Farmers' Market - Fresh from the Market (TV Cooking Show)


Show 5: Meat and Potatoes with Alex Weiser of Weiser Farms 3 Recipes, Taped April 2004

1. Tricolor Mashed Potatoes with Long-cooked Leeks
	1 pound each 3 colors medium to large potatoes, such as Purple Peruvians, Red Thumb or Satina, or 3 pounds one kind 3 bunches leeks, trimmed, cleaned and chopped olive oil kosher salt f reshly ground white pepper 1/4 cup chicken broth, optional
Preheat oven to 400. Scrub potatoes, cut in halves or quarters and place in shallow baking pans, keeping colors separate. Toss potatoes with a total of 2 tablespoons olive oil and season with salt. Cover with aluminum foil and roast for 30 minutes. Remove foil, toss potatoes to loosen from pans and continue roasting uncovered until tender and lightly browned, about 20 minutes more.
Meanwhile, heat 1/4 cup olive oil in wide pot over medium-low. Add leeks and reduce heat to low. Season with salt and white pepper, cover pan and cook leeks until almost melting, 25-30 minutes, stirring occasionally. Be sure they don't stick or brown. Add a little broth or water if leeks seem dry.
Using a fork, roughly smash each color of potatoes. Stir 1/3 of the cooked leeks into each potato. Add a little olive oil if potatoes seem dry. Gently stir the three batches together so the different colors remain visible. This dish can be made earlier in the day and reheated in a 350-degree oven until hot through. Makes 8 serving.

2. Grilled Steak with Bloomsdale Spinach Salad
	2 steaks such as rib eye or top sirloin, about 1 pound each 1 pound bloomsdale spinach, washed and stems trimmed extra virgin olive oil kosher salt freshly ground black pepper
Generously salt steaks (using up to 1 teaspoon kosher salt for each steak), rubbing the salt into the meat and the fat along the side of steak. Grill or broil steak to desired doneness, about 4 minutes per side for medium-rare. Remove meat to plate and let stand 5 minutes.
Cut spinach crosswise into 1/2-inch ribbons and place in bowl. Toss with 1 tablespoon olive oil, a little salt and generous grindings of black pepper. Place salad on platter, cut steaks into thin slices across the grain of the meat, and lay the slices over spinach. Makes 8 servings.

3. Romanesco with Olives, Parsley and Hot Pepper
	1-2 heads large romanesco or regular cauliflower, about 2 pounds 4 large cloves garlic, peeled 1/4 cup chopped Italian parsley zest of 1 lemon, 1 tablespoon lemon juice 1/3 cup extra-virgin olive oil 1/4 teaspoon red pepper flakes 2/3 cup chopped green olives kosher salt
Cut romanesco into small florets and soak in ice water for 20 minutes. Cook romanesco and garlic cloves in boiling salted water for 3 minutes, drain well and chop the garlic. Heat olive oil in small pot, add pepper flakes, and remove pot from heat. Stir in 1/2 teaspoon salt, chopped garlic, olives, parsley, lemon zest and lemon juice. Pour over romanesco and toss gently. Makes 6 servings.


Show 4: Colormania with Phil McGrath of McGrath Farms 3 Recipes, Taped March 2004

1. Roasted Beet, Blood Orange & Peppercress Salad with Pinkerton Avocados
	3 bunches of beets (about 1 1/2 pounds without tops) 4 blood oranges 1 cup tightly packed peppercress, about 1 ounce 3 cups torn or baby lettuce, about 1/4 pound 1 ripe pinkerton or hass avocado, cut into cubes 1 tablespoon extra-virgin olive oil 1/2 cup arugula flowers, optional olive oil kosher or sea salt freshly ground black pepper
Preheat oven to 400. Cut beet tops off, leaving about 1 inch of stem, and save tops for another use. Scrub beets and cut large beets in half or quarters. Place beets in shallow baking dish, toss with 1-2 teaspoons olive oil, salt and pepper. Roast beets till easily pierced with fork, about 45 minutes, giving the pan a shake halfway through cooking time. Allow beets to cool, then peel and slice as desired, and place in salad bowl.
Slice peel and pith from the oranges. Slice between the membranes to free the segment, and save the membranes. Add oranges segments, peppercress, greens and avocado to bowl. Squeeze the juice from one or two of the membranes over the salad, add 1 tablespoon olive oil and salt and pepper to taste, and toss. Sprinkle arugula flowers over salad. Makes 6 servings.

