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Blue

Cheese Cole Slaw


Serves Six Eight Mix Ingredients for Dressing:
vinegar, celery seed, sugar, salt, pepper, garlic cloves, onion and mustard. Slowly add oil un:l dressing is emulsied.

Mix Salad Ingredients:

Mix cabbage, bleu cheese and dressing. Thank you to Gertrude Hoolihan for this great summer salad!

Bowl: BIA Cordon Bleu: $28.95/Each


Ingredients
2 lbs Shredded Napa Cabbage lb Crumbled Bleu Cheese 1/3 C Cider Vinegar t Celery Seed 2 T Sugar t Salt t White Pepper 2 Minced Garlic Cloves C Minced White Onion t Dry Mustard C Olive Oil

Perfect Bloody Mary


Serves one Mix Ingredients:
Fill glass with ice, pour vodka over, squeeze lemon and lime, and add 3-4 dashes of Duys sauce, horseradish, and ll glass almost to the rim with Dailys Bloody Mary Mix.

Garnish your concocGon:

Garnish to your hearts content. Celery, pickles, beef s:cks, string cheese, olives (stued or not), marinated Brussels sprouts, marinated asparagus, shrimpthe list goes on and on. Top o with a splash of your beer chaser. Have Fun!

Bloody Mary Glass: $2.59/Each Beer Chaser: $7.69/Each


Ingredients
2 shots vodka (1 if you like it weak) Beer Chaser: we used Guinness 8-10 oz Dailys Bloody Mary Mix - 1 t prepared horseradish 3 dashes Duys Sauce 1 whole banana Celery salt, if desired 1 each: lemon + lime wedge Garnishes: Go crazy. See list on right.

Strawberry Smoothie
Serves one Blend Ingredients:
Start with the ice and orange juice at the bobom of the blender. Top with berries, yogurt and banana and blend. There are a million ways to make a smoothie, and summer is a great :me to experiment. Try using seasonal fruits and berries. Remember: fresh is best.

Serving your Smoothie:

Pour into your favorite glass and top with fresh fruit and whipped cream if desired. Pop in a straw! .

Glass: Libbey, Casual Waves, $3.25/Each


Ingredients + Tools
I c fresh strawberries, sliced 1 6 oz. plain or vanilla yogurt* cup orange juice 2 c ice 1 whole banana Garnish: Strawberries, whipped cream *We used Greek

Sangria--Red Wine

Serves one- or eight (depending on your glass!) Mix Ingredients:

Pour wine in the pitcher and squeeze the juice from the lemon and orange into the wine, then toss the fruit in, and add sugar and brandy. Chill overnight. Add Ginger Ale or club soda just before serving. Feel free to add other fruits. We suggest strawberries, raspberries, apples, peaches or kiwi. Make it preby, thats half the fun. If you want it sweeter, go ahead and add a can of sweet white soda.

Serving your Sangria:

If youd like to serve right away, use chilled red wine and serve over lots of ice in wine glasses or rocks glass. Garnish with fruit. . Pitcher: BIA Cordon Bleu, $38.75/Each

Ingredients + Tools
1 boble wine $10 or less: Your fav: Cab, Merlot, Zin (see our Facebook for sugges:ons) 24 oz club soda or ginger ale 1 lemon, sliced 1 orange, sliced 2 shots brandy 2 T sugar (or to taste) Garnish: fresh fruit of your choice

Muy Bueno Mojito

Makes one Muy Bueno Mojito! Muddle Ingredients:

Place mint leaves and 1 lime wedge into a sturdy glass. Use a muddler to crush the mint and lime to release the mint oils and the lime juice. Add 2 more wedges of lime and sugar cubes, muddle again to release juice. Dont strain the mixture.

