Dane County Farmers' Market eNewsletter 

December 22, 2012

Downtown Madison Parking Map  

 Dane County Farmers' Market 

 In This Issue

This Week

  Recipes    

One Minute Kitchen Tips   

At Market This Week 

Market Information  

In Addition ... 

Recipes:
Old Feed Mill's Fork Tender Pot Roast;
Cabibbo's Asiago Black Pepper Bread Brunch Bake

Owners Dan and Nancy Viste specialize in American classics. Their pot roast slow cooks until the meat turns brown and tender and the flavor mellows to an almost caramel overtone. Browned bits in the pan become the base for the rich red wine gravy.

This recipe was honored by being published in Midwest Living Magazine.

Ingredients 

• ½ cup all purpose flour
• ½ teaspoon each: Garlic powder, ground white pepper, and dry mustard
• ½ teaspoon each: Crushed dried marjoram or basil, thyme, and oregano
• ½ teaspoon each: Paprika and dried parsley
• ¼ teaspoon ground black pepper
• One 2-1/2- to 3-pound boneless beef chuck pot roast, trimmed of fat (Or similar. Check with your favorite DCFM meat producer.)
• 4 tablespoons butter, divided
• 1 cup coarsely chopped carrots
• 1 cup celery sliced into 1 inch pieces (You may also use celeriac from the market, sliced thin. See "One Minutes Kitchen Tips" below if you're unsure how to chop celeriac.)
• 1 cup coarsely chopped onions
• 1 clove garlic, minced
• ½ cup dry red wine or cranberry juice
• 1 can (14 ounces) lower-sodium beef broth (Check with Jordandal Farms for broth)
• 1 bay leaf
• Beef broth (optional)

Directions 

1. Chef Andrew Pierce --Photo by Bill Lubing

   Heat oven to 350 degrees.
2. Combine flour, garlic, white pepper, mustard, herbs, paprika, parsley, and black pepper in a small bowl.
3. Coat meat with flour mixture, reserving any that doesn't cling to the meat.
4. Heat 2 tablespoons of the butter in a 4- to 6-quart Dutch oven over medium-high heat.
5. Add meat and brown it on all sides. Remove meat and set aside.
6. Turn heat down to medium-low and add the remaining 2 tablespoons of butter. When the butter is hot stir in carrots, celery, onions, and garlic.
7. Cover and cook the vegetables, stirring occasionally until they just begin to brown, about 10 minutes.
8. Stir in reserved flour mixture and mix well.
9. Add wine or juice, stirring and scraping up browned bits from the bottom of the pan.
10. Add the can of broth and bay leaf.
11. Cook, stirring often, until sauce is slightly thickened.
12. Return meat to pot, cover and bake until meat is very tender, 2-1/2 to 3 hours.
13. Transfer meat to a platter.
14. Discard bay leaf. Thin sauce with additional broth, if desired.
15. Slice meat and serve it with the sauce.

Video Bonus

Ultimate Comfort -- Old Feed Mill 'Fork-Tender' Pot Roast with Chef Andrew Pierce

 Cabibbo's Asiago Black Pepper Bread Brunch Bake --Photo by Bill Lubing


by Ruby Cabibbo, Cabibbo's Bakery

Serves 8-10

A house full of guests for the holidays? Here's a simple, breakfast or brunch dish that can be made a day before baking, keeps well in the refrigerator, and tastes great. This is a pretty dish that shows off Dane County Farmers' market ingredients. Serve with some sliced apples on the side.

We didn't have any sausage to use in this dish so we used ground beef from the market with a teaspoon each of fennel seed, cumin, and oregano, plus a 1/4 teaspoon each of white and cayenne. However, there are numerous vendors at the market that offer some excellent, locally produced sausage varieties.

Ingredients

• ½ cup scallions (We used ½ of a cooking onion from the market.)
• 4 cups fresh spinach (We used an 8 ounce bag from the market.)
• 1 pound sausage broken into medium chunks
• 1 large red pepper, chopped (We used frozen peppers from Gitto Farm 'n' Kitchen)
• 1 cup sliced mushrooms
• 7 eggs
• 3 cups milk
• 1 loaf Cabibbo's Asiago Black Pepper Bread cut into large chunks (or similar from your favorite DCFM bakery.)
• 1 ½ cups Monterey Jack cheese (Or another recommendation from your favorite DCFM cheese maker. We used Hook's Sheep Milk Gouda.)
• Sunflower oil from the market (or similar oil)

 

 

Directions 

1. Coat a skillet and a 9 x 13 pan with oil.
2. Sauté scallions, red pepper, and mushrooms for around 4 minutes.
3. Add sausage and spinach. Cook until sausage is browned.
4. Whisk eggs and milk.
5. In the baking dish layer half the bread, half the egg mixture, and half the sausage/vegetable mixture.
6. Repeat the layers.
7. Press down on the mixture to be sure all the bread gets soaked. Set aside for at least 20 minutes. (It can be prepared a day ahead and refrigerated.)
8. Preheat oven to 350 degrees.
9. Bake for 40 minutes to an hour. It should be golden brown and puffy when done.
10. Let cool five minutes before serving.

  

   

Market Information

2012 Saturday Indoor Early Winter Market -- Monona Terrace 

2013 Saturday Indoor Late Winter Market -- Madison Senior Center

"Taste of the Market" breakfast 

In Addition ...

DCFM 

bill@dcfm.org 

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