Lost Lake Cornbread
Chef Timothy Fischer from Lost Lake Lodge prepared the dish, using ingredients from Federated Co-ops
1/2 lb Fresh grist cornmeal
1/2 lb Flour from roller mill (fine grind)
1 1/4 c Roasted Minnesota sweet corn kernels
1/2 c Masa harina
1/2 c Granulated sugar
2 T Baking powder
1 t Kosher salt
1/2 c Shortening
1 1/4 c Buttermilk
5 Whole eggs
Combine cornmeal, flour, corn, masa, sugar, baking powder and salt. Mix well. Cut in shortening until well blended. Whisk eggs in separate bowl to break them. Add buttermilk and mix until combined. Slowly add buttermilk and egg blend to the dry ingredients, while mixing. Mix until smooth (but do not over mix). Pour into greased, floured pan or mold until three-fourths full. Bake in preheated 375° oven until golden brown, about 30 minutes.
Wild Mushroom Frigasse with Jalapeño and Honey Glazed Onions
Chef Matt Schoeller from Signatures Restaurant prepared the dish
For the frigasse:
2 lb wild mushrooms
2 cloves garlic
2 oz. butter
1 cup red wine
1 t fresh marjoram
1/4 c heavy cream
Sweat mushrooms, onions, and garlic in butter. And red wine and reduce by half. Add cream and reduce to thicken. Toss in the fresh herbs.
For the polenta:
1 c corn grits
3 c water
2 T butter
handful of grated good hard cheese (parmesan or similar)
pinch sea salt
pinch cracked pepper
Bring water to a boil and whisk in the grits. Simmer covered on very low heat for a minimum of 30 min. Fold in the remaining ingredients and spread out in a baking pan 1" thick. Chill until firm. Remove polenta from pan and place into a hot oven to reheat and crisp up.
For the onions:
8 small onions (not pearls but cipollini or smaller type onion)
1 jalapeño pepper fine dice
1/4 c honey
Blend honey and the jalapeño and drizzle over onions. Place in low oven covered and roast until soft.
Creamed Corn-Corn Bread Smothered with Slow-Cooked Local Red Beans
Chef Alex Roberts from Restaurant Alma prepared the dish, using ingredients from Cedar Summit Farms
Creamed Corn-Corn Bread
2 1/4 C all-purpose flour
2 C cornmeal
2 1/2 T baking powder
2 t salt
1/2 C sugar
4 eggs, beaten
3 C buttermilk
1/2 C unsalted butter, melted
1 C creamed corn (1 C sweet corn simmered in ½ C cream for 10 min., pureed) or canned
Combine dry ingredients in a mixing bowl. Add beaten eggs, buttermilk, and melted butter. Mix thoroughly, fold in creamed corn. Bake in buttered muffin pan at 400˚ for about 20 min. or until a toothpick comes out clean when inserted and removed.
Slow-Cooked Local Red Beans
2 C red beans or pinto beans, brought to a near boil & soaked overnight, room temp.
1/4 C bacon, chopped
1 T olive oil
onion mixture (pureed in food processor):
1/2 C onion,
1/2 C green pepper
3 cloves garlic
1 T tomato paste
1/2 t ground cumin
1 t fresh thyme
½ T salt
1 t black pepper
1 t oregano
6 c cold water
2 T white wine vinegar
1/2 C smoked ham hock or smoked ham
salt to taste
Rinse soaked beans. Sauté bacon in olive oil at medium heat to render fat, then add onion mixture and cook gently for about 5 min. Add tomato paste, cumin, thyme, salt, pepper & oregano and a little water and simmer gently for 5 min. until the tomato paste starts to fry. Add the beans, water and vinegar, bring to a boil then cook at a medium rolling boil. Cook until very tender, cooking time varies. Add more water if necessary. Add diced ham in the last 15 min. of cooking. Taste for and adjust salt after ham is cooked. The beans are done when tender and starting to fall apart. Remember: we can always add more salt but cannot take it out!!!
