Friday, June 5, 2009

Sauteed Spring Vegetable Orzo salad w/ goat cheese & spiced nuts

(I will post the photo later)

Market Orzo Salad w/ Sautéed Spring Greens, Goat Cheese & Spiced Nuts

2 cups pappardelle orzo, cooked according to directions, cool
2 Tbl olive oil
10 Asparagus spears, washed, peeled, and sliced into 1” pieces
2 cups baby Swiss chard, rinsed well
2 cups Aspen Moon Farms, Ruby Spinach or regular baby spinach
1 clove of garlic, smashed and minced (I grate mine with a microplaner)
1/3 cup spiced nuts, Chopped. (try Spice’s Cosmic Masala Pecans)
1/4 cup Haystack Coat Cheese, crumbled
Kosher Salt
Fresh Ground pepper

Dressing: choose your favorite from Corner Market or:
1 tsp. Dijon mustard
2 Tbl. Red wine vinegar
1/3 cup Extra Virgin Olive Oil
Whisk ingredients together, Salt and pepper to taste.

Put cooked cooled pasta in a large bowl, and pour your dressing over the orzo. Toss and set aside.

Heat a large pan over medium heat. Add olive oil, wait one minute then add asparagus and sauté for 4-5 minutes. Next, add garlic, Swiss chard, and spinach and sauté until the greens begin to wilt. Now add chopped nuts and mix thoroughly.

Pour sautéed vegetables over the orzo and stir until completely combined. Cool slightly. Taste and adjust seasonings, adding salt, pepper, vinegar or more oil if need.

To serve: I place additional ruby spinach on a plate, top with orzo salad, and small crumbles of goat cheese and a few last grounds of fresh pepper. Enjoy!

See you at the Market!

Chef Deb.

P.S. Today is our first official Farmer's Market Dinner.. The kitchen (at least the important part) came together nicely.  I will post before and after shots of all the work we did ourselves!

To My Sous Chef Kate: Your talent, skill, ingenuity and generosity is astounding.  Thank you, Thank you. 

Thursday, June 4, 2009

Honey Sticky Buns

Sticky Buns

This may appear to be an over the top boast, but.....

Make these sticky buns and you will have the love and adoration of everyone who eats them. Just be careful and don't let the power go to your head.

Chef's Notes:

* You will need a stand mixer. hand mixers are not powerful enough to make this dough.
* The dough must be made 1 day ahead and proofed in the refrigerator over night.
* The butter must be cool and pliable, not room temperature, not ice cold.

3/4 cup. Milk
1 cup  All Purpose flour
4 tsp. Yeast

8 oz. Butter, soft and pliable
1/3 cup Sugar
2 tsp. salt
4 ea. Eggs, room temp.
2 ea. Egg Yolks, room temp.
3 cups  All Purpose flour

1. For Sponge – warm milk to 110 degrees and add the yeast. Dissolve yeast completely then add flour, mix until smooth. Cover and let rise until doubled about 15 minutes.

2. For Dough – Add the sponge, eggs and egg yolks, flour, sugar and salt to the bowl. Mix in a stand mixer with the paddle attachment until mixture is smooth and consistent. This will take a few minutes and will look rough initially. Once the sponge is incorporated, switch to a dough hook. Add the soft butter one or two pieces at a time. Dough will be soft and sticky. Once butter is incorporated, mix on low speed for 5 minutes until a smooth dough develops.

3. Place in a clean oiled bowl, wrap and refrigerate overnight.

4. Next day, remove dough from refrigerator, prep your filling and topping.

8 oz. Butter, softened
1  cup brown sugar
or filling of choice
8 oz. Butter, softened
1 cup Brown sugar
1 1/2 cup Honey
1½ tsp. Ground cinnamon
½ tsp. Salt
2 cups Pecan pieces

1. Cream butter and sugar. Add honey, salt and cinnamon. Mix until combined.
2. Spread over bottom of a 2,  9" greased pan. Sprinkle pecans over caramel filling on bottom of pan.
3. Roll out brioche dough into a 12” x 24” rectangle and spread filling. Do not take the filling all the way to the edges.
4. Roll up dough and cut into 12 equal pieces.
5. Place rolls on top of caramel and nuts in pan.
6. Cover with plastic wrap, proof/let rise until double, about 1 1/2 to 2 hours (just don't put them in a warm place, the dough will turn greasy. 
7. Bake for 20 – 25 minutes in a 375° oven.
8. When done, remove from oven and let rest/cool for 8- 10 minutes. (not any longer or the buns will not release from pan. If the caramel sets, just return the buns to hot oven for 5 minutes) Cover pan with plate and carefully turn pan over.  Enjoy.  
Call me when they're out of the oven, I will bring the milk!

See you at the Market.
Chef Deb

America's Favorite Farmer's Market....

Dear LFM Supporters and Friends,

I am including a post I received from our Market Manager, Cindy Torres:

"The American Farmland Trust is hosting a national competition to find America's Favorite Farmers Market. The Longmont Farmers' Market has doubled in size over the past couple years thanks to our hard working farmers, loyal customers, and supportive local government! Let's show America, our community's dedication to market farmers, great food, and healthy communities by voting for the Longmont Farmers' Market as your Favorite Farmers' Market.

Do you love shopping at the Longmont Farmers Market? Is the Longmont Farmers' Market the best farmers market in the country?

You Bet!

Cast a Vote for your Favorite Farmers' Market: The Longmont Farmers' Market and vote for local farmers, great food, and healthy communities!

Thank you!

Cindy Torres
manager-Longmont Farmers' Market

A note from Chef Deb:

I am sure many of you have heard me spout this little bit of information, but I think it bares repeating.

