The North Market in conjunction with Dispatch Food Editor Robin Davis has expanded its class offerings and established the “North Market School of Cooking” scheduled to launch this fall with Davis at the helm. The North Market School of Cooking classes will be comprised of a range of offerings including classes on the basics, ethnic cooking classes, special Sunday sessions with Robin and the ever-popular Chef Series classes.

The Chef Series returns with a lineup of tried-and-true favorites including Matt Prokopchak of Trattoria Roma, Rocco Valentino of Pastaria and Paul Yow from Barcelona. New additions include Spencer Budros of Pistacia Vera, Richard Blondin of The Refectory, Michael Jones of The Greener Grocer and Matt Linebrink of Latitude 41. Chef Series classes are designed as demonstration events where participants get to mix and mingle with their favorite chefs, garner a closer insight into their personalities and savor a three course meal prepared during the course of instruction.

The North Market is also offering a chance to join Dispatch Food Editor Robin Davis in the kitchen for “Sunday Sessions.” These afternoon classes pull together some of Davis’ favorite meals from Land and Sea to Restaurant Favorites. In addition, Davis will be offering a hands-on Thanksgiving Boot Camp to a limited number of people who want to learn how to make the holiday meal. She’ll take you through everything from how to baste and roast a turkey, make perfect gravy and finish it up with a delectable traditional dessert.

“I’m asked all the time about cooking classes in Columbus. People are more interested than ever about learning how to cook,” Davis said. “I think this will really fill a need in a fun, friendly environment. And I love teaching cooking classes. It gives me a chance to be face to face with readers and viewers and share an afternoon of cooking and camaraderie.”

Also new this fall is an ethnic series, including a sushi class by Nida Perry of Nida’s Sushi, a Vietnamese class taught by Thang Nguyen of Lac Viet, and an Indian cooking class by cooking instructor Pradip Ramachandran.

Finally, the School of Cooking also has a line-up of entertaining and technique classes including a Harvest Menu and Northern Italian Menu, being taught by Sheri Lisak, a former assistant to Betty Rosbottom. Classes on baking, vinaigrettes and more are also on the schedule for those interested in learning the fundamentals of cooking. 

Fall Class Schedule

 Chef Series, Wednesdays 6:30-8:30 p.m.

$65 per session or $300 for any five sessions, limit 24 per class

• Wednesday, September 16 ~ Rocco Valentino - Pastaria                     
• Wednesday, September 23 ~ Matt Prokopchak - Trattoria Roma                                           
• Wednesday, September 30 ~ Spencer Budros - Pistacia Vera             
• Wednesday, October 7 ~ Michael Jones - The Greener Grocer
• Wednesday, October 14 ~ Matt Linebrink - Latitude 41
• Wednesday, October 28 ~ Richard Blondin - The Refectory
• Wednesday, November 11 ~ Paul Yow - Barcelona                                                   

School of Cooking Classes

Weekday Evenings 6:30-8:30 p.m. and Sundays 1:00 - 3:00 p.m.

$50 per session or $125 for any three sessions (unless otherwise noted), limit 24 per class

 September

• Thursday, September 10, Sushi ~ Nida Perry - Nida’s Sushi
• Sunday, September 13, A Harvest Menu ~ Sheri Lisak
• Sunday, September 20, Sunday Session with Robin Davis ~ Restaurant Favorites at Home

October

• Monday, October 5, Sauces, Gravies and Vinaigrettes
• Thursday, October 8, Vietnamese Cuisine ~ Thang Nguyen - Lac Viet Market
• Sunday, October 11, Sunday Session with Robin Davis ~ Land and Sea
• Sunday, October 18, Northern Italian ~ Sheri Lisak
• Monday, October 19, Baking 101

November

• Sunday, November 1, Sunday Session with Robin Davis ~ Comfort Food for Company           
• Sunday, November 8 ~ Thanksgiving Boot Camp, $100 per person, 1:00 - 4:00 p.m.
• Thursday, November 12, Indian Cuisine Made Simple ~ Pradip Ramachandran
• Sunday, November 15, Holiday Cookies: Drop, Roll and Chill

The Dispatch Kitchen is located on the second floor of the North Market. Registration is required and enrollment is limited for individual classes. Class reservations may be made online, by phone 614-463-9664, by email info@northmarket.com, or in person at the business office on the second floor of the Market building.

