Fresh Blueberry Crepes

Fresh blueberries from Jessie's in Chef George dePasquele's crepe. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef George dePasquale of The Essential Baking Company for his cooking demonstration on August 25, 2010.

Ingredients:

• 1 cup all-purpose flour
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted
• fresh blueberries (or whatever else you want to insert)

Folding the crepe. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot. (You can add berries without turning crepe, or add them after cooking crepe.)

Spicy Mexican Fruit Salad

Spicy Mexican Fruit Salad from Chef George dePasquele of The Essential Baking Company. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef George dePasquale of The Essential Baking Company for his cooking demonstration on August 25, 2010.

Ingredients:

• Cucumber
• Melon (Watermelon, Honeydew, Canteloupe or other)
• Pineapple
• Jicama
• Lemon or lime
• Cayenne
• Ancho chili powder
• Salt

Preparation:

Cut fruit into spears or large dices.  Arrange in cups or on a plate

Sprinkle with juice from lemon or lime, then sprinkle very lightly with cayenne, chili powder and salt.  Serve cold.

Summer Market Salad

Chef Lesa Sullivan of LesaCooks.com preparing her Summer Market Salad on July 16, 2010. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Lesa Sullivan of LesaCooks.com for her cooking demonstration on July 16, 2010 at Madrona Farmers Market.

Ingredients:

• 1 sunbrust, pattypan, best boy, crookneck or other medium-sized yellow squash
• 1 medium sweet onion
• 1 small bulb fennel, plus 2-3 Tbsp. chopped fronds
• 1 medium nectarine
• 1 small Chioggia beet
• 1 medium heirloom tomato
• Calendula flower leaves
• Kosher salt
• Freshly ground black pepper
• 1 Tbsp. fruity olive oil
• 2 Tbsp. raspberry vinegar

Summer Market Salad by Chef Lesa Sullivan. Photo copyright 2010 by Zachary D. Lyons.

Preparation:

Slice squash, onion, fennel, nectarine and beet very thinly on a mandolin or with a knife. Do the same with the beet, then carefully stack them atop each other and slice them into matchstick sized slices. Cut tomato into six to eight wedges lengthwise. Place squash slices on the bottom of a medium-sized serving platter or dinner plate and arrange them so they cover the bottom of the plate. Follow with the onion and fennel bulb (reserve the fronds for garnish). Sprinkle a bit of salt and pepper over the slices, then follow with nectarine. Dust a bit more salt and pepper over it, and drizzle a bit of the vinegar over. Finish by sprinkling the fennel fronds over the vegetables. Drizzle with remaining oil and vinegar. Before serving, sprinkle with calendula leaves. Serves 4-6.

Farmers Market Special On The BBQ – featuring beet and snap peas

By Chef Greg Scott from ‘Zaw Artisan Pizza in the Raw
As prepared for his cooking demonstration on June 19, 2009

Chef Greg Scott from 'Zaw with their Beet & Snap Pea Pizza, ready for the grill. Photo copyright 2009 by Zachary D. Lyons.

A pizza featuring a California olive oil glaze, halved snap peas, sautéed beets, and Walla Walla onions caramelized in a touch of maple syrup.

'Zaw Beet & Pea Pizza, hot off the grill. Photo copyright 2009 by Zachary D. Lyons.

Pizzas on the Barbecue are fantastic.  Heat up your BBQ, avoid the direct heat immediately under your pizza, close the lid, and 12-15 minutes later (with one rotation) and you are set for an incredible pizza experience that can match a wood burning oven (check out zaw.com for full barbecue instructions for a variety of barbecue types).

• whole wheat, whole grain, dough rolled thin to approximately 15-16 inches
• paint dough with Apres Vin Washington grapeseed oil, or a California olive oil (why do people continue to use olive oil shipped all the way from the Mediterranean when there are such incredible options closer to home?)
• a sprinkling of freshly ground flax seed
• light layer of shredded mozzarella cheese
• chopped onions caramelized with touch of pure maple syrup
• thinly sliced beets sautéed briefly in a very light touch of olive oil – evenly spread on the mozzarella bed
• beautiful snap peas – halved length ways – spread in an alternating pattern with the beets.
• A dusting of grated asiago and parmesan cheeses

You can bake these nicely in an oven for 10-14 minutes at 425 degrees – or throw them on the barbecue like we did at the Market for a fantastic summer meal with no grill clean up and no hot kitchen.

