The Proctor Farmers Market hosts 2 cooking demos each month, one for adults and one for (and by) kids. The market hosts a mixture of chefs and home-cooks. Contact Market Manager Jessica Troy if you’re interested in cooking at the market. It’s fun and pretty low-pressure.

2010 Cooking Demos

June 5th:
Kids' Cooking demo with Sabine and Jessica Uhler
Massaged Kale & Apple Salad with Gorgonzola

Please see below for 2009's cooking demos.

April 18th: Blue Rose Dairy
Lemon Honey Chevre
Marinated Feta Sauce


May 16th: Recipes from Animal Vegetable Miracle
Cheese Pizza with Fresh Basil
Fresh Greens Pizza with Portobello
Marinara Sauce

June 20: 4 Neighbors Cooking Demo
Cheese & Berry Crepes with Drizzled Honey
(Sunday morning crepes)
Berry & Goat Cheese Summer Salad

July18:Cooking with a Baby on your Hip
with Francinne Lawrence
Chocolate ganache with fresh berries over chocolate brownies

August 15: A  Hint of the Middle East with Najeea Leslie
Quinoa Tabbouleh Salad
Greek Peasant Salad
Grilled Nectarines
Caprese Salad with fresh mozzarella

Massaged Kale & Apple Salad with Gorgonzola
1 bunch kale
1 teaspoon sea salt
1/3 cup sunflower seeds, toasted (or Sweet Glazed Nuts)
¼ cup diced red onion
1/3 cup currants
¾ cup diced apple, (½ apple)
¼ cup olive oil
2 tablespoons unfiltered apple cider vinegar
1/3 cup gorgonzola cheese, crumbled

De-stem kale by pulling leaf away from the stem.  Wash  leaves.  Spin or pat dry.  Stack leaves, rollup and cut into thin ribbons (chiffonade). Put kale in a large mixing bowl. Add salt, massage salt into kale with your hands for 2 minutes. To toast seeds, put in a dry skillet over low to medium heat and stir constantly for a few minutes until they change color and give off a nutty aroma.
Put kale in a fresh bowl and discard any leftover liquid.  Stir onion, currants, apple and toasted seeds into kale. Dress with oil and vinegar and toss.  Taste for salt and vinegar, adding more if necessary. When at desired flavor, toss in cheese. 

Preparation time 15 minutes
Makes 6 servings

This recipe was taken directly from chef and nutritionist Cynthia Lair's site Cookus Interruptus. She teaches at Bastyr and has fabulously delicious, simple recipes that use lots of ingredients that grow around us. Also she's pretty funny!

Lemon Honey Chevre
6 oz. chevre
1 lemon
3 T. raw honey

Mix these together. Zest the lemon about 1 tablespoon (as much as you get off the lemon) then squeeze the lemon through a strainer to catch the seeds. Pour the juice onto the chevre and add the honey. Mix well. Set aside.
Spread on bagel pieces or bread.

Marinated Feta Sauce

¼ c. butter                  
½ c. evaporated milk
½ c. minced green onions      
2-3 oz Marinated Feta

In saucepan, sauté onions with butter. Add evaporated milk and the amount of cheese you desire. Heat, stirring occasionally, till blended. The feta shouldn’t melt away completely, so chunks are great. Pour this over baked chicken, fish, or pasta.

Cheese Pizza with Fresh Basil

Crust:
One ball pre-made dough (Upper Crust Pizza)
1tbs olive oil
1tsp salt
Flour and cornmeal to dust on the dough.

Topping:
½ - 1 cup marinara sauce
½ Pecorino Romano
1-2 cups fresh mozzarella (1-2 balls)
1/2 cup fresh finely chopped basil

Crust:
Preheat the oven to 450 degrees and dust a pizza pan with cornmeal so the bottom is lightly covered. Flour a board or counter and lay out the pizza. Roll the pizza out until very thin (1/2 centimeter, it will expand in the oven) coat the top of the dough with olive oil and sprinkle on the salt. Prick the top with a fork to allow air to escape and par-bake in the over for 7-10 minutes. When the crust bubbles take it out of the oven.

Topping:
When the pizza comes out of the oven pour and spread the marinara sauce evenly on the crust leaving about a half inch uncovered for the crust. Sprinkle on the basil and then a pinch of salt. Disperse the mozzarella evenly over the surface and then the Pecorino. Sprinkle any left over basil on top of the pizza and cook until cheese is golden brown 10-20 minutes.

Fresh Greens Pizza with Portobello

Crust:
One ball pre-made dough (Upper Crust Pizza)
1tbs olive oil
1tsp salt
Flour and cornmeal to dust on the dough.

Topping:
1 bushel of kale
1 bushel of mustard greens
2 medium sized Portobello mushrooms
½ onion
1 cup finely grated Pecorino Romano
2 cloves garlic
1tbs sea salt
1tbs ground pepper
1tbs olive oil

Crust:
Preheat the oven to 450 degrees and dust a pizza pan with cornmeal so the bottom is lightly covered. Flour a board or counter and lay out the pizza. Roll the pizza out until very thin (1/2 centimeter, it will expand in the oven) coat the top of the dough with olive oil and sprinkle on the salt. Prick the top with a fork to allow air to escape and par-bake in the over for 7-10 minutes. When the crust bubbles take it out of the oven.

