Thursday, September 19, 2013

Learning To Cook...With A Side Of Fun!

It is always with a bit of wonder and even some angst, that I watch time go by so quickly. Days turn into weeks and weeks turn into, well you get the point and can follow where this is going. Seems like only yesterday I sat down and decided to make positive and lasting changes inside my life. I created Kitchen Time to share my love of food and all the things that go along with it. The best way which I believed that this could be accomplished was through writing and going to peoples homes, teaching them the skills that have made my career possible. It has been a roller coaster of a ride with some pretty wild times tossed into the mix. I have been on the radio, traveled around my home state, visited farms, Farmers Markets and now I find myself on the doorstep to another adventure. This weekend, thanks to the great people at the Hingham Farmers Market, I will be conducting the first of three 'Live Demonstrations'

I have never in my career done something quite like this and seeing as how I have done MANY MANY things in my career...that's saying a lot! To make it interesting, we decided that instead of showing basic knife skills, the event needed to be more. So I came up with a knife skill demonstration which shows people how to make specific dishes. This comes along with giving people the opportunity to talk about recipes and ask for cooking advice/tips. Excitement is running fairly high along with my nerves. The week has been all about preparing to put my best foot forward and showing to everyone just what Kitchen Time is all about. We also prepared a second Dinner In A Bag Menu to go along with the day. Once again it focuses on the food items being predominately available inside of the market. This idea lets people know, that with a little planning...You are able to purchase almost all of your foods in one spot. Farmers Markets are more than just fruits and vegetables, they are places where communities come together to share ideas and ideals. Sustainable living, organic produce, hard work, REAL food, REAL people, family and friends...It is all right there and waiting!! Please stop by and see me or make some plans to visit a local market wherever you might be.

I have followed my dreams and will continue to follow them, through the rabbit hole and into galaxies far far away if I must. This Saturday though, it is all about The Hingham Farmers Market!!
So stop by and see what we have to offer! Below is this weeks menu along with the recipes. Enjoy and as always...THANKS TO EVERYONE!!


Hingham Farmers Market

Dinner In A Bag Menu-

Soup: 

Butternut Squash Bisque

Salad:

Zucchini Slaw

Entrée:

Seared Scallops over Fresh Pasta with Garlic Cream Sauce

Dessert:

Baked Apples

 
RECIPES:

Butternut Squash Bisque-

5 Cups Butternut Squash, peeled and chopped
1 Cups Carrot, chopped
1 Cup Sweet Onion, peeled and chopped
4 Cups Vegetable or Chicken Stock
½ Cup Heavy Cream
1 Tbs Olive Oil
1 Tbs Butter
1 Tbs Maple Syrup
2 tsp Nutmeg
2 tsp Cinnamon
Salt, as needed
Pepper, as needed 

In a good sized sauce or soup pot, combine the butter and oil over a medium heat. Add the onions and cook until they begin to brown. Add in the maple syrup, nutmeg and cinnamon. Cook an additional 2 to 3 minutes. Next add in the squash and carrots. Pour in the stock. Bring to a boil and then turn the heat down to a simmer. When vegetables are tender remove from heat and pour into a food processor. Pulse the soup until smooth. You can also use an immersion blender to puree the soup. When it is finished put it back on a low heat and add in the cream. Stirring gently until the soup has is warmed through.

Zucchini Slaw-

3 Each Zucchini, medium sized, grated
1 Each Medium Sweet Vidalia Onion, peeled and sliced thin
1 tsp Sea Salt
1 Each Red Pepper, seeded and diced
1 Each Green Pepper, seeded and diced
1/3 Cup Cider Vinegar
3 Tbs Honey
2 Tbs Fresh Basil, chopped
Salt and Pepper, as needed

Take the grated zucchini and the onion and place them into a colander. Toss this with the sea salt and allow to sit for about 20-25 minutes, Rinse under cold water and then squeeze dry with paper towels. Try to remove as much moisture as possible. When finished add into a large plastic or glass bowl. Add in all the other ingredients and mix together well. Chill for an hour or so and serve!
Zucchini Slaw-

