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.

 
 

Marinated Black Bean Salad

Chefs representing SHIP (School Health Initiative Program) demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on Children’s Day, October 16, 2010.

Ingredients:

2 (15 oz) cans black beans, drained

9 oz frozen yellow corn

1/4 cup sweet green peppers, raw, diced

1/4 cup sweet red peppers, raw, diced

1/8 cup onions, raw, diced

1 T lemon juice

1 t parsley, dried

½ t cumin, ground

¼ t garlic powder

5 oz salsa

2 t vegetable oil

Monterey Jack cheese (optional)

Directions:

Combine black beans, corn, green peppers, red peppers and onions in a large bowl.

For dressing, combine the lemon juice, parsley, cumin, garlic powder, salsa and oil.

Pour dressing over salad and toss lightly to combine.

Refrigerate until service.

Optional: sprinkle with shredded Monterey Jack cheese on top before serving.

Nutrition Information: Calories 245, Total fat 2g, Total carbohydrate 23g, Dietary fiber 5g, Protein 8g

 
 

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.

 
 

Butternut Squash Mashed Potatoes

Chef Jean Monaco of Martin’s prepared this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Serves 4.

Ingredients

4 to 5

medium white potatoes

 

1

medium butternut squash

 

1

pkg. Boursin cheese

 

½

cup milk

 

¼

cup butter

 

~

salt & pepper to taste

 

~

olive oil to coat

 

~

Chef’s Note: recipe can also be made with sweet potatoes or carrots.

Steps

  1. Preheat oven to 350 degrees F.
  2. Peel and dice the butternut squash, discarding seeds.
  3. Toss with a small amount of olive oil, salt and pepper.
  4. Roast at 350 degrees for 30 minutes or until soft.
  5. Wash potatoes and peel.
  6. Cut potatoes into large dice and steam or boil until soft.
  7. Melt the butter and add the milk and heat until warm, not boiling.
  8. Drain potatoes and place in mixing bowl with squash.
  9. Using a mixer, mix potato/squash mixture.
  10. Slowly add milk/butter mixture making sure not to make potatoes too runny.
  11. Taste and adjust seasonings as necessary.

Pumpkin Bread with Cream Cheese Icing

Jean Monaco of Martin’s demonstrated this dish at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Makes 2 loaves.

Ingredients

~

BREAD:

3

eggs

2

cups organic sugar

¾

cup vegetable or nut oil

2

cups vanilla Stoneyfield yogurt

1

16-oz. can organic pumpkin

6

tsp. Frontier pumpkin pie spice

cups whole wheat flour

cups unbleached white flour

¼

cup flax seed meal

1

tsp. salt

1

Tbsp. baking soda

½

Tbsp. baking powder

~

ICING:

8

oz. cream cheese

1

box confectioner’s sugar

4

oz. butter, softened

1

tsp. grated nutmeg

Steps

  1. BREAD:
  2. Preheat oven to 375 degrees F.
  3. Beat the eggs until foamy.
  4. Add sugar, oil, yogurt, pumpkin, salt, and spices and mix well.
  5. Combine dry ingredients and add to pumpkin mixture.
  6. DO NOT OVERMIX.
  7. Grease 2 loaf pans and divide bread mixture between the two pans.
  8. Bake for 35-45 minutes in preheated oven.
  9. The loaves should be golden brown when done.
  10. ICING:
  11. Beat together cream cheese and sugar.
  12. Add butter, vanilla and nutmeg.
  13. Chill slightly before icing bread.
 
 
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