Slow Food Corvallis is collecting recipes from our events for you to enjoy. The recipes are organized by event. Enjoy!
Baking with Local Wheat
Dessert and Wine Pairing Event 2011
Pear tart with vanilla crème anglaise paired with Pacific Rim’s Vin de Glaciere Riesling;
Orange custard with orange caramel sauce paired with Pheasant Court Winery’s 2005 VICE Viognier Dessert Wine;
Chocolate torte with black cherry sauce paired with Carpenter Hill Vineyard’s 2006 “Tango Red”;
Blue cheese, toasted walnuts and fig truffles paired with Pheasant Court Winery’s 2006 Maréchal Foch Port
Pear Tart w/ Vanilla Crème Anglaise
Pastry Crust:
1 ¾ cups flour
5 Tablespoons shortening
5 Tablespoons unsalted butter, chilled and cut into small pieces
¼ cup sugar
Zest of 1 lemon
1 egg
3 Tablespoons ice cold water
Combine flour, sugar lemon zest into food processor. Pulse 10 1-second pulses to combine. Drop the shortening into the flour mixture in small dollops. Pulse 5 1-seconds pulses to combine. Add butter and pulse another 5 1-second pulses to combine. Mixture should resemble pea-sized crumbles. Add egg and water and mix until a ball forms (another 5 1-second pulses). Turn onto plastic wrap and refrigerate 30 minutes or so to rest.
Pears:
1-2 pears, halved and cores removed and sliced into 1/8” slices
¼ cup sugar
Custard:
1 egg
¼ cup sugar
¾ cup ½ and ½
¼ cup pear flavored brandy
¼ teaspoon freshly grated nutmeg
Beat eggs and sugar until light and pale. Whisk in ½ & ½ until combined. Whisk in brandy and nutmeg.
Roll out pastry crust into a 12 inch circle. Place crust into tart pan and remove excess crust. Bake in a preheated oven to 425°F for 10-12 minutes, until crust is set and starting to turn golden.
Remove crust from oven and layer in pear slices. Top with ¼ cup of sugar. Return to oven and bake for 15-20 minutes until pears are beginning to caramelize.
Remove from oven, gently pour custard over top and return to cooler oven (350°F) for another 20 minutes or until custard has risen and starts to turn golden brown. Cool on a cooling rack and serve with crème Anglaise.
Crème Anglaise
6 egg yolks
2/3 cup sugar
1 ½ cups hot milk
1 Tablespoon vanilla
3 Tablespoons unsalted butter
2 Tablespoons rum
Whisk egg yolks and sugar in a heavy bottomed sauce pan. Continue beating until the mixture is light and fluffy and pale yellow. Slowly stir in the hot milk to prevent the sauce from curdling.
Heat over low heat and stir slowly. So not overheat the sauce, or the eggs will scramble. Continue to stir while the sauce thickens. It will be done when it coats the wooden spoon with a light creamy layer, thick enough to hold when you draw a line across the back of the spoon. Remove from heat.
Stir in the vanilla and rum. Refrigerate until needed.
Orange Custard w/ Orange Caramel Sauce
(adopted from Indian Home Cooking by Suvir Saran and Stephanie Lyness’s Susan Aunty’s Orange Flan)
Custard:
1 (14-ounce) can sweetened condensed milk
1 ½ cups half-and-half
4 large eggs
1 (8-ounce) package cream cheese
2 tablespoons orange marmalade
Zest of 1 orange, grated
¼ cup orange liqueur, Contreau or Gran Marnier
Orange Caramel Sauce (see below)
Preheat the oven to 350°F. and remove all but the bottom oven rack.
Prepare a rectangular loaf pan by lining it with parchment paper.
Combine the condensed milk, half-and-half, eggs, cream cheese, marmalade, and orange liqueur in a blender and blend until smooth. Pour the custard mixture into the prepared loaf pan.
Put the loaf pan into a 11×13” baking dish and then put the baking dish into the preheated oven. Pour hot tap water to almost fill the baking dish. Bake until the custard is just set but still jiggles when shaken and a skewer stuck in about 1 inch from the edge comes out clean, about 1 hour. 25 minutes. Carefully lift the loaf pan out of the baking dish. Turn off the oven and let the water in the baking dish cool a little before moving it. Refrigerate the custard to chill completely.
To serve, run a knife around the edge to loosen the flan. Overturn a serving plate and remove the parchment paper. Cut the custard into slices, drizzle the orange caramel sauce over the top and serve.
Orange Caramel Sauce:
1 Cup sugar
¼ cup water
½ cup orange juice
2 tablespoons butter
¼ cup cream
Put the sugar and water into a heavy bottomed sauce pan. Bring to a simmer and stir until sugar is dissolved. Bring to a boil and cook until the syrup caramelizes to a deep brown (washing down the sides of the pan if necessary to keep sugar crystals from forming).
Remove from heat and stir in the butter. The caramel will foam up, so be careful and use a long handled wooden spoon to stir. Once the foaming has subsided, stir in the cream and then the orange juice. Return to heat and cook until reduced to the desired consistency.
Best Ever Chocolate Torte with Black Cherry Sauce
(Adapted from Hudson’s Restaurant in Vancouver Washington)
Chocolate Torte:
12 ounces dark chocolate (I prefer Ghiradeli chocolate)
3 ounces butter (6 Tablespoons)
1 ounce brandy
1 ounce espresso
4 eggs
2/3 cup sugar
2/3 cup cream
Preheat the oven to 350°F. Prepare a 9” cake pan by lightly buttering it, placing a circle of parchment on the bottom and then dusting the sides with flour and removing the excess.
