Category: Recipes

Marsala Burgers featuring goat, mutton, or beef

December 30, 2017
by Gary Huber

Our newest board member + brilliant chef, Robin, shared this recipe featuring goat from Lucky George Farm. Robin says mutton, goat, or beef all work Give it a try!

 

Marsala Burgers
Author: Robin W.
Ingredients
  • 1 lb. ground meat such as goat, mutton, or beef – I used the ground goat from Lucky George Farms
  • 1 large Novae Vitae Farm egg, lightly beaten
  • 1/2 tsp onion powder
  • 1 clove of Pickle Creek Herbs garlic, minced
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp of Worcestershire sauce
  • 2 tbsp butter & 2 tbsp olive oil, if frying in a pan
  • Provolone cheese for topping
  • Ciabatta rolls for serving
  • For the sauce:
  • 4 oz. of diced pancetta – I use La Quercia
  • 2 cups of mushrooms (white, cremini, or baby bella), sliced
  • 1 tbsp minced shallot
  • 1 tbsp tomato paste
  • 1 1/2 cups dry Marsala wine
  • 1 1/2 tbsp fresh lemon juice
  • 3 tbsp of butter, cut into cubes, at room temperature
Instructions
  1. Mix the ground meat, egg, onion powder, garlic, salt, pepper, and Worcestershire sauce in a medium bowl. Form 4 equal size patties and refrigerate until ready to use. Note: for even more flavor, make the patties several hours before cooking.
  2. For the sauce, heat a medium size skillet over medium heat. Add the pancetta and sauté, stirring occasionally until the pancetta is crisp. With a slotted spoon, transfer the pancetta to a paper-towel lined plate. Increase the heat to medium-high and add the mushrooms. Sauté, stirring occasionally until the liquid released by the mushrooms evaporates and the mushrooms are browned – about 8 minutes. Add garlic and shallot, sauté for 1 minute longer.
  3. Return the pancetta to the pan and add the tomato paste. Stir while sautéing, until the the tomato paste begins to brown. Add the Marsala wine to the pan, increase the heat to high and simmer vigorously, scraping brown bits from the bottom of the pan until the sauce is syrupy and reduced to about 1 1/4 cups – this will take anywhere from 5 – 10 minutes. Stir in the lemon juice followed by the butter. Keep the sauce warm, over low heat while cooking the burgers.
  4. Slice and lightly toast the cut side of the ciabatta rolls.
  5. Grill or pan fry the burgers until cooked through, about 3-5 minutes per side. Place a slice of provolone cheese on each burger and allow to slightly melt.
  6. Serve the burgers on the ciabatta rolls, spoon sauce over each burger and enjoy!

 

Nutella Babka Bread Pudding

March 11, 2017
by Gary Huber

Check out this member recipe!

Shopping list:

Other items that can be purchased through the co-op:

 

Nutella Babka Bread Pudding
Recipe Type: Dessert
Author: Member Robin W.
‘Absolute perfection!’
Ingredients
  • Half loaf of Nutella babka from The Wooden Bakery
  • 2 eggs
  • 1/2-3/4 cup milk from WW Homestead Dairy
  • 1 1/2 tablespoons sugar
  • 1/2 teaspoon vanilla
Instructions
  1. For the bread pudding, cube half a loaf of babka.
  2. In a mixing bowl, whisk 2 eggs, about 1/3 cup of milk, about 1 1/2 TB of sugar, and about 1/2 tsp of vanilla. Add in the bread cubes and gently stir to coat everything. Add a splash of milk if it’s not enough to coat everything with a little extra to soak. Let it rest for about 30 minutes to absorb the liquid.
  3. Grease a 6″ springform pan, pour the mixture in and gently press to compact it a little. Wrap the pan with foil along the bottom and up the sides to keep water out. Immerse it in a bain marie of hot water.
  4. Bake in a preheated 350 degree oven for 35-40 minutes or until a knife inserted in the center comes out clean. Take it out of the water bath and allow to cool for at least 20 minutes. Pop the spring to take it out of the pan and serve. The 6″ size will yield 2-3 servings.

Robin highly recommends serving it with this hard sauce recipe.

 

 

Totally Local Baked Polenta

March 1, 2015
by Gary Huber
Board President Lisa brought this to our latest meeting and everyone left with a new favorite way to prepare polenta. Thanks for sharing the recipe, Lisa!

photo(128)

 

Totally Local Baked Polenta
Author: Lisa
Polenta baked with cheese to make something between cornbread and classic polenta
Ingredients
  • 6 cups water
  • 1 teaspoon salt
  • 2 cups Early Morning Harvest polenta
  • 2 eggs
  • Half package of Frisian Farms Gouda cheese curds, roughly cut
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon black pepper
Instructions
  1. Preheat oven to 350F. Lightly oil a 9×12/13 pan.
  2. Bring water to boil, add 1 teaspoon salt, and slowly add 2 cups of polenta and stir well. If after 15 minutes it is still runny, add a little more polenta, mixture should be creamy.
  3. Stir in beaten eggs, Gouda cheese curds, and red pepper/pepper.
  4. Pour all into pan and bake for 30-40 minutes. Enjoy!

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The Five Minute Local Apple Pie

March 4, 2014
by Gary Huber
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You know what hasn’t been getting much press these days? Apple pie. That old favorite, somewhat forgotten and overlooked because of its time-consuming reputation. Sure, everyone still likes it–it’s a classic, after all–but there is too much willingness to outsource its creation. Enter: the art of the five minute apple pie. But here’s what sets this sweet little gem apart from its competition: not only is it a recipe that originated in Iowa, it also uses Iowa grown apples. Make this and you’ll gain points from every direction, it’s historical, it’s homemade, it’s local, it’s good. Oh, and it takes about five minutes to put together, so that’s kind of a time saver.

 

apple pie

 

Storytime: This recipe belongs to my grandmother, a former Iowan, avid baker, apple pie maker. It came from her Rowan, Iowa community cookbook sometime in the late 1950’s. She calls it a ‘standard’ and has agreed to share the recipe.

 

Modernization: I didn’t change the recipe per se; I did use a bag of Iowa Choice Harvest’s frozen apples, because not only are they local apples, they are already peeled and sliced (so it basically couldn’t get more convenient if it tried). I used oat flour in place of the all-purpose flour. Gluten-free flour also works (for those of us tied to that life), but why not gain bonus points by using Early Morning Harvest’s all-purpose unbleached Iowa flour? I skipped the walnuts, but it’s good either way. I contemplated adding a bit of cinnamon, but went in favor of the simplicity set forth in the recipe. Still, for cinnamon fans, it can’t be a bad idea. Lastly, I really want to convert this recipe to use honey instead of sugar. We’ll see.

PS It tastes great.

 

So here’s the recipe (finally):
the recipe

 

‘Candy Apple Pie’
4 large tart apples, peeled OR 1 bag Iowa Choice Harvest frozen apples, unthawed
1 cup flour
1 cup brown sugar
dash of salt
1/2 cup butter, cold
chopped walnuts, optional

 

Preheat oven to 350F. Butter a pie pan, then slice apples about 1/4 inch thick. Spread apples in pie pan. Mix remaining ingredients together using a pastry cutter or your hands. Then crumble over apples. Bake for about 45-50 minutes.