Market District Recipes Showcasing Local Ingredients
Market District Chef Crystal Baldwin stopped by PTL to cook up some delicious dishes using local ingredients!
Corn Crème Brûlée
(Courtesy of Chef Crystal A. Baldwin)
Serves: 4
Prep Time: 20 minutes
Cook Time: 1 hour
Ingredients:
- 4 ears corn, shucked
- 1 cup milk
- 8 egg yolks
- ½ cup sugar
- ½ tsp salt
- ½ tsp pepper
- 2 cups heavy cream
- 3 tbsp demerra sugar
Directions:
Preheat oven to 325°.
In a bowl, mix the egg yolks with the ½ cup of sugar. Remove the kernels from the ears of corn. Place half of the kernels in a blender and blend until smooth. Add the cream and milk to the blender and blend for 10 seconds. Strain through a fine mesh strainer into the bowl with the eggs; add the salt and pepper and stir until just mixed. Pour the remaining corn kernels in a 9x9 baking dish. Pour the custard mixture into the 9x9 baking dish.
Place a large baking pan in the oven that will fit the 9x9 pan. Put the 9x9 pan inside the large baking dish and pour boiling water in the larger baking dish until the water comes about halfway up the 9x9 pan to create a water bath. Bake until the crème brûlée is set; remove from the water bath and refrigerate until thoroughly chilled.
Before serving, sprinkle with demerra sugar and use a torch to caramelize the sugar.
Grilled Peach And Bacon Salad
(Courtesy of Chef Crystal A. Baldwin)
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1/3 cup buttermilk
- 1 tsp lemon juice or vinegar
- 1 tbsp mint, chopped
- 1 tbsp chives, chopped
- 2 tbsp parsley, chopped
- ½ tbsp basil
- Salt and pepper to taste
- 1 pkg Market District bacon
- 1 tsp Market District Cajun seasoning
- 6 peaches, cut in half and pits removed
- 1 sweet onion, cut into quarters
Directions:
Preheat oven to 350. Mix the sour cream, mayonnaise, buttermilk, mint, chives and basil; refrigerate.
Place the bacon on a sheet tray in a single layer. Rub the bacon with the sugar, Cajun seasonings. Place the bacon in the oven and cook until golden brown. Remove from the oven and let cool completely.
Heat a grill pan over medium-high heat. Grill the onions and peaches until charred and slightly softened. Place on a platter; crumble the bacon on top and drizzle with the dressing and serve.
Roasted Zucchini and Green Tomatoes
(Courtesy of Chef Crystal A. Baldwin)
Serves: 6
Prep Time: 15minutes
Cook Time: 15-20 minutes
Ingredients:
- 3 zucchini, cut into large chunks
- 4 green tomatoes, cut into ½ inch slices
- 4 tbsp olive oil
- Salt and pepper to taste
- ¾ tsp crushed red pepper
- ½ tsp cumin seeds
- ½ tsp fennel seeds
- 1 ½ tsp lemon juice
- ½ tsp lemon zest
- 1 ball burrata mozzarella cheese
Directions:
Preheat oven to 450. Spread the zucchini and tomatoes onto 2 sheet trays in a single layer. Drizzle with 2 tablespoons olive oil and season with salt and pepper. Cook the vegetables until they are lightly browned, approximately 15 minutes. Add the crushed red pepper, fennel and cumin; cook for another 1 to 2 minutes to lightly toast the spices. Remove from the oven and place in a serving dish.
Toss with the lemon juice and zest. Break the burrata cheese on top of the vegetables; drizzle with the remaining olive oil and serve.
