Meet Cookbook Author April White!

Meet April White!

(photo: Jason Varney)

Meet cookbook author April White from 4 to 6 p.m. at tomorrow’s Market!

Media Farmers Market has been featuring two of April’s books this summer: the tasty collection Philadelphia Chef’s Table, which shares recipes and conversations with over 50 of Philly’s top chefs, and Chickens in Five Minutes a Day, on which she collaborated with Murray McMurray Hatchery.

April has more than a decade of experience writing about food – from recipes and restaurants, to farming and artisanal production, to food as tradition, health, business, politics and more. She has collaborated with talented chefs and artisans, including authoring Latin Evolution, the debut cookbook of Iron Chef Jose Garces. She is also the former food editor for Philadelphia magazine; has reported on food and travel trends for publications including Food & WineEvery Day with Rachael Ray, and US Airways magazine; and has worked as a recipe developer for Philadelphia magazine and Charlotte magazine. April has appeared on many local and national radio and television networks, including the Food Network and CBS National Radio, has served as a James Beard Award judge, and received multiple awards from the City and Regional Magazine Association for her food writing.

April will be at the Market tomorrow ready to sign books and talk Philadelphia chefs and raising chickens!

Buy a Book, Get a Bag!
Tomorrow, buy either a copy of Philadelphia’s Chef Table ($18) or Chickens in Five Minutes a Day ($15) at the Market Manager’s Table, and get a Media Farmers Market recycled-cotton canvas shopping bag for FREE!

Fresh Cooking at the Market Tomorrow!
Chef Chris DiStasio from Media’s Quotations will be on site cooking up something delicious with fresh ingredients from the Market vendors!
AND Round Top Farm’s Melvin Stoltzfus, Jr., will be frying up potato chips right at his stand!

Bibb & Endive Salad!
Here’s one more great recipe from Philadelphia Chef’s Table. With tomatoes, apples, and red onions from the Media Farmers Market’s produce vendors, you’re well on your way!

“I created this dish in 1999, when a lot of people were doing a Bibb and endive salad. I wanted to do it a little differently, with spicy cashews,” says Rouge chef Michael Yeamans. “The dish has stood the test of time. It is still one of our top sellers.”

Philadelphia Chef’s Table can be found at the Market Manager’s Table.
Photo and recipe courtesy of Globe Pequot Press.

Serves 4

For the spiced cashews (makes 3¼ cups):

  • 31/4 cups unsalted cashews
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1/2 tablespoon ground cayenne pepper
  • 1/2 tablespoon chile powder
  • 1/2 tablespoon kosher salt
  • 1/2 tablespoon black pepper
  • 1/2 cup granulated sugar
  • 1/4 cup hot water

For the red wine vinaigrette (makes 4¼ cups):

  • 1 cup red wine vinegar
  • 1/4 cup Dijon mustard
  • 2 tablespoons honey
  • Kosher salt and black pepper, as needed
  • 2 cups vegetable oil
  • 1 cup extra-virgin olive oil

For the salad:

  • 2 endives
  • 2 heads Bibb lettuce, separated into leaves
  • 1 cup grape tomatoes, cut in half
  • 1/2 cup julienned red onion
  • 1 cup sliced apple
  • 2 tablespoons minced shallot
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped chives
  • 1/2 cup prepared red wine vinaigrette

For serving:

  • 1 cup crumbled Roquefort cheese

To prepare the spiced cashews: Preheat oven to 300°F. In a large bowl, mix cashews with spices. In a separate bowl, combine sugar and water, mixing until sugar is dissolved. Add sugar water to cashews, stirring until fully combined. Spread cashews on a baking sheet and cook until nuts appear dry, about 15 minutes. Let cool.

To prepare the red wine vinaigrette: Whisk together red wine vinegar, mustard, and honey in a bowl. Season with salt and pepper. In a separate bowl, whisk together vegetable and olive oils. Slowly drizzle oil into vinegar mixture, whisking until emulsified.

To prepare the salad: Cut endives into quarters, lengthwise. Remove core and slice thinly lengthwise. Toss endive, lettuce, tomatoes, red onion, apple, shallots, parsley, and chives with red wine vinaigrette.

To serve: Divide salad between four plates. Garnish with cheese and 1 cup prepared spiced cashews.


For a complete list of Media Farmers Market vendors, click here!


See you tomorrow at the Market!

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