This past Sunday, Kurt Daimmeier, chef, owner of Bennett’s Pure Food Bistro, and Mercer Islander, came to the Mercer Island Farmers Market to do a chef demo. Last year, his chef demo was one of our most popular. This year was no different with such a large crowd gathering that there was standing room only.
Kurt chose a recipe that features sweet corn and peppers, which are both now showing up in abundance at the MI Farmers Market.
On Sunday, Crown S Ranch, Winthrop, WA featured boxes and boxes of freshly harvested organic sweet corn.
And Billy’s Organic Garden, Tonasket, WA, Hedlin Family Farms, La Conner, WA, and Tonnemaker Family Orchards, Royal City, WA all featured an enormous variety of fresh peppers ranging from mild bell peppers to hot jalapeño peppers.
In addition to sweet corn and peppers, the dish, Aztec Trinity Salad (the recipe is below at the end of the post), features two other key ingredients: yams and black beans. Another ingredient in the salad’s dressing, honey, can be purchased at the Mercer Island Farmers Market from Island Apiaries, Freeland, WA.
Kurt is a natural teacher and so the crowd learned a wide range of things from him, from basic cooking techniques—the importance of chopping vegetables into similar-sized pieces to ensure even roasting and how to roast a pepper and remove the skin easily—to more complicated cooking questions—the substituting of ingredients and what kinds of oils to use in different dishes—to basic botany—the differences between the varieties of peppers: bell, poblano, jalapeño, Fresno…
The chef demo was a big success with our community excited to try a new recipe armed with new knowledge and cooking techniques.
We want to give Kurt our thanks for coming out on a beautiful Sunday afternoon (perhaps the last one this year) to do the chef demo. We hope that Kurt enjoyed himself as much as we all did and will come back to the MI Farmers Market next season for another one.
- 1 ½ lbs. approx. of yams, peeled, cut in 3/4″ dice
- 1 T of lime juice
- 1 T of neutral-flavored cooking oil
- 1 T of chili powder
- 1 t of cumin
- 2 t of Kosher salt
Combine the lime juice, canola oil, chili powder, cumin, and kosher salt in a large bowl. Mix well to coat the yams. Spread onto a parchment-lined baking sheet in a single layer and roast at 400°F with the fan on high. Check after 12 minutes. Rotate the pans and continue to cook for a couple more minutes, until the yams are easily pierced with a knife. Do not overcook. Cool in the refrigerator.
- 1 green bell pepper (2 poblano if you desire more heat), roasted, skinned, seeded, cut in ¾” dice
- 1 can of black beans, rinsed and drained
- 2 ears of fresh corn, cut kernels from cob
- ¼ cup of lime juice
- 1/3 cup of canola oil
- 1 t of Kosher salt
- 1 T of honey
- 1 Fresno peppers (red jalapeño, can be omitted), sliced 1/8″ strips
- 1 T of chopped cilantro
Add salt and black pepper to taste after mixing salad
Salad assembly: combine roasted yams, dressing, peppers, black beans, corn, cilantro, and salt. Mix well. Taste for seasoning.
Source: Kurt Dammeier