ࡱ> AC>?@` fbjbj ;f}4s5h4444444$6hC955-5YYYz4Y4YY+3 hMfp.H4C50s5.::33J:3:Y55O s5\`\` The Central Plains Menu One Wisconsin Cheddar and Beer Soup Beet and Apple Salad with Horseradish Vinaigrette Planked Green Onion Whitefish Mashed Celeriac and Potatoes Pickled Pearl Onions Sauted Green Beans and Cherry Tomatoes Brownie Pudding Cake Menu Two Barley Beef Soup Kansas City Barbecue Ribs Steak Fries Cannellini Beans with Tomatoes and Basil Roasted Chicken with Wild Rice, Walnuts, and Dried Fruit Stuffing Winter Vegetables with Thyme and Broccoli Florets Menu Three Corn and Wild Rice Cakes topped with Spinach and Morel Mushrooms Garden Lettuces, Watercress, and Escarole with Goat Cheese and Sun-Dried Tomatoes Pork Medallions with Blueberry Sauce Brussels Spouts with Mushrooms Macaroni and Cheese Sour Cream Coffee Cake Other Recipes Chicago Deep Dish Pizza Pioneer Buffalo Stew Pan-Seared Steak with Maytag Blue Cheese Grilled Bratwurst with German Potato Salad Sunchoke Gratin Wisconsin Cheese and Beer Soup Chef tip: When adding cheese to hot liquid, make sure the liquid is between 140F (60C) and 185F (85C). If the temperature of the liquid is too hot, the cheese will not melt, but curdle.Wisconsin cheese and beer soup is traditionally served with a warm soft pretzel. Serv: 4 C Butter, unsalted C Onion, yellow, dice C Celery, dice C Red bell pepper, " dice C Flour, all-purpose 1 tsp Dry mustard 1/8 tsp Paprika tsp Thyme, ground 2 Tbsp Worcestershire sauce 1 C Beer 2 C Chicken stock 2C Milk 8 oz Kielbasa sausage, dice TT Salt and white pepper 2 C Wisconsin Sharp Cheddar Cheese, grated C Green onions, sliced thinly Heat the butter over medium heat, add the onion, celery, red bell peppers and cook 4 minutes or until the onions are translucent. Add the flour; whisk in to make a roux, add the seasoning, cook 3 minutes. Add the beer and chicken stock, stir vigorously to dissolve roux, allow simmering for 30 minutes. Heat the milk separately and add to the soup. Saut and render the fat out of the sausage, remove, drain on paper towels, then add the sausage to the soup. Simmer for an additional 5 minutes. Remove from the heat and stir in the grated cheddar cheese. Seasoning with salt and pepper to taste. Garnish with the green onions when serving. Beet and Apple Salad with Horseradish Vinaigrette Serv: 4 1 lb Beets, mixed red and golden (if available) C Green onions, white parts only, minced 1 tsp Lemon, juice, fresh 3 C Escarole leaves or mixture of escarole, curly endive, romaine hearts, and radicchio cleaned, washed and dried 1 Tbsp Chives, minced 2 Tbsp Parsley, flat leaf, chopped 2 Apples, sweet or tart, julienne C Celery hearts, sliced into pieces wide Horseradish Vinaigrette: 1 Tbsp Mustard, brown or grainy 2 Tbsp Horseradish, prepared C Raspberry vinegar C Olive oil TT Salt and black pepper In a food processor combine all the ingredients for the vinaigrette except the oil. Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper. Preheat oven to 400F (205C) Prepare the vinaigrette and set aside. Leaving the tails and an inch of the stems on the beets, rinse them. Bake with inch water, covered for 25-40 minutes or until beets can be easily pierced with a knife. Cool. When the beets are cool enough to handle, peel and julienne. Toss beets with 2 tablespoons vinaigrette and half the green onions. Combine chives, parsley, apples with celery and remaining green onions. Toss with 2 tablespoons vinaigrette. Dress the escarole leaves and dress with remaining vinaigrette. Place the escarole leaves on a chilled plate. Place a serving of beets on top of escarole with celery and apples scattered over and around. Planked Whitefish with Green Onion Butter Chef tip: Planking is a method