204.png

Search Recipes, Restaurants and Farms



 

Soups


Tomato and Bread Soup - "Alma Style"

Chef Alex Roberts from Restaurant Alma prepared the dish, using ingredients from Otter Creek Growers

 

3/4 C extra virgin olive oil
1/4 C fresh garlic, sliced thin
1/4 C fresh basil, chopped
8 C roasted local summer tomatoes*
1 T tomato paste
4 C homemade chicken stock
1/8 C Parmigiano Reggiano
2" fresh rosemary
1 Bay leaf
2 C dried bread, rustic, ciabatta-type, diced
Sea salt and freshly ground pepper to taste

 

Heat olive oil in a soup pot until hot but not smoking, add garlic and stir or shake pan vigorously until lightly browned (careful not to burn). Add basil and immediately follow with tomatoes, chicken stock, tomato paste, rosemary, parmesan and seasoning. Simmer at medium heat for 20 minutes. Remove from heat, whisk in bread, set aside to cool. Remove remaining rosemary branch and whisk well to blend bread into soup. Heat to serve, constantly stirring so bread does not stick and scorch pot. Garnish soup with parmesan, fresh basil, or tasted croutons if you like.

 

Roast tomatoes in a 350°f oven until they split and release their juices. Allow to cool, reserving juices and discard skins. Chop or lightly puree remaining tomato and mix with reserved juices.


Cream of Butternut Squash Soup with Beet Frites & Sage Oil

Chef Greg Jaworski from Nosh Restaurant prepared the dish, using ingredients from Featherstone Fruits and Vegetables

 

1 large butternut squash - approx. 3 lbs
2 leeks, white & light green parts only, cut into thin rings
4 medium carrots, medium dice
1 large sweet or Spanish onion, julienne
1 tablespoon minced garlic
4 cups good quality vegetable or chicken stock, preferably homemade
2 cups heavy cream
1/2 tsp. freshly grated nutmeg
canola oil
1 large red beet
canola oil for frying
6 sprigs fresh sage
1 c. olive oil

 

Preheat oven to 400° F. Cut the squash in half lengthwise and scoop out the seeds, reserve seeds for another use. Cut root end and top off the beet. Toss both in canola oil and place both the beet and the squash, flesh down, on a baking sheet and roast until both are tender, approx. 45 minutes. The vegetables will cook at different rates, so be sure to check both individually. Remove from oven, let cool. When cool enough to handle, scoop the flesh out of the squash and reserve. Peel the skin off the beet and cut into matchsticks, reserve.


Angry Trout Café Trout Chowder

Chef's Barb LaVigne and George Wilkes from Angry Trout Café prepared the dish, using ingredients from Dockside Fish Market

 

4 c vegetable stock
2 1/2 c diced Yukon gold or red potatoes
1 c diced carrots
4 T butter
1/4 c chopped red onion
1 clove garlic, minced
1 1/4 celery stalks, diced
1 bay leaf
1 t dried dill
Salt and pepper to taste
8 oz lake trout or other fish, cut into soup-sized chunks
3 T flour
3/4 c half-and-half
1/2 c chopped fresh Italian parsley

 

In a large pot, boil potatoes and carrots in vegetable stock until tender. In a fry pan sauté onion, garlic, and celery in 2 T of the butter until tender, then add to stock. Add bay leaf, dill, salt, and white pepper. Simmer for 5 minutes.

 

Add trout and simmer until trout is cooked through (about 5 minutes). Stir gently to avoid breaking up the fragile chunks of fish.

 

Make a roux by melting 2 T of the butter in a pan. Add flour and whisk over medium heat. Heat for about 3 minutes. Remove from heat, gradually add half-and-half while whisking until smooth. Do not cook any further. Add roux mixture to soup, stir gently, and heat until soup is just starting to think about boiling, then remove from heat. Check seasoning. Garnish with chopped fresh Italian parsley. Serves 6.


Misoitame -- Eggplant, Bell Pepper, and Pork sautéed with Miso Sauce

Chef Koshiki Yonemura from Tanpopo Noodle Shop prepared the dish, using ingredients from St. Paul Farmers Market

 

1/2 lb pork (belly meat preferably) or chicken breast
2-3 Asian eggplant
1/2 yellow onion
2 bell pepper
2 T sake
1/2 C vegetable oil for sautéing
1 T sesame oil


For the Miso sauce:
1/2 C Miso (fermented soybean paste)
1/4 C Mirin (sweetened rice wine)
1/4 C Sake (rice wine) or water
2 T sugar

* Most of the above ingredients can be found at Asian grocery or natural food store.


