| 2009 Conference, Recipes |
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| Written by Jill C. Nienhiser |
| 2009-Sep-10 |
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2009 Conference Navigation RecipesThe menu and recipes were carefully created by Amanda Love, The Barefoot Cook, and Sally Fallon Morell to underscore the educational messages presented at the Honoring the Sacred Foods Conference. The nutrient-dense foods that will be used to create these delicious meals have been masterfully grown, raised, produced, and donated by many generous farmers, producers, and vendors. The meals will be skillfully prepared and presented by Chef Jack Delby and his culinary team. Chef Jack is the American Federation Culinary Institute’s Central Region Chef of the Year Award Winner for 2009 and Renaissance Marriott’s own Head Chef. For the first time in our 10-year history, we’re providing these recipes for you to try at home. Friday LunchAntipasto Platter with Organ Sausages and Artisanal Cheeses
Tuscan White Bean Soup with Basil, Sun-Dried Tomatoes, Artichokes And Black Olives
Soak beans overnight. Rinse well. Slowly simmer beans in water or broth until tender. Stir in all other ingredients. Top with 2 tablespoons of olive oil, fresh basil and serve. Add salt and pepper to taste. (Note: Do not add salt until beans are cooked or it will prevent the beans from cooking.)
Wash and pat dry chicken. Rub 1 tablespoon minced rosemary, salt and pepper all over the chicken. Heat olive oil in a large deep skillet at medium high heat and sauté chicken parts for 7 minutes on each side or until browned. Remove chicken and set aside. Sauté onion, garlic, mushrooms, bell pepper and remaining herbs for about 5 minutes. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice and broth. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes.
Soak cornmeal in lime water for about 7 hours. Add vinegar, cover and leave in a warm place at least 12 hours. Bring chicken stock or water and salt to a boil. Slowly add soaked cornmeal, stirring constantly with a whisk. Lower heat and continue stirring for another 15 to 30 minutes until liquid is reduced and polenta is so thick it comes away from the sides of the pan. Stir in additional ingredients and pour into a greased 9-inch by 13-inch Pyrex dish. Bake at 350 degrees for about 1 hour. Polenta Triangles: Cut chilled leftover polenta into triangles and sauté in lard. Arugula Salad with Zukay's Sweet Onion Basil Dressing
Toasted Garlic Sourdough Bread
In a small bowl, mix softened butter together with garlic, parsley, salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread mixture on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes. Toasted Garlic Bread-GF/CF
In a small bowl, mix oil together with garlic, parsley, salt and pepper, to taste. Preheat broiler with rack 4 inches from heat. Slice baguette horizontally. Spread mixture on both halves. Place on a sheet pan and toast under the broiler, about 2 minutes. Earth First Farms Warm Organic Apple Crisp with Whipped Cream
Peel and core apples and cut into slices. Toss with lemon juice. Mix Rapadura, lemon rind, arrowroot, nutmeg, and cinnamon together and toss with the apples. Place in a buttered baking or soufflé dish. Place almonds in food processor and process to a powder. Add cold butter, arrowroot, Rapadura, vanilla and salt and process until smooth. Crumble this mixture on top of the apples. Bake at 350 degrees for 1 hour. Serve with whipped cream (see recipe below).
