Molly’s Pumpkin Soup
6 cups chicken stock
2-3 cups pared pumpkin, cut into 1/2-inch cubes
1 cup thinly sliced onion
1 clove garlic, minced
1 1/2 teaspoons kosher salt
1/2 teaspoon dried thyme leaves
5 peppercorns
1 medium pumpkin
1/2 cup heavy cream, warmed
1 teaspoon chopped fresh flat-leaf parsley
In a covered saucepan, heat the stock, cubed pumpkin, onion, garlic, salt, thyme, and peppercorns to boiling; reduce heat and simmer, uncovered, 20 minutes.
Remove 1/2 cup of the pumpkin with a slotted spoon; reserve.
Simmer remaining pumpkin mixture, uncovered, 20 minutes longer; transfer to a large bowl.
Preheat oven to 350F degrees.
Cut the top off the pumpkin and remove the seeds.
Place the pumpkin on a baking sheet and bake for 20 minutes; set aside in a warm spot.
Puree 2 cups of the pumpkin mixture in a blender or food processor; return pureed mixture to the pot.
Repeat with remaining pumpkin mixture.
Heat pureed mixture to boiling; reduce heat; simmer, uncovered, for 10 minutes.
Stir warm cream and reserved pumpkin into soup.
Place the warmed pumpkin on a platter; ladle the soup in and garnish with parsley.
Don's Note: River Valley white worked really well with the soup!
Tuesday, October 28, 2008
Thursday, September 25, 2008
Crofut Risotto
Three years ago, my neighbor Joe introduced me to the most addictive thing in the world. Not cigarettes, not drugs, not gambling but duck hunting! I never thought I would look forward to waking up at 5am on a cool and sometimes downright cold, autumn Saturday morning to sit in water wearing rubber boots waiting for my favorite fall entrée to fly above me. Being careful to not wake my wife and children, I sneak down stairs, put on my camouflaged rubber outfit. Wake up my “not so smart” dog and head to the lake. I sit and wait for the first light of the morning to start blasting at every wing I see fly above me. For every 50 shots I fire I somehow miss 55 ducks, yet I promise myself that I will keep going back until I get one. I’m Elmer Fudd with an apron. Bottom line, I’m better cooking than I am at hunting! Yet, I still go out each weekend to try my luck. Some say it is a passion, though I say it has become an addiction.
\m/ Richard
Simple Jerk Seasoned Duck w/ Mushroom “Crofut” Risotto
Serves 4
Duck
2 Duck breasts
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
Place the duck aside. Combine all the ingredients in a bowl. Toss the Duck in the bowl and let marinate for one to two hours. Grill the duck for roughly three to four minutes on each side until medium rare. Remember though it is a bird, it is not a chicken. It tastes great at medium rare/medium…
Crofut Risotto
8 to 9 cups chicken broth
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, chopped
1 pound fresh Portobello, Oyster & Shittake Mushroom, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup white wine (River Valley White)
1/2 cup fresh Parmesan cheese
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, stirring while cooking until translucent. Toss in the fresh mushrooms, all the herbs & butter. Sauté until lightly browned then season with a little salt & pepper. Take off the heat and set aside.
In a medium saucepan add 2 Tablespoons oil. Sauté the rest of the garlic and onion. Add Arborio and stir quickly until it is well-coated for one minute. Stir in wine and cook until it is nearly all evaporated.
Add 1 cup of the warm broth with a ladle while stirring, until the rice has absorbed the liquid. Keep adding broth 1 cup at a time. Continue to cook and stir, cook and stir, cook and stir giving the rice time to absorb all the broth before adding the other cup. Does this take time? Yes, but it is well worth the wait. The risotto should be slightly firm and creamy.. Transfer the mushrooms to the rice mixture then stir in the cheese, cook until cheese is melted into the risotto. Garnish with the sliced grilled duck breast and a little parsley. At this point you can feel like a celebrity chef and yell BAM!
