Wisconsin Cheese and Beer Soup

Yield:  6 portions

Portion size:   10 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   sweet butter
2 ounces (57g)                                     onion, small dice
1 ounce (28g)                                      celery, small dice
1 ounce (28g)                                      red bell peppers, small dice
4 ounces (113g)                                   all-purpose flour
2 teaspoons (10ml)                             dry mustard
1 pinch                                                            paprika
½ teaspoon (2ml)                                thyme, ground
2 tablespoons (30ml)                          Worcestershire sauce
12 fluid ounces (355ml)                      beer or lager
1 quart (946ml)                                   chicken stock
1 pint (473ml)                                     milk
1 pound (454g)                                   Kielbasa or smoked sausage, cooked
to taste                                                            salt
to taste                                                            white pepper
1 pound (454g)                                   Wisconsin sharp cheddar cheese, grated
¼ cup (59ml)                                      green onions, chopped
Cooking

1. Melt the butter over medium heat.  Add the onions, celery, and peppers and sweat for 5 minutes or until the onions become translucent.
2. Add the flour and stir to make a roux.  Cook for 1 minute over medium heat.
3. Add the seasonings, Worcestershire sauce, and beer while stirring constantly.  Cook for an additional 1 minute.
4. Blend the chicken stock into the roux while stirring constantly.  Bring the soup back to a boil and simmer for 30 minutes.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
5. Heat the milk in a separate saucepot and add to the soup.
6. Slice the smoked sausage on a bias, ¼” thick.  Add to the soup.
7. Cook over medium heat for 10 minutes.
8. Seasoning to taste with salt and white pepper.
9. Remove from the heat and stir in the cheese once the soup is at a temperature lower than 185ºF (85ºC).
10. Stir constantly until the cheese is melted.

Serving/Holding

1. Serve the soup in hot bowls or soup plates.  Garnish each portion with chopped green onions.  Additional grated cheddar can also be added as a garnish if desired.
2. Hold the soup at 140º (60ºC) or higher.

Cooling/Storing

1. Pour the remaining soup into small metal containers.
2. Cool the soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 
Chef Tips – Wisconsin Cheese and Beer Soup
When adding cheese to a hot liquid, make sure the liquid is between 140ºF (60ºC) and 185ºF (85ºC).  If the temperature of the liquid is too hot the cheese will not melt but instead will curdle.
Wisconsin cheese and beer soup is traditionally served with a warm soft pretzel.

Clear Chicken Soup with Sage Dumplings

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
½ pound (227g)                                  chicken meat, dark, ground
6                                                          egg whites, beaten
4 ounces (113g)                                   onions, chopped
2 ounces (57g)                                     carrots, chopped
2 ounces (57g)                                     celery, chopped
1                                                          bay leaf
1 sprig                                                 thyme
2 teaspoons (10ml)                             kosher salt
1 teaspoon (5ml)                                 white pepper
1 teaspoon (5ml)                                 poultry seasoning
1 tablespoon (15ml)                            lemon juice, fresh
2½ quarts (2.4L)                                 chicken stock
2 ounces (57g)                                     carrots, brunoise
2 ounces (57g)                                     celery, brunoise
12                                                        sage dumplings (see recipe)
Cooking

1. Grind the chicken meat in the food processor until smooth.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
2. Beat the egg whites with a whip until they become frothy.  Combine the chicken meat, chopped onions, carrots, and celery with the egg whites.
3. Mix in the seasonings and lemon juice.
4. Place 2 quarts of the cold chicken stock in a small stockpot and blend in the meat mixture.
5. Slowly bring the liquid to a boil, stirring the bottom occasionally.  Once the liquid comes to a boil, immediately reduce the heat to a simmer 185ºF (85ºC).  A raft will soon form on the surface.  Once the raft has formed and appears solid, make a small hole in it to allow steam to escape.  Do not stir the soup from this point on.
6. Simmer the soup for 1 hour.  Do not allow the simmering soup to fall below a temperature of 140ºF (60ºC).
7. While the soup is simmering, blanch the brunoise carrots and celery in the remaining chicken stock.  Hold the vegetables at 140ºF (60ºC) or higher until needed.  Do not add this stock to the soup, as it will make the soup cloudy.
8. Strain the soup through a china cap that is laced with a double mesh pre-rinsed cheesecloth.  Be careful not to break the raft when ladling the liquid out of the stockpot.  Adjust the seasonings to taste with salt and white pepper.

Serving/Holding

1. Carefully ladle the soup into hot soup cups.  Garnish each portion with two sage dumplings and the some of the reserved brunoise carrots and celery.
2. Hold the soup at 140º (60ºC) or above.

Cooling/Storing

1. Pour the remaining soup into small metal containers.
2. Cool the soup from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
3. Cover the soup, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Clear Chicken Soup with Sage Dumplings
If the raft from the soup breaks up or the soup is too cloudy, beat 4-5 egg whites together with 1 cup of crushed ice.  Temper the hot liquid into the egg white mixture and slowly return the soup to a simmer.  A second raft should form, re-clarifying the soup.

Sage Dumplings

Yield:  6 portions

Portion size:  2

WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     salt pork, small dice
2 ounces (57g)                                     onions, small dice
2 cups (473ml)                                    French bread, cubed
2 fluid ounces (59ml)                          milk
3                                                          eggs, beaten
1 tablespoon (15ml)                            sage, chiffonade
to taste                                                            salt
to taste                                                            white pepper
5½ ounces (156g)                                all-purpose flour
2 quarts (1.9L)                                                chicken stock
Cooking

1. Cook the salt pork in a sautoir pan or skillet over medium heat until the salt pork is brown and the fat has been completely rendered. Pour off all of the fat except for 1 tablespoon.
2. Sauté the onions in the salt pork fat over medium-high heat until they become translucent.
3. Add the bread cubes and continue to cook for approximately 3-5 minutes or until they become soft.
4. Add the milk, beaten eggs and sage.
5. Season to taste with salt and white pepper.
6. Gradually add the flour until the mixture thickens.
7. Cool the dumpling mixture for 10 minutes.
8. Form balls with a 2” diameter.
9. Bring the chicken stock to a boil and reduce the heat to a simmer.
10. Cook the dumplings in the simmering chicken stock until firm to the touch.  Do not allow the simmering stock to fall below a temperature of 140ºF (60ºC).
11. Remove the dumplings from the stock using a spider or slotted spoon.

Serving/Holding

1. Hold the dumplings at 140ºF (60ºC) or higher until needed.

Cooling/Storing
 

1. Cool the dumplings from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the dumplings, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Morel and Goat Cheese Tart with Red Bell Pepper Coulis

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
Tart Shells:
                        2 cups (473ml)                                    all-purpose flour
½ cup (118ml)                                                butter or shortening
1 tablespoon (15ml)                            water
1 teaspoon (5ml)                                 salt
1 teaspoon (5ml)                                 thyme, minced
 
Filling:
4 ounces (113g)                                   leeks (white part only), small dice
2½ ounces (71g)                                  shallots, minced
2 fluid ounces (59ml)                          olive oil
2 fluid ounces (59ml)                          dry sherry
1 tablespoon (15ml)                            garlic, minced
10 ounces (283g)                                 morels, trimmed
½ teaspoon (2ml)                                thyme, chopped
to taste                                                            salt
to taste                                                            black pepper
1 pint (473ml)                                     heavy cream
4                                                          eggs, beaten
½ teaspoon (2ml)                                nutmeg, ground
6 ounces (170g)                                   goat’s cheese, crumbled
18 fluid ounces (532ml)                      roasted red bell pepper coulis (see recipe)
6 sprigs                                               thyme                       
Cooking

