Irish Beer Cheese Fondue: A Chef’s Market St. Patrick’s Day Recipe

There’s nothing we love more about holidays than the food…we’re a restaurant and catering company after all! So in honor of St. Patrick’s Day  we’re sharing a recipe straight from our kitchen and it’s sure to please the beer loving Irishman in all of us!!

Irish Beer Cheese Fondue

Ingredients:

10oz Shredded Sharp Cheddar
6oz Shredded Gruyere
1 tbsp All-Purpose Flour
1cp Irish Beer (Guinness Lager, Smithwick’s, O’Hara’s Irish Red)
2 Tbsp Spicy Dijon Mustard
A Few Drops of Tabasco or to Taste
A Few Drops of Worcestershire Sauce or to Taste

Directions:

Combine cheeses in a bowl with flour.

Add beer to a small pot & bring to a simmer over medium heat.

Reduce to a slow simmer & add cheese/flour mixture in handfuls.

Stir constantly, melting the cheese in batches.

Stir in a figure-eight pattern with a wooden spoon.

When the cheese is fully incorporated, stir in the mustard, Tabasco & Worcestershire sauce.

Transfer to presentation or warm fondue pot for service.

Chef Derek prepared this recipe just yesterday on Bowling Green’s MidDay Live Morning Show and it was a huge hit!! Dip your favorite snacks into the fondue for a tasty bite (crusty bread, pretzels, chips, veggies, chicken, sausage, etc)!

Leave us a comment and let us know if you try this recipe! Have a happy and safe St. Patrick’s Day!

Genna

Recipe Recap: White Chocolate Cranberry Cookies

When it comes to baking there are some recipes that are so good they have to be shared, which is exactly what we thought the minute we made the first batch of White Chocolate Cranberry Cookies. We found the recipe for these absolutely delicious cookies over at Taste of Home and believe us, the newest addition to our pastry case really is home baked goodness!

White Chocolate Cranberry Cookies

24 servings – Prep: 20 min Bake: 10 min/batch

Ingredients

• 1/3 cup butter, softened
• 1/2 cup packed brown sugar
• 1/3 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup dried cranberries
• 1/2 cup white baking chips

Directions

• In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Beat in egg and vanilla. Combine the flour, salt and baking soda; gradually add to butter mixture and mix well. Stir in cranberries and chips.
• Drop by heaping tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned. Cool for 1 minute before removing to wire racks. Yield: 2 dozen.

Let us know how these turn out if you bake them at home…or stop by Chef’s Market and pick one up this afternoon!

Genna

Summer Salad Winner # 2: Roasted Vegetable & Orzo Salad

We’ve been having a blast this summer sifting through all of the awesome customer submitted salad recipes and today we’re sharing the recipe of our most recent winner! Kristi Gumm introduced us to her Roasted Vegetable and Orzo Salad and we couldn’t be more thankful. This fresh from the garden salad is as delicious as it is easy to fix and the kind of salad you’ll make again and again! Read on for the recipe and some extra info from Kristi.

Roasted Vegetable & Orzo Salad

This is my favorite summer salad that I make all the time.  I take it to pool parties or we make it at home and have it for dinner. It’s a great way to use vegetables from the garden and is really healthy.  Hearty, but light at the same time.  I make it from scratch and have never followed a recipe, so these are all approximate.  You know how that goes!

Slice and roast 2 of each of these vegetables with olive oil, salt and pepper:  yellow squash, zucchini, red pepper, green pepper and purple onion cut (cut onion into chuncks and shallots also work well)

Cook and drain 1 pound Orzo pasta.  Rinse with cold water until cold.

Toss roasted vegetables with orzo.
Make balsamic vinaigrette and pour over orzo and vegetables.
Top with lots of fresh chopped basil and freshly grated parmesean cheese.  Salt and pepper to taste if needed.

Ingredients for vinaigrette
1/4 cup balsamic vinegar
3/4 cup olive oil
salt and pepper
can add small amount of brown sugar and/or minced garlic

A big thanks to Kristi for submitting such a fantastic recipe! Remember, we’re still accepting salad recipes through the end of August so be sure to email your recipes to me at genna@chefsmarket.com for your chance to win dinner passes to Chef’s Market and have your salad featured in our restaurant.

