Culinary Connection Cookbook

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Culinary Connection Cookbook
P E N N S YLVA N I A P R EFER R ED ®
CU L I N A RY C O N NEC TION
2016
Recipe
Book
SPONSORED BY
JA NUA RY 9–16, 20 1 6
IN THE PENNSYLVANIA FARM SHOW COMPLEX AND EXPO CENTER MAIN EXHIBIT HALL
www.papreferred.com
PA Preferred™ is the official state agricultural branding
program of Pennsylvania. It is the largest of its kind
in the nation and provides consumers the ability to
easily identify food grown, produced and processed
right here in Pennsylvania while shopping. When you
see the PA Preferred logo on a product you buy, you
can have confidence that you are making a difference
by purchasing locally sourced food. This in return
strengthens the local economy and our communities.
When you buy PA Preferred you are making an impact
on the future of agriculture, health and our community
well-being.
This year’s PA Preferred Culinary Connection at the
100th Pennsylvania Farm Show is made possible in part
through a specialty crop block grant from the United
States Department of Agriculture (USDA). The purpose
of the Special Crop Block Grant Program (SCBGP) is
to solely enhance the competitiveness of specialty
crops which are defined as fruits, vegetables, tree nuts,
horticulture and nursery crops.
Pennsylvania’s specialty crops are ranked among some
of the best throughout the country. Pennsylvania is
ranked first in the nation in production of mushrooms,
second in Christmas tree farms and trout, third in
apples and eggs, and fourth in pumpkins, strawberries
and pears. A few of these products, along with other
produce, meat, dairy, honey and maple are stirred into
this year’s PA Preferred Culinary Connection recipes.
We are honored to have the opportunity for some of
the most innovative and hyperlocal-focused chefs take
the stage at the Culinary Connection during the 2016
Pennsylvania Farm Show. This cookbook will help you
cook up similar local creations in your own kitchen.
“Agriculture is the leading economic enterprise in
Pennsylvania, with specialty crops contributing more
than $1 billion in sales annually to Pennsylvania’s
economy,” said Agriculture Secretary Russell Redding.
“By purchasing locally-sourced foods, labeled as PA
Preferred, Pennsylvania consumers can support our
hardworking farmers and help grow Pennsylvania’s
economy while enjoying some of the freshest foods
available.”
Wine pairings
courtesy of
the Pennsylvania
Winery Association
Look for the PA Preferred logo when you shop and
when you eat out! You can find a complete listing
of PA Preferred businesses by visiting our website
www.PAPreferred.com.
Buy Local. Buy PA Preferred. Stay connected with the
latest PA Preferred happenings and facts on Twitter and
Facebook.
PENNSYLVANIA PREFERRED ®
CULINARY CONNECTION
2016
Recipe
Book
Like us on Facebook at
http://www.facebook.com/papreferred
Copyright © 2015 Pennsylvania Department of Agriculture. All Rights Reserved.
No part of this publication may be reproduced or transmitted in any form or by any means,
electronic, mechanical, photocopying, recording, or otherwise, without the
prior written permission of the Pennsylvania Department of Agriculture.
Requests for permission to reproduce any portion of this publication must be made to:
Pennsylvania Department of Agriculture, PA Preferred program
at 717-772-1429 [email protected]
2016 Recipe Book
CONTENTS
Saturday, January 9, 2016 • Mushroom Day
BBQ Portabello Mushroom with Sweet Barbeque Sauce
and Cheese Grits ..................................................................................2
Creamy Mushroom Bisque....................................................................3
Mushroom and Goat Cheese Tarts........................................................4
Kennett Square Mushrooms and Pork Belly
with Creamy White Grits......................................................................5
Mushroom Flatbread with Goat Cheese and Fresh Herbs......................7
Bar-B-Que Mayham Mushroom and Swiss Burger................................8
Roasted Local Mushroom Tacos
with Charred Green Chiles and Queso Fresco.......................................9
Mushroom Leek Gratin.......................................................................11
Mushroom, Caramelized Onion and Three Cheese Tart......................12
Sunday, January 10, 2016 • Vegetable Day
Crunchy Cauliflower, Sausage, Corn and Shrimp Salad.......................16
Cauliflower and Chickpea Salad..........................................................17
Root Vegetable Terrine with a Kale and Quinoa Salad ........................18
Roasted Root Vegetables, Kennett Square Mushroom Demi Glaze,
Creamy Castle Valley Mill Polenta ......................................................21
Rainbow Tofu Lasagna........................................................................23
Vegan and Gluten Free........................................................................23
Monday, January 11, 2016 • Weis Day
Pumpkin Chicken Chili......................................................................28
Beer Risotto with Bratwurst................................................................29
Hand-Crafted Butternut Squash Pieriogis ..........................................30
Sage Butter Sauce & Honey Roasted Shaved Brussels Sprouts.............30
Penne Alfredo with Sweet Sausage and Roasted Vegetables..................32
Primizie Crispbreads with Chile Con Carne & Queso Nachos............33
Nacho Topping Variation:
Asian Pulled Pork over Primizie Crispbreads........................................34
Country Fresh Gourmet Blend Mushrooms
and Spinach Sauté Vegetables..............................................................35
Butternut Squash Rigatoni..................................................................36
Tuesday, January 12, 2016 • Pork Day
Pennsylvania Raised Pork Tenderloin Scaloppini,
Winter Vegetable Farro Risotto, Pomegranate Vinaigrette...................38
Smoked Pork Belly with a Potato Pancake, Braised Red Cabbage,
and a Hard Cider Glaze.......................................................................40
Bacon Dressing Glazed Pork Cheek with Sauerkraut Braised
Bitter Greens, Pickled Apple Butter, and Pork Skin Crumble..............42
Pork and Gnocchi...............................................................................44
Korean Pork BBQ Taco.......................................................................46
Pork and Ham Cassoulet.....................................................................47
Wednesday, January 13, 2016 • Beef & Veal Day
Braciole...............................................................................................50
Beet Braised Short Ribs with Celery Root Purée..................................51
Beef Picadillo......................................................................................52
Betty and Dawson’s Award-Winning Chili...........................................53
Campfire Chili....................................................................................54
Grilled Veal Chops with Pear Salsa and Coconut Rice.........................54
Beef Rouladen.....................................................................................56
Cream Puffs with Ganache..................................................................56
Thursday, January 14, 2016 • Apple Day
Apple Crostada....................................................................................60
Fall Salad.............................................................................................61
Pennsylvania Apple Salad with a Spiced Carrot Vinaigrette ................62
Apple Fritters, Braised Chicken Thighs, Fried Brussels Sprouts............63
Caramelized Onion, Macintosh Apple, Rosemary
and Blue Cheese Flatbread..................................................................64
Jewish Apple Cake with Caramel Sauce...............................................65
Friday, January 15, 2016 • Potato Day
Sweet Potato Bun Sliders with Crispy Tater Tots..................................68
Goat Cheese Potato Pancakes with Onion Jam....................................70
“A Shepherd’s Pie”...............................................................................71
Potato and Vegetable Lasagna..............................................................72
Potato and Beet Salad..........................................................................73
Potato Gnocchi with a Bleu Cheese Cream and Arugula.....................75
Saturday, January 16, 2016 • Dairy Day
Creamy Apple Butter Dip, Rita’s Easy Quiche, Bread Custard,
and Pennsylvania Dutch Blueberry Torte ............................................78
Potato Gnocchi with Bacon, Leeks and Alfredo Cream Sauce..............81
Vanilla Cream Puffs with Warm Chocolate Ganache...........................82
Penn State Ice Cream .........................................................................83
Sticky Bun Bread Pudding with Salted Caramel Crème Brulée............84
Dutch Apple Granola Fritters with a Vanilla Yogurt Sauce
and Apple Butter.................................................................................85
Fresh Mozzarella and Roasted Tomato Salad........................................87
Winter Lasagna...................................................................................88
Classic Creamed Chipped Beef ...........................................................89
Participating Culinary Schools
Participating Culinary Schools............................................................91
TU
SA
JANUAR
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9
016
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DA
Mushroom
Day
DIETITIAN TIP
Mushrooms are a nutrient powerhouse containing more than 12 vitamins and minerals,
including Vitamin D and potassium. Choose mushrooms that are firm with a
fresh, smooth and plump (not dry) appearance.
BBQ Portabello Mushroom with
Sweet Barbeque Sauce
and Cheese Grits
presented by Michael J. Ditchfield
Instructor, Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Williamsport, PA
Yields 8 servings
Sweet Barbecue Sauce
1 quart ketchup
4 oz. molasses
1 Tbsp. worcestershire sauce
1 ½ tsp. tabasco sauce
¼ tsp. ground ginger
¼ tsp. granulated garlic
¼ tsp. onion powder
1 Tbsp. brown sugar
1 ½ tsp. chili powder
1 Tbsp. sesame oil
Salt and pepper, to taste
12 oz. chicken stock
Mix all the ingredients together. This sauce does not need to be heated
for basting the mushrooms. For the final plate, warm the remaining sauce
over medium heat. Add the chicken stock to adjust the consistency and
make a more savory sauce.
BBQ Portabello Mushrooms
8 portabello mushrooms
Clean the mushrooms by scooping or slicing out the gills and peeling off
the outer layer of the skin. Place the portabello mushrooms on a baking
sheet or roasting pan that has been sprayed to make cleaning easier.
Brush the mushrooms with some of the prepared barbecue sauce and
roast at 375˚F for about 20 minutes or until the sauce begins to brown.
Cheese Grits
2 oz. butter, clarified
6 oz. bacon, diced
6 oz. onion, small diced
2 ½ cups chicken stock, hot
½ cup milk
1 cup grits
4 oz. cheese, cheddar
Salt and black pepper, to taste
2 oz. butter, softened
Heat a pan and add enough clarified butter to coat the bottom of the pan.
Add the bacon and begin to brown. Add the onion and cook until it just
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PA PREFERRED™ CULINARY CONNECTION 2016
begins to brown. Add the hot stock and milk and bring to a boil. Slowly
add the grits while stirring constantly with a good stiff whisk. Continue to
cook and stir. Once you feel the mixture getting thicker and the grains are
softened, add the grated cheese and keep stirring, switching to a spoon.
You can adjust the consistency with more liquid, either stock or milk.
Season to taste with salt and pepper. Add the softened butter to finish.
Plating
Place a BBQ Portabello Mushroom on top of the grits and ladle the Sweet
Barbecue Sauce over the top.
WINE PAIRING West Hanover Winery Semi-Dry Riesling
DA I RYS POT.C OM HEALTHY TIP
Eating vegetables is important because they provide many vitamins and minerals essential for
good health, and fortunately, most are low in calories. Mushrooms are versatile and easy to add to
many everyday meals; they have great flavor and offer important B vitamins and vitamin D.
Creamy Mushroom Bisque
presented by Bill Collier
Executive Chef, Bricco
Harrisburg, PA
Yields: 8 servings
6 Tbsp. butter
1 cup onion, small diced
½ cup leek, small diced
2 lbs. Pennsylvania button
mushrooms, sliced
4 Tbsp. flour
4 cups chicken stock,
room temperature
1 cup heavy cream
Salt and pepper, to taste
4 tsp. scallion, bias cut
4 Tbsp. extra-virgin olive oil
Melt the butter over medium-high heat in a medium saucepan. Add the
diced onion and leeks; sauté until translucent. Add the sliced mushrooms
and sauté until soft. Sprinkle the flour onto the vegetables and combine
well with the butter and liquid; lower the heat to medium. Cook the roux
for about 2-3 minutes. Stirring with a whisk, add the room temperature
chicken stock. Whisk vigorously to prevent any flour lumps in the soup.
Turn the heat up to high and stir very often until the soup comes to a
simmer and reduce the heat to medium. Cook the soup for 5-10 minutes;
season with salt and pepper. Add the heavy cream and stir to evenly
combine. Cook for 2–3 more minutes and check the seasoning again.
Add salt and pepper as necessary. Remove the soup from the heat and
MUSHROOM DAY
3
blend in a blender or use an immersion blender to purée smooth. Serve
hot and garnish with fresh sliced scallion and a small drizzle of extravirgin olive oil.
WINE PAIRING Seven Mountains Wine Cellars Dry Riesling
Mushroom and Goat Cheese Tarts
presented by Gina Neely
Star of Food Network’s hit shows Down Home with the Neelys and Road
Tasted; Author of Down Home with the Neelys, Road Tasted with the
Neelys, and The Neelys’ Celebration Cookbook
Yields: 6 servings
Crust
9 inch tart pan, sprayed with nonstick spray
1 box refrigerated pie dough
Preheat oven to 350˚F. Spray a 9 inch tart pan with nonstick spray. Roll
out one purchased refrigerated pie crust and press it into the tart pan.
Line the pan with aluminum foil and fill with pie weights, rice or beans
and bake until golden, approximately 15-20 minutes. Cool.
Mushroom Filling
8 oz. mushrooms, cleaned and
thickly sliced
2 Tbsp. olive oil
1 clove garlic, minced
1 shallot, diced
1 Tbsp. fresh thyme leaves
1 tsp. salt
¼ tsp. freshly ground pepper
1 Tbsp. balsamic glaze
5 oz. soft goat cheese
1 egg, lightly beaten
4 oz. cream cheese, softened
¼ cup shaved Parmesan cheese
1 Tbsp. chives, chopped
Preheat an oven to 350˚F. Sauté the mushrooms, shallots and garlic in
olive oil over medium high heat until the mushrooms are browned and
the liquid has evaporated. Add the thyme, salt, pepper and balsamic glaze
and stir. In a separate bowl, beat the cream cheese, goat cheese and egg
together until light and fluffy. Spread the cheese mixture in the bottom
of the tart shell. Top with the mushroom mixture. Sprinkle the Parmesan
cheese on top. Bake until puffed and lightly browned, about 10-15
minutes. Garnish with chives.
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PA PREFERRED™ CULINARY CONNECTION 2016
WINE PAIRING Mazza Vineyards Dry Riesling
DA I RYS POT.C OM HEALTHY TIP
Healthy eating and physical activity habits can be learned at any age. Help your children develop
these healthy habits early on by being a good role model with what you eat and the activities
you do.
Kennett Square Mushrooms and
Pork Belly with Creamy White Grits
presented by Craig Deihl
Executive Chef, Cypress & Artisan Meat Share
Charleston, SC
Yields 4 Servings
Mushrooms
½ lb. cremini mushrooms
½ lb. button mushrooms,
stems removed
½ lb. portabello mushrooms,
stems removed
½ lb. shiitake mushrooms,
stems removed
4 Tbsp. olive oil
¼ cup julienned shallots
2 Tbsp. sliced garlic
½ Tbsp. salt
1 tsp. white pepper
2 Tbsp. butter
1 Tbsp. chopped Italian parsley
Slice the cremini and button mushrooms into ¼ inch pieces and place in
a mixing bowl. Break the portabello mushrooms into 1 inch pieces and
the shiitake mushrooms in half and add to the mixing bowl. Place a large
sauté pan over medium-high heat. Add the olive oil and allow to get hot.
Add the shallots and garlic and cook until slightly caramelized. Add the
mushrooms and cook for 3 minutes. Stir the mushrooms around and
cook for another 3 minutes. There should be very little moisture left in
the pan. Remove from the heat, season with salt and pepper, and finish
with butter and parsley. Keep warm.
Pork Belly
3 Tbsp. kosher salt
1 Tbsp. white pepper
2 Tbsp. fennel seed, toasted &
crushed
2 lb. whole pork belly
Combine salt, pepper, & fennel seed. Rub pork belly thoroughly & allow
it to sit overnight. Roast the pork belly at 275˚F for 3 hours. Remove
MUSHROOM DAY
5
from the oven and place in the refrigerator to cool. Once cold, cut into 3
ounce portions. Place on a hot grill or pan, cooking for 2-3 minutes on
each side or until the center is hot.
Creamy White Grits
Yields 2 cups
2 cups water
¼ cup coarse ground artisan grits
2 Tbsp. unsalted butter
2 Tbsp. heavy cream
1 Tbsp. salt
pinch fresh ground pepper
In a medium-sized pot, bring the water to a boil. Add the grits and stir for
the first 2-3 minutes. Turn the heat off and cover with a lid. Allow to sit
for 45 minutes. Remove the lid and add the butter and heavy cream. Turn
the heat to medium-low and whisk until warm and creamy. Season with
salt and pepper. Keep warm.
Redeye Gravy
Yields ½ cup
2-3 oz. thinly sliced pancetta
½ cup strong black coffee
½ Tbsp. Korean pepper
½ Tbsp. black strap molasses
½ tsp. salt
In a medium-sized saucepan, render the pancetta on high heat until you
have a good amount of fat in the pan. Reduce the heat to low and deglaze
with the coffee, molasses and Korean pepper. Season with salt and keep
warm until ready to serve.
Plating
Using four small bowls or plates, divide the grits evenly. In a separate
bowl, combine the mushrooms and gravy. Put a small amount of the
mushroom mixture on top of the grits, then top with the pork belly.
Finish with the remaining mushroom mixture and serve immediately.
WINE PAIRING The Winery at Wilcox Cabernet Sauvignon
6
PA PREFERRED™ CULINARY CONNECTION 2016
Mushroom Flatbread with Goat
Cheese and Fresh Herbs
presented by Gina Neely
Star of Food Network’s hit shows Down Home with the Neelys and Road
Tasted; Author of Down Home with the Neelys, Road Tasted with the
Neelys, and The Neelys’ Celebration Cookbook
Yields: 2-4 servings
2 whole grain flatbreads
8 oz. mushrooms, cleaned and thickly
sliced
2 Tbsp. olive oil
1 clove garlic, minced
1 shallot, diced
1 Tbsp. fresh thyme leaves
1 Tbsp. parsley, chopped
1 tsp. salt
¼ tsp. freshly ground pepper
1 cup shredded mozzarella
3 oz. goat cheese
Balsamic reduction as needed
Preheat an oven to 385˚F or preheat the grill. Place the flatbreads in the
oven or on the grill for 2 minutes to crisp. Sauté the mushrooms, shallots
and garlic in olive oil over medium high heat until the mushrooms are
browned and the liquid has evaporated. Add half of the thyme, parsley,
salt and pepper and stir. Sprinkle half of the mozzarella on each flatbread.
Top each with half of the mushroom mixture and goat cheese. Return
to the oven for 4 minutes or until the cheeses have melted. Sprinkle
with remaining herbs and drizzle with the balsamic reduction. Cut each
flatbread into wedges to serve.
WINE PAIRING Benigna’s Creek Vineyard & Winery Traminette
DA I RYS POT.C OM HEALTHY TIP
Enjoy your food, but eat less. Taking time to fully enjoy the eating occasion can make a difference
in how much you eat. Distracted eating results in missed hunger and fullness cues, many times
leading to overeating.
