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.

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

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

 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.

 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.

Chef Eric Wells of Sky LaRae’s Culinary Services was at the Tremont Farmers Market on Tuesday September 13th and once again amazed the patrons with his culinary creation.  Chef Eric made a beef stir fry that was fabulous and made people want to come back for more over and over again.  He was also gratious enough to share the recipe with us.  Please go to his site and check out his catering services, he really is a talented chef (http://www.skyelaraes.com/)

Beef Stir-Fry with Mushrooms, Baby Corn, Bok Choy and Carrots

1 lbs. top round steak

½ cup Tamari or low sodium soy sauce
¼ cup rice vinegar

¼ cup sesame oil

8 ounces white mushrooms, sliced

1 4 oz. can of baby corn, drained

1 bok choy, julienned

1 cup carrots, julienned

1 cup bell peppers, julienned

2 tablespoons vegetable oil

For the sauce
1 tablespoon cornstarch
3 tablespoons Tamari or low sodium soy sauce
1 tablespoon rice vinegar                                                                                                                             ¼ cup beef broth
1 teaspoon sugar
2 teaspoons sesame oil

3 tablespoons vegetable oil
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic

                                                                                                                                                                                                                                                                                      
In a small bowl stir together the soy sauce, rice vinegar and sesame oil. Add the beef, and let it marinate for 20 minutes.

Meanwhile, make the sauce. In a small bowl dissolve the cornstarch in the soy sauce and stir in the rice vinegar, broth, sugar and sesame oil.

Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Add the ginger and garlic for about 30 seconds. Stir-fry the mushrooms, baby corn, bok choy, carrots and bell peppers for about 3 minutes. Add the beef and stir fry until it is no longer pink. Stir the sauce, cooking the mixture for about 2 minutes, or until the sauce is thickened. Transfer the mixture to a platter and serve it with the rice.

Yield 6 servings.

Chef Tom’s Sofrito Green Beans

Chef Tom from Momochos at the Tremont Farmers Market

Softito Sauce

2 bunches Cilantro

5 Garlic Cloves

1 Pablano Pepper – cut up and seeded

2 T fresh thyme

2 T fresh oregano

1 chopped shallot

¼ c lime juice

½ c water

Salt and pepper to taste

Combine ingredients in blender until smooth.

Green Beans blistering in the pan

Softito Green Beans

Beans, shallots and garlic cooking in the pan

1 pint green beans

2 shallots – sliced

3-4 garlic cloves minced

2 cups pickled corn

Chef Tom with his little helper

Blanche green beans.  Heat oil in frying pan and when sizzling add the beans and add several pinches of salt and pepper.  Cook beans for about 5 minutes until they are blistered and then shallots and pickled corn.  Cook through and add drizzle about 3-4 table spoons of softito sauce (you can add more if you like) and serve.

Chef Tom's Sofrito Green Beans at the Tremont Farmers Market

Pickled corn

Slice the kernels off of 3-4 cobs of corn.  Bring a pot of water to boil and add 1 part salt, 1 part sugar and 2 parts vinegar, bay leaf and pepper corns, cook until all salt and sugar have dissolved.  Add the corn kernels to the pot and bring to boil then reduce to simmer and cook for 10 minutes.  Strain the corn from pot and place in a sealed container and refrigerate (must use in 2-3 days).  If you want to can it for later use you will need to follow proper canning procedures.  But with all of the amazing Ohio corn being sold at the market right now it would be a great way to preserve it for months to come.