Genna

Summer Salad Contest Winner #1 – Sicilian Pesto Bowtie Pasta Salad

Chef Kathy chose our first winner for our Summer Salad Contest last week and she picked the perfect recipe to kick off our competition! Suha Dabit submitted a Sicilian Pesto Bowtie Pasta that is absolutely fantastic! Read on for the recipe and a little inside info from Suha.

Here’s why Suha loves this salad in her own words:

I am overall a good cook (I think) but I get a lot of compliments about my baking skills & my salad skills.

I like to say that I created this salad about nine years ago along with my best friend Elli when we were bored, hungry and didn’t have any idea what we were going to eat. We pretty much just threw everything in the salad that her dad’s (who is a chef) kitchen had to offer.

We were so surprised it was eatable and so was her dad – he loved the salad and only suggested changing a couple of ingredients…ever since then, I make it whenever we are grilling out or are going to a get together and it’s always the talk of the party.

I moved from Germany to the states seven years ago and I guess what I love most about this salad, besides that it’s super delicious, is that it reminds me of my dear friend Elli and the great time I had with her the day we made the salad. I hope u enjoy it as much as I do!

Sicilian Pesto Bowtie Pasta

1 1/3 cup mini pasta farfalle

1 cup fresh mozzarella (the fresh small mozzarella balls work great)

1 cup cherry tomatoes

3/4 bag of arugula or baby spinach

3/4 cup Prosciutto

Dressing 

3/4 cup olive oil

1 1/2 tsp green pesto

4 tsp of balsamic vinegar

1 tsp of yellow mustard

1 tsp of honey

2 small pieces crushed garlic

Salt & pepper to taste

Decorate with fresh Parmesan  and 2/3 cup lightly roasted pine nuts

Serve with garlic bread

 A HUGE thanks to Suha for the delicious recipe, we’ve definitely been enjoying the salad at Chef’s Market! Remember, our salad contest is running through the end of summer so be sure to submit a recipe!

Genna

Chef’s Market’s Customer Inspired Summer Salad Contest

There’s always that one recipe that makes it really feel like summer, maybe it’s a family favorite, a signature salad you’ve perfected over the years or one that’s just plain delicious…whatever that salad is for you we want to know!

It’s no secret that we love fresh salads at Chef’s Market and this summer we’re going on a quest to discover some new original recipes that we hope will turn into old favorites in no time! There’s just one catch…we need your help!! Interested?! Get all the details below!

We’re looking for customers to submit their favorite summer salad recipes to us via email for a chance to win two dinner passes to Chef’s Market and have their salad featured in our restaurant! Chef Kathy will choose the winning recipes and over the next two months we’ll rotate new customer inspired salads throughout our menu!

So, if you’ve got a summer salad recipe that you think will be a big hit at Chef’s email it to me at genna@chefsmarket.com. Include your name, contact information, recipe and a little inside info on why you love  the recipe you’re submitting to us. We can’t wait to hear from you!

Genna

Chef’s Market’s Summer Broccoli Salad

Does anything but a cold drink sound good in ninety plus degree weather? The obvious answer is no, except for maybe a Popsicle or our chef created Broccoli Summer Salad. With temperatures starting their big climb as we move into summer it was more than time for us to come up with a few super easy summer recipes to share with all our friends. So, as an alternative to the time tested method of standing with your head in the freezer, try cooling off with this tasty salad. It’s our twist on a classic favorite and we’re sure it’ll be on your list of summer must haves before too long!

Chef’s Market’s Broccoli Salad

*Made with locally sourced broccoli from Madison Creek Farms*

1 teaspoon salt

5-6 cups fresh broccoli florets (about 1lb)

1/2 cup sunflower seeds

1/2 cup cooked, crumbled bacon

1/4 cup of red onion, chopped

1 cup frozen edamame, thawed

1 cup mayonaisse

2 tablespoons apple cider vinegar

1/4 cup honey

1. Bring a large pot of water, salted w/ a teaspoon of salt, to boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. Do not overcook as the broccoli will get mushy. Drain the broccoli immediately and place in a bowl of ice water to stop the cooking. Let cool and drain.

photo via thefemalefarmer.com

2. Combine broccoli florets, sunflower seeds, crumbled bacon, chopped onion and edamame in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and mix well. Chill thoroughly before serving.

