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Beef  |  Chicken  |  Pork  |  Fish/Seafood  |  Duck  |  Lamb  | Pasta/Other



Beef



Beef Tenderloin with Garlic Confit and Wilted Spinach

Chef Jim Kyndberg from Bayport Cookery prepared the dish, using ingredients from Thousand Hills Cattle Company

 

1 Beef tenderloin
Salt and pepper
2 lbs Oxtail
Olive oil for sautéing
1 Medium onion, chopped
1 Large carrot, chopped
2 Ribs of celery, chopped
2 Bay leaves
1 ea Sprig of fresh thyme, rosemary, & parsley
2 c Red wine
3 c Beef stock
2 c Fresh spinach, firmly packed

 

To cook beef, trim beef tenderloin of all silver skin and excess fat and season with salt and pepper. Place on a hot grill and sear on all sides until golden brown. Place on a roasting pan and transfer to a pre-heated 400° oven and cook to an internal temperature of 125° for medium rare (adjust cooking time for your preference). Remove meat from oven; let rest at least 15 minutes before slicing.

 

To cook oxtail, season each piece of oxtail with salt and pepper. Sear in a hot sauté pan with olive oil until golden brown on each side. Place seared meat in a roasting pan or heavy casserole dish. Add onion, carrot, celery, bay leaves, and thyme. Pour red wine and beef stock over meat and vegetables. Cover pan with foil and slow cook in oven at 285° for at least 6 hours or until meat is fork tender. Strain and set aside braising juices.

 

To prepare garlic confit, peel cloves from garlic bulbs and place in sauté pan with 1 cup extra virgin olive oil. Place pan on medium heat and cook garlic just until it begins to brown. Take pan off heat, add fresh herbs: thyme, rosemary, and parsley. Cover pan and place in 285° oven for approximately 1 hour.

 

Clean meat from oxtail and shred. Place this oxtail meat in a sauté pan with garlic confit and spinach. Warm over medium heat until spinach has wilted. Slice beef tenderloin into desired portions and top with oxtail mixture, and spoon some braising juices on the side.


Steak Crostini with Goat Cheese Mousse, Mango Chutney, and Chimichurri Dipper

Chef Matthew Brown of Estelle's Eatery prepared this dish using beef from Lazy Acres.

 

Yield: 10-12 servings

 

For steak:

8 oz sirloin

kosher salt, to taste

black pepper, to taste

 

Take sirloin out of fridge; let rest at room remperature while preparing mousse, chutney, and chimichurri.

 

When sirloin reaches room temperature, season with salt and pepper, then sear hard in oil until medium rare, about 4 minutes on each side. Let rest 2-3 minutes after searing, then slice thin.

 

For goat cheese mousse:

Yield: 3 cups

3/4 c cream cheese

1/2 c sweetened condensed milk

1 c goat cheese crumbles

2 t salt

 

Paddle cream cheese and sweetened condensed milk together until incorporated, then work in goat cheese in thirds; add salt. Paddle until fully incorporated and stiff peaks form. Put in piping bag and place in fridge to thicken.

 

For mango chutney:

Yield: 2 cups

1 t butter

2 small shallots, diced

3 cloves garlic, diced small

1 1/2 c dried mango

1 c brown sugar

1/2 c honey

1 c freshly squeezed lemon juice

1 t cardamom

1/2 t cinnamon

1 T kosher salt

2 t white pepper

 

Melt butter in sauce pot over low heat. Sweat shallots and garlic in butter until tender, then add everything else, stirring well to combine. Increase heat to medium and cook 45 minutes, stirring occasionally. Place in fridge to cool.

 

For chimichurri:

Yield: 1 1/2 cups

2 c fresh oregano leaves

1 shallot

3 cloves garlic

2 T cumin

1/2 c lime juice

1 T chili powder

1/2 t red chili flakes

2 T kosher salt

1/2 T black pepper

1/2 c apple cider vinegar

 

Throw everything in a blender; rip it on high until nice and green. Set aside in quart container. Serve alongside crostini.

 

To assemble crostini:

French bread

1/4 c butter, melted

oregano leaves, for garnish

 

Slice French bread into 12 pieces about 1/2-inch thick. Brush with butter and grill over medium heat until toasted.

 

Remove bread from grill and top each slice with seared sliced sirloin. Spoon on mango chutney to cover sirloin. Pipe on goat cheese mousse over chutney, as desired. Stick a few oregano leaves into goat cheese mousse for garnish. Serve chimichurri in a side dish with a spoon, spooning a little onto each bite of crostini you take. Serve and enjoy!

 

 

Braised Beef Short Ribs, Morel Mushroom and PastureLand Butter Beurre Blanc, Yukon Gold Potato with Ramp Oil, and Pickled Ramps Garnish

Chef Mike Phillips from The Craftsman prepared the dish, using ingredients from Pastureland Cooperative


For the meat:

6 two-bone beef short ribs

1 gallon beef stock

1 bottle red wine

1 large red onion, peeled and chopped coarsely

1 large carrot, peeled and chopped coarsely

3 stalks celery, chopped coarsely

1/2 C tomato paste

1 head garlic

5 fresh bay leaves

salt and pepper, to taste

 

Preheat oven to 350 degrees. Season the short ribs with salt and pepper and brown in a braising pan. Remove the meat, add the garlic and vegetables, and brown. Return the short ribs to the pan and deglaze with the red wine. Add the stock, tomato paste, and bay leaves. Cover and cook at 350 degrees until the meat is tender and pulls off the bones easily, about 3-4 hours. Refrigerate overnight. To reheat, remove the meat, heat the stock, and strain it away from the vegetables. Place short ribs in a pan and reheat with about a quart of the stock. Do not cover the short ribs with stock or a lid to ensure they develop a nice color.


For the beurre blanc:

1 lb fresh morels

1 lb PastureLand unsalted butter

1 shallot, diced

1/4 C cream

1/2 C white wine

salt, to taste

 

Clean the morels. Gently heat the butter in a double boiler or with indirect heat. The idea is to infuse the butter with the morels. Add the morels and let sit for a couple hours, never boiling or simmering. Refrigerate until hardened.

 

Reduce the white wine and shallot until the pan is almost dry. Add the cream and gently whisk in the cut morel butter piece by piece until you have whisked in the whole pound. Keep warm and season with salt. Serve immediately.


For the pickled ramps:

3 lbs ramps

1 1/2 quarts water

1 quart vinegar

1/2 quart honey

1 Tbsp salt

pickling spices such as mustard seed, allspice, nutmeg

 

Clean the ramps. Cut off the greens and root ends for the oil. Heat the water, vinegar, honey, and salt to a boil. Add the spices and pour over the cleaned ramps. They will be ready in a couple of weeks.


For the ramp oil:

Puree 2 lbs chopped ramp greens with 3 cups canola oil. Go to milkshake consistency. Drain overnight through a coffee filter.

 

For the potatoes:

6 large Yukon Gold or other yellow potatoes

Peel the potatoes and boil in salted water until tender to a fork turn. Drain the potatoes and pass through a small plate of a food mill. Add 1 cup cream and 1/2 lb PastureLand butter and 1/2 cup ramp oil. Season with salt, to taste.


Buffalo Pot Roast with Cipollini Onion & Thyme

Prepared by Chef Paul Lynch from FireLake Restaurant

 

6 lbs buffalo chuck roast, cut 4" thick

salt and black pepper, to taste

6 oz bacon, cut into 1/2" pieces

12 cipollini onions, peeled

8 green peppercorns, crushed

1/3 C Dijon mustard

2 Tbs tomato paste

5 bay leaves

1/4 C red wine vinegar

3 C au jus

20 oz Summit porter

3 sprigs fresh thyme

 

Season the buffalo chuck roast with salt and pepper. In a heavy bottom braiser, cook bacon until just rendered. Remove with slotted spoon and set limp bacon aside. Brown chuck roast in bacon fat, working in batches so you don't crowd the pan. After browning the chuck roast, remove from pan and pour off fat. Then brown bacon in same pot. Add the onions and brown lightly (about 5 minutes). Remove onions from pot and set aside. Add tomato paste and Dijon mustard, and cook 2 minutes. Add beer, au jus, red wine vinegar, bay leaves, and green peppercorns. Bring to a boil, add thyme, and return buffalo chuck roast to pan. Cover and cook at 325 degrees until tender (approximately 2 hours and 45 minutes). Return onions for the last hour of cooking.

 

Remove chuck roast from pan, strain sauce and cool, reserving cipollini onions. When sauce is cool, remove excess fat from top. Reduce sauce to desired consistency and season to taste. For service, reheat pot roast with sauce in Dutch oven. Serve with roasted root vegetables and cipollini onions.

 

Serves 8


Liver and Onions

Chef Brian Hauke from Red Stag Supper Club prepared the dish, using ingredients from Double D Natural Meats

 

calves liver
yogurt
1 C garlic scape
1 C chicken stock
1/4 C cream
1/2 C Cippolini Onion
1/2 C pearl onion
2 T bacon lardon
1 T cider vinegar
1 T butter
chicken stock to cover onions halfway
salt and pepper to taste

 

Tenderize liver with a jacarding tool/meat mallet. Cover liver with yogurt and let marinade for 24 hrs. Clean and wash garlic scape. Bring chicken stock to a simmer and add garlic. Cook garlic until tender, avoid over-cooking. Add cream and puree in a blender until smooth. Season with salt and pepper. Clean the onions and add to hot saute pan. Brown on one side. Add bacon larden and render the fat with the onions. Add cider vinegar to deglaze the pan. Add enough chicken stock to cover the onions halfway. Reduce until onions are tender. Remove from heat and add butter, salt, and pepper. Mix the flour and cornstarch, hydrate with cold water. Batter the onion rings and fry at 350° until golden brown. Remove liver from marinade and coat with flour, egg, and flour again. Fry at 350° until golden brown, or medium in temperature.


Bryant Lake Bowl Meatloaf with Brian's Pistachio Gravy

Chef Al Potyondy-Smith from Bryant Lake Bowl prepared the dish, using ingredients from Moon Stone Farm

 

4 lbs ground organic Moonstone grassfed beef
1/2 C diced yellow onions
1/3 C chopped horseradish
2 T finely minced garlic
1 C Sriracha chile sauce
2 t sea salt or kosher salt
2 t black pepper (table grind)
1/4 C sour cream
1/4 C chopped Italian flat leaf parsley
2 t dry Italian seasonings
2-2 1/2 C panko (Japanese bread crumbs)

 

Preheat oven to 350°. Place ground beef in large mixing bowl and add onions, horseradish, garlic, chile sauce, salt, pepper, sour cream, parsley, and Italian seasonings. Mix well BY HAND. When all ingredients are incorporated throughout, slowly mix in panko until meatloaf holds together.

 

In a medium to shallow buttered or greased baking dish, form meatloaf by pressing into pan. Make sure the meatloaf is at least 1/2 inch away form all edges of the dish, and pressed tightly with no air holes in the loaf. Cover with aluminum foil and bake for 45 min. Remove foil and finish meatloaf uncovered for an additional 20-30 min., or until the internal temperature is 160° or higher. Allow meatloaf to cool slightly and then cut slices to desired thickness.


For the Gravy:

1/4 c butter
1 c white flour
10 shallots, finely minced
1/4 c fresh thyme
1/4 c finely chopped chives
1/2 c dried cranberries (cherries would also be tasty!)
1/2 c pistachios, crushed
1 T brown sugar
1 t cayenne
1 crushed garlic clove
1/2 T sea salt (kosher will do, but sea salt is preferred)
1 qt. heavy whipping cream

 

Thoroughly mix flour, cayenne, brown sugar, and salt. Dust minced shallots with this mixture, and mix so that the shallots are evenly coated. In a shallow pot/large saucepan, melt the butter over high heat. When butter is completely melted and begins to bubble, add the dusted shallots. When shallots are soft, a splash of white wine is complimentary, but not necessary.

 

Stir in pistachios, cranberries, garlic, chives, and thyme. Stirring constantly, allow the cranberries to become a little plump and slowly stir in the heavy whipping cream, again, continually stirring. When all the cream is added, continue stirring and turn heat down to a simmer. When the mixture thickens, remove from heat and serve. A dollop of sour cream on top will add a great zip.

 

Serve meatloaf slices topped with gravy. This dish is delicious with either mashed potatoes or roasted pureed squash and steamed asparagus.


Marinated Flank Steak with Orange Gremolata

Chef Scott Pampuch from Corner Table prepared the dish, using ingredients from Earth-Be-Glad Farm

 

3/4-pound piece flank steak
4 - 1/3-inch-thick slices red onion, secured with wooden picks
1 1/2 tablespoons balsamic vinegar
1/4 cup olive oil

Gremolata:
1 small garlic clove, minced
2 tablespoons fresh parsley leaves, minced
1/2 teaspoon freshly grated orange zest

 

In a shallow baking dish large enough to hold steak and onion slices in one layer whisk together vinegar, oil, and salt and pepper to taste. Add steak and onions and turn to coat with marinade. Marinate steak and onions, covered, 15 minutes.

 

Drain steak and grill on an oiled rack set 5 to 6 inches over glowing coals 5 minutes on each side for medium-rare. Transfer steak to a cutting board and let stand 10 minutes.

 

While steak is standing, drain onions, discarding marinade, and grill 5 minutes on each side, or until tender and golden. (Alternatively, steak and onions may be cooked in a hot well-seasoned ridged grill pan.) Slice steak thin across grain. Serve steak and onions sprinkled with gremolata.


To make gremolata:

In a small bowl toss together garlic, parsley, and zest.

Porter Braised Bison Roast

Chef Paul Lynch from FireLake Grill House & Cocktail Bar prepared the dish, using ingredients from Eichten's Hidden Acres Cheese and Bison Farm


10 lb bison chuck roast, cut into 3-inch slabs across the grain
salt and black pepper
18 oz bacon, cut into 1/2-inch pieces
3 medium onions, peeled and sliced 1-inch thick 
18 green peppercorns, crushed
6 T tomato paste
12 T Dijon mustard
4 c dark beer
6 c au jus
3/4 cup red wine vinegar
3 bay leaves
2 sprigs fresh sage
3 sprigs fresh thyme

Trim roast of excess fat. Season with salt and pepper.

In heavy bottom braiser, cook bacon until just rendered. Remove with slotted spoon. Set limp bacon aside. Brown bison chuck in bacon fat, working in batches so you don't crowd the pan. After browning bison, pour off fat. Then lightly brown onions in same pot, about 5 minutes. Add tomato paste and mustard; cook 2 minutes. Add beer, au jus, red wine vinegar, and green peppercorns. Bring to a boil. Add bay leaves and return bison and bacon to pan. Cover and cook at 350 degrees F until tender, approximately 2 hours 45 minutes.

Cool meat in sauce. When sauce is cool, remove excess fat from top. Remove meat from sauce, strain sauce into a pan, then reduce to coating consistency. Remove from heat and steep fresh sage and thyme into sauce.

Bison roast can be prepared 48 hours in advance. When ready to serve, slice meat into portions and reheat with sauce covered at 350 degrees F.  


Beef Stracotto

Chef Carla Blumberg from Chester Creek Cafe prepared the dish, using ingredients from Northern Harvest Farm

 

1 1/2 quarts beef stock
3 lb. beef roast
l large onion
2 carrots
2 celery stalks with leaves
4 T. ham, bacon, pancetta, or capricola
1 cup red wine
2 sprigs each of parsley and thyme
1 bouquet garni (3 sprigs parsley, 1 sprig thyme, 1 bayleaf tied with a string, or if dried, tied in cheesecloth)

 

Prepare beef stock. Julia Child (The Way to Cook) or Madeleine Kamman (The Making of a Cook) both contain good sets of instructions. But basically, roast some bone-in beef like oxtail until it is done but not burned and then simmer in water with vegetables (nothing from the brassica family) and herbs. Strain, chill, and de-fat.

 

Prepare soffritto by dicing (1/2 inch pieces) vegetables and meat (ham, bacon, pancetta, or capricola). Sauté this mixture in olive oil or butter.

 

Reduce red wine to 1/3 c. by boiling over medium heat with parsley and thyme.

 

Preheat oven to 325°f. Select a heavy braising pot for the roast. Spread vegetables and ham in the bottom of the braising pot. Place the meat on top of it. Pour in enough beef stock to half cover the meat. Add reduced red wine and bouquet garni. Sherry, tomatoes, juniper berries, or garlic can also be added.

 

Cover the pot with a heavy, well-sealing lid, and put into oven. Cook for an hour and then turn the meat over. Continue to cook and turn every hour until the meat is done. This will take two to six hours depending. The meat is done when it is very done-almost fall apart stage or beyond is preferred.

 

When done, remove the meat from the liquid and put in a bowl to cool. Strain the liquid and chill. Remove the fat. Reduce the liquid to an appropriate consistency and amount for the meat you have.

 

You can serve this (reheated with the reduced cooking liquid/gravy) either mixed in pasta or with a side of buttered pasta-along with a crusty bread and green salad.


Wild Rice Meatloaf

 

2 lbs ground beef
3/4 cup onion, diced
1/2 cup tomatoes, diced (drained and pressed)
1/4 cup green chilies, diced (drained and pressed)
2 Tbsp garlic, minced
2 Tbsp minute rice, uncooked
3/4 cup wild rice, cooked and drained
1 Tbsp buckwheat flour
2 eggs
1/2 tsp black pepper
1/2 tsp granulated garlic
1/2 tsp smoked hot paprika
1 tsp onion powder
ketchup

 

Mix all ingredients together; mix well. Place meatloaf in a pan. Form meatloaf in the pan, leaving a gap between the meatloaf and the sides of the pan. Be sure to pack the meatloaf extremely tight.

 

Bake at 350 degrees for 45 minutes or until the internal temperature is at 160 degrees.

