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Archive for the ‘Chef in the Market’ Category

Pioneer Courthouse Square starts its season on Monday. Every Monday between 10 am and 2pm until the end of September, anyone who finds themselves downtown can pick up produce, have lunch and enjoy a little piece of agricultural Oregon in the center of Portland. Our friends at Weinstein PR put together a complete list of vendors, products and lunch options, check it out below.

Our Newest Market, the Kenton, runs this evening between 3 & 7 at Denver and McClellan. If you’re taking the Max, detrain at the Kenton stop, take a left at Paul Bunyan and you can’t miss us. Make a whole evening of it, grab a beer at the Kenton Station, go the library, get your haircut at $7 bucks a whack and if somehow you don’t want tacos from the Taco Pedaler, pick up some Thai food from E-San.

On Saturday, the weather (mid 80s; On a weekend! How awesome is that? I know it’s a leading question), will be the star of the show. Next billing, Chef Cory Schreiber is leading young cooks through a recipe of Summer Berry Fool with Cookie Crumb toppings. This weekend’s class is booked up, but check out our website for more class dates. The classes run from 8:30 – 10:00am and cost $5 per child per class. Cory, the weather plus berries and  some cherries, possibly some late season asparagus, you’ll definitely find artichokes…sorry to interject some math here, especially a pernicious word problem but fresh eggs + spring garlic = killer aioli.

Grown ups can get a cooking lesson too, and from one of Portland’s best.  Hosted by Allison Jones of Portland Monthly, Saturday’s Chef in the Market will feature Cathy Whims of Nostrana and Oven & Shaker.  Portland Monthly will also be on hand passing out free magazines near the chef’s stage.

Pour Some Aioli On Me!

Sunday for King Market, not quite as nice of weather, but still pretty nice, in addition to all the items listed above you can start your day with Night Owl Coffee and finish it by grilling something from the Deck Family or Columbia River Salmon.10-2, NE 7th & Wygant.

As of Monday, PFM has 7 of its 8 markets operating and as much as we loved our Winter Market, there is just no way its schedule will work in June. There are about 40 Farmers Markets in the Portland Metro area (you can visit other markets’ websites on the blogroll to the right). There are lots of people who work hard to make sure agriculture is a viable career and local foods a realistic consumer option in Oregon, but special shout out to the folks who put together the Lents International Market,  opening for the season this weekend, good luck with your season.

Overview of PCS Vendors

NEW!

Split River Growers – Nestled on the southern tip of Sauvie Island where the Willamette River splits into the Columbia, Split River Growers sustainably plants, fertilizes and harvests by hand greens, table vegetables, herbs and flowers, using no chemicals or pesticides. Their produce never travels further than 20 miles, often much less. Their goal is to use as few resources as possible to offer the freshest of what the earth has to offer.

Fungi Farm Shiitake – Started in 2005 by Tony Synarski and Bobbie Mohler, Fungi Farm allows people to grow their own shiitake mushrooms on logs. Their shiitake mushroom logs are produced from hand selected oak and alder trees and are cut, cleaned and inoculated at the perfect time of year to promote high nutrient levels in the wood, ensuring a long life and prolific mushroom production for years to come.

Marshall’s Haute Sauce – Marshall’s Haute Sauce creates delicious fresh and local small-batch hot sauce to those craving heat and spice. Their sauces have unique spice blends and flavor combinations. All sauces are gluten free, vegetarian, and vegan. They believe in small business owners, farmers and producers, and work with as many as possible.

Portland Creamery – This Portland-based artisan goat cheese producer is focused on providing high quality traditional as well as unique goat cheeses. Their award-winning cheese is made using family recipes with the finest ingredients. Their vision is to promote the awareness of the benefits of goat cheese as a natural and healthy food source. Locally produced and handcrafted, their cheeses are 100% hormone free.

