The third annual Farm-to-Chef Week kicked off on Sunday, September 16, 2012, with a special cooking demonstration at the Coventry Regional Farmers’ Market in Coventry, Connecticut.
WNPR’s Chion Wolf hosted the festivities, which featured Chef John Geravasi from Sodexo at the University of New Haven and Chef Jesse Powers from Cavey’s Restaurant demonstrating and sampling delicious dishes prepared with fresh Connecticut Grown ingredients purchased at the market.
FEATURED RECIPE
Butternut Squash Ravioli with a Honey Butter Cream Sauce, Diced Green and Yellow Squash, Giant Leeks, Scallions, and Shiitake Mushrooms
By John Gervasi, Campus Executive Chef at the University of New Haven
INGREDIENTS
24 butternut squash ravioli (Meriano’s Bake Shoppe)
1/8 cup honey butter (Stone Wall Apiary)
2 cups cream (Farmer’s Cow)
Small diced ½ yellow/green squash (Easy Pickins Orchard)
2 tbsp thinly-sliced giant leeks (Provider Farm)
2 tbsp thinly sliced scallions (Wayne’s Organic Garden)
1 cup sliced shiitake mushrooms (New England Green Mushrooms)
1 tbsp minced shallots ( Sweet Acre Farm)
3 tbsp olive oil
Pinch of salt & pepper
1 cup vegetable broth
RECIPE
Boil ravioli in water until cooked al dente.
In a sauce pan over medium to high heat, add 3 tbsp of olive oil, shallots, squash, leeks, scallions, and mushrooms. Saute for 3 minutes then add cream & salt and pepper to taste. Let simmer till veggies are tender but firm. If sauce is becoming too thick add a little vegetable broth to loosen. When the sauce is 90% done add honey butter and stir in.
Mix the ravioli with a little sauce, plate and put the rest of the veggies on top. Bon appétit.
FEATURED RECIPE
Baby Sweet Peppers Roasted and Stuffed with House-Made Herbed Ricotta Cheese
By Jesse Powers, Chef at Cavey’s Restaurant
INGREDIENTS
1 quart whole milk
1 pint heavy cream
1 pint buttermilk
½ lemon, juiced
Salt and pepper
Cherry or other small sweet peppers
RECIPE
Roast the peppers in a 450-degree oven until done, about 7 to 8 minutes. Cool and then cut in half.
To make the ricotta, bring milk and heavy cream up to 180-190 degrees in a heavy-bottomed, stainless-steel pot. Pour buttermilk and lemon juice and gently stir. Bring mixture back up to 180-190 degrees. One curd is formed, pour into cheesecloth-lined strainer to drain. For firmer cheese, let drain longer or press with a plate or other weight to squeeze out additional liquid. Reserve liquid for use in other dish.
Once ricotta has drained to desired consistency, season with salt and pepper to taste and stuff pepper halves.
WNPR’s Chion Wolf hosted the festivities, which featured Chef John Geravasi from Sodexo at the University of New Haven and Chef Jesse Powers from Cavey’s Restaurant demonstrating and sampling delicious dishes prepared with fresh Connecticut Grown ingredients purchased at the market.
FEATURED RECIPE
Butternut Squash Ravioli with a Honey Butter Cream Sauce, Diced Green and Yellow Squash, Giant Leeks, Scallions, and Shiitake Mushrooms
By John Gervasi, Campus Executive Chef at the University of New Haven
INGREDIENTS
24 butternut squash ravioli (Meriano’s Bake Shoppe)
1/8 cup honey butter (Stone Wall Apiary)
2 cups cream (Farmer’s Cow)
Small diced ½ yellow/green squash (Easy Pickins Orchard)
2 tbsp thinly-sliced giant leeks (Provider Farm)
2 tbsp thinly sliced scallions (Wayne’s Organic Garden)
1 cup sliced shiitake mushrooms (New England Green Mushrooms)
1 tbsp minced shallots ( Sweet Acre Farm)
3 tbsp olive oil
Pinch of salt & pepper
1 cup vegetable broth
RECIPE
Boil ravioli in water until cooked al dente.
In a sauce pan over medium to high heat, add 3 tbsp of olive oil, shallots, squash, leeks, scallions, and mushrooms. Saute for 3 minutes then add cream & salt and pepper to taste. Let simmer till veggies are tender but firm. If sauce is becoming too thick add a little vegetable broth to loosen. When the sauce is 90% done add honey butter and stir in.
Mix the ravioli with a little sauce, plate and put the rest of the veggies on top. Bon appétit.
FEATURED RECIPE
Baby Sweet Peppers Roasted and Stuffed with House-Made Herbed Ricotta Cheese
By Jesse Powers, Chef at Cavey’s Restaurant
INGREDIENTS
1 quart whole milk
1 pint heavy cream
1 pint buttermilk
½ lemon, juiced
Salt and pepper
Cherry or other small sweet peppers
RECIPE
Roast the peppers in a 450-degree oven until done, about 7 to 8 minutes. Cool and then cut in half.
To make the ricotta, bring milk and heavy cream up to 180-190 degrees in a heavy-bottomed, stainless-steel pot. Pour buttermilk and lemon juice and gently stir. Bring mixture back up to 180-190 degrees. One curd is formed, pour into cheesecloth-lined strainer to drain. For firmer cheese, let drain longer or press with a plate or other weight to squeeze out additional liquid. Reserve liquid for use in other dish.
Once ricotta has drained to desired consistency, season with salt and pepper to taste and stuff pepper halves.