\m/ Richard
Simple Jerk Seasoned Duck w/ Mushroom “Crofut” Risotto
Serves 4
Duck
2 Duck breasts
2 tablespoons dried minced onion
2 1/2 teaspoons dried thyme
2 teaspoons ground allspice
2 teaspoons ground black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 tablespoons vegetable oil
Place the duck aside. Combine all the ingredients in a bowl. Toss the Duck in the bowl and let marinate for one to two hours. Grill the duck for roughly three to four minutes on each side until medium rare. Remember though it is a bird, it is not a chicken. It tastes great at medium rare/medium…
Crofut Risotto
8 to 9 cups chicken broth
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, chopped
1 pound fresh Portobello, Oyster & Shittake Mushroom, sliced
2 bay leaves
2 tablespoons fresh thyme, chopped
2 tablespoons fresh Italian parsley, chopped
2 tablespoons butter
Salt and pepper
2 cups Arborio rice
1/2 cup white wine (River Valley White)
1/2 cup fresh Parmesan cheese
Heat the chicken broth in a medium saucepan and keep warm over low heat.
Heat 1 tablespoon of oil in a large skillet over medium heat. Add 1/2 onion and 1 clove garlic, stirring while cooking until translucent. Toss in the fresh mushrooms, all the herbs & butter. Sauté until lightly browned then season with a little salt & pepper. Take off the heat and set aside.
In a medium saucepan add 2 Tablespoons oil. Sauté the rest of the garlic and onion. Add Arborio and stir quickly until it is well-coated for one minute. Stir in wine and cook until it is nearly all evaporated.
Add 1 cup of the warm broth with a ladle while stirring, until the rice has absorbed the liquid. Keep adding broth 1 cup at a time. Continue to cook and stir, cook and stir, cook and stir giving the rice time to absorb all the broth before adding the other cup. Does this take time? Yes, but it is well worth the wait. The risotto should be slightly firm and creamy.. Transfer the mushrooms to the rice mixture then stir in the cheese, cook until cheese is melted into the risotto. Garnish with the sliced grilled duck breast and a little parsley. At this point you can feel like a celebrity chef and yell BAM!
Tuesday, September 16, 2008
Beurre Blanc or Beurre Rouge
The other day, on my way home from work Molly called me and asked me to pick something up from the grocery store. I quickly learned that if you are wearing a chef coat in the grocery store you are going to get asked a lot of questions. One question; “what is a quick sauce for fish”? Answering her question I could have stayed there forever asking, what are you going to serve with the fish? How are you going to cook the fish? What sort of side will be with the fish?
I decided to give her a choice of two classic “gourmet” sounding though easy to make.
Beurre Blanc or Beurre Rouge.
Just because the names are French, don’t get intimidated on making this at home. These are by far the easiest pan sauces one can make. (Traditional French would strain the shallots, though I like the added bite) These both can be served with chicken, pork or fish. They heighten a dish as well as give great added flavor.
Beurre Blanc
Ingredients:
8 oz Crofut Le Crescent
1-1/2 oz white wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt
The How To:
Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.
Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste
Beurre Rouge
Ingredients
8 oz Crofut St. Croix
1-1/2 oz red wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt
The How to:
Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.
Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste
\m/ Richard
I decided to give her a choice of two classic “gourmet” sounding though easy to make.
Beurre Blanc or Beurre Rouge.
Just because the names are French, don’t get intimidated on making this at home. These are by far the easiest pan sauces one can make. (Traditional French would strain the shallots, though I like the added bite) These both can be served with chicken, pork or fish. They heighten a dish as well as give great added flavor.
Beurre Blanc
Ingredients:
8 oz Crofut Le Crescent
1-1/2 oz white wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt
The How To:
Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.
Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste
Beurre Rouge
Ingredients
8 oz Crofut St. Croix
1-1/2 oz red wine vinegar
2 shallots, chopped
1 lb cold butter, cut into small pieces
Salt
The How to:
Combine Wine & Shallots in a saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer until reduced to 1/2 cup.
Reduce heat to low; add butter, 1 piece at a time, stirring with a whisk. (Do not overheat or sauce will separate.) Season to taste
\m/ Richard
Monday, September 15, 2008
Tuh-MAY-toh or Tuh-MAH-to?
Doesn't matter how you say it, what matters are they are all around us this time of year! I love hearing is my friends telling me that they have “too many tomatoes” in their gardens. One thing I found is there is no such thing “too many tomatoes”. Tomatoes are one of the most versatile vegetables (or fruit …depending who you ask) in the world. Sauces, Salads, Appetizers and Entrees always seem a little better with a little tomato.
-Richard
Crofut Bruschetta
2 pounds Fresh Tomatoes
1/4 cup extra-virgin olive oil
2 cloves garlic, halved
1/2 cup basil leaves, thinly sliced
salt & pepper
¼ cup Crofut St. Croix
The How To
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
In a bowl, lightly mash the roasted tomatoes and combine with basil, garlic and wine.
