Hayday Country Market Cookbook - Hardcover

Rizk, Kim

Hardcover

ISBN 10: 0761114297 ISBN 13: 9780761114291

Publisher: Workman Pub Co, 1998

Synopsis

Since 1978, when the first of its country markets opened in Westport, Connecticut, Hay Day has been a celebrated purveyor of the finest farmstand produce, breads, pastries, cheeses, comestibles, provisions, and take-out fare. Twenty years later, after having helped shape America's culinary revolution, Hay Day presents 250 of the recipes that keep its customers coming back again and again. Reflecting its passion for quality, freshness, inventiveness, and character, The Hay Day Country Market Cookbook mirrors the way the country cooks and eats today. It's not about trends or gimmicks, but about ingredients and a love for sound, deep, palate-pleasing flavor. About the delicious simplicity of Veal Chops in Mustard Sauce, the tangy surprise of Lemon Chevre Chicken, the perfection of the perfect Maryland Crab Cake. It's about the sophisticated--Wilted Radicchio with Gorgonzola and Walnuts--and the down-to-earth--Chunky Tomato and Bacon Soup. And it's about the integrity of cooking in concert with the seasons--New Potatoes and Fiddlehead Ferns in spring, Grilled Duck with Citrus Cherry Relish in summer, Wild Rice and Cranberries in fall, Rosy Root Vegetable Chili for the dead of winter. Now even without a Hay Day in town, you can still get the best market-based, seasonal dishes around.

About this title

From the Back Cover

Hay Day, the renowned group of country markets, features the finest fruits and vegetables, as well as breads, cheeses, comestibles, provisions, and a glorious selection of prepared food. Gathered here are 250 of their favorite dishes.

Reflecting Hay Day's dedication to quality and a flawless sense of flavors and combinations, this is a collection of creative, easy-to-make recipes for splendid entertaining and family cooking alike. And it even includes the recipe for *that* mustard.

Hay Day first opened its doors in 1978 as a country farm stand in Westport, Connecticut. Today there are more than a dozen Hay Day locations across the East Coast.

Kim Rizk is a professional cook and food writer who's been involved in many aspects of the Hay Day business, both in and out of the kitchen.

A Sampler:

Chunky Tomato and Bacon Soup

Raspberry-Ginger Scones

Orange and Jicama Slaw

Purple Potato and Snap Pea Salad

Wilted Radicchio with Gorgonzola and Walnuts

Sweet Corn and Lobster Chowder

Kona-Crusted Beef with Sweet Onion Jam

Grilled Pork and Apricots

Chicken and Olive Stew

Sesame-Ginger Grilled Tuna Steaks

Wild Mushroom, Spinach, and Goat Cheese Lasagne

Buttermilk Wild-Berry Cobbler

Pumpkin Cheesecake with Gingersnap Crust

Double Chocolate Espresso-Chip Cookies

Excerpt. © Reprinted by permission. All rights reserved.

Dan's Mustard

Makes 2 cups

In Bermuda, a mogul named Franz

Sat gloomily out on the sands.

He said, when asked why,

"I miss Hay Day nearby,

'Cause I simply can't do without Dan's!"

We find new customers wandering around looking for it. "Where's that mustard?" they ask. "The stuff you put on the ham?" Dan's Mustard was on eof the first things we made when the Westport store opened, and since then we have probably sold tons of it--enough to serve with all the salmis and ham sandwiches in southwestern Connecticut. The recipe, created by Sallie's brother Dan, has been in the Van Rensselaer family for years, and now we're sharing one of our oldest secrets with you.

1 cup (loosely packed) dry mustard, preferably Colman's English Mustard

1 cup distilled white vinegar

2 large eggs

1 cup sugar

1/2 teaspoon coarse (kosher) salt

1. In a mixing bowl, stir the mustard and 1/4 cup of the vinegar together to form a paste. Then gradually add the remaining 3/4 cup vinegar, whisking until smooth and thoroughly incorporated.

2. Beat the eggs in another mixing bowl. Add the sugar and salt, and blend with an electric mixer on high speed until thick and lemony in color. Add this to the mustard mixture and whisk to combine thoroughly.

3. Pour into the top of a double boiler and cook over simmering water, whisking occasionally and scraping down the sides of the pan as needed, until smooth, glossy, and thickened to the consistency of a thin custard, about 30 minutes (the mustard will continue to thicken as it cools). Remove from the heat, allow to cool thoroughly, pour into a clean jar, and refrigerate until ready to use. Tightly covered, it will keep well for months in the refrigerator.

