Here are the recipes of the dishes prepared at the 2015 Festival Cold Cucumber & Beet Soup Serves 4 INGREDIENTS ¾ lb beets ( 4 medium beets, smaller than a tennis ball) ¼ cup red or sweet onion, finely diced, divided 2 garlic cloves 3 small Turkish cucumbers, divided ½ C fresh dill, divided 2 Tablespoons sherry vinegar, plus more to taste ½ teaspoon kosher salt, more to taste ¼ teaspoon fresh pepper
INSTRUCTIONS Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Drain beets from cooking liquid and set on sheet pan. Retain cooking liquid and move to refrigerator to cool immediately. Once beets are arranged on sheet pans,, move directly to refrigerator until cooled.
Once beets are cooled correctly, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one) in a blender with 2 Cups of the cold cooking liquid ( or use ice water, or cold veggie stock). Add the half of the chopped onion( about ⅛ cup) , 2 garlic cloves, 2 sliced turkish cucumbers ( saving one) salt, pepper, vinegar and about ⅔ of the fresh dill ( saving some for garnish). Blend until very smooth. Taste and adjust salt and vinegar. Place in the refrigerator until ready to serve.
Prep the garnishes. Finely dice remaining beet, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls. Top with with the garnishes.
Grilled Goat Skewers Serves 6 Marinated and Grilled Goat Skewers 2 lbs goat meat, cut into 1.5″ cubes 2 cups plain yogurt 2 tsp ground sumac 2 tsp cumin 1 tsp smoked paprika 1 tsp garlic powder 1 tsp salt juice of 1 lime
Instructions: Cut the goat meat into cubes, removing any large pieces of fat or sinew. Whisk together all other ingredients and combine with the goat meat. Place the marinated goat in a large zip lock bag or cover container and refrigerate for 24 hours or overnight.
When you are ready to cook it, take the meat out of the marinade, shaking off any excess. Place 3 or 4 pieces of meat on each skewer (I used bamboo skewers soaked in water but you can use metal ones as well). Cook on a hot grill until done to your preference.
Serve with cucumber yogurt sauce (below) and fresh warm pita bread.
Cucumber Yogurt Sauce 1 cup plain yogurt 4 oz cucumber, grated juice of 1/2 lime salt and pepper to taste
Grate the cucumber and combine it with the yogurt, lime juice, salt and pepper.
Zucchini Ribbon Noodles INGREDIENTS 1 cup cherry tomatoes, halved 1 cup shaved fennel bulb ½ cup pitted kalamata olives, halved 3 tablespoons grapeseed oil Zest of 1 lemon 3 tablespoons fresh lemon juice 1 tablespoon white vinegar 3 cloves garlic, minced 2 tablespoons fresh parsley, chopped ½ teaspoon kosher salt, or to taste Crumbled goat cheese for serving*
Rinse the zucchini squash well, pat them dry, and chop the tips and tails off. Using a Paderno Spiral Vegetable Slicer, make noodles out of all of the zucchini and add the noodles to a large serving bowl. Note: once you get to the last 2 inches or so of the zucchini, it will be difficult to spiral, so you can either grate it or finely chop the rest. Add the cherry tomatoes, artichoke hearts, and kalamata olives to the bowl with the zucchini. Whisk together the last 7 ingredients in a small bowl. Pour this dressing over the zucchini pasta and toss everything together. Serve cold with crumbled goat cheese.
Blueberry Bruschetta Ingredients 3.5 to 4 cups of minced garlic 5.5 cups of extra-virgin olive oil 22 cups grated parmesan cheese
A shit ton of tomatoes – preferably heirlooms? Literally need like 220 cups of minced tomatoes.
Almost 30 cups of thinly sliced basil leaves
11 cups of balsamic vinegar
About a cup of salt
About two cups fresh ground pepper
Blueberries – this is hard to say, but I’m going to say we need at least 5 quarts
ONCE YOU CUT TOMATO IT IS POTENTIALLY HAZARDOUS: IMMEDIATELY AFTER CUTTING ARRANGE ON SHEET PAN AND MOVE TO WALK IN TO BRING TO APPROPRIATE TEMP. ONCE COOLED MIX INGREDIENTS IN SHALLOW BOWLS TO MIX
Prep items (Garlic, Basil, Cheese, Blueberries) in separate shallow container. Place in refrigerator to cool.