1. Prepare the tart shells by sifting the dry ingredients together into a bowl.
2. Blend or cut the butter or shortening into the flour by rubbing the ingredients lightly between the fingers to incorporate the fat into the flour.  Continue to rub until the dough resembles a course cornmeal.
3. Stir in the water with a fork, lifting and combining until the dough becomes soft.
4. Gather the dough together with your hands and knead lightly on a clean surface dusted with flour until the dough is no longer sticky.
5. Roll the dough with a rolling pin to ¼ inch thick.
6. Dip a 5-inch round cutter in flour and cut rounds from the sheet of dough.
7. Place the pieces of dough into 4-inchs tart molds and press into the molds.
8. Reserve the tart shells under refrigeration at 41ºF (5ºC) or lower until needed.
9. Sauté the leeks and shallots in the olive oil over high heat.  When the onions begin to brown, deglaze with a little sherry and stir briefly.  Continue this process until the onions caramelize and are thoroughly browned.  Do not stir too frequently as the onions will begin to sweat instead of caramelizing.
10. Add the garlic and cook an additional 1 minute.
11. Wash the morels at least 5–6 times with fresh water each time or until all of the dirt has rinsed away.  Trim the stems and dice the morels into ¼ inch pieces.
12. Add the morels to the onions with the remaining sherry and thyme.  Reduce the liquid over medium-high heat until almost dry.
13. Season the mixture to taste with salt and black pepper.
14. Mix the heavy cream, eggs, and nutmeg together in a bowl.  Add the morel mixture and mix until all ingredients are incorporated
15. Carefully ladle the mixture evenly into the reserved tart shells.
16. Sprinkle goat cheese evenly on top of each tart.
17. Bake the tarts on a sheet pan oven on the bottom rack for 5 minutes in a pre-heated 400ºF (204.4ºC) oven.
18. Reduce the heat to 325ºF (162.8ºC).  Move the tarts to the middle of the oven and bake for 10-15 minutes or until set and they reach a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
19. Let the tarts rest at room temperature at least 10 minutes before serving.

 Serving/Holding

1. Serve each the morel tart on a hot plate over a bed of approximately 3 ounces (85g) of roasted red bell pepper coulis.  The tart can be served whole or cut into smaller pieces.  Garnish each tart with a sprig of fresh thyme.
2. Hold the morel tarts at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the tarts from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the tarts, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Morel and Goat Cheese Tart
If fresh morel mushrooms are unavailable or too expensive, the dried version can be substituted for fresh.  The dried mushrooms need to be reconstituted prior to using by boiling a small pot of water. Add the dried mushrooms, cover, and remove from the heat. Steep the mushrooms 4-5 minutes and remove from the hot water.  Generally, the mushrooms will expand to 5 times their dried weight so to get 10 ounces (283g) of reconstituted mushrooms, use just 2 ounces (57g) of the dried variety.  The water that the mushrooms were steeped in will be very flavorful and can be used to flavor a variety of soups and sauces.

Red Bell Pepper Coulis

Yield:  6 portions

Portion size:  3 ounces

                        WEIGHTS AND MEASURES          INGREDIENTS
30 ounces (850g)                                 red bell peppers, stem and seeds removed
4 ounces (113g)                                   shallots, peeled
2 cloves                                               garlic, peeled
1 fluid ounce (30ml)                            olive oil
½ teaspoon (2ml)                                thyme, chopped
2 teaspoons (10ml)                             sugar
4 fluid ounces  (59ml)                         heavy cream
to taste                                                            salt
to taste                                                            white pepper
Cooking

1. Roast the red bell peppers, shallots, and garlic cloves in a 350ºF (176.7ºC) oven for approximately 35 minutes or until the skin of the red peppers begin to loosen and bubble.
2. Remove from the oven and peel the red peppers.  Discard the skin.
3. Place the red peppers, garlic, shallots, and oil in a food processor or blender and puree.
4. Add the fresh thyme and sugar.
5. Continue to puree until smooth.
6. Place the puree in a small saucepot, blend in the heavy cream and bring to a boil.  Turn the heat down to a simmer and season to taste with salt and white pepper.

Serving/Holding

1. Hold the sauce at 140ºF (60ºC) or higher until needed.

Cooling/Storing
 

1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips – Red Bell Pepper Coulis

By adding a cornstarch slurry to the sauce after bringing it to a boil, the natural liquid will not be as prone to separate from the coulis as it starts to cool on the plate. However, the addition of a slurry will add a slightly starchy flavor to the coulis.

Planked Whitefish with Orange-Horseradish Crust

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
6                                                          3” x 6” x ½” cedar planks
2 fluid ounces (59ml)                          corn oil
2 pounds or 6 (907g)                          whitefish, 5 ounce fillets, skinned and boned
to taste                                                            salt
to taste                                                            black pepper
2 fluid ounces (59ml)                          orange juice, fresh
2 tablespoons (30ml)                          orange, zest
3 tablespoons (45ml)                          horseradish, prepared
8 ounces (227g)                                   sweet butter
3½ ounces (99g)                                  dill, chopped
3½ ounces (99g)                                  breadcrumbs
18 ounces (510g)                                 red cabbage braised in cider and beer (see recipe)
Preparing

1. Soak the cedar planks in water for at least 2 hours before proceeding.

Cooking

1. Remove the planks and brush with the corn oil.
2. Season the fillets with salt and pepper and place each of them on a cedar plank.
3. Mix the orange juice, orange zest, horseradish, sweet butter, dill, and bread crumbs together with the paddle attachment of a mixer.  When thoroughly combined remove from the mixer.  Spread approximately 2 ounces (57g) of the mixture on each whitefish fillet.
4. Bake the fillets for approximately 10-15 minutes in a preheated 350ºF (176.7ºC) oven or until they are done and reach a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

1. Serve the whitefish fillets on hot plates on a small mound of approximately 3 ounces (85g) of red cabbage braised in cider and beer (see recipe).
2. Hold the whitefish and cabbage at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the whitefish and cabbage from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the whitefish and cabbage, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Planked Whitefish with Orange-Horseradish Crust with Red Cabbage Braised in Cider and Beer
Planking is a method of cooking fish that the settlers of the region learned from the Native Americans. Fish is tied to large pieces of driftwood and placed vertically next to a fire where they cooked slowly until done.  Today, planking is accomplished by placing a fish fillet on a soaked plank of wood, usually cedar that gives off a tasty and unique flavor.  The fillet is then cooked, plank and all, on a grill over a fire, or even by baking in an oven.
The cedar planks used in this preparation are easy to find at a local building supply store.  Cedar roof shingles are usually very smooth on one side and are the perfect size and shape for a fish fillet of this size.  Make sure to purchase the untreated variety as some shingles come with a chemical fire retardant, which will leave an unpleasant aftertaste on the fish. The shingles are inexpensive and it is recommended for sanitary reasons that they are not reused.  The whitefish called for in this Central Plains recipe can be walleye, pike, or yellow perch. However, the procedure described can be done with excellent results for any type of round fish or large flatfish such as halibut or turbot.  Small flatfish like sole and flounder should be avoided as they are too delicate and tend to absorb too much flavor from the wooden planks.

