In December 2013, as part of the ongoing in-store demonstration series known as Winter Tastings, Chefs’ Consortium prepared recipes inspired by local winter produce at the Honest Weight Food Co-op. After gathering inspiration and rounding up ingredients in the aisles and produce section of the co-op, Chef Michael Lapi prepared potato leek soup with leeks and potatoes from Schoharie Valley Farms, as chef Josh Coletto made winter root vegetable latkes with an apple watercress salad. Brazilian chef Ellie Markovitch baked up “Pão de Queijo”, a family cheese puff recipe, and grated beets for her famous raw beet and orange salad. Local film maker Jill Malouf was on hand to video tape highlights from each of the chefs’ cooking demonstrations.
Visit the Honest Weight Food Co-op in their new location.
Thanks to my mother Celeste for creating this recipe that adds a little bit of Brazil to our daily lives – miss you!
Preheat the oven to 350 degrees.
Mix the ingredients in a bowl. Make small balls by rolling one heaping tablespoon of the dough in the palms of your hands. Use extra yucca flour to prevent the dough from sticking. Place the dough balls on a parchment lined cookie sheet and bake in the middle of the oven for 25-30 minutes (Remember no peeking!). Remove from oven and serve immediately piping hot.
Photographs by Ellie Markovitch
A visual show stopper created by Brazilian chef Ellie Markovitch. Local raw beets are combined with oranges and served on Chiogga beet disks.