MUSHROOM DAY
7
Bar-B-Que Mayham Mushroom
and Swiss Burger
presented by Jerry Gates and Charlie Hornbaker
Bar-B-Que Mayham
2015 Blue Ribbon Blended Burger Competition Winners
Yields: 8 burgers
Mushroom Sauce
2 Tbsp. unsalted butter
8 oz. sliced mushrooms
½ tsp. minced dry onion
¼ tsp. minced garlic
1 tsp. Worcestershire sauce
10.5 oz. (1 can) Campbell’s
golden mushroom soup
Melt the butter in a saucepan and sauté the mushrooms, minced onion
and garlic until tender. Combine the golden mushroom soup and
Worcestershire sauce with the mushrooms in the pan and simmer.
Burger Rub
3 Tbsp. Lawry’s seasoned salt
½ tsp. Accent seasoning
¼ tsp. coarse ground black pepper
Combine the Accent seasoning, seasoned salt, and pepper in a shaker.
Reserve one tablespoon.
Burgers
1 lb. 80/20 Certified Angus Beef
ground chuck
1 lb. 90/10 Certified Angus Beef
ground sirloin
1 Tbsp. burger rub
3 Tbsp. Hellmann’s mayonnaise
Combine all the ingredients in a glass bowl and set aside. Bring to room
temperature. Form the burger meat into 8, ¼ pound patties. Season your
patties with the seasoning mixture on both sides. Place the patties on
a charcoal grill grate. Grill each side for 4 minutes or until the internal
temperature reaches 135˚F.
Jalapeño Mayo
½ cup of Hellmann’s mayonnaise
1 medium jalapeño, stemmed, seeds
removed and finely chopped
½ tsp. minced garlic
¼ tsp. sea salt
Combine all the ingredients in a glass bowl and place in the refrigerator.
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PA PREFERRED™ CULINARY CONNECTION 2016
Plating
8 Kaiser rolls
Jalapeño Mayo
8 cooked burger patties
8 slices Swiss cheese
Mushroom sauce
Toast the kaiser rolls. Spread the jalapeño mayo on the bottom half of the
toasted roll. Place a patty on top of jalapeño mayo and add a slice of Swiss
cheese. Finish with the mushroom sauce and cover with the top roll.
WINE PAIRING Mount Hope Estate & Winery Merlot
DA I RYS POT.C OM HEALTHY TIP
Jalapeños are a variety of chili peppers, and can be spicy! They add heat and flavor to any dish. If
the spice is too much, dairy products such as milk or yogurt can help with the heat.
Roasted Local Mushroom Tacos
with Charred Green Chiles and
Queso Fresco
presented by Lance Smith
Executive Chef, The Millworks
Harrisburg, PA
Yields: 12 tacos
2 poblano peppers, charred, peeled,
medium dice
1 jalapeño, charred, peeled,
medium dice
1 cup sliced cremini mushrooms
1 cup sliced oyster mushrooms
1 cup sliced shitake mushrooms
1 cup sliced portabella mushrooms
Salt and pepper, to taste
2 Tbsp. garlic, sliced thin
¼ cup sweet onions, small dice
2 Tbsp. cilantro, chopped
1 cup roasted salsa verde,
recipe below
12 corn or flour tortillas
½ cup queso fresco
12 cilantro sprigs
First, roast the poblanos and jalapeños on a grill or under a broiler until
the skin is black and blistered. Place them in a bowl covered tight with
plastic wrap or a sealed container for 15 minutes. This will loosen then
charred skin and allow it to come off very easily. Peel all of the green
chiles, remove the seeds, and then dice them. Heat a large enough sauté
pan to fit all of the mushrooms in one even layer or two pans as long
as they are not crowded and one even layer. Place just enough oil in the
pan(s) to almost coat the entire bottom. Once the oil starts to smoke,
MUSHROOM DAY
9
add your mushrooms and spread out into one even layer. Do not touch
them for about 2 minutes, once they seem to be browning stir them and
let sit again for another minute or two. Season the mushrooms with salt
and pepper. Then add the diced onions, sliced garlic and chopped peppers
and cook until everything becomes tender. Add ½ cup of the salsa verde
and cook until most of the liquid is gone. Add the chopped cilantro, stir
and remove from the heat. Warm your tortillas on a grill or in a pan to
make them pliable. Fill each tortilla with some of the mushroom mixture,
drizzle on a little more salsa verde and sprinkle with the queso fresco.
Garnish each one with a sprig of cilantro.
Roasted Salsa Verde
6 tomatillos
½ small onion
3 green onions
1 jalapeño
1 poblano
1 Tbsp. chopped garlic
1 tsp. cumin, ground
1 tsp. coriander, ground
½ cup cilantro leaves
Salt to taste
Lime juice, to taste
Char the tomatillos, onion halve, green onions, jalapeño and poblano on
a grill or under the broiler. You are looking for a little black char but not
completely burnt. Place all the ingredients, except the cilantro, in a pot
and simmer until everything is tender. Once tender, purée the mixture
with the cilantro and season with salt and lime juice to taste.
WINE PAIRING Benigna’s Creek Vineyard & Winery Traminette
DA I RYS POT.C O M HEALTHY TIP
Eat the right amount of calories for you. Everyone has a personal calorie limit, and staying within
yours can help you get to or maintain a healthy weight. Get your personal daily calorie limit at
ChooseMyPlate.gov and keep that number in mind when deciding what to eat.
10
PA PREFERRED™ CULINARY CONNECTION 2016
Mushroom Leek Gratin
presented by Mandisa Horn
Owner and Executive Chef, Horn O’ Plenty
Bedford, PA
Yields 4-6 servings
3 Tbsp. butter
¼ lb. fresh oyster mushrooms,
halved if large
½ lb. fresh button mushrooms,
chopped
¼ lb. fresh maitake mushrooms,
chopped
½ Tbsp. minced garlic
2 cups thinly sliced leeks
(white and pale green parts only;
about 2 large)
1 Tbsp. minced fresh thyme
1 cup vegetable broth
1 cup heavy whipping cream
Splash dry white wine
1 Tbsp. arrowroot (or flour)
¼ tsp. salt
½ tsp. ground black pepper
¾ lb. butternut squash, peeled and
thinly sliced into rounds
1¼ lb. potatoes, unpeeled thinly
sliced into rounds
1¼ cup Gruyère cheese, grated
(about 5 ounces)
Salt and pepper to taste
Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Add all the mushrooms, salt and pepper to taste, and sauté until almost
tender, about 5 minutes. Add the garlic and sauté until the mushrooms
are tender and golden, about 3 minutes longer. Transfer the mixture to
a bowl. Melt the remaining butter in the same skillet over medium-high
heat. Add the leeks, thyme, salt and pepper to taste, and sauté until the
leeks are tender and beginning to brown, about 8 minutes. Add the leek
mixture to the bowl with mushrooms. This can be made 1 day ahead.
Cover and refrigerate.
Preheat an oven to 400˚F. Butter an 8x8 inch baking dish. Whisk the
broth, arrowroot, cream, wine, ¼ teaspoon salt and ½ teaspoon pepper
in a large bowl to blend. Layer 1/3 of the potatoes and squash on the
bottom of the prepared dish then season with salt and pepper lightly.
Top with half of the mushroom-leek mixture, then 1/3 of the cheese. Top
with half of remaining potatoes and squash then season with salt and
pepper lightly. Pour half of the cream mixture over. Top with remaining
mushroom-leek mixture and 1/3 of the cheese. Cover with the remaining
potatoes and squash and season with salt and pepper lightly. Pour the
remaining cream mixture over; sprinkle with the remaining cheese.
MUSHROOM DAY
11
Bake gratin uncovered until the potatoes are tender and the sauce bubbles
thickly, about 1 hour or so. Let the gratin stand 30 minutes before
serving.
WINE PAIRING The Vineyard at Hershey Vidal Blanc
Mushroom, Caramelized Onion and
Three Cheese Tart
presented by Paul E. Mach
Assistant Professor, Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Williamsport, PA
Yields: 10 servings
Tart Shell
2 pre-made pie shells
1 large egg
½ cup grated Parmesan cheese
2 tsp. thyme, stripped, minced
2 tsp. marjoram, leaves, minced
1 tsp. ground black pepper
Filling
½ cup virgin olive oil
¾ lb. mushrooms, cut into thick slices
¼ cup balsamic vinegar
1 cup sweet onions, sliced thin
1½ cup shredded cheddar cheese
1½ cup shredded Parmesan cheese
1 tsp. thyme, stripped, minced
2 tsp. marjoram, minced
5 oz. fresh goat cheese, chilled and
crumbled
1 tsp. salt
½ tsp. black pepper, ground
Spray a tart pan or sheet tray with nonstick spray. Press the pie shell into
the pan, overlapping, cutting, and pasting so that the crust covers the
pan bottom. Brush the crust lightly with the egg. Sprinkle with the fresh
herbs, grated cheese and pepper. Chill for 10 minutes. Bake the crust in a
400˚F oven until it is lightly browned. Cool.
Sauté the mushrooms in hot oil until lightly browned. Add the vinegar
and continue cooking until the moisture has evaporated from the pan.
Place into a colander to allow any excess moisture to drain away. In the
same pan, sauté the onions in hot oil until lightly browned. Cool.
Sprinkle the shredded cheeses into the tart shell. Cover with an even layer
of onions and mushrooms. Top with fresh herbs. Season with the salt and
12
PA PREFERRED™ CULINARY CONNECTION 2016
pepper. Bake the tart at 400˚F for 10 minutes, or until the mushrooms
are sizzling and the cheese is melted.
Remove from the oven and top with the goat cheese. Return to the oven
and bake for five minutes, until the cheese is browned lightly. Remove
from the oven and allow the tart to cool for five minutes so it will set up
and become easier to cut.
Serve hot or at room temperature with your favorite greens, olive oil and
balsamic vinegar dressing.
WINE PAIRING Mazza Vineyards Dry Riesling
DA I RYS POT.C OM HEALTHY TIP
Did you know that getting an extra serving of dairy is as easy as swapping out your regular daily
coffee for a milk-based latté? It’s true! One small latté has one full serving of milk—and, with that
all-important serving comes nine essential nutrients we all need, including bone-building calcium,
vitamin D and protein..
MUSHROOM FARMS RECYCLE
Mushroom farmers help keep more than 230,000 acres of PA farmland in production.
P
ennsylvania leads
the country in
mushroom growing.
Mushroom farms in the
state grow about 65 percent
of the total U.S. mushroom production.
Local mushroom farmers produced
over 548 million pounds of white,
brown and specialty varieties with a
value of more than $500 million last
year. These farms are family owned
and operated, some for as many as
four generations. Farms use both
conventional and organic agricultural
practices and vary in size.
MUSHROOM DAY
SUBSTRATE PRODUCTION (Phase I) Wheat straw and hay, previously harvested and
used in agricultural operations, (such as stable bedding from horse farms) is transferred to
mushroom farms and placed on a wharf (concrete slab). It will be mixed and turned over
several days as it decomposes.
MUSHROOM HOUSE (Phase II)
COMPOST APPLICATION Compost can be re-applied
to agricultural fields as well as mine reclamation projects,
green roofs, storm water management basins, wetland
material, greenhouses/nurseries, highway site
remediation, erosion control and
home gardens.
COMPOST is steamed,
emptied and trucked
away from the
mushroom houses.
Substrate is moved into
mushroom houses, placed
on beds and pasteurized.
Mushroom spawn (seed)
is then dug into the beds.
With warm temperatures
(75°F), the spawn will
grow into thread
like strands called
mycelium.
CASING/PINNING Peat moss
is mixed with limestone and water
and spread over the substrate.
Small mushrooms (pins) push
up and emerge through
the peat moss.
CROPPING Mushrooms are harvested
over several breaks or flushes.
One break can last for six to eight days.
Mushrooms are hand-picked,
packed, refrigerated an
sent to markets.
13
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DIETITIAN TIP
Individuals who eat a diet rich in fruits and vegetables as part of an overall healthy diet are
likely to have a reduced risk for certain chronic diseases. Aim to fill half of your plate with
colorful fruits and vegetables at each meal.
Crunchy Cauliflower, Sausage,
Corn and Shrimp Salad
presented by Paul E. Mach
Assistant Professor, Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Williamsport, PA
Yields 12 servings
4 ears sweet corn, trimmed from
the cob
½ cup virgin olive oil
1 Tbsp. thyme, stripped and
chopped fine
¼ cup parsley, chopped fine
½ lb. spicy sausage, small diced
½ lb. shrimp, peeled and chopped
1 cauliflower, trimmed into tiny florets
½ cup red pepper, diced
½ cup celery, diced
½ cup carrots, shredded
½ cup sunflower seeds, toasted
½ cup pistachio nuts, toasted
½ cup pumpkin seeds, toasted
½ cup parsley, chopped fine
2 cups salad dressing, your choice
In a large sauté pan over high heat, lightly brown the corn and herbs
in the oil. Remove the corn, leaving behind the oil, and allow the corn
to cool.
Using the same pan, add the sausage and cook until the sausage is lightly
browned. Add the shrimp and continue cooking until the shrimp is just
pink. Allow the sausage and shrimp to cool.
Toss the cauliflower with the vegetables, toasted nuts, parsley, and
dressing just before serving. Add the corn, sausage and shrimp mixture,
mixing well to evenly distribute the dressing and vegetables.
WINE PAIRING West Hanover Winery Semi-Dry Riesling
DA I RYS POT.C O M HEALTHY TIP
A good rule of thumb when planning meals is to make half your plate fruits and vegetables!
Remember, all forms count: fresh, frozen, canned, dried and 100% juice.
16
PA PREFERRED™ CULINARY CONNECTION 2016
Cauliflower and Chickpea Salad
presented by Wes Trout
Sales Manager and Culinary Trainer for
BOSCH and Thermador Appliances
Yields 8 servings
Chickpeas
1 cup dried chickpeas
1 sachet (1 bay leaf, 3 thyme sprigs,
¼ tsp. black pepper, 1 garlic clove,
crushed)
1 medium carrot, sliced lengthwise
1 medium leek, sliced lengthwise,
tops removed
1 Vidalia onion, cut in half
1 Tbsp. red wine vinegar
1 Tbsp. salt
2 Tbsp. pepper
Soak the dried chickpeas in a bowl of water for at least 12 hours. Drain
the peas and place in a pot with the sachet, carrot, leek, Vidalia onion
and cover with water so it is twice as deep as the food. Cook for 30–40
minutes, until the peas are tender. Remove the sachet and vegetables and
let the peas cool in their liquid to room temperature. You can refrigerate
the beans for a couple of days.
Cauliflower
1 head cauliflower, about 2 lb.
3 Tbsp. salt
1 Tbsp. white vinegar
Cut the core out of the cauliflower and break the head into florets,
trimming the stems. Bring 2 quarts of water to a boil in a large pot. Add
the white vinegar and cauliflower to the water and cook for 3–4 minutes.
Spoon the cauliflower onto a tray and allow to cool. Refrigerate to chill.
Wine steeped raisins
1 cup golden raisins
1 whole clove
½ cup Sauvignon Blanc
Place the raisins and clove in a jar. Bring the wine to a strong simmer,
then pour over the raisins and let cool. Remove the clove before serving.
Curry Vinaigrette
2 Tbsp. curry powder
½ cup champagne vinegar
1½ cups grapeseed oil
VEGETABLE DAY
1 tsp. minced garlic
Salt and pepper, to taste
17
Preheat oven to 250˚F and heat the curry for 10-15 minutes; smell for
fragrance.
Put the vinegar in a bowl and whisk in the curry powder. Drizzle the oil
in, whisking steadily to incorporate. Stir in the garlic and season to taste.
Plating
2 heads white Belgian endive, leaves
sliced on the bias
2 heads red Belgian endive, leaves
sliced on the bias
Cauliflower
½ cup pine nuts, roasted
½ cup Kalamata olives, sliced in half
½ cup red onions, sliced
¼ cup wine steeped golden raisins
Curry Vinaigrette
1 Tbsp. chives, sliced
2 Tbsp. flat leaf parsley, flash fried
Cut off the root end of each endive and peel the leaves apart. Stack them
on a pile and slice thinly on a bias. Place the endive in a bowl of ice water
to keep it from browning. To assemble the salad, dry the endive in a salad
spinner or between two towels. Place the cauliflower, pine nuts, endive,
olives, onions and raisins in a bowl and toss with about ¼ cup of dressing.
Season to taste. Add the chickpeas and another ¼ cup of dressing and toss
to coat. Add more dressing as desired. Garnish with the chives and parsley.
WINE PAIRING Seven Mountains Wine Cellars Dry Riesling
DA I RYS POT.C O M HEALTHY TIP
If you’re planning meals with less meat, be sure to include high-quality protein foods, like dairy, to
help fill that protein gap.
Root Vegetable Terrine
with a Kale and Quinoa Salad
presented by Brian Little
Executive Chef, Six Penn Kitchen
Pittsburgh, PA
Yields: 4 servings
Root Vegetable Terrine
1 large Chioggia beet
1 large turnip
1 Tbsp. rice wine vinegar
4 oz. pistachios, toasted
and seasoned
18
2 carrots
2 cups water
2 Tbsp. honey
PA PREFERRED™ CULINARY CONNECTION 2016
1 Tbsp. kosher salt
1 oz. Knox gelatin
3 stalks of celery
3 patty pan squash
1 Tbsp. olive oil
2 Tbsp. fresh parsley, fine chiffonade
1 Tbsp. fresh chervil, fine chiffonade
1 Tbsp. fresh tarragon, fine chiffonade
3 Tbsp. fresh chives, fine chiffonade
Salt and pepper as needed
Bring the beet and turnip up to a simmer, starting in cold lightly salted
water and a splash of rice wine vinegar. The vinegar will aid in the peeling
of the beet and add a small amount of flavor to the root vegetables. While
the vegetables are simmering, place the pistachios on a cookie sheet and
toast in a 350˚F oven for approximately 7 minutes, checking frequently.
Once the pistachios are toasted, lightly season with salt and black pepper.
For the carrot purée, peel the two carrots and blend on the highest setting
with two cups of water, honey and the kosher salt. The total yield needed
is 4 cups; you may need to add a small amount of water depending on the
size of the carrot. In a small four-inch sauce pan, bring the carrot purée
up to a light boil and whisk in the Knox gelatin. Once fully incorporated,
place it in the freezer, whisking occasionally to speed the cooling process.
While the carrot purée is cooling, the beet and turnip should be ready.
Take a paring knife and stick it into the beet; it should enter with no
resistance. Remove the vegetables from the water, peel the beet with a
clean towel, and cut the beet and turnip into small ½-inch cubes. Wash
the celery stalks in cold water, cut them in half lengthwise and cut them
on a small ¼ inch bias. Rough chop the pistachios. Cut each patty pan
squash into six small wedges, lightly sauté in olive oil, then season with
salt and pepper; you want them to retain some texture.
Place all the cut vegetables and pistachios into a small bowl and mix.
Incorporate the herbs and the vegetables, lightly season and give them one
last taste. After approximately 20 minutes in the freezer, the carrot gelatin
should be semi-set. If the gelatin is fully set, place it back on the heat
for a moment and it will loosen up. Pour the semi-set gelatin over the
vegetable mixture and incorporate. Spray your terrine mold or casserole
dish with pan spray and pour the mixture in. Place in the refrigerator for
approximately one hour to set.
