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County Faretasty fresh "Think about the time of year and what's in sea- son, cooking with ingredi- ents at or just before their peak," Polcyn told the people who had signed up for his Shop, Chop and Dine demonstration, which highlights what's for sale at the farmers market and how to put those ingredients to use. After about an hour of shopping, Polcyn led the group back to the kitchen of his Cinco Lagos restau- rant in Milford, where he deftly showed how to butcher a chicken, prepare an onion three ways, and make a dish of grilled corn, zucchini and pep- pers as well as a vanilla cake with fresh berries. Participants then dined on the fruits of their labor. "It's a way to engage and educate folks, because it's part educational and part demonstration," said Kelley Kirchner, events director of the Milford Farmers Market. Polcyn is one of many chefs who have begun to offer cooking demonstra- tions tied to in-season pro- duce. DETROIT (MCT) — Support local farmers and cook seasonally. That's what chef and restaurant owner Brian Polcyn told participants shopping with him recent- ly at the Milford, Mich., Farmers Market. 51, regularly conducts cooking demonstrations at the Howell and Novi, Mich., farmers markets. She owns the Great Food- ini, a business devoted to teaching people how to make gourmet delicious doable. Renee Chodkowski, Table classes, Chodkows- ki says she often finds folks in need of culinary adventure. At her monthly Farm to She says, "99.9 percent of the people boil corn on the cob and eat it with plain butter. They are always surprised when I cut it off the cob to make salsa or use fresh herbs on it." involve shopping at the Howell Farmers Market and then heading to Main- Street Winery, where par- ticipants cook and eat. The cooking-from-the- Chodkowski's classes market concept keeps things fresh in the kitchen, too. As Polcyn prepped the ingredients during his event, the group listened as he explained culinary terms, talked about the ingredients and showed how to prepare different foods. It's pretty cool," Jeff Hett, 55, of Commerce Township, Mich., said. "It's nice to learn different things because you get tired of cooking the same thing." CHICKEN WITH SWEET PEPPERS Serves: 6 / Preparation time: 25 minutes Total time: 1 hour, 15 & Market courses — from stall to table Salad with fresh blueberries By Linda Gassenheimer McClatchy-Tribune News Service Tangy Chicken and Pear Many people ask what they can have for lunch. Here is a quick summer lunch that can also be served for a light supper. Chicken and sweet juicy pears blend with spicy horseradish to make a tangy salad. Countdown: Prepare ingredients. Assemble salad. Toast bread. on TANGY CHICKEN AND PEAR SALAD 2 tablespoons reduced-fat mayonnaise 2 tablespoons horseradish 2 tablespoons Dijon mustard 1 tablespoons lime or lemon juice 1 ripe pear, cored and cut into 1⁄2-inch pieces, skin left 1⁄2 pound boneless, skinless roasted or rotisserie chick- en breast, cubed 8 Romaine lettuce leaves, washed 4 tablespoons chopped fresh chives. 2 slices whole-wheat bread MCT photo Chef Brian Polcyn checks out the fruit and produce at vendor Turk Farms at the Milford Farmers Market in Milford, Mich. into 1⁄2-inch strips 2 teaspoons chopped fresh marjoram 2 tablespoons chopped fresh parsley 4 large tomatoes, peeled, seeded and cut into 1⁄2-inch strips stir constantly until onions caramelize, turning a deep golden brown. Remove and cool. 1 3⁄4 cups dry red wine Season the chicken pieces on all sides with salt and pepper. In a large heavy skillet, heat 1⁄4 cup olive oil over high heat. Working in batches, add the chicken pieces and brown on all sides. Remove the pieces from the pan. In a small bowl, whisk together the egg and heavy whipping cream. Mix into the onions. Pour the onion mixture into the baked tart shell. Sprinkle with the cheese. Bake at 350 degrees until set, about 20 minutes. Remove from oven and cool slightly before slic- ing. browned, heat the remain- ing 1⁄4 cup olive oil in the pan. Add the onions, cel- ery and carrots and sauté until lightly browned. Add the garlic, pancetta, pep- pers and marjoram, sauté another 5 to 8 minutes. Add the browned After all the chicken is chicken to the vegetables along with the parsley, tomatoes and red wine, bring to a boil, then return to a simmer. Cover and cook until the chicken is completely tender, about 45 minutes. Serve at once on a warm platter. of the garlic. Serve the marinated tomato mixture on baguette slices topped with Parmesan if desired. Adapted from the Selasky in the Free Press Test Kitchen. Nutritional information not available. 