In the Kitchen
April 30, 2005 - Recipe in Place of Chef
Hello, everyoneThere is no Chef's Circle demonstration this week, so a recipe is offered to get your imagination juices going for using all the wonderful food from the Austin Farmers' Market.
Chinese Burritos - from The Happy Kitchen Fresh Seasonal Recipes (cookbook for sale at the Information Booth)
1/2 med. onion, thinly sliced
1/4 head of cabbage, sliced
2 carrots, grated
1 garlic clove, minced
1/4 teaspoon fresh grated ginger
1/2 med. bell pepper, thinly sliced
3 leaves Swiss Chard or spinach, chopped
3 Tbls canola oil
4 large whole wheat flour tortillas, OR 8 small whole wheat flour tortillas
Optional: Soy sauce, teriyake sauce, hot sauce, etc.
4 servings
INSTRUCTIONS:
Preheat oven to 350 degrees. Put the oil in a medium sized pan and heat on medium heat for 1-2 minutes. Sauté the onion for 5 minutes. Add the cabbage, carrots, garlic, ginger, and bell pepper and cook for 5-10 minutes. Stir constantly to keep from burning.
Add the Swiss chard or spinach and cook for a few more minutes. Remove pan from heat.
Place the mixture on the tortillas and add sauce of choice. Roll up the tortillas. Place the tortillas in an oiled baking pan, seam side down. Cover tightly with aluminum foil and bake for 20 minutes.
posted April 26, 2005 | permanent link to this article
April 23, 2005 - Greg Ritter, Texas Culinary Academy
Greg Ritter, chef instructor at the Texas Culinary Academy, will present Pan Seared Lamb with New Potatoes and Spring Peas. This will be a great way to see how vegetables from the market can be incorporated into a very nice spring-time meal. Come see this recipe in action and get a free taste too! Seating is available so you can sit in on the entire session.Chef's Circle demonstration starts at 10:30 a.m. in the Market.
posted April 20, 2005 | permanent link to this article
April 16, 2004 -- Leslie Haak, Personal Chef
Leslie Haak, Personal ChefLeslie began cooking at age 13, when she became a vegetarian. She is a recent graduate of the Natural Epicurean Academy of Culinary Arts here in Austin. For the last three years she has been working as a lead cook at Casa de Luz, a local organic, macrobiotic restaurant.
Currently, she is working as a personal chef and hopes to expand her focus to private lessons and special event catering. Leslie is passionate about locally, organically grown produce and is honored to demonstrate some of her favorite seasonal recipes at the Austin Farmers' Market. Call Leslie at 462-2832.
Assortment of Spring Greens Preparations
Spring is the perfect time to eat greens! According to the traditonal chinese medicine calendar the liver and gall bladder are naturally rejuvenating in spring. Greens are particularly nourishing to this organ pair. One serving of greens provides your body with the same amount of calcium as a glass of milk!
There are many wonderful varieties of greens available at the farmers' market. I will present some of my favorite ways to serve greens.
Spring Green Pesto
1/4 cup sunflower seeds, toasted
1/4 cup walnuts, toasted
1 cup collard greens, blanched, stems removed
1/2 cup arugula, chopped
1 cup fresh basil, chopped
2 Tbs minced parsley
1/2 tsp umeboshi vinegar
1 Tbsp sweet white or light miso
1/2 tsp soy sauce, or to taste
1/4 - 1/2 cup olive oil
1/2 lemon, juiced
water as needed
Bring a small saucepan of water to a boil. Remove collard stems and cut greens. If you would like to use the stems chop finely and blanch in boiling water 3 min. Blanch leaves 2 min. and remove both with slotted spoon or small hand held strainer. Toast walnuts and sunflower seeds seperately. In a dry skillet toast on medium heat 5-8 minutes for the sunflower seeds and 8-12 min for the walnuts, moving frequently until fragrant and lightly browned. or in oven, roast seperately on dry baking sheets at 375 for 8-12 min.
Place all ingredients in a blender except soy sauce, water and oil. Add oil and water as needed while blending, add soy sauce to taste. Blend to desired consistency and smoothness. For a chunkier pesto pulse ingredients in blender. Serve warm or chilled on pasta, sandwiches, pizza or as a dip . Will keep in fridge 4-5 days,this recipe makes about 2 cups pesto.
Asian Style Sauteed Bokchoy
Serves 2-4
1 Bunch Bokchoy, leaves roughly chopped, stems diced
1/4 red cabbage shredded in long thin strips
1 Tbs soy sauce
1 Tbs sesame oil
1 inch piece ginger root, grated
1 Tbs toasted sesame seeds
1/4 tsp rice cooking wine ( optional)
Toast sesame seeds in dry skillet, preferably cast iron, medium heat, 4-5 min, until browned and begining to pop. Pour into a small dish and set aside. Heat sesame oil in skillet, add cabbage, sautee 1 min. Add bokchoy stems, 1 min. Add bokchoy leaves than soy sauce, mix well until bok choy wilts. Remove from heat. Squeeze grated ginger in your hand to make juice , over bokchoy than add rice wine, if using. Toss with sesame seeds, serve immediately.
Variations : Add half bunch mustard greens, chopped finely so as to cook evenly with bok choy leaves
Kale with Carrot Tahini Sauce
Serves 2-4
Carrot Tahini Sauce
1/2 cup cooked carrot
1/4 cup tahini
1/2 lemon or lime, juiced
6 to 8 sprigs fresh mint
1 Tbs soy sauce or to taste
water as needed
Combine all ingredients in blender, blend until smooth. Will store in fridge up to 3 days.
To Prepare Kale:
Bring a small pot of water to a boil. Remove stems of 1 bunch of Kale. Mince stems and coarsley chop leaves. Cook in boiling water 1 to 2 minutes. Remove with a slotted spoon or small mesh strainer. Serve immediately topped with sauce.
posted April 13, 2005 | permanent link to this article
April 9, 2005
The one that got away...this week, it's not about the gator that escaped us, but the Cajun chef that had to take care of 'bidness'. We'll be back next week with nature and natural related recipies with the chef of the day on Austin Nature Day.posted April 6, 2005 | permanent link to this article
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