Yesterday was such a wonderful day!  I got to present a cooking demonstration at the Ferry Building Farmer's Market- one of the nation's most prestigious farmer's market.  It was a dream-come-true!  I presented a three-course menu designed to be easy, delicious, and fun- a menu that will work well for a summer get-together with friends and family:

Farmer's Market Green Salad with Citrus Dressing

Summer Paella

Panna Cotta (Italian gelatin custard) with Market Fruit Compote

The recipes are great  workhorse recipes for improvising around your finds at the market.  The demonstration seemed to be very well received by the standing room-only crowd.  A special tahnk you to Antonio, our lead cook, for helping out with the demo- we made a great team!  Here are the recipes for anyone interested:

Farmers Market Green Salad With Citrus Dressing

(serves 10)

1/2    cup fresh orange juice

1/2    cup olive oil

1/4    cup apple cider vinegar

1/2    teaspoon Dijon mustard

2    teaspoons chopped fresh chives

2    teaspoons chopped sweet onion

1    teaspoon salt

2    pounds salad mix

1    cup golden raisins

1    cup toasted nuts

2    cup fruit, sliced thin

For dressing:

In a blender, combine orange juice, olive oil, vinegar, mustard, chives, onion and salt and blend on medium speed. Set aside.

For salad:

In a large bowl, combine salad mix, raisins, nuts and fruit slices. Toss with the dressing and serve.

Farmers Market Paella

(serves 10)

1          quart shellfish

1          cup light crisp white wine

1          onion, chopped, sautéed golden

1          quart market meats (sausage, chicken, seafood, etc.), cooked (roasted or boiled)

2          cup medium-grain rice

1          quart ripe tomatoes, peeled, diced

½   cup olive oil

1            tablespoon kosher salt

pinch of saffron

2          shakes Tabasco

1/4   cup Mojo sauce

For market meats:

Boil meats like sausage, chicken (skinless).  Seafood can be raw.

For Broth:

Boil 1 quart shellfish (clams ideal) until done.  Reserved the seafood to add to finished Paella.  Used liquid for broth. Add hot water to make 3 cups broth.

For Rice:

Combine rice, broth, saffron, tomatoes, onions, olive oil, salt, Tabasco in pot or deep baking pan, cover with foil and bake 20 minutes in 400F oven. Then add cooked market meats (including reserved shellfish from broth), cover and bake an additional 10 minutes.

Finish by drizzling mojo sauce on top and generous freshly chopped herbs.

Mojo Sauce

1/3    cup olive oil

1/3    cup orange juice

1/3    cup lemon juice

6          garlic cloves- fine minced

1            teaspoon kosher salt

½      teaspoon ground pepper

½      teaspoon ground cumin

Combine

Panna Cotta with Market Fruit Compote

(8 servings)

½     cup heavy cream

½     cup crème fraiche (or sour cream)

1 ½  cup milk

½     cup sugar

1            teaspoon vanilla

3     sheets gelatin (or 3 tablespoons gelatin powder)

Soak gelatin sheets in cold water until soft.  Mix milk into crème fraiche a little at a time to thin  without clumps, add sugar and vanilla.  Lightly squeeze softened gelatin sheets and melt in small pan over hot water, then slowly add cream mix (similar to tempering eggs).  Refrigerate until set.

Market Fruit Compote

(2 cups)

½    cup water

½    cup sugar

1     cup fresh fruit, peeled, diced

1            tablespoon liquor (rum, bourbon, tequila depending on the fruit)

Make simple syrup by bringing water to boil and adding sugar.  Remove from heat.  Add half of fruit and blend.  Add remaining fruit and alcohol.  Refrigerate.