of cooking fish that the settlers of the region learned from the Native Americans. Fish is tied to large pieces of driftwood and placed vertically next to a fire, where they cook slowly until done. Today, planking is accomplished by placing a fish fillet on a soaked plank of woodusually cedar, which gives off a tasty and unique flavor. The fillet is then cooked, plank and all, on a grill over a fire or even by baking in an oven. The cedar planks used in this preparation are easy to find at a local building supply store. Cedar roof shingles are usually smooth on one side and the perfect shape for a fish fillet of this size. Make sure to purchase the untreated variety, as some shingles come with a chemical fire retardant that leaves an unpleasant aftertaste on the fish. The shingles are inexpensive. It is recommended, for sanitary reasons, that they not be reused. The whitefish called for in this Central Plains recipe can be walleye, pike, or yellow perch. However, the procedure described yields excellent results with any type of round fish or large flatfish, such as halibut and turbot. Small flatfish, like sole and flounder, should be avoided, as they are too delicate and tend to absorb too much flavor from the wooden planks. Serv: 4 4 Untreated cedar wood planks or shingles, 4x6x1/2 C Butter, softened 1 Egg yolk 2 Tbsp Lemon, juice, fresh 1 Tbsp Dijon mustard C Bread crumbs C Green onions, chopped 2 Tbsp Parsley, chopped 1 Garlic clove, smashed C Oil, vegetable 4 Whitefish filet, skinned and boned TT Salt and black pepper Procedure: Preheat oven to 425F (220C) Soak the cedar planks in water for at least a few hours before proceeding. Mix the butter, egg yolk, lemon juice, mustard, breadcrumbs, green onions, parsley, and garlic together in a food processor. Pulse for 1 minute to combine into a paste. Roll the paste into a cylinder, about 1 thick, and wrap in plastic wrap. Refrigerate until firm. Remove planks from water, dry, brush with the oil and place into the oven on a baking sheet for 5 minutes to begin to season the wood. Brush the fish with oil and season with salt and pepper. Remove the paste from the refrigerator and cut into thick slices. Place 1 to 2 slices on each fillet. Place fish on hot plank and return to oven. Bake the filets for 8-10 minutes (or opaque and flaky) in preheated oven until the butter has melted into a brown crust. Remove and serve immediately. Mashed Celeriac and Potatoes Serv: 4 2 C Celeriac, peeled, 1" cubes 2 C Potatoes, all-purpose, quartered 3 Garlic cloves, peeled, quartered 1 pinch Nutmeg, freshly ground AN Butter AN Salt and white pepper Combine, celeriac, potatoes, garlic, and salt with water to cover. Bring to a boil. Reduce to medium heat and simmer for 30 minutes or until tender. Drain the vegetables, reserving the liquid. Force vegetables through a ricer or food mill or mash with a potato masher. Season with salt, pepper, and nutmeg. Add enough of the cooking liquid to soften the consistency (like mashed potatoes) and return the mixture to a pan over low heat stirring until heated through. Add the butter and serve hot. Pickled Onions Serv: 4 20 oz Pearl onions 1 Tbsp Mustard seeds 1 Tbsp Celery seeds 1 piece Horseradish, fresh, 1" by 1" 1 C Cider vinegar 2 oz Honey 2 Hot peppers, fresh or dried Bring a large pot of water to boil, add onions and cook 2 minutes. (This will make them easier to peel.) Drain in colander and rinse under cold water. Trim away the onion tops and hairs at the stem end, leave the base of the stem end intact, then peel. Use a stainless steel saucepot, combine mustard seeds, celery seeds, horseradish, and vinegar. Bring to a simmer, simmer for 15 minutes, add the honey and chili pepper. Remove the