Chef Joy is telling some of her secrets in a new Summer Jo's cooking class series. Ponder adding these divine dishes to your repertoire...

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One of my fondest childhood memories is of dinner at a restaurant in East Boston with my dad, brother, and sister. The classic dimly lit Italian restaurant to this day still brings a sense of comfort to me. Like it was a dream, I remember my dad ordering and telling me, “Angel, you’re gonna love this!” So started the Gnocchi love affair that I proudly maintain to this very day. They were like little pillows lightly tossed in red sauce and topped with parmesan cheese. Since then I’ve ordered them each time they appear on a menu and when I visited my big sister in Florence, Italy, I bought them at the street market and later ate them tossed in a ragu I raided from the fridge made by her Italian mother-in-law Anna. Yeah, they were delish and I so look forward to sitting at Anna’s dinner table again but that’s a story for another time.

Gnocchi aren’t always made with potato — they come in many styles. One style made from a semolina porridge was introduced by the Roman Legions, and a variation is still made today topped with cheese and baked. You can also make them with ricotta, chevre, spinach, pumpkin, sweet potato, roasted pepper, and even breadcrumbs. If you’re making gnocchi with potato, there’s also the option of adding other flavors such as herbs, beets, or chestnut flour. Yum! But the key to a light gnocchi is in the hand of the preparer. Gnocchi needs just enough flour to hold it together or else they’ll be dense and heavy and over-mixing will make the dough tough. So I suggest to anyone who endeavors into the art of gnocchi-making to make them a lot and I’ll volunteer to come for dinner and taste-test if I have to! Here is a recipe for spinach and ricotta gnocchi that I love.

Spinach and Ricotta Gnocchi
11 oz ricotta
1/3 cup parmesan
14 oz spinach
1 egg, plus 1 egg yolk
1 oz.+ 2 Tbl. all-purpose flour
pinch nutmeg

Drain ricotta and puree with parmesan in food processor
Wilt spinach, squeeze out excess liquid, and pulse in food processor with ricotta mix
Fold in lightly beaten egg
Fold in nutmeg and all-purpose flour
Cover and chill for 1 hour
Turn dough out onto well-floured surface.
Dust with flour and roll with hands into a rope.
Cut rope into 1-inch pieces and put on a well-floured pan
Boil salted water and add gnocchi 1 at a time
Warm a sauté pan with butter on medium flame.
When gnocchi rise to the top lift with a slotted spoon and add to the sauté pan with butter, lightly toast gnocchi, season with salt and black pepper, plate, and sprinkle with parmesan.

Magnifico!
-Chef Joy

A new round of Chef Joy's cooking classes will begin at the end of October and continue on into November. There will be four of them, each with an ethnic bent, which we're very excited about.

On Thursday, October 29th, Joy will showcase Indian cuisine:
- 1st Course: Lentil and Walnut Salad
- 2nd Course: Stir-fry Lamb with Baby Onions
- 3rd Course: Rose-water-infused Rice Pudding

On Thursday, November 5th, Joy will showcase Spanish cuisine:
- 1st Course: Crab and Watercress Salad
- 2nd Course: Smoked Paprika Pasta with Shrimp, Mussels, and Clams
- 3rd Course: Torrijas (Fried Bread soaked in Wine topped with Cinnamon, Sugar, and Grape Syrup)

On Thursday, November 12th, Joy will showcase Chinese cuisine:
- 1st Course: Heart of Celery Salad with Wasabi Vinaigrette
- 2nd Course: Grilled Filet Mignon with Sichuan Pepper Sauce and Fried Rice
- 3rd Course: Poached Pears with Ginger and Star Anise

On Thursday, November 19th, Joy will showcase Thai cuisine:
- 1st Course: Shrimp Spring Rolls
- 2nd Course: Evil Jungle Prince with Chicken
- 3rd Course: Mango Split with Rum and Shredded Coconut

Each class includes a meal, a glass of wine, cooking tips and technique instruction, recipe printouts, and a pinch of Joy's inimitable charm.

$60 per class; $200 for all four.

These fill up fast so sign up quickly.

-Nancy Groth

I recently got an opportunity to attend a cheese-making class at Pholia Farm in Wimer. Pholia Farm is a small goat dairy, owned and operated by the Caldwells, who in my opinion are some of the nicest people I’ve had the pleasure to meet. They are always warm and welcoming. They are amazingly supportive of others endeavoring into making cheese commercially in the region and enjoy sharing their knowledge and experience with everyone.

