Jonathan Guest from Washington Place was at the Tremont Farmers Market on September 20th, 2011.

Seared Polenta Cakes with Farmer Stew Washington Place was at the Tremont Farmers Market on September 20th, 2011 and their awesome chef Jonathan Guest made grilled polenta cakes with garlic and manchengo cheese, topped with a farmers stew that was so warm and tasty. The warm stew made the cheese in the polenta cakes melt a bit and it was just wonderful. Here is my recipe for polenta cakes (I tried to get as close to his as I could)

 Seared Polenta Cakes

 2 C whole milk

2 c chicken broth

1 tsp kosher salt

1 c polenta (I like the fine ground version)

2 tbl spoons of extra virgin olive oil

2-3 cloves of garlic (minced)

1 c grated manchengo cheese 

In a large sauce pan sauté the garlic in olive until cooked through (do not burn) and add the milk, broth and salt and bring to a boil. Slowly whisk in the polenta into the pan and turn the heat to low, continue to stir mixture adding the cheese slowly until the polenta is smooth and creamy.

Spread the polenta in a 9 x9 baking dish and set aside to cool.

For the next step you will need

1 tbl extra virgin olive oil

1 tbl butter

In a heavy bottom skillet, heat up the butter and oil. I slice squares about 3 x 3 inches and place them in the pan to sauté. Cook about 2-3 minutes on each side. If you want to get creative you can cut out shapes with cookie cutters before sautéing.

Farmers Stew (not his exact recipe)

2 cups of chopped mushrooms

1 onion chopped finely

2-3 carrots chopped finely Leeks chopped

2 yellow squash chopped finely

2 zucchini chopped finely

1 c finely chopped chives

Salt and pepper to taste

2 c veggie broth (low sodium)

2 c veal stock

Cayenne pepper

Chopped rosemary

Put about 4 table spoons of olive oil in a large pot and sauté veggies. Salt and pepper to taste. Once they are cooked through add the stock and spices and let simmer until is reduces by half and pour over the seared polenta cakes.

Kevin Joecken from the Bonbon Bakery and Cafe was at the Tremont Farmers Market on October 11th, 2011

The Bonbon Bakery and Café was at the Tremont Farmers Market on Tuesday October 11^th.  Their wonderful chef Kevin Joecken made breakfast taquitos that were an instant hit. Bonbon Bakery and Café will be opening in the next few weeks on Lorain and W 26^th and I can’t wait.  If this is an example of what he will be cooking at the restaurant I will be definitely dining there.

Breakfast Taquitos

5-6 strips of bacon cut into small pieces

5 eggs

1 leek cleaned and chopped

Chev cheese from Lucky Penny Farms

Flour Tortillas

Salt and pepper to taste

Fresh parsley

Fresh tarragon

Eggs cooking with bacon and leeks

In a frying pan cook the bacon for about 5-6 minutes and add the chopped leeks and cook until the bacon is cooked through.  In a mixing bowl whisk the eggs, about 1/8 c chev cheese, a couple of tablespoons of chopped parsley and chopped tarragon and a pinch of salt and pepper.  Add the egg mixture to the frying pan and cook until the eggs are cooked through.  In the microwave or another frying pan heat the flour tortillas so they become pliable and spoon the egg mixture inside and roll and serve.  Boy are they tasty!

Kevin Joecken from BonBon Bakery and Cafe cooking at the Tremont Farmers Market

Crunchy Granola

7 cups (1 1/2 pounds) rolled oats,  uncooked
1 cup (4 ounces) flaked unsweetened  coconut (optional, but good)
1 cup (4 ounces) stabilized wheat germ
1 cup (3 1/2 ounces) sliced almonds
1 cup (4 ounces) diced pecans or walnuts
1 cup (5 ounces) sunflower seeds, raw or toasted
1/2 cup (3 1/2 ounces) vegetable oil
1/2 teaspoon salt
1 cup (11 ounces) pure maple syrup
1 tablespoon (1/2 ounce) vanilla extract
5 cups (about 20 ounces) mixed dried fruit** (raisins, cranberries, cherries, diced  pineapple, diced apricots, chopped dates, or the mixture of your choice)

Crunchy granola

In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour over the dry mixture in the bowl, stirring and tossing till everything is very well combined.

Spread granola on a couple of large lightly greased baking sheets; a half-sheet pan is ideal. Bake in a preheated 250°F oven for about 90 minutes, stirring the mixture with a heatproof spatula every 15 minutes or so. You want to bring the granola at the edge in towards the middle, so it all browns evenly. And reverse the baking sheets in the oven (top to bottom, bottom to top) each time you stir.

When the granola is a light–to–medium golden brown, remove it from the oven and cool completely on the pans. Transfer the granola to a large bowl, and mix in the dried fruit. Store in a tightly closed container at room temperature for several weeks; freeze for extended storage.
Yield: about 18 cups, about 4 1/4 pounds granola

Well it is definitely apple season which meant I needed to prepare an apple dish at the Tremont Farmers Market so I made Apple Fritters

Apple Fritters were very popular at the market on Tuesday; after all it is apple season!  I found a very simple recipe and recommend Mutsu apples for just that perfect combination.

 Apple Fritters

 

Vegetable oil

2 c Bisquick Mix

1 egg – from Hickory Acres

½ c cold water

¼ c sugar

1 tsp cinnamon (from the Kevin the Spice Guy)

1 ½ c peeled and chopped apples (I used Mutsu from  Morning Dew Orchards)

 

Toppings:

1 c sugar

2 T cinnamon (mix cinnamon and sugar together until the cinnamon is evenly dispersed.

 

Or Sugar glaze topping:

3 c powdered sugar

3-4 Tbls of milk (combine sugar and milk until smooth and creamy)

 

Mix ingredients together in a bowl.  Heat a pan about half full with cooking oil to 350 degrees.  When oil is up to temperature drop batter in spoonfuls into the oil.  I cooked about 6 at a time for 3-4 minutes on each side or until they are golden brown and cooked through. 

Using a slotted spoon I removed them from the oil and placed them onto a paper towel and then into the pan containing the cinnamon and sugar or the glaze.

In my new segment at the Tremont Farmers Market I made an Italian Caponata on September 27th, 2011

Caponata

 Well the “What will Sue Cook?” segment of the market kicked off with an Italian Caponata.  What is Caponata, was the question of the day.  It is a sweet tangy eggplant dish and can be served warm by itself or at room temperature as a spread for crostini or crackers.

 

Ingredients

 

¼ c olive oil

1 celery stalk, chopped

1 medium eggplant, cut into 1/2” pieces

Salt and pepper

1 red bell pepper, cut into 1/2” pieces

1 medium onion, chopped

4-5 ripe tomatoes chopped into ½” pieces

12 green olives chopped

½ tsp dried green oregano leaves

¼ c red wine vinegar

2-3 tsp honey

1 tbl capers

Fresh basil to shred on top

 

Heat oil in heavy pan over medium heat.  Add chopped celery to pan and cook till tender (about 2 minutes).  Add the eggplant and cook for about 2 minutes add pinch of salt and pepper.  Add onions and sauté for about 3 minutes and then add diced tomatoes with juices and oregano.  Season again with a pinch of salt and pepper and simmer over medium heat until flavors blend and mixture thickens stirring often for about 20 minutes.  Add vinegar, honey and capers and another pinch of salt and pepper.  Top with shredded basil and serve.