 

Smear ketchup over the top and cook an additional 15 minutes. Let stand for 10-15 minutes. Transfer to a sheet pan to cool before cutting.


Braised Pot roast with root vegetables and potato gratin

Chef Lucia Watson from Lucia’s Restaurant prepared the dish, using ingredients from Hidden Stream Farm


Pot roast
3/4 lb meat per person (beef chuck, pork shoulder, or any cut of braising meat)
1/4 C olive oil
3 C diced carrots, celery and onion
1/2 C red wine
1 head garlic, halved
thyme, parsley and rosemary
6-8 C beef or chicken stock, or combination
a few tablespoons tomato puree

 

Put the olive oil into a heavy pot and heat until almost smoking. Add the meat and brown on all sides over high heat. Add the vegetables and continue to brown for about 10 min. Add the red wine and cook about 5 more min. Add the stock, tomato puree, garlic and herbs. Bring to a simmer then reduce the heat and cook, uncovered for about 3-4 hrs. The meat should be submerged in the liquid, if not, turn the meat often. Pull out the meat and strain the juice. Return to the heat and cook over moderate heat until it thickens. Put the meat back into the juice to warm it. Gently pull apart and serve.


Roasted Root Vegetables
About 4 C assorted root vegetables: rutabagas, parsnips, celery root, onions, carrots, potatoes etc. Cut into similar size and shape. Toss together in about 1/2 C olive oil and 1 t salt. Roast in a 425° oven for about 45 min. until tender and caramel brown.


Potatoes Gratin
4 lb potatoes, peeled and sliced thin
salt and pepper to taste
1 C cream

 

Layer all ingredients. Top with breadcrumbs and dots of the butter, and bake at 350° for about an hr.


Thousand Hills Cattle Company Beef Short Rib "Bourguignon" and Yukon Potato Pave with Garlic and Onion and Braised Escarole

Chef Jon Radle from Grand Café prepared the dish, using ingredients from Thousand Hills Cattle Company


For the beef:
6 beef short short ribs, cut 2 in. wide
4 oz bacon, cut into 1/4-in. strips
6 cloves garlic, smashed
2 sprigs fresh thyme
1 bay leaf
8 oz mushrooms, cleaned and chopped
1 qt beef stock
2 C red wine
salt and pepper to taste
flour for dusting

 

Season ribs with salt and pepper and dust all surfaces with flour. Heat a sauté pan with high sides that is large enough to accommodate the ribs. Add chopped bacon and cook until crisp. Remove bacon and drain on a paper towel. Using rendered fat, sear ribs until all sides are well-browned. Remove ribs to a cookie sheet and add mushrooms, garlic, thyme, and bay leaf to the pan. Once mushrooms have browned and begin to soften, deglaze with red wine. Reduce by half, and add ribs back into the pan. Add beef stock and cover with a lid or foil, then place in a 325°F oven. Braise until tender, 2 1/2 - 3 hrs. Remove ribs and keep warm. Place the pan back on the stove over medium heat. Remove thyme and bay leaf and add the bacon back into the braise. Reduce until the liquid achieves a sauce-like consistency.


Potato, garlic, onion pave:
12 large Yukon potatoes
1/2 C garlic, thinly sliced
2 medium onions, small diced
2 T olive oil or canola oil
1/2 lb unsalted butter, melted
salt, pepper, dried thyme, and dried oregano to taste
2 deep baking dishes that will fit inside one another

 

Heat oil in a large skillet and add onions and garlic. Sweat over medium heat until soft and beginning to sweeten. Spread on a baking sheet and allow to cool. Slice Yukon potatoes thinly on a mandolin slicer, so they are approximately 1/8-in. thick. Place sliced potatoes in a large bowl of cold, salted water. Line baking dish with a sheet of parchment paper. Begin laying potatoes in the baking dish, so that the edges overlap slightly. Using a pastry brush, paint potatoes with melted butter, season with salt, pepper, and herbs, and repeat. After two layers of potato are formed, spread some of the sautéed onion and garlic over potatoes. Season this layer, and repeat the potato step. Repeat cycle until the garlic and onion mixture and potatoes are gone, ending with a layer of potatoes on top.

 

Paint the top layer of potatoes with butter and lay a piece of parchment paper over it. Place the second baking dish on top, and place the whole thing on a baking sheet. Bake in a 350°F oven for 45-60 min. Carefully remove from oven, as some butter may have leaked onto the baking sheet. Cool the pave in the baking dish, leaving the second on top for at least 4 hrs. and up to a day. Once cooled, turn out the pave and remove parchment paper. Cut into squares. Heat a small amount of oil in a non-stick sauté pan and brown the pave. Place in a 350°F oven to warm through. The pave can be served immediately, and will resemble scalloped potatoes.


Braised Escarole:
1 large head of escarole, cored, chopped into large pieces, and washed
3 shallots, peeled and sliced thin
1 oz extra virgin olive oil
1/2 C sherry or white wine
1/2 C vegetable stock, or water
2 T fresh tarragon, chopped
salt, pepper, and fresh lemon juice to taste

 

Heat oil in a large sauté pan and sweat the shallots. Add escarole, in batches if necessary, and cook until it begins to wilt. Deglaze with sherry and water, reduce heat to low, and simmer until greens are tender. Add the fresh tarragon and season with salt, pepper, and lemon juice to taste.


To plate:
Place a piece of pave on a large plate or in a large, shallow bowl. Pile a portion of the escarole atop the pave, slightly off-center. Set one of the short ribs on top of both, and spoon some reserved sauce over everything.


Hanger Steak with Mushroom and Cherry Chutney

Chef Mike Phillips from The Craftsman prepared the dish, using ingredients from Hoch Orchard

 

Hanging tender is a cut of beef that hangs from the diaphragm and is attached to the last rib and the kidney. There is one steak per animal weighing roughly 1 to 1 1/2 lbs. The steak has a tough membrane running through the middle that needs to be removed.

 

Place the steak on a cutting board so the membrane runs vertical. You will see that the cut forms an X and the membrane runs through the middle of the X. Use a very sharp knife to cut the meat away from the membrane. You should be left with 2 steaks at about 10-12 oz. each. Trim away any remaining silver skin or membrane.

 

Rub the steak with oil and season liberally with salt and fresh cracked black pepper. Grill to medium rare, about 3-5 min. on each side.


Hen of the Woods, Hoch Orchards Apple, Dried Cherry, and Squash Chutney
2 lbs Hen of the Woods mushrooms
4 firm apples
1 lb butternut squash
2 onions
2 cloves garlic minced
3/4 c dried Door county cherries
1 1/2 c brown sugar
1 T salt
1 T fresh rosemary
1/2 t fresh grated nutmeg
1 t fresh ground black pepper
3 c cider vinegar

 

Clean and cut the hen of the woods mushrooms into teaspoon size pieces. Sauté the mushrooms with a little salt and oil. Remove from oil and set aside. Peel squash and dice into 1 cm pieces. Peel apples and onions and dice into 1-2 cm pieces. Place all ingredients in a large non-reactive saucepan and bring to a boil over low heat. Maintain heat at a simmer for 1 hr. to thicken. Serve immediately, or keep in refrigerator to re-warm. Serves 6.


Swedish Lutheran Pot Roast "Signature Style" and Buttery Mashed Potatoes

Chef Nathalie Johnson from Signature Café prepared the dish, using ingredients from Pastureland Cooperative

 

1 - 3 lb Chuck roast, trimmed of fat on edges
3 T PastureLand salted butter
1 large white or yellow sweet onion, peeled and cut into chunks
2 c homemade or prepared beef stock
3 garlic cloves, peeled and finely chopped

 

Sear chuck roast in butter over medium high heat until deeply brown on outside. Place in shallow pan with onions and stock, cover in foil, and roast in oven at 400° for about 2 hours. Meat should pull apart easily.

 

2 lbs Red or russet potatoes, peeled and cubed
2 T PastureLand salted butter
3/4 c Organic half and half
Salt and pepper

 

Cover potatoes liberally with water in large saucepan. Bring to rolling boil and reduce heat to light boil, approximately 12 minutes, until a paring knife can be inserted easily. Drain water from potatoes and mash until smooth, adding half and half, butter, and salt and pepper to taste.


Reu-Bun Sausage

Chef Craig Johnson from Prairie Dogs Hot Dogs & Handcrafted Sausages prepared the dish, using ingredients from StoneBridge Beef

Yield: about 20 5-inch long sausages

For brine:
1 gal water 
1 1/2 c kosher salt
1/2 c granulated sugar
1 T + 1 t sodium nitrite (also called pink curing salt)
1/4 c garlic cloves, smashed
1/4 c pickling spice
1 large carrot, large dice
1 large yellow onion, large dice
2 ribs celery, large dice

In a stockpot combine all brine ingredients; bring to a boil, then chill immediately.

For sausage: 
5 lb beef brisket, cut into 2" x 2" strips (strips should be wide enough to pass through a meat grinder)
1 c fine-grained powdered milk
1 c ice cold water
10 ft hog casings** 

Combine brisket with brine. Brine for 3 days. After 3 days, place grinding parts and bowl into freezer for 30 minutes. Once chilled, pull meat out of freezer and grind on high speed. 

Mix powdered milk and chilled water together; pour into bowl over ground brisket. Mix with a paddle for about 1 minute. Place in refrigerator until casings are ready to be stuffed.

Stuff meat into casings and link sausages to desired length. Let dry at room temperature for 30 minutes, or leave in cooler overnight for casings to dry out. Cook in 180 degree water until internal temperature reaches 153 degrees F. If not consuming right away, immediatelyl shock in ice water, then let air dry again for 1 hour at room temperature. Store sausages in a plastic bag; place in cooler until ready to be cooked again.

To serve:
Jarlsberg cheese
Russian dressing
sauerkraut
pumpernickel sausage buns

Top sausages with melted cheese, dressing, and sauerkraut, and serve in pumpernickel buns.

*Sodium nitrite can be easily ordered online
**Hog casings can be purchased at butcher shops 

 



Chicken



Smoked Wild Acres Chicken Chasseur with Summer Vegetable Succotash

Chef's Ben Pichler and Jim McIntosh from Grand Cafe prepared the dish, using ingredients from Wild Acres

 

For the rub, combine:
2 T Kosher salt
2 T  cracked black pepper
1 T brown sugar
1 T paprika
1 T chili powder
1/2 t cayenne pepper
1 t garlic powder
1 t dried oregano
1 t dried thyme
 
For the chicken:
1 Wild Acres chicken, quartered
1  shallot, minced
8 oz  mushrooms, sliced
4 oz  white wine
16 oz chicken stock, reduced to 8 oz
2  medium or 1 large heirloom tomato, diced
1 T fresh parsley
salt and pepper to taste
1 T canola oil 


Prepare grill or smoker for indirect smoking. Season chicken quarters heavily with rub.  Smoke chicken quarters for 20 minutes. Heat oil in a large sauté pan and brown the chicken quarters on all sides. Remove from pan and reserve. Add shallots and mushrooms to the pan and sauté without browning. Add white wine and reduce by ¾ over high heat. Add the reduced chicken stock, bring to a boil, and then reduce to a simmer. Season with salt and pepper. Place chicken quarters in sauce and cook slowly until done, about 20 minutes. When chicken is done, remove from pan and reduce sauce to desired consistency over high heat. Add the chopped parsley and diced tomatoes and season if necessary. Place chicken back in pan.
 

For the Succotash:
3 ears fresh sweet corn
2 small zucchini, diced
2 summer squash, diced
3 garlic cloves, minced
2 poblano peppers
2 red peppers
8 oz green beans cut into 1 inch pieces
2 T white wine
2 T canola oil
1 T butter
salt and pepper
 

Grill the corn and remove kernels from cobs. Also, char the poblano and red peppers.  When skin is completely black, place in a bowl and cover with plastic for 20 minutes.  After 20 minutes, peel, remove seeds and dice the peppers. Heat oil in a large sauté pan; add the squash and zucchini and sauté for about 3 minutes. Add garlic and sauté until its aroma is apparent. Deglaze pan with white wine and add roasted diced peppers, green beans, and corn and cook for another 3 minutes, or until all ingredients are hot. Toss with butter and season with salt and pepper to taste.
 

To Serve:
On a large platter, serve chicken atop a generous bed of succotash. Cover with sauce.


Braised Chicken Legs & Thighs with Tomatoes & Heirloom Beans

Prepared by Chef Lucia Watson from Lucia's Restaurant

 

To cook heirloom beans:

heirloom beans
water
1 dash olive oil
1 bay leaf
1 whole tomato
3-4 garlic cloves, unpeeled
salt

 

Soak beans in enough water to generously cover in the refrigerator overnight. In the morning, drain and lightly rinse with cold water. Cover with plenty of cold water (at least 3 inches above the beans) in a heavy kettle. Add dash of olive oil, bay leaf, one whole tomato, a few unpeeled cloves of garlic, and a pinch of salt. Bring beans to a boil, then reduce heat. Cook until tender to the bite, approximately 1-3 hours, depending on how dry and delicate the beans are. Drain (save the liquid for a soup), and season with butter, salt and pepper, and grated parmesan.


To cook chicken:

2 chicken leg/thigh pieces to equal 4 pieces of meat (2 legs and two thighs)
2 Tbsp olive oil
salt and pepper
1 onion, diced
2 cloves garlic, smashed
1 red pepper, diced
1 yellow pepper, diced
big splash white wine
2-3 cups tomatoes, diced (fresh is best)
2 cups good chicken stock
salt and pepper
1 sprig each of rosemary, thyme, and parsley
1 bay leaf
2 cups cooked heirloom beans
garnish: parsley, lemon, orange, basil and mint

 

In a heavy casserole dish, heat oil until just smoking. Add chicken legs and thighs and brown all over. Season with salt and pepper. Remove and set aside. In the same skillet, add garlic, onion, and peppers. Cook over high heat stirring frequently for about 3 minutes. Add the wine, stir, and cook down for a few minutes. Add tomatoes, stock, salt, pepper, and all the herbs. nestle the chicken into the pot and cook covered over medium-low heat about 40 minutes. Test for doneness in the thickest part of the thigh (you can peek in with a sharp knife). Remove any big pieces of herbs and stir in the cooked beans.

 

While the chicken is cooking, make the garnish. Zest the lemons and oranges. Chop or rip up the other herbs and mix with the zest.

 

To serve, put chicken, all the juice, and beans in a pretty bowl and sprinkle with the garnish.

 

Yields: 2 servings


Oyako Donburi (Chicken, Eggs & Onion served over Rice)

Chef Koshiki Yonemura from Tanpopo Noodle Shop prepared the dish, using ingredients from Farm on Wheels

 

4 small pieces chicken thigh
1/4 medium yellow onion, thinly sliced
2 medium eggs, lightly beaten
1/2 C dashi (Japanese soup stock)
2 T soy sauce
2 T mirin
1 serving cooked white rice
fresh mitsuba or arugula springs for garnish

 

In a small shallow pan, combine dashi, soy sauce, and mirin and bring to a gentle simmer. Add chicken and sliced onion in the pan and cook until chicken is almost done. Pour beaten egg in a gentle stream, then add mitsuba, arugula, or green onion. Cover the pot and simmer until egg is cooked. (In Japan, egg is never fully cooked. If you prefer it this way, use pasteurized eggs). Scoop white rice in a donburi (medium size bowl) and place chicken and egg over rice and serve immediately. Serves 1.


Kota Me Bamies (Braised Chicken with Okra in Red Sauce)

Chef Anna Christoforides from Gardens of Salonica prepared the dish, using ingredients from Zweber Farm

 

5-6 lbs chicken washed, patted dry cut up/quartered
2 t each salt, black pepper, crushed dry basil leaves
2-3 bay leaves
1 t hot paprika
2 lg dry white onions sliced (2 lbs)
1/2 C extra virgin olive oil
1 t crushed red pepper flakes (optional)
3 lbs fresh or frozen okra with ends trimmed
4 C crushed tomatoes
1/2 C flat leaf chopped parsley

 

Heat sauteuse or Dutch oven-type pan. Mix dry seasonings together in small bowl and rub on chicken. Empty into hot pan and sear on all sides. Add sliced onions and olive oil. Reduce heat, cover and simmer about 45 min until nearly cooked. Add okra and stir gently, pulling the chicken and onions onto the okra. Cover and cook about 15 more min until okra begins to turn a darker green. Add tomatoes and gently shake pan to allow tomatoes to mix. Cover and cook until done, about another 20 min. Add chopped parsley, gently shake to mix in, then cover and let sit about 15 more min to allow flavors to mix. Serve with feta cheese, calamata olives, peasant loaf and a merlot type red or a malty beer.


Tuscan Chicken

Chef's Dick & Pat Trotter from Trotter’s Cafe prepared the dish, using ingredients from Natura Farms


Tuscan Chicken
1 lb free range organic chicken breasts cut into 1 in. pieces and marinated in:
1 1/2 T minced garlic
1/2 T fresh thyme
1/2 T fresh sage
1/2 T fresh rosemary
1/4 t pepper
1/2 t salt
1/4 c olive oil
2/3 c garlic scapes, slices
8 oz. red onion, chopped
1/2 c olive oil
10 artichoke hearts, quartered
5 oz Kalamata olives, halved
2 1/2 c Bushel Boy tomatoes, chopped
1 lb organic Penne pasta, cooked al dente
1 oz fresh basil, Chiffonade prepared (roll the basil leaves, starting at one side and ending at the other, then slice rolled leaves crosswise)

 

Sauté the chicken, the garlic scapes, and the red onion in the olive oil for 3 min. Add the artichoke hearts, spinach, and olives and continue to sauté for another 2 min. Add the cooked pasta, half the parmesan cheese, and the tomatoes and continue to sauté for another few min. until the mixture is heated through. Place the mixture in a large serving bowl, toss with remaining parmesan and the sliced fresh basil (reserve several basil leaves to use as a garnish). Serve with several slices of grilled Trotter's focaccia breat.