The North Market hosted another splendid Chef Series Class last night featuring the market’s own Chef Rocco Valentino from Pastaria. Aiding him with the class was Sous Chef Samantha Melton.  Here’s the dynamic duo preparing for the evening:

The first course of the night was a mushroom and celery salad which was such a big hit that it was hastily consumed by the class:

Mushroom and Celery Salad

2 oz. Lemon juice

1/2 tsp. salt

2 1/2 tsp. Dijon mustard

4 oz. Extra virgin olive oil

2 1/2 tsp. Shallot, minced

Black pepper, freshly ground, to taste

2 1/2 # Fresh mushrooms, cleaned

1# Celery hearts

1 Tbs. + 2 tsp. Parsley, chopped

1 Tbs. + 2 tsp. Mint, chopped

10 oz. Parmigiano-Reggiano

Mesculun greens, 1 oz. per person

Whisk lemon juice, salt and mustard in a bowl until the salt dissolves. Add the olive oil in a very thin stream, whisking constantly. Stir in shallots and pepper.

Thinly slice mushrooms through the cap and sten. Slice celery thinly on an angle.  Combine mushrooms, celery, parsley and mint in a large bowl. With a vegetable peeler, sliver half of the Parmigiano-Reggiano cheese over the top. (Can be made ahead to this point and chilled)

To serve, place greens on plate, toss celery-mushroom salad with dressing and mound on each plate. Garnish with slivers of remaining Parmigiano-Reggiano.

For the second course the class was treated to a tutorial on making homemade gnocchi. I don’t know about everyone else but I was pretty excited to learn this technique and the finished product topped with Tomato Rosemary Broth was divine!

Basic Potato Dumplings ~ Gnocchi (makes 6 servings)

6 Idaho or russet potatoes, large

1 tsp. Salt

1/2 tsp. Freshly ground white pepper

2 Eggs, beaten

4 c. Flour

1/2 c. Grated Parmigiano-Reggiano cheese

Pinch of nutmeg

1. Place potatoes in a large pot with enough water to cover. Boil the potatoes in their skins for about 40 minutes, until they can be easily pierced with a fork. Allow the potatoes to cool until they can be handled. Peel the potatoes and press them through at ricer or a food mill fitted with a fine blade (or a fine mesh sieve).

2. Spread the riced potatoes on a work surface and let cool completely.

3. Gather the cold riced potatoes into a mound, forming a well in the center. In a bowl, beat the eggs, salt and white pepper. Pour the egg mixture into the well. Sprinkle with nutmeg and work the potatoes and eggs together with both hands. Gradually add 3 cups of the flour and scrape the dough up from the work surface with a knife as often as necessary. Add the Parmigiano-Reggiano cheese. Incorporation of the ingredients should take no longer than 10 minutes. The longer the dough is worked, the more flour it will require and the heavier it will become.

4. Dust the dough, your hands and the work surface lightly with flour. Cut the dough into six equal parts and set aside. Work one piece of dough. Continue to dust dough, hands and surface as long as the dough feels sticky.

5. Using both hands, roll the piece of dough into a rope 1/2 inch thick, then slice the rope at 1/2 inch intervals. Sprinkle some flour and roll each piece into a ball, flouring as needed. Place on a lightly oiled sheet pan and continue until all dough is finished.

6. To cook the gnocchi, bring 6 quarts of water + 2 tablespoons of sea salt to a boil. Drop the gnocchi into the boiling water a few at a time, stirring gently with a wooden spoon, cook 2-3 minutes until they rise to the surface.

Tomato Rosemary Broth (makes 8 servings)

1 Yellow onion, medium, diced

2 oz. Garlic, chopped

6 oz. Fresh rosemary, chopped

28 oz. Can crushed tomatoes

28 oz. Chicken or veggie broth

8 oz. White wine

1 oz. Extra virgin olive oil

1 oz. Butter

Heat olive oil and butter in sauce pan. Add onion and garlic and cook 2-3 minutes. Add the fresh rosemary and cook one minute. Add the wine and reduce by half. Add the crushed tomatoes and broth and simmer 45 minutes.