Red Cabbage Braised in Cider and Beer

Yield:  6 portions

Portion size:  3 ounces

WEIGHTS AND MEASURES          INGREDIENTS
4 ounces (113g)                                   bacon, diced
4 ounces (113g)                                   sweet butter
1 pound (454g)                                   onions, sliced thin
2 pounds (907g)                                  red cabbage, shredded
8½ ounces (241g)                                pippin apples, cored and sliced
1 tablespoon (15ml)                            sugar
2 fluid ounces  (59ml)                         red wine vinegar
8 fluid ounces  (237ml)                       chicken stock, prepared
1 teaspoon (5ml)                                 caraway seeds
6 fluid ounces (177ml)                        dark beer
4 fluid ounces  (118ml)                       apple cider
1 tablespoon (15ml)                            cornstarch
to taste                                                            salt
to taste                                                            black pepper
Cooking

1. Sauté the bacon in a sautoir pan or skillet over medium-high heat until it becomes crisp.
2. Add the butter and melt.  Add the onions and sauté for about five minutes or until they become translucent.
3. Add the red cabbage and continue to cook while stirring frequently for another 3 minutes.
4. Add the rest of the ingredients except for the cornstarch and seasonings.  Bring to a boil and turn the heat down to a simmer.
5. Cover and simmer for approximately 30 minutes or until the cabbage is soft and tender.  Do not allow the simmering cabbage to fall below a temperature of 140ºF (60ºC).
6. Make a slurry by mixing the cornstarch with a small amount of water.  Blend the slurry into the braising liquid and bring to a boil.  Reduce the heat to a simmer.
7. Season to taste with salt and black pepper.

Serving/Holding

1. Hold the cabbage at 140ºF (60ºC) or higher.

Cooling/Storing

1. Cool the cabbage from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the cabbage, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Red Cabbage Braised in Cider and Beer
Granny Smith apples can be substituted for the pippin apples if they are not available.

Cabbage and Bacon Salad, (Tiroler Kohl)

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1 pound (454g)                                   bacon, diced
4 fluid ounces (118ml)                        cider vinegar
4 ounces (113g)                                   sugar
1 teaspoon (5ml)                                 salt
1 teaspoon (5ml)                                 black pepper
2 fluid ounce (59ml)                            water
6 leaves                                               red leaf lettuce, washed
1½ pounds (680g)                               Napa cabbage, shredded
12                                                        tomato wedges
18                                                        cucumber, peeled, sliced ¼ inch thick
Cooking

1. Sauté the bacon in a sautoir pan or skillet over medium-high heat until it becomes crisp.
2. Add the vinegar, sugar, salt, black pepper, and water.  Bring to a boil.

Serving/Holding

1. Place one crisp lettuce leaf on each plate.  Top each lettuce leaf with a 4 ounce (113g) mound of shredded cabbage.
2. Pour approximately 2 fluid ounces (59ml) of the hot bacon dressing over the cabbage.
3. Garnish the salad with 2 tomato wedges and 3 slices of cucumber.
4. Serve immediately.

Cooling/Storing

1. Cool the dressing from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the cabbage and dressing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Beet and Apple Salad with Horseradish Vinaigrette

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
2½ pounds (1.1kg)                              beets, large, unpeeled
4 fluid ounces (118ml)                        red wine vinegar
2 ounces (57g)                                     sugar
1 quart (946ml)                                   water
8½ ounces (241g)                                green apples, cored
1½ ounces (43g)                                  green onions, sliced
6 leaves                                               butter lettuce, washed
Dressing:
1 tablespoon (15ml)                            brown or grain mustard
2 tablespoons (30ml)                          horseradish, prepared
2 fluid ounces  (59ml)                         raspberry vinegar
6 fluid ounces  (177ml)                       olive oil
to taste                                                            salt
to taste                                                            black pepper
Cooking

1. Cook the beets in the vinegar, sugar and water until tender.
2. Shock the cooked beets in an ice water bath and peel.
3. Julienne the beets and the apples and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
4. Combine all the ingredients for the dressing except for the oil, seasonings, green onions and lettuce leaves and place in a food processor or blender.  Slowly drizzle in the oil while the machine is running.  Process until an emulsified has formed.
5. Season to taste with salt and black pepper.
6. Toss the reserved beets and apple mixture and green onions with the dressing.

 Serving/Holding

1. Serve approximately 8 ounces (237g) of the salad on each cold plate over a crisp lettuce leaf.
2. Hold the beet and apple salad under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

1. Cover the salad and dressing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Wheatberry and Toasted Sunflower Seed Salad

Yield:  6 portions

Portion size:  8 ounces

WEIGHTS AND MEASURES          INGREDIENTS
6 ounces (170g)                                   wheatberries, cooked
1 cup (237ml)                                     cous cous, cooked
2¼ ounces (64g)                                  sunflower seeds
3½ ounces (99g)                                  green onions, sliced
1½ ounces (43g)                                  red bell peppers, brunoise
2 ounces (57g)                                     yellow crookneck squash, brunoise
2 ounces (57g)                                     zucchini, brunoise
5½ ounces (156g)                                cucumber, peeled and seeded, brunoise
1 teaspoon (5ml)                                 garlic, minced
2 tablespoons (30ml)                          Italian parsley, chopped
6 leaves                                               red leaf lettuce, washed
 
Dressing
3 fluid ounces (89ml)                          Champagne vinegar
1 tablespoon (15ml)                            Dijon mustard
1 teaspoon (5ml)                                 dill, chopped
2 fluid ounces (59ml)                          lemon juice, fresh
1                                                          lemon, zest
4 tablespoons (59ml)                          olive oil
8 ounces (227g)                                   yogurt
Cooking

1. Cook the wheatberries and cous cous in separate saucepots of boiling water until tender.  Drain.
2. Cool the wheatberries and cous cous from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
3. Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
4. Toast the sunflower seeds on a sheet pan in a pre-heated 375ºF (190.6ºC) oven for approximately 10-12 minutes.  Reserve until needed.
5. Combine the wheatberries, toasted sunflower seeds, cous cous, vegetables, garlic, and parsley in a large bowl.
6. Wash the lettuce leaves and reserve until needed.
7. Prepare the dressing by combining the remaining ingredients in a separate bowl.  Whisk vigorously until completely blended.

Serving/Holding

1. Mix enough of the dressing into the wheatberry and vegetable mixture to bind the ingredients together.  Mix gently until all of the ingredients are thoroughly coated.
2. Place a lettuce leaf on each cold plate.
3. Carefully spoon approximately 8 ounces (237g) of the salad mixture on top of each lettuce leaf.
4. Hold under refrigeration at 41ºF (5ºC) or lower.

Cooling/Storing

1. Cover the salad and dressing, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Kansas City Barbeque Ribs

Yield:  6 portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
4½ pounds (2kg)                                 baby back ribs
1½ cup            s (355ml)                                 seasoning mix (see recipe)
 
Barbeque Sauce
6 ounces (170g)                                   light brown sugar
1 teaspoon (5ml)                                 chili powder
1 teaspoon (5ml)                                 dry mustard
1 teaspoon (5ml)                                 ginger, ground
1 tablespoon (15ml)                            garlic, minced
½ teaspoon (2ml)                                allspice, ground
¼ teaspoon (1ml)                                paprika
¼ teaspoon (1ml)                                mace, ground
¼ teaspoon (1ml)                                black pepper
8 fluid ounces (237ml)                        cider vinegar
6 ounces (170g)                                   molasses
2 teaspoons (10ml)                             liquid smoke
32 ounces (907g)                                 ketchup
2 fluid ounces (59ml)                          water
 
as needed                                             wood chips, soaked
Preparing

1. Remove the thin, transparent skin from the backside of the rib racks.  The skin is easily removed by scraping the corner of the bone on the small side of the rack on the backside.  Lift the skin and pull.  The skin will typically separate from the rack in one piece.  Discard the skin.
2. Rub the ribs liberally with the seasoning mix.
3. Cover and reserve under refrigeration at 41ºF (5ºC) or lower for at least 24 hours or until needed.
4. Prepare the sauce by placing all of the barbeque sauce ingredients in a small saucepot.
5. Bring to a boil while stirring constantly and turn the heat down to a simmer.
6. Simmer for 1 hour.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
7. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
8. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.
9. Prepare a smoker with pre-soaked wood chips.
10. Coat the ribs liberally with half of the barbeque sauce.

