Archive for October 5th, 2010

October 5, 2010

Lake Erie Walleye with Spaetzle and Cheese

Another play on a classic today, the eternal combo of fish sticks and mac and cheese. 

While I didn’t fry the walleye, you could.  I seasoned the walleye with salt and pepper, cut a shallow slit in the top of each fillet and stuffed them with a combination of fresh herbs.  Then a drizzle of olive oil and it’s into the oven for about 15 minutes, depending on the size of your fishies.  If you have the time, brown some butter in a pan with a sprig of fresh rosemary for a quick and flavorful brown butter sauce to drizzle over your fish.

Spaetzle is a simple batter to mix up.  I used about two cups (half whole wheat flour from Flying J Farm and half unbleached white flour from prairie Mills) along with 3 local eggs and about a half a cup of milk from Snowville.  You want it nice and thick (like pudding almost) so you can press it through a colander with the back of a spatula over a deep pot of salted boiling water.  You don’t want it running through of its own volition, you need to push it through, otherwise you’ll be left straining out a bizarre oatmeal-looking slop.  (Not that this has ever happened to competent Persephone.)  Each batch of teeny tiny dumplings are done in about a minute.  Lift the spaetzle out of the water with a strainer and place on a clean kitchen towel to drain.

Homemade cheese sauce is a snap to make.  Warm a chopped yellow tomato and some garlic  and add it to the cheese sauce to give a potentially heavy dish a nice touch of freshness.  Mix in a couple of generous spoonfuls of the tomato cheese mixture into the spaetzle that’s been moved to a saute pan to rewarm.

Serve the two together and you might be able to get your kids to try your version every once in a while.  And every once in a while is not a very bad start.

The only items in dinner that were not local were the olive oil and the salt and pepper.  Neat-o.  Complete sourcing can be found on the Farms and Producers page.

Playlist included Superior, by Columbus local Colin Gawel.

October 5, 2010

Steak & Eggs

It’s a classic.  Make it extra sexy by using local eggs and Ohio-grazed buffalo.  Saute a Roma tomato from Wishwell Farm, and add slice of ten grain toast from Daily Bread slathered with fresh made butter from Snowville.  Girl, please.  

Juicy tomatoes make a perfect "sauce" for the rare tenderloin.

 

Seared Vista Grand Ranch Buffalo Tenderloin with Manchester Hill Farm Eggs  

Preheat the over to 400˚.   Season the tenderloin with salt and pepper, drizzle with a bit of olive oil.  In a scorching hot pan, add the tenderloin and sear all sides to a nice golden brown.  When evenly browned, insert an instant read digital thermometer and set the temperature to 120˚.  Slide the pan (make sure it’s oven safe) into the preheated oven.  Entire cooking time in the oven is somewhere between 20 to 25 minutes.  When you rest the meat, the carry over cooking will raise it to 125˚ to 130˚, which will make it a brilliant medium rare.    

While your buffalo is in the oven, chop up one large Roma tomato, and cook over a low heat in a saute pan with a little olive oil and salt and pepper.   

Do all of the following tasks at your leisure, because when the thermometer beeps that it’s reached 120˚, you still need to rest the meat for at least 10 to 15 more minutes before you even think of slicing it.  In fact, while it’s resting, put a generous pat of butter on top.  Don’t rush this step, give it time to rest, you don’t want it bleeding out all over the cutting board.   

Scramble a couple of eggs with some butter, a drizzle of milk and chopped fresh tarragon over very low heat to make them extra creamy.   

Toast a couple of slices of bread and slather with that Snowville butter.   

Playlist included the totally dominant Tighten Up, by The Black Keys.  Ohio music rocks. 

Complete sourcing for all the local produce and products can be found on the Farms and Producers page.

%d bloggers like this: