Entries for 2006

Wild Mushroom Beef Stew

Ingredients

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)

Directions

1. 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.
2. Combine broth, tomato paste, wine and garlic in small bowl; mix well. Add to beef. Add potatoes, mushrooms and carrots; mix well.
3. 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

Ingredients

Potstickers

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

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

1 c. heavy cream
1 c. Wisconsin Stravecchio Parmesan Cheese, grated

Directions

Potstickers

1. 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.
2. Remove artichokes from cooking liquid and allow to cool; chop into small pieces. *If using canned artichokes, simply drain and chop into small pieces.
3. In a mixing bowl, combine Wisconsin Provolone, Parmesan and Asiago Cheeses with the mustard and chopped artichokes; blend well.
4. 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).
5. 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

1. Preheat oven to 350 F.
2. Toss the plum tomatoes and crimini mushrooms in olive oil; season with garlic, rosemary, salt and pepper.
3. Arrange in a single layer on a sheet pan and roast until tender, approximately 10 minutes.
4. Remove from sheet pan and reserve until ready to serve. Cut tomatoes and mushrooms into quarters and then in half.

Wisconsin Stravecchio Crema

1. 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.

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.

Yield: 12 Servings

Photo & Recipe from Wisconsin Milk Marketing Board

Spiced Bread Pudding with Sour Cream Raisin Sauce

Ingredients

Pudding:
1 lb., 8 oz. Bread, donuts, or rolls - stale, cut into 1-inch chunks
16 oz. Milk
16 oz. Cream
8 Eggs
2 c. Sugar
4 oz. SilverBrook Solid Grade AA Salted Butter, melted
          RFS Item 73400
4 tsp. Culinary Secrets Pumpkin Pie Spice
           RFS Item 24138

Sauce:
5 oz. Katy's Kitchen Instant Vanilla Pudding Mix
         RFS Item 21234
1 qt., 1 c. Sour cream
2-1/2 cups Milk
1/2 tsp. Culinary Secrets Pumpkin Pie Spice 
            RFS Item 24138
1/2 tsp. Culinary Secrets Rum Flavoring
            RFS Item 26252
1/2 c. Raisins
2 oz. Pecans, toasted (optional)

Directions

Pudding:
1. Spray a 4-inch deep pan with cooking spray. Place donuts and bread in pan.

2. Combine milk, cream, eggs, butter and Culinary Secrets Pumpkin Pie Spice in a large bowl. Whisk until well blended. Pour over bread mixture, being sure to cover all bread. Cover and refrigerate for 15 minutes.

3. Bake at 350 F for 1 hour, 15 minutes or until the center is set and reaches 165 F. Serve warm or cold with Sour Cream Raisin Sauce.

Sauce:
1. Combine pudding mix, milk, sour cream, Culinary Secrets Pumpkin Pie Spice, and Rum Flavoring in a large bowl. Whisk until blended. Fold in raisins and pecans. Chill until served.

Salsa Chicken Sandwich

Ingredients

1 Rich's Fully Baked French Sandwich Rolls
   RFS Item 69544
1-4 oz. SilverBrook Boneless Skinless Chicken Breast
             RFS Item 35772
2 oz. San Pablo Medium Thick n' Chunky Salsa
          RFS Item 49754
1/2 tsp. fresh cilantro, chopped
1/4 c. Markon 1/8" Fresh Shredded Lettuce
           RFS Item 70426
2 oz. roma tomatoes, oven-roasted
1 oz. Spanish onions, sauteed

Directions

Assemble all ingredients on sandwich roll and serve.

*For an extra kick, top this sandwich with melted San Pablo Pepper Jack Cheese! RFS Item 70248

Recipe and Photography courtesy of Rich Products.

