Archive | Recipes 2012

Stuffed Cherry Tomatoes

Stuffed Cherry Tomatoes

20-25 ripe cherry tomatoes cored
1 small onion finely chopped
2 cloves garlic minced
3 tablespoons olive oil
1/4 cup bread crumbs
1 tablespoon Haute Habanero Paste
1 tablespoon fresh parsley finely chopped
Salt and pepper

Preheat oven to 350 degrees F.
Slice off tops of tomatoes, scrape out seeds, core.
Combine onion and garlic, sauté in olive oil until soft. Mix in bread crumbs,
Haute Habanero Paste, and parsley. Carefully stuff each tomato.
Bake for 5 minutes in 350 degrees F oven. Serve warm.

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Perfectly Roasted Prime Rib and Braised Thousand Hills Beef

The following recipes use beef from Thousand Hills Cattle Co. and are the work of Scott Pampuch, executive chef/food and beverage director at Bloomington’s Minnesota Valley Country Club. Pampuch is also host of the television show “In Search Of Food,” on the Ovation network, with new segments starting in March or April.

PERFECTLY ROASTED PRIME RIB
Serves: 4-6

1 tablespoon peppercorns
6 bay leaves
1 cup kosher salt
5 allspice berries
4 sprigs fresh rosemary
12 cloves garlic
4 pounds rib eye roast

Toast peppercorns, salt, bay leaves and allspice berries. Chop rosemary and garlic. Combine spices, rosemary and garlic. Rub roast and let marinade for 24 hours. Roast at 400 degrees until thermometer inserted in middle of the meat reads 125 degrees. Remove from oven and let rest for 20 minutes.

BRAISED THOUSAND HILLS BEEF
Serves: 4-6

4 tablespoons extra-virgin olive oil
4-5 pounds beef brisket
1½ teaspoons salt
1 teaspoon black pepper
1 cup flour (just enough to coat all sides of meat)
1 medium onion, finely chopped
1 medium carrot, finely chopped
½ celery rib, finely chopped
2 cups red wine (preferably Burgundy or Chianti)
2 cups beef stock
2 cinnamon sticks
Rosemary sprigs, bay leaf, thyme

Heat 2 tablespoons oil in an ovenproof, 6-quart heavy pot over moderately high heat. Pat the beef brisket dry and season with salt and pepper. Flour and brown on all sides, about 20 minutes, and transfer to a bowl. Pour off fat from pot, and then add remaining 2 tablespoons olive oil. Cook onion, carrot and celery over moderately low heat, stirring occasionally until softened, about 10 minutes. Preheat oven to 300 degrees. Stir vegetables, add wine and beef stock, and scrape up any brown bits. Increase heat to high and boil until liquid is reduced by half. Return beef and juices to pot; add fresh herbs and cinnamon sticks. Bring to a simmer, braise and cover, place in middle of oven until very tender, 3-4 hours.

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Marinated Radishes with Parsley

Marinated Radishes with Parsley
A very pretty spring salad  
From Seward Coop
Serves: 4

3 pounds radishes, any variety
1 tablespoon chopped flat leaf parsley
6 tablespoons olive oil
Freshly ground pepper
Kosher or coarse sea salt
2 tablespoons lemon juice

Wash and trim radishes and slice them very thinly so that they are translucent.

In a medium bowl, mix the radishes with the parsley, olive oil and pepper.  Let marinate for at least two hours and up to 24 hours.

Season with salt, add the lemon juice, stir again, and transfer to a serving bowl.

Prep Tip: Do not add salt until just before serving.  Any earlier and it will purge water from the radishes and make the salad watery

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Lamb Stew with Spring Vegetables

Lamb Stew with Spring Vegetables
From Seward Coop
Serves: 8 to 10

1/2 cup olive oil
3 pounds boneless leg of lamb, cut into 1 1/2 -inch cubes
2 teaspoons sea salt
1 teaspoon freshly ground pepper
1 cup all-purpose flour
2 cups dry red wine
2 large onions, diced
4 celery ribs, diced
1 cup garlic, minced
6 medium-size new potatoes cut into eighths
3 tablespoons tomato paste
4 cups water
2 bay leaves
2 cups spring vegetables, such as baby carrots, zucchini, and patty pan squash, blanched and halved*
2 tablespoons  chopped fresh thyme
2 tablespoons  chopped fresh rosemary
Garnishes: fresh chopped parsley, grated lemon zest

Heat oil in a large stainless Dutch oven. Coat lamb cubes with salt, pepper, and flour. Brown in hot oil, stirring occasionally, about 10 minutes.

