Seneca Falls Farmer’s Market & Patti Battley .::. Episode 37

Patti Battley, Horticulture Program Educator at Seneca County Cornell Cooperative Extension is in-studio with Jim and Marilyn Bero to talk about the Seneca Falls Farmer’s Market and other programs SCCCE offers to residents of Seneca County. Also, some great recipes to go with the fresh local produce you’ll find at the Seneca Falls Farmer’s Market this time of year.

Suggestions? E-Mail contact@fingerlakes1.com with the subject line “Healthy Cooking”.

Recipes mentioned in this episode:

STEAMED CORN ON THE COBB

PLACE SHUCKED CORN IN A 4″ HIGH PAN: SINGLE LAYER
POUR IN 1 ” OF SALTED WATER, COVER AND BRING TO BOIL,TURN OFF HEAT
LET SIT FOR 20 MINUTES COVERED, THEN SERVE
YOU CAN ALSO USE THIS METHOD IN A MICROWAVE OVEN
USNG A CERAMIC OR GLASS DISH AND COVER WITH PLASTIC WRAP
BRING TO BOIL, LET SET FOR 20 MINUTES.
DON’T SALT THE WATER

TOMATO JAM

OVER MEDIUM HEAT 3/4 CUP GRANULATED SUGAR, 1/4 CUP OF WHITE VINEGAR, 1/4 CUP OF WAER
COOK 5 MINUTES TO DISSOLVE SUGAR
ADD 10 CUPS TOMATO [CHOPPED AND SEEDED]
1/2 TEASPOON KOSHER SALT COOK LOW HEAT 11/2 TO 2 HOURS STIRRING OCCASIONALLY
SEASON TO TASTE, LET COOL TO ROOM TEMPERATURE
POUR INTO SCREWED JARS, REFRIGERATE
LASTS 2 MONTHS
USEAGE: ON TOAST, ON BURGER, INSTEAD OF KETCUP, SERVED WITH GRILLED CORN,
PIZZA TOPPING, WITH CARAMELIZED ONION AND BLUE CHEESE
SPICY VERSION ADD GROUND HOT RED PEPPER

ZUCCHINI CARBONARA

SAUTE 5 SLICES OF BACON CUT INTO 1/2″ PIECES FOR 8 MINUTES
PLACE IN. PAPER TOWEL AND POUR OFF FAT
OVER MEDIUM HEAT ADD 2 TABLESPOONS OLIVE OIL, 2 TABLESPOONS MINCED SHALLOTS, COOK 1 MINUTE
ADD: 1 POUND OF ZUCCHINI SLICED IN 1/4 INCH HALF MOONS
ADD: 1 CUP OF RICOTTA, MIX WITH 1 TABLESPOON OLIVE OI AND GROND PEPPER
ADD; 1 POUND LINGUINI COOKED AL DENTE, 1 CUP OF PASTA WATER, COOK 1 MINUTE
ADD; 1/2 CUP OF GRATED PARMESAN
SERVE GARNISHED WITH BASIL SLICES

PEACHES WITH BLUEBERRY SAUCE

INGREDIENTS:
4 PEACHES , SKINNED, PITTED AND SLICED
1 PINT OF BLUEBERRIES, WASHED AND STEMS REMOVED
11/2 TEASPOONS OF LEMON ZEST
1/4 TEASPOON GROUND CINNAMON
3 TABLESPOONS OF HONEY
MINT TO GARNISH
IN A BLENDER OR FOOD PROCESSOR PUREE BLUEBERRIES, LEMON, CINNAMON AND HONEY
SPOON SAUCE OVER PEACHES AND SERVE GARNISHED WITH FRESH MINT

Here Come The Tomatoes .::. Episode 36

Fresh tomatoes are hitting the area farmer’s markets and Jim and Marilyn Bero have some great recipe ideas for end of summer dinners and cookouts. Watch a demonstration of the preparation of a great no-cook fresh tomato marinara with orecchiette pasta,

NO COOK FRESH TOMATO MARINARA SAUCE WITH ORECCHIETTE

2 POUNDS OF TOMATOES CORED AND CUT INTO 1/2 INCH CUBES
1/2 CUP OLIVE OIL, 1 TEASPOON MINCED GARLIC , 1 TEASPOON SALT, 1/4 TEASPOON PEPPER, PINCH OF RED PEPPER FLAKES ,
MINCED FRESH HERBS: 1 TABLESPOON THYME, 11/3 CUP BASIL, 1/3 CUP PARSLEY,
1 CUP PARMESAN, 1/4 CUP CHOPPED OLIVES ( KALAMATA AND GREEN)
1/4 CUP OF PESTO, 1 TEASPOON LEMON ZEST
MIX ABOVE INGREDIENTS IN A LARGE BOWL
ADD COOKED WARM ORECCHIETTE
TOSS AND SERVE

GREEN TOMATO CASSEROLE

2 SWEET ONIONS SLICED, 2 TABLESPOONS OLIVE OIL, 8 GREEN TOMATOES CUT INTO 1/2 INCH SLICES
1 TEASPOON OF SALT, 1 TEASPOON OF CURRY POWDER, 1/4 TEASPOON OF PEPPER. 1CUP BROWN SUGAR
1/2 CUP OF WATER OR CHICKEN BROTH. BREAD CRUMBS, PARMESAN CHEESE