In this particular class Gianaclis was showing us how to make a Tomme- and Cheddar-style cheese. She fully equipped us with morning coffee (which I was in major need of and appreciated beyond words), a binder with recipes, which touched on the importance of ph and acid development for texture, the effect that the amount of calcium leaving the curd into the whey has on yield and texture, what different cultures do, how to cut the curd, how to press them, and the list goes on.

All and all it was definitely educational and proved to me that I was always wrong when I said in high school that I would never have any use for chemistry when I got older. In addition to the class we tasted a Daisy Creek Rose and Twilight Ale from Deschutes Brewery with Pholia’s Elk Mt. and Hillis Peak. We were also served lunch that consisted of a variety of flavored Chevre they had made the day before, including a chocolate and a lemon-almond chevre paired with chocolate graham crackers and ginger snaps. Yummee!

We also had heirloom tomatoes and cantaloupe from their garden, organic raspberries, figs, sliced baguette, salami, and more cheese. I shared this class with 6 others, who I’m pretty sure are all experienced cheese-makers. These people definitely made a road trip to be there at 9 AM. People came from Eugene and as far as Palo Alto, California. That just verified to me how respected Pholia Farm is for the fantastic artisan cheese they make and their overall knowledge about small dairy farmstead operations.

I consider myself especially lucky because I live within a 15-minute drive and get to visit them at the farm often or I just drive 5 minutes from my home to the Sunday Farmer’s Market in Rogue River, located at the Umpqua Bank parking lot, to buy their cheese, fudge (which is wicked yummy), or their luscious goat milk soap. They primarily sell to a small handful of cheese shops across the country and because they are a small production dairy there have been some places that have gladly waited 3 years for their award-winning Elk Mt.

Regardless of awards, every thing they make is heavenly to me.

So if you’re ever in the neighborhood of Wimer in the Rogue Valley make it a point to visit them. But, if you do they are only open Mondays 9-noon and the 2nd Saturday of every month 11-2 . You’ll not only enjoy tasting their cheese, you can also watch it being made. Buy some Evans Creek Greek, goat cheese fudge, or soap that they somehow find time to add to the repertoire and only offer at the farm.

Daughter Amelia gives a great tour of the barn, takes you on a walk with the goats, and knows the name of every Nigerian dwarf there. In addition she’s quite the rooster tamer and active 4H member.

- Joy

The first Friday of each month we celebrate art, wine, and food. OK, we always celebrate wine and food, but First Friday is special. This First Friday, Stacy Denton from Flora will be displaying her beautiful bouquets of locally grown organic flowers. And Jonathan Barbo of Grape Expectations will be pouring Old World white wines paired with European cheeses. Don't miss it!

Plus, every Friday is Frugal Friday. In addition to our regular menu, we offer a special fixed-price menu every Friday night. For just $25 you can enjoy three delectable courses: your choice of soup or salad, a special Frugal Friday entree, and one of our popular desserts.

Ah, spring! Everything’s in bloom and we’re seating out on the lawn again. And once again we will be presenting live music on our outdoor stage every Thursday night. As we did last year, we will feature Rogue Valley stars John Trujillo and B Wishes singing and playing from their repertoire of blues, rock, and folk. The music starts at 5:30PM.

"Sharing is Caring" -- Isn't that how the saying goes? I totally agree, so when Nancy approached me with the idea of conducting cooking classes I stared off into space and thought, "SWEET: share cooking theory, knowledge of technique, and tell jokes. I'm in!" and then said to her "Where do I sign up?"

Deciding on the theme was simple, most people have a hectic schedule and don't always have the time to be creative in the kitchen and that is why we chose 29-Minute Meals.

Today marks the last day of this series of classes. My students were attentive and excited to be there. We explored knife technique and where to find quality ingredients in the Rogue valley. We enjoyed a wine pairing for each of the three courses. We discussed the difference between black and white sesame seeds, the health benefits of watercress, and how balsamic vinegar and soy sauce are made. I also touched on infusing herbs in oil and what the difference is between dark, bittersweet, milk, and white chocolate.

I could go on and on about what the class curriculum and what the takeaways were, but to be brief, I'll just say that educating people about sustainable products and taking the time to read labels and know more about the individual ingredients that we work with is something that is very important to me. Better quality ingredients will always have a positive impact on the dish being prepared. Food Remembers!

When will we be having more classes? Look for us in the fall and stay tuned for the next theme. One thing I can guarantee is that it will be fun, exciting, and informative.
I'd also like to send a big thank you out to everyone that attended. I had a great time and look forward to hearing about your endeavors into preparing the meals from class. Good luck Chefs!

