Recipes from the Garden Gourmet Chef Series
This collection of recipes from Little Rock chefs is collected from the 2011 Garden Gourmet Chef Series cooking demonstrations, held on Saturdays at the
Farmers' Market in the
River Market Pavilions.
Chefs incorporated fresh, in-season ingredients and crowds enjoyed samples of their creations. Mark your calendar for the 2012 Farmers' Market, which runs Tuesday and Saturdays from late April through October, as well as another round of delicious recipes from Little Rock's most creative chefs.
INGREDIENTS:
2 stalks of fresh celery (remove leaves)
2 large carrots (remove leaves)
2 large organic apples (remove cork, slice to remove seeds)
PREPARATION:
Blend contents in electric juice extractor or regular heavy-duty blender that can process stems and produce skin.
For smoothie consistency, add a cup of cubed ice, 1 cup organic yogurt, 1 frozen banana.
Continue to add ingredients to liking.
INGREDIENTS:
2 cups unbleached all-purpose flour
2 large eggs
½ tsp. salt
1 tsp. extra virgin olive oil
2 sweet potatoes, boiled, peeled
3 tbsp.olive oil
3 cloves garlic, minced
1 cup freshly grated parmesan cheese
Sea salt
Pepper
PREPARATION:
1. Form the dough by adding the flour to a clean surface and making a hole in the flour, like a volcano. Add in the egg, salt, olive oil, and sweet potato. Slowly combine until a dough forms. Or you can use the dough attachment in a standing mixer and beat for about 15 seconds.
2. Knead for about 10 minutes, until the dough is elastically. Divide into four pieces and wrap up loosely with plastic wrap and cover with a bowl.
3. Let the dough rest for 60 minutes. One at a time, unwrap the dough and roll it out. Cut the dough into 1/8 inch thick pieces or use a pasta maker to cut the dough
4. Take about four pieces each, and store pasta pieces in loose coils. Dry on a wire rack for a few hours.
5. Heat a large pot of water up to a boil and add 1 tbsp.p salt to the water. Add pasta but do not walk away. Use a fork to gently loosen the pasta coils so they open up
5. Cook about 2 to 4 minutes at most. Do not over cook. Drain the pasta.
INGREDIENTS:
1 small pumpkin (peeled, cleaned, and chopped into 1 inch pieces)
Pot of water with 2 tbsp.salt
Blanch the pumpkin pieces until soft, drain and set aside.
1 small yellow onion
1 tbsp. minced garlic
2 tbsp. olive oil
4 cups abborio rice
6 qts. chicken or vegetable stock
1 tbsp. kosher salt
1 tsp. cayenne pepper
2 tsp. cinnamon
2 tsp. allspice
1/2 cup grated parmesan cheese
PREPARATION:
Saute onions and garlic in olive oil till translucent.
Add rice and 1/3 of the stock, stirring frequently to keep from sticking.
Add all seasonings and pumpkin pieces
As the rice soaks up the stock add the other 1/3 and so on until rice has begun to thicken.
Add heavy cream and let thicken slightly
Garnish with parmesan cheese
INGREDIENTS:
1 tbsp. whole butter
4 apples (peeled, cored, and sliced thin)
1-2 red onions peeled and sliced thin
1 bay leaf
1/2 can beer (dark, light, doesn’t mater)
1-2 cloves garlic (chopped)
1 tsp. paprika
PREPARATION:
If sausage isn’t cooked, use part of the beer, mixed with water and boil for 3-4 minutes.
Melt butter in pan, then add apples and onions.
Cook until hot, add sliced sausage, bay leaf, beer, garlic, and paprika. Turn heat down, cover, and cook until liquid reduces.
INGREDIENTS:
1 package baby arugula
2 cups bite-sized cubed seedless Arkansas watermelon
1 cup crumbled or cubed feta cheese
3 oz. prosciutto cut across the grain into 1/2 inch strips
Lime vinaigrette:
Juice of one lime
1/4 cup olive oil
1/4 tsp. sugar or (favorite sweetener to taste)
1/4 tsp. salt
PREPARATION:
Combine arugula, watermelon, feta and prosciutto in large bowl.
For vinaigrette: combine, lime juice, sugar, and salt. Slowly drizzle olive oil and combine until emulsified.
Gently toss vinaigrette with dry ingredients.
Serves 4 - 6
(Pairs well with Chilled Sauvignon Blanc or Pinot Grigio)
INGREDIENTS:
Fresh purple hull peas
Chicken broth
Hambone/bacon or salt pork
Roma tomatos
Fresh garlic
Onion
Fresh basil
Fresh tarragon
Fresh rosemary
Touch of fresh lavender
Heavy cream
PREPARATION:
In the bottom of a large stock pot saute garlic/herbs and onions in olive oil until slightly browned and softened. Add peas, pork and chicken stock to the pot if you make your own chicken stock, do, but if not, buy it. Season as you prefer with salt and pepper. Bring stock with peas to a low boil. Cook about an hour or until peas are soft (very important to keep heat low).
When peas are soft add Roma tomato and 1/2 cup finely diced herbs (again) to the stock, cook 10 minutes and add a cup of heavy cream. Remove from heat.
Read “Like Water for Chocolate” and drink an ice-cold glass of Fleur beer.
INGREDIENTS:
Pumpkin seeds ( save from pumpkin)
1/8 cup extra virgin olive oil
Sea salt
Ground white pepper
4 cups mashed roasted pumpkin
4 tsp. unsalted butter
1 tsp. Chopped Garlic
1 large chopped yellow onion
1 peeled and chopped carrot
½ cup chopped celery
2 cups vegetable stock
2 cups heavy cream
1/8 tsp. nutmeg grated
1/8 tsp. clove, ground
1 tsp. yellow curry
1 tsp. cinnamon
2 tsp. ground cumin
PREPARATION:
Clean pumpkin out by removing all seeds and pulp. Remove all pumpkin and dice into ½ pieces. Place diced pumpkin in mixing bowl toss with oil, salt and pepper.
Roast pumpkin at 350*F until tender (about 25 min.)
Place pumpkin seeds in a separate bowl and toss with oil. Season with cumin and cinnamon.
Place on baking sheet and toast seeds at 300* F for 10 minutes
Using a large stock pot (12 qt.), heat pan on stove
Add oil to pan, then add garlic and saute for 1 minute over medium heat. Add mirepoix (celery, onions, and carrots) and sauté until tender.
Add roasted pumpkin and cook for about 2 minutes.
Add vegetable stock and reduce by half
Add cream and bring to boil for 10 minutes.
Add remaining seasonings and simmer for 5 minutes.
Puree soup with hand mixer until smooth.
Strain with china cap into new pan.
Wisk in butter and check seasoning
Serve in bowls and garnish with spiced pumpkin seeds.