Don't miss Chef Sally's cooking demonstrations the
1st and 3rd Saturday of each month.

Sally Davis has been employed in the Food Service Industry since 1973 and has as Associate’s Degree in Culinary Arts from Joliet Junior College. She has worked in many Central Illinois Hotels, Restaurants and Food Markets and has been employed at RMH  Foods since 1986, working as  Chef and in the  Research and Development Department.  She has taught Cooking Classes at The Recipe Box and The Bronze Frog. For several years she offered Culinary Tours  for Peoria Charter Coach, visiting Chicago, St. Louis, and Local Markets for interesting and ethnic Food Experiences. For 5 years she was a once-a-month guest on WMBD Radio with Dan DiOrio, where  they featured Recipes and  Cooking Techniques on the stations Saturday Morning Show.  She has been involved with Heartland Local Foods Network, an organization based in Bloomington, Illinois that promotes customer awareness of Local Foods.  Sally grew up on a farm in West Central Illinois, and learned to appreciate farm fresh fruits and vegetables and homestyle cooking at an early age. She is a strong believer in eating seasonally and purchasing Local Foods whenever possible. She likes the idea of knowing who is growing  the foods that go on our tables, and developing a relationship with the farmers and growers in our area. She knows that food purchased at the RiverFront Market” Just  Tastes Better!”

Don't miss Chef Sally's
demonstration of these wonderful
recipes at the RiverFront Market. 

Next Demonstration:
"Apples, Cucumbers & Herbs, Oh My!"
Saturday, September 4
10:00 a.m. 

Sept. 4^th-

 

Fall may be just around the corner, but there’s still plenty to choose from at the Riverfront Market.  Apples- cucumbers- and herbs- oh my!  Shop local!  Eat seasonal!

                                                ~ Chef Sally

 

 

 

Cucumbers in yogurt and sour cream

 

2 cucumbers, thinly sliced

1 red onion, thinly sliced

Salt

2 cups plain yogurt

½ cup sour cream

1 Tblsp white wine vinegar

¼ cup fresh dill, minced

½ tsp freshly ground black pepper

 

With paper towels, pat the excess moisture from the sliced cucumber.  Combine with red onions.  Season to taste with salt.  Combine yogurt, sour cream, and vinegar and mix well.  Pour dressing over cucumbers and red onion and mix lightly.  Add minced dill and pepper and mix again.

*Serves 4

 

 

 

Chimichurri Sauce

 

1 bunch flat-leaf parsley, stemmed

6-8 cloves garlic, peeled

1 medium carrot, peeled and coarsely grated

1 cup extra-virgin olive oil

1/3 cup white wine vinegar

¼ cup water

1 tsp salt

1 tsp oregano

½ tsp hot red pepper flakes

½ tsp black pepper

 

Combine parsley and garlic in a food processor and pulse to chop as fine as possible.  Add the carrot, oil, vinegar, water, and seasonings.  Process a few seconds to combine.  Taste and adjust seasonings as needed.  This highly seasoned South American sauce is delicious served over grilled meats, chicken, or fish.

*Yield- 2 cups

 

 

 

 

Apple Cake

 

1 Tbsp butter, softened

1 cup flour

1 tsp baking powder

¼ tsp salt

½ cup butter

½ cup sugar

zest of 1 lemon

2 eggs

1 tsp vanilla

2 apples peeled, cored, and each cut into 6 pieces

 

Pre-heat oven to 350 degrees.  Butter a 9 inch round baking pan.  Sift the flour, baking powder, and salt together in a bowl.  Cream the butter, sugar, and lemon zest with an electric mixer until light and fluffy.  Add the eggs one at a time, scraping down the sides of the bowl as needed.  Stir in the vanilla.  Add the flour mixture and mix on low just until moistened.  Pour batter into baking pan.  Score the peeled side of the apples with the tines of a fork and arrange the apples on top of the batter in a decorative fashion.  Sprinkle with coarse sugar, if desired.  Bake for 40 minutes, or until cake is lightly golden and toothpick comes clean.

*Serves 6-8

 

 

August 21, 2010

Sweet potatoes with Pecans and Blue Cheese
Peach Salsa & Caibbean Dipping Sauce

 

August 7^th
Home Grown Tomatoes

 Nothing beats the delicious flavor of a ripe, homegrown tomato.  It’s peak season… I enjoy them every single day. Shop local! Eat Seasonal!

