Entries for December 2006
Wild Mushroom Beef Stew
- 2 lb. beef for stew, cut into 1-inch pieces
- 1/4 c. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. Culinary Secrets Dried Thyme Leaves, crushed, RFS Item 24434
- 3/4 c. ready-to-serve beef broth
- 1/4 c. Bountiful Harvest 24% Fancy Tomato Paste, RFS Item 12054
- 1/4 c. dry red wine
- 2 cloves garlic, minced
- 1 lb. red-skinned potatoes(1 1/2-inch diameter), cut into quarters
- 8 oz. assorted mushrooms (such as cremini, shiitake, and oyster, cut into quarters)
- 1 cup baby carrots
- fresh parsley (optional)
- Combine flour, salt, pepper and thyme in small bowl. Place beef in 4-1/2 to 5-1/2 quart slow cooker. Sprinkle with flour mixture; toss to coat.
- Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
- Cover and cook on HIGH 5 to 6 hours or LOW 8 to 9 hours, or until beef and vegetables are tender. Stir well before serving. Garnish with parsley, if desired, before serving.
Recipe and Photo from National Cattlemen's Beef Association
Wisconsin Three-Cheese & Artichoke Potstickers w/Roasted Tomato Salad & Stravecchio Crema
by Chef Rhys Lewis
Yield: 12 Servings
- 12 baby artichokes (canned may be substituted)
- 1/4 cup olive oil
- 6 cloves garlic, peeled and chopped
- 6 shallots, peeled and chopped
- 1 qt. chicken stock
- 1 lemon, squeezed
- 4 sprigs fresh thyme
- salt and pepper, to taste
- 1 c. Wisconsin Aged Provolone Cheese
- 1 c. Wisconsin Parmesan Cheese, shredded
- 1 c. Wisconsin Asiago Cheese, shredded
- 2 Tbsp. whole grain mustard
- 48 wonton wrappers
- 1/2 c. water
Roasted Tomato Salad Ingredients:
- 8 plum tomatoes, sliced
- 12 crimini mushrooms, quartered
- 6 Tbsp. extra virgin olive oil
- 2 cloves garlic, chopped
- 2 tsp. fresh rosemary, chopped
- salt and pepper, to taste
Wisconsin Stravecchio Crema Ingredients:
- 1 c. heavy cream
- 1 c. Wisconsin Stravecchio Parmesan Cheese, grated
- For fresh baby artichokes, trim outer leaves and cut 1/4 to 1/2 inch off the top of the artichokes. Heat olive oil in saucepot; add garlic and shallots and saute until translucent. Add artichokes, chicken stock, lemon juice and thyme. Season with salt and pepper, to taste. Simmer until artichokes are tender, approximately 20 minutes.
- Remove artichokes from cooking liquid and allow to cool; chop into small pieces. *If using canned artichokes, simply drain and chop into small pieces.
- In a mixing bowl, combine Wisconsin Provolone, Parmesan and Asiago Cheeses with the mustard and chopped artichokes; blend well.
- Place a small amount of cheese-artichoke mixture in the center of each wonton skim. Moisten the edges of wonton skin with water and seal tightly with your fingers. (The wontons may be stored on wax paper lightly dusted with cornstarch and refrigerated until ready to cook).
- Add a small amount of olive oil to a preheated saute pan. Add wontons, a few at a time, and brown on both sides. Add 1/2 cup water to the pan and quickly cover to allow the wontons to steam through. Repeat this process until all wontons are first browned, then steamed; reserve and keep warm.
Roasted Tomato Salad
- Preheat oven to 350 F.
- Toss the plum tomatoes and crimini mushrooms in olive oil; season with garlic, rosemary, salt and pepper.
- Arrange in a single layer on a sheet pan and roast until tender, approximately 10 minutes.
- Remove from sheet pan and reserve until ready to serve. Cut tomatoes and mushrooms into quarters and then in half.
Wisconsin Stravecchio Crema
- Pour the heavy cream into a saucepot and bring to a simmer. Slowly stir in the Wisconsin Stravecchio Parmesan cheese until melted and fully incorporated.
- Reserve and keep warm until ready to serve.
- Pour a small amount of the Stravecchio Crema in the center of a plate. Arrange four wontons on the sauce and garnish with a small amount of warm Roasted Tomato Salad.
Photo & Recipe from Wisconsin Milk Marketing Board
- 1 c. Villa Frizzoni Feta Cheese, crumbled, RFS Item 76726
- 1 tsp. Culinary Secrets Pepper Pepper Seasoning, RFS Item 28672
- 8 oz. Cobblestone Market Cream Cheese, softened, RFS Item 70082
- 1/3 c. pistachio nuts, chopped
- 1 12-inch French Bread Loaf, cut in 1/2-inch slices
- 1/3 c. extra virgin olive oil
- Combine crumbled feta and pepper seasoning. Add cream cheese and pistachios; mix well. Set aside.