3 Each Zucchini, medium sized, grated
1 Each Medium Sweet Vidalia Onion, peeled and sliced thin
1 tsp Sea Salt
1 Each Red Pepper, seeded and diced
1 Each Green Pepper, seeded and diced
1/3 Cup Cider Vinegar
3 Tbs Honey
2 Tbs Fresh Basil, chopped
Salt and Pepper, as needed

Take the grated zucchini and the onion and place them into a colander. Toss this with the sea salt and allow to sit for about 20-25 minutes, Rinse under cold water and then squeeze dry with paper towels. Try to remove as much moisture as possible. When finished add into a large plastic or glass bowl. Add in all the other ingredients and mix together well. Chill for an hour or so and serve!

Pan Seared Scallops With Fresh Pasta and Garlic Cream Sauce-

1 Pound Large Sea Scallops
½ Cup White Wine
¼ Cup Heavy Cream
¼ Cup Shallots, chopped
5 Tbs Garlic, chopped
2-3 Tbs Garlic Fromage Blanc (see Melissa from Foxboro Cheese)
2 Tbs Butter
½ Tbs Olive Oil
1 Tbs Thyme, fresh chopped
Salt, as needed
Pepper, as needed

You will need a pot of boiling water for whichever pasta you choose to use as part of the dish. I suggest using any of the fresh pasta’s available from Nella Pasta, Leigh makes some outstanding Linguine which would be perfect for this dish. Once the water is boiled it only takes a few minutes for it to be fully cooked. So wait until you are just about done with the scallops before serving.

Take the scallops and rinse them under cold water. Place them on a paper towel and pat them as dry as possible. Sprinkle the tops and bottoms with a light coating of the salt and pepper and allow them to sit for a few minutes to dry out.

In a skillet pan, heat the butter over medium heat. As it melts, make sure to spread it about the pan. Add in the garlic and shallots. Allow this to cook for about 2 minutes then add in the scallops. Place them in gently and don’t allow them to touch. WITHOUT moving them, cook for about 2 minutes then carefully flip them over for an additional 2 minutes. Remove the scallops from the pan and set aside. While the pan is still hot you want to add in the white wine and thyme. This will deglaze the pan and bring even more flavor to your sauce. Allow this to continue for about a minute and then pour in the cream and Fromage Blanc. Stir it for an additional 2 minutes or until the sauce begins to thicken. Turn off the heat and add in the scallops. Gently toss scallops in the sauce. Remove pasta from the water and top with sauce and scallops. Grab a fork and enjoy!

 
Baked Stuffed Apples-

6 Each Apples, use your favorite baking apples fresh picked
¾ Cup Apple Cider
½ Cup Snickers Bar, finely chopped
½ Cup Heath Bar, finely chopped
2 Tbs Butter
1 Tbs Sugar
1 tsp Vanilla

Ice Cream served on the side can be purchased from the great folks over at Evergreen Ice Cream and with all the amazing flavors available…have a great time choosing!

Preheat your oven to 350 degrees. Cut the top ¼ inch off the top of each apple. Don’t peel the apples. Use a spoon or similar device to remove the cores of each apple, make sure to get all the seeds and do not cut all the way through to the bottom. Place the apples into a baking dish, the cut side should be facing up. Combine the chopped candy into a bowl and mix it together well. Add in the vanilla and then add in a tablespoon of the mix into the apples. Top the candy with ½ tablespoon of butter. Divide the remaining candy over the top. In a separate bowl, combine the cider and sugar. Pour this over and around the apples. Place in the oven for approx. 45 minutes to an hour. Apples will be soft but with a small amount of firmness left. Over cooking, makes them turn to baby food!! Serve with a scoop of vanilla ice cream along the side and enjoy warm.


Menu Notes-

Scallops can be purchased at Jordan Bros. Seafood. Leigh, from Nella Pasta has a wide variety of fresh pasta available for this dish and many more. With the fall season arriving in style, you will be able to find Butternut Squash, apples and even  apple  cider  without any problems! The carrots and onions are also available from many vendors including Freitas Farms, Weir River, Oakdale and Second Nature. Fromage Blanc is found over with Melissa at Foxboro Cheese.