Serves 4-6

A BIG thanks to Peggy and everyone at Madison Creek Farms for the fantastic Broccoli! You can read more about them here or check out Peggy’s blog, The Female Farmer.

Do you have any favorite salad recipes that you’ll be putting to use this summer? We’d love hear about them and maybe even make it for our fresh salad case!

Genna

Chef’s Market’s Grilling Tips From Our Chef’s to Your Home!

With the kickoff to summer only days away, it seems like the perfect time to pass on a few expert grilling tips from our Chef’s at Chef’s Market! So, before you light the grill, buy the meat and start panicking about those pesky cicadas, read our tips and tricks for making any outdoor grilling experience way more delicious!

photo via bestbarbequecooking.com

Oil the grate prior to grilling – Use a paper towel and Canola Oil to wipe down the grate before your start cooking. Not only will this ensure that food doesn’t stick, but it will make your food taste better than if you use something from a can like pam.

Cut veggies into thick slices before grilling – Don’t let grilled peppers and onions slip through the grate while cooking! Cutting vegetables in thick slices will make cooking much easier!

beautiful outdoor dining via elledecor.com

Lighting charcoal briquettes – Light briquettes with a paper towel soaked in Canola Oil rather than using lighter fluid. This will give the food better flavor and is a much safer alternative to pouring lighter fluid on the grill.

Check coals before cooking – Make sure your coals are either completely white or mostly white before grilling – This will ensure that the chemicals have cooked out and will provide your grill with maximum heat while in use.

Chef’s Quick and easy Corn on the Cob Recipe 

Roll corn in flavored butter. This can be done using herb butter/seasoning etc. Once coated in butter wrap corn in foil and place on top rack of grill. Place corn on the grill just before starting the meat, this will give the corn a nice roasted Smokey flavor!

We’d love to know what tips and tricks you use when grilling! Let us know in our comments section. Have a happy and safe Memorial Day weekend everyone!

Genna

Tasty Tennessee Cocktails

With June quickly approaching and temperatures starting to climb, it’s the perfect time to start planning a few sweet summer get togethers. Whether your party will be packed with friends, family or both, we’ve got some Tennessee inspired appetizers and cocktails that will bring a taste of the south to any bash you might be throwing!

photo via fabandfru.com

Nashattan – Our take on the famous cocktail? Use Tennessee Whiskey of course! We recommend mixing up the traditional recipe with George Dickel Tennessee Whiskey, Sweet Vermouth, bitters and a cherry garnish.

Tennessee Caviar – This quick and easy recipe is perfect for summertime! It’s fresh, light and will feed a crowd. To kick up the Southern inspiration another notch we suggest serving Tennessee Caviar atop mini hoe cakes instead of the traditional tortilla chips. Not only will it look great, it will taste great too! Click here for the full recipe.

Tennessee Tea: A summer favorite and one that will make your backyard bash a little more grown up! This popular cocktail mixes Jack Daniels Tennessee Whiskey, Triple Sec, Sweet & Sour Mix and cola. We think serving it up in mason jars would make it even more fun!

Our famous TN Cheese Straw Chicken Bites at a summer event

Tennessee Cheese Straw Chicken Bites: One of our most consistently popular appetizers at Chef’s Market, we cut  white meat chicken tenders into perfectly portioned bite sized pieces before we coat them in crushed Tennessee Cheese Straws and then fry them to a crisp golden brown. Want to give this appetizer even more Southern flair? Spread Red Pepper Jelly onto mini Buttermilk biscuits and place the chicken bites on top!

Have you thought about putting together a summer party lately? What are your favorite summer cocktails and appetizers? We’d love to hear about your favorite recipes, so be sure to leave us a comment!

