A Taste of Pennsylvania Cookbook

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VEGETABLE DAYTony’s Giambotte(Grandma’s Vegetable Stew with Polenta)presented by Paul MachChef Instructor, Pennsylvania College of TechnologyYields: 6 brunch portionsGiambotteIn a large frying or sauté pan over highheat, cook the garlic in the oil until lightlybrowned, stirring frequently. Add theeggplant and continue cooking over highheat until the eggplant turns light tanand becomes very soft. Add the peppers,zucchini and mushrooms to the eggplantand continue cooking until these vegetablesare just tender but still brightly colored.Add the sun-dried tomatoes and basil,cooking until they are fragrant and wilted.Season the eggplant mixture to taste andhold warm.PolentaIn a 3-quart heavy-bottomed saucepot,sauté the vegetables for the polenta in theoil over high heat. When they are bright incolor, add the liquid to the vegetables andbring it to a boil. When the liquid boils,whisk the cornmeal slowly into the boilingliquid, stirring constantly. The cornmealwill thicken. Lower the heat and cook forat least 5 minutes, until the cornmeal iscompletely hydrated and softened and themixture is the consistency of porridge.GIAMBOTTE:¾ cup olive oil2 Tbsp. garlic, chopped finely3 cups eggplant, peeled,diced large1 cup poblano peppers,seeded, diced large1 cup butternut squash,medium dice1 cup cremini mushrooms,sliced1⁄3 cup sun-dried tomatoes,cut into thin strips1⁄4 cup basil, chopped finelySalt to tasteGround black pepper to tastePOLENTA:1⁄4 cup olive oil1⁄4 cup red peppers, choppedfinely1 bunch scallions, washed,sliced thinly1⁄4 cup purple onions,chopped finely4 cups water or vegetablestock1 cup medium- tofine-ground cornmealSalt to tasteGround black pepper to tastecontinued next pageWINE PAIRING Shade Mountain - Pinot Noir17
VEGETABLE DAYcontinued from previous pagePOACHED EGGS:4 cups water1 Tbsp. fresh lemon juice12 small eggsGARNISH:1⁄2 cup shredded ParmesancheeseEggsBring the water and lemon to a simmer ina small saucepot. Crack the eggs into aseparate dish. Slide the eggs a few at a timeinto the simmering water, being carefulnot to overcrowd the pan. Cook for about4 minutes, until the eggs are just firm inthe white and soft in the yolk. Complete theprocess until all the eggs are done.ServingServe a portion of the hot polenta toppedwith the eggplant stew, poached eggs andshredded cheese.DAIRYSPOT.COM HEALTHY TIPLiven up your meals with vegetables.Low in fat and calories, but high infiber and key nutrients, vegetableshelp fill you up without filling you out.Besides good nutrition, vegetablesmake meals more exciting with theircolors, flavors and textures.18
Page 2 and 3: 2013 Recipe BookContentsMUSHROOM DA
Page 6 and 7: MUSHROOM DAYMushroom Duxellefor Pas
Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
Page 24 and 25: VEGETABLE DAYcontinued from previou
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Page 30 and 31: WEIS DAYComfort Food Makeoverfeatur
Page 32 and 33: WEIS DAYWild Mushroom and &Gruyere
Page 34 and 35: WEIS DAYKettle StyleJambalayapresen
Page 36 and 37: WEIS DAYTesoroMarinara Sause Saucep
Page 40 and 41: PORK DAYSautéed Medallions of Pork
Page 42 and 43: Roast Stuffed Pork Loinwith Buttern
Page 44 and 45: PORK DAYHerb Seared Pork Tenderloin
Page 46 and 47: PORK DAYHerb Roasted Pork Loinover
Page 48 and 49: PORK DAYDijon-Crusted Porkwith Pan-
Page 50: PORK DAYBabunya’sPork Chop Milane
Page 55 and 56: BEEF & VEAL DAYcontinued from previ
Page 57 and 58: BEEF & VEAL DAYcontinued from previ
Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
Page 64 and 65: APPLE DAYFried AppleBread Puddingpr
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APPLE DAYcontinued from previous pa
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Caramelized Brussel Sproutsand Appl
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Mozzarella-RicottaFlatbread3-EVERY-
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3-EVERY-DAY OF DAIRY DAYTiramisupre
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SpecialtyCrops Day
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SPECIALTY CROPS DAYFresh Pennsylvan
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SPECIALTY CROPS DAYcontinued from p
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SUPPLEMENTAL RECIPEScontinued from
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SUPPLEMENTAL RECIPESBaked Apples wi
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SUPPLEMENTAL RECIPEScontinued from
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A Taste of Pennsylvania Cookbook

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