Returning Farmers and Ranchers

Baird Family Orchards – Dayton, OR C & K’s Flower Garden – Molalla, OR – Cherry Country – Rickreall, OR dancing light ranch – Portland, OR   Lucky Farms – Gresham, OR Market Fruit/Packer Orchards – Hood River, OR Rick Steffen Farm – Salem, OR Salmon Creek Farm – Battle Ground, WA South Barlow Berries – Canby, OR   Tamiyasu Orchards Inc – Hood River, OR  The Berry Patch – Woodburn, OR  Unger Farms – Cornelius, OR Valley Berry Farm – Scotts Mills, OR  Bakeries and Food Artisans Black Sheep Bakery – Portland, OR Blossom Vinegars – Portland, OR Columbia River Smoked Salmon – Portland, OR Gabriel’s Bakery – Portland, OR  Grand Central Bakery – Portland, OR HOTLIPS Soda – Portland, OR  Missionary Chocolates – Portland, OR Nehalem Bay Winery – Nehalem, OR Nut-Tritious Foods – Vancouver, WA Olympic Provisions – Portland, OR, Rogue Creamery – Central Point, OR Two Tarts Bakery – Portland, OR Willamette Valley Cheese – Salem, OR

Prepared Food Vendors C’est Si Bon! – Portland, OR LoveJoy Food – Portland, OR Tastebud – Portland, OR Verde Cocina – Portland, OR

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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

3 oz. unsalted butter cut into small pieces

4 T ice water

Directions 

  • In a large bowl combine flour, salt and sugar.
  • Cut in butter until it resembles coarse cornmeal, drizzle in oil and mix in.
  • Stir in ice water, 1 teaspoon at a time until it forms a ball, cut into 2 pieces, and wrap in plastic and refrigerate at least 4 hours.

 

Ingredients- Filling 

10 medium apples Galas, Granny Smith etc. Crisper the better.

1 T cooking oil

1 ½ c cane sugar

3 oz whole butter

¼  – 1/3 C AP flour

1/8 t nutmeg

1 t cinnamon

Directions 

  • Peel and core apples. Cut into ¾-inch wedges. Toss in bowl with cooking oil.
  • Put a sauté pan on high heat, toss in apples and brown slightly.
  • Add cane sugar, toss quickly and let sugar caramelize. You want it nice and brown.
  • If the apples are wet it will take longer. You don’t want to cook the apples too much. If the sugar doesn’t start turning quickly, you may remove the apples from the pan and heat the sugar to caramelize.
  • Toss the apples and caramelized stuff with butter, let it melt in the heat, and then add flour, nutmeg, and cinnamon.
  • Stir together and set aside to cool.

Assemble Pie

  • Roll 1 dough out to fit a 9 inch pie pan.
  • Place crust in pie plate. Press the dough evenly into the bottom and sides of the plate.
  • Add cooled apple mixture and mound. Roll out second dough and spray edges with water and turn onto pie.
  • Poke a hole in the center to let the dough settle and start sealing the edge. When completely sealed, trim the edge and crimp.
  • Bake at 365 degree for 30 – 40 minutes until it starts to brown. Brush with egg wash and sprinkle with sugar.
  • Bake an additional 10 minutes or so until shiny and beautiful. Remove from oven and cool at least 45 minutes before cutting.

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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 the greens are tamed by the garlic and lemon juice.  I like to serve this as an appetizer over toasted baguette slices.  It also makes a great side dish, a perfect addition to steamed grains, or a fun garlicky pizza topping.  Sprinkle with cheese, if desired.

Ingredients for Broccoli Raab: 

serves 4-6

1 large head garlic, cloves peeled and sliced

1/3 C olive oil

2 bunches broccoli raab-about 8 C finely chopped

Lemon juice

Sea salt to taste

Grated cheese, your favorite variety (optional)

 

Directions 

  • Cook garlic cloves in a medium saucepan over medium heat in oil until lightly browned and crispy-about 3 minutes
  • Add raab, stir and cook until greens are soft, yet still bright green. (If using other greens, remove tough inner rib before cooking.)
  • Squeeze lemon juice and add salt to taste
  • Sprinkle with cheese, if desired

Seasonal Spicy Green Dip

This recipe is adapted from The Northwest Vegetarian Cookbook. I’ve used many different kinds of greens for this from spinach to kale and the fall/winter greens like kale and collards seem the tastiest, but they take a little longer to cook.  Use this dip as a spread for crisp corn or soft flour tortillas, serve it with chips, or offer it as a side dish.  If fresh local hot peppers aren’t available, use bottled peppers or a dash of cayenne.

