I had a meeting with the Market’s new WCBE underwriting representative, Jim Coe, today. We were “reintroduced” as it were, though we had never made a formal acquaintance. He, with wife Sharon, was the  proprietor of Red Rooster and purveyor of one of my early North Market addictions when I was a newcomer to Columbus more than a decade ago, the Blue Rooster Sandwich.  He was kind enough to share the recipe for re-creation at home. For those who know him you can read along in Jim’s deep voice:

1# Danish Bleu cheese, crumbled

liberally sprinkle in fresh-ground pepper and a little salt

add freshly diced garlic cloves (to taste)

stir in olive oil to your desired texture

stir in the fresh-squeezed juice of 1-2 lemons

add coffee cream or half-and-half

NOTE: It is KEY to use nothing but a SILVER fork to stir with. There’s a chemical thing going on here with the mold, the citric acid and the silver. You’ll taste the difference.

THERE you have the dressing for salad, but I found it a little too rich and thick for the chicken sandwiches so I cut it 50-50 with Hellman’s Real Mayonnaise.

Take one of Jerry’s (of North Market Poultry) roasted chickens and pull the meat from the skin and bones and pull into small pieces to thoroughly mix into the bleu cheese/mayo dressing.

The final touch was always putting this on a bun from Thurn’s Bakery. Nowadays you can pile it onto an Omega Artisan pretzel roll or avunzucci. Bon appetite!

It’s always a treat when Chef Matt Langstaff of the Bexley Monk visits the Dispatch Kitchen at the North Market. The class is always in for a delicious meal and an entertaining repartee from this amiable and accomplished chef. On this occasion he was accompanied by sister Melissa Langstaff who gets credit for the photos taken.

First course was a twist on a classic recipe: Creole Crawfish and Crab Cakes with Creole Mustard Remoulade

Creole Crawfish and Crab Cakes

1 lb. Crawfish tail meat drained and roughly chopped

1 lb. Lump crab meat

1/2 c. Mayonnaise

1 Tbs. Old Bay seasoning

1/4 c. Italian parsley, chopped

2 Eggs

1/2 c. Bread crumbs

Salt and pepper to taste

Canola oil

1 c. Bread crumbs for breading

1. Combine crawfish, crab, Old Bay, mayonnaise, parsley, eggs and bread crumbs in a bowl; gently mix until all ingredients are combined.

2. Let mixture rest for 30 minutes then form into 2 oz. patties. Place patties on a baking sheet.

3. Heat a large saute pan over medium heat and add enough oil to coat the bottom of the pan. Lightly dredge the cakes in the remaining bread crumbs, then evenly place them into the pan.

4. Cook the cakes until evenly golden brown on each side then serve with Creole Mustard Remoulade.

Creole Mustard Remoulade

3/4 c. Creole mustard

3/4 c. Mayonnaise

1/4 c. Horseradish

1/4 c. Honey

2 Tbs. Lemon juice

1/2 c. Green onion, chopped

1 Tbs. Paprika

Salt and pepper to taste

Combine all ingredients in a food processor and blend until smooth. Adjust seasoning and serve with crawfish and crab cakes.

Apple, Bacon and Gorgonzola Risotto

1 c. Onion, diced

1/4 c. Butter or olive oil

2 c. Arborio rice

6-8 c. Chicken stock

1 c. Apples, sliced

1/4 c. oil

1 1/2 c. Bacon, diced

1 c. Gorgonzola, crumbled

Salt and pepper to taste

1. Heat butter in a pot and lightly sweat onions over medium heat, then add rice and lightly toast.

2. Start adding small amounts of stock into the pot, stirring occasionally. Once the stock is absorbed into the rice, keep adding more stock in small batches until the rice is almost cooked.

3. In a separate pan heat oil and start to brown the bacon, once the bacon is almost crisp, add the apples and cook until tender.

