~ Farmers Market Part III

                                        Still Life with Japanese Eggplant 2014
                                          Fresh Vegetable Pizza
1 Japanese Eggplant, washed and  sliced into thin circles
1 small onion, chopped
2 Roma tomatoes, washed,  seeded and chopped
1 Pepper of your choosing (orange, yellow or green),washed, seeded and chopped
2 garlic buds, cleaned and pressed through a garlic press
2 T. Olive oil
salt and pepper
1 C. Shredded Mozzarella cheese
1 ball homemade pizza dough
Heat oven to 425
Roll pizza dough into thin round on a pizza pan or onto oiled parchment paper if baking pizza on a preheated pizza stone. Brush rolled pizza dough with 1 T. olive oil and prebake in oven for 10 min. until lightly browned.
Take prebaked pizza dough out of the oven cover with pressed garlic, pizza sauce on prebaked pizza round.
Arrange veggies on pizza round with pizza sauce cover veggies with 1 C. shredded mozzarella cheese , salt and pepper and drizzle with remaining 1 T. Olive oil.  Bake for another 12-14 minutes at 425.  Slice and enjoy!

                                     Squash Varieties with Peppers 2014
                                                 Roasted Squash
2 Winter Squash of your choosing ( Butternut, Acorn, Sweet Dumpling etc.) , seeded, peeled and cubed
1 small pepper, seeded and chopped *optional
2 T. Olive oil
Salt and Pepper
1 T. Mural of Flavors (from Penzy Spices)
Heat oven to 400. Toss cubed Squash and pepper with oil and spice. Place cubed squash mixture in a casserole dish sprayed with olive oil cooking spray.   Bake for 40-50 minutes uncovered until cubed squash is cooked through and tender.  Cool and dab with 1 T. butter and season with salt and pepper to taste.

~ Farmers Market

                                   Leek and Pumpkins 2014
                                        Pumpkin Quiche
                        One 9" ready made pastry pie shell
Filling: 2 t. olive oil, 2 slices of bacon finely chopped, 1 leek sliced, 3 eggs, lightly beaten, 1/2 C. cream, 3/4 C. pumpkin puree, 3/4 C. grated Cheddar cheese, salt and pepper.
Combine oil, bacon and leek in a medium pan, stir over medium heat for 5 minutes or until lightly browned, salt and pepper to taste, let cool.
Combine eggs, cream and whisk until just combined.  Add pumpkin, bacon mixture and cheese to combined.
Pour filling into pastry shell.  Bake at 350 for 25 minutes or until filling is lightly golden and just set.

                          Still Life with Three Pumpkins 2014
                                Mini Pumpkin Pies
1 pkg. 15 oz. refrigerated pie pastry, 1 can 15 oz. solid-pack pumpkin, 1 can 12 oz. evaporated milk, 3/4 cup sugar, 2 eggs, 1/2 t. salt, 1 t. ground cinnamon, 1/2 t. ground ginger, 1/4 t. ground cloves, miniature marshmallows, optional.
Preheat oven to 425. Unroll pie dough into 1/8 inch thickness.  Using floured 4" round cutter cut out 16 circles, rerolling scraps if necessary.  Press circles into muffin tins coated with cooking spray.
In a bowl whisk pumpkin, milk sugar eggs salt and spices until blended.  Pour into pastry cups.  Bake for 15 minutes.  Reduce setting to 350 and bake an additional 25-30 minutes.  Until knife inserted comes out clean.  Top with mini marshmallows if desired and bake another 2-3 minutes until marshmallows are lightly browned.
Cool 5 minutes run knife along edges of each mini pie to loosen .  Cool on wire rack before removing.
May serve immediately of refrigerate within two hours before serving.

