Archive for the ‘Chef recipes’ Category

Wheatberries with Chanterelles, Apples & Winter Greens

November 20, 2009

Wheatberries With Chanterelles Apples & Winter Greens, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Wheatberries came Nash’s Organic Produce, apples from ACMA Orchards, chanterelles from Foraged & Found Edibles, the small onion from Nature’s Last Stand, and the kale from Anselmo Farm, all Ballard Farmers Market vendors.

Ingredients:

  • 4 Tbs. olive oil
  • 1 small onion, minced
  • 1 cup wheatberries
  • 4½ cups broth, stock or water
  • 1 cup chanterelles
  • 1 washington apple, cut into slices
  • 2 cups winter greens, torn in pieces
  • Salt and pepper

Preparation:

In a 5- to 6-quart pan over high heat, heat 2 Tbs. olive oil and add the onion, stir often until browned, about 5 minutes. Add wheatberries to pan and stir until grains are dried, about 2 minutes. Deglaze with a splash of white wine if desired.

Add broth and bring to a boil, then reduce heat, cover pan, and simmer (check and stir occasionally to keep it from boiling over) until wheatberries are tender to bite and no longer tastes starchy, about 50 minutes. Drain the wheatberries and either chill them for later finishing or hold warm to finish sooner.

In a sauté pan, heat remaining 2 Tbs. olive oil over medium high heat. Add chanterelles and apples, cook for 1-2 minutes. Add wheatberries and continue to cook. When mixture is heated through, add the greens and then check for seasoning.

Sautéed Brussels Sprouts with Miso Vinaigrette

November 20, 2009

Sautéed Brussels Sprouts with Miso Vinaigrette, as prepared by Chef Peter Birk of Ray's Boathouse for his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign. Brussels sprouts came from Ballard Farmers Market vendor, Sidhu Farms.

Ingredients:

  • ¼ cup rice wine vinegar
  • 1 Tbs. soy sauce
  • 2 Tbs. red miso
  • 1 tsp. sambal
  • 1 tsp. sugar
  • 2 Tbs. pickled ginger
  • ¾ cup canola oil
  • 1 pound Brussels sprouts, pulled apart into leaves

Preparation:

Process vinegar, soy sauce, miso, sambal, sugar and ginger in the blender until smooth. Add the oil slowly to emulsify.

Place a sauté pan over medium high heat, add Brussels sprout leaves to dry pan and sauté until just turning tender. Deglaze with desired amount of miso sauce. Toss to combine thoroughly. Serve immediately.

Winter Squash & Chard Gratin

November 19, 2009

Winter Squash & Chard Gratin by Chef Peter Birk of Ray's Boathouse from his cooking demonstration at Ballard Farmers Market on November 15, 2009. Photo copyright 2009 by Zachary D. Lyons.

This recipes was prepared on November 15, 2009 by Chef Peter Birk of Ray’s Boathouse as part of his Ballard Farmers Market cooking demonstration as part of the Eat Local For Thanksgiving campaign.  He used Trailhead cheese from Mt. Townsend Creamerybutternut squash from Prana Farms, and chard from Alm Hill Gardens, all Ballard Farmers Market vendors.

Ingredients:

  • 1 each squash or small pumpkin, peeled and seeded
  • 2 small bunches swiss chard, trimmed
  • 2 cup shredded cheese
  • Pepper
  • Salt

Preparation:

Slice the squash or pumpkin on the mandoline or carefully with a knife so they are around 1/8″ thick.  Spray a baking pan with pan spray, line with parchment, and spray again. Layer the items in the following order:

  • squash, salt, pepper
  • squash, salt, pepper , cheese
  • chard, salt, pepper , cheese
  • squash, salt, pepper , cheese
  • chard, salt, pepper , cheese
  • squash, salt, pepper
  • squash, salt, pepper , cheese

Bake covered at 325 degrees for 1 hour and 20 minutes. Uncover and bake 20-30 minutes more.

Gnocchi di zucca (Pumpkin Gnocchi)

March 3, 2009

Recipe provided by Chef Peter Birk, Ray’s Boathouse, Seattle

Makes 4 to 6 servings

Ingredients:

  • 1 pound 2 ounces pumpkin weighed before baking; it should measure about 1 cup grated or riced
  • 2 eggs
  • Zest of 1 lemon
  • 1/4 teaspoons freshly ground nutmeg
  • 1 teaspoon each white pepper and salt
  • 1 1/2 cups unbleached all purpose flour
  • 3 1/2 tablespoons unsalted butter, very soft

Directions:

Heat oven to 375F.

Cut pumpkin squash into large chunks and remove the seeds. Bake on an oiled sheet pan until chucks are tender when poked with a fork. Cool them enough to handle comfortably and peel them. You may either press the squash through a ricer or set the squash in a food processor fitted with the grating disc. Do not puree it in the processor or your mixture will be too smooth. By hand, stir together the squash, eggs, lemon zest, nutmeg, salt and pepper. Stir in the flour and mix vigorously 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 of flour so that the dough is not too soft.

Bring a large stock pot of salted water to boil. Roll portions of the dough into long strands about 1 inch thick, and using a bench cutter or knife cut into 1 inch wide 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.

To finishing dish:

1 recipe gnocchi, see above
3 oz butter, unsalted
4 oz chanterelles
1 leek, julienned
1 small head radicchio, torn into smaller leaves
2 oz pepitas, toasted

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 raddichio. Combine all ingredients and sauté until all ingredients are slightly softened and butter is beginning to brown. Season with salt and pepper to taste.

Place finished mixture in serving bowls/plates and garnish with pepitas.