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Landon Schoenefeld named Master of the Market

Posted by: Lee Svitak Dean under Chefs, Farmers markets, Locally-produced food, Minnesota newsmakers Updated: August 19, 2014 - 12:29 PM
Landon Schoenefeld. Photos by Lee Svitak Dean

Landon Schoenefeld. Photos by Lee Svitak Dean

Officially, Landon Schoenefeld of HauteDish in Minneapolis is the winner of this year's Chef Challenge at the Minneapolis Farmers Market. He earned the title of Master of the Market with his Chilled Cream of Tomato Soup, with layers of flavor that included an eggplant puree and a medley of gorgeous summer mini-vegetables that was the backbone of a ratatouille, to be blanketed with a luscious cream of tomato puree.

But the real winner is the home cook, who can make this deceptively simple recipe for dinner -- as well as the one from his competitor, Drew Yancey, executive chef of Borough. Drew prepared his take on the classic Spanish sauce romesco and served it as part of a carefully plated display of beautiful fresh, carefully prepared vegetables. 

The dueling efforts show how technique, great ingredients and a good eye are important in the prep of not only restaurant-quality dishes, but those we prepare for the ones who gather at our table. 

Here's how the competition worked: With 20 minutes and $50, each chef raced to buy their ingredients among the stalls at the Minneapolis Farmers Market. Then, with a 30-minute limit for prep, the chefs served up their dishes to four judges: Lynne Rossetto Kasper of the radio show “The Splendid Table;” Ragahvan Iyer, cookbook author; Stephanie Meyer of Minnesota Monthly, and me.

The North Loop Neighborhood Association donated $500 to YouthLink Homeless Shelter, in honor of the competition. The funds will be used to continue cooking lessons that emphasize quick and easy meals with local ingredients. For the recipes, see below.

The competition is sponsored by Country Financial. 

Drew Yancey of Borough

Drew Yancey of Borough

 


Romesco with Market Vegetables
Makes about 2 cups sauce.
Note: From Drew Yancey, executive chef at Borough, in Minneapolis.
• 4 red bell peppers
• 3 fresno or red chiles
• 1 medium tomato, peeled and chopped
• 4 garlic cloves, chopped
• 2 sprigs fresh thyme (leaves only)
• Olive oil
• Salt
• 2 tbsp. hazelnuts, toasted
• 2 tbsp. breadcrumbs, toasted
• Red wine vinegar
• Fresh mint or parsley, chopped, optional
• Variety of vegetables
• Lemon juice 
• Herbs of choice
Directions
Start by roasting the bell peppers and chile peppers over your grill. (If a grill is not accessible, roast at 450 degrees until the skins have blistered.) Allow the skins to become black and charred. Place peppers in a container and allow to sweat for a few minutes. Under cold water, rub the blistered skin off and take the seeds out of the peppers.  
Preheat oven to 300 degrees. In a roasting pan, place peeled peppers, tomato, garlic, thyme, 1/8 cup olive oil and 1 teaspoon salt. Place pan in oven and roast for about 45 minutes, stirring every 10 to 15 minutes. This mixture should be lightly colored and dry of excess vegetable juices in the pan.
Transfer this mixture to a food processor. Add the toasted hazelnuts and toasted breadcrumbs. Process for about 2 minutes. Check seasoning. Add more salt and red wine vinegar to season to taste. If you would like, fold in parsley or mint. 
Serve the romesco sauce with your favorite market/garden vegetables. Vegetables may be roasted, seared, grilled or raw. Finish with fresh lemon juice and fresh herbs.

 

Cream of Tomato Soup by Landon Schoenefeld

Cream of Tomato Soup by Landon Schoenefeld

 

Chilled Cream of Tomato Soup
Serves many.
Note: This was the winning recipe, from Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis, from the Master of the Market competition at the Minneapolis Farmers Market.
• Eggplant purée (see recipe)
• Ratatouille (see recipe)
• Garnishes: Sliced heirloom cherry tomatoes (the more variety and color the better), pickled teardrop peppers (or substitute peppadew), tiny fresh basil leaves, sea salt, olive oil
• Cream of Tomato Soup base (see recipe)
Directions
Put a pool of the charred eggplant purée on the bottom of each soup bowl. Add a nice scoop of the ratatouille on top. Arrange the sliced heirloom tomatoes and peppers artfully around the ratatouille and eggplant purée. Carefully top with the tiny basil leaves and flecks of sea salt. Drizzle with a little olive oil. Let your guests bask in the wonder and glory of the season, before you pour the soup base over the vegetables. Serve chilled or at room temperature.

Charred Eggplant Puree
Makes about 1 1/2 cups. 
Note: From Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis.
• 1 large eggplant
• 1/4 c. extra-virgin olive oil
• Juice of 1 to 2 lemons
• Salt to taste
Directions
Char the eggplant over an open flame until it is completely black and burnt. Purée with the olive oil and lemon juice; season with salt.

Ratatouille 
Makes about 4 cups.
Note: From Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis.
• 1 medium eggplant, fine diced
• Olive oil
• 1 zucchini, fine diced
• 1 summer squash, fine diced
• 1/2 red onion, fine diced
• 2 garlic cloves, minced
• 1/2 c. finely chopped sweet pickled peppers
• 8 fresh basil leaves, cut in chiffonade (in thin strips)
• 1/4 finely chopped tomato
• Salt
Directions
In a sauté pan over medium heat, sweat the eggplant in olive oil until golden brown; drain in a colander. In the same sauté pan over medium heat, sweat the zucchini and summer squash together in more olive oil until softened; drain in a colander. 
In the same pan, sweat the red onion in more olive oil until soft. At the last second, add the garlic and sweat for a moment more before draining in a colander. At this point you can combine all the sautéed vegetables together in a mixing bowl and add the pickled peppers, basil, tomato and enough olive oil to dress the vegetables. Season with salt. 

Cream of Tomato Soup Base
Makes about 8 1/2 cups. 
Note: From Landon Schoenefeld, chef/co-owner of HauteDish in Minneapolis.
• 6 large ripe heirloom tomatoes (he used a mixture of Brandywine, Candy Old Yellow and Black Krim)
• 2 to 3 garlic cloves
• 20 leaves of basil
• 1 1/2 tbsp. sea salt 
• 1/2 c. local honey
• 1 c. cream
• 1 c. extra-virgin olive oil
Directions
Cut the tomatoes up in large chunks and toss with garlic, basil, salt and honey. Allow the tomato mixture to macerate for 15 to 20 minutes. 
Purée the tomatoes in a blender for up to 5 minutes or until completely smooth. Add the cream and olive oil with the blender running and purée for a minute more. Adjust the seasoning with additional salt and honey if needed.

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