horseradish and simmer for another 10 minutes. Add onions and cook until they are tender, about 10 minutes. Remove onions; continue cooking the liquid until it is reduced by half. Pour the liquid over onions. Brownie Pudding Cake Serv: 4 1 C Flour, all-purpose 2/3 C Cocoa powder, unsweetened tsp Baking powder tsp Salt 1 C Sugar, granulated 6 Tbsp Butter, unsalted, melted, cooled C Heavy cream 2 Eggs 1 tsp Vanilla extract 1 1/3 C Boiling water C Sugar, light brown, packed Preheat oven to 350F (175C). Sift together flour, 1/3 cup cocoa powder, baking powder and salt, set aside. In mixer, using the paddle attachment, mix together the granulated sugar, butter, cream, eggs, and vanilla. Add flour mixture and beat on low speed until just combined, about 30 seconds. Spread into an ungreased 8-inch square baking pan, set aside. Whisk together the remaining 1/3 cup cocoa powder, the boiling water, and brown sugar; pour over batter. Bake about 35 minutes or until a wooden skewer tests clean. Serve warm. Beef Barley Soup Serv: 4 2 Tbsp Oil, vegetable 6 oz Beef, lean, " dice C Carrots, peeled, dice C Celery, " dice C Onions, " dice 1 Garlic clove, minced 1 C Pearl barley 2 Tbsp Tomato paste, canned 1/8 tsp Thyme leaves, dry 3 C Chicken stock 1 Tbsp Worcestershire sauce Bay leaf TT Salt and white pepper 1 tsp Chives, fresh, chopped Heat oil over medium heat and cook the meat until it is well browned. Turn down heat, add the vegetables and cook 5 minutes. Add barley and coat with oil. Add tomato paste and cook 1 minute. Add herbs, chicken stock, Worcestershire and bay leaf., bring to a simmer. Simmer 30 minutes, until barley is tender. Skim fat as needed. Remove bay leaf. Correct seasoning. Garnish with chopped chives. Kansas City BBQ Seasoning Mix Serv: 4 C Sugar, granulated C Paprika 2 Tbsp Kosher salt 2 Tbsp Celery salt 1 Tbsp Onion powder 1 Tbsp Chili powder 1 tsp Cumin, ground 1 Tbsp Black pepper 1 tsp Dried mustard powder tsp Cayenne pepper Combine all ingredients and rub on your meat until it's red. Fire up the smoker and slow cook the meat. Kansas City BBQ Ribs Chef tip: If a smoky flavor is not desired, the ribs can be cooked in a combination oven at 275F (135C) or a traditional oven at 325F (162.8C). Numerous varieties of baby back ribs are available on the market. Some of the regions most notable ribs come from the pork-producing states of Kansas, Missouri, Iowa, and Illinois. To be classified as baby back ribs, the entire rack of ribs should not exceed 1 pounds. Larger racks are simply called back ribs. Serv: 4 4 lbs Baby back ribs, peeled 1 BBQ Seasoning Mix, see recipe Sauce: C Light brown sugar 1/2 tsp Chile powder 1/2 tsp Dry mustard 1/2 tsp Ground ginger 1/8 tsp Ground allspice 1/8 tsp Paprika 1/8 tsp Mace 1/8 tsp Black pepper C Cider vinegar 1/3 C Molasses 1 tsp Liquid smoke 2 C Ketchup C Water AN Wood Chips for Smoking Remove the thin, transparent skin from the backside of the rib racks. This is easily done by scraping the corner of the bone on the small side of the rack on the backside. Lift the skin and pull. The skin should separate from the rack in one piece. Rub the ribs liberally with the seasoning mix. Cover and refrigerated, for at least 24 hours or until needed. Prepare the sauce by placing all the ingredients in a small saucepot. Bring to a boil, stirring constantly, turn the heat down to a simmer, simmer for 1 hour. Cooking: Prepare the smoker with soaked wood chips. Coat the ribs liberally with the barbecue sauce. Place the rib racks into the smoker. Allow to smoke for 2 hours at 250F (122C), basting every hour with the extra barbecue sauce. Reheat the remaining sauce when serving. Steak Fries Serv: 4 2 Russet potatoes TT Salt, coarse, and black