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Recipes

Recipes prepared by LSP member and professional chef, Brad Beal for the 2001 Twin Cities Local Foods Banquet:
Roast Pork Shoulder
Roasted Garlic Bulbs
Winter squash & apple compote
Delicata squash stuffed w/ spelt, heirloom peas, and cabbage (vegan)
Polenta Pound Cake

LSP welcomes your favorite recipes that include locally grown, sustainably-raised foods to be included in this section. Please submit them to Cathy by e-mail or at 2200 4th Street, White Bear Lake, MN 55110.

The following recipes were prepared by LSP member and professional chef, Brad Beal for the 2001 Twin Cities Local Foods Banquet, held in September 29, 2001 in St. Paul.

Roast Pork Shoulder with fresh herb crust
(serves 6-8)

1 -4 1/2 boneless pork shoulder, trimmed & tied
2 Tbsp. olive oil
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh marjoram, finely chopped
1/4 cup fresh thyme, finely chopped
4 garlic cloves, finely chopped
2 tsp. coarse grind black pepper
1 1/2 tsp. kosher salt
1/2 cup milk,1/2 cup water
(optional: peeled 1/4'd apples, sliced leeks or onions, sage leaves)

Procedure:
Preheat oven to 375 F. Rub the pork with all of the oil. Mix all of the seasonings together and rub into the meat until completely covered. Place in a roasting pan. Add milk/water, cover, and roast 3 hrs until very tender. (Add apples, leeks sage or other vegetables last hour of cooking time if desired.)

Roasted Garlic Bulbs
Fresh, local garlic bulbs - 1 per serving

Procedure:
Cut top off of garlic bulb, rub with olive oil, then wrap with foil. Roast in oven at 400 for 45 minutes. When just cool enough to handle, remove softened roasted garlic paste from bulb by squeezing it with a wide blade knife. Add to mashed potatoes, soups, salad dressings, pasta sauces, toasted french bread, bagels, meat, poultry, or fish sauces. For a appetizer course, serve whole warm garlic bulb with locally produced goat cheese and bread.

Winter squash & apple compote
(serves 8)

2 cups peeled and cored apples (e.g.,Honey crisp or Fireside), large dice
2 cups peeled & seeded butternut squash, large dice
1/2 cup raisins or dried cherries
1/2 cup honey
1/2 cup red wine
2 tsp. gr. cinnamon
1 1/2 tsp allspice
1/4 butter, melted

Method: Preheat oven to 400 F. Put apples and squash in a sheet or cake pan and coat with the melted butter. Bake in oven for 30 minutes stirring until all sides have browned. Meanwhile, heat red wine & honey together in a large sauce pan, add the raisins, spices, and cook until the raisins become plump. Add the apples & squash to the pan and continue to cook until the squash begins to fall apart. Set pan aside and keep warm to serve with pound cake, ice cream, or waffles.

Delicata squash stuffed w/ spelt, heirloom peas, and cabbage (vegan)
(serves 8)

4 small Delicata squash, split lengthwise and seeded
1/4 cup celery, small dice
1/4 cup carrots, small dice
1/4 cup onions, small dice
2 cloves garlic, minced
1 cup whole spelt, soaked overnight and rinsed
1/2 cup whole dried peas(heirloom if available), soaked overnight & rinsed
1 cup peeled tomatoes, chopped (homegrown if available)
1 cup sliced cabbage, any variety
2 cups homemade vegetable broth
2 Tb. olive oil
2 tsp. fresh thyme, finely chopped
1 tsp. fresh rosemary, finely chopped
2 tsp. salt
1 1/2 tsp. gr. black pepper

