IWFS Council Bluffs Event Recipes

l i c n Cou s f f u l B EVENT RECIPES —

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—

The following recipes were found to be outstanding examples that the home chef could use to impress their guests with their culinary prowess. They were gathered from members and local chefs who used them in our events. The date of the Gazette is listed after the recipe name.

A PPET I Z E R S Bruschetta Cheese Bread 8/2013

Chef Jared Clarke's Lobster & Tarragon Bruschetta 8/2021

Chef Jared Clarke's Wild Mushroom & Arugula Bruschetta 8/2021 Short Rib Crostini 9/2019

White Port Spritzer 8/2020

Za’atar Roasted Tomato Crostini with Lebne 11/2018

DE S SE RT Beaumes-de-Venise Cake with Grapes 11/2013

Cranberry Apple Crisp with Oatmeal Walnut Streusel 1/2018 Lillian Burbach's Rhubarb Coffee Cake 8/2021

Passion Fruit Mousse with Black Pepper Shortbread 8/2019

Snow Egg & Vanilla Custard Cream “The Cloud” with Birds Nest garnish 1/2015 Tarta de Santiago (Spanish Almond Cake) 4/2013 Tomato Tart 7/2013

FISH Chef Andrew Loughrey’s Seared Scallops with Meyer Lemon Cream, Wild Grains, & Garden Cress 10/2020 Lime Drizzled Shrimp (Cal Rociados Gambas.) 12/2012 Pike Quenelles in Crayfish Sauce 1/2015

Salmon Cake with Garlic Lemon Aioli, Spicy Cabbage & Green Onion Slaw 12/2020

M A I N C OU R SE S Arroz de Pato (Roast Duck and Rice) 1/2015

Braccioli (Rolled tenderloin in Braccioli, a tomato based sauce.) 12/2013 Grilled Lamb Pop with Pea Risotto & Mint Jelly 7/2012

Grilled Provoleta on Toast (Grilled Provolene cheese used as a 3rd course.) 9/2017

Lamb Shanks Braised in Red Wine & Garlic Mashed Potatoes with Chives 10/2014

Red Roasted Peppers stuffed with Goat Cheese, Black Olives and Garlic (Pimientos Rojos Asasos con queso de Cabra, Aceirtunas y Ajo.) 12/2012

M A I N C OU R SE S continued...

Roasted stuffed Cornish Game Hen 12/2012

Sautéed Mini Peppers with Spanish Olive Oil and Kosher Salt (Mini Pimientos Salteados.) 12/2012 Short Rib Ragout, Tomato, Garganelli, Almond, Olive Oil from V. Mertz’s Kyle Lamb 5/2015 Whole Roasted Partridge with Cabbage and Bacon 1/2019

PA STA Lasagna with Sausage and Asiago & Green Onion Oil 3/2013

SA L A D Charred Corn Salad with Rock Shrimp 1/2020 Chef Deke Reichardt’s Coleslaw 7/2014

Jordan Vineyard's Yellow Wax Bean Salad with Grilled Fennel & Onions 11/2020 Chef Karl Marsh’s Barrel & Vine House Salad 4/2022 Salade Lyonnaise 1/2015

S OU P Cazuella Marinara Soup 4/2013

Golden Beet & Pancetta Purée with Rosemary Crostini, Candied Bacon and Crème Fraîche 12/2020 Roasted Honeynut Squash Bisque 3/2019

Zuppa de Patata con Salsicca, Verde Senape, di Fagioli (Potato, Italian sausage, mustard greens, white bean soup.) 12/2013

SI DE DI SH E S Cast Iron Skillet Cornbread 5/2019

Dante's Chef Drew Statz's Rib Cap Croquette 03/2021 Muffelato (Italian/New Orleans sandwich) 12/2013 Rye Porridge 6/2014

Sticky Rice with Mango 8/2012

Wild Mushroom & Gorgonzola Bread Pudding 5/2014 Za’atar Roasted Tomatoes 11/2018

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CHEF JEREMY BUTHE RECIPE FOR

BRUSCHETTA CHEESE BREAD

ltalian/Focaccia bread or French bread (baguette), sliced 7 inch thick and line on a greased baking sheet.

Use

Smear top side of the bread with pesto aioli.

Combine 2 parts mayonnaise with 1 part of pesto. Use

your favorite store bought pesto or make yourself...In

a

food processor combine 2 cups fresh basil leaves, % cup grated parmesan cheese, 3 cloves fresh garlic, cup toasted pine nuts, % t spoon salt, pepper, lemon juice and lz cup extra virgin olive oil. Puree to make a thick paste.

2 Top

the pesto aioli-smeared bread slices with

mozzarell.a cheese.

3

Top with bruschetta relish (diced tomatoes, fresh basil, minced red onion, garlic, salt, pepper & olive oil).

4

Bake in a 425" oven for 8-10 minutes or until cheese is golden.

5

Garnish with balsamic reduction drizzle.

Serue

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slightly warm if possible.

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A publication of the Council Bluffs Branch of the International Wine and Food Society

Recipe CHEF JARED CLARKE’S LOBSTER & TARRAGON BRUSCHETTA BRUSCHETTA

Good quality bread as needed. Focaccia/Ciabatta/Baguette Olive oil brushed on both sides Grill or toast in pan until golden brown Serves 4

WILD MUSHROOMS 1 cup chopped cooked lobster 1 tsp minced garlic 2 Tbsp minced fresh tarragon ½ cup chopped cherry tomato 1 tbsp lemon zest 2 Tbsp good quality mayo Pinch salt and pepper blend

INSTRUCTIONS

Mix all ingredients together and top on toasted bread

A publication of the Council Bluffs Branch of the International Wine and Food Society

Recipe CHEF JARED CLARKE’S WILD MUSHROOM & ARUGULA BRUSCHETTA BRUSCHETTA

Good quality bread as needed. Focaccia/Ciabatta/Baguette Olive oil brushed on both sides Grill or toast in pan until golden brown Serves 4

WILD MUSHROOMS

2 tbsp Olive oil [Add some butter for more flavor - Editor] 2 cups of your favorite mushrooms, sliced [Porcinis always add a lot of flavor - Editor] 1 tsp minced garlic 1 tsp fresh thyme 1 oz white wine Fresh ricotta Salt and pepper as needed 2 cups Arugula Balsamic vinaigrette or light vinaigrette as needed

INSTRUCTIONS

Sauté mushrooms in oil, garlic and fresh thyme until soft and golden in color. Deglaze with white wine.

Spread ricotta on toast, season with salt and pepper Spread mushroom on the ricotta Toss arugula with vinaigrette and place on top of mushrooms Shave parmesan on top if desired

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A publication of the Council Bluffs

Branch

of the lnternotionolWine ond Food

Society

|

Stokes' Chef Volentine Solqodo's

Short Rib Crostini

yield: 36 Crostini Beef

Pesto

6 beef short ribs

1 cup fresh basil leaves, cleaned

Canola oil

2 cloves garlic

salt

&

pepper

2 carrots coarsely chopped

1/z

crtp extra virgin olive oil

1/z

cup grzted Romano or Parmesan cheese

4 ribs of celery coarsely chopped 1 onion coarsely chopped

Place

1 quart chicken broth

on machine to pur6e and begin adding the olive oil slowly. When oil is incorporated, add grated cheese.

1/z

bottle red wine

Turn machine off.

Short ribs

Crostini

Preheat oven to 300' F

Salt and pepper ribs, then sear pan'

first two ingredients in mini food processor. Turn

in canola oil in

heavy

Add carrots, celery and onion.

8 oz Philadelphia Cream Cheese 1 baguette

Ciabatta or French bread

Assemble Crostini

Add chicken stock and red wine to cover meat.

Cover and place in oven for 3 hours to braise.

Remove from pot and cool.

Slice bread abortl/+ inch thick. Place slices on a baking sheet and lightly toast under broiler. Center should be soft and not toasted too hard. Remove from broiler.

Take meat off bone and cut into bit sized pieces to top crosini.

Spread cream cheese on each slice. Place dollop ofpesto on one side of bread. Add piece of short rib on other

lBraising liquid can be used elsewhere for a sauce or

side. Serve.

gravy. Editorl

August

20t3 |

fEditor's note. To save heating up the kitchen in the summer, you can cook the ribs in a crock pot at low t€mperature for 5 hours.]

Pagc 6

A publication of the Council Bluffs Branch of the International Wine and Food Society

little over a year ago, some of us had the opportunity to be in Portugal on the Douro River cruise. One of the starters each evening was a “White Port” Spritzer.

Most are familiar with the red ports but white ports do exist and are reasonably priced. In the Douro, white port is made from Codega, Gouveio, Malvasia Fina, Rabigato and Viosinho grapes. Considered to be the Portuguese equivalent of a gin and tonic, a White Port Spritzer is made with tonic water, orange peel and a sprig of mint added to your favorite white port served over ice. This provides a refreshing and light style summer drink with flavors of apricot, nuts, citrus fruit and peel.

“WHITE PORT” SPRITZER RECIPE DIRECTIONS: Mix 2 ounces of white port with 3 ounces of tonic water and add an orange peel. Pour over ice cubes in a tall glass stirring well. Top with a sprig of mint for garnish. An excellent aperitif to enjoy on a hot summer evening.

Connie Martin Page 1 · August 2020 ·

JENNY AVOUB'S RECIPE USING ZA'ATAR

Z

a'atar, pronounced zah-tar, is a

highly aromatic spice mixture from the Middle East. Though the name "za'atar" actually means "thyme" in Arabic, the blend incorporates vari­ ous spices including oregano, marjoram, toasted sesame seeds, salt, sumac, cumin, coriander and fennel seed. Different areas within the Middle East use different spice mix proportions and thus the taste varies within different countries and even regions.

Za'atar has been used as a staple in Arab cuisine from medieval times to the present.

It can be purchased locally.

Most commonly, za'atar is mixed with olive oil and smeared over pita bread and is called manakeesh. The bread is then dipped in a thick y ogurt sauce called Lehne. Because of its recent popularity there are many recipes that can be found on the internet that use za'atar as the main spice ingredient. It is excellent when cook­ ing with chicken or fish and adds a pop of flavor to salads.

Here is a recipe compliments of the Leb­ anese cookbook, Rose Water & Orange Blossoms by Maureen Abood.

Photo of Za'atar from Spice Junge, LLC on Spicejungle.com

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Beaumes-De-Venise Cake with Grapes odopted from Don Appetit a

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Directions

10

Preheat oven to 400"F. Brush 10" spring form pan with

Ingriedents I lz C flour

olive oil. Line with parchment and brush parchment with olive oil.

