The Durham Homefries

FRENCH FRIES Ingredients Russet Potatoes Cornstarch Peanut...

Fri, 17 Aug 2012 17:53:00 -0400

Cut up Potatoes

Seth Frying the French Fries

FRENCH FRIES

Ingredients

Russet Potatoes

Cornstarch

Peanut Oil

Salt

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 Ingredients 1 qt. Water 1.5 qts....

Fri, 17 Aug 2012 17:51:32 -0400

Cutting the Cucumbers

Making the Brine

Cooking the Brine

Master Pickle Recipe

Ingredients

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.

Seth and Cece from Bull City Burger led the July Homefries...

Fri, 17 Aug 2012 17:41:17 -0400

Seth and Cece from Bull City Burger led the July Homefries Cooking Class! Seth, Cece and the kids made pickles and fries!

Chef Chuck and Aileen Hayworth owners of Worth It Cafe led the...

Fri, 17 Aug 2012 17:19:25 -0400

Chef Chuck and Aileen Hayworth owners of Worth It Cafe led the June Homefries! Chef Chuck, Aileen and the kids grilled veggie kabobs and made lots of different dipping sauces. Recipes and pictures will be posted soon.

May Homefries Wrap Up by Evie!

Fri, 25 May 2012 17:54:00 -0400

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

Crescia Sfogliata Recipe

Fri, 25 May 2012 17:45:00 -0400

Crescia Sfogliata

by The Art Institute of Raleigh-Durham and Eta Sigma Delta

Ingredients

2 teaspoons Salt
14 oz. All Purpose Flour
3 Eggs
1/2 Cup Water
Lard or Butter

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...

Fri, 25 May 2012 17:34:00 -0400

Sauteing the filling

Assembling the Crescia

The finished (and half eaten) Crescia!

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!

2012 Homefries Schedule

Fri, 25 May 2012 17:10:00 -0400

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 info@durhamfarmersmarket.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

Peach Slump Cake Recipe from Phoebe Lawless

Fri, 25 May 2012 17:00:00 -0400

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…

Ingredients

1/2 cup sugar
3/4 cup orange juice
2 oz unsalted butter
pinch of salt
pinch of black pepper
4 cups peeled and sliced ripe peaches
3/4 cup cornmeal
1/4 cup all purpose flour
1 tsp. baking soda
pinch fo salt
1/4 cup sugar
3 oz cold butter, cut into pieces
2/3 cup buttermilk

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.

On August 20th, 2011, Phoebe Lawless from Scratch Bakery taught...

Fri, 25 May 2012 16:50:00 -0400

Peaches Cooking

Making the dough

Assembling the Slump Cake

Making the Whipped Cream

Chef Phoebe serving the cake

Eating!

On August 20th, 2011, Phoebe Lawless from Scratch Bakery taught the Homefries how to make a Peach Slump Cake and whipped cream to go on top!

Recipes for Basil Pesto and Orecchiette

Fri, 25 May 2012 15:27:35 -0400

Basil Pesto

Ingredients

Basil
Nuts, toasted
Garlic
Grated Parmesan Cheese
Extra Virgin Olive Oil
Salt
Pepper

Method of Preparation

Grind Garlic. Grind Nuts. Grind Basil in mortar “dry”. Add olive oil, grind in to homogenize. Stir in Parmesan, salt, pepper.

Orecchiette Dough

Ingredients

1/2# Durum Flour
1/4# All Purpose Flour
1 Tablespoon Extra Virgin Olive Oil
1/2 teaspoon salt
1/2 Cup plus 2T. warm water

On July 16, 2011, Chef Aaron Vandemark from Pancuito Restaurant...

Fri, 25 May 2012 15:16:00 -0400

Chef Aaron helping shape the Orecchiette

Cutting and Shaping the Orecchiette

Making the pesto

Shredding the cheese

Finished Products: Orricchette & Pesto!

On July 16, 2011, Chef Aaron Vandemark from Pancuito Restaurant taught the Homefries how to make Oricchiette and Basil Pesto. Chef Aaron told us that “oricchiette” means “little ears” in Italian!