Method: Place rinsed spelt and peas in seperate pans, covered with plenty of water. Bring the water to a boil, then reduce heat to medium, simmering for approximately 1 hour until tender. Add a pinch of salt to water last 10 minutes.
Preheat oven to 375 F. Place scooped squash cut side up in baking dishes, then drizzle each with a small amount of olive oil and season with a pinch of salt & pepper. Bake uncovered for 20 minutes and remove from the oven to cool.
To prepare the spelt/pea filling, heat rest of the olive oil in a deep braising pan or casserole and add carrot, celery, onion, cabbage, and garlic, saute until tender. Add tomatoes, broth, seasonings, and simmer until all liquid has evaporated.
To stuff the squash, scrap out a small amount of the pulp to make a "boat". Fill the squash with a heaping portion of the spelt/ pea mixture and press firmly into the squash. Cover the pan with foil and put in the oven to bake at 375 for an additional 25 minutes.

Polenta Pound Cake
(one loaf serves 8 to 10)

1/4 lb. butter
1 cup sugar
finely grated zest of 1 lemon
3 large brown eggs, at room temperature
1 tsp. vanilla
1/2 tsp. almond extract
1/2 cup sour cream or yoghurt
1/2 cup + 2 Tbsp. cornmeal
1 cup a.p. flour
1/2 tsp. baking powder
1/8 tsp. salt

Procedure:
Preheat oven to 350 F. Brush a loaf pan with small amount of butter and dust with flour to prevent sticking.
Cream together the butter, sugar, and zest until light and fluffy, about 3 minutes.
Add the eggs, one at a time, then the flavorings and sour cream. Stir in the cornmeal, then the flour, baking powder, and salt.
Pour batter into the loaf pan, smooth top, and give the pan a sharp rap on the prep table to remove air pockets. Place in the center of the oven and bake approximately 1 hour or until top is golden and wooden skewer or toothpick comes out clean from the center. Cool and turn out of pan. Serve with a seasonal fruit compote and ice cream or whipped cream.

The following four recipes were prepared by LSP member and professional chef, Brad Beal for the 2000 Twin Cities Local Foods Banquet, held in October 7, 2000 in Minneapolis.

Pickled Beet and Apple Salad
(serves 15-20 )

3 pints whole pickled beets, drained (home canned preferable)
2 pounds tart, crisp red apples (Haralson, Beacon, etc.)
1/4 cup dill seed (from fresh dill tops if possible)

Core the apples and cut in half. Large dice the apples and beets and place in a large mixing bowl. Add dill seed and toss well. Cover bowl tightly to prevent browning of the apples and allow to marinate refrigerated for at least 1 hour. Garnish with seasonal greens and additional dill tops when serving. Note: Good way to use extra pickled beets and apples!

Spelt and Kashi Ragu (grains available through Life Design Organics)
(serves 25 with pasta)

1 1/4 cup extra virgin olive oil
1 1/2 lb. whole kernel spelt, rinsed and picked through
1 1/2 lb. whole buckwheat kernels, picked through
2 lb. yellow onion, medium diced
1 lb. carrots, medium diced
1 lb. parsnips, medium diced
2 lb. eggplant, large dice
3 Tablespoons minced garlic
3 lb. peeled diced tomatoes (fresh or canned)
28 oz. tomato puree
1/2 lb. whole dried mushrooms (local shiitakes if available)
1/4 cup fresh sage, finely chopped
1/2 cup fresh rosemary, finely chopped
1/2 cup fresh thyme, finely chopped
1/4 cup salt
3 Tablespoons ground black pepper

Soak washed spelt overnight in the refrigerator to soften kernels. The next day, cook in 4 quarts water. Bring spelt to a boil, reduce heat and cook approximately 45 minutes until tender like cooked barley.
Meanwhile, toast buckwheat kernels on a large baking sheet pan @ 350F for approx. 10 minutes, stirring often. Allow to cool and rub kernels across a sieve to remove hulls as much as possible. Bring 4 quarts of water to a boil, add buckwheat and reduce heat to a low simmer. Cook for 12 minutes and drain.

