Williamsburg Farmers Market

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

Vegetable & Buckwheat Pasta Salad Recipe

Berret's Seafood Restaurant demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on May 7, 2011.

INGREDIENTS:

VEGETABLE SALAD:

1/2 Lb Oyster Mushrooms

1 Bunch (approx. 12 stalks) Asparagus

1 Cup Roasted Virginia Peanuts

1/2 White Onion, julienned

1/2 Cup Rice Wine Vinegar

2 Tbsp Local Honey

1 Tbsp Red Pepper Flakes

1 Tbsp Soy Sauce

 

PASTA:

1 Lb Buckwheat Noodles

1 Bunch Green Onions, trimmed and cut on the bias

1 Cup Crumbled Feta Cheese

 

DIRECTIONS:

VEGETABLE SALAD:

Clean oyster mushrooms and lightly chop.

Clean 1/2 inch off asparagus stalks, then cut in half.

Blanch mushrooms and asparagus in boiling water for 6 minutes.  Place in an ice bath and set aside.

To julienned onion, add vinegar, honey, pepper flakes and soy sauce.

Combine and toss all ingredients.

 

PASTA:

Cook buckwheat noodles al dente in lightly salted and oiled water.  Drain and chill.

Lightly toss noodles with green onions and feta cheese.

Plate 3-4 ounces pasta mixture.  Top with 3 ounces marinated vegetables and serve

 
 

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.

Apple Waldorf Salad

Chef Jean Monaco of Martin’s demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on September 11, 2010.  Serves 6.

   SALAD:

4

Gala Apples (or any other fall variety), largely diced

½

lb. red grapes

¼

cup celery, diced

½

cup Nature’s Promise raisins

½

cup Nature’s Promise dried cranberries

DRESSING:

2

cups Vegenaise mayonnaise

½

cup Nature’s Promise honey

1

tsp. coriander

1

tsp. cardamom

½

tsp. cinnamon

~

Chef’s Note: Vegenaise mayonnaise is dairy-free, making this recipe vegan. This recipe can also be made with regular mayonnaise or yogurt.

  1. Combine all dressing ingredients.
  2. Add the first 5 ingredients and chill until ready to serve.
 
 

Rosalyn's Zesty Fruit Dip

Rosalyn Taylor of Hampton Roads Food Safety Co. demonstrated this recipe at the Williamsburg Farmers Market Chef Tent on August 21, 2010

1 ? 8 oz. pkg. of cream cheese

1/3 cup of sugar

1/4 cup of concentrated frozen pineapple juice or fresh pineapple juice

1/4 cup of fresh squeezed lemon juice

2 tablespoons of milk

Put all of your ingredients in a medium bowl. Mix well using a mixer. Refrigerate for 1 hour before serving. This will serve 15 ? 20 people.

This is a favorite summer and holiday dip. For more zest add as much lemon juice as you desire.

 
 

Rustic Tomato-Bread Salad Panzanella

Executive Chef of William and Mary Catering, Denis Callinan, prepared this dish for sampling at the Williamsburg Farmers Market on July 31, 2010.

Ingredients:

4 cups fresh tomatoes diced into ½" pieces (1-1/2 lbs.; about 5 medium tomatoes)

3/4 cup slivered red onion

2 teaspoon of minced garlic

1/2 cup water

1/3 cup extra virgin olive oil

1 tsp. each ground black pepper, salt and sugar

1/2 cup shredded fresh basil

6 cups day-old dense, crusty bread cut or torn into 1" cubes (about 1/2 lb.)

1/8 cup aged balsamic vinegar (or balsamic glaze)

Directions:

Combine all ingredients except bread in a large bowl.  Let stand for flavors to develop, about 10 minutes.

Add bread and toss well to coat. If bread seems dry, sprinkle with an additional teaspoon or two of water.

Salad will hold several hours at room temperature before serving.

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.

 
 
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