Oven-Charred Vegetable Soup

Serves 6 to 8

This is a relatively new invention at Hay Day, great year-round but best at the end of summer when you can bring vegetables straight in from the garden, give them a quick wash, and toss them with a little olive oil and coarse salt. We use sweet little cipollini onions, which are a good size for roasting, but quartered Spanish onions will do just fine. Turn the soup into a meal by serving some toasted bread rounds spread with a creamy fresh goat cheese.

1 small eggplant (just under 1 pound), unpeeled, cut into 1-inch chunks

1 red bell pepper, stemmed, seeded, and coarsely chopped

8 ounces cipollini onions (see About Cipollini Onions), peeled

1 pound ripe plum tomatoes (about 6 large tomatoes), quartered

1 large zucchini (just under 1 pound), cut into 1-inch chunks

3 large cloves garlic, peeled

1/3 cup olive oil

Coarse (kosher) salt and freshly ground black pepper

1 tablespoon chopped fresh rosemary

3 cups Chicken Stock (page 270) or Vegetable Stock (page 271)

1. Preheat the oven to 400 F.

2. Combine the vegetables and garlic in a large bowl. Toss with the oil, 1 teaspoon salt, and several grindings of black pepper.

3. Spread the seasoned vegetables in a single layer on a large baking sheet or jelly roll pan, and roast for 20 minutes. Sprinkle the rosemary over the vegetables and continue roasting until they are nicely charred around the edges, another 15 to 25 minutes.

4. Remove the vegetables from the oven and set aside a few charred morsels for garnish. Using a large spatula, transfer half the vegetables to a blender, scraping up and adding any caramelized bits clinging to the pan. Add 1/2 cup of the stock and puree the mixture. Transfer the puree to a soup pot and repeat with the remaining vegetables and another 1/2 cup stock.

5. Add enough of the remaining 2 cups stock to thin the soup to the desired consistency, and heat thoroughly over low heat. Season to taste with salt and pepper. Ladle the hot soup into individual bowls, and garnish each serving with a few of the reserved roasted vegetable morsels.

Veal Chops on a Bed of Leeks

Serves 4

Augment the spicy sweetness of Dan's Mustard with shallots, white wine, and a little cream, and the result is a sauce that is gorgeous over sauteed veal and tender oven-roasted leeks. Lamb chops make a wonderful substitute, but the cooking time should be shortened if you like your lamb on the rare side. Complete the meal with a side dish of Green Beans, Tomatoes, and Pine Nuts or Honey and Ginger Glazed Carrots.

6 large leeks, white portions well washed (see Note), patted dry, and thinly sliced (4 cups sliced)

4 loin veal chops, 1 inch thick

Coarse (kosher) salt and freshly ground black pepper

1 tablespoon clarified butter

1 tablespoon unsalted butter

1/4 cup minced fresh shallots

1/2 cup dry white wine

1/3 cup Dan's Mustard or another sweet mustard

1/4 cup light cream

1 tablespoon minced fresh rosemary

1. Preheat the oven to 400 F. Butter a gratin or baking dish that is large enough to accommodate the chops in a single layer.

2. Arrange the leeks in the prepared dish and place in the oven. Roast, stirring once or twice, until they are tender and just beginning to color, 15 to 20 minutes. Remove from the oven, but keep the oven on.

3. Season the chops on both sides with a sprinkling of salt and pepper. Melt the clarified butter in a heavy skillet over high heat and saute the chops until they are nicely browned, 2 to 3 minutes per side. Remove the chops from the skillet, arrange them in a single layer over the leeks, and return the gratin dish to the oven.

4. Add the unsalted butter and shallots to the skillet, and saute over medium heat until the shallots are tender, about 2 minutes. Ad the wine, increase the heat, and stir up any browned bits clinging to the pan. Add the mustard, cream, and rosemary, and whisk until smooth. Bring to a gentle simmer, and then pour the sauce evenly over the chops. Continue to cook in the oven, occasionally spooning the sauce over the chops, just until the chops are cooked through and the sauce is thickened, 10 to 12 minutes (tender veal chops are best cooked until just slightly pink around the bone). Transfer the chops to serving plates, and ladle the tender leeks and mustard sauce on top. Serve hot.

Note: Even if they appear pristine, leeks are notoriously sandy and must always be washed thoroughly. Before cooking leeks, always trim away their root ends and dark green tops; then split the remaining white portions in half lengthwise and soak them in a sink filled with lukewarm water.

Excerpted from Hay Day Country Market Cookbook by Kim Rizk. Copyright c1998 by the author. Reprinted by permission of Workman Publishing Co.

Edition details

• Publisher: Workman Pub Co
• Publication date: 1998
• Language: English
• ISBN 10: 0761114297
• ISBN 13: 9780761114291
• Binding: Hardcover
• Number of pages: 288