10/23/2010 Chef in the Market demo: David Barber, 3 Square Grill

October 23, 2010 Chef in the Market demonstration by: David Barber, 3 Square Grill Autumn Apple Pie  Makes 1- 10” Pie Ingredients- Crust  Much is made of the difficulty of making good pie crust. Don’t overwork it; keep your butter cold, work quickly. Don’t panic. 2 C AP flour 4 t sugar 1/8 t salt [...]

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10/16/10 Chef in the Market demo: Debra Daniels-Zeller, Northwest Vegetarian Cookbook

October 16, 2010 Chef in the Market demonstration by Debra Daniels-Zeller, Northwest Vegetarian Cookbook  Garlicky Broccoli Raab and Spicy Seasonal Green Dip The garlic in this recipe becomes sweeter and caramelizes as it cooks and compliments the raab.  If you can’t find raab, look for another seasonal green and try it.  The bitter tones in [...]

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10/9/2010 Chef in the Market demo: Katherine Deumling, Cook with What You Have

October 9, 2010 Chef in the Market demonstration by Katherine Deumling, Cook with What You Have Salsa Verde and Broccoli and Arugula Soup  This is a versatile, zippy sauce. I often just make it with parsley garlic, lemon juice, oil and salt but the addition of capers, onions and egg make it even better. I [...]

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10/2/2010 Chef in the Market demo: Cathy Whims, Nostrana

October 2, 2010 Chef in the Market demonstration by Cathy Whims, Nostrana Schiacciata con uva  Adapted from foods of Italy, Bugialli Serves 8-10 Ingredients:  For the sponge: 1 C unbleached all-purpose flour 1 oz. fresh compressed yeast, or 2 packages (4 t) active dry yeast ¾ cup lukewarm or hot water, depending on the yeast [...]

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9/25/10 Chef in the Market demo: Brad Root, Roots Restaurant

September 25, 2010 Chef in the Market demonstration by: Brad Root, Roots Restaurant  Creamed Local Chanterelles on Toast Serves 4 Ingredients for Toast: fresh baked focaccia olive oil salt and pepper Ingredients for Creamed Chanterelles: 1/4 lb. chanterelles, cleaned and cut 3 T shallots, diced 1 t  fresh thyme salt and pepper, to taste 1 [...]

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9/18/10 Chef in the Market demo: Doug Lum, Crave Catering

September 18, 2010 Chef in the Market demonstration by: Doug Lum, Crave Catering  Multi-Grain Blini with House-Cured Salmon Gravlox and Chive Crème Fraiche Yield: 12 or more appetizer servings Salmon fillets are cold-cured with salt, sugar, pepper, dill or any of your favorite herbs. It is imperative that the fish be absolutely as fresh as [...]

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9/4/10 Chef in the Market Demo: Jenn Louis, Lincoln Restaurant

September 4, 2010 Chef in the Market Demonstration by: Jenn Louis, Lincoln Restaurant Ribbolita de Lincoln Restaurant Ribbolita means re-boiled.  Make this soup, put it in your fridge overnight, and re-warm to serve. Ingredients: 1 medium onion, small dice 2 large garlic cloves, minced ½ bulb fennel, small dice 2 bay leaves 2 inch piece [...]

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8/28/10 Chef in the Market Demo: Diana Stobo, Cookbook Author

August 28, 2010 Chef in the Market Demonstration by: Diana Stobo, Author, Get Naked Fast: A Guide to Stripping Away the Foods that Weigh you Down Recipes: Popeyes Passion  Serves 1 This is an all-time favorite power-packed smoothie.  A muscle building plant protein, spinach also has high levels of calcium, iron, vitamins A, C, & [...]

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8/21/2010 Chef in the Market demo: David Padberg, Park Kitchen

August 21, 2010 Chef in the Market demonstration by: David Padberg, Park Kitchen Two Ways with Watermelon Salad A simple slice of watermelon is a refreshing part of many a summer dinner party or barbeque. Here are two simple ways to bring your watermelon into the meal instead of just having a wedge for dessert [...]

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8/7/2010 Chef in the Market demo: Matt Christianson, Urban Farmer

August 7, 2010 Chef in the Market demonstration by Matt Christianson, Urban Farmer Frogmore Stew Serves 8  (Because any number less isn’t a party) Ingredients: For the broth: 2ea  22oz bottles beer  # 4fromUpright brewery 10 quarts water Rind of 2 oranges, 2 lemons 1 Tablespoon Black pepper Kosher salt 10 sprigs thyme 2ea bay [...]

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