Chef at the Market

Chef at the Market, entering its 5th season at the Tanana Valley Farmers Market, is a program coordinated by the Fairbanks Economic Developmet Corporation, in parternship with the Rasmuson Foundation, the Cook family, and the Tanana Valley Farmers Market. CATM aims to teach Fairbanksans how to prepare Alaska grown produce by bringing local chefs to the farmers market to demonstrate delicious, easy recipes. 

The 2016 Schedule is as follows:

June 29: Scallions and Radishes

July 13: Kale

July 27: Zucchini and Peas

August 10: Tomatoes

August 24: Rutabagas and Turnips

September 7: Winter Squash

September 14: Carrots

All demonstrations are hosted at the Tanana Valley Farmers Market between 11:00 and 2:00

Frank Eagle's (of Lavelles Bistro) Carrot Coins with Goat Cheese

3 cups Grated Carrots

1 ½ cups finely chopped celery

1 cup finely mince onion

½ cup seasoned bread crumbs

4 eggs

1 cup mince chervil

S+P to taste

1 cup goat cheese whipped

Quickly sauté all the vegetables until sweated and then drain off any liquid. Cool.

Mix all ingredients except cheese in a bowl and form into 2 ounce balls and then flatten into patties about ¼ inch thick.

Heat frying pan and add a small amount of olive oil or spray with Pam.

Cook until golden brown then top with swizzle of goat cheese. Serve

Chef Larry Lowery's Winter Squash and Kale Stir Fry

Serves 4
Prep time: 20 min
Cook time: 10 min

2 tablespoons butter - divided
2 tablespoons olive oil - divided
1/2 winter squash - butternut recommended, peeled, seeded and diced.
1/2 teaspoon kosher salt
1/4 teaspoon Chile powder
Fresh ground black pepper
1 bunch kale, leaves removed, discard stalks

Heat 1 Tbsp. butter and olive oil in a large skillet on high heat. Add the squash and season with the salt, chile powder and pepper. Cook for about 8 minutes until the squash is golden brown. Remove from skillet and set aside.

In the same skillet,  melt the remaining butter and olive oil over medium-high heat  and add in the kale. Continue to toss for several minutes until slightly wilted and add in the cooked squash. Toss together and serve immediately.

This simple veggie stir fry is quick  to assemble and can easily be turned into a meal. The vibrant colors of the butternut squash and fresh kale accented with a touch of color and hint of spice from the Chile powder are both beautiful and delicious.

Chef Sean Walklin's Quick Pickled Turnips

This is a basic brining ratio that you can use for any vegetable to make a quick pickle. This is not the recipe for a long term stored pickle.  I like this recipe because it is simple, flavorful and versatile.  You can omit the sugar, add herbs or pepper flakes, garlic or use more exotic vinegars.  I’ve also found that you can skip the cooking process in the beginning and have an even quicker pickle and be able to slice your ingredients thinly.  Heating does increase the flavor absorption.  It’s a great time of the year to pickle all the produce that is coming out of the gardens.

•   2 cups apple cider vinegar

•   2 cups water

•   1/2 cup sugar (optional or decrease if wanted)

•   1 tablespoon salt

•   1 tablespoon black peppercorns

•   1 tablespoon mustard seeds

•   Your pickle ingredients, about 1 pound (in this case, turnips)

•   Fresh herbs such as dill, thyme, rosemary, tarragon….(optional)

Instructions

Heated version:

Bring all ingredients, except vegetable to be pickled, to a simmer in a medium pot on medium high, reduce heat to maintain simmer and cook for 10 minutes.

Meanwhile, cut vegetable into about 3 inch long segments, and the thickness of a quartered cucumber.

Place veggies in a heatproof container and pour hot pickling liquid over them.  Let cool to room temperature and refrigerate at least 2 hours.

Unheated version:

Mix all ingredients, except vegetable to be pickled, thoroughly in a bowl with a whisk until water and sugar are dissolved.

Veggies can be cut paper thin using a mandolin or cut julienne with a knife.  Using the cold pickling will not make the thin cuts mushy.  Cut to your desired thickness and pour the pickling liquid over the veggies in a sealable container.

Chill at least 2 hours.

Both versions can he held for 2 weeks in the refrigerator in a sealable container.

