The Central Plains

Menu One

Wisconsin Cheddar and Beer Soup

Beet and Apple Salad with Horseradish Vinaigrette

Planked Green Onion Whitefish

Mashed Celeriac and Potatoes

Pickled Pearl Onions

Sautéed Green Beans and Cherry Tomatoes

Brownie Pudding Cake

Menu Two

Barley Beef Soup

Kansas City Barbecue Ribs

Steak Fries

Cannellini Beans with Tomatoes and Basil

Roasted Chicken with Wild Rice, Walnuts, and Dried Fruit Stuffing

Winter Vegetables with Thyme and Broccoli Florets

Menu Three

Corn and Wild Rice Cakes topped with Spinach and Morel Mushrooms

Garden Lettuces, Watercress, and Escarole with Goat Cheese and Sun-Dried Tomatoes

Pork Medallions with Blueberry Sauce

Brussels Spouts with Mushrooms

Macaroni and Cheese

Sour Cream Coffee Cake

Other Recipes

Chicago Deep Dish Pizza

Pioneer Buffalo Stew

Pan-Seared Steak with Maytag Blue Cheese

Grilled Bratwurst with German Potato Salad

Sunchoke Gratin

Wisconsin Cheese and Beer Soup

Chef tip: When adding cheese to hot liquid, make sure the liquid is between 140F (60C) and 185F (85C). If the temperature of the liquid is too hot, the cheese will not melt, but curdle.Wisconsin cheese and beer soup is traditionally served with a warm soft pretzel.

Serv: 4

½ CButter, unsalted

½ COnion, yellow, ¼” dice

¼ CCelery, ¼” dice

¼ CRed bell pepper, ¼" dice

½ CFlour, all-purpose

1 tspDry mustard

1/8 tspPaprika

½ tspThyme, ground

2 TbspWorcestershire sauce

1 ½ CBeer

2 CChicken stock

2CMilk

8 ozKielbasa sausage, ¼” dice

TTSalt and white pepper

2 CWisconsin Sharp Cheddar Cheese, grated

½ CGreen onions, sliced thinly

  • Heat the butter over medium heat, add the onion, celery, red bell peppers and cook 4 minutes or until the onions are translucent.
  • Add the flour; whisk in to make a roux, add the seasoning, cook 3 minutes.
  • Add the beer and chicken stock, stir vigorously to dissolve roux, allow simmering for 30 minutes.
  • Heat the milk separately and add to the soup.
  • Sauté and render the fat out of the sausage, remove, drain on paper towels, then add the sausage to the soup. Simmer for an additional 5 minutes.
  • Remove from the heat and stir in the grated cheddar cheese.
  • Seasoning with salt and pepper to taste.
  • Garnish with the green onions when serving.

Beet and Apple Salad with Horseradish Vinaigrette

Serv: 4

1 lbBeets, mixed red and golden (if available)

¼ CGreen onions, white parts only, minced

1 tspLemon, juice, fresh

3 CEscarole leaves or mixture of escarole, curly endive, romaine hearts, and

radicchio – cleaned, washed and dried

1 TbspChives, minced

2 TbspParsley, flat leaf, chopped

2Apples, sweet or tart, julienne

½ CCelery hearts, sliced into pieces ¼” wide

Horseradish Vinaigrette:

1 TbspMustard, brown or grainy

2 TbspHorseradish, prepared

¼ CRaspberry vinegar

¾ COlive oil

TTSalt and black pepper

  • In a food processor combine all the ingredients for the vinaigrette except the oil. Slowly add the oil until emulsified. Adjust the seasoning with salt and pepper.
  • Preheat oven to 400°F (205°C)
  • Prepare the vinaigrette and set aside.
  • Leaving the tails and an inch of the stems on the beets, rinse them. Bake with ¼ inch water, covered for 25-40 minutes or until beets can be easily pierced with a knife. Cool.
  • When the beets are cool enough to handle, peel and julienne.
  • Toss beets with 2 tablespoons vinaigrette and half the green onions.
  • Combine chives, parsley, apples with celery and remaining green onions. Toss with 2 tablespoons vinaigrette.
  • Dress the escarole leaves and dress with remaining vinaigrette.
  • Place the escarole leaves on a chilled plate. Place a serving of beets on top of escarole with celery and apples scattered over and around.

Planked Whitefish with Green Onion Butter

Chef tip: Planking is a method of cooking fish that the settlers of the region learned from the Native Americans. Fish is tied to large pieces of driftwood and placed vertically next to a fire, where they cook slowly until done. Today, planking is accomplished by placing a fish fillet on a soaked plank of wood—usually cedar, which gives off a tasty and unique flavor. The fillet is then cooked, plank and all, on a grill over a fire or even by baking in an oven.