Kale and Quinoa Salad
Saffron Pickled Shallots
2 large shallots
½ cup rice wine vinegar
½ cup water
VEGETABLE DAY
¼ cup sugar
1 tsp salt
1 pinch of saffron
19
Quinoa
1 cup quinoa
2 Tbsp. olive oil
2 ½ cups water
4 oz. baby lacinato kale
4 oz. dried cranberries
Kosher salt and freshly cracked black
pepper, to taste
In a small saucepot, toast the quinoa over medium heat in olive oil,
stirring frequently until lightly browned. Add the water; do not salt the
liquid, as it will cause the quinoa to not open fully. Simmer the quinoa
for 13 minutes, adding a small amount of water if necessary. Once the
quinoa has opened up and is fully cooked yet still has some texture to it,
strain off any extra liquid, season with salt, and refrigerate until needed.
For the saffron pickled shallots, peel the skin off the shallots and cut into
1/8-inch rings. Transfer to a small heat-friendly bowl. In a small saucepot,
add the rice wine vinegar, water, sugar, salt and saffron. Bring the pickling
liquid up to a boil and pour the hot liquid over the shallots. Cover with
saran wrap and refrigerate.
Wash the baby Lacinato kale under cold water, dry, and place into a
large mixing bowl. Add the dried cranberries and cooled quinoa and mix
thoroughly with a small amount of kosher salt and black pepper.
Gorgonzola and Fresh Thyme Vinaigrette
8 oz. gorgonzola
1 Tbsp. Dijon mustard
8 oz. extra-virgin olive oil
2 oz. honey
1 clove of garlic
1 tsp. black pepper
4 oz. Banyuls vinegar (or any
1 ½ tsp. salt
preferred vinegar)
4 oz. water
¾ oz. fresh thyme, removed
from stem
To prepare the vinaigrette, place the extra-virgin olive oil, Dijon mustard,
garlic, Banyuls vinegar (or a vinegar of your preference, as long as it’s not
white distilled), fresh thyme, honey, black pepper, salt, and water into a
blender. Emulsify the vinaigrette and once fully incorporated, taste the
mixture and adjust to your liking. If too acidic, add more water; if too
flat, add more vinegar, if you prefer sweeter vinaigrette, add more honey,
or vinaigrette with more of a kick, add more black pepper and Dijon
mustard. To finish the vinaigrette, use the pulse setting on the blender or
food processor, and lightly blend the gorgonzola. The gorganzola should
not be fully incorporated; it should remain in about ¼” to ½” pieces.
20
PA PREFERRED™ CULINARY CONNECTION 2016
Plating
Dress the salad with the Gorgonzola vinaigrette to your desired amount,
mix well. Use a ring mold and build the salad (if you’re looking at the
plate, at 3 o’clock). Top the salad with a few of the pickled shallots. For
the terrine, carefully remove it from the mold. Place a cutting board over
the casserole dish and swiftly flip the dish and the board over and it
should come right out. With a very sharp knife, slice the vegetable terrine
into ¾-inch slices and serve at 9 o’clock on the plate, beside your salad.
Finish the terrine with some extra-virgin olive oil and some finishing salt.
Garnish with some edible flowers or microgreens.
WINE PAIRING Mazza Vineyards Pinot Grigio
DA I RYS POT.C OM HEALTHY TIP
Take control of your food. Eat at home more often so you know exactly what you’re eating. If you
eat out, check and compare the nutrition information. Choose healthier options such as baked
instead of fried.
Roasted Root Vegetables, Kennett
Square Mushroom Demi Glaze,
Creamy Castle Valley Mill Polenta
presented by Allan Rupert
Executive Chef
Hollywood Casino at Penn National Race Course
Grantville, PA
Yields: 4 servings
Mushroom Demi Glaze
½ cup canola oil
2 lbs. Kennett Square cremini,
shiitake, and portabello
mushrooms, large chop
½ white onion, large dice
1 carrot, large dice
1 celery, large dice
4 garlic cloves, minced
1 cup tomato paste
VEGETABLE DAY
4 cups dry red wine
3 Roma tomatoes, concasse,
large chop
1 sachet (parsley, thyme, bay leaf,
black peppercorn & juniper berry)
6 cups roasted vegetable stock
½ cup canola oil
½ cup flour
1 cup unsalted butter
21
Heat the canola oil in a stock pot. Add the mushrooms, onions, carrots,
and celery. Caramelize the vegetables over medium high heat for about
10 minutes, then add the garlic and the tomato paste and cook until the
tomato paste starts to caramelize. Deglaze with red wine and then add the
roma tomatoes and the sachet. Reduce the red wine by 50 percent then
add the roasted vegetable stock and reduce by another 50 percent. While
the sauce is reducing complete a dark roux using equal parts canola oil
and flour. Thicken the reduced sauce with a small amount of dark roux.
Adjust seasoning with kosher salt and black pepper, finish with whole
unsalted butter.
Roasted Root Vegetables
3 medium carrots with tops
3 medium parsnips with tops
¼ cup clarified butter
Salt and pepper, to taste
Peel the carrots and parsnips, toss lightly in clarified butter and season
with salt and pepper. Sauté in a medium pan over medium heat for a
couple minutes and then place into a 350˚F oven for 14 minutes or until
fork tender. Carrots and parsnips need to be turned or tossed multiple
times during the cooking process.
Creamy Castle Valley Mill Polenta
Yields: 10 cups
4 cups heavy cream
2 cups light vegetable stock
Salt and white pepper, to taste
1 sprig fresh thyme, picked and
chopped
4 cups Castle Valley Mill polenta
1 cup unsalted butter, whole
¼ cup fresh chopped parsley
Heat the heavy cream and vegetable stock to a simmer, season liberally
with salt, white pepper and fresh thyme. Whisk in the Castle Valley Mill
polenta and cook for 5 minutes over medium heat whisking consistently.
Add stock if needed to adjust consistency. Adjust the seasoning as needed
and finish with whole butter and chopped parsley.
Dressed Arugula
2 cups baby arugula
2 tsp. olive oil
1 lemon wedge, 1⁄8 lemon
Salt and pepper, to taste, very little
Toss local hydro-grown arugula in olive oil, lemon juice, salt and black
pepper.
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PA PREFERRED™ CULINARY CONNECTION 2016
Plating
Scoop 3 ounces of polenta onto one end of the plate. Spoon drag the
Kennett Square Mushroom Demi Glace from the far end to the polenta.
Lay the roasted carrots and parsnips across the spoon drag, garnish with
dressed arugula and flash fried mushrooms.
WINE PAIRING Benigna’s Creek Vineyard & Winery Traminette
Rainbow Tofu Lasagna
Vegan and Gluten Free
presented by Jim & Dorothy Oswald
Founders and Co-Directors of Institute for Plant Based Nutrition
Bala Cynwyd, PA
Yields: 4 servings
1 lb. firm tofu
2 garlic cloves, minced
1½ cups kale, chopped and
steamed soft
1½ cups carrots, chopped and
steamed soft
28 oz. Furmano’s tomato sauce
2 lbs. zucchini and yellow squash,
sliced
8 oz. fresh button mushrooms, sliced
12 oz. spinach
Divide the tofu into thirds. Blend one third with garlic to a white puree.
Blend another third of the tofu with the soft steamed carrots. Blend the
final third of the tofu with the steamed kale.
Cover the bottom of the baking dish with tomato sauce. Lay the squash
slices to cover the sauce. Spread the garlic tofu puree atop the bottom
layer of squash slices and cover with a layer of spinach leaves. Spread the
carrot tofu to cover the layer of spinach leaves. Spread another layer of
tomato sauce and cover it with a second layer of squash slices. Spread
another thin layer of tomato sauce and cover it with sliced mushrooms.
Top the mushrooms with another layer of spinach leaves and third layer
of squash slices and a thin layer of tomato sauce. Spread the kale tofu
puree atop the stacked layers. Arrange all remaining ingredients as the
final layers and prepare to bake.
Wrap and cover the lasagna in foil to keep the oven clean and concentrate
the cooking heat. Bake at 400˚F at least 45 minutes. When the sauce
boils up around the top edges remove the cover and bake for 15 minutes.
Cool to set 15 minutes, or dig in with a large serving spoon. Set and
VEGETABLE DAY
23
sliced, the texture and color effects are maximized. Place a slice over a
puddle of tomato sauce.
Optional additional toppings include vitamin B12 rich nutritional yeast
flakes, ground sesame and flax seeds, black pepper, parsley, minced herbs,
washed canned beans, or daiya plant based cheese.
WINE PAIRING The Winery at Wilcox Cabernet Sauvignon
DA I RYS POT.C O M HEALTHY TIP
Energize with grains. Your body’s quickest energy source comes from foods such as bread, pasta,
oatmeal, cereals and tortillas. Be sure to make at least half of your grain food choices whole-grain
foods like whole-wheat bread or pasta and brown rice.
24
PA PREFERRED™ CULINARY CONNECTION 2016
NO
DINNER
PARTY TOO
GRAND
Thrill your guests with Thermador’s 30” Professional Wall Oven that
gives you over 4.7 cubic feet of cooking capacity—the largest 30” oven
on the market. And a rotisserie that holds up to 12 pounds—also the
market’s largest. Plus, its True Convection™ baffle system helps food cook
faster, more evenly and prevents transfer of flavors. And the entire oven
preheats in just 7 minutes. From the smallest of details to the largest of
celebrations, this oven can handle it all.
#6510-0111
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DIETITIAN TIP
As a proud supporter of local farmers, Weis Markets purchases more than 24 million
pounds of local produce each year from farms in Pennsylvania, Maryland, New York and
New Jersey. Additionally, all Weis Quality Milk comes from PA Dairy Farms.
Pumpkin Chicken Chili
presented by Erin Long, MS, RDN, LDN
Retail Healthy Living Coordinator
and Kathryn Long RDN,LDN
Healthy Living Coordinator
Weis Markets, Inc.
Yields : 5- 1½ cup servings
½ Tbsp. Weis Quality Pure Olive Oil
2 garlic cloves, minced
1 small onion, chopped
1 medium jalapeño pepper, diced
3 cups Weis Quality Fat Free Reduced
Sodium Chicken Broth
1 (14.5 oz.) can Furmano’s Petite
Diced Tomatoes
1 (15 oz.) can Del Monte No Salt
Added Sweet Corn, drained
1 (15 oz.) can Weis Quality Pumpkin
1 (15 oz.) can Bush’s Best Reduced
Sodium Black Beans, drained and
rinsed
1 tsp. The Spice Hunter Ground
Turkish Cumin
¼ tsp. The Spice Hunter Ground Red
Cayenne Pepper, to taste
1
⁄8 tsp. Weis Quality Iodized Salt
1 Tbsp. smoked paprika
2 cups cooked and chopped chicken
In a 4 or 5 quart stockpot sauté the garlic, onion and jalapeño pepper
in olive oil over medium-high heat, until tender and fragrant. Add the
broth, tomatoes, corn, pumpkin, beans and spices. Bring to a boil, then
reduce the heat and simmer for 15 minutes. Add the cooked chicken and
simmer at least 15 minutes more until heated through. Serve with desired
garnishes such as a cornbread, low-fat sour cream, or lime wedges.
WINE PAIRING Allegheny Cellars Riesling
DA I RYS POT.C O M HEALTHY TIP
Ninety-four percent of the nation’s food banks are actively working on improving the nutritional
quality of meals provided to clients. The number one reason is lack of milk donations. Donate a
gallon of milk to a family in need today by visiting milklife.com/give. (Source: milklife.com/give)
28
PA PREFERRED™ CULINARY CONNECTION 2016
Beer Risotto with Bratwurst
presented by Walter Staib
Proprietor & Executive Chef of City Tavern
Emmy Award-Winning TV host
Philadelphia, PA
Recipe courtesy of Dietz & Watson
3 cups chicken stock
12 oz. dark beer, room temperature
1 Tbsp. oil
1 Tbsp. butter
8 oz. Dietz & Watson All Natural
8 oz. Dietz & Watson C-Sharp Cheddar
Bratwurst, sliced
Cheese, grated
½ cup onion, chopped
Salt and pepper, to taste
1 tsp. parsley, chopped
2 cloves garlic, minced
1 cup Arborio rice
Pour the chicken stock in a medium sauce pot. Keep warm over low heat.
Heat the oil in a large sauté pan over medium heat. Add the sliced Dietz
& Watson Bratwurst and sauté until browned. Remove with a slotted
spoon and set aside. Add the chopped onion and garlic to the same pan;
sauté until translucent. Add the rice and sauté for 1-2 minutes. Add half
of the beer and stir until it is fully absorbed. Add the remaining beer and
stir until it is fully absorbed. Add a ladle of the chicken stock and cook
until fully absorbed, stirring frequently. Continue adding the stock in
increments once the rice appears almost dry. Cook until the rice appears
creamy and is al dente. Stir in the butter and the grated Dietz & Watson
C-Sharp Cheddar cheese. Add the Dietz & Watson Bratwurst back into
the risotto. Season salt and pepper to taste and garnish with chopped
parsley.
WINE PAIRING Presque Isle Wine Cellars Riesling
DA I RYS POT.C OM HEALTHY TIP
Cheese is the number two source of dietary calcium for Americans. It also contributes highquality
protein, as well as phosphorus and vitamin A to the diet.
WEIS DAY
29
Hand-Crafted Butternut
Squash Pieriogis
Sage Butter Sauce & Honey Roasted
Shaved Brussels Sprouts
presented by Mrs. Frances Wolf
First Lady of Pennsylvania
and Barry Crumlich
Executive Chef, Pennsylvania Governor’s Mansion
Yields: 8 servings
Butternut Squash Pieriogis
4 cups flour
1.5 cups sour cream
2 large eggs
½ cup extra-virgin olive oil
1 tsp. sea salt
Butternut squash filling, recipe below
Combine the flour, sour cream, olive oil, egg, and salt in a large mixing
bowl. Mix the ingredients by hand until a dough ball forms. Place the
dough on a clean working surface, lightly dusted with flour. Knead the
dough until a smooth surface is acquired, may take 7 to 10 minutes.
Wrap the dough in plastic wrap and let rest for 30 minutes.
Divide the dough into two portions to make it easier to work with. Roll
the dough out on a lightly floured surface to an approximate 1⁄8 inch
thickness. Use a 3 inch round cookie cutter and cut out rounds. Place
about 2 teaspoons of filling on half of the round, keeping it in from the
edge of the dough. Fold the dough, making a half moon shape. Press and
crimp the edges to seal the pierogis. Bring a large pot of water to a rolling
boil and cook pierogis for 3 to 5 minutes. Drain and set aside.
Butternut Squash Filling
1 medium butternut squash,
about 2.5-3 lbs.
Olive oil as needed
Salt and pepper, to taste
2 Tbsp. olive oil
1 medium sweet onion, small diced
2 Tbsp. sugar
Preheat an oven to 400˚F. Split the butternut squash in half, scoop out
the seeds and discard. Brush the meat side of the squash with olive oil
and place on a parchment paper lined baking tray. Bake the squash for
approximately 40 minutes or until tender. Set the squash aside and allow
to cool until you are able to handle it. While the squash is cooling, place
30
PA PREFERRED™ CULINARY CONNECTION 2016
the diced onion into a preheated sauté pan with 2 tablespoons of olive
oil and cook over medium-low heat. Once the onions are translucent,
add the sugar and continue cooking the onions until they are a nice
caramelized color. Set onions aside. Peel the squash and place into a
medium mixing bowl and mash, allowing some lumps to remain. Add
the onions and mix until evenly incorporated.
Honey Roasted Shaved Brussels Sprouts
1 lb. Brussels sprouts, cleaned &
sliced about a 1⁄8”- ¼” thick
2 Tbsp. olive oil
Salt and pepper, to taste
3 Tbsp. local raw honey
Place the Brussels sprouts into a medium mixing bowl and toss with olive
oil, salt and pepper. Place on a baking tray and roast in a 400˚F oven for
6–8 minutes, stirring once midway. Remove from the oven and drizzle
the honey over the sprouts. Stir and return to the oven for an additional
2–3 minutes or until a nice golden brown color is achieved.
Sage Butter Sauce
1 cup dry white wine
1 medium shallot, minced
1 cup heavy cream
2 Tbsp. fresh sage, chopped
½ lb. chilled butter, cut into small
cubes
Salt and pepper, to taste
Place the white wine and shallots into a medium-small sauce pan and
reduce by half over medium low heat. At this time, add the cream and
sage; reduce by half again. Once reduced, remove from the heat and
whisk the butter into the reduction in small amounts until the desired
sauce consistency. Season with salt & pepper to taste.
Plating
Butternut squash pierogis
8 Tbsp. butter
Sage butter sauce
Honey Roasted Shaved Brussels
Sprouts
Place the pierogis into a preheated nonstick pan with a tablespoon of
butter and sauté until golden brown on both sides. Place six pierogis on
a dinner plate and drizzle the sage butter sauce over them. Sprinkle the
roasted Brussels sprouts over the pierogis and serve.
WINE PAIRING Tolino Vineyards 2013 Chardonnay
WEIS DAY
31
DA I RYS POT.C O M HEALTHY TIP
Trying to get more green veggies in your diet? Give Brussels sprouts another look! You may not
have liked them when you were a kid, but your adult taste buds will surely like them now! This
member of the cabbage family is a good source of fiber and is loaded with vitamin C, making it an
ideal and tasty “go-to” side dish for the table.
Penne Alfredo with Sweet Sausage
and Roasted Vegetables
presented by David Taddei
Executive Chef, DelGrosso’s Amusement Park, Inc.
and Marianna Foods, Inc.
Tipton, PA
Yields: 4 servings
2- 14 oz. jars DelGrosso Alfredo sauce
6 oz. asparagus
6 oz. broccoli
6 oz. cauliflower
6 oz. red bell pepper
2 oz. olive oil
1 Tbsp. sea salt, more as needed
1½ lb. DelGrosso sweet sausage
1 lb. penne
Preheat an oven to 500˚F. Heat 6 quarts of water in a large saucepot
with 1 tablespoon of salt to a boil. In a medium pot, heat the DelGrosso
Alfredo sauce on low.
After all the vegetables are washed and drained, slice them into bite-sized
pieces. Place the vegetables on a sheet pan and drizzle with olive oil. Slice
the DelGrosso sweet sausage into ½-inch long pieces and place on a sheet
pan. Place both trays, sausage and vegetables, into the preheated oven,
tossing occasionally. Roast for approximately 20–25 minutes. Cook the
sausage to an internal temperature of 160˚F. Cook the vegetables until
tender and fully roasted. When the vegetables are removed from the oven,
season with a pinch of sea salt.
Cook the penne pasta in the boiling water and cook until al dente,
approximately 8-10 minutes. Strain and add it to the pot of Alfredo
sauce. Mix to coat the pasta with the sauce.
Plating
Place the Penne Alfredo onto a large platter and top with the roasted
vegetables and sweet sausage.
32
PA PREFERRED™ CULINARY CONNECTION 2016
WINE PAIRING Happy Valley Vineyard & Winery Royal White
DA I RYS POT.C OM HEALTHY TIP
Don’t underestimate the power of family meals. Sitting down together for at least one meal a day
allows for family connection, bonding and exchange of ideas—all important and necessary for
child development.