Art of The Chef's Table~Farmer's Market 2014

Green and Golden Zucchini 2014 Conte

Hummus and Grilled-Zucchini Pizza

1 7 oz container of roasted garlic hummus

3/4 cup extra-virgin olive oil, plus more for greasing

salt and freshly ground pepper

3 medium zucchini sliced on a diagonal 1/4 inch thick

two 8 oz balls pizza dough

Set pizza stone in the oven and heat the oven to 500 for 30 minute.  Light a grill or preheat a grill pan.  Scoop the garlic from the top of the hummus into a small bowl and stir in the 3/4 C olive oil.  Season with salt and pepper.  Transfer 3 T of garlic oil to a large bowl.  Add the zucchini and toss to coat.  Whisk the hummus into remaining garlic oil and season with salt and pepper.

Working in 2 batches, grill the zucchini slices over high heat until they are lightly charred, about 5 minutes.  Brush zucchini lightly with some of the hummus and grill for one minute longer, turning once.

Lightly rub 2 sheets of parchment paper with oil.  Stretch each ball of pizza dough into a 12 inch round on each sheet.  Brush each round with 1/4 of the hummus and top with zucchini.  Slide 1 parchment sheet onto the hot stone and bake the pizza for about 8 minutes, until the crust is browned.  Transfer the pizza to a work surface and drizzle with some of the remaining hummus.  Cut into slices and serve.Repeat with remaining pizza. *  This is also awesome if you love fresh lemon to squeeze the juice of 1/2 fresh lemon on each pizza

before serving!

Jalapenos and Banana Peppers 2014 Conte

Grilled Fajitas 

1-2 jalapeno peppers, cut into 1/4 inch thick rounds

2-3 banana peppers, variety of color is good, depending on how spicy you like your food,cut into 1/4 inch thick rounds

1 small onion red or white, sliced into rounds then into 1/2 circles

1- green pepper sliced into 1/4 inch strips

2-3 T olive oil

2 T fajita seasoning, I like the one from Penzy's Spices. Heat grill pan on high, add olive oil,  place peppers and onion on grill pan, grill for 3-5 minutes turning vegetable mixture.  Place 6  1/2 inch strips of your favorite meat , chicken, beef, or pork onto the grill pan, grill until meat is cooked through or enjoy this as a vegetarian dish.  Sprinkle with fajita seasoning, turning one more time on grill pan. Serve with warm whole wheat tortillas.  1-2 servings  

Leeks 2014 Conte

Leek and Potato Soup

1-2 large leeks

1/2 C. milk

1 onion, sliced

2 cloves garlic peeled and crushed

olive oil

3 C. chicken stock

1 C. water

1 lb. potatoes peeled and cut into chunks

dash of salt

freshly ground black pepper

*croutons 2-3 slices of french bread cut in 3/4" cubes olive oil

drizzle bread cubes with olive oil place on a cookie sheet bake @ 400 for 10 minutes

Trim off greens from leeks. Split and wash well. Cut leeks into 1/2" pieces. About 2-3 c. leeks.  Put leeks in stock pot add onion, garlic and olive oil.

Cover and cook on medium heat for 3-4 minutes or until leeks and onions begin to wilt.

Pour in chicken stock and the water to make stock milder.  Add potatoes. Add a dash of salt and bring to a boil, reduce heat, cover and let boil gently for 30-35 minutes.  The veggies should be tender.  Use an immersion blender to puree soup until creamy.  Finish by adding butter to pureed soup. Top with croutons.

                                    Snap Peas with Zucchini 2014 Conte      
                                       
                                 Snap Peas and Zucchini Stir~fry
                           1 C. cleaned and washed Snap Peas
                           1 whole Zucchini cut into cubes
                           2 T. oil (peanut, olive oil or vegetable oil)
                           1 T. grated fresh ginger
                           2-3 garlic cloves crushed
                           2-3 T. Kikkoman  Stir~fry sauce
                           Any meat you like ( 1-2 portion serving of , chicken, pork, beef)
Heat oil in a wok with crushed garlic and grated ginger.  add meat of your choosing to the Wok.  Stir~fry until cooked through.  Set aside.  Add vegetables to the Wok and  stir~fry until crispy and bright green. Place meat back into the Wok and stir~fry with the vegetable until heated through.  Add Kikkoman Stir~fry sauce and stir~fry for another minute or so until all the vegetables and meat are incorporated with the sauce.
Serve with steamed brown rice.

