Carla Owens – dedicated market shopper, food swapper and all around friend of Countryside – prepared two absolutely wonderful dishes as our market demo chef last Saturday. These recipes highlight some of the amazing produce that is available at the market these days. And they were creative – going beyond first thoughts on how to prepare these fresh vegetables.
Fettuccine w/ Swiss Chard, Currants, Walnuts, and Brown Butter
Serves 2 to 4
- 1 tablespoon dried currants
- 2 tablespoons golden raisins
- 1 bunch chard
- 1 tablespoon olive oil
- 1 onion, thinly sliced
- Salt and pepper
- 2 garlic cloves, finely chopped
- 1/2 pound fresh fettuccine
- 1/3 cup walnut pieces, toasted
- Crumbled Feta cheese
Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/3 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch wide ribbons.
Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low.
When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan.
- 1/2 pound unsalted butter
Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and milk solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minute, remove from the heat. Line a fine-mesh strainer with a paper towel or cheese-clots and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup.
- 2 cups grated zucchini
- 1/2 cup grated potato
- 1 egg
- 1 tablespoon chopped parsley
- 1 teaspoon lemon zest
- 1 pinch breadcrumbs
1 tablespoon unsalted butter
Grate your zucchini and potato using the largest hole on your grater. Let stand in a colander for at least 30 minutes to drain. They will hold together better when you drain out maximum moisture. Salt generously.
In a bowl, beat egg, chopped parsley, and lemon zest. Add pinch of salt and pepper to taste.
Roll and squeeze zucchini/potato mixture in a towel to soak up moisture. Add pinch of bread crumbs to soak up any leftover wetness.
Combine zucchini / potato mixture with egg mixture. Stir well and coat.
Turn on over to 200˚ and place cookie sheet with foil in there to keep your pancakes warm as you make them.
Heat 13″ skillet on medium high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your pancake mixture in. You don’t really need to form it in advance, but pat it with a spatula and try to flatten it out as much as possible — it’ll be more crispy that way.
Cook 2 at a time in a until golden brown on each side, then place in oven to keep warm to make additional pancakes.
Carla topped these pancakes with an ABSOLUTELY delicious maple sour cream. She mixed sour cream, maple syrup, vanilla extract and salt to taste. YUM!