Summer Corn & Farro Cakes with Feta Vinaigrette and Pickled Vegetables
For farro cakes:
6 cups cooked and chilled farro
1 cup yellow onion, diced
2 Tbsp garlic, minced
3 Tbsp fresh rosemary, chopped
2 cups fresh sweet corn
juice of 1 lemon
3/4 cup grated Parmesan
3/4 cup all-purpose flour
1/4 cup hummus (Zellas uses roasted garlic hummus)
3 Tbsp butter
2 Tbsp canola oil
salt and pepper, to taste
In a heavy-bottomed pot, melt butter over medium-low heat. Add onion and sweat until translucent. Add garlic and rosemary; cook another 2 minutes. Add corn and lemon juice; cook another 2 minutes. Add farro to onion mixture and stir to combine. Add flour, hummus, and cheese, and stir to form a batter. Season with salt and pepper. Remove from heat.
Using your hands or a mold, form batter into 6-ounce patties. (At this point, you may freeze or refrigerate for later use.) Heat oil in a nonstick pan over medium-high heat. Gently place your cake in the pan to sear. When the first side is golden brown around the edges, flip the cake and reduce heat to medium-low to finish cooking. Enjoy with feta vinaigrette on fresh garden greens, and a side of pickled veggies.
For feta vinaigrette:
1/4 cup feta cheese, crumbled
1/2 cup red wine vinegar
1 1/2 cups olive oil
2 Tbsp fresh mint leaves, chopped
2 Tbsp fresh rosemary, chopped
salt and pepper, to taste
Add feta to a food processor (or blender) and pulse to form a powder. Add red wine vinegar and pulse to combine. While machine is running, slowly add olive oil. Add herbs and season with salt and pepper. Pulse to combine.
Feta vinaigrette stores well for one week in the refrigerator. Shake well to reincorporate ingredients.
For pickled vegetables:
1 medium red onion, thinly sliced
1 fennel bulb, thinly sliced
1 bunch radishes, thinly sliced
rice wine vinegar
Place sliced vegetables in a glass container equipped with a lid and enough space for plenty of liquid. Pour rice wine vinegar and cider vinegar (equal parts) over sliced vegetables until covered completely. Cover and chill for 2 hours. Drain vinegar and reserve for another use.
Store "pickles" up to 5 days in the refrigerator.
Yields: 12 cakes
Minnesota Street Corn
Chef David Bredesen of Forager Brewery in Rochester prepared this side dish using cheese from Capra Nera Creamery in Altura.
Yield: 2 cups
1 whole egg
4 medium cloves garlic, peeled and smashed
2 t freshly squeezed lemon juice
1/2 c canola oil
1/2 c beef marrow/fat at room temperature
salt, to taste
Combine egg, garlic, and lemon juice in a food processor. With machine running, slowly drizzle in canola oil and beef marrow/fat; blend until emulsified. Add splash of water if aioli is too thick for your liking. Salt, to taste.
Yield: 12-14 servings
12-14 ears of corn
24 oz Capra Nera cheese, shredded
Heat grill to high heat. Grill corn in husk about 15-20 minutes, turning occasionally. Remove from grill; allow to cool 2-3 minutes. Remove husks. To serve, drizzle each cob of corn with approximately 1 ounce aioli and sprinkle with 2 ounces Capra Nera cheese.
Oven Roasted Elm Creek Veggies Asaparagus with Villa Rustica Olive Oil, Sauce Gribiche, Garlic Scape Pesto, Welcome Meats Bacon Powder N' Cherry Lane Farms Micro Lemon Balm
Chef Owner Seth Lintelman of Cup N' Saucer in Sherburn prepared this dish using asparagus from Elm Creek Veggies
Yield: 4 servings as a side dish
1 lb asparagus, trimmed
Villa Rustica olive oil
salt, to taste
fresh ground black pepper, to taste
micro lemon balm, for garnish
Liberally coat asparagus in Villa Rustica olive oil (or any other high quality extra virgin olive oil) n' season with salt and fresh ground black pepper. Lay asparagus on a baking sheet in a single layer n' roast at 400 degrees F for 10 minutes or until tender n' starting to brown; time is dependent on size of asparagus.