COOKING:
IN A LARGE SKILLET HEAT OIL OVER MEDIUM HEAT
ADD ONIONS, COOK UNTIL LIGHTLY BROWN ABOUT 5 MINUTES
ADD SALT, CURRY POWDER, PEPPER, SUGAR, AND WATER, SIMMER FOR 5 MINUTES
PREHAT OVEN TO 300 DEGREES
IN A 2 QUART BAKING CASSEROLE, PLACE A LAYER OF TOMATOES, LAYER OF ONION,
REPEAT UNTIL ALL TOMATOES AND ONIONS ARE USED
TOP WITH BREAD CRUMBS TO COVER
SPRINKLE WITH CHEESE
BAKE UNTIL BROWN, ABOUT 45 MINUTES AND SERVE

OVEN DRIED TOMATOES

INGREDIENTS , 24 PLUM TOMATOES, 4 TABLESPOONS OF OLIVE OIL, 6 CLOVES OF FINELY MINCED GARLIC, SALT( SEA SALT OR KOSHER)
TURN OVEN TO 175 DGREES,
CUTT TOMATOES IN HALF, PLACE IN A BAKING PAN CUT SIDE UP
BRUSH WITH OLIVE OIL, SPRINKLE WITH SALT AND GARLIC, ADD FRESH CHOPPED HERBS SUCH AS BASIL, OREGANO AND THYME, BRUSH WITH MORE OLIVE OIL
BAKE 6 TO 8 HOURS
DONE WHEN TOMATOES AR DRIED AND SHRIVELED
PLACE IN A JAR WITH A SCREW TYPE LID AND PLACE IN THE REFRIGERATOR

TOMATOES GLAZED WITH VINEGAR

INGREDIENTS:
11/2 POUNDS TOMATOES, CORED AND CUT INTO WEDGES, 2 TABLESPOONS OF BUTTER, 3 TABLESPOONS OF BALSAMIC VINEGAR, 1 MINCED SHALLOT, SALT AND PEEPER TO TASTE

COOKING :

HEAT THE BUTTER,
ADD THE TOMATOES , COOK OVER HIGH HEAT FOR 3 MINUTES
ADD VINEGAR AND SHALLOT, SHAKE PAN BACK AND FORTH
COOK UNTIL SAUCE IS THICK

Seasonal Menus at The Gould .::. Episode 35

Sharon Hoatland and Executive Chef Ben Bird join Jim and Marilyn in-studio to talk about the new seasonal menu at The Gould Hotel in Seneca Falls, the local Farmer’s Market, and great events coming up at the downtown Seneca Falls hotel. Also, Jim shares two great recipes for you to try at home.

GRILLED CHICKEN SOUVLAKII

BRINE 11/2 POUNDS CHICKEN BREAST CUT INTO 1 INCH CUBES
2 TABLESPOON SALT IN 1 QUART OF WATER, STIR UNTIL SALT IS DISSOLVED,, ADD CUT UP CHICKEN BREAST, REFRIGERATE 30 MINUTES
REMOVE DRAIN AND PAT DRY
MIX AND ADD TO BREAST, 2 TABLESPOONS OLIVE OIL, 1 TEASPOON OF LEMON ZEST,1/4 CUP OF LEMON JUICE ,2 TABLESPOONS OF PARSLEY, 1 TEASPOON HONEY,
1 TEASPOON DRY OREGANO, 1/2 TEASPOON BLACK PEPPER
SKEWER 2 PIECES OF 2″ BY 2″ GREEN PEPPER, THEN1/4 OF CHICKEN CUBES AND THEN 2″BY 2 ” PIECES OF ONION,
MAKE A TOTAL OF 4 SKEWERS, GRILL A TOTAL OF14 MINUTES , BRUSH COOKED CHICKEN WITH GARLIC OIIL( A MIXTURE OF2 TABLESPOONS OF OLIVE OIL AND 1 TEASPOON GARLIC POWDER)
SERVE IN PITA BREAD WITH SHREDDED LETTUCE , CHOPPED TOMATO AND TZATZIKI SAUCE
TZATZIKI
MIX: 1 TABLESPOON LEMON JUICE , 1 GRATED GARLIC CLOVE, 3/4 CUP GREEK YOGURT, 1 CUCUMBER PEELED, SEEDED AND DICED,
3 TABLESPOONS MINCED FRESH MINT, 1 TABLESPOON FRESH MINCED PARSLEY, 1/8 TEASPOON SALT.

GRILLED CHICKEN THIGHS WITH SOY, VINEGAR SAUCE

21/2 POUNDS BONELESS, SKINLESS CHICKEN THIGHS, (AROUND 10 THIGHS)
RUB WITH CANOLA OIL, ADD A MIXTURE OF 2 TABLESPOONS CHINESE 5 SPICE POWDER, 1 TABLESPOON SUGAR
1 TEASPOON GARLIC POWDER, 3/4 TEASPOON KOSHER SALT
RUB INTO THIGHS AND GRILL ABOUT 5 MINUTES PER SIDE
REMOVE FROM GRILL AND DRIZZLE WITH SAUCE
MIX, 2 TABLESPOONS SOY SAUCE, 2 TEASPOON RICE VINEGAR
1 TEASPOON SESAME OIL, 1/4 TEASPOON CRUSHED RED PEPPER
SERVE WITH A GARNISH OF CHOPPED CILANTRO OR PARSLEY