Cooking

1. Place the rib racks into the smoker.  Allow to smoke for 2 hours at 250ºF (121.1ºC) basting every 20 minutes with the extra barbeque sauce.  The ribs must reach a minimum internal temperature of at least 155ºF (68.3ºC) for at least 15 seconds.
2. Reheat the remaining sauce to 165ºF (73.9ºC) and reserve until needed.

Serving/Holding

1. Cut the rib racks in half and serve 1-2 pieces on each hot plate depending on their size.  Serve the remaining barbeque sauce on the side.
2. Hold the ribs and sauce at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the ribs and sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the ribs and sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Kansas City Barbeque Ribs
If a smoky flavor is not desired, the ribs can be cooked in a combination or traditional oven.  If using a combination oven set the heat to 275ºF (135ºC) or 325ºF (162.8ºC) for a traditional oven.
There are numerous varieties of baby back ribs available on the market.  Some of the region’s most notable ribs come from the pork producing states of Kansas, Missouri, Iowa, and Illinois.  To be classified as “baby back ribs,” the entire rack of ribs should not exceed 1¾ pounds.  Larger racks are simple called “back ribs.”

Seasoning Mix

Yield:  1½ cups

WEIGHTS AND MEASURES          INGREDIENTS
4 teaspoons (20ml)                             black pepper
4 teaspoons (20ml)                             lemon pepper
2 teaspoons (10ml)                             cayenne pepper
4 teaspoons (20ml)                             chili powder
4 teaspoons (20ml)                             dry mustard
4 ounces (113g)                                   dark brown sugar
3 teaspoons (15ml)                             garlic powder
½ teaspoon (2ml)                                cinnamon, ground
2 teaspoons (10ml)                             seasoned salt
 Preparing

1. Blend all of the seasonings together.
2. Reserve until needed.

Cooling/Storing

1. Cover the seasoning mix, label, date and store at room temperature in a sealed container.

 

Deep-Dish Chicken and Sausage Pie

Yield:  6 portions

Portion size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1, 2¾ pound (1.2kg)                           fryer chicken
1½ quarts (1.4L)                                 chicken broth
1 tablespoon (15ml)                            salt
Suprême Sauce
4 ounces (113g)                                   sweet butter
4 ounces (113g)                                   all-purpose flour
1½ quarts (1.4L)                                 reserved chicken broth
8 fluid ounces (237ml)                        heavy cream
to taste                                                            salt
to taste                                                            white pepper
 
Garnish
24                                                        pearl onions
4 ounces (113g)                                   carrots, oblique
5 ounces (142g)                                   red bell peppers, small dice
5 ounces (142g)                                   corn kernels, fresh
9 ounces (255g)                                   red bliss potatoes, quartered
4 ounces (113g)                                   asparagus tips
5 ounces (142g)                                   peas, fresh or frozen
8 ounces (227g)                                   button mushrooms, quartered
4 ounces (113g)                                   bacon, diced
¼ teaspoon (1ml)                                thyme, chopped
2 tablespoons (30ml)                          sage, chopped
2 tablespoons (30ml)                          parsley, chopped
¾ pound (794g)                                  Kielbasa, beer or smoked sausage
2 tablespoons (30ml)                          water
1                                                          egg
12 ounces (340g)                                 buttermilk biscuit dough (see recipe)
 
Cooking/Holding

1. Place the whole chicken in a small stockpot.  Cover with the chicken broth.  Add the salt and bring to a boil.  Reduce the heat to a simmer.
2. Simmer for 45 minutes and until the chicken reaches a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.  Do not allow the simmering broth to fall below a temperature of 140ºF (60ºC).
3. Remove the chicken from the stockpot.  Strain the broth and reserve.
4. Let the chicken cool to the point where it can be handled and carefully separate the meat from the bones and skin.  Reserve the chicken and discard the bones and skin.
5. Hold the chicken meat and reserved brothat 140ºF (60ºC) or higher until needed.
6. Using the same stockpot, make a roux with the sweet butter and flour.
7. Cook over low heat for 10 minutes.
8. Make a velouté sauce by slowly adding the reserved broth, stirring constantly until thoroughly blended.
9. Bring to a boil while stirring frequently and reduce the heat to a simmer.
10. Simmer for 30-45 minutes.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
11. Turn the velouté sauce into a suprême sauce by blending in the heavy cream.  Season to taste with salt and white pepper.
12. Strain through a china cap with lined with rinsed cheesecloth.
13. Cool the suprême sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
14. Blanch all of the vegetables separately and shock in an ice water bath.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
15. Sauté the bacon in a sautoir pan or skillet over medium-high heat until crisp.
16. Add the reserved vegetables, herbs, reserved chicken meat, and enough of the reserved suprême sauce to bind all of the ingredients together.
17. Slice the Kielbasa or smoked sausage on a bias, ¼” thick and add to the vegetable mixture.
18. Heat the mixture over medium heat until it has reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.
19. Divide the mixture equally into 6 soup bowl or soufflé dishes.
20. Prepare an egg wash by mixing the egg with 2 tablespoons of water.
21. Brush the outside rim of the soup bowls or soufflé dishes with the egg wash.
22. Cut circles from the biscuit dough that is approximately ¼” larger in diameter than the bowls.  Place the one piece of biscuit dough over each bowl and brush the tops with the remaining egg wash.  Gently press the overlapping dough onto the outside rim of the bowls so that the dough adheres to the surface
23. Bake the pies in a 425ºF (218.3ºC) oven for approximately 20-30 minutes or until the crust is golden brown and reaches a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.

Serving/Holding

1. Let the pies rest at least 10 minutes before serving.
2. Hold the pies at 140º (60ºC) or above.

Cooling/Storing

1. Cool the pies from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the pies, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Buttermilk Biscuit Dough

Yield:  6 portions

Portion size:  2 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
2¼ cups (532ml)                                 cake flour
1 teaspoon (5ml)                                 baking powder
1 teaspoon (5ml)                                 baking soda
1 teaspoon (5ml)                                 salt
¹/₃ cup (79ml)                                     vegetable shortening, solid, chilled
¹/₃ cup             (79ml)                                     butter, chilled, small dice
1 cup (237ml)                                     buttermilk
Cooking

1. Sift the dry ingredients into a large bowl.
2. Blend or cut the shortening and butter into the flour by rubbing the ingredients lightly between the fingers to incorporate the fat into the flour.  Continue to rub until the dough resembles a course cornmeal.
3. Stir in the buttermilk with a fork, lifting and combining until the dough becomes soft.
4. Gather the dough together with your hands and knead lightly on a clean surface dusted with flour until the dough is no longer sticky.
5. Roll the dough with a rolling pin to ¼ inch thick.

