RECIPES FROM CENTRAL MARKET COOKING CLASS 8/8/06

FIT CITY MENU

Green Bean Salad Agrodolce
Chicken Meatballs with Orzo and Roasted Tomatoes Summer Squash with Herbs and Lemon
Stuffed Texas Peaches

The following recipes are designed as comfort food so delicious and satisfying in flavor that you can’t believe it’s actually good for you. All dishes are low in saturated fat and sugar with no artificial ingredients.

GREEN BEANS AGRODOLCE
Serves 4

1 pound green beens, trimmed
1 clove garlic, chopped
3 T. sultanas (gold raisins)
3 scallions
2 T. olive oil
½ cup white wine vinegar
1 T. honey
Pepper and salt to taste

Cook the green beans in a little salted, boiling water for 10 minutes. Place the raisins in a small dish and spoon some of the boiling water over them to soften them. Drain the beans well and transfer to a skillet with the garlic and oil. Cook and stir over medium-high heat until the garlic softens. Lower the heat, then add the scallions, raisins, honey and vinegar. Sprinkle with salt, cover tightly and let simmer for 10 minutes. Turn off the heat and let the beans rest until warm. Serve warm or at room temperature.
 

CHICKEN MEATBALLS AND FRESH TOMATO SAUCE WITH ORZO
4 Servings

3 lbs. Roma or in-season tomatoes
olive oil
coarse salt
Preheat the oven to 400F. Halve the tomatoes and toss them lightly with olive oil and coarse salt to taste. Spread them in a baking dish in a single layer and roast uncovered for 45 minutes. Romas will produce a more concentrated flavor with a drier texture.

1 lb. Ground chicken
1/3 cup fresh bread crumbs, plus 1 heaping cup for rolling the meatballs
1/4 cup milk
1/3 cup finely chopped sweet onion
1/3 cup grated Parmesan cheese
1 beef bouillon cube (or substitute chicken flavor)
1 egg
1 teaspoon dried basil (or use 1 T. fresh basil, minced
1 teaspoon ground black pepper
1/2 teaspoon sugar
1/2 teaspoon salt
1 tablespoon parsley
dash of nutmeg
1 T. olive oil
Additional oil for baking
1 pound orzo pasta

Have oven preheated to 400F.

Heat the milk and add it to 1/3 cup of the bread crumbs, stirring with a fork to soften and combine. Set aside to cool.

Add a small amount of olive oil to a large non-stick baking sheet. Mix all other meatball ingredients together in a mixing bowl. Add the bread mixture and stir thoroughly. Mixture will be soggy. Flour your hands and roll the meatballs, then coat them in bread crumbs. Add them to the baking sheet and bake for 20 minutes. You may turn them once or twice in the oven to brown them more evenly.

Chop the roasted tomatoes roughly with a fork and knife and transfer them to a skillet. Add the meatballs and simmer over low heat until the sauce is slightly thickened. Meanwhile, cook the orzo in boiling salted water until tender. Drain it and transfer it to a serving bowl. Stir two or three large spoonfuls of the sauce into the orzo if desired. Plate the meatballs and sauce into shallow serving dishes with the orzo spooned alongside.

SUMMER SQUASH WITH FRESH HERBS AND LEMON
Serves 4



1-1/2 pounds fresh yellow and green squashes (any shape or variety), sliced into thick strips or rounds
1 sprig fresh tarragon, chopped
1 or 2 sprigs flat-leaf parsley, chopped
4 fresh basil leaves, chopped
1 green onion, chopped
juice of 1 lemon
olive oil for drizzling
pepper and salt


Steam the squach over simmering water for about 15 minutes. Transfer to a serving dish while hot. Sprinkle with the herbs, salt, pepper, and lemon juice. Drizzle with a bit of olive oil. Toss gently, then set aside to cool and allow flavors to blend. Serve at room temperature.

STUFFED TEXAS PEACHES
4 Servings
(adapted from the Silver Spoon cookbook)

5 ripe Fredericksburg or Freestone peaches
2 T. unsalted butter
¼ c. sugar
4 large or 8 small amaretti cookies, crushed
2 egg yolks
¼ cup unsweetened cocoa
1 pint vanilla or chocolate sorbet or gelato (optional)

Preheat the oven to 325F. Butter a baking dish just big enough to hold the peach halves. Halve and pit the peaches, then peel and chop two halves (one whole peach). Put the chopped peach into a mixing bowl. Scoop a bit of flesh from each of the remaining pitted halves and add this to the mixing bowl. Add the sugar, amaretti, egg yolks and cocoa. Fill each peach half with some of the mixture, piling it up into a dome. Dot each peach with some of the butter. Place in the prepared dish and bake for 1 hour. Serve hot or warm garnished with a scoop of the sorbet.