The cedar planks used in this preparation are easy to find at a local building supply store. Cedar roof shingles are usually smooth on one side and the perfect shape for a fish fillet of this size. Make sure to purchase the untreated variety, as some shingles come with a chemical fire retardant that leaves an unpleasant aftertaste on the fish. The shingles are inexpensive. It is recommended, for sanitary reasons, that they not be reused. The whitefish called for in this Central Plains recipe can be walleye, pike, or yellow perch. However, the procedure described yields excellent results with any type of round fish or large flatfish, such as halibut and turbot. Small flatfish, like sole and flounder, should be avoided, as they are too delicate and tend to absorb too much flavor from the wooden planks.

Serv: 4

4Untreated cedar wood planks or shingles, 4”x6’x1/2”

½CButter, softened

1Egg yolk

2 TbspLemon, juice, fresh

1 TbspDijon mustard

¼ CBread crumbs

¼ CGreen onions, chopped

2 TbspParsley, chopped

1Garlic clove, smashed

¼ COil, vegetable

4Whitefish filet, skinned and boned

TTSalt and black pepper

Procedure:

  • Preheat oven to 425°F (220°C)
  • Soak the cedar planks in water for at least a few hours before proceeding.
  • Mix the butter, egg yolk, lemon juice, mustard, breadcrumbs, green onions, parsley, and garlic together in a food processor. Pulse for 1 minute to combine into a paste. Roll the paste into a cylinder, about 1” thick, and wrap in plastic wrap. Refrigerate until firm.
  • Remove planks from water, dry, brush with the oil and place into the oven on a baking sheet for 5 minutes to begin to season the wood.
  • Brush the fish with oil and season with salt and pepper.
  • Remove the paste from the refrigerator and cut into ¼” thick slices. Place 1 to 2 slices on each fillet.
  • Place fish on hot plank and return to oven.
  • Bake the filets for 8-10 minutes (or opaque and flaky) in preheated oven until the butter has melted into a brown crust.
  • Remove and serve immediately.

Mashed Celeriac and Potatoes

Serv: 4

2 CCeleriac, peeled, 1" cubes

2 CPotatoes, all-purpose, quartered

3Garlic cloves, peeled, quartered

1 pinchNutmeg, freshly ground

ANButter

ANSalt and white pepper

  • Combine, celeriac, potatoes, garlic, and salt with water to cover.
  • Bring to a boil. Reduce to medium heat and simmer for 30 minutes or until tender.
  • Drain the vegetables, reserving the liquid.
  • Force vegetables through a ricer or food mill or mash with a potato masher.
  • Season with salt, pepper, and nutmeg.
  • Add enough of the cooking liquid to soften the consistency (like mashed potatoes) and return the mixture to a pan over low heat stirring until heated through.
  • Add the butter and serve hot.

Pickled Onions

Serv: 4

20 ozPearl onions

1 TbspMustard seeds

1 TbspCelery seeds

1 pieceHorseradish, fresh, 1" by 1"

1 CCider vinegar

2 ozHoney

2Hot peppers, fresh or dried

  • Bring a large pot of water to boil, add onions and cook 2 minutes. (This will make them easier to peel.) Drain in colander and rinse under cold water. Trim away the onion tops and hairs at the stem end, leave the base of the stem end intact, then peel.
  • Use a stainless steel saucepot, combine mustard seeds, celery seeds, horseradish, and vinegar.
  • Bring to a simmer, simmer for 15 minutes, add the honey and chili pepper.
  • Remove the horseradish and simmer for another 10 minutes.
  • Add onions and cook until they are tender, about 10 minutes.
  • Remove onions; continue cooking the liquid until it is reduced by half.
  • Pour the liquid over onions.

Brownie Pudding Cake

Serv: 4

1 CFlour, all-purpose

2/3 CCocoa powder, unsweetened

¾ tspBaking powder

¾ tspSalt

1 CSugar, granulated

6 TbspButter, unsalted, melted, cooled

½ CHeavy cream

2 Eggs

1 tspVanilla extract

1 1/3 CBoiling water

¾ CSugar, light brown, packed

  • Preheat oven to 350°F (175°C).
  • Sift together flour, 1/3 cup cocoa powder, baking powder and salt, set aside.
  • In mixer, using the paddle attachment, mix together the granulated sugar, butter, cream, eggs, and vanilla.
  • Add flour mixture and beat on low speed until just combined, about 30 seconds.
  • Spread into an ungreased 8-inch square baking pan, set aside.
  • Whisk together the remaining 1/3 cup cocoa powder, the boiling water, and brown sugar; pour over batter.
  • Bake about 35 minutes or until a wooden skewer tests clean.
  • Serve warm.

