White Family Farms - June 28, 2015

Chef: Tom White

Deep Fried Pickles

Recipe makes about 12 servings

Egg Wash:

2 eggs (chicken or duck)

1 cup milk or buttermilk

1/2 teaspoon dill weed

1/2 cup flour

Batter:

1 tablespoon + 1/4 teaspoon  dill weed

3/4 teaspoon cayenne pepper

1/4 teaspoon lemon pepper seasoning

1 cup corn meal

2 cups all-purpose flour

1 teaspoon salt (if desired)

3/4 teaspoon ground black pepper

Pickles and Oil:

1 32 oz. jar dill pickle slices

2-3 cups vegetable oil for frying

salt and pepper to taste

Directions: In large bowl combine egg wash ingredients.  In separate mixing bowl, combine batter ingredients and combine.  Preheat oil in a deep fryer or pot to 365-375 degrees. Dip drained pickles into milk mixture and dredge in flour mixture.  Fry until golden brown.  Drain on paper towels.  Add salt and pepper to taste.


Red Lantern Kitchen & Bar - July 5, 2015

Veggie Truffle Risotto

Recipe makes 4 servings

Ingredients:

16 oz. Arborio rice

4 qt. vegetable stock

4 cups chopped asparagus

4 cups sweet peas

2 cups parmesan cheese grated

4 oz. unsalted butter

4 oz. garlic and shallots

truffle oil (to taste)

salt and pepper

herbs (optional)

Directions: Slice garlic and shallots and simmer with Arborio rice over medium heat.  Add stock 3 oz. at a time, stirring constantly.  Repeat until rice is al dente.  Add asparagus and peas and cook until vegetables are tender.  Mix butter, cheese, and truffle oil into risotto. Top with herbs of your choice and serve.


AMP 150 at the Mariot - July 12, 2015

Chef James

Zucchini Latkes with Chive Crème Fraîche

Serves 6 to 8

Latke Ingredients:

4 cups flour

3 cups water 

3 eggs

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3 tablespoons salt

1 ounce basil, chopped

1 cup onion, grated 

3 cups zucchini, grated

Oil for frying

Directions: Mix all crème fraîche ingredients and chill for 30 minutes. In large mixing bowl, combine flour, baking powder, baking soda, and salt. Add water and eggs. Mix slowly to incorporate liquid into dry ingredients.  Fold in zucchini, onion, and basil. Let batter sit for five to 20 minutes. Pan fry until golden brown. Top with chilled crème fraîche.

The Kamm’s Corners Farmers Market is proud to present area dining establishments that support the market and locally grown foods!

Please give our chefs your patronage and support!

Crème Fraîche Ingredients:

2 ounces chives, chopped

1 teaspoon salt

2 cups crème fraîche

Fairview Hospital - July 19, 2015

Chef John Szlempa

Israeli Couscous Salad

Ingredients:

2 cups dry couscous

2 pounds zucchini, diced

2 medium red onions, diced

3 red peppers, diced

4 ounces olive oil

1/2 cup lime juice

1/2 ounce chopped fresh mint

salt and pepper to taste

Directions:

Boil couscous in water and little oil.  Cook for 8 to 9 minutes until tender.  Drain.  Sauté diced vegetables on medium/high heat until tender, about 4 to 5 minutes.  Add drained, cooked couscous to bowl and combine with sautéed vegetables.Toss with lime juice, mint, salt, and pepper.  Mix well and serve immediately.

Chef's Note:  Top with marinated grilled chicken and balsamic vinegar to make this a one plate meal!

Ironwood Cafe - August 2, 2015

Chef Joe Dubbs

Lettuce Wrap Dressing

Ingredients:

1/4 cup rice wine vinegar

1/4 cup red wine vinegar

1 tablespoon sugar

1-1/2 tablespoons Dijon mustard

1-1/2 tablespoons ground coriander

1 tablespoon finely chopped cilantro

1-1/2 cups oil (canola preferred)

1/4 teaspoon pepper (to taste)

1/4 teaspoon Sriracha (to taste)

salt (to taste)

Directions:

Place vinegars, sugar, mustard, cilantro, and coriander in food processor (or deep bowl if using immersion blender). Blend slowly. As you are blending, incorporate oil in a fine stream until blended. Add salt, pepper, and Sriracha to taste.

Fairview Hospital - September 13, 2015

Executive Chef: Tom White

Summer Succotash with

Grilled Chicken & Chimichurri

Recipe makes about 6 servings

Succotash:

1 red bell pepper, chopped

½ red onion, chopped

1 ½ cups corn kernels, frozen or fresh

1 cup shelled edamame

½ cup cherry tomatoes, halved

6 sprigs thyme

3 tbsp olive oil

salt & pepper, to taste

Chicken:

4 boneless, skinless breasts

½ cup balsamic vinegar

¼ cup extra virgin olive oil

2 tbsp dried rosemary

salt & pepper, to taste

Chimichurri:

1 cup lightly packed fresh parsley leaves

1 cup lightly packed fresh cilantro leaves

2 large cloves garlic, smashed

1 teaspoon dried thyme

1/4 teaspoon dried red-pepper flakes

1/2 cup water

1/4 cup red-wine vinegar

1/4 cup olive oil

1/2 teaspoon salt

1/8 teaspoon fresh-ground black pepper

Directions:

Marinate the chicken: In a glass baking dish. Mix all ingredients and toss with chicken. Cover and refrigerate for at least 2 hours or overnight.

Make the succotash: In a cast iron or nonstick skillet, heat 1 tablespoon of the olive oil. Add the bell pepper and red onion, and cook over medium-high until crisp –tender, about 3 minutes. Add the corn and edamame, and cook until the corn starts to caramelize, about 2 minutes. Turn off heat, and add the cherry tomatoes, and thyme. Toss with olive oil, salt & pepper.

Grill the Chicken: Heat a grill or grill pan to medium-high. Grill each side for 2-3 minutes or until the chicken is cooked through and reading 165 degree for 15 seconds on a digital thermometer.