Santa Fe Farmers Market - Recipes and Cooking

Rhubarb Recipes

ginger — Fri, 21 Jul 2006 20:30:33 -0700

(recipe courtesy of Talon de Gato Farm)
RHUBARB CRUMBLE

Filling: 1 lb rhubarb, 1/2 cup sugar (to taste), 1 tsp cinnamon, 1 tbsp flour

Crumble: 6 oz all-purpose flour, 2 oz Talon de Gato whole cornmeal (or use flour for all 8 oz), 4 oz margarine (Yes, margarine! Dairy-free margarine will not burn and become bitter.), 1 tsp cinnamon, 3 oz soft brown sugar, water to mix.

Trim the rhubarb and cut into 1/2 inch pieces. Toss with the sugar and flour, and set aside for the juices to flow.

Thoroughly cut the margarine into the flours with a pastry cutter, and then add the sugar and cinnamon and cut some more. Sprinkle with a few drops of water and toss with a fork (avoid making pastry, but there should be no flour dust; lumps are ok).

Put the rhubarb with a tablespoon or 2 of water in a dish, and spoon over the topping. Bake (on a baking tray) at 350F for 20-30 minutes until colored, then at 250-300F for a little longer.

Allow to cool a little before serving. Talon de Gato likes it cold for breakfast. Try ginger instead of cinnamon.

MARKET SALAD WITH GOAT CHEESE DISKS AND RED CHILE CROUTONS

ginger — Fri, 30 Jun 2006 08:29:02 -0700

The following recipes are Matt Romero's from his Shop With the Chef event last winter. Those of you who sampled Matt's menu know how absolutely delicious these items are. As for the rest of you, here's your chance to try them out!

MARKET SALAD WITH GOAT CHEESE DISKS
AND RED CHILE CROUTONS

INGREDIENTS
• 2 cups Gourmet greens (Romero Farms)
• 2 cups Spinach (Santa Cruz Farms)
• 1 oz. Vinaigrette dressing (Dukes Raspberries)
• Kosher Salt
• Black Pepper
• 1 cup Red chile croutons (Cloud Cliff Bakery)
• 1 oz. per serving Goat cheese disks
• black and white sesame seeds

PROCEDURE
Place spinach and greens in stainless steel or glass bowl. Toss with dressing and salt and pepper. Arrange on plates, garnish with red chile croutons and toasted goat cheese**
**Toasted Goat Cheese Disks Form 1 oz disks of goat cheese. Gently press into mixture of black and white sesame seeds. Heat non stick skillet and place small amount of olive oil in pan. Place disks in pan and heat until sesame seeds are toasted. Remove from heat and place on salad.

POBLANO CHILE STEW

ginger — Fri, 30 Jun 2006 08:26:17 -0700

POBLANO CHILE STEW

INGREDIENTS
• 1 gal. water, cold
• 2 cups potatoes, peeled and cubed 1” (Monte Vista Farms)
• 1 cup carrots, peeled and chopped 1” (Jacona Farms)
• 1 cup tomatoes, peeled, seeded, and chopped (Growing Opportunities)
• 1/2 cup onion, chopped
• 1 knob garlic, peeled and chopped (Jacona Farms)
• Kosher salt
• 1-2 cups Poblano peppers, roasted, peeled, and chopped (Harmony Farms)

PROCEDURE
Place all the ingredients (except poblanos) in a stock pot. Simmer gently for 30-40 minutes, then add poblanos. Cook for 5 additional minutes, and stew is ready

ORGANIC LAMB WITH FLASH SEARED ASIAN GREENS

ginger — Fri, 30 Jun 2006 08:22:44 -0700

ORGANIC LAMB WITH FLASH SEARED ASIAN GREENS

INGREDIENTS
• 1 lb. Lamb Sirloin (Shepherd’s Lamb)
• 2 cups Asian Greens (Camino De Paz Farm)
• 2 cups Braising Greens (Monte Vista Farm)
• 2 Rosemary sprigs (1 sprig for chopping) (Santa Cruz Farms)
• Pea Sprouts for garnish (Sungreen Living Foods)
• Red Wine (La Chiripada Winery or Black Mesa Winery)
• Garlic (Jacona Farms)
• Black Pepper
• Olive Oil
• Butter

PROCEDURE
Season lamb with olive oil, salt, pepper and chopped rosemary. Place on grill, cook to medium rare, remove and allow to rest for 10 min. prior to slicing. For the greens, heat large skillet or wok. Add olive oil, garlic, and greens. Flash sear over high heat. Season with kosher salt and place on platter. For the sauce, heat skillet, add butter, garlic, and rosemary sprigs. Cook for 2 minutes, add red wine and reduce sauce by half, remove rosemary, add a pat of butter and work into sauce. Arrange lamb slices over greens and spoon sauce over lamb. Garnish with pea sprouts.

SUMMER FRESH FOCCACIA

ginger — Fri, 30 Jun 2006 08:18:55 -0700

SUMMER FRESH FOCCACIA

INGREDIENTS
• Artisan Foccacia Bread cut into wedges (Blue Moon Breads)
• Goat Cheese Ricotta (Sweetwoods Dairy)
• Tomato Slices (Growing Opportunities)
• Basil, finely shredded (Growing Opportunities)
• Green Chile Capponata (Camino de Paz Farm)
• Olive Oil
• Kosher Salt

PROCEDURE
Cut foccacia into wedges, brush lightly with olive oil and grill briefly.
Arrange tomato slices, top with ricotta, green chile capponata and shredded basil.
Drizzle with olive oil and sprinkle of kosher salt.

Asparagus soup

ginger — Thu, 08 Jun 2006 22:27:00 -0700

Can someone tell me how to make asparagus soup? Is it always a cream soup, or are there other options for the base?