Farmers Market-Inspired Spring Dinner

Last Sunday I took a walk through my local farmers market. We've had a mild winter and warm spring up here in the northwest and I wanted to see what was fresh. Among the many flower stalls, fish mongers, and bakeries were the first signs of spring. I found a plethora of spring greens including mizuna, arugula, and mache. Herbs were in abundance - fresh chives, sorrel, mint, and chervil, to name a few. There were a variety of new potatoes as well including dutch babies, red-skinned, and fingerlings.

I also found some young, tender leeks. We don't eat leeks as often in America as they do in Europe. It's a shame because they are a delicious vegetable; an elegant member of the onion family. Their flavor is more subtle and sophisticated than their strong cousins. Leeks are also an excellent source of vitamin c, iron, and fiber.

Inspired by my experience, I started to envision a spring menu. The lovely leeks, fresh spring herbs and greens, baby potatoes...the menu practically wrote itself.

Farmers Market-Inspired Spring Menu

Braised Leeks

Mixed Spring Greens with Fresh Goat Cheese
Steamed Baby Potatoes with Mint Butter

Herb-Crusted Rack of Spring Lamb

 

Braised Leeks
Ingredients
8 small to medium leeks
1/2cup finely diced onions
1/4 cup finely diced carrots
1/4 cup finely diced celery
2 Tbsp. butter
1 cup chicken broth
4 slices of French bread, optional
kosher salt and pepper to taste






Directions
Preheat the oven to 350 degrees F.

To prepare the leeks, trim off the dark green stalks. Without cutting entirely through the root, slit the leeks lengthwise and rinse under cold water to remove all of the dirt.

Blanch leeks for about 30 seconds and shock in an ice bath. Cut through the remaining tip of the leek and remove the roots.

Next, melt the butter in a small sauté pan. Add the onions, carrots and celery and cook over medium low heat until the onions become transparent, about 10 minutes. Spoon the cooked vegetable mixture into a medium-size casserole dish (one just large enough to accommodate your leeks). Place the blanched leeks on top of the vegetables and then add the chicken stock, and salt and pepper to taste. Cover with the French bread (delicious when the dish is finished) or foil. Bake until leeks are tender, about 35 minutes.

To serve, lift off the toasted bread, and spoon the leeks onto plates. Garnish by spooning the chopped vegetables over the leeks. Serve with the toasted bread. Serves 4.

Have you visited a farmers market yet this year? What inspired you? Please share your favorite spring dish or menu idea!

Guiltless Gourmet - Go Slow, Save Dough

Posted on SheSpeaks.com January 15, 2010

Fall and winter are the perfect time to try a little Slow Food. The Slow Food Movement originated in Italy in the mid 1980’s as kind of rebellion against fast food. Slow food is food prepared the old fashioned way, slowly - a meal made with care, attention to detail and tradition.

One slow food cooking method is braising – browning larger pieces of meat and then cooking them in a small amount of liquid over low heat. Remember mom’s pot roast? That’s braising.

Stewing is another wonderful slow food method. Stewing is very similar to braising but is typically associated with smaller pieces of meat and requires more liquid.

One of the nicest things about braising or stewing is that dishes take a little preparation in the beginning then you more or less forget about them for several hours and dinner’s ready. On top of that, some of the less expensive cuts of meat work best when cooked slowly. I love using pork shoulder, beef short ribs, and chicken thighs, in particular.

You can take a cue from the Slow Food Movement to create belly-warming, economical dinners. The results are mouthwatering. Here are some ways for you to try them.

Chile Verde – Mexican Green Chile Stew
Brown ¾ pound of pork shoulder cubes and some diced onion in a little oil. Add a clove of minced garlic, 1 teaspoon of ground cumin, 7 oz can of green chiles, 28 oz can of diced tomatoes, ½ cup dry red wine or beef broth, and simmer over low heat for about three hours. When the pork is fork-tender, it’s done. Season with salt and pepper to taste. Serve with rice and tortillas.

Braised Short Ribs
Lightly dredge beef short ribs in flour seasoned with salt and pepper. Heat a small amount of oil in a heavy pan or Dutch oven. Sear the meat on all sides. Remove from the pan. Add ½ cup sliced shallots and sauté until translucent, about 3 to 5 minutes. Return the ribs to the pan and add enough red wine or beef broth to the pan to come about halfway up the sides of the meat. Cover the pan with a tight-fitting lid and simmer over low heat for 5 to 6 hours. The meat should be tender and falling off the bone. Serve with roasted garlic mashed potatoes.

Chicken Thighs with Olives and Tomatoes
Season 1 pound of chicken thighs with salt and pepper. Heat a small amount of olive oil in a heavy pan. Brown the chicken on all sides. Add ½ cup white wine to deglaze the pan. Then stir in a 28 oz can of diced tomatoes, two cloves of minced garlic, ½ cup sliced green olives and a tablespoon of dried parsley. Add a little crushed red pepper if you like spice. Bring to a boil, cover and reduce heat. Simmer covered for 1 hour. Serve with noodles or rice.