Prep:

  1. Make Miso sauce by combining all the above ingredients in a bowl.

  2. In a separate bowl, add thinly sliced pork plus sake and mix well to marinate.

  3. Cut eggplants in 1 inch length and then quarter them. Soak them in water.

  4. Cut yellow onion and bell pepper into one bite size.


To sauté:

Heat oil in a frying pan and cook eggplant until the color of the skin just turns bright purple. Take out the eggplant in a dish and drain excess oil. Discard oil in the frying pan except for 2 T and sauté pork, onion, and bell pepper. When pork is almost cooked through, return the eggplant and add Miso sauce. Cook pork and vegetables until sauce has thickened about 1 minute. Add sesame oil right before taking pan off the heat.

 

Serve hot with white rice.

Serves 4


Harvest Soup

Chef Ray Thering from University of Minnesota Dining prepared the dish, using ingredients from Pahl's Farm

 

1 butternut squash, approx. 2 lbs
2 oz. PastureLand butter
1 medium onion chopped 1/4 in. (about 1 c)
1 medium carrot peeled and diced 1/4 in.
1 medium parsnip peeled and diced 1/4 in.
1 1/2 t chopped garlic
2 leaves of fresh sage
1/2 t sea salt
1/2 t black pepper
1 qt. Pepin Heights apple cider
1/2 c Cedar Summit Farms heavy cream
1 ear of MN grown corn (or 4 oz. froz.en MN grown corn)
2 oz. dried cranberries
4 oz. MN grown wild rice
1 Pepin Heights Honey Crisp apple, diced 1/2"

 

Cut squash in half and scoop seeds and reserve. Place squash on a 1/2 sheet pan or cookie sheet and place to roast in a 350° oven to intensify the flavor. Remove seeds from pulp and place on same tray as squash and roast. When squash is tender, remove and let cool. Toast seeds to a golden brown and reserve for garnish. Add the butter to a heavy bottom 4 qt. sauce pan. Chop onion, carrot, corn, and parsnip and add to a heavy bottom 4 qt. sauce pan. Sauté quickly, about 5 min. or until onion starts to brown. Add garlic and sauté quickly. Add half of the cider and simmer vegetables with sage for 5 min. You may want to reserve some of the vegetables to garnish the soup. In the meantime, simmer wild rice with 2 cups of Pepin Heights apple cider until tender and reserve. When squash is cool and you can handle it, scoop pulp from skin and place in pot with vegetable and cider "stock". Mix with an immersion mixer or food processor until smooth. Place on heat and add vegetables. Remove sage leaves and add wild rice and cider and cranberries and bring to a simmer. Add salt and pepper and heavy cream. Taste and adjust as needed. Serve piping hot with crusty bread and PastureLand butter.


Mushroom Bisque with Garlic Chive Sour Cream

Chef Lenny Russo from Heartland Restaurant prepared the dish, using ingredients from Cedar Summit Farm

 

For the mushroom duxelles:
1/2 lb button mushrooms, finely chopped
1 T fresh shallots, diced
2 t fresh thyme leaves
1 T sherry
2 t sea salt
1/2 t black pepper, freshly ground

 

In a medium sauce pot, sweat the shallots in 2 tsp. of whole butter until translucent. Add the mushrooms. Sauté until the mushrooms are almost dry, and deglaze with the sherry. Add the thyme and cook for 2 min. more. Season with salt and pepper. Cook until the sherry is evaporated. Remove the duxelles from the heat, and reserve until needed.


For the bisque:
1/4 lb whole unsalted butter
1/2 lb golden potatoes, peeled and diced 1/4"
2 c heavy cream
4 c court-bouillon (see recipe) or low sodium vegetable broth
1 bouquet garni consisting of 1 whole nutmeg, 1 bay leaf, 1 parley sprig, 1 thyme sprig and 10 black peppercorns
2 t fine sea salt
1 t white pepper, freshly ground

 

Melt the butter in a large, non-reactive pot over low heat. Add the potatoes and cook until soft. Add the court-bouillon, bouquet garni, and the heavy cream. Stir in the mushroom duxelles. Decrease the heat to a low simmer and cook for 20 min. Remove the soup from the heat and season it with the salt and pepper. Discard the bouquet garni. Using a hand or tabletop blender, purée the soup until smooth.


