In the Kitchen

June 4, 2005 - Dierdre Earls

Deirdre Earls, Your Healing Diet

Deirdre Earls graduated with honors in Scientific Nutrition from Texas A&M University and her professional career in healthcare spans over 20 years. Recently published in Prevention Magazine, she is a featured speaker and nutrition expert for Whole Foods Market, Peoples Pharmacies and organizations across the United States. Ms. Earls' nutrition practice, Let Food Be Your Medicine, provides personalized dietary guidance to help others experience the incredible healing power of food in a way that fits their own modern lifestyle. For more information, please visit her website at www.yourhealingdiet.com or call (512) 453-8784.

Contact Deirdre at 453-8784, d@yourhealingdiet.com

posted May 31, 2005 | permanent link to this article

May 28, 2005 - Take a break and chill

The chefs are taking a break this holiday weekend, but see below for a good cooling off recipe.

Cucumber Soup
4-6 servings

4 c cucumber, peeled, seeded, and grated
2 c water
2 c yogurt
1/2 - 1 t salt
small clove garlic, minced
1 T fresh dill
1 T honey (optional)
fresh herbs for garnish (e.g., mint, chives), minced

Mix everything but the garnish in a bowl. Chill for at least an hour, then serve topped with herbs.

Adapted from Molly Katzen's New Moosewood Cookbook, in which is is called Chilled Cucumber-Yogurt Soup.

posted May 24, 2005 | permanent link to this article

May 21, 2005 - Taste the Place: Squashes

Taste the Place

Look for our own staff members, including Texas Culinary Academy intern Zach Hanson, to develop a "Taste the Place" offering at the market, running from 10 a.m. to noon or so, to help you try the variety and range of squashes available at the market with a healthful dip. You'll be able to match up your favorite squashes with the farmers that grew them, so you can buy some and try your own "Taste the Place" at home. (We'll also give you the recipes for the dips.)

posted May 17, 2005 | permanent link to this article

May 14, 2005 - Chef Greg Ritter, TCA

Thanks to Katherine Clapner of the Austin Hilton who 'wowed' folks with her strawberries gran marnier. You can see how easy it is to take a seat and just soak in the chef's knowledge about food, then enjoy tasting it.

Chef Greg Ritter

Chef Greg Ritter of the Texas Culinary Academy will demonstrate Spring Sauce Basics:

Featuring Italian-style Salsa Verde, Charred Tomato vinaigrette, English Pea butter sauce. He'll show you how to make these, direct from the farmers' tables! Come see the Chef's Circle Demonstration at 10:30 a.m., right in the middle of the Market.

posted May 10, 2005 | permanent link to this article

May 7, 2005 - Katherine Clapner - Austin Hilton

Katherine Clapner
Katherine Clapner, executive pastry chef at the Austin Hilton, will be the star chef at the Chefs' Circle this Saturday. She'll be featuring another star of the season, strawberries. 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 strawberry rendition this Saturday, at 10:30 a.m., in the market's west end of 4th and Guadalupe. Listen for the spoon ringing on the pan to start off the session!

posted May 3, 2005 | permanent link to this article

top ^