CULINARY CONNECTION RECIPE BOOK 2021
COMMOEMRATIVE DIGITAL EDITION C U L I NA RY C O N N E C T I O NRECIPE BOOK2021FEATURING WINNING RECIPES BY RENOWNED CHEFSFROM PENNSYLVANIA AND BEYOND.PAPREFERRED.COM
COMMOEMRATIVE DIGITAL EDITION C U L I NA RY C O N N E C T I O NRECIPE BOOK2021Welcome to this year’s edition of the PA Preferred CulinaryConnection Recipe Book. This is the f irst time the recipe bookis being offered in a totally virtual format. Here you will f indrecipes demonstrated during the 2021 virtual PennsylvaniaFarm Show, as well as some of our favorites f rom years past. Therecipes were inspired by Pennsylvania-grown ingredients andcreated by renowned chefs.Follow us on Instagram! @PAPreferredCopyright 2021 Pennsylvania Department of Agriculture. All Rights Reserved.No part of this publication may be reproduced or transmitted in any form or by any means, electronic,mechanical, photocopying, recording, or otherwise, without theprior written permission of the Pennsylvania Department of Agriculture.Requests for permission to reproduce any portion of this publication must be made to:Pennsylvania Department of Agriculture, PA Preferred programat 717-772-1429 ra-markets@pa.gov.PAPREFERRED.COMPHOTOGRAPHY CREDITS: Dan Gleiter, Mandisa Horn, Kat Kuo, David Rudy
CONTENTSCOOKING WITH PENNSYLVANIA MUSHROOMSClassic Blended Burger . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Mushroom Flatbread Pizza . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10Mushroom, Fennel, Onion, Asiago Crostata . . . . . . . . . . . . . . . . . . . . . . . . 11Pennsylvania Mushroom Ragout with Parsnip Gnocchi . . . . . . . . . . . . . . . . . 12Pennsylvania Crimini and Spinach Ravioli . . . . . . . . . . . . . . . . . . . . . . . . . 13Mushroom Sauté à la Vince . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 15Mushroom and Goat Cheese Tarts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 16Tredici Mushroom Toast . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17Pennsylvania Mushroom Strudel . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18Pennsylvania Mushroom Risotto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19COOKING WITH PENNSYLVANIA VEGETABLESMaple Whip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21Roasted Root Tacos with Carrot Top Chimichurri . . . . . . . . . . . . . . . . . . . . 22Vegetarian Caldo Verde . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 23Quinoa Squash Chili Salad with Chipotle Lime Crèma . . . . . . . . . . . . . . . . . . 24Smoky Red Beet Hummus . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 25Butternut Squash and Apple Soup . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 26Mini Frittatas with Leeks and Asparagus . . . . . . . . . . . . . . . . . . . . . . . . . 27Kale and White Bean Caesar . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 28Eggplant Meatballs with Marinara Sauce . . . . . . . . . . . . . . . . . . . . . . . . . 29Vegetable Stir Fry with Spaghetti Squash Lo Mein . . . . . . . . . . . . . . . . . . . . 30Smoke Signal Root Vegetable Gratin . . . . . . . . . . . . . . . . . . . . . . . . . . . . 31Buddha’s Delight . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 32Cast Iron Roasted Brussels Sprouts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 33Kimchi Pancakes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 34
COOKING WITH THE GIANT COMPANY PRODUCTSMixed Berry Roll-Ups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Honey Rice Krispy Balls . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 36Herb Crusted Venison Medallions, with Edamame Succotash, Brown Rice, andBlueberry BBQ Sauce . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 37Broccoli Cheddar Soup with Butternut Squash . . . . . . . . . . . . . . . . . . . . . . 38Weeknight Chicken and Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . 39Pan Seared Half Chicken with Brussels Sprouts . . . . . . . . . . . . . . . . . . . . . . 40French Chicken with Braised Apples and Swiss Chard . . . . . . . . . . . . . . . . . . 41Meaty Lamb Chili . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 42Apple Cinnamon Crunch Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 43Duck Rillettes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 44Crispy Duck Breast with Balsamic Greens . . . . . . . . . . . . . . . . . . . . . . . . . 45Orange-Caramel Chiffon Cake . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 46COOKING WITH PENNSYLVANIA POTATOESRanch Potatoes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 49Handmade Tater Tots with Bacon Marmalade . . . . . . . . . . . . . . . . . . . . . . . 