Aaron Vandemark, chef and owner of Panciuto leads the Homefries...

Wed, 13 Jul 2011 11:38:54 -0400

Aaron Vandemark, chef and owner of Panciuto leads the Homefries Cookin’ Class this Saturday!

Aaron grew up in the Triangle. His path into this business began in the summer of 1998, hauling ice cream and serving drinks on a restaurant patio. After graduating from Emory University, he made the decision to pursue a career in the restaurant business working jobs from North Carolina to Atlanta and back again. In 2006, Aaron opened Panciuto in Historic Downtown Hillsborough. The restaurant focuses on cooking with products raised in our area by great farmers that keep the land and their animals happy and healthy. Aaron and his wife Aimee live in Hillsborough with their son, Henry.

On June 18th, Marco Shaw from Piedmont Restaurant led the Durham...

Thu, 07 Jul 2011 14:12:15 -0400

On June 18th, Marco Shaw from Piedmont Restaurant led the Durham Homefries Cooking Class. Marco and the kids made a Tomato, Cucumber, and Peach Salad with goat cheese, basil vinaigrette. First thing, Marco took the kids shopping around the Market for ingredients for the salad. They stopped at Flat River Nursery for the tomatoes, Elodie Farms and Celebrity Dairy for the goat cheese, Lil Farm for the cucumbers, Harland’s Creek Farm for the basil and finally Kalawi Farms for the peaches. Every one got their own cutting board and knife and chopped up the ingredients for the salad. They all worked together to cut up the basil and put together the vinaigrette. Finally, they put it all together and enjoyed a refreshing summer salad! Below is the recipe.

Tomato, Cucumber and Peach Salad with Goat Cheese-Basil Vinaigrette

serves 4

2 ripe tomatoes
1/4 pound cucumber
2 ripe peaches

2 T. goat cheese
6 leaves of basil
4 T. good vinegar
3/4 cup olive oil
salt and pepper to taste

Remove the core from the tomatoes, cut in half and then cut the halves into quarters. Split the peaches in half, remove the pit, slice peaches into eighths. Peel, split and seed the cucumbers. Cut on a bias into thin strips. Toss tomatoes, peaches and cucumber together while you make the dressing. In a bowl, add the vinegar and olive oil and whisk together. Mince the basil, add to oil mixture and blend until smooth. Whisk in the goat cheese, 1/4 at a time until barely emulsified. Salt and pepper to taste. Drizzle the vinaigrette over the peaches, tomatoes and cucumbers. Serve at room temperature.

Chef Marco Shaw Leads Class on June 18th!

Wed, 15 Jun 2011 21:34:24 -0400

Marco Shaw, Executive Chef from Piedmont Restaurant will lead the Homefries Cookin’ Class this Saturday, June 18th! Chef Marco is a regular at the Market. Every week, on Wednesdays and Saturdays, he walks from the restaurant down to Market with a large cart on wheels and fills it up with meats, eggs, cheeses and produce!

Marco Shaw grew up in metropolitan Washington, DC. He earned a BA is Psychology from Randolph-Macon College in 1991. After graduation he decided to work in a restaurant for a year before commencing medical school. In that year he fell in love with the business. At the end of that year he began a three-year apprenticeship at the Tobacco Company Restaurant in Richmond, Va. At the same time he pursued an Associates Degree in Culinary Arts and Hotel, Restaurant Management. After completing the apprenticeship he traveled the country and cooked at restaurants in New Orleans, New York, Santa Fe and eventually ended up in Portland, Oregon. He opened Fife Restaurant in Portland in 2002. He moved to Durham in August of 2009 and joined forces with the group to launch Eno Restaurant and Market in downtown Durham. When that project fell through, EHG purchased Piedmont Restaurant in August of 2010 and Chef Marco has been at the helm ever since.