Whip cream with other ingredients until it forms soft peaks. Keep cold until ready to serve. Earth First Farms Baked Organic Apple Chunks–GF/CF
Heat oven to 375 degrees. Toss apple chunks with other ingredients. Place in a casserole dish and bake for about 35-45 minutes or until tender. (Optional) – top with walnuts and mix in the last 15 minutes of baking. Friday DinnerMeatloaf with Wisconsin Meadows Organ Meats
Preheat oven to 350 degrees. Melt butter in medium size sauté pan. Sauté onions on medium heat for about 7–8 minutes. Add dash of salt and pepper. Add carrots and celery and sauté 7–8 minutes longer or until all veggies are tender and slightly browned. Add fresh herbs and sauté one minute longer. While veggies are sautéing, combine eggs, yogurt, bread crumbs, Umeboshi Plum Vinegar, beef, liver, 1/4 cup ketchup or tomato paste, parsley, coriander, white pepper, salt, and pepper. Once veggies are browned, add to beef mixture. Knead all ingredients together with hands, but make sure not to overwork. (If you have time, cover this mixture and chill for 24 hours in the refrigerator. This extra step will enhance the flavor, but if you don't have time, don't worry, it will still be delicious). Pour mixture into a greased 9x5 loaf pan and place on the center rack in a 350 degree oven. Bake for 30 minutes, remove and spread remaining 1/4 cup ketchup or tomato paste over top. Place meatloaf back into oven and bake for another 15–30 minutes until a thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with pan juices around the sides, but cooked through in the center. Meatloaf with Wisconsin Meadows Grass-Fed Beef Organ Meats (GF/CF)
Preheat oven to 350 degrees. Heat oil over low heat in medium size sauté pan. Sauté onions on medium heat for about 7–8 minutes. Add dash of salt and pepper. Add carrots and celery and sauté 7–8 minutes longer or until all veggies are tender and slightly browned. Add fresh herbs and sauté one minute longer. Meanwhile, while veggies are sautéing, combine eggs, Umeboshi Plum Vinegar, beef, liver, 1/4 cup ketchup or tomato paste, parsley, coriander, white pepper, salt, and pepper. Once veggies are browned, add to beef mixture. Knead all ingredients together with hands, but make sure not to overwork. (If you have time, cover this mixture and chill for 24 hours in the refrigerator. This extra step will enhance the flavor, but if you don't have time, don't worry, it will still be delicious.) Pour mixture into a greased 9 x 5 loaf pan and place on the center rack in a 350 degree oven. Bake for 30 minutes, remove, and spread remaining 1/4 cup ketchup or tomato paste over top. Place meatloaf back into oven and bake for another 15-30 minutes until a thermometer reads 160 degrees. Do not overcook. The meatloaf should still be moist with pan juices around the sides, but cooked through in the center. Roasted Garlic Rosemary Mashed Potatoes
Preheat oven to 400 degrees F. Place cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the aluminum foil packet and bake the garlic in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. While the potatoes are still warm, whip in the warm milk and softened butter until incorporated and fluffy. Squeeze the roasted garlic cloves out of the skins. Add the garlic pulp to the potatoes. Beat again; season with rosemary, salt and pepper. Roasted Garlic Rosemary Mashed Potatoes with Green Pasture's Organic Virgin Coconut Oil–GF/CF
Preheat oven to 400 degrees F. Place cut garlic bulb on a piece of aluminum foil and drizzle with olive oil. Close the aluminum foil packet and bake the garlic in the oven for 40 minutes until softened. Put the cut potatoes in a large stockpot, cover with cold water, and add salt. Bring to a boil, and then simmer until the potatoes are fork tender, about 20 to 30 minutes. Drain well in a colander. Whip with other ingredients and serve. Wisconsin Meadows Bone Broth Gravy
Wisconsin Meadows Bone Broth Gravy-GF/CF
Green Beans with Lucky Pig Berkshire Pork Bacon
Steam beans until tender but still bright green. In another pan, cook bacon. Remove to cool and slice into small pieces or crumble. Save bacon fat. Add the green beans back to the pan with the bacon fat and sauté for 1 minute tossing with bacon fat. Add salt and pepper to taste. Lacto-Fermented Ketchup by the Nourishing Traditional Cook
Mix all ingredients until well blended. Place in a quart-sized, wide-mouth mason jar. The top of the ketchup should be at least 1 inch below the top of the jar. Leave at room temperature for about 2 days before transferring to refrigerator. Salad with Hazelnut Vinaigrette Pumpkin Squares With Whipped Cream
Line a 9-inch pie pan with flaky piecrust dough and pinch edge to make a border. Cream eggs with Rapadura. Gradually blend in other ingredients. Pour into pie shell and bake at 350 degrees for 35 to 45 minutes. Serve with whipped cream (see recipe above).
