FROM THE CHARLOTTESVILLE COOKING SCHOOL

Summer fruit is often at its best when prepared simply. This recipe from Martha Hester Stafford is elegant enough for a dinner party but also appeals to children (when orange juice is used in lieu of the Cointreau). It would also work with any combination of other summer berries.

Serves 4 to 6

4 cups fresh blueberries, washed and drained
3 Tbsp. Cointreau (orange-flavored liqueur) or orange juice
1⁄4 cup sugar
1 cup heavy whipping cream
3 Tbsp. powdered sugar
Mint, for garnish

1. Gently stir together the blueberries, Cointreau, and sugar. Cover with plastic wrap and chill for at least 2 hours or overnight.
2. Whip the cream either by hand or with an electric mixer. First chill a stainless-steel bowl and a whisk or beaters in the freezer for 10 to 20 minutes. Whisk or mix the cream until it starts to thicken. Add the powdered sugar and continue mixing until it holds soft peaks. Be careful not to over-whisk; it is better to under do it and finish whisking just before serving.
3. Spoon some berries onto a plate and top with a dollop of whipped cream. Garnish with a mint sprig.

A recipe from executive chef Adam Beckel at Zynodoa in Staunton.

Serves 4

1 bay leaf, crushed
2 sprigs rosemary, chopped
1 clove garlic, minced
1 shallot, diced
2 Tbsp. extra-virgin olive oil, plus 4 Tbsp. more for sautéing
1 lemon
1 whole Polyface chicken, quartered
Salt and pepper
½ cup Virginia Vinegar Works sweet petit vinegar

1. A day before, mix the bay leaf, rosemary, garlic, and shallot with
   2 Tbsp. olive oil. Zest lemon and add to mix. Cut lemon in half
   and juice both halves over chicken. Rub mix on chicken; cover and
   refrigerate overnight.
2. On the day of, preheat oven to 450 degrees.
3. Season chicken with salt and pepper. Coat two oven-safe skillets
   with 2 Tbsp. olive oil in each and place on high heat. When pans
   just start to smoke, place chicken in skillets (skin side down) with
   breast in one and legs in the other.
4. Once skin browns (after 4 to 5 minutes), flip and place in oven.
5. Once chicken reaches 160 degrees (after 12 to 15 minutes), pour ¼
   cup of vinegar into each skillet. Continue to cook until the chicken
   reaches 165 degrees (frequently turning)—5 to 6 minutes more.
6. Remove from pan and let rest for 5 minutes before slicing and
   serving with the liquid from the skillet spooned overtop (if it’s too
   thin, thicken by cooking down on the stovetop over medium heat).

4 ears corn
4 tbsp. butter
2 tbsp. honey
1½ cups sour cream
½ lime, plus more wedges for garnish
1 cup crumbled Perfect flavor queso blanco cheese* or grated Parmesan chile powder, as garnish

1. Pull back husks on corn; remove silks. tie back husks using cooking twine.
2. Melt butter in microwave or over low heat on the stovetop; stir in honey. mix sour cream with juice from ½ lime.
3. Cook corn on the grill over medium heat (with the lid closed) for 5 minutes, turning once. Brush the corn with the melted honey-butter, and continue grilling until slightly charred, about 15 minutes (depending on your grill), basting with the honey butter every 5 minutes and turning every 2 or 3 minutes.
4. When corn is cooked, slather with the sour cream mixture. sprinkle with cheese and chile powder. serve with additional lime wedges.

*Perfect Flavor sells a local queso blanco at its shop in Waynesboro and at Charlottesville’s Wednesday farmers’ market.

 FARMERS’ MARKET PASTA PRIMAVERA

Serves 4

You can use any vegetables in season at the farmers’ market.
½ onion, minced
2 cloves garlic, minced
¼ cup extra-virgin olive oil
½ red bell pepper, cut into ½-inch pieces
½ orange bell pepper, cut into ½-inch pieces
1 bunch asparagus, trimmed, blanched, and cut into ½-inch pieces
½ pound sugar snap peas, trimmed, blanched, and cut into ½-inch pieces
10 cherry tomatoes, quartered
1 pound fresh garlic-parsley fettucine
½ cup grated hard sheep’s milk cheese or
Parmesan, plus shavings for garnish
4 basil leaves, cut into ribbons

1. Put large pot of salted water on medium heat.

2. In a pan over medium-low heat, sauté onion and garlic in oil until translucent, about 5 minutes. Add bell peppers; cook 2 more minutes. Add asparagus, sugar snap peas, and tomatoes and cook for 1 to 2 more minutes, just until combined and heated through.

