Winter Kale Salad w/ Citrus Vinaigrette

Let's be completely honest.... It's incredibly difficult to eat salads composed of micro greens while we're still in the middle of winter. 


I desperately want to eat lighter, but on a personal and professional level, I shy away from the same old tired salads: Caesar, the standard "house" salad, or those with a gummy balsamic dressing. These salads have been done over and over, and many have been done poorly. 


What I love about this salad is, it's hardy and refreshing all at the same time.



Recently, I was served a similar salad at one of my local restaurants, and after the first bite, I was hooked.  I have eaten a version of this raw salad, EVERYDAY!   I Love, Love, LOVE this easy salad. 
I hope you will try it too, and leave those other boring, frail salads to everyone else.


A Few Notes before you begin.


1. Try to use Tuscan Kale (Cavalo nero. Other names: black kale, Lacinato kale, dinosaur kale).  If you aren't sure what it looks like, Click HERE .  Tuscan Kale is more tender then the frilly kale you see as a garnish, although it works too.
2. When you slice the kale, perk it up by soaking the kale in ice water for 30 minutes, then spin it dry with a salad spinner.
3. Massage the dressing into the kale, with our hands.  By using your hands and gently rubbing the kale between your palm and fingers, you actually soften the greens, therefore you tenderize the kale.  Massage for 2-3 minutes, until the kale shines and is deep green. ( I know it's strange, but trust me).
4. This salad will hold for a least 6-8 hours (or more) once you dress it, so it's a perfect work day lunch, or pot luck dish you can make ahead.






                  Winter Kale Salad w/Citrus Vinaigrette
                       Serves 2-4


2 bunches Tuscan Kale/ Nero, thick stems removed, leaves thinly sliced
3 leaves Radicchio, thinly sliced
2 oz. Feta
2 whole artichoke hearts, thinly sliced (pick up a few from the olive bar at your local market)
1/3 cup pomegranate seeds
1/3 cup toasted pine nuts ( or walnuts, pecans)


Citrus Dressing
Juice and zest of one orange ( I like cara cara, blood, or honey oranges)
1 Tablespoon lemon juice
1 teaspoon dijon mustard
2-3 Tablespoons olive oil
Pinch of salt and fresh ground pepper




Combine all the ingredients of the citrus dressing with a whisk, set aside.  ( don't worry if the dressing separates).


In a large bowl, combine kale and radicchio and drizzle half of the dressing over the mixture, using your hands, massage the dressing into all the leaves for 2-3 minutes.  Once all the leaves are coated, the salad it ready to plate.


To plate: arrange kale/radicchio salad on chilled plates, then top each salad with sliced artichokes, feta, pomegranate seeds, and pine nuts. Season lightly with salt and pepper, and drizzle a tiny bit of dressing on each.


enjoy!


Chef Deb


P.S.  I recently "tried" to tidy up my blog, but it sent out several post from the past instead.... I apologize.  Thank goodness I am a better chef then I am a blogger.    I do have upcoming classes at Mountain High Appliance in Louisville, Colorado.  I will post them as soon as we schedule them!


Stay warm...and eat your greens!

Mushroom Salsa

Yes, MUSHROOM salsa....

I know, I know, I know, you've tried millions of salsas: tomato, fruit, bean, corn, squash, blah, blah and blah...

This one will surprise you, I promise.   

When I was asked to demo something fresh at the very last Farmer's Market in December, the only things available were: Winter Squash, kale, onions, crafts, and Hazel Dell Mushrooms.  So, I decided to whip up a simple mushroom salsa/relish that had been served to me at one of our local mexican food restaurants.  

Initially, I thought this quick recipe would be an easy way to pass the saturday chatting with market friends and doing some winter shopping myself.... it was after all, a salsa. 

Salsa...(eyes glaze over).

I worried slightly if it would be a bit of a push to get people to try a raw mushroom salsa. However,  once I answered the "Mushroom Salsa??" question, I had a difficult time keeping up with the demand for samples! I am pretty sure I had a few market shoppers filling up their aluminum drink bottles with salsa when I was not looking.  Hands down, this was the most popular recipe I've ever offered!

It's THAT good, I swear!

