Ideas what to Cook with Local Market Produce.

  

CHEF RECIPE TALK

Some Ideas what to Cook from the Local Market Goodies

When you have decided to give local produce a chance you may well come home with lots of great stuff from the local market. 

Bags full of sweet tomatoes, white and green asparagus, peaches and apricots are waiting to be turned into great dishes to delight the family.

It is a good plan to start your retort program as well so you have lots of pouches with summer ingredients on hand for when the market closes when winter is nearing. You can refer to my earlier posts about pouch retort from the side bar on the right.

In the meantime I give you a few ‘easy to make’, yet incredible tasting recipes that the whole family will enjoy.

For starters:

 Use green asparagus for an appetizing light green color in this recipe. 

                                           

Asparagus soup:         Serves 4

Ingredients:

2 tbsp olive oil
1 medium sized onion (roughly chopped)
14 oz green asparagus (cut into small pieces)
18 oz chicken stock (homemade if possible)
4 tbsp double cream
salt and pepper to taste

Method:

• Heat the oil in a double based stock pot, add the onions and fry on medium heat until softened. 
• Add the asparagus and fry for another minute, mixing well. 
• Add the stock, bring to a boil, then lower the heat and simmer for 10 minutes. 
• Transfer the mix to an upright blender. Add half of the double cream and blend smooth. 
• Return the soup to the stock pot and bring to boil. Season with salt and pepper. 
• Serve the soup in individual bowls garnished with the remaining half of the double cream and slices of crusty bread. 

For Mains:

Traditionally, Bolognaise sauce, that lovely deep red/ brown color of good tasting beef sauce, is served with Tagliatelle 

Here is a great, ‘Italian chefs association’ approved recipe. 

 

Tagliatelle Bolognaise:           Serves 4                                                        

                                        

 Ingredients:                                                                                          

2 tbsp olive oil 6 rashes streaky ‘pancetta’ (cut in ¼ inch strips)         

2 large onions (chopped) 

3 cloves fresh garlic (chopped) 

2 medium sized carrot (diced) 

1 stalk celery (cut the same size as the carrot) 

2 lbs lean minced beef 

2 glasses red wine 

2 lbs fresh tomatoes 

2 nos bay leaves 

1 ½ Lbs dry tagliatelle (quantity is a guide, make as much as your family eats)
Salt and pepper to taste and grated Parmesan for serving.


Method:

• Heat the oil in a double base skillet. Add the pancetta and fry on medium heat until browned. 
• Add the onion and garlic and fry for another 2 minutes. 
• Add the minced beef and bay leaves and continue frying until the beef has browned. 
• Add the diced carrot and celery, mix well 
• Add the wine and reduce the quantity by cooking for 5 minutes. 
• Add your tomatoes, bring to boil and season the mix with salt and pepper. 
• Cook the tagliatelle according to the cooking instructions on the packaging. (for dry pasta this is usually 9 to 10 minutes) 
• Divide the pasta over individual plates, top with a generous grating of parmesan and a good ladle of Bolognaise sauce. 
• Grate some more parmesan over the top and serve hot. 

For Dessert:

           

This deep dish peach pie makes a great finish to this menu.

Deep Dish Peach Pie                                                                 

Ingredients:

For the dough:

2 cups all- purpose flour

½ tsp salt 

1 tsp cinnamon powder 

3 tsp sugar 

8 tbsp unsalted butter (1 stick, cold and cut into small pieces) 

8 tbsp vegetable shortening 

2 egg yolks 

1 egg white (slightly whisked) 

1 tbsp sugar

For the filling:

3 lbs peaches (cut into wedges) 1 tbsp lemon juice 1cup sugar pinch of salt ¼ cup instant tapioca 4 tbsp corn starch

Method:

• Place flour, cinnamon, salt and 3 Tbsp sugar in a food processor, pulse for a few seconds. 
• Add the pieces of butter, pulse until you get a crumble like texture. 
• Add the shortening and egg yolks and pulse until a dough forms. 
• Remove from the processor. Work the dough a bit until it all comes together. 
• Cover with cling film and rest for ½ an hour. 

Mix all ingredients and leave to stand for ½ an hour, mixing it around a few times.

Making the pie:

• Divide the dough in half and roll one half about 1 ½ inches bigger than a 9 inch deep dish pan. 
• Line the pan with aluminum foil or baking paper, place the dough on top. Ensure the edges are a bit outside the pan. 
• Add the peach filling. Slightly wet the edges with a brush. 
• Roll the other half of the dough and place on top. 
• Press the bottom and top of the dough together with the help of a fork. 
• Brush the top of the pie with the whisked egg white and sprinkle the remaining sugar. 
• Bake in a pre-heated oven at 400 F for 20 minutes. Reduce the heat to 375 F and continue baking for 40 minutes. 
• Remove the pie from the oven and cool. 
• Remove the pie from the pan and cut into slices. 
• If liked you can serve this pie slightly warmed with some powdered sugar on top and a scoop of ice cream.

Enjoy your local market products in this great ‘feast’ dinner.

When you are out of or in need of retort pouches find them here:   www.vacupack.com  www.vacupack.ca


Recipes by Marinus Hoogendoorn