3. Meanwhile, just a couple minutes before vegetables are ready, cook pasta in boiling water for 90 seconds (or per package instructions). Add to pan with vegetables; stir to incorporate. Mix in cheese.

4. Transfer to serving dish. Top with cheese shavings and basil as garnish.

FROM THE CHARLOTTESVILLE COOKING SCHOOL
HOW TO MAKE THE PERFECT SPRING GREEN SALAD

by Martha Hester Stafford

A salad made with whatever looks good at the farmers’ market may seem like something you just throw together, but it’s more of an art than that—and these tips can help you reach salad perfection.

1. How to gauge portions: The average head of green leaf lettuce will serve 4 people.

2. How to clean: Fill a large bowl or sink with cold water (I use the bowl of my salad spinner). Gently pull apart the lettuce leaves and put them in the water. Agitate the leaves; let them sit for a few minutes so the dirt will fall to the bottom. Remove the leaves and put them in the basket of the spinner or a clean bowl. If there is any grit at the bottom of the washing bowl, dump out the water and repeat the process until the bowl is free of grit. Nothing is worse than grit in your salad.

3. How to dry: Gently spin the greens in the salad spinner—do it too hard and you will bruise the lettuce; dump out the water periodically. To do it without a spinner, place the leaves on kitchen towels, take them outside, twist the ends of the towel together to enclose the leaves, and swing it around over your head (seriously). Or just shake off the excess water into the sink and blot dry with paper towels.

4. How to store: Refrigerate greens in a salad spinner with the top on. Or wrap them in clean, moist dish towels. Or put them in paper towels and tuck into plastic bags.

5. How to tear: Aim for pieces you would not need to cut with a knife. But not too small—if the leaves are crushed they will absorb too much dressing.

6. How to dress: Put the lettuce in a large bowl. And make your own vinaigrette (approximately 3 parts oil to 1 part vinegar or lemon juice). Choose a high-quality vinegar and extra-virgin olive oil—the flavor is worth it. You can whisk them together with a little salt and pepper. Or, once you know the exact amounts you like, pour them directly onto the lettuce (vinegar first), and finish with salt and pepper. My children’s favorite is made with 1 Tbsp. low-sodium soy sauce, 1 Tbsp. brown rice vinegar, 3 Tbsp. extra-virgin olive oil, and freshly ground pepper.

Makes 2 cups

You can use this creamy dressing atop a salad, or as a sauce or dip for steamed artichokes, local spring asparagus, or grilled chicken.

¾ cup gently packed fresh tarragon
¾ cup chives
¾ cup flat-leaf Italian parsley
6 anchovy fillets
¼ cup fresh lemon juice
3 garlic cloves, minced
½ tsp. salt
¼ cup extra-virgin olive oil
1 cup CaroMont Farmstead Chevre

In a food processor, puree first 7 ingredients.

Add oil in a slow, steady stream.

Add chevre. Process until smooth.

Season with salt and pepper to taste.

Refrigerate for up to a week.

For more of Gail Hobbs-Page’s recipes, go to www.CaromontFarm.com .

From executive chef and owner Mark Gresge.

Serves 4

2 cups chicken stock
1 cup water
¼ cup mint (3 large sprigs), plus more for garnish
3 cups fresh peas, shelled
½ cup diced onion
½ cup heavy cream
Salt
¼ cup heavy cream, whipped (as garnish)

1. Bring the chicken stock, water, and mint to a boil.
2. Add the peas and onion. Reduce heat; cover and cook at a low simmer until peas are tender (no longer than 12 minutes).
3. Let cool. Using a blender, puree in batches until smooth.
4. Stir in the cream. Salt to taste.
5. Chill the soup in a pitcher. If it separates, stir well before pouring into chilled bowls.
6. Top with whipped cream and a small mint sprig.