 Besides, with all the Super Bowl recipes going around that will most likely to put an end to your New Year's resolution ( and you've really worked hard this year! ).  Why not bring something unusual, tasty, and inexpensive? This unique salsa will actually have more people asking YOU for your recipe, then praising your friend for her Buffalo Chicken dip concoction.  ( Sorry, I am a wee bit competitive...)


Please keep in mind this is a suggested recipe and I have a few notes I'd like you to consider.
 1.  Any mushroom will do, so it's find to use the inexpensive "white" ones.  I also find great deals on mushrooms at the local asian markets.
 2. This salsa benefits from a high lime/vinegar ratio.  Mushrooms are "earthy" and somewhat of a  blank canvas, therefore an acid such as lime and/or a mild vinegar, pulls this recipe together.
3. This salsa is best when fresh.  I allow it to sit for about an hour or so and it's ready.  The mushrooms begin to darken after a few hours, and will turn dark gray in a day, so plan accordingly.
4.  I use a small amount of red onion in this dish because, without the acid of tomato, the onions will overpower the salsa. If onions are too strong, rinse them under cold water to lessen their bite.
5. For my friends on a special diet, I serve this salsa with peeled and sliced Jicama or sliced Chayote
6.  I sometimes add a little olive oil, but it's because I think a tiny bit of fat balances out the flavor, but I've added water when I could not add olive oil... the water dilutes the acid, and helps the mushrooms marinate.  Your choice, water or olive oil
7.  there's no garlic... for some reason, it does not need it, but feel free to add a few pinches of cumin.  It is a little "fresher" tasting, without it. The carrot is for a tiny bit of sweetness and it adds color.


                                                 Mushroom Salsa


1  8 oz.  Button mushrooms, cleaned, chopped by hand
1-2 Jalapenos, diced (leave the seeds for hotter salsa)
1/4 small red onion, minced
1/2 cup chopped cilantro
1 small carrot, peeled, grated
Juice of 1-2 limes (or 1 lime and 1-2 Tablespoons rice wine vinegar)
salt & pepper to taste
1 Tablespoon Olive Oil or Water (optional)
1/4 teaspoon cumin (optional)


Combine all the ingredients in a bowl, sprinkle w/ Kosher salt and Pepper. Allow mixture to rest for 30 minutes. Taste and season more if needed, it should have a pronounced lime taste and salt should balance out the flavors.




Play with this recipe and let me know what you think.


Best,

Chef Deb

P.S.  To all my local readers:

We are still doing cooking classes each month at Mountain High Appliance and they are still in $20-$25 range. 

My next Demo is Feb. 7, 2012,  :

Casseroles and Comfort Foods:
  King Ranch Chicken Casserole,  Ham and Leek Pie, Pinto Bean and Sweet Potato Chili, Stuffed Polenta w/Classic Bolognese,  Perfect Potato Gratin, Sticky Toffee Pudding w/Bourbon Whipped Cream

Contact Barbara at Mountain High Appliance : 303.665.6850
Email: barbara@mountainhighappliance.com


In Denver I will be at The Seasoned Chef on Feb. 5, 2012

DOUGHNUTS WITH DEB
Deb Traylor

Sunday, February 5
1:00 pm to 3:30 pm
Fee: $55

Who doesn’t love donuts? Join Chef Deb and prepare these mouth-watering confections: Basic Yeast Donuts: Baked and Fried; Cake Donuts: Baked and Fried; Apple Cider Donuts with Cinnamon Glaze; Pumpkin Donuts with Cream Cheese Glaze; Blueberry Cake Donuts with Lemon Glaze; Bomboloni's: Italian Donuts with Rich Chocolate Sauce.

Contact: Mary at The Seasoned Chef

303-377-3222
info@theseasonedchef.com

Pumpkin Oatmeal Breakfast Bar (Vegan & Gluten Free)

Here's to my Vegan and Gluten Free friends!

This is a fabulous breakfast/snack bar!  It's full of the things we love: oatmeal, pumpkin puree, fall spices, chia seeds, walnuts and walnut oil.   It's simple, not too sweet, with loads of fiber and a dose of omega-3's.



