Smoked Steelhead White Chili
FEATURED
GUEST CHEF
Ronald Andres, Great Lakes Energy 1 1 2 2 1 2 2 1 2 1 1 1 1 1
tablespoon olive oil medium onion, chopped stalks celery, chopped cloves garlic, minced pound smoked steelhead trout* (skin and bones removed), flaked into ½-inch pieces (15.5-ounce) cans Great Northern beans (use liquid) (15.5-ounce) cans cannellini beans, rinsed (14.5-ounce) can chicken broth Anaheim peppers (braised, then seeds and skin removed), diced teaspoon ground cumin tablespoon ground coriander teaspoon dried oregano tablespoon lemon pepper quart whipping cream
Heat olive oil in a large pot over medium heat. Sauté onion, celery, and garlic in the hot oil until tender. Add smoked steelhead, Great Northern beans, cannellini beans, chicken broth, Anaheim peppers, cumin, coriander, oregano, and lemon pepper into the pot. Bring to a boil. Reduce heat and simmer until flavors have blended, about 30 minutes. Stir in the whipping cream. Simmer until the whipping cream is hot, but do not boil. *Smoked salmon can also be used.
If you’re not enjoying the lip-smacking scents of Heather Rosencrantz’s Dirty Girl Farm soaps and body wash, maybe try her family’s favorite sugar cookie recipe. Deceivingly simple, but chockfull of yum. Perfect for special occasions or just a cozy afternoon at home.
All-American Chili Kerri Hanson, Great Lakes Energy
1 pound lean ground beef or ground venison 6 ounces chorizo 2 cups chopped onion 1 cup chopped green pepper 8 cloves garlic, minced 1 jalapeño pepper or poblano pepper, chopped 2 tablespoons chili powder 2 tablespoons brown sugar 1 tablespoon ground cumin 1 (6-ounce) can tomato paste 1 teaspoon dried oregano ½ teaspoon freshly ground black pepper ¼ teaspoon salt 2 bay leaves 1¼ cups Merlot red wine 2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped 2 (15-ounce) cans kidney beans, drained ½ cup shredded sharp cheddar cheese
Sugar Cookies 2¼ ½ ¼ ¾
Using large Dutch oven over medium-high heat, brown ground beef, chorizo, onion, green pepper, garlic, and jalapeño. Cook 10 minutes until beef and chorizo are browned, stirring to crumble. Add chili powder, brown sugar, cumin, tomato paste, oregano, pepper, salt, and bay leaves and cook for 1 minute, stirring constantly. Stir in wine, tomatoes and kidney beans; bring to boil. Cover, reduce heat and simmer 1 hour, stirring occasionally. Uncover and cook for 30 minutes longer, stirring occasionally. Discard bay leaves before serving. Sprinkle each serving with cheddar cheese. This is even better the following day!
Mexican Fiesta: due April 1 Farm to Table: due May 1
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¾ 1 2 ¼
cups all-purpose flour teaspoon baking powder teaspoon salt cup cold butter (grass-fed organic butter, if possible) cup sugar egg teaspoons vanilla extract teaspoon almond extract
Preheat oven to 350 F. Sift together dry ingredients well and set aside. In the bowl of your stand mixer, cream together butter and sugar. Once mixture is light and fluffy, add egg and extracts. Begin adding flour mixture a little at a time, making sure each addition is well incorporated. When dough comes together, turn out onto a lightly floured cold marble surface, roll to ¼-inch thickness. Cut out shapes and bake for 8–12 minutes depending on thickness. Cookie Tips
• Try to use as little flour as possible; adding too much makes cookies tough.
• When mixing your scraps together to re-roll, brush as much flour off as possible. • Cold dough holds its shape better and cookie-cutter shapes won’t distort.
Read the full story about Dirty Girl Farm on page 14, and find this recipe and others at micoopkitchen.com.
MICHIGAN COUNTRY LINES
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