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.
Chef Owner Wyatt Evans prepared this soup using produce from Riverbend Farm
Yield: 12 servings
2 lb heirloom tomatoes, scored, blanched, peeled, seeded, chopped
1 lb cucumber, peeled, seeded, chopped
1 lb muskmelon or honeydew, peeled, seeded, chopped
1 small jalapeno pepper, seeded, chopped
1 red bell pepper, seeded, chopped
1 t celery salt
1/2 c sunflower or olive oil
1/4 c herbs, chopped (cilantro, dill, etc.)
hot sauce to taste (Tabasco is best here, but use what you like...)
salt and white pepper, to taste
Combine chopped vegetables/fruit with celery salt in a large bowl. Leave for 1 hour to pull juices.
Turn vegetables/fruit mixture out into a blender beaker, add chopped herbs, and blend on high. With blender still running, slowly stream in oil to emulsify. Season to taste with salt, pepper, and hot sauce.
Soup can be served right away but is better refrigerated for 2-4 hours to allow flavors to meld. Garnish with herbs or croutons or oil or anything fun from the garden. These ratios are only guidelines. Use anything you have from your garden, keeping a balance of flavor in mind: add more melon if you want it sweeter, more cucumber if you want it more vegetal.
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
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.
Make Miso sauce by combining all the above ingredients in a bowl.
In a separate bowl, add thinly sliced pork plus sake and mix well to marinate.
Cut eggplants in 1 inch length and then quarter them. Soak them in water.
Cut yellow onion and bell pepper into one bite size.
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.
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.
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