Primizie Crispbreads with Chile
Con Carne & Queso Nachos
presented by Mark Spedale
Creator of Primizie Snacks
Yields: 6 servings
Chile Con Carne
2 lbs. lean ground beef
3 Tbsp. chili powder
2 Tbsp. all-purpose flour
1 tsp. salt
1 tsp. granulated garlic
2 cups water
1 (15 ounce) cans pinto beans, rinsed
and drained
In a large sauté pan, cook the beef over medium heat until no longer
pink; drain. Stir in the chili powder, flour, salt, and garlic until blended;
gradually stir in the water. Add the beans and bring to a boil. Reduce
the heat and simmer, uncovered, for 12-15 minutes or until thickened,
stirring occasionally.
Queso
2 Tbsp. olive oil
1 medium onion, finely chopped
1 (4 oz.) can diced green chilies or
1 jalapeño, diced
1
⁄3 cup heavy cream
1 cup local cheddar cheese, shredded
Primizie Crispbreads – your favorite
flavor
In a 3-4 quart pan, combine the oil and onion. Cook over medium heat
until the onion is soft, about 7 minutes. Add the chilies and cream. Cook
while stirring, until hot. Reduce the heat to low and add the cheese,
stirring until melted. Pour into a chafing or fondue dish over a low flame
or other warmer.
WEIS DAY
33
Pico De Gallo
¾ cup chopped tomatoes
6 Tbsp. finely chopped onions
1 jalapeño, seeds removed, small dice
2 Tbsp. lime juice
¼ bunch fresh cilantro, minced
Salt and pepper, to taste
Plating
8 oz. Primizie Crispbreads, Chile Lime
or Classic flavors
Queso
Chile Con Carne
Pico De Gallo
Divide the Primizie Crispbreads among six serving bowls. Top with the
hot Queso, then the Chile Con Carne, and finally the fresh Pico De
Gallo. Serve immediately.
Nacho Topping Variation:
Asian Pulled Pork over
Primizie Crispbreads
1 pork shoulder, about 5-7 lbs.
Primizie Crispbreads – Simply Salted
Dry Rub
3 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. brown sugar
1 Tbsp. dry mustard
3 Tbsp. coarse salt
Mix the paprika, garlic power, brown sugar, dry mustard, and salt
together in a small bowl. Rub the spice blend all over the pork and
marinate overnight, covered, in the refrigerator.
Preheat the oven to 300˚F. Put the pork in a roasting pan and bake for
about 6 hours, until it is falling apart. Let cool and shred.
Reheat the pork and place on top of slightly smashed Primizie
Crispbreads and top with chopped Kimchi, dried crumbly white cheese
(Feta or Queso Fresco), fresh cilantro, and favorite Asian hot sauce
WINE PAIRING Armstrong Valley Winery Cabernet Sauvignon
34
PA PREFERRED™ CULINARY CONNECTION 2016
DA I RYS POT.C OM HEALTHY TIP
Did you know that getting an extra serving of dairy is as easy as swapping out your regular daily
coffee for a milk-based latté? It’s true! One small latté has one full serving of milk—and, with that
all-important serving comes nine essential nutrients we all need, including bone-building calcium,
vitamin D and protein.
Country Fresh
Gourmet Blend Mushrooms
and Spinach Sauté Vegetables
presented by David A. Santucci
Regional Sales Manager
Country Fresh Mushrooms
Avondale, PA
Yields: 2 servings
4 oz. Gourmet Blend mushrooms
(shittake, baby bella and oyster)
10 oz. fresh spinach
2 Tbsp. olive oil
2 large cloves garlic, peeled and
chopped
¼ cup chicken broth
1 Roma tomato, chopped
Pinch of garlic salt
1 Tbsp. butter
½ lb. pasta, cooked and kept warm
1 Tbsp. Parmesan cheese
Rinse the mushrooms and spinach in a colander, chop the spinach if
desired. Heat the oil in a large skillet. Sauté the mushrooms and garlic
over high heat for 2 minutes. Lower the heat and add the broth, spinach,
tomato. Simmer until the mushrooms are tender. Remove from the heat,
add the butter and garlic salt, stir to combine. Serve over warm pasta and
sprinkle Parmesan cheese on top.
WINE PAIRING Black Walnut Winery 2012 Merlot
WEIS DAY
35
Butternut Squash Rigatoni
presented by Michael J. Ditchfield
Instructor, Hospitality Management/Culinary Arts
Pennsylvania College of Technology
Williamsport, PA
Yields: 8 servings
1 large butternut squash, cleaned,
peeled, large dice
3 garlic cloves, minced
2 oz. olive oil
½ cup heavy cream
1 lb. rigatoni, dry
3 cups Fontina cheese, grated
2 Tbsp. fresh sage, chopped
1 cup Panko bread crumbs
Salt and ground black pepper, to taste
Preheat an oven to 375˚F. Toss the squash, olive oil and garlic together
and roast until the squash is tender. After the squash has cooled, purée the
squash with the heavy cream until smooth.
Add a little salt and oil to a pot of water and bring to a boil to cook the
rigatoni al dente. Set aside to cool at room temperature until needed.
In a large bowl toss the rigatoni, squash purée, 2 cups of the Fontina
cheese, and sage. Season with salt and pepper. Brush a baking dish with
olive oil and add rigatoni mixture. Mix the Panko bread crumbs and
remaining Fontina cheese together and place on top of the mixture. Place
in a 350˚F oven and bake for about 30 minutes or until golden brown.
WINE PAIRING Tolino Vineyards 2013 Chardonnay
DA I RYS POT.C O M HEALTHY TIP
Energize with grains. Your body’s quickest energy source comes from foods such as bread, pasta,
oatmeal, cereals and tortillas. Be sure to make at least half of your grain food choices whole-grain
foods like whole-wheat bread or pasta and brown rice.
36
PA PREFERRED™ CULINARY CONNECTION 2016
ES
TU
Pork
Day
016
,2
, JAN UARY 1
Y
2
DA
DIETITIAN TIP
Pork is a good source of protein and provides many vitamins and minerals, including
B vitamins, iron and potassium. For the leanest selection, choose cuts with
‘loin’ or ‘round’ in the name, such as pork tenderloin or loin chop,
and those with the least amount of visible fat (marbling).
Pennsylvania Raised
Pork Tenderloin Scaloppini,
Winter Vegetable Farro Risotto,
Pomegranate Vinaigrette
presented by Daniel Leiber
Director of Culinary Sustainability, Sodexo Campus Services
& Chad Licsko
Executive Catering Chef, Lehigh University
Yields: 12 servings
Winter Vegetable Farro Risotto
To Cook and Cool the Farro
¼ cup olive oil
¾ cup shallots, minced
4.5 cups farro
1.5 cups white wine
12 cups chicken stock
1 tsp. salt
Olive oil as needed
Heat a medium-sized pot over medium-low heat. Add the olive oil and
shallots, stirring often to soften the shallots but not to brown them, about
1 minute. Add the farro and increase the heat a little. Stirring often,
“toast” the farro in the oil until most of the grains are slightly browned
and fragrant, about 2-3 minutes.
Deglaze the pan with white wine and allow it to reduce until mostly gone.
Add the chicken stock and salt and stir occasionally until the liquid comes
to a boil. Reduce the heat to low, cover with a lid and let cook for 25–30
minutes, until it is soft but still chewy. Discard any leftover liquid or save
for a soup. Lay out the cooked farro onto a parchment-lined sheet pan
and allow to cool. After cooled, toss with a little olive oil to keep the farro
from sticking together.
Farro Risotto
Olive oil, as needed to sauté
1 cup yellow onion, small dice
2 cups delicata squash, medium dice
3 cups Brussels sprout leaves, picked
from stem
38
6 cups cooked farro
2-3 cups chicken stock
Salt and pepper, to taste
1½ cups of goat cheese, crumbled
½ cup sliced green onion
PA PREFERRED™ CULINARY CONNECTION 2016
Heat a large sauté pan over medium high heat. Add the olive oil, onions,
and delicata squash. Cook, stirring occasionally, until the squash begins
to soften and the onions browns slightly. Add the Brussels sprout leaves
and toss the vegetables together until well incorporated and the leaves
begin to wilt just slightly. Do not overcook either vegetable at this point.
Add the cooked farro and toss until well incorporated. Stir in 2 cups of
chicken stock and allow it to come to a boil, stirring occasionally, making
sure the entire mixture is being heated thoroughly. Taste and add salt and
pepper as needed. Stir in the goat cheese until it is melted and well mixed
through. Finish by stirring in the sliced chives. The finished risotto should
be soft and delicate. If it is too thick and sticky, add more chicken stock.
Pork Tenderloin Scaloppini
Safflower oil, as needed
3 lbs. pork tenderloin, cut into 2oz. pieces, slightly pounded
Dan’s Stardust Rub
Heat a medium size sauté pan over medium high heat with safflower oil.
Season each side of the pork scaloppini with Dan’s Stardust Rub. Gently
add the pork pieces to the hot pan, sautéing on each side for 2–2½
minutes. The pork should be cooked through but still very juicy.
Pomegranate Vinaigrette
6 oz. POM pomegranate juice
3 oz. white balsamic vinegar
1 Tbsp. minced shallots
1 Tbsp. honey
2 tsp. Dijon mustard
Salt and pepper, to taste
6 oz. olive oil
Combine the POM juice, white balsamic vinegar, shallots, honey, and
Dijon mustard in a small bowl. Whisk together until it is well mixed.
Slowly whisk in the olive oil and season with salt and pepper. After
tasting, adjust the seasoning to balance the flavor. Pour the vinaigrette
into a squeeze bottle.
Local Applewood Smoked Bacon Lardons
½ lb. local applewood smoked bacon, ¼ inch thick slices
Cut bacon crosswise into ¼-inch thick lardons. In a heavy skillet, cook
the bacon over moderate heat, stirring occasionally until golden and crisp.
PORK DAY
39
Plating
Farro Risotto
Pork Scaloppini
Local Applewood Smoked
Bacon Lardons
Fresh mint, chiffonade, as needed for
garnish
Fresh pomegranate seeds, as needed
for garnish
Pomegranate Vinaigrette
Starting to the right center of the plate, place ¼ cup of farro risotto. Lean
one pork scaloppini onto the risotto towards the center of the plate, and
then place another ¼ cup of farro risotto next to the scaloppini. Lean a
second scaloppini onto the second placed risotto. In a line across the top
of the risotto and scaloppini, place some bacon lardons and chiffonade
mint. Drop fresh pomegranate seeds around the plate and drizzle with the
pomegranate vinaigrette.
WINE PAIRING Brookmere Winery Riesling
DA I RYS POT.C O M HEALTHY TIP
Lack of milk in food banks means families miss out on the nine essential nutrients in milk,
including high-quality protein. Visit milklife.com/give to donate a gallon of milk to those in need.
(Source: milklife.com/give)
Smoked Pork Belly with a Potato
Pancake, Braised Red Cabbage,
and a Hard Cider Glaze
presented by Christian DeLutis
Executive Chef
Troegs Brewing Company’s Snack Bar
Hershey, PA
Yields: 4 servings
Pork Belly with a Hard Cider Glaze
Curing ingredients:
1 lb. skinless pork belly
1 cup brown sugar
1 cup salt
½ tsp. pink curing salt
40
1 tsp. clove ground
2 cups apple sauce
Pinch of cinnamon
PA PREFERRED™ CULINARY CONNECTION 2016
Braising broth:
1 bottle Troegenator beer
3 cups apple cider
3 apples, halved and seared till black
on flesh side
1 onion, diced
1 knuckle ginger, whole
Bouquet garni (sprig of rosemary,
sprig of thyme, parsley stem,
peppercorn, bay leaf)
Place the pork belly in a plastic ziploc bag. Combine the curing
ingredients to form a paste. Add the paste to the belly in the bag, seal
trying to remove the air. Work the paste around the belly evenly. Place the
belly between two trays and weight it down with a #10 can, or a heavy
object, in the walk-in cooler for three days.
Remove the belly from the bag. Rinse and pat dry. Cold smoke for one
hour. If you don’t have an electric or wood smoker, this step can be
skipped.
Place the belly in a braising pan and top with the braising liquid. Top
with the remaining ingredients, wrap with plastic wrap, then foil. Braise
in an oven at 300˚F for 2 hours. Cool. Strain the liquid and reduce until
nappe, where the sauce coats the back of a spoon.
Portion the belly into 4 even portions. Heat enough oil to cover the belly
to 350˚F. Fry the belly portions for 5 minutes.
Potato Pancake
1 large Yukon gold potato, cooked
until soft and mashed (or riced)
2 eggs
4 oz. milk
1 shallot, minced
1 Tbsp. prepared horseradish
1 Tbsp. baking powder
1½ cups flour, more as needed
1 heavy pinch salt
1tsp. turmeric
Combine all the dry ingredients, aerate – mix thoroughly. Whisk in
one egg and the milk, then whisk in the potato and second egg. Add
the shallot and horseradish. Whisk together and check the consistency.
If it is not thick enough, add more flour while whisking. The finished
consistency should be similar to that of mashed potatoes. Cook in a sauté
pan like any other pancake.
Braised Red Cabbage
½ red cabbage, julienned
1 onion, sliced
1 pinch caraway seeds
1 cup red wine vinegar
PORK DAY
2 cups chicken stock
¼ cup sugar
¼ cup molasses
41
Combine all the ingredients. Place in a braising pan, covered with film
and aluminum foil. Bake at 300˚F for 2 hours. Cool and store. Serve this
warm on top of finished potato cake.
Plating
Place the pancake on the plate, top with cabbage, then belly. Finish with
the sauce.
WINE PAIRING Presque Isle Wine Cellars Riesling
Bacon Dressing Glazed Pork Cheek
with Sauerkraut Braised Bitter Greens,
Pickled Apple Butter, and Pork Skin Crumble
presented by Michael Robinson
Executive Sous Chef
Saucon Valley Country Club
Bethlehem, PA
Yields: 3-4 servings
Pork Cheek
1 pork cheek
Pork fat, as needed
Bacon Dressing Glaze, recipe below
Take the skin off of the pork jowl and trim of any excess fat or silver skin.
Reserve the pork skin for a later use in the dish. Place the cleaned pork
cheek in a vacuum seal bag and sous vide the cheek at 143˚F for 72 hours
or until fork tender. After the pork is fully cooked, sear the cheek in a pan
with pork fat until golden brown. Take the pork cheek and glaze it with
the bacon dressing emulation. Take a torch and light melt the glaze on the
cheek. Cut and serve.
Bacon Dressing Glaze
12 slices of high-quality bacon
1 shallot, julienned
½ garlic clove
1½ Tbsp. apple cider
1 Tbsp. Dijon mustard
1 Tbsp. honey
42
2 Tbsp. cider vinegar, more to
personal taste
One sprig of Pennsylvania Dutch
thyme
Xanthum gum, as needed
Salt, pepper, and lemon juice to taste
PA PREFERRED™ CULINARY CONNECTION 2016
Cut lardons out of the bacon and render all the fat out of the bacon.
Remove and reserve half of the bacon fat to emulsify the glaze at the end.
Add the garlic and shallot to the pan and sauté for 3 minutes. Deglaze
with the apple cider and reduce. Add the Dijon, honey, thyme and cider
vinegar to the pan and reduce by half. Once reduced, add pan contents to
a blender. Emulsify your reserved fat into the blender. Add xanthum gum
to achieve the proper consistency and strain through a fine strainer.
Sauerkraut Braised Bitter Greens
½ head of each: chicory, escarole, and
napa cabbage
7 Tbsp. kosher salt
1 garlic clove, sliced
1 shallot, thin julienned
2 Tbsp. pork fat
¼ cup good Riesling wine
1
⁄8 cup brown chicken stock
1½ tsp. crushed red pepper flakes
Lemon juice to taste
Salt and pepper, to taste
Cut your bitter greens into bite-sized pieces. Toss the greens with the
salt and set aside for 15 minutes. In a hot pan, heat the pork fat and add
garlic. Cook until golden brown. Add the shallots and crushed red pepper
flakes, cooking them for another 3 minutes in the pan. Discard the liquid
from the bitter greens and sauté the greens with your other ingredients.
Deglaze with the wine and reduce the liquid by half. Add the chicken
stock and reduce the liquid to the point where it is not visible. Check the
seasoning and adjust with lemon juice, salt, or pepper if needed.
Pickled Apple Butter
4 Honeycrisp apples
¼ cup apple cider
¼ cup cider vinegar
1
⁄8 cup sugar
½ tsp. cinnamon
1
⁄8 tsp. clove
1
⁄8 tsp. allspice
Salt
Peel and core the apples, and then slice them thin. Places the apples in a
large vacuum seal bag along with the apple cider and apple cider vinegar.
Let the apples pickle over night for better result. Place the pickled apples
with the liquid in a pot, adding all the remaining ingredients. Cook until
it is the consistency of apple sauce and purée until smooth.
Pork Skin Crumble
Remaining pork skin from pork cheek
Oil, as needed
Grey sea salt, to taste
PORK DAY
Chopped chives, to taste
Toasted caraway seed, to taste
43
Place the skin in a large vacuum sealed bag and sous vide it at 161˚F for
24 hours or until it is fork tender. Cool properly once the skin is done.
Scrape off all excess fat from the skin and dehydrate for another 24 hours
until you can snap a piece off. Preheat oil in a pot to 350˚F and fry the
pork skin until it is fully puffed. Cool on a wire rack or paper towels for
5 minutes. Season with salt as soon as they come out. Once cooled, chop
the pork rinds and add the toasted caraway seeds and chopped chives.
WINE PAIRING Happy Valley Vineyard & Winery Royal White
DA I RYS POT.C O M HEALTHY TIP
Pork today is very lean and packs good nutrition in every serving. It’s considered an “excellent”
source of protein, thiamin, vitamin B6, phosphorous and niacin, and a “good” source of potassium,
riboflavin and zinc. Pork is also naturally low in sodium.
Pork and Gnocchi
presented by Cristian Gonzalez
PA Pork Producers Taste of Elegance Winner 2014
Executive Sous Chef, The Hamilton Kitchen and Bar
Allentown, PA
Yields: 4-6 servings
Pork
1½ lb. pork butt
Kosher salt and freshly ground black
pepper
¼ cup oil
1 medium onion, chopped
1 carrot, peeled and chopped
1 celery stalk, chopped
3 garlic heads, split in half
10 sprigs of thyme
4 sprigs rosemary
4 sprigs oregano
4 bay leaves
1- 14 oz. can crushed tomatoes
½ cup red wine
2 gallons veal stock, (chicken stock
can be substituted)
Season the pork butt with salt and pepper and let rest in the refrigerator
overnight. The next day, sear the pork in a saucepan and place in a
roasting pan. Sear the carrots, celery, onion, and garlic in a small amount
of oil. Place the vegetables in a sachet along with all the herbs and add to
the roasting pan. Deglaze your pan with red wine and crushed tomatoes
and reduce until almost dry. Transfer to the roasting pan and add the veal
stock to cover the pork butt. Cover the pan with parchment paper and
foil and roast in a 275˚F oven with a low fan and cook until tender.