50Bacon Tater Tots . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 51Pennsylvania Dutch Grated Potato Pancakes . . . . . . . . . . . . . . . . . . . . . . . 52Peruvian Purple Gnocchi with a Leek and Golden Potato Whip . . . . . . . . . . . . 53Potato and Cheese Pierogi with Brown Butter Sabayon and Chive Oil . . . . . . . . . 54Potato and Vegetable Lasagna . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 55Sweet Duchesse Potatoes with Maple, Jalapeños, and Candied Pecans . . . . . . . . . 56Roasted Potato Gnocchi with PA Mushrooms and Leeks . . . . . . . . . . . . . . . . . 57Seared Striped Bass with Sauce Soubise, Potato Latke and Broccolini . . . . . . . . . 58
COOKING WITH PENNSYLVANIA DAIRY PRODUCTSCheesy Quiche . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 60Classic Cheesecake with Sweet Potato and Pecan Caramel Topping . . . . . . . . . . 61Apple Pie with a Cheddar Cheese Crust . . . . . . . . . . . . . . . . . . . . . . . . . . 62Roasted Sweet Potato and Goat Cheese Blintz . . . . . . . . . . . . . . . . . . . . . . . 63Lemon Chiboust Tart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 64Fresh Cow’s Milk Mozzarella . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 65Fresh Ricotta Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 66Bacon Ricotta Crostini . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 67Cavatappi Pasta with Kennett Square Mushroom Sauce . . . . . . . . . . . . . . . . . 68Ah Ha Mac and Cheese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 69Cheese, Leek and Mushroom Bread Pudding . . . . . . . . . . . . . . . . . . . . . . . 70COOKING IN SALUTE TO PENNSYLVANIA’S MILITARY SERVICESMEMBERSApple Pie Bites . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 72Beef Flat Iron with Hollandaise Sauce, Roasted Potatoes andAutumn Spiraled Veggies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 73Chicken Marsala with Lazy Pierogis . . . . . . . . . . . . . . . . . . . . . . . . . . . . 74Maple Glazed Salmon and Apple Salad with Honey Apple Vinaigrette . . . . . . . . . 75Chicken Pot Pie, Pennsylvania Dutch Style . . . . . . . . . . . . . . . . . . . . . . . . 76Barbacoa Tacos, Chihuahua Style . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 77Apple Crostada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 78Hunter’s Style Roasted Duck Stew . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 79Caramel Apple Filled Pretzel Streusel with a Brown Butter Ice Cream . . . . . . . . . 80
COOKING WITH PENNSYLVANIA PORKBBQ Pulled Pork Pizza with Caramelized Onions, Arugula, Provolone Cheese andShaved Butternut Squash . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 83Pork Carnitas Tacos with Fresh Pico de Gallo . . . . . . . . . . . . . . . . . . . . . . . 85Korean Pork Steamed Buns . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 87Roasted Pork Tenderloin with a Thyme Shallot Apple Compote . . . . . . . . . . . . 88Rettland Farm Pork Scallopini with Spinach, Capers, Lemon, andIPA Pickled Mustard Seeds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 89Pork Roast with Apples and Caramelized Onions . . . . . . . . . . . . . . . . . . . . . 90Smoked Pork Belly with a Potato Pancake, Braised Red Cabbage, anda Hard Cider Glaze . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 91COOKING WITH PENNSYLVANIA BEEF & VEALTex-Mex Meatballs . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 94Veal Milanese with Roasted Sweet Potatoes and Arugula Salad . . . . . . . . . . . . . 95Stout Braised Pot Roast with Roasted Vegetables . . . . . . . . . . . . . . . . . . . . . 96Portuguese-Style Skirt Steak . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 97Gaisburger Marsch . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 98Veal Osso Buco alla Milanese . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 99Cajun Dusted Beef Tenderloin with a Caramel Mushroom Whiskey Sauce . . . . . . 100Low and Slow Baked BBQ Short Ribs . . . . . . . . . . . . . . . . . . . . . . . . . . . 101Italian Winter Roulade with Roasted Sweet Potatoes and Creamed Kale . . . . . . . 102Spicy Beef Salad with Peppers, Onions, and Fresh Herbs . . . . . . . . . . . . . . . . 103
COOKING WITH PENNSYLVANIAMUSHROOMSDIETITIAN TIPMushrooms are a great source of potassium, B vitamins and are beneficial for gut health.Eating them raw, sauteing them quickly over high heat or simmering them over low heat helps topreserve its beneficial nutrients. Try sautéing chopped mushrooms in olive oil with garlic powderand use as a side dish with chicken or salmon.