1 t baking powder 1

Sift flour, baking powder, salt and baking soda together

t salt

/r t baking 3/t C sugar 3

soda

oz(6T) butter

@

Beat 6 tablespoons butter and 3 tablespoons oil together until smooth.

room temperature

3 tablespoons extra-virgin olive oil

Add 3/4 cup sugar and beat until thoroughly mixed

2la,rge eggs

Whisk in eggs, one at

1 teaspoon grated lemon peel 1 teaspoon grated orange peel

1 C Beaumes-de-Venise or other good quality Muscat wine 1/z

C

red seedless grapes

Add flour mixture alternately with Muscat in 3 additions each, starting and ending with flour. Stir just until smooth after each addition. Be careful not to over mix.

Pour batter into prepared pan and smooth the top.

Olive oil for preparing cake pan

Press grapes

Topping

t

time until blended.

Add citrus zest and vanilla.

1 teaspoon vanilla extract

!

a

oz (2 T) butter @ room temperature, cut into small

lightly into the batter.

Bake cake until the top is set, about 20 minutes.

pieces

Open the oven door and dot the top of cake with 2

2 T sugar

tablespoons of butter and then sprinkle sugar over the surface ofthe cake.

2

tablespoons

Continuing baking until the cake is a beautiful golden a tester placed into the center comes out clean,

color and

about 20 minutes longer.

Cool in the pan on a rack for about 20 minutes. Run a thin knife around the edges ofthe cake and release the sides

November

20t3 |

ofthe spring form pan. Cool.

Pagc 6

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CRANBERRY APPLE CRISP WITH OATMEAL WALNUT STREUSEL Written by Chef Jeremy Buthe, Council

Bluffs Country Club

flon ttwotanneng,alfuo@ cups red deLlcLoas alples, peeLed

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ohopTed gyawwg snrtth apples, TeeLed g ohapqed 2 cups fresh orawberrr,es

1..5

1.5 cups

2 tsp

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1 cup swgaY

pinch of cLwwa,rwow splash of an*are*o

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TonthP,tnpping, 5 cup

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15 cups oals .75 cup .5 cup

ohopqed waLwuts

AP fLow

ovtTbroww swqar 5 cup ts1 oLwwavwow 15 tsp tsp wutttrvteg L tsp

wveLted

1,. Preheat oven to 350o 2. Combine apples, cranberries and flour, toss to coat.

3. Add sugar and mix. Spoon mixture into a 2 quart casserole dish and set aside.

4. Melt butter in a large microwave safe bowl. Mix melted butter with oatmeal, walnuts, flour, brown sugar and spice.

5, Spoon over apples and cranberries.

Bake for 45 min.

6. Serve wann with Crdme Anglaise, ice cream or whipped cream

A publication of the Council Bluffs Branch of the International Wine and Food Society

This was a coffee cake my grandmother Lillian Burbach made with fresh, ripe red rhubarb from her garden farm in rural Scotts Bluff County, Nebraska. It remains a favorite of mine! Jared said Andrea’s grandmother has a similar recipe but used white sugar in the cake rather than brown. Another friend has a recipe that uses buttermilk rather than sour cream or ricotta. On the farm, I know for certain my grandmother would have used whatever sugar or dairy she had available that day!

e p i c e R

LILLIAN BURBACH’S RHUBARB COFFEE CAKE CAKE

2 cups Flour 1 t baking soda 1/2 t salt 1/2 cup butter, at room temperature 1 1/2 cups brown sugar 1 egg 1 cup sour cream (or use fresh homemade ricotta, as I did for the wine dinner) 1 t vanilla extract 2 1/2 cups fresh ripe rhubarb, cut into 1/2 inch chunks

CRUMB TOPPING

1/2 cup sugar 1/2 cup flour 3 T Butter 1 t cinnamon 3 T Butter, cut into 12 small cubes

INSTRUCTIONS

Preheat oven to 350. Generously butter a 9 x 13 pan. In a bowl, mix together flour, baking soda and salt and set aside.

In a large mixing bowl, cream together butter and brown sugar until fluffy, 5 minutes. Beat egg in. Add half of the flour mixture and half the sour cream and mix well. Add the other half of the flour mixture and remainder of sour cream and mix well. Stir in rhubarb and vanilla. The batter will be very thick. Spread evenly into the buttered pan.

For the topping, using your hands, pinch together the flour, sugar, cinnamon and 3T butter until they form small crumbles. Press a handful of the mixture together and break it up on top of the cake, repeating until all is used, then place the 12 small cubes of butter on top of the crumbs evenly.

Bake for 45-50 minutes or until the topping is golden brown and the cake springs back when touched.

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PASSION FBUIT MOUSSE WITH BLACK PEPPER SHORTBREAD CREATED BY MODE DE VIE PASTRY CHEF, LAURA NILLES

SH0RTBREAD

113

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SERUINGS

4 oz. butter, soft c. granulated sugar 1 c. AP flour 1/8 tsp. salt

PASSIOI{ FRUIT MOUSSE

OPTIONAT CARAMET HAZELNUT

4 oz. passion fruit pur6e

3 C sugar C water 16 hazelnuts toasted and skinned l5 heavy toothpicks inserted into hazelnuts

1 oz. powdered gelatin (unflavored) 1.

tsp. lemon juice 5 oz. heavy cream

7+

eggyolk % tsp. vanilla extract Vz

1.

oz. granulated sugar

3/q

tsp. coarsely ground black pepper

2. Heat remaining pur6e, sugar, and lemon juice until sugar dissolves.

1. Heat sugar and water in a heavy saucepan over medium heat, stirring occasionally, until sugar is dissolved and syrup is clear. Stop stirring; cook until syrup comes to a boil.

3. Combine heated pur6e mixture with

2. Continue to boil, gently swirling occasionally, until medium amber.

1. Combine Z oz of the pur6e and the gelatin. Set aside to bloom.

butter and sugar together until light and fluffy with a mixer.

1.. Cream

2.Beat in yolk and vanilla.

3. Starting on low, beat in flour, salt, needed

to create a uniform dough. It

gelatin mixture until smooth with a whisk. Chill to 70F or until gelatin begins to set, making the mixture jiggly

will

thick.

like jello.

and black pepper, increasing speed be

as

4. Roll o:.;^t to 1/+" thick and cut21/2" circles. Gently place circles on a greased and paper lined pan.

5. Bake at 325"F for 7-1,0 minutes or

until edges just start to turn golden brown,

3. Dip hazelnuts into caramel and set aside on plate and cool.

4. Whip heavy cream to medium peaks.

Fold into cooled fruit mixture.

4. Drizzle caramel on serving plates

5. Pipe mousse onto shortbread with an 845 size star tip.

Optional: Garnish with fruit and berries like dried apricot, pomegranate seeds, pear, dried and candied fruit mix

NOTE: If passion fruit is unavailable, substitute with mango pur6e.

and/or blueberries.

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around shortcake. Add hazelnuts.

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uritlv Bird,'s Nest Qorni'slt' Chef Philippe Jousse Ingrod,Len tr:

Meringue Whip the egg whites with the salt. Add the

9 eggs whites only 14 Tablespoons sugar

firm consistency is reached.

1 pinch salt

Shape the mixture with a spoon and poach 1 minute in simrnering water. Flip over and cook 1 more minute on the other side. Remove and place on a kitchen

Vanilla Custard Cream

cloth.

47+ cups

milk

3 egg yolks 7 Tablespoons sugar % vanilla bean

Bird's Nest 4 cups sugar

sugar progressively and whip

until

a

Vanilla Custard Crem Bring to a boil the milk with the vanilla bean cut in halflengthwise and % of thc sugar. Mix well the remaining sugar with the egg yolks. Pour over half of the hot milk, mix well with a whisk and transfer the mixture back to the pan with the remaining milk. Cook on low heat while continuously stirring with a spatula. When the cream is coating the spatula, remove from the heat and pour through 3 fine sieve. Chill and serve with the snow egg whites. Garnish with the Bird's Nest sugar.

Bird's Nest Caramelize the 4 cups of sugar until it is dark brown. Rcmember that the sugar is intensely hot, way hotter than boiling water. Take two wooden spoons and put thcm over thc cdgc ofyourworking surfacc,wcighcd down by something heavy like a cooking sheet. On-the floor put a wide swatch of newspapers. You are going to take the hot sugr and driz'zle it over the two spoons by sticking a two pronged fork (like a meat carving fork), into the hot sugar, and flicking it over the spoon handles.You are working at aboutwaist height. As the sugar cools and drips to the fioor, it makes thin strands. When you have enough strands, take your hands and mold them, while still warm (but not hot) into a ball to make a kind ofnest. You have to do this before thc sugar cools so much that it won't adhere to each other. It makes for a dramatic presentation. Place on top ofthe "cloud."

Srvu 10

A publication of the Council Bluffs Branch of the International Wine and Food Society

Chef Jeremy Buthe’s

Tarta de Santiago Spanish Almond Cake

Ingredients 1¾ cups blanched whole almonds 6 large eggs, separated 1¼ cups sugar zest of 1 orange zest of 1 lemon ¼ cup almond liqueur or a few drops almond extract confectioners sugar for dusting Preparation

Finely grind the almonds in a food processor.

In a mixer, beat the egg yolks with sugar to a pale cream. Beat in the zest and almond liqueur. Add the almonds and mix well.

Fold them gently into the egg and almond mixture Grease an 11 inch spring form pan, with butter and du st w it h su g a r. Pou r i n t he c a k e bat ter a nd ba k e turning out.

Just before serving, dust the cake with confectioners’ sugar.

April 2013

|

Page 7

F'i/ikawirry-7.2*

A publicotion ofthe Council

Bluffs Eronch

o[the lnternotionalWine ond Food

Society

Chef Christopher heber's

Tomato Tart

yield: 9 tarts

Tart Shell:

reason for the heat change and rotation is to ensure that

of two sheets Pepperidge Farms puffpastry 3-inch cookie cutter 2-inch cookie cutter parchment paper

the dough rises and cooks evenly. Once golden brown remove from oven and rest at room temperature. \ryhen coo1, cut the center round out, so tart becomes deeper.

Do not cut all the way through the botton"r

1 box

1

.gg

Take one box of puff pa stry, frozen, and open the 9.25" x 9.5" folded sheet gently with a knife. It will break apart in 3 sections. Take in to account that the dough is much easier to work with when frozen as opposed to thawed.