I was looking around the internet for a healthier alternative to the average breakfast/snack bar.  While I found many, it seems that even the most popular 'vegan' cookies, did not look appealing nor were they utilizing the best healthy alternatives.  So, I took the best of what I found and changed the components to actually offer,well..... MORE! More flavor, more fiber, more omega 3's, more nutrients.

The changes I made to the Vegan recipe were :

~ I made them gluten free, substituting oat flour (or sorghum flour) for white all purpose flour

~ instead of a non dairy spread (which contains water) or vegetable oil, I used walnut oil. Walnut oil is packed with flavor, so if its too much for your taste you can use 1/2 walnut oil & 1/2 other oil.  ALSO, spectrum makes a filtered walnut oil, that has all the omega-3's of walnut oil,  but none of the walnut flavor.  Organic Coconut oil is also a good choice.

~ I added a Tablespoon of Chia seeds to my dry mixture, it adds omega-3's and fiber

~ for sweetener, I added 1 Tablespoon molasses, and used an organic raw sugar.. I like the large sugar crystals as they add crunch to the topping. Plus I wanted the filling to have more of a gingerbread note then just pumpkin.


This is a soft breakfast bar, more suited for coffee and tea, then backpacking.  I tested these out on my family, who in all honesty, are accustomed to all the butter and cream that usually is involved in my cooking life.  I knew they were a hit when I returned to the pan and half of them had been consumed!

Gluten Free Pumpkin Oatmeal Breakfast Bars (Vegan too!) 

 1/2 cup filtered walnut oil (spectrum) OR 1/2 cup (1/4 cup canola oil &; 1/4 cupunfiltered walnut oil)

                                                           OR 1/2 cup filtered coconut oil, OR 1/2 cup earth balance, melted

1 teaspoon GF vanilla extract 

1 cup GF oat Flour or Sorghum Flour

1 cup GF Rolled Oats

1/3 cup ground walnuts

1/2  raw sugar, or maple sugar

1-2 Tablespoons Chia seeds (optional) 

1 1/2 teaspoon Xantham Gum

1 Teaspoon Baking Powder

1/2 teaspoon sea salt

Pumpkin Filling

1 cup pumpkin puree (not pie filling)

1/4 cup raw sugar or agave nectar

1 Tablespoon Molasses 

1 teaspoon GF vanilla extract

1 teaspoon ground Cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cloves

1/4 teaspoon nutmeg

Zest from one orange

Preheat oven to 375 degree F.

Generously oil 8x8 inch pan.

In a medium bowl combine oil, 1 teaspoon vanilla, oat flour, oats, walnuts, sugar, chia seeds (if using), xantham gum, baking powder and salt until thoroughly combined.  Press HALF of mixture firmly to the bottom of the pan, and back for 10-12 minutes,  until it begins to brown.  

While the base is baking, combine the pumpkin filling ingredients in a bowl. Taste the filling, now is the time to adjust the flavors.. want more sugar? more ginger?  add a bit more now, but keep in mind the flavors will deepen as it bakes.

Once the base has browned, let cool for  5 minutes, then spread filling all over the top. Next sprinkle crumb topping over the filling.  At this point you can add an additional teaspoon of raw crunchy sugar, or a few more nuts. ( I always have to gild the lily so I added a little sugar on top).  Bake for 20-25 minutes, you want it to have some color.  Cool for 30 minutes, and cut into 16 pieces.  Enjoy!

The breakfast bars will remain soft and will keep for about 4-5 days.  Most of ours were eaten in one day, but I kept one, just to see how it would hold up.

Here's a great fall recipe from my archives:  Anasazi Bean and Pumpkin Stew (Vegan and GF)

Best, 

Chef Deb

Vegetable Soup w/Tarragon Pistou

Cold weather is on it's way!  It's time for soups, stews and all things that bring comfort ( and calories)!  While I am looking forward to a lazy day (or just few hours) of cooking hearty stews  along with big hefty loaves of warm bread, I don't welcome the extra calories that go along with those favorites.

Somehow, I never lost my winter pelt from last season. Sadly, I have to face the fact that I can no longer rely on my super-charged-hyper-activity to keep my weight in check as I maintain a butter and cream supply that would make Ms. Paula Dean envious.  I have to make some changes, and I am not really doing so gracefully.  Change is good, I know, but life with less butter just seams scary.