Mushroom NutritionLong celebrated as a source of powerful nutrients, freshmushrooms are a healthy addition to your plate. Mushroomsprovide many of the same nutritional benefits as vegetables, aswell as attributes commonly found in meat, beans and grains.The FactsMushroom Benefits B vitamins Niacin Potassium Complex carbohydrates(including fiber) Selenium Pantothenic acid Ergothioneine CopperMushrooms: PA’s #1 Crop@pamushrooms
CLASSIC BLENDED BURGER AND MUSHROOMFLATBREAD PIZZApresented byGale FerrantoBuona FoodsandAlexanderCiarrocchiLandenberg, PACLASSIC BLENDED BURGERMUSHROOM FLATBREAD PIZZAYield: 2 burgersYield: 4-6 servings½ lb. Buona Foods Gourmet Crumble, 100% mushrooms1 lb. ground beefSalt and pepper, as needed2 hamburger bunsToppings of choice2 naan flatbreads4 oz. Boursin cheese8 oz. Buona Foods’ Gourmet Crumble, 100% mushrooms1 cup shredded mozzarella cheese½ cup grated Parmesan cheese2 sprigs fresh basil, tornCombine the Gourmet Crumble with the ground beef.Mix well, adding salt and pepper to taste. Form themushroom and beef mixture into 2 patties. Preheat alarge sauté pan over medium heat and add the burgers.Brown on each side until the burgers reach an internaltemperature of 155 F. Place the cooked burgers onhamburger buns with your favorite toppings and serve.Preheat the oven to 350 F.Spread the Boursin cheese on each flatbread and place onthe baking sheet. Top with the mushrooms, mozzarella,and Parmesan cheese. Bake for 10 to 12 minutes or untilthe cheese is a golden brown. Finish with the freshly tornbasil. Slice each flatbread into 4 to 6 pieces.PA Preferred Culinary Connection Recipe Book 2021, Commemorative Digital Edition · Cooking With Pennsylvania Mushrooms
MUSHROOM, FENNEL, ONION, ASIAGO CROSTATApresented byKurt WewerExecutive ChefCentral PA Chef ConsultantsHarrisburg, PAYield: 1 crostata1 Tbsp. butter, unsalted8 oz. PA mushrooms, sliced (any variety)½ fennel bulb, julienned, no core½ medium red onion, julienned½ Tbsp. fresh thyme leaves1 Tbsp. finely chopped Italian parsley1 premade pie dough¼ cup shredded Asiago cheeseOlive oil, as neededSalt, as neededBlack pepper, as needed1 egg beaten with 1 tsp. cold waterLightly flour a work surface or counter top. Turn outyour pie shell onto the work surface and flour the top ofthe pie shell and the rolling pin. Roll out the dough toapproximately 14” round. Place on a sheet tray that hasbeen either sprayed with cooking spray, brushed witholive oil, or lined with parchment paper.Place the mushrooms in the center 10” to 11” of the piedough. Leave approximately 3” uncovered. Sprinkle themushroom mixture with the Asiago cheese. Fold the 3”to 4” of plain pie dough up onto the mushroom mix topartially cover. If the dough cracks where you fold it, justpinch it to secure. The uncovered center should be about5” to 6” across. Brush the folded over portion of the piedough with the beaten egg mixture.Place into the oven for 15 to 18 minutes or until goldenbrown. Rotate 180 after 7 minutes.Remove from the oven and allow to cool slightly beforeslicing into triangles to serve.Preheat an oven to 425 F.Heat the butter in a large skillet or frying pan overmedium heat. Add the fennel and mushrooms and cookfor 5 minutes, stirring constantly. Add the red onion andcook, stirring constantly, for approximately 15 minutes, oruntil the fennel and onion are both softened slightly, andthe liquid in the pan is mostly evaporated. Remove fromthe heat and add salt and pepper to taste. Stir in the thymeleaves and parsley, and pour out onto a cold plate or pan.Allow to sit for 10 minutes at room temperature.PA Preferred Culinary Connection Recipe Book 2021, Commemorative Digital Edition · Cooking With Pennsylvania Mushrooms