pepper Peel and wash the potatoes cut the potatoes length-wise into 8 wedges. Parboil the potatoes in boiling salt water for 3-5 minutes, drain, cool and dry, set aside until needed. Fry the potatoes in a 350F (175C) fryer in two steps. First let the potatoes get soft and form a skin, remove them from the oil. Let the temperature of the oil recuperate. For the second step, shake the basket, place the potatoes back into the hot oil and let the potatoes get golden brown and crispy. Drain them on paper towels and season with coarse salt and pepper to taste before serving. Cannellini Bean with Tomatoes and Basil Serv: 4 1 C Cannellini beans, dried, sorted and soaked overnight 1 Bay leaf 2 sprigs Thyme, marjoram, sage or parsley 3 oz Red onion, dice tsp Champagne vinegar 2 Tbsp Red wine vinegar 2 tsp Zest from 2 lemons 2 Garlic cloves, minced TT Salt and black pepper 1/3 C Olive oil 1 C Tomatoes, peeled, seeded, dice C Basil, fresh, chopped Drain and rinse beans. Cover generously with cold water, add bay leaf and herb sprigs. Bring to boil, reduce to simmer and cook 20 25 minutes or until tender and begin to open. Blanch onion in boiling water for 15 seconds, remove, and toss with champagne vinegar. Combine red wine vinegar, lemon zest, and garlic, tsp salt and tsp pepper and whisk in oil. Drain beans and toss them immediately with the vinaigrette. The hot beans will soak up the flavors. Cool, add tomatoes, onion, and basil. Marinate for one to two hours before serving. Correct seasoning and serve at room temperature. Roast Chicken with Wild Rice, Walnut, and Dried Fruit Stuffing Serv: 4 C Butter, unsalted 1 C Leeks, halved lengthwise, cleaned, and sliced thinly 2 C Onions, dice C Celery, dice 1 C Wild rice 3 C Apple cider 2 C Chicken stock C Applejack brandy C Apple, green, peeled, cored and dice C Cherries, dried, and diced C Apples, dried, and diced 1 C Walnuts, toasted, chopped 4 Tbsp Rosemary, fresh, chopped 2 Tbsp Thyme, fresh, chopped TT Salt and pepper 1 Chicken, 6-pound, roasting Preheat oven to 325F (163C). Melt 2 oz butter over medium heat. Add leeks, onions, and celery saut until tender, about 6 minutes Add wild rice and saut for 2 minutes Add 1 cup apple cider, chicken stock and Applejack brandy. Bring to a boil, cover, and reduce to simmer. Cook 30 minutes. Add fresh apple and dried fruit. Cover and cook 15 minutes more or until rice is tender. Stir in nuts and 2 tablespoons rosemary and thyme. Correct seasoning and cool stuffing completely before stuffing chicken. Combine remaining 2 oz of butter and 2 tablespoons rosemary. Set aside. Season chicken on all sides. Loosen the skin from the breasts and spread the rosemary butter over the breast meat under the skin. Stuff chickens with rice mixture, do not pack to tightly. 11.Set chicken on rack in shallow pan. Roast, basting with remaining apple cider, until juices run clear (about 2 hours). Let stand 10 minutes before serving . Serve pan dripping and rice stuffing with chicken. Winter Vegetables with Thyme Serv: 4 2 C Turnips, peeled, sliced 1/4" 2 C Rutabagas, peeled, sliced 1/4" 1 C Broccoli stalks, peeled, julienne 1 C Carrots, peeled, julienne TT Salt C Butter, unsalted 1 tsp Parsley, fresh chopped 1 tsp Thyme, fresh leaves TT Black pepper Taste the vegetables to determine if any seem tougher than others, which means they will need longer to cook. Bring water to a boil and add salt to taste. Cook vegetables starting with the toughest first. Cook until just tender, a minute, or so. Heat butter with parsley, and thyme. Add drained vegetables cook gently to evaporate the water, don't fry the vegetables. Adjust seasoning and serve hot. Broccoli Florets Serv: 4 2 C Broccoli florets 2 Tbsp Butter, unsalted