Recipes from the Farmers Market Demo
Thanks to everybody who showed up to watch me demonstrate products from the North Frederick Farmer’s Market this past Wednesday.
Here’s what I made:
Pan-fried pork minute steaks with picked onions, bacon, roasted heirloom tomatoes and LOVE lemon oil
Summer berry trifle
For the minute steaks:
Separate steaks and sumberge in buttermilk mixed with salt, being sure the buttermilk touches all surfaces of each steak. Let soak for at least an hour or as long as overnight. (Overbrining the steaks may result in waterlogged meat. You can add hot sauce to the brine if you like.) Drain. Dredge in seasoned flour and pan-fry in extra-virgin olive oil just until browned on both sides. Serve immediately.
For the pickled onions:
Slice onions thinly and place in a sieve. Bring water to a boil and pour it over the onions in the sieve, letting it drain off immediately. Transfer the onions to a bowl and splash generously with whatever vinegar you like. I used a grapefruit white balsamic vinegar from LOVE, but I usually use mirin. Apple cider vinegar is good too, or white or red wine vinegar. Let sit for at least a half-hour before serving. You can store the onions in the vinegar for up to a week if desired. A mix of white and red onions is especially fetching.
For the roasted heirloom tomatoes:
Cut assorted cherry and grape heirloom tomatoes in half and place in a pan large enough to hold them no more than 2 tomatoes deep. Toss in the bacon grease from cooking the bacon or in extra-virgin olive oil. Add some chopped herbs–I used thyme from the market. Use a Microplane to puree some garlic and stir in. Add a generous sprinkle of salt. Bake in a 400 degree oven for about an hour, shaking the pan periodically, until they are cooked and the edges are browned.
To assemble the pork:
Place a piece of pork on a plate. Scatter a spoonful of the onions over the top. Sprinkle the onions with bacon. Rest some tomatoes on the side. Drizzle the top of everything with a few drops of the lemon oil.
For the berries:
Combine whatever berries you’d like to use with some sugar in a bowl. Put on a glove and use your hand to mash the berries coarsely. Let sit for at least half an hour so the sugar pulls the juices from the fruit.
For the pastry cream:
2 cups milk
5oz sugar, weighed on a scale
6 egg yolks
2 ½ tbsp cornstarch
Combine milk and sugar in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Meanwhile, combine yolks and cornstarch with vanilla using a whisk until the mixture has melded. Gradually drizzle in the hot milk, stirring constantly with the whisk. Return the milk-egg mixture to the saucepan and return the saucepan to the heat. Stir constantly until the cream has boiled and thickened and the foam on top has receded. Strain into a clean bowl. Sprinkle the surface with sugar and press on plastic wrap before chilling and using.
To assemble the trifle:
Crush cookies (I used the awesome chai cookies baked by Kerri Eiker at Goose Creek Farm). Alternate layers of crushed cookies, berries, and pastry cream in a clear bowl. You can sprinkle the cookies with liquor if desired, or use leftover cake if you prefer. A dollop of whipped cream on top may be gilding the lily, but that never stopped me!