BALSAMIC MACERATED STRAWBERRIES

Serves 4
1 lb. strawberries*, hulled and quartered
2 Tbsp. granulated sugar
¼ cup balsamic vinegar
5 basil leaves, cut into strips

Stir ingredients together in a small bowl. Let sit out of the refrigerator for 30 minutes. Serve atop vanilla ice cream or pound cake, making sure to drizzle some syrup over the top. Or, if you can’t wait, eat them straight-up.

*Available in early May at Chiles Orchard in Crozet and at other local farms.

Serves 4 to 6

4 Tbsp. unsalted butter, room temperature
2 medium local apples, peeled and diced into
1/4-inch cubes
1 Tbsp. extra-virgin olive oil
1 shallot, minced
8 oz. arborio rice
1 quart hot chicken broth
4 oz. Gorgonzola cheese
Salt and pepper, to taste

Melt 2 Tbsp. butter in a heavy-bottom sauté pan over medium 1. heat. Add the apples and cook until soft but not mushy, 8 to 10 minutes. Set aside.

Heat a large saucepan over medium heat and add the olive oil. When oil is hot, add the shallot and sauté briefly.

Add the rice and stir to coat with oil.

Add 4 oz. hot chicken broth, stirring continuously with a wooden spoon. Cook until the broth has been absorbed.

Continue adding broth 2 oz. at a time, continuously stirring, and cook until the rice is al dente (slightly firm, but not crunchy). (You may need to add more or less broth, depending on when the rice reaches the right doneness.)

When rice is al dente and the liquid is absorbed, remove from heat. Add 2 Tbsp. butter, Gorgonzola, and apples, and stir vigorously. Season with salt and pepper to taste. Serve immediately.

Kevin Lynch’s Cider

While the variety of cider he produces is wide, Lynch’s current cidermaking process is pretty straightforward:

Fill a sanitized five-gallon vessel with local 1. apple juice, then add about 1⁄8 teaspoon potassium metabisulfites. Top with a rubber stopper. To kill any wild yeast, pause for 24 hours to allow the sulfites to dissipate.

Check the sweetness of the juice by taste or by using a hydrometer, which measures sweetness or specific gravity. Add a sweetening agent to obtain a reading of 1.060 to 1.065 (or to taste).

Add 11 grams of ale yeast to each vessel, then label each cider with a post-it note explaining what you’ve done. Top the vessel with an airlock (a valve that allows CO2 out but doesn’t let oxygen in).

At a cellar temperature of 60 to 65 degrees the juice will ferment for about two weeks (allow more time for a colder room, less time for a warmer room). The airlock will be bubbling briskly. When the bubbling slows down, and the cider begins to look lighter (and possibly more clear), it has finished its primary fermentation.

“Rack” the cider, siphoning the liquid from the lees (sediment) using a tool called an autosiphon.

Cold crash (or refrigerate) the cider for at least 24 hours to push the yeast into dormancy. For clarity and quality, you can rack the cider one more time into sanitary liter bottles, ready to premiere at the next tasting.

Owner Martha Hester Stafford focuses on classic culinary instruction using local ingredients that are in season. Here, she shares a winter winner with us:

Winter Squash Stew With
Chickpeas and Garnet Yams

Makes 6–7 cups

4 to 5 Tbsp. extra-virgin olive oil
1 large onion, diced
1 and 1/4 tsp. kosher salt, plus more to taste
1 tsp. ground coriander
1 tsp. ground cumin
1/4 tsp. ground ginger
1/4 tsp. ground cinnamon
1/4 tsp. freshly ground black pepper, plus more to taste
1 Tbsp. yellow mustard seeds
2 cans (15 oz. each) chickpeas, drained and rinsed
4 cups vegetable stock
1 and 1/2 to 2 pounds local butternut squash, peeled and diced into
1/4-inch pieces, 4 to 5 cups
1 pound garnet yams, peeled and diced into ¼-inch pieces, 2 to 3 cups

Heat olive oil in a heavy 5- to 6-quart saucepan. 1. Add onions and 1/4 tsp. salt; sauté over medium heat until onions are translucent and just starting to brown, 8 to 10 minutes.

Mix all the spices together in a small bowl and add them to the onions. Cook briefly until mustard seeds start to pop. Stir in chickpeas and enough stock to cover them. Simmer the chickpeas covered for 10 minutes, stirring and mashing up some of the chickpeas as they cook.

