We are thrilled to partner up with Nashville Farmers Market for some of their summer and fall market events this year. Chef Russell and Chef Zac along with a handful of culinary student volunteers are hosting cooking demonstrations and tastings at these free market days! Back in May, Chefs made a Welsh Strawberry Napoleon dessert and a Strawberry Salad for the Strawberry Jubilee
In July Chefs shared recipes from the Tomat-O-Rama Festival.
Next up, and the biggest festival yet, is Fall Ball Y'all, on Saturday October 19th from 10am - 2pm. This year The Nashville Farmers Market added pony rides and a petting zoo, as well as partnering with the TN State Museum to offer a Kids Costume Contest!
Nossi Culinary Students and our Chefs will be hosting demos at 11am and again at 1pm. From our Chefs: you can't miss these easy to replicate recipes at home!
RECIPES:
Roasted Spaghetti Squash with mushrooms, garlic, pepitas, and sage
Ingredients:
1 small spaghetti squash (about 2 lbs)
1 small butternut squash (peel and cut into ¾ inch cubes)
1 Tablespoon butter
2 Tablespoon olive oil
1/2 an onion, small dice
12– 16 ounces sliced mushrooms – cremini, shiitake or chanterelles
4–6 garlic cloves, finely chopped
3 Tablespoons fresh torn sage
salt and pepper to taste
generous pinch nutmeg
2 Tablespoons of pepitas (roasted pumpkin seeds)
1/4 cup grated Romano cheese
Instructions:
1. Preheat oven to 425 F
2. Toss the butternut squash in a little olive oil, salt and pepper.
3. Cut spaghetti squash in half (widthwise) and place open side down on half of
a parchment-lined baking sheet. On the other half of the baking sheet, place the cubed
butternut squash.
4. Bake 30-40 minutes until knife-tender, remove the cubed squash and set aside, and turn
the spaghetti sqaush on their side, and roast 5-10 more minutes to allow steam to dry out!
5. While squash is baking, heat oil and butter in a large skillet over medium-high heat.
Sauté onions until just tender about 2-3 minutes. Add mushrooms, turn heat to medium
and saute until they begin to release their liquid, about 5-7 minutes. Add garlic and sage
and continue cooking until mushrooms brown, about 4 minutes.
6. Season generously with salt and pepper and nutmeg. Deglaze the pan with whit wine,
cooking this off.
7. Scoop out the spaghetti squash seeds, then add the long strands into the saute pan with
the mushrooms and stir to incorporate.
8. Taste for salt, and add more if necessary. Stir in most of the grated cheese, saving some
for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle
oil and a sprinkling of pine nuts.
Notes: Cutting the spaghetti squash in half widthwise (as opposed to lengthwise) will keep the
spaghetti strands long and intact. (Cutting them lengthwise will make the strands short)
Pumpkin Cake Pops
Ingredients:
Cake:
4 large eggs
1 1/2 cups white sugar
1 cup vegetable oil, you can also use 1/2 cup apple sauce and 1/2 olive oil for a healthier
alternative
1 (15 oz) can pumpkin puree
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon Pumpkin Spice
Cream Cheese Frosting:
6 ounces cream cheese, at room temp
6 tablespoons butter, at room temp
3 cups confectioners’ sugar
1 teaspoon Vanilla Extract
White Chocolate (orange food coloring to chocolate for dipping or drizzle after white dip.)
Optional: Small pecan pieces. Sprinkle onto chocolate after dipping.
Pumpkin Spice:
3 Tablespoons ground cinnamon
2 teaspoons ground ginger
1 and 1/2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
pinch ground black pepper
Instructions:
Preheat oven to 350°F. Grease and flour one glass 9 x 13 inch pan or 2 8×8 pans or 24
cupcake tins; set aside.
In a large mixing bowl, beat together the eggs, sugar, oil and pumpkin.
Sift together the flour, baking powder, salt, baking soda, salt, cinnamon and pumpkin
spice; add to wet ingredients and mix thoroughly.
Spread batter into prepared pan.Bake at 350° for 25 to 30 minutes (14-18 mins for
cupcakes). Remove from oven and allow to cool for at least 20 minutes before frosting.
While the cake is baking, beat together the cream cheese, butter, confectioner's sugar,
and vanilla extract in a stand mixer or by hand, until light and fluffy.
After the cake has cooled crumble into a large mixing bowl. The texture of the cake
causes it to crumble easily. You can also use a fork to break any larger pieces of cake
apart.
Add the frosting mixture onto the crumbled cake. Mix with a rubber spatula until
thoroughly combined.
The mixture should be moist enough to scoop and roll into 1 1/2-inch balls and still hold
a round shape. After rolling the cake balls by hand, place them on wax or parchment
paper, cover with plastic wrap, and place in the freezer for 10-15 minutes to firm.
Melt chocolate over a double boiler and dip the balls in chocolate using a toothpick or
fork to hold them. Place on waxed paper to set. Some coating may pool around the base
of the ball onto the wax paper. Once the coating sets, you can break off any unwanted
coating. Repeat with the remaining cake balls and let dry completely.
You can make the cake balls ahead of time and store them in an airtight container on the
counter or in the refrigerator for 7-10 days.
Recipes from Chef Russ and Chef Zac
Check out our video from last festival: Tomat-O-Rama. Video by: Zakk Beaty of Zak Beaty Creative