Saturday, September 4, 2010

Doug Katz of Fire Food & Drink Farmers Market Demo

Doug Katz of Fire prepping veggies for ratatouille
Cuyahoga Valley Conservancy farmers market customers at Howe meadow this morning got a chance to visit with Doug Katz, of Fire Food and Drink (on Shaker Square), and sample his ratatouille with pesto and Lucky Penny Creamery Goat Cheese.

Fresh Market Finds


After quickly learning the first rule of food demos - don't put things that look like they are edible samples out before you're ready (he prepared toasts to hold his samples, and people started snacking away), he carefully prepped each ingredient.  He feels that individually cooking each ingredient, yields a better end result than cooking them all together.

He was cursed with the first windy day, with a hint of fall in the air, which made keeping the propane burners lit a challenge.

Eggplant, Peppers, and Shallots
The eggplant and peppers, and I think some shallots, were done first.  Then the tomatoes and squash went on the stove in separate pans.

Tomatoes and Squash on the stove
Missed Doug's demo?  You can always sample his cuisine at Fire Food and Drink, which is awesome, by the way.  In addition, he will be doing more demos, and a Harvest Moon local food dinner at the Cleveland Botanical Garden Sept 24th - 26th.

The harvest dinner will feature all local foods served at one long, 200 seat table.

The admission prices to the daily events (details here), is very reasonable, at $7 for non garden members, $5 for members.

I am looking forward to this event, hope to see you there!

Ratatouille Recipe, courtesy of Doug Katz of fire, food & drink
As prepared at the Countryside Farmers' Market at Howe Meadow cooking demonstration on 9/4/2010

1     small     eggplant     small dice
to taste     kosher slat
to taste     cracked black pepper
1     cup     canola oil
1     small     zuchinni     small dice
1     small     yellow squash     small dice
2     ea     shallots     small dice
4     ea     garlic     minced
1     ea     yellow onions     small dice
1     ea     bell peppers, red     small dice
1     ea     bell peppers, yellow     small dice
4     ea     tomatoes, romas     small dice
12     ea     yellow cherry tomatoes     halved
2     tbs     basil     chopped
1/4-1/2      cup     extra virgin oilve oil
goat cheese
crusty bread     sliced

In a large bowl, combine the eggplant with a liberal amount of kosher salt and pepper and toss well
set aside for 15 minutes.

Drain eggplant of any liquid and pat dry with a towel or napkin.

Pour 2 ounces of canola oil into a medium skillet and allow to heat until it shimmers when swirled
add the eggplant and saute until golden brown,  avoid stirring too much as this causes sticking.

When browned, remove and allow to drain on paper bags or an absorpent towel
next, saute the zucchini and yellow squash in the same method, using 1-2 ounces of canola oil
season with salt and pepper.

Continue with the shallots, garlic and onions, then the peppers and then the tomatoes.

Make sure to clean the pan if necessary or the vegetables will start to taste burned.

Combine all ingredients in a large bowl and toss with fresh basil and olive oil
serve on crusty bread with goat cheese.

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