Reconstitute dried mushrooms in 2 quarts boiling hot water for 20-30 minutes until soft. Carefully remove mushrooms from soaking liquid. (** Reserve the soaking liquid to use for mushroom stock in recipe!**) Rinse the mushrooms once and squeeze out any excess liquid once into the reserved stock. Strain all of the stock through 3 layers of cheesecloth to remove sediment. If using shiitake mushrooms, remove the stems and discard—too tough! Chop the mushrooms coarsely.

Lightly drizzle the diced eggplant with some olive oil, toss well to coat with the oil and roast in a 375 F oven for 30 minutes until lightly browned and tender.

Heat olive oil in a large stock pot or braising pan and sauté carrots, parsnips, and onion until tender. Add the garlic to the vegetables and sauté for 1 minute more. Add the mushrooms, diced tomatoes, tomato puree, salt/pepper, and reserved mushroom stock and simmer on low for 45 minutes. Add the roasted eggplant and fresh herbs and simmer for an additional 15 minutes. (Note: Served with fresh buckwheat flour fettuccine. Substitute other fresh pasta or serve as a side dish, or alone as a vegetarian entree.)

6 lb. red cabbage
12 oz. bacon, diced
1 lb. onions, sliced
1 oz. sugar
1 1/2 pt. white stock (chicken, pork, veal) or water
1 lb. apples, cored, diced, peels left on
4 cloves
6 whole allspice
1 piece stick cinnamon
4 oz. or more cider vinegar or red wine vinegar
1 cup red wine (or more vinegar)
salt & pepper to taste

Remove outer leaves of cabbage and cut into quarters. Remove core and shred with a knife or power shredder attachment. Do not chop; cabbage should be in long, fine shreds.

Render the bacon in a large, heavy pot. Add the onions and sugar and cook until the onion is soft. Add cabbage and stir over heat until cabbage is coated with fat. Add the stock, apples, and the spices tied in a cheesecloth bag. Cover and simmer until cabbage is nearly tender, about 30 minutes.

Add the vinegar and red wine and simmer another 10 minutes. Remove spice bag. Taste and correct seasoning. If not tart enough or color is not red enough, add more vinegar.

Marinade:
1 qt. red wine vinegar
1 qt. water
1 lb. onion, sliced
8 oz. carrots, sliced
2 cloves garlic, chopped
2 oz. brown sugar
2 bay leaves
3 whole cloves
1 tsp. peppercorns, crushed
2 tsp. salt

vegetable oil, if needed for browning meat
8 oz. red wine
4 oz. gingersnap crumbs

Place the trimmed beef in a nonmetallic crock or barrel. Add all the marinade ingredients to the crock. If the meat is not completely covered by the liquid, add equal parts vinegar and water until it is. Cover and refrigerate for 3-4 days. Turn the meat in the marinade every day.

Remove the meat from the marinade. Dry the meat thoroughly with towels. Brown the meat on all sides, in oil, if needed. This may be done on the range in an iron skillet, on a very hot griddle, under the broiler, or in a brazier in a hot oven. Place the meat in a braising pan. Strain the marinade. Add the vegetables to the meat and enough of the liquid to cover the meat by half. Cover and braise in a 300F oven until the meat is tender, about 2-3 hours. Remove the meat from the braising liquid and transfer to a hot pan. Set aside.

Strain 2 qt. of the braising liquid into a saucepan and skim off fat. Bring to a boil. Reduce to about 1 1/2 qt. Add wine and boil another 2-3 minutes. Reduce heat to a simmer and stir in the gingersnap crumbs. Simmer another 3-4 minutes. Remove from heat and let stand 5 minutes to allow the crumbs to be completely absorbed. Slice the meat across the grain, overlapping the slices on the plate. Ladle 2 oz. sauce over meat.

Note: If you are preparing this item in large quantities and are using whole bottom round (called gooseneck), separate the eye of round from the bottom round, and cut the bottom round in half lengthwise, so that the two pieces are about the size of the eye of round. Brisket or chuck may also be used for Sauerbraten. They will not make as attractive slices but the eating quality will be very good.