To taste Salt and white pepper Prepare the broccoli florets. Parboil the broccoli in boiling salt water until just before tender, shock in ice water, drain. Heat butter, add broccoli and toss to coat. Cook until hot, correct seasoning. Corn and Wild Rice Cakes Serv: 4 1 C Wild rice, cooked 1 tsp Butter 3/4 C Leeks, cleaned, white part only, sliced very thin 1 Garlic clove, minced C Corn kernels, fresh or frozen 1 Tbsp Parsley, chopped 1 Tbsp Chives, chopped tsp Black pepper tsp Salt 1 Egg, slightly beaten C Heavy cream C Flour, all-purpose AN Oil, vegetable Heat butter over medium heat. Cook leeks and garlic until leeks are soft. Add leeks and garlic and corn to wild rice. Mix egg and cream together until blended. Mix in chopped herbs, salt, pepper into egg/cream mixture. Combine wild rice with egg/cream mixture. Stir in flour until wild rice can be formed into cakes. You may need to add more or less flour. Form cakes using 1/3 cup measuring cup. Saut cakes in oil until lightly browned, about 3 minutes per side. Morel Mushrooms with Spinach Chef Tip: If fresh morel mushrooms are unavailable or too expensive, dried morels can be substituted. The dried mushrooms need to be reconstituted prior to using. Boil a small pot of water, add the dried mushrooms, cover, and remove from the heat. Steep the mushrooms 4-5 minutes and remove from the hot water. Generally, the mushrooms expand to 5 times their dried weight, so to get 10 oz (283g) of reconstituted mushrooms, use just 2 oz (57g) of dried. The water that the mushrooms steep in is flavorful and can be used in a variety of soups and sauces. In addition, dried forest mushroom mix is available at a very reasonable cost. Serv: 4 12 oz Spinach, young, washed and stalks removed AN Salt, plus coarse salt 1 C Morel mushrooms, fresh, washed, large ones may be cut in half C Butter, unsalted C Heavy cream TT Salt and pepper to taste TT Nutmeg to taste 2 Tbsp Butter, unsalted Blanch spinach in boiling salted water for 1 minute, drain. Refresh in ice water, drain. Gently squeeze to remove excess water. Trim away base of fresh morel (keep to make stock), Brush and lightly wash and rise them to make sure they are completely clean and free of grit. If using dried mushrooms soak them in warm water at least 30 minutes. Drain the water and pat the mushrooms dry. Melt butter, add mushrooms and heat through. Add spinach, cook on high heat and stir. If too much liquid drain excess before adding cream. Add heavy cream bring to boil, reduce by half. Correct seasoning and finish with butter. Serve with corn and wild rice cakes. Garden Lettuce, Watercress, and Escarole with Goat Cheese and Sun-Dried Tomatoes Serv: 4 3 C Mixed baby greens 2 C Escarole, tender inner leaves 1 bunch Watercress 4 oz Balsamic vinaigrette, see recipe 1 Tbsp Sunflower seeds, toasted 2 Sun-dried tomatoes packed in oil, drained and thinly sliced 1 oz Goat cheese, creamy mild, (chevre or Montrachet) TT Black pepper Tear large leaves of escarole into pieces. Wash greens and dry in a spinner. Toss lettuce, escarole, watercress, sunflower seeds, and sun-dried tomatoes with the vinaigrette. Crumble cheese onto the salad and toss again. Sprinkle with fresh black pepper. Serve Pork Medallions with a Blueberry Sauce Serv: 4 8 Pork medallions, 2 ounce portions AN Flour, as needed AN Butter, as needed 1 Tbsp Butter C Onions, dice 1/8 C Celery, dice 1/8 C Carrots, dice 2 C Brown stock 1 C Blueberries, fresh or frozen C Butter, cut in small cubes AN Salt and white pepper Preheat the oven to 350F (175C). Heat butter and add onions, celery and carrots, cook until vegetables are caramelized (10-15 minutes). Add brown stock and blueberries; allow to simmer 30 minutes or until reduced by half, strain. 