cooking from the farmers' marketshop, cook & eat

Tasha DeSerio is a Northern California–based cooking teacher and food writer, and the co-owner of Olive Green Catering. Her writing has appeared in numerous food-related magazines, and she has contributed to many cookbooks. @Tashadeserio | Jodi Liano is a cookbook author, recipe developer, food stylist, and food blogger, but her true passion is teaching. A beloved cooking instructor at Tante Marie’s Cooking School in San Francisco, Jodi teaches her students the importance of working with the best raw ingredients for nourishing and truly delicious meals. She is the author of Williams-Sonoma New Flavors for Vegetables. @cookingteach

Sorry no events listed

Recipes for: Baby Arugula Salad with Berries & Gorgonzola, 

English Pea & Ricotta Tart,

Crisp Apricot Turnovers

 

Baby Arugula Salad with Berries & Gorgonzola

MAKES 4–6 SERVINGS

 

 

3 Tbsp extra-virgin olive oil

2 Tbsp balsamic vinegar

Salt and freshly ground pepper

6 cups (6 oz/185 g) baby arugula (rocket)

1⁄2 lb (250 g) firm blue cheese, crumbled

1 cup (4 oz/125 g) fresh blackberries or blueberries

 

In a small bowl, whisk together the oil, vinegar, and salt and pepper to taste.

 

Place the arugula in a bowl. Add the cheese and toss to combine. Drizzle with the dressing and toss to coat evenly. Divide among serving plates, top with the berries, and serve right away.

 

Make this salad into a main course by adding Grilled Marinated Red Onions (page 136) and thinly sliced grilled steak.

 

English Pea & Ricotta Tart

MAKES 4–6 SERVINGS

 

8-by-10-inch (20-by-25-cm) rectangle of frozen puff pastry, thawed in the refrigerator

11⁄3 cups (61⁄2 oz/200 g) shelled English peas

1 cup (8 oz/250 g) fresh whole-milk ricotta, drained

3 Tbsp finely chopped fresh mint, plus small whole leaves for garnish

1 tsp minced lemon zest

Salt and freshly ground pepper

1⁄4 cup (1⁄4 oz/7 g) fresh flat-leaf (Italian) parsley leaves

2 green (spring) onions, trimmed and very thinly sliced on the diagonal

Fresh lemon juice

Pea shoots for garnish, optional

Preheat the oven to 400˚F (200˚C). Place the puff pastry on a baking sheet lined with parchment (baking) paper and bake until puffed, 10–13 minutes. Remove from the oven and top with a sheet of parchment paper and another baking sheet, and bake until golden and crisp, 10–13 minutes. Remove the top baking sheet and parchment paper and let cool.

 

Bring a pot of salted water to a boil. Add the peas and cook until tender, 2–3 minutes. Drain and rinse briefly under cold running water. Reserve 1⁄3 cup (11⁄2 oz/15 g) of the peas and set aside. In a food processor, process the remaining peas, the ricotta, and 1 Tbsp of the chopped mint to make a chunky purée. Stir in the lemon zest and season with salt and pepper.

 

In a small bowl, combine the parsley, the remaining 2 Tbsp mint, the green onions, and the reserved peas. Season with salt and lemon juice. Spread the ricotta mixture evenly over the pastry and top with the parsley mixture. Garnish with whole mint leaves and pea shoots, if desired. Cut into pieces and serve right away.

 

 

Crisp Apricot Turnovers

Crisp Apricot Turnovers

 

MAKES 8 SERVINGS

 

3⁄4 lb (375 g) firm but ripe apricots, pitted and cut into slices 1⁄2 inch (12 mm) thick

1⁄4 cup (2 oz/60 g) plus 2 tsp sugar

1 Tbsp cornstarch (cornflour)

1 Tbsp unsalted butter

1 tsp each fresh lemon juice and grated lemon zest

1⁄4 tsp ground cinnamon

Pinch of salt

Pastry Dough (page 263), chilled and rolled out until 1⁄8 inch (3 mm) thick

1 large egg beaten with 1 Tbsp whole milk

 

Combine the apricots, 1⁄4 cup sugar, the cornstarch, butter, lemon juice and zest, cinnamon, and salt in a saucepan. Cook over medium heat, stirring often, until the apricots break down slightly, 25–30 minutes. Let cool.

 

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment (baking) paper.

Cut the dough into eight 5-inch (13-cm) rounds. Fill each round with a spoonful

of the apricot mixture. Fold the dough and press the edges with a fork to seal. Brush with the egg-milk mixture, sprinkle with the 2 tsp sugar, and prick the tops with a fork.

Place on the prepared baking sheet. Bake until lightly browned, 25–30 minutes. Let

cool and serve right away.

 

Weldon Owen Publishing (2011)