Restaurant Widow

To Market, to Market

I finally made it to a farm market today.  It turns out that I was one day too early for the sour cherry crop, and 4 days too early for the sweet corn.  That's just fine with me - next week I will be single, and will need lots of fun things to do to pass the time.  I'm just dying for sweet corn season.  It's the one thing I look forward to the most - even more than tomatoes.  I just wish it weren't so good with butter...

The market du jour was Smith's (in Columbus; there is another one in Gahana), although their produce is not exclusively local, it is all very well sourced and is priced lower than the grocery store.  In addition to produce, they sell pies, cakes, candies, and a lot of canned goods from Holmes County (Amish Country).  The market is at 3341 Winchester Pike (don't use Mapquest!), they are open 9am - 7pm Monday through Saturday, and from 10am - 5pm Sundays.  Phone is 614-235-2014.

Anyway, here are a few things I got today . . .

Is there anything cuter than a sugar snap pea?  I mean, really.

I had already put most of these raspberries in a chocolate torte (more on that later), when I realized how pretty the container was with all the ruddy stains, and took a picture. 

Ranier Cherries!  Glorious nibbling!  This one could hardly sit still long enough for a picture before my greedy little fingers were snatching it up.  I think I already ate the 1/2 pound I bought...they were $5.49 a pound, compared to $6.99 at the grocery!

Globe zucchini.  Upon returning home and snapping the picture, I thought, "oh!  That would be so good stuffed with something really yummy and then baked!  With bread crumbs and parmesan on top!  Why did I buy only one?"

More Resources for Getting Connected with Local Produce

On Monday I had the pleasure of attending the Chef's Roundtable at the North Market; there were numerous farmers there, and it was interesting to find out what they are growing, and to discuss the challenges of buying local as a restaurant.  I am excited to get out to their farms and see what they are doing, and to visit them at the local markets.  Here are some more great links for buying locally, in Central Ohio and beyond:

For information on how you (really if you are a chef or in the restaurant business) can have a listing of all current produce available locally, and from whom, click here to see the Chef-Grower's Network brochure.

IFOH (innovative farmers of ohio) offers great tours and education for farmers and for the general public, as well as information about farming internships.

OEFFA (Ohio Ecological Food & Farm Association) offers loads of information about the organic certification process and, most helpful, a searchable and amazingly comprehensive list of all farms in Ohio, and the products they produce.

The Greater Columbus Food Shed Project offers many great resources, my favorite being this comprehensive list of local farm markets and orchards.  See, there really is a farm market almost every day.  I haven't been to all of them, so I can't really vouch yet, but I'll keep you posted as I visit!

The Chef's Collaborative is probably one of the best-known national resources for eating locally in restaurants, and offers links to local chapters.

Super-Easy Butter Cookies

This recipe comes from Donna Hays' Entertaining Cookbook, which I think I've mentioned before is great.  These cookies are always a hit and are so simple to make that you should go make them, now.  They are a nice and simple accompaniment to a bowl of ice cream or simply fresh fruit.  They are actually the cookie part of her "Caramel Melting Moments," and although I've never been very successful using her caramel recipe as a filling, like she does, it is still a good recipe and I have served it on the side as a dipping agent.  I like to double the recipe, and using a 100 count ice cream scoop, I get about 40-50 cookies per batch.

Super Easy Butter Cookies

1 stick butter

2/3 cup brown sugar

2 cups AP flour

Preheat oven to 315.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar and cream until light and fluffy.  Add the butter and blend until just combined.  Scoop onto a parchment-lined cookie sheet and bake for about 15 minutes, rotating halfway through to insure even browning.  Cook on wire rack.  Now how easy was that?!

Where to Pick in Ohio (and elsewhere)

It's summertime, and there is no excuse for buying hydroponic anything.  Here is a link to a great resource for picking your own produce.  They also have great instructions for preserving food and they sell canning equipment and the like.  I have it linked to the Ohio page, but they have all states.

Grilled Summer Veggies with Simple Vinaigrette

Very simple for when it's too hot to stand over the stove.  You can grill all of the vegetables and let them mingle with the vinaigrette while you grill the main course.  This was also good cold the next day, with some extra tomatoes and canned tuna thrown in.

Grilled Summer Vegetables with Simple Vinaigrette

1 medium zucchini, whole

1 red bell pepper

4 ears of corn, husked

6 roma tomatoes

3 Tbsp good olive oil

2 tbsp cider vinegar

2 tsp dijon mustard

salt

pepper

Grill the whole zucchini, bell pepper and corn for about 10 minutes over hot coals, or until the pepper is charred.  Cut the zucchini into 1" chunks.  Remove the skin from the pepper and cut into chunks, and cut the corn kernels from the ears.  Chop the roma tomatoes and add to the other vegetables and sprinkle salt over everything.  In another bowl, combine the olive oil, vinegar and dijon mustard, and whisk together.  Season to taste with salt and pepper.  Add to the vegetables and toss to coat.  Adjust seasoning as needed.  Serve at room temperature, serves 4.

I'm Giving in - the Cookbook Meme

Thanks to Brenda at the Culinary Fool, here is my contribution, finally!

Number of Cookbooks I've Owned:  At least 75, I think.  Plus all the ones I am currently borrowing (thanks Chef!) and loaning to others. 

Last Cookbook I Bought:  Dessert University.  This book is great because it offers really practical advice for tried and true desserts.  Roland Messnier has made every recipe in the book a thousand times for thousands of people, having been the pastry chef at the White House since the Carter administration.  Besides, what other book have you seen with blurbs from the past 5 first ladies on the back?

Last (Food) Book I Read: The Apprentice.  I loved this book because Pepin has such a sweet prose, and the journey of his life is really interesting.