44
PA PREFERRED™ CULINARY CONNECTION 2016
Once finished, let it cool completely in the brazing liquid. Once cooled,
remove the pork from the liquid and pull it apart into large pieces. Heat
the liquid and strain making sure to press the sachet as there will be extra
stock in it. Reduce the brazing liquid by half.
Gnocchi
8 oz. whole milk ricotta cheese,
drained if too wet
2 slices bacon, minced
1 egg
¾ cup all-purpose flour, plus
additional for dusting
3 oz. Parmesan cheese, freshly grated
Add the ricotta cheese, minced bacon and egg in a bowl and combine.
Add the flour and Parmesan cheese. Mix well with a wooden spoon or
your fingers until the dough just comes together. Do not overwork or
the dough will toughen. Scrape the dough onto a well-floured surface
and form into a roll. Cut the dough into fourths, using a bench scraper
or knife. Gently roll each piece into foot-long ropes, about an inch in
diameter, flouring as needed to prevent the dough from sticking to the
surface. Place the dough ropes on a lightly floured platter or sheet pan;
refrigerate for 30 minutes or up to two hours, uncovered, to rest.
Place the ropes on a floured surface; cut into 1/2-inch pieces with a scraper
or knife. Place the gnocchi in boiling water and cook until they float.
Strain from the water and lay on an oiled sheet tray to cool.
Plating
Gnocchi
Butter as needed
2 sprigs each of fresh thyme, sage,
rosemary
Reduced stock
Pulled pork
To finish, sear the gnocchi in a saucepan with butter and add the herbs.
Once browned, add the reduced stock and pork and reduce once more
until you have the desired consistency. The sauce should be thick enough
to coat the back of a spoon.
WINE PAIRING Presque Isle Wine Cellars Riesling
DA I RYS POT.C OM HEALTHY TIP
Did you know that 1 in 6 Americans struggle with hunger, including 12.5 million families? The goal
of the Great American Milk Drive is to provide milk to families in need. Donate today at milklife.
com/give. (Source: milklife.com/give)
PORK DAY
45
Korean Pork BBQ Taco
presented by Kyle Mason
Executive Chef
Appalachian Brewing Company
Harrisburg, PA
Yields: 4–3 Tacos per person
2 lbs. fresh Lancaster County
pork belly
1 cup soy sauce
1 Tbsp. sesame oil
1½ Tbsp. granulated sugar
¾ cup dark brown sugar
1 Tbsp. rice wine vinegar
½ tsp. black pepper
1 Tbsp. sriracha chili sauce
1 Tbsp. honey
2 Tbsp. fresh garlic, minced
1 tsp. fresh ginger, minced
½ cup chopped scallions
1 medium red onion
16 oz. of red wine vinegar
1 Tbsp. cornstarch
1 Tbsp. water
2 cups sour cream
1 tsp. granulated garlic
1 tsp. kosher salt
Zest of 1 lime
Juice of 2 limes
4 oz. fresh cilantro, finely chopped
12- 6” flour tortilla shells
2 cups shredded green and purple
cabbage, combined
Rinse and clean the pork belly thoroughly under cold water and set
aside. In a medium bowl, combine the soy sauce, sesame oil, white sugar,
brown sugar and rice wine vinegar and mix until completely blended.
Add the black pepper, sriracha, and honey to the sauce and again blend
completely. Next, mix in the garlic, ginger, and scallions. Place the pork
belly into a casserole dish and drizzle the Korean sauce marinade over the
pork belly. Cover with plastic wrap and refrigerate overnight.
Slice the medium red onion into rings. Place the rings into a resealable
container and add the red wine vinegar, making sure to submerge the
rings. Put the lid on the container and place in the refrigerator alongside
the pork overnight. These will become pickled red onions for your tacos.
After pork belly has marinated overnight, it is ready to be seared. You
may use a grill, a cast iron pan or a traditional pan. Preheat the grill to
at least 500˚F. Remove the pork belly from the marinade (reserving the
marinade) and place on the grill to sear for approximately 1–2 minutes
before turning. Once both sides have been seared, put the pork belly in
a pan and place in a 350˚F oven for 12–15 minutes or until the internal
temperature is 160˚F. Remove it from the oven and allow the meat to rest
for at least 30 minutes before cutting; this allows the juices to stay inside
the meat and will make for a very moist pork belly.
46
PA PREFERRED™ CULINARY CONNECTION 2016
While the pork belly is cooling, transfer the reserved Korean marinade
into a sauce pan and bring to a simmer over a medium stove. Combine
the cornstarch and water in a separate bowl to make a slurry. Once the
slurry is free of lumps, slowly stir it into the simmering Korean barbecue
sauce. Once the desired thickness is achieved, remove from the heat.
The cilantro lime sour cream is made by combining the sour cream,
granulated garlic, kosher salt, the lime zest and juice, and the finely
chopped fresh cilantro. Mix the contents together until well blended.
Slice the cooled pork belly with the grain into ¼–½ inch thick pieces,
yielding at least 12 slices. The slices should resemble thick cuts of bacon.
Grill each piece flat side down, and brush with your sauce. Allow the
pork belly to cook for about 1–11/2 minutes before turning and again
brushing with sauce. Cook for another minute and remove from the grill.
Baste with the sauce one more time. Cut each slice of barbecue pork belly
against the grain and into ¼-inch thick slices.
To assemble the tacos, heat your flour tortilla shells slightly to make them
more pliable. Using a taco stand, place your heated shell in the stand and
top with about 2 ounces of shredded green and purple cabbage, followed
by 1 slice of your pork belly that was cut down into smaller ¼-inch
strips. Top with the pickled red onion and drizzle with the cilantro lime
sour cream.
WINE PAIRING Bee Kind Winery Vidal Blanc
Pork and Ham Cassoulet
presented by Michael Giovingo
Chef Instructor, The Pennsylvania School of Culinary Arts,
a Division of YTI Career Institute
Lancaster, PA
Yields: 4-8 servings
1 lb. dried Great Northern beans
6 oz. pork belly, cut into 1-inch thick
pieces (thick cut bacon can be
substituted)
1 lb. pork sausage
1 whole pork tenderloin
8 oz. chopped onion
8 oz. diced celery
PORK DAY
8 oz. oblique cut carrot, ¼ inch thick
2 garlic cloves, minced
1 tsp. dried thyme
1 cup water
2 Tbsp. tomato paste
1 ham shank, poached until
easily removed from the bone,
reserve broth
47
2 pints of diced tomatoes, undrained
4 oz. dry white wine
Kosher salt, to taste
Fresh ground black pepper, to taste
8 inch French baguette, sliced ¼ inch
thick and toasted
1 bunch parsley, picked and finely
chopped
Soak the beans overnight. Rinse off the beans in fresh water and drain.
Place them in a large Dutch oven and cover with water to 2 inches above
the beans. Bring to a boil, and cook for 3 minutes. Remove from the heat;
cover and let stand 1 hour. Drain and returnthe beans to pan.
Preheat an oven to 300°F. Add the bacon belly to a pot and cook over
medium heat until crisp. Remove the bacon with a slotted spoon. Increase
the heat to medium-high. Add the pork sausage and sear, remove and
finish in the oven for 15 minutes. Add the pork tenderloin and sear until
lightly caramelized, remove and set aside. Add the onion, celery, carrot,
garlic, and thyme; sauté 4 minutes or until tender. Stir in the water,
tomato paste, 1 cup of reserved ham broth, and the tomatoes. Return
the beans, bacon, and bite size pieces of ham shank to the pot. Slice the
pork sausage into 1-inch slices and add to the pot; bring to a boil. Cover
and bake at 300°F for 1 hour. To assist in the consistency, when the beans
are tender, remove 1 cup of beans and vegetables with a slotted spoon
avoiding any of the pork. Place in a blender or food processor; process
until smooth. Return to the pan and stir in the wine and more ham broth
if needed; adjust the seasoning with salt and black pepper.
About 20 minutes before the cassoulet comes out of the oven, place the
pork tenderloin in the oven for 15 minutes or the preferred doneness.
Remove and rest for 5 minutes; slice for presentation.
Plating
Serve the cassoulet with toasted French bread, sliced pork tenderloin,
sprinkle chopped parsley and serve piping hot on a cold day.
WINE PAIRING Black Walnut Winery 2012 Merlot
DA I RYS POT.C O M HEALTHY TIP
Dietary guidance calls for Americans to eat more fruits and vegetables—most people just don’t
get enough. Think outside of the box when trying to bump up your intake— try experimenting with
fruit at dinner! For example, apples go perfectly with pork and sauerkraut.
48
PA PREFERRED™ CULINARY CONNECTION 2016
DN
1
6
Beef & Veal
Day
201
WE
Y, J A N U A R Y
3,
E
A
SD
DIETITIAN TIP
A three-ounce serving of lean beef supplies a good source of 10 essential nutrients,
including protein and iron. Choose cuts that are graded ‘choice’ or ‘select’ and those with
the least amount of visible fat (marbling).
Braciole
presented by Richard Hernandez
Executive Chef & Assistant Food Service Director,
Meals on Wheels of Northampton County
Bethlehem, PA
Yields: 4 servings
1 lb. top round steak
4 slices mozzarella cheese
1⁄4 cup freshly grated
Parmesan cheese
1 cup chopped spinach
2 Tbsp. garlic powder
Salt and pepper, to taste
2 Tbsp. olive oil
28 oz. pasta sauce
Pound the steak very thin and cut into 4 pieces. Place a slice of mozzarella
on each piece, then top with the chopped spinach, Parmesan, garlic
powder, salt and pepper. Roll each piece up tightly and secure with a string.
Heat the olive oil in a large nonstick skillet and brown the rolls evenly
on each side. Drop them in your favorite pasta sauce and allow them to
simmer for 2 hours or until tender and cooked through. (The meat will
add a wonderful flavor to your sauce.) Remove the strings and serve.
ALTERNATIVE: Assemble and brown the beef rolls the night before
and store them in the fridge. Then drop the rolls and the sauce in your
crockpot and cook on low for 8 hours the next day.
WINE PAIRING Glades Pike Winery Cabernet Sauvignon
DA I RYS POT.C O M HEALTHY TIP
Separate foods when preparing and serving. Always use a clean cutting board for fresh produce,
and a separate one for raw seafood, meat and poultry. Never place cooked food back on the same
plate or cutting board that previously held raw food.
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PA PREFERRED™ CULINARY CONNECTION 2016
Beet Braised Short Ribs
with Celery Root Purée
presented by Ben Beaver
Executive Chef, Café 1500
Harrisburg, PA
Yields: 5 servings
Beet Braised Short Ribs
5, 10 oz. portions of short ribs
1.5 lb. red beets, peeled and
large dice
3 sprigs of thyme
3 sprigs of rosemary
10 cloves garlic
1 bay leaf
12 cups water
2 Tbsp. beef base
Preheat a large saucepan, and sear the short ribs on all sides to caramelize
the outside. Combine the remaining ingredients with the ribs in a half
hotel pan and braise for 4 hours at 325˚F.
Beet Demi
Take the braising liquid from the finished short ribs and strain through a
fine mesh strainer into a saucepan. Reduce by three quarters, or enough
to thicken.
Celery Root Purée
3 lbs. celery root, peeled
1 lb. Yukon gold potatoes, peeled
4 cups half and half
5 cloves of garlic
2 sprigs of thyme
2 sprigs of rosemary
6 Tbsp. butter
Salt and pepper, to taste
Cut the celery root and potatoes in a large dice, ensuring they are the
same size as each other to cook evenly. The celery root will naturally
cook faster. Combine all the ingredients in a saucepan and simmer until
the potatoes are tender. Season to taste with salt and pepper. Purée the
ingredients in a blender to a silky texture.
Plating
Place a short rib portion on top of the celery root purée. Finish with the
reduced braising liquid and some roasted vegetables.
WINE PAIRING Paradocx Vineyard 2013 Leverage
BEEF & VEAL DAY
51
Beef Picadillo
presented by Pippa Calland
Executive Chef, Mid State Taco, Lemoyne, PA
Winner on Food Network’s “Chopped” and featured on BBC America’s
“Chef Race: UK vs. US”
Yields: 4 servings, 3 tacos each
2 ½ oz. rendered lard
½ yellow onion, diced
4 cloves of garlic, peeled and chopped
1 poblano pepper, seeded and
chopped
1 lb. Pennsylvania ground beef
Sea salt
1 canned chipotle, minced, plus some
of the adobo
4 medium tomatoes, seeded and
diced
2 Tbsp. tomato paste, preferably
Doppio Concentrato
8 green olives, pitted and sliced into
quarters, plus a splash of
olive brine
¼ cup golden raisins (softened by
soaking in warm water for
20 minutes)
½ inch cinnamon stick, toasted
and ground
1 tsp. cumin seeds, toasted
and ground
¼ tsp. cloves, toasted and ground
1 tsp. brown sugar mixed with
1 tsp. molasses
Heat the pan and add enough lard to just cover the bottom. Heat briefly
and add the onions, garlic and poblanos to create a sofrito . Sweat the
vegetables over medium heat until they are soft, about eight minutes. Add
the beef to the pan, breaking it up with your fingers as you add it to the
pan (alternately, use an old fashioned potato masher) and season with sea
salt. Cook the beef halfway, just until some pink still remains, pouring
off any excess grease. Add the remaining ingredients and cook over low
heat until the flavors marry, about 10 minutes. Check the seasonings and
correct as needed.
Plating
24 warm corn tortillas
Garnishes, as needed
Finely diced yellow onions
Freshly chopped cilantro
Favorite hot sauce
Diced jalapeños, optional
Lime wedges, optional
Using two warm tortillas per taco, add the filling and finely diced yellow
onions. Top with the chiffonade of cilantro and a drop or two of hot
sauce. Diced jalapeños and fresh lime wedges may also be served.
WINE PAIRING Fero Vineyards 7 Winery 1812 Lemberger
52
PA PREFERRED™ CULINARY CONNECTION 2016
DA I RYS POT.C OM HEALTHY TIP
Get up and get active! Pick activities that you like and start by doing what you can, at least
10 minutes at a time. It all adds up, and the health benefits increase as you spend more time
being active.
Betty and Dawson’s
Award-Winning Chili
presented by Dawson “Chief Chili” Flinchbaugh
Co-owner
Flinchy’s Steak & Seafood House
Camp Hill, PA
Yields: 10 servings
Wesson oil or olive oil, as needed
5 lbs. chuck steak, cut in small pieces
or ground, or half and half
5 Tbsp. chili powder
(Gephardt preferred)
2 cans beer
½ Tbsp. oregano
1 Tbsp. paprika
1 Tbsp. cumin
2 onions, diced
6 cloves garlic, minced
1 small can El Paso chilies, drained
and chopped
2 fresh jalapeños, seeded and diced
½ red or yellow bell pepper, seeded
and diced
1-15 oz. can crushed tomatoes
1 tsp. vinegar
1 Tbsp. brown sugar
1 tsp. Tabasco hot sauce
1 Tbsp. all-purpose flour, as needed
Brown the steak in oil with half of the chili powder. In separate pot, add
the beer, oregano, cumin, paprika and the other half of chili powder and
simmer. Add the meat and cook over medium heat. Sauté the onions
and garlic and add to the pot. Add the chilies, jalapeños, peppers and
tomatoes and simmer for 1½ hours. Add the Tabasco, sugar and vinegar
and cook another 30-45 minutes uncovered. 20 minutes before serving,
add about a level tablespoon of flour, as needed, to thicken, if at all. Cool
down and serve with beer.
WINE PAIRING Paradocx Vineyard 2013 Leverage
DA I RYS POT.C OM HEALTHY TIP
Build a healthy meal: make half your plate fruits and veggies, add lean protein, include whole
grains and don’t forget the dairy! Make it the beverage of choice with your meal or add fat-free or
lowfat dairy foods to your plate.
BEEF & VEAL DAY
53
Campfire Chili
presented by Charlie Gipe, CEC, AAC, CE
Executive Chef
Hershey Entertainment Complex
Hershey, PA
Yields: 1½ gallons
2 lbs. of smoked beef brisket,
medium dice
1 cup white onions, medium dice
1 cup green bell pepper, medium dice
1 cup red bell pepper, medium dice
2 Tbsp. extra-virgin olive oil
2 - 28 oz. cans diced tomatoes in juice
2 - 12 oz. bottles of chili sauce
2 tsp. minced garlic
1 tsp. sriracha
2 Tbsp. of southwestern seasoning
½ tsp. black pepper
2 Tbsp. chili powder
¼ cup brown sugar
1 - 15.5 oz. can cannellini beans
1 - 16 oz. can mild chili beans (Pinto
Beans in Chili Sauce)
1 - 15.5 oz. can red kidney beans
1 - 15.5 oz. can butter beans
1 - 15.5 oz. can great northern beans
1 - 15.5 oz. can black beans
Salt and pepper, to taste
Jalapeños (optional)
Banana peppers (optional)
In a 2½ gallon stock pot, sauté the peppers and onions in olive oil, and
then add the beef. When the onions are cooked, add all of the other
ingredients. Bring to a boil, then reduce the heat and simmer for 30
minutes. Taste and adjust the seasoning. This recipe freezes very well.
WINE PAIRING Arundel Cellars Riesling
Grilled Veal Chops with Pear Salsa
and Coconut Rice
presented by Robert G. Miller, Executive Chef
and Robert Byrnes, Sous Chef
General Sutter Inn & Bulls Head Public House
Lititz, PA
Yields: 4 servings
Grilled Veal Chops
8 veal chops
Salt and pepper as needed
54
Honey glaze (recipe below)
PA PREFERRED™ CULINARY CONNECTION 2016
Season the chops with salt and pepper. Let stand at room temperature for
20 minutes before cooking. Cook on a medium heat gas grill or charcoal,
cooking to an internal temperature of 130˚F. During the last few minutes
of cooking, start brushing with the honey glaze. Remove from the heat
and brush once more. Let rest, covered, for 20 minutes before plating.
Serve two chops per plate over coconut rice and top with salsa.
Honey Glaze
2 Tbsp. honey
2 Tbsp. fresh lime juice
2 tsp. ground cumin
1 tsp. dry mustard
1 tsp. kosher salt
Mix ingredients together.
Pear Salsa
1½ cups diced pears
½ cup diced roma tomatoes
2 jalapeño peppers, seeded & diced
2 Tbsp. sliced green onion
2 Tbsp. fresh lime juice
1 Tbsp. fresh chopped cilantro
1 Tbsp. honey
Combine all the ingredients. Salsa can be prepared 1 day ahead so flavors
can blend.
Coconut Basmati Rice
2 cups water
2 tsp. packed brown sugar
1 tsp. kosher salt
2 cups basmati rice, well rinsed and
drained
½ cup flaked coconut, lightly toasted
Combine the water, salt, and sugar in a saucepan. Bring to boil and add
rice. Cover leaving a slight opening. Reduce the heat to medium low
and simmer for 12 minutes. Cover tightly and remove from the heat.
Let stand for 10 minutes. Transfer to a bowl and sprinkle with toasted
coconut.
WINE PAIRING Long Trout Winery Plethora
DA I RYS POT.C OM HEALTHY TIP
Pears are not only a delicious fruit, but they can help you easily meet your daily nutrition needs.