Beef Barley Soup

Serv: 4

2 TbspOil, vegetable

6ozBeef, lean, ¼" dice

¾ CCarrots, peeled, ¼” dice

¾ CCelery, ¼" dice

¾ COnions, ¼" dice

1 Garlic clove, minced

1 CPearl barley

2 TbspTomato paste, canned

1/8 tspThyme leaves, dry

3 CChicken stock

1 TbspWorcestershire sauce

½ Bay leaf

TTSalt and white pepper

1 tspChives, fresh, chopped

  • Heat oil over medium heat and cook the meat until it is well browned.
  • Turn down heat, add the vegetables and cook 5 minutes.
  • Add barley and coat with oil.
  • Add tomato paste and cook 1 minute.
  • Add herbs, chicken stock, Worcestershire and bay leaf., bring to a simmer.
  • Simmer 30 minutes, until barley is tender. Skim fat as needed.
  • Remove bay leaf.
  • Correct seasoning.
  • Garnish with chopped chives.

Kansas City BBQ Seasoning Mix

Serv: 4

½ CSugar, granulated
¼ CPaprika
2 TbspKosher salt
2 TbspCelery salt
1 ½ TbspOnion powder
1 ½ TbspChili powder
1 tspCumin, ground
1 TbspBlack pepper
1 tspDried mustard powder
¼ tspCayenne pepper

  • Combine all ingredients and rub on your meat until it's red. Fire up the smoker and slow cook the meat.

Kansas City BBQ Ribs

Chef tip: If a smoky flavor is not desired, the ribs can be cooked in a combination oven at 275F (135C) or a traditional oven at 325F (162.8C). Numerous varieties of baby back ribs are available on the market. Some of the region’s most notable ribs come from the pork-producing states of Kansas, Missouri, Iowa, and Illinois. To be classified as baby back ribs, the entire rack of ribs should not exceed 1 ¾ pounds. Larger racks are simply called back ribs.

Serv: 4

4 lbsBaby back ribs, peeled

1BBQ Seasoning Mix, see recipe

Sauce:

½ CLight brown sugar

1/2tspChile powder

1/2tspDry mustard

1/2tspGround ginger

1/8 tspGround allspice

1/8 tspPaprika

1/8tspMace

1/8 tspBlack pepper

½ CCider vinegar

1/3 CMolasses

1 tspLiquid smoke

2 CKetchup

¼ CWater

ANWood Chips for Smoking

  • Remove the thin, transparent skin from the backside of the rib racks. This is easily done by scraping the corner of the bone on the small side of the rack on the backside. Lift the skin and pull. The skin should separate from the rack in one piece.
  • Rub the ribs liberally with the seasoning mix.
  • Cover and refrigerated, for at least 24 hours or until needed.
  • Prepare the sauce by placing all the ingredients in a small saucepot. Bring to a boil, stirring constantly, turn the heat down to a simmer, simmer for 1 hour.

Cooking:

  • Prepare the smoker with soaked wood chips.
  • Coat the ribs liberally with the barbecue sauce.
  • Place the rib racks into the smoker. Allow to smoke for 2 hours at 250°F (122°C), basting every hour with the extra barbecue sauce.
  • Reheat the remaining sauce when serving.

Steak Fries

Serv: 4

2Russet potatoes

TTSalt, coarse, and black pepper

  • Peel and wash the potatoes cut the potatoes length-wise into 8 wedges.
  • Parboil the potatoes in boiling salt water for 3-5 minutes, drain, cool and dry, set aside until needed.
  • Fry the potatoes in a 350°F (175°C) fryer in two steps. First let the potatoes get soft and form a skin, remove them from the oil. Let the temperature of the oil recuperate. For the second step, shake the basket, place the potatoes back into the hot oil and let the potatoes get golden brown and crispy.
  • Drain them on paper towels and season with coarse salt and pepper to taste before serving.

Cannellini Bean with Tomatoes and Basil

Serv: 4

1 CCannellini beans, dried, sorted and soaked overnight

1Bay leaf

2 sprigs Thyme, marjoram, sage or parsley

3 ozRed onion, ½” dice

½ tspChampagne vinegar

2 TbspRed wine vinegar

2 tspZest from 2 lemons

2 Garlic cloves, minced

TTSalt and black pepper

1/3 COlive oil

1 ½ CTomatoes, peeled, seeded, ½” dice

¼ CBasil, fresh, chopped

  • Drain and rinse beans.
  • Cover generously with cold water, add bay leaf and herb sprigs.
  • Bring to boil, reduce to simmer and cook 20 –25 minutes or until tender and begin to open.
  • Blanch onion in boiling water for 15 seconds, remove, and toss with champagne vinegar.
  • Combine red wine vinegar, lemon zest, and garlic, ¾ tsp salt and ¼ tsp pepper and whisk in oil.
  • Drain beans and toss them immediately with the vinaigrette. The hot beans will soak up the flavors.
  • Cool, add tomatoes, onion, and basil.
  • Marinate for one to two hours before serving.
  • Correct seasoning and serve at room temperature.

