Recipes

Enjoy the following recipes submitted by CHEW members, guests and speakers over the years.

CHEW Potluck, July 1, 2015

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CHEW Meeting, December 2014

Those attending the 2014 December CHEW meeting were delighted by the flavorful yellow perch tacos and burbot ‘poor-man’s stew. Chefs Chris Swenson, Armando Soto and Quinmarlo Quince from Steenbock’s on Orchard) share their recipes with us.  Bon appetit!

Yellow Perch Fish Tacos W/ Chipotle Tarter & Coleslaw
Recipe from Quinmarlo Quince

Yields 4 Tacos

Perch:
2 Cups Flour
3 Cups Panko Bread Crumbs
2 Cups Whole Milk
4 Pieces Yellow Perch
1 Frying Pan
4 Cups of Canola

Method:
Take the perch and dredge each piece in the flour knocking off any excess flour. Then, dip each piece into the milk, shake off the extra milk and place each piece of fish into the panko bread crumbs, gently pressing to make sure that each side of each fish is crusted. Once you have breaded the fish, heat the oil in the frying pan at medium-high heat. When the oil is ready, place the perch in the fryer (perch are generally small so they cook really fast). Once the perch is done, set aside and let them cool.

Chipotle Tartar:
Yields 3 Cups:

Ingredients:
1 Tbsp Capers (roughly chopped)
1 Tbsp Chipotle Adobo Sauce
1 Tsp Salt and Pepper
3 Cups Mayo
1/2 Cup of Whole Milk
Juice of 1 Lime
2 Garlic Cloves, minced

Method:
In a mixing bowl, combine all of the ingredients together, then whisk until well incorporated, and serve.

Coleslaw:
1 Bag of Cabbage Slaw
2 Cups Mayo
2 Tbsp Celery Seed
2 Tbsp Salt and Pepper
1 Cup of Red Wine Vinegar

Method:
Combine the mayo, vinegar, celery seed, salt and pepper in a bowl and whisk together; in a separate bowl add the cabbage, then slowly add the liquid mixture to the cabbage. Once you have enough in there, mix together and serve. Combine all of these ingredients on a corn or flour tortilla to enjoy a delicious Yellow Perch Taco.

Burbot Moqueca
Recipe from Armando Soto

Yields 4 Servings

Marinade and Burbot:
1 Can Coconut Milk
Juice of 2 Limes
1 Habanero Pepper (seeded)
1/2 Cup of Olive Oil
2 Burbot Fillets (cut into 1 inch squares)

Method:
Combine all ingredients in a blender and place in a bowl. Add burbot chunks as cut into 1 inch squares. Let sit for 3 hours in refrigerator. Once the burbot has been marinated, pan sear it for 15 minutes on medium heat. While the fish is cooking, the marinade should be placed in a pan on medium-high heat and reduced until it has thickened (the consistency of heavy cream).

The Vegetables:
2 Cups Brussels Sprouts
1 Cup Red and Yellow Grape Tomatoes
1/2 of a Red Onion (thinly sliced)

Method:
Blanch the Brussels sprouts and set aside on a towel to dry. Once they are dry, sauté all veggies for 8 minutes and turn off heat; add veggies to reduced marinade. Combine the fish, veggies, sauce and serve on top of white rice; garnish with cilantro. Enjoy!!!

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CHEW Meeting June 4, 2014

Prepared by Char Thompson for “Ovens on the Edge” presentation by author Paula Marcoux on June 4, 2014. The recipe is from Paula’s book, Cooking with Fire. Paula writes, “These are meringues with soul. They want to use the last heat in a bone-dry oven, but you can make and pipe the cookies ahead to that their surface dries before baking. Do not attempt in humid weather.” Makes 35 small cookies.

5 ounces (1 cup) unblanched almonds, plus 36 more for garnish
4 ounces (2/3 cup) dehydrated cane juice or other flavorful sugar
2 egg whites
pinch of cream of tartar, if you have it

1. Use a food processor to grind the 5 ounces of almonds finely–don’t forget to protect your ears. Add half of the sugar, and grind it a bit more until powdery.

2. Place the egg whites in the bowl of an electric mixer. Beat on medium-high until broken up, then add the cream of tartar. Keep beating until soft peaks begin to form. Increase the speed of the mixer and begin to add the remaining sugar gradually. Keep beating until all the sugar has been added, then increase the speed to the highest setting, beating another minutes or so, or until the mixture is very white, stiff, and glossy.

3. Remove the beater and sprinkle the almond mixture over the top of the egg whites. Use a flat-bladed whisk to fold it together quickly and thoroughly.

