Here's a taste of what went on:
Today was a gorgeous day at the Jackson Heights farmer's market, where you can really tell that summer is in full swing. From the sour cherries that have just cropped up, to the tomatoes, lettuces, zucchini, and peas, it's all there, ripe for the picking. I was one of three chefs taking part in a pea-themed cooking demo, co-sponsored by Greenmarket and the Queens Harvest Food Co-op. We handed out samples of sauteed peas with mushrooms and shallots, a raw snap-pea salad with mint and radishes, and (my creation) a snow pea and potato curry. We had a great turn out and I'm looking forward to helping out with more outdoor cooking demos as the summer progresses! Here's a recipe for what I contributed:
Snow Pea and Potato Curry (printable version)
|the Kitchen Aid is key|
|Dough after it's doubled in size|
Burger Buns - from the King Arthur Flour recipe
(makes 8 large buns)
6 to 8 ounces lukewarm water
1 ounce butter
1 large egg
14 3/4 ounces all-purpose flour
1 3/4 ounces sugar
1 1/4 teaspoon salt
1 tablespoon instant yeast
*note: to get the best results, use the smaller amount of water in the summer and the larger amount in the winter.
Preheat the oven to 375 degrees. Mix and knead all of the ingredients, either by hand, in a mixer, or in a food processor, until a smooth, soft dough forms. Cover and let it rise for 1 to 2 hours, till doubled in size.
Gently deflate the dough and divide it into 8 even pieces. Shape each piece into a round ball and flatten to about 3" across. Put the buns on a lightly greased or parchment-lined baking sheet and cover and rise for about an hour, till puffed up.
Brush the buns with melted butter and bake for 15 to 18 minutes, till golden. Remove from the oven and brush with more butter to give them a satiny sheen. Cool on a rack.