Serving/Holding

1. Reserve the dough sheets under refrigeration at 41ºF (5ºC) or lower until needed.

 

Stuffed Cabbage Rolls

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
1                                                          Napa cabbage, cleaned
as needed                                             salt
Mushroom Velouté:
1 teaspoon (5ml)                                 butter
1 teaspoon (5ml)                                 all-purpose flour
8 fluid ounces (237ml)                        milk
6 ounces (170g)                                   button mushrooms, chopped
 
Tomato Sauce:
            1 tablespoon (15ml)                            butter
1 tablespoon (15ml)                            all-purpose flour
                        4 fluid ounces (118ml)                        chicken stock, prepared
16 fluid ounces (473ml)                      tomato concassée with juice
2 tablespoons (30ml)                          tomato puree
1 tablespoon (15ml)                            sugar
1 tablespoon (15ml)                            thyme, chopped
to taste                                                            salt
to taste                                                            black pepper
 
Stuffing:
4 ounces (113g)                                   onions, minced
4 cloves                                               garlic, minced
2 ounces (57g)                                     butter
7 ounces (198g)                                   long grain rice, uncooked
8 ounces (227g)                                   ground beef
8 ounces (227g)                                   spicy pork sausage, ground
2                                                          eggs
½ teaspoon (2ml)                                cumin, ground
½ teaspoon (2ml)                                allspice, ground
½ teaspoon (2ml)                                nutmeg, ground
½ tablespoon (2ml)                             salt
Cooking

1. Cook the whole cabbage in a large saucepot of boiling salted water.  As the leaves become cooked and wilted, remove them from the head of cabbage.  Trim the leaves to 4 inch x 4 inch square shapes and reserve until needed.
2. Prepare the mushroom velouté by melting the butter over low heat in a small saucepot.  Blend in the flour and cook over low heat for 10 minutes while stirring frequently.
3. Blend in the milk while stirring constantly and bring to a boil.  Turn the heat down to a simmer and add the chopped mushrooms.
4. Simmer over low heat for approximately 20-30 minutes or until the mushrooms are thoroughly cooked.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
5. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours. 
6. Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
7. Prepare the tomato sauce by melting the butter over low heat in a medium saucepot.  Blend in the flour and cook over low heat for 10 minutes while stirring frequently.
8. Blend in the chicken stock, tomato concassée with juice in a medium saucepot.
9. Bring the sauce to a boil and reduce the heat to a simmer.
10. Simmer the sauce over low heat for approximately 30 minutes.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC). Hold the tomato sauce at 140ºF (60ºC) or higher until needed.
11. Add the tomato puree, sugar, and thyme.
12. Season to taste with salt and black pepper.
13. Adjust the consistency as needed with additional stock or roux to a nappé consistency.
14. Prepare the stuffing by sautéing the onions and garlic in the butter until the onions become translucent.
15. Combine the onions and garlic with the rice, reserved mushroom velouté, ground beef, pork sausage, eggs, and seasonings.  The cabbage trimmings should also be chopped and added to the mixture.  Mix until ingredients are thoroughly incorporated.
16. Place the cooked cabbage leaves on a clean work surface and place approximately 4 ounces (113g) of the stuffing mixture on them.  Tuck the ends of the cabbage leaves into the center and gently roll into a tight cylinder.
17. Place the cabbage rolls casserole or baking pan.  Ladle the tomato sauce over the cabbage rolls so that at least 2/3 of the rolls are covered with sauce.
18. Cover the pan and cook in a 350ºF (176.7ºC) oven for 75-90 minutes or until the rice and meat are thoroughly cooked and have reached a minimum internal temperature of 165ºF (73.9ºC) for at least 15 seconds.

Serving/Holding

1. Let the stuffed cabbage rolls rest for at least 10 minutes before serving.
2. Serve 2 cabbage rolls on each hot plate.
3. Ladle the some of the remaining sauce from the pan over the top of each roll.
4. Hold the stuffed cabbage rolls at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the stuffed cabbage rolls from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the stuffed cabbage rolls, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Roast Pork Loin with Apple and Cornbread Stuffing and Brandy Sauce

Yield:  6 portions

Portion Size:  12 ounces

WEIGHTS AND MEASURES          INGREDIENTS
Cornbread:
½ cup (118ml)                                                cornmeal
½ cup (118ml)                                                all-purpose flour
½ tablespoon (7ml)                             baking powder
½ teaspoon (2ml)                                salt
2 tablespoons (30ml)                          sugar
¾ cup (177ml)                                                buttermilk
2 tablespoons (30ml)                          vegetable oil
1                                                          egg, beaten
 
Stuffed Pork Loin:
2 cups (473ml)                                    cornbread, crumbled
4 pounds (1.8kg)                                 pork loin, center cut, boneless
to taste                                                            salt
to taste                                                            black pepper
1 fluid ounce (30ml)                            olive oil
2 ounces (57g)                                     celery, small dice
4 ounces (113g)                                   onions, small dice
6½ ounces (184g)                                pippin apples, peeled and cored, medium dice
4 fluid ounces (118ml)                        apple cider
2 teaspoons (10ml)                             thyme, chopped
1 teaspoon (5ml)                                 rosemary, chopped
2 teaspoons (10ml)                             sage, chopped
2 fluid ounces (59ml)                          olive oil
12 fluid ounces (355ml)                      brandy sauce (see recipe)
Cooking

1. Prepare the cornbread by combining all of the dry ingredients in a mixing bowl.  Combine the wet ingredients in a separate bowl and then add to the dry ingredients.
2. Stir until combined.  The batter should be slightly lumpy.
3. Pour the cornbread batter into a greased 6 inch cake pan.
4. Bake at 350ºF (176.7ºC) for approximately 30 minutes or until done.
5. Reserve until needed.
6. Trim 10 ounces (283g) of meat from the pork loin and grind through a meat grinder using a small die.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
7. Split the remaining pork loin lengthwise and season to taste with salt and pepper.  Reserve under refrigeration at 41ºF (5ºC) or lower until needed.
8. Heat the olive oil in a sautoir pan or skillet and sauté the celery, onions, and apples until the onions become translucent.
9. Add the fruit and vegetable mixture to the ground pork.
10. Mix the remaining ingredients except for the brandy sauce and oil into the pork mixture.  The mixture should be moist.  Adjust the consistency as needed with apple cider.
11. Spread the mixture evenly down the center of the two pieces of pork loin.
12. Place the two pieces of pork together and truss every few inches.
13. Season the outside of the pork loin to taste with salt and black pepper.  If desired, the pork loin can be seasoned with additional fresh herbs before roasting.
14. Heat the olive oil in a sautoir pan or skillet over medium high heat.
15. Sear the pork loin on all sides until thoroughly browned.
16. Once pork loin is browned, place in a pre-heated 350ºF (176.7ºC) oven and roast for approximately 1 hour or until done and has reached a minimum internal temperature of 150ºF (65.6ºC) for at least 15 seconds.
17. Remove from the oven and wrap with aluminum foil.  Continue cooking in the oven until an internal temperature of 155ºF (68.3ºC) for 15 seconds is reached.

Serving/Holding

1. Let the pork loin rest for at least 15 minutes before serving.
2. Reserve the pan drippings and add to the brandy sauce.
3. Remove the strings from the pork loin and cut ½” slices. 
4. Place 2-3 slices of pork on each hot plate. 
5. Top with approximately 2 fluid ounces (59ml) of brandy sauce.
6. Hold the pork loin and sauce at 140ºF (60ºC) or higher. 

Cooling/Storing

1. Cool the pork loin and brandy sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the pork loin and brandy sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 Chef Tips – Roast Pork Loin with Apple and Cornbread Stuffing and Brandy Sauce
Granny Smith apples can be substituted for pippin apples if they are not available.