2. Spring Fish Ragout
	1 tablespoon olive oil 1 bunch spring onions, chopped, including some tops 1/2 bunch green garlic, chopped, including some tops, or 1 large clove garlic, minced 8 young carrots or 3 large carrots, sliced 1 large fennel bulb about 1/2 pound, scrubbed and sliced 1 pound new potatoes (leave whole if small, cut in 1 inch cubes if large) 4 sprigs thyme 2 cups veg broth or water 1 pound English peas, about 1 cup shelled 1 cup small cherry tomatoes 1 1/4 pounds firm fish fillets, skinned, such as halibut, sea bass or salmon, cut into 2 inch pieces and and seasoned with salt and pepper 2 tablespoons chopped flat leaf parsley zest of 1 lemon, plus a little lemon juices kosher salt freshly ground pepper
In a wide pot over medium heat, saute onions, garlic, carrots and fennel in olive oil till soft, about 5 minutes. Add potatoes, thyme, vegetable broth or water, salt and pepper. Cover pot, bring to a boil, lower heat and simmer partially covered till potatoes are almost tender, about 10 minutes. Add peas, tomatoes and fish or shrimp to the pot. Spoon some of the liquid over the fish, cover pot and poach the fish till opaque, about 5 minutes. Stir in parsley, lemon zest, and season to taste with salt, pepper and lemon juice. Makes 4-6 servings.

3. Strawberry Shortcakes
The Cream Biscuit recipe is from Annie Miler, owner of Clementine Cafe and Nancy Silverton, owner of La Brea Bakery.
	For biscuits: 2 cups plus 2 tablespoons all-purpose flour 1/4 cup sugar, plus additional for tops of biscuits 1 tablespoon baking powder 1 teaspoon salt 1 1/2 cups heavy cream
	1 quart or more strawberries 2-4 tablespoons sugar, to taste 1-2 tablespoons fresh lemon juice 1 cup whipping cream
Preheat oven to 425 and line cookie sheet with parchment paper. In a medium bowl, stir together flour, sugar, baking powder and salt. Using a fork, make a well in dry ingredients and pour in cream. Stir dry ingredients into cream, working from the center toward edges of bowl, till just blended to make a sticky, lumpy dough. Using a large spoon, scoop portions of dough the size of small lemons onto prepared pan. Sprinkle biscuits with granulated sugar and bake, till lightly golden, 15-17 minutes.
Wash, dry and hull strawberries and cut them into quarters. In a bowl, gently mix strawberries, sugar and lemon juice to taste. Let stand till syrup forms, at least 30 minutes. Whip cream to soft peaks. Slice biscuits in half, spoon some cream and strawberries with syrup onto bottom halves of biscuits, and place top halves on the fruit. Surround with more berries. Makes 12 shortcakes.


Show 3: Spring Green Recipes with Bill Coleman of Coleman Farms Recipes, Taped February 2004

1. Persian-style Herb and Cheese Platter (Sabzi)
This can be served as an appetizer or even a light do-it-yourself lunch. Use a variety of the following herbs to suit your taste.
	1 bunch each of Persian or regular mint (na' na), tarragon (tarkhoun), Persian leek-chive (tareh), peppercress (shahee), cilantro (gishniz) 1 bunch radishes, scrubbed 1 bunch spring green onions, white parts only, cut in half or quarters lengthwise 1 pound feta cheese flat bread, focaccia, lavash or fresh pita
Wash and dry herbs. Snip the herbs into sprigs or individual leaves, and discard tough stems. Cut cheese into slices and bread into small serving-sized pieces. If using focaccia, slice pieces in half horizontally as well. Arrange herbs, radishes, onions and cheese on platter. To serve, guests make little sandwiches with a bit of cheese, several herb sprigs, radish and onion. Makes 6-8 servings.

2. Bill Coleman's Sweet Marjoram Spread
	1/2 pound feta cheese, crumbled and at room temperature 3 tablespoons fresh sweet marjoram leaves 2 tablespoons olive oil freshly ground pepper, optional
Using a fork or food processor, mash together all the ingredients. Serve with crackers, bread or raw vegetables. Or spread on bread and broil till bubbly and brown, 1-2 minutes. Makes about 1 cup.

3. Pea Shoot and Fava Bean Salad
	2 pounds fava beans in pods, about 1 cup 8 cups butter lettuce, about 1 medium head 1 bunch pea shoots 1/4 to 1/3 cup fresh dill sprigs 1/4 cup snipped leek chives or regular chives 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice kosher salt and freshly ground pepper to taste
Shell the fava beans and drop them into boiling salted water for 2 minutes. Rinse in cold water and slip off the inner skins and discard. Trim the tender tops and leaves of the pea shoots for the salad (you should have 2-3 cups) and reserve the studier parts for another purpose. In large salad bowl, toss together the favas, pea shoot tips, dill, lettuce and leek chives with a little olive oil, lemon juices, salt and pepper. Makes 6 servings.