So, in the spirit of making a few healthy tweaks in my recipes, I thought I'd offer a very basic vegetable soup recipe with an-over-the-top punch of flavor from one of my favorite herbs.  Tarragon.  Luckily, it grows rather well in our climate, and when made into a Pistou ( a cold french sauce made of herbs, garlic and olive oil),  it delivers a high concentration of extraordinary flavor.




 We made this soup last week at one of my cooking demonstrations and it was a huge hit. The big flavor comes from a combination of fresh tarragon, parsley, garlic and olive oil. It's a refreshing departure from the usual basil pesto, and it does not contain any extra calories from nuts or parmesan cheese.  As with many of the recipes you will find on this blog, the recipe is merely a suggestion.  Personally, I feel the Pistou could, and should be used the way you would use salt, or any condiment.  It's a flavor enhancer. Think of making a cilantro-parsley mix for been soups, a parsley-sage mix for turkey noodle soup, a cilantro-mint-basil for asian soups, ....I can keep going, but you get the idea.. The star really is the Pistou, as it can take a humble vegetable soup and elevate it to "I could lick the bowl" status.   I hope you will give this one a try!

           French Vegetable Soup w/Tarragon Pistou

2 Tablespoons Olive oil

1 small onion, diced

2 stalks Celery, diced

2 carrots, peeled & diced

2 parsnips, peeled & diced

2 cloves garlic, minced

2 large red skinned potatoes, scrubbed & diced

1 bouquet garni (2 bay leaves, 6 peppercorns, 6 stems of parsley, 4 stems thyme)

1 quart Vegetable stock

1 quart water

1 can diced tomatoes

1 cup fresh green beans, chopped

1 can garbonzo beans, drained and rinsed

2 cups kale, stems & spine removed, chopped.

Salt & pepper to taste.

Heat a 5-quart pot over medium heat, then add olive oil, onion, celery, carrots, garlic and parsnips and sweat vegetables for 10 minutes.  You want them to gently release their liquid, and not to have any discernible coloring ( no browning). Next, add potatoes, herbs, veg stock, water and tomatoes to pot and simmer for 10-12 minutes or until potatoes are tender.  Once potatoes are tender add beans, green beans and kale, then simmer for an additional 5-10 minutes. Remove bay leaves, parsley & thyme stems and season with salt and pepper.  

To serve: Ladle soup into warm bowls and top with 1Tablespoon Pistou and serve with crusty french bread.

Tarragon Pistou

1 large clove garlic, minced

1/4 tarragon leaves, no stem

3/4 cup parsley leaves

1/2 extra virgin olive oil

1/4 teaspoon kosher salt

Combine all ingredients into a small food processor and process for 3 minutes. Be sure to scrape down the sides.  Taste Pistou, and adjust the salt, and add more tarragon for a stronger flavor, or more parsley for a milder flavor.  Store any unused Pistou in a covered container, topped with a thin layer of olive oil.  It will last a week in the refrigerator, or 1 month in the freezer. 

Take a look at these great soups from previous posts: 

**  Savory Butternut Squash Soup w/smoked paprika seeds

**Three Potato Chowder

** Colorado Onion Sage Soup - ( my last class voted this the BEST french onion soup they'd ever    had..it's all about slowly, slowly, slowly caramelizing your onions.. perfect for a cold fall day)!

Enjoy!

Chef Deb Traylor

I also have info on upcoming cooking classes and demo's at Mountain High Appliance in Louisville,

We are doing "FOODIE HOLIDAY GIFT IDEAS"

Includes: Salted Caramel Sauce, Homemade Cellos (lemon and others),  fruit compotes, etc..

Cost:  $20 per class
Advance registration required by contacting Barbara at

303-951-0524 or Barbara@mountainhighappliance.com

Roasted “Bohemienne” w/ Spaghetti Squash

This is a repost!  The recipe was such a hit at one years farmer's market, EVERY farm stand sold out of all the ingredients... so, I offer it again for those of you who are new or who may have forgotten to give it a try.

I am a reformed squashophobe. There, I said it. I've worked long and hard to overcome my aversion to all things 'squash'. Even the word sounds unappealing doesn't it? Say, "squash". Now, say "cake". Which word makes you happy?