Add squash, yams, remaining 1 tsp. salt, and a few grinds of pepper, and stir until thoroughly combined. Pour in the remaining stock, and bring to a boil. Turn down heat, cover, and simmer until the squash is soft, 20 to 30 minutes.

Season with salt to taste. Serve over rice.

3 egg yolks
Juice of half a lemon, plus more as needed
1/2 teaspoon salt
1 and 1/2 cups basil-garlic olive oil
2 Tbsp. boiling water

Beat yolks with wire whisk until 1. thick, about 2 minutes.

Add juice and salt; whisk for a minute more.

While continuously whisking, add 1/2 cup olive oil in a slow, steady stream.

Rest your arm for a moment, then add remaining oil, 2 Tbsp. at a time, whisking vigorously. If mayo becomes too thick, thin out with more juice.

Beat in boiling water to ensure it won’t curdle. Season to taste. Refrigerate for up to 2 days.

While not technically the chuck, the neck is an oftoverlooked part of the cow that sits just in front of the chuck. Joe Cloud, of T&E Meats in Harrisonburg, originally developed this recipe using bison neck bones, but it works well with beef too.

Serves 4 to 6

3 to 4 lb. beef neck bones
1 onion, coarsely chopped
1 carrot, coarsely chopped
1 celery stick, coarsely chopped
1 stick cinnamon
2 bay leaves
5 cloves
5 whole peppercorns
2 dried guajillo chilies
2 Tbsp. canola oil
Generous pinch each of ground cumin, ground
coriander, Mexican oregano, and chili powder
Salt and pepper to taste
Small corn tortillas
1 cup or more shredded Monterey Jack cheese
Fresh salsa (chopped onion, tomato, lime
juice, cilantro)

1. Place neck bones and next 8 ingredients in slow-cooker and cook on low for 4 to 6 hours.

2. Remove bones and place in bowl to cool down. Meanwhile strain and reserve cooking liquid. Refrigerate bones overnight. (This can all be done several days ahead.)

3. Pick cold beef off the bones, shredding it. Heat oil in a heavy frying pan over medium heat, and sauté beef. Turn heat down, and add spices. Add several spoonfuls of the braising liquid, at all times keeping the beef moist. Simmer for a short while as the ingredients blend together.

4. In an already hot cast-iron skillet over medium-high heat, toast tortilla for about 30 seconds. Flip, and sprinkle a small amount of cheese on top; let cook until cheese melts. Remove from skillet and place a small amount of beef filling on top; fold in half. Repeat until filling is used up. Serve with salsa. Note: This is at its best when you eat as you go.

This recipe comes to us from Sarah Lanzman, the head chef at Top Broccoli Catering, which serves the Jefferson Area Board of Aging (JABA).

Serves 6

2 ripe Bartlett or Bosc pears, peeled, quartered, and cored
2 pounds butternut squash, peeled, seeded, and cut into 2-inch chunks
1 small-to-medium onion, peeled and quartered
2 cloves garlic, crushed
2 Tbsp. extra-virgin olive oil
1⁄3 to 1⁄2 cup roasted almond butter
1⁄2 tsp. salt
1⁄8 tsp. cayenne pepper, or to taste
4 cups vegetable broth, or reduced-sodium chicken broth
2⁄3 cup crumbled blue-veined cheese (Everona Dairy in Rapidan makes
a semi-soft blue cheese called Blue Ridge that would be delicious here)
1 Tbsp. thinly sliced fresh chives (or scallion greens)

1. Preheat oven to 400°F. Combine pears, squash, onion, garlic, oil, 1⁄4 tsp. salt, and pepper in a large bowl; toss to coat. Spread evenly on a large rimmed baking sheet. Roast, stirring occasionally, until the vegetables are tender, 40 to 55 minutes. Let cool slightly.

2. Place half the vegetables, the almond butter, and 2 cups broth in a blender; puree until smooth. Transfer to a large saucepan. Puree the remaining vegetables and 2 cups broth. Add to the pan and stir in the remaining 1⁄4 tsp. salt.

3. Cook the soup over medium-low heat, stirring, until hot, about 10 minutes. Divide among bowls and garnish with cheese and chives.