Cut 9 three inch rounds on first sheet with cookie cutter to make the bottom layer. Stab 10- 15 times with a fork, and lay on parchment paper lined cookie baking sheet.

Take the next square and cut 9 rounds with 3 inch cutter. Then, cut out the centers of these rounds with the 2 inch cutter so you will have a small ring of dough with a hole in it. Have your egg whipped with a brush and brush the bottom layer with egg and place ring on top ofbottom layer and line edges up. Repeat with the next square. Brush lightly with remaining egg on tops of last ring. fThere will be extra dough that you can use to make more rounds. Allow to thaw, roll out on a floured surface, and cut with cookie cutters as above.]

Tomato filling: 5 to 6 ripe plum tomatoes or !/z cups diced tomatoes 1 cup sugar

/z tablespoon of vanilla

Start with tomatoes and remove cores. Next dice Mix sugar with diced tomatoes seeds and all. Add to saute pan and start cooking process at

completely.

medium heat to start. Once sugar becomes a syrup and tomatoes begin to break down add vanilla. Reduce heat to medium low and simmer for 15 to 20 minutes or until tomatoes become je lly like. Remove from heat and allow to sit at room temperature to cool. Once cooled down, but not completely cold, add to tart shell.

Mascarpone crdme fraiche

:

1 cup heavy cream 1 teaspoon vanilla 1 tablespoon confectioners' sugar

Cooking the tart shell:

% cup mascarpone cheese

This is the most important part about making these shells.

They are very easily ruined during cooking process. Set oven to 350 degrees. Once the oven is preheated start to cook your shells. You want to cook in 5 min increments at four different heats. Start at 350" for 5 minutes. Once

In Kitchen Aid whip cream until stiff until peaks form. be sure not to

time is up, drop 25" to 325" and rotate pan. Cook for another 5 minutes. Drop to 300' and rotate once agatn 5

Once tomato is

more minutes and drop to 275". Repeat until gold brown (you may have to do this two or three more times). The

mint leaves. Serve.

luty 2013

peaks are about

to form. Beat in vanilla, sugar, and mascarpone

in the tart

cheese

over whip.

shell warm up slightly in

oven. Pipe crdme fraiche, garnish with strawberries and

Page 8

h s i F

A publication of the Council Bluffs Branch of the International Wine and Food Society

Recipe

CHEF ANDREW LOUGHREY’S SEARED SCALLOPS WITH MEYER LEMON CREAM, WILD GRAINS, & GARDEN CRESS

T

he recipe for the scallops is per individual serving. Garnish with what you have. The dish we tried had Garden Cress, but you are just adding color, so use what is at hand. The Five grain Blend and Meyer Cream sauce yields are for up to 6 servings depending on how generous a portion you give. You will probably have to go to a specialty store to find the grains. > October 2020 · Page 12

A publication of the Council Bluffs Branch of the International Wine and Food Society

Five Grain Blend 1 Shallot

1 oz Garlic 1 ½ Cup Chicken stock ½ cup White wine

Good pinch of Chive 1 cup Cooked Barley 1 cup Cooked Wild rice 1 cup Cooked Wheat berries 1 cup Cooked White quinoa 1 cup Cooked Red quinoa

Good pinch of Parsley Good splash of Olive oil

PROCEDURE 1. Sweat shallots and garlic in a little olive oil, until fragrant.

2. Add grain blend and toast/fry lightly over medium heat.

3. Add your white wine, chicken stock with a touch of salt and pepper.

And cook out until grains are al dente. Stirring occasionally.

4. Before you serve stir in parsley and chives.

Bulk Item Sauce Meyer Lemon But ter

Mains Fish Scallops

1 lb Butter

2 oz Meyer lemon butter

½ cup White wine

4 oz Five grain blends

3 ea Meyer lemons

Garnish your way.

2 ea Shallot chopped 2 cloves Garlic ½ bunch Parsley ½ cup Heavy cream

Salt & Pepper to taste

PROCEDURE 1. Sauté shallots, garlic until fragrant.

2. Add parsley, white wine and Meyer lemon juice.

3. Reduce for 5 min.

4. Add heavy cream and bring to a slow boil.

5. Diced up butter, add one or two pieces of butter at a time whisking until each has melted and incorporated.

6. Once last butter has been added strain through fine sieve and set aside till needed but do not cool or once reheated it will break!

5. Adjust seasonings to desired tastes.

6. Keep warm until ready to serve.

Page 13 · 2020 ·

3 ea Dry sea scallops

PROCEDURE 1. Sear the scallops until nicely golden brown, med rare, turn and rest and keep warm in pan until plating.

2. Bring 5 grain blend up to temperature.

3. To plate, make small pile of 5 grain blend, Arrange scallops in your desired plating , drizzle Meyer lemon butter sauce. Finish with your favorite garnish.

A publication of the Council Bluffs Branch of the International Wine and Food Society

From Elaine Fenner's Tapas Event Lime Drizzled Shrimp Cal Rociados Gambas

Use fresh or frozen shrimp (wild caught). De-vein, remove shells leaving the tails on if possible. Pat the shrimp dry with a paper towel before sautéing.

12 raw shrimp, de-veined, rinsed under cold water and patted dry 3 Tbsp Spanish olive oil

¼ cup dry Spanish Sherry (like a Fino)

then squeeze the juice out and reserve. Make wedges from the other 2 limes for squeezing over the shrimp after they have been cooked.

Heat the olive oil in a large, heavy bottom skillet. Add the garlic and cook for 30 seconds. Add the shrimp and cook for 4 t o 5 m i n ut e s , s t i r r i n g u nt i l t h e y t u r n p i n k a n d b e g i n t o c u r l .

Mix in the lime rind, juice, and sherry, then stir well. Transfer the cooked shrimp to a serving dish, then season with salt and pepper and sprinkle with chopped parsley. Serve piping hot with lime wedges for squeezing over the top.

December 2012

|

Page 8

Council Bluffs Bronch of the

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Ingred,Lowtr: Pike l,1lb Pike

Fillet

5 Egg Yolks

5 EggWhites 21r\

Salt

ozbutter

&

Cayenne Pepper to taste

Panade 1 cup milk 2 ounces butter 3 ounces flour

Crayfish Sauce lb kve Cray6sh

2/t

2 cups olive oil 2 ounces butter 3% ounces carrot 372 ounces onion 172 ounces shallot

1lb tomatoes 11lz ounces tomato paste 7+

ounce garlic

1 bunch Bouquet Garni 1 Tablespoon Chcrvil 1 Tablespoon Tarragon

2 ounces Cognac 1 cup white wine 6 cups water or fish stock

To Thicken the Sauce 2 ounces buttcr 2 Tablespoons flour

Seasoning ofthe Sauce 1% Tablespoons Tarragon 1% Tablespoons Chervil 2 ounces butter Salt to taste Cayenne Pepper to taste

l6

.

.lanuary 2015

Chef Philippe Jousse

Panade Hcat the milk with thc buttcr Add in the flour while miing with a spatula.

Dry the dough over low heat while continuously mixing. Remove. AJlow slight cooling and incorporate 5 egg yolks progressively.

Pike Qrenelles or Dumplings Mince the pike fiIlet and pou through a fine sieve. lhe first time through, you rid the fish ofits bones. Then you force it through again to get the purde consistency.

Place in a mixer and incorporate the egg v/hites progressively. Season to taste salt and pepper, Incorporate the panade and the soft butter. Place in the refrigerator to harden. Shape the dumplings with a spoon and poach 10

with

minutes in simmering water. The technique is to scoop the batter into a large spoon towards you, then go the opposite way, 360" all the way around for a niccly shaped scoop. To get the battcr into the poaching liquid, gently agitatc the spoon in the poaching liquid and the quenelle will fall off the spoon and into the liquid. Remove and chill in ice water bath and drain.

Crryfish Sauce Cook the live crayfish in boiling salted water. Rimove the shells and reserve the tails. Peel and cut the vegetable garnish into small dice. Prepare the bouquet garni and tie with butcher string.

In a Dutch

oven, heat the olive oil and butter, add the crayfish shells and bodies and saut6 on high hcat, Add the diccd vegctablcs and sweat for a few minutes.

Pour the Cognac, then the white wine and reduce two minutes. Add the water ' or the fish stock, then the tomatoes, tomato paste, garlic, bouquet grni, tarragon

and chertzil. Season with salt, pepper and Cayenne pepper. Cook on low heat lbr 30 to 40 minutes. Pour through a fine sieve and thicken the liquid wirh the butter flour mixture. Simmer for approximately 10 minutes. Rectify the seasoning, pour the sauce again through a fine sieve. Add in the chopped chervil, chopped tarragon -and the fresh butter.

Serving Placc the quenelles into a buttcred gratin dish. Pour the sauce over, add the craydsh tails and bake approimately 10 minutes in a preheated oven at 400'F oven. Serve immediately.

Seroes 10.

A publication of the Council Bluffs Branch of the International Wine and Food Society

Biaggi’s Chef Kevin Schlotfeld’s Salmon Cake with Garlic Lemon Aioli, Spicy Cabbage & Green Onion Slaw

Salmon Cakes Ingredients:

2 lbs Salmon 4 oz Scallions 4 oz Artichoke Hearts 1 Red Bell Pepper 1.5 liq oz Ground Mustard 10 oz Parmesan Breadcrumbs 1 tsp Cayenne 1.5 liq oz Salt/Pepper 2 liq oz Egg White

Yields: 8 cakes

Directions:

Set up: Cut salmon into 1/2 inch pieces. (Use salmon scraps if you have any on hand) Cut artichoke and red pepper into 1/8 inch pieces and scallions into 1/8 inch bias cut.

Procedure: 1. Mix all ingredients besides the egg white in a medium mixing bowl and fold together until none of the breadcrumbs are dry.

2. Add the egg whites using your fingers to fold the mixture together.

3. Split into 8 oz cakes and bake for 15 minutes on 350 degrees.

n i a M es s r u o C

In are/,Lon

tr:

1 51b Duck with wing tips, fee t and fat removed

Arroz d'o ?*to

Salt and ground pepper to taste

ChefJohn Hattam

1 lemon halved /z lb chourigo (chorizo) sausage 2 .cups long-graincd whitc rice

2 2

Tablespoons olive

oil

cups chopped yellow onion

L iarge carrot

Preheat oven to 450"F

peeled and grated

lb presunto or prosciutto sliced % inch thick and coarsely chopped

Prick duck all over with fork to allow thc fat to drain. Sprinkle with salt and pepper and rub inside and out with the lemon halves. Place it on a rack, breast side up, and roast until tender, about an hour. Remove from the oven and let cool. Leave the oven set at 450"F. Remove meat from the bones, discard the skin, and tetr the meat into bite-sized pieces or dice it. Set aside.