For the sour cream:
1 c sour cream
1 T garlic chives, chopped

 

Mix the sour cream and the cilantro thoroughly in a non-reactive mixing bowl until well blended.

Ladle 6 oz. of bisque in a serving bowl and garnish with a tbsp. of the chive sour cream.


Court-Bouillon
2 white onion, peeled and diced 1/4"
3 carrots, peeled and diced 1/4"
1/2 stalk celery, peeled and diced 1/4"
1 medium leek, cleaned and diced 1/4"
1 garlic bulb, quartered
1 bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns, and 12 fennel seeds
2 T grapeseed oil
1 c dry white wine

 

In a stockpot over moderate heat, sweat the vegetables in the grapeseed oil until tender. Add the white wine and the bouquet garni. Fill the pot with 1 gallon of cold water and bring it to a boil over high flame. Reduce the heat and simmer for 2 hrs., skimming intermittently. Strain through a fine mesh strainer lined with moistened cheesecloth.

 

Preparation time: 2 1/2 hrs.
Yield: 1 gallon


Roasted Garlic Cream Soup with Parsley Oil

Chef Lenny Russo from Heartland Restaurant prepared the dish, using ingredients from Cedar Summit Farm

 

For the roasted garlic:
5 Large garlic bulbs
1 c Whole milk
1/2 t Fine sea salt
14 t White pepper, freshly ground
For the relish:
2 Cortland apples, cored (or any red apple)
1 T Grapeseed oil
1 T Tarragon, chopped
1 T Apple cider vinegar


For the parsley oil:
1 bunch fresh Italian parsley
1 c Grapeseed oil
For the soup:
1 qt Heavy cream
2 c Court-bouillon or vegetable broth
2 T Cream sherry
1 Bouquet garni consisting of one fresh
bay leaf and two sprigs of thyme
2 T Butter, room temperature
6 Small garlic bulbs, roasted
Fine sea salt, White pepper

 

Cut the tops off the garlic bulbs to expose the cloves, and place them root side down in a baking dish. Pour milk in the dish, and season with salt and pepper. Cover dish tightly with a lid or foil, and bake in preheated oven at 550° for 45 minutes. Remove and cool. Heat cream and stock in a non-reactive saucepan over low to moderate heat. Add sherry and bouquet garni, season, simmer 20 minutes, whisking occasionally to prevent scalding. Squeeze pulp from garlic bulbs, mash until smooth, and whisk into the soup along with the leftover milk bath. Remove the bouquet garni. Allow the soup to simmer for 5 more minutes and remove from the heat.

 

Meanwhile, puree the parsley with the grapeseed oil using a blender or food processor. Pour the oil through a fine strainer and discard the pulp. Combine relish ingredients in a nonreactive mixing bowl and toss until blended. Finish the soup by whisking in the butter. Ladel the soup into bowl, spoon one teaspoon of relish on top of the soup, and drizzle the parsley oil around the relish.


Court-Bouillon
2 White onion, peeled and diced
3 Carrots, peeled and diced
1 stalk Celery, peeled and diced
1 Medium leek, cleaned and diced
1 Garlic bulb, quartered
1 Bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 5 parsley sprigs, bay leaf, 5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds
2 T Grapeseed oil
1 c Dry white wine

 

Method: In a stockpot, over moderate heat, sweat the vegetables in the grapeseed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring to a boil over high flame. Reduce the heat and simmer for two hours, skimming intermittently. Strain through a fine mesh strainer lined with moistened cheesecloth.