You can substitute smoked ham or smoked tofu for the turkey if desired.

Serves 4

2 bunches collard greens
2 Tbsp. extra-virgin olive oil
1 medium clove of garlic, minced
1 to 2 ounces smoked turkey, diced
very small
Pinch of hot pepper flakes
Dash of mild vinegar (such as brown
rice vinegar)
Sea salt
Freshly ground pepper

1. Wash collards in a large bowl or sink full of water. Strip the leaves off the stems; slice the leaves into 1⁄2-inch strips.

2. Heat the olive oil in a large sauté pan over medium-high heat. Add the collards, and sauté until wilted and dark green. Add garlic and stir thoroughly to combine the flavors.

3. Pour in enough water to cover by 1⁄4 to 1⁄2 inch. Cover and simmer, for 15 to 20 minutes or until collards are tender. Then remove lid and cook away any remaining water.

4. Add the turkey and pepper flakes; cook briefly just to heat the turkey. Season with a dash of vinegar, salt, and pepper.

7 back ribs (the whole rack)

Barbecue sauce (Collins likes Cattlemen's Classic)

1. Submerge the bones in a pot of water. Bring to a boil, then turn down to a simmer. Cook for about 2 hours, until meat is almost falling off the bone.

2. Preheat oven to 350 degrees. Transfer bones and meat to a sheet pan. Toss with barbecue sauce, and let it cook for 5 to 10 minutes, at which point the meat will be completely falling off the bone.

1-inch-thick bone-in rib steak (a rib-eye or strip steak would work as well)

Salt and pepper

2 tsp chopped rosemary

Extra-virgin olive oil

Rub steak with salt and pepper, a little chopped rosemary, and a bit of olive oil. Let rest. In the meantime, preheat the oven to 350 degrees, and heat a good-sized cast-iron frying pan almost to white hot. The skillet should be large enough that the steaks are not crowded. Cook about 4 minutes on the first side, then flip and place in the oven. Cook about 10 to 15 minutes, depending on the degree of doneness you prefer (using a meat thermometer, the beef should register 145 F for medium-rare, 160 F for medium, and 170  F for well-done). Remove from oven, cover with foil and let rest for another 5 minutes. Serve.

“I love raw meat,” says Cloud. “When I lived in France in my student days, my friends nicknamed me L’Animal (‘the animal’) because I ate so much of it.” Made of fresh, raw, very lean beef pounded thin, carpaccio is a light and delicious way to get your red-meat fix. It makes an excellent appetizer and can be prepared several hours ahead of time.

Serves 6 to 8 as an appetizer

2 large egg yolks
2 or 3 Tbsp. lemon juice
1 Tbsp. Dijon mustard
1 large garlic clove, plus 3 cloves, minced
1 to 1½ cups quality olive oil, plus 1⁄4 cup
for the bread
1 Tbsp. chopped fresh herbs (oregano, marjoram, thyme, or parsley)
Large loaf rustic artisan bread, 4 inches or more across
1 lb. lean beef, preferably top round or top sirloin
Salt and pepper
Pickled vegetables, capers, rosemary flowers, other garnishes (optional)

1. Make the aioli: Combine the yolks, lemon juice, and mustard in a food processor or blender. Using a garlic press, crush the whole garlic clove into the machine; blend. With the machine on, slowly add the olive oil, 1 or 2 drops at a time, until the aioli begins to thicken; then slowly add the remainder in a steady stream. (The sauce should be slightly pourable. Too much oil, and it will be too thick; add lemon juice to thin it out.) Add herbs, and season to taste. Reserve in a little pitcher.

2. Trim away any outer fat and sinewy tissue from the beef, and slice thinly. Sandwich slices between pieces of plastic wrap and pound with a mallet until flat and very thin, taking care not to tear the beef. Place on cold plate; keep beef chilled.

3. Mix minced garlic and 1⁄4 cup olive oil in a small bowl. Stir well and set aside. Once beef is prepared, slice the bread into very thin slices, about 3⁄8 inch thick. Toast very quickly under broiler until golden, then turn and do other side. Brush each slice with garlic oil and set aside.

4. Cut beef into pieces the size of your bread. Mound onto crostini and drizzle with aioli. Add pickled vegetables, capers, rosemary flowers, or any other garnish desired.