As a child, I was not a big fan of any variety of squash, especially if my mom had anything to do with it. In our house, squash had to be cooked until it no longer held its form, there was no texture to speak of, and one never really knew what the original flavor had been. The only word that comes to mind is: slimy (and blechk!!). To this day, the very thought of my mom's calabacitas still brings on an involuntary shiver. The avoidance of squash is the number three reason I became the family cook.....

Today, I can say I have a better respect for this summer and fall vegetable and I have grown to, (ahem), love it. But I have to confess, each time I am faced with a squash recipe, I approach it the way someone would, when they are jumping off a 10 meter platform into a pool. I have to psych myself up for it and then I am completely surprised I lived through the experience.

Last year at this time, I offered a double squash recipe to LFM shoppers and the farmer's sold out of the ingredients. I was blown away by your reactions to this dish and I thought I would post it again this year. Clearly, my mom never cooked for you or this would have been a much harder sell.

A little history: Bohemienne is the poor southern cousin to Ratatouille. It's simple in composition and easier to make (and less slimy). It consists of: eggplant, tomatoes, onion, garlic, basil, thyme. That's it. Hands down, I prefer this recipe to ratatouille. It makes a really rich vegetarian sauce that can be used in a dozen applications: on pasta, as a topping for Bruschetta, or as a side dish with fish or poultry.

Today, I used it as a topping for roasted spaghetti squash and finished it with some nice thin slices of Parmigiano-Reggiano.

Roasted Bohemienne w/ Spaghetti Squash

Serves 4

• 2 small- medium eggplants cut into 1/2-inch dice
• 6 small- medium ripe tomatoes
• 4 Tbl Extra Virgin Olive oil
• 1 medium red or yellow onion, cut to 1/2-inch dice
• 2 cloves garlic, minced
• 4 sprigs fresh thyme
• 1 fresh bay leaf
• 2 stems fresh basil leaves gently torn.
• Kosher salt and fresh ground pepper to taste
• 1 large spaghetti squash cut in half and seeds removed
• Fresh butter or additional Olive oil
• 2 oz. shaved Parmigiano-Reggiano

Preheat your oven to 375° AND Put a 4-quart pot of water on to boil.

Bohemienne: If using smaller eggplants or ones from you local Farmer's Market, there is no need to salt your vegetable. If the eggplant is large and the seeds are dark (it's older and not as fresh), lightly salt the pieces and allow to rest for 15- 20 minutes, rinse, dry and begin the recipe.

With a paring knife, remove the core of each tomato, and make a 1-inch “x” on the bottom of each. Gently place the tomatoes into the pot of boiling water for 1 minute. Remove and place them in bowl with ice water. Beginning at the “x”, remove and discard the skins from the tomatoes. Cut the tomatoes into quarters, and squeeze out the seeds. Chop the tomatoes into 1/2 chunks, and set aside. ( you may substitute a large can of GOOD Italian tomatoes.)

Using an oven safe casserole pan, heat on stovetop to a medium temperature, add oil, then onions and cook for 5-6 minutes.

Next add eggplant, and cook for 10 minutes. Add garlic, thyme, and bay leaf. Cook for 2 additional minutes and then add chopped tomatoes. Place casserole in the oven on the bottom rack and cook for 30- 45 minutes. Stir occasionally, smashing vegetables as they cook.

Remove from oven when vegetables are soft and tender, remove thyme and bay leaf. Add basil and adjust salt and pepper to taste.

Spaghetti Squash: Place Squash on a rimmed sheet pan lined with parchment or foil, cut side down, pour 1/2 cup of water around the squash. The Squash goes into the oven after the Bohemienne has been cooking at least 20 minutes. Begin to test Squash for doneness after 20-25 minutes, by simply inserting a paring knife into the flesh. If the knife slides in and out without any resistance, your squash is done.

To Serve: Using a fork gently begin to pull the flesh of each squash way from the skin, (notice it looks like spaghetti) add a few pats of butter or olive oil, a pinch or two of salt and some fresh pepper. Divide the seasoned squash onto warm plates, top with hot Bohemienne, Parmesan and a few more leaves of basil. Enjoy the season where the end of summer meets the beginning of fall.

See you at the Market!

