Super Saturday at the Lenoir County Farmers Market
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Saturday was a great day in Kinston and Lenoir County especially if you were looking for some fresh vegetables and recipe ideas for the upcoming Holidays!! Big thanks to Chefs Vivian Howard, Sheri Castle and Leraine Tolston for sharing their expertise and yummy recipes! Also, a big thanks to Art 105 vendors for setting up and selling some of their beautiful art work! Over 250 people were in attendance, but in case you missed it, here are the recipes for you to try! Enjoy and Happy Thanksgiving!!!!!
Vivian Howard’s Grits and Greens
(Page 37 in “Deep Run Roots”)
- 1 pound turnip greens
- 4 garlic cloves, minced
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons salt, divided
- ¼ teaspoon chili flakes
- 1 batch of Foolproof grits (from page 31)
- 1 cup chicken stock
- 1 tablespoon butter,
- 1 cup grated Parmigiano-Reggiano
- Pork Rinds
Brown-Butter Hot-Sauce Vinaigrette
- 4 tablespoons butter
- 2 tablespoons lemon juice
- 1 tablespoon hot sauce
- ¼ teaspoon salt
- Preheat the oven to 400° F. Cut the tough end off of the turnip greens and slice the remaining stem and leaves into ½-inch pieces. In a 10-inch cast-iron skillet, the skillet you will bake the grits in, cook the garlic in the oil over medium heat until it just starts to sizzle. Quickly, because brown garlic is bitter burned garlic, add the greens, 1 teaspoon salt, and the chili flakes. Using tongs, toss the greens around as they wilt.
- Once the greens are just wilted, dump them in a large bowl with the grits, chicken stock, black pepper, 2 teaspoons butter and spoon the grits and greens into it. Slide the skillet onto the middle rack of the oven and bake uncovered for 40 minutes.
(Page 31 “Deep Run Roots”)
- 1 cup grits
- 3 ¼ cups milk
- 1 ½ teaspoon salt
- 10 turns of the pepper mill or ¼ teaspoon black pepper
- 1 tablespoon butter
- In the top section of your double boiler, stir together the grits and milk. Tale a fine-mesh tea strainer and skim away the hulls that float to the top. Getting rid f these will prevent you from having hard, uncooked bits in what should be a creamy finished product. Heat the double boiler over medium high. Whisking every few minutes, run the whisk or spoon around the edges to make sure the grits aren’t sticking. After about 10 minutes, the milk will start to take hold of the starch, and the mixture will thicken slightly. Depending on the grind of your grit, between 25 and 40 minutes in, they will have completely swollen and become one with the milk.
- Stir in the salt, pepper and butter. Serve warm. If they thicken up like cement before you are able to get them on the table, whisk in warm water or milk to loosen them up. They should be thick, not runny, but should spread when you portion them out.
Note: (from the book) I don’t have a legitimate double boiler, so for this recipe, I rig one up. I fill the bottom of a 4-quart saucepan with 2 inches of water, then I position a 2-3 quart glass or metal bowl on top of that. There you have it, a double boiler.
Leraine’s Harvest Salad
(Queen Street Deli and Bakery)
- ½ cup wild rice or wild rice blend
- 2 pounds of sweet potatoes, butternut squash, or acorn squash cleaned, peeled and cubed
- 1 tablespoon Olive oil
- 5 cups kale, center rib removed and torn into small pieces
- 1 medium apple, cored and diced
- ½ cup pecans or walnuts
- ½ cup dried cherries or cranberries
- 2 tablespoons apple cider
- 2 tablespoons vinegar
- ½ teaspoon Dijon mustard
- ½ teaspoon each: salt, pepper, and garlic powder
For the salad
- Preheat the oven to 375° F. Line a large baking sheet with parchment paper or foil. Add to prepared baking sheet. Spread into even layer. Place in oven and cook for 15 minutes or until roasted. Remove and set aside to cool. Meanwhile, cook the rice per manufacturer’s instructions. Once cooked, let cool. In a large bowl, combine the kale, apple, dried fruit, buts, cooled squash and wild rice. Toss until evenly mixed.
For the dressing
- In a small bowl, whisk all ingredients together. Set aside. If serving immediately, toss with the dressing and serve. If preparing the salad ahead of time, store the salad in an airtight container and the dressing in another container. Dress before serving.
