Cut potatoes evenly so they cook evenly. Rinse potatoes in starch with cold water. Dry potatoes, coat lightly with cornstarch. Heat peanut oil and blanch potatoes at 365 F in small batches until cooked through, but not finished (4-5 minutes). Remove from oil and cool on sheet pans. Bring oil to 385 F and cook potatoes until golden brown (2-3 minutes). Remove from oil, add salt and eat.
Master Pickle Recipe
1 qt. Water
1.5 qts. Vinegar
4 cups Sugar
1 cup Kosher Salt
Heat until salt and sugar are completely dissolved. Add any additional flavorings accordingly, such as black pepper, mustard seed, coriander, fennel, etc. Depending on the type of pickle, further steps may need to be taken to pre cook the vegetable.
Homefries cooking program is a very fun, educational way to learn how to cook or to improve your cooking. The chefs are very nice and generally everyone is nice. I felt very comfortable and safe there. Basically, we just went around the busy Saturday market and stopped at different vendors. We would stop at a vendor and one of the chefs would ask questions about the food that we were looking at. For example, when we were looking at min, Joseph (one of the chefs) asked “What does this smell remind you of?” I raised my hand and replied “mint gum”/ Also, one of my favorite parts about the program was how the chefs bought most of the ingredients from the farmers market. After we bought all of the ingredients, we went back to the little tent they set up for us. They gave us a little speech about what we were making and then we got to work! We split up into two groups. One group cut up veggies, the other rolled out the dough. After that we all cooked it up in a frying pan. It was very tasty! Overall my experience with Homefries was amazing!!!!!! I would definitely go back again.
-Evie, age 10
by The Art Institute of Raleigh-Durham and Eta Sigma Delta
Method of Preparation
Combine salt, flour in a bowl, mix well, add eggs and water, stir to make dough, knead to supple. Wrap and rest. Divide into 4 pieces, roll each flat and thin in rectangle if possible. Spear with lard or butter, roll up like a jelly roll, make S-shaped and re-roll to a rectangle, lightly lard, jelly roll again, and cut into 1.5” sections. Roll these into rounds really thin, rub in olive oil, toast in an iron skillet.
To Plate and Eat
You can apply any combination of topping that you would like; traditionally the Crescia is served with ham and cheese. To add more of a gourmet twist to the Crescia, apply a light base of something sweet; such as a fruit preserve or jam. Any protein works well but the best protein are those that have dry rub or have been marinated. Follow the protein with your favorite green cooked or uncooked for your soft greens. Then finish with your favorite cheese; something that will complement the protein and light garnish. Remember to balance your flavors; sweet, salty, spicy, as well as your acids - lemon juice, vinegar, wine… Have fun and enjoy, make sure to share!
On Saturday, May 19th, Chef Joseph Gailes and students from the Culinary Arts Institute’s Eta Sigma Delta (Culinary, Hospitality Honor Society) taught the Homefries how to make Crescia Sfogliata.
Crescia Sfogliata is a classic Italian street food and and of the most delicious Italian pastries recipes. It can be serves with cheese and veggies or with chocolate, either way it is the most scrumptious Italian flat bread!
Today, they made a filling with sauteed onions, tomatoes and basil, shredded cheese and Pepper Jelly from Bonlee Grown Farm!
There are lots of great chefs who will be teaching the Homefries Classes in 2012!
The Durham Homefries are free cooking classes for kids ages 9-13 offered by the Durham Farmers’ Market. Each class is taught by a local chef or cooking instructor. Classes take place on the 3rd Saturday of the month and start between 9 and 9:30am. Information will be sent to the parent before each class. If you are interested in having a child participate in the Durham Homefries, email Erin Kauffman at email@example.com
May 19th - Chef Joseph Gailes and students from the Culinary Arts Institute
June 16th - Chef Chuck Hayworth, Worth It Cafe
July 21st - Seth and CeCe, Bull City Burger
August 18th - Chef Adam Rose, Il Palio
September 15th - tba
Market Vendor and business owner, Phoebe Lawless from Scratch Bakery, taught the Homefries how to make a Peach Slump Cake at the August 2011 Class. Here is Phoebe’s recipe…
For the Fruit
- In saute pan over medium heat, heat sugar until liquid and golden, about 6 minutes. Slowly pour in orange juice to stop caramelization, stirring with a wooden spoon until all of the juice is incorporated and bubbling. Add salt and pepper, and butter, stir until smooth.
- Add peaches and allow to simmer on medium low heat.
For the dumplings
- Meanwhile, in a medium bowl, combine flour, cornmeal, baking soda, salt, sugar and mix. Finger in the butter until blended. Add buttermilk while lightly mixing with a wooden spoon.
To assemble the slump
- Once peaches are tender, drop spoonfuls of dumpling batter on top, leaving about 1 inch in between.
-Adjust heat to medium low, cover and allow slump to simmer 10-12 minutes or until dumplings are firm and light golden.
-Remove from heat and allow to cool 10 minutes. Serve with vanilla ice cream or whipped cream.