Apple Wood Bacon and Van Till Family Farm and Winery Gouda Cheese Grits Kansas City | ||||||||||||
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Apple Wood Bacon and Van Till Family Farm and Winery Gouda Cheese GritsYield, 6 servingsIngredients 1/2 pound Apple Wood Smoked Bacon 1 tbsp Unsalted Butter 1/2 Yellow Onion 1 Clove Garlic 5 cups Whole Milk 1tsp Salt 1tsp White Pepper 2 cups Quick Cooking White Grits (not instant grits!) 1 1/2 cups Van Till Family Farm and Winery Gouda Cheese Directions Cut the bacon into small pieces and fry in a small deep sauce pan over medium heat until crispy. Drain the bacon on paper towels and set aside. In the same pan over medium heat melt the butter then add onions and garlic cook for 2 min until onions turn translucent. Add milk, salt, and pepper and stir until it comes to a light boil. Add grits and stir constantly until it begins to thicken. Remove from heat and stir in cheese and bacon. Cover until ready to serve. Serve with fried or grilled Chicken. Yukon Gold Potato and Parsnip Gratin With Wild MushroomYield, 8 servingsIngredients 6 tablespoons (3/4 stick) butter 12 ounces assorted fresh wild assorted mushrooms, sliced 1/2 sweet yellow onion, thin sliced 1 1/2 pounds Yukon Gold potatoes, peeled 1 1/2 pounds parsnips, peeled 1 teaspoons salt 3/4 teaspoon ground black pepper 1 clove garlic, minced 1/2 cup parmesan cheese 2 cups heavy whipping cream Directions Preheat oven to 375°F. Melt butter in heavy large skillet over medium-high heat. Add mushrooms and onions sauté until both are golden brown , about 6 minutes. Generously butter 13x9x2-inch baking dish. Cut potatoes into 1/8-inch-thick slices. Arrange 2 layers of potatoes in prepared dish. Spoon 1/3 of mushrooms and onions over potatoes. Sprinkle with 1/4 teaspoon salt, 1/4 teaspoon pepper, 1/4 cup cheese and 1/3 of the minced garlic. Repeat 2 more times with potatoes, mushroom and onion mixture, salt, pepper, cheese, and garlic. Pour cream over potatoes. Cover with foil and bake 45 minutes. (Can be made 2 hours ahead. Let stand at room temperature.) Uncover and continue baking until golden brown and set, about 20 minutes longer (30 minutes if room temperature). Let stand 10 minutes before serving. Roasted Squash Soup with Sherry and Fresh SageYield, 8 servings (about 11 cups)Ingredients 1 (4-lb) kabocha, or butternut squash, halved and seeded 1 cup vegetable oil 20 whole fresh sage leaves plus 1 ½ teaspoons chopped fresh sage 1/4 lb sliced pancetta or bacon, coarsely chopped 1 tablespoon olive oil 1 large onion, chopped 2 garlic cloves, minced 3 1/2 cups chicken broth 3 1/2 cups water 3/4 cup dry sherry 1 tablespoon red-wine vinegar Directions Roast squash: Preheat oven to 400°F. Roast squash, cut sides down, in an oiled roasting pan in middle of oven until tender, about 1 hour. When cool enough to handle, scrape flesh from skin. Fry sage leaves while squash roasts: Heat vegetable oil in a deep small saucepan until it registers 365°F on a deep-fat thermometer. Fry sage leaves in 3 batches until crisp, 3 to 5 seconds. Transfer leaves with a slotted spoon to paper towels to drain. Cook pancetta and make soup: Cook pancetta in a 4-quart heavy pot over moderate heat, stirring, until browned. Transfer pancetta with slotted spoon to paper towels to drain. Add olive oil to pancetta fat remaining in pot, then cook onion, stirring, until softened. Stir in garlic and chopped sage and cook, stirring, until fragrant, about 1 minute. Add squash, broth, and water and simmer 20 minutes to blend flavors. Purée soup in batches in a blender, transferring to a bowl. (Use caution when blending hot liquids.) Return soup to pot and reheat on low. If necessary, thin to desired consistency with more broth. Stir in sherry, vinegar and salt and pepper to taste. Serve garnished with pancetta and fried sage leaves. To contact us CALL 816.776.2720
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