- Brush both sides of bread with olive oil.
- Preheat broiler and place oven rack at least 4-inches below heating element. Broil bread slices until lightly browned on both sides, turning once.
- Spread each slice with cheese mixture and serve.
Photo and Recipe Courtesy of National Pork Board.
Bacon & Mushroom Bite-Size Quiche
- 8 slices Prairie Creek Packing 18-22 Single Slice, Double Smoked Bacon, RFS Item 42436
- 1/4 lb. Markon Fresh Fancy Medium Mushrooms, chopped, RFS Item 78170
- 1 Tbsp. SilverBrook Grade AA Salted Butter Solid, RFS Item 73400
- 1/3 c. Markon Clean & Trim Green Onion, RFS Item 76206
- 1-2/3 c. Cobblestone Market Premium Grade A, Swiss Cheese Loaf, shredded, RFS Item 70156
- Pastry for double-crust pie
- 5 eggs
- 1-2/3 c. sour cream
- Heat oven to 375 F.
- n a lightly floured board, roll out the pastry dough 1/16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed.
- Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans.
- Meanwhile, fry bacon slices until crisp, drain; crumble or chop.
- Chop mushrooms, saute in butter until limp and liquid evaporates.
- Combine bacon, mushrooms, green onion and cheese.
- Divide filling equally among muffin cups.
- In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup.
- Bake until puffed and light brown, about 20-25 minutes.
- Cook in pans 5 minutes; lift out. Serve warm or let cool on wire racks.
*If made ahead, wrap cooled quiches airtight and refrigerate overnight. Reheat, uncovered, in a 350 F oven for about 10 minutes.
Photo & Recipe courtesy of National Pork Board
Pistachio-Crusted Pork Tenderloin Bruschetta
- 1 lb. pork tenderloin
- 3/4 c. Markon Clean & Trim Fresh Parsley, lightly packed, RFS Item 78172
- 3/4 c. pistachio nuts OR slivered almonds
- 2 Tbsp. graded lemon peel (about 2 lemons)
- 1/4 tsp. salt
- 1/4 c. fresh lemon juice
- 4 oz. soft, mild goat cheese, OR spinach-artichoke cheese spread, OR olive tapenade
- 1/2 of 24-inch baguette, diagonally sliced & lightly toasted
- Heat oven to 425 F.
- Place parsley and nuts in blender or food procesor container. Cover and blend or process just until crumbly, but not paste like. Transfer mixture to an 18-inch-long piece of waxed paper. Add lemon peel and salt, lightly mix until combined.
- Place pork on rack in shallow roasting pan. Roasted in heated oven for 20-30 minutes or until internal temperature is 155 F. Cook pork on rack for 20 minutes. Loosely cover with foil and chill for several hours or overnight.
- To serve, carve pork into 1/2-inch-thick slices. Lightly spread bauette slices with cheese or olive tapenade. Place pork on top.
Recipe & Photo Courtesy of National Pork Board
Almond Stuffed Pork Chops
Yield: 4 Servings
- 4 boneless pork loin chops, 1 1/4-inch thick
- 1/4 c. chopped almonds
- 1/4 c. chopped onion
- 1 tsp. Culinary Secrets N/MSG Gourmet Chicken Base, RFS Item 22562
- 1/8 to 1/4 tsp. Culinary Secrets Pure Almond Extract, RFS Item 26696
- 1 Tbsp. browning and seasoning sauce (optional)
- 1 Tbsp. SilverBrook Grade AA Salted Butter, RFS Item 71800
- 1/4 c. chopped celery
- 2 Tbsp. water
- 1/2 tsp. Culinary Secrets Dried Parsley Flakes, RFS Item 24016
- 2 slices firm white bread, cut into 1/2-inch cubes
- 1 Tbsp. water (optional)
- For stuffing, melt butter in medium saucepan over medium heat. Cook almonds, celery and onion in hot butter until vegetables are tender. Stir in the 2 Tbsp. of water, chicken base, parsley flakes and almond extract. Add bread cubes; toss to moisten bread cubes.
- Cut opening in each chop from the outer side; widen opening into pocket, being careful not to cut through the other side of the chop. Fill pockets in chops with equal amounts of stuffing. Secure with toothpicks.
- Heat oven to 375 F. Place stuffed chops on roasting rack in shallow roasting pan. Bake, uncovered, until internal temperature is 160 F, approximately 35-45 minutes (check temperature in thickest part of the meat).
- Combine browning seasoning and 1 Tbsp. of water in small bowl, if desired; brush over chops. Bake for 2 minutes more. Remove toothpicks from chops before serving.
Recipe and Photo by National Pork Board
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