Oh – my – goodness! If they had a food category in Science Fiction, the new Market District store in Settler’s ridge would be the mother ship for all foodies. I am not even going to try and describe this place to you because you must experience it for yourself. Leave yourself plenty of time to explore all the amazing food areas and wear comfortable walking shoes. I was there yesterday for the grand opening and prepared a few recipes in their brand new demonstration kitchen.
Chef Luke had everything ready for me including several batches of Stuffin Mufins and Roasted Artichoke Hearts so there would be plenty of samples.
A Young Chef in the making!
Everyone loved the idea of baking your favorite stuffing in muffin tins. It makes for lots of crusty surfaces and easy servings. the artichoke hearts disappeared like potato chips and people loved the quick garlic aioli dipping sauce we made with one cup of mayonnaise, 2 cloves of crushed garlic and a tablespoon of dijon mustard. Here are the recipes I did:
Roasted Artichoke Hearts
2 lbs artichoke hearts (steamed or parboiled)
Juice of 1 lemon
2 eggs, beaten
1 cup flour
2 cups bread crumbs
1 TB grated romano cheese
1/4 tsp black pepper
1/4 tsp salt
1 TB minced parsley
2 TB olive oil
Drain the artichoke hearts (thaw 2 packages of frozen if fresh are not available). Sprinkle the hearts with the lemon juice and then dredge in the flour (I use a plastic bag to avoid the mess).
Taking a few at a time, dip the floured hearts in the beaten eggs and then coat with the bread crumbs which have been flavored with the salt, pepper, parsley and cheese.
Coat a backing tray with the oil and place the hearts on the tray, turning once to coat with oil.
Bake at 375°, turning once until brown and crunchy on all sides.
1 pound bacon, chopped
4 tablespoons butter
2 onions , peeled
2 stalks of celery, peeled
1 large loaf of day old challah bread
1 cup chicken or turkey broth
1 teaspoon poultry seasoning
salt and pepper
Fry the bacon in a large sauté pan until just brown and crispy. Remove with a slotted spoon and pour off the excess grease from the pan. Coarsely chop the onions and celery and sauté in the pan with the butter until soft and translucent. Add the poultry season and stir for a minute or two. Return the bacon to the pan along with the cubed bread. Moisten with the turkey or chicken broth and stir well to combine. Add salt and pepper to taste. Allow to cool slightly while the bread absorbs the broth. Butter the muffin tin. Use an ice cream scoop or just form portions of the stuffing into 3 inch balls and place portions in each muffin cup. Bake at 400 degrees until the tops and sides are light brown. Can be made ahead and warmed just before serving.
Just to give you an idea of one of the amazing offerings – they have an entires section of a fresh meat case devoted to fresh game – elk, venison, marinated duck breasts ready for the grill, rabbits, buffalo, etc. Who knows if there will be enough demand for these kinds of exotic provisions but hats off to Market district for making it available.
QED Cooks Alumni are everywhere and I spotted our cooking fire fighter, Kevin Jackson, of Chicken and dumpling fame behind the meatcounter. He was sampling chicken sausages filled with broccoli and cheddar. So, if you see Kevin’s smiling face at your local Market District store, be sure to say hello.