                           Japanese Eggplant Still Life   2014 Conte      

                                           Free Form Veggie Pizza
                      1 Japanese Eggplant, washed and cut into thin rounds
                      1 Red Pepper, washed, cleaned and cut into small chunks
                      1 Yellow Pepper, washed, cleaned and cut into small chunks
                      2-3 Jalapeno Peppers, washed and cut into thin rounds
                      olive oil, garlic, oregano, salt and pepper
                      Pizza dough (homemade or from you local grocery store)
                      1 jar of your favorite pizza sauce
                      1 C. Shredded Mozzarella cheese
Roll out pizza dough to desired thickness on a piece of baking parchment (use a little olive oil to prevent sticking).  Place in oven at 400 for 5-10 minutes on parchment paper on a preheated pizza stone to pre-bake the crust until golden. Remove from oven and brush with olive oil and crushed garlic. Spread Pizza sauce onto the pre-baked Pizza crust sprinkle with oregano. Arrange veggies onto the Pizza, drizzle with some more olive oil and sprinkle with salt and pepper.  Lastly spread shredded cheese on top of the veggies and place Pizza back onto the pizza stone (still on the baking parchment paper) and bake for an additional 12-15 minutes in a 450 oven.
                                       

Green Peppers with Tomato 2014 Conte

Tomato Caper Salad

6-8 small tomatoes seeded and chopped

1 green pepper seeded and diced

1/2 C celery chopped

2-3 T. Capers

1 small red onion chopped

Juice of one lemon

3 T. Olive Oil

Grated zest of one lemon

Salt and pepper

Combine all ingredients into a large bowl toss to coat with lemon zest, lemon juice, olive oil, salt and pepper.

Chill 2 hours before serving.  Serves 4 

Jalapenos 2014 Conte

Jalapeno Poppers

1 package (8 oz.) cream cheese, softened

1 C shredded sharp cheddar cheese

1 C (4 oz.)shredded Monterey Jack cheese

6 bacon strips cooked and crumbled  * substitute 6 T. of real bacon, bacon  bits 

1/4 t salt 1/4 t garlic powder

1/4 t chili powder

1 lb. fresh jalapenos, halved lengthwise and seeded

1/2 C dry bread crumbs

In a large bowl combine cheeses, bacon and seasonings; mix well.  Spoon about 2 T. into each pepper half. Roll in bread crumbs.  place in a greased 15 x 10 x 1 inch baking pan.  Bake uncovered at 300 for 20 minutes for spicy flavor, 30 minutes for medium spicy flavor, 40 minutes for mild spicy flavor.  Serve with sour cream or dip in your favorite Ranch dressing.  Yield: about  2 dozen 

The Art of the Chef's Table ~ Farmer's Market Part 1

Tres Jalapenos 2012

Conte

Taco Pie

1 lb. lean ground beef

1/2 bell pepper chopped

3 jalapeno peppers,seeded and chopped

1 T. olive oil

1/2 t. salt

1 jar salsa (15 oz.)

1 T. chili powder

 1 C. shredded sharp Cheddar Cheese

1 6 oz package corn muffin mix

cook ground beef, bell pepper, and jalapeno peppers

in oil in a large skillet over medium heat, stirring occasionally,

until beef is browned and peppers tender; drain well.

Add salt, salsa and chili powder.  Cook on medium heat for 10 min.

Pour into a sprayed, 9 x 13 inch glass baking dish.

Sprinkle with shredded cheese.

Prepare corn muffin mix according to package directions.

Pour corn muffin mix over top of cheese.

Bake @ 375 for 25 minutes let cool 10 min. before serving.

Enjoy!