Chicken Breast with Polenta Cakes and Tomato Chutney

Chef Matt Schoeller from Signatures Restaurant prepared the dish, using ingedients from Whitewater Gardens

 

12 chicken breasts (skin on with 1st wing joint intact)
Corn oil for sauteing
2 cups corn meal grits
6 cups water
1/2 cup butter
1 T ground sea salt
6 ripe tomatoes
1 stick cinnamon
Pinch allspice
Pinch ground clove
2ounces balsamic vinegar
2oz honey


To make chutney:

Peel tomatoes by cutting an X through the skin the size of a nickel on the bottoms of the tomatoes. Then place in boiling water for 30 seconds and into an ice bath to chill. Remove skin and cut in half, gently squeeze out the seeds and discard. Chop tomatoes into bite size pieces. Then add the rest of the ingredients and slowly bring to a simmer. Remove from heat. This chutney can be canned use the high acid method for future use.


To make polenta:

Bring water and salt to a rolling boil, whisk in grits, reduce heat to a minimum and cover tightly, continue to cook for 30 minutes, remove from heat and fold in the butter reserving enough to coat a cake pan. Pour the hot polenta into the greased pan smooth out and chill. This can be done a day ahead. Cut the polenta into desired shapes with a cookie cutter then place into a preheated oiled sauté pan and into the oven at 400 turning once to evenly brown both sides. (About 15 minutes total)

 

Cooking the chicken:

Heat oil in sauté pan until just smoking, add chicken breast skin side down into pan for one minute, turn over and continue to cook another 3 minutes place back on skin side and finish in a 400 oven until a internal temperature of 165 degrees is reached (about 15 minutes) remove chicken from pan and deglaze with stock to make pan sauce. Mount with butter.

 

Presentation:

Place the polenta on the plate, with the chicken atop and chutney crowning the plate, Pan sauce can be drizzled around.


Roasted Wild Acres Spring Chicken, Herbed Quinoa and Seasonal Vegetables

Chef Russell Klein from W.A. Frost prepared the dish, using ingredients from Wild Acres Game Farm

 

For the Quinoa:
2 c Quinoa
4 c Vegetable stock (or water)
1 Onion
1 Carrot
1 Garlic head
1 Bay leaf
4 T Extra virgin olive oil
1 T Parsley, chopped
1 T Thyme, chopped
1 T Chives, chopped
1 T Tarragon, chopped

 

Place the stock and vegetables in a pot and bring to a simmer. Meanwhile, rinse the quinoa in several changes of cold water. Add the quinoa to the stock and simmer until tender, about 7 minutes. Mix the quinoa with the olive oil and herbs. Season to taste.

 

For the Spring Chicken:
De-bone and marinate a roasting chicken (approximately 3 lbs) in a mix of olive oil, parsley, garlic, shallots, lemon wedges, and thyme. Roast chicken skin side down until cooked through. Meanwhile prepare a nice mix of seasonal vegetables and mix in some pickled ramps. Serve chicken with the quinoa and the mixed vegetables.


Chicken Mixed Vegetables Pan Fried Noodles

Prepared by Chef Nina Wong

 

1/2 lb egg noodles
6 cups water
4 Tbsp canola or vegetable oil, divided
1/2 lb skinless and boneless Prairie Pride Farm chicken breasts, sliced
1 cup Chinese broccoli, chopped and blanched
1 cup yu choy, chopped and blanched
1/2 cup carrots, julienned
3 Tbsp Nina Wong Black Stir Fry Sauce
1/2 cup Prairie Pride Farm chicken stock
1 Tbsp cornstarch dissolved in 2 Tbsp water

 

In a medium pot, bring 6 cups water to a boil over high heat. Add noodles and boil for about 1 minute, or until noodles are soft. Drain cooked noodles through a colander, and set aside.

 

Heat 2 Tbsp oil in a large frying pan over medium-high heat. Add cooked noodles to hot oil and spread them out evenly. Pan fry noodles for 3 minutes on each side until both sides are crispy. Transfer noodles to a serving platter, and set aside.

 

Heat remaining 2 Tbsp oil in a wok over medium-high heat. When oil is hot, add sliced chicken. Stir fry chicken until cooked, stirring constantly to prevent sticking (reduce heat, if necessary). Add blanched Chinese broccoli, yu choy, and carrots to wok and toss well with chicken. Add Nina Wong's Black Stir Fry Sauce, chicken stock, and cornstarch slurry into chicken and vegetable mixture. Stir well and cook until sauce is slightly thickened. Turn off heat. Pour finished mixture evenly over noodles. Serve hot.

 

Chef's note:

Nina suggests purchasing a whole Prairie Pride Farm chicken for this dish, using the chicken breasts in the stir fry and the remainer of the chicken to make a flavorful chicken stock. Nina's sauces are available at Chin Dian Cafe and Lunds & Byerly's grocery stores.

 

Yields: 4-6 servings


Pepin Heights Apple Cider Scented Chicken Two Ways and Fresh Vegetable Slaw

Chef Nathalie Johnson from Signature Café prepared the dish, using ingredients from Pepin Heights Orchard

 

Apple Chicken Mixture
12 oven broiled 6-8 ounce lobe fresh or thawed chicken breasts
3 C olive oil
2 C Pepin Heights apple cider
1 C red wine vinegar
fresh garlic
1 t kosher salt
1 T corn starch
6-8 fresh thyme sprigs

 

Combine olive oil, apple cider, red wine vinegar, garlic, and salt in a mixing bowl, stir. Place chicken in a deep metal sheet pan. Pour olive oil mixture over chicken. Remove thyme from sprigs and sprinkle over chicken. Place in preheated 350° oven and broil for 35 min. turning once. Remove from oven and let cool at room temperature for 30 min. Remove chicken from pan and place in a deep serving bowl. Pour olive oil mixture in a mixing bowl and add one T of cornstarch. Stir vigorously until corn starch is dissolved. Pour olive oil mixture over chicken and serve.


Grandma Johnson's Fresh Vegetable Slaw Dressing
1 1/4 C olive oil
1 C Pepin Heights apple cider
1/4 C apple cider vinegar
2 t celery seed
1 T salt
1/2 t pepper
2-4 T sugar to taste, may substitute honey

 

Fresh Vegetable Slaw (A combination of 12 C of the following - except onion and herbs. Add these items sparingly to taste)

Peppers

Yellow Squash

Zucchini

Parsley

Chives

Red Onion

 

Add cider and cider vinegar to olive oil, whisk well. Add sugar, salt, and pepper, celery salt. Refrigerate at least 2 hrs. Pour over slaw mixture to coat, use less to start. Toss well and re-season to taste.


Elizabethan Chicken

Chef's Carla Blumberg, Pete Ravinski and Jillian Forte from Chester Creek Cafe prepared the dish, using ingredients from Larry Schultz Organic Farm

 

4 1/2 lb chicken, preferably free-range
1 oz butter
1 large onion, finely chopped
4 oz raisins
8 oz firm plums, halved, stones removed
6 juniper berries, lightly crushed
1 t ground cinnamon
1 t ground ginger
pinch freshly grated nutmeg
runny honey
1 orange, juice only
1 fl oz chicken stock
1fl oz red wine
few sprigs fresh rosemary
salt and freshly ground black pepper


For the creamy leeks
chicken juices from the pan
1 oz butter
1 onion, finely chopped
1 leek, chopped
1 sprig thyme
2fl oz single cream
salt and freshly ground black pepper

 

Brown the chicken all over in a non-stick frying pan. Set aside, but reserve the juices in the pan. Preheat the oven 400°F . Heat the butter, onion and raisins in an ovenproof saucepan big enough to hold the chicken, and cook until softened. Add the plums, juniper berries, cinnamon, ginger and nutmeg, and stir through. Drizzle in a little honey and pour in orange juice to taste. Pour in the chicken stock and red wine. Simmer gently for a few minutes, then add a few sprigs of rosemary. Season liberally with salt and freshly ground black pepper. Add the chicken to the pan, place in the preheated oven and cook for about 1½ hours, basting several times. The plums will stew down and create a sauce to go with the chicken. The chicken will be cooked when the juices from the thigh run clear when pierced with a skewer. Meanwhile, for the creamy leek dish, heat the reserved juices in the chicken pan and add the butter. Fry the onion and chopped leek, then add the thyme. Pour the single cream over the leeks and season well with salt and freshly ground black pepper. Heat through for a couple of minutes. Serve with the spicy plum chicken.


Callister Farms Stuffed Chicken Thigh with Goat Cheese, Piquillo Pepper, Chicken Jus Roti, and Fresh Herbs

Prepared by Chef Justin Schoville from Söntes

 

2 Callister Farm chicken thighs (deboned), salt and pepper to taste

2 Spanish piquillo peppers

1 oz. Minnesota goat cheese

2 ft.butchers twine

1 T extra virgin olive oil

1 T butter

3/4 qt. chicken stock

2 chicken wings

1 Textra virgin olive oil

1 oz.white wine

1 small slice lemon peel

1 Tfennel seed, toasted

36-inch pieces basil stems

8 whole black peppercorns

6 sprigs, fresh chives

4 sprigs, fresh parsley

1 sprig, fresh tarragon

 

Roll out deboned thighs on cutting board, skin side down. Season with salt and pepper. Slice open piquillo peppers and lay inside chicken thighs. Crumble goat cheese onto piquillo peppers, positioning cheese close to the middle of each thigh. Roll up chicken thighs carefully, keeping cheese and pepper tucked inside. Tie each end of thighs with a tight loop of butchers twine. Chill in refrigerator for 1 hour.

 

For chicken jus roti, heat medium saucepot and add 1 T olive oil. When oil is hot, lightly brown the chicken wings. After the wings have been browned, deglaze saucepot with white wine. Add chicken stock, lemon peel, fennel seed, basil stems, and black peppercorns. Simmer sauce for 2 hours or until sauce is reduced by 2/3. Skim sauce while reducing. Once the sauce is reduced, strain and chill until ready to use. Chop up chives, parsley, and tarragon. Mix herbs and save.

 

Preheat oven to 375 degrees and season outside of chicken thighs with salt and pepper. Heat medium saute pan and add 1 T olive oil. Once oil is hot, sear chicken thighs until brown on all sides. Turn off heat and place 1/2 T of butter in pan. Once melted, slowly pour butter over the chicken thighs. Place in the oven and cook for 18-20 minutes, or until done. Once pulled from the oven, allow chicken thighs to rest for 8-10 minutes. Heat chicken jus in small saucepot and simmer for 4-5 minutes. Finish sauce with 1/2 of the chopped herb mix and a small pat of butter. Cut twine from chicken thighs and slice them into coins. Place them in a small bowl, and pour chicken jus roti over. Garnish with remaining chopped herbs, and enjoy.

 

River City Eatery's Chicken Noodle Hotdish in a Grilled Wrap

Proprietress Mari Harries prepared this dish using chicken from Bushel & Peck


Yield: 10 wraps

 

4 c cooked chicken (recipe follows)

1 c homemade chicken broth (from recipe for preparing chicken)

16 oz al dente cavatappi pasta (or any pasta of your choosing that will stay firm)

1 stick butter (1/4lb)

1 small yellow onion, diced

1 T garlic, minced

1 c celery, diced

1 c carrots, diced

1 c sweet red peppers, diced

1 qt heavy cream

16 oz cream cheese

1 c Parmesan cheese, shredded

2 T cornstarch

1 1/2 c peas (fresh or frozen)

1/2 c prepared basil pesto sauce

pinch of salt and pepper (seasoned salt works, too)

10" white or wheat tortilla wraps

 

To prepare chicken:

1 whole small chicken (3-4 lb)

3 c canned chicken broth

1 t Lawry's Seasoned Salt

1 t black pepper

 

Place all ingredients in crockpot; cook on low overnight or at least 6 hours until fully cooked and tender.

 

Pull chicken from bones, making sure to remove all bones. Reserve 4 cups chicken and 1 cup cooking liquid for wrap recipe. Use remaining chicken and broth for soups, salads, etc.

 

To prepare hotdish:

Cook cavatappi pasta for about 3 minutes; cool completely under cold water until ready to add to cream sauce.

 

In a saute pan over medium heat, melt butter while adding onion and garlic. Stir to coat onion and garlic with melted butter. Add celery, carrots, sweet red peppers, and a cup of homemade chicken broth from cooking the chicken. Bring to a small boil until celery and carrots start to soften.

 

Add heavy cream, cream cheese, and Parmesan cheese. Whisk on medium heat until reaching a small boil. Add cornstarch; continue to whisk on medium heat until mixture thickens (be sure it doesn't get too hot or it will scorch the bottom and ruin its flavor.) Add prepared pesto sauce and stir until pesto is fully mixed into sauce.

 

In a deep 9 x 13 pan, add cream sauce mixture, cold cooked noodles, peas, and cooked chicken. Cover with foil and bake at 400 degrees F for approximately 30-45 minutes. Taste for seasoning; season with salt and pepper, if necessary.

 

To prepare wraps:

Put approximately 1 cup cooked chicken hotdish inside each tortilla; roll up like a burrito. Place on flattop grill and press with cast iron press until warm or burrito turns golden brown on each side. Diagonal cut and serve with a side, such as a fresh salad. 




Pork



Wild Boar Bourguignonne

Chef J.D. Fratzke from Muffuletta prepared the dish, using ingredients from Buffalo Gal Farm

 

2 T olive oil
1 yellow onion, finely diced
3 carrots, peeled and diced
2 celery stalk, finely diced
3 T garlic confit
1/2 lb. Fischer Farms smoked pork belly
2 lbs. Buffalo Gal Russian wild boar shoulder, fat trimmed, sliced in 4 oz. portions
1 T smoked paprika
1 tsp. ground cloves
2 tsp. nutmeg
2 T salt/pepper mix
2 C red burgundy wine
2 T Dijon mustard
1 T tomato paste
2 C beef stock
1 C veal demi glace

 

In a small mixing bowl, toss together paprika, nutmeg, salt/pepper mix until thoroughly incorporated. Lay boar portions out on a cutting board and season well. Place in container, cover, and allow to marinate for three to four hours in cooler or one hour in room temperature. Pre-heat oven to 400 degrees Fahrenheit.

 

In a large rondeaux or braising pan, begin to sauté the pork belly in a bit of olive oil. Agitate often so to ensure the pork belly and spices don't stick and scorch. When pork belly has cooked to a light crispness, use a slotted spoon to remove from the pan and place in reserve container. Set aside. Begin to sear off boar portions in pork belly fat three at a time. Sauté each side to a dark chocolate brown, but not burned. Continually adjust heat so that the boar sears, but the seasoning and fond do not scorch. As each piece is finished, lay it aside in a pie pan.

 

When boar is seared, add mirepoix vegetable and garlic to the pot, and continue to sauté on medium low heat until the vegetables sweat and gather the fond from the bottom of the pan.

 

When veggies are cooked through and fond is scraped up, turn heat up to medium-high. When veggies begin to stick, de-glaze with red wine, reduce the heat to medium and bring to a boil. Allow alcohol to cook out, reduce heat to low, whisk in Dijon and tomato paste, add seared pork and whatever drippings have gathered on the pan. Cover with beef stock and demi glace, cover with two layers of foil and lid of a Dutch oven or rondeaux. Place in pre-heated oven and allow to braise for 2 1/2 hours.

 

Remove cooking vessel from oven and place on stovetop. Turn off oven. Remove cover from vessel and, being careful to avoid a nasty steam burn, peel back foil. Test boar by pressing it against the side of the pan with a fork or spoon. If it begins to break apart, it's done, if it's still firm to the touch, it's not and should go back in the oven to be checked every twenty minutes until tender. Using a slotted spoon, gently remove braised boar from jus and place side by side in baking dish. Cover with foil from braising process and set aside.


Puree braising liquid in vita-mix blender, pout in saucepan and simmer on medium-low heat. Add cooked pork belly. Allow grease and nasty bits to gather, skim off with a spoon and discard. If this process takes longer than ten minutes, slide your covered pork back in the oven to be kept warm by residual heat.

 

Serve each chunk of boar over your favorite starch (potatoes, polenta or farro are highly recommended), sautéed chanterelle mushrooms, a few roasted carrots, and a good six ounces of the jus and pork belly over the top.


Beer Braised Pulled Pork

 

1-2 Tbsp cooking oil
10 lbs Red Wattle Boston butt or shoulder
1 large red onion, diced
3 bottles Lake Superior Oatmeal Stout
1/4 cup brown sugar
1 1/2 cups tomato paste
1/4 cup Somerskogen Sugarbush maple syrup
salt, to taste
fresh black pepper, to taste
red pepper flakes, to taste

 

Remove bones. When using Red Wattle pork, remove most of the outer layer of fat. Red Wattles have great marbling of intramuscular fat, so you don't have to worry about losing flavor.

 

Cut pork into easily manageable pieces (about 3" cubes) and pat each piece with a paper towel, drying it on all sides. Salt pork well. Preheat a small amount of oil in a pot large enough to fit all the pork and enough cooking liquid to cover it. Add onions and pork and cook together, sweating the red onions and searing the pork on all sides. The pork and onions will begin to release liquid; this is the beginning of your cooking liquid.

 

Stir in the beer, sugar, tomato paste, and maple syrup, as well as enough water to just cover the pork. Bring to a boil, then reduce heat to a simmer and cover. Simmer for 2-3 hours, stirring periodically. The pork is ready when you are able to easily pull it apart with a fork.

 

Remove the pork from the pot and return the cooking liquid to the heat to reduce. Pull pork apart with a fork, and return it to the pot. Add crushed red pepper. Adjust seasonings, if necessary. Reduce to desired consistency.


Chef's notes:

This simple one pot dish is easy to transport and reheats well. It's a basic recipe meant to be adapted to different seasons and tastes.

