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2009 Eat Local for Thanksgiving

Chef Lucy Damkoehler of TASTE Restaurant at the Seattle Art Museum - demo chef at U-District Farmers Market Nov. 14, 2009

TASTE Restaurant’s Apple Fritters - Makes 32 fritters

These are great to serve in replace of your traditional apple pie during the holidays, or for breakfast the day after the holiday for all of your over night guests!

1 ½ cup bread flour, plus 3 cups

2 tablespoons granulated sugar

1 ½ teaspoons kosher salt

2 ¼ teaspoons or 1 packet active dry yeast

4 whole eggs

2 sticks unsalted butter-diced into small cubes

2 large apples

½ cup granulated sugar

1 ¼ teaspoons ground cinnamon

¼ teaspoon kosher salt

8 cups vegetable oil for frying

Mix together in a medium size bowl with a wooden spoon 1 ½ cups bread flour, 2 tablespoons sugar, 1 ½ teaspoons salt, yeast and eggs until all the flour is mixed in. Flour your work surface using the extra 3 cups of flour, ½ cup at a time. Pour the dough on to the floured surface, dust the top with another ½ cup flour and begin to knead. The dough is going to be very sticky. Knead it until all the flour on the surface is gone, then add another ½ cup, until you have used 2 cups. Your dough will still be sticky, but workable. Now take the diced butter and put it into the middle of the dough, and begin kneading again. Continue to add flour as you need it, kneading until all the pieces of butter are gone. Form into a ball. Put the dough into a clean bowl, cover with plastic wrap and let it rest in the refrigerator for 1 hour up to 3 days.

Pre-heat the oil in a Dutch oven or a deep wok to 325 degrees F.

Mix together ½ cup sugar, 1 ¼ teaspoon cinnamon and ¼ teaspoon salt in a bowl and set aside.

Peal and core 2 large apples, and slice into ¼ inch pieces, cut into 3rds. Take your dough that has rested out of the refrigerator, place on a well-floured surface and roll out to ½ inch. Place the slices of apples in the center of the dough and fold the sides of the dough over the apples. Take a dough cutter and start to chop up the dough in many pieces, folding it over on its self and chopping more. Chop the dough until it forms back into a ball. Pat the dough into a square ½ inches thick. Cut into 32 pieces, and place on a baking sheet. Store the baking sheet in a warm area and let the fritters rise for 20 minutes. Carefully drop 6-8 fritters at a time into the hot oil. Fry until each side is golden brown (about 3 minutes). Take the fritters out of the oil and place on a paper towel, then toss into the cinnamon/sugar mixture. Serve warm or room temperature. Enjoy!

Market Farmers:

TASTE Restaurant’s Hot Cocoa - Makes 4 cups

Enjoy this anytime of the year, but I think it is best on a cold winter morning. You can find the Mayan cocoa powder at World Spice near the Pike Place Market.

3 cups whole milk

1 cup heavy cream

¼ cup granulated sugar

¼ cup Mayan cocoa powder

1 oz Theo’s 74% Madagascar chocolate

½ teaspoon kosher salt

In a stainless steal pot, bring the milk, cream, sugar and cocoa powder to a simmer. Take it off the heat and add the chocolate and salt and mix until the chocolate is fully melted. Strain into a pitcher and discard the spices. Pour the hot cocoa in to your favorite mug, and top with whipped cream if desired!

Local Connections:

TASTE Restaurant at the Seattle Art Museum

1300 First Avenue
Seattle, WA 98101-2003
206.903.5291

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Chef James Drohman of Café Presse / Le Pichet - demo chef at Broadway Nov. 15, 2009:

Roasted Winter Squash Soup

ingredients:

2lb butternut or other winter squash

Butter

Bacon or ham end

3 stalks celery

1 large onions

3 cloves garlic

2 cup red vermouth

1 cup white wine

Appx 2 quarts chicken stock

1 ½ cup Cream

Salt and pepper

1) Split squash and lay out on a sheet pan. Oil lightly and roast in a hot oven until soft. Cool.

2) While the squash is roasting, clean and roughly chop the celery, peel and chop the onions. In a stock pot, sweat the garlic, celery and onions and bacon end in butter until soft but not colored. Add the vermouth and white wine, bring to a boil and reduce until about ½ cup remains.

3) When the squash is cool, remove the skin and seeds and add to the soup. Add enough stock to cover. Simmer until all is tender. Add the cream and bring to a boil.

4) Puree the soup. Season each batch with salt and pepper. Monitor the thickness of the soup as you puree; don’t use all the liquid if it seems to thin, use extra chicken stock if the soup is too thick. Season with salt and pepper, pass though a large chinois. Serve hot.

Gâteau au Potimarron

Make 1 glass pie plate

1 Pumpkin, about 2#, to yield 1.5# of meat

1 pint whole milk (appx)

4 eggs

1 cup flour

2/3 cups sugar

½ t salt

1 ½ T orange liqueur

Zest of 1 lemon

For the caramel: 3 T sugar, 1 T water plus, 1 T for stopping

1) Quarter the pumpkin; remove the seeds (save for another use!) and peel. Cut into 1” dice. Put the pumpkin in a saucepan; add only enough milk just to cover.

2) Bring the pumpkin to a boil, then reduce the heat and simmer until tender. While this is working, assemble the other ingredients. Make up a caramel (medium dark) with 3T of sugar and 1T water. Stop the cooking with the additional 1T of water. Coat the bottom of the pie plate with the caramel.

3) Whisk together the eggs, sugar and salt until frothy. Add the liqueur and zest and stir well. Shift in the flour while whisking to avoid lumps.

4) Pass the soft pumpkin and its cooking milk through the food mill. Add to the egg mix while whisking. Check the sweetness.

5) Bake for 10 minutes in a hot oven (500 deg). Rotate the dishes, lower the heat to 400 and continue to bake for about 45 minutes, rotating every 15 minutes. The cakes are done when set in the middle. They may be beginning to get golden brown but should not have a thick brown crust on top.

Serve warm or cold with whipped cream.

recipes from Chef James Drohman of Café Presse / Le Pichet

1117 12th Ave
Seattle, WA 98122-4415
(206) 709-7674

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