The following four recipes were prepared and served by Natural Foods Chef Annake Witkop at the Sumptuous Sustainable Supper in Montevideo, Minn., fall 2000.

Gingered Carrot Soup
(Serve this as a thick sauce over rice for a simple supper.)

2 lbs. carrots
4 cups water
1 tbs. butter
1 and 1/2 cups chopped onion
2 medium cloves garlic, minced
2 tbs. freshly grated ginger
1 and 1/2 tsp. salt
1/2 tsp. each cumin, ground fennel, cinnamon, allspice, dried mint
3 to 4 tbs. fresh lemon juice
1 cup lightly toasted cashews
OPTIONAL: buttermilk, to drizzle on top

Peel and trim carrots, and cut them into 1-inch chunks. Place in a medium-large saucepan with the water, cover and bring to a boil. Lower the heat, and simmer until very tender (about 10-16 minutes, depending on the size of the carrot pieces).

Meanwhile heat the butter or oil in a small skillet. Add onions and sauté over medium heat for about 5 minutes. Add garlic, ginger, salt, and spices. Turn heat to low, and continue to sauté for another 8-10 minutes, or until everything is well mingled and the onions are very soft. Stir in lemon juice.

Use a food processor or blender to puree everything together (including the toasted cashews). You will need to do this in several batches. Transfer the puree to a kettle and heat gently just before serving. If desired, pass a small pitcher of buttermilk, for individual drizzlings.

Raspberry Amaretto Sauce
2 cups fresh or frozen raspberries, thawed if frozen
1/2 cup confectioners' sugar
1 tbs. fresh lemon juice
1/4 cup amaretto liqueur

Puree the raspberries in a blender or food processor. Add the sugar, lemon juice and amaretto, and continue to process until smooth. Strain the sauce to remove the seeds, and serve over ice cream.

2 cups tamari
1/2 cup Mirin (Japanese Rice Wine)
1 and 1/2 cups maple syrup
1/4 container orange juice concentrate
1/8 cup finely grated ginger

Combine the first three ingredients in a saucepan over low heat. Reduce by almost half (about 1 hour). Add orange juice concentrate and ginger.

2 fresh red peppers
1 24-oz. can red peppers
6 oz. walnuts, roasted and skins rubbed off
1/2 cup bread crumbs
2 and 1/2 tbs. pomegranate molasses
2 tbs. lemon juice
1 and 1/4 tsp. salt
1 tsp. cumin
2 tsp. chopped garlic
1/8 cup water
1/4 cup olive oil

Roast the red peppers and then cover and sweat them to loosen skins. Peppers can be roasted directly on gas stove burner until skins turn black or they can be roasted in the oven.

In a bowl, mix bread crumbs, molasses, lemon juice and spices. Let mixture sit for 10 minutes.

Remove all seeds and charred skins from fresh roasted and canned peppers. Pulse peppers in food processor along with the bread crumb mixture until the peppers are minced.

Add oil, water and walnuts and pulse until walnuts are fine but still have texture.

2 logs (1/2 lb.) Minnesota Chevre with basil (or other herbs)
2 logs (1/2 lb.) Minnesota Chevre with organic garlic
1 clove fresh garlic, crushed
1/2 tbs. fresh basil, finely chopped
2 tbs. extra virgin olive oil
1/2 small white onion, finely diced
8 oz. whole stewed tomatoes
1 cup fresh tomatoes, peeled, seeded and chopped
1/2 branch fresh basil
salt and freshly ground pepper

In a large bowl or mixer, combine chevre, garlic, basil, olive oil, and a pinch of salt. Blend until smooth. Cover and refrigerate.

In a heavy skillet, saute onions until transparent. Add tomatoes and basil and simmer over low heat for one hour. Season with salt and pepper to taste.

