This Week: Cooking Demos Return to the Market!
Posted May 16, 2013 at 11:05 am
Midtown Flavors Cooking Demos Return to the Market!
This Saturday marks the first Midtown Flavors Cooking demonstration of the season, led by our wonderful volunteer Lisa McDonald. On the third Saturday of every month, she will be preparing delicious, but simple dishes featuring items from our very own market vendors. Find the Midtown Flavors tent adjacent to the market tent to sample this week’s recipe and pick up your own copy of the recipe card. Once you’ve had a sample, don’t forget to grab a bit to eat from our prepared food vendors, check out the products of our art vendors, enjoy some live music and pick up all of the fresh, local food on your market shopping list!
What’s Available?
This Saturday find:
~Asparagus, lettuce, spinach, grass-fed beef, pasture raised pork and chicken, lamb, eggs, jams and jellies, pickled veggies, maple syrup, artisan bread, granola, cheese, yogurt, butter, bedding plants and seedlings
~Coffee, scones, croissants, cookies, breakfast sandwiches, fruit tarts,
omelets, arepas, tamales, tacos, burgers, pork chops on a stick, tea, soda and kettle corn
~Handmade bird houses, furniture, jewelry, hand sewn clothing, pottery and hoola hoops
This Week at the Market:
Saturday, May 18th
Midtown Flavors Cooking Demonstration with Lisa McDonald
Community Tables:
Market Musicians:
9:00-11:00am Mark Grim
11:00am-1:00pm Dumpy Jug Bumpers
This week’s Sponsor:
Donate Blood on June 1st!
Memorial Blood Centers will be returning to the market on Saturday, June
1st from 8:30 am – 12:30 pm to accept blood donors. All blood types are needed,
especially Type O. 
Sign up for an appointment and enter Sponsor Code: 3991. The first 25 presenting donors will receive a FREE t-shirt and all donors will be entered into a drawing to win a pair of premium Minnesota Twins tickets.
Midtown Flavors Recipe of the Week
Baked Ranchero Eggs with Blistered Jack Cheese and Lime Crema
This recipe works well halved in a 9 inch skillet or quartered and baked in a 1 qt gratin dish. You can use a cast iron skillet, but tomato based dishes may wear away the seasoning. You can prepare the sauce in advance and reheat it when needed. The garnishes can be done shortly before, so the eggs can be added at the last minute.
Ingredients
Ranchero Sauce
-1 jalapeno
-3 cups whole tomatoes (28 oz can) preferably fire-roasted
-1 medium white onion, roughly chopped
-1 garlic clove crushed and peeled
-salt and freshly ground pepper to taste
-1 – 15 ounce can of black beans drained (optional)
-12 large eggs
-1 and 1/4 cups coarsely shredded jack cheese
Crema
-2 tablespoons freshly squeezed lime juice (one lime)
-1 cup crema Mexinana or sour cream
Garnishes
-1/4 cup chopped fresh cilantro
-Crisp tortilla strips
Preparation
Toss jalapeno, tomatoes, onion, garlic and several pinches of salt and pepper into the blender and blend until smooth. Pour into a 12 inch ovenproof skillet, add black beans and bring to a simmer. Cook for ten minutes until the sauce has reduced slightly.
In a separate bowl, mix together lime juice, crema and pinch of salt.
Once the sauce has thickened slightly, remove the pan from the heat, and break the eggs across the surface of the pan, distributing them as evenly as possible. Return to heat, cover the pan and simmer the eggs gently in the sauce for about 10-12 minutes until the whites are nearly but not completely opaque. Sprinkle the surface of egg-tomato mixture with cheese and broil until cheese is bubbly and a bit blistered-just a few minutes.
Serve with dollops of lime crema, broken up tortilla strips and chopped cilantro. Serve immediately.
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