Below is a collection of recipes displayed to the public during cooking demonstrations at National Harbor's American Market. Each recipe focuses on a varied selection of fresh, locally grown produce and ingredients--the majority of which can be found at the American Market!
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From Wolfgang Birk: Executive Chef/GM of Old Hickory Steakhouse at the Gaylord National Resort and Convention Center
www.gaylordnational.com |
Summer Salad with local Heirloom Tomatoes, mixed beans, sweet corn and Goat cheese
Click to download printable PDF
Tomatoes provided by Lois Produce in Virginia
Green and yellow wax beans, Basil, sweet white corn, red bell pepper provided by Friendly Hall Farm from Maryland
Goat cheese provided by Firefly farms in Maryland
Ingredients for four servings:
30 oz ripe Heirloom tomatoes cut in wedges
16 oz yellow wax beans
16 oz green beans
12 oz sweet white corn chucked
4 oz of Basil
12 oz of small diced red bell pepper
Sea salt to taste
Ground black pepper to taste
Extra virgin olive oil
Spanish sherry vinegar to taste
12 oz of fresh goat cheese room temperature
Preparation:
Keep all vegetable at room temperature just before serving in order to get the full flavor.
Cut the cleaned, washed tomatoes in wedges and keep the shape of the tomato, place in a bowl.
Clean both ends of the beans and cook in salted water for approx. 5-6 min, shock them in salted cold water, drain them and cut in 1.5 inch pieces
Clean the corn of the cob and cut of with a sharp knife, sauté them in light olive oil and a tsp of fresh butter until soft without adding color to the corn. Let the corn cool down. Dice the cleaned and washed red bell pepper into same size cubes.
Mix the beans, sweet corn, red bell pepper and tomatoes together, add the washed and cleaned basil that is cut into thin stripes. Season with sea salt, pepper, olive oil and sherry vinegar to taste. Assure that the salad is nicely coated with the oil and vinegar.
In a separate bowl add the goat cheese and season with sea salt and pepper, add some olive oil and let it get to room temperature.
On a large round plate assemble the salad with equal amounts of each ingredient. Sprinkle the goat cheese over the salad and finish the plate by drizzling extra virgin olive oil over the salad.
Lavender poached yellow peaches with creamy Mascarpone cheese:
Click to download printable PDF
Peaches provided by Orchard Farms from Virginia
Lavender provided by Friendly hall farms
Ingredients for four servings:
2 ripe yellow heaven peaches
½ bottle of champagne
4 springs of fresh Lavender
½ cup of Sugar
8 oz of fresh Mascarpone cheese
Preparation:
Heat up the champagne and ¼ cup of Sugar and reduce half way. Add the washed peaches and Lavender into the slow simmering liquid until the skin starts to remove itself from the peaches/
Remove the lavender and cool the liquid down.
Remove the skin from the peaches and cut in half, as well remove the pit.
Whip the fresh Mascarpone cheese with the remaining of the sugar until it gets creamy, keep in the refrigerator until serving.
Place the half Peach into a deep bowel, top with a table spoon of the whipped Mascarpone cheese. Add 2 oz of the cooled down poaching liquid around the peach and Garnish the Mascarpone with a Lavender Flower.
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