Jalapenos 2012 Conte

Super Easy Salsa

1 large jar of your favorite salsa

1 small cucumber peeled, seeded and chopped

1 small red onion peeled and chopped

3-7 jalapenos seeded and chopped (depending on how hot you like it)

1-2 tomatoes seeded and chopped

1 cup frozen (thawed) or fresh corn (cut from the cob)

1 can black beans (drained)

*mango, pineapple, avocado are also delicious additions to this recipe

so if you don't have one or two of the ingredients in your frig...another could be used!

Place all the ingredients in a large bowl, toss and serve with tortilla chips

 Garlic  2012 Conte

Roasted Garlic

stem and heads trimmed 1/2 inch

4 Heads Garlic

1 T. Olive Oil

1/2 t. Kosher Salt

1/4 t. black pepper

1/4 C. plus 1/2 T. Chicken Stock or water

French Bread

Rub the garlic with olive oil and place cut side up in a baking dish

season with salt and pepper and add stock/water to baking dish.

Roast in preheated oven @ 500  for 30 minutes.

Squeeze the roasted garlic from the skins when cool enough to handle

and serve on slices of French Bread. Garnish with parsley.

Yields: 1 cup roasted garlic

              Butternut Squash, Spaghetti Squash Still Life  2011 Conte

                                  Baked Squash Cheese "Fries"

1 large butternut squash, 1 T. olive oil, 1 t. salt, 1/4 t. pepper, 1/4 C. Parmesan cheese
Preheat oven to 450 and line a sheet pan with aluminum foil.
Cut squash in half and clean seeds and pulp out ,  peel outer skin off, cut squash into 1/4" french fries.
Toss squash "fries" with olive oil and spread on the prepared pan.  Season with salt and pepper. 
Bake for 30 min., shaking the pan until the squash "fries" are roasted and golden,  tossing and turning the fries midway through baking time.  Sprinkle with the Parmesan and return to the oven for 2 minutes until cheese is melted. 103 calis per serving.  1 large squash serves 4.


                                Spaghetti Squash Marinara

1 large spaghetti squash, 2 T. olive oil, salt and pepper to taste, 1 garlic clove, peeled and chopped, 2 C. prepared marinara sauce, 2 T. grated Parmesan cheese
Preheat oven @ 400
Cut squash in half lengthwise and scoop and discard all seeds.  Rub squash inside and out with 1 T. olive oil and season inside with salt and pepper put cut side down on a prepared glass baking dish.  Place in oven and roast for 45 min., or until fork tender.
Scrape the squash strands out into 4 pasta bowls. Sprinkle with the cheese. Serve immediately

Jalapenos No. 2  2011 Conte

Sombrero Chili

In a skillet brown 1 lb. of ground beef, drain and set aside

In a soup pot with 3 T. olive oil saute 1 small onion chopped, 1 green pepper seeded and chopped , 1 C  celery chopped, 3 garlic cloves diced, 2 jalapeno peppers seeded and chopped and saute until lightly translucent.  About 7- 10 minutes on med. high heat.   Add to the soup pot 1 small can of tomato paste and stir in 2-3 cans of water stirring to dissolve the tomato paste into the veggie mixture.  Add 1 can petite diced tomatoes, 1 jar mild salsa, 4 cups water, 1/2  C. Red Sangria Wine or 1/2 C. Mexican Beer,  3 T.chili powder, 1 t. cumin, 1 t. oregano, salt, pepper and 1 T. Tex-Mex Chi pole Seasoning. Stir in ground beef, 1 can red beans drained,  1 can black beans drained,  2 C. frozen corn,  and cook on med. to med. high heat for one hour.  While chili is cooking drain 1 can of large pitted black olives and slice into rings and set aside.  Place 1 C. corn tortilla chips into a baggy and gently crush and set aside.

When chili is done ladle into a soup bowl and sprinkle with 1/4 C. crushed tortilla chips, a dollop of guacamole and 1 dollop of sour cream, sprinkle with a little shredded cheddar cheese and 3 T. of sliced black olive rings!  Enjoy!