4. Either use a pastry bag to extrude thirty-six 1-inch-diameter globs onto 2 sheets of baking parchment, or drop by teaspoons. Place an almond neatly into the center of each, and place out of harm’s way in a dry, and even sunny, spot.

5. When the rest of your baking is done, and the oven temperature has dropped below 300 degrees F, slide the cookies carefully into the oven. Leave them in until they have taken on a little color; they are shatteringly, meltingly crisp; and the almonds have developed an irresistible toasty flavor, between 2 and 3 hours.

Cream Scones

Prepared by Jean DeVore for “Ovens on the Edge” presentation by Paula Marcoux on June 4, 2014. The recipe is from Paula’s book, Cooking with Fire.They are great with butter and marmalade! Makes 8 scones.

10 ounces unbleached all-white flour
2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon kosher salt
2 1/2 ounces (5 tablespoons) lightly salted butter, cold
1 egg, plus 1 egg yolk
1/2 cup cream
1/2 cup currants or other dried fruit chopped to the size of currants
1, Set up a griddle arrangement and get a fire going. You may use something approximating a bakestone, but a 10-inch cast-iron griddle or even a frying pan works fine, with a low heat under it. You can nestle a heavy pan into a bed of coals, provided the heat is dampened with plenty of ask.

2. Combine the flour, sugar, baking powder, and salt in a bowl or food processor. Cut or rub the butter until the flour looks like meal. In a separate bowl, beat the egg and yolk together, then beat in the cream. Use a fork to lightly stir the egg mixture into the flour mixture, tossing in the currants as you go. Scrape it up into a ball, but do not overwork it.

3. Preheat your griddle.

4. Flour a work surface lightly, and scrape the dough out onto it. Pat it lightly into an even cake about 8 to 9 inches in diameter. Use a bench knife or scraper to cut the scone into 8 wedge-shaped pieces, and transfer them to the hot griddle. (If you hear any sizzling, situate the griddle in a cooler location or spread out the coals or diminish the blaze under it.) Bake for 10 t0 15 minutes per side, peeking underneath to monitor and turn when lovely and brown. Let cool several minutes before serving.

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Rum Balls

Prepared by Ann Waidlich for Program Ho Ho Ho and a Bottle of Rum, May 7, 2014

2 cups (1box) vanilla wafers (blended into crumbs)
1 cup sweetened shredded coconut
1 cup  confectioners’ sugar  (additional 1 ½ cup used later for rolling rum balls)
2 tablespoons light corn syrup
1/2 cup rum
Combine all ingredients , mix well. Shape into small firm balls, ¾” diameter.

Shift remaining 1 ½ cup of confectioners’ sugar.

Roll the balls in the sugar.

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Duarte’s Cream of Artichoke Soup

Adapted from Saveur, Number 153, Jan/Feb. 2013

From CHEW president Terese Allen: The second I saw this recipe in Saveur magazine,  I knew I would make it. Duarte’s is a 118-year-old tavern in tiny Pescadero, California, in the middle of artichoke country near the Pacific Ocean. I visited it years ago on a trip to the San Francisco area and fell hard for this soup, so I was glad to finally be able to taste it again. I brought it to a soup-themed CHEW potluck and several CHEW members asked for the recipe:

Duarte’s Cream of Artichoke Soup
3 tablespoons butter
1/3 cup minced shallots
1 tablespoon minced garlic
2 pounds frozen artichoke hearts, thawed and chopped
4 cups chicken stock
2 cups heavy cream
Salt and pepper
Fine-chopped parsley squeezed in a paper towel to dry it out
Lemon wedges

Heat butter in a soup pot over medium flame. Add shallots and garlic and cook, stirring occasionally, until softened, 7-9 minutes. Add artichokes and cook, stirring often, about 3 minutes. Add stock and bring to simmer. Reduce heat to medium-low, cover the pot and cook until artichokes are very tender, 20-25 minutes. Puree mixture with an immersion blender until as smooth as possible. Stir in cream, bring to simmer and cook over medium flame, stirring often, until soup is to desired thickness, 20-45 minutes. (At Duarte’s they cook it until it is very thick indeed). Season to taste with salt and pepper. Turn off the heat and let the soup come to room temperature. (At this point you can chill it until you’re ready to serve it).

Reheat the soup gently, stirring often. Serve each bowl with a sprinkling of parsley and a wedge of lemon for squeezing over top.

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Trout Cakes

Prepared by John Motoviloff

John Motoviloff, CHEW’s April 2007 speaker, brought some wonderful trout cakes to share with the group, made from Iowa trout he caught the previous weekend.  Fried in butter they were fantastic!  Although his cookbook, Wisconsin Wildfoods, published by Trails Books, has one hundred recipes it doesn’t include his trout cakes.  Luckily, he agreed to share his simple but delicious recipe with CHEW.

Trout Cakes
2 cups of cooked trout or other fish
1 beaten egg
1 cup of breadcrumbs or stale, grated French bread
2 tablespoons of mayonnaise
Lemon juice
Cajun or Old Bay seasoning
Butter for browning

1. Flake meat of baked, fried, or grilled fish; remove bones.
2. Add beaten egg, breadcrumbs, mayonnaise, and lemon juice. Mix ingredients together and then form into patties.
3. Season patties, on both sides, to taste with Cajun or Old Bay Seasoning. Penzey’s Fox Point seasoning also works well.
4. Brown cakes on both sides and serve hot.

Note: This is an excellent way to use up leftover cooked fish, or even shellfish like shrimp or crab. With a soup or salad and a loaf of French bread—and paired with a chilled rosé or white wine—it makes a hearty lunch or light supper.

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Ring-Around-the-Tuna

Submitted by Vesna Vuynovich Kovach

In August of 2002, CHEW members celebrated summer with a Harvest Gold Extravaganza! It was a potluck featuring our favorite recipes from the 1950s, 1960s, and 1970s. Below are some of the recipes that made it to the table. Ring-Around-the-Tuna is a beautiful jewel-like entree salad for a luncheon or buffet table.

Ring-Around-the-Tuna
1 package (3 oz.) Jell-O Lime or Lemon Gelatin
1/4 teaspoon salt
1 cup boiling water
3/4 cup cold water
2 tablespoons vinegar
2 teaspoons grated onion
1/2 cup diced cucumber
1/2 diced celery*
2 tablespoons chopped pimiento*
2 tablespoons sliced stuffed olives
1 can (7 oz.) tuna, drained and flaked**

Dissolve Jell-O Gelatin and salt in boiling water. Add cold water, vinegar, and onion. Chill until very thick. Stir in remaining ingredients. Pour into individual ring molds or a 1-quart ring mild. Chill until firm. Unmold on crisp salad greens. If desired, serve with additional tuna and top salads with mayonnaise. Makes 3 2/3 cups, or about 4 entree servings.

[Note from Vesna, 2002: **Use only the large flakes of tuna, or the finished dish will be cloudy in appearance.]
*Or reduce celery to 1/4 cup and substitute 1/2 cup chopped tomato for the pimiento.

From Joys of Jell-O, fifth edition, 1962[?], General Foods Corporation, White Plains, N.Y.

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Porcupine Meatballs

Submitted by Joan Peterson

Porcupine Meatballs
1 lb. ground beef
1/2 cup bread crumbs
1 egg
3/4 teaspoon salt
1/4 teaspoon paprika

Roll into balls, and then roll balls in 1/4 cup raw rice. Be sure that rice
is embedded firmly in the balls, or when it cooks and expands, it will fall out.
In a sauce pan add 2 cans tomato soup, salt to taste, 1 bay leaf and 1
teaspoon finely chopped fresh basil. Bring to boil, reduce heat and add
balls. Cover and simmer for about 45 minutes, or until meat and rice are done.

My mother made this recipe so often that at one point my father asked that
it never be made again. And it wasn’t.

*****

Olive and Nut Sandwich Filling

Submitted by Terese Allen

This is an excerpt from The Ovens of Brittany Cookbook, by yours truly, Terese Allen (Amherst Press, 1991). It’s ironic that the sandwich filling was from Kaap’s restaurant, a famous Green Bay area German restaurant that closed. Now all the Ovens of Brittany restaurants are closed, too!! Then again, the candy-making part of Kaap’s re-opened a few years ago (not the restaurant), so who knows, maybe the Ovens will make a comeback some day, too. I guess that would be culinary history repeating itself!

The excerpt reads, “The story of the Olive and Nut Sandwich is just a little sad. The inspiration for this interesting sandwich came from a wonderful, landmark restaurant located in Green Bay, Wisconsin.  Kaap’s, known for its high-back dark wood booths, sumptuous homemade candies and pastries, and authentic German specialties, enjoyed almost legendary status in Green Bay. It wasn’t unusual for your waitress to be a 20-year veteran of the restaurant or for her to take large orders sans paper and pencil. Unfortunately, Kaap’s was torn down to make way for a downtown mall and a treasured tradition ended. They say all good things must come to an end…but you can still enjoy a little of the past by making this simple blend of cream cheese, green olives and walnuts. Spread it on fresh bread and tuck in some thinly sliced cucumber and a few alfalfa sprouts. Try it also on crackers or in omelets.”

Olive and Nut Sandwich Filling
2-4 servings

1 package (8 ounces) cream cheese, softened
1/3 cup chopped walnuts
1/2 cup minced green olives
1/4 teaspoon salt
1/8 teaspoon ground white pepper

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