Ingredients for:

Makes about 1 ½ cups

6 C finely chopped kale or collards, center rib removed

2 T extra-virgin olive oil

1 C finely chopped shallots

3-4 cloves garlic, minced or pressed

1 fresh hot pepper such as jalapeño, seeded and finely chopped

Apple juice or cider

2 T hazelnut butter

Lemon juice to taste

Pinch of salt

Finely chopped toasted hazelnuts (optional)

Directions:

  • In a medium to large saucepan, steam greens until soft-about 15 minutes
  • Set aside to cool
  • Heat a heavy skillet over medium heat
  • Add the oil, shallots or onions, garlic, and jalapeño
  • Stir and cook until the onions are soft and the garlic is lightly browned
  • Mix in the greens, stir to coat with the oil
  • Place the greens, lemon juice, hazelnut butter, and salt  in a blender and puree until smooth and creamy
  • Sprinkle with finely chopped hazelnuts for presentation if desired

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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 use the simpler version over fried or poached eggs over a veggies hash of any kind—root vegetables or winter squash in the winter or new potatoes, peas, zucchini or corn in the summer. It’s a wonderful dressing for a pasta or rice or quinoa or lentil salad. It’s great with meat and fish that’s been roasted or grilled. I put it on sandwiches or mix a little into the egg yolks for a twist on deviled eggs or egg salad.

 

Ingredients for Salsa Verde:

¾ C finely chopped parsley

grated zest of 1 lemon

1 shallot or chunk of onion, finely diced (optional)

2-3 T capers, rinsed (optional)

1 small garlic clove, minced

¾ C extra virgin olive oil

2-3 T fresh lemon juice or white or red wine vinegar

Salt and freshly ground pepper

1 hard-boiled egg (optional)

Directions for Salsa

  • Combine all the ingredients except the egg, salt, and pepper
  • Mash the egg yolk until smooth, adding a little of the sauce to thin it
  • Finely chop the white
  • Stir the yolk and the white back into the sauce, season with salt and pepper and adjust lemon/vinegar as needed

 

Ingredients for Broccoli and Arugula Soup 

1 T olive oil

1 large clove of garlic, chopped

½  yellow onion, chopped

1 head broccoli, cut into large florets (approximately 2/3 pound)

2 ½  cups water, veggie bouillon or chicken stock

½ t kosher salt and black pepper, season to taste

1 ½ teaspoons ground cumin

1 cup arugula leaves, packed

squeeze of ½  lemon

sour cream or Greek yogurt for garnish (optional)

Directions for Soup

  • Heat olive oil in a large saucepan over medium heat
  • Add the onions and cook until soft and translucent, about 4 to 5 minutes
  • Add the garlic cloves and cook for another minute
  • Add the broccoli and cook for about 4 minutes, until the broccoli is bright green in color
  • Add the cumin, salt and pepper and stir to combine
  • Add the veggie bouillon, water or stock, lower the heat and cover.  Cook for about 8 minutes, until the broccoli has been softened and is just tender.
  • Working in batches, transfer some of the soup liquid and broccoli to a blender
  • Add half of the arugula leaves and blend until smooth
  • Transfer to a bowl or another pot while you blend the second batch of soup with the rest of the arugula.  (You can also use an immersion blender but the texture won’t be quite as smooth)
  • Return to a pot over a low flame, check to see if it needs more salt or pepper.
  • Add the juice of ½ a lemon and serve garnished with a dollop of sour cream or Greek yogurt if you’d like

