Sweet Potato Biscuits with Maple Butter
Yield: 15 biscuits
3.25 cups AP Flour
2 T + 1t Baking Powder
¼ t Baking Soda
1 t Salt
1.5 sticks Butter, Chilled, Cubed
½ # Sweet Potato Puree
4 fl oz Milk
Combine the flour, baking powder and soda, and salt in a sifter and sift into a large bowl. Using your hands or a pastry cutter incorporate the butter into the flour until small pea sized balls form and the flour will form a loosely compacted ball. Combine the sweet potato puree and milk together in another bowl and whisk until well incorporated together. Add the flour mix to the sweet potato mix a 1/3 at a time folding gently. Once the dough comes together transfer to a floured surface and knead until cohesive dough forms. Roll out the dough to a 1” thickness and cut out biscuits. Transfer biscuits to sheet tray and bake at 425 degrees for 15 minutes or until golden brown on top.
Yield: ½ pound
½ pound butter
2 T maple syrup
1 T parsley, minced
½ t kosher salt
Combine all ingredients in a mixer with a paddle attachment. Mix on low speed until all ingredients are incorporated completely. Chill or serve at room temp.
Ozark Forest Mushroom Crostini – Food Day – October 24th, 2012
1 each baguette
as needed olive oil
1# Baejte Farms Chevre
2 T olive oil
1 each yellow onion, diced
2 T clarified butter or vegetable oil
1 # shitake mushrooms from OzarkForest, diced
2 oz shallots, minced
1 oz garlic, minced
1 T pureed oven dried roma tomatoes (or tomato paste)
2 T ap flour
1 cup dry white wine, like a Missouri Vignoles
3 cups Kombu dashi or vegetable/chicken broth (recipe here http://www.mofusoy.com/mofu-hoisin-ramen)
4 T fresh herb mix from your garden (oregano, thyme, chives…)
to taste kosher salt and pepper
Preheat oven to 375 degrees. Slice baguette into 20 or more ½ inch slices. Rub with olive oil as needed just to coat the surface. Place on a sheet tray in a single layer and bake for 10 minutes or until golden brown and crunchy through out. Remove from oven and allow to cool. This can be done up to 3 days ahead of time.
Meanwhile for the caramelized onion chevre heat 2 Tablespoons of olive oil in a heavy bottomed skillet until almost smoking. Add in the onions and stir for two minutes until they become translucent. Turn the heat down to low and cook until well caramelized and sweet. They should be dark leathery brown. Be sure to stir them every 5 minutes otherwise they may burn. Remove from pan and cool completely. Once the onions are cooled place them in a food processor and puree until smooth. Transfer the onions to a kitchen aid mixer fitted with a paddle attachment. Add the chevre to the bowl and mix on low for 2 minutes then on high for 2 minutes. Transfer to holding container and refrigerate for at least an hour so flavors can meld.
For the ragout heat 2 Tablespoons of clarified butter on high heat in a heavy bottomed pan until it just begins to smoke. Add in the mushrooms and cook for 3 minutes. Turn heat to medium and add in the shallots and garlic. You may need to add more fat to the pan at this time. Cook until the shallots are translucent and the garlic is fragrant, about 3 minutes. Add in the tomato puree and stir well. Add in the flour and cook until it turns a medium golden brown color. Deglaze the pan with the white wine and cook until the wine is reduced by half. Add in the kombu dashi and simmer for 30 minutes. Finish with minced fresh herbs and taste for salt and pepper. Hold warm for service or refrigerate and reheat to desired temp.
To serve smear some caramelized onion chevre on a crostini then top with mushroom ragout. The subtle flavors of this dish really shine when served at room or body temperature.
Just to update you all on the specifics of the event - we will have Nicola MacPherson speak to the audience between 11:00-11:30 on the SLU Track bleachers (across the street from the garden). Once she is finished (around 11:30), we will cross the street and head to the garden. There will be 2 lines - 1 for prepaid tickets and 1 for those paying the day of. Once you have paid, you will be able to walk around to all of the booths and collect your meal as well as interact with the various organizations at the booths. We will have representatives from SLU, the City of St. Louis Department of Health, Les Dames d'Escoffier, Humane Society of the United States, Job Corps, and many more there for you to see about getting involved or just learning more about their organization. Thank you for your interested in "Gardens to Tables Food Day!" We are so excited you are participating in this event!
Saint Louis University’s Department of Nutrition and Dietetics (DND), the City of St. Louis Department of Health, and Les Dames d’Escoffier International are celebrating the second anniversary of “Gardens to Tables Food Day” on October 24 from 11 a.m. – 1 p.m. This event will be held in the organic teaching garden run by the DND just a block and a half away from our office in the Allied Health Building at the corner of Compton and Rutger. This event is held to promote the sustainable, healthy, and just agricultural practices the DND teaches throughout its curriculum.
”Gardens to Tables Food Day” specifically targets students from all of the colleges in the St. Louis area to increase their awareness of the need for sustainable food systems and allow them to become involved with local food. There will be stations throughout the garden teaching about food deserts and food access, composting and vermiculture, how to get involved with CSA's, fighting childhood obesity, and humane agricultural practices, and many more. With each station, there will be a menu item served using local produce.
Come join us in the celebration!!
Sponsors for this event include:
Saint Louis University
City of St. Louis Department of Health
Les Dames d'Escoffier Green Table
Great Issues Committee of Saint Louis University
3250 Rutger St
St. Louis, MO 63104
Google map and directions