by Catherine Stiers, Communications Intern for ASAP
I recently conducted interviews for Maggie Cramer’s article “Savoring the New Season,” published in WNC Woman’s April 2014 issue entitled Food Glorious Food. I interviewed Jessica DeMarco of Copper Pot and Wooden Spoon; Suzy Phillips, owner/chef of Gypsy Queen Cuisine and specialty chef at Katuah Market; and Mary Coleman, owner of Blue Mountain Grill in Murphy. These women were so fun and inspiring to speak with, so I wanted to share some pieces from our conversations that were left out of the article.
Jessica, on being inspired by her local tailgate markets:
“Just by checking out the new products we come up with a lot of new ideas. The sunchokes that we began selling this year happened because the woman who had been selling Jerusalem artichokes at [Haywood’s Historic Farmers Market] said ‘here, you need to pickle these,’ and so we tried it and it’s been a big hit!” (see Jessica’s recipe for Savory Tomato Jam Flatbread below!)
Suzy, on the perks of being a chef during the growing season:
“You’re getting the best part of the season changing. It keeps you on your toes as far as inspiration and the freshness of everything. I learn a lot about different produce that I’ve never seen before. And having first dibs is always great.”
Mary, on using produce that’s in-season:
“I use whatever is available and plentiful. I made a watermelon pie last year. I use everything that I get. I try to explain to people that you only use things when they are fresh. Why they are so good now and why they aren’t good later. It’s all about education.”
- Roasted Tomato Jam with Garlic & Herbs from Copper Pot & Wooden Spoon
- 2 oz prosciutto, pan fried until crispy
- 2 oz dry aged cheese such as Asiago or Parmesan, thinly shaved
- Flatbread Dough:
- ¾ cup warm water, divided
- 1 tablespoon active dry yeast
- 2 1⁄3 cups all-purpose flour
- 1 teaspoon salt
- ¼ cup plus 2 tablespoons extra-virgin olive oil
- 1 egg white beaten with a teaspoon of water, for glaze
- Flatbread: In a large bowl, mix ¼ cup plus 2 tablespoons of the warm water with the yeast. Set aside until the yeast dissolves and bubbles. Combine the flour and salt in a bowl, and mix well. Add the olive oil to the yeast. Mix in the flour. As the wet and dry combine, gradually add the remaining ¼ cup plus 2 tablespoons water, if needed (you may not need all of the water––you don’t want the dough to be sticky). Work in until incorporated and the dough is smooth. Cover with a clean kitchen towel. Let rest in a warm spot for 30 minutes.
- Heat the oven to 450ºF. Line two 12" x 17" sheet pans with parchment paper. Pinch off pieces of the dough, each one a little larger than a golf ball. Roll each piece into a very thin 8-inch oval. Transfer two ovals of dough to each baking sheet. Brush with the glaze mixture. If desired, sprinkle with salt & pepper or chopped herbs.
- Bake 5 minutes; rotate pans to ensure even baking, continue baking about 5 minutes longer or until the flatbreads puff up and are lightly browned on top.
- Topping Remove baked flatbread from oven and spread with Roasted Tomato Jam, thinly sliced cheese and crumbled prosciutto. If desired, return to oven briefly to melt cheese and warm jam, being careful to not let jam burn. Cut into strips or triangles and enjoy!
Recipe Submitted By: Jessica DeMarco Copper Pot & Wooden Spoon, Waynesville NC “Preserving Tradition” – Handcrafted Jams, Pickles & Artisan Foods www.copperpottraditions.com 828-593-0501
Tags:flatbread, Jerusalem artichokes, recipe, sunchokes, Tailgate Markets, watermelon pie