Join us for Chef in the Market cooking demonstrations to celebrate height-of-the-season market ingredients. Market-goers can watch as Chefs prepare delectable dishes, while sharing skills and ingredient knowledge. Find our Chef in the Market stage at PSU Farmers Market near SW Park Avenue & Montgomery Street on Saturdays June 1 through October 5. Demonstrations start at 10 a.m. and include a sample of the day’s recipe.
Chef Connor Martin of Mian will be making Chilled Umi Organics Noodle Salad with Spicy Smashed Cucumbers and Blistered Tomato.
The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.
Chilled Umi Organics Noodle Salad with Spicy Smashed Cucumbers and Blistered Tomato
16 oz blanched noodles:
- Fully cook (a little bit further than you would for pasta) and shock in ice water or run under cold water until chilled, drain thoroughly then toss lightly in oil to prevent sticking
For the smashed cucumbers:
- 1 lb salad or slicing cucumbers, partially peeled and cut into large bite size chunks, seeds included
- 1 tsp chili flake
- 2 tsp white sugar
- 1 tsp salt
- 2 tsp sesame oil
- If cucumbers have very rough skins, peel or half peel until tender. In a plastic bag or on a cutting board, lightly smash cucumbers. Add seasonings and mix well. Allow to marinate for 30 minutes.
- 1 lb cherry tomatoes, blistered and lightly crushed, reserving the liquid
- Fresh chili, taste dependent.
- I like 1 Thai chili for every 2 people, minced fine with seeds removed if possible
- ½ bunch mint, torn into small pieces
- ½ bunch Thai basil, torn into small pieces
- ½ bunch garlic chives, minced
- Sesame seeds, toasted
For the dressing:
- 1 tbsp fish sauce
- 2 tbsp yuzu juice or lemon/lime juice and zest
- 1 tbsp brown sugar or maple syrup
- 2 tbsp neutral oil
- 1 tbsp sesame oil
- 2 tsp fermented chili product (sambal or similar)
- 2 tsp salt
- Reserved tomato water
- Reserved cucumber water
- Whisk or blend together the measured ingredients. Add tomato water and cucumber water to taste, being careful to avoid making the dressing too watery.
- Combine noodles, vegetables and dressing along with ½ of all the herbs. Pour any additional dressing over the plated salads and top with remaining herbs and sesame seeds.