Brandy Sauce

Yield:  6 portions

Portion size:   2 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
1 ounce (28g)                                      butter, clarified
1 ounce (28g)                                      shallots, chopped
3 fluid ounces (89ml)                          applejack brandy
8 fluid ounces (237ml)                        apple cider
1 sprig                                                 thyme
1 pint (473ml)                                     demi glace sauce, prepared
2 ounces (57g)                                     sweet butter
to taste                                                            salt
to taste                                                            black pepper
Cooking

1. Heat the clarified butter in a small saucepot over medium-high heat.
2. Sweat the shallots in the hot butter for 2 minutes or until they become translucent.
3. Add the brandy and reduce until almost dry.
4. Add the apple cider and the sprig of thyme and reduce the volume of liquid by half.
5. Add the demi glace sauce and simmer until a nappé consistency has been reached.  Do not allow the simmering sauce to fall below a temperature of 140ºF (60ºC).
6. Remove the sauce from the heat and stir in the sweet butter.
7. Strain and adjust the seasonings to taste with salt and black pepper.

Serving/Holding

1. Hold the sauce at 140ºF (60ºC) or higher. 

Cooling/Storing
 

1. Cool the sauce from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the sauce, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

 

Pan Seared Steak with Maytag Blue Cheese Butter

Yield:  6 portions

Portion size:  10 ounces

WEIGHTS AND MEASURES          INGREDIENTS
Blue Cheese Butter:
1 tablespoon (15ml)                            olive oil                      
4                                                          shallots, peeled
3 cloves                                               garlic, peeled
12 ounces (340g)                                 sweet butter
4 ounces (113g)                                   Maytag blue cheese
to taste                                                            black pepper
1 tablespoon (15ml)                            parsley, chopped
2 fluid ounces (59ml)                          cabernet sauvignon
½ ounce (14g)                                     breadcrumbs, coarse ground
 
Steak:
3 pounds (1.4kg)                                 ribeye, strip loin, or filet, 8 ounce steaks
to taste                                                            salt
to taste                                                            black pepper
2 fluid ounces (59ml)                          vegetable oil                   
Cooking

1. Heat the olive oil in a small sauté pan and add the shallots and garlic cloves.
2. Toss in the olive oil over medium-high heat for approximately 2 minutes.
3. Cover with aluminum foil and roast in a pre-heated 300ºF (148.9ºC) oven for 20 minutes or until the garlic and shallots become soft.
4. Mash the shallots and garlic with a fork or puree in a food processor.
5. Reserve until needed.
6. Beat the sweet butter in a mixing machine until soft.
7. Add the blue cheese, pepper, parsley, roasted shallots and garlic, wine, and breadcrumbs.  Mix until thoroughly blended.
8. Remove the butter mixture from the mixing machine and place in a large piece of plastic wrap or parchment paper.  Roll the mixture tightly into a cylinder.
9. Reserve under refrigeration at 41ºF (5ºC) or lower until thoroughly chilled and firm.
10. Season the steaks to taste with salt and black pepper.
11. Heat the vegetable oil in a sautoir pan or skillet over medium-high heat.
12. Sear in the steaks in the hot oil until brown on both sides.
13. If cooking to medium rare, finish cooking in the pan until the steaks reach a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.
14. For medium to well done, complete the cooking process in a pre-heated 350ºF (176.7ºC) oven for 5-10 minutes or until the desired internal temperature is attained and a minimum internal temperature of 155ºF (68.3ºC) is reached for at least 15 seconds.

Serving/Holding

1. Cut the reserved blue cheese butter into ½ inch slices.
2. Remove the plastic or paper wrapper and discard.
3. Place each steak on a hot plate and top with 1-2 slices of the blue cheese butter.  Place the prepared plates under a broiler or salamander for approximately 30 seconds before serving to soften and brown the blue cheese butter.
4. Hold the steaks at 140ºF (60ºC) or higher.’ 

Cooling/Storing
 

1. Cool the steaks from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the steaks and blue cheese butter, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Brussel Sprouts with Wild Mushrooms

Yield:  6 portions

Portion size:  4 ounces

WEIGHTS AND MEASURES          INGREDIENTS
24 ounces (680g)                                 brussel sprouts
2 tablespoons (30ml)                          salt
2 ounces (57g)                                     bacon, diced
4 ounces (113g)                                   butter
4 ounces (113g)                                   onions, small dice
1 teaspoon (5ml)                                 garlic, minced
6 ounces (170g)                                   wild mushrooms, quartered
to taste                                                            salt
to taste                                                            white pepper
Cooking

1. Trim the bottom of the brussel sprouts and score an X into the bottom with a paring knife.
2. Cook the brussel sprouts in boiling salted water until tender in the center.
3. Shock the brussel sprouts in an ice water bath and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
4. Sauté the bacon over medium-high heat in a sautoir pan or skillet until it becomes crisp.
5. Add the butter, onions, and garlic and sauté for approximately 5 minutes or until the onions become translucent.
6. Add the mushrooms and sauté for an additional 5 minutes or until the mushrooms are cooked.
7. Cut the brussel sprouts in half and add to the onions and mushrooms.
8. Season to taste with salt and white pepper and sauté until thoroughly heated.

Serving/Holding

1. Hold the brussel sprouts at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the brussel sprouts from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the brussel sprouts, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Corn Pudding

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
2 ounces (57g)                                     sweet butter
4 ounces (113g)                                   onions, minced
1 ounce (28g)                                      green bell peppers, minced
1 ounce (28g)                                      red bell peppers, minced
½ teaspoon (2ml)                                garlic, minced
¼ ounce (7g)                                       green onions, fine chopped
1 quart (946ml)                                   milk
1 tablespoon (15ml)                            sugar
5¾ ounces (161g)                                corn kernels
6 ounces (170g)                                   yellow cornmeal
2½ ounces (71g)                                  cheddar cheese, grated
to taste                                                            salt
to taste                                                            white pepper
to taste                                                            cayenne pepper
Cooking

1. Melt the sweet butter in a sauté pan and sauté the onions, peppers, garlic, and green onions over medium-high heat until the onions become translucent.
2. Add the milk, sugar, and corn kernels.
3. Bring to a boil and reduce the heat to a simmer.
4. Slowly stir in the cornmeal.  Simmer over low heat while stirring frequently for 3-5 minutes until the mixture has the consistency of cream of wheat.
5. Add the grated cheddar cheese and stir until thoroughly blended.
6. Season to taste with salt, white pepper, and cayenne pepper.  Remove from the heat and keep warm.

Serving/Holding

1. Hold the corn pudding at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the corn pudding from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the corn pudding, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Prairie Sunchoke Gratin

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
3 cups (710ml)                                   sunchokes, peeled, sliced ¼ inch thick
1 tablespoon (15ml)                            sunflower or olive oil
4 ounces (113g)                                   onions, minced
1 tablespoon (15ml)                            garlic, minced
1 sprig                                                 thyme, chopped
3½ ounces (99g)                                  green onions, small dice
12 fluid ounces (355ml)                      heavy cream
2 teaspoons (10ml)                             cornstarch
to taste                                                            salt
to taste                                                            white pepper
as needed                                             butter
½ ounce (14g)                                     breadcrumbs, coarse ground
3 ounces (85g)                                     Parmesan cheese, grated
1 teaspoon (5ml)                                 paprika
Cooking

1. Prepare the sunchokes as indicated.
2. Blanch the sunchokes in a saucepot of boiling salted water for 1 minute.
3. Shock the sunchokes in an ice water bath.  Drain and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
4. Heat the oil in a sauté pan over medium-high heat.
5. Add the sunchokes, onions, garlic, thyme, and green onions.  Sauté for approximately 2 minutes.
6. Add all of the heavy cream except for 2 tablespoons.  Bring the liquid to a boil.
7. Mix the cornstarch with the remaining cream to make a slurry and add to the boiling mixture.  Stir until incorporated and reduce the heat to a simmer.
8. Simmer over low heat for 3 minutes.
9. Season the liquid to taste with salt and white pepper.
10. Place the mixture in a buttered casserole or soufflé dish.
11. Mix the breadcrumbs and the cheese together.  Sprinkle over the top of the sunchoke mixture and top with paprika.
12. Bake in a pre-heated oven at 400º F (204.4ºC) for approximately 20 minutes or until set.