Photo

Wed, 15 Jun 2011 21:20:29 -0400

Recipes from Chef Katherine Rock

Wed, 15 Jun 2011 21:19:41 -0400

Homemade Flour Tortillas

Ingredients
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
¼ cup butter, diced and kept very cold
½ cup warm water

Directions
In a bowl, stir together flour with baking powder and salt, then cut in butter with a pastry blender or your fingertips until the mixture resembles meal. Stir in warm water with a fork until a dough forms. Knead on a lightly floured surface until smooth and elastic, a few minutes, dusting hands occasionally with flour if dough is sticky.

Form dough into a ball, cover with a towel, and let rest 1 hour.

Heat a dry skillet or griddle over medium heat until hot. Cut dough into 12 equal pieces and form into balls.

Roll out one ball at a time with a rolling pin, using just enough flour to prevent dough from sticking. Keep remaining dough covered to prevent drying. Roll out each ball into a 7-inch round, maintaining an even thinness as you roll. Cook 1 tortilla on the griddle as you roll the next.

Cook on each side for 20-30 seconds, removing while tortillas are still soft but slightly browned. Stack cooked tortillas and cover with a towel to keep warm. Serve immediately or cool and store in a container.

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Fresh Tomato Salsa

Ingredients
5 tomatoes, seeded and chopped
½ large onion (red or white), chopped
1 jalapeño chili, seeded and minced
1 clove garlic, minced
2 limes, juiced
½ cup cilantro, chopped

Directions
Mix all ingredients in bowl. Season with salt and pepper to taste.

Veggie Soft Tacos

Ingredients
Homemade flour tortillas
Fresh diced veggies, such as:
Zucchini
Yellow Squash
Garlic
Onion
Tomatoes
Cumin
Cilantro
Grated cheese
Fresh tomato salsa

Directions
Dice vegetables evenly sized and sauté until tender with olive oil in a sauté pan. Season with cumin, cilantro, salt and pepper to taste. Fill tortilla with vegetable mixture, then top with a sprinkle of cheese and a spoonful of salsa.

The first Homefries of the 2011 season was a great success. ...

Thu, 26 May 2011 16:42:35 -0400

The first Homefries of the 2011 season was a great success. Eleven children that participated and many parents got to taste the tasty food the kids made. Chef Katherine, from ONE Restaurant was wonderful! She taught the kids how to hold a knife, how to cut vegetables AND she taught them how to make flour tortillas from scratch! Shanna, the Assistant Market Manager, helped the kids to cut up an assortment of vegetables, including squash, zucchini and onions, to sautee as filling to make soft tacos. To top it off their tacos, the kids made Pico de Gallo!
A big thanks to Brinkley Farms, Chapel Hill Creamery, Fickle Creek Farm, Flat River Nursery, Lil Farm, and Wild Scallions Farm for donating the ingredients for the Homefries!

Chef Katherine Rock from ONE Restaurant teaches class on May 21st!!

Thu, 19 May 2011 15:04:06 -0400

This week, we are excited that Chef Katherine from ONE Restaurant will be leading the first Homefries Cookin’ Class of the 2011 season! Chef Katherine will be teaching us how to make flour tortillas from scratch and then we’ll make an easy sauteed veggie filling and pico de gallo for soft tacos. We’ll discuss dough-making, basic knife skills/safety, and basic sauteeing.

Meet Chef Katherine Rock…

I graduated from Duke in May of 2010 with a BA in Public Policy (focusing on global health and health policy) and a minor in Spanish. I’ve been working at ONE Restaurant since our opening in July 2010. In fact, I met Shane Ingram, the owner of the restaurant, at the Durham Farmers’ Market!! I enjoy travel, and my experiences abroad - particularly the varied social experience of food and eating around the world, and the emphasis that many cultures place on communal dining and a respect for food from the ground where it was grown to the table - were what really inspired to me cook professionally.

Class starts at 9:30am sharp on Saturday, May 21st. The class will meet on the Central Lawn area of the Durham Farmers’ Market under the big tent. For more information about the class or to sign up your child, please email info@durhamfarmersmarket.com.

Welcome to the new Durham Homefries Blog!

Thu, 19 May 2011 14:40:59 -0400

To read about the 2010 Durham Homefries adventures, check out: http://durhamhomefries.blogspot.com/