4. Pan-crisped Fillet of Sole with Green Garlic and Bread Crumb Topping
	For the topping: 2 bunches green garlic, cleaned and chopped (or instead you may use 2 bunches leek, chopped and 2 cloves garlic, minced) 1 cup fresh bread crumbs /2 cup coarsely chopped Italian parsley 1/3 cup white wine zest of lemon 3 tablespoons extra virgin olive oil salt and pepper
	2 pounds fillet of sole kosher salt and freshly ground pepper 1/2 cup flour lemon wedges
Heat large skillet over medium heat. Add 1 tablespoon olive oil and the bread crumbs. Toast crumbs till golden brown, 4-5 minutes, watching carefully and stirring often. Pour crumbs into mixing bowl and set aside. Wipe out pan and add 1 more tablespoon olive oil and the green garlic. Season with salt and pepper. Saute over medium heat for 2-3 minutes to soften. Add wine and continue cooking till wine evaporates and garlic is tender, 3-5 minutes longer. Stir in parsley and lemon zest, remove from heat and stir in bread crumbs.
Dry fish fillets well and season with salt and pepper. Just before cooking, dust them lightly with flour, shaking off excess. Over medium-high, heat remaining tablespoon of olive oil in the large skillet and add fish, being careful not to crowd the pan. Cook fish till golden brown on underside, 2-3 minutes. Flip fish and cook till opaque, 2-3 minutes longer. Place fish fillets on serving platter and spoon topping over each piece. Serve with lemon wedges.

5. Sapote Brulee with Cherimoya Variation
	6 small or 3 large ripe sapotes about the size of limes 1-2 tablespoons raw or dark brown sugar 3 Mexican or key limes or 1 Persian lime /4 cup chopped macadamia nuts
Cut sapotes in half and remove seeds. Sprinkle the sapote halves with brown sugar and nuts. Broil till sugar is bubbly, 30-60 seconds, watching carefully. Serve with wedge of lime.
Cherimoya variation: Use 1 large or 2 small cherimoya, about 1 1/2 pounds. Cut fruit in half vertically. Scoop out seeds and cut each half into 3 wedges. Follow directions above. Makes 6 servings.


Show 2: Wintry West Coast Favorites with Barbara Spencer of Windrose Farms 3 Recipes, Taped January 2004

1. Beans, Greens and Pork Stew with Chipotles and Smoked Tomatoes
	1 pound pork stew 1 large red onion, chopped 3 large garlic cloves, peeled 2 chipotle chiles, divided smoked, dried tomatoes, snipped in small pieces 8 ounces dried beans (e.g., Anasazi, Dos Mesas or Indian Woman Yellow from Windrose Farms) 2 large bunches cavolo nero or swiss chard, cleaned, stemmed, coarsely chopped 2 tablespoons extra-virgin olive oil and kosher salt half pound hot Italian sausage, cooked and cut into one-inch slices (optional)
In large pot over medium-high heat, heat 2 tablespoons of oil and brown pork, about 5 minutes. Season with salt and remove from pot. To the same pot add onion and garlic and cook till tender, about 5 minutes. Return meat and juices to pot. Add 1 chipotle, smoked tomatoes and 1 cup water. Simmer covered over low heat till meat is tender, 1-2 hours, adding water as needed. Put beans, 4 cups water and remaining chile in a medium pot. Bring to boil, reduce heat to low and simmer beans covered till tender, 45-60 minutes. Cook the greens in boiling salted water for 10 minutes, drain and set aside. When the meat is tender, add the greens and beans with some of their cooking liquid and the sausage. Simmer to taste with salt. Makes 4-6 servings.

2. Winter Salad of Arugula, Mandarins, Dates and Aged Cheese
	4 cups arugula 5 seedless mandarins (e.g., Satsuma or Clementine) 1/2 cup dates, pitted and quartered lengthwise 2 ounces aged, salty cheese (e.g., super-aged Gouda) extra-virgin olive oil and kosher or sea salt black pepper (optional)
Peel and segment 4 mandarins. Add them and dates to arugula. Toss with oil, salt and pepper, and juice of remaining mandarin to taste. Shave cheese over salad. Makes 6 servings.