                                   Pumpkins 2011  Conte

                       Pumpkin Chocolate Chip Oatmeal Cookies

                        1 C butter, softened          2 C flour
                        1 C brown sugar               1 C oatmeal
                        1 C white sugar                 1/2 t salt
                        1 t vanilla
                        1 t each of cinnamon,nutmeg,
                        ground cloves,ground ginger
                        1 egg
                        1 C pumpkin puree
                        1 1/2 C chocolate chips

Cream butter, sugars, vanilla, egg and pumpkin.  Combine dry ingredients and stir into creamed ingredients.
Add chocolate chips to combined and bake @ 350 for 15-18 minutes or until lightly brown. 
* may use 2 C. whole wheat flour for a healthier version!
    

Watermelon 2011 Conte

Fig and Watermelon Salad

1 watermelon about 3 lb. 5 oz.

3/4 C. seeded black grapes

4 figs

dressing

1 lime

grated rind and juice of 1 orange

1 T. maple syrup

2 T. honey

Cut watermelon into quarters and scoop out and discard the seeds.  Cut the flesh away from the rind, then chop into 1 inch cubes.  Place the watermelon cubes in bowl with the grapes.  Cut each fig lengthwise into 8 wedges and add to the bowl. 

Grate the lime rind and mix with the orange rind and juice, maple syrup, and honey in a small sauce pan.  Bring to a boil over low heat.  Pour the mixture over the fruit and stir.  Let cool.  Stir again, cover, and let chill in the refrigerator for at least 1 hour, stirring occasionally.

Divide the fruit salad equally among 4 bowls, and serve.

 Radishes and Scallions   2011 Conte

Veggie Cheese Spread

Combined chopped radishes, scallions (white and green parts),

   8 oz.Cream cheese, and salt and pepper to taste in a food processor until smooth.

Serve with Triscuit crackers

and your own vegetables

Little Eggplants  2011 Conte

Penne and Eggplant

Chop little eggplants into small chunks and saute in olive oil with

chopped garlic, capers, (pitted) olives and chopped tomatoes. 

Toss with more olive oil, red-wine vinegar,

     and fresh herbs like thyme and oregano.  Serve over whole wheat pasta. 

                                         Pumpkins   2011 Conte

Pumpkin Soup

6 T. butter

2 - 8 oz. packages fresh mushrooms, sliced

1/2 C. flour

2 - 32 oz. cartons organic vegetable broth

2 C. pumpkin puree

1 pt. cream

1/2 C. honey

2 T. sugar

1/4 t. curry powder

1/ t. ground nutmeg

Melt butter over medium heat in a large saucepan.

Add mushrooms and cook, stirring occasionally, until

mushrooms are tender, about 10-12 min.

Add flour, stir well until there are no lumps, and gradually add broth.  Heat over high heat until mixture starts to bubble, then reduce heat to medium-low and cook until mixture thickens, about 2 min.  Stir in pumpkin puree, cream, honey, sugar, curry powder and nutmeg.  Stir constantly until soup is heated through.

Serves 12

This is a decadent soup perfect for Thanksgiving or another Fall Feast.  Serve with a dollop of sour cream on top for a great garnish!

Don't have any nutmeg on hand?  Simply use a dash of allspice or ground cloves!

                                          Jalapenos   2011 Conte

                                        Hot Mexican Cornbread
                      1 C. cornmeal               1 can cream style corn
                      1 C. milk                       2 eggs, beaten
                      1/2 t. baking soda          1 C green onion,chopped
                      1 t salt                           2 C cheddar cheese,grated
                      2 jalapeno peppers,washed and diced  
                      1/4 C cooking oil       

Heat oil in a skillet. Set aside 1/2 of the Cheese.  Mix all remaining ingredients together.  Pour batter into a greased glass baking dish approx. 9"10", and drizzle hot olive oil from skillet over mixture in glass baking dish.  Top with remaining cheese.  Bake @ 350 for 40 minutes.

*this is a recipe I found in San Francisco many years ago while traveling...yum-mo!

