Three Celebrity Chefs Serve Up Day of Delicious

This month’s post is brought to you by Kitchenette Lorene Stuart, an amazing volunteer, voice and stage actor, with a commitment to community, cookery and common sense. Thanks, Lorene!

Kitchenette Lorene

Kitchenette Lorene

On Saturday, November 8, 2014, I was honoured to assist at the Haney Farmers Market’s Celebrity Chefs at the Market Cooking School.

As a Kitchenette, I get to participate in many events held at our vibrant Haney Farmers Market, but, when the opportunity to learn chef secrets AND samples are included, count me IN!

We were lucky to have three local celebrity chefs, Mike Mulcahy of Big Feast Bistro & Catering, Brenda Cortes of Lupita Mexican Foods, and Anahi English of Stomping Grounds Café lovingly sharing their techniques.

Ahead of each demonstration, we Kitchenettes were featuring three market vendors. We served samples of Roasted Garlic and Truffle hummus locally made by BobAli on pieces of Naked Appy Bread Baguettes locally made by A Bread Affair. They were displayed on a glass plate locally made by Art Glass Design Inc.

Each chef demonstrated their culinary talents and finished off by sharing their tasty creations with the very willing audience.

As an added bonus, each chef also shared their recipes as handouts for us to try at home.

Didn`t make it to the Haney farm Market for the Cooking School? That IS unfortunate for you. However, as I know that (to quote American writer and cartoonist, Allen Saunders) “Life is what happens to us while we are making other plans”, here are the recipes for you to try at home!

Next week at Haney Farm Market, Santa is coming for a quick visit before he puts the last surge on to make all the toys for the good girls and boys. It is the last market of the season so be sure to stop by to get all your Christmas Shopping done!

Buy Local – Eat Local!

Kitchenette Lorene and Chef Cortes

Kitchenette Lorene with Celebrity Chef Cortes

BIG FEAST Bistro + Catering

Kale & Eggs with Sunflower Shoot Pesto

Ingredients

  •  8 Eggs*
  • 30 ml Vegetable oil
  • 60 grams chopped onions
  • Salt & Pepper to taste
  • 60 grams kale torn into pieces
  • Sunflower Shoot Pesto (see recipe below)
  • 60 grams chopped fresh tomatoes
  • Savory cheese (smoked cheddar, goat cheese)

Directions

Whisk eggs and set aside. Cut onions and add to hot skillet with oil & season with salt and pepper. Sweat the onions on high heat. Reduce heat to medium, cook until caramelized & dark brown in colour. Add kale and cook for 30 seconds, then add reserved eggs, pesto and tomatoes. Scramble until eggs are set and serve. Finish eggs off with a savory cheese like smoked cheddar or creamy goat.

Sunflower Shoot Pesto

  • 75 grams Sunflower shoots**
  • 75 grams Arugula Spinach mix
  • 30 grams Nutritional Yeast***
  • 60 grams Hazelnuts
  • 15 grams Parsley
  • 20 grams Fresh Garlic
  • 160 ml Olive Oil
  • 1.5 ml Coarse Pepper
  • 20 ml Lemon Juice
  • 30 ml Apple cider vinegar

Place all ingredients in food processor and blend until smooth. Freeze what you don’t use in ice cube trays then you can use in other recipes.

** Substitute almost any shoots for sunflower but flavour will be affected somewhat

***Parmesan cheese can be substituted for yeast if not concerned about vegan pesto.

*To keep vegan, substitute tofu for the eggs.

Kale and eggs

Kale and Eggs from Chef Mike Mulcahey

LUPITA MEXICAN FOOD: Brenda Cortez

Taquitos Dorados de Queso & Guacamole

Ingredients

  • 3 White Corn Tortillas
  • 100 grams Mozzarella Cheese
  • 1/2 Cup Vegetable Oil (to fry)
  • Shredded iceberg Lettuce
  • Your favourite salsa
  • Sour cream or mexican cream

Instructions

Re-heat tortillas in a fry pan for one minute each side, place cheese inside and roll up. Set aside for about 5 minutes. Heat the oil to about 350°F. Fry the taquitos until golden. Top with lettuce, salsa and cream.

Guacamole Ingredients

  • 1 plum tomato
  • 1/4 Onion finely diced
  • 3 stems Cilantro
  • 1 finely diced Serrano Pepper
  • 1/2 Lime
  • 2 T Olive Oil
  • 1/2 T Oregano
  • Salt & Pepper to taste
  • 1 ripe  Avocado

Instructions

Mix the tomato, onion, cilantro, serrano chopped in a bowl. Add Salt & Pepper, olive oil, and oregano. Just before serving, mash avocado and mix into mixture.

STOMPING GROUNDS CAFÉ AND CATERING: Anahi English

Peruvian Causa

Causa is a dish that dates back to the Colonial Period in Peru. This Potato Terrine, which is the best way to describe it, is a hearty yet light appetizer. It can be made in many different ways using its main ingredient, The Potato, which is seasoned with Lime Juice and Olive Oil. The best part oabout a Causa is that it can be layered with local and seasonal ingredients. Perfect for Summer BBQs and Winter Gatherings!

Traditional Causa Ingredients

  • 8 Yellow Potatoes
  • 1 Fresh Yellow Hot Pepper
  • 4 Limes
  • 4 T Vegetable Oil
  • 1 Garlic Clove, minced
  • 1/2 c. Red Onion, finely chopped
  • 2 tins drained Tuna*
  • 1/2 c Mayonnaise
  • 1 Avocado, ripe
  • Salt & Pepper  to taste

Instructions

Peel and boil potatoes until tender. Using a potato ricer, mash potatoes to a smooth consistency. Then season with lime juice, olive oil, and salt. Layer potato with fresh vegetables such as avocado, tomatoes (or chicken salad for a non veggie option). Garnish with boiled eggs (sliced), fresh tomatoes, and black olives. (or your favourites!)

*2 Boneless skinless chicken breasts could be used OR avocado and tomatoes for a vegetarian version.

Peruvian Causa

Peruvian Causa

Special thank you to Kitchenettes Lorene, Kathleen and Teresa for their always enthusiastic help! – VM

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About Vicki

I’m a coach and consultant and in my spare time I like to cook and play house. I believe happy idleness is a purposeful pathway to a contented life. And I am happiest either in my pajamas or an apron – or both.

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