 Serving/Holding

1. Let the sunchoke gratin rest at least 10 minutes before serving.
2. Hold the sunchoke gratin at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the sunchoke gratin from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the sunchoke gratin, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Prairie Sunchoke Gratin
Sunchokes are the bulbs of the perennial sunflower plants.   Sunchokes are also referred to as Jerusalem artichokes.

Corn on the Cob

Yield:  6 portions

Portion size:  1

 
WEIGHTS AND MEASURES          INGREDIENTS
6 ears                                                   sweet corn, shucked
1 teaspoon (5ml)                                 sugar
to taste                                                            salt
to taste                                                            black pepper
6 ounces (170g)                                   butter, softened
Cooking

1. Clean the husks from the ears of corn.
2. Bring a large saucepot of salted water to a boil and add the sugar.
3. Add the corn and boil uncovered for approximately 10-15 minutes or until the corn kernels are tender.
4. Drain well and season to taste with salt and black pepper.

 Serving/Holding

1. Serve the corn with softened butter spread over the ears.
2. Hold the corn at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the corn from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the corn, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Dill and Lemon Carrots

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
1½ pounds (680g)                               carrots, coins, cut on a bias
4 ounces (113g)                                   butter
1 ounce (28g)                                      onions, minced
2 tablespoons  (30ml)                         lemon zest
1 teaspoon (5ml)                                 dill, chopped
to taste                                                            salt
to taste                                                            pepper
Cooking

1. Par-cook the carrots in a saucepot of boiling salted water for 8-10 minutes or until they become tender.
2. Shock in an ice water bath.  Drain and reserve under refrigeration at 41ºF (5ºC) or lower until needed.
3. Melt the butter in a sauté pan and sauté the minced onions over medium-high heat until they become translucent.
4. Add the reserved carrots and continue to sauté for approximately 5 minutes or until the carrots are thoroughly cooked and hot.
5. Add the lemon zest and chopped dill weed.  Toss.
6. Season to taste with salt and pepper.

Serving/Holding

1. Hold the carrots at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the carrots from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the carrots, label, date, and store under refrigeration at 41ºF (5ºC) or lower. 

Central Plains Smashed Potatoes

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
2 teaspoons (10ml)                             salt
3 pounds (1.4kg)                                 red potatoes, washed and quartered
4 fluid ounces  (118ml)                       milk
8 ounces (227g)                                   sweet butter
to taste                                                            white pepper
4 ounces (113g)                                   sour cream
2 tablespoons (30ml)                          chives, chopped
Cooking

1. Bring 6 quarts of water to a boil in a large saucepot.  Add the salt and potatoes.
2. Boil uncovered for approximately 20-30 minutes or until the potatoes are tender.
3. Drain the potatoes and place them on a sheet pan.  Dry the potatoes in a pre-heated 350ºF (176.7ºC) oven for 2-3 minutes.
4. Remove the potatoes from the oven and place them in a mixing machine.  Using the paddle attachment beat the potatoes on medium speed for 1 minute.
5. Add the remaining ingredients and beat until thoroughly incorporated.

Serving/Holding

1. Hold the potatoes at 140ºF (60ºC) or higher. 

Cooling/Storing
 

1. Cool the potatoes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the potatoes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Central Plains Smashed Potatoes

The potatoes are typically a little lumpy from the potato skins that are beaten into the mixture.

Macaroni and Cheese

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
½ tablespoon (7ml)                             salt
6 ounces (170g)                                   elbow macaroni
1 ounce (28g)                                      sweet butter
2 tablespoons (30ml)                          all-purpose flour
12 fluid ounces (355ml)                      milk
¼ teaspoon (1ml)                                cayenne pepper
¹/₃ teaspoon (2ml)                               dry mustard
½ teaspoon (2ml)                                Worcestershire sauce
6 ounces (170g)                                   sharp cheddar cheese, grated
as needed                                             sweet butter
1 ounce (28g)                                      breadcrumbs, fresh
½ teaspoon (2ml)                                paprika
Cooking

1. Bring 4 quarts of water to a boil in a large saucepot.  Add the salt and the macaroni.
2. Boil uncovered while stirring frequently for approximately 10-12 minutes or until the pasta is al dente.
3. Drain the macaroni and cool under cold running water.  Reserve until needed.
4. Melt the sweet butter in a medium saucepot over low heat.  Add the flour to make a white roux.  Cook over low heat for 2 minutes.
5. Whisk in the milk and bring back to a boil while stirring constantly.
6. Add the cayenne pepper, dry mustard and Worcestershire sauce.  Cook for 15 minutes over low heat, stirring frequently.
7. Remove from the heat and add two-thirds of the grated cheese.  Stir until smooth.
8. Add the reserved macaroni and mix until thoroughly coated.
9. Butter a casserole dish or individual soufflé cups.  Pour the macaroni mixture into the dishes.
10. Combine the breadcrumbs, paprika, and remaining cheese and mix.  Sprinkle the mixture over the macaroni and cheese.
11. Bake in a pre-heated 400ºF (204.4ºC) oven for 20 minutes or until golden brown on top.

Serving/Holding

1. Let the macaroni and cheese rest at least 5 minutes before serving.
2. Hold the macaroni and cheese at 140ºF (60ºC) or higher.

Cooling/Storing

1. Cool the macaroni and cheese from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the macaroni and cheese, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Wild Rice with Black Walnuts

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
2 quarts (1.9L)                                                chicken stock
12 ounces (340g)                                 wild rice
1½ tablespoons (22ml)                       walnut oil
2 ounces (57g)                                     onions, small dice
1 ounce (28g)                                      celery, small dice
½ tablespoon (7ml)                             garlic, minced
2 ounces (57g)                                     black walnuts, chopped
1 tablespoon (15ml)                            parsley, chopped
to taste                                                            salt
to taste                                                            black pepper
Cooking

1. Bring the chicken stock to a boil in a medium saucepot.  Add the wild rice and gently boil for 30-45 minutes or until the wild rice is tender.  Be careful not to undercook the rice.  It will appear as though the grains have exploded as they become fully cooked.
2. Drain the rice.
3. Cool the chicken stock from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours. 
4. Cover the chicken stock, label, date, and store under refrigeration at 41ºF (5ºC) or lower.  The chicken stock should be reserved for another preparation.
5. Heat the walnut oil over medium-high heat in a medium saucepot.  Sauté the onions, celery, and garlic in until the onions become translucent.
6. Add the black walnuts and sauté for 1 additional minute.
7. Add the cooked wild rice and parsley.  Toss.
8. Seasoning to taste with salt and black pepper.

Serving/Holding

1. Hold the wild rice at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the wild rice from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the wild rice, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Wild Rice with Black Walnuts 
Black walnuts from Missouri are about the same size as the more common English walnut, but they have a dark shell with well-defined ridges.  The nutmeat is quite oily and possesses an earthy, pungent taste different from the sweet flavor of the English variety.  If black walnuts are not available, the English walnut makes an excellent substitute.