Genna

Flower Food

With spring officially here and April only a day away,  it seemed like the perfect time to talk about flowers and since we’re a catering company, we thought we’d throw food into the mix too! Today, we’ve mapped out which flowers can be used as food, how to prepare them and some of our favorites. So go ahead and put that vase away, you won’t be using flowers for decoration anytime soon!

photo via epicurean.com

Flowers have been used for culinary purposes for centuries and when something’s been around that long, you know there has to be a reason for its staying power! What makes cooking with flowers so awesome? There’s not only about a million ways to incorporate them into your dishes, they also add a kick of serious flavor and are a great source of color for jazzing up salads and entrees.

Edible flowers atop one of our fruit & cheese platters at a recent event. Photo courtesy of Dove Wedding Photography.

While the list of edible flowers is extensive, here are a few popular choices:

Marigolds: The taste of this flower ranges anywhere from spicy to tangy to peppery. The petals are great for sprinkling over rice, pasta, soups and salads. It’s often called ‘The poor man’s saffron” due to it’s distinctly sharp taste.

Chrysanthemums: Often used in stir-fries, salad dressings and vinegar. This flower can sometimes taste a bit like cauliflower or may have a peppery, bitter taste.

Carnations: Most notably used in desserts and as the secret ingredient in  Chartreuse (a French Liqueur from the 17th century).

Dandelions: If you use young dandelions, the taste will be similar to honey, while more mature dandelions will have a bitter taste. Typically, the leaves are either eaten steamed or tossed in salads.

Flowers can also be used in tea, syrups, dyes, garnishes, etc.

Do’s & Dont’s of Eating Flowers:

*Only eat organically grown flowers – don’t eat anything that may have been sprayed w/ pesticides or herbicides. This means don’t eat flowers growing on the side of the road, from nurseries, florists etc.

*Always identify the flowers before you eat them and make sure they are edible!

*Wash flowers thoroughly and remove pistils and stamens from flowers before eating.

*There are plenty more edible flowers as well as cautionary notes to take into consideration before using them in your food, but this gives you a general idea. Click here and here for a full list of information!

At Chef’s Market, we use edible flowers for garnishes on many of our items like our Gourmet Fruit and Cheese Platters, wrap trays, Vegetable Crudites and more.

What do you think? Will you try incorporating flowers into your food this spring? Let us know if you do!

Genna

*information sourced from whatscookingamerica.net

Madison Creek Farms and Chef’s Market – A Culinary Collaboration

Madison Creek Farms is the kind of place that immediately sets you at ease or maybe it’s just that its owner, Peggy Lynn Marchetti, welcomes you like an old friend she hasn’t seen in awhile. The gently sloping hills, newly planted beds and genuine warmth of the people that own and work the farm make for an unforgettable experience. Situated just off Long Hollow Pike in Goodlettsville, it’s the perfect place to stop if you’re looking for some true southern hospitality, fresh from the farm veggies, flowers, eggs and more!

Peggy’s farm is a third generation organic farmstead and CSA (community supported agriculture). What does that mean? Members of the local community buys shares in the farm, Peggy, her husband Mark and their team of farmhands work the land and grow the crops. Once harvested, those that bought a share in the farm stop by and pick of their ‘share’ of the food. The farm opened as a CSA in 2006 and since then, has seen an 80% return rate in it’s shareholders each year.

So, what’s the connection between Madison Creek Farms and Chef’s Market? Well, we’re beyond excited to announce a collaboration between our restaurant and Peggy’s farm. This coming April and into the months ahead we’ll be putting together salads and entrees specially prepared with organic ingredients from Madison Creek Farms. We love the idea of bringing our customers food straight from the field to the table! We can’t wait to debut our first ‘Madison Creek Farm Fresh Salad’ next month and hope you’ll stop in and support our local community!

Madison Creek Farms is open every weekend between April and October from 9am to 2pm. Be sure to keep up with all the farm happenings on their website, Peggy’s blog and their facebook page. Peggy organizes plenty of fun activities around the farm each year, including ‘Banjos, Butterflies and Blueberry Pies’, an annual festival at the farm that takes place every summer.  Madison Creek Farms is a great place to bring kids and let them experience growing and harvesting food first hand.

Genna