Archive | Entrees

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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smoked-toms2

Smoked Vegetables

Photos by Mary Oswald

When creating this recipe, we used a variety of tomatoes, cherry tomatoes, bell peppers (no seeds or membranes), red onion, zucchini, broccoli, cabbage, Brussels sprouts and cauliflower. Get creative and use the bounty of the summer. Any combination works!

Yield:8 servings

Wood chips for smoker
4 cups assorted vegetables*, rinsed and cut into large, evenly sized pieces
½ cup extra-virgin olive oil
Salt and pepper, to taste

Prepare smoker with hickory or apple chips and heat to 250°. Line baking sheet(s) with foil. Add vegetables to baking sheets in a single layer and drizzle with oil. Sprinkle with salt and pepper and stir to coat. Place baking sheets in smoker and close tightly.

Smoke for at least 45 minutes for a lighter flavor or up to 60 minutes for caramelized onions and a deep, smoky flavor, adding wood chips as necessary.

Carefully remove from smoker and cool slightly. If not serving immediately, store in refrigerator for up to one week.

Smoked vegetables can be used in casseroles, salsas or soups, or served alone as a side dish.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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Photo by Trisha Hughes

White Bean and Ham Soup

Photo by Trisha Hughes

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

Yield: 6 servings

Cooked meat from 3 ham hocks or ham bones, cleaned off bone and chopped (approximately 4 cups)
1 cup reserved ham stock
1 cup sweet onion, diced
1 cup celery, diced
1 cup carrot, diced
2 cups dry white beans* (about ¾ pound), rinsed and soaked in 6 cups water for 8 hours at room temperature, then rinsed again
3 garlic cloves, minced
2 bay leaves
1 tablespoon black pepper
Salt, to taste
5 cups water
2 tablespoons chopped fresh parsley

*may substitute 4 cups of canned cannellini or other white beans

Combine all ingredients except parsley in a pressure cooker, slow cooker or large soup pan. Add water. In a pressure cooker, set to 15# pressure and cook over medium heat for 30 minutes. If using a slow cooker, set to high and let cook 4 to 6 hours until beans are soft. On the stove, bring to a boil, reduce heat, cover and let simmer for about 3 hours, until the beans are tender.

Remove from heat and add parsley, roughly stir and carefully ladle into bowls.

 

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Photo by Trisha Hughes

Turkey Reuben

Photo by Trisha Hughes

Yield: 1 serving

1 tablespoon butter, softened
2 slices rye bread
2 tablespoons Thousand Island dressing
4 ounces heritage turkey
4 tablespoons sauerkraut
Swiss cheese

Butter one side of each of the slices of bread. Place one slice in a thick-bottomed skillet over medium-high heat. Spoon 1 tablespoon dressing on the bottom slice of bread and spread to cover. Top with turkey, sauerkraut and cheese. Spoon remaining dressing on the other slice of buttered bread and top sandwich, keeping dressing side down. Grill until bread is golden brown, covering pan if needed to thoroughly heat sandwich ingredients. Flip sandwich carefully and brown the second side. Remove from pan. Let cool 1 minute before slicing in half and serving.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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Turkey1-TH

Heritage Turkey

Photo by Trisha Hughes

Yield: 12 servings

18-pound heritage turkey
¼ cup butter, softened
2 tablespoons extra-virgin olive oil
Kosher salt
Cracked black pepper
¼ cup fresh sage leaves
4 bay leaves
1 lemon, whole
2 cups water

Set oven rack in lowest position and preheat oven to 425°.

Rinse outside of turkey and turkey cavity; pat dry. Slide hand under skin to gently separate skin from the breast meat. Using fingers, coat meat under skin with butter. Lightly baste outside of skin with olive oil and generously season turkey and cavity with salt and pepper. Put sage leaves and bay leaves into turkey cavity. Rinse and dry lemon, then poke holes around with sharp knife; place into turkey cavity.

Place turkey in roasting pan and pour water in the pan, around the outside of the turkey. Tent with foil, place in oven and roast for 30 minutes. Reduce heat to 325° and roast until instant-read thermometer inserted into thickest part of thigh registers 170°, basting with pan drippings every 30 minutes, for approximately 2 to 2½ hours in total.

Let stand 15 minutes before carving.

Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald

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Photo by Trisha Hughes

Turkey and Apple Sandwich with Spicy Mustard

Photo by Trisha Hughes

Yield: 1 serving

1 tablespoon butter, softened
2 slices whole-grain bread
2 tablespoons spicy whole-grain mustard
2 thin slices of Granny Smith apple
2 slices leftover heritage turkey, white meat only
3 ounces Brie cheese (can substitute Camembert or Swiss)

Butter one side of each slice of bread and spread the other side with whole-grain mustard. On the mustard side, add slices of apple, turkey and cheese. Top with second slice of bread, mustard-side facing the sandwich ingredients. Place in toaster oven or regular oven at 350° for 15 minutes. Carefully remove from oven and let stand one minute; slice and serve.
Recipe developed for Edible Omaha by Julie Kolpin and Mary Oswald.

