My Market, My Kitchen Week 20

Share these beautiful, crisp autumn mornings with us at the markets this weekend.  We only have three left in our outdoor season.  Hot cider, apple muffins, good music and the options are aplenty for local, sustainable produce and goods.  We will have apples, radishes, kale, collard greens, radicchio, broccoli and much much more.  We are featuring a few of our favorites in here.  Join us for cider or coffee, shop for your goods, then tag your foodie pics on social media with #mymarketmykitchen.  We can’t wait to see what’s happening in your kitchen!

Creamy Cauliflower Soup

Sweet Paul Mag

This soup is many things at once.  It is comforting, aromatic and pretty.  And, it is a cinch to make.  When we tested this, we doubted that the few short steps would yield such a fantastic result, but it did.  The next time we make it we are going to experiment with adding a bit of tumeric and garam masala to give it an Indian flair.  One note on the recipe, the cauliflower took longer than the recipe to become soft and we suggest you simmer it with the lid on, but with a little air to escape.  It will cook a lot faster.  Enjoy!

http://www.sweetpaulmag.com/food/creamy-cauliflower-soup

Brussel Sprouts with Toasted Hazelnut Butter

Fine Cooking

With butter in its name, you know that this dish will be good.  The nutty hazelnut flavor fits nicely with the browned brussel sprouts and the bit of lemon brightens each bite.  While this dish is easier, you can make it even easier by making the butter ahead of time.  We recommend that you make a double or triple batch of the butter.  It will keep for at least a week to ten days so you can make this dish again.  Or, to use it in a different way, spread it under the skin of Aunt Annie’s chickens, then rub the chicken with olive oil and roast it.   However you use it, share it with friends.  They’ll thank you!

http://www.finecooking.com/recipes/brussels-sprouts-toasted-hazelnut-butter.aspx

Grilled Bison Steaks with Cilantro Crema

Becca Camacho

Serves 4

Steaks

2 New York Strip bison steaks

1 tablespoon ancho chile

1 teaspoon cumin

1 teaspoon oregano

1 teaspoon brown sugar

1 tablespoon salt

1 teaspoon cracked pepper

½ teaspoon garlic powder

Cilantro Crema

½ cup Mexican crema*

2 tablespoons chopped cilantro

2 tablespoons sliced scallions

1 tablespoon fresh squeezed lime juice

For the bison, combine all the dry ingredients together and then rub all over the steaks.  Let the steaks rest with the rub and come to room temperature.

While the bison is coming to temperature, fold the cilantro, scallions and lime juice into the crema.  Taste and add more lime if necessary.

Turn your grill to medium high.  Bison should not be grilled like a beef steak.  It should be done at a little lower temperature.  So you need to create a cooler part of your grill.  If you have 4 burners, leave one to low.  Grill on the hot burners for 2-3 minutes, flip and repeat to sear the outside.  Then, move the steaks to the cool part of the grill and finish for another 5-7 minutes.  Do not cook past medium rare to medium.  If using a meat thermometer, the steaks should be done at 125 to 130 degrees.  Let the steaks rest ten minutes then serve with the crema.

*If you cannot find Mexican crema, substitute with ¼ cup of mayonnaise and ¼ cup of sour cream.

By Becca Camacho