(*Regular lard will work, but leaf lard is particularly good for pie crust. A mixture of butter and leaf lard or lard also works.) Sift flour, sea salt and stevia powder into food processor. Place butter or leaf lard on a board and cut into about 16 pieces using a sharp knife. Distribute butter or leaf lard over flour. Pulse processor several times until butter or leaf lard is broken into pea-sized pieces and is well distributed. Beat egg yolks briefly with a fork, dribble over flour mixture and pulse once or twice. Have water ready. Turn on processor and immediately pour water in. Stop processor at once. (Butter or leaf lard should still be visible as pea-sized and seed-sized pieces.) Turn crust onto waxed paper, wrap up and squeeze together, forming a ball. Refrigerate several hours. Roll out dough and line a 9-inch pie pan with flaky pie crust dough and pinch edge to make a border. Bake at 300 degrees for 15 minutes for partially baked pastry and 25 minutes for a fully baked pastry. Pumpkin Squares with Tropical Traditions Coconut Crust–GF/CF
Cream eggs with Rapadura. Gradually blend in other ingredients. Pour into prebaked coconut crust pie shell and bake at 350 degrees for 35 to 45 minutes. Coconut Crust For Pumpkin Squares–GF/CF
Preheat oven to 300 degrees. Mix all ingredients together and transfer to a 9 inch pie pan and press firmly and evenly against sides and bottom. Bake for 30 minutes or until crust is a dark golden color. Allow to cool to room temperature. Saturday LunchArtisanal Cheese Sampler Borscht - Russian Beet Soup
This easy soup brings out the exquisite sweet flavor of beets. Sauté onion and beets very gently in butter for 15 minutes or until tender. Add stock, bring to a boil and turn down to simmer for 5 minutes. Add nutmeg, salt and pepper. Season to taste, ladle into heated bowls and serve with cultured cream and chives.
Chicken Stock
If you are using a whole chicken, cut off the wings and remove the neck, fat glands and the gizzards from the cavity. By all means, use chicken feet if you can find them—they are full of gelatin. (Jewish folklore considers the addition of chicken feet the secret to successful broth.) Even better, use a whole chicken, with the head on. These may be found in Oriental markets. Farm raised, free-range chickens give the best results. Many battery-raised chickens will not produce stock that gels. Cut chicken parts into several pieces. (If you are using a whole chicken, remove the neck and wings and cut them into several pieces.) Place chicken or chicken pieces in a large stainless steel pot with water, vinegar and all vegetables except parsley. Let stand 30 minutes to 1 hour. Bring to a boil, and remove scum that rises to the top. Reduce heat, cover and simmer for 6 to 24 hours.The longer you cook the stock, the richer and more flavorful it will be. About 10 minutes before finishing the stock, add parsley. This will impart additional mineral ions to the broth. Remove whole chicken or pieces with a slotted spoon. If you are using a whole chicken, let cool and other uses, such as chicken salads, enchiladas, sandwiches or curries. (The skin and smaller bones, which will be very soft, may be given to your dog or cat.) Strain the stock into a large bowl and reserve in your refrigerator until the fat rises to the top and congeals. Skim off this fat and reserve the stock in covered containers in your refrigerator or freezer. Red Cabbage Kale Sauté
Heat coconut oil and slowly braise cabbage and onion with tarragon until tender. Add kale and cook for a few minutes longer until tender but still bright green. Season with salt and pepper.