 

Chef Sean Walklin's Radish and Fruit Salad

This recipe is a balance between the spiciness of the radish and the sweetness of the fruit. It is a light and flavorful salad, with a pleasant crunch. It is great for topping salmon or flank steak or served in a bowl by itself. It is very easy and quick to make and each ingredient should come through at the end.

•   6-8 radishes, cut in a medium dice or baton

•   1 green apple or 1 peach or 1 nectarine or 1 pear, cut in a medium dice and help in lemon water (to prevent browning)

•   1 small bunch fresh mint, basil, tarragon, chives or any other brightly flavored herb (smallest leaves possible)

•   2-5 tablespoons of vinaigrette (recipe follows)

Apple cider vinaigrette (makes extra)

•       1 cup olive oil

•       1/3 cup apple cider vinegar

•       honey/sugar to taste (start with 1 teaspoon)

•       salt/pepper to taste

•       1 teaspoon Dijon mustard

Begin with honey/sugar, Dijon, and vinegar in a bowl. Slowly whisk in oil until emulsified. Add salt, pepper, more honey (if desired) with whisk.  

Instructions

Gently combine cut radish and fruit with herbs and your desired amount of dressing.  Best if allowed to marinate for at least 30 minutes before using.

 

Chef Sean Walklin's Chilled Tomato Soup

Chilled Tomato Soup

Serves 4

3 pounds heirloom tomatoes

1/2 cup extra virgin olive oil

1/2 teaspoon cracked black pepper

1¼ teaspoons salt

1½ teaspoons minced garlic, thinly sliced

2 tablespoons shallots, thinly sliced

1/3 cup fresh basil, leaves only

3/4 grapeseed oil

Cut away the stems from the tomato and slice the tomatoes in half.

Combine the tomatoes, olive oil, black pepper, salt, garlic and shallots in a medium pot. Gently simmer ingredients for 15 minutes on medium heat.

Remove from heat and blend in a blender on high for two minutes.

Blanch the basil leaves in hot water for 45 seconds and set into ice water to stop the cooking. Remove the basil leaves from ice water, combine with grapeseed oil and blend until pureed. Pass the basil mixture through strainer and reserve for garnishing.

Strain the tomato soup and let it chill. Serve in a cold bowl and drizzle the basil oil on top.

Lisa Sunborg's Cherry Tomato Bruschetta (adapted by Chef Walklin)

Makes 12 servings

2 tablespoons olive oil

5 cloves garlic, finely minced

1 pint red grape tomatoes, halved lengthwise

1 pint yellow grape tomatoes, halved lengthwise

1 tablespoon Balsamic Vinegar

16 whole basil leaves 

Salt and pepper to taste (don’t over salt)

1 whole baguette

Grapeseed oil as needed

In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.

Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don’t over salt, though!) Cover and refrigerate for an hour or two if you have the time.

Cut the baguette into diagonal slices to allow for the most surface area possible. Heat grapeseed oil in a large skillet and grill half the bread on both sides, making sure they’re nice and buttery. Cook till golden brown on both sides. Repeat with more grapeseed oil and the other half of the bread.

To serve, give the tomato mixture a final stir, then spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.

Chef Danielle Flaherty's Zucchini Bruschetta 

adapted from Make It Local, Recipes for Alaska’s Children https://education.alaska.gov/tls/cnp/cookbook/Make_It_Local_2ndPrinting.pdf

2 medium zucchini, diced
1 medium tomato
1/4 cup diced onion or scallion
1 Tablespoon olive oil
1-2 cloves garlic, finely minced
1/4 cup grated Parmesan Cheese
1/4 teaspoon salt
pinch of black pepper
1/4 cup chopped fresh mixed herbs such as basil, oregano and thyme
1 lemon, cut into wedges
 1 baguette, sliced
olive oil

Preheat oven to 400° F.
Remove ends of zucchini and dice into 1/4” cubes.  Place in a large bowl.
Remove core from tomatoes and dice into 1/4” cubes. Add to zucchini
Add onions, olive oil, lemon juice, garlic, Parmesan cheese, salt and pepper to mixture.  Gently toss to evenly combine.
Spread into a single layer on a sheet pan and roast in a 400° oven for about 20 minutes.
In the meantime, brush baguette slices with olive oil. Place on a second sheet pan. When about 5 minutes remain on timer, place bread in oven to toast.
Remove zucchini mixture from oven and toss with fresh herbs.
Serve zucchini with toasted bread and lemon wedges.
 