 

Yield: 1 gallon


Butternut Crawfish Bisque

Chef Paul Lynch from FireLake Restaurant prepared the dish, using ingredients from Axdahl's Garden Farm

 

1 lb. Butternut squash, roasted, peeled, seeded
1/4 lb. yams, peeled and diced
1 1/4 cloves garlic, crushed
1/2 large onion, sliced
3/4 each carrots, peeled and chopped
1 1/4 stalks celery, sliced
1 1/2 sprigs thyme, sache bag
1 1/2 each bay leaf, sache bag
2 oz. butter
3/8 T garlic-chile paste
1/2 T brown sugar
1/2 T curry powder
1 T fresh ginger root, grated
1/8 C parsley, chopped
1/8 C scallion, sliced
3/4 tsp. cumin powder
1 1/4 quarts crawfish or lobster stock
3/8 quart cream
Salt and white pepper to taste

 

Sauté first 6 ingredients for 8-10 minutes in butter. Add remaining ingredients, simmer until yams are tender. Remove from sache bag, blend and pass through china cap. The bisque can be prepared in advance at this point. If serving late, cool in ice bath. Add cream when reheating for service and adjust seasoning as needed.

 

Serves 8


Curried Cream Soup with Garlic Scented Spinach and Toasted Marcona Almonds

Chef Lenny Russo from Heartland Restaurant prepared the dish, using ingredients from Cedar Summit Farm

 

For the roasted garlic:
3 ea. large garlic bulbs
1 c. whole milk
1/2 t. fine sea salt
1/4 t. white pepper, freshly ground

For the soup:
1/4 c. roasted garlic purée
1 pt. heavy cream
1/4 c. court-bouillon or low sodium vegetable broth (see recipe)
2 t. cream sherry
2 t. curry powder
1/2 t. fine sea salt
1/4 t. white pepper, freshly ground
1 ea. bouquet garni consisting of one fresh bay leaf and two sprigs of fresh thyme
2 T. whole unsweetened butter, softened at room temperature

For each plate (may be extended in direct ratio for number of servings desired):
6 oz. curried cream soup (see recipe)
1 t. whole butter
1 oz. court-bouillon
2 oz. spinach, julienned
1/2 t. garlic, chopped
1/8 t. sea salt
1/8 t. Tellicherry black pepper, freshly ground
1/8 t. ground nutmeg
1/2 t. Marcona almonds or other whole blanched almond, toasted and crushed

 

Cut the tops off of the garlic bulbs to expose the cloves, and place them root side down in a baking dish. Pour the milk in the dish, and season with the salt and pepper. Cover the dish tightly with a lid or with aluminum foil, and baked the garlic in a preheated 350°f oven for 45 minutes. Remove and allow time to cool. Meanwhile, heat the cream and stock in a non-reactive sauce pot over low to moderate flame. Add the sherry and the bouquet garni, season with the salt and pepper and allow it to simmer for 20 minutes whisking occasionally to prevent scalding. Whisk the garlic along with the spices into the soup. Allow the soup to simmer for 5 more minutes, and remove from the heat. Remove and discard the bouquet garni. Finish the soup by blending in the softened butter making sure it is well incorporated. Set aside. Prepare the spinach by heating the additional butter in a sauté pan over medium heat. Add the spinach and the garlic. Season it with the salt and pepper. Add the additional court-bouillon. When the spinach is sufficiently wilted, mound it in the middle of a serving bowl. Make sure the spinach has some height and isn't laying flat in the bowl. Ladle the soup around the edge, and sprinkle the almonds on top of the spinach.

 

Court-Bouillon 2 ea. white onion, peeled and diced 1/4"
3 ea. carrots, peeled and diced 1/4"
1/2 stalk celery, peeled and diced 1/4"
1 ea. medium leek, cleaned and diced 1/4"
1 ea. garlic bulb, quartered
1 ea. bouquet garni consisting of 2 thyme sprigs, 2 marjoram sprigs, 3 parsley sprigs, 1 bay leaf,5 whole allspice, 10 white peppercorns, 10 black peppercorns and 12 fennel seeds
2 T. grape seed oil
1 c. dry white wine

 

In a stock pot over moderate heat, sweat the vegetables in the grapeseed oil until tender. Add the white wine and the bouquet garni. Fill the pot with one gallon of cold water, and bring it to a boil over high flame. Reduce the heat and simmer for two hours skimming intermittently. Strain through a fine mesh strainer lined with moistened cheese cloth.

 

Preparation time: 2 1/2 hours
Yield: 1 gallon.

© 2006, Leonard P. Russo


Corn Chowder

Chef Heather Hartman from Spoonriver prepared the dish, using ingredients from Loon Organics

 

Nothing can equal the sweet, rich flavor of the "milk" from fresh corn cobs. Our version has no cream, but is plenty rich without it. Serves 6-8.