RECIPES FROM GINA’S KITCHEN COOKING CLASS 7/13/06

Endless Summer Produce: A Vegetarian Menu
Fried Okra Salad with Shoestring Sweet Potatoes
Stuffed Boggy Creek Summer Squashes
Rainbow Vegetable Slaw with Creamy Avocado Dressing
Eggplant Salad with Fresh Mint
Jasmine Rice pilaf with Lemon and Parsley
Lemon-Amaretto Granita

Fried Okra Salad with Shoestring Sweet Potatoes
Serves 6

This salad is fun to make and is a wonderful, satisfying supper in warm weather. You can do the frying several hours ahead of time if you prefer; peanut oil is essential. Let the okra and potatoes rest uncovered at room temperature until serving time.

For the salad:
12 cups mixed greens, lettuces or spinach
3 large ripe tomatoes, cut into 6 or 8 wedges
1 cup thinly sliced cucumber
4 ounces shredded smoked cheddar or gouda
1 (10-1/2 oz) can boiled peanuts or blackeye peas
1 cup pecan halves or pieces

For the fries:
1 sweet potato, peeled and left whole
peanut oil for frying

For the okra:
1 lb fresh okra, left whole if small
1 cup buttermilk
1 cup flour
1 cup cornmeal or polenta
2 teaspoons salt
2 teaspoons pepper
1 teaspoon sugar

Dressing:
1/4 cup mild salad oil (walnut, sunflower, peanut etc)
3 tablespoons shaved shallot, scallion or sweet onion
¼ teaspoon yellow mustard
2 tablespoons molasses
3 tablespoons cider or balsamic vinegar
1 tablespoon whiskey or cognac
1 teaspoon bacon drippings (optional)
salt and freshly ground black pepper

PREPARATION:

1. Prepare the dressing: Melt the bacon fat if using and combine it with the salad oil and chopped onion. Whisk in the remaining ingredients and let the dressing steep at room temperature.

2. Prepare the fries: Heat oil in a small wok or saucepan. Using a vegetable peeler, peel off long slivers of the sweet potato into a bowl. When the oil is very hot, carefully place a small cluster of potato slivers into the hot oil. Fry them for about 20-30 seconds or until the bubbling subsides. Remove them quickly with tongs to a towel-lined plate and salt lightly. They should be tangled and curled together. Repeat until all potatoes have been fried.

3. Prepare the okra: Rinse and dry the okra and place in a bowl with the buttermilk. Combine dry ingredients in a separate bowl. Roll the wet okra pieces one at a time in the dry mixture and fry over high heat in the peanut oil until deep brown. Remove with tongs to drain on paper towels.

To serve, whisk the dressing by hand for 60 seconds. Toss the greens with dressing. Arrange a bed of greens onto each of 6 plates. Scatter with cheese and nuts. Top with a few okra and a nest of potatoes. Arrange tomato wedges, cucumber slices and peanuts in clusters at the edge of the plates. Pass any additional dressing at the table.

STUFFED SUMMER SQUASH
Serves 6

6 large patty pan or other summer squash, yellow or green
1 lb. vegetarian chorizo, crumbled
1 cup cracker meal or crumbs
1 small onion, finely chopped
1 cup milk
1 egg
pepper and salt if needed

Preheat the oven (or an outdoor grill) to 350F.

Soften the squashes in a pot of boiling, salted water for 3-5 minutes, or until they just begin to give off their fragrance, then drain. Rinse under cool water. When they are cool enough to handle, Slice off the tops and gently scoop out the insides with a melon baler or small spooninto a mixing bowl, leaving a quarter inch or more of flesh all the way around. Transfer the squashes to a greased oblong baking dish that will hold them snugly. Sprinkle with salt and pepper and set aside.

Add the chorizo, cracker crumbs and onion to the mixing bowl with the squash; stir to combine thoroughly. Beat the egg with the milk and stir the liquid in gradually with a spatula until well-incorporated (this can also be done in a standing mixer set on low with a paddle attachment). Taste and correct for salt and add a generous grinding of black pepper.

Spoon the filling generously into the squashes. Bake for 45 minutes to an hour or until filling is golden brown on top. Cool slightly before serving.