%

% cup chicken stock, or as needed

2 Tablespoons grated lemon 2-3 Tablespoons unsalted butter, mcltcd /n cup chopped flat-leaf

(Italian) parsley

6 slices oforanges, cut into 4 pieces

zest

Ifusing

a fresh chourigo, prick the sausage with a fork in a few spots, place in a baking dish, and bakc until cookcd through, about 1.5 minutcs. Rcmove from the oven and transfer to a cutting board. Remove some ofthe drippings.

Let sausage cool and cut into one inch chunks. Set aside. Reduce oven temperature to 350"F. Meanwhile, bring saucepan three-fourths full of salted water to a boil. Add the rice and boil until just tender, about 10 minutes.

Drain, rinse under cool water, drain again and set aside.

In

a large frying pan over medium heat, warm the olive oil along with the reserued drippings. Add the onion and carrot and saut6 until thc onion is tender, about 10 minutes. Add the ham, sausage, rice, stock and lemon zest

and cook until some ofthc liquid is absorbcd,5-8 minutcs. Transfer thc rice mixture to a baking dish. Top with the duck meat and drizzle rvith the melted butter.

until piping hot, 15-20 minutes. Remove from the heat and with salt and pepper. Sprinkle with parsiey and garnish with orange

Bake in oven season

slices. Serve at once.

Serves 5

fidfremirrrygr* |

A

pubticotion

of the

of the lnternationolWine

Councit Bluffs Bronch

and Food Society

Braccioli

(pronounced bro-sho

I

i)

hecipe from Eloine Fenner

Directions

serves 8

Ingriedents 4 ta 4.5 lbs Beef Tenderloin or Flatiron Steak Butcher string (Ask your meat department if you can buy some from them) Plastic wrap Olive oil or grape seed oil Salt and pepper 1 bunch fresh Italian (or regular ) parsley, chopped 2 cloves fresh garlic sliced thin (or use garlic powder to

If using a tenderloin, trim off the fat and membrane.

Thinly slice the tenderloin or flatiron in strips about 3 inches wide and 6 to 7 inches long. Using plastic wrap, pound the steak strips until thin but not fragmented.

Brush each steak with olive oil, then sprinkle with salt and pepper. Sprinkle with fresh Italian parsley, chopped fresh garlic sliced thin OR use garlic powder, then top with Pecorino andlor Romano cheese. Roll the meat tightly and tie with butcher string. You can do this a day ahead and refrigerate in a tight container.

taste) 1 cup grated Pecorino andlor Romano cheese

!6 ozTomato

Sauce homemade

or store bought (Muir

Glen, Sorrisos (from Firth, Ne.), or Rossi Pasta from Vine + Branch in the Old Market are all good).

Sautee the braccioli in grape seed oil or olive oil until brown. In another pan, warm the tomato sauce. Place the browned steak in the sauce to continue cooking.

Using scissors, remove the string before serving. The beefroll should stay together.

You can also cook the meat to 145" internal heat in the sauce and skip saut6ing it separately. Remove the string and serve with the sauce the beef was warmed in.

December 2013

Page

t2

Fitkawi,,r7.,jt,t*

A publicotion ofthe Council 8luffs Bronch ofthe lnternotionolWine and Food

Society

I

Grilled Lamb Pop with Pea Risotto

I

Mint Jelly

ir:^. Chef leremq Buthe Council bluffs Countrr; Club Thc Lamb Pops

!1/z cups

chopped fresh garlic

1

chopped fre sh rosemary

7u

extra virgin olive oil

1

arborio rice

llz

cups chicken stock

1 cup heavy cream 1 cup peas

2 Tbsp unsalted butter 7z 1/+

4

cup white wine

rnedium shallot

or

7z

chopped

(about /z cup) 3 Tbsp unsalted butter 1

Tbsp vegetable oil

1 Tbsp

salt & pepper

cores*

1/z cups fresh spearmint leaves, chopped, lightly packed

2 cups white vinegar 3 cups sugar (% cups for

Kosher salt, to taste

each cup

*including the cores is important as this is where the most of the natural pcctin is

cool or can them in jars

Add the rice to the pot and stir

it

briskly with

a

wooden spoon so that the grains are coated with the oil and melted butter. Sautd for another minute or so, until there is a slightly nutty aroma. But don't let the rice turn brown.

9.

2012

1 tsp chopped rosemary

D. Gril1 lamb chops over an open broiler or char grill 2 minutes each side and let rest. DO NOT OVERCOOK! Lamb should E.

be

just

a

bit more than rare on the inside.

While lamb is resting finish risotto by pureeing peas in chicken stock then adding mixture to hot saut6 pan. When comes to boil add al dente prepared risotto and heavy cream. Cook risotto until it becomes thick arrd creamy and stir throughout. Finish risotto with butte5 Parmesan, chopped scallions, parsley and salt & pepper to taste.

F.

luly

2 oz ginger root

Risotto turns glutinous ifheld for too long, so don't prepare it way ahead of time. A properly cooked risotto should form a soft, crearny rnound on a dinner plate. It shouldnt run across the plate, nor should it be stiff or gluey.

5. Add a ladle of hot chicken stock to the rice and stir until the liquid is fully absorbed. When the rice appears almost dry, add another ladle of stock and

Note: It's important to stir constantly, especiallywhile the hot stock gets absorbed, to prevent scorching, and add the next ladle as soon as the rice is almost dry.

2 Tbsp red wine vinegar

8. Stir in the rernaining 2 Tbsp butter and the parsley, and season to taste with kosher salt.

4. Add the wine and cook while stirring, until the liquid is fully absorbed.

rePeat the process.

lb sugar (approx 21/t cups) juice and rind of 1 lemon

Continue adding stock, a ladle at a time, for 20-30 minutes or until the grains are tender but still firm to the bite, without being crunchy (al dente). Ifyou run out of stock and the risotto still isn't done, you can finish the cooking using hot water. Just add the water as you did with the stock, a ladle at a time, stirring while it's absorbed.

C. Prepare Classic risotto. Cooking tirne 30 minutes.

3.

lb chopped tomatoes

6. Continue adding ladles of hot stock and stirring the rice while the liquid is absorbed. As it cooks, you'll see that the rice will take on a creamy consistency as it begins to release its natural starches.

B. Clean and french (scrape meat off the bone end) 6 lamb chops. Marinate for at least an hour with fresh garlic, rosemary, salt pepper and olive oi1.

2. In a large, heavy-bottomed saucepan, heat the oi1 and 1 Tbsp of the butter over medium heat. When the butter has melted, add the chopped shallot or onion.

Sautd for 2-3 minutes or until it is slightly translucent.

ofjuice)

/z cup honey

7.

Heat the stock to a simmer in a medium saucepan, then lower the heat so that the stockjust stays hot.

The Tomato Jelly 1 1

parsley

A. Prepare both Tomato and Mint jelly recipes a day or two ahead. Add all ingredients and boil lightly in saucepot for an hour or until thick consistency. Then

1.

apples

2 cups water

chopped Italian

cup Parmesan ctrp

lbs of tart (i... Granny

Smith), unpeeled, chopped into big pieces, including the

qt chicken stock

small onion, The Pea Risotto

Thc MintJelly

Classic Risotto

6 frenched lamb chops

Place heaping spoonful ofpea risotto in the center of plate or bowl. Crown or top the risotto with a grilled lamb pop. Top the lamb with a spoon of tomato jelly.

Garnish plate with Mint jelly a

Pagc 5

{-III-EI --

Lff

W o

by

UtE U1!

E! Ut! tFt tff ttrr tf,it Lff

chef )ere vwgBr,&he

,lng^Prienx,t 4 (3/4' thick)

slices provoLowe oheese

l

tbsp redwlwevLwegar

l/2cup oLLve oLL l/2tsp fresh craotzed bLaok

?epper

1 tsp

kosher saLt

1 tsp

ohoppedTarsLeg oregawo n*Lwced garLlo red Tepper f"alzes (rptlowaL) ,rwl wo e d s v,w d rL e d t o w" at o es ovaL-shaped flatbread, waaw or bagvce*,e toast polra,ts

1

tsp

1/? tsp

l/4tsp L tsp

8

Pnncennp 1. Place the cheese slices in a shallow dish and drizzle the olive oil over them. Turn the slices so that each

side is coated with oil.

2. Sprinkle the cheese with the salt, pepper and oregano -- and red pepper flakes ifdesired.

3. Place the cheese in the freezer while you prepare

the grill.

4. Fire up the grill and when the coals are coated with ash or the gas grill has reached a high temperature, brush the grate with a generous amount of olive oil to help prevent sticking. (The grill should be very hot because the cheese should be cooked

quickly so that the outside browns before the inside melts too much and starts oozing down into the coals.)

5. Place the cheese slices directly on the hot grill and cook for about? minutes on each side, or until the cheese is hot and slightly browned but still holding its shape.

6. Remove the cheese to a plate.

7. Add the vinegar, parsley, garlic and sundried tomatoes to the reserved olive oil in the shallow dish. Season with salt & pepper as needed

8. Grill the bread slices until they are slightly toasted. (If your grill is large enough you can grill the cheese and bread simultaneously).

9. The grilled provolone can be served with or, if desired, on the toasted bread.

10. Finish by spooning the olive oil sauce over the bread and grilled cheese as a garnish.

r,ftu'a

I

Fodd&Wine-fot'/L l

A publicotion of the Council Bluffs Bronch of the lnternotionolWine ond Food

Society

Recipe:

Lamb Shanks Braised in Red Wine I Gartic Mashed Potatoes with Chives bq Xoru; Sorensen

Lamb Shanks Braised in Red Wine 6lamb shanks 3

ii

2baylewes

fr

T olive oil 2 tsp crushed black peppercorns broth 2 C. dry red wine (we always use a Cabernet) 8 C. chicken

2 heads garlic- peel and halve the cloves 4 ribs celery- dice large 4 carrots- dice large 1 large onion- 8 wedge chunks 1 C. mushrooms- thick slices or whole 5 - 3" sprigs of rosemary

Heat oven 425 degrees.