 

5 C vegetable stock made with scraped corn cobs
8 ears sweet corn
1 medium onion, chopped
2 T vegetable oil or butter
2 medium carrots, diced
2 stalks celery, diced
3 medium potatoes, cubed (should have 3 c)
salt and fresh ground pepper to taste
1 t fresh herbs, chopped (optional)

 

Use two methods to remove kernels from cob to create two different textures. Divide corn in half. Cut kernels from four ears. Starting at the tip of each ear, cut straight down, leaving about 1/8-in. of pulp on cob. Scrape kernels from remaining four ears with a sharp knife, slicing down the center of a row from tip to end of the ear. Repeat until you have sliced every row. Lay corn over a bowl and scrape kernels with a knife, pushing the "milk" from the corn. Go around the whole ear extracting as much milk as you can. Combine cut and scraped kernels in a bowl and set aside. Use the cobs in making your stock.

 

Sauté onions in butter or vegetable oil for 3-5 min. Add carrots and celery and sauté another 5-8 min. or until vegetables are soft. Add potatoes, corn, and stock. Season with salt, herbs, and fresh ground black pepper to taste. Simmer 20-30 min. Remove 2 c of the soup and purée in a blender. Add puréed soup back to original soup.


Chilled Asparagus Soup with Sheep's Milk Cheese Panna Cotta & Morels

Chef Kristin Tombers from Clancey’s Meats & Fish prepared the dish, using ingredients from Whitewater Gardens


For the stock:

3 lbs asparagus, roughly 1-1 1/2 lb of woody stem ends cut 1 inch up from bottom, roughly chopped and set aside - 2 lb remaining stalks and tips cut into 1/8" coins to be used for broth and garnish (reserve 6 T of best coins from center of spears for garnish)

2 T olive oil

1-1 1/2 lb asparagus (the woody stem ends)

2 C small dice mire poix (onions, carrots, and celery)

3/4 C + 2 T champagne vinegar

2 bay leaves

8 whole white peppercorns

3 sprigs fresh thyme

 

Heat olive oil in Dutch oven. Add chopped woody asparagus ends and mire poix and sweat until tender. Add the next four ingredients (save 2 T vinegar for later use). Add enough cold water to cover ingredients, bring to a boil, reduce heat, and simmer 45 minutes. Remove from heat, cool and allow to steep 8 hours or overnight. Strain and discard solids. Refrigerate stock until needed.


For finished broth:

2 bunches fresh parsley (stems included), finely chopped

1 t minced garlic

1 T  minced shallot

remaining champagne vinegar

salt and white pepper to taste

 

To a high speed blender or Vitamix, add reserved 2 lbs asparagus (remember to save 6 T of best coins for garnish), parsley, garlic, and shallots, last 2 T of vinegar, enough asparagus stock to cover ingredients, salt, and white pepper to taste. Blend until smooth. If too thick, adjust by adding more stock or water. Pass through chinois or fine sieve and refrigerate.


For the panna cotta:

4 sheets gelatin, covered in cold water to bloom (set aside)

2 pints half and half

1 C sheep cheese ricotta (Star Thrower Farms, if available)

zest of 1 lemon

salt and white pepper, to taste

 

In a medium saucepan, scald half and half, cheese and zest. Remove from heat. Remove gelatin from water and wring out to eliminate excess water. Add gelatin to saucepan. Stir gently until ingredients are incorporated. Salt and peper to taste. Pour into appropriate sized pan (lined with parchment paper for easy removal) to achieve   1 1/2" tall portions (loaf or bread pan). Chill overnight or until set.


For final assembly:

1 C ramp leaves, julienned and held in cold water

6  soup bowls, chilled for serving

18  small morel mushrooms (sauteed in olive oil until tender, seasoned, and set aside)

salt and pepper, to taste

 

Carefully remove panna cotta from pan (ideally in one piece to be cut into 6 portions of a desired shape, ie: rings or squares). Place one piece of panna cotta in each of the six chilled bowls. Ladle asparagus broth into bowls (do not cover panna cotta with broth). Top panna cotta with three morels per bowl, garnish morels with ramp leaves. Float the reserved asparagus coins among each of the 6 bowls. Serve immediately.