Williamsburg Farmers Market

  (Williamsburg, Virginia)
in Merchants Square
[ Member listing ]

Sauteed Freshwater Prawns with Peppers and Basil Pesto

Chef Tim Westby-Gibson of Café Provençal demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on October 30, 2010.

Ingredients:

1 tbl olive oil

12 prawns, peeled and deveined

½ cup mixed thinly sliced peppers

2 oz white wine

2 tbl basil pesto (recipe follows)

Salt and pepper to taste

Heat olive oil in large pan over medium high heat until oil just begins to smoke. Add prawns, season lightly with salt and pepper, and allow to cook for 30 seconds. Add peppers and stir, continuing to cook until prawns are almost done and peppers begin to wilt, about 2 minutes. Add wine and basil pesto, stirring to evenly coat all the prawns, continue to cook until liquid has evaporated and prawns are just cooked through, about 1 minute.

Basil Pesto

Ingredients:

2 cups tightly packed fresh basil leaves

½ cup grated parmesan cheese

¼ cup toasted pinenuts

2 cloves garlic, crushed

¾ cup extra virgin olive oil

Pinch of salt

Combine all ingredients in food processor and process until almost smooth, scraping down the sides of the bowl as necessary. Refrigerate or freeze immediately.

 
 

Caramelized Apple and Basil Soup

Caramelized Apple and Basil Soup

Chef David McClure of Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 18, 2010.

Ingredients:

2 lbs. fresh apples, peeled & diced

1/2 lb. white onion, diced

1/4 lb. celery, diced

1 c. rice wine vinegar

2 c. pineapple juice

1 tsp. cayenne pepper

1 tsp. cumin

1 tsp. coriander

1 c. olive oil

1/2 lb. fresh basil

diced tomatoes and fresh basil for garnish

Directions:

Sautee apples, onions and celery until lightly caramelized.

Chill and add to one-gallon bucket with all other ingredients except olive oil.

Blend with a hand mixer and slowly add olive oil.

Once incorporated, chill for at least 2 hours and serve with a fresh basil leaf and diced tomatoes.

Can also be heated in a saucepan and served hot.

 
 

Cold Tomato & Vegetable Gazpacho

Chef Justin Tulip of Opus 9 prepared this dish live at the Williamsburg Farmers Market Chef Tent on August 7, 2010.

Ingredients:

6 Ripe Tomatoes (Blanched, Peeled, Seeded & Chopped)*

1 Red Onion (Finely Chopped)

1 Cucumber (Peeled, Seeded & Chopped)

1 Sweet Red Bell Pepper (Seeded & Chopped)

2 Celery Stalks (Chopped)

2 Tablespoons Fresh Parsley (Chopped Fine)

2 Tablespoons Fresh Chives (Chopped Fine)

2 Tablespoons Fresh Basil (Chopped Fine)

1 Clove Garlic (Minced)

¼ Cup Red Wine Vinegar

¼ Cup Olive Oil

2 Tablespoons Lemon Juice

2 Teaspoons Sugar

Tabasco or other hot sauce to taste

Worcestershire Sauce to taste

4 Cups Tomato Juice

Salt & Black Pepper to taste

*Blanching Tomatoes:

Core each tomato and lightly X the bottom of each with a sharp knife. Blanch the tomatoes in boiling salted water for 10 seconds and move to an ice bath immediately. Peel and seed the tomatoes saving the juice and discarding the seeds.

Directions:

Combine all the ingredients in a non metal container and refrigerate overnight.

 
 
RSS feed for Williamsburg Farmers Market blog. Right-click, copy link and paste into your newsfeed reader

Calendar


Search


Navigation


Topics


Feeds


BlogRoll