Sautéed Summer Squash

By Chef Sabrina Tinsley from Osteria La Spiga
As prepared for her cooking demonstration on July 10, 2009

Chef Sabrina Tinsley of La Spiga showing off her pan-tossing skills with Tonnemaker squash on July 10th. Photo copyright 2009 by Zachary D. Lyons.

Ingredients:

• 3 baby Walla Walla onions (from Local Roots), julienne
• 3 each young zucchini (from Tonnemaker), sliced in half moons
• 3 each yellow squash (from Tonnemaker), sliced in half moons
• Salt, pepper and extra virgin olive oil
  

  Sautéed Summer Squash by Chef Sabrina Tinsley of Osteria La Spiga. Photo copyright 2009 by Zachary D. Lyons.

Preparation:

• Heat oil in sauté pan, add onions and sauté until tender
• Add the two squashes, season with salt and pepper and sauté on high until tender

Cavolfiori alla Pancetta Affumicata (Cauliflower with Bacon)

By Chef Sabrina Tinsley from Osteria La Spiga
As prepared for her cooking demonstration on July 10, 2009

Cauliflower with Bacon by Chef Sabrina Tinsley of Osteria La Spiga. Photo copyright 2009 by Zachary D. Lyons.

Ingredients:

• 1/4 lb Sea Breeze whole slab bacon, sliced thin
• 1 clove fresh garlic (from Oxbow), peeled and sliced in half
• 2 heads young cauliflower (from Oxbow), separated into medium sized florettes
• 1/4 cup unseasoned bread crumbs
• Salt and extra virgin olive oil

Preparation:

• Steam the cauliflower in a steam basket until tender
• Meanwhile, in a sauté pan on low heat with 1 tablespoon of extra virgin olive oil, render the fat out of the bacon
• Add the garlic and slowly raise the heat, when the garlic starts to sizzle and before it browns, add 1 tablespoon more of olive oil and when it becomes hot again add the breadcrumbs and toast lightly for about 1 minute stirring the whole time so they do not burn
• Add the steamed cauliflower to the breadcrumb mixture and fold with a spatula to coat evenly with minimal breakage

Radicchio Trevigiano all’Aceto di Lamponi (Treviso Radicchio with Raspberry Vinegar and Bacon)

By Chef Sabrina Tinsley from Osteria La Spiga
As prepared for her cooking demonstration on July 10, 2009

Treviso Radicchio with Raspberry Vinegar and Bacon by Chef Sabrina Tinsley of Osteria La Spiga. Photo copyright 2009 by Zachary D. Lyons.

Ingredients:

• 1 head treviso radicchio (from Local Roots), sliced at a diagonal
• 1/4 lb slab bacon (from Sea Breeze), sliced thin
• 1 clove garlic (from Oxbow), peeled and sliced in half
• 1/4 cup raspberry vinegar (from Four Seasons Gourmet)
• Extra virgin olive oil
• Salt and pepper

Preparation:

• Sauté bacon in 1 tablespoon extra virgin olive oil until desired crispness
• Add radicchio and garlic clove and continue to sauté until radicchio is tender
• Add the raspberry vinegar and salt and pepper to taste
• Finish with some fresh extra virgin olive oil

Seared Goat with Fresh Market Vegetables

By Chef Lesa Sullivan from LesaCooks.com
As prepared for her cooking demonstration on July 3, 2009

Chef Lesa Sullivan cooking up some tasty goat meat on July 3rd. Photo copyright 2009 by Zachary D. Lyons.

Ingredients:

• 3 lbs. boneless Quilceda goat shoulder or leg meat, cut into 3/4″ cubes
• Kosher salt and freshly ground black pepper to taste
• 2 Tbsp. plus 1 tsp. Apres Vin Chardonnay Fume Grapeseed Oil
• 3 Tbsp. Four Seasons Gourmet raspberry vinegar
• 3 garlic cloves (from Ayala)
• 2 onions
• 1-2 Tsp. water
• 1 medium fennel bulb (from Yeng Garden)
• 1 cup green beans (from Ayala)
• 2 large tomatoes (from Billy’s)

Preparation:

Toss goat meat with salt, black pepper and 1 Tbsp. grapeseed oil.  Let it rest together while you prepare remaining ingredients.