Corn and Wild Rice Cakes

Yield:  6 portions

Portion size:  4 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
as needed                                             salt
6 ounces (170g)                                   wild rice
4 ounces (113g)                                   sweet butter
4 ounces (113g)                                   onions, minced
1 teaspoon (5ml)                                 garlic, minced
5 ounces (142g)                                   red bell peppers, minced
1 ounce (28g)                                      walnuts, chopped
3                                                          eggs, beaten
8 fluid ounces (237ml)                        heavy cream
2 tablespoons (30ml)                          chives, chopped
2 tablespoons (30ml)                          parsley, chopped
1 teaspoon (5ml)                                 salt
½ teaspoon (2ml)                                black pepper
6 ounces (170g)                                   corn kernels
5 ounces (142g)                                   breadcrumbs, coarse ground
as needed                                             non-stick vegetable spray
Cooking

1. Bring 2 quarts of salted water to a boil in a medium saucepot.  Add the wild rice and gently boil for 30-45 minutes or until the wild rice is tender.  Be careful not to undercook the rice.  It will appear as though the grains have exploded as they become fully cooked.
2. Drain the rice.  Reserve until needed.
3. Melt the sweet butter in a sauté pan over medium-high heat.  Sauté the onions, garlic, and peppers for approximately 5 minutes or until the onions become translucent.
4. Add the walnuts and sauté for an additional 1 minute.  Reserve until needed.
5. Combine the eggs, cream, chives, parsley, and seasonings.  Mix.
6. Add the cooked wild rice, vegetable and walnut mixture, corn kernels and breadcrumbs.  The mixture should resemble a light stuffing mixture.
7. Reserve the corn and rice mixture under refrigeration at 41ºF (5ºC) or lower for at least 1 hour or until needed.
8. After the mixture has cooled, form patties with approximately 2 ounces of the corn and rice mixture.
9. Cook the corn and wild rice cakes on a pre-heated griddle or in a non-stick sauté pan coated with non-stick vegetable spray for approximately 1-2 minutes on each side or until brown on both sides.
10. Place the browned cakes on a sheet pan and finish cooking in a pre-heated 350ºF (176.7ºC) oven for about 5-10 minutes or until done and have reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.

Serving/Holding

1. Serve 2 corn and wild rice cakes per portion.
2. Hold the corn and wild rice cakes at 140ºF (60ºC) or higher.

Cooling/Storing
 

1. Cool the corn and wild rice cakes from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the corn and wild rice cakes, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Cheddar Potato Fries

Yield:  6 portions

Portion size:  6 ounces

 
WEIGHTS AND MEASURES          INGREDIENTS
2 pounds (907g)                                  russet potatoes, cut into 8 full-length wedges
to taste                                                           seasoned salt
to taste                                                            black pepper, ground
6 ounces (170g)                                   sharp cheddar cheese, grated
6 ounces (170g)                                   bacon, cooked, chopped
4 ounces (113g)                                   sour cream
4 ounces (113g)                                   green onions, diced
Cooking

1. Wash the potatoes thoroughly and pat dry.  Cut each potato into wedges as indicated.
2. Deep-fry the potatoes in a pre-heated 325ºF (162.8ºC) deep fat fryer.  Fry until the potatoes are tender on the inside and crisp on the outside.
3. Degrease the fried potatoes on absorbent paper towels.  Season to taste with salt and black pepper.
4. Place the potatoes on a sheet pan and top with the grated cheese.
5. Bake in the oven or under a salamander until the cheese has melted.
6. Remove from the oven. 

Serving/Holding

1. Serve the potato wedges garnish with the bacon bits, sour cream, and green onions.
2. Hold the fries at 140ºF (60ºC) or higher.

Cooling/Storing

1. Cool the cheddar fries from a temperature of 140ºF (60ºC) to a temperature of 70ºF (21.1ºC) or lower within 2 hours.  Cool from 70ºF (21.1ºC) to 41ºF (5ºC) within an additional 4 hours – for a total cooling time of 6 hours.
2. Cover the cheddar fries, label, date, and store under refrigeration at 41ºF (5ºC) or lower.

Chef Tips – Cheddar Potato Fries

These potatoes can also be baked if a lower fat content is desired.  When baking, toss lightly with a little corn oil and bake in a 400ºF (204.4ºC) oven until cooked.  Remove and follow steps 4-8. 

Central Plains Cheesecake

Yield:  12 portions
Portion size:  5 ounces
 
WEIGHTS AND MEASURES          INGREDIENTS
 
Crust:
½ pound (227g)                                  graham crackers, ground
2 ounces (57g)                                     sugar
2 ounces (57g)                                     butter, melted
½ teaspoon (2ml)                                vanilla extract
as needed                                             butter, softened
Filling:
1½ pounds (680g)                               cream cheese
6 ounces (170g)                                   sugar
½ cup (118ml)                                                cherry puree
½ cup (118ml)                                                cherries, dried
1                                                          lemon zest
5                                                          eggs
5                                                          egg yolks
¾ tablespoons (11ml)                         cornstarch
2½ fluid ounces (74ml)                       heavy cream
Cooking

1. Blend the graham cracker crumbs and the sugar in a food processor until incorporated.  Add the melted butter and vanilla and process until the mixture sticks together. When the mixture is pressed together in your hands, it should hold its shape.
2. Press the graham cracker mixture into a buttered 9 inch or 10 inch spring form or cake pan.
3. There should be enough of the graham cracker mixture to have a ½ inch layer on the bottom of the cake pan and about ¼ inch thick up the sides.
4. Reserve the crust under refrigeration at 41ºF (5ºC) or lower until needed.
5. Put the cream cheese and sugar in the bowl of a mixing machine and beat on medium-low speed with the paddle attachment for approximately 10 minutes or until the cheese and sugar mixture is thoroughly blended.
6. Add the cherry puree, dried cherries, and lemon zest.  Blend for an additional 1 minute.
7. Beat the eggs and egg yolks in a separate bowl and blend the eggs into the cheese mixture just until the ingredients are incorporated.  Do not over mix.
8. Dissolve the cornstarch into the cream and mix into the cheese and egg mixture.
9. Pour the finished batter into the cake pan with the graham cracker crust so that the batter comes within ½ inch from the top.  Do not overfill as the cakes will rise.
10. Place the cheesecake in a deep hotel pan.
11. Place the pan with the cake in a pre-heated 350ºF (176.7ºC) oven.  Fill the pan with hot water so that the water level comes to about halfway up the sides of the cake pan.
12. Bake for approximately 60-80 minutes or until the center of the cake is firm and has reached a minimum internal temperature of 145ºF (62.8ºC) for at least 15 seconds.  Testing the cake for doneness can be accomplished by inserting a metal skewer into the center—if the skewer comes out clean the cake is done—if the skewer has batter remaining on it the cake is not yet done.
13. When the cheesecake is done, place the cake on a wire rack to cool for at least 1 hour before refrigerating.
14. Reserve under refrigeration at 41ºF (5ºC) or lower overnight or until thoroughly chilled.

Serving/Holding

1. Remove the spring form pan, or if using a round cake pan, briefly place the pan in hot water in order to loosen the bottom and sides.
2. Cut the cake into 12 slices.

Cooling/Storing

1. Cover the cheesecake, label, date, and store under refrigeration at 41ºF (5ºC) or lower.
   

Chef Tips – Central Plains Cheesecake
For a more intense fruit flavor in the cheesecake, macerate the dried cherries in brandy or cherry liqueur before adding to the cake batter.  Strawberries or blueberries make excellent substitutes for the cherries called for in this recipe.