Bountiful Arkansas

LITTLE ROCK — Watermelons, bell peppers, cilantro, basil, jalapenos, thyme, bush beans, whippoorwill peas, tomatoes, squash and peaches are just a few of the summer fruits and vegetables harvested during Arkansas summer and chosen as the stars of a recent cooking class at Winthrop Rockefeller Institute on Petit Jean Mountain.

Chef John Leonardis, featured instructor, developed the menu to reflect some of the finest locally grown ingredients for the Bountiful Arkansas class, just one of many classes offered in the Chef's Series.

The menu for the day included Watermelon Soup, a crowd favorite, Watermelon and Feta Salad, Bountiful Bush Bean Salad with Lime-Cilantro Vinaigrette, Tomato and Yellow Squash Salad, Smoked Tomato Vinaigrette, Three Potato Salad, Braised Whippoorwill Peas, Barbecue Shrimp and Peach Cobbler.

Ron and Linda Follis of Russellville have taken several classes under Chef Leonardis.

"It's always enjoyable," Linda said. "We love to cook and eat, and so anytime we can spend time together pursuing our common love, it's grand." Ron, on the other hand, appreciates the tips on the appropriate kitchen tools to use.

"I like the tricks he shows us of how to wield a knife and what pan to use for what purpose," he said.

The technical repertoire the chef shares also appeals to Peggy Talkington, who attended the class for the first time along with friends Camille Talburt and Susie Kroencke, all of Russellville.

"It was just such a fun day," she said, "but what I loved most was learning the little techniques like how to properly cut an onion and garlic. And did you know that if you put a lime or lemon in the microwave for 30 seconds it ripens, and the juice runs out better when you squeeze it?" she asked. "I didn't."The chef was well-prepared, Talkington said. "In fact, I'd love to take another class. I love to grill, and I have my eye on the next class, 'Something Fishy,' because I'd like to learn some new fish recipes. The class is full, but I hope a spot opens up." For more information on the Chef Series classes or any other event at the Winthrop Rockefeller Institute, contact Susan Alman at www.salman@uawri.org or call (501)727-6246.

WATERMELON SOUP Ingredients: 2 pounds seedless watermelon 1 teaspoon kosher salt 1/2 cup sparkling wine 1/4 cup brown sugar Directions: Place all ingredients in a blender. Puree until smooth. Serve chilled.

WATERMELON AND FETA SALAD Ingredients: 1/2 small seedless watermelon 1/2 cup toasted walnuts 4 ounces feta cheese 2 tablespoons balsamic vinegar 4 basil leaves Salt Directions: Cube melon and feta. Chop nuts. Toss with herbs and vinegar. Season with salt and serve.

LIME-CILANTRO VINAIGRETTE Ingredients: 2 teaspoons arrowroot 8 ounces vegetable stock 4 ounces lime juice 1/2 teaspoon sugar 2 ounces peanut oil 2 tablespoons sesame oil 2 tablespoons safflower oil 1 teaspoon cilantro Salt Directions:

Combine arrowroot with enough stock to form a slurry. In a pot, bring remaining stock to a boil. Stir in slurry and return to boil. Stir in lime juice and sugar.

Cool completely. Gradually whisk in the oils. Add cilantro and season with salt.

TOMATO AND YELLOW SQUASH SALAD Ingredients: 2 heirloom tomatoes Salt and pepper to taste 2 yellow squash 2 tablespoons butter 2 tablespoons parsley, chopped 2 tablespoons Smoked Tomato Vinaigrette Directions: Slice tomato and season with a little salt and pepper. Slice squash into medallions.

Saute squash in butter until softened. Toss with parsley. Layer squash and tomato.

Sprinkle with a dash of salt and pepper.

Drizzle with Smoked Tomato Vinaigrette.

Smoked Tomato Vinaigrette Ingredients: 1 cup wood chips 4 heirloom tomatoes 2 to 3 teaspoons cider vinegar 2 tablespoons sugar1 tablespoon black pepper 2 tablespoons olive oil Directions: Soak wood chips for one hour. Drain chips and place into metal roasting pan.

Place cooling rack in roasting pan on top of soaked wood chips. Place pan on burner and heat on high until the wood begins to smoke. Place tomatoes on rack and cover with cookie tray and smoke for 10 minutes. Place tomatoes, vinegar, sugar and black pepper into a blender and puree until smooth. While blending slowly add olive oil.

THREE POTATO SALAD Ingredients: 1/2 pound sweet potatoes 1/2 pound red potatoes 1/2 pound russet potatoes 1/4 cup brown sugar Juice of four lemons 1 cup mayo 1/8 cup chives Salt and pepper to taste Directions: Cook potatoes separately. In a bowl,mix all remaining ingredients. Once potatoes are cooked pour mixture over warm potatoes and mix thoroughly. Add salt and pepper to adjust seasoning.

PEACH COBBLER Ingredients: 1 recipe Pastry Topping 1 recipe Peach Filling 1 1/2 ounces butter, softened Directions: Preheat oven to 375 degrees. Lightly grease 10, 4-ounce ramekins with butter.

Fill each ramekin with pastry filling and topping. Bake until golden brown.

Peach Filling Ingredients: 4 - 5 peaches 1/4 cup honey 1/4 cup almonds Salt Directions: Chop peaches into medium sized pieces. Sweeten with honey and toasted almonds. Add a pinch of salt to every pastry you make.

Pastry Topping Ingredients: 8 ounces skim milk 4 ounces all-purpose flour 3 1/2 ounces Sugar 2 teaspoons baking powder 1 1/2 teaspoons vanilla extract 1/2 teaspoon cinnamon 1 pinch lavender Directions: Combine all ingredients. Mix until smooth.

River Valley Ozark, Pages 59 on 07/30/2009