Place the chocolate, brandy, butter and espresso into a microwave safe bowl and microwave on 50% power for 2 minutes, stir and heat again on 50% power. Stir again until combined. Heat again if needed. Let cool.
Whip the eggs and sugar until light and cream, about 10 minutes.
Whip the cream into stiff peaks.
Add the chocolate mixture slowly to the eggs and stir continuously until combined. Be sure to scrape down the sides and bottom of the bowl. Add the cream and fold in, being careful to NOT deflate the cream. Pour into the prepared cake pan and bake 45-50 minutes until the center is set.
Remove from the oven and cool to room temperature. Place in freezer and freeze over night. Remove from cake pan, remove parchment from the torte and then top with the ganache.
Ganache Topping:
8 ounces dark chocolate
1 cup heavy cream
Heat the cream and chocolate in microwave on 50% for 2 minutes. Stir to combine. Repeat if necessary. Cool slightly before topping the torte.
Terra Madre Day – 2011
Tomato Bredie
(This recipe is from chef Intaba. Our Terra Madre version was made with generous donations of beef from Northwest Naturals, Aetherton Farm, also known as Flying A Limousin, and Gathering Together Farm, tomatoes from GTF, and potatoes from Denison Farm.)
2 T oil
1 T butter
2 lbs meat, cubed (beef or lamb)
2 c diced onion
3 c diced tomatoes
1 t sugar
1/4 t cayenne
1/2 T paprika
2 t minced garlic
3 potatoes, cubed
tomato paste to taste—about 3 Tablespoons
salt and pepper
Heat oil and butter in large pot. Dry meat well, then brown on all sides. Remove from pan.
In same pan, brown onions, stirring often to avoid scorching. Add tomatoes, spices, potatoes and browned meat.
Lower heat and simmer, partially covered, until meat is tender. If you like, potatoes may be added later, to allow meat extra time to soften. Add tomato paste, salt and pepper to taste.
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Peanut Sauce
(Also from chef Intaba. We served it with collard greens from Denison Farm.)
1T oil
1 onion, diced small
1 T minced garlic
1T minced or shredded fresh ginger
1 t ground cumin
1 t ground coriander
1 t ground cinnamon
1/4 t cayenne
1 c water
2 T tomato paste
1/4 c peanut butter
1 t sugar
1/2 t salt
Heat oil in a small saucepan. saute onion and garlic until soft. Stir in spices and cook until fragrant.
Add remaining ingredients and whisk together while bringing to a gentle simmer. Cook 10 minutes over very low heat. Check seasoning and adjust as desired.
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Mesir Wat (Ethiopian Lentil Stew)
(This is a modified version of a recipe taught by Besu at the Sister Cities Ethiopian cooking class.)
2-3 medium onions –
1/2 cup cooking oil -
1 1/2 pounds red lentils
1-2 clove garlic
1 T fresh ginger
1 6-ounce can tomato paste
1/2 cup berbera red pepper powder
1/2 teaspoon cardamom
1 tsp salt
½ cup unsalted butter (or substitute oil for a lighter dish)
Cook onion in butter until well done. Add garlic/ginger mixture sautéing before adding lentils stirring for 10 minutes. Add water as needed and berbera seasoning stirring as needed. Cooking time: 30 minutes.
Berbera seasoning can be purchased at specialty stores (in Portland) or you can make up a batch of your own. There are several recipes available online. Here’s an approximation of what we did at Terra Madre Day: ½ tablespoon of cayenne pepper, 2 tablespoons of paprika, and ½ tsp each of cinnamon, cardamom, ginger, and fenugreek. Our version was toned down for western palates; many recipes for Berbera reverse the proportions of cayenne and paprika, for a truly fiery dish. But this is too hot for most Americans, even those who “love hot food”.
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Futari (Tanzanian Coconut Squash)
(This recipe is from the old Africa News Cookbook—a great source of recipes from all over Africa! We used generously donated sweetmeat squash from Denison Farm.)
4 c pumpkin (or winter squash, yams/sweet potatoes, or a mixture)
3 T onion
1 T butter
Juice of 1/2 lemon (plus a bit extra)
1/2 tsp cloves
1 tsp salt
1 cup coconut milk (plus a bit extra)
1 tsp cinnamon
Split and seed the squash. Roast them at 350 for 30-45 minutes, until soft. Let cool till cool enough to handle; peel squash and gently cut into chunks.
Warm butter and fry onions. Add ground cloves, salt, coconut milk, and cinnamon. Warm for 5 minutes to blend flavors. Add into the squash and heat together while stirring. Just before serving, you can add an extra squeeze of lemon and an extra ½ cup coconut milk to heighten the flavors.
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Ugali/Papa/Sadza (Corn meal porridge–this is a ubiquitous African staple which has a different name in each local language.)
White corn meal*
Water
Salt
Measure three parts water to one part corn meal. Bring the water to a boil and add salt to taste. Slowly pour the dry corn meal into the boiling water, stirring vigorously with a wooden spoon or whisk to ensure that it’s smooth. After pouring in most of the corn meal, stir continuously, cooking 20-25 minutes until stiff. Add a little more corn meal if it’s not thick enough. Eventual porridge should be stiff enough to pick up a piece with your hand and dip it in the sauce.
* White corn meal is a little hard to find in the US, but it happens to be available currently at Winco. You could possibly make this dish with yellow corn meal, such as polenta, but it would taste quite different.
