A Taste of Pennsylvania Cookbook
A Taste of Pennsylvania Cookbook A Taste of Pennsylvania Cookbook
BEEF & VEAL DAYVeal Wellingtonwith Roasted Fall Vegetablesand Potato & Fennel Hashpresented by Wes TroutSales Manager and Culinary Trainer for BOSCH andThermador AppliancesYields: 6 servingsRoasted Fall VegetablesPreheat oven to 425˚F.Heat large sauté pan over medium-highheat and add bacon to render some ofits fat.Add Brussels sprouts and parsnips andtoss for 3–5 minutes, then add broth.Cover pan and place in oven for 15minutes. Remove, toss veggies and addapples. Recover and cook for an additional15–20 minutes.Before serving, squirt with balsamic glaze.Potato & Fennel HashToss all veggies in oil and seasonings. Placein casserole dish and bake in oven for 45minutes or until crispy, tossing every 10–15minutes.Veal WellingtonPreheat oven to 425˚F.Season tenderloin. In heavy sauté pan withbutter, sear tenderloin until browned on allsides, then place in oven until the internaltemperature is 110˚F.Slice portabellas about ½ inch thick andsauté in same pan with garlic, shallots, saltand pepper. Deglaze pan with red wine asneeded to get up the fond.Beat egg for egg wash and set aside.VEGETABLES:2 lb. Brussels sprouts,stemmed2 Fuji apples, cored anddiced Brussel sprout size2 parsnips, peeled, sliced,and diced in 1 ⁄2-inch pieces4 strips bacon, roughchopped1⁄2 cup broth, veal or veggie2 Tbsp. butter, unsaltedSalt and pepper2 Tbsp. balsamic glazePOTATO & FENNEL HASH:1 lb. fingerling potatoes,quartered lengthwise1 leek, sliced1 fennel bulb, halved andsliced1 jalapeño, finely diced2 green peppers2 cloves roasted garlic3 Tbsp. oil1 Tbsp. melted butter1 tsp. parsley1 tsp. oreganocontinued next pageWINE PAIRING Presque Isle Dornfelder53
BEEF & VEAL DAYcontinued from previous page1⁄2 tsp. pepper1⁄2 tsp. paprika1 tsp. saltVEAL WELLINGTON:2 lb. veal tenderloin2 portabella mushroom caps2 Tbsp. butter, unsalted2 Tbsp. shallots, chopped1 Tbsp. garlic, minced1⁄2 tsp. thyme1⁄2 tsp. pepper1⁄2 tsp. salt1 egg1⁄2 lb. pâté (goose or duck,optional) — could be cheeseinstead, like a nice PA bluecheese1 pkg. puff pastry dough,thawed2 cups veal demi-glace1⁄4 cup Madeira or red wineFlour a cutting board and lay out puffpastry.Roll out puff pastry large enough to rolltenderloin in completely. Place mushroomcap slices on center of pastry. Place slicedfoie gras on top of caps. Then lay tenderloinon top and roll dough up, sealing with eggwash.Roll over and egg wash roll. Top with puffpastry cut outs to suit occasion.Bake at 425˚F for 10 minutes, then reducetemperature to 375˚F and bake for anadditional 10–15 minutes, until pastry isgolden brown.Remove from oven and carefully place on aserving platter.Serve with veal demi-glace reduction.DAIRYSPOT.COM HEALTHY TIPFiber, what grandma called roughage, iscarbohydrates our bodies can’t digest. Dietary fibercomes from plants, including vegetables and fruit.Fiber that occurs naturally in foods(versus being added in processing) mayhelp reduce the risk of heart disease,obesity and type 2 diabetes. Bothchildren and adults need foods withdietary fiber for more nutrients, normaldigestion and healthier blood sugar and cholesterollevels. Fiber also comes from beans and peas,whole grains and nuts.54
- Page 6 and 7: MUSHROOM DAYMushroom Duxellefor Pas
- Page 15 and 16: MUSHROOM DAYSeared Scallopswith Cha
- Page 20 and 21: VEGETABLE DAYTony’s Giambotte(Gra
- Page 22 and 23: Renee’s Sautéed SaupeVEGETABLE D
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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
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- Page 62 and 63: APPLE DAYRoasted Loin of Porkwith a
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- Page 72 and 73: Caramelized Brussel Sproutsand Appl
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- Page 80 and 81: 3-EVERY-DAY OF DAIRY DAYTiramisupre
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- Page 97: Notes
BEEF & VEAL DAYVeal Wellingtonwith Roasted Fall Vegetablesand Potato & Fennel Hashpresented by Wes TroutSales Manager and Culinary Trainer for BOSCH andThermador AppliancesYields: 6 servingsRoasted Fall VegetablesPreheat oven to 425˚F.Heat large sauté pan over medium-highheat and add bacon to render some <strong>of</strong>its fat.Add Brussels sprouts and parsnips andtoss for 3–5 minutes, then add broth.Cover pan and place in oven for 15minutes. Remove, toss veggies and addapples. Recover and cook for an additional15–20 minutes.Before serving, squirt with balsamic glaze.Potato & Fennel HashToss all veggies in oil and seasonings. Placein casserole dish and bake in oven for 45minutes or until crispy, tossing every 10–15minutes.Veal WellingtonPreheat oven to 425˚F.Season tenderloin. In heavy sauté pan withbutter, sear tenderloin until browned on allsides, then place in oven until the internaltemperature is 110˚F.Slice portabellas about ½ inch thick andsauté in same pan with garlic, shallots, saltand pepper. Deglaze pan with red wine asneeded to get up the fond.Beat egg for egg wash and set aside.VEGETABLES:2 lb. Brussels sprouts,stemmed2 Fuji apples, cored anddiced Brussel sprout size2 parsnips, peeled, sliced,and diced in 1 ⁄2-inch pieces4 strips bacon, roughchopped1⁄2 cup broth, veal or veggie2 Tbsp. butter, unsaltedSalt and pepper2 Tbsp. balsamic glazePOTATO & FENNEL HASH:1 lb. fingerling potatoes,quartered lengthwise1 leek, sliced1 fennel bulb, halved andsliced1 jalapeño, finely diced2 green peppers2 cloves roasted garlic3 Tbsp. oil1 Tbsp. melted butter1 tsp. parsley1 tsp. oreganocontinued next pageWINE PAIRING Presque Isle Dornfelder53
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