-Chef Joy

The April issue of Organic Gardening magazine is enhanced by a photograph that will look very familiar to Summer Jo's patrons: Chef Joy Cyr in our open kitchen. In the accompanying article, Joy offers gardening tips, from living mulch to time-saving tools.

After our winter break, it is so great to be back at Summer Jo's. I look forward to seeing everyone again! I hope you've all had a great start to the New Year.
 
As we close the month of February and say goodbye to Valentine's Day, the celebration of love still lingers in my mind. Maybe it's not just the love for my sweetie (that's every day of the year), it's the love of life, towards personal passions of food, art, music.... We would be here all day if I kept going, and I still have dinner to prepare!
 
Over time my views towards preparation of what we consume has evolved. I've become much more conscious of preservatives, thickeners, and excessive amounts of sodium. These are even found in some of our favorite healthy and natural pre-made meals and snacks. As you know, here at Summer Jo's we really take pride in the fact that we prepare from the ground up, literally.

With that in mind I'd love to share my favorite recipe for preparing Gravad Lox (Scandinavian-cured Salmon, a.k.a. Gravlax) with you. It really is quite simple, the outcome is fabulous, you can wow your friends at your next dinner party or pot luck, and it's awesome with Summer Jo's rye caraway bread.

So, without further ado, we have a really big show! No, that's not what I meant. Oh, here's the recipe.
 
Gravad Lox

2 tbs sea salt
1 tsp crushed black peppercorn
4 tbs chopped dill
3 lbs wild salmon filet, pinboned and skin off
2 tsp vodka or brandy
3 tsp olive oil
Juice of 1/2 lemon.

Place salmon in a shallow baking dish and pat dry.
Mix last 3 ingredients. Brush the olive oil mixture over the salmon.
Mix first 3 ingredients and rub it over the top of the salmon, fully covering exposed surface.
Wrap the salmon tightly in cheesecloth and place a pan on top weighted with foil-wrapped brick or water-filled jars.
Refrigerate 1-2 days. Unwrap, scrape the cure off,  and slice thin.

This Lox is fabulous on Summer jo's Rye Caraway bread with some cream cheese or chevre goat cheese, some capers, and red onion. I also love using the Lox in this fabulous composed salad.

Gravad Lox with Arugula, Fennel, and Gala Apple
Serves 4

1 medium fennel bulb
1 medium Gala apple
1/2 lb arugula
 
Trim the fronds from the fennel.
Core the fennel and slice it thin, chop the fronds.
Julienne the apple, (cut into match sticks).
Wash the Arugula.

2 tsp Dijon mustard
1 tsp honey
2 tbs  lemon juice
2 tbs chopped chives
1 tbs chopped dill
1/2 cup olive oil

In a bowl whisk first 5 ingredients together, slowly add olive oil, whisking vigorously.
Season with salt and pepper to taste.

Chill 4 salad plates.
In a large salad bowl toss sliced lox, fennel, apple, arugula, and a pinch of salt and pepper with the vinagrette.
Plate your salad on the 4 chilled plates and serve.

Enjoy!

-Joy

Are you feeling the pinch of the constricted economy? Summer Jo's feels your pain, and we want to make going out to eat easier on your pocketbook. During these challenging times, we're offering a special fixed-price menu every Friday night. For just $25 you can enjoy three delectable courses: your choice of soup or salad, a special Frugal Friday entree, and one of our popular desserts. Drinks are extra. Of course you can order anything from our regular menu on Friday nights, just like other nights. The Frugal Friday menu is an additional option for tight budgets.

The Joy of Cooking, that is, with our new series of cooking classes. Chef Joy's 29-Minute Meals include a close-up class/demonstration by Joy followed by a delicious meal and recipes to take home. As you sit at the bar in our open kitchen, Joy will show you how to prepare the meal, then serve it to you, and give you the recipes to take home! The first series of classes will run on March 11th, 18th, and 25th.

» Click here to register online

Coming Spring 2009! Want to make a gourmet meal but don't have all day to do it? Join Chef Joy for her new series of cooking classes that will teach you how to whip up a delicious and nutritious dinner in just 29 minutes that will *wow* your guests. The experience includes a full dinner and cooking demonstration, plus you get to take the recipes home with you. What a deal! The first series of classes will run on March 11th, 18th, and 25th. Like all of our special events, we expect this to fill up fast. So, mark your calendars and register early.