Five (Cook)books that Mean a Lot to Me:

1.  Mennonite Community Cookbook.  Because it's my heritage, and it's really interesting to read about feasts that the Amish make for weddings and the like, all without electricity or air-conditioning.

2.  Professional Pastry Chef.  It always answers all my questions, and even has a recipe for dog biscuits.  For if I ever get a dog.  Maybe I'll adapt it for catnip cookies.

3.  My mom's ring-bound notebook full of recipes, for the notations she's made, and for the memories I get looking through it.

4.  Grandma's box of recipes, because every Saturday morning growing up she would have the whole family over (at least 30 people) for her famous cinnamon rolls.

5.  Culinary Artistry.  For awakening my imagination.

And there you have it, in a nutshell.

Rhubarb Cobbler

The biscuit topping for this cobbler is nice and light, making it perfect for more delicate fruits, such as peaches; I'll let you know when we get to peach season.  The recipe is adapted from Williams-Sonoma Essentials of Baking.  The recipe calls for a cinnamon-sugar topping, which I changed to a turbinado sugar topping, as there is already cinnamon in the cobbler, and the turbinado gives an interesting little crunch.  I drizzled the cobbler with a little thickened cream.

Rhubarb Cobbler

Filling:

1 cup water

1 cup sugar

2 Tbsp cornstarch

4 cups (about 6-8 stalks, depending on size) rhubarb, chopped

Bring the first 3 ingredients to a boil over medium heat, stirring until thick and clear, and add the rhubarb.  Cook, stirring frequently, about 10 minutes.  Pour into a 9" pie dish, or 8 individual baking dishes.

Topping:

2/3 cup buttermilk

1 tsp vanilla extract

1 1/2 cups AP flour

1/3 cup sugar

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

6 TBSP cold butter, cut into small pieces.

Mix the buttermilk and vanilla and set aside.  In a stand mixer fitted with the paddle attachment, sift together all dry ingredients, including the sugar.  Add the butter pieces and mix on low speed until small crumbs form (about a minute or so).  Add the buttermilk slowly until a soft dough forms and all crumbs are evenly moistened.

Using an ice cream scoop, drop the dough onto the surface of the fruit.  It will spread as it bakes.  Sprinkle with turbinado sugar and bake for 30-35 minutes, or until a toothpick inserted into the biscuit dough comes out clean.  Cook on a rack for at least 15 minutes.  Serve hot with my favorite - Creme Fraiche ice cream from Jeni's!

Picture of Pea

Fig Tart with Honey Vanilla Cream

I wish I had taken a picture of this tart because it was so pretty, but alas.  Here is the the fig and goat cheese tart I promised.  In the end, I only used a little goat cheese so as not to overpower anything; I just wanted to add a little tang.  I imagine that a little plain, Greek-style yogurt could have accomplished the same thing, and I might have to try that sometime.  The recipe may look long but it's really easy - only 10 minutes of actual baking.  This tart serves 8-10 and keeps very well in the fridge for 3 days, so it's great to make ahead of time.

Fig Tart with Honey Vanilla Cream

for the crust:

200 grams (1/2 packet) digestive biscuits, Carr's Tea biscuits, or Graham crackers

1/4 cup brown sugar

1/4 cup butter, melted and cooled slightly

Crush the biscuits in the food processor or with a rolling pin, and mix in a medium bowl with the sugar.  Add the butter until you have a nice crumbly consistency - you might not need all of the butter.  Press the crumbs into a 9" tart pan and bake at 350 for 15 minutes, then allow to cool completely before filling.

For the filling:

1 cup Mascarpone cheese

1/2 cup goat cheese

1 cup heavy cream

1 Tbsp Vanilla

1/4 cup honey, or to taste

In a stand mixer with the paddle attachment, blend the mascarpone and goat cheese until creamy and lump-free.  Add the vanilla and honey and mix well.  Scrap the cheese into a bowl and set aside, and then fit the mixer with the whisk attachment and pour the heavy cream into the mixer bowl.  Whip until medium peaks form, turn the speed down and fold in the mascarpone/goat cheese mixture.  Taste for sweetness, remembering that you don't really want the filling to be too sweet, just nice and round with a good honey and vanilla flavor.  Spoon into the waiting shell, smoothing the top.

For the figs:

7 figs, 5 sliced in half lengthwise, and the other 2 sliced thinly into discs. 

2 Tbsp brown sugar, melted on the stove with a splash of water.

Place the figs on a sheet pan lined with parchment and drizzle with the brown sugar.  Roast in a 350 degree oven for 10 minutes and allow to cool completely before using.

Place the fig halves around the outside edge of the tart, spacing evenly until you have 10; this will be a guide for slicing the tart, each serving will have 1 fig half.  Arrange the discs in the middle of the tart and chill the whole thing before serving.  Place one slice on a plate and drizzle with honey, port syrup, and pralines.

To see the recipes for the garnishes I used, click on the extended post:

Brit Status Revoked - Heinz Baked Beans

I promise to have a proper post at some point this weekend, complete with a recipe and everything. . . In the meantime, I will make it through a few more items purchased on a little UK bender.  I had long heard, although I don't know where precisely, that Heinz made the true British version of baked beans, that one might serve on toast for breakfast - this always conjures for me the image from Trainspotting where the very hungover Spud comes into his girlfriend's parent's kitchen and there is the giant breakfast with beans and all the fixins.  I have to say that I am not a fan of these beans.  Although I do like the stark Warholness of the can, I couldn't really even call them baked beans, just white beans suspended in tomato sauce.  I think I'm back to the Bush's . . . It was fun while it lasted.