Thursday, October 8, 2009
Saturday October 10th Inwood Farm Market
As part of my Greenmarket support I will be at Inwood this Saturday October 10th at 11 a.m. I will be doing 3 dishes with the food in season.
For those of you in NY, just take the A train to the end of the line. From Broadway and 211th take a left on 211th and the market is at the top of the hill.
If any of you have never been to Inwood you are in for a treat. It is one of the most beautiful parts of Manhattan. Green space abounds. Bring a backpack for your veg and go for a walk in the woods after the demo.
Fall vegetables are really wonderful to cook with and this Saturday we learn how to not be afraid of root vegetables. If you know what to do with a turnip it can be pretty awesome.
Speaking of fall I got an e mail from a reader complaining about the price of leeks. She has been craving potato leek soup but the price of the leek is too dear. I played a bit and came up with a Spanish onion version that is very soul satisfying.
3-4 cups of diced unpeeled potatoes (1 lb.)
8 Spanish onions peeled and very thinly sliced
2 quarts water
1 Tablespoon salt (give or take)
1/4 pound butter
3 tablespoons minced chives or parsley
Melt half the butter and some olive oil in a large pan and slowly saute the onions until they are soft and begin to caramelize and turn pale brown. Add the water and potatoes and salt, cover and simmer for about an hour. Test to see if the potatoes are done and then take a masher or immersion blender and either mash to desired texture or blend, but not too much, unless you really want a puree. I like it a little chunky. Stir in the rest of the butter and top with the chives or parsley and some freshly ground black pepper.
Good enough for your Parisian friends.