food

Hallazgos del mercado de agricultores

El chef Derrell Smith se dirige al Farmers Market por primera vez. Inspirándose en las filas de frutas frescas, verduras y los granjeros locales, crea una comida sabrosa.

food

Hallazgos del mercado de agricultores

El chef Derrell Smith se dirige al Farmers Market por primera vez. Inspirándose en las filas de frutas frescas, verduras y los granjeros locales, crea una comida sabrosa.

Supplies

Focaccia Dough

  • 1 ¼-oz. envelope active dry yeast (about 2¼ tsp.)
  • 2 tsp. Honey
  • 2½ cups lukewarm water
  • 5 cups (625 g) all-purpose flour
  • 5 tsp. Diamond Crystal or 1 Tbsp. Morton kosher salt
  • 6 Tbsp. extra-virgin olive oil, divided, plus more for hands
  • 4 Tbsp. unsalted butter, plus more for pan
  • Flaky sea salt
  • 2–4 garlic cloves

Veggies

  • 2 large sweet bell peppers (seeded and cut 1 inch pieces)
  • 1 pound asparagus, trimmed and shaved
  • 3 large heirloom tomatoes, halved
  • 1 large zucchini, ribboned
  • 2 tablespoon extra virgin olive oil
  • 1 teaspoon dried Zataar seasoning
  • Salt and pepper to taste

Pasos

Focaccia Dough

  1. In a medium bowl, active dry yeast, honey, and lukewarm water and let sit for 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!)
  2. Add flour and salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
  4. Pour extra-virgin olive oil into a big bowl, & transfer dough to bowl and turn to coat in oil.
  5. Cover with plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), let it rise at room temperature until doubled in size, 3–4 hours.
  7. Generously butter a 18x13" rimmed baking sheet for focaccia. Pour extra-virgin olive oil into center of pan.
  8. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process.
  9. Do this 2 more times; you want to deflate dough while you form it into a rough ball.
  10. Transfer dough to prepared pan.
  11. Pour any oil left in bowl over and turn dough to coat it in oil.
  12. Let rise, uncovered, in a dry, warm spot until doubled in size, at least 1½ hours and up to 4 hours.
  14. Place a rack in middle of oven; preheat to 450°.
  15. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready.
  16. Lightly oil your hands. Dimple focaccia all over with your fingers and reach your fingers all the way to the bottom of the pan.

Veggies

  1. Arrange prepped vegetables on the focaccia dough in a unique design.
  2. Drizzle extra-virgin olive oil and sprinkle with flaky sea salt, and za'atar seasoning.
  3. Bake focaccia until puffed and golden brown all over, 20–30 minutes.

Supplies

Cavatelli

  • 2 cups, ½ cup reserved ap flour
  • ⅓ cup finely ground semolina flour
  • 2 teaspoon salt
  • 4 large eggs
  • 2 egg yolks

Mushroom Sauce

  • 8 oz of pancetta
  • 6 ounces shiitake mushrooms stems removed and sliced into ¼-inch slices
  • 6 oyster mushroom sliced into ¼-inch slices
  • 2 large garlic cloves, finely chopped
  • 4 sprigs of thyme leaves, roughly chopped
  • 2 tablespoon unsalted butter
  • Juice of lemon
  • ¼ cup parmesan cheese
  • Salt and pepper to taste

Pasos

Cavatelli

  1. In a small bowl whisk together eggs and lightly beat.
  2. In large bowl, Mix together AP flour, semolina flour, and salt
  3. Place the semolina flour on a work surface, make a well in the middle and add eggs.
  4. Start combining eggs with the flour using your fingers or a fork. Pulling in the flour and forming a dough.
  5. Once stuck dough forms flour the surface and knead in the reserved dough. The dough should feel soft and supple, a bit like play-dough.
  6. Knead well for 5-10 minutes until smooth and elastic then form into a ball.
  7. Wrap with plastic and set aside for 30 minutes to rest.
  8. After 30 minutes, cut off ¼ of the dough. Rewrap the remaining dough.
  9. Roll the cut off portion of dough log shape. Continue rolling until you have a long rope about ½ inch in diameter. It may be easier to cut it in half and keep rolling to achieve this thickness.
  10. Cut the rope into ¾-1 inch (2-2.5cm) lengths.
  11. Using two fingers (the index and the middle finger), press firmly onto each piece of dough and drag towards you creating a curl and an indentation.
  12. Place in a single layer and not touching on parchment (baking) paper that has been dusted with semolina/flour.
  13. Repeat with remaining dough.
  14. Cook pasta in a large pot of salted boiling water for 8-10 minutes. This will depend on the size of the cavatelli.
  15. Taste after 5 minutes and cook longer if needed.
  16. Cooking maybe even longer than 10 minutes if you have made larger cavatelli.

Mushroom Sauce

  1. Heat a large cast iron skillet over medium high heat. Add olive oil
  2. In a large skillet sauté, pancetta for about 5-8 minutes on medium heat until fat is rendered and crispy.
  3. Add the chopped garlic and continue to saute, stirring constantly, for 1 to 2 minutes.
  4. Deglaze the pan with the dry sherry.
  5. Add mushrooms and cook until they have cooked down, and browned on medium high heat for about 5 minutes. (The mushrooms will quickly begin to release their moisture, keep cooking until most of the liquid has evaporated.)
  6. Add the chopped rosemary and thyme, and continue to cook over medium high heat until all of the sherry has evaporated.
  7. Set aside mushrooms to cool.
  8. Add in pasta water, butter, lemon, and parmesan cheese, and thyme.
  9. At this point taste salt and pepper the sauce to taste.
  10. Continue to add pasta water until sauce is thin enough to coat the pasta.
  11. Drop in pasta and coat in the sauce, plate and serve

Supplies

  • 750 ml white wine
  • 2 pink lady , cut into matchsticks
  • 1 mango, cut into matchsticks
  • 2 pears, cut into matchsticks
  • ½ cup mango puree
  • Crushed Ice

Pasos

  1. Combine the wine, mango puree and fruit in a large pitcher and chill in the fridge for at least two hours.

Supplies

Filling

  • 6 fresh peeled fuji apples, diced
  • ½ cup brown sugar
  • 1/4 cup Disarronno (or bourbon)
  • Zest of one lemon + 1/2 lemon juice
  • 2 cinnamon sticks
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoons of butter

Crust

  • 8 tablespoons (1 stick) melted butter
  • 1 1/2 cups self-rising flour + 1/2 teaspoon of salt
  • 1 cup sugar
  • 1 1/2 cups milk

Pasos

Filling

  1. Mix together apples, cinnamon, nutmeg, alcohol, and lemon zest.
  2. In a saucepan heat butter, and cook the apple mixture for 3-5 minutes until tender then turn off the heat.

Crust

  1. Mix 1 cup sugar with self-rising flour, then stir in milk and whisk until smooth.
  2. Pour mixture over the melted butter, and ladle apples and the syrup onto the batter. DO NOT STIR!
  3. Bake at 380F for 35-40 minutes.
  4. Let rest for a few minutes before serving with a scoop of vanilla bean ice cream