  Journey to the farm market with me on an adventure through art.  I'll be posting my Conte Pencil Drawings entitled: The Art of the Chef's Table~The Farmer's Market,  and sharing recipes for each of the drawings.  This Blog is dedicated to my Mother '03, Inky and Sister, Joan '10, who were  both culinary artists and food aficionados may they rest in peace.  It is because of them that I have developed a love of the cooking and a desire to express this love through my art.  Here is my Mother and Sister, in a photo from an newspaper article featuring my Sister and my Mother's culinary talents...seen here in my Sister's kitchen in her home in New Jersey.

Above the photo of my Mother and Sister is one of the first drawings from the series of Conte Pencil Drawings, entitled: Farmers' Market Jalapeno Peppers 2010.  This drawing was on exhibit at the Racine Art Museum @ Wustum,  Hometown Heritage Exhibition, Sept., 2011- Nov., 2011

Roasted Jalapeno Puree
Roast 15-20 jalapeno peppers @ 450.  Toss with olive oil turning once until soft, about 18 minutes.
Puree in a food processor and drizzle olive oil, balsamic vinegar, and a pinch of salt into the food processor as you pulse.  Remove from food processor and place into a bowl add 1 C. of lite mayonnaise.
I like Smart Balance.  Use as a sandwich spread, add some heat to grilled chicken, or any Mexican Meal...be creative!  Left over puree freezes well!
* PLEASE NOTE: Whenever chopping or handling Jalapenos wear rubber gloves for protection as the natural oils from the peppers can cause eyes, hands and the mouth to burn (HOT).  If you were to ever get this natural oil into your eyes etc. milk will reduce the burning sensation!  I have a pair of rubber gloves I use only for chopping Jalapenos and labeled them "Jalapenos" with a sharpie marker.

                          Still Life with Cherries 2010 Conte

                                 Cherry Smoothie
                             5 pitted fresh Cherries
                             1/2 C Vanilla Yogurt
                             1/2 C 1-2% milk
                             4-5 ice cubes
        Whirl all ingredients together in a blender until smooth.
        Pour into a tall glass...enjoy!
        * Add 5-8 fresh blueberries with the cherries for a variation!
                                                                                                                     
                                                                                                         

Eggplant 2011 Conte 

Eggplant Hummus

1 med. eggplant

       1 can 15 oz. garbanzo beans

               1 clove garlic / 3/4 C. low fat plain yogurt 

 2 T. olive oil 

          juice of one lemon...about 3/4 C. 

1/2 t. cumin

                                        1/2 t. salt                                            

 dash of chili powder 

Bake eggplant @ 425 in a glass baking dish coated with some olive oil or cooking 

spray.

Bake until soft and charred around 30- 40 minutes.  Remove flesh from eggplant and place in food             processor blend until light and airy.  Add beans and garlic blend until smooth.  Add yogurt along with other

ingredients....pulse to combine.  Adjust seasoning.  Chill to serve with fresh veggies, pretzels or pita chips.

 Honey crisp Apples 2011

  Conte

  Baked Apples

4 med.-large apples

Wash and core apples

Place apples in a glass baking dish with 1- 2" of water

Fill the center of each apple with 2 T. Butter

Dash of nutmeg

dash of cinnamon

Bake @ 350 for 45-60 minutes.

Serve warm or cold.

Vary apples with other fillings:

Raisins

Cranberry sauce or relish

Orange marmalade

Honey and chopped walnuts

Red cinnamon candies

                                                 

 Honey and Maple Syrup 2013 Conte

Honey-Mustard Turkey Breast

1/2 cup maple syrup

1 cup honey

1 teaspoon dry mustard

1/4 cup red wine vinegar

1 (4 pound) bone-in turkey breast

Combine syrup, honey, mustard, and vinegar in a saucepan and bring to a boil.

Reduce heat and simmer until glaze is thick, about 20 minutes.  Reserve 1 cup.

Place turkey breast in roasting pan and pour remaining glaze over turkey.  Bake @ 325 until cooked through, about 1 1/2- 2 hours.  Slice turkey and serve with heated, reserved glaze.  Let sit 15 minutes.