3. Meyer Lemon Ice Cream (Adapted from Marcella's Italian Kitchen, Marcella Hazan, Knopf, 1987)
	1/3 cup Meyer lemon zest (3-4 lemons) 2/3 cup Meyer lemon juice 2/3 cup heavy cream 1 1/2 cups water 1 cup sugar
In a small saucepan, stir together lemon zest, juice, water and sugar. Bring to a boil, uncovered over medium heat and boil for 2 minutes. Strain syrup into a bowl. Add 2 tablespoons of the cooked zest to syrup. Chill thoroughly. Stir cream into syrup and freeze in ice cream maker according to manufacturer's instructions. Makes 8 servings.


Show 1: Festive Autumn Side Dishes with Didi Thogmartin of Thogmartin Farm 3 Recipes, Taped November 2003

1. Savory Pumpkin Soup with Sage and Aged Cheese
	1 3-4 pounds flavorful pumpkin or other winter squash 2 tbsp extra virgin olive oil 1 1/2 cups chopped onion (about 1 large onion) /4 cup chopped celery with leaves 5 sage leaves, finely chopped 5 cups vegetable or beef broth sea salt and freshly ground white pepper
Toppings: extra virgin olive oil, freshly grated sharp cheese, such as super-aged gouda or Parmigiano-Reggiano, chopped fresh sage, coarse sea salt
Preheat oven to 375. Pierce pumpkin in a few places with a knife or meat fork and place on baking sheet. Roast pumpkin till tender, 50-60 minutes. When cool enough to handle, cut pumpkin in half crosswise and scoop out seeds and strings and discard (or save seeds for another purpose). Scoop pumpkin meat out from shell (you should have 5-6 cups of pumpkin), and set aside.
In a large deep pot over medium heat, heat 2 tbsp olive oil. Add onions, celery and sage and saute till vegetables are tender, about 5 minutes. Add pumpkin, salt and pepper to taste, and 4 cups of the broth. Bring to a boil, reduce heat, and simmer soup partially covered for 20 minutes. Puree the soup in a blender. If the soup is too thick, add some of the remaining cup of broth. Adjust seasonings to taste. To serve, ladle hot soup into bowls and top with a drizzle of olive oil, cheese, chopped sage and a little coarse salt. Makes 6-8 servings.

2. Persimmon, Pomegranate and Pecan Salad
	1/2 cup pecan or walnut pieces 1 ripe pomegranate 4 ribs celery 2 small or 1 large fuyu persimmon 1/2 pound mixed baby salad greens extra virgin olive oil juice of 1/2 lemon sea salt freshly ground black pepper 1/2 cup feta cheese crumbled, optional
Preheat oven to 350. Place nuts on baking sheet and toast till fragrant and lightly browned, 5-10 minutes. Remember the nuts will continue to brown after you remove them from the oven, so take care not to over-toast. Put nuts into a shallow bowl to cool and set aside. To remove the pomegranate seeds, cut off the crown and score the peel as if planning to cut into wedges. Then submerge pomegranate in bowl of water, split fruit and loosen all seeds. Drain seeds and set aside. Use peeler to pare off strings from celery. Slice celery thinly on the diagonal and place in salad bowl. Cut away stem from persimmon, then cut fruit vertically in quarters and cut quarters crosswise into thin slices. Add them to bowl along with nuts, greens and as many pomegranate seeds as desired. Drizzle olive oil over salad, squeeze in lemon juice to taste, add salt and pepper and toss. Sprinkle with crumbled cheese if desired. Makes 8 servings.

3. Roasted Baby Broccoli with Chiles and Crispy Garlic
	2 pounds sprouting or baby broccoli, stem ends trimmed, leaves on 3 tbsp extra virgin olive oil 4-6 whole dried chili de arbol 3 cloves garlic, peeled and thinly sliced 2 tsp red wine vinegar sea salt
Preheat oven to 425. Drop broccoli into large pot of salted boiling water for 2 minutes. Drain well and divide broccoli onto 2 large baking pans. Drizzle both pans of broccoli with olive oil and season with salt. Break 2-3 chili pods over each pan, scattering seeds and pieces of pod, and toss to coat. Spread broccoli out into single layers in each pan. Roast for 7 minutes, shake pans and return to oven and continue roasting till leaves and tops are crisp, about 5 more minutes. In small pot, heat remaining 2 tbsp of olive oil over medium heat. Add sliced garlic and cook, stirring till it is pale golden. Remove pan from heat and stir in 1-2 tsp red wine vinegar. Empty pans of broccoli into a serving dish and toss with garlic-vinegar mixture. Taste and add more salt or chili if desired. Makes 6-8 servings.