Season shanks with salt and pepper. Put oil in high sided oven proofpot and heat. Sear all sides ofshanks to golden brown.

Put shanks back in pot, add all other ingredients and put in oven.

Turn shanks every r/2, hr until tender (about 2 hr)

Remove shanks and some of veggies. Strain the braising it. Simmer liquids until reduced by about 1/3.

Sometimes we thicken with a little Wondra flour. Serve over shanks. Serve veggies on the side.

liquids. Degrease

Serues 6

Garlic Mashed Potatoes with Chives

Boil potatoes in salted water (about 18 min). Drain.

To make roasted garlic. Preheat oven to 425 degrees. Take 1 head garlic and cut offL/+" off top to expose the cloves. Place in small dish, drizzle with 1 T. olive oil, salt and pepper. Cover bowl with foil. Bake until tender (40 min). Squeeze out the garlic and mash it with fork. Check on it at 30 minutes because you do not want it to burn.

lb red skin potatoes- cut in l"pieces 1 1b Russets or Yukon Golds - peel and cut % C. whipping cream 7+ C. butter 2 T. sour cream l/c C.{resh chopped chives 1

Return to pot.

Stir over low heat

Serwes 6

in l"

pieces

October 2014

&

allow excess water to evaporate. Add

whipping cream, butter, sour cream &garlic. Smash together with a fork or old fashion potato masher. (I never mash them with mixer.) Season with salt and pepper. Stir in chives.

l)aqc 9

A publication of the Council Bluffs Branch of the International Wine and Food Society

From Elaine Fenner's Tapas Event Red Roasted Peppers Stu ed with Goat Cheese, Black Olives and Garlic Pimientos Rojos Asados con queso de Cabra, Aceitunas y Ajo 1 jar Mini Peppers (4 or 5 peppers) (Save jarred pepper juice for goat cheese mixture) 4 oz goat cheese 4 oz cream cheese

Purchase whole red or yellow peppers in the glass jar (TJ Maxx, Marshall’s Whole Foods or Home Goods). Dry the p e p p e r s on p ap e r to w e l s , r e mov i n g a ny r o a s te d s k i n pie c e s .

Mix together 4 oz of goat cheese, 4 oz of cream cheese, 3/4 garlic cloves. To this add some of the juice from the jarred handled spoon (like an ice tea spoon). Wipe the packed pepper again and wrap tightly in plastic wrap. Store in refrigerator in tight container over night. To serve, cut in rounds using a sharp, non-serrated edge knife to slice the rolled peppers into 1 -1 1/2 inch slices, wiping after each cut to keep the peppers looking clean and presentable for serving Place on appetizer table.

[Editor’s note: Elaine added these extra details. “Regarding the jar peppers: Usually there are 4-5 whole peppers per jar and they are been seeded. One recipe should take care of one jar of peppers. You tightly anyway, Once they settle down, and get cold, they will be easy to cut.”]

December 2012

|

Page 8

fiiifienwirrq7.7,Lt"

I

A

publicotion

of the Council

Bluffs Bronch

of

the IntemotionolMine ond Food Society

President's Corn

2009

firu^ rts Zind-Humbrecht Gewurztraminer Alsace L170 & Roasted Cornish

Game Hen

Try this wine and food pairing for something different

Recipe

this holiday season. The Wine Spectator rates this wine 92 points/ranked number 67 of the top 100 wines in 2011.

It should drink well from 2072 through 2024 and, canbe

Roasted Cornish Game Hens

purchased at Whole Foods for il26.99. Buy six and receive

a

1070

discount. The flavors of orange peel, fleur de sel,

lychee, spice and smoke marries well with this dish.

Stuffing 2 cups chicken

stock

salt 1 tbs butter

% tsp

y4

Your president,

--r

tsp ground

7+

tsp ground cardamom

1 tsp fresh grated orange peel

1 cup long grain white rice

cinnamon

% cup chopped pitted dates

% cup chopped pecans

Patti hVple

hens pepper

6 Cornish game

l/2

Salt and

7+

6

cttp orange marmalade

cup Gewurztr^miner

Tbs butter softened

To make stuffing Combine first six ingredients and bring to a boil. Add rice, cover and reduce heat. Simmer 20 minutes then remove from heat and allow to rest for five minutes. Fluffthe cooked rice with a fork and stir in dates and pecans.

The hens Pre-heat oven to 350, then salt and pepper the cavities and stuffwith r/z crp of rice . Brush hens with butter then place in roasting pan. Place pan in oven. Melt the orange marmalade with the wine and reduce slightly. After 30 minutes, baste the hens with the marmalade mixture. Raise the temperature to 400 and cook for an additional 20 to 30 minutes, or untiljuices run clear and the hens are browned, basting occasionally with the sauce.

L

Editor's Corncr \\//ell, the year is winding down, but not the quality and excitement W factor of our events. The A11 Tapas dinner that Bob and Suzanne Kossow planned was the reason you joined this society: an unusual aspect Spanish wines. We've all had Mexican food, and maybe you have had Spanish meals before, but how many times have you had an entire meal of only Tapas, or small plate s?

As you will read, they are more than just appetizers. Our hostess, Elaine Fenner, provided us with recipes should you wish to reproduce a part ofthe dinner. Finally, John Fischer discusses the advisability of drinking white wine with red meat. Merry Christmas and Happy Hanukah to you and yours!

of Spanish cuisine, Tapas, smartly paired with all

Enjoy!

Tnm Murnan

Photo courtesy of hugel.com

December 2012

Page 2

-)

A publication of the Council Bluffs Branch of the International Wine and Food Society

From Elaine Fenner's Tapas Event Sautéed Mini Peppers with Spanish Olive Oil* and Kosher Salt Mini Pimientos Salteados

Wa sh m i n i p epp er s a nd d r y. D o NO T remov e t he stems. pot, place 2 to 3 Tbsp grape seed oil in the pot and heat to medium high. When hot, add the peppers. Do not over-crowd the pan. Shake the pan over the heat or stir vigorously for 4 to the pot and drain on a paper towel to cool. Grind salt over the peppers. Peppers are eaten by holding onto the stems. [*Editor’s note: Elaine uses grape seed oil in place of olive oil. “You need to sauté the peppers in an oil that can handle medium high to h i gh he at . Ve g et a ble oi l c a n h a nd le h i gh he at , ol iv e oi l c a n not .

420 degrees for easy sautéing. You can use olive oil but it will not reach the higher temps without breaking down.” She recommended keeping Olive Oil in the traditional recipe name.]

December 2012

|

Page 8

9oJWn/,fAi

Qihet2/a

"?dAh,9,ilqlL o7bnfo.

1.

Sprinkle the short ribs with halfeach ofthe salt and pepper.

2. In

a shallow Dutch oven, heat half of the oil over medium-high heat and brown the short ribs.

12 EggYolks 1 cup All Purpose Flour 1 cup '00'Flour (Also known as pasta flour) 4 teaspoons Salt 2 Tablespoons Olive Oil 2 Whole Eggs

Combine the wet ingredients together in a bowl. Combine the dry ingredients in the bowl of a food processor. Spin all the dry ingredients together, As they spin, slowly add the wet ingredients 1 egg yolk at a time until fully incorporated.This shouldn't take more than 20 seconds to do, The key is to not develop the gluten as much as you would by hand kneading.

Takc the dough out ofthe bowl and form it into one solid mass. With slightly wet hands, knead the dough a couple oftime to bring it together fuIly. Let the dough sit for at least 4 hours before rolling, and preferably over night.

Roll the dough into garganelli shape. There is a greatYouTirbe video on this technique. Just open thc hyperlink: www.yourube. com/watch?v=BfRF5R74u7U

3.

Tiansfer to a plate and drain the fat from the pan.

4. Heat the

remaining oil

5. Cook the

6.

7.

8.

9.

onions, carrots, celery, garlic, thyme, bay leaves and remaining salt and pepper, stirring occasionally, until the vegetables are softened, about 6 minutes.

Stir in the broth, wine and tomatoes and bring to a boil.

Return the short ribs to the pan.

Reduce the heat, cover and simmer until tender,2 to 2-112 hours.

Transfer the ribs to a plate.

10. Bring the 11.

12.

13.

14.

sauce to a boil and boil until reduced to about 5 cups,12 minutes.

Meanwhile, remove the meat from the ribs.

Dice the meat and return it to the pan.

Stir in the parsley and simmer until heated through, about 3 minutes.

Discard the bay leaves.

Frnish by spooning the short ribs into a bowl.

Top with Garganelli pasta and a green, like miche leaf, for color and flavor.

Ehnnhtilll 2 lbs beefshort ribs 1 teaspoon salt 1 teaspoon ground black pepper 3 tablespoons vegetable oil

2 onions, diced

2 carrots, peeled and diced 2 celery ribs, diced 3 garlic cloves, minced

lZteaspoons dried thyme 2 bay leaves 4cups beefbroth lldcups dry red wine 6 plum tomatoes, coarsely chopped 12 cup fresh parsley, chopped

in the pan over

medium heat.

Yield:5 servings.

a

7

CHET'SAM ZACCONE'S WHOLT-ROASTED PARTRIDCE WITH CABBACT AND BACON Scrviugs:

Assembly

?

Ingredients:

i. Make a brine by dissolving salt and sugar in warm water. Cool.

I

Frcsh l)rrrtriclgc 7+ C Salt 7+

(,

ii. Place whole partridge in brine for 4-'12 hours.

SLrgar'

I Qt Vrtcl -l-hlnrc

iii. Remove bird from liquid, place on rack, and rest until dry.

Flcsh & Roscniirrt, (r clovcs Garlrc l)riecl Flcrbs cle l)rovencc Salt :rncl l)cppe r

For the bacon jam: I

-pouncl Ilacon (choppctl)

7: Onion (iiuc cliccc[) r,4 c Blon'n Sugirr'

I (]t Ohickcn Stock

iv. Start the bacon jam by saut6ing onions and bacon on low heat. v, Once bacon has rendered most of its fat without browning, add brown sugar and cook for two minutes.

vi. Add stock to bacon mixture in four equal parts allowing it to cook down in to a syrup before adding next part.

vii. Once desired thickness is reached, puree,

season

with salt and pepper, and cool

Srrlt rrncl l)cppcr

For the cabbage: I Hcacl Cabbagc (thin slicecl) 7.2

Onion (rncrliurl

clicccl)

I

(-arrots (pcclccl / rrrccliLrrn clicccl)

'z!

t (,arlrvav

Scccl

2tOil Salt :rncl Pc1'rpcr'

viii. Prepare the Partridge by coating with a small amount of oil then seasoning with salt, pepper, and herbs de Provence. On a cookie sheet, create a bed of fresh herbs and garlic, top with seasoned Partridge. ix. Roast bird first at 400 degrees for five minutes, then drop the temperature to 350" until fully cooked (about 15-20 minutes) x. On medium heat saut6 onions and carrots in oil until onions are translucent.