Wash potatoes, but do not peel. Bring a large pot of water to boil. Plunge in the potatoes and cook until still slightly firm. Remove with slotted spoon. While potatoes are still warm, cut lengthwise into quarters, slice thinly and toss with vinegar. Mix with onions and dill and toss with mayonnaise. Add salt and pepper to taste. (Note: Potatoes require more salt than most vegetables.) WAPF Raw Cheesecake with Raspberry Coulis
In a food processor, process dates and almonds until they form a sticky mass. Press into a buttered 9-inch by 13-inch Pyrex pan to form a crust. Put egg yolks and milk in a sauce pan, beat lightly, sprinkle with gelatin and warm slightly until gelatin is dissolved. In a food processor, combine cream cheese, honey and vanilla and process until smooth. Add yolk mixture and process until smooth. Transfer to a bowl and place in refrigerator while beating eggs. Beat egg whites with a pinch of salt until stiff, fold into cream-cheese mixture and pour into crust. Chill several hours before serving. Raspberry Coulis
Place partially thawed raspberries in food processor with maple syrup and process to make a thick paste. Gradually add water until desired consistency is obtained. Tropical Traditions Coconut Macaroons
Line a baking sheet with buttered parchment paper. Beat egg whites with salt in a clean bowl until they form stiff peaks. Beat in the arrowroot and slowly beat in syrup and vanilla. Fold in coconut. Drop by spoonfuls on parchment paper. Bake at 300 degrees for about 1/2 hour or until lightly browned. Reduce oven to 200 degrees and bake another hour or so until macaroons are completely dry and crisp. Let cool completely before removing from parchment paper. Store in an airtight container. Saturday DinnerVital Choice Wild Alaskan Keta Salmon Caviar and Smoke Sockeye Salmon Slices atop Cucumber Slices with Fresh Dill
Slice cucumbers into 1/2 into thick slices. Add salt. Place small strip of cured salmon on top. Place sprig of dill on top of cured salmon and top with 1/4 teaspoon of salmon caviar. Chicken Liver Paté Served With Endive
Garnish:
Melt lard or bacon fat in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool. Process in a food processor with additional softened lard or bacon fat. Season to taste. Place in a crock or mold and chill well. Serve with a dollop on top of endive. Top with small diced red bell peppers and capers. Cream of Mushroom Soup with Coconut Milk
Heat butter, coconut oil or lard in a soup pot and saute shallots over medium heat for 5-8 minutes until golden. Add chopped mushrooms and 1 tablespoon of thyme and sauté for about 15 minutes until soft and tender. Add bay leaves, garlic and sherry or vermouth and simmer for 1-2 minutes. Add broth and simmer for 10 minutes more at a very low heat. Remove bay leaves. Add coconut milk, and remaining 1 tablespoon of fresh thyme. With a slotted spoon, remove half of the mushrooms and set aside. Puree the remaining soup. Add mushrooms back into soup, heat and serve. Beef Stock
Good beef stock must be made with several sorts of bones: knuckle bones and feet impart large quantities of gelatin to the broth; marrow bones impart flavor and the particular nutrients of bone marrow; and meaty rib or neck bones add color and flavor. Place the knuckle and marrow bones and optional calves foot in a very large pot with vinegar and cover with water. Let stand for one hour. Meanwhile, place the meaty bones in a roasting pan and brown at 350 degrees in the oven. When well browned, add to the pot along with the vegetables. Pour the fat out of the roasting pan, add cold water to the pan, set over a high flame and bring to a boil, stirring with a wooden spoon to loosen up coagulated juices. Add this liquid to the pot. Add additional water, if necessary, to cover the bones; but the liquid should come no higher than within one inch of the rim of the pot, as the volume expands slightly during cooking. Bring to a boil. A large amount of scum will come to the top, and it is important to remove this with a spoon. After you have skimmed, reduce heat and add the thyme and crushed peppercorns. Simmer stock for at least 12 and as long as 72 hours. Just before finishing, add the parsley and simmer another 10 minutes. You will now have a pot of rather repulsive-looking brown liquid containing globs of gelatinous and fatty material. It doesn’t even smell particularly good. But don’t despair. After straining you will have a delicious and nourishing clear broth that forms the basis for many other recipes in this book. Remove bones with tongs or a slotted spoon. Strain the stock into a large bowl. Let cool in the refrigerator and remove the congealed fat that rises to the top. US Wellness Meats Grassland Beef Braised Short Ribs with Wisconsin Meadows Demi-Glaze
Preheat oven to 375 degrees F. Remove ribs from marinade, pour all the wine into a saucepan, and reduce by half. Heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock and bay leaves. Cover the pan with a lid or with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce-pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve. (Serve ribs with bone in.)Herb Roasted Root Vegetables
Preheat oven to 450 degrees. Slice vegetables into 1 inch chunks. Toss with minced herbs, olive oil, salt and pepper. Place on sheet pan and bake for 10-15 minutes till slightly caramelized. Toss half way through cooking.