Crush the garlic cloves with the side of a knife and then chop it roughly.  Slice off the tops and bottoms of the onions, then slice through them from top to bottom.  Remove the skin, then slice the onion lengthwise into very thin strips.  Cut off the tops of fennel and set aside.  Remove any outer layers that are old, and trim off the very bottom part of the bulb where it connects.  Slice the bulb widthwise in 1/4″ slices.  Chop up some of the fronds and save them for garnish. Stem beans and slice them in half.  Cut tomatoes into eighths, reserving any liquid.

In a wide, heavy-bottomed saute pan, heat 1 Tbsp. of oil on high heat until it begins to shimmer.  Add the meat and sear it quickly, no longer than 30 seconds on each side.  Do not crowd the pan.  You can sear the meat in two or three batches so there is plenty of room between each piece.   Remove the meat from pan and set aside in a bowl.  Sprinkle raspberry vinegar over it and toss it well.

Chef Lesa Sullivan sautéing vegetables to accompany goat meet. Photo copyright 2009 by Zachary D. Lyons.

To the same pan, now add the remaining oil.  Add garlic cloves and onions, stirring until brown, about 1 minute.  Add just enough water to prevent it from becoming completely dry.  Scrape up any browned bits that have collected on the pan.  Add fennel and cook for at least one more minute, until it is limp.  Add green beans and stir well to combine.  Add tomatoes and any liquid to the pan, stir well.  Cook the vegetables together until most of the liquid has evaporated and beans are slightly tender.  Add to goat meat and toss together.  Serve at once or enjoy cold.  Serves 4-6.

This recipe can be prepared on a gas, propane or charcoal grill.  Thread marinated meat onto skewers and grill over high heat until brown, 2-3 minutes.  Prepare remaining ingredients in a cast-iron pan placed over a medium-high section of the grill, taking extra care not to let it scorch.  Meat can be marinated for up to 1 day.

Stovetop Pizza with Collards, Sausage & Strawberriesp

Chef Amadeus's Pork Sausage, Collard Greens and Strawberry Pizza. Photo copyright 2009 by Zachary D. Lyons.

Created by Chef Amadeus for his Madrona Farmers Market cooking demonstration on May 29, 2009.

Ingredients:

• Pizza dough (He used ‘Zaw dough. Look for a simple dough recipe from ‘Zaw here soon.)
• Alvarez Onions, chopped
• Chef Amadeus’s Lil Bump Rub
• Four Seasons Raspberry Vinegar
• Oxbow Collard Greens, cut into 1 inch slices
• Sea Breeze Bacon & Pork Sausage
• Beef Broth
• Tiny’s Strawberries, sliced
• Topped with River Valley Ranch Reserve Rum Soaked Cheese, cut into small pieces

Remove sausage from casing, and cut bacon into small pieces. Sauté onions, bacon and pork sausage, add vinegar and reduce. Add broth and reduce. Add greens, and cook until softened. Separately, sauté strawberries with onions and vinegar.

Heat dough on stovetop in a skillet. Drain greens and place them on top of dough, then top with strawberries and cheese, heating until cheese melts.

Ancho-crusted Halibut with Strawberry & Arugula Salsa

by Blanca Rodriguez, Corporate Executive Chef
Cactus Restaurants
as created during her cooking demonstration at Madrona Farmers Market on Friday, June 5th

Ingredients:

• 3 – 6oz filets Halibut, skin off
• Ancho Salt
• Strawberry + Arugula Salsa

Preparation:

1. Sprinkle Ancho salt all over the fish
2. Pan sear with a tbsp of olive oil
3. Cook for 4 minutes on each side
4. Top with the strawberry and arugula salsa, and serve

Pan searing the halibut with Ancho Salt.

 Strawberry & Arugula Salsa

• 15 each Strawberry, cut in half 
• ½ bunch Cilantro, chopped fine
• 1 ea. seeded Jalapeno pepper diced ¼”
• 1 oz Arugula chopped
• 3 Tbsp Fresh lime juice
• Salt and pepper to taste

Combine all ingredients and mix well.

Ancho Salt

• 2 Tbsp Ancho chili powder
• 3 Tbsp Kosher Salt
• 3 Tbsp Black pepper
• 2 Tbsp Dry Thyme
• 2 Tbsp Chipotle chili powder

Combine all ingredients and mix well.