Thank you so much for your support and participation in our kid-chef programs.
Registrations are now open for Summer 2015.
Have a wonderful Thanksgiving with your family and friends.
for the vegetables
3 cucumbers, peeled and thinly sliced
1 pound green beans, topped, tailed, julienned and sautéed in olive oil
1 bulb fresh fennel, sliced thin
half a dozen yukon gold (or similar) potatoes, thinly sliced
for the vinaigrette
2 tablespoons minced garlic, can also use green garlic or garlic scapes
3/4 cup olive oil
¼ cup balsamic vinegar
sea salt and pepper to taste
in a medium serving bowl, make the vinaigrette, 3 parts olive oil to 1 part vinegar. add sea salt and freshly cracked black pepper to taste. mince garlic and add to vinaigrette. slice cucumbers and add to vinaigrette. set aside.
in a large heavy skillet heat olive oil till hot and add potatoes and fennel. when about ¾ cooked add green beans toss in the pan, keeping heat on medium till potatoes are done, fennel is slightly caramelized and the beans are al dente.
add hot vegetables to vinaigrette toss and serve warm.
in spain this salad varies from region to region, and also from season to season. here is c’est si bon!’s version for the chapel hill farmers' market demo series with all the glories of may. rather than slicing the vegetables into the traditional coin, change it up the appearance of your salad by using the paysanne cut. square off your carrot, kohlrabi, or radish and then slice this into ¼ inch squares.
makes 6 servings
1 small head each, two varieties of lettuce
2 large or 4 small radishes, paysanne cut
1 kohlrabi, paysanne cut
1 carrot, paysanne cut
1/2 cup stuffed green olives, chopped
1/3 cup red wine or sherry vinegar
1 teaspoon dijon mustard
1 green garlic, thinly sliced
1 large leaf sorrel, minced
2/3 cup olive oil
salt and pepper to taste
2 hard boiled eggs, peeled and cut into quarters
hard boil the eggs. allow to cool in cold water. then, peel and cut into quarters, or slice in thick slices.
chop or tear the lettuce into bite-size pieces. wash and spin dry.
slice the radishes, kohlrabi, and carrot.
chop the olives.
make a bed of lettuce on a large enough platter to facilitate tossing when serving. on top of the bed, place the radishes, kohlrabi and carrots. then arrange the egg slices, then lastly the olives on top.
make the dressing in a small bowl. add in the dijon, and the green garlic. whisk in the vinegar and then drizzle in the oil. and the sorrel. season with salt and pepper to taste.
makes 1 tortilla – serves 8 as a first course
1/2 cup olive oil
2 potatoes, sliced
1 large onion, sliced
1 kohlrabi, sliced thin
Presentation of the Paella at a Recent Team Building
six large eggs
1/4 cup of milk
crushed sea salt and black pepper
heat the oil in a 10-inch cast-iron skillet over medium heat. when hot add potato, onion, and kohlrabi. stir softly with spatula to avoid sticking. turn now and then until potatoes are tender, and the onions are golden. sea salt and pepper to taste. be sure the potatoes are not stuck to the bottom.
beat eggs in a large bowl with a fork adding the milk. spread the potato mixture in the pan, then add in the egg/milk mixture. lower the heat to medium-low. cover with a lid or foil and cook for 7-10 minutes. turn the heat off and let rest, covered for 15 minutes. uncover and slice into squares. (these are easier to remove from the pan.) sprinkle with fresh chopped parsley.