Chef Deb T

Oven Dried Zucchini Chips

Zucchini.

We grill it, saute it, chop it, pickle it, sweeten it for muffins and cakes, and give tons of it away.

Honestly, I'm just as tired of it as everyone else.  You grow it because it's easy, you buy it because you feel you have to and you throw it away because you simply can't take it anymore.

I get more requests for zucchini recipes then any other vegetable, and it's always...."what ELSE can I do with Zucchini?" Then comes the sigh and the look of total boredom.  I fee your pain, I feel your pain.

I recently decided to "oven dry" zucchini after reading a blurb by chef/instructor John Ash, where he discusses the idea of oven drying vegetables the way we do summer tomatoes.  He suggests drying them (in addition to cauliflower, beets, carrots, even olives) to a nice concentrated chewy consistency of 70-80% dry.  It sounded good to me, so I gave it a try.

My first batch worked well, and it had a nice chewy texture. My second batch, well, I forgot them and they came out as chips.  I promptly tasted them and ate all three sheet pans (3 whole zucchini!).  Love these!! Well, as much as one can love a zucchini.....

Oven Dried Zucchini Chips

2-3 Zucchini, green or golden, washed and sliced thinly (about the thickness of a quarter)

Olive oil

Salt or seasoned salt (Savory Spice shop has some great ones)

Pepper

Line a few sheet pans with Parchment paper (not waxed paper)

Preheat oven to 250 Degrees F.

Line parchment with Zucchini coins, and lightly (very very lightly) brush or mist One side of the vegetables with Olive oil. Sprinkle lightly with salt and fresh ground pepper.  

Place sheet pan in the oven for approximately, 30-45 minutes, then rotate the pan, and continue to dry for an additional 30-45 minutes, until your zucchini is crisp. Taste, and adjust your seasonings.

Note: your oven my cook these faster or they may take longer.. It's okay to pull the ones that dry more quickly, out before the rest are done. The chips do not store very well. ( But then we keep eating them  all straight out of the oven, so you may have to let me know if they CAN be stored.) 

Enjoy and see you at the Market!

Chef Deb

Fresh Corn & Tomato Salad w/Summer Basil

Hi everyone!  It's been a long, long time.  While I have not been blogging, I have been working.

I have several bits of exciting news!

**First, we will be offering a Canning Class, September 28, 2010 at the beautiful showrooms of Mountain High Appliance, in old town Louisville.  The class will cover canning basics and will be a hands-on experience.    I will send out details over the weekend.

** Second, I have been working with Miller Farm's lately, and you can visit me at the Fort Collins Farmer's Market (Harmony & Lemay), most sundays.

** Finally, I have been hired by the St. Vrain School District to work with their food service program and help make OUR community school's lunch program reflect our growing desire to provide more nutritious local food to our kids.  The truth is, the director and her staff feed 17,000 students a day and they already receive 30% of their produce from local farms.  Think about it.. Your local school district is ALREADY thinking local, eating local and putting our tax dollars into our local economy.
   While Boulder County receives the press for what they're doing (and I am happy for them), you need to know that our forward thinking Director of Nutrition, Shelly Allen,  is doing it on a much larger scale, and with less conflict, and more buy in from her staff.    You have no idea how exciting it is to be working with someone so supportive and innovative of our community.  Keep your eyes posted for this woman's name, she's impressive and I am very lucky to be part of her program.

So, enough with the news...

No need to use the oven or stove... just cut, chop, and toss and your finished.

This is my "salad de jour" for the summer.....

Summer Corn andHeirloom Tomato Salad

4 ears fresh summer corn, husks removed, cut corn from the cob

2 large heirloom tomatoes, cored, seeded and cut into 1/2 inch pieces

(or use the small grape sized, cut in half)

1/4 of a red onion, cut into 1/4 inch pieces, rinsed in cold water

8-10 basil leaved, chopped

1/4 cup goat or sheep feta (or your favorite local cheese)

2 Strips Bacon, diced and cooked crisp (optional)

Kosher Salt

Fresh Ground Pepper

Fresh Lettuce leaves to garnish

Chives, to garnish

Basil, to garnish

Vinaigrette:

1 small clove garlic, minced

1 teaspoon Dijon mustard

3-4 Tablespoons good quality Vinegar (Champagne, red wine, Cabernet, rice wine, etc)

1/3 –1/2 cup good quality Extra Virgin Olive Oil

Salt and pepper to taste

Combine all the ingredients for the vinaigrette in a jar and shake until combined, mixture will separate, but that is fine.  Taste and adjust seasonings, it should have a nice vinegar taste (the tomatoes will mellow this out)

Combine Tomatoes, corn, and onions in a medium sized bowl, pour vinaigrette over mixture and let rest at room temperature for at least 15 minutes. Chill if not serving directly.

