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radish-and-fennel-salad

Fennel and Spring Radish Salad


By Chef Clayton Chapman, the Grey Plume

Yield: 2–3 servings

2 bulbs fennel with fronds (greens) attached
4 spring radishes (such as watermelon, red, breakfast, black or daikon)
Zest and juice from 1 whole lemon (Zest the lemon before you juice it.)
1 tablespoon raw honey
1 tablespoon white wine vinegar
6 ounces extra-virgin olive oil
Kosher or sea salt to taste
Cracked black pepper to taste

Remove tops of fennel and chop the greens. Cut fennel in half the long way. Remove the stem end and lay the fennel flat side down on cutting board. Slice fennel as thinly as possible.

Trim the ends (root and stem) from radish. Slice radish as thinly as possible.

Toss sliced fennel with the chopped greens, radish, lemon zest and juice. honey, white wine vinegar, olive oil, salt and pepper.

Allow the fennel to marinate in the refrigerator for an hour before you serve. If you prefer to serve the fennel hot, you can gently heat it up in a pan.

Photography by Margaret Davenport

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Mulberry Syrup

From Low-Hanging Fruit by Abigail Birrell Artwork by Cheryl Angelina Koehler

Mulberry syrup is an easy way to add a pop of bright flavor to drinks.  Try a splash in iced tea or lemonade, or mix with Sparkling wine and a twist of lemon for a lavender colored spritzer.  It’s also delicious drizzled over ice cream or yogurt.  It even works as a locally sourced alternative to maple syrup on pancakes or waffles.

Yield: Approximately 1 quart

1 cup granulated sugar or honey
1 cup water
6 cups ripe mulberries, washed (Tip: Include a handful of red under-ripe berries to add some tang.)
Zest of 1 lemon
Juice of 1 lemon

Combine sugar, water. mulberries and lemon zest in a small saucepan and bring to a boil over medium-high heat, stirring occasionally.  When mixture boils, reduce heat to medium low and simmer for 5 minutes. gently crushing mulberries against side of pan.

Remove the pan from heat and let mixture steep for 15 minutes.

Strain mulberry syrup through a fine mesh strainer into a clean pan and return to a simmer for 15 to 20 minutes until syrup is reduced and just coats the back of a spoon.  Stir in … Read More

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Photo by Janelle Shank

GRILLED ASPARAGUS

Photo by Janelle Shank

Originally appeared in the Spring 2012 issue of Edible Omaha

Yield: 2–3 servings

1 tablespoon extra-virgin olive oil
Salt and pepper
Fresh, seasonal herbs
1 pound asparagus (about 1 bunch), washed and trimmed
Lemon juice

Preheat grill.

In large, re-sealable plastic bag, mix olive oil, salt, pepper and fresh herbs until combined. Add asparagus stalks and coat.

Grill over high heat for 2 to 3 minutes, or until tender, turning once. Sprinkle with lemon juice and serve immediately.

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Ebelskivers

From the story The Roundness of Life by Matt Low , Photography by Linda Gentry

Yield: 21 individual ebelskivers

¼ cup butter, melted, plus another 1 tablespoon unmelted for the pan
2 eggs, separated
1¾ cups milk (or buttermilk)
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons granulated sugar
Powdered sugar for dusting (if desired)

Melt and slightly cool ¼ cup butter. In a small bowl, combine egg yolks and milk. In a larger bowl, combine flour, baking powder and salt.

Once butter has cooled, stir into egg mixture until fully combined. Slowly add egg mixture to flour mixture and stir until smooth.

Beat egg whites with sugar until soft peaks form using an electric mixer or, more traditionally, by hand. Gently fold egg whites into batter, one-third at a time, until fully integrated.

Set a burner to medium-low and heat ebelskiver pan on stovetop. Place a small amount of the remaining butter into each divot. Once the small portion of butter melts easily, fill each divot with roughly two tablespoons of batter (but not spilling over the top). Once the bottom has turned golden brown, after approximately 4 to 5 minutes, use a bamboo … Read More

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Honey Roasted Carrots with Coriander

Photography by Margaret Davenport

By Jeffrey Miller, Executive Chef of the Timber Dining Room at Lied Lodge

1 pound peeled carrots (leave whole, if small, or slice into quarters lengthwise)
1 teaspoon Nebraska Screw Press White Grape Seed Oil (found at Old World Oil & Vinegar)
Salt and pepper to taste
1 teaspoon whole coriander seeds
¼ cup honey

Preheat oven to 450°.

Bring 4 quarts of water to a boil. Season generously with salt. Blanch the carrots for approximately 1 minute or until slightly softened. Then drain carrots and place on a roasting pan. Drizzle with oil, season with salt and pepper, and roast in the preheated oven for about 10 minutes.

Heat a sauté pan over medium heat. Add coriander seeds to the dry sauté pan. Toast for approximately 1 minute, stirring often to prevent burning.

Stir in honey and remove from heat.

Remove carrots from oven and drizzle with the honey and coriander. Return to the oven for another 10 to 15 minutes or until you start to see a little color on the top of the carrots.

Remove from oven and allow to cool slightly.

Before serving, spoon any excess honey and coriander from the roasting … Read More

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Photography by Margaret Davenport

Roasted Young Potatoes with Broccolini

By Chef Dario Schicke, Dario’s Brasserie and Avoli Osteria

Photography by Margaret Davenport

Yield: 3–4 servings

1 pound young potatoes, cut as desired
1 tablespoon extra-virgin olive oil
Chopped chives and fresh parsley to taste
Salt and pepper to taste
1 tablespoon unsalted butter
6 ounces broccolini, trimmed
Toasted hazelnuts
Preheat oven to 375°.