                                                ~Chef Sally

 

 Summer Salad with Tomatoes, Zucchini and Feta cheese

 1 ½ cup tomatoes, washed, cored and chopped

1 ½ cup small zucchini, washed and chopped

 ½ cup feta cheese, crumbled

¼ cup red onion, diced

½ cup black olives

½ cup fresh basil, chopped

¼ cup extra-virgin olive oil

3 Tbsp wine vinegar

2 tsp garlic, minced

salt and pepper to taste

4 cups sourdough bread cubes, toasted in oven

 

In a large bowl, combine all ingredients except bread cubes.  Let stand at room temperature for about 30 minutes to develop flavors.  Just before serving, add bread cubes and toss.

*serves 4-6

 

 Roasted Tomato Caprese Salad

 6-8 small to medium ripe tomatoes, cut into halves

¼ c good quality oil

1 ½ Tbsp balsamic vinegar

2 large garlic cloves, minced

2 tsp sugar

Salt and black pepper

16 oz fresh mozzarella

Fresh basil leaves

 

Preheat oven to 275 degrees.  Arrange tomatoes on a sheet pan; cut side up, in a single layer.  Drizzle with olive oil and balsamic vinegar.  Sprinkle with garlic, sugar, salt and pepper.  Roast for about 2 hours or until the tomatoes are concentrated and begin to caramelize.  Cool to room temperature.  Cut the mozzarella into slices slightly less that ½ inch thick.  If the mozzarella slices are larger that the tomatoes, cut the cheese in half.  Layer the tomatoes alternately with the mozzarella on a platter and scatter basil leaves on top.  Sprinkle lightly with salt and pepper and drizzle lightly with olive oil.

*serves 4-6

 

 Heirloom Tomato Sandwich

 1 large loaf of ciabatta bread

½ cup of your favorite herb vinaigrette

2 large ripe heirloom tomatoes

1 large yellow or red bell pepper, roasted, peeled, and quartered
4 oz fresh mozzarella or goat cheese

Salt and pepper to taste

 

Slice the top third off the loaf of bread.  Pull out the inside of the bread.  Save to make breadcrumbs.  Brush the inside of the bread with some of the herb vinaigrette dressing.  Layer sliced tomatoes, roasted pepper, and cheese.  Brush each layer with the dressing and season with salt and pepper.  Add the top, press down, then cut into wedges.

*Serves 4-6

 

 

July 17th

 

Summer Bounty

 

Enjoy the Best of the Season.  Try one of these compound butter recipes on freshly harvested corn on the cob.  Now is the perfect time for a Main Dish Salad, loaded with a colorful selection of veggies.

Shop Local!  East Seasonal!

                        ~Chef Sally

 

Chili Cumin Butter 

½ cup butter, softened

1 tsp salt

½ tsp cumin

1 tsp chili powder

1 tsp black pepper

2 cloves garlic, minced

 

Combine all ingredients and mix well.

 

Lemon Thyme Butter

½ cup butter, softened

2 tsp grated lemon zest

2 tsp fresh-squeezed lemon juice

1 Tbsp fresh thyme, chopped

½ tsp salt

 

Combine all ingredients and mix well.

 

 

Southwest Grilled Steak Salad

*Serves 2

 

Chile-Cumin Rub:

2 tsp ground chipotle powder

2 tsp mild chile powder

1 Tbsp ground cumin

1 Tbsp salt

2 tsp sugar

 

2 8-10 oz rib eye, strip or sirloin steaks

 

3 cups each, Romaine and Iceberg lettuce, washed and chopped

½ red pepper, cored and diced

1 15 oz can black beans, rinsed and drained

1 large tomato, cored and diced

½ red onion, peeled and diced

1 avocado, peeled and diced

1cup grated cheddar cheese 

2 corn tortillas, julienne cut, and oven baked until crisp

¾ cup Catalina dressing

½ tsp chile powder

 

Mix together the chipotle powder, chile powder, ground cumin, salt, and sugar. Rub desired amount of the seasoning rub on all sides of the steaks about 30 minutes before grilling.

 

Grill the steaks over white hot coals to the desired degree of doneness, about 3-4 minutes for side for rare, and 5-6 minutes per side for medium. Let rest 3-4 minutes before slicing.

 

Arrange the romaine and iceberg lettuce as a base on a large platter. Arrange the peppers, black beans, tomato, onion, and avocado on top of the chopped lettuce. Place the slice steak in the center of the salad. Top with grated cheddar and the crisp tortilla strips.

 

Combine the Catalina dressing and chile powder and mix well. Serve dressing along side the salad platter.

