2014 Chef Demo Recipes
Mixed Garden Pickle
Matt Morgan, Bachelor Farmer
Wash and trim vegetables. Cut into uniform pieces following the form of each
vegetable.
Pack into clean pickling container. A classic crock works best, but a food grade
plastic or glass container will work, too.
Add sliced garlic and a bundle of dill flowers with green seeds set.
Add enough cold water to just cover the contents. Pour this off and weigh.
Multiply the weight of the water by .03 to find out the weight of the sea salt needed.
Weigh out the sea salt. NOTE: DO NOT USE IODIZED SALT.
Stir salt into the water to make a 3% brine solution. Pour over the vegetables and
cover with a heavy plate or plastic bag filled with additional brine.
Let stand in a cool, dry, dark location for 2 weeks or until fully fermented. If desired,
repack into clean jars. Refrigerate until ready to use.
Grilled and Chilled Cucumbers
The savory brown flavor from the grill char pairs well with the almost herbal
lightness of a summer cucumber. These are nice added to a mixed salad but can
stand alone. A zippy vinaigrette made with pickled vegetables is a perfect match.
Select young, medium sized cucumbers. Wash and split in half lengthwise.
Brush with olive oil and grill on a hot grill, turning often. Your goal is to create well
browned marks on the cucumber, but not to cook it through.
Place on a tray until cool enough to handle. Dice and chill until ready to serve.
Serve topped with a vinaigrette.
Green Garlic Vinaigrette
The flavor will vary with the variety of pickle you choose. This recipe is a guideline.
Your goal is a smooth, almost creamy dressing. The oil mellows the pickles tartness.
4 to 6 stalks green garlic packed in brine (or other home canned pickle)
3 Tbsp. olive oil
3 Tbsp. pickle liquid
1 Tbsp. vinegar, or to taste
1 tsp. sugar
1 tsp. Dijon mustard, if desired
salt and pepper to taste
In the jar of a blender, puree garlic, oil and pickle liquid and blend until smooth.
Taste and add remaining ingredients to taste.
Garlic Sausage
Thomas Boemer, Corner Table
5 lb pork shoulder cut into 1in squares
3 Tbsp. kosher salt (Diamond Crystal brand)
1/2 tsp pink salt (AKA: Prague Powder or curing salt)
1 1/2 tsp fennel seed
1tsp crushed dry red pepper
15 cloves garlic chopped
1 cup beer of your choice
Place grinding attachments in freezer to chill. Mix all dry spices in a bowl and coat
diced pork
Add chopped garlic and mix with hands until spice, garlic, and pork and coated
thoroughly
Place in freezer to firm up (do not freeze)
Take all grinding attachments out of freezer and assemble.
Grind pork.
Place pork in a large bowl, add beer, and knead with your hands until you can feel
the pork firm up. When you shape a ball and pull it apart you will see strands
pulling away.
Immediately stuff into casing ( the salt will continue to firm up the sausage the
longer it sits making it hard to stuff in casings).
Refrigerate until ready to cook.
Sweet Corn Chipotle Coulis
Marshall Paulson
Birchwood Café
This coulis is great used as a sandwich spread for an extra yummy BLT. Drop it on
top of grilled steak or a grilled turkey burger.
2 cups Corn, grilled & cut from the cob (about 3 ears)
1/3 cup heavy cream
2 cloves roasted garlic
1/3 cup coconut milk
1 dry chipotle chile, rehydrated (cover with boiling water and let stand until soft)
Salt
Black pepper
Mix the corn with cream & chipotles, bring to a soft boil, and puree in food
processor.
Season with salt & black pepper.
Makes about 2 cups
Chunky Potatoes with Garlic and Peanuts
Raghavan Iyer
2 Tbsp. white sesame seeds
2 Tbsp. raw peanuts (without the skin)
4 medium cloves garlic
3 dried red Thai or cayenne chilies, stems removed
2 Tbsp. peanut or canola oil
1 lb. russet or Yukon Gold potatoes, peeled, cut into 1-inch cubes, and submerged in
a bowl of cold water to prevent browning
1/2 tsp. ground turmeric
1 can (14.5 oz) diced tomatoes
2 tsp. coarse kosher or sea salt
2 Tbsp. finely chopped fresh cilantro leaves and tender stems
12 medium-size to large fresh curry leaves
Combine the sesame seeds, peanuts, garlic and chilies in a food processor and pulse
to form a gritty, sticky, mellow-smelling blend.
Heat the oil in a medium-size saucepan over medium-low heat. Scrape the sesamepeanut blend into the warmed oil and roast the mixture, stirring, until it starts to
release its own oils and loosens, turning crumbly and nutty brown, 5 to 8 minutes.
Meanwhile, drain the potatoes.
Stir the turmeric into the sesame-peanut blend and cook for 5 seconds. Then add the
potatoes, tomatoes with their juices, 1 cup water, and the salt. Stir once or twice,
raise the heat to medium high, and bring to a boil. Then reduce the heat to mediumlow, cover the pan, and cook, stirring occasionally, until the potatoes are fork-tender
and the sauce has thickened, 20 to 30 minutes.
Stir in the cilantro and curry leaves, and serve.
Serves 8
Pickled Cauliflower
Paul Backer, Tilia
Yield: 5 qts of pickles
Ingredients
8 cups water
1/2 cup kosher salt (Diamond Crystal preferably)
1/4 dry dill seed
2 Tbsp. celery seed
2 Tbsp. dry mustard seed
16 bay leaves
8 cloves garlic, thinly sliced
16 peppercorns
1 Tbsp. dry red pepper flakes
1/2 sweet yellow onion, thinly sliced
6 radishes, thinly sliced
3 quarts cauliflower florets
1 cup carrots, thinly sliced
1 tsp. dill pollen or 3 branches flowering dill
Toast spices in a dry skillet, tie into a small square of cheesecloth creating a sachet.
Toss the cauliflower with a small amount of salt and let sit for 10 minutes.
Bring water to boil with sachet. Remove from heat and let stand until cooled to
room temperature.
Add brine to vegetables in a food safe plastic container. Cover with heavy plate,
making certain all vegetables are submerged in brine. Add a sealed jar of water for
additional weight if needed.
Let stand at room temperature for 14 days until fully fermented.
Repack in clean jars and store refrigerated for up to 6 months.
Black Garlic Macarons
Carrie Riggs and Bryan Morcom
Restaurant Alma
4 oz. almond flour (about 1 1/4 cups)
8 oz. powdered sugar (about 1 3/4 cups)
3 cloves black garlic
4 fl. oz. egg whites (6 large)
1.6 oz. granulated sugar (3/4 cup)
Place the almond flour, garlic and powdered sugar in a food processor. Blend until
smooth.
In the mixer with a whisk attachment whip the egg whites. Once they are getting
pretty foamy add the sugar very slowly. Whip until stiff peaks.
Fold the dry into the whites in thirds. Pipe onto a flat, parchment lined sheet tray.
Let the macarons dry out for about 30 minutes.
Bake at 325 for 4 minutes, rotate and bake 4 more minutes or until a light golden
brown. Cool completely.
Sandwich ganache between two cookies.
White chocolate ganache
8 oz. white chocolate, chopped
6 oz. heavy cream (3/4 cup)
Place chocolate in the top of a double boiler or metal bowl. Place over simmering
water and stir until melted
In a small saucepan, heat cream over medium heat until it starts to bubble around
the edges, but does not boil.
Pour over chocolate and stir until well combined.
Chill until ready to use.
Note: You may substitute a teaspoon of grated citrus rind for the garlic, if desired.