RAINBOW VEGETABLE SLAW WITH
CREAMY AVOCADO DRESSING
Serves 6


1 large cucumber
1 granny smith apple
1 Daikon radish
2 carrots (or 1 carrot, 1 parsnip)
1 large red beet
2 whole scallions, green part only

Preparation:
Peel all of the vegetables and leave them whole. With the peeler, peel off several strands of orange zest. Set them aside, then juice the orange.

Assembly: With the vegetable peeler, shave long strands of the cucumber into a large shallow bowl, big enough to hold all the vegetables. Shave evenly around it until you hit the seeded center, then stop. Repeat with the apple, radish, carrots and beet, adding the beets last. Sliver the scallions and orange zets with a paring knife and add them to the salad. Add the juice of the orange, and stir together gently. The beets will add a nice stain of color; you can keep them separate until serving time if you want the colors to stay distinct. Divide the slaw onto serving plates and serve with a dollop or two of dressing.

CREAMY AVOCADO DRESSING
6 servings

1 large ripe avocado
1 cup Greek style yogurt (try Fage)
juice and zest of 1 lime
1 tsp garlic powder
dash of cayenne pepper, or try 1 chopped, seeded jalapeno
a handful of fresh cilantro if desired
pepper and salt to taste


Pit the avocado and scoop the flesh into a blender or food processor. Add remaining ingredients and process until smooth. Taste and correct for salt. If dressing is too thick, thin with a few tablespoons of water or additional lime juice. This dressing also can be served as a dip for crudite or chips.
 

EGYPTIAN EGGPLANT SALAD WITH TOMATO AND FRESH MINT
Serves 4-6

1-1/2 lbs. Eggplant, cubed (peeled if desired)
1/2 cup olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 lb. Tomatoes (14 ounces canned)
1/4 cup chopped fresh parsley
2 tablespoons white wine vinegar
1 tablespoon chopped fresh mint leaves
1 tablespoon sugar

Fresh flatbread or pita bread for serving

1. Place the eggplant cubes in a large colander or scatter them onto a towel-covered cookie sheet. Salt them evenly with sea salt and let them rest in the sink or countertop for 30 minutes.

2. In a large skillet, fry the chopped onion in the olive oil for 8 minutes over medium heat, until it is slightly browned. Add the eggplant and cook 5 minutes. Add the garlic and cook 3 minutes. Add the tomatoes and simmer together for 30 minutes. Remove from heat and stir in the parsley, mint, vinegar and sugar. Taste and correct for salt and pepper. Serve chilled or at room temperature with bread.

You can add other members of the potato family (one small red-or white-skinned new potato, a half-cup or more of cubed sweet potato) to this dish for flavor and variety.

JASMINE RICE PILAF WITH LEMON AND PARSLEY
Serves 4-6 as a side dish



2 cups water
1 cup white rice or jasmine or basmati rice
1 tablespoon flavored oil or butter
1 teaspoon salt
1 cup frozen baby peas
2 tablespoons chopped onion
2-3 tablespoons chopped parsley
1 lemon, zest removed and reserved


Bring 2 cups water to a boil. Add the rice, oil and salt; cover and simmer 20 minutes on low. When the rice is cooked remove from heat and stir in the peas, onion, parsley, lemon juice and finely chopped lemon zest.

Experiment with flavors depending on the main course. Other combinations:
Orange zest, parsley and 1 tsp. sesame oil (serve with Asian food or pork)
Lemon zest, chopped mint and 1 tsp. olive oil (serve with lamb or Mediterranean food)
Lime zest, parsley and 1 tsp. chili oil (serve with Mexican or Carribbean food)

Leftover rice makes a great salad the next day. Add tuna, olives, capers, celery, or other vegetables if desired.
 

LEMON AMARETTO GRANITA
Serves 6

The simplest dessert there is. No special tools needed. Substitute other pureed soft fruit if you like – strawberries, peaches, melon, etc.

6 ripe, soft pears
Juice of 6 lemons
1/2 cup Amaretto liqueur
1/2 cup water

Peel and cut the pears each into 8 wedges, and slice away the core. Place them in a blender or food processor with the amaretto and puree until smooth, removing any lumps. Combine with the lemon juice and water and pour into a chilled metal baking pan. Chill in the freezer for 20-30 minutes, then stir with a fork to blend as it freezes. Continue freezing and stirring occasionally until the granita is nice and dry but still pliable. To serve, scoop into martini or other small cocktail glasses and garnish with a bright berry and/or sliver of lemon peel.

 

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