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pork-pernil

Pork Pernil

Photo by Mary Oswald

Photo by Mary Oswald

Yield: 8–12 servings

9 cloves garlic

½ teaspoon black pepper

½ teaspoon crushed dried oregano

1½ tablespoons extra-virgin olive oil

1½ teaspoons salt

7-pound pork shoulder roast, picnic cut, fat on

Crush or mince garlic and add to small bowl with pepper, oregano, olive oil and salt. Mix and set aside.

Rinse meat and pat dry with paper towels. With sharp knife, carefully score the meat with 1- to 1½-inch slits up to 2 inches deep in a diamond pattern all around meat.

Once meat is scored, rub all over with garlic mix, pressing seasoning into the scored slits and rubbing on fat. Place meat in 2-inch or deeper baking pan, fat-side up. Cover and refrigerate overnight.

Remove pan from refrigerator and let stand for one hour or until room temperature.

Preheat oven to 400°.

Place pan with roast into oven and cook for 60 minutes.

Reduce oven temperature to 300° and cook an additional 4 hours. Do not turn the meat during cooking.

Check roast after four hours to see if pork skin (cuerito) is crispy; if not, increase oven temperature to 400° until skin crisps, watching carefully to avoid burning … Read More

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Squash Blossom and Huitlacoche Quesadillas

In spite of its startling appearance, huitlacoche is prized by Mexican cooks for its unique flavor, which combines the delicate earthiness of mushrooms and the sweetness of corn. Photo by 123RF.com

Yield: 4 servings

1 tablespoon extra-virgin olive oil

¼ cup finely chopped white or yellow onion

2 garlic cloves, finely chopped

1 pound fresh or frozen huitlacoche, roughly chopped (a 7-ounce can of prepared huitlacoche may also be substituted)

2 fresh green chiles, finely chopped

Salt and pepper

4 to 6 corn tortillas, preferably blue corn

6 ounces Queso Oaxaca, sliced (available at Mexican grocery stores, but any good, white melting cheese may be substituted)

4 to 6 large squash blossoms

In a large sauté pan on medium-high heat, sweat the onions and garlic in olive oil until slightly softened but not brown.

Add the chopped huitlacoche and fresh chiles, season with salt and pepper and cook 5 to 6 minutes, adding a splash of water if the pan seems dry. If using fresh huitlacoche, the color will change from gray-blue to black as it cooks and becomes soft and collapsed. If using canned, it is black and will start out quite wet and then bubble and thicken as … Read More

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tortilla press

Corn Tortillas

Photo by Mary Oswald

Yield: 16 small (5- to 6-inch round) tortillas

Photo by Mary Oswald

2 cups masa harina (corn flour)

1⅓ cups water

¼ teaspoon kosher salt (optional)

 

Mix masa harina, water and salt, if using, in large bowl until soft dough forms. The dough should be wet enough that it will not crack or crumble but not sticky. Add water or masa harina as needed to get dough consistency.

Separate dough into walnut-size balls and put in large bowl. Cover balls with damp paper towel to keep pliable.

Place heavy skillet on stove over medium-high heat. While skillet is heating, remove one ball and press flat using a tortilla press or by placing between sheets of parchment and rolling out into a circle until ¼ inch thick. Cook in hot skillet for about 1 minute on each side until the tortilla puffs slightly and becomes flecked with brown, adjusting heat under pan as necessary. Repeat with remaining dough balls.

Serve immediately or store in refrigerator for up to one week. To reheat, place between damp paper towels in microwave for 15 seconds per tortilla or in a skillet for a crisper tortilla.

—Recipe from Azteca MillingRead More

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Pie Crust

Use this recipe for the Asparagus, Mushroom and Onion Tart. Save the dough scraps to use in the Roasted Strawberry and Rhubarb Pie Ice Cream recipe.

Yield: 1 crust

1⅓ cups all-purpose flour
¼ teaspoon salt
⅓ cup lard
1 egg
1 teaspoon vinegar

In a medium bowl, stir together the flour and salt. Use a pastry blender to cut in the lard until the mixture is crumbly. Using a fork, gently stir in the egg and vinegar until dough sticks together and pulls away from the sides of the bowl. If dough is not sticking together right away, add 1 teaspoon of cold water at a time until dough pulls away from sides of bowl. With floured hands, remove dough from bowl and form into a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Lightly coat a 9-inch pie plate with nonstick spray.

Remove dough from refrigerator and roll out on flat, floured surface until ⅛-inch thick. Move crust to pie plate, covering the bottom and sides of plate. Trim off any excess crust and save dough scraps. Pinch crust every 2 inches along the top edge to form a scallop pattern. Fill and … Read More

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