8049 Hwy 99E, Los Molinos, CA NOTE: To make the dough, cut 1 pound chilled butter into small pieces. Place in a bowl. Add 4 cups all-purpose flour and mix until crumbly. Place 1 egg in 1-cup glass mea- sure and fill the rest with water. Combine with flour and butter until a dough forms. Divide into 4 even disks. Use one for the tart. Wrap remaining dough in plastic wrap and freeze for another use. From chef/proprietor Brian Polcyn. Tested by Susan M. Selasky in the Free Press Test Kitchen. Nutritional information From chef/proprietor Brian Polcyn of Cinco Lagos in Milford and For- est Grill in Birmingham, Mich. Tested by Susan M. Selasky in the Free Press Test Kitchen. Nutrition information not available. CARAMELIZED ONION TART Serves: 12 / Prepara- tion time: 25 minutes / Total time: 1 hour, 10 min- utes 8 ounces pâte brisée pie dough (see note) 4 jumbo sweet onions, peeled, thinly sliced 1 egg butter minutes You can also use chick- en breasts, but they will cook more quickly. Chef Brian Polcyn advises to marinate and grill them so they don't overcook. 4 pounds mixed chick- en pieces (preferably all dark meat) ed Salt and pepper to taste 1⁄2 cup olive oil, divid- diced 2 cups onions, peeled, 1 cup diced celery 1 1⁄2 cups carrots, peeled, diced 1 tablespoon minced fresh garlic 1⁄2 cup pancetta, minced 4 large red or yellow peppers, seeded and cut cream cheese 4 tablespoons unsalted not available. MARINATED TOMA- TO BRUSCHETTA Makes: 3 cups Prepara- tion time: 15 minutes Total time: 1 hour 4 medium tomatoes, peeled if desired, chopped 1⁄4 cup balsamic vine- gar olive oil chopped 1⁄4 cup good-quality 1⁄4 cup fresh basil, 1 baguette, cut into 1⁄4- inch-thick slices 1 large clove garlic, peeled, cut in half, option- al Finely grated Parmesan cheese, optional degrees. Roll the dough out to 1/8-inch-thick circle larger than an 11-inch tart pan. Line the pan with the dough. Place a piece of parchment on the dough and weigh down with pie weights or dried beans. Bake until dough is gold- en, about 20 minutes. Remove and cool. In a large skillet, heat the butter over medium heat. Add the onions, cover and cook until they are clear and soft, 15 to 20 minutes. Remove lid, increase heat to high, and 1⁄2 cup heavy whipping 1⁄2 cup Parmesan Preheat oven to 350 Bring a medium saucepan of water to a boil. ice water. With a knife, score an X on the bottom of each tomato and sub- merge in boiling water for about 30 seconds. Remove tomatoes from boiling water and add to ice bath to cool. Peel, seed and chop the tomatoes. Add the tomatoes to a medium mixing bowl with the vinegar, olive oil and basil. Stir to combine. Cover and marinate at room temperature for 20 minutes. Meanwhile, pre- heat the broiler. Brush the baguette slices with some olive oil. Lightly toast under the broiler. Remove from the broiler and rub each slice with the cut side Have ready a bowl of NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY BLACK CANYON ANGUS BEEF WE FEATURE Pork Ribs Boneless, Country Style Boneless, Beef Top Sirloin Steaks "Your Family Supermarket" Prices good August 8-15 - 8/21, 2012 Meat Specials Fresh Boneless, Beef Bagged Fryers London Broils Hamburger Valley Beef Patties (81/19) 3lb. Bags $179 lb. Lettuce Cello Head $399 lb. 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Per serving: 390 calories, 11 g fat, 2 g saturated fat,101 mg cholesterol, 41 g protein, 32 g carbohydrates, 5 g dietary fiber, 15 g sugars, 764 mg sodium. Exchanges/Choices: 1 starch, 1 fruit, 5 lean meat, 1⁄2 fat FRESH BLUEBERRIES 2 cups blueberries Divide between 2 dessert bowls and serve. Makes 2 servings. www.shelbyfarmersmar- ket.com. Tested by Susan M. Here are the ingredients you'll need for tonight's Dinner in Minutes. To buy: 1 lime or lemon, 1 small head Romaine lettuce, 1 ripe pear, 1 small bunch chives, 1⁄2 pint blueberries, 1⁄2 pound boneless, skinless roasted chicken breast and 1 small jar horseradish Staples: Whole wheat bread, Dijon mustard and reduced fat mayonnaise 384-1563 AT NO EXTRA CHARGE SPECIALLY CUT MEATS STAMPS ACCEPT FOOD WE We Accept EBT Prawns (16-20 count) Black Tiger Per serving: 85 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g protein, 21g carbohydrates, 3 g dietary fiber, 14 g sugars, 0 mg sodium. 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