4. Once the apples and bacon are cooked, drain off the excess fat and add the apple-bacon mix to the risotto.

5. When the risotto is almost done stir in the gorgonzola, adjust the seasonings and serve.

Bourbon Glazed Pork Loin (6 servings)

3 lb. Pork loin

1/2 c. Bourbon

1/2 c. Water

1/2 c. Brown sugar

1/4 c. Kosher salt

1/2 tsp. Cayenne pepper

1 Tbs. Ground black pepper

1/2 c. oil

1. Combine all ingredients except pork in a bowl  and mix well.

2. Place pork in a large plastic bag and add the marinade. Refrigerate for 12-24 hours.

3. Remove pork from marinade and place in a roasting pan.

4. Preheat oven to 325 degrees. Roast pork in the oven for 1 to 1 1/2 hours or until the internal temperature reaches 145 degrees. Remove from oven and let rest 10 minutes before slicing. Drizzle with Bourbon Glaze and serve.

Bourbon Glaze

1/2 c. bourbon

1/2 c. Brown sugar

1/4 c. Ketchup

1/4 tsp. Cayenne pepper

1 Tbs. Kosher salt

Combine all ingredients in a small sauce pan, bring to a simmer and cook until lightly syrupy. May be refrigerated until needed.

The grand finale was a flourless chocolate torte served with Grand Marnier marscapone mousse and raspberry sauce. Delicious is an understatement for this dish:

Flourless Chocolate Torte

3/4 c. Butter

3/4 lb. Bittersweet chocolate, chopped

1/4 c. Grand Marnier

1/3 c. Sugar

6 Eggs

1/2 tsp. Vanilla extract

1. Preheat oven to 350 degrees. Lightly butter and sugar 10″ cake pan.

2. Place chocolate, butter and Grand Marnier into a bowl over a double boiler and cook until melted. Set aside.

3. Place remaining ingredients into a bowl and whip until thick and aerated.

4. Gently fold egg mixture into the chocolate until well incorporated, then pour the batter into the prepared cake pan.

5. Place cake pan into a water bath and put into oven. Bake for 45 to 60 minutes.

6. Cake should be slightly moist in center but not gooey when finished. The carry over temperature will finish cooking the cake.

7. Sprinkle with powdered sugar. Can be served with:

Grand Marnier Marscapone Mousse

1/2 c. Marscapone cheese

1/4 c. Grand Marnier

1/4 c. Powdered sugar

1 c. Heavy cream

Mix cheese, liquor and sugar in a medium bowl until well blended. Place heavy cream in a mixer and whip until almost stiff. Fold whipped cream into the cheese mixture until it is incorporated. Cover with plastic wrap and refrigerate until needed.

Raspberry Sauce

3 c. Raspberries

1/2 c. Sugar

1/2 c. White wine

Place all ingredients into a sauce pan and bring to a boil. Reduce heat and simmer 10-15 minutes. Once mixture is syrupy, puree it and strain through a fine mesh strainer. Cool in refrigerator before serving.

Thanks to Chef Matt Langstaff for another outstanding Chef Series Class!

A Touch of Earth is pleased to announce its upcoming Tea Series to be taught by Debra Knapke.  Debra teaches classes in Landscape Design at Columbus State, has extensively studied teas and herbs (among other topics) and is passionate about gardening, the natural world and all things horticultural. She has co-authored five books about gardening in the midwest, specifically in Ohio, and her extensive knowledge has earned her the moniker of “The Garden Sage.”

Join Debra, along with proprietor Ann Leonard and Shawn of A Touch of Earth for an evening (or four) of delicious tea tastings, lots of interesting information and a dash of fun for this exciting adventure into tea. Please stop by A Touch of Earth to register for the following classes:

• Monday, April 20th ~ Tea 101
• Monday, May 18th ~ Herbals- Growing a Tea Garden
• Monday, June 15th ~ Let’s go Green
• Monday, July 13th ~ Black Teas of the World

Classes are $15.00 per session 

Buy all 4 classes for $55.00

All classes will be held in the Dispatch Kitchen on the second floor of the North Market.