Topping:
In a heavy skillet heat olive oil and cook onions until yellow (3 minutes) while the onions sauté thinly slice the Portobello mushrooms and dice the greens. The greens should be in small piece about the size of a leaf of baby spinach. Once the onions have yellowed place the mushrooms on top of the onions in the pan and the greens on top of the mushrooms. The greens will act as insulators for the mushrooms, which will release their fluids into the onions flavoring the onions and steaming the greens. After 2-3 minutes begin to fold the contents of the skillet bringing the onions to the top of the pan and cook for 3 more minutes. Remove crust from the oven and place greens on top of it. sprinkle crushed garlic on top of the greens and add salt and pepper. Cover the top with Pecorino Romano and bake for 10-15 minutes at 450 degrees.

Marinara Sauce

2tbs olive oil
2tbs tomato paste
2 cans tomato sauce
2 cans diced tomatoes
½ onion
2-3 large cloves garlic
1tbs oregano
1tbs salt
1tsp black pepper
1½ tsp cinnamon
2tbs sugar
3tbs fresh finely chopped basil

Finely dice the half onion and place in a pot with the olive oil. Cook over medium heat until the onions are yellow to translucent in color (3-5 minutes). Crush and add fresh, peeled garlic and cook for one minute. Stir in oregano, salt and pepper (1 minute). Add tomato paste and immediately tomato sauce. Stir until mixture is smooth. Add diced tomatoes in their juice and stir to incorporate. Add cinnamon and stir to incorporate. Cook over low heat for at least 20 minutes to two hours*. Add sugar and fresh basil stir to incorporate.
*The sauce will be done after twenty minutes but the longer it cooks the smoother and richer the sauce becomes as the acid cooks out of it and the flavor of the herbs opens up into the sauce. A quick sauce can be done after twenty minutes but adding a ¼ to a ½ teaspoon more sugar is advised.

Cheese & Berry Crepes with Drizzled Honey
(Sunday morning crepes)

Crepe Batter:
2/3 cup milk
1 T cooking oil
2 eggs
½ cup flour
1 tsp sugar
¼ tsp salt

Whisk to combine milk, oil and eggs. Add flour, sugar and salt- continue beating until smooth. Heat pan over med heat. Spray pan with cooking spray. Pour enough batter to cover bottom of pan. Twist pan to completely cover bottom. Turn once when completely set and lightly browned. Fill with your choice of filling. Crepes can be served warm or at room temperature.

Yield: 4 large crepes or 7 medium crepes

Cheese Filling:
1- 5oz package chevre cheese
¼ cup honey
1 tsp vanilla
¼ tsp fresh grated nutmeg

Mix together and spoon a tablespoon or two of cheese filling inside of crepe. Fold crepe into half and top with mixed, seasonal berries. Heat honey slightly and drizzle over entire crepe in a zigzag fashion. Garnish with a sprig of mint or dust with confectioners sugar for a beautiful presentation.

(Other ideas for crepe fillings/toppings)
-lemon juice and confectioners sugar
-vanilla yogurt, sliced bananas and toasted pecans

Berry & Goat Cheese Summer Salad

Ingredients:

• 3 C. mild greens, such as spinach or mixed baby lettuce green
• 3 C. spicy greens, such as watercress with stems removed or arugula
• 1/3 C. fresh chopped chives (dill or cilantro also work)
• 2-3 C. fresh berries: strawberries, raspberries, blueberries or a combination
• 1/4 C. crumbled goat cheese
• Optional: 1/2 C. toasted chopped pecans

Dressing (optional):

• Combine greens, chives, and berries
• Combine dressing ingredients in a small jar, and shake well
• Add dressing to salad, and toss well to thinly coat
• Top with goat cheese and pecans, if using  

*Pair this salad with grilled salmon or grilled chicken for an elegant, but simple dinner*

Roasted Beets with Balsamic Glaze & Herbs
1 bunch of beets (5 small, 3 med, or 2 large)
2tbs olive oil
Salt & Pepper to taste
¼ cup balsamic vinegar
3tbs fresh herbs such as tarragon, thyme, and/or mint
Heat oven to 350. Cut off greens of beets and save for other recipes or compost. Clean and cut up beets in pieces and place on foil. Drizzle olive oil and sprinkle with salt and pepper. Make a pouch with the foil and place in oven for 45-90 min. Cool beets slightly to handle and peel off skins if you wish. Heat skillet on medium and reduce balsamic vinegar until thick and coats the back of a spoon. Toss cooked beets in balsamic glaze until coated then garnish with herbs and serve.

QUINOA SALAD - gluten free
1 cup quinoa well rinsed
3 or more cups of raw or lightly steamed seasonal veggies (we used tomatoes, cukes, carrots and green onion today)
½  - 1 cup finely chopped fresh herbs (we used parlsey, basil and cilantro)

Dressing: 1/3 to 1/2 cup of fresh lemon juice, 2 T olive oil, 1 or 2 cloves garlic minced and salt to taste

Boil the quinoa like pasta in salted water for 10 to 12 minutes until done but slightly crunchy. Cool and add the veggies and toss with the dressing.

GREEK PEASANT SALAD
tomatoes and cukes cut into large chunks in about equal amounts- say 3 cups each
sweet onion cut into small pieces - about 1/2 cup
feta cheese
olive oil
vinegar
chopped fresh oregano or lemon thyme
salt and pepper to taste