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.
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.
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.
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.
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
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.
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
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!
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
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.