• Offerings,  Recipes

    Black Bean Quesadillas and Yogurt Parfaits at the Fairmount Park Farmer’s Market

    Nicholas is making some Yogurt Parfaits


    Earlier in the day he put together the ingredients and baked them together

    Here’s the recipe for our Granola

    ¾ cup Pecans

    ½ cup Almonds

    4 cup Oats

    ¼ cup Sesame Seeds

    ¼ cup Butter, Unsalted

     cup Syrup, Maple

    ¼ tsp Salt

    ¾ cup Dates

    ½ cup Blueberries, dried














    1.Preheat the oven to 375F. Line a large shallow baking sheet with foil. Spread the pecans and almonds on the sheet and roast for 8 to 10 minutes, until lightly toasted. Transfer the nuts to a board, let cool and chop the nuts. Set aside.

    2.Reduce the oven temperature to 300F. Pour the oats and sesame seeds, if using, in a mound on the same baking sheet. Melt the butter in a small bowl in the microwave; stir in the maple syrup and salt and drizzle on top of the oats. Stir well with a rubber spatula and then spread out the oats in an even layer.

    3.Bake the oats for 30 minutes, stirring once with the spatula halfway through, until the oats are lightly colored. Let cool; the mixture will crisp as it cools. Add the dates, blueberries, and reserved nuts and toss.

    4.Yield: Makes about 7 cups

    Now Nick is getting ready to make the Black Bean and Cheese Quesadillas. First we need to make the Black Bean Spread

    Once you have the black bean spread it’s as simple as laying out a six inch tortilla, spreading around 3 tbsp of black bean dip, to with around 1/2 cup of shredded cheese. In a frying pan, over medium heat place a the tortilla and cook until it’s starting to brown and the cheese is melting. Flip over and fry for another minute or two. Serve with sour cream and salsa.


    Here’s the recipe for the black bean dip. It’s really awesome.

    1 medium red onion, chopped
    2 (16-ounce) cans black beans, drained and rinsed
    2 tablespoons balsamic vinegar
    1 tablespoon fresh orange or lime juice
    1 tablespoon chopped fresh cilantro
    1 tablespoon olive oil
    1 garlic clove, peeled
    1 teaspoon ground cumin

    In a blender or food processor, purée the beans, red onion, vinegar, orange juice, cilantro, oil, garlic, and cumin. Season with salt and pepper to taste.




  • Offerings,  Recipes

    More Pressure Cooker recipes at the Fairmount Park Farm Market

    Butternut Squash Risotto

    2 cups butternut squash in small cubes (1/2 inch)

    1 leek, sliced

    8 oz mushrooms sliced

    2 cups risotto

    2 tbsp butter

    5 1/4 cups chicken stock

    1 cup Asiago or Parmesan Cheese

    In pressure cooker, over medium heat melt butter and saute leek, mushrooms and squash for 3 or 4 minutes. When vegetables begin to wilt add risotto and saute another 2 minutes. Add chicken stock. Put lid on pressure cooker and bring to full pressure for 6 minutes. Release steam using quick release method of your choice.

    Open lid, stir in grated cheese if desired.

    Kale, Date and Toasted Hazelnut Salad with Lemon Honey Vinaigrette

    1/4 cup fresh lemon juice

    1/2 cup olive oil

    1 tsp honey

    1 shallot, finely chopped

    salt and pepper to taste

    1 head of kale, finely chopped

    1/2 cup dates, finely diced

    1/4 cup toasted hazelnuts

    1/2 cup Asiago or Parmesan cheese, grated

    Mix together lemon juice, olive oil, honey, salt and pepper .

    Toss over kale, mix in dates, hazelnuts and shredded cheese.


  • Offerings,  Recipes

    Fairmount Farm Market – Pressure Cooker Demonstration

    What a wonderful afternoon it was at the Fairmount Farm Market . It’s the perfect time of year to show off our Ontario produce. Here’s our Fairmount Farm Market Applesauce Recipe, made with a mixture of Russett, Spy and Cortland apples.


    Fairmount Farm Market Applesauce


    4 lbs Apples
    ½ cup Water
    1 tsp Cinnamon, Ground — or to taste


    Peel your apples and remove the core. Cut into quarters. Place apples and water into pressure cooker. Bring pressure cooker to pressure. Turn off heat, let stand until pressure dissipates naturally. Open lid, stir in cinnamon, enjoy your fall bounty and freeze your leftovers.

    Next up is our Beet and Carrot Salad

    Carrot And Beet Salad With Ginger Vinaigrette


    8 medium Beets — shredded
    4 large Carrots — shredded
    2 inches Ginger Root —  minced
    ½ cup Oil, Olive
    2 cloves Garlic — minced
    ¼ cup Rice Vinegar
    1 tbsp Soy Sauce


    Mix together shredded beets and carrots in a large bowl.

    In a small bowl whisk together oil, rice vinegar, minced garlic and soy sauce.

    Pour dressing over carrots and beets and mix thoroughly.


    Our  last recipe is for Butternut Squash Soup

    Fairmount Park Farm Market Butternut Squash Soup – Serves 10


    1   large   Butternut Squash — peeled, chopped
    3   medium   Onions — peeled, chopped
    2   tbsp   Oil, Olive
    2   cloves   Garlic — minced
    ½   tsp   Thyme
    1   litre    Stock, Chicken — or more to taste
    ½   cup   Cream, Heavy, Whipping — or more to taste


    Heat pressure cooker over medium high. Add chopped onion and sauté for a few minutes or until onion is translucent. Add thyme and squash cubes. Add minced garlic and chicken stock. Put lid on pot and bring to full pressure. Let run at full pressure for 20 minutes.

    Release pressure naturally. Use immersion blender to grind soup to desired texture. Season with salt and pepper, add cream if desired.


  • Recipes

    Pork and Liver Terrine with Cranberries and Pistachios

    Serves 16


    500    gram    Pork, Ground
    200    gram    Veal, Ground
    150    grams    Chicken liver — chopped or minced
    2    cloves    Garlic — minced
    ½        Onions — finely chopped and sauteed in butter
    1 ½    tsp    Salt — or to taste
    1 ½    tsp    Pepper — or to taste
    2    tbsp    Cream, Heavy, Whipping — optional if you want it dairy free, replace with water
    1    tbsp    Cognac
    1    tsp    Sage
    ½    tsp    Nutmeg
    1        Orange Peel — minced from one orange
    ¼    lbs    Bacon — chopped
    ¼    cup    Cranberries, Dried — ideally splenda sweetened
    ¼    cup    Pistachio Nuts — shelled


    In a large bowl mix together all ingredients except for cranberries and pistachios.
    Once ingredients are very well mixed, heat a frying pan to medium high. Take a small amount of the filling and cook a little hamburger shaped piece until well done. Taste for seasoning and adjust. When you are satisfied with the seasonings line a loaf pan with cling wrap and pack mixture in.
    Heat oven to 350. Cook loaf pan in a bain marie til an interior temperature of 160F. This should take 45 minutes to an hour.

    To make a bain marie place loaf pan in a  large baking pan, fill with boiling water til it comes it about halfway up the sides of the baking pan.

    Once cooked remove loaf pan and cool. Wrap in tin foil and place in fridge with a weight onto for 1 or 2 days.

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