Cooking with the Freshest, Most Flavorful Food

In recent years, the number of farmers markets across North America has swelled. What a boon for the home cook! At your ngertips are the freshest, most avorful foods money can buy. There are so many reasons to seek out farmers markets, from supporting the local economy to purchasing food thats grown with integrity. But the most compelling reason has more to do with seasonality. The food naturally follows the seasons, only travels a short distance to reach market, and is most often picked ripe. Compare that to supermarkets stocked with the same produce year-round, regardless of season, and fruits and vegetables that have been picked unripe (to hold up during the lengthy commute to the grocery store). Some regions are fortunate enough to have year-round markets, but most operate in spring, summer, and fall. Here are a handful of recipes that utilize everyday and regional farmers market nds, to get you started when the selling season arrives.

Transfer sauce to a 6-by-10-inch casserole dish or split between 4 individual ramekins. Spoon 4 dollops of ricotta, evenly spaced out over the sauce, then crack an egg atop each dollop. Season with salt and pepper. Bake until egg whites are nearly set but yolks are still runny, about 15 minutes. Serve immediately with toast.

BUFFALO RAGU WITH MASCARPONE

A farmers market is a great place to nd meats not typically stocked in your average grocery store. Small farmers and ranchers raise the majority of so-called exotic meats, and bring them direct to market each week. Depending on where you live, the diversity of meats may be vast, from rabbit to emu. But you can usually count on buffalo. Leaner than beef, buffalo are massive animals; the majority of their meat is best suited to braising or slow cooking in general. Though dont be fooledthe lack of fat is hardly a hindrance to the avor of the meat, which is rich and rounded. Ground buffalo is a great introduction to the beast, as its preparation is versatile. This recipe is an adaptation of a classic Italian ragu, where buffalo replaces beef. I love to add a small scoop of mascarpone to nish the dish. It lends a luxurious addition to this lean, avorful meat.
Serves 4 to 6 3 tablespoons extra-virgin olive oil 3 tablespoons unsalted butter 1 yellow onion, diced small 1 carrot, peeled, diced small 1 stalk celery, diced small 2 cloves garlic, minced 2 ounces (about " cup) chopped pancetta 1 pound ground buffalo 2 tablespoons flour " cup red wine 1 14.5-ounce can pureed tomatoes 1 tablespoon chopped parsley 2 teaspoons salt freshly ground black pepper " cup mascarpone to finish

KALE CHIPS
Kale is a staple in my kitchen. I throw it in everything from soups and stews to sauts and salads. I was pretty sure I had exhausted its culinary dexterity, and then I discovered kale chips. A quick and healthy snack, kale chips can be prepared in about twenty minutes at. Torn, fresh kale leaves are simply tossed in a little olive oil, sprinkled with seasonings, then crisped in a low oven. I love the inclusion of nutritional yeast in this recipe, as it lends a rich and cheesy counterpoint to this vivid winter green. The addition of paprika gives it a bit of depth. The laid-back preparation makes kale chips a brilliant precursor to a bigger meal or a satisfying snack on their own.
Serves 2 to 4 1 bunch kale (67 ounces), stemmed 1 tablespoon olive oil 2 tablespoons nutritional yeast 1 teaspoon paprika flaky sea salt or kosher salt

In a large pot, heat oil and butter over medium heat. Add onion,

Heat oven to 250 degrees F. Tear kale into pieces slightly larger than the size of a tortilla chip, up to the size of your palm. Gently toss in olive oil, rubbing pieces between ngers if necessary to coat. Toss again with nutritional yeast and paprika. Lay kale in a single layer on a baking sheet. Sprinkle with salt. Bake for 12 to 17 minutes or until chips are dry and crispy, but not burnt.

carrot, and celery and sweat for 15 minutes, vegetables should become very soft and shiny, but not browned. Add garlic and pancetta, cook another 2 minutes. Add buffalo and cook over medium-high heat, until browned. Add our and cook another 2 minutes, stirring. Add red wine, scraping any browned bits off the pan and incorporating it into meat mixture; cook until it is mostly evaporated, about 3 to 4 minutes. Add tomato puree, parsley, salt, and several good grinds of pepper. Bring to a simmer, cover, and cook for 1 hour, stirring occasionally. Season to taste with more salt and pepper. Serve over cooked pasta (linguine or pappardelle are good choices) and top with a dollop of mascarpone.

Serves 4 to 6 ! cup heavy cream 2 tablespoons peeled and finely grated fresh ginger 1 cup sugar ! teaspoon fleur de sel (French sea salt) ! cup water 2 tablespoons unsalted butter 1 orange, peeled and cut crosswise into wheels 1 mandarin, peeled and cut crosswise into wheels 1 white grapefruit, peeled and cut crosswise into wheels 1 ruby red grapefruit, peeled and cut crosswise into wheels 1 pomelo, peeled and cut crosswise into wheels 68 kumquats, washed and cut into quarters lengthwise

To make the caramel: In a small saucepan over medium heat, combine cream and ginger. Bring to a simmer, then remove from heat and allow to infuse, about 20 minutes. Taste the cream at this point to gauge whether the ginger is predominant to your liking. If not, allow to steep another 5 to 10 minutes. Strain and set aside.