4. Thicken of desired. Mount the sauce with butter at service time. Season and dust pork medallion in flour, sear in clarified butter. Finish in the oven until done. Serve with blueberry sauce Brussels Sprouts Serv: 4 2 C Brussels sprouts, trimmed 1 ounce Bacon, dice 2 Tbsp Butter, unsalted 1 Garlic clove, minced C Onions, yellow, dice 1 C White mushrooms, slice TT Salt and white pepper Trim the bottom of the Brussels sprouts and score an X into the bottom of each with a paring knife. Cook Brussels sprouts in boiling salted water until tender in the center. Shock sprouts in a ice-water bath and reserve. Cook bacon over medium heat to render fat, then cook until crisp. Add the butter, onions and garlic, cook 5 minutes or until onions are soft. Add mushrooms and cook 5 minutes or until mushrooms are cooked. Cut Brussels sprouts in half and add to mushrooms. Cook until Brussels sprouts are hot, correct seasoning. Macaroni & Cheese Serv: 4 8 oz Macaroni, elbow, raw C Butter, softened Dash Tabasco sauce 1 C Evaporated milk 2 Eggs, beaten 1 tsp Dry mustard, dissolved in a little water 16 oz Cheddar cheese, sharp TT Salt and white pepper Preheat oven to 350F (175C). Cook macaroni until just barely cooked in boiling salt water. Drain and toss with butter. Mix Tabasco with milk, reserving 1/3 cup milk Combine milk, eggs, mustard and 12 oz of cheese, combine well and check seasoning. Transfer to a baking pan and set in oven. Every five minutes, remove and stir in some of the reserved cheese, adding more evaporated milk as necessary to keep the mixture moist and smooth. When you have incorporated all the cheese, the mixture should be creamy (takes about 20 minutes) . Serve Sour Cream Coffee Cake Yield: 9-inch cake Serv: 6-8 1 C Sour cream 1 C Granulated sugar 1 Egg C Dried cranberries C Dried cherries, chopped C Dried apples, chopped 2 C Flour, all-purpose 2 tsp Baking powder tsp Salt 1 C Walnuts, black or regular, chopped C Brown sugar, light, packed 1 tsp Cinnamon C Butter, unsalted Preheat oven to 350F (175C). Grease 9-inch springform pan. Combine sour cream, granulated sugar and egg. Stir in dried cranberries, cherries, and apples. In separate bowl combine flour, baking powder and salt. Add flour mixture to sour cream mixture and stir thoroughly. Scrape into prepared pan. Smooth surface and sprinkle evenly with the walnuts, brown sugar, and cinnamon. Dot with butte. Bake for 1 hour or until a wooden skewer tests clean. Let cool ten minutes before unmolding. Serve with butter. Bratwurst (Farmers Style) Chef tip: Always prepare a sufficient amount of seasoning so you can accurately measure the smallest denomination of ingredients. This recipe only calls for 0.4 oz of seasoning per pound of meat. Serv: 4 Bratwurst Seasoning: 7 oz Pickling salt oz White pepper 1/3 oz Nutmeg, ground 1/3 oz Marjoram, ground Measure very carefully and combine all ingredients. This is enough seasoning for 20 pounds of meat. Bratwurst: 2 lbs Pork butt (75/25), cut into 1 cubes 3/4 oz Bratwurst seasoning 2 Tbsp Onion, yellow 4 oz Crushed ice Cut the pork butt at into 1" cubes, sprinkle with the carefully measured amount of bratwurst seasoning, and onions, chill down very cold before grinding. Chill down all grinder parts, and grind meat through the course, and the medium die. Everything must remain cold. Place ground meat into the food processor and add the crushed ice while blending, 30 - 60 seconds. Stuff filling into pork casings and tie off into 5" sausages. Prick sausages with a small needle, and saut in butter over moderate heat until it feels firm, serve hot. Chicago Deep-Dish Pizza Serv: 4 Tomato Sauce: 2 Tbsp Olive oil 1 C Onion, dice 1 Garlic clove, minced 3 C Tomatoes, peeled, seeded, chopped C Tomato Puree, canned 1/8 tsp Basil, dry leaves 1/8 tsp Oregano, dry leaves TT Salt and black pepper Heat oil, add onions, and garlic cook 3 minutes. Stir in the diced tomato, tomato puree, basil, oregano, salt and pepper to taste; allow to simmer for 30 minutes until thick. 