• Cooking with Cheese

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    • Abstract: In a bowl mix the jam, horseradish, and salt until even. On each crostini add a dollop of ... To cook of crepes, place a small pan on medium high heat and warm. ...

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SUNDAY, JULY 25, 2010
C O A C H B A R N , S H E L B U R N E F A R M S , S H E L B U R N E V E R M O N T
Cooking with Cheese
sean BuChanan, e xeCutive Chef, stowe mountain lodge
Olives Stuffed with Fresh Mozzarella Brie Crostini with Raspberry Horseradish Jam
with Ham & Basil Ingredients: 1 ea French baguette, 3 T olive oil, Kosher
Ingredients: 1 jar pitted Kalamata olives, 1/4 lb thinly salt and fresh ground pepper, 1 wheel Blythedale
sliced Serrano ham (substitute Prosciutto or Capicola Farms Brie, 1 cup high quality fruit jam (the fewer
ham), 1 bunch fresh basil, 8 oz Maplebrook Farms fresh ingredients, the better), 1/4 cup fresh grated
mozzarella horseradish, 1 tsp Kosher salt
Procedure: Drain the jar of olives and place them on a Procedure: Turn over on to 350 degrees. Slice the
paper towel to dry off. baguette in 1/4” slices and place evenly around a
Cut little bricks of fresh mozzarella about the size of cookie sheet. Drizzle olive oil over the crostinis and
pealed baby carrots you would find in your grocery dust lightly with Kosher salt and cracked black pepper.
store. Pick the leaves of the basil from the stem and Toast for 6 minutes and remove from oven.
rinse them under cool water. Dry them in a salad Slice the brie into 1/2” by 1” strips and place one
spinner. Stuff each olive with a piece of mozzarella and on each crostini. Put back in the oven for another 3
then wrap the olive with a basil leaf. Wrap the basil minutes until the cheese starts to melt. Remove from
wrapped olive with the ham pick if needed. the oven and let the crostinis cool down.
In a bowl mix the jam, horseradish, and salt until even.
On each crostini add a dollop of jam and serve.
Jared’s Baby Garden Salad with
Goat Yogurt Dressing
Yogurt Dressing: 1 cup Pollymeadow Farms Goat Ma Buchanan’s “Honey Eggs” — Fried Corn
Yogurt, 2 T Local Cider Vinegar, Zest and juice of 1/2 a
Tortilla with Bonne Bouche, Farm Egg & Cider
lemon, 1/4 tsp Kosher salt
Tarragon Vinegar Reduction: 3 cup Distilled White
Ingredients: 1 cup Local Cider Vinegar, 2 T Local
Vinegar, 1/2 cup Sugar, pinch of red chili flake, 1 bunch
Honey, 2 cup Canola Oil, 8 ea Fresh Corn Tortillas, 1 ea
Tarragon, 1/4 tsp Kosher salt
Bonne Bouche, 4 ea Farm Eggs, 6 ea Basil Leaves, Salt
Salad: 1 ea Parsnip—pealed in strips, 1 cup Petite Baby & Pepper to taste
Carrots, 1/2 cup Sliced Radishes, 1 cup Slice Heirloom
Procedure: In a non-reactive sauce pot add cider and
Tomatoes, 1/4 c Crumbled Bailey Hazen Blue Cheese,
reduce by 2/3. Add honey and season with a pinch of
1/4 cup Smoked Bacon Crumbles (optional)
salt. In a frying pan on medium high heat, add oil and
Procedure: Reduce vinegar by 2/3 over medium heat. heat. Fry tortillas evenly on each side. Place on paper
Add all other ingredients and let flavors seep for 5 towels to cool, season with Kosher Salt. Place one
minutes. Strain liquid and allow to cool. tortilla in the middle of the plate and place 1/4 of the
Wisk all yogurt dressing ingredients together in a non- Bonne Bouche on the tortilla. Remove oil efrom pan
reactive bowl and let rest for an hour prior to serving. and fry the eggs sunny side up. Top Bonne Bouche