For more information contact A Touch of Earth 614-224-7624

One of the most fabulous aspects of my job (and there are many), is that I have the opportunity to work with a number of Columbus’ wonderful chefs, and better yet, to taste their culinary creations! This week it was my pleasure to work with Chef Matt Prokopchak from Trattoria Roma:

We have a little fun around here teasing Matt about his age as he looks so young (and is barely 30), but there is no question of his talent in the kitchen. This was the fourth Chef Series Class taught by Matt and his students are never disappointed. He started off with a fun theme of “appetizers you can make with what’s left in your kitchen.” I won’t speak for you, but what’s lying around our chef’s kitchen is probably a wee bit more exciting than what’s in mine. Matt created a couple of canapes to start. First was a sort of deconstructed bruschetta that consisted of a slice of cucumber with a square of cheese topped with a toasted crouton and drizzled with balsamic. OK, I thought, I can totally make that with stuff from my kitchen. Part 2 was Risotto Cakes made from leftover risotto (well, I can only dream of having risotto as a leftover in my kitchen).

Risotto Cakes

3 qt. Risotto

2 Eggs

4 oz. Cappicola, chopped into small pieces

4 oz. Provolone, chopped into small pieces

Crumbs, pita or tortilla

In medium mixing bowl combine risotto, eggs, capicolla and provolone until mixture is uniform. Put bread crumbs on a plate, form the risotto into patties and dust in the grumbs. Place risotto cakes on greased baking sheet and bake at 400 degrees for 3 minutes. Flip and bake for another 3 minutes.  Serve with condiment of choice.

The mention of appetizer three aroused a small amount of skepticism: Sardines in Sweet and Sour Sauce. Those of us who are not sardine enthusiasts raised our eyebrows.  Once the dish was completed not a crumb was left on the plates of the audience, doubters and devotees alike!

Sardines in Sweet and Sour Sauce

Sardines, rinsed and dried

Flour for dredging

1/3 C. olive oil

3 Tbsp. butter

Dredge sardines in flour. Combine butter and olive oil in pan over medium-high heat. When butter is melted, place sardines in pan and fry until crispy on one side. Flip and crisp other side. Remove with a slotted spoon and set on a platter. Repeat until all fish are fried.

1 C. dried cherries or raisins, soak in liquid 30 min., drain and set aside

8 oz. shallots, cleaned and sliced

1 tsp. salt

1/2 tsp. cracked pepper

12 oz. red wine vinegar

6 oz. pine nuts

Add oil and saute shallots until translucent, add salt, pepper and vinegar. Add dried fruit (Matt also added shredded cabbage and capers at this point) Continue to cook until vinegar reduces by half.  To serve, scatter sardines with pine nuts then pour the sauce over and cool to room temperature. Can be refrigerated up to 4 days.

Next up we had stuffed rigatoni baked with a medley of veggies. One of the fun things about Matt is that he’s up for anything. For instance, he discovered this Romanesco Magnifico at The Greener Grocer while foraging for ingredients:

This newfangled and funky-looking veggie is a cross between broccoli and cauliflower.  Matt passed them around for everyone to ogle, then chopped them up as a topping for his rigatoni stuffed with fresh ricotta.

Fresh Ricotta Cheese

1 gallon whole milk

1/4 C. lemon juice

In a heavy bottomed pot, place milk and juice over low heat. Lightly stir pot. Do not skim. While the milk is cooking you may add any desired flavoring to it. Right before milk begins to simmer, drain through a cheese cloth or fine strainer. Let drain for 15 minutes. Store in airtight container for up to 3 days.

Matt stuffed the rigatoni (cooked al dente) with the fresh ricotta cheese (you can also add desired spices into the mix). Then covered them with chopped veggies including the Romanesco Magnifico and I believe some sauteed cabbage. On top of that went a nice covering of feta cheese. He popped it all into the oven and voila!

Out came this technicolor dish that he served with chunks of roasted pork shoulder. We were already impressed with Matt’s courses to this point when he announced dessert: creme brulee. For timing sake Matt had the desserts pre-made from Trattoria Roma, but demonstrated the recipe while we contemplated licking the creme brulee cups clean. 

