OKLAHOMA EAT S
Make it Local H
ave you ever stopped to think about where your food comes from: How long has it been away from the farm? How was it grown? Who produced it? A trip to your local farmer’s market is likely to answer all these questions.
Currently 66 farmer’s markets in Oklahoma are designated as “Oklahoma Grown” markets. According to Justin Whitmore, marketing development coordinator for the Oklahoma Department of Agriculture, the produce at your local farmer’s market is likely to be the freshest you can get, aside from picking it in your own garden.
“Much of it is picked within the week, and a lot of times within a day or two,” Whitmore said. “For the most part, the produce you purchase in grocery stores has been away from the farm a lot longer.”
And if you have questions about how the food was grown, you will probably be able to ask someone who was
involved in producing it. This month’s recipes feature many ingredients you are likely to fi nd at your local farmer’s market, or maybe even in your garden. A trip to the farmer’s market may even inspire some recipes of your own. To locate an Oklahoma Grown farmer’s market near you, visit
www.okgrown.com.
- Laura Araujo
Bruschetta Two Ways Yields 16-20 pieces
4 . . . . . . . . . . . . . . . . . . .garlic cloves ½ cup . . . . . . . . . . . . . . .olive oil 1. . . . . . . . . . . . . . . . . . . .baguette
Several hours or a day before you make the bruschetta, slice the garlic and place it in a small bowl with the olive oil so that the garlic fl avor will infuse into the oil. When you’re ready to make the bruschetta, preheat the oven to 450 degrees. Slice the baguette diagonally into ½ inch pieces. Brush both sides of each piece of bread with the garlic oil and place the slices onto a baking sheet. Bake for about 5 minutes, until the bread starts to brown. Serve with one of the toppings below.
Tomato, Onion and Basil Bruschetta
2 cups . . . . . . . . . . . . . . .cherry tomatoes ¼ cup. . . . . . . . . . . . . . .basil leaves ¼ . . . . . . . . . . . . . . . . . . .small red onion Garlic (from the garlic oil) minced 1 T. . . . . . . . . . . . . . . . . .olive oil ¼ t . . . . . . . . . . . . . . . . . .salt ¼ t . . . . . . . . . . . . . . . . . .pepper
Halve the cherry tomatoes and place them in a small bowl. Cut or tear the basil leaves into small pieces and add them to the toma- toes. Finely chop the red onion and place it in the bowl. Remove the garlic slices from the garlic oil and mix them in with the toma- toes. Toss the mixture with the olive oil, salt and pepper. Place it on top of the toasted bread immediately before serving.
Goat Cheese, Pesto and Pine Nut Bruschetta
½ cup . . . . . . . . . . . . . . .fresh basil leaves ½ cup. . . . . . . . . . . . . . .pine nuts, divided 1. . . . . . . . . . . . . . . . . . . .garlic clove 2 T. . . . . . . . . . . . . . . . . .olive oil 2 T. . . . . . . . . . . . . . . . . .grated parmesan or romano cheese
4 oz . . . . . . . . . . . . . . . . .spreadable goat cheese In a small skillet over medium heat, toast the pine nuts until they’re golden. Shake the skillet often and watch the nuts closely so they don’t burn. To make the pesto, place the basil, ¼ cup of the toasted pine nuts, and the garlic in a food processor. Pulse to combine. Once combined, turn the food processor on and slowly add the oil. Then, turn the food processor off and add the parmesan cheese. Pulse to combine. To assemble the bruschetta, spread each slice of toasted bread with a layer of goat cheese, a layer of pesto and top with a few toasted pine nuts.
26 OKLAHOMA LIVING
Linguine with Tomatoes, Anchovies and Capers Serves 4-6
4 large. . . . . . . . . . . . . . .garlic cloves, sliced 6 T. . . . . . . . . . . . . . . . . .olive oil 2 oz. . . . . . . . . . . . . . . . .anchovies 1 t. . . . . . . . . . . . . . . . . . .red pepper fl akes ½ cup. . . . . . . . . . . . . . .capers (drained) 2 cups . . . . . . . . . . . . . . .chopped tomatoes ½ cup . . . . . . . . . . . . . . .toasted breadcrumbs ¼ cup . . . . . . . . . . . . . . .chopped fresh parsley
¼ cup . . . . . . . . . . . . . . .freshly grated parmesan or romano cheese Bring a large pot of water to a boil. While it’s heating, add the garlic and 4 tablespoons of the olive oil to a large skillet. Cook the garlic over medium heat for a minute. Add the anchovies to the pan and cook until they melt into the olive oil. Add the red pep- per fl akes and capers and allow them to cook for about a minute. Add 2 cups of the boiling water to the skillet and cook for another minute. Add the tomatoes to the skillet and bring the sauce to a boil and then reduce the heat to a simmer. Add the pasta to the boiling water and cook until it’s not quite done. Using tongs, carefully transfer the pasta into the skillet with the sauce. Add another cup of water to the skillet and increase heat to medium- high. Cook for a couple more minutes until the sauce reduces. Add the remaining 2 tablespoons of olive and toss the pasta with tongs. Serve immediately, topped with toasted breadcrumbs, pars- ley and grated cheese.
Ricotta Ice Cream Yields 4 cups
2 cups . . . . . . . . . . . . . . .heavy cream 1 cup. . . . . . . . . . . . . . . .sugar pinch of salt 1 lb. . . . . . . . . . . . . . . . . .ricotta cheese 1 t. . . . . . . . . . . . . . . . . . .vanilla ½ cup . . . . . . . . . . . . . . .chopped walnuts (optional)
½ cup . . . . . . . . . . . . . . .mini chocolate chips In a medium saucepan, heat the cream, sugar and salt over medium heat. Stir constantly and remove from the heat when the sugar is dissolved. In a food processor, pulse the ricotta and vanilla until the ricotta is smooth. Add the cream mixture and pulse again until combined. Refrigerate the mixture until chilled. Toast the chopped walnuts. Place them in a skillet over medium heat, shaking the pan occasionally. Remove from heat when the nuts start to brown. (Keep a close eye on them so they don’t burn.) Freeze the chilled cream mixture in an ice cream maker, according to the manufacturer’s instructions. Add the walnuts
and chocolate chips at the end of the freezing process. OL For more of Laura’s recipes visit:
http://mannaandquail.wordpress.com Photos by Laura Araujo
Bruschetta Two Ways
Ricotta Ice Cream
Linguine with Tomatoes, Anchovies and Capers
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