Emmer Gnocchi with Chanterelles, Kale & Brown Butter

Chef Peter Birk's gnocchi. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Makes 4 to 6 servings

Gnocchi:

Ingredients:

• 1# rio grande russets, boiled and riced
• 2 eggs
• 1/4 teaspoons freshly grated nutmeg
• 1 teaspoon each white pepper and salt
• 2 C Bluebird Grain Farms emmer flour

Preparation:

• By hand, stir together the potatoes, emmer flour, nutmeg, salt and pepper. Stir in the eggs and mix until well blended.
• The mixture should come away from the sides of the bowl and hold together. You may need to add 1 to 2 extra tablespoons flour so that the dough is not too soft.
• Bring a large stockpot of salted water to the boil. Roll portions of the dough into long strands about 1 inch wide, and using a bench cutter or knife cut into 1 inch pieces. Drop them into the boiling water.
• Cook until the gnocchi float to the surface, 1 to 2 minutes. As soon as the gnocchi are cooked, remove them with a slotted spoon.

Sauce:

Ingredients:

• 1 recipe gnocchi, see above
• 3 oz butter, unsalted
• 4 oz chanterelles
• 1 leek, julienned
• 1 small bunch kale, torn into smaller leaves

Preparation:

Heat a sauté pan over medium high heat. Add the butter and heat until just golden and a little foamy. Add gnocchi and toss lightly to coat with butter. Add chanterelles, leeks and kale. Combine all ingredients and sauté until all ingredients are slightly softened and butter is beginning to brown. Season with salt and pepper to taste.

Baked Apples with Savory Stuffing

Chef Peter Birk's stuffed apples. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Serves 8

Ingredients:

• 4T butter
• 2T olive oil
• 1 onion, minced
• 2 ribs celery, minced
• 1# Italian style sausage, crumbled
• ¼ C chopped parsley
• 6 sage leaves, minced
• 3 thyme sprigs, cleaned
• Salt and pepper
• 1C fresh corn bread crumbs
• 8 ea apples

Preparation:

• Preheat oven to 350°
• In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for
• Melt 2 tablespoons of butter and oil together in a saucepan over medium heat and add celery and onion. Stir occasionally until softened, about 6 minutes. Do not brown.
• Add sausage and cook through. Stir in the herbs and season generously with salt and pepper.
• Transfer to a large bowl and combine thoroughly with the corn bread crumbs.
• Cut off the top third of each apple and scoop out the core, seeds and just enough of the flesh to make room for the stuffing. Divide the stuffing between the apples.
• Transfer the apples to a baking dish. Top each apple with a pat of the remaining butter.
• Bake the apples until they are tender and the stuffing is golden brown, about one hour.

Risotto with Chiles & Rutabaga

Chef Peter Birk's risotto. Photo copyright 2010 by Zachary D. Lyons.

As prepared by Chef Peter Birk of Ray’s Boathouse for his Eat Local for Thanksgiving cooking demonstration at Ballard Farmers Market on November 21, 2010.

Serves 6

Ingredients:

• 1-2 guajillo chiles, or other type of large dried chile
• 1 shallot, minced
• 1 large rutabaga, or several smaller ones, peeled and cut into ¾” cubes
• 3 cloves of garlic, minced
• ¼ cup olive oil
• 1 ½ cup arborio rice
• ½ cup dry white wine
• ½ cup grated parmesan cheese
• ½ cup chopped cilantro
• Salt and pepper
• ½ teaspoon ground cumin

Preparation:

• Preheat oven to 450°
• In a kettle, bring about 6 cups of water to a boil, pour over chiles in bowl and let steep for 30 minutes.
• Toss rutabaga with garlic and olive oil, place a cookie sheet and roast in oven about 30 minutes, stirring every 10 minutes to so all sides get browned.
• Remove chiles from water and mince.
• Melt 2 tablespoons of butter in a saucepan over medium heat and add shallots. Stir occasionally until shallots are softened, about 6 minutes. Do not brown.
• Add rice and cumin and stir until rice is coated, about 3-4 minutes. Add wine and stir until wine is absorbed.
• Stir in a ½ cup or so of simmering chile broth, stirring often, until liquid is absorbed.
• Continue adding broth ½ cup at a time, stirring until each addition is absorbed before adding the next. Continue until rice is creamy and the texture al dente. About 20 minutes.
• Stir in remaining 2 tablespoons of butter, cheese, roasted rutabaga, chiles, cilantro
• add salt and pepper to taste.
• If risotto is too thick, thin with a little more chile broth.

Taylor Shellfish Farms Moules a la Bier

Taylor Shellfish Farms Moules a la Bier by Bastille Chef Shannon Galusha, as prepared for his cooking demonstration on November 22, 2009. Photo copyright 2009 by Zachary D. Lyons.

By Chef Shannon Galusha of Bastille Café & Bar, as prepared for his cooking demonstration on November 22, 2009.

Ingredients:

• 2 cups wheat beer
• 1 Tbl butter
• 1 each thyme sprig
• 1 each garlic clove sliced
• ¼ cups leeks sliced
• 1 pound cleaned and bearded mussel
• to taste salt & pepper
• to taste lemon juice

Preparation:

Begin by first scrubbing all your fresh mussels to remove any sand and barnacles.  Next remove the beard by pulling it firmly down towards the base.  Cover the mussel with a damp towel and keep chilled while preparing the rest of the mis en place.  Remove the top of the leek until only the white remains and slice whole ring as thin as possible.  Peel and slice one clove of the garlic as thin as possible.  Next, over medium heat, add the butter and garlic to your pan and sweat garlic lightly.  Once the butter has foamed add the mussels, the leek rounds, whole thyme sprig and beer.  Cover the pot with a lid and steam until all the mussels are open.  Finish by adjusting the seasoning with salt, pepper and lemon juice as needed.

Pairs well with Mucadet or a dry sparkling wine and toasted baguette.