Archive for the ‘Chef Recipe’ Category

Fresh Blueberry Crepes

September 10, 2010

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

September 10, 2010

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

September 3, 2010

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

July 28, 2009

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 . Photo copyright 2009 by Zachary D. Lyons.

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. Photo copyright 2009 by Zachary D. Lyons.

'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

July 28, 2009

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.

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.

    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

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