Turn heat to high and add cabbage and caraway seed cook until desired tenderness. Season with salt and pepper.

Page 11

.

2019 .

a/;*@nga

a st a P

FilofretWinqT-artz

I

e

puiln oaon of the Councit Bluffs Branch of the lnternotionolWne ond Food Society

he Zin hoom's Executive

hef Chose

iller's

Lasagna with Sausage and Asiago and Green Onion Oil

-#

Ingredients

Green Onion

lcan diced tomato in juice

onion 3 minced garlic cloves

lcup tomato paste

Teaspoon Italian seasoning 2cups ofheavy whip cream

lcup of water

Tablespoon ofbrown

lcup ofport wine

Pinch of crushed red pepper

Extra Virgin Olive Oil

Halfcup ofdiced

1 pound ground Italian sausage

flakes

Oil

3cups ofcottage cheese

6 green onions

3cups ofricotta

,5 cup Extra Olive bil

Virsin

sugar lcup Asiago cheese ! lz cup of Mozzxella,

76 pa,rtially cooked lasagna sheets

Meat sauce

In a large skillet,

saut6 onions and garlic

Grease the bottom and sides ofa 9x13 baking dish add l/3 ctrp of sauce to bottom. Then layer 4 lasagna sheets to make a solid bottom. Add half cup of sauce spread evenly. Then add cheese mix on top of sauce. Add 2 lasagna sheets on top of the cheese mix, Repeat, On the top layer add remaining sauce then moz.zarella cheese

in tablespoon

of evoo [extra virgin olive oil, ed]. Add Italian sausage.

Brown and then drain return to skillet. Add port wine diced tomato, tomato paste, water, Italian seasoning, red pepper flakes. Let simmer for 25 minutes until all

cover

flavors are cooked together.

Cheese mixture In a large bowl mix cottage

with foil bake in oven for 30to 45min. When time

is up let lasagna set for 15min cheese,

ricotta, and halfcup

Asiago cheese sauce

In a large

sauce pan add heavy whip cream bring to boil add Asiago cheese turn down heat stir constantly add salt and pepper to taste

of mozzarclla.

Lasagna sheets

Bring a large pot of salted warer to a boil add

pasta.

When water starts to boil again gently drain water and put pasta into ice water bath.

After

Lasagna assembly

Optional to add color: Green Onion Oil Bring pot ofwater to boil. Blanch onions by adding 6 green onions. Boil for 5 minutes. Place onions in a food processor and add a halfcup ofevoo. Puree. Add

Preheat oven to 350 degrees

lasagna is set top and serve.

salt and pepper to taste.

March

2013

|

Page 6

with hot Asiago cheese

sauce

d a l a S

A publication of the Council Bluffs Branch of the

Itternational Wine and Food Society

a

LE BOUILLON'S SAM ZACCONE'S

CHIRRED COR]I

$[T[D

,d[[t^R00lt $HRIMP c0uRI B0lltttlllr

snuI

1 1/2 cups water

2 Cohs Sweet Corn - charr:ed on a

Step 1:

grill, cut off cob

except Romaine

2 cups of Rock Shrimp - lighdy blanched in a court Bouillon

1 - 4 hours

tlt0RE0lEltI$

PRlll!TIIURE

Mix all ingredients together

1/2 cup white wine 1

lemon, juiced

1 onion, chopped 1.

L

12 celery r tb, chopped

garlic clove, chopped finely

114 c:up pickled

&

diced Red Onion

1 - Avocado - small diced 1 - Romaine Heart - shredded

1 teaspoon black peppercorns

bayleaf

CllURI BllUII.TllII PRllCEIIURE

GItlllTR0 llRES$tltG

Combine all ingredients in a saucepan and bring to a boil over high heat.

Reduce the heat and simmer for 8 min-

1,/4 cup olive

chunky rhe first time, then strain through a fine mesh and either refrigerate for up to 3 days or freeze for up to 2 months. Either wa5 be sure to bring to a boil before reusing. utes. Strain or

for

Step 3: Serve on small bed

of Romaine

€vuut I

^l

4 to 5 sprigs fresh thyme 1

Step 2: Cover and refrigerate

1

oil

.5 Tablespoons Lime Juice

r,rse

Salt and Pepper to taste 1,14

cup Cilantro - finely chopped

So-. fi,.rt,,^e Chef de Cuisine Le Bouillon

Pase

17 .

2020

.

fiilduwns

I

ij"l,1gtn1111g,7,,i,ll,

I

ApublicotionoftheCouncilBluffsBronchofthelnternotionolWineondFoodSociety

Chef Deke Reichardt's Coleslaw with Vine + Branch's Strawberry Peach White Balsamic Vinegar and Btood Orange Oltve Oit

\,itc t [irot'rclr,6r!)r).J:ot-rcs \'itl'J0cirsu'rS'tcr'] lOvcrr''sr trfluSLiUl .,ul05lur.,u trtf rr;lr yuLrr Qtle.3'r vVill !CtJtr:t')'rbur

Ulr::l

,-ie,.ke

[?r,'tclrcr,ji

k;,'rukc'r

iS int0tc:.s;ire

CVclt0llet 'itaV.JC ltUt:la

one pound bog of prepored coleslow

I

250 ml boltle of Vine + Bronch's Slrowberry Peoch White b0lsomic vineg0r

I

100m1 bottle 0f Vine + Bronch's Blood 0r0nge 0live

l/4

0il

cup moyo.

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A publication of the Council Bluffs Branch of the International Wine and Food Society

Recipe JORDAN VINEYARD’S YELLOW WAX BEAN SALAD WITH GRILLED FENNEL & ONIONS

INGR EDIEN T S 1½ cups beans 1 fennel bulb, thinly sliced 6 grilled cippolini onions ⅓ cup hazelnuts, cracked ½ cup Niçoise olives, pitted and halved ½ nasturtium petals ½ nasturtium leaves, torn ¼ basil leaves and blossoms 2 ounces hazelnut vinaigrette Kosher salt to taste Fleur de sel to taste

For the hazelnut vinaigrette 2 ounces sherry vinegar 1 Meyer lemon, zested and juiced 1 shallot, minced 1 tsp Dijon mustard 1 tsp raw honey 2 tsp apple juice 6 ounces hazelnut oil 6 ounces Jordan Extra Virgin Olive Oil

For the beans ¾ cup yellow wax beans ¾ haricots verts or romano beans 2½ quarts water Salt for seasoning

For the grilled cippolini onions 6 cippolini onions 1 ounce Jordan Extra Virgin Olive Oil

For the grilled fennel 1 fennel bulb 1 lemon, juiced 2 Tbsp Jordan Extra Virgin Olive Oil Kosher salt to taste Freshly ground black pepper to taste Continued on the Next page >

November 2020 · Page 16

A publication of the Council Bluffs Branch of the International Wine and Food Society

IN S T R U C T I O N S Serves 6

< In a non-reactive bowl, whisk together all of the ingredients for the hazelnut vinaigrette but the oils. Slowly drizzle the oils while whisking to emulsify. Reserve.

Prepare an ice bath. Remove the stems and strings from the yellow wax beans and haricots verts, leaving a 1-inch tail for aesthetic reasons. Bring 2½ quarts water and salt to a rapid boil. Blanch the beans. Immediately shock beans in the ice bath, retaining bright color, texture and flavor. When cooled through, remove beans from ice and keep chilled until service. Beans may be blanched in the morning and refrigerated, but they should be cooked as close to service as possible.

Preheat oven to 350 degrees. Roast the hazelnuts for 10 minutes or until they are fragrant and take on color. Remove from the oven and dump hazelnuts onto a cooled sheet pan. Rub off approximately half of the skins with a clean dish towel and reserve.

Meanwhile, heat a cast iron pan over medium-high heat. Add the onions and sear. Transfer the onions to a sheet pan and finish baking in the oven at 350 degrees until soft (about 8-10 min). Remove from the oven, allow to cool, then skin and store in olive oil or a portion of the vinaigrette for up to 1 week.

Heat grill to medium-high. Peel the thick outer layer from the fennel bulb and carefully slice on a mandoline, approximately 2mm thick. Reserve the slices in acidulated ice water (ice water with 1 Tbsp of lemon juice). When ready to grill, remove the fennel from the water and pat dry. Reserve the water. Lightly toss in a bowl with 2 tsp of the olive oil and black pepper. Place the fennel on the hottest part of the grill and allow the fennel to smoke for approximately 1 minute. Turn and cook for an additional 30 seconds. Remove the fennel and quickly plunge into the existing ice water to arrest cooking and refresh. Remove from the water, pat dry and toss in a bowl with the remaining lemon juice and olive oil. Season with salt and pepper to taste. Reserve.

To serve, toss all of the ingredients together in a non-reactive bowl and season this yellow wax beans salad with salt and pepper. Garnish with additional nasturtium petals, basil and fleur de sel.

Wine Pairing The tannins on the hazelnut skins, charred fennel and roasted cippolini onions all complement the natural grape tannins and the oak barrel’s tannins in Jordan Cabernet Sauvignon. The less acidic vinaigrette rounds out this already stellar Cabernet Sauvignon food pairing. If you are enjoying this yellow wax beans salad recipe with an older vintage of Cabernet Sauvignon, reduce the acid in the vinaigrette to allow this softer aged wine to shine.