 

Chef Craig suggests pairing this dish with a simple slaw made of julienned apples, carrots and cabbage mixed with a bit of rice vinegar and a touch of maple syrup. Serve the slaw on crostini as an hors d'oeuvre or on a Kaiser roll for lunch or dinner.

 

Last but not least, Chef Craig says, "Cook with love and respect for the ingredients, the earth they come from, the people who grow them, and, most importantly, yourself and your intuition."

 

Yields: 24 servings when served as sandwiches


Spaghetti Alla Carbonara

Chef Stephen Smith from Ristorante Luci prepared the dish, using ingredients from Sandra Jean's Herbal Specialties

 

1 lb spaghetti
10 organic egg yolks
8 oz. bacon or pancetta
2 oz. parmigiano reggiano
1 1/2 T ground black pepper

 

Cook spaghetti 8-10 min., just done. While spaghetti is cooking, crack and separate eggs and place yolks in a large, roomy serving bowl. Cook bacon or pancetta on stovetop until crispy, drain fat, cut to desired size, set aside, and let cool. Once pasta is cooked, strain and place in bowl with egg yolks. Immediately toss pasta with egg yolks; hot pasta will cook the egg. Add cheese and black pepper and salt to taste and all mix thoroughly until spaghetti is coated. Serve immediately.


Pepito-crusted Pork Scallopini with Pumpkin Polenta and Apple Compote

Chef Jeff Klemetsrud from Savories Bistro prepared the dish, using ingredients from Rising Sun Farm


Apple Compote
4 large apples, diced
1/2 C onion, diced
1 C brown sugar
1/2 C maple syrup
1/2 C cider vinegar
1/2 C craisins
1/4 C currants

 

Sauté apples in butter or oil until beginning to brown. Remove from pan. Sauté onions until translucent - add brown sugar, syrup & vinegar stirring to dissolve sugar. Return apples to pan and add dried fruits. Simmer until syrup thickens slightly. Cool.


Pepito-crusted Pork Scallopini
2 pork tenderloins cut into 3 oz. slices & lightly flattened
flour seasoned with salt, pepper & dry thyme
egg wash (2 eggs beaten + 1/4 C water)
1 C bread crumbs or panko crumbs
1 T minced fresh thyme
2 T minced fresh chives
2 C toasted pepito (pumpkin seeds)
salt & pepper

 

While apple compote is cooling, dredge the pork cutlets in flour, then egg wash, then crumbs, thyme, and chives. Sauté in olive oil until crispy and browned on both sides. Keep warm in 300° oven while you make the polenta. (See Minnesota Cooks Website for Recipe)


Creamy Pumpkin Polenta
1 C milk
2 C stock (chicken or vegetable)
1 C polenta cornmeal
2 C roasted pumpkin cubes
1 C toasted pepito seeds
1/2 C grated grana padano cheese
3 T whole butter
salt & pepper to taste

 

Bring liquid to boil - add cornmeal in steady stream stirring to blend well. Cook until creamy, fold in roasted pumpkin squash, pepitos & cheese, mix in butter season with salt and pepper to taste.


Grilled Pork Loin and Pancetta with Market Greens and Heirloom Tomatoes over Grilled Sourdough

Chef J.D. Fratzke from The Strip Club prepared the dish, using ingredients from Pastures A’ Plenty

 

juice and zest of one lime
1 T sambal oelek
2 t garlic, minced
1 T Minnesota honey
1 C mayonnaise
1 lb Minnesota pastured boneless pork loin, trimmed and sliced into 4 oz chops
sea salt and fresh cracked black pepper
4 Texas toast slices of sourdough Vienna loaf
8 thick slices pancetta
8 thick slices hothouse tomato
2 oz red onion, thinly sliced
4 oz St. Paul Farmer's market salad greens, rinsed
1/4 C fresh basil, chopped
Sicilian extra virgin olive oil

 

Fire up your grill. I prefer oak for pork loin. Chop lime zest and place in mixing bowl with half the lime juice, sambal, garlic, honey, and mayonnaise. Mix well and chill. Using a meat mallet or a canned good wrapped in plastic, place pork loin on your cutting board, and pound out to about 1/2-in. thick cutlet. Season both sides with sea salt and pepper. Grill one side of each sourdough slice. Place each slice in the middle of a plate and brush with a bit of the chile and lime mayo. Grill both sides of the pork over indirect heat until about medium rare. Stack on cutting board and allow to rest. Grill pancetta until marked well and just done. Lay out tomatoes and place a few slices of onion atop each one. Season with a bit of salt and pepper and drizzle with olive oil. In a clean mixing bowl, place salad greens. Drizzle with olive oil and remainder of the lime juice. Take half the mixed greens and place them atop each slice of sourdough. Top greens with grilled pork and generously brush with chile and lime mayo. Finish each pork loin with two slices of tomato and onion, chopped basil, the remainder of the salad greens, and two slices of grilled pancetta. Serve with cold pilsner, Spanish white wine or Alsatian Riesling. Raise your beverage to those around you to celebrate a sunny afternoon in the Land of 10,000 Lakes and One Mighty River. Can I get an "Amen"?


Apple-Butternut Squash Gnudi with Roasted Pork Loin and Cider Caramel

 

For the gnudi:

1 2 lb butternut squash, halved lengthwise and seeded

3 Zestar apples, peeled, diced, and sauteed until soft

4 large eggs, lightly beaten

2/3 C parmesan, freshly grated

1 tsp fresh thyme, chopped

1/2 C + 1 tsp salt

1 pinch freshly crached pepper

1 pinch grated nutmeg

3/4-1 C all-purpose flour (extra flour for dusting)

 

Preheat oven to 400 degrees. Prepare 3 quarts water with 1/2 cup salt and bring to a boil.

 

Arrange squash halves cut side down on an oiled sheet pan with parchment paper. Roast until squash is soft, about 30 minutes. Transfer squash to a cutting board or other work surface. When squash are cool enough to handle, scrape flesh from squash. Compost or discard the skins. Puree flesh in food processor or blender and measure 1 cup of puree. Place in mixing bowl and let cool.

 

Once cool, thoroughly stir in remaining ingredients, except for flour. Once mixed, add 3/4 cup flour and gently knead dough by hand for one minute. Add more flour, if necessary. Dough should be slightly sticky and soft. Turn out dough onto floured cutting board and cut into three equal portions. Roll each portion into long logs about 3/4 of an inch thick. Cut each log into 3/4 inch dumplings with a bench knife.

 

When one log is rolled and cut, cook dumplings in boiling water until they float. Remove with a slotted spoon and transfer to an oiled baking dish. Repeat process until all gnudi has been cooked. Fully cool all gnudi.


For the roasted pork loin:

1 1/2 lb pork loin

Preheat oven to 425 degree oven. Roast for about 35 minutes, or until done.


For the cider caramel:

5 cups Nesbitt's Cider

 

In a saucepan, reduce cider on medium-high heat until cider just starts to smoke. Remove from heat immediately and cool to room temperature. Serve over pork and gnudi. (Cider caramel is also delicious served over ice cream.)


Pad Prik Khing: Stir Fry of Long Beans with Pork & Prik Khing Curry Paste

Chef Joe Hatch Surisook from Sen Yai Sen Lek prepared the dish, using ingredients from Fischer Purebred Hogs

 

2 T vegetable oil

1 garlic clove, chopped

1 lb pork loin, sliced, marinated in 1 T fish sauce for 5 minutes

8 oz yard long beans or green beans, cut into 1 inch pieces

2 T prik khing or red curry paste

1-1 1/2 T fish sauce

4 kaffir lime leaves, finely shredded

2 T water or stock

red bell pepper or red serrano pepper, seeded and julienned, for garnish

steamed rice, for serving

 

Heat vegetable oil in a wok or large fry pan (14" diameter or larger) over high heat. When pan and oil are hot, add garlic and pork and stir fry approximately 1 minute. Add long beans and continue to stir fry until pork is done and long beans are still crisp. Remove pork and long beans to a plate.

 

Return the wok or pan to the heat, add the curry paste, and stir fry until fragrant. Return the pork and long beans to the wok and continue to stir fry, tossing/coating the pork and long beans with the curry paste. Add fish sauce and half of the kaffir lime leaves. Deglaze with water and stir fry until thoroughly mixed. Remove to a plate and garnish with the other half of the shredded lime leaves and julienned red peppers. Serve with steamed rice. Note: the entire cooking process should take no more than 4-5 minutes at most. Long beans should maintain their crispness. Serves 4.

 

The Draft Horse Sloppy Joe

Chef Luke Kyle from The Draft Horse prepared this dish using salumi from Red Table Meat Company and pork from Yker Acres

 

Yield: 8 servings

 

6 heirloom tomatoes

10 roma tomatoes (or 28 oz total of canned tomatoes)

*1/2 lb Red Table Meat Company ground pork

1 yellow onion, diced

2 red peppers, diced

6 garlic cloves, coined

*1/4 lb Red Table Meat Company Salbando Grande and Big Chet's ends, diced

*2 T The Beez Kneez honey

*1 T The Beez Kneez creole mustard

2 T Worcestershire sauce

2 T red wine vinegar

salt and pepper, to taste

*The Lone Grazer Creamery Northeazy Tomme cheese

*Baker's Field Flour & Bread slider buns

 

Bring tomatoes to boil in a stockpot, then cool immediately in an ice bath. Peel and dice.

 

In a large saucepan add ground pork and simmer on low heat. Add chopped vegetables; salt and pepper to season. Add diced tomatoes to saucepan and cook down on a simmer. Add remaining ingredients; season to taste. Serve on buns, and add cheese.

 

*For more information on these products, including how/where to purchase, visit these websites:

 

www.redtablemeatco.com

www.thebeezkneezdelivery.com

www.thelonegrazer.com/#fct

www.bakersfieldflour.com


Braised Pork Shank with Smoked Applewood Bacon Risotto, Wilted Arugula, and Crabapples

Chef Jim Kyndberg from Bayport Cookery prepared the dish, using ingredients from Ficsher Purebred Hogs

 

To prepare pork shanks:

In a preheated skillet using approximately 4 T olive oil, brown 3-4 pork shanks seasoned with salt and pepper. Transfer shanks to a roasting pan and add 1 C chopped carrots, 1 C chopped onion, 1 C chopped celery, a couple of sprigs of fresh thyme and bay leaf. Also add a few whole peppercorns and allspice. In a roasting pan, add a combination of chicken stock and water to rise covering half of shanks. Cover with a lid or tin foil and slowly braise shanks in a preheated oven at 200 degrees for approximately three-four hours. Check and turn shanks over half way through cooking process. Meat will fall off bone when done.


For sauce:

Remove meat from roasting pan; set aside. Strain liquid through a fine mesh sieve and skim any fat from top of liquid. Heat liquid in a saucepot; reduce by half. Stir in 1 T butter and season to taste.

 

Risotto ingredients:
1 lb. Italian rice
1 medium diced onion
1 clove minced garlic
1 C smoked bacon
9 C stock or water (hot)
1 C grated parmesan
salt to taste
1/2 C cream, optional if additional richness is desired

 

In a heavy saucepan, render bacon until lightly browned. Add and sauté onion and garlic until translucent. Stir in rice until lightly golden brown. Add 1/2 C wine and 1 C stock. Stir until liquid is absorbed. Continue adding stock and stir to slowly cook rice until rice starts to become tender. Add cheese and season to taste. When rice is done, it should be creamy, not stiff and rice grains should still have a slight bite to them (Add cream to desired consistency, optional).


Crabapple garnish:

Take approximately 8 chestnut crabapples; remove core and slice into small wedges. Sauté apples in 1 T butter until lightly browned. Add 1/4 C apple juice and simmer until most of the liquid has been absorbed. Remove from heat and add 6 ounces fresh arugula. Stir greens until wilted.

To plate:

Spoon risotto on center of plate; remove pieces of pork from shank and shred lightly. Place on top of risotto, spoon crabapples and arugula on top of pork and drizzle on sauce.

Serves 5-8


Croque Monsieur

 

8 slices brioche bread
8 slices Shepherd's Hope cheese
12 slices prosciutto
4 Tbsp butter, room temperature
2 cups Mornay sauce, heated
Finely sliced chives, for garnish

 

Preheat oven to 350 degrees. Heat 2 large skillets over medium low heat. Spread butter evenly over brioche slices. Place four slices of bread buttered side down on a clean work surface. Place one slice of cheese on each slice of bread, followed by three slices each of prosciutto. Top each sandwich with the remaining cheese, and finish with the last four pieces of bread, buttered side up. Using a large spatula, transfer the sandwiches to the preheated skillets. Fry until golden brown, 3-4 minutes, then flip the sandwiches over. Transfer the skillets to the oven for 5-6 minutes, or until the bottoms are golden and the cheese is melted.


For Mornay sauce:

4 Tbsp butter
1/2 yellow onion, diced
4 Tbsp flour
1 1/2 cups whole milk
1 1/2 cups heavy cream
2 bay leaves
1/4 tsp black peppercorns
2 Tbsp Dijon mustard
1 cup Shepherd's Way Friesago cheese
grated nutmeg, to taste
salt and white pepper, to taste

 

Melt butter in saucepot over medium heat. Add onions and saute until translucent. Whisk in the flour and cook for 3-4 minutes, stirrin goccasionally. Turn the heat up to high and whisk in 1/3 of the milk and cream. When the sauce comes to a boil, add another third and repeat until all the milk is incorporated. Add the bay leaves, peppercorns and mustard. Reduce heat to low and simmer for 30-45 minutes. Strain the sauce through a fine mesh sieve and add the cheese, whisking until melted. Add the salt, pepper and nutmeg.


To serve:

Cut each sandwich on the diagonal and put on plates. Ladle 1/2 cup of the hot Mornay sauce on each sandwich. Garnish with chives.

 

Yields: 4 servings


Quick Braised Pork Loin Roulade with Lavender Polenta

Chef Matt Annand from Prairie Bay prepared the dish, using ingredients from Calico Farms

 

1 1/2 lb naturally raised pork loin, cleaned and trimmed
2 large handfuls fresh stemmed spinach, quickly blanched and shocked
1 T fine chopped herbs (lavender, rosemary, thyme, or combination thereof)
1 small onion, julienne, caramelized
1 bulb garlic, roasted
2 or 3 oz. Stickney Hill chevre
1/2 c small diced parsnips, raw, peeled
1/2 c medium diced apples or pears, raw, peeled
1/2 c dried currants, cranberries, or figs
salt, fresh ground pepper, to taste
4 c roasted pork jus
1/4 c Rich Prairie wildflower honey

 

Preheat conventional oven to 375°. Place pork loin on cutting board end-to-end, away from you. Carefully cut from one end to the other, not all the way in half, leaving about an inch connected. Filet the loin open on each side until it opens flat and is somewhat uniform. Cover with film wrap and carefully use tenderizing mallet to flatten and spread evenly to about 1/2" thick. Season the pork and evenly distribute the spinach, herbs, onions, garlic, goat cheese, parsnips, pears, and dried fruit, distributing heavier on the end closest to you. Drizzle with 1/4 c of honey. From the bottom side, tightly roll up the pork loin into a roulade tie with butcher's twine as a roast, or skewer ends with toothpicks. Season the outside surface with salt and pepper.

 

In a tall-sided sauté pan or roasting pan, caramelize and sear the outside of the roulade with garlic oil (reserved from roasting the garlic and caramelizing the onion). Brown evenly all around over medium to high heat for approximately 5 to 8 min. Remove pan from heat and carefully pour off the residual oil. Add the roasted pork jus (or stock on hand), and bring to just boiling. Finish covered over low heat on stovetop covered or in the pre-heated oven, turning over occasionally for 30 to 40 min. until done. Rest for 10 min., glaze with remaining honey, slice, and serve.


For the Polenta:
2 c whole grain all natural stoneground corn meal
1 3/4 qt. water (or light stock)
1 c heavy cream
1 T fine chopped lavender flowers
1 1/2 T salt


Soft polenta:

Bring water (stock) and cream to just boiling in a thick-bottomed saucepot. Add salt and lavender. Gradually whisk in the cornmeal, stirring to eliminate lumps. Reduce heat to medium-low and cook, stirring often with a wooden spoon for about 20 min., until thick, creamy, and non-granular.


Thick polenta (to fry):

Follow above, but reduce water to 5 cups. When cooked, spread out evenly on a sheet pan with 1" sides to 3/4 or 1" depth. Polenta should be thick and firm enough to stay in place if you don't use the whole pan (tray). Chill well. Cut out squares (or any shape), lightly coat on side, and deep fry to golden brown. Season.


For the Parsnips:

Peel parsnips. When clean, use the peeler to make long shavings (as long as possible) to fry for crisp garnish (300° oil). Reserve the centers to cut rustically and gently cook in seasoned stock, glazing with honey drizzle, butter, and herbs to finish.


Maple Cured Pork Tenderloin with Ixtepec Potatoes and Whiskey Braised Greens

Chef Jorge Guzman from Tejas Restaurant prepared the dish, using ingredients from Fischer Purebred Hogs

 

Maple Cure
8 8 oz. Fischer Farms pork tenderloins
1 qt. apple cider (Pepin Heights)
2 t garlic, chopped
1 bay leaf
2 T molasses, dark
1/4 C honey
1/4 C Dijon mustard
1/4 C maple syrup
4 T kosher salt

 

Combine all ingredients and blend well. Place in a medium stock pot and bring to a simmer, remove and let cool. Place pork tenderloins in brine for at least 8 hours and up to one day. Once pork has been removed from brine season with salt and pepper and place on medium high grill. Baste liberally with BBQ Sauce and cook to desired temperature.