1 recipe Chicago Deep-Dish Pizza Dough 1 C Italian sausage, sliced 3 C Mozzarella cheese, shredded C Red bell pepper, cored, seeded,sliced into thin strips 1/3 C Parmesan cheese, grated Preheat oven to 450F (225C) Lightly oil a 9-inch round baking pan that is 1 inch deep. Roll the dough into a 12-inch circle and fit it into the pan. The dough should just cover the bottom and sides of the pan, with no overhang. Prick dough all over with a fork. Cook sausage, allow to cool. Slice into 1/2" thick slices. Spread 1 cups of grated mozzarella over the dough. Spread the tomato sauce over the cheese, covering completely. Spread the sausage and red peppers over the tomato sauce. Top with remaining grated mozzarella and Parmesan cheeses. Bake in preheated oven 25 minutes, until the cheese and crust are golden and the filling is bubbly. Remove from oven and allow to sit for 5 minutes before cutting. Chicago Deep-Dish Pizza Dough Serv: 4 6 Tbsp Water, warm (110F) 6 Tbsp Milk 1 tsp Active dry yeast Pinch Sugar, granulated 2 Tbsp Olive oil 1 Tbsp Cornmeal, fine 1/2 tsp Salt 3 Tbsp Whole-wheat flour 1 C Flour, all-purpose Dissolve the yeast in the warm water and set aside in a warm place for 3-4 minutes. Combine, milk, olive oil, and cornmeal. Add yeast mixture. Add salt and whole-wheat flour; mix well. Gradually add white flour and work to a soft, workable dough. Turn out onto a lightly floured surface and knead it for 5 minutes. Put dough into an oiled bowl and turn to coat the surface with oil. Cover the bowl and let the dough rise in a warm place until it has doubled in bulk, about 35 to 45 minutes. Punch down the dough, allow to rise until double again, about 30 minutes. Balsamic Vinaigrette Serv: 4 C Balsamic vinegar 1 Tbsp Garlic, minced tsp Salt tsp Black pepper C Olive oil Combine all and mix well. German Potato Salad Serv: 4 20 oz Red bliss potatoes, whole 1 C Bacon vinaigrette 1 Tbsp Chives, fine sliced Vinaigrette: 1 oz Bacon, dice C Shallot, dice 2 Tbsp Sherry vinegar C Olive oil C Chicken stock TT Salt and black pepper Render the bacon over medium heat, not crispy. Add the shallots to the bacon and cook 3 minutes. Deglaze with the sherry vinegar, add the chicken stock and stir in the olive oil, bring to a boil, remove from the heat. Season with salt and pepper to taste and combine well. Salad: Wash the red skin potatoes, cover with cold salt water, and bring to simmer. Simmer the potatoes until tender, drain and dry, when you can handle them, slice them into 1/8" thick slices with the skin on. Pour the boiling bacon vinaigrette over the sliced potatoes, combine. Serve at room temperature; garnish each serving with the chives. Pan-Seared Steak with Maytag Blue Cheese Butter Serv: 4 Blue Cheese Butter: 1 C Butter, unsalted C Maytag Blue Cheese TT Black pepper 2 tsp Parsley, chopped 3 Shallots, peeled 1 head Garlic 1 oz Red wine, dry oz Breadcrumbs Steak: 4 Steaks, top loin (8 oz) each TT Salt and black pepper AN Oil, vegetable Cut the top off the garlic head and wrap in aluminum foil with shallots. Roast it in a 375F (190C) oven for approximately 30-45 minutes. Remove and while still warm squeeze garlic out of roasted head. Chop garlic and shallots to make a paste. Cool. Combine butter, and cheese in mixer with paddle or in a food processor. Add roasted garlic and shallots and blend 1 minute. Add remaining butter ingredients and combine well. Take the butter and place