Frisée Salad with Lardons and Poached Egg
June 3, 2008
from Rick Hackett of MarketBar
Serves 4
INGREDIENTS:
3 medium Yukon Gold potatoes
½ pound sliced bacon, cut crosswise into thick strips
For the Vinaigrette
5 tablespoons rendered bacon fat or grapeseed oil
2 tablespoons sherry or apple cider vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
4 large eggs
2 tablespoons white wine vinegar
2 heads frisée, trimmed and torn into bite-sized pieces
2 to 3 ripe tomatoes, peeled, seeded and diced
1 tablespoon shallots, chopped finely
½ cup fresh chives, chopped finely
1 tablespoon each fresh flatleaf parsley leaves, tarragon leaves, and chervil
PREPARATION:
In a large saucepan, cover the potatoes with cold, salted water and bring to a boil. Simmer until tender.
In the meantime, prepare the lardons: Sauté the bacon strips in a large skillet until crisp. Drain on paper towels, reserving 5 tablespoons of the rendered fat. Set aside the lardons.
To prepare the vinaigrette: Whisk together the vinegar, whole-grain and Dijon mustards, and the bacon fat or grapeseed oil. Keep warm.
To poach the eggs: Bring a pot of water to a boil and add the white wine. Reduce the water to a simmer. Working with one egg at a time, crack each one in a small bowl and then slide it gently into the simmering water. Poach the eggs until their whites are set and the yolks are still runny. With a slotted spoon, lift out the eggs gently. (To hold them without overcooking, place them in warm water; remove just before serving.)
In a large bowl, toss together the frisée, shallots, fresh herbs, reserved lardons, and warm vinaigrette until the greens are evenly coated. Divide the salad among 4 plates, sprinkle with tomato concassé and place a poached egg at the center of each.
Asparagus and Butter Bean Salad
June 3, 2008
from San Francisco Chef Jesse Branstetter
Serves 8 to 10
INGREDIENTS:
2 pounds dried butter beans
2 cups yellow onions, small dice
½ bulb garlic, plus 2 cloves, minced
1 bunch oregano, finely chopped
4 lemons, zested
2 egg yolks
½ cup fresh lemon juice
1 ½ cups olive oil
2 bunches asparagus
6 tablespoons extra virgin olive oil, for seasoning, halved
½ pound arugula
½ lemon, juiced
2 roasted red bell peppers
1 cup course bread crumbs
salt and pepper to taste
PREPARATION:
Bean Preparation
1. Soak butter beans for four hours. Rinse the beans before use.
2. In a large pot, sweat the onions and garlic (reserving 2 cloves of garlic for the vinaigrette). Add the rinsed beans to the onions along with half of the oregano, finely chopped. Cover with water and bring to a slow simmer. Cook for approximately 3 hours until beans are very tender.
3. Remove from the stove and let the liquid cool. Once the beans have cooled, gently rinse and drain them thoroughly and fold in the lemon zest.
Vinaigrette Preparation
1. In a food processor or by hand with a whisk, mix the egg yolks with the lemon juice and two finely minced garlic cloves.
2. Continue mixing, and slowly drizzle the olive oil into mixture to create an emulsification.
3. Fold in the chopped oregano and season with salt and pepper to taste.
Plate
1. Season the asparagus with salt, pepper and 3 tablespoons of extra virgin olive oil. Grill or sauté asparagus.
2. Dress the beans with the lemon oregano vinaigrette.
3. Toss the arugula with 3 tablespoons extra virgin olive oil and a squeeze of lemon juice and season with salt and pepper to taste.
4. Plate the arugula and asparagus, top with a large spoonful of beans and garnish with roasted red pepper and bread crumbs.
Carol Rast – Prairie Sun Farm
June 3, 2008
Fairfield is home to Prairie Sun Farm, and Jeff and Carol Rast. What began as a backyard garden passion for them eventually grew into over a 1-acre garden. Specializing in items ideal for farmers market and restaurant sales, you’ll find Carol in a protective sun bonnet every Tuesday at the Ketchum farmers market.
Using natural methods (strictly organic, but not certified on paper), she and Jeff engage in sustainable land practices. Wise resource allocation is their priority.
At her table you can expect to find lettuce, mixed greens, radishes, several varieties of herbs, some eggs, jellies, jams, honey, small loaf breads (the Pumpkin chocolate-chip sells like hotcakes), and even her own dog treats. Come late June she’ll also have peas, beans and strawberries. Tiny cups of cherry tomatoes arrive in August, despite her allergy to tomatoes (she wears plastic gloves to pick and sell them!).
Make sure to purchase a big bag of her carrots – many of her vegetables and herbs are heirloom and specialty varieties. The carrots are so naturally sweet they are the perfect afternoon snack.
During the winter, Carol teachers Kindergarten through 8th grade in Fairfield, where Jeff also coaches and teaches. She also currently sells through Idaho’s Bounty, and to several restaurants in the Wood River Valley.
Markets Open June 10, 12
June 3, 2008
Ketchum Market – Tuesday June 10th:
Bring your own bag and enter a raffle to win a market gift certificate. Also, soil, seeds and small containers will be available for anyone who feels like starting their own take-home garden.
These new vendors will grace our market starting next week:
- Vincent Carpenter – artisanal breads;
- Ezmeralda – chocolates;
- Carmela Vineyards – wine;
- Real Love Food – produce;
- Nancy Rutherford – pastries;
- Lisa Tate – blown glass
Music on June 10th will be performed by: Thomas Paul and accompanying bass player
Hailey Market – Thursday June 12th:
- New Vendors include David Weemes with authentic Guatemalan ready-to-eat tacos; Nancy Rutherford with pastries and other Rolling in Dough delights; Ian Reed, Evan Sofro and Whitney James with Real Love Food produce, meats and sprouted grains; Toni Deskins with Toni’s Sun Valley Ice Cream; Ed and Krista Lucero with eggs and produce; Kate Woods with The Mountain School’s produce; Carolina Stevens with red sauces; and Deby Asmussen with homemade noodles.
- Music will be performed by Pat Robinson.
Come hang with farmers and artists for the first of 18 summer markets. There’s plenty of grass for those bare-of-foot travelers, and places to park your bike while your shop.
Market on the Menu
June 2, 2008
Looking to dine at a restaurant that cooks with local food? We strongly encourage you to consider the following restaurants. (Thank you very much to all of the following, who purchase from market vendors):
Ketchum
Il Naso
The Ketchum Grill
Ciro’s
Buffalo Bites
Cristina’s
East Avenue Bistro
Akasha Organics
Papa Hemi’s
Globus
Ricabonna’s
Knob Hill Inn
The Cellar Pub
Elkhorn Golf Club
Idaho Rocky Mountain Ranch
Galena Lodge
Hailey
CK’s Real Food
Zou 75
Three Ten Main
Zaney’s
Oak Street Catering
Full Moon Catering
Also: Atkinsons’ in all Valley locations
Boise Market Open
June 2, 2008
Capital City Public Market 2008
With summer arriving quickly arriving in the lower elevations of central southern Idaho, the market in Boise is happy to announce their first market of of 2008 on April 19th.
Visit their site at Capital City Public Market for more information or call 208-345-9287.