Ixtepec Potatoes
1 lb fingerling potatoes, roasted
2 T pickled jalapenos
2 T kalamata olives, rough chopped
6 T spanish onion, medium diced
1 T garlic, minced
1 C heavy whipping cream
3 T Zataran's Creole Mustard
2 T parsley, rough chopped
salt and pepper to taste

 

Cut potatoes in half lengthwise and toss with Extra Virgin Olive oil, salt and pepper and place on a baking sheet. Roast potatoes at 375° for approximately 15 min., or until tender. Remove and let cool to room temperature. In a large enough pan to accommodate all ingredients over medium high heat add 1/4 C of olive oil. Sauté onions, garlic, jalapenos, and olives for 1-2 min. Add potatoes and toss evenly to cover. Add mustard and coat potatoes evenly. Add cream and reduce to thick consistency. Finish by tossing parsley and serve immediately.


Blackberry BBQ Sauce
2 C blackberries, fresh if available (frozen can be substituted)
3 C apple cider (Pepin Heights)
1/2 C honey
1/4 C molasses
1/4 C raspberry vinegar
1/2 C ketchup
2 habanero peppers, roughly chopped
1 carrot, peeled and roughly chopped
1 T black pepper
2 T ancho powder
kosher salt to taste

 

Combine all ingredients and simmer for 20-30 min. or until reduced by 1/2 and sauce is a thick consistency.


Whiskey-braised Greens
1 gallon Swiss chard, removed from rib and coarsely chopped
1/2 C Spanish onions, medium diced
2 T garlic, minced
3/4 C bacon, medium diced
1/4 C Jim Beam, or your favorite whiskey
salt and pepper to taste

 

In a pan large enough to accommodate all of the Swiss chard over medium heat add 1 T olive oil. Add bacon and render until slightly crispy (add a few tablespoons of water if bacon begins to burn and watch the heat). Add onions and cook until translucent then add garlic and cook for 1 min. Deglaze with whiskey and add Swiss chard. Toss well and cover with a lid for 3-5 min. Season to taste and serve hot.


Pimento Smoked Pork Belly with Axdahl's Sweet Corn, Heirloom Tomato Jam, and Arugula Salad with Tarragon Vinaigrette

Ingredients from Axdahl's Garden Farm

 

For the pork:

2 lbs pork belly

1 C salt

1 C sugar

1 C chili powder

pimento wood, for smoking

1 1/2 - 2 quarts pork stock (purchased or homemade)

 

Cure pork with equal parts salt, sugar, and chili powder for five days. Once cured, smoke meat with pimento wood for 2 hours at 225 degrees in a smoker or on a grill, using indirect heat.

 

When smoked, toss pork in a deep pan and cover halfway with pork stock. Cook pork, covered, for 2 hours in a 375 degree oven. Remove and allow it to cool enough to handle. Cut into serving portions. To reheat, put pork and stock in a 450 degree oven uncovered until hot.


For Axdahl's sweet corn:

10 ears Axdahl's sweet corn

1/2 lb butter

2 C heavy cream

salt to taste

 

Cut corn off cobs and place in a heavy bottom pan with 1/2 lb butter. Season to taste with salt and saute until tender. Remove half the corn from the pan. To the other half left in the pan, add just enough heavy cream to cover, about 1 1/2-2 cups. Cook corn and cream on medium heat until corn is very soft, stirring often. Remove corn and cream from heat, add to a blender, and puree until smooth (handle carefully - it will be hot and could burn).

 

Push corn puree through a fine sieve and add to the whole kernel corn.


For heirloom tomato jam:

3 shallots, thinly sliced

1 Tbs oil

2 Tbs honey

3 Tbs red wine vinegar

10 ripe tomatoes, diced

salt to taste

 

Place shallots in a heavy bottom pan with 1 Tbs oil. Cook on low heat until translucent. Add 2 Tbs honey and cook on medium heat until it starts to caramelize. Add 3 Tbs red wine vinegar and cook until 90% reduced. Add diced tomatoes and salt and cook on mid-low until it develops a jam-like consistency, about 45 minutes. Serve with pork belly or as a side dish.


For tarragon vinaigrette over arugula:

4 C arugula

1/4 C red wine vinegar

3/4 C olive oil

1-2 shallots, minced

1/4 C fresh tarragon, chopped

salt and pepper, to taste

 

Blend red wine vinegar, olive oil, shallots, tarragon, salt and pepper together. Pour over arugula and toss together. Enjoy!

Heerinos Me Horta - Pork & Greens

Chef/Owner Anna Christoforides prepared this dish, using ingredients from Garden Farme

 

Yield: 6-8 servings

5-6 lb pork shoulder, trimmed to 1/4" fat and cut into 2-3" pieces

2 t coriander, ground
1 t thyme leaves
2 t green peppercorns, ground
1 t fenugreek, ground
1 t salt
1 t crushed red pepper flakes
1/4 t turmeric
1/4 c freshly squeezed lemon juice
1/2 c white wine
3 oz extra virgin olive oil
8 c greens, washed and cut into 2" ribbons (choose from arugula, mustards, dandelions, lambs quarters, endive, escarole, nettles, redroot pigweed, etc.)

Place washed, trimmed, and portioned pork into a large bowl; sprinkle the mix of 7 spices/herbs over. Mix with hands to coat meat evenly. Allow to sit 20 minutes as greens are washed and trimmed. 

Heat a large sauteuse (or any broad heavy bottomed pan with lid) over medium-high to high heat to sear meat. Stir vigorously to prevent sticking and to brown all sides. Pour lemon juice and wine over meat. Add half of the extra virgin olive oil. Cover and reduce to simmer about 2 hours, or until nearly fork tender.

Add greens and stir into the meat. Pour remaining extra virgin olive oil over greens. Cover, pressing lightly down on greens with cover as needed. Simmer for 20 minutes. Stir and incorporate greens into the juices. Braise for another 15-20 minutes until all greens are tender. Turn off heat; allow to sit for 30 minutes.

Serve hot with crusty bread and feta cheese. Salad not required!

Pair with medium bodied, fruit forward but dry (not tannic) red or rose wine.  

 

Golden's Lowertown Perfect Minnesota BELT (BLT with a Fried Egg)

Jim Golden used pork from Prairie Pride Farm of Minnesota for this sandwich

 

Yield: 1 sandwich

 

5 slices Prairie Pride bacon

2 nice crisp center tears of locally grown, farmers market lettuce

2 slices juicy market tomatoes: Golden's recommends: Beefsteak, Brandywine, or Hothouse

1 organic, free-range egg

2 slices 12 Grain or Sourdough bread from St. Agnes Baking Co. in St. Paul

2 T mayonnaise

1 T salted butter

salt and pepper, to taste

 

Preheat oven to 400 degrees F. For crispy bacon, place bacon on wire cooling rack set on cookie sheet. Place in oven, and cook for 10 minutes or until crisp. For tender, juicy bacon, place bacon on foil-lined cookie sheet (make sure foil is folded up at sides to keep drippings locked in); bake approximately 10 minutes, depending on the thickness of the bacon and your preferred doneness.

 

Fry egg sunny side up over low heat to allow assembly time.

 

For assembly:

Toast bread, then butter one side of each slice (alternatively, you can butter bread first, then grill). Spread mayonnaise on non-buttered side of bread.

 

Place one slice of bread butter side down, then layer in this order: lettuce, bacon, tomato slices (sprinkled with salt and pepper, to taste), then sunny side egg. Place egg GENTLY on top so as not to break the yok - this is the most delicious bite! Top everything with your second slice of bread, and enjoy.

 

Golden's pairing recommendation:

Our house specialty Minnesota Bloody Mary Mix is made from 13 secret ingredients and served with pickle, salami, cheese, olive, and pepperocini garnishes and backed up with Minnesota's finest Grain Belt Premium beer chaser.

 

 




Fish/Seafood



Cedar Planked Honey Glazed Lake Superior Trout

Chef Bob Bennett from Bennett's on the Lake prepared the dish, using ingredients from Lake Superior Fish Company

 

1 6 oz Lake Superior Trout filet
1 oz. Fresh lemon juice (about 2 T)
1 oz Fresh limejuice (about 2 T)
4 oz Fresh orange juice (about 1/2 c)
1 T Ames Farm buckwheat honey
1 T White truffle oil
1 T ea. red, yellow & green bell peppers, diced
1 T Yellow squash, diced
1 T Zucchini
1 T Shitake mushrooms, diced
1 t Garlic, chopped
1 T Shallot
5 oz Champagne wine vinegar
1 t Pickling spice
1/4 c Sugar
3 T Salt and pepper
2 T Grapeseed oil
Untreated cedar plank for roasting

 

In a medium saucepan, mix the lemon juice, lime juice, orange juice, and buckwheat honey. Place on medium high heat and reduce by half or until you reach a syrup consistency. Add truffle oil and cool to room temperature. Note: syrup will probably become thicker as it cools. Hold until you are ready to use.

 

To prepare relish, combine peppers, yellow squash, zucchini, shitake mushrooms, shallots, and garlic and mix well. Season lightly with salt and pepper. Let mixture sit 1 hour to extract liquid from vegetables. In small saucepan, add vinegar, extracted vegetable liquid, pickling spice, and sugar and place on medium heat. Reduce to a thick syrup consistency. Drain any excess liquid from vegetable mixture. Add cooled syrup (above) and refrigerate honey glaze until ready to use.

 

Pat the lake trout filet dry with a paper towel and season with salt and pepper. Heat sauté pan to high with grapeseed oil. Place trout in pan, meat side down, and sear to golden brown. Remove from pan and place filet on cedar plank. Brush on honey glaze and place in a 400° oven for 4 minutes. Remove and reapply glaze, then return to oven and finish cooking for another 4 minutes. Remove from oven; place the plank with the fish on a serving platter, garnish with vegetable relish and drizzle with glaze.


Summer Goddess Red Lake Nation Walleye

Prepared by Chef Paul Lynch from FireLake Restaurant

 

1 boneless Red Lake Nation Walleye fillet
2 Tbsp Green Goddess dressing
2 Tbsp Herb Bread Brumb mix
2 oz Green Goddess salad dressing
1/4 lemon wedge
1/2 tsp parsley
1 Tbsp olive oil
1 oz fennel bulb, julienned
2 oz fresh baby green beans, blanched
1 oz breakfast radish, cut into 1/8 wedges
1 tsp lemon garlic butter

 

Spread top of Red Lake Nation Walleye fillet with green goddess dressing. Cover with herb bread crumb mix, place crusted fish on parchment paper, crust up, and bake at 425 degrees until herb crumbs turn a light golden brown.

 

Place saute pan over a high flame. When pan is hot, add olive oil and fennel, and saute until fennel is crisp tender. Add blanched green beans and radishes. Saute until beans are heated through. Finish with lemon garlic butter; toss to coat. Season with sea salt and black pepper. Arrange fish on vegetables. Serve with ramekin of Green Goddess salad dressing and lemon wedge.


For green goddess dressing:

3/8 cup mayonnaise
1 1/2 cloves garlic, minced
3/4 each anchovy fillets, mashed
1/4 cup flat leafed parsley, minced
1/16 cup tarragon, minced
1/16 cup green onion, minced
1/4 cup sour cream
1/4 cup buttermilk
1/8 cup lemon juice, freshly squeezed
1/8 cup extra virgin olive oil
salt and pepper, to taste

 

Blend mayonnaise, garlic, anchovy, and herbs until fine and smooth. Add sour cream, buttermilk, and lemon juice. Drizzle in olive oil last. Season with salt and pepper. Taste and adjust seasonings, if necessary.


For lemon garlic butter:

Yield: 2 lbs

1 1/2 lbs butter
2 Tbsp shallot, finely minced
2 Tbsp garlic, finely minced
1 Tbsp kosher salt
2 Tbsp Dijon mustard
3 Tbsp Italian flat leafed parsley, minced
2 Tbsp chives, finely minced
3 lemons, zest and juice
1 Tbsp Tabasco sauce
1/3 cup white wine

 

Bring butter to room temperature. Prepare all ingredients, as instructed. Whip herbs, garlic, shallots, zest, liquids, and seasonings into butter in a mixing bowl with a whip attachment. When all ingredients are incorporated, transfer to pan, and refrigerate.


For garlic-herb crust:

Yield: 1 pint

2 cups French bread crumbs
2 Tbsp parsley, finely chopped
2 Tbsp chives, finely minced
2 Tbsp tarragon, finely minced
3 Tbsp virgin olive oil
2 cloves garlic, smashed with a pinch of salt

 

Mix oil, garlic, and herbs. Freeze good quality French bread, then grate on the large hole blade of your food processor. Rub oils into crumbs.

 

Yields: 1 serving


King Salmon with Toasted Sesame Seeds

Ingredients from Axdahl's Garden Farm

 

6 4-oz Filets of King Salmon
2-3 c Tomato water (see following recipe)
2 t Lemon thyme
2-3 c Sesame seeds
9-12 Cherry tomatoes
1 lb Asparagus, cut into 1inch pieces (blanched and shocked)
Sea salt
Canola oil
1 T Butter

 

Season the salmon with the sea salt and dredge one side in the sesame seeds (be careful to only get the sesame seeds on the side you are going to sear). Preheat a cast iron or heavy bottomed skillet and cover the bottom with canola oil. When the oil is hot but not smoking, add the salmon, sesame side down. Cook until the sesame seeds have started to brown. When they are starting to color, flip the salmon and add the butter. Cook for 2-3 minutes and then remove the salmon from the pan and pat dry on paper towels. Heat the asparagus in some tomato water (see below) and place in the center of a serving bowl. Place the salmon on top of the asparagus and heat up the remaining tomato water on the stove. As soon as the tomato water is hot, ladle it around the salmon. Slice the cherry tomatoes in half and serve three halves per bowl. Garnish with sprigs of lemon thyme and serve immediately.


Tomato Water:

2 lbs Roma tomatoes
Sea salt

 

Halve the Roma tomatoes and season with sea salt. Place in blender and blend until smooth. Pour the tomato mixture into a bowl lined with cheesecloth. Tie the cheesecloth into a bundle and let it hang with a container underneath to catch the water (you can let it drip as long as overnight if you put it in the refrigerator).


Smoked Trout & Heirloom Quiche

Chef's Marshall Paulsen & Tracy Singleton from Birchwood Cafe prepared the dish, using ingredients from Dragsmith Farm


For the crust:
1 1/3 C Swany Organic Flour
1 t kosher salt
1/3 lb Hope Creamery butter
1/3 C water

 

Mix until the butter pieces are small (pea-size) and add the cold water to bring the dough together. Roll out the dough into a 12 in. circular shape. Coat a 10 in. pie tin with cooking spray and place the dough inside. You may substitute with a pre-made sugarless pie crust available at your local co-op.


For the filling:
Mix: 10 free-range eggs
1 1/4 C half & half
1 t kosher salt
1 t black pepper


Mix:

1 C Bullfrog Fish Farm Smoked Trout, small dice
1 C heirloom tomatoes, deseeded & small dice
1/2 C white onion, small dice & lightly sautéed
1/2 C Hidden Springs Driftless Chevre
1/2 C fresh basil, chopped


Whisk both mixes together in a metal mixing bowl. Pour the mixture into crust mix and bake at 350° for about 1 hr. Be sure to rotate and check periodically as cooking times may vary depending on the oven. Allow to rest when finished for about 15 min. and slice into 6 pieces.

Gin Cured Lake Superior Mackinaw, Lightly Pickled Summer Vegetables, Creme Fraiche, Rye, and Celery

Chef T.J. Rawitzer from The Third Bird prepared the dish, using gin from Far North Spirits


Yield: 8 small plates
 

For the Mackinaw:
1 fillet Lake Superior Mackinaw* (lake trout), roughly 1.5 lb
1/2 c kosher salt
1/2 c sugar
3 oz Far North Navy Strength Gin

Place fish on a clean work surface and remove any small pin bones with pliers or tweezers. Place fish on a sheet pan with a wire rack. Mix salt and sugar together and evenly sprinkle mixture over fish. Lightly sprinkle gin over fish. Loosely cover with plastic wrap and place in the refrigerator for three days. 

After three days, remove fish from the refrigerator and lightly rinse off any visible salt. Pat dry with a paper towel and slice as thinly as possible. 

For lightly pickled vegetables:
2 lb small summer vegetables like cucumbers, carrots, turnips, radishes, etc.
1 c white vinegar
2 c water
1 c sugar
1 T salt

Wash and clean all vegetables. Trim and cut so they are all roughly the same size. 

Place all ingredients for pickling liquid in a medium-size saucepot and bring to a boil. Gently blanch each vegetable separately in pickling liquid, working through all vegetables in batches. When vegetables are lightly cooked, place them in a bowl of ice to cool and stop the cooking process. Once cooled, place vegetables on a plate lined with a paper towel until ready to complete the dish. 

For the garnish:
4 slices rye bread, diced small and toasted
1 container creme fraiche
inside leaves of one head of celery
high quality extra virgin olive oil, to taste
lemon juice, to taste

To complete the dish:
Place thinly sliced pieces of fish on the center of a plate or platter. Carefully arrange pickled vegetables around fish. Strategically place dots of creme fraiche around the plate or platter (about 1 oz creme fraiche per serving). Garnish by sprinkling toasted rye and celery leaves on vegetables. 

Complete the dish with a drizzle of olive oil and lemon juice. Enjoy!

*A note from Chef Rawitzer: "100 years ago or so the natives of Lake Superior referred to the lake trout as Mackinaw. I like the term Mackinaw; it has a better sound to it and keeps a bit of history alive." 

 


Star Prairie Trout with Corn Relish

Ingredients from Axdahl's Garden Farm

 

2 rainbow trout filets
1 smoked trout, picked
4 sweet corn, blanched, shocked and cut from cob
2 shallots, diced
1 pickled serrano pepper, diced
1/4 c. cilantro, chopped
1/4 c. extra virgin olive oil
1/2 lemon, juiced
sea salt and freshly cracked pepper

 

Preparation: Season the trout filets with sea salt and freshly cracked black pepper. Pan sear the trout filets in olive oil, skin side down, in a cast iron pan or heavy-bottomed stainless saute pan. Sear for 3-4 minutes on skin side only until golden brown. Flip the filets and cook 15 seconds and then remove from pan and pat dry in a paper towel. Beforehand, mix all other ingredients in a non-reactive mixing bowl and season with sea salt and freshly cracked black pepper.

