Tag Archives: Green City Market

Don’t Miss This Event

Irish cooking maven Darina Allen will speak at iBAM Chicago 2015.

Irish cooking maven Darina Allen will speak at iBAM Chicago 2015.

It’s rare to meet one of your heroes.  I can’t believe that I will be lucky enough to meet one of mine twice in less than five months and have the honor of introducing her.The great Irish chef  and cookbook author Darina Allen, founder of the Ballymaloe Cookery School in Shanagarry, Co. Cork, will be speaking this weekend at the Irish Books, Art and Music Festival at Chicago’s Irish American Heritage Center, 4626 N. Knox.  She will receive the festival’s first award for culinary arts at a gala dinner on Friday, Oct. 9.  The festival is free, tickets for the gala are $150, $125 for IAHC members. Check the iBAM schedule for details about the festival and gala.   This is a rare opportunity to hear her speak in Chicago, so get to iBAM on Saturday or Sunday afternoon.  And please share this post.

When I was in Ireland last May, I went to the Kerrygold Ballymaloe Food and Literary Festival.  Although only three years old, LitFest has become a must-attend event for chefs and food writers worldwide.  Although Darina Allen is the head of the whole thing, amazingly she was one of the first people I met at LitFest following Chef April Bloomfield’s cooking demo.  Not only did I talk to her about a mutual friend in Cork, she handed me a plate of April’s outstanding food.

To get a flavor of LitFest, watch this video of April Bloomfield at Kerrygold Ballymaloe LitFest 2015.

Here are a few more pictures from LitFest:

 

Chef Christian Puglisi cooking demo moderated by Darina Allen at the Kerrygold Ballymaloe LitFest 2015.

Chef Christian Puglisi cooking demo moderated by Darina Allen at the Kerrygold Ballymaloe LitFest 2015.

In the kitchen of the Ballymaloe Cookery School.

In the kitchen of the Ballymaloe Cookery School.

Ballymaloe House, Shanagarry, Co. Cork.

Ballymaloe House, Shanagarry, Co. Cork.

Festival goers relaxing on the grounds of Ballymaloe House during LitFest 2015.

Festival goers relaxing on the grounds of Ballymaloe House during LitFest 2015.

Ballymaloe House, Shanagarry, Co. Cork.

Ballymaloe House, Shanagarry, Co. Cork.

 

Secret of Chicago’s Top Chefs

Green City Market Cookbook

 

Chicago top chefs Rick Bayless and Stephanie Izard know that great cooking starts with fresh, seasonal ingredients.   They, along with many other top restaurants, shop at Chicago’s award-winning Green City Market, the city’s premier market for local and sustainable food.  The market’s first ever cookbook will be published this month by Agate Publishing of Evanston, Ill.  Organized by season, it includes recipes by Bayless, Izard and other leading lights of the Chicago food scene such as Carrie Nahabedian and Sarah Stegner.   Market vendors, customers and volunteers like me also contributed their favourite market inspired dishes.  I am still thrilled and astonished that my recipe for roasted asparagus lasagna made the book (it’s on page 34.)  I feel a little like a garage band whose song has been included in a compilation album with Bruce Springsteen and U2.

It’s an indispensable addition to the cookbook collection of anyone who likes to cook seasonally, shops at farmers markets or subscribes to CSAs.  The book will be released July 17 at the Chicago food event of the summer, the Green City Market Chef’s BBQ benefit.  It can be preordered on the Green City Market web site here: https://www.greencitymarket.org/cookbook/index.asp

This is me with my dish of roasted asparagus lasagna.

gcm cookbook selfie

 

My Favorite Farmers’ Market

Cavallo Point 022

I was very happy to read today that the Daily Meal website named my favorite farmers’ market, Chicago’s Green City Market, number three among its 101 best farmers’ markets in America (http://www.thedailymeal.com/101-best-farmers-markets-in-america.)   I have been volunteering at the Green City Market for five years and many of my recipes are inspired by ingredients I find at the market on Saturday mornings.   It operates year round, outdoors in Lincoln Park near the Farm-in-the-Zoo (at Lincoln and Clark Streets) from May through October, and then moves indoors to the Nature Museum at Fullerton and Cannon Drive for the winter.   It’s a fun place to spend Wednesday or Saturday mornings with a large number and variety of vendors (all organic or sustainable), chefs’ demos, music, great prepared food and activities for kids.   The market also runs the Edible Gardens program at Lincoln Park Zoo to teach children how to grow and eat vegetables. You might even spot a celebrity chef or two.  There is more information about the market on its website: http://www.greencitymarket.org.

What is your favorite farmers’ market?

Gooseberry and Elderflower Fool

Gooseberry and Elderflower Fool

Prep Time: 1 hour

Cook Time: 5 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 4

Gooseberry and Elderflower Fool

Ingredients

  • 3 cups gooseberries
  • 3 tbsps. Superfine (Castor) sugar
  • ½ cup water
  • 2 strips lemon zest
  • 3 tbsps. Elderberry syrup (see note)
  • 1 cup organic heavy cream
  • 1 cup plain Greek-style yogurt

Instructions

  1. Wash gooseberries, if sieving them for a puree there is no need to top and tail the berries. If you desire a chunkier fool with pieces of fruit, top and tail berries. Place them in a heavy bottomed saucepan with the sugar, lemon zest and water. Heat the fruit over a medium heat for about five minutes until the berries burst. Remove the saucepan from the heat, let cool, then chill in the refridgerator for about an hour.
  2. When the berries have chilled, pour off any excess liquid, then using a mixing spoon and a sieve, make a fruit puree by pushing the berries through the sieve. Add the elderflower syrup to the puree.
  3. Beat the heavy cream with a hand mixer until it forms soft peaks, but is not stiff.
  4. Fold in the yogurt. Then fold in the fruit, swirling the puree through the cream-yogurt mixture. Serve in pretty glasses or bowls with a sprig of mint and thin lemon cookies.

Notes

Elderflower syrup is available at European, particularly Eastern European, food stores. You could substitute St. Germain, an elderflower liqueur that is widely available.

http://40shadesofflavor.com/gooseberry-and-elderflower-fool/

 

Seeing gooseberries at Chicago’s Green City Market this week made me nostalgic for a very old-fashioned dessert, gooseberry fool.   Fools are cream and fruit based desserts dating back to the fifteenth century.   They are traditionally made with whipped cream, custard and fruit – usually berries.  Given the time of year gooseberries are in season in the Midwest, custard seemed awfully heavy for our typically hot, humid days.  I lightened up this version calorically and otherwise by substituting Greek-style yogurt for the custard.  As a result, this Gooseberry and Elderflower Fool is refreshingly tart and light as air.

Gooseberries are naturally tart and, like cranberries, need to be cooked with sugar to bring out their sweetness.   Wine-colored gooseberries seem to be the only variety available at my local farmers’ markets, but this recipe can be prepared with the green variety too. The wine-colored variety are slightly sweeter and turn the fool a delicate pink when mixed with the cream and yogurt.  It’s important to use organic heavy cream in this recipe to more closely replicate the rich, yellow cream of Ireland.

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