Source: https://www.jordanwinery.com/culinary/recipes/yellow-wax-bean-salad-grilled-fennel-onions

Page 17 · 2020 ·

Recipe: Chef Karl Marsh’s Barrel & Vine House Salad Baby Spring Greens, Roasted Almonds, Chèvre, Dried Cranberries, Honey Balsamic Vinaigrette Karl Marsh CRC®, Executive Chef / Partner, Barrel & Vine | Serves 8

Salad Ingredients

24 oz Romaine Lettuce Hearts (3/4” Chop) 4 oz Spring Lettuce Mix (Mescaline Mix) 4 oz Dried Cranberries 4 oz Almond Slivers Toasted 6 oz Chèvre Goat Cheese Crumbled 14 oz Honey Balsamic Salad Dressing

Directions

1. Combine all ingredients in a large salad bowl. Toss well until all ingredients are mixed evenly.

2. Mound up high on a salad plate.

Honey Balsamic Salad Dressing Ingredients

2 Tbsp Dijon Mustard 1/4 Cup Honey 1 tsp Fresh Garlic Minced 2 tsp Fresh Shallots Minced 1/8th tsp Kosher Salt 1/8th tsp Black Pepper Fresh Ground 1/2 Cup Aged Balsamic Vinegar 1 Cup Extra Virgin Olive Oil Yield 14 oz

Directions

1. In a large blender combine all ingredients but olive oil.

2. Carefully turn on blender then slowly add olive oil in a thin stream until it is all emulsified into the dressing.

April 2022 ·

In"aroolLorutr:

4

heads Frisdeiettuce

ordandelion

1.5 ounces smoked pork belly (or bacon) 10 eggs % lb bread 4 ounces garlic cloves

S*l'*d,o Lyott tud/isc Chef Philippe Jousse

% gallon water

3 % Tablespoons white vinegar Clean, wash and dry the lettuce

Vinaigrette 2 ounces Dijon mustard 3 Tablespoons red wine vinegar 7 Tablespoons sunflower

Salt &pepper

Cut the pork belly into rcgular picces. Placc in water. Br.ing to a boil, rinse and drain.

a pan and covcr

with cold

oil Prepare the vinaigrette dressing by mixing all the ingredients together.

Rectify the seasoning.

Cut the bread in regular slices and toast until golden. Rub each slice with garlic. Cut into crouton sizc.

Brown the belly in hot oil and place on absorbent paper.

Poach the eggs in water-vinegar mixture approximately 2 % minutes.

Remove and place on absorbent paper.

Toss the salad

with

the vinaigrette and divide equally into the sewing dishes.

Add the hot pork belly, the poached Serve immcdiatcly.

Serves 10.

eggs, and the croutons.

Soup

A publication of the Council Bluffs Branch of the International Wine and Food Society

Chef Jeremy Buthe’s

Cazuella Marinara Soup

Ingredients ¼ cup unsalted butter ¼ cup Spanish olive oil 1 cup diced shallots or 2 qts clam or seafood onion broth ½ cup chopped celery

2 cups chopped clams

½ cup diced red bell 2 cups chopped mussels pepper splash of white wine and 2 cups diced potato lemon juice salt, white pepper, garlic, 1qt heavy cream Spanish thyme Preparation

Sauté shallots, celery, bell pepper and potatoes in butter and olive oil for 5 min or until tender.

Add 1 tsp each of salt, pepper, garlic and Spanish thyme. lemon juice, reduce. heat for 3/4 minutes.

Slowly stir in the broth with wire whisk and bring to light boil.

Add mussels, clams and heavy cream and simmer for 30 minutes.

Adjust seasoning with salt and pepper to taste.

Garnish with chopped fresh parsley or chives and toasted baguette or any crusty bread.

April 2013

|

Page 7

A publication of the Council Bluffs Branch of the International Wine and Food Society

Biaggi’s Chef Kevin Schlotfeld’s Golden Beet & Pancetta Purée with Rosemary Crostini, Candied Bacon and Crème Fraîche

Yields: 12 Cups

Golden Beet & Pancetta Purée Ingredients:

2 lb Golden Beets 4 oz Yellow Onion (Diced) 2 Cloves Fresh Garlic (Rough Chopped) 6 oz Pancetta (1/3 in. chop) 2 liq oz Brandy 1/2 Gallon Chicken Stock .25 lb Butter Salt, Pepper

Directions:

Peel beets and add them to a pot of boiling water. Boiling the peeled beets will help not only soften them for your puree, but also eliminate some earthy flavors. Do this for 25 minutes or until you can poke the beets with little resistance with a knife. In a stock pot on medium flame, add the onions and garlic. Do not let the onions overcook, you are looking for them to turn soft and translucent. Allow the garlic to sweat. When the onions are soft add the pancetta.

The pancetta should resemble soft bacon after about two minutes. Do not drain the fat, add the brandy and deglaze. Reduce the brandy 80 percent, then add the beets and chicken stock.

Meanwhile, melt the remaining butter in a small pan on low heat. Once the stock has come to a boil, you may begin your emulsion. Most people do not have an industrial bir mixer, and thats okay. To use an every day blender, simply ladel the soup and a proportionate amount of the other ingredients into the blender. Make sure it is vented as hot liquids expand and cause burns. If you can not guarantee a good ratio of ingredients, don’t worry. Grab another stock pot, or container big enough for the batch. After each portion you blend, add it into the container and mix together with a whisk. Once the task is complete, mix in the remaining butter and season to taste. Enjoy!

Rosemary Crostini Ingredients:

1.5 cup Flour 1.5 tsp Kosher Salt 1 tsp Sugar 1/2 cup Parmigiano Reggiano Cheese (Grated) 3 tbsp Extra Virgin Olive Oil 1/2 cup Cold Water 1 tbsp Fresh Chopped Rosemary

Directions:

Mix flour, kosher salt, sugar, and parmigiano reggiano cheese into a small mixing bowl. Add the oil and the water and mix well with a wooden spoon until the mix is consistent with sticky dough. Add the chopped rosemary and begin kneading the mixture together until the sticky dough more resembles childrens playdough. Dust an even surface with flour and begin rolling the dough into 1/8 inch. You may cut this dough and re roll it as many times as you need. Bake in the oven at 400 degrees for 11 - 13 minutes. Allow the crostini to rest for 2 to 3 minutes before serving.

Candied Bacon Ingredients:

1 pkg Bacon 8 oz Dark Brown Sugar 1 liq oz Sea Salt Fresh Cracked Black Pepper

Directions:

Take a baking rack out of your oven and let it cool down. In the mean time, use foil to line the baking rack directly under it to catch dripping fat, cookie sheets or any other pan are useful if you can cover the entire rack. In a bowl, mix the brown sugar and sea salt. Take each piece of bacon and roll it around in the sugar mixture. Lay the bacon on the baking rack and crack the black pepper over it. Place the rack back in the oven at 350 degrees for 12 - 14 minutes. The bacon may not be stiff at that time, but when the sugar solidifies it will. Take the bacon out and place directly onto a cooling rack.

Cil+TF' CTTNN WI+EELER'S a

Instructions

Ingredients: ? largc ( l-por-rncl each) lkruc)'nut s(luash, pcclccl, sccclccl. ;urcJ cr.rt into l-inch cubcs

.i small palsnips peelecl lncl sliced inro 'I

-inch picccs

4 lrrrgc nbs cclcrl' slicccl into I-inch picccs 1 large vellow orrion, chopped

1. Preheat the oven to 375"F and line a rimmed baking sheet with a silicone baking mat or parchment paper.

2.In

a large bowl, toss the vegetables with the oil, salt, and pepper. Turn them out onto the baking sheet in an even layer.

3. Roast the vegetables for 45 minutes. Remove the sheet pan from the oven and let the vegetables cool for at least 15 minutes, until no longer piping hot

8 nrccliurn cloves garlic, peclet[ 6 sprigs thyrnc lcavcs rcurovccl flon'r their stcnrs (;rbout I tablcsl'roorr) -l'bsp 2 rvocaclo oil

l/2 tsp salt 1/2 tsp grouncl blrlcl<

5. Transfer half of the vegetables and two cups of the chicken broth to your blender. Pur6e at high speed for about one minute, until smooth. Repeat with the second batch of vegetables and broth. Store the soup in the refrigerator in a tightly-tidded container until ready to serve.

1'rc1-rpcr

I

c1t. chicken broth pltrs I additional c1u:rrt broth or u'atcr fol hcating and scrviug

Scvcrrrl sliccs of proscir.rtto or brrcon, euough for garr.rishing elch bor,vl of bisque

Olivc oil

4. Saut6 prosciutto or bacon to the crisp level. Cool and crumble.

6. When it's time to serve the soup, ladle as much as you need into a small pot, thinning with the extra broth. Heat it on low, stirring often, until piping hot.

Adjust for seasoning. Pour into serving bowl and add prosciutto or bacon.

Drizz\e some olive oil on top. Serve.

Nofes.' This is a great recipe to make ahead, or if you're traueling somewhere.

It comes out of the blender lukewarm, ready to be poured into tigbtly-lidded containers and chilled until you're ready to serue it.

Page

17 .

201,9

.

a)'/t-*4f,aap.za

Fi'ofreW1rrVgra

I

n pubti.otion of the Council Bluffs

Brunch

of thelnternotionolWine

ond Food Society

Zuppa di Patata con Salsicca, Verde Senape, di Fagioli (Fototo, ltolion Sousoge mustord greens ond

vhite beon soup)

hecipe from Eloine Fenner

serves 8

Ingriedents 5 Medium to large red potatoes 5 Medium white potatoes 3 quarts Chicken stock. (Imagine brand, Pacific brand and TraderJoe's are all good brands).

2 packages (2.8 lbt Italian Sausage (like Johnsonville brand, mild, spicy or 1 of both). This can also be purchased without the meat casings ofthe sausage.

L Large onion, diced (optional)

2 or 3 t5 oz ca.rs Cannellini white kidney beans 1/z

lb fresh, cleaned mustard

gree ns

1 Baguette or other crusty bread that can absorb the stock and not fall apart

Directions Using both red and white potatoes, peel and cut into bite sized (about one inch) cubes and place in a stockpot with enough chicken stock to cover, about 2 quarts, (Elaine uses aseptic cartons of chicken stock). Bring to a boil. While the potatoes are cooking, remove the Italian sausage from their casings and cook in a frying pan with a little water to keep from sticking. If you like onions, you can add them diced to the sausage. Do not overcook. You want thejuice and flavor from the sausage (and onions) in the soup. When the sausage is no longer

bright red, add it AND the juices to the broth. Stir well, and then use a potato masher and lightly break up some of the potato, leaving about half to two-thirds of the potatoes in chunks. The purpose of mashing is to thicken the soup using the starch ofthe potato. You may need to add more broth ifthe soup is too thick. Ifso, use the third quart.

Add cans of white beans, To reduce sodium, rinse beans first. Allow to cook for an additiona,l 3-4 minutes, then add mustard greens, torn or cut into pieces. Cook an additional 5 minutes and serve with baguette or other heavy bread.