Chef Boripat Navachai's (of Lemongrass Thai Cuisine) Thai Kale Salad

Main Ingredients:

1 tablespoon Thai Chili Paste
1 tablespoone Fish Sauce
4 tablespoons Coconut Milk 
1 tablespoon Chili Pepper 
1 handful of cilantro 
1 handful of green onion 
1 handful of red onion
1 handful of kale chopped
Shrimp or pork shredded
 
Seasoning: fish sauce, coconut milk, and Thai chili paste.
 
Directions:
 
Boil water 
 
Put ground pork or shrimp into the pot of hot water and cook until done.
 
After the pork or shrimp is done put them in a bowl (set water to the side). 
 
Chop and steam kale.
 
Put chopped kale in the big bowl with all of the ingredients (pork or shrimp, coconut milk, cilantro, green onion and red onion) 
 
In a separate bowl combine 2 teaspoons of fish sauce, 4 tablespoons coconut milk and 2 teaspoons of Thai Chili Paste. 
 
Pour sauce into the large bowl with your kale and preferred meat. 
 
Mix it well by hand.
 

Chef Danielle Flaherty's Radish and Scallion Triangles

The beauty of sourcing fresh, local vegetables is that you can often get the whole plant. Greens are an underutilized part of root vegetables, even though they are incredibly flavorful. This pesto allows you to use the whole radish. 

Serve these spicy bites on a hot day with a chilled glass of Gewürztraminer.

— Chef Danielle Flaherty 

Yield: about 4 appetizer portions

Ingredients:

1½ cups grated radish, any variety

½ scallion, thinly sliced on a bias

1 egg, well beaten

¼ cup flour

¼ tsp salt

2 tablespoons chopped fresh herbs, such as parsley, thyme, oregano or chervil (optional)

Oil for cooking

Dircections:

Mix together all ingredients except for the oil.

Heat oil over medium heat in a large heavy bottomed skillet or electric griddle. Add the radish mixture all at once and spread evenly to about 1/4-inch thickness. Cook for 3-5 minutes until lightly browned. Very carefully flip the “pancake.” It may be helpful to use a sheet pan to turn it out.

Cook about 3 more minutes on the other side then slide on to a cutting board.

Allow to cool slightly then carefully cut into 1-inch triangles or squares with a sharp knife.

Serve with creamy radish top pesto.

Chef Danielle Flaherty's Radish Top Pesto

Ingredients:

1 to 2 garlic cloves

1⁄3 cup sunflower or pumpkin seeds

1/4 cup shredded Parmesan cheese

zest of one lemon plus one teaspoon of lemon juice

1 bunch radish greens, washed well, stems removed

1/2 cup olive oil

about 1/4 teaspoon salt to taste

1/2 cup Ricotta cheese, well drained

Directions:

In a blender or food processor, pulse together garlic, seeds, Parmesan cheese, lemon zest and lemon juice.

Add the radish greens and pulse a few times, then slowly stream in the oil while the blade is spinning. 

Pause as needed to scrape down sides. Blend to a paste-like, spreadable consistency. 

Use more oil if necessary.

Add the salt and blend to mix well. Taste and add more if necessary.

 Stir in ricotta cheese.

Serve with radish and scallion triangles.

 

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Chef at the Market 9-3-2014: Alaska Grown Potatoes


Chefs at the Market 9-11-2013 Root Vegetables


  


Chefs at the Market 8-28-2013 Kohlrabi


 

 

Special Thanks To:

Vera's Greenhouse
Dragonfly Farm
Basically Basil
Carol Secor


Chefs at the Market 8-21-3013 Broccoli & Cauliflower


   

Special Thanks to

Midnight Sun Garden
Dragonfly Farms


Chefs at the Market 7-31-2013 Rhubarb 


  
 

Special Thanks to:

Little Plum Garden
Dave's Greenhouse
Moosetard
Midnight Sun Garden
Basically Basil
Spinach Creek Farm
Barbara's Alaska


Chefs at the Market 7-17-2013 Kale Pesto and the Kale Storm


 

Special Thanks to:

Basically Basil
Borman's Farm


Chefs at the Market 7-3-2013 Radish & Scallion Hash

Speical Thanks to

Basically Basil
Nadia's Farm
Vera's Greenhouse

 


Chefs at the Market 1, 2012

Chefs at the Market 2, 2012

Chefs at the Market 3, 2012

Chefs at the Market 4, 2012

Chefs at the Market 5, 2012

Chefs at the Market 6, 2012