Wisconsin Stuffed Burger

Ingredients

1 1/2 lbs. Eagle Ridge 85/15 Pure Ground Beef 
               RFS Item 50106
1/4 c. dry bread crumbs
1 egg
6 slices tomato
6 lettuce leaves
3/4 c. Cobblestone Market Crumbled Bleu Cheese
          RFS Item 70030
6 hamburger buns, sliced

Directions

1. In a large mixing bowl, combine beef, bread crumbs and eggs; mix well, but lightly.
2. Divide mixture into 12 balls; flatten each on waxed paper to 4 inches across. Place 1 tablespoon cheese on each of 6 patties. Top with remaining patties, carefully pressing the edges to seal.
3. Grill patties 4 inches from the hot coals, turning only once for 6 to 9 minutes on each side, or until no longer pink. To keep cheese between patties as it melts, do not flatten burgers with spatula while grilling.
4. Place burgers on buns and top with tomato and lettuce.

*Your possibilities are endless! Stuff your burgers with Cobblestone Market Co-Jack or Swiss, San Pablo Pepper Jack, Trifoglio Pizza Blend or Villa Frizzoni Mozzarella.

Photo and Recipe courtesy of the Wisconsin Milk Marketing Board.

Carribean Shrimp Salad

Ingredients

10 oz. Markon Ready Set Serve Romaine Lettuce
          (RFS Item 76204)
10 oz. Markon Ready Set Serve Organic Mixed Baby Greens
          (RFS Item 76290) 
10 oz. cucumber, julienned
5 oz. carrots, julienned
20 oz. mango, sliced
20 oz. Hidden Bay 21-25 P&D Tail-On IQF Cooked Shrimp
          (RFS Item 16450)
20 oz. Culinary Secrets Tropical Mango Vinaigrette
          (RFS Item 28702)
2 oz. cilantro, chopped
2 limes, sliced
5 oz. fried banana/plantain chips

Directions

Combine Markon Romaine Lettuce and Markon Organic Mixed Baby Greens. Plate mixed salad greens and top with cucumber, carrots, mango and Hidden Bay Shrimp. Drizzle with Culinary Secrets Tropical Mango Vinaigrette. Garnish with cilantro, lime slices and
banana chips.

Yield: 10 servings

Grilled Chicken with Creamy Blue Cheese Sauce

Ingredients

Cheese Sauce
3/4 cup yogurt, plain
3 ounces Cobblestone Market Cream Cheese, softened
               Order RFS Item 70082
5 Tbsp. Cobblestone Market Crumbled Bleu Cheese
             Order RFS Item 70030
2 Tbsp. green onion, chopped
1 1/2 tsp. Culinary Secrets Lemon Pepper Seasoning
                Order RFS Item 28588
1/8 tsp. salt

Chicken
4 pieces SilverBrook Boneless, Skinless Chicken Breasts
              Order RFS Item 35778
4 Tbsp. SilverBrook Grade AA Solid Unsalted Butter, melted
             Order RFS Item 73410
1 large red bell pepper, cut into 1/2" strips
salt and pepper to taste

Directions

1. Preheat gas or charcoal grill to medium heat.

2. In a small food processor, blend yogurt and cream cheese until smooth. Add blue cheese, green onion, lemon-pepper seasoning and salt. Process until just combined. Cover and chill until ready to serve.

3. Brush chicken with small about of melted butter; sprinkle with salt and pepper. Grill chicken, uncovered, over medium heat for 5 minuets. Turn and grill 7 to 10 minutes longer or until chicken juices run clear.

4. Brush red pepper strips with melted butter, grill 5 minutes or until crisp-tender.

5. Garnish chicken with grilled peppers, serve with cheese sauce.

Yield: 4 Servings

Recipe & Image: Wisconsin Milk Marketing Board, 2006

Strawberry Shortbread Tiers

Ingredients

4 lbs. California Strawberries, stemmed and sliced
24 mint sprigs

For Lemon Curd:

1 lb. butter
1-1/2 oz. grated lemon zest
16 large eggs
2/3 cup fresh lemon juice
1 lb., 4 oz. granulated sugar
2 1/4 cups heavy cream, whipped

For Shortbread:

2 lbs. unsalted butter, cut into chunks
14 oz. granulated sugar
1 lb., 10 oz. all-purpose flour
2 tsp. salt
10 large egg yolks
2 tsp. baking powder