 

 

Lemon Blueberry Buckle

Crumb Topping:

1Tbsp butter, softened

½ cup flour

1/3 cup sugar

1/8 tsp salt

Zest of 1 lemon

¼ cup of butter, softened

 

Cake:

1 ½ cup plus 2 Tbsp flour

1 tsp baking powder

¼ tsp baking soda

½ tsp salt

¼ tsp freshly grated nutmeg

6 Tbsp butter, softened

¾ cup sugar

Zest of 1 lemon

2 eggs

½ cup buttermilk

2 cups blueberries

 

Lemon syrup:

1/3 cup sugar

Juice of 2 lemons

 

Preheat the oven to 350 degrees, butter a 9- inch square baking pan. To make the crumb topping, mix the flour, sugar, salt, and lemon zest together in a bowl, then add the butter and using a fork cut in the butter until the size of peas. Place the topping in the freezer while you mix the cake batter. To make the cake, whisk the flour, baking powder, baking soda, salt, and nutmeg together in a bowl. Using a mixer, cream the butter, sugar, and lemon zest together on medium for 3-4 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition. Stir in the flour alternately with the buttermilk, scraping the bowl occasionally. Gently fold in 1 cup of the blueberries, spread the batter into the prepared pan and distribute the remaining 1 cup of blueberries over the cake. Sprinkle the crumb topping over the berries, then bake for 45-50 minutes or until golden brown. To make the glaze, combine the sugar and lemon juice in a small saucepan and whisk until blended. Simmer over medium heat until thickened. Pour the glaze over the cake as soon as it’s removed from the oven.

 

 

July 3, 2010

Yogurt, Fruit, and Granola Parfait 

Vanilla yogurt
Fresh Fruit in season
Honey
Granola
Chopped nuts of your choice

Arrange layers of ingredients in order as listed in parfait glasses, or tall plastic cups.

All Star Veggie Kabobs

 

Sweet onions, cut into chunks
Bell peppers, Red Green and Yellow, cut into 1 inch squares
Zucchini, sliced
Yellow squash, sliced
Broccoli, cut into pieces
Cherry Tomatoes
Wooden skewers

Arrange veggie combinations of your choice on wooden skewers. Enjoy with a low-fat ranch dressing.

Fruit Crumble

 

 2 ½ cups fresh fruit, such as blueberries, peaches, or plums
1 Tbsp sugar
3 Tbsp Flour, divided
1 Tbsp orange juice
½ cup rolled oats
¼ cup chopped almonds or pecans
3 Tbsp brown sugar
¼ tsp cinnamon
2 Tbsp butter, melted

Pre-heat oven to 400 degrees. Combine fruit with sugar, 1Tbsp flour, and orange juice. Divide among 4-6 oz ovenproof ramekins. Combine oats, nuts, brown sugar, remaining 2 Tbsp flour, and cinnamon. Drizzle with melted butter and mix well. Sprinkle over the fruit mixture. Place ramekins on a baking sheet. Bake until fruit is bubbling and topping is golden, 20-25 minutes. 

June 19, 2010- Simple but Good

During the summer months- when fresh, seasonal foods are at their peak- keep preparation to a minimum and let the flaws shine through. Shop local! Eat Seasonal!

                                                                        ~ Chef Sally

 Sherry Vinagrette

Yield – ½ cup                                                                                             

Try this simple but delicious vinagrette over the spring lettuces that are at the Market.

2 Tbsp Sherry vinegar

1-2 spring onions, white part only, minced

¼ tsp Dijon mustard

¼ tsp whole grain mustard 

Leaves from one sprig of thyme, minced

2 Tbsp extra virgin olive oil

3 Tbsp vegetable oil

Salt and pepper to taste

 

In a small bowl, combine vinegar, onions, mustards, and thyme. Whisk together and let it sit for several minutes. Whisk in oils and season to taste with salt and pepper. Toss with your favorite mixture of salad greens.

 

Roasted Beets with Blue Cheese and Toasted Pecans

Serves 4 - 6

6-8 small beets, scrubbed and tops trimmed to one inch

Olive oil

Salt and pepper to taste

¼ - 1/3 cup pecans

1 Tbsp Dijon Mustard

4 Tbsp white wine vinegar

½ cup extra virgin olive oil

½ small red or white sweet onion

¼ cup crumbled blue cheese

4 cups mixed salad greens

 

Pre-heat oven to 375 degrees.  Place beets in heavy foil; drizzle with olive oil and season with salt and pepper. Wrap tightly and bake until beets can be easily pierced with a fork, about 40-50 minutes, depending on the size of beets. Toast pecans in a dry skillet over medium high heat, toss frequently. Let cool slightly and chop. When beets are roasted and tender, unwrap foil and let cool until the beets can be easily handled.  Remove the peel, stems, and tabs. Cut beets into quarters. Combine mustard and vinegar in a bowl. Whisk in olive oil until thickened. Add a pinch of salt and pepper. Toss salad greens in a bowl with all but 1 – 2 Tbsp of the dressing.  Arrange greens on a platter. Arrange beets and onions over top of greens.  Drizzle with reserved dressing. Top with crumbled blue cheese and chopped pecans.