 

Presentation: Divide the smoked trout/corn relish between six plates. Place a seared fresh trout filet on top of the relish and serve immediately.


Lake Superior Whitefish en Papillotte, Meyer Lemon Butter, Spring Vegetables

Chef Judi Barsness from Chez Jude prepared the dish, using ingredients from Dockside Fish Market

 

8 sheets parchment paper cut into heart shape
1/4 C butter melted
2T fresh squeezed meyer lemon juice
1/2 t meyer lemon zest
salt & fresh ground pepper to taste
1 new potato, red, yukon gold & blue, thinly sliced with skin on
2 lb. lake superior whitefish fillets, skinned, cut into 8 oz. (1/2 #) portions
1/2 lb. asparagus, trimmed, cut in 1 1/2 inch sections
4 spring ramps or leeks cut in 1/2 lengthwise
4 baby green top carrots cut in 1/2 lengthwise
8 morel and/or shitake mushrooms sliced in ½ or quartered
1 t fresh chopped parsley
16 fresh chive stems
fresh chive stems & chive flowers for garnish

 

Preheat oven to 450°. Cut parchment paper into heart shaped pouches. Then, mix together melted butter, meyer lemon juice & zest and season to taste with salt & pepper. Layer slices of potato mixture on 1 side of each pouch near fold using each color in each pouch, seasoned to taste with salt and pepper. Next, layer fish fillet, then vegetables and finally mushrooms. Sprinkle meyer lemon butter and fresh chopped parsley over all and place a couple stems of fresh chives atop. Fold the left side of each over the filling & beginning at one end, fold and crease the edges together securely so no juices escape and all steams within the pouch, to the end of the heart. You will have a small tail of parchment paper that you will now fold under the pouch. Place in a single layer on baking sheet and bake until pouch is puffed quite a bit, 10 - 15 min. Remove from oven and place on a plate, garnish top of pouch with a crossed stem of chive flower and fresh chive, serve with a small pair of scissors to cut open the top.


 

Pan-Seared Scallops with Curried Squash Purée, Basil Oil, and House-Cured Pork Belly

Chef Michael Murray-John from Vinifera Vine & Dine prepared the dish, using ingredients from Grant Schuth Farm

 

The lightly curried butternut squash purée offers just enough heat to balance the sweetness of the squash and bring out the rich, sweet flavor of the seared scallops. Rounding out the dish is a drizzle of fresh basil oil providing a vibrant green color and herb aroma to compliment the bright yellow squash foundation. Adding a bit of salty pork fatty goodness is a garnish of fried "bacon bits" - locally raised and house cured. Serves 8-10.


For the Squash Purée:
3 lbs whole butternut squash
2 C chicken stock (homemade is best but canned will do)
3 oz butter
1 T curry powder (any good quality will do)
1 t white pepper
1 t kosher salt

 

Cut squash lengthwise and scoop out seeds. Bake in a 300ºF oven until completely tender, about 2 hrs. Once cooled a bit, scoop out the squash into a food processor. Add softened butter, salt, pepper, curry powder, and half the stock, heated. Purée the mixture very well, adding additional seasoning to taste and enough additional stock to bring the consistency to that of porridge.


For the Basil Oil:
1 bunch fresh basil
1 C olive oil (not the expensive stuff)
1 pinch kosher salt
1 pinch sugar
Stem the basil and combine with the other ingredients in a blender. Purée the mixture and refrigerate.


For the Scallops:
3 ea. dry scallops per order (avoid the phosphate-added scallops)
1 T butter
1 T oil
1 pinch kosher salt
"bacon bits" (house-cured pork belly or cooked, diced, thick-cut bacon)

 

Score the tops of the scallops and season lightly with salt. Add butter and oil to a heavy sauté pan and heat until very hot and bubbly. Add scallops scored side down (do not crowd the pan, and cook no more than 6 in a pan). Use a spoon to baste scallops until a golden crust develops on the bottom of the scallops. Turn scallops over, remove from heat, and allow scallops to finish cooking in the hot pan for a minute or two.


To serve:
Spoon a nice dollop of squash and arrange 3 scallops in the center of a plate. Drizzle around the edge with a bit of the chilled basil oil and sprinkle some bacon bits on the scallops. Garnish with a fresh basil leaf. Enjoy!


Potato Crusted Walleye Fillets with Sautéed Leeks, Peppers, and Carrots

Chef Brian Henning from Bethel University Dining Services prepared the dish, using ingredients from Gilbertson Farms

 

4 ea. potatoes, peeled and sliced paper thin
1 pint vegetable oil
4 ea. skinless walleye pike fillets (6-8 oz)
salt and pepper to taste
4 oz Boursin cheese
1 ea. tomato, diced
2 T chives, chopped
1 ea. lemon
1 T garlic, chopped
1 C leeks, sliced 1/3-in. thick
1 C red bell pepper, julienned
1 C carrots, shredded and blanched
2 T butter

 

Peel and slice potatoes paper thin. Heat vegetable oil in skillet and lightly sauté potatoes. Remove potatoes and place on sheet of plastic wrap so that potatoes create an overlapping sheet. Remove bones from walleye and lightly salt and pepper. Spread 1 oz of Boursin cheese over each fillet. Place fillets in center of sheet on potatoes, cheese side down. Fold potatoes over fish using the plastic wrap, until fish is completely coated in potatoes and remove plastic wrap. Preheat oven to 350˚F. Bake fish until internal temperature of 145˚F (about 10 min.). Mix diced tomatoes, chives, and the juice of the lemon together and set aside. When fish is almost finished, sauté garlic, leeks, peppers, and carrots. Remove fish from oven and place on plate. Spoon sautéed vegetables on walleye and top with tomato chive mix. Serves 4.

 

Victus Farm Tilapia and Leaves

Chef Tony Beran of Lake Avenue Restaurant and Bar prepared this dish using tilapia and basil from Victus Farm (2013)


Yields: 4 servings

 

2 tilapia filets, skinned

1 c dried morels

½ t crushed red pepper

2 t salt

8 heads hydro-farmed romaine

2 c stock made from tilapia bones

½ c fish sauce

1 onion, julienned

3 whole cloves

2 pods star anise

1 stick unsalted butter

1-2 T grapeseed oil

¼ c chiffonade of basil

4 basil leaves, fried

10 cherry tomatoes, halved

 

Grind morels, crushed red pepper, and salt in a spice grinder. Place in a bowl and mix in enough water to form a thin paste, about ¼ c. Cut filets in half and rub with the morel paste. Bring pot of salted water to a boil. Dip 6 of the romaine heads in the water for 30 seconds, then transfer to an ice bath.

Bring stock, fish sauce, onion, clove, star anise, and butter to a boil, then reduce to a simmer. Simmer for 35 minutes, strain and cool.

Cut in half and grill remaining 2 heads of romaine. Drain and dry boiled romaine. Roughly chop and place in blender. Pour in enough stock mixture to make a smooth purée. 

Heat grapeseed oil in sauté pan over medium-high heat. Place tilapia in pan and sear for 3 minutes. Flip and remove from heat. Allow fish to rest for 3 minutes. Julienne grilled romaine and toss with puréed romaine. 

Divide among 4 plates.  Place a piece of tilapia on top of dressed romaine.  Surround each filet with 5 tomato halves. Top fish with chiffonade of basil and fried basil.

North Shore Bouillabaisse

Chef Judi Barsness of Waves of Superior Cafe prepared this dish using Lake Superior trout and walleye from Dockside Fish Market (2015)


Yield: 8 servings

 

For bouillabaise: 
1 c onion, chopped

1 c leeks, chopped

4 cloves garlic, minced

1/2 c olive oil

1/4 c Pernod

1 28-oz can diced tomatoes, or equivalent of fresh peeled, seeded, and chopped tomatoes

2 1/2 qt clam juice or fish stock

1 2-inch piece of orange peel

1/2 c fennel, sliced thinly

2 pinches saffron

2 dried bay leaves

3 sprigs fresh thyme

2 T fresh parsley, chopped

2 lb total Lake Superior trout and walleye

2 lb total mussels in the shell (washed, debearded) and clams in the shell (washed)*

Sea salt, crushed red pepper, and fresh cracked black pepper, to taste 

*If desired, substitute shrimp (peeled, deveined, tails on) and/or scallops (foot removed)

In a large pot, heat olive oil over medium high heat. Add onions, leeks, and garlic. Cook until translucent but not browned.

Next, add Pernod through the parsley and a small amount of salt, pepper, and crushed red pepper. Simmer 20 minutes. Add trout and walleye and bring back to a low simmer for 20 more minutes. Finally, add mussels and clams and cook 5-10 more minutes, or until shells open. Discard unopened shells. (If substituting shellfish, cook shrimp until just pink or scallops until opaque.) 

Taste broth and add more salt, pepper, or crushed red pepper, if necessary.

Place fish and shellfish equally in bowls and cover with tomato saffron broth. Serve with crusty bread topped with rouille.

For rouille:
Yield: 1+ cup

2 large garlic cloves, crushed
1 red bell pepper, roasted, peeled, and seeded
1 egg yolk
1 1/2-inch thick sliced baguette, cut on the diagonal, crust removed (or 1 slice torn white bread, crust removed)
1 t Dijon mustard
Juice of 1 fresh lemon
1 pinch saffron threads
1 c extra virgin olive oil
salt and pepper, to taste

In a food processor outfitted with a metal blade, combine all ingredients except olive oil, salt, and pepper.

Pulse until smooth. Slowly drizzle in olive oil and process continuously until mixture is thick and smooth.

Season with salt and pepper to taste.  

 



Duck



Pan Roasted Breast of Duck with Sun Dried Cranberry Demi Glace

Chef Judi Barsness from Chez Jude prepared the dish, using ingredients from Wild Edible Gardens

 

8 Boneless duck breasts, trimmed, with fat slashed
1 T Sea salt and pepper
2 T Butter
1 C Sun dried cranberries
1 C Pinot Noir
2 C Demi glace
1 T Glace de viande
2 T Butter

 

Season duck breast with salt and pepper. Melt butter in large sauté pan. Place duck breast, fat side down, in pan and sauté to a golden brown. Turn and continue to sauté to a golden brown. Place pan in preheated 400° oven and roast to internal temperature of 160° for medium rare.

 

Combine cranberries, wine, demi glace and glace de viande in saucepan. Bring to boil over medium high heat and reduce to desired sauce-like consistency. Add salt and pepper to taste and swirl in butter to finish. Slice duck breast on diagonal and fan on plate. Drizzle sauce across duck breast. Serve with dressed baby field greens, wild rice pilaf, or your favorite side dish.


Duck Three Ways

Chef Joan Ida from Tria prepared the dish, using ingredients from Whistling Well Farm


Duck Breast:
2 Boneless Duck Breasts, skin scored
2 T Honey
1/2 tsp Rosemary, finely chopped
Salt and pepper

 

Season the duck breasts with salt and pepper. In a non-reactive sauté pan, set the breasts skin-side down. Turn the heat to low and render the fat slowly. This will crisp the skin. If too much fat pools in the pan, top it into a bowl. Save the fat for another use. When the skin has cooked down, remove the breasts from the pan and pour out any remaining fat. Return the pan to a burner and turn up the heat. Return the breasts, skin side up, to the pan. Saute until medium rare. Glaze the skin with rosemary honey. Remove from the pan and let the cooked breasts rest.


Duck Confit and Wild Mushroom Risotto:
1 quart rich duck or chicken stock
4 T duck fat
1 yellow onion, minced
1 lb. Carnaroli or Arborio rice
1/2 cup white wine
6 sprigs thyme, tied together
Salt to taste
2 legs duck confit, pulled off the bones
2 C wild mushrooms, sautéed in butter
2 T butter
1 C parmesan cheese, shredded

 

Over a medium heat, in a non-reactive pan, heat the duck fat. Add the onion and sauté until translucent. Add the rice and a little salt. Saute the rice, stirring, for five minutes until the rice begins to stick to the pan. Add the thyme. Stir in the wine and let it absorb into the rice. Ladle the stock into the rice, 1 C at a time. Continue to stir. When it absorbs into the rice, add another. Taste it after about 15 minutes to see if it needs salt. Season as you go. This process should take about 20 minutes. The rice should be creamy looking, firm yet cooked. Add the confit and mushrooms. Cook to heat through. Add the butter and toss in the cheese to melt. Remove from the heat.


Foie Gras with Cherries and Szechuan Peppercorn:
4 2 oz. pieces chilled Foie Gras
4 shallots, minced
2 C fresh apples or cherries (pitted)
2 T sugar
1 tsp ground Szechuan pepper
1/4 C Grand Marnier
1 1/2 C veal stock
1 tsp butter

 

Heat a non-reactive pan on high heat until it smokes. Working quickly set the foie gras in the pan. Saute the liver quickly as to not lose its fat. Remove from the pan and let rest. Season with salt and pepper. Pour the fat from the pan and reserve it for another time. (Kept in a cooler, it will keep for 2 weeks). Add the shallots to the pan and sauté for 2 minutes. Add the sugar, apples/cherries, and the pepper. Cook to melt the sugar and caramelize. Pour in the Grand Marnier, careful not to flame it. Reduce to syrup. Add the stock. Whisk in the butter, season with salt.


To serve dish:

On a plate, set a nice mound of risotto in the center. Slice the roasted duck breasts and arrange around the risotto. Set the foie gras on the risotto and spoon the sauce over the top.

Serves 4


Confit of Duck with Roasted Fennel and Lavender

Chef Matt Annand from Prairie Bay Restaurant prepared the dish, using ingredients from The Farm on St. Mathias

 

4 duck legs with thigh
6 C rendered duck fat
kosher salt and cracked black pepper
1 bulb garlic cloves, crushed
3 bulbs fennel, washed and trimmed
1 medium onion, quartered
1 T lavender flowers
1 sprig rosemary
few springs of thyme
2 C large, roughly chopped celery root, cleaned

 

Liberally season duck with salt and pepper, and combine in a container with herbs and veggies, layered and scattered evenly together. Wrap and chill for a day (or 2 -3 for preserving). Preheat oven to 225˚F. Drain excess liquid and gently brush off excess salt from the duck. In a small roasting pan, use a little duck fat to caramelize fennel, garlic, onion, and celery root to a golden brown color. Kill the heat and recombine all ingredients in layered form, skin side up. Completely cover with the duck fat. Place in oven and gently cook approx. 7-8 hrs. so that the fat never boils, until the duck is very tender and easily separates from the bone. Carefully remove from oven and let everything cool in the fat. Completely covered duck can be refrigerated for up to 6 months. Carefully remove duck from the fat to keep everything (fat, bones) intact. Strain and reserve the fat (to use again) while hot, add vegetables to a blender to purée, and thin to desired consistency with stock. Adjust seasoning. In a sauté pan with a little rendered fat, re-crisp fat on outside leg. Serve overtop purée and garnish with perfectly cooked, seasoned produce including heirloom carrots, crisp fingerlings, black trumpets, celery root, and lavender honey.



Lamb



Star Thrower Lamb Ragout with Star Thrower Camembert Polenta

Chef Mike Phillips from The Craftsman prepared the dish, using ingredients from Star Thrower Farm


For the meat:
10 lbs raw lamb shoulder and shank (both shoulders and all four shanks)
1 large onion, chopped
1 large carrot, chopped
3 stalks of celery, chopped
1 head of garlic
5 fresh bay leaves
1 bottle of red wine
2/3 C tomato paste
1 gal. meat or chicken stock

 

Season meat with salt and pepper and brown in a heavy-bottom braising pan. If you do not have a large pan, cut the shank and shoulder into smaller cuts and brown in batches. Take all the meat out and drain any fat. Add vegetables and garlic to the pan and brown, scraping up meat residue on the pan. Add wine and put meat back in pan. Add the stock and bay leaf and season liberally with salt and pepper. Braise in a 400˚F oven partially covered until the meat falls apart. Chill overnight in the liquid.


For the ragout:
1 C pancetta or guanciale, diced
1 C onion, diced
2/3 C carrot, diced
2/3 C celery, diced
2 cloves garlic, chopped
1 bay leaf
1 C lamb or chicken liver, chopped
reserved meat and braising liquid

 

Gently reheat meat until you can still handle it. Pick all meat off the bone and reserve. Strain braising juice to remove vegetables. In a heavy bottom saucepot, sweat the pancetta/guanciale, garlic, vegetables, and bay leaf with a cover on the pot at low heat. This will allow proteins in the meat fat to melt and give sauce a velvety mouth feel. When the onions and meat fat are translucent, add lamb meat and braising liquid. Simmer on low for an hour. If it needs more liquid and more stock, adjust seasonings.


For the polenta:
8 C boiling salted water
2 C polenta (grits if you can get them)
1/2 stick butter

 

Boil water in a heavy bottom pot. Add polenta slowly stirring with a whisk. Turn the heat to low and cook for an hour or two until the polenta reaches a consistency you like. Add butter and adjust seasoning.


To serve:
Ladle some polenta on a pasta bowl. Dot it with the Camembert and ladle some of the ragout on the side. Garnish with whatever herb you like.