Keeps well in the refrigerator overnight or in a crock pot right after cooking. Can do ahead. May taste better the second day. Serve

December

2013

|

Page 11

with hearty bread.

e d i S es h s i D

KITH E GAST

Kil EHEF JEFF IIEWMI]I'S

IRll]I SKILTET EI|RIIBREIII REGIPE PnoceouRE:

ITcRTpIENTS:

i. In medium sized mixing bowl, combine flour, cornmeal, baking powder, baking soda, & kosher salt. Whisk thoroughly to combine, set aside.

2 cups all purposc flour .l

cu1-r

cornmcal

1 cup sugar'

2 /z reaspoons baking pou,cler

I

teaspoons baking socla 7+ teaspoon kosher salf 2 wholc cggs

'l cup sour crcanr cup butrclnrilk I cr,rp cl'camcd corn 8 tablespoorrs unsaltecl butter I can of nonstick butter spray 5 six inch cxst iron skillcts 7:.

hor.rev

iv. Add wet ingredients to dry ingredients, 6c stir together with a rubber spatula. Mix only to incorporate. with non stick butter spray. Fill each skillet with 5.5 oz, and bake at 350 degrees for 13 minutes; rotating after 6 minutes.

v. Spray cast iron skillets

ii. In separate mixing bowl, add whole

& whisk roughly 30 seconds until

eggs, eggs

become light in color. Add sugar, & whisk unril homogenize. Add buttermilk & sour cream, & creamed corn, 6{ whisk until thor-

oughly incorporated.

Optional: spread butter and honey on top once out of the oven. Crown with a pat or scoop of butter in the center.

iii. Melt butter in a saut6 pan, & whisk into

egg mixture slowly like you

would

an emulsion.

(optional) Page

11 . 2Ol9 . (M-*(&azVa*

Yield: This recipe should make 5 six inch cast iron skiilets. fl

A publication of the Council Bluffs Branch of the International Wine and Food Society

Dante’s Chef Drew Statz’s Rib Cap Croquette

The intense beefy flavor comes from braising the beef with wine.

Ingredients:

1 cup dry white wine 10 whole black peppercorns 3 carrots, peeled and halved 2 medium yellow onions, quartered 2 whole cloves 1 large potato (Russet or Yukon Gold) 3 1⁄2 oz. Mortadella, thinly sliced 1⁄3 cup grated Parmigiano-Reggiano 2 tbsp. finely chopped flat-leaf parsley 4 large eggs, lightly beaten 1 cup all-purpose flour 1 cup fine breadcrumbs Vegetable oil, for frying

Instructions:

Salt the beef, cover it with plastic wrap, and refrigerate it overnight.

The next day, in a medium saucepan, cover the beef with 6 cups water. Add the wine, the peppercorns, carrots, onions, and cloves and bring to a boil. Reduce the heat to maintain a simmer and cook until the beef is tender, 1 1⁄2 to 2 hours. Transfer the meat to a plate and shred it with tongs or two forks and transfer it to a food processor. Strain the broth through a fine mesh sieve over a bowl and discard the solids.

Meanwhile, in a small saucepan, boil the potato until tender, about 40 minutes. Transfer to a bowl and, when cool enough to handle, peel and cut into 1-inch pieces. Add the potato and Mortadella along with 1 to 2 tablespoons of the reserved broth to the food processor and pulse until it forms a paste. Transfer to a medium bowl along with the Parmigiano-Reggiano, parsley, and half of the eggs. Season with salt and pepper and mix well to combine. Refrigerate 1 hour.

Remove the beef from the refrigerator and form into 16 patties, about 2 1⁄2-inches wide and 1⁄2inch thick. Roll into a ball or a short log. Heat 2-inches vegetable oil in a 6-qt. saucepan until a deep-fry thermometer reads 350°.

Place flour, remaining eggs, and bread crumbs in separate shallow dishes. Working with 1 patty at a time, dredge in flour, dip in eggs, and coat in bread crumbs. Working in batches, fry patties until golden and crisp, 3 to 4 minutes. Transfer patties to paper towels to drain and serve hot.

Page 21 · 2021 ·

F'i'ofreWArrV-7..*

|

n

puAtirotion of the Council 8lufls Branch

of the lnternotionolWine

ond Food Sociery

Muffelato This is on ltolion sondvich mode fomous in l'lev Orleons

hecipe from f loine Fenner

Directions

yield 24 appetizers

Ingriedents Slice the rolls, but not all the way through. Remove the inside of the roll and reserve the bread pieces. Butter both insides ofthe roll.

6 Hard rolls about the size of an orange

Butter for spreading 7z

Cup black olives drained and rinsed

In a food processor,

add bread pieces, olives, basil and olive oil. Pulse the processor. The mixture should hold together when pinched but should otherwise be loose.

3 tsp fresh basil, chopped (or use 1 tsp dried) 7+

cup olive oil

12 slices provolone cheese

To one side ofthe rolls, add a slice ofprovolone, a slice of salami, and the bread mixture. Then add the artichoke hearts and the red roasted peppers.

12 slices hard salami 1 small jar marinated artichokes 1 small jar red roasted peppers (pieces)

Repeat this sequence. (Ifit is a large roll, it could take 3 sequences.) Close the roll and tightly wrap in plastic wrap. Refrigerate for 24 hours and up to 48 hours.

Plastic wrap

To serve: remove the plastic wrap and cut into quarters, using a sharp knife. Arrange on a platter and serve.

December 2013

Pagc 13

A publicotion ofthe Council Bluffs Branch of the lnternotionolWine ond

Fooitl&Wine-V.,;,ln

Food Society

Chef John Seymour of V. Mertz Rye Porridge bq Chef John Seqmour

1 PoUND

BREWERS RYE

1 PoUND

BREWERS RYE FLAKE

t2oz

BUTTER, UNSATTED MALT SYRUP OR EXTRACT

L0oz

2r

SALT

4T

SU GAR

100z

WATER

METHOD OF PREPERATION:

'

Soak thc flakc rye in cold u'atcr lirr 20 rninutes, strain thc cxccss wntcr. Fill n 5 quart yrot ivith cold $'atcr.

Add the rvhole ryc nnd cook over high hcrt until sofi, 30-45 minutes. l)rnin thc ryc tnd rdd it brek to the pot.

' Add the drtincd fltkc ryc and buttcr. Hcrt over nrecliunr flanrc lnd stir until thc buttcr is ncltccl. ' Add thc rcnraining ingrcdicnts (rnult syrup, salt, sugar rnd water). Cook Lrntil .lesiretl consist,rrrcy Stir iicquortlv to prcvcnt scorching on thc bottom. . Atliust sclsoninq as needcd. . Jon uscd thc porridgc Yicld:

:

8

as a birse firr a

I)ivcr Scallop at a IWFS CII lJranch cvent 5 18 2014

servings

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FriddtWity:.7o7rll* |

Sticlqy Rice fronr

Society

with Mango

llqoc llguqen. ovner/monoge( Soiqon Surfoce

Ingredients t7/z cups

7/+

glutinous (sweet) rice

well-stirred canned unsweetened coconut milk

1% cups

1

tsp salt

Tbsp sesame seeds, toasted lightly

pitted, and cut into thing slices (at least 24)

1 large mango, peeled,

% cup plus 3 Tbsp sugar

In a bowl wash rice well in several changes of cold water until water is clear. Soak rice in cold water to

stir in coconut-milk mixture. Let rice stand, covered, 30 minutes, or until

cover overnight.

Rice may be prepared up to this point 2 hours ahead and kept covered at room temperature.

Drain rice well in a sieve. Set sieve over a Iarge deep saucepan of simmering water (sieve should not touch water) and steam rice, covered with a kitchen towel and

lid, 30 to 40 minutes, or until tender (check water level in pan occasionally, adding more water if necessary). a

While rice is cooking, in a

small

saucepan bring 1 cup coconut milk to a boil with 1/3 cup sugar and salt, stirring until sugar is dissolved, and remove from heat. Keep mixture warm.

Transfer cooked rice

to a bowl

and

August 2012

coconut-milk mixture

is

absorbed.

While rice is standing, in cleaned small pan slowly boil remairing I/3 cup coconut milk with remaining 3 tablespoons sugar, stirring occasionally, 1 minute. Transfer sauce to a small bowl and chill until cool and thickened slightly.

To serve, mold l/4 cup servings of sticky rice on dessert plates. Drizzle desserts

with

sauce and sprinkle

with

Divide mango

slices

sesame seeds. among plates.

Page 5

I

fn6jfu\\Ji11g,7ni,l/t

I

ApublicotionoftheCouncilBluffsBronchofthelnternotionalWineondFoodSociety

Chef Jason Hughes' Rectpe for Witd Mushroom I Gorgonzola Bread Puddtng bq Chef loson llughe

6 Cups z PouNos 7z

PouNo

1/c

Cur

th F.tt

3EA Yz F..t .3

Trsl

Vz

Cup

8 Err 4 Qren'rs

r Cup

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F'oR oNr oav) (sucn ,+s CrreN'runnLLe, CnEl,rrNr, nrc.)

Bncor'l Drcrio SNrRr-rVrcrreuLr: OrL Yclr-rlrv ONroN I)rcrn Ganlrc Clovr:s Mrruceo SH nr-r.or Fnr:srr Trryr,r n Mrrqcro Meoenre WrNE Ecc;s

Hr:avv Cnsetr.

Gonc;oivzol,r CsnEsr CnuMslrD SnLr e. Pnplnn ro rAS'rE

METHOD OF PRIIPERATION . . . . . . .

Add vegctablc oil irnd bacon to prn and render rrntil ltacorr is erisp Acld mnshrrorns & srute c 3 4 rrinute s (scason rvith salt rncl pcpper) Add garlic, shtllrt, onion, thyme tnrl srutee lirr 3 rlorc minures Dcglazc pan rvith rradcria and rcducc til liquid is rlmost gonc Cool mixturc clou,n Nlix the cggs and crcxnt togcthcrwith 1 tsp peppcr, 'l tbsp salt Add cgg uncl crcarn nrixture to brcad cubcs

. . . . . .

Acld nrttshroonr/bacon mixturc and gorgonzoln chccsc to bread rrixfure ancl let strncl firr 30 rrins to allorv ingrcdicnts to blrn<l togcther Stir cvcry 10 mins Portion in grcnscrl 8oz soulfle cnps or ranrekins (or lrrgc caserolc dish) llakc at 350 in u,arer bath fbr 30 35 ninutcs unitl toothltiL:k comcs out clcan Let strnil 10 rlins bcfi>rc unnr,rlding

NIir well

Yicld:

8

scrvings