Prep all vinaigrette in separate container (vinegar, olive oil, salt, pepper) mix thoroughly and place in refrigerator to cool.
Once cool, combine all ingredients: Mix in tomatoes, garlic, basil, vinegar, olive oil, cheese, salt, pepper, and blueberries. Mix thoroughly. Store in walk in until ready to serve.
Serving: Add serving to individual pieces of bread with spoon.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. Combine the flour, baking powder, salt, cinnamon and orange rind. Set aside.
In a large bowl, cream together the butter and 3/4 cup sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the walnuts.
Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 15 minutes, then cut into diamond shapes. Pour honey syrup over the cake.
For the Honey Syrup: In a saucepan, combine honey, 1 cup sugar and water. Bring to a simmer and cook 5 minutes. Stir in lemon juice, bring to a boil and cook for 2 minutes.
Judy - Greek Salad
3 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1/4 teaspoon dried oregano
1 clove garlic, smashed and finely chopped to a paste
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 cup quinoa
Kosher salt and pepper
2 cups red and yellow grape tomatoes, halved
1 cup pitted kalamata olives
2 green onions (green and pale green part), thinly sliced
2 pickled cherry peppers, diced
1 small red onion, halved and thinly sliced
1/2 English cucumber, cut into small dice
Feta, for sprinkling
parsley (maybe mint too!)
1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
2. In a large bowl, combine quinoa, tomatoes, cucumber, kalamata olives, red onion, and feta cheese. Cover & refrigerate until ready to serve.
3. To make the dressing, whisk together olive oil, red wine vinegar, and oregano in a small bowl.
4. When ready to serve, pour dressing over the salad and stir until mixed well. Season with salt and pepper, to taste.
<QUINOA - NEEDS TO BE COOLED QUICKLY IN WALK IN, THEN SHOULD BE MIXED IN QUICKLY. AND SHOULD BE DONE AT ST. AGNES>
2 quart batch (from the joy of cooking)
1 1/2 C milk (pasteurized is what the health inspector would want, but it is getting cooked so you may be able to get it approved. have natasha ask them about it)
3/4 C Sugar
1/8 t salt
2-3 large egg yolks
2 C heavy cream (this is not heated and will have to be pasteurized)
1 T vanilla
<MUST USED PASTEURIZED, WHAT IS THE HEATING PROCESS/ CUSTARD?>
Sliced thin cucumber
Thinly sliced fennel
ADK Herb vinaigrette – (1 cup loosely packed fresh flat leaf parsley, roughly chopped (about one small bunch)
10 large fresh basil leaves
¼ teaspoon dried oregano
2 medium cloves garlic, roughly chopped (about 2 teaspoons)
¼ cup high quality red wine vinegar
1½ teaspoons local ADK honey
¾ cup extra virgin olive oil
Kosher salt and freshly ground black pepper)
Cold Roasted Carrots
3 larges heads of garlic, peeled, roasted slow w/olive oil until lightly brown - set aside to add when cool.
¼ cup olive oil
¼ cup pure maple syrup
1 tablespoon harissa paste
2 teaspoons cumin seeds
Kosher salt and freshly ground black pepper
2½ pounds small rainbow carrots, scrubbed, tops trimmed to about ½”, halved
1 lemon, thinly sliced, seeds removed
Preheat oven to 450°. Whisk garlic, oil, maple syrup, harissa, and cumin seeds in a small bowl; season garlic mixture with salt and pepper and coat carrots. Toss carrots and lemon with garlic mixture in a large roasting pan to coat; season with salt and pepper. Roast, tossing occasionally, until carrots are tender and lemons are caramelized, 35–40 minutes.
Once carrots are roasted, arrange on sheet pan and move to walk-in immediately to chill. Once chilled, keep covered and stored in refrigerator & served chilled.