MyPlate recommends having two servings of fruit each day. One medium-sized pear counts as one
full serving of fruit; by eating one pear, you’re halfway there!
BEEF & VEAL DAY
55
Beef Rouladen
presented by Brian Peffley CEPC, CCE, AAC, Chef Instructor
& Robert Corle CEC, CCE, Chef Instructor
Lebanon County Career and Technology Center
Lebanon, PA
Yields: 5 servings
2 lbs. beef bottom round
¼ lb. bacon
¼ lb. smoked ham
¼ lb. hamburger
2 oz. onions, chopped fine
1 cup fine bread crumbs
1 Tbsp. fresh chopped parsley
10 sweet pickle slices
Salt and pepper, to taste
Oil, as needed
Sauce
1 quart brown sauce (can use canned)
¼ cup red wine
2 oz. tomato purée
Trim the fat from the beef round and slice into 2-ounce pieces, flatten
with a meat mallet. Grind the bacon, smoked ham and hamburger. Sauté
those meats with the onions until the burger is cooked and onions are
done. Combine the ground meats and onions with the bread crumbs and
parsley for the stuffing and place a portion on each slice of beef. Place a
pickle slice on top of the stuffing and roll to close the rouladen. Secure
with a toothpick or tie with butcher string. Heat some oil in a sauté pan.
Season the rouladen with salt and pepper and sauté in the heated oil until
browned. Preheat an oven to 350˚F. Place the rouladen in a deep pan and
cover with the sauce. Cover and roast for 1½ hours until tender. Serve
with Glazed Potatoes and Green Beans Provençale.
WINE PAIRING Courtyard Winery Noiret
Cream Puffs with Ganache
presented by Brian Peffley CEPC, CCE, AAC, Chef Instructor
& Robert Corle CEC, CCE, Chef Instructor
Lebanon County Career and Technology Center
Lebanon, PA
Yields: 2 servings
Cream Puff Pastry
1 cup water
½ cup unsalted butter
56
1 cup all-purpose flour
4 eggs (variable)
PA PREFERRED™ CULINARY CONNECTION 2016
In a medium sauce pan, bring the water and butter to a boil over
medium-high heat, stirring occasionally. Remove from the heat. Sift
the flour into the liquid and stir with a wooden spoon. The pastry
should resemble mashed potatoes at this point. Return it to the heat
and continue stirring for about 20 seconds. The pastry will dry slightly,
forming a smooth mass when shaken in the pan. Remove it from the
heat. Add the eggs, one at a time, stirring well after each addition. The
pastry should cling to the sides of the pan and to the wooden spoon once
the appropriate amount of eggs have been added. At this point, the pastry
is ready to be formed.
Prepare a sheet pan with parchment paper. Fill a pastry bag and pipe out
the pastry into golf ball size rounds or use a #40 portion scoop. Bake at
400˚F for 20 minutes. Cool the prepared cream puffs.
Whipped Cream Filling
1 cup heavy cream
1 Tbsp. powdered sugar
½ tsp. vanilla
Whip the cream until it is stiff using a wire whisk or small mixer. Add the
sugar and vanilla. Mix together.
Ganache
½ cup heavy cream
6 oz. semi sweet chocolate
½ tsp. vanilla
Heat the cream to a boil. Remove from heat and add the chocolate. Stir
until smooth and incorporated. Keep the ganache at room temperature
for service.
Plating Cream Puffs
Select 3-4 well formed cream puffs per plate. Cut the top third from each
cream puff. Fill with the whipped cream and replace the top. Place the
filled cream puffs on the dessert plates. Drizzle the ganache over
the top.
DA I RYS POT.C OM HEALTHY TIP
Milk, cheese and yogurt supply three out of the four vitamins and minerals that children, teens and
adults lack in their diets: potassium, calcium and vitamin D.
BEEF & VEAL DAY
57
SPECIAL THANKS
to our Sponsors and Supporters
58
PA PREFERRED™ CULINARY CONNECTION 2016
UR
20
Apple
Day
16
TH
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S
ANUAR
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1
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DIETITIAN TIP
Enjoy apples with the skin on for more fiber and vitamin C.
Select apples that are rich in color and firm, without bruises or blemishes.
Apple Crostada
presented by Brian Peffley CEPC, CCE, AAC, Chef Instructor
& Robert Corle CEC, CCE, Chef Instructor
Lebanon County Career and Technology Center
Lebanon, PA
Yields: 2 tarts
Pie Crust
½ cup all-purpose flour
1
⁄8 tsp. salt
3 Tbsp. shortening
1 to 2 Tbsp. cold water
Mix the dry ingredients in a bowl. Cut the shortening in to form small
pea sized shapes. Mix 1 tablespoon of water in at a time, folding the
mixture over top of its self to form a dough. If it is too dry, add teaspoons
of water at a time until the mixture comes together. Be careful not to
work the dough to much or it will become tough. Divide the dough into
2 equal portions, flatten out and wrap. Place in the refrigerator to chill for
at least 20 minutes.
Apple Mixture
2 Tbsp. sugar
2 Tbsp. packed brown sugar
2¼ tsp. all-purpose flour
¼ tsp. ground cinnamon
3 pinches ground ginger
3 pinches ground nutmeg
1¾ cup peeled and thinly sliced gala
apples
¾ tsp. fresh lemon juice
Combine the first 6 ingredients together in a bowl. Toss the apple slices
with the fresh lemon juice and then add the above mixture coating the
apples well.
Apple Crostada
Pie crust
Apple mixture
1 oz. unsalted butter
Sugar for sprinkling on top, as needed
Roll the dough into 6 inch circles and place on a parchment paper lined
sheet tray. Divide the apple mixture into the middle of each prepared
dough circle; be careful to not overfill the dough. Fold the dough up
over the apple mixture, making pleats with the dough to form the tart.
Sprinkle with sugar and place ½ oz. of butter in dots across each tart.
Bake at 375˚F for 20 minutes and then increase the temperature to 400˚F
for another 8 minutes until golden brown and the apples are tender. Pull
the crostatas from the oven and allow to cool at room temperature.
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PA PREFERRED™ CULINARY CONNECTION 2016
DA I RYS POT.C OM HEALTHY TIP
Make most of your fruit choices whole or cut-up fruit, rather than juice, for the benefits that dietary
fiber provides. Apples are a good source of fiber, and there are so many varieties to choose from!
Fall Salad
presented by Brian Peffley CEPC, CCE, AAC, Chef Instructor
& Robert Corle CEC, CCE, Chef Instructor
Lebanon County Career and Technology Center
Lebanon, PA
Yields: 4 dinner servings
2 small shallots, finely diced
2 Tbsp. Dijon mustard
1 cup balsamic vinegar
3 cups extra-virgin olive oil
4 Tbsp. Pennsylvania maple syrup, or
to taste
Kosher salt and fresh ground pepper,
to taste
1 head romaine leaves, torn
2½ oz. spring mix
2 Pennsylvania red pears, sliced
2 Pennsylvania Gala apples, sliced
1 cup shaved Parmesan or crumbled
blue cheese
Make the dressing by combining the chopped shallot, Dijon and balsamic
vinegar in a food processor. Slowly drizzle in the olive oil while mixing.
Add the maple syrup and season, to taste, with salt and pepper.
Assemble the salad by tossing the greens, pear and apple slices in a large
mixing bowl with the maple balsamic dressing. Top with candied pecans.
WINE PAIRING Moon Dancer Winery Moon River White
DA I RYS POT.C OM HEALTHY TIP
Not sure what to make for dinner? Don’t get into a recipe rut; share recipes or go online to
discover new ones! With so many fruits, vegetables, dairy products and whole grains out there, you
can have fun with your food —and make it healthy, too!
APPLE DAY
61
Pennsylvania Apple Salad
with a Spiced Carrot Vinaigrette
presented by Nicholas Martino
Chef de Cuisine
The Mill Restaurant & Bar
Hershey, PA
Yields: 4 servings
Pennsylvania Apple Salad
6 oz. arugula
1 Pennsylvania Honeycrisp apple,
sliced ¼ inch thick
4 oz. bacon
8 oz. red grapes
1 Tbsp. olive oil
Salt and pepper, to taste
1 red onion, julienned thin
4 oz. spiced carrot vinaigrette, recipe
below
2 oz. Maytag blue cheese, crumbled
Cut the slab bacon into a small dice and render until crispy to prepare
bacon lardons. Toss the red seedless grapes in olive oil and season with salt
and pepper. Roast at 400˚F for 5 mins or until soft.
Spiced Carrot Vinaigrette
8 oz. carrots, steamed and shocked
1 cup white balsamic vinegar
¾ cup maple syrup
¼ Tbsp. ground coriander
¼ Tbsp. turmeric
¼ Tbsp. cinnamon
½ Tbsp. ground ginger
¼ tsp ground nutmeg
1 tsp. salt
2 ½ cups vegetable oil
Purée the vinegar, maple syrup, and carrots with a large stick blender. Add
the remaining ingredients, except the oil and blend. Add the oil slowly to
emulsify until fully incorporated.
WINE PAIRING Fero Vineayrds & Winery Gruner Veltliner
62
PA PREFERRED™ CULINARY CONNECTION 2016
Apple Fritters, Braised Chicken
Thighs, Fried Brussels Sprouts
presented by John Reis, CFBE
Corporate Executive Chef
Hilton, Harrisburg
Yields: 4-6 servings
Apple Fritters
1 cup all-purpose flour
¼ cup sugar
¾ tsp. salt
1½ tsp. baking powder
1 tsp. cinnamon
⁄3 cup milk
1 egg
1 cup chopped apple
Oil for deep frying
1
Combine the flour, sugar, salt, baking powder, and cinnamon. Stir in the
milk and egg until just combined. Fold in the apple. Pour oil into a skillet
so that it is approximately 1½ inches deep. Heat the oil on high to 360
- 375˚F. The oil is ready when a test amount of dough floats to the top.
Carefully add the dough to the oil in heaping tablespoons. Cook until
brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both
sides are browned. Transfer briefly to paper towels to absorb excess oil,
and then transfer to cooling rack.
Fried Brussels Sprouts
1 cup Brussels sprouts, cut into
quarters
1 pinch crushed red pepper, salt, and
pepper
2 Tbsp. flour
Oil for deep frying
Toss the sprouts in the flour with the salt, pepper, and crushed red
pepper. Fry in the hot oil until golden brown and transfer to paper towels.
Braised Chicken Thighs
1 Tbsp. olive oil
6 chicken thighs, boneless
½ tsp. salt
½ tsp. black pepper
2 Tbsp. butter
1 cup sliced yellow onion
1 Tbsp. minced garlic
APPLE DAY
2 Tbsp. all-purpose flour
2 cups dark chicken stock
2 Tbsp. coarsely chopped fresh
rosemary leaves
2 Tbsp. chopped fresh parsley leaves
63
Set a 10-inch, straight-sided sauté pan over medium-high heat and add
the oil. Season the chicken thighs with salt and pepper. Place the chicken,
skin side down in the pan and sear until golden brown, about 3 to 4
minutes. Turn the chicken over and sear on the second side for another 3
to 4 minutes. Remove the chicken from the pan and add the butter. Add
the onions and garlic to the pan and sauté for 3 to 4 minutes. Sprinkle
the flour into the pan and cook, stirring often to make a light brown
roux, about 4 to 5 minutes. Add the stock and rosemary to the pan, bring
to a boil and reduce to a simmer. Return the chicken to the pan, skin side
down, and cook for 30 minutes. Turn the chicken over and cook until the
meat is very tender, about 30 minutes. Serve the chicken over the fritters,
top with some of the sauce and the fried Brussels sprouts.
WINE PAIRING Arundel Cellars Riesling
DA I RYS POT.C O M HEALTHY TIP
Chicken is a great way to have more protein in your diet, and luckily, there are so many ways to
add to it! Fruits, vegetables, nuts or anything else you can think of; be creative.
Caramelized Onion,
Macintosh Apple, Rosemary and
Blue Cheese Flatbread
presented by Matthew Schuler
Corporate Executive Chef
The Restaurant Store/ Clark Associates
Harrisburg, PA
Yields: 2-4 servings
1 fresh pizza dough, 8-10 oz
Flour as needed
4 Tbsp. olive oil
4 Tbsp. fresh rosemary, roughly
chopped
2 Tbsp. unsalted butter
2 medium yellow onions, julienne
2 Macintosh apples, cored, halved,
and sliced thin
8 oz. whole milk ricotta
8 oz. crumbled blue cheese, local
preferred
Salt and pepper, to taste
Preheat an oven to 450˚F. Roll out the pizza dough on floured surface
into a 10-by-14 inch rectangle. Place the dough on lightly greased sheet
pan. Drizzle half of the olive oil, 2 tablespoons of rosemary and season
with salt and pepper. Place in the oven and bake until the edges start to
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PA PREFERRED™ CULINARY CONNECTION 2016
turn crisp. Poke a hole in any bubbles that start to form in the dough
while cooking. Remove and let cool.
Meanwhile, place a 12” sauté pan on medium heat. Once heated, add
the butter and remaining olive oil. Add the onions and cook on mediumlow heat until soft. Add the apples and remaining rosemary and season
with salt and pepper. Cook until the apples and onions are caramelized,
stirring occasionally.
Spread the ricotta over the baked dough. Add the caramelized apples and
onions, then sprinkle with blue cheese. Bake for another 10 minutes or
until the cheese is melted.
WINE PAIRING Arundel Cellars Riesling
DA I RYS POT.C OM HEALTHY TIP
With more than 300 different cheeses in the U.S., there’s sure to be a favorite for everyone’s taste
and needs; cheese can fit into almost any eating plan.
Jewish Apple Cake
with Caramel Sauce
presented by Diana Penn
Pastry Chef Instructor
Upper Bucks County Technical School
Perkasie, PA
Yields: 1- 8 inch cake
Apple Cake
2 Granny Smith apples
3 Tbsp. cinnamon
2 eggs
¼ tsp. vanilla extract
6 oz. sugar
¼ tsp. salt
2 Tbsp. oil
2 Tbsp. orange juice
5 oz. all-purpose flour
½ tsp. baking powder
¼ tsp. nutmeg
½ tsp. cinnamon
Cinnamon sugar: 1 Tbsp. cinnamon
with ½ cup sugar
To prepare the apples, peel, core, and cut them into a small dice. Toss
the apples in a large bowl with cinnamon to coat. Set aside. Add the
eggs, vanilla, sugar and salt to a mixing bowl Using the whip attachment,
mix on the lowest speed for 1 minute. Whip on medium speed for 6-8
minutes. Scrape the sides well. Lower the mixer speed to the lowest
APPLE DAY
65
setting and gradually stream in the oil. Mix on the second speed for
2 minutes. Scrape the sides well. Lower the mixer speed to the lowest
setting and gradually add the orange juice. Mix for 2-3 minutes or until
fully absorbed. Scrape the sides well. Sift together the flour, baking
powder, cinnamon and nutmeg. Add all of the sifted ingredients to the
mixing bowl. Mix on low for 2-3 minutes. Remove the whip attachment
from the batter, scraping off any batter. Scrape the bottom of the bowl
very well, making sure to incorporate any unmixed ingredients. Add the
cinnamon-coated apples and fold into the batter. Pour into a greased,
parchment lined 8 inch cake pan. Sprinkle the cinnamon sugar over the
top before baking. Bake at 325˚F for 40-45 minutes.
Caramel Sauce
1 cup dark brown sugar
½ cup half and half
4 Tbsp. unsalted butter
Pinch of salt
1 Tbsp. vanilla extract
Mix the sugar, half & half, salt and butter in a sauce pan over medium
heat. Cook for about 6 minutes, whisking constantly. Remove from the
heat and stir in the vanilla extract with a high heat spatula.
WINE PAIRING Olivero’s Vineyard Apple Wine
DA I RYS POT.C O M HEALTHY TIP
Blood oranges, named because they are a deep red, are cholesterol free and an excellent source
of vitamin C. Citrus fruits add a wonderful flavor to any dish!
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Potato
Day
16
FR
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DIETITIAN TIP
Potatoes are an excellent source of potassium and Vitamin C. For more fiber and protein,
eat potatoes with the skin on. Store in a cool, dark area away from direct sunlight;
they should not be stored in the refrigerator.
Sweet Potato Bun Sliders with
Crispy Tater Tots
presented by Chad Brumbaugh
Chef Instructor, HACC, Central Pennsylvania’s Community College
Harrisburg, PA
Yields: 4 servings
Sweet Potato Rolls
Yields 16 slider rolls
½ cup mashed sweet potato
½ cup all-purpose flour
½ cup warm water
¼ oz. dry active yeast
1 egg
3 Tbsp. melted butter
2 tsp. honey
1½ tsp. salt
3¼ cup flour or more as needed
1 egg
1 tsp. water
sesame seeds to taste
Whisk the water, yeast, and 1/2 cup of flour together in a bowl. Cover and
put in a warm place to allow the yeast to activate, about 15 minutes.
Spoon the cooled mashed sweet potatoes, flour, and yeast mixture into
the bowl of a stand mixer. Add the egg, melted butter, honey, and sea
salt and about 3 cups of flour. Mix using the dough hook. Knead for 2
to 3 minutes. If dough seems too sticky, gradually add in the remaining
flour or more as needed to where the dough pulls away from the sides of
the mixing bowl. Continue kneading until the dough is very soft, only
slightly sticky, and somewhat elastic, about 2 minutes.
Transfer the dough to a floured surface. Shape into a smooth ball. Return
the dough to a bowl and drizzle with oil; rub oil over the entire surface to
prevent the dough from drying out. Cover and place in a warm spot until
the dough has doubled in size, about 2 hours.
Turn the dough out onto a lightly floured surface. Gently press out
any air pockets. If needed, use only enough flour to keep dough from
sticking. Press into a rectangular shape about ¾ inch thick. Cut the
dough into 16 equal sized pieces. Gently shape each piece into a ball.
Slightly flatten each ball and place onto a rimmed baking sheet lined with
a silicone baking mat. Loosely cover and let rise until doubled, about 45
minutes.
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Preheat an oven to 400˚F. Whisk 1 egg and 1 teaspoon water together in a
bowl. Brush each bun with the eggwash. Sprinkle the dough with sesame
seeds. Bake in the preheated oven until browned, about 15 minutes.
House made Tater Tots
11⁄3 lbs. Russet potatoes
(about 4 medium potatoes)
1 Tbsp. all-purpose flour
1 tsp. salt
½ tsp. onion powder
½ tsp. garlic powder
2 cups peanut oil, for frying
Place the rack in the middle of the oven and heat the oven to 450˚F.
Scrub each of the potatoes with water and pat dry with a towel. Pierce the
potatoes several times each with a fork. Place the potatoes in the oven and
bake until easily pierced with a knife but still firm in the center, about 25
minutes.
When cool enough to handle but still hot, peel away the skin using a
paring knife and discard. Shred the potatoes on the large holes of a box
grater. Transfer the potatoes to a large bowl, sprinkle in the flour, salt,
onion powder, and garlic powder and mix until combined.