Serve with Grilled Bread you can’t go wrong!
Crofut Marinara
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
2 tablespoons chopped onion
¼ cup balsamic vinegar
1/4 cup Crofut St. Croix
The How To:
In heave sauce pan heat up oil. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.
-Richard
Crofut Bruschetta
2 pounds Fresh Tomatoes
1/4 cup extra-virgin olive oil
2 cloves garlic, halved
1/2 cup basil leaves, thinly sliced
salt & pepper
¼ cup Crofut St. Croix
The How To
Heat the oven to 400 degrees F.
Coat the tomatoes in olive oil and season with salt and pepper. Roast 20 minutes to concentrate the flavor and burst the tomatoes.
In a bowl, lightly mash the roasted tomatoes and combine with basil, garlic and wine.
Serve with Grilled Bread you can’t go wrong!
Crofut Marinara
3 tablespoons olive oil
2 8oz cans chopped tomatoes
2 clove garlic, minced
1 tablespoon chopped fresh basil
½ tablespoon chopped fresh oregano
2 tablespoons chopped onion
¼ cup balsamic vinegar
1/4 cup Crofut St. Croix
The How To:
In heave sauce pan heat up oil. Add onions and garlic. Cook until garlic starts to brown. Add balsamic and cook for about 1 minute. Add tomatoes and turn down heat to medium. Add remaining ingredients and let simmer for at least two hours. The longer you simmer the more intense the flavor.
Tuesday, August 5, 2008
VINEYARD UPDATE: THE HEAT IS ON!
Veraison (augusting or turning) has started and the grapes are turning black, blue and lighter shades of green. Ripening has started, and harvesting will start in September.
Want to pick?
Email us at info@crofutwinery.com to tell us you want to participate.
Get ready for Don's cooking in September!
You pick, Don preps family foods, and you enjoy family food and wine after a MN morning harvest. Harvest is THE best time of the year, and the food is hearty! Email us at info@crofutwinery.com & let us know which Saturday morning you want to help make world class wine!
Want to pick?
Email us at info@crofutwinery.com to tell us you want to participate.
Get ready for Don's cooking in September!
You pick, Don preps family foods, and you enjoy family food and wine after a MN morning harvest. Harvest is THE best time of the year, and the food is hearty! Email us at info@crofutwinery.com & let us know which Saturday morning you want to help make world class wine!
Friday, July 25, 2008
Chef’s on the road
On “kid-less” days, Molly and I enjoy getting in the car and going to where ever the road leads. Our roadway adventures usually lead us to some small town to what some would call the middle of nowhere. We venture into a local pubs chatting to the locals and discovering the heart’s of their community. One thing that I love about these excursions is not only spending time with my wife (two chefs with three kids in the family does take up a lot of time) is going to the local farmers markets. Seeing what the communities’ farmers and gardeners are bringing in during the dog days of summer is not only fun but meeting the actual people who grow your food is to me, the coolest thing one can do.
One of my favorite summer recipes is one of the first recipes I was taught. Not only does it make a great side dish it can be a light meal on the hot summer nights.
Enjoy,
The Dollarhides
Need help finding a local farmers market? Try the site below
mda.state.mn.us/food/minnesotagrown/farmersmarkets.htm
“Crofut” Ratatouille
1 onion, sliced into thin rings
1 clove garlic, minced
1/2 medium eggplant, cubed
1 zucchini, cubed
1 medium yellow squash, cubed
1 green bell peppers, seeded and cubed
1/2 yellow bell pepper, diced
1/2 chopped red bell pepper
2 roma (plum) tomatoes, chopped
1/4 cup olive oil
½ cup Frontenac Red (Crofut, of course!)
1/2 bay leaf
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste
The “How to”
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Toss in onions and garlic then cook until tender
In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zukes in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf , thyme and WINE! Cover the pot. Cook over medium low heat for 20to 30 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.
Pour your self a glass of wine and reap the benefits of living in Minnesota and having local food from great people!
One of my favorite summer recipes is one of the first recipes I was taught. Not only does it make a great side dish it can be a light meal on the hot summer nights.