Serving your Mojito:

Fill rocks glass almost to the top with ice. Pour your muddled rum mixture over ice, ll the glass with club, or sweet, soda if you like a sweeter drink. S:r, and garnish with lime wedge and fresh mint. . Mojito Glass available at Boelter SuperStore: $ 4.59 each Muddler Available at Boelter SuperStore : $14.95

Ingredients + Tools
Muddler Rocks Glass 10 fresh mint leaves 3 sugar cubes Garnishes: Lime, fresh mint leaves 1 oz white rum cup club soda or white soda Ice

Perfect Blended Margaritas

Serves 4 SalGng the Rim:

Youre going to want a rimmer for this one. They make the job a whole lot easier, plus theyll look cool behind your bar.

Blending the Perfect Margarita:

Ingredients + Tools
Glass Rimmer Blender Margarita Glasses Ice Kosher Salt or Sugar if desired Fresh Limes for rim

Garnishes: Lime, Strawberries, etc. Tequila Dailys Margarita Mix- any avor

Get out your blender, and ll it with ice. Pour in four glugs (AKA Shots) tequila. We recommend Milagro Blanco, but go with what you like. Just dont go with the worm. Pour in four glugs Dailys Pre-Made Margarita mix. Hit Blend. Wait un:l mixture is blended well and frothy. Pour in a margarita glass. Something fun is best, a cactus margarita glass, or a mar:ni swirl. Its supposed to be preby. Garnish with lime or lemon wedge, strawberry, kiwi, orange whatever you like. Live a lible. .

Beef Fajitas

Serves 4 Cooks Note: I dont have tequila in my house, and I forgot to

Ingredients
c fresh lime juice c tequila (op:onal) 4 cloves of garlic, peeled + smashed 2 T roughly chopped cilantro leaves 2 T vegetable oil 2 t Worcestershire sauce 1 t dried crushed Mexican oregano (or regular oregano) 1 t red pepper akes (or seasoned pepper) 1 t cumin 1 t ground coriander (or not) 2 lbs ank steak, fat trimmed 2 t kosher salt 1 t ground black pepper 8 seven inch our tor:llas 1 each seeded + thinly sliced: red, yellow, orange bell pepper 1 large white onion, thinly sliced 1 T minced garlic Lime wedges, accompaniment

buy Mexican oregano and red pepper akes, and Im not a fan of coriander. Marinade turned out just ne! In a bowl, whisk lime juice, tequila, garlic, cilantro, 1T oil, Worcestershire, oregano, pepper akes, cumin + coriander. Place ank steak in a baking dish, pour marinade over. Place in fridge 12-24 hours, turning occasionally. Remove meat from dish + pat dry. Season both sides with the salt + t pepper. Preheat grill to high, or set cast iron grill pan on medium-high heat on stove. Preheat oven to 325. Wrap tor:llas in foil. Place oven for 15 minutes to warm. Remove keep warm in a tor:lla dish. Cook the steak over the grill, or grill pan to preferred temperature (3-4 minutes per side is medium rare). Remove from heat. Rest 10 minutes before slicing. In grill pan or large skillet, heat remaining oil over medium-high heat. Add peppers + onions. Cook, s:rring un:l slightly caramelized, 12-15 minutes. Add garlic, remaining salt, + t pepper. Cook, s:rring un:l garlic is fragrant + sor, 1-2 minutes. Remove from heat. Thinly slice steak against the grain. Place steak, onions and peppers on fajita dish, garnish with lime wedge. Serve salsa, guacamole, cheese + tor:llas on the side. Sizzler Pan: Lodge, $14.05/Each. Available at Boelter SuperStore

Black Bean + Corn Salsa Tor:lla Cups

Serves: 6-8

Ingredients
2 c black beans (cooked, drained, rinsed or canned, rinsed) 2 c frozen corn 1 red pepper, diced 3 Roma tomatoes, seeded + diced c fresh lime juice 1 T fresh garlic, minced t chipotle chili base, or chipotle chili powder c extra virgin olive oil 3T fresh cilantro, chopped c mayonnaise 3 T fresh cilantro, chopped 1 small pkg our tor:llas