Place goat dressing on the bottom of a plate. Coat all with another tortilla and then 1 egg. Drizzle egg with
vegetables with vinegar reduction. cider honey and tear basil for garnish.
Assemble salad ingredients on the goat yogurt. Top
salad with micro greens, blue cheese, and bacon.
w w w. V T C H E E S E F E S T. C O M p R E S E N T E d B y :
SUNDAY, JULY 25, 2010
C O A C H B A R N , S H E L B U R N E F A R M S , S H E L B U R N E V E R M O N T
Cooking with Cheese
sean BuChanan, e xeCutive Chef, stowe mountain lodge
Boyden Farms Bavette Steak with Local Vanilla & Goat Cheese Stuffed Crepes with
Mushrooms — Cheddar Polenta & Summer Lemon Creme Fraiche
Carrots with Parsley Sauce: 6 oz VT Butter & Cheese Creme Fraiche, 1
Steak: 1 pound Boyden Farms Sirloin Butt Flap, pinch Kosher salt, 1 ea lemon zest (use Microplane
1 T Olive Oil, Salt & Pepper to taste, 2 cup Local grater), 1/4 cup local honey
Mushrooms, 1 ea Minced Shallot, 1 ea Thyme Sprig, 1 Crepe: 1 cup King Arthur all purpose, 2 ea local eggs,
cup Red Wine, 2 T VT Cultured Butter 1 1/4 cup whole milk, 2 T olive oil, 1/2 tsp Kosher salt,
Creamy Polenta: 1 cup Butterworks or Nitty Gritty 2 T sugar
Corn Meal, 2 cup Whole Milk, 1 cup Chicken Stock, 1 Filling: 2 cup softened VT Butter & Cheese Chevre,
cup Shaved Clothbound Cheddar, 1 T Kosher Salt 1 ea vanilla bean (split and all of the seeds scraped
Carrots with Parsley: 2 T VT Cultured Butter, 2 cup out), 1/4 cup powered sugar, 1/2 tsp Kosher salt
Petite Raw Baby Carrots, 1/2 cup White Wine, 1/4 cup Procedure: In a small bowl place all of the
Rough Chopped Italian Parsley, Salt & Pepper to taste ingredients for the sauce and whisk together. For the
Procedure: Place all ingredients for polenta in a double crepes place all of the ingredients in food processor
boiler and cook for an hour until starch is released and let it rip. Thin the mixture out with a little extra
from corn meal. In a frying pan on medium high heat milk if needed. The consistency should be like really
place olive oil in gently. Season Steak with salt and good olive oil. In a small mixing bowl place the goat
pepper liberally. Sear steak in pan until cooked to cheese, vanilla bean seeds (no shell), powered sugar
desired temperature, flip the steak as few times as and salt. Fold all ingredients together with a fork
possible. Remove steak from pan and let it rest. Add and then place in the refrigerator. To cook of crepes,
mushrooms, shallots, and thyme to the pan. Saute place a small pan on medium high heat and warm.
until tender and deglaze the pan with red wine. Finish Coat pan with a little oil and ladle crepe mixture into
mushrooms with butter and season with salt and pan. Add the batter while constantly moving the pan
pepper to taste. In a frying pan on medium high heat around so that the batter coats the bottom of the
add butter. When butter begins to melt add carrots. pan evenly and thinly. When all of the batter dries
When carrots have a nice even color, add wine and (is cooked) flip the crepe using a spatula. Repeat
season with salt and pepper. Toss carrots with parsley process over and over again until batter is used
right before serving. up. Place a dollop of Chevre mixture in the center
of each crepe and roll it up like an egg roll. Place a
spoonful of the mixture in the middle of a place and
place crepe on top. Finish with a drizzle of the sauce.
w w w. V T C H E E S E F E S T. C O M p R E S E N T E d B y :

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