Fasolakia Arni (Lamb and Green Beans)

Chef Anna Christoforides from Gardens of Salonica prepared the dish, using ingredients from Hill and Vale Farm

 

2 lbs All-natural lamb meat suitable for braising;
   (I like bone-in shoulder pieces or ribs)
6-10 Cloves garlic, sliced
1 Cinnamon stick
1 c Tomato sauce
4 White onions, sliced to make 6 cups
2 Bay leaves
1 t ea Dry organic basil, salt, and black pepper
2 lbs Fresh green beans with trimmed ends, or frozen green beans thawed at room temperature
2 c Fresh skinless tomatoes, diced
2 T Pure olive oil
Salt and black pepper

 

Heat brazier or Dutch oven pan on medium high and sear lamb. Then add garlic, cinnamon stick, salt, and pepper, stirring constantly until browned. Reduce heat. Add tomato sauce (in the summer when tomatoes are plentiful and ripening everywhere, I cut 4 on the hemisphere, squeeze out the seeds, and grate over the meat until nothing but the peel is left in my hand).

 

Cover and reduce to a very low flame. Stir periodically to ensure that all the meat cooks in contact with the tomatoes, about one hour or until the meat shreds or falls off the bones. Remove from heat and let cool. In a separate Dutch oven heat oil. Cook onions with bay leaves, basil, salt, and pepper until translucent. Add green beans and cook, stirring, until they just start to turn from bright green to army green. Add tomatoes. Cover and reduce heat until desired texture of the beans is reached (Greek cooks tend to cook until very soft). To test for texture, cut one bean with a spoon against the side of the pan. There should just be a remaining crunch when the meat is added. To add the meat, either lift the lamb and tomatoes out with a slotted spoon, or skim off the fat from the meat and pour the lamb and tomatoes into the green beans. Simmer an additional 10 minutes until the flavors blend. Add salt and pepper to taste. Serve on a plate with crusty peasant bread and chunks of feta.

Moroccan Spiced Lamb with Quinoa Tabbouleh

Larry and Colleen Wolner from Blue Heron Coffeehouse prepared this dish, using ingredients from O'Neill Family Farm

Yield: 4 servings

For lamb:   
                                                                                                                                  

2 lb boneless lamb shoulder, trimmed of fat (about 1 1/2 lb)
1 t ground turmeric
1 t ground ginger
1 1/4 t salt
1 1/2 c diced onions
3 large garlic cloves, minced
1 c chicken stock
8 threads Spanish saffron, crushed
16 fresh cilantro sprigs, bundled with a cotton string
1 c dried, pitted apricots
1/2 c golden raisins
1 onion, halved and thinly sliced
2 T honey
1 t ground cinnamon
1/2 t freshly ground pepper
cilantro sprigs, for garnish 
 

Cut lamb into 1 1/2-inch cubes; place in a medium-sized bowl. Season lamb with turmeric, ginger, and 1/2 t salt. 

Heat a Dutch oven over high heat. Add 1 T olive oil and half of the seasoned lamb. Cook lamb until browned on all sides, 2-3 minutes. Using a slotted spoon, remove lamb from pan and set aside. Repeat with remaining oil and lamb. Return seared lamb to pan and add diced onions. Cook, stirring to get browned bits off bottom of pan, for 3-4 minutes. Add garlic and cook for 1 minute. Add chicken broth, saffron, and cilantro bundle; bring mixture to a boil. Reduce heat to medium-low and cook, covered, for 1 1/2 hours or until meat is tender.

Pour 1 c boiling water over apricots and raisins and let sit 20 minutes. Strain and set aside. 

Using a slotted spoon, remove meat, place on clean plate, and keep warm. Bring remaining liquid in pan to a simmer. Add sliced onions, apricots, raisins, honey, cinnamon, ground pepper, and 3/4 t salt. Return liquid to a simmer and cook 6-8 minutes, or until mixture is slightly thickened. Add cooked lamb back into sauce and heat through, about 2 minutes. Garnish with fresh cilantro sprigs. Serve with Quinoa Tabbouleh and yogurt (optional).

For Quinoa Tabbouleh:
1 1/2 c quinoa, rinsed thoroughly
3 c water
1/2 c fresh lemon juice
6 T olive oil
2 t salt
1/2 t fresh ground black pepper
1 bunch scallions, including some of the green, finely sliced
1 clove garlic, minced
4 c finely chopped fresh parsley
1/2 c chopped fresh mint
3 ripe tomatoes, seeded and chopped, or 2 c cherry tomatoes, halved

Bring 3 c water to a boil in a medium saucepan. Add quinoa and 1/2 t salt. Stir, lower heat, cover, and simmer until quinoa is tender, 12-15 minutes. Drain, if needed, and cool to room temperature. 

Whisk together lemon juice, olive oil, salt, and fresh black pepper. Pour over cooled, cooked quinoa. Add all remaining ingredients and mix well. Taste for seasonings - it should be lemony and very zesty. 
 


Braised Lamb Shanks

Chef Lucia Watson from Lucia's Restaurant prepared the dish, using ingredients from Alexis Bailly Vineyard

 

2 T olive oil
6 small lamb shanks
salt and pepper
1 carrot, celery stalk, and small onion cut into fine dice
4 cloves garlic, chopped
1 c red wine
bouquet garni (or large sprig each rosemary, parsley, thyme and bay leaf tied together in a little bundle)
2 T tomato paste
5-6 c high quality beef stock
1 large pat cold butter, optional
chopped fresh herbs to finish (optional)

 

In a heavy duty casserole, heat the oil until smoking hot. Season the meat with the salt and pepper and brown in batches on all sides. Transfer to a plate and add the vegetables and garlic to the kettle. Lightly brown the vegetables. Add the wine, herbs, tomato paste and stock to the pot and gently slide the shanks into the broth, covering the shanks with the broth. Bring to a gentle simmer and then transfer the kettle to a 350° oven. Cook approx. 2 1/2 hrs. or until the meat is meltingly tender, turning and basting the meat occasionally. Check the meat by inserting a fork and gently tugging. It should easily give way. If not, continue cooking. Remove the shanks from the kettle to a plate and cover with foil to keep warm. Strain the broth, return to the kettle, and bring to a boil until it is slightly thick and glossy. Taste for seasoning. Slide the shanks back into the broth, stir in fresh herbs and, if desired, a pat of cold butter. Serve with soft polenta and minted dried fruit. Serves 6.

 

This recipe pairs very well with Alexis Bailly's newest wine, Voyageur. Voyageur is a big, opulent, and rich red wine that uses a blend of Alexis Bailly grapes - old world French grapes and new varieties developed by the University of Minnesota. A blend of the fruit from their oldest vines and some of their newest plantings, this is a complex, full-bodied wine that is supple on the palate. Voyageur was created in the adventurous spirit of the Minnesota Voyageurs for whom it is name.


Lake Country Lamb Chops

Josh Hanson from Spanky's Stone Hearth prepared the dish, using ingredients from the Bunkowski family farm (2013)

 

Yields: 2 servings

 

4 rib lamb chops

4 oz olive oil

1 oz fresh mint leaves

3 oz fresh rosemary sprigs

1 T coarse grind black pepper

1/2 oz fresh thyme

½ oz white wine

6 oz mint jelly

1/4 c heavy cream

6 oz balsamic vinegar

4 oz Worcestershire

4 oz brown sugar

 

Coat both sides of lamb chops in olive oil, mint leaves, rosemary and black pepper. Set aside in cooler for 2-4 hours.

 

In stockpot sauté thyme in white wine until fragrant; add mint jelly and cream. Whisk until completely blended and smooth. Take off heat and set aside.

 

In a stockpot boil balsamic vinegar and Worcestershire down by half, then add brown sugar. Reduce until a thick band forms around whisk. Set aside.

 

Cook lamb chops over charcoal for 3 minutes on each side or until medium rare. To serve, place 1 oz mint jelly in middle of serving plate and whisk in balsamic around edges of mint jelly. Place lamb chops around sauces and serve.


Herb Marinated Grilled Leg of Lamb with Late Summer Vegetable Ragout


For the lamb and marinade:

1 boneless lamb leg

6 sprigs fresh rosemary

6 cloves garlic

1/2 C good olive oil

salt and freshly ground pepper, to taste

 

Remove lamb from its packaging and dry with a towel. If the lamb is wrapped in netting, remove the netting without cutting it and save it. You will replace it on the lamb after you marinate it.

 

For the herb marinade, combine rosemary, garlic, and oil in a blender and puree. Rub the lamb with the marinade both inside and out. Season the inside of the lamb with salt and pepper and reshape it to its form when it was packaged. Replace the netting around the leg and reapply more of the marinade to the leg and season with salt and pepper. This should be done 6 hours before cooking.

 

Cook the lamb on the grill or in the oven over low heat, 250-300 degrees, continually rotating every 8-10 minutes until you reach an internal temperature of 120 degrees. Remove from heat and let rest for at least 45 minutes to 2 hours. This can be done well before your guests arrive.

 

For the vegetable ragout:

8 medium sized carrots

1 lb wild mushrooms, or domesticated, if you prefer

16 shallots

16 fingerling or small new potatoes

1 T canola oil

1 T butter

salt and pepper

 

Peel carrots and shallots and set aside. Wash mushrooms and potatoes. Coat the vegetables with the oil and butter, season with salt and pepper, and roast the carrots, shallots, and potatoes in a 300 degree oven until al dente. Add the mushrooms and cook for five more minutes. Remove from the heat. This can be done in advance and re-warmed when your guests arrive.

 

When ready to serve the lamb, remove the string and slice. Arrange the meat on a serving platter and cover with the vegetables and their juices. Reheat in the oven for a couple of minutes until warm and serve.

 

Serves 8



Pasta/Other


 


Local Ratatouille

Chef Scott Pampuch from Corner Table prepared the dish, using ingredients from Prairie Hollow Farm

 

This is a recipe that is made for the fall season. Harvest vegetables and substitute what you like or eliminate what you don't.

 

2 1/2 lb tomatoes (4 large)
10 large garlic cloves, thinly sliced
1 c chopped fresh flat-leaf parsley
20 fresh basil leaves
1/2 c picked thyme
2 sprigs of rosemary minced fine
1 c plus 2 T extra-virgin olive oil
2 lb eggplant, cut into 1" cubes
2 1/4 t kosher salt
2 large onions (1 1/2 lb total), quartered lengthwise and thinly sliced crosswise
3 assorted bell peppers (green or red 1 1/2 lb total), cut into 1" pieces
2 medium zucchini (2 lb), quartered lengthwise and cut crosswise into 3/4" thick pieces
2 medium yellow squash (2 lb) 1/2 t black pepper
1 c roasted sweet corn
Garnish: Prairie Hollow cheese

 

Cut an X in bottom of each tomato with a sharp paring knife and blanch together in a 4-quart pot of boiling water 1 min. Transfer tomatoes with a slotted spoon to a cutting board and, when cool enough to handle, peel off skin, beginning from scored end, with paring knife. Coarsely chop tomatoes and transfer to a 5-quart heavy pot with garlic, parsley, basil, thyme, rosemary, and 1/3 c oil. Simmer, partially covered, stirring occasionally, until tomatoes break down and sauce is slightly thickened, about 30 min. While sauce is simmering, toss eggplant with 1/2 tsp. salt in a large colander and let stand in sink 30 min. Meanwhile, cook onions in 3 tbsp. oil with 1/4 tsp. salt in a 12" heavy skillet over moderate heat, stirring occasionally, until softened, 10 to 12 min.

 

Transfer onions with a slotted spoon to a large bowl, then add 3 T oil to skillet and cook bell peppers and sweet corn with 1/4 t salt over moderate heat, stirring occasionally, until softened, about 10 min. Transfer peppers with slotted spoon to bowl with onions. Add 3 T oil to skillet and cook zucchini with 1/4 t salt over moderate heat, stirring occasionally, until just tender, 6 to 8 min. Transfer zucchini with slotted spoon to bowl with other vegetables. While zucchini is cooking, pat eggplant dry with paper towels. Add remaining oil (about 1/4 cup) to skillet and cook eggplant over moderate heat, stirring occasionally, until softened, 10 to 12 min. Add vegetables, remaining tsp. salt, and black pepper to tomato sauce and simmer, covered, stirring occasionally, until vegetables are very tender, about 1 hr. Cool, uncovered, and serve warm or at room temperature.


Cannon River Meritage Red Beet Risotto

Prepared by Chef's Dick Trotter and Lisa Scribner from Trotter’s Café

 

1 1/2 C Arborio rice

2 C red beets, shredded

1/2 C shallots, sliced

1 T olive oil

3 T butter oil

1/2 C Cannon River Meritage Red Wine

4 C vegetable or chicken stock (hot)

3 oz parmesan cheese (reserve 2 T for garnish)

salt and pepper to taste

 

Using a large saute pan, saute beets in 1 T butter and 1 T olive oil for 5 minutes, or until just tender. Put beets aside and in the same pan, saute shallots in 1 T butter for 5 minutes. Add Arborio rice and saute for 2 minutes. Add wine and cook out alcohol. Then add hot stock one ladle at a time, stirring, adding, stirring, adding, etc. Check consistency. When Arborio rice is tender but not mushy, stir in kale mixture, sauteed beets, cheese, 1 T butter, and salt and pepper to taste. Garnish with roasted red and yellow beets, thyme, parsley, and reserved parmesan.


For the kale mixture:

2 T olive oil

1 bunch kale, stems removed and chopped

1 1/2 C crimini mushrooms, sliced

1 C wild rice, cooked in 3 C water for about 40 minutes, before you add to kale

2 T fresh thyme, finely chopped

1 T fresh parsley, finely chopped

 

Saute kale in olive oil for 5 minutes. Fold in remaining ingredients. Cook for 3-5 more minutes.


For the garnish:

2 T olive oil (just enough to coat the beets)

1 red beet, peeled and 1/2 inch dice

2 yellow beets, peeled and 1/2 inch dice

2 T parmesan, shredded (reserved from above)

salt to taste

fresh thyme and parsley

 

Toss beets in oil and salt (separately, so the red beet doesn't bleed into the yellow beet). Roast at 450 degrees until tender inside and a little crispy/caramelized on the outside, about 20-30 minutes. Use the roasted beets to garnish the risotto, along with the fresh thyme, parsley, and parmesan.

 

Yield 4 big servings


Grilled Porcini Crusted Doraisamy Elk Loin with Charred Heirloom Tomato Chutney, "Super-Grain" Pilaf, and Summer Vegetables

 

For Doraisamy Elk:

1 Doraisamy elk loin (approximately 4 lbs)
3 dried porcini mushrooms, powdered in a coffee grinder
sea salt, to taste
freshly ground pepper, to taste
1/4 tsp cajun seasoning
olive oil, to coat

 

Going against the grain, slice loin into 1 1/2-inch thick steaks. Season loins with porcini powder, sea salt, freshly cracked pepper, cajun seasoning, and enough olive oil to coat each steak. Marinate and bring to room temperature. Grill to medium rare, approximately 4 minutes a side. Do not overcook.


For super grain pilaf:

1 Tbsp olive oil
1 large portabella mushroom, diced
1 shallot, minced
3 cloves garlic, minced
2 Tbsp celery, finely diced
2 Tbsp carrot, finely diced
1 Tbsp red bell pepper, finely diced
1/4 cup roasted wild rice
1/4 cup freekah rice
2 1/2 cups chicken stock
1/4 cup GABA rice (germinated brown rice), rinsed in cold water
1/8 cup quinoa
salt, to taste
pepper, to taste
1 Tbsp chia seeds
3 Tbsp water, warmed

 

Heat oil in a large saucepan over medium-low heat. Add mushroom, shallot, garlic, celery, carrot, and red bell pepper, and saute for 5 minutes. Add wild rice and freekah and continue to saute for 3 minutes. Add 2 cups chicken stock, cover, and simmer for 10 minutes over low heat. Add rinsed GABA rice and 1/2 cup of chicken broth. Simmer, covered, for 30 minutes. Add quinoa, cover, and simmer for a final 15 minutes. The quinoa and wild rice should "bloom" at the same time. Season with salt and pepper, to taste.

 

Whisk together the chia seeds and warm water for several minutes, until a gel is formed. Add chia gel to the rice mixture and stir well.


For charred heirloom tomato chutney:

3 heirloom tomatoes, such as Colorado Purple, German Queen, and Beefsteak, halved
2 Tbsp olive oil
1 Tbsp whole grain mustard
salt and freshly ground pepper, to taste

 

Cut out tomato stems and use a paring knife to score the opposite ends. Blanch in near boiling water for 1 minute. Transfer quickly to an ice bath. Remove the skins and fillet the flesh of the tomato, removing the seeds. Drizzle with olive oil, then grill the tomato flesh until somewhat charred, approximately 4 minutes on each side.

 

Pulse the tomato flesh in a processor with salt, pepper, and whole grain mustard.


For grilled vegetables:

2 summer squash, cut into 1/4-inch slices lengthwise
2 zucchini, cut into 1/4-inch slices lengthwise
1/4 cup basil, chopped
1/4 cup olive oil

 

To make basil infused olive oil, combine basil with olive oil in a saucepot and simmer on low heat for ten minutes.

 

Brush vegetables with basil infused olive oil and grill over indirect heat for 5 minutes, turning once.

 

Yields: 8 servings


Braised Rabbit with Cerignola Olives and Sun Dried Apricots

 

Step 1:

2 whole rabbits
2 carrots, peeled and roughly chopped
8 celery stalks, roughly chopped
1 medium yellow onion, roughly chopped
4 garlic cloves, whole
2 tomatoes, medium, roughly chopped
4 thyme sprigs, whole
1 1/4 gallons water
1 Tbsp black peppercorns
6 bay leaves
1/4 bunch parsley

 

Preheat oven to 350 degrees F. Break down the rabbit: cut front and hind quarters off, and bone out the loin (set front and hind quarters and loin aside for later use). Cut remaining carcass into 4 pieces. Place rabbit carcass in roasting pan and roast for 30 minutes. Add carrot, celery, onion, and garlic, and roast for 30 more minutes, or until veggies are browned. Remove veggies and rabbit. Place roasted veggies and rabbit in a large stock pot. Add water. Bring to a simmer. Skim off foam. Add remaining ingredients and simmer for 4 hours. Strain stock through a fine colander and throw out remaining solids.