“Meet Your Dream Chocolate Cream Pie”
(Sheri Castle from the cookbook titled “Butter, Sugar, Flour”)
Spicy Chocolate Cookie Pie Shell
- 1¾ cups chocolate wafer cookie crumbs (about 36 cookies)
- 6 tablespoons (¾ stick) unsalted butter, melted
- 2 teaspoons ground ancho chile, or ground chipotle for more heat
- ¼ teaspoon cayenne pepper
- 1 cup passion fruit jam or jelly
- 8 ounces bittersweet chocolate, chopped
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- ½ teaspoon kosher salt
- 4 large egg yolks
- 3 cups whole milk
- 2 tablespoons unsalted butter chilled
- 1 teaspoon pure vanilla
Chocolate Whipped Cream Topping
- 1 cup heavy cream, divided
- 1 teaspoon pure vanilla extract
- ¼ cup confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
For the pie shell
- Preheat the oven to 350° F. Toss together the crumbs, butter, and spices in a medium bowl to moisten. Press the mixture onto the bottom and up the sides of a 9½ inch pie pan.
- Refrigerate for at least 15 minutes to firm the butter. Bake in the center of the oven for about 10 minutes, or until set and fragrant. Place on a wire rack and let cool to room temperature.
For the filling
- Spread the jam gently over the bottom of the pie shell.
- Place the chocolate in a large glass or metal bowl.
- Whisk together the sugar, cornstarch, salt, and egg yolks in a large heavy saucepan. Whisking continuously, add the milk, in a slow, steady stream. Bring to a boil over medium heat, stirring slowly with a heatproof spatula. Reduce the heat and simmer stiffing continuously, for 1 minute, or until the filling is very thick. Pass the hot pastry cream through a fine mesh sieve into the bowl of chocolate, using a rubber spatula to press it through the mesh. Let stand for 1 minute to soften the chocolate, drop in the butter and stir until smooth. Stir in the vanilla. Press a piece of buttered parchment paper directly onto the surface to prevent a skin from forming. Let cool to room temperature. Pour into the pie shell and refrigerate for at least 6 hours, or until set.
For the topping
- Whisk together the cream, vanilla, confectioners’ sugar, and cocoa powder in a large chilled bowl until the dry ingredients mix into the cream. Using a mixer beat on high speed until it holds firm peaks.
- Scoop the whipped cream into a pastry bag fitted with a large star tip. Pipe rosettes onto the filling, spacing them as evenly as possible.
Pumpkin Spice Fudge
- Cooking Spray
- 1¾ cups sugar
- ¾ cup canned pumpkin puree
- ⅔ cup fat-free sweetened condensed milk
- ½ cup pure maple syrup
- 2 Tbsp. unsalted butter
- 1 tsp. salt
- 1 tsp. pumpkin pie spice
- 4 ounce ⅓ less fat cream cheese
- 1 12 ounce package white chocolate chips
- Line an 11 × 15 inch glass or ceramic baking dish with foil; coat with cooking spray.
- Combine sugar, pumpkin, milk, and syrup in a saucepan over medium; cook 30 minutes or until a candy thermometer registers 237° F, stiffing frequently. Stir in butter, salt spice, cream cheese, and chocolate, cooking until melted (mixture will be thick).
- Coat a spatula with cooking spray; spoon mixture into prepared dish, smoothing into an even layer. Cool completely at room temperature, 1 ½ to 2 hours. Cut into 32 squares.
Serves 32. Each square serving contains Calories 149, Fat 5 g, Carbohydrates 25 g, Fiber 0 g, Protein 1 g.
Pumpkin Fruit Dip
- 1 can (15 ounce) pumpkin (about 1¾ cups cooked pumpkin)
- 1 cup low-fat ricotta cheese or plain yogurt or low-fat cream cheese (Saturday’s dip was made with the cream cheese)
- ¾ cup sugar
- 1½ tsp. cinnamon
- ½ teaspoon nutmeg
- In a large bowl, combine pumpkin, ricotta cheese, yogurt, or cream cheese, sugar, cinnamon and nutmeg. Stir until smooth.
- Refrigerate leftovers within 2 hours.
- Serve with apple slices, bananas, grapes or ginger snaps.
Serves 26. Each 2 tablespoon serving contains Calories 40, Fat .5 g, Cholesterol 5 mg, Carbohydrates 8 g, Fiber 1 g, Protein 1 g.