PENNSYLVANIA MUSHROOM RAGOUT WITHPARSNIP GNOCCHIpresented byBarry CrumlichExecutive ChefPennsylvania Governor’s MansionHarrisburg, PAYield: 4-6 servingsPENNSYLVANIA MUSHROOM RAGOUT3 Tbsp. olive oil2 small shallots, minced3 garlic cloves, minced2 lbs. assorted PA mushrooms of choice1 cup brown chicken stock¼ cup heavy cream1 cup diced tomatoes2 fresh rosemary sprigs, mincedSea salt, to tasteBlack pepper, to taste2 Tbsp. butterPreheat a 6-quart saucepot over medium heat. Add theolive oil, garlic and shallots. Cook until tender, about 2 to3 minutes. Quarter the mushrooms and add to the garlicand shallots. Cook until tender, about 10 to 15 minutes.Add the diced tomatoes and simmer for 5 minutes. Addthe chicken stock and simmer to reduce the liquid byhalf. Add the heavy cream and simmer to reduce theliquid by half. Add the minced rosemary and season withsea salt and black pepper to taste. Simmer for 5 minutesmore. Remove from the heat and add the butter, stir toincorporate.PARSNIP GNOCCHI1 lb. parsnips½ cup grated Parmesan cheese1 ½ cups all-purpose flourFresh chopped herbs, optionalPeel and cut the parsnips into large pieces. Place in amedium-size pot of boiling water and cook until tender.Strain the parsnips and let cool slightly. Place the parsnipsinto a bowl of a food processor or food mill and pureeuntil smooth.Place the pureed parsnips into a large mixing bowl. Mixin half of the Parmesan cheese, reserving the remainingcheese to garnish at the end. Sift the flour over theparsnip puree and mix to form a soft dough. If using freshherbs, mix into the dough just enough to incorporate.On a lightly floured surface, roll the dough into ¾”diameter tubes. Cut the gnocchi to the desired size. Then,roll the individual gnocchi off the back of a dinner fork tomake light indentations into the dough. Carefully lowerthe gnocchi into a pot of boiling water and cook for 2 to 3minutes, or until the gnocchi floats for 1 minute. Removethe gnocchi from the pot onto a plate lined with papertowels.In a preheated sauté pan over medium-high heat, sautéthe gnocchi in butter until golden brown.PLATINGPlace a bed of ragout on a serving dish. Layer the gnocchiin the center of the ragout and garnish with the remainingParmesan cheese.PA Preferred Culinary Connection Recipe Book 2021, Commemorative Digital Edition · Cooking With Pennsylvania Mushrooms
FROM THE 2020 PA PREFERRED CULINARY CONNECTION RECIPE BOOKPENNSYLVANIA CRIMINI AND SPINACH RAVIOLIpresented byAndrew MasciangeloCo-Owner and Executive ChefSavona RestaurantGulph Mills, PAYield: 4 servingsof the mushrooms, add the chopped garlic and shallots.Keep cooking the mushrooms until all of the liquidevaporates. At this point, add the rest of the olive oil andkeep sautéing the mushrooms until they become crispyon the outside. Remove the pan from the heat and addthe dry white wine. Place the pan back on the stove andreduce the heat to low, simmering until all of the liquid isevaporated. Set the mushrooms aside and allow to cool.SPINACH PASTA DOUGHPlace the mushrooms into the food processor and pulseto a coarsely chopped consistency. In a separate mixingbowl, place the cheeses, fresh herbs, egg, and choppedmushrooms. Fold together with a rubber spatula until allof the ingredients are evenly mixed throughout the filling.Season with salt and pepper.Quickly blanch the spinach in salted