-Nancy

Thanksgiving at Summer Jo's is a new tradition for many Rogue Valley families. Each year we welcome back more and more familiar faces, often with new additions! We invite you and yours to join us again this year for a traditional gourmet meal made with the finest and freshest ingredients from our certified organic farm and other Oregon farms, ranches, and vineyards. Chef Joy is taking it up a notch this year, and we are offering four seatings starting at 12 noon. The menu includes Dungeness Crab Gougere, Autumn Butternut Squash Soup, Summer Jo's Salad with Pear, Pomegranate and Toasted Walnuts, Traditional Roasted Turkey, Beef Wellington, and Vegetarian Housemade Cannelloni. Dinner also features special gourmet preparations of all the traditional fixings including Maple-roasted Yams, Buttermilk Mashed Potatoes, Thyme-and-Sausage Stuffing, and Cranberry Chutney. (Remember to visit our epic herb garden and award-winning wine cellar while you're here!) -Nancy

The inevitable is upon us!

As the nights grow cool and daytime temperatures no longer soar, I find myself daydreaming about seasonal flavors to come and the carnival of sweet and savory combinations. One thing I'm especially looking forward to is spaghetti squash. Ahhh, spaghetti squash. Its very name makes it sound like it's fun food!

One great use for spaghetti squash is as a substiture for pasta and seeing as I have a love/hate relationship with pasta (love fresh, don't storebought), it's a delicious alternative.

So for those of you who belong to the same "Spaghetti Squash Lovers Club” or think it sounds intriguing but have never ventured into the land of spaghetti squash preparation and consumption, I donate this suggestion: Use spaghetti squash instead of pasta the next time you make your favorite lasagne recipe. One thing I've found is that for lasagne it's best prepared the day before you construct and bake your lasagne.

It's also great in frittatas or topped with your favorite sauce. Here are the simple directions for roasting spaghetti squash.

Preheat oven to 375 degrees.
Cut squash in half, scoop out the seeds and fiber.
Put in roasting pan flesh up, drizzle with olive oil, salt, pepper, and your favorite spices.
Roast for 45 minutes to an hour or until fork tender. When squash is cool enough to handle,
drag a fork along the flesh to shred the strands.

Yep. Now you're ready to journey into the land of spaghetti squash gastronomy!

Chef Joy Cyr

First trip this year off the farm and where do we go?

Sauvie Island, near Portland, where every acre is either fertile farmland or protected wilderness. Acre upon acre of amber wheat waving in the wind. Husky cornstalks standing tall. We saw berrypickers picking raspberries and blackberries and women hand-picking bouquets. We ate juicy peaches paired with Willamette Valley artisan cheese on a beach looking at Washington from the middle of the Columbia river.

Lying on the beach we let the day's experiences wash over us, hoping to gain insights on how to make the Summer Jo farm and restaurant experience better.

As evening arrives we arrive at Higgins, a Portland restaurant known for its support of local artisans, to nosh on vine-ripened tomatoes with balsamic vinegar, burrata (buffalo mozzarella), and basil. Sauvie Island supplies many of the higher end Portland restaurants with super-fresh produce and we were super-happy to experience the field-to-plate connection.

Back on the Farm: We've opened a farmstand and giftshop now, across from the restaurant and, while our real harvesting (corn, tomatoes, eggplants, and peppers) is just around the corner, we've set up a U-pick bouquet and U-pick picnic area.

Chef Joy is in her element now, busy working on the summer menu, which will feature our own version of ratatouille (did you see the movie?); organic field green salad with smoked chicken, raspberries, candied walnuts, and Rogue Valley bleu cheese; fresh fruit tarts; and weekly farm-inspired specials. We just love summer, the long lingering days so full of promise and possibility -- it is, by the way, also the perfect time to visit Summer Jo's, to ramble through the fields and gardens before sitting down to what we hope is a transcending meal experience.


Cheers,

Nancy

Greetings from the kitchen,

I'd like to invite you to experience the joys of eating homemade pasta by introducing you to one of my favorite dishes: Wild Mushroom Cannelloni. This simple but elegant entree has a melt-in-your-mouth appeal that you just won't experience with store-bought pasta. 

At Summer Jo's we mix freshly harvested herbs and the blossoms of edible flowers into the pasta dough before we roll it out. Then we fill them with locally foraged wild mushrooms and bake with a vanilla-scented mornay sauce. I like to serve them with a fresh basil pesto and field greens to brighten and balance the earthiness of the mushrooms and the richness of the sauce.

Chef Joy