PAPRIKA-ROASTED, BOURBON-GLAZED CARROTS

Even though you can count on carrots year-round, a sweet, early spring carrot elevates simple to exceptional. In this recipe, Ive paired the tender root vegetables with whiskey, brown sugar, orange juice, and smoked paprika. Its a perfect way to elevate the sweet, smoky spice. Look for slender carrot spears with the tops on, then scrub and trim them, leaving about 1 inch of tops intact. Theyre lovely served on a platter and drizzled with the boozy sauce.
Serves 4 1" pounds small spring carrots, tops trimmed, scrubbed but unpeeled 2 tablespoons olive oil " teaspoon smoked paprika kosher salt freshly ground black pepper " cup bourbon ! cup dark brown sugar 2 tablespoons butter, cut into chunks 2 tablespoons freshly squeezed orange juice

BAKED EGGS AND RICOTTA IN RED PEPPER BAGNA CUDA

As warm, bright weather arrives, hens begin to lay their eggs. This is the natural order of things, even if a year-round supply of fresh eggs in the grocery store tells another tale. Of course, we can all be thankful for the unending supply of eggs (what would we do without our soft scramble, souf, or deviled eggs in those cold dark months?). But we can truly rejoice when spring brings magnicently fresh farmers market eggs with yolks the color of the sun. When the season arrives, I tend to include eggs in both breakfast and dinner fare; this recipe suits either occasion.
Serves 4 1 pound red bell peppers 2 teaspoons olive oil 5 medium-sized garlic cloves, sliced 3 anchovies # cup crushed or strained tomatoes ! teaspoon dried oregano " teaspoon salt " cup ricotta 4 eggs

In a sturdy, medium saucepan over medium-high heat, add the sugar, eur de sel, and water. Bring to a boil and lightly stir just to moisten the sugar. Continue to boil without stirring the pot (an occasional swirl of the pan is okay), until the sugar turns a deep amber color and smells like caramel. You can do this visually, but if you prefer to use a thermometer, youll want to bring the caramel to 350 degrees F. At this point, remove the caramel from the heat and slowly pour in the infused cream and butter, whisking to combine. Be very careful at this step as the caramel is piping hot and can bubble up. Stir until evenly combined and then set aside. Caramel will thicken as it cools.

Preheat oven to 375 degrees F. Toss carrots in olive oil, smoked paprika, and a generous sprinkle of salt and pepper. Arrange in a single layer on a baking sheet. Roast for 30 minutes or until carrots are tender when pierced with a fork. While carrots are roasting, place bourbon in a small saucepan over medium-high heat. Bring to a simmer and cook until bourbon is reduced by half, about 4 minutes. Add sugar, stirring to dissolve. Cook 2 to 3 more minutes, allowing sauce to thicken. Lower heat and stir in butter and orange juice until well combined. Season to taste with a pinch of salt. Keep sauce warm until carrots are done. Toss carrots in warm glaze and serve immediately.

To roast peppers: Turn broiler to high. Position rack one shelf from the top. Arrange bell peppers on a baking sheet and broil, lightly charring the skin, and turning every few minutes or so to roast consistently, about 10 to 15 minutes total. Transfer peppers to a bowl, then seal tightly with plastic wrap. Allow to sit 10 to 15 minutes, then peel away skin and discard stem and seeds. Tear into strips and return to bowl with whatever juices have accumulated. To prepare rest of dish: In a medium pot over medium-low heat, add olive oil. Add garlic and cook slowly to soften, about 5 minutes. Add anchovies, mashing them into the oil and garlic with a wooden spoon, so they melt. Allow to cook a few minutes more, then add the roasted red bell pepper strips. Simmer about 5 minutes more, then add the crushed tomatoes, oregano, and salt. Simmer sauce for 15 minutes. With an immersion blender or in the bowl of a blender or food processor, puree sauce. Preheat oven to 400 degrees F.

CITRUS AND SALTED CARAMEL SAUCE

This dessert has become my ultimate standby, from winters beginning to its tail end. I love it for its simplicity, but thats not all the tart bright fruit is brilliantly complemented by rich, creamy and salty caramel sauce. Look for as many different varieties of citrus as possible: navel, mandarin, pink grapefruit, pomelo, ruby red grapefruit, and kumquat. They not only diversify the avor of the dessert, but also make for a gorgeous presentation. If all you can nd are standard oranges and grapefruits, dont sweat it. Theyll still make a stunning rendition. I typically assemble and dress the dish in advance, right before I serve dinner. By the time dinner is consumed, the citrus has had a chance to marinate in the sauce and its ready to serve. The tart and creamy avors marry to make a refreshing and luscious nish to any meal.

To peel and cut the citrus: Slice off each end of the fruit, about 1-inch thick, until the esh is visible on each end. Stabilize the fruit on one cut end. Using a sharp knife and the beginning of the peel as your guide, slice downward to peel one strip off the fruit. Using the exposed peel as your guide, make another slice downward, slicing off the peel and membrane to expose the cleaned esh of the fruit. Continue slicing the peel off lengthwise until you circle the entire citrus, rendering it completely peeled. You will end up with an entire fruit, peel and membrane removed. Put the fruit on its side and slice !-inch wheels. Assemble the citrus wheels on a platter and drizzle with about " cup of caramel sauce. Allow to sit at least 20 minutes, and up to 2 hours. Serve, spooning a bit of the sauce on top.

Bo Kauffmann, REALTOR, ABR

Direct: 204-255-4204 Cell: 204-333-2202 bokauffmann@remax.net bokauffmann.com

As featured in Home By Design

Information deemed reliable but not guaranteed. All measurements are approximate. Copyright 2014 Network Communications Inc. All rights reserved.