Measure about 1 teaspoon of the potato mixture and roll into a short
cylinder. Place on a baking sheet and repeat with the remaining potato
mixture. Line a second baking sheet with paper towels; set aside.
Add the oil to a large Dutch oven and set over medium to medium-high
heat until hot, about 5 minutes. Fry the tots in batches of 8, turning
once, until medium golden brown on both sides, about 2 to 3 minutes
per batch. Using a slotted spoon, transfer to the paper towel-lined baking
sheet.
Sweet Potato Bun Sliders
1 lb. ground beef
2 Tbsp. Montreal Steak seasoning
4 Tbsp. minced sweet onion
4 slices pepper jack cheese
8 sweet potato buns
Tater tots
Mix the ground beef with the steak seasoning and minced onion. Divide
into 2 ounce portions and flatten into small patties. Sauté the patties
over medium heat until cooked, about 3 to 4 minutes. Melt a half slice
of cheese over the slider. Place on a sweet potato bun and add the desired
amount of tater tots.
POTATO DAY
69
WINE PAIRING Shade Mountain Winery Pinot Noir
DA I RYS POT.C O M HEALTHY TIP
Eggs are wonderful to cook with because they can be prepared in so many ways to fit a dish. They
are also a source of protein.
Goat Cheese Potato Pancakes
with Onion Jam
presented by Dave Luscher
Executive Chef, PA Farm Show Complex
Harrisburg, PA
Yields: 4 pancakes
Goat Cheese Potato Pancakes
4 cloves garlic
1 large Yukon gold potato, peeled
and cubed
½ cup heavy cream
Salt and pepper, to taste
1 large Idaho potato, shredded and
parcooked
4 oz. goat cheese
1 oz. chives, minced
4 oz. oil
Place the garlic in aluminum foil with a small amount of oil. Wrap tightly
and cook in a 350˚F oven for 30 minutes or until soft. Mash with the
back of a spoon until smooth.
Place the cubed Yukon potato in a small pot of cold water and bring to a
boil. Cook until tender and strain.
Place the heavy cream in a pot and bring to simmer. Remove from the
heat and add the cooked potato. Season with salt and pepper and mash to
a smooth consistency. Mix in the goat cheese, chives and garlic. Let cool.
Shred the Idaho potato with a grater. Place in a small pot of cold water
and bring to boil. Cook until soft yet firm. Strain and cool under
cold water.
Build the pancake by making a flat circle with the shredded Idaho potato.
Add a scoop of the mashed potato mixture and press flat to reach the
edges of the circle. Add more shredded potato on top until the mashed
potato is covered. Place oil in a sauté pan on medium high heat. A small
piece of grated potato should sizzle when touching the oil, but should not
immediately turn brown. Place the pancake into the sauté pan and cook
on both sides until golden brown.
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Onion Jam
1 Vidalia onion, thinly sliced
1 oz. oil
½ oz. beef base mixed with
½ cup water
½ oz. soy sauce
¼ oz. Worcestershire sauce
1 oz. brown sugar
Add the sliced onion to a large sauté pan with a small amount of oil over
medium heat. Stir occasionally. Cook until the onions brown, stirring
more frequently as they darken.
Add the remaining ingredients and reduce until the liquid is a syrupy
consistency.
WINE PAIRING Christian W. Klay Winery Blanc De Lafayette
DA I RYS POT.C OM HEALTHY TIP
Be an active family—get everyone involved, plan ahead and track your progress. Let the kids help
with planning the activities and writing them on a family calendar. Allow them to check it off after
completing each activity.
“A Shepherd’s Pie”
presented by John & Sukey Jamison
Owners of Jamison Farm
Latrobe, PA
Yields: 6-8 servings
2 Tbsp. butter
1 cup chopped onion
2 lb. ground lamb
1 cup baby carrots, grated
3 Tbsp. tomato paste
¾ cup red wine
¾ cup lamb or chicken stock
1 tsp. fresh ground pepper
2 tsp. salt
1 tsp. crushed thyme
Mashed Potato Topping
2 lb. red potatoes, boiled until tender
and drained
3 Tbsp. butter
¾-1 cup buttermilk, warmed
Salt & pepper to taste
In a skillet, brown and crumble the ground lamb in butter. Drain the fat
from the pan. Add the onions to the lamb and simmer for a few minutes.
Add the carrots, salt, pepper, thyme, tomato paste, red wine and simmer
for 5 minutes, until the wine has reduced. Add the stock and simmer
another 5-10 minutes until the sauce has thickened. If it is too thick, add
more stock. Taste to check if you may need more salt & pepper.
POTATO DAY
71
To make the mashed potato topping, drain the boiled red potatoes and
return to a hot pan to dry. Add the butter and warm buttermilk. Stir until
it reaches a desired consistency. Add salt and pepper to taste.
Assemble the pie in an oven proof dish by covering the lamb filling with
the mashed potato topping. Bake for 25-35 minutes at 350˚F. It can also
be made ahead and then reheated for 45-50 minutes.
WINE PAIRING Shade Mountain Winery Merlot
Potato and Vegetable Lasagna
presented by Dave Gurdus, CEC
Operations Manager at Food and Nutrition Services
Sodexo Healthcare Services at PinnacleHealth System
Yields: 4-6 servings
1 lb. golden potatoes, thinly sliced
1 lb. sweet potato, peeled and thinly
sliced
8 oz. butter, separated
1 lb. fresh spinach, wilted, drained,
squeezed dried and chopped
2 leeks, thinly sliced
1 tsp. chopped fresh garlic
2 large carrots, grated
1 large green zucchini, grated
1 cup flour
2 cups milk
2 cups ricotta cheese
2 whole eggs
¼ cup chopped mixed fresh herbsbasil, thyme, tarragon
2½ cups shredded white cheddar
cheese
Salt and pepper, to taste
Wash and slice the golden potatoes. Wash, peel, and slice the sweet
potatoes. Reserve both in separate containers and cover with water.
In a pan or Dutch oven on medium heat, melt 4 ounces of the butter
and wilt the spinach. Remove and drain in a colander. In the same pan,
add 1 oz of butter and sweat the leeks for 4-5 minutes until translucent
and sweet. Add the garlic, carrots, and zucchini and continue to cook for
another 3-4 minutes. Add the flour into the vegetables and cook on low
heat to form a roux, 4-5 minutes. Whisk in the milk and bring slowly
to a simmer, whisking frequently. Simmer an additional 5 minutes until
thickened. Season with salt and pepper.
While the sauce is simmering, squeeze and chop the spinach. Add it back
into the sauce. Add the cheddar cheese while on low heat to make a thick
vegetable cheese sauce. Remove from the heat and allow to cool slightly.
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Mix the ricotta and eggs and herbs in a separate bowl, reserving 1
tablespoon of herbs for garnish. Coat an oven safe casserole dish or pan
with pan spray. Cut the remaining butter into small pieces. Drain all
the potatoes. Alternately layer golden and sweet potatoes slices with
vegetable mixture and ricotta cheese, dotting with butter pieces, finishing
with potatoes on top. Bake the casserole at 375˚F for approximately 40
minutes. Top with the remaining cheddar cheese and bake an additional
5 -10 minutes or until the cheese is browned. Allow to rest 10 minutes
before serving. Garnish with a sprinkle of the reserved fresh herb mixture.
WINE PAIRING Cassel Vineyards of Hershey Unoaked Chardonnay
DA I RYS POT.C OM HEALTHY TIP
Choose vegetables rich in color. Brighten your plate with vegetables that are red, orange or dark
green—like broccoli rabe! They’re full of vitamins, minerals and other healthful plant compounds.
The more colors on your plate, the better!
Potato and Beet Salad
presented by Wes Trout
Sales Manager and Culinary Trainer
for BOSCH and Thermador Appliances
Yields: 8 servings
Beets
8 small golden beets
8 small red beets
8 small DiChioggia beets
3 Tbsp. canola oil
Sea salt and black pepper
Preheat an oven to 425˚F. Trim the roots and stems of the beets, then
place them on a square of aluminum foil. Drizzle with oil, salt and
pepper. Form a package, place it in the oven, and roast for 30-45 minutes
until the beets are on the firm side of tender when stuck with a knife. Let
cool. Peel and refrigerate until ready to prepare salad.
Potatoes
8 small purple potatoes
8 small yellow potatoes
8 small red bliss potatoes
Sea salt for cooking
POTATO DAY
3 sachets (1 bay leaf, 3 thyme sprigs,
¼ tsp. black pepper,
1 garlic clove, crushed)
73
Cut the potatoes in quarters and cook each type separately in boiling salt
water with a sachet for about 10 minutes or until tender. Cool on a tray,
discard the sachets.
Cooked Eggs
4 eggs
Bring 4 inches of water in a medium pot to a heavy simmer. Place the
eggs in the water and cover. Remove from the heat and allow to cook to
your liking: 7 minutes for soft cook, 12 minutes for medium cook, 15-20
minutes for hard cooked.
Mustard Vinaigrette
½ cup champagne vinegar
2 tsp. Dijon mustard
1½ cup good olive oil
1 tsp. whole grain mustard
Whisk the vinegar and Dijon mustard in a bowl, drizzle the oil in
whisking constantly to emulsify. Lightly whisk in the whole grain
mustard.
Plating
Roasted beets, cut in quarters
Quartered potatoes
1 Tbsp. minced shallots
1 cup arugula, rinsed well and
spun dry
Mustard vinaigrette
4 oz. smoked trout, flaked with a fork
Cooked eggs
1 bunch chives, chopped on the bias
Olive oil, as needed
Salt and fresh ground pepper
Place the beets, potatoes, shallots, and arugula in a bowl. Toss lightly with
some vinaigrette to coat and spoon the salad on a plate. Flake the trout
over the salad and place the eggs around the plate. Top with the chives
and drizzle with the dressing. Finish with a drizzle of good olive oil and a
pinch of salt and fresh ground pepper.
WINE PAIRING Shade Mountain Winery Pinot Noir
DA I RYS POT.C O M HEALTHY TIP
Dairy foods are good for more than just strong bones. MyPlate recommends three servings of
lowfat or fat-free dairy every day to help lower the risk of high blood pressure, heart disease
and diabetes.
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Potato Gnocchi with a Bleu Cheese
Cream and Arugula
presented by David T. Mills III
Chef Instructor, HACC, Central Pennsylvania’s Community College
Harrisburg, PA
Yields: 4-6 servings
Potato Gnocchi
2 lbs. small Pennsylvania Yukon Gold
potatoes
2 cups all-purpose flour
1 egg
2 tsp. kosher salt
½ tsp. white pepper
1 tsp. extra-virgin olive oil
Boil the potatoes whole until fork tender, drain and peel them
immediately. The skin should pull right off. Let them cool for 5–10
minutes. Put the potatoes through a potato ricer directly onto a lightly
floured work surface. Make a well with the potatoes and sprinkle the flour
all over the potatoes. Add the egg, salt, pepper, and oil to the well and
begin to mix like if you were making pasta. Once the dough forms, knead
it for 4 minutes until the dough starts to feel dry. You may need to add
more flour depending on the humidity. Split the dough into 3 sections
and roll into ¾ inch logs. Cut the logs into 1” pieces. Roll each piece
down the back of a fork and reserve to cook. When ready to cook, drop
the fresh gnocchi into salted boiling water a few at a time. When they
float, remove them from the water for immediate service.
Blue Cheese Cream
1 quart heavy cream
½ tsp. white pepper
4 oz. Pennsylvania Blue Cheese or
Gorgonzola
Place the cream into a saucepan and heat to a French simmer. Reduce by
1/4 volume. Add in the pepper and crumbled blue cheese and slowly stir
until the cheese is melted. Keep warm for service, being careful not to
burn it.
Plating
Cooked Potato Gnocchi
Blue Cheese Cream
2 oz. arugula, chopped
1 Tbsp. olive oil
Top the cooked gnocchi with the sauce and place some freshly chopped
arugula on top. Drizzle with olive oil and serve immediately.
POTATO DAY
75
WINE PAIRING Nissley Vineyards Vidal Blanc
DA I RYS POT.C O M HEALTHY TIP
There are generally eight categories for classifying the more than 2,000 cheeses in the world:
blue, hard, pasta filata, processed, semi-hard, semi-soft, soft and fresh, and soft-ripened.
Parmesan is a hard cheese that is well aged, easily grated and primarily used in cooking. It’s also
naturally lower in sodium than other cheeses.
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20
Dairy
Day
16
U
S AT
6,
R
ANUAR
Y, J
Y
A
1
D
DIETITIAN TIP
Dairy foods like milk, yogurt and cheese supply protein, calcium, potassium
and vitamins A and D along with a variety of other key nutrients.
Aim for two to three servings of low-fat or fat-free dairy foods per day.
Creamy Apple Butter Dip,
Rita’s Easy Quiche, Bread Custard,
and Pennsylvania Dutch
Blueberry Torte
presented by
Diane Hoover, Brook-Corner Holsteins, Lebanon, PA
Rita Kennedy, Four Seasons Farm, Valencia, PA
Betsy Sattazahn, Zahncroft Farm, Womelsdorf, PA
Raechel Kilgore-Sattazahn, Zahncroft Farm, Womelsdorf, PA
Creamy Apple Butter Dip
Kids will love this lightly spiced dip made with cream cheese,
apple butter, and peanut butter. It’s delicious with apples or
graham crackers, but try it with celery too. Diane Hoover of
Brook-Corner Holsteins in Lebanon, Pennsylvania, invented it
when her local dairy promotion committee needed a dairy snack to serve at an
apple festival. “Visitors kept coming back for more!” she says.
8 oz. cream cheese, softened
1 cup apple butter
1 cup creamy peanut butter
Apple slices, pear slices, and/or
graham crackers
Beat the cream cheese, apple butter, and peanut butter with an electric
mixer on medium speed in a medium bowl until smooth. Cover with
plastic wrap and refrigerate for 1–4 hours before serving. Serve with apple
and pear slices and/or graham crackers for dipping.
Rita’s Easy Quiche
Rita Kennedy runs Four Seasons Farm with her husband, James,
in Valencia, Pennsylvania. Rita says she is always looking for
meals that are quick and easy and that call for “lots of dairy
products.” Her family, she says, loves anything with “lots of
cheese.” This biscuit-crusted quiche fits the bill.
Nonstick cooking spray, as needed
3 large eggs
1½ cups milk
½ cup biscuit mix
78
6 Tbsp. butter, melted and cooled
slightly
¼ tsp. salt
¼ tsp. freshly ground black pepper
PA PREFERRED™ CULINARY CONNECTION 2016
½ cup diced ham or cooked crumbled
bacon
½ cup sliced fresh mushrooms
¼ cup thinly sliced green onion or
chopped yellow onion
1 cup shredded Swiss cheese
Preheat the oven to 350˚F. Spray a 9-inch pie pan or glass pie plate with
nonstick cooking spray; set aside. Beat the eggs lightly in a medium
mixing bowl. Add the milk, biscuit mix, butter, salt and pepper. Whisk
until smooth. Pour into the prepared pan. Sprinkle with the ham,
mushrooms, and green onion. Top with the cheese. Bake for 40 to 45
minutes or until puffed and golden brown. Let stand for 10 minutes
before serving.
Bread Custard
Special foods have a way of making and keeping memories.
This comforting dessert comes from Betsy Sattazahn of
Womelsdorf, Pennsylvania. It was a favorite of her husband,
Dennis, as he was growing up. Although his mother, Elsie passed
away before Betsy met Dennis, Elsie’s sweet and simple dessert remains beloved
by Betsy’s family today.
¾ cup raisins
5 large eggs
4 cups milk
1 cup granulated sugar
¼ cup all-purpose flour
1 tsp. vanilla extract
3 slices white sandwich bread
3 Tbsp. butter, softened, plus more for
the baking dish
Preheat the oven to 400˚F. Butter a 2-quart casserole dish; scatter the
raisins in the bottom of the prepared dish; set aside. Whisk the eggs and
milk in a large mixing bowl. Whisk in the sugar, flour, and vanilla extract.
Pour the custard over the raisins in the casserole dish. Cut each slice of
bread in half diagonally. Butter both sides of each bread triangle. Arrange
the bread pieces on the custard to cover. Fill a large baking dish with
1 inch of warm water. Place the casserole dish in the water bath. Bake
for 50 to 55 minutes or until the bread is lightly browned and puffed.
Transfer to a wire rack and let cool slightly before serving, about 30
minutes.
Pennsylvania Dutch Blueberry Torte
This cream cheese-filled blueberry dessert comes from Raechel
Kilgore Sattazahn of Womelsdorf, Pennsylvania. It’s been a
favorite of the Kilgore family of Airville, Pennsylvania, for
generations. This version calls for homemade blueberry topping,
DAIRY DAY
79
but if you’re pressed for time, do as Raechel’s family does and substitute a can
of blueberry pie filling.
Crust
Softened butter, for the pan
1 cup all-purpose flour
¾ cup powdered sugar
1 Tbsp. cornstarch
¼ tsp. salt
1
⁄3 cup cold unsalted butter, cut into
chunks
Preheat the oven to 350˚F. Butter a 9-inch square baking pan with the
softened butter; set aside. Combine the flour, powdered sugar, cornstarch,
and salt in a medium bowl. Use a pastry blender to cut in the cold butter
until the mixture resembles coarse crumbs. Press into the bottom of
the prepared pan. Bake for 18 to 20 minutes or until the edges are light
brown. Allow to cool completely on a wire rack.
Blueberry Topping
6 cups fresh blueberries
¼ cup granulated sugar
1 Tbsp. plus 1½ teaspoons cornstarch
1 tsp. ground cinnamon
¾ cup water
2 Tbsp. cold unsalted butter, cut into
chunks
1 Tbsp. fresh lemon juice
Combine the blueberries, granulated sugar, cornstarch, cinnamon, and ¾
cup water in a large saucepan over medium-low heat. Cook and stir until
the sugar is dissolved, the mixture thickens slightly, and the berries start
to break down, 20 to 25 minutes. Remove from the heat and stir in the
butter and lemon juice. Allow to cool completely; set aside.
Cream Cheese Filling
8 oz. cream cheese, softened
1 cup powdered sugar
2 cups heavy cream
Beat the cream cheese and powdered sugar with an electric mixer until
smooth and creamy. Add the heavy cream and beat until smooth.
To Assemble the Torte
Spread the filling evenly in the cooled crust, spreading it to edges. Top
with the blueberry topping, spreading it to the edges. Cover and chill for
at least 4 hours or overnight before serving.
WINE PAIRING Buddy Boy Winery & Vineyard Trimist
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PA PREFERRED™ CULINARY CONNECTION 2016
DA I RYS POT.C OM HEALTHY TIP
One cow produces on average 144 servings of milk per day. That’s enough to provide 48 people
with 3 daily servings of lowfat milk. This would deliver:
• 90% Daily Value for calcium
• 90% Daily Value for vitamin D
• 48% Daily Value for protein
• 30% Daily Value for potassium
• plus additional nutrients essential for health
Potato Gnocchi with Bacon, Leeks
and Alfredo Cream Sauce
presented by John Moeller
Former White House Chef and author of Dining at the White House:
From the President’s Table to Yours
www.DiningAtTheWhiteHouse.com
Yields: 4-6 portions
4 strips smoked bacon, medium dice
1 Tbsp. unsalted butter
2 leeks, white and light green parts
only, small dice
½ cup dry white wine
1½ cups heavy cream
2 Tbsp. freshly grated Parmesan
cheese
1 lb. fresh or frozen gnocchi
Sea salt and fresh milled pepper,
to taste
Chopped fresh flat-leaf parsley
for garnish
In a large skillet over medium heat, cook the bacon until lightly crisp.