For Strawberry Sauce:

1 lb., 8 oz. California Strawberries, stemmed
1/4 cup granulated sugar

Directions

For Lemon Curd: In saucepan, heat butter, lemon juice and lemon zest until butter is melted. Remove from heat; cool slightly. In bowl, whisk together sugar and eggs until blended. Gradually whisk in butter mixture. Return to saucepan. Cook and stir over medium heat 4 to 5 minutes or until mixture just comes to a boil. Do not overcook. Strain. Cover; chill 2 hours or until cold. Fold whipped cream into custard mixture. Cover; chill. (Shortcut: prepared lemon curd or instant pudding can be substituted.)

For Shortbread: Heat oven to 300 degrees F. In food processor, process butter and sugar 3 to 4 minutes or until creamy. Add egg yolks, process 1 to 1 1/2 minutes or until light and creamy. Transfer to bowl. In another bowl, combine flour, baking powder and salt, mix well. Gently fold flour mixture into butter mixture. Do not over mix. Form into 2 (6 x 3-inch) rolls. Wrap tightly; chill 4 hours or until firm. Butter and flour interior of 48 (3 x 2-inch) metal cake rings; place on sheet pans. Cut each roll of cookie dough into 24 slices. Press 1 slice into each ring. Bake 15 minutes. Reduce oven to 200 degrees F; bake an additional 25 minutes or until dry. Unmold carefully. Cool on wire rack. (Shortcut: packaged shortbread cookies can be substituted.)

For Strawberry Sauce: In blender container, puree strawberries untils mooth. Sweeten to taste with sugar. Cover and chill. (Shortcut: frozen sliced, sweetened strawberries can be substituted.)

Assembly

For each serving, to order: Drizzle 2 tablespoons Strawberry Sauce onto serving plate. Place one Shortbread on plate. Top with 3 tablespoons of Lemon Curd, 1/4 cup sliced California Strawberries and 3 more tablespoons Lemon Curd. Top with an additional shortbread and 1/4 cup sliced California Strawberries. Garnish with mint.

Nutritional Information

Per serving: 870 calories; 61 g fat; 387 mg cholesterol; 452 mg sodium; 75 g carbohydrate; 3 g fiber; 10 g protein. Yield: 24 servings.

Glazed Ham w/Pineapple-Raisin Sauce

Ingredients

10 lb. Cobblestone Market Gourmet Boneless
         Natural Hardwood Smoked Buffet Ham
         RFS Item 49800

Glaze

3/4 cup maple syrup
1/2 tsp. Culinary Secrets Dried Thyme, crushed
            RFS Item 24434
6 oz. frozen pineapple-orange or pineapple juice concentrate
1/4 cup + 2 Tbsp. white balsamic vinegar

Pineapple-Raisin Sauce

2 Tbsp. butter
1 1/2 cup golden raisins
1 tsp. Culinary Secrets Dry Mustard, ground
         RFS Item 24078
2 Tbsp. + 2 tsp. cornstarch
6 oz. frozen pineapple-orange or pineapple juice concentrate
2/3 cup onion, finely chopped
2 1/2 cup water
1/2 cup maple syrup
1/2 cup white balsamic vinegar

Directions

1. Heat oven to 325 F. Place ham on rack in shallow roasting pan. Bake, uncovered, for 2 1/2 hours, until internal temperature is 140 F (about 15-18 minutes per pound).

2. In small saucepan, combine all of the glaze ingredients: maple syrup, thyme, juice concentrate and vinegar. Bring to a boil. Reduce hat to low, simmer uncovered for 5-10 minutes or until slightly thickened, stirring occasionally. Baste ham with glaze the last 15-20 minutes of baking.

3. In medium saucepan, saute onion in butter until tender. Add remaining juice concentrate, water, raisins, maple syrup and mustard. Stir together vinegar and conrstarch; stir into raisin mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more.

4. Slice ham and serve with Pineapple-Raisin Sauce.

Yield: 36