Spenard Farmer's Market

"That Down-Home Funky Feeling of Belonging!" -AK on the GO
The 2015 Spenard Farmers Market is every Saturday, from May 16th through September 26, under the windmill in Spenard, Alaska at W. 26th and Spenard Road. The market hours are from 9-2.

Friday, July 22, 2011

Bon Appetit Gourmet Cooking Series Comes to the Spenard Farmer's Market!

Rob Kinneen, Alaskan Chef will be demonstrating a locally sourced dish of Alaskan Carbonara from the days market selections, with an International flair! Come check this out and receive a FREE gift from Spenard Builders Supply, spo
nsors of the Bon Appetit Gourmet Cooking Series -while supplies last.

Alaskan Carbonara from Chef Rob Kinneen
A hearty sauce of Italian origin. Alaskanified with Spenard Farmer's Market fresh goods!Alaska Shrimp from Gordon Scott and the FV/Early Times, Dairy from Matanuska Creamery, FRESH picked veggies from Chugach Farms and Glacier Valley Farms! Available at the Spenard Farmer's Market Saturday from 9-2.

1 pint cream, Matanuska Creamery
1 ea egg yolk
2 oz fresh parsley, basil or a mix of fresh herbs

Combine ingredients, puree and set aside.

1/4 oz oil
1 oz rendered reindeer sausage, cut into 1/2 x 1/2 in cubes-SAVE FAT!
1 oz zucchini, cut into 1/2 in, half moons
1 oz spring onions, washed and cut into 1/4 in rings
1/4t fresh minced garlic
6 ea spot prawns, shells removed, cut in half
8 oz carbonara sauce,
8 oz cooked linguini pasta-if done ahead of time, shocked and oiled, set aside
Kosher salt and black pepper
1/4 oz grated parmesan cheese

1. Over medium high heat add oil, sausage and veggies.
2. Cook for 45 seconds to 1 minute, tossing occasionally.
3. Add garlic and shrimp, toss and cook for 30 seconds.
4. Add the sauce and pasta.
5. The sauce should turn a vibrant green and start to bubble. If it becomes too thick, adjust with a touch of water-1 tbl
6. The sauce should be viscous, the shrimp and veggies cooked and the pasta warmed thru.
7. Adjust with Salt and pepper if needed.

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