Cut tough ends off the sprouts and remove loose outer leaves. Cut Brussels sprouts in half. Steam for 5 to 10 minutes until bright green and just tender—do not overcook! Sauté with ghee, salt and pepper and transfer to serving dish. Nourishing Traditional Cook Artisanal Bread with Chaffin Family Orchards Extra Virgin Olive Oil
Key Lime Pie with JoshEWEa's Garden Crispy Nuts and Whipped Cream on the Side Pie Crust:
Filling:
Top Cream Layer: Lime and Honey Coconut Cream – place a dollop on each slice or a thin layer of lime honey coconut cream on top of pie before slicing. Garnish: (optional)
Place dates in the food processor and process until they become a paste. Add nuts and remaining ingredients and process until crumbly. Pat this mixture down in the spring form pan and up the sides creating a thick crust. (Can be placed into sheet pans and served in squares). Blend filling ingredients in blender until smooth. Pour into pie crust. Place in freezer and freeze for 1 hour. Remove from freezer and place thin layer of lime honey coconut cream on top or simply place a dollop of coconut cream on top before serving. When you are ready to serve, remove from freezer and let sit 1 hour before serving to soften. Slice and serve. Garnish with lime slices, raspberries and mint leaves. Sunday Brunch
Chicken Liver Paté With Bacon Fat
Garnish:
Melt lard or bacon fat in a heavy skillet. Add livers, onions and mushrooms and cook, stirring occasionally, for about 10 minutes until livers are browned. Add wine, garlic, mustard, lemon juice and herbs. Bring to a boil and cook, uncovered, until the liquid is gone. Allow to cool. Process in a food processor with additional softened lard or bacon fat. Season to taste. Place in a crock or mold and chill well. Serve with a dollop on top of endive. Top with small diced red bell peppers and capers. Artisanal Bread Vegetable Frittata with Copper Creek Farms Eggs and Pastureland Cooperative Cheddar Chese
In a cast-iron skillet, sauté the pepper and onion in 1 tablespoon of butter until soft. Remove with a slotted spoon. Stir in broccoli, peppers, onion and basil. Beat eggs with cream, salt and pepper. Melt the remaining butter in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve. Vegetable Frittatta with Copper Creek Farms Eggs – Gf/Cf
In a cast-iron skillet, sauté the pepper and onion in 1 tablespoon each of butter and olive oil until soft. Remove with a slotted spoon. Beat eggs with cream and seasonings. Stir in broccoli, peppers and onion. Melt the remaining butter and olive oil in the pan and pour in egg mixture. Cook over medium heat about 5 minutes until underside is golden. Sprinkle cheese on top and place under the broiler for a few minutes until the frittata puffs and browns. Cut into wedges and serve. Sourdough French Toast
Gluten-Free Coconut French Toast
In a medium size bowl, beat eggs with coconut milk. Add cinnamon and a pinch of salt. Soak a slice of gluten free bread in the egg mixture for 1-2 minutes on each side. Fry in coconut oil over medium heat for several minutes on each side till golden. Top with maple syrup.
Use the food processor to cut potatoes into a small julienne. Melt lard in a large, heavy skillet. Place onions and potatoes in the pan and press down firmly. Sprinkle with salt and pepper, cover pan and cook over medium heat about 5 minutes. Turn potatoes and cook, covered, another 5 or so minutes or until potatoes are well browned. Lucky Pig Berkshire Pork Slab Bacon Lucky Pig Berkshire Pork Breakfast Sausage Patties |
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