Chef Eric Wells prepping veggies at the market

Moroccan Vegetables with Couscous

Couscous:

4 cups vegetable broth

1 tablespoon olive oil

2 cups couscous

2 teaspoons salt

Sauce:

4 teaspoons ground coriander

1 tablespoon ground cumin

1/2 teaspoon turmeric

1 8-ounce jar roasted red peppers, well drained

2 Roma tomatoes, quartered

1/3 cup chopped onion

5 teaspoons minced seeded serrano chilies

3 garlic cloves

1/4 cup honey

1/4 cup fresh lime juice

1 tablespoon grated lime peel

1/4 cup olive oil

Chef Eric Wells chopped vegetables and sauces for his demo

Vegetables:

2 tablespoons vegetable oil

1 cup carrots, cubed

1 cup eggplant, cubed

1 cup zucchini, cubed

1 cup yellow squash, cubed

1 cup red onions, sliced thin

¼ cup basil, chopped

 Make couscous:

In a large saucepot, bring the broth and olive oil to a boil. Remove the pot from the heat and stir in the couscous and salt. Cover. Remove the lid after 5 minutes and fluff with a fork.

Make sauce:

Stir coriander, cumin and turmeric in small skillet over medium heat until lightly toasted, about 3 minutes. Transfer to processor. Add red peppers, tomatoes, onion, chilies and garlic. Blend to form smooth paste. Mix in honey, lime juice and peel. With machine running, gradually blend in 1/4 cup oil. (Can be made the day before)

Chef Eric Wells explaining his cooking technique to market patrons

 Stir Fry vegetables:

Vegetables cooking in the pan

Heat vegetable oil in a large nonstick skillet or wok over medium high heat.  Add the carrots and the eggplant, stir frying until the eggplant becomes slightly translucent, about 3 minutes. Add the remaining vegetables, stir frying them for an additional 3-5 minutes. Add the sauce to coat the vegetables. Cook for an additional 2-3 minutes. Serve by placing couscous on a large platter and the vegetables over the top.

Chef Eric Wells' Moraccan Vegetables over Couscous

 Yield 6 servings.

Chef Brian taking the corn off the cob

Chef Brian Doyle was at the market and treated us to Succotash from market veggies. Chef Brian is so generous with his time he volunteers a lot at local libraries teaching a variety of cooking classes. He also knows how to travel, I was so impressed on how he packed his tools, he came with equipment for anything and I get a ton of great ideas from him.

Chef Brian Doyle's wonderful succotash

Chef Brian Doyle blanching the fresh edamame from Por Bar Farms

 Chef Brian Doyle’s Succotash

Fresh picked edamame from Por Bar Farms that were blanched and then extract the soy beans

Chef Brian Doyle's fresh vegetables from the market

3-4 ears of corn – kernels removed from the cob (Red Basket Farms)

 2-3 tomatoes chopped (Red Basket Farms)

1-2 onions chopped (Red Basket Farms)

 Garlic – minced and then smooshed

 Italian beans chopped (Red Basket Farms)

4 potatoes chopped very finely (Red Basket Farms)

Sweet Italian peppers cut up finely (Por Bar Farms)

Fresh herbs – chives and basil

Succotash cooking in the pan

 In a sauté pan heat oil and add diced onion and garlic, when onions soften add the potatoes, tomatoes, beans, edamame and corn. Place lid on pan and continue cooking for about 15 minutes until all vegetables are cooked through, season with salt and pepper and garnish with herbs. This was a huge hit at the market and had great flavor. Chef Brian’s succotash would make a great side dish at any summer BBQ!

Chef Mary Wills preparing the veggies

 Chef Mary Wills of the Good Fork’s Summer Corn Salad

4 ears of summer corn (remove kernels for the cob) and place in a large bowl.

1 fennel – save some of the feathery ends for a garnish and slice finely

1 large back of beans – purple, yellow and green – chopped into 1 inch pieces

1 Italian pepper chopped

1 onion sliced on mandolin

Chev cheese

Olive oil

Salt and pepper to taste

Chef Mary is combining all of the wonderful fresh veggies in a bowl

Combine all veggies in bowl with corn, drizzle on olive oil and salt and pepper to taste.  Place a spoonful on a plate and add about 1 table of Lucky Penney Chev Cheese on top – absolutely delightful!  These were all raw vegetables that when picked in the heart of the summer bring to the salad such amazing flavors.

Market Manager Jody patiently waiting to try some of Chef Mar's creative salad