 

Strawberry Shortcake

Fresh Berries

            3 pints of ripe strawberries, rinsed and hulled

½ cup sugar

 

Whipped Cream

            ½ pint whipping cream

            1/3 cup sugar

            1 tsp vanilla

 

Shortcake biscuits

            2 cup flour

            2 ½ tsp baking powder

1 tsp salt

6 Tbsp butter, chilled and cut into pieces

¾ cup milk

 

 Depending on the size, halve or quarter the strawberries, and place in a large bowl. Sprinkle with ½ cup sugar and mix well; set aside until needed.

             Whip cream until thickened, using an electric mixer or food processor, slowly add sugar until well mixed. Add vanilla; blend together and chill.

            Pre-heat oven to 450 degrees. Sift together flour, baking powder and salt. Cut in the chilled butter with a pastry blender until mixture has a coarse texture. Stir in milk all at once; mix quickly, just until flour is wet and mixture holds together. Turn out on a lightly-floured board and knead gently. Flatten slightly and cut into 6 or 8 rounds.  Place on ungreased baking sheet.  Bake 12-14 minutes or until golden brown.

            To assemble, split the biscuits in half and divide the strawberries evenly among the servings of shortcake. Top with whipped cream and serve.

 

 

June 5, 2010

 

I am so looking forward to opening day of the Peoria RiverFront Market.  How exciting to know that in the coming months we’ll be able to purchase the freshest foods available – grown right her in Central Illinois.  Shop Local!  Eat Seasonal!!

                                                                        ~ Chef Sally

 

 

Fresh Herbs and Mixed Greens ~ Serves 6

 

6 cups mixed lettuce greens, such as mesclun, baby spinach, or butter crunch lettuce

6 – 8 medium-size basil leaves, torn into bite size pieces

salt and pepper to taste

extra virgin olive oil

fresh lemon juice

chive blossoms

 

Wash greens and herbs and spin or pat dry.  Place in a large bowl and season with salt and pepper.  Drizzle with just enough olive oil to coat greens and toss lightly.  Add a splash of lemon juice and toss again.  Add chive blossoms for color.

 

 

Springtime Asparagus Quiche ~ Serves 6

 

Pastry for 9 inch or 10 inch tart pan

1 Tbsp butter

1/3 cup onion, diced

1 ½ cup heavy cream

3 large eggs

salt, pepper, and nutmeg

2 to 3 cups of Gruyere cheese, shredded

8 – 10 asparagus spears, cut to even lengths and blanched

 

Carefully line a 10” tart pan with the pastry dough.  Prick the bottom and sides well with a fork.  Line the pastry with foil or parchment paper and fill with dry beans or pie weights.  Place in pre-heated 375 degree oven for 10 – 12 minutes.  Cool.  In a small frying pan, melt the butter and sauté onion until softened.  Cool slightly.  In a medium size bowl combine heavy cream and eggs and beat well.  Season with salt, pepper and a sprinkle of freshly ground nutmeg.  Add sautéed onion.  Pour cream and egg mixture in cooled crust.  Sprinkle grated cheese evenly over filling.  Arrange blanched asparagus spears evenly in a spoke pattern on top of cheese.  Place in preheated 375 degree oven for 15 – 20 minutes or until filling is set and the top is golden brown.

 

 

Rhubarb, Oat, and Pecan Crumble ~ Serves 8 – 10

 

1 Tbsp butter, softened

¾ c  flour

½ c  rolled oats

½ c  packed brown sugar

½ c  chopped pecans

½ tsp salt

¼  c butter, melted

1 cup sugar

2 Tbsp cornstarch

3 ½ lbs rhubarb, trimmed and chopped into 1- inch pieces (about 10 ½ cups)

1 Tbsp vanilla

 

Preheat oven to 375 degrees.  Butter a 3-quart baking dish.  To make the crumble topping, mix the flour, oats, brown sugar, pecans, and salt together in a bowl.  Stir in the butter, then press the mixture together with your hands to form a few small clumps.  Place the topping in the freezer while you assemble the filling.  To make the rhubarb filling, mix the sugar and cornstarch together in a bowl then add the rhubarb and vanilla and toss until evenly coated.  Transfer the rhubarb mixture to the prepared pan and scatter the crumble topping over the top.  Bake for about 45 minutes or until the topping is golden and the filling bubbles up through the topping.  Cool for 20 minutes before serving.

 

2009 Recipes
For June Recipes, Click Here!
For July Recipes, Click Here!
For August Recipes, Click Here!
For September Recipes, Click Here!

 

 

 

 

 

 

 

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