Pour over gnocchi and voila!

Then it was on to the main event:

Roasted Cod with Parma Ham and Fresh Sage

6 Cod filets

6 Sage leaves

6 Parma ham slices, paper thin (can substitute Prosciutto)

1/2 head Savoy cabbage

3 Tbsp. Vegetable oil

1 Onion, finely diced, medium

Ground coriander

1 tsp. Salt

1/4 tsp. Black pepper, cracked

2 Tbsp. Parsley, chopped

3 Tbsp. Flour

1 1/2 Tbsp. Black pepper, cracked

1 c. White wine

1/2 c. Carrot, blanched, finely diced

Juice of 1 lemon

Grated zest of 1 lemon

1 c. Chicken stcok

3 Tbsp. Butter

1 Tbsp. Sage, minced

Pat the cod dry. Place a sage leaf in the center of the top of each piece. Wrap a slice of ham around the fish, leaving the sides uncovered, and stick a toothpick into the ham at the point where it meets to hold it in place. Cover and refrigerate until ready to cook.

Wash, dry and core cabbage, keeping it in one piece. Lay the cabbage, cut side down, on a clean, flat work surface. Using a very sharp knife, slice the cabbage lengthwise into very fine shavings. Set aside.

Heat 1 tablespoon of oil in a large saute pan over medium heat. Add the onion and saute for about 4 minutes or until slightly brown. Add the cabbage and coriander and toss to coat. Lower heat and saute for about 5 minutes or until just softened. Season to taste with salt and pepper. Stir in parsley. Remove from heat. Partially cover and keep warm.

Remove cod from refrigerator. Heat remaining 2 tablespoons of oil until hot but not smoking in a large, nonstick saute pan over medium heat. Lightly dust wrapped fish with flour and cracked pepper. Lay the cod in the pan, top down. Sear for 3 minutes. Turn and sear on the other side for 2 minutes or until just rare in the center. Using a slotted spatula, remove to a warm platter. Place a piece of paper over top to keep warm.

Add the wine, carrot, lemon zest and juice to the same saute pan over medium-high heat. Cook, stirring occasionally, for about 6 minutes, or until the pan is almost dry. Add the stock and butter. Bring to a boil and cook, stirring constantly, for about 2 minutes or until slightly thickened.  Stir in minced sage and season to taste with salt and pepper.

Place equal portions of cabbage in the center of each of 6 warm dinner plates. Set a piece of cod in the center of each, carefully removing the toothpick. Return sauce to high heat and quickly bring to a boil. Remove from heat and spoon equal portions over the top of each piece of cod. Serve immediately.

The lovely Samantha Melton was in charge of dessert and she whipped up a Torta di Polenta or Polenta Cake. It was something of a cross between lemon pound cake and a light cornbread. Served with raspberry coulis the result was the perfect ending to a wonderful dinner.

Torta di Polenta ~ Polenta Cake

5 oz. Bread flour

2 oz. Yellow cornmeal

1 Tbsp. Baking powder

6 oz. Butter, softened

5 oz. Sugar

2 tsp. Vanilla extract

2 tsp. Lemon zest

pinch of salt

6 Egg yolks

2 oz. Sugar

6 Egg whites

1 tsp. Cream of tartar

Confectioners sugar, as needed for garnish

Combine bread flour, cornmeal and baking soda and set aside.  Cream together butter, sugar, vanilla zest and salt until very light. Add egg yolks slowly. Add the flour mixture and mix until just blended.

Whip sugar, egg whites and cream of tartar to medium peaks. Fold meringue into batter. Pour into a buttered and floured 10-inch cake pan. Bake at 350 degrees for 40 minutes or until cake springs back to the touch and is golden brown.

To serve, invert onto platter and dust with confectioners sugar or serve with raspberry coulis.

Raspberry Coulis

1/2 pint Raspberries

2 oz. Sugar

2 oz. Butter

2 oz. Cranberry juice

splash of lemon oil

splash of vanilla

Heat butter in saute pan and add raspberries, cook 2 minutes. Add sugar, vanilla, lemon oil and juice and reduce by half. Puree mixture in blender until smooth. Chill overnight.

Thanks Rocco and Sam! Everything was wonderful!

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!

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/

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.