Toledo Farmers Market: Saturday October 30th
// November 1st, 2010 // No Comments » // Recipes
Tin Chef Chuck
Steve and I were at the Toledo Farmers Market Saturday and did a little cooking demo. It was a little chilly, but there was a great turnout. Steve made his brussel sprouts and I cooked squash gnocci. Our little butane burners were no match for the windy weather, but Mike helped out with a grill. My mom was in town and stopped by and my son was back from Ohio State for the day as well. We met a lot of great people and look forward to doing it again next year, hopefully in a little warmer weather.
Squash Gnocci
- Squash- Butternut, buttercup, or acorn
- Flour 2-4 cups
- Parmigiano reggiano cheese 2 cups grated
- Eggs, organic 2-3
- Russet potatoes 2-3
To make my gnocci, take your squash and cut it in half or thirds. Roast it in the oven at around 350 degrees for 30 minutes or so. It should be soft and easily pierced with a fork when done. Also bake a few potatoes at the same time. Allow both to cool and scoop out and discard the seeds. Using a spoon, scoop out the flesh of the squash and place on a cutting board or baking tray. Add about 2 cups of flour, 1-2 cups of grated parmigiano reggiano cheese. Add one or two of the potatoes and mix well with your hands. Add 2 eggs and continue to knead the mixture. You may need to add more flour. You are aiming for a dough like consistency that is not too sticky.
Toledo's Farmers' Market
Allow it to set up in the refrigerator for an hour or so. Pick of small pieces and roll into a mini loaf, preferably on a gnocci board. Since we were making so many, we actually used a piping bag with a large tip and piped out long lines on a baking sheet. We then cut them to size. They can now be frozen, otherwise use immediately. Boil well salted water and drop in the gnocci. When they float to the top, they are done. We finished them off in a sautee pan with brown butter and sage and a sprinkle of kosher salt. Using 3 different gnocci worked well and the different colors looked really nice. Each type of squash had it’s own unique flavor as well.
Steve’s Brussel Sprouts
- 1 lb. brussel sprouts rinsed, trimmed & cut into half or quarter if large
- 1 medium onion diced
- Extra virgin olive oil
- 2-3 oz. walnut pieces coarsely chopped
- Brown sugar
- Salt
- Pepper
- Vinegarette (Garlic Expressions)
Mix brussel sprouts, onion, about 1/3 cup olive oil, salt & pepper to taste in a bowel. Heat large saute pan ( I prefer cast iron) over medium high heat. Add 1 tbsp. of oil to pan. Continue to heat until hot but not smoking. Add brussel sprouts and cook until they have a nice charred color, stirring occasionally – about 10 minutes. While brussel sprouts are cooking, toast walnuts with a drizzle of olive oil in small saute pan over medium heat – about 5 min. Transfer walnuts to a paper towel, lightly salt and sprinkle with 3 tbsp. of brown sugar. Combine walnuts to brussel sprouts and drizzle with vingarette. Serve warm.
Try these recipes. They are really easy and I promise you will love both the squash and brussel sprouts.
Tin Chef Chuck