 

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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

For the dough:

2 ½ C unbleached all-purpose flour

2 T extra virgin olive oil

Pinch of salt

Scant ½ C lukewarm water

Plus:

2 ½ lbs. red wine grapes (not Concord), or 2 ½ lbs. seedless ruby grapes

1 C granulated sugar

½ t fennel seeds

 

Directions: 

  • Prepare the sponge
  • Put the cup of flour in a bowl and make a well in it.
  • Dissolve the yeast in the water and pour it into the well.
  • Mix the dissolved yeast with a wooden spoon, incorporating the flour.
  • Cover the bowl with a cotton dish towel and put it in a warm place.  Let stand until the sponge has doubled in size (about one hour).
  • Meanwhile remove the stems from the grapes.  Carefully wash the grapes in cold water.  Then pat them dry with paper towels and put them in a large crockery or glass bowl.
  • Add the sugar and fennel seeds.
  • Mix well with a wooden spoon so that the grapes are well coated with the sugar.
  • Let stand until needed.
  • Arrange the 2 ½ C of flour in a mound on a pasta board; then make a well in the flour.
  • Pour the sponge into the well along with the olive oil, salt and water.
  • Use a wooden spoon to mix together all the ingredients in the well.
  • Then start mixing with your hands, absorbing the flour from the inside rim of the well little by little.
  • Keep mixing until all but about 5 T of the flour is incorporated.
  • Then knead the dough with the palm of your hand, incorporating the remaining flour in a folding motion, until the dough is homogeneous and smooth (about 2 minutes).
  • Oil a 14 in. pizza pan
  • Divide the dough in half.
  • With a rolling pin, roll out both pieces into round shapes, about 167 inches in diameter.
  • Lay one piece on the bottom of the oiled pan, covering even the sides of the pan.
  • Distribute half of the sugared grapes over the layer of dough, cover with the other layer of dough, and seal the two edges together all around by pressing them together.
  • Distribute the remaining grapes on top of the schiacciata, cover the pan with a cotton dish towel, and let rest until the schiacciata has risent to almost double in size (about 1 hour).
  • Preheat the oven to 375 degrees.
  • When the dough has doubled in size, remove the towel and bake the schiacciata for 1 hour.  Remove from the oven and let cool completely (about 1 hour).
  • Serve from the pan or on a board to preserve its rustic character, slicing it like pizza.

 

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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 T garlic, minced

1 C cream

2 t red wine vinegar

butter

Directions

  • Toast focaccia
  • Sauté shallots, garlic and chanterelles until all moisture has been released
  • Add cream and reduce by ¾
  • Season with salt and pepper, fresh thyme and vinegar

 

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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 possible. No cooking required. Plan ahead. This will take about 3 days.

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients: 

1 (3- to 4-pound) salmon, weighed after cleaning and beheading, skin on

3 Tablespoons salt

2 Tablespoons sugar

1 teaspoon freshly ground black pepper

1 good-size bunch dill, roughly chopped, stems and all

1 package of Multi-Grain Pancake Mix from Gee Creek Farms, prepared according to package directions

1 cup Crème Fraiche from Jacob’s Creamery

 

Directions for Salmon 

  • Fillet the salmon or have the fishmonger fillet it for you; the fish need not be scaled
  • Lay both halves, skin side down, on a plate.
  • Sprinkle with the salt, sugar, and pepper and spread the dill over them
  • Sandwich the fillets together, tail to tail, then wrap tightly in plastic wrap
  • Cover the sandwich with another plate and something that weighs about a pound — an unopened can of coffee or beans, for example
  • Refrigerate
  • Open the package every 12 to 24 hours and baste, inside and out, with the accumulated juices
  • On the second or third day, when the flesh has lost its translucence, slice thinly as you would smoked salmon — on the bias and without the skin
  • serve on the multi-grain blini topped with chive crème fraiche

Directions for Chive Crème Fraiche:

Chop chives and fold into crème fraiche

 

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