Step 2:

2-3 Tbsp olive oil
kosher salt and cracked black pepper, for seasoning
rabbit quarters, front and hind only! (Do not cook the loin with this!!!)
1/2 medium onion, roughly chopped
1 carrot, peeled and roughly chopped
3 celery stalks, roughly chopped
3 thyme sprigs, whole
1/2 cup white wine
rabbit stock (from Step 1)

 

Preheat oven to 350 degrees F. Place olive oil in Dutch oven. Salt and pepper reserved rabbit quarters and brown in a large Dutch oven on medium-high heat, being careful not to burn the rabbit. Remove browned rabbit quarters from pan, place on plate and cover loosely with tin foil. Saute vegetables in the same pan until veggies are caramelized. Remove vegetables and deglaze pan with white wine. Reduce until almost dry. Return caramelized vegetables and rabbit quarters to Dutch oven. Add rabbit stock until ingredients are just covered. (You will have extra rabbit stock. Freeze and save for a later use.) Bring to a boil. Cover with a tight fitting lid and place in oven for 1 to 1 1/2 hours. Remove rabbit, place on a plate and loosely cover with tin foil. Strain and reserve braising liquid. Vegetables can be thrown away.


Step 3:

kosher salt
black pepper, ground
rabbit quarters (from Step 2)
rabbit loin (from Step 1)
1 cup cerignola olives (approximately 24), pitted and halved
1/2 cup sun dried apricot, thinly sliced
1/4 cup Italian parsley, finely chopped
4-6 Tbsp butter, cubed

 

In the Dutch oven reduce braising liquid by half. Place rabbit quarters and the seasoned uncooked loin in the Dutch oven. Add cerignola olives and apricots to the rabbit. Cover with lid. Place on stove top and braise at medium-high for 10 minutes or until the loin is cooked (Thermometer reads 150 degrees F, or it just looks correct). Remove rabbit, place on a serving platter and loosely cover with tin foil. Reduce braising liquid down to 1 cup. Add butter, Italian parsley, and season to taste. Pour sauce over rabbit. Serve with gnocchi, pasta, vegetables, or on its own.

 

Yields: 4 servings

 

Chickpea Crepes with Sprouts, Roasted Squash, Goat Cheese, and a Fried Egg, Drizzled with Balsamic Vinaigrette

Chef Helen Walden of Anodyne Coffeehouse (owned by Theresa Cook) prepared these crepes using produce from Bossy Acres (2013)


For chickpea crepes:

Yields: 5-7 crepes

 

1 c chickpea flour*

1 c water

pinch of salt

pinch of pepper

1 T oil

 

Gradually stir water into chickpea flour – a fork or whisk is best for this in order to avoid lumps. Season with salt and pepper. Batter should be thin and smooth. It will thicken as it sits, so add more water as needed.

 

Heat about 1 T oil in a good nonstick pan on medium-high heat. Test pan with a few drops of batter. If it sizzles, it's ready. Give batter one more stir (it separates easily, so stir to recombine), and pour into pan with a circular motion. You are aiming for a 6” wide crepe. Wait until bubbles form and edges get crispy, then carefully flip crepe (a good rubber or silicone spatula works best) and cook other side. Store on a plate with waxed paper between them – they reheat well.

 

Helen’s note: Chickpea flour, also called besan or gram flour, is available at specialty stores, health food stores, and ethnic markets (such as Holy Land in Minneapolis). It can also be made by processing chickpeas in a powerful blender (such as a Vita-Mix, or something comparable).

 

For roasted squash:

 

1 medium-sized butternut squash, peeled, seeded, and diced in 1/2” cubes

1-2 T oil

salt and freshly ground pepper, to taste

 

Helen’s note: Butternut squash is my vegetable of choice, but you can substitute whatever you want if you don't like squash. Toss squash pieces with a little oil, salt, and pepper and roast at 400° F for about 25 minutes, checking on them after 20 minutes.

 

For balsamic vinaigrette:

 

1 c balsamic vinegar

3 T Dijon mustard

2 T sugar

dash salt and pepper

2 1/3 c oil (I like a 50/50 mix of extra virgin olive oil and a milder oil , such as sunflower)

 

Combine first four ingredients in a medium mixing bowl. Slowly whisk in oil, pouring it in a steady, thin stream.

 

For assembly:

 

sprouts (however many you want)

goat cheese (ditto)

eggs (one per crepe)

 

Lay crepe on a plate. Top with sprouts, roasted squash, and goat cheese. Fry an egg (I prefer over easy) and drizzle with balsamic vinaigrette.


Ratatouille Lasagna

Chef Scott Graden from New Scenic Café prepared the dish, using ingredients from Grass Roots Farm

 

1 C baby spinach leaves
1/4 C mascarpone
1 T cream
1 ea. zucchini
1 ea. aubergine (eggplant)
1 ea. tomato
1 T olive oil
1 T shallot, sliced
1 t fresh garlic, minced
1/4 C goat cheese mousse (see sub-recipe)
3/4 c quinoa (see sub-recipe)
2 T balsamic reduction (see sub-recipe)
2 T garlic chips (see sub-recipe)
1 pinch fresh herbs
kosher salt and black pepper to taste

 

Place spinach in a small saucepan. Cover and place over low heat until wilted. Remove lid, add mascarpone and cream, and reduce until thick. Season to taste with salt and pepper. Slice eggplant, zucchini into long, flat ribbons, approx 1/8-in. thick. Slice tomatoes 1/4-in. thick. Drizzle slices with olive oil and sprinkle lightly with salt and pepper. Cook gently on a griddle pan or over low heat on a grill until just heated through. Heat olive oil in a small sauté pan. Add shallots and cook until translucent. Add garlic and cook until lightly caramelized.


To serve:
Drizzle a plate with balsamic reduction. Layer all ingredients, starting with warmed quinoa, then spinach, tomatoes, sautéed garlic and shallots, goat cheese mousse, eggplant, and zucchini. Garnish with garlic chips and fresh herbs.


Goat Cheese Mousse
1 C goat cheese
1/4 t dried chives
1/4 t dill
1/4 t parsley flakes
1/2 t kosher salt
1/4 t white pepper
1/4 t granulated garlic
1/4 t thyme
1 t sugar
1/2 C heavy whipping cream

 

Place room temperature goat cheese in an electric mixer. Add all of the spices and herbs. Using the paddle, mix on high speed for 1 min. Stop, scrape down the bowl. Add cream. Turn on low speed for 30-45 sec. until mousse-like and smooth. Do not over-whip or leave runny.


Quinoa:
1/4 lb quinoa
1 T kosher salt
1/2 T turmeric

 

Bring about 1/2 gallon of water to a boil in a medium sized pot. Add kosher salt and turmeric, stir. Add quinoa. Cook until the outer "spine" reveals itself and the grain is al dente. Strain and rinse with cold water. Refrigerate and reheat as desired.


Balsamic Reduction:
3 C balsamic vinegar
1/4 C sugar
Place vinegar and sugar in a small sauce pan. Heat on medium. Reduce volume by half. Allow to cool.


Garlic Chips:
1 C garlic cloves
3 C 2% milk
salt and pepper
2 C canola oil


Using mandolin slicer, shave garlic very thin. Place 1 c milk in sauce pan. Bring to slow boil. Strain and rinse with cool water. Repeat steps 2-4 two more times. When complete, place canola oil in a sauce pot on medium heat. Bring oil to 300˚F, add garlic, and fry for 10-13 min. Garlic will turn light brown after evaporating the moisture content. Place on a paper towel to drain and salt and pepper lightly.


Housemade Cavatelli with Chopped Garden Pesto and Smoked Heirloom Tomato Sauce

Ingredients from Natura Farms


For the smoked heirloom tomato sauce:

6 medium tomatoes, split in half

1/2 C yellow onions, thinly sliced

1/4 C shallots, thinly sliced

3 cloves garlic

1/4 C + 2 T extra virgin olive oil

salt to taste

pecan wood chips (soaked in water for smoking), as needed

 

In a saute pan just big enough to hold the onions, shallots, garlic, and olive oil, sweat the veggies untnil soft (no color). At the same time, smoke tomatoes (using the smoker's directions). Smoke until soft and full of juice. While still warm, blend tomatoes with softened vegetable mixture until completely smooth. Cool fast.


For the hand chopped garden pesto:

2/3 C parmesan cheese, peeled with a peeler

1/4 C lemon skin, micro planed (no white, only yellow)

1 small lemon, cut into segments, seeds removed (do not add until assembling the dish)

4 C opal basil, lightly packed, stems removed

2/3 C pine nuts, toasted

2 T shallots, thinly sliced, blackened on one side, raw on the other (no oil)

6 Fresno chilies, cut into 1/8" roundels

1/4 C garlic slices, 1/16" thick

1/2 C extra virgin olive oil

salt, to taste

 

In a pan, burn shallots and remove. Add extra virgin olive oil and garlic to the pan and cook until golden brown, then add the opal basil. Cook until just wilted. Transfer shallots, garlic, and basil onto a cold cookie sheet pan. Once cool, add remaining ingredients, roughly chop mixture, and salt to taste.

 

Wait to add the lemon segments until assembling the dish! (Lemon will discolor the pesto if added too early.)


For the cavatelli pasta:

1 1/2 C semolina flour

1 1/2 C bread flour

3/4 C water, warm to the touch (have more warm water available, as needed)

extra virgin olive oil, as needed

salt, to taste

 

In a large bowl, mix semolina and bread flour and add water until it comes together; it should feel firm, yet soft enough to knead until smooth (about 3 minutes). Rest the pasta dough for 20 minutes, and then roll the pasta to about 1" thick on a wooden cutting board. With a sharp knife slice 1/4" slices. Flip it on its side and cut a 1/2" thick piece of pasta to form a rectangle pasta shape (keep covered and don't get too far ahead; the pasta dries fast.)

 

Using a gnocchi board and two fingers, push the dough over the board forming a long tight seashell looking pasta shape. Boil water and cook pasta until just cooked. Drain well, add to a bowl with extra virgin olive oil and salt before spreading out to cool quickly.

 

There should be extra pasta, which can be frozen.


For the tomato raisins:

1 pint grape tomatoes

2 T extra virgin olive oil

 

Coat the grape tomatoes with the olive oil. In a dehydrator, dehydrate grape tomatoes until half their original size, or, if using an oven, dry at 170 degrees until raisin-like (keep at room temperature for that day only).


For the fried shallots and garlic:

1/4 C shallots, sliced 1/8" thick

1/4 C garlic, sliced 1/16" thick

canola oil, enough to fill 1/3 the pot (add garlic slowly and carefully, as it will bubble up)

salt, to taste

 

In a deep pot heat oil to 280 degrees. Working in batches, fry shallots until golden brown, then garlic. Salt like chips.


To assemble an order of Fair Cavatelli:

1/4 heaping C hand chopped garden pesto

lemon segments from 1 small lemon

10 Thai basil baby leaves

1/2 C smoked heirloom tomato sauce

2 T butter, cubed

10 Thai basil leaves

20 Opal basil baby leaves

1/2 C parmesan cheese, finely grated

1 Fresno chilies, sliced into 1/8" roundels

1 zucchini, cut into diamonds (preferably using a lot of green and very little white)

1/4 C tomato raisins

1 T blackened shallot rings, 1/8" thick

10 Padron chilies, sliced into 1/2" roundels

4 squash blossom flowers, sliced 1/4" thick

1 C Cavatelli pasta (cooked)

2 1/2 C extra virgin olive oil

1/4 C fresh mozzarella

 

In a 9" saute pan, add the tomato sauce and pasta. When hot, stir in the butter a little at a time until thickened; remove from heat (this sauce can break if it gets too hot). Season well with salt and freshly ground black pepper. Put pasta on a large oval plate and spot in the mozzarella; broil until just melted. in a saute pan, add the extra virgin olive oil and Padron chilies and cook until soft. Add zucchini and shallots, cook briefly, and spot on top of pasta. Add remaining ingredients and serve.


Barley Risotto with Lamb & Skyr

 

For barley:

1 1/2 cups water
1/2 tsp salt
1 cup barley (pearl or hulled)

 

Bring water and salt to a boil, add barley, and cover with a tight fitting lid. Simmer for about 30 minutes. Barley should soak up all of the water and still have a little "al dente" snap to it. Spread on a tray to cool. Refrigerate until ready to use.


For spice blend:

1 tsp juniper berries (dry)
1 tsp coriander seeds
1/2 tsp caraway seeds
1/4 tsp cumin seeds
3 cloves (whole)

 

In a dry pan over low-medium heat, toast spices until fragrant. Cool, then grind finely.


For risotto:

2 tsp cooking oil
2 tsp butter
1/2 cup carrots, meium dice
1/2 cup red onions, small-medium dice
1/2 cup kale, chopped small
1 Tbsp + 1 tsp garlic, minced
2 tsp ginger, minced
1 cup lamb broth
1 cup chicken broth
2 cups cooked barley
1 tsp spice blend
1 tsp kosher or sea salt
1/2 tsp black pepper
1 cup braised lamb meat (pulled or cut into 1" pieces)
2 Tbsp parsley, chopped
2 tsp thyme, chopped
1/3-1/2 cup Skyr (plus additional for garnish)

 

Heat medium-large saute pan over medium heat. Once hot, add oil and butter for a minute until hot, but not smoking. Add carrots, onions, and kale. Cook until fragrant and a little golden. Add garlic and ginger, and saute until fragrant and golden, but not browned. Immediately add both broths.

 

Add barley, spice blend, salt and pepper, and stir well. Simmer and stir until broth is reduced by half. Add lamb and herbs, taking care not to overcook them. Taste occasionally and tweak seasoning, if desired.

 

When liquid is almost absorbed, stir in skyr over low-medium heat. Check final seasonings. Risotto is done when most of the liquid is absorbed, although there should still be a little "gravy" at the bottom of the pan.

 

Garnish risotto with a tablespoon of Skyr on top and some whole leaves or chopped parsley.

 

Yields: 8 servings, 1/2 cup each

 

Paella Primavera

Dick Trotter and Lisa Scribner of Trotter's Cafe and Bakery prepared this dish using ingredients from Northwoods Organic Produce (2013)

 

This recipe combines fresh vegetables, flavored Basmati rice, and a pepper-onion sofrito to create a taste of Spain!

 

For sofrito:


1 red pepper, small dice

1 yellow pepper, small dice

1 medium red onion, small dice

2 cloves garlic, minced

4 T olive oil

 

In Dutch oven, heat oil and begin to sauté vegetables. Cook and stir occasionally until vegetables become paste-like, about an hour.

 

For rice and broth:

 

8 c vegetable stock

2 T smoked paprika

1 T coriander seeds

1 T whole fennel seeds

1 t crushed red pepper

½ t saffron (or turmeric)

½ fennel bulb, sliced

1 c brown Basmati rice

 

For stock, combine vegetable stock, paprika, coriander, fennel seeds, crushed red pepper, saffron (turmeric), and fennel bulb.  Bring to a boil and cook 10 minutes. Strain out seeds and fennel bulb. Using 2 ½ c of this stock, cook rice in covered pot or rice cooker. Remaining stock can be frozen for future batches of paella.

 

Vegetables and extras:

 

4 T olive oil

½ c cooked garbanzo beans

½ c Kalamata olives, sliced

½ c artichoke hearts, sliced

8 c fresh vegetables: kale, cut into ribbons

                                  broccoli, chopped and blanched

                                  carrots, sliced

                                  beets, cooked

                                  peppers, diced

                                  tomatoes, chopped

                                  onions, slivered

                                  summer squash, chopped

toasted almonds and parsley, to garnish

 

In a large sauté pan, heat 4 T olive oil. Add onion slivers and sauté for a few minutes. Add squash, peppers, kale, and carrots; sauté another couple minutes. Add broccoli, tomatoes, beets, garbanzo beans, olives, artichoke hearts and heat thoroughly. Add cooked rice to the pan and stir well. Transfer to a large serving plate and sprinkle with almonds and parsley

 

Sweet Pea Risotto

Executive Chef Chris Pare prepared this dish using goat cheese from Donnay Dairy

 

Yield: 1 5-ounce serving

 

For sweet pea risotto:

2 t extra virgin olive oil

1/2 T garlic, minced

1/2 T shallots, minced

2 oz sweet peas

5 oz wt risotto rice

1/2 oz Pinot Grigio

2 oz pea/mint stock (recipe follows)

1-2 oz vegetable stock

kosher salt, to season

black pepper, to season

2 t Reggiano

2 t butter, room temperature

1 1/2 oz Donnay Dairy goat cheese

1/2 oz crispy prosciutto*, crumbled

1/4 oz basil, chiffonade

1/2 oz pea shoots and arugula

1 oz merlot gastrique (recipe follows)

 

Saute garlic and shallots in olive oil until soft. Add peas and saute 30 seconds. Add risotto rice and Pinot Grigio. Season with salt and pepper, to taste.

 

Add pea stock and some vegetable stock, then simmer on low heat, adding more vegetable stock if needed to finish cooking the rice and obtaining a creamy risotto texture.

 

Add 1 ounce of goat cheese. Add Reggiano. Remove from heat and stir in butter.

 

Mound in the center of a large pasta bowl. Top with remaining goat cheese. Garnish with crispy prosciutto, pea shoots/arugula, basil, and merlot gastrique.

 

For merlot gastrique:

3 c merlot wine

1 c red wine vinegar

1 c sugar

 

Combine all ingredients in a saucepot and reduce to one cup.

 

For pea/mint stock:

1 1/2 c vegetable stock

4 oz peas

1/2 oz mint leaves

 

Puree ingredients together in a blender until smooth.

 

*Note: To make crispy prosciutto, heat oil in a saucepan over medium heat, add prosciutto and fry until crispy.