on a plastic wrap or parchment paper and roll up into a cylinder. Refrigerate until firm. Season the steak and sear in hot oil until brown on both sides. Place each steak on a hot plate and top with ounce (22 g) of blue cheese butter. Brown butter on top of steak under broiler or salamander for approximately 30 seconds. Parsley Potatoes Serv: 4 4 C Potatoes, (California White Skin), shape into tournees or cubes C Butter, melted 2 Tbsp Parsley, finely chopped TT Salt and black pepper Peel and wash the potatoes, place them in cold water. Tournee the potatoes, (7 sides, football shaped 2" long) or cut into large cubes. Place them into cold water, add salt and bring to a simmer, simmer until tender, drain and toss in melted butter and parsley, serve immediately. Pioneer Buffalo Stew Serv: 4 16 oz Buffalo stew meat, 1 cubes 2 Tbsp Oil, vegetable 1 oz Bacon, dice 1 C Onions, dice 1 Garlic clove, minced C Flour, all-purpose Tbsp Tomato paste C Beer, lager 4 C Brown stock 1 Bay leaf tsp Thyme, leaves, dry tsp Oregano, leaves, dry TT Salt and black pepper 1 C Carrots, 3/4" cubes C Celery, 3/4" dice 1 C Turnips, 3/4" cubes 1 C Red potatoes, 3/4" cubes 1 Tbsp Parsley, chopped Prepare and dry the stew meat, lightly dust with flour. Heat oil over medium-high heat and sear the meat on all sides, remove and set aside. (This step has to be done in batches.) Remove any excess oil, add the bacon, onions, and garlic, caramelize. Add the tomato paste, cook 2 to 3 minutes until it is caramelized. Add the flour and stir in thoroughly. Deglaze with beer and add the stock, stir vigorously to dissolve the flour, add the herbs and seasoning, bring to a simmer. Add the meat and stew for approximately 30-40 minutes, then add the vegetable and potatoes. Bring back to a simmer and cook until the meat and vegetables are tender. Remove bay leaf. Taste and adjust seasoning, serve in bowls and garnish with parsley. Sauted Green Beans and Cherry Tomatoes Serv: 4 4 C Green beans, trimmed 2 Tbsp Butter, unsalted 1 Shallot, minced 1 Garlic clove, minced 1 tsp Lemon juice, fresh 1 Tbsp White wine, dry 1 C Cherry tomatoes, halved 1 Tbsp Tarragon, chopped TT Salt and black pepper Trim the stems from beans, cook in boiling salt water, for approximately 6-8 minutes until tender. Shock the beans in ice water and drain, chill until needed. Heat the butter, add shallot, garlic, and cook 2 minutes. Add lemon juice and white wine, cook 1 minute or until almost dry. Add beans, season and cook 2 minutes. Add cherry tomatoes and tarragon, cook 2 minutes or just long enough to heat tomatoes. Season with salt and pepper and lemon juice to taste. Serve immediately. Sunchoke Gratin Serv: 4 4 C Sun chokes, peeled, sliced 1 Tbsp Oil, vegetable C Onions, dice 1 clove Garlic clove minced 1 sprig Thyme, chopped 1 C Heavy cream C Cornstarch TT Salt and white pepper 2 Tbsp Butter, unsalted 2 Tbsp Breadcrumbs, dry 1/3 C Parmesan cheese, fresh, fine grated Pinch Paprika Prepare and parboil the sunchokes in a saucepot with saltwater for 5 minute. Shock the sun chokes in an ice-water bath, drain, and reserve. Heat the oil over medium heat, add the sun chokes, onions, garlic and thyme and cook approximately 2 minutes. Reserve 1 ounce of the heavy cream, add the remainder to the vegetables, bring to a simmer. Mix the cornstarch with the reserved cream to make slurry and add to the simmering liquid, simmer over low heat for 3 minutes. Season with salt and white pepper to taste. Place in a buttered casserole or souffl dish. Mix the breadcrumbs and cheese together, sprinkle over top. Sprinkle with paprika. Bake in a preheated oven at 400F (205C) for about 20 minutes or until set. 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