Toss potatoes in a bowl with olive oil, herbs and salt and pepper. Place on a parchment-lined roasting pan and roast in the preheated oven for 16 minutes or until potatoes are cooked through.

Melt butter in a large skillet over medium heat. Add broccolini and roasted potatoes. Sauté until broccolini is tender. Garnish with hazelnuts and additional salt and pepper to taste. Serve immediately.

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Photography by Margaret Davenport

Roasted Fingerling Potato Salad

By Diana Browder, Guckenheimer Executive Chef, Holland Performing Arts Center

Photography by Margaret Davenport

Yield: 4 servings

1 pound fingerling potatoes, cut into even-size pieces
½ pint grape tomatoes
1 teaspoon chopped garlic
3 tablespoons extra-virgin olive oil
Salt and pepper to taste
Mint Gremolata Dressing
3 ounces goat cheese (Place goat cheese in the freezer before starting the recipe for easier crumbling)

Bring 4 quarts of water to a boil. Season generously with salt. Add potatoes to water and cook 7–9 minutes until a fork pierces skin easily. Drain well.

Preheat oven to 425°.

Toss potatoes and tomatoes with garlic, olive oil, salt and pepper. Place on sheet pan and roast 12–15 minutes until nicely caramelized.

Toss warm vegetables and dressing together in a bowl. Season to taste with salt and pepper. Crumble goat cheese over the top and serve immediately.

Mint Gremolata Dressing

1½ tablespoons extra-virgin olive oil
1½ tablespoons lemon juice
Zest of 1 lemon
¼ cup chopped green onions
2 whole cloves of garlic, peeled
½ cup fresh parsley
¼ cup fresh mint
Salt and pepper to taste

Place all ingredients in food processor and blend until smooth.

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Photo by Mary Oswald

Bison Pot Roast

Photo by Mary Oswald

Yield: 6 servings

1 (2-pound) bison pot roast (or beef roast)
⅓ cup unbleached flour
1 teaspoon kosher salt
1 teaspoon black pepper
¼ cup grapeseed oil
1 medium yellow onion, diced
3 medium carrots, diced
3 stalks celery, diced
5 cloves garlic, crushed
2 tablespoons tomato paste
4 medium yellow potatoes, cut into 1½-inch pieces
1 cup dry red cooking wine
1½ cups beef stock

Place roast in a large re-sealable plastic bag with the flour, salt and pepper. Shake well to coat and allow to rest in bag for 10 minutes.

Place a thick-bottomed pan or Dutch oven over medium-low heat and warm oil. Once preheated (about 10 minutes) add roast and turn until brown, about 6 minutes per side. Remove from oil and set aside.

Add onions to pan and sauté for 8 to 9 minutes. Stir in carrots and celery and sauté together for another 8 to 9 minutes. Add the crushed garlic and tomato paste, continue to stir and sauté to caramelize all the vegetables.

Return the roast to the pot, add the potatoes, wine and stock. Bring the entire pot to a boil and then immediately reduce to a simmer. … Read More

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Photo by Mary Oswald

Sausage and Potato Soup

Photo by Mary Oswald

Yield: 8 servings

4 cups peeled, uniformly diced white or gold potatoes
4 cups chicken or vegetable stock
1 pound Italian sausage, ground or links, cut into bite-size pieces
1 medium red onion, diced
½ cup diced celery
½ cup shredded carrots
2 cloves crushed garlic
1 cup half-and-half
1 cup shredded Parmesan or other hard cheese
Salt and pepper, to taste

Add diced potatoes and stock to a large stockpot and place over medium-high heat. Bring to a boil, then lower the heat to medium-low and simmer for 20 minutes or until the potatoes are fork tender.

While the potatoes are simmering, cook the sausage in a large skillet over medium-high heat. Remove sausage from pan to plate and discard all fat but 1 tablespoon from pan. Add onion, celery, carrots and garlic to skillet and sauté until onions are translucent. Add sausage back into skillet and stir to combine. Remove any excess fat from the mixture.

Transfer the cooked sausage and vegetables to the stockpot with the stock and potatoes. Add half-and-half and cheese, stirring until all ingredients are combined and warmed through.

Optional ideas to sauté with vegetables: 1 cup either chopped kale, … Read More

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Photo by Mary Oswald

Caramelized Beets and Onions

Photo by Mary Oswald

Yield: 4 servings

1 pound medium beets, trimmed of ends
1 tablespoon butter
1 medium onion, thinly sliced
2 tablespoons sugar
2 tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon pepper

Place beets in a large stockpot and cover with water. Bring to a boil; cover and cook for 35 to 40 minutes or until tender. Drain, reserving 4 tablespoons liquid. Remove beets and cool 10 minutes. Once cool, peel and cut into matchsticks; set aside.

Add butter to a large skillet over medium heat. When melted, add onions and sauté until tender. Add sugar and vinegar to the skillet and stir to combine. Cover and cook for 10 to 15 minutes, stirring frequently, until onions are golden brown.

Remove lid, add beets and stir. Sprinkle salt and pepper on mixture and stir in reserved cooking liquid. Cover and cook for 5 minutes or until heated through. Serve immediately.

––Recipe adapted from Taste of Home

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