Remove lamb from pan, and drain any excess oil. Add red wine, scraping bottom of pan to loosen up bits of browned meat. Add onion, celery, and garlic; cook, stirring occasionally, 10 to 15 minutes. Add lamb back to the pan with the cooked vegetables.

Add potatoes and next 3 ingredients; stir and bring to a low boil. Reduce heat to low; cover and simmer for 45 minutes.

Add blanched vegetables, thyme, and rosemary; stir and let simmer 30 more minutes. Garnish, if desired.

*To blanch, plunge vegetables briefly into boiling water, then into cold water to stop the cooking process.

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Jeff's Select Gouda Fondue Recipe

Jeff’s Select Gouda Fondue Recipe
1 teaspoon corn starch
3 cups of Chardonnay
4 cups of coarsely shredded Jeff’s Select Gouda
Pinch of cayenne pepper
1 ounce of Gran Marnier (optional)  

Add Chardonnay to sauce pan and bring to boil and reduce to 1 ½ cups. Mix corn starch with 2 cups of shredded gouda (reserve the other two cups) and add to the Chardonnay reduction. Bring mixture to a slight bubbling simmer while continuously stirring for a few minutes (this will cook out the corn starch) and add the reserved two cups of cheese.  Stir until desired consistency is reached. Add Gran Marnier and hold at low heat.

Serve with warm, soft bread, croutons, or crostini.  

For more information, visit www.faribaultdairy.com.

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Simple Pasta

Simple Pasta Tossed with Blue Cheese, Kalamatra and Sundried Tomatoes
By Becky Poss
Serves 2

Bring 4 tablespoons good olive oil to a low simmer in a small pan, add 2 chopped cloves garlic. Simmer for 2 minutes; then turn off heat. Do not let garlic brown.

Prepare your favorite pasta, 2 servings.
Reserve ½ cup cooking liquid and toss the pasta with the olive oil and garlic in a large metal mixing bowl.

Toss in 1 generous cup crumbled blue cheese, ½ cup chopped kalamatra olives, and ¼ cup chopped sundried tomatoes.

Optional Meat: Add 2 diced grilled chicken breasts (warmed before adding). You can serve the chicken on the side, but it is great tossed in, coated with the sauce.
Add several spoonfuls of the hot pasta water, toss pasta mixture with large tongs to mix. If it seems dry, add a little more water. Cover the bowl tightly and let stand for several minutes until cheese is melted. The metal bowl will retain the heat of the pasta and melt the cheese nicely.

Spinkle with freshly chopped basil or rosemary if you have it…. and some freshly grated parmesan.

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Creamy Mushroom Soup

Creamy Mushroom Soup
Serves 12

¼ cup butter
1 medium onion, finely chopped
½ cup carrots, finely chopped
½ cup celery, finely chopped
8 ounces fresh mushrooms, sliced (or roughly chopped if they are large mushrooms)
½ cup flour
6 cups chicken broth
2 cups cooked wild rice
½ teaspoon each: salt, curry powder, dry mustard, and pepper
2 cups half and half (or milk to make the soup less rich)
2/3 cup sherry
Chopped parsley for garnish

Over medium low heat, sauté onions in melted butter for 5 minutes. Add carrots, celery and mushrooms and continue to cook and stir for 2 minutes. Stir in flour and cook for 2 more minutes. Gradually add broth and stir until slightly thickened. Cook for another 5 minutes. Stir in wild rice, salt, and spices. (Hold preparation here, if not serving the soup immediately.) Reduce heat and add half and half and sherry and bring to a simmer. Serve with parsley sprinkled on top.

From Marsha Edwards, an extraordinary hostess and long time St. Paul resident.

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