We (LFM Shoppers) outspend our neighbors! The average dollar per person, spent at the other market is $5-$6, while the average shopper at LFM spends about $35-$40. Yes, they have more volume, but dollar for dollar, we outspend the other guys. Plus, no one ever calls our market a "mad house".

Personally, I love this market, and I adore the farmers and the people even more. This is a great place visit, a wonderful place to shop, and a community I am proud to call home. I say we just call ourselves the winner's of this little competition and then get back to pondering life's most important questions:

"When will the corn arrive?" " Will $40 be enough market bucks?"

"Is it peach season,yet?" "Where's the donut guy?"

and my personal favorite..."What are you making today"?

Don't forget to vote and ....

then I will see you Saturday, at America' s Favorite Farmer's Market (I am just practicing).

Chef Deb

Monday, June 1, 2009

Southern Biscuits w/ Local Honey


My all time favorite biscuit recipe is not from my grandmother or my mom, but rather, from chemist and "BakeWise" author, Shirley O. Corriher.  This woman is brilliant, and her recipes and books are a universal standard in many professional kitchens.   If you have ever watched more then a few episodes of Alton Brown's "Good Eats", chances are you know who I am talking about.  

Somewhere in our collective minds we've bought into the notion that biscuits should have flaky layers AND be light and fluffy.  Maybe.  Personally, I just prefer the "light and fluffy" version. I find when most biscuits are rolled (even with fourteen layers of melted butter) they may have layers, but rarely do they achieve the "fluffy" texture I find satisfying.  HOT fluffy  biscuits are a personal preference and I cannot imagine any other biscuit recipe ever finding it's way into my oven. These are so amazing, they are even good cold.
( Just don't tell me you ate them cold.. this is a friendly blog, and we'll leave politics, religion and any talk of cold biscuits outside this forum. a cold biscuit?  It's too distressing to even think about!)  

I have made small modifications to Mrs. Corriher's recipe.  
*She prefers sweet biscuits.  I prefer to add sweetness with honey or jam and leave most it out of my biscuit dough.
*I also substituted butter for shortening.  
* She recommends using a southern low protein flour called, White Lily.  Unfortunately, we do not have access to it in our region, so I use regular self-rising flour. 
**I make my own buttermilk, however any commercial brand will work fine.

Note: To my southern it too strange to ask for White Lily flour for a birthday present??

Southern Biscuits
recipe adapted from "BakeWise", by Shirley O. Corriher

Preheat oven to 425 degrees
Line a small square or round baking pan with parchment paper, or use nonstick spray. 
I prefer a buttered cast iron skillet.

2 cups self-rising flour
1-2 Tbl. Sugar (SC version, 1/4 cup)
1/4 tsp salt
1/4 cup,  very cold, and cut into small pieces
2/3 cup cold heavy cream
1 1/4-1 1/2 cups buttermilk,

1 cup all purpose flour, for shaping
3 Tbl unsalted butter, melted

In a large bowl, combine flour, sugar and salt. Next add very cold butter pieces and toss with the flour. Now use your fingers to quickly smash the butter and flatten each piece, (this should take no more then 2 minutes, as you want the butter to remain ice cold.  Do not use a pastry cutter with this recipe. The traditional instructions for,  'pea size' or 'resembles course meal', butter and flour techniques need to be laid to rest). Toss/stir the flattened butter a few times to evenly distribute.

Add heavy whipping cream and stir a few times, then add 1 1/4 cup buttermilk, adding more if needed. Stir to completely combine.  According to S. Corriher, "THE DOUGH SHOULD RESEMBLE COTTAGE CHEESE". It is suppose to be wet, but not soupy. Dough is ready to shape.

Spread 1 Cup all purpose flour onto a plate or pie pan.  Using a medium ice cream scoop, place 2 to 3 scoops of dough on top of the flour and sprinkle additional flour in top of each. Flour your hands and gently shape your dough into a round, shake off the extra flour and place it onto the prepare pan. Be sure to place the biscuits TIGHTLY together.  Continue until all the dough is used up. 

Bake biscuits until they are lightly brown, about 20-25 minutes. Brush each biscuit with melted butter and use a knife or spatula to cut between biscuits. Serve piping hot with local honey and of course, more butter. Enjoy HOT!

See you at the LF Market!
Chef Deb


Ruby spinach

Ruby spinach originally uploaded by Chef Deb T.

 I LOVE this!  When the Griffith family at Aspen Moon Farms first brought me a sample of this colorful spinach, I wasn't quite sure what I was looking at. But it only took me two seconds to know, I was holding something very special. This gorgeous spinach is soft and buttery and has  a meaty texture that really is amazing. 
It took another 30 seconds to ask THE important questions....
"Have you shown any OTHER chefs this stuff yet?" 
The answer was, yes.  
Bradford Heap. 
"Anyone in Boulder?" ( eyes wide, brows raised)
Whew!  I am fairly certain I almost knocked them over at this point. My mind was racing with all the dishes I could create with this striking vegetable. But more importantly, only one other chef in Boulder County was using it!  HAPPY, HAPPY, JOY, JOY!  This means you have a few Saturdays at Longmont Farmer's Market to purchase a bag for yourself, BEFORE the BIG chef's in Boulder take it all, and charge you $10 for a side order.
Honestly, I haven't moved beyond serving these little beauties with anything more then a light tossing of oil & vinegar dressing.  I will definitely need  to buy a larger bag this week...
See you at the market!
Chef Deb

Aspen Moon Farms
8020 Hygiene Rd.
Longmont, CO 80503