For sauce gribiche:
1/2 t salt
1 T Dijon mustard
1 T red wine vinegar
3 T olive oil
1 T capers
2 cornichons, finely chopped
1 hard-boiled egg, finely chopped
1 T chopped parsley
pinch of red chili flakes
freshly ground pepper
In a bowl, mix all ingredients together except parsley. Taste and adjust seasonings to your liking. When ready to serve, mix in parsley.
For garlic scape pesto:
1 c chopped garlic scapes (or 2/3 c finely chopped chives, plus 1/3 c finely chopped garlic)
3/4 c olive oil
1/2 c finely grated Parmesan
1/3 c roasted, salted cashews
Pulse garlic scapes, oil, Parmesan n' cashews in a food processor until finely chopped. Season with salt and pepper.
For bacon powder:
3 T bacon fat
1 c tapioca maltodextrin
salt, to taste
The process of transforming bacon fat into powder is very simple. First, ensure the bacon fat is chilled but still liquid. Then, mix with tapioca maltodextrin in a food processor. To make a "fluffier" powder add more tapioca maltodextrin. Season to taste with salt.
Place warmed roasted asparagus on the bottom of a serving dish. Top with sauce gribiche n' garlic scape pesto. Garnish with bacon powder and fresh micro lemon balm.
Sausage with Peppers, Onions, and Tomatoes
Chef Chris Serio from U of M Morris prepared the dish, using ingredients from Pastures A' Plenty
2 lbs. Kielbasa Sausage
2 large yellow onions, julienne
1 large green bell pepper, julienne
1 large red bell pepper, julienne
2 large fresh tomatoes, cut into wedges
1 T. olive oil
1 tsp. salt and pepper mix
1 tsp. dried oregano
Pre-heat electric fry pan to 300°. Add olive oil and sausage to pan and grill until lightly browned. Add peppers, onions, and seasonings. Cook until softened. Add tomatoes and cook until hot (155°).
Lisa Lindberg from Amboy Cottage Cafe prepared the dish, using ingredients from Whole Grain Milling
1 c mashed potato or sweet potato
3 c water
2 c milk
3 T local honey
2 c old fashioned oatmeal
2 T dry yeast
6 c Whole Grain Milling wheat bread flour, divided
1 c pumpernickel rye flour
1 1/2 T sea salt
1/2 c melted Hope Dairy butter plus 1/4 c softened butter, divided
3 c all-purpose white flour
3 T olive oil
Place mashed potato in glass pitcher with 2 cups water. Microwave 3 minutes. Add milk and honey.
In a large bowl combine oatmeal, dry yeast, 4 cups Whole Grain Milling wheat bread flour, and pumpernickel flour in a large bowl. Pour water mixture over flour mixture; whisk well.
Allow mixture to rest 10 minutes, then add salt and 1/2 cup butter. Stir to combine. Fold in remaining 2 cups wheat flour, starting with 1 cup. Add in the next cup slowly and stop when the batter is very stiff. Turn it out onto a board and knead in more flour. Knead about 400-500 times - this is great exercise! Dough should handle well and feel elastic when finished.
Oil large bowl, then turn dough ball over in bowl to coat. Set in a warm place to rise until doubled, about an hour.
Shape into 4 European/baguette style loaves and place on oiled sheet pans. Slash and slather tops with softened butter. Let rest for 10 minutes. Bake at 375 degrees F for 45 minutes until loaves tap hollow. Cool on rack.
*Yield: 4 loaves
*Extra loaves can be wrapped in plastic and frozen.
Note: Lisa prepared this bread alongside the Mixed Green Salad with Thyme Braised Chicken and Raspberry Vinaigrette found in our "Salad" recipe section.