Enjoy,
The Dollarhides
Need help finding a local farmers market? Try the site below
mda.state.mn.us/food/minnesotagrown/farmersmarkets.htm
“Crofut” Ratatouille
1 onion, sliced into thin rings
1 clove garlic, minced
1/2 medium eggplant, cubed
1 zucchini, cubed
1 medium yellow squash, cubed
1 green bell peppers, seeded and cubed
1/2 yellow bell pepper, diced
1/2 chopped red bell pepper
2 roma (plum) tomatoes, chopped
1/4 cup olive oil
½ cup Frontenac Red (Crofut, of course!)
1/2 bay leaf
1 tablespoon chopped fresh parsley
2 sprigs fresh thyme
salt and pepper to taste
The “How to”
Heat 1 1/2 tablespoon of the oil in a large pot over medium-low heat. Toss in onions and garlic then cook until tender
In a large skillet, heat 1 1/2 tablespoon of olive oil and sauté the zukes in batches until slightly browned on all sides. Remove the zucchini and place in the pot with the onions and garlic.
Sauté all the remaining vegetables one batch at a time, adding 1 1/2 tablespoon olive oil to the skillet each time you add a new set of vegetables. Once each batch has been sautéed add them to the large pot as was done in step 2.
Season with salt and pepper. Add the bay leaf , thyme and WINE! Cover the pot. Cook over medium low heat for 20to 30 minutes.
Add the chopped tomatoes and parsley to the large pot, cook another 10 minutes. Stir occasionally. Remove the bay leaf and adjust seasoning.
Pour your self a glass of wine and reap the benefits of living in Minnesota and having local food from great people!
Monday, July 21, 2008
Fun in the Sun!
Yesterday we had a lot of fun in the vineyard. Molly and I had a lot of fun meeting everyone and it is always fun to hear Don talk about his wine. The humidity was a little high but that just made the wine go down better. The day was awesome! We would like to thank all for coming and hope to see you back soon. We promised to get some of the recipes from yesterday. Like we said yesterday, the easier the recipes the better. It leads to more time drinking wine and talking to friends.
- Richard
p.s. If you ever have a cooking question / comments or need a recipe please feel free to contact us at Chefdollarhide@gmail.com
Citrus Shrimp Skewer (4 Servings)
16 larger shrimp (I just love saying large shrimp… anyways..)
1 orange sliced
1 lime sliced
½ cup orange juice concentrate
1T honey (always get your honey locally!)
1tsp. Cayenne pepper
Skewer shrimp w/ lime wedge another shrimp then an orange wedge. Mix together the orange juice concentrate, honey & cayenne. Spray your grill with nonstick spray before placing the skewers on the grill. As you grill the shrimp rub the orange juice mixture on the shrimp. Cook shrimp roughly three to four minutes on each side.
Stuffed Pork
1 pork tenderloin
½ cup of sundried tomatoes
1 clove garlic
¼ cup fennel (shaved thin)
Sat & pepper
Cut the tenderloin down the center being careful not to cut all the way through. Spread the tenderloin open and sprinkle with a little sat & pepper. Place your sundried tomatoes, fennel and garlic in the loin and fold loin. You can tie the loin or use skewers to close.
Grill on medium heat until 150 degrees and let rest for ten minutes before slicing.
- Richard
p.s. If you ever have a cooking question / comments or need a recipe please feel free to contact us at Chefdollarhide@gmail.com
Citrus Shrimp Skewer (4 Servings)
16 larger shrimp (I just love saying large shrimp… anyways..)
1 orange sliced
1 lime sliced
½ cup orange juice concentrate
1T honey (always get your honey locally!)
1tsp. Cayenne pepper
Skewer shrimp w/ lime wedge another shrimp then an orange wedge. Mix together the orange juice concentrate, honey & cayenne. Spray your grill with nonstick spray before placing the skewers on the grill. As you grill the shrimp rub the orange juice mixture on the shrimp. Cook shrimp roughly three to four minutes on each side.
Stuffed Pork
1 pork tenderloin
½ cup of sundried tomatoes
1 clove garlic
¼ cup fennel (shaved thin)
Sat & pepper
Cut the tenderloin down the center being careful not to cut all the way through. Spread the tenderloin open and sprinkle with a little sat & pepper. Place your sundried tomatoes, fennel and garlic in the loin and fold loin. You can tie the loin or use skewers to close.
Grill on medium heat until 150 degrees and let rest for ten minutes before slicing.
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