Remove goat cheese mixture from the refrigerator. Cover the bottom of a small serving dish with the tomato sauce. Spoon in the goat cheese mixture and place under broiler until warm or brown on top.

Arrange thin slices of french bread on a larger platter and place the serving dish in the center.

4 cups cooked winter squash or pumpkin, mashed or pureed
1 cup chopped onion
1-1/2 cup chopped mixed red and green pepper
2-3 large cloves crushed garlic
1 tsp. ground cumin
4 beaten eggs
1/2 tsp. Coriander
2 cups corn (fresh or frozen)
dash of cayenne, to taste
1/2 tsp. chili powder
1 cup grated cheddar cheese
dash of black pepper
1 tsp. salt
2 tbls. olive oil

Saute onions, garlic and spices in olive oil until onions and garlic are translucent. Add peppers and salt. Cover and cook 5-8 minutes. Add saute to mashed squash, along with corn and beaten eggs. Mix well. Taste to correct seasonings. Spread into a buttered 2 quart casserole and top with cheese. Bake at 350 for 20 minutes covered, then 15 minutes uncovered.

Black Bean Pumpkin Soup
Courtesy of Spring Hill Community Farm, Prairie Farm, Wisc. Makes about 9 cups

3 15-1/2 oz. cans black beans, rinsed and drained
1 cup drained canned tomatoes, chopped
1-1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves, minced
1 tbls. plus 2 tsp. ground cumin
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef or vegetable broth
1-1/2 cup fresh baked pumpkin or squash
1/4-1/2 cup dry sherry
1/2 lb. cooked ham, cut into 1/8 inch dice (optional)
3-4 tbls. sherry vinegar
Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds

In a 6 qt. heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean puree. Stir in broth, pumpkin and sherry until combined and simmer, uncovered, stirring occasionally for 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through. Season soup with salt and pepper. Serve garnished with sour cream and toasted pumpkin seeds.

Winter squash slaw
During the Pride of the Prairie's Moveable Feast in November a winter squash slaw was served that caused people to, according to Land Stewardship Project organizer Audrey Arner, "go gaga." So, due to popular gaga-fueled demand, here's the recipe. It comes to us from Odessa Piper, chef/owner of L'Etoile restaurant in Madison, Wis. Piper says she likes using Jonathan or Winesap apples in this salad. If you like a creamy slaw, she suggests adding 1 cup sour cream or crème fraiche.

Ingredients (serves four to six)
2 tart red apples, cored and grated with skins (about 1 cup)
1/3 cup dried cranberries
3 tbs. Passionfruit vinegar (or 3 tbs. cider vinegar plus 2 tbs. honey)
1/2 small butternut squash, peeled, halved, seeded and grated (about 3 cups)
Salt
1 cup shredded green cabbage
Freshly ground black pepper

Directions:
In a small bowl, toss the apples and dried cranberries with the vinegar. Set aside.
Spread the grated squash on a flat pan and sprinkle with 1/2 tsp. salt. This draws out a bitter substance in the squash. After 5 minutes, pat the squash dry and transfer it to a large bowl. Add the shredded cabbage. Add the apple-cranberry mixture to the squash and cabbage. Mix thoroughly. Season with salt and pepper.

Basic ingredients:
about 10 Cucumbers (only organic. of course!)
about 3 Onions
1/2 cup Butter
1-2 cups Chicken stock (from a free-range bird!)

Prepare about 10 medium sized cucumbers by cutting them in half and
scooping out the seeds. You can also peel them if you'd like. Chop us the
de-seeded cucumbers and onions and saute them in the butter until soft.
Put the cooked cucumbers and onions in a blender. Puree well and add
chicken stock to the thickness that you like. Put the soup back on the
stove in a pot to heat for serving. You can serve it immediately. This
soup also freezes very well. You can also add other soup bases, garlic,
salt and pepper, noodles, cheese or cream, and other spices or ingredients
to taste. The basic recipe is a nice simple base to start with and an easy
way to use up lots of cucumbers!