied pecans as a coating for goat cheese served with crackers, or enjoy snacking on them as they are. Also makes a great holiday gift.

posted November 4, 2004 | permanent link to this article

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