Transfer to a paper towel-lined plate; set aside. Reduce the heat to
medium-low and drain off all but 1 tablespoon of the fat from the pan.
Add the butter, leeks, and a pinch of salt and pepper. Cook while stirring
for about 4 minutes or until soft. Increase the heat to medium-high.
Deglaze with the wine and boil, scraping the bottom of the pan, until
the wine is reduced by half. Crumble the reserved bacon and stir into
the pan. Add the cream to the pan and simmer, stirring often, for about
2 minutes or until it has thickened. Stir in the Parmesan cheese. Season
with salt and pepper to taste.
Meanwhile, in large pot of boiling, salted water, cook gnocchi according
to the package directions. Drain well and add to the sauce, tossing gently
to coat. Serve sprinkled with cheese and parsley.
DAIRY DAY
81
Vanilla Cream Puffs with Warm
Chocolate Ganache
presented by John Moeller
Former White House Chef and author of Dining at the White House:
From the President’s Table to Yours
www.DiningAtTheWhiteHouse.com
Yields: 6-8 servings
Pâte à Choux
1 cup milk
4 oz. unsalted butter, room
temperature
½ tsp. salt
1 cup plus ½ Tbsp. all-purpose flour
4 eggs, room temperature
1 yolk, room temperature
1 egg, whipped with a few drops of
water for the wash
Preheat an oven at 390˚F. Bring the milk and butter to a boil, add the salt
and flour all at once, then quickly stir together until it forms into a ball of
dough. Remove from the heat and continue to stir. Start to add each egg
and the yolk one at a time until they all have been incorporated.
Place in a pastry bag with a piping tube and start to pipe onto a baking
sheet with parchment paper. Using a soft pastry brush, lightly brush each
one with the eggwash. Place in the oven and keep the door close for about
6-7 minutes. Open the door and turn the pan around. After about 10
minutes check to see if they have browned nicely. You may need to turn
the oven down to 325˚F to finish cooking and dry them out. Remove
from the oven and allow to cool on the pan.
Chocolate Ganache Glaze
10 oz. semi-sweet chocolate drops
1 cup heavy cream
Bring the cream to a boil. Pour it over the chocolate that is in a bowl large
enough to mix together. Allow the cream to soften the chocolate, then stir
until it is completely mixed together. Put to the side.
Vanilla Whipped Cream
1 cup whipping cream, chilled
1 Tbsp. powdered sugar
82
½ tsp pure vanilla extract
PA PREFERRED™ CULINARY CONNECTION 2016
Keep the cream cold until ready to use. Chill a bowl and whisk until
ready to use. Place the cream into the bowl and whip until the cream
begins to thicken, add the sugar and continue to whip. Once you achieve
a nice thick consistency, add the vanilla. Place in the refrigerator until
ready to use.
Plating
Cut the puffs in half then fill by piping the whipped cream with a
star tube into the bottom half of the puff. Replace the top half on the
whipped cream. Place these on a platter and make two or three tiers. Take
the warm chocolate and spoon over the puffs and serve.
WINE PAIRING Flickerwood Wine Cellars Riesling
DA I RYS POT.C OM HEALTHY TIP
It’s important for people with lactose intolerance to keep dairy in their diet. Incorporating cheese
into meals is often a good strategy. Natural cheeses such as Cheddar, Colby, Monterey Jack,
mozzarella and Swiss contain minimal amounts of lactose, because most of the lactose is removed
when the curds are separated from the whey in the cheese-making process.
Penn State Ice Cream
Adapted for home use
Yields: 1/2 gallon of ice cream mix
3½ cups homogenized whole milk
1½ cups Eagle brand sweetened condensed whole milk
22⁄3 cups heavy whipping cream
½ cup sugar
½ to 1 ounce vanilla extract (flavor to taste)
Pour milk into a large mixing bowl. Add condensed milk to whole milk
and stir together. Add sugar and mix; be sure it is completely dissolved.
Add cream and stir.
Place ice cream mix in the refrigerator for one hour. Remove and stir in
vanilla. Be sure mix is at or near refrigerator temperature before placing it
in the ice cream maker.
Possible Add-Ins:
• 8-10% fruit
• 3-4% syrup
• 6-8% nut meats
DAIRY DAY
83
Sticky Bun Bread Pudding with
Salted Caramel Crème Brulée
presented by Mario Stanzione
Assistant Executive Chef
Hollywood Casino at Penn National Race Course
Grantville, PA
Yields: 4 servings
Sticky Bun Bread Pudding
16 oz. whole milk
8 oz. half and half
8 oz. sugar, separated
4 eggs
2 tsp. vanilla extract
1 Tbsp. cinnamon
16 oz. sticky buns cut into small
pieces
Combine the milk, half and half, cinnamon, and half of the sugar in a
pot and bring to a simmer. Combine the eggs, vanilla and the remainder
of sugar in a bowl and mix well. Slowly add the hot mixture to the egg
mixture and stir until combined. Pour the mixture over the diced sticky
buns and let sit until most of the liquid is soaked into the sticky buns.
Pour into a shallow greased baking dish and bake at 320˚F until set,
about 15 to 20 minutes.
Toffee Glaze
4 oz. heavy cream
4 oz. brown sugar
2 oz. corn syrup
¼ oz. cinnamon
4 oz. unsalted butter
Combine all the ingredients in a saucepan and bring to a boil. Set aside.
Salted Caramel Crème Brulée
16 oz. heavy cream
1 vanilla bean, scraped
8 oz. sugar, separated
6 oz. egg yolks
Bring the heavy cream, vanilla bean and half of the sugar to a boil in a
pot. Combine the second half of the sugar and egg yolks in a bowl and
mix well. Slowly add half of the cream mixture to the egg mixture while
stirring constantly. Add the mixture back to the pot and stir to combine.
Pour the mixture into a shallow baking dish and bake at 300˚F using
a water bath until the custard is set and jiggles like jello, about 15–20
minutes. Remove from the oven and let chill.
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PA PREFERRED™ CULINARY CONNECTION 2016
Plating
Sticky bun bread pudding
Toffee glaze
Crème brulee
Granulated sugar to glaze, as needed
pinch of sea salt
sweetened whipped cream, as
needed
Slice the bread pudding into a wedge and pour the warm glaze over top.
Take a small scoop of the crème brulée mixture and put it on top of the
bread pudding. Sprinkle with sugar and using a blowtorch or broiler in
the oven, caramelize the sugar. Then sprinkle with sea salt. Add sweetened
whipped cream and enjoy.
WINE PAIRING Naylor Wine Cellars Muscadal
DA I RYS POT.C OM HEALTHY TIP
Milk is packed with nine essential vitamins and minerals in each glass, including calcium,
potassium and vitamin D. No other food can make that claim! Help donate this nutrient-dense food
to someone in need by visiting milklife.com/give.
Dutch Apple Granola Fritters
with a Vanilla Yogurt Sauce and Apple Butter
presented by Thomas J. Long, CEC, AAC
Director of Campus Dining
HACC’s The Chef’s Apprentice
Harrisburg, PA
Yields: 6 servings
Apple Granola Fritters
2 eggs
½ Tbsp. baking powder
½ cup low-fat cottage cheese
¼ tsp. ground cinnamon
1 yellow delicious apple, peeled,
cored, and ¼ inch diced
(about 1 cup)
1 cup granola (see recipe below) or
you can use store-bought
½ cup skim milk
½ cup all-purpose flour
In a 2 quart mixing bowl combine the eggs, baking powder, cottage
cheese, and cinnamon. Blend with a wire whip. Add the apples, granola,
milk and flour. Blend with a rubber spatula. Using a #40 ice cream scoop
(a little under 1 ounce), dispense level scoops into 350˚F heated oil and
fry for 3 minutes.
DAIRY DAY
85
Low fat alternative cooking method: Spray a 350˚F nonstick griddle
with food release and drop the fritters on the griddle and cook for 1½
minutes on each side.
Granola
3 cups quick oats
¼ cup slivered or sliced almonds
¼ cup pecan pieces
1 tsp. ground cinnamon
1 Tbsp. brown sugar
1 tsp. kosher salt
1/4 cup maple syrup
2 Tbsp. honey
2 Tbsp. apple juice
¼ tsp. vanilla extract
Food release spray
¼ cup raisins
Preheat an oven to 300˚F. Combine the oats, almonds, pecans, brown
sugar, cinnamon, and salt in a bowl and toss to mix well. Add the syrup,
honey, juice, and extract to the oat mixture and toss well. Bake on a
cookie sheet, for 30-45 minutes, stirring every 15 minutes or until golden
brown. Remove from the oven and stir in the raisins. Cool completely
and store in an airtight container for up to 1 month.
Yogurt Sauce
1 cup vanilla yogurt
2 Tbsp. fresh squeezed orange juice
Mix the vanilla yogurt and orange juice to make yogurt sauce.
Plating
Yogurt sauce
¼ cup apple butter
Apple granola fritters
Place 3 tablespoons of the yogurt sauce on small six inch plate, and using
a squeeze bottle, draw a line of apple butter through yogurt puddle.
Strip with a paring knife to give a fancy design. Place three fritters off the
center of the sauce. Enjoy.
WINE PAIRING Starr Hill Vineyard & Winery Diamond
DA I RYS POT.C O M HEALTHY TIP
Food bank clients have an average access of one gallon of milk per year. However, 68 gallons a
year are needed to meet the daily recommendations for nutrients found in milk. Donate a gallon of
milk today by visiting milklife.com/give. (Source: milklife.com/give)
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PA PREFERRED™ CULINARY CONNECTION 2016
Fresh Mozzarella and Roasted
Tomato Salad
presented by David T. Mills III
Chef Instructor
HACC, Central Pennsylvania’s Community College
Harrisburg, PA
Yields: 6 servings
Fresh Cow’s Milk Mozzarella
Yield: 12 oz
¼ vegetable rennet tablet
2 oz. distilled or bottled water
1 gal. whole milk, preferably raw
2 tsp. powdered citric acid
¼ cup non-iodized fine salt
Crush the rennet tablet and dissolve it in the water. Begin warming the
milk over moderate heat. Stir in the citric acid. When the milk reaches
88˚F, stir in the rennet solution. Continue stirring over moderate heat
until the milk reaches 105˚F. At that temperature, curds will form.
Immediately remove the pan from the heat and scoop out the curds with
a spider or perforated lifter. Place the curds in a bowl.
Return the pot to the heat and stir in the salt. Bring the whey to 185˚F
(85˚C) and hold it at that temperature. Put on a pair of clean, heatproof
rubber gloves and form the hot curds into a ball of cheese. Place the
cheese in the spider and lower it in the whey for about 10 seconds.
Return the curd ball to the bowl and knead it like bread dough for about
30 seconds. Return the curd ball to the whey and heat it for 10 seconds
more. Return the cheese to the bowl and knead again. Pull on the cheese
and try to stretch it like taffy.
If the cheese will stretch and is pliable and shiny, form it into large or
medium size balls, a twisted braid, bite-size balls (bocconcini), or other
desired shape. If it does not stretch, repeat heating in whey and kneading
until the correct consistency is achieved.
Place the cheese in the bowl, cover it with a clean, wet towel, and cool it
to room temperature. Store covered in refrigerator for up to 5 days.
DAIRY DAY
87
Fresh Mozzarella and Roasted Tomato Salad
1½ lb. roma tomatoes
1 Tbsp. olive oil
1 tsp. fresh garlic, minced ½ tsp. non-iodized fine salt
¼ tsp. cracked black pepper
12 oz. fresh mozzarella
12 fresh basil leaves
3 Tbsp balsamic reduction
Slice the tomatoes and toss them in the olive oil, garlic, salt, and pepper
and roast them in a preheated oven at 350˚F for 12 to 14 minutes. Slice
the mozzarella into thin medallions. Shingle the mozzarella, tomato,
and basil directly on the serving platter starting with the mozzarella first.
Drizzle with the balsamic reduction just before service.
WINE PAIRING Cassel Vineyards of Hershey Unoaked Chardonnay
DA I RYS POT.C O M HEALTHY TIP
Milk costs about 25 cents per serving, making it a must-have meal and kitchen staple. Help put it
in the homes of those in need by going to milklife.com/give and donating a gallon.
Winter Lasagna
presented by Michael Finch
Executive Chef, Funck’s Restaurants
Palmyra, PA
Yields: 4-6 servings
Filling
2 Tbsp. olive oil
1 clove garlic, crushed
1 medium onion, diced
1 Tbsp. ground coriander
1 Tbsp. ground ginger
1 Tbsp. oregano
2 lbs. ground chicken or turkey
1 lb. sliced button mushrooms
Salt and white pepper, to taste
Heat the olive oil in a large skillet over medium high heat. Add the onion
and garlic and sauté for about 2 minutes to just soften and release the
flavors. Add all of the herbs and spices, stir and allow to heat through.
Add the ground chicken or turkey and sauté until lightly browned; then
add the mushrooms and continue to cook for another 5–6 minutes.
Season with salt and white pepper.
88
PA PREFERRED™ CULINARY CONNECTION 2016
Sauce
4 Tbsp. butter
4 Tbsp. all-purpose flour
2 cups of milk
2 cups of chicken stock
Dash of ground nutmeg
Salt and white pepper, to taste
Place a large saucepan over medium high heat and add the butter to
melt. Sprinkle the flour into the butter and whisk to make a roux; cook
for about 1 minute. Whisk in the milk and chicken stock and bring to
a gentle boil. Season with nutmeg, salt and pepper and allow to simmer
until the sauce thickens; about 4 minutes.
To Assemble the Lasagna
Prepared filling
Prepared sauce
1 box of no-boil lasagna noodles
4 cups of shredded Italian fourcheese blend or shredded
Provolone
Preheat the oven to 375˚F. Ladle a small amount of the sauce into a 13x9
baking dish or casserole. Lay 3 noodles over the sauce and top with about
1/3 of the sausage mushroom mixture. Top with 1 cup of sauce and 1
cup of the shredded cheese. Continue the process to make 2 more layers.
Finish the lasagna with 3 more noodles, the remaining sauce, and the
remaining cheese. Cover with foil and bake for 30 minutes. Remove the
foil and bake for another 15 minutes until the cheese has melted and the
sauce is bubbly.
WINE PAIRING Cassel Vineyards of Hershey Unoaked Chardonnay
DA I RYS POT.C OM HEALTHY TIP
Milk helps build strong bones, boosts immunity, reduces cancer risk and lowers blood pressure.
Other benefits from regularly consuming dairy products include treating obesity, fighting
osteoporosis, preventing type 2 diabetes, decreasing the risk of stroke and lowering the risk for
heart disease. Help others have access to milk by visiting milklife.com/give to donate a gallon to
those in need.
Classic Creamed Chipped Beef
presented by
Knauss Foods
Yields: 4 servings
4 oz. dried beef, chopped
4 Tbsp. butter
2 cups whole milk
3 Tbsp. all-purpose flour
DAIRY DAY
Black pepper (to taste)
Bread (to make toast—two pieces per
person)
89
Over medium heat, melt butter in a deep cooking pan. Add the dried
beef and stir it around, allowing it to sauté gently for a minute in the
butter.
Slowly add in flour and milk over medium heat, slowly stirring, until
smooth and bubbly. Let simmer for 1 minute.
Stir occasionally as it comes up to heat. Bring it up to a boil, at which
point you will notice it thicken. Turn the heat down to medium low and
simmer for 5 to 7 minutes, stirring as needed. Add black pepper to taste.
Add the black pepper, remove from heat and stir. While the sauce is
resting, make your toast.
Put two pieces of toast onto a plate and spoon a quarter of the creamed
chipped beef over them.
Tips:
• Dried beef should not be diced too small.
• The flour, butter, and milk mixture needs to be stirred frequently over
medium heat to avoid lumps.
• To keep the sauce a more of a white milky color, do not let the dried
beef simmer too long in the butter.
90
PA PREFERRED™ CULINARY CONNECTION 2016
PENNS YLVA NI A PR EFER R ED ®
CULI NA RY C ONNECTION
Participating Culinary Schools
HACC, CENTRAL PENNSYLVANIA’S
COMMUNITY COLLEGE
The Benjamin Olewine III Center for
the Study of Culinary Arts and Baking
and Pastry Arts at HACC, Central
Pennsylvania’s Community College,
provides distinctive educational options to
become professionals, including associate
degree, certificate, and diploma programs.
They also have supervised on-the-job
experiences through Bricco, a commercial
restaurant in downtown Harrisburg,
The Hilton Harrisburg, and The Chef ’s
Apprentice, HACC’s new campus
restaurant.
LEBANON COUNTY CAREER &
TECHNOLOGY CENTER
The Lebanon County Career &
Technology Center Culinary & Pastry
Arts programs are the First Dual Certified
Secondary Program in the country by
the American Culinary Federation. The
program is a full day senior only program.
The program runs from the end of August
to the beginning of June. The programs
run a retail restaurant and pastry shop
that are open to the public Tuesday
through Friday during the school year. The
programs have received numerous awards
from Skills USA and are ranked as one of
the best high school hospitality programs
in the country. In 2011, Lebanon County
Career & Technology Center was chosen
as a winner for the 9th Annual PRA
Excellence in Food Safety Award.
PENNSYLVANIA
COLLEGE OF TECHNOLOGY
Pennsylvania College of Technology is
Pennsylvania’s premier technical college
and an affiliate of The Pennsylvania State
University. Degrees offered represent
more than 100 career fields ranging from
manufacturing, design, transportation,
construction, and natural resources
to hospitality, health, business, and
communication. Students in Pennsylvania
College of Technology’s Culinary Arts
Technology major are training for food
preparation and supervisory positions
in hotels, resorts, and restaurants. The
College’s main campus is located in
Williamsport, PA. Chef Paul Mach, a
Professor at Penn College’s School of
Hospitality, is a Chef, Author and Host
of the TV show You’re the Chef. The team
of Penn College culinary students is led
by Chef Mike J. Ditchfield, Instructor,
Hospitality Management/Culinary
Arts and Chef Paul E. Mach, Assistant
Professor, Hospitality Management/
Culinary Arts.
THE PENNSYLVANIA SCHOOL OF
CULINARY ARTS, A DIVISION OF YTI
CAREER INSTITUTE - LANCASTER
Culinary Arts/Restaurant Management
Program
• Hands-on career training
• Four industry-modeled teaching
kitchens
• Demonstration theater kitchen
• Industry experienced chef instructors
• Offered at YTI Career Institute–
Lancaster campus
• 21 month program
• Graduates earn an Associate in
Specialized Business degree
• Graduates earn ACF Certified
Culinarian
• ACF Exemplary program
91
P E NNSYLVA N I A P R EF ER R ED ®
CULIN A RY C O N N EC TION
www.papreferred.com

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