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Chef in the Market – Katherine Deumling, Cook With What You Have

June 8 @ 10:00 am - 10:45 am

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

The 2019 season of Chef in the Market is generously sponsored by Amica Insurance.

 

Katherine Deumling, of Cook with What You Have, will be preparing Salsa Verde and Spring Vegetable Ragout with Asparagus, Radishes, and Snap Peas. Recipes below.

 

Salsa Verde (Italian Parsley Sauce)

 

This is a versatile, bright Italian herb sauce. I often just make it with parsley, garlic, lemon juice or vinegar, oil and salt but the addition of capers and little onion makes it even more fun. Some versions include a couple of anchovies so by all means use them if you have them. And some include a hard boiled egg, the yolk mashed and combined with the other ingredients and the white, finely chopped and stirred in at the end.

 

You don’t need to use a food processor and sometimes I prefer the slightly rougher texture of it when all is chopped by hand but I often use the processor.

 

Ingredients:

  • 1 medium bunch parsley, well washed and stems removed (but don’t bother picking all the leaves off the remaining stems)
  • Grated zest of 1/2 lemon (optional)
  • 1 tablespoon minced shallot or onion (optional)
  • 2 tablespoons capers, rinsed (optional) and chopped up a bit
  • 2 small garlic cloves, minced
  • ½ cup olive oil
  • 2 tablespoons fresh lemon juice, to taste
  • Salt, to taste

 

Directions:

Either finely chop everything and zest the lemon (if using) on a microplane and mix well or combine all the ingredients except the oil in the food processor and pulse until fairly uniformly and finely chopped. You don’t want to end up with a puree so don’t overdo it. Drizzle in the olive oil and pulse a couple more times. Taste and adjust with salt, lemon juice or vinegar if needed.

 

Suggestions for using it:

  • Drizzle generously over veggies (grilled zucchini, boiled potatoes, etc.)
  • Use as a spread for sandwiches
  • Dress hardboiled eggs, canned Oregon Albacore and boiled potatoes
  • Use as a dressing for a pasta or rice salad, doctored with a dollop of mayonnaise or Greek yogurt
  • Dress white beans with it or stir it into a white bean puree for a delicious spread
  • Stir a few tablespoons into a soup when serving.
  • Delicious with sautéed shrimp or other seafood or grilled beef

 

 

Spring Vegetable Ragout with Asparagus, Radishes, and Snap Peas

This is an Italian method of cooking vegetables. The vegetables are cooked through and sometimes even mashed up a bit to really blend the flavors, not left crisp and al dente. You can add fresh herbs, a little bit of lemon at the end or simply finish with salt, pepper and olive oil.  Serve this alongside fish, or top it with a fried or poached egg or toss it with pasta or just with some crusty bread and cheese for a light dinner.

 

Ingredients (serves 4):

  • 2 tablespoons olive oil
  • 3 spring onions, white and green parts
  • 2  garlic cloves or stalks of green garlic, minced
  • 1 bunch radishes, washed and diced (wash and chop the greens if they’re bright and fresh and add them for the last 2 minutes of cooking time)
  • 1 pint snap peas, tails and strings removed and cut into thirds
  • 1 bunch asparagus, washed, tough stem ends snapped off and cut into 1 ½ -inch lengths
  • 1/2 teaspoon salt (more to taste)
  • Splash of water (if needed)
  • Freshly ground black pepper
  • 2 tablespoons chopped parsley (optional)
  • A drizzle of olive oil
  • Squeeze of lemon juice (optional)

 

Directions:

Heat the olive oil in a large skillet over medium-high heat. Add the onions and garlic and sauté for about 2-3 minutes until they begin to soften.

 

Add the radishes and several generous pinches of salt and cook for another 2-3 minutes over medium heat, then add the snap peas and asparagus and mix well and cook, stirring frequently until all the vegetables are quite tender, about 10 more minutes. Add a splash of water if things are sticking and turn down the heat. You don’t want browning but resist the urge to take it off to soon. It really is good when all the vegetables are quite soft. Mix in the herbs, if using, taste and adjust seasoning with salt, pepper and lemon juice, if you’d like. Serve warm or at room temperature with a generous drizzle of good olive oil and top with an egg, if you’d like.

 

Details

Date:
June 8
Time:
10:00 am - 10:45 am
Event Category:

Venue

PSU Market
1717 SW Park Avenue
Portland, OR 97201 United States
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