Roast Chicken with Wild Rice, Walnut, and Dried Fruit Stuffing

Serv: 4

½ CButter, unsalted

1 CLeeks, halved lengthwise, cleaned, and sliced thinly

2 COnions, ½” dice

¾ CCelery, ½” dice

1 CWild rice

3 CApple cider

2 CChicken stock

½ CApplejack brandy

½ CApple, green, peeled, cored and ½” dice

¼ CCherries, dried, and diced

¼ CApples, dried, and diced

1 CWalnuts, toasted, chopped

4 TbspRosemary, fresh, chopped

2 TbspThyme, fresh, chopped

TTSalt and pepper

1 Chicken, 6-pound, roasting

  • Preheat oven to 325°F (163°C).
  • Melt 2 oz butter over medium heat.
  • Add leeks, onions, and celery sauté until tender, about 6 minutes
  • Add wild rice and sauté for 2 minutes
  • Add 1 cup apple cider, chicken stock and Applejack brandy. Bring to a boil, cover, and reduce to simmer. Cook 30 minutes.
  • Add fresh apple and dried fruit. Cover and cook 15 minutes more or until rice is tender.
  • Stir in nuts and 2 tablespoons rosemary and thyme. Correct seasoning and cool stuffing completely before stuffing chicken.
  • Combine remaining 2 oz of butter and 2 tablespoons rosemary. Set aside.
  • Season chicken on all sides. Loosen the skin from the breasts and spread the rosemary butter over the breast meat under the skin.
  • Stuff chickens with rice mixture, do not pack to tightly.
  • 11.Set chicken on rack in shallow pan. Roast, basting with remaining apple cider, until juices run clear (about 2 hours).
  • Let stand 10 minutes before serving . Serve pan dripping and rice stuffing with chicken.

Winter Vegetables with Thyme

Serv: 4

2 CTurnips, peeled, sliced 1/4"

2 CRutabagas, peeled, sliced 1/4"

1 CBroccoli stalks, peeled, julienne

1 CCarrots, peeled, julienne

TTSalt

¼ CButter, unsalted

1 tspParsley, fresh chopped

1 tspThyme, fresh leaves

TTBlack pepper

  • Taste the vegetables to determine if any seem tougher than others, which means they will need longer to cook.
  • Bring water to a boil and add salt to taste.
  • Cook vegetables starting with the toughest first.
  • Cook until just tender, a minute, or so.
  • Heat butter with parsley, and thyme.
  • Add drained vegetables cook gently to evaporate the water, don't fry the vegetables.
  • Adjust seasoning and serve hot.

Broccoli Florets

Serv: 4

2 CBroccoli florets

2 TbspButter, unsalted

To tasteSalt and white pepper

  • Prepare the broccoli florets.
  • Parboil the broccoli in boiling salt water until just before tender, shock in ice water, drain.
  • Heat butter, add broccoli and toss to coat. Cook until hot, correct seasoning.

Corn and Wild Rice Cakes

Serv: 4

1 CWild rice, cooked

1 ½tspButter

3/4CLeeks, cleaned, white part only, sliced very thin

1 Garlic clove, minced

½ CCorn kernels, fresh or frozen

1 TbspParsley, chopped

1 TbspChives, chopped

¼tspBlack pepper

½tspSalt

1 Egg, slightly beaten

¼ CHeavy cream

¼ CFlour, all-purpose

ANOil, vegetable

  • Heat butter over medium heat. Cook leeks and garlic until leeks are soft.
  • Add leeks and garlic and corn to wild rice.
  • Mix egg and cream together until blended.
  • Mix in chopped herbs, salt, pepper into egg/cream mixture.
  • Combine wild rice with egg/cream mixture.
  • Stir in flour until wild rice can be formed into cakes. You may need to add more or less flour.
  • Form cakes using 1/3 cup measuring cup.
  • Sauté cakes in oil until lightly browned, about 3 minutes per side.

Morel Mushrooms with Spinach

Chef Tip: If fresh morel mushrooms are unavailable or too expensive, dried morels can be substituted. The dried mushrooms need to be reconstituted prior to using. Boil a small pot of water, add the dried mushrooms, cover, and remove from the heat. Steep the mushrooms 4-5 minutes and remove from the hot water. Generally, the mushrooms expand to 5 times their dried weight, so to get 10 oz (283g) of reconstituted mushrooms, use just 2 oz (57g) of dried. The water that the mushrooms steep in is flavorful and can be used in a variety of soups and sauces. In addition, dried forest mushroom mix is available at a very reasonable cost.

Serv: 4

12 ozSpinach, young, washed and stalks removed

ANSalt, plus coarse salt

1 CMorel mushrooms, fresh, washed, large ones may be cut in half