boiling water for15 seconds and cool quickly in a water bath. Removethe spinach from the water bath and squeeze in a cleankitchen towel to remove as much liquid as possible.Transfer to a food processor and add the eggs, olive oil,and salt; blend until smooth. Add the blended spinachmixture to a mixer bowl with the dough hook attachment.On low speed, slowly add the flour until the dough startsto form a ball and pulls away from the hook. You mightneed to stop occasionally to scrape down the sides of thebowl. When the dough comes together, form it into a ball,wrap it in plastic, and let it rest at room temperature for30 minutes.To make the ravioli, first roll out the dough. This can bedone using a pasta attachment for a mixer, a pasta sheet
culinary connection recipe book 2021 eatring inning recie renowned ce rom ennlvania and eyond. c o m m e m o r a t i v e d i g i t a l e d i t i o n papreferred.com
Culinary Arts Study Guide Aligned with the Standards for Family and Consumer Sciences Education, American Association of Family and Consumer Sciences (AAFCS) Culinary Arts Pre-PAC, and the American Culinary Federation (ACF) 'IVXM½IH'YPMREVMER Endorsed by: Assessment: 7308 Basic Culinary Arts 7309 Advanced Culinary
just like a recipe card. And, "Quick-Fill" editing does most of the typing for you. The Recipe Organizer has simple cookbook-like chapters and categories that make it easy to find your recipes. The Recipe Manager in Cook’n makes entertaining a snap. Simply select the number of guests you will be serving and enter it into your favorite recipe.
on a recipe with 100% accuracy. 11. Demonstrate the ability to write a recipe by translating a recipe for a dish from their culture with 100% accuracy in American recipe format and 80% accuracy in English grammar. 12. Demonstrate knowledge of American recipe patterns by compiling a local cuisine recipe booklet in English with 80% accuracy in
Aug 22, 2011 · Culinary Arts I/Culinary Math are the first levels of a two‐year course available to juniors enrolled in the four‐ year Culinary Arts Academy Course. It is intended to provide students with a solid foundation, through a combination of direct instruction a
Introduction to Culinary Arts 13022550 (1 credit) None 9-12 Principles of Hospitality and Tourism 13022200 (1 credit) None 9-12 Culinary Arts 13022600 (2 credits) None 10-12 Foundations of Restaurant Management TBD TBD TBD Advanced Culinary Arts 13022650 (2 credits) PREQ: Culinary Arts 10-12
Management & Culinary Arts, Second Edition, Level 2 2018 PLC 2.0, cont. Contributors to the Industry PLC 2.3 Analyze the impact of major culinary innovators, institutions and innovations that have revolutionized the culinary industry internationally, nationally, and locally. Analyze the impact of culinary innovators that
A-12 HDMI Connection A-13 - ARC (Audio Return Channel) A-13 DVI to HDMI Connection A-14 Component Connection A-15 Composite Connection A-16 MHL Connection A-17 Audio Connection A-18 - Digital optical audio Connection A-18 Headphone Connection A-19 USB Connection A-20 CI module Connection A-21 Euro Scart Connection LANGUAGE LIST English Italiano
Aliens Love Underpants We have provided here six aliens, 12 kinds of underpants in sets for collecting and smaller versions that can be stuck on two big dice. We have also provided “Mum” cards. Some possible ways to play in addition to pairs or bingo. Please send your suggestions to add to these. 1. For up to four players. Each player becomes an alien and has a card with a flying saucer .