Creme Brulee

20 oz. heavy cream

5 oz. confectioners sugar

1.5 oz. vanilla extract

3 oz. granulated sugar

2 oz. water

8 egg yolks

2 oz. coffee liquor

Scald cream, confectioners sugar and vanilla in sauce pan.  Meanwhile, combine the granulated sugar and water over heat in a separate pan until carmelized. In a third bowl beat egg yolks thoroughly and add coffee liquor. Temper the caramel sauce into the cream, then temper it all into the egg mixture. Strain through a fine mesh strainer and pour into baking cups. Place cups in a warm water bath and bake at 350 degrees for 35-40 minutes until the custard is firm, but not solid. Chill before serving. If you’ve got a high-tech torch like Matt you can sprinkle the tops with finely ground sugar (throw it in the food processor for a few seconds) and torch it for a nice burnt sugar crust.

If you missed this one you can join us for the next Chef Series Class on Wednesday, March 25 in the Dispatch Kitchen with Chef Matt Langstaff of Bexley’s Monk! Tickets are $60 per person and available by emailing info@northmarket.com.

More photos from Matt Prokopchak’s class here: http://www.flickr.com/photos/33474685@N08/sets/72157615170890835/

Last week we launched our new website…it’s a brave new world here at North Market.

 

Our website reflects our new communications strategy to feature our merchants in an up close and personal way.  One of our lines, “35 Distinct Personalities, 1 Incredible Place,” really captures the essence of the Market. 

 

As I have mentioned often times before, at North Market you buy baked goods from Amy, ice cream from Jeni, cheese from Mike, meats from David and Cheryl, poultry from Annemarie and Jerry.  It’s all very personal and our community of unique personalities really differentiates the Market from traditional, contemporary buying experiences.

 

Visit our new website at www.northmarket.com where you can learn more about every merchant here at the Market.  You can also keep up to date on events and activities, purchase gift certificates and read posts from our blog.

 

Speaking of blogging, something that I’m just learning to do, we’ll also be Twittering (@NorthMarket), enhancing our Facebook presence and we’re building a nice file of photos on Flickr.

 

We’re all hoping that you love our new website and we’re always open for comments along the way.  So now you can shop our site as well as our Market…we hope both experiences are equally great.

 

 

 

 

One of the most-sought-after prizes at our annual Apron Gala silent auction is the “Market Table Dinner.” It’s an intimate, after-hours, behind-the-scenes dinner for you and nine of your favorite people.

The affair is held in the Dispatch Kitchen, prepared by one of Columbus’ favorite chefs and served by the Market staff. This year’s Market Table maestro was board member and chef extraordinaire, John Dornback of Basi Italia.

Recent Board President emeritus Michelle Chippas and husband Glen Pritchard entertained four other couples at the Market Table this past Saturday night. Chef Dornback cooked up an exemplary five-course meal for those in attendance. Upon arrival the guests were greeted with glasses of Dibon sparkling wine and Scottish Salmon Tartare in Endive Boats:

Once the party had settled in the first course was served, a lovely seared scallop with roasted beet tapenade and mustard green pesto. At this time your intrepid blogger must have been too busy serving as she neglected to take a photo, but having tasted some of the “extras” I assure you it was a splendid start! I’ll make up for it with two photos of the second course. Chef Dornback scored and seared little disks of foie gras:

And served them on a bed of sauteed butter beans with sweet peppers and sherry wine. This course was accompanied by a Joel Gott Chardonnay.

Course number three was Lobster Risotto with fresh lemon, chives and marscapone. It was served with a Riesling who’s vintage I neglected to note (sorry).

The main course was a hearty Filet of Rib Eye served with parsnip potatoes and garnished with a wile mushroom and port wine sauce. Served with Pets Petit Sirah.

The evening was capped off with bowls of roasted berries lightly drizzled with balsamic vinegar:

And topped off with fresh whipped cream:

Many thanks to Michelle Chippas and Glen Pritchard for their support of the North Market through the Market Table purchase. And cheers to Chef John Dornback for creating an exceptional meal!

If this all sounds too good to be true, you too can bid on the Market Table Dinner and other fabulous silent auction items at the North Market Apron Gala. Save the date for this year’s bash: Saturday, May 16 from 7 - 10 p.m.