Before serving, stir in Basil and adjust seasonings,  place a few lettuce leaves on the salad plate, top plate with 1/2-cup corn tomato mixture, layer with feta, bacon (if using), additional basil, and chives, and fresh ground pepper. Enjoy.

**Please note: only the freshest summer vegetables work with this salad.  Most corn bought at the store will be too starchy to showcase this lovely salad. Corn used within a day or two of being picked is optimal. Also, this recipe is only a suggestion; feel free to increase the amounts, of your favorite ingredients!!

See you at the Market!

Chef Deb

Chocolate Raspberry Jam

It's a cold rainy day, my iPhone died and I have a good burn on my right hand. All the more reason to stay home and eat chocolate!

The original title for today's offering was, "Chocolate Raspberry Sunday Topper", which of course, you may certainly use this recipe for that purpose. However, we tweaked the original recipe, doubled the Cocoa, increased the lemon juice and added a nice chili powder (purely optional). This, my friends, leaves the original recipe in the dust. Now we have an honest to goodness, pass the spoons around, lick the jar clean, Chocolate Jam!

CHOCOLATE JAM!

Yes, I'll wait until your pulse slows down.

I know what you're thinking. You must be doing something right in order to have lived long enough to have chocolate for breakfast.

I know, it makes me happy too!

My little group of "Canning B's" (my Sept. 20 canning class) decided this would be delicious over a nice round of warm French Triple Cream Brie, with toasted brioche. I will let you decide.

Note: This recipe can be halved, and it can be put in glass jars and kept in the fridge for at least a 2-3 months if you choose NOT to can it. I promise you this, it will not last very long.

Chocolate Raspberry Jam

Makes: ( 6) 8oz. jars or (12) 4 oz. jars

1 cup sifted unsweetened Cocoa Powder
1 Package (1.75 oz) regular powdered fruit pectin
4 1/2 cups Crushed red Raspberries (use frozen, or freeze fresh berries for higher Juice yield)
8 Tbl Lemon Juice (you must use bottled lemon juice, they do make an organic one)
6 3/4 cups granulated sugar
2-3 Tbl ground Pasilla chili powder (optional)

1. Prepare canner, jars, lids (if you've taken my class, you KNOW how to do this!)

2. In a medium bowl combine cocoa powder and pectin, stirring until evenly blended, set aside.

3. In a large stainless saucepan ( 2- 3 quarts), over low heat , combine crushed raspberries and lemon juice, whisk in pectin/cocoa mixture until pectin is dissolved. The mixture will look “muddy”. Raise heat to medium high and bring mixture to a boil, stir frequently. Next, add sugar all at once, stir and return to a full rolling boil (you may need to raise heat to high) for one full minute, stir constantly. Remove from heat and skim off foam. Add Pasilla powder at this time if using.

4. Ladle hot Jam in to hot jars, leaving 1/4 inch of headspace. Remove air bubbles from the jar with a knife, and adjust head space, by adding more jam if needed. Wipe rim, center lid on jar and screw band down until resistance is met, then increase to fingertip tight.

5. Place jars in canner, ensuring they are completely covered with water, and place lid on pot. Bring water to a boil and process for 15 minutes (for Colorado) ; 10 minutes at Sea Level. Remove lid from canner, wait 5 minutes, then remove jars, cool 12-24 hours before moving. Label and store.

Enjoy,

Chef Deb T

Our Next Canning Classes:

Saturday, Sept. 26, 2009 10:00a -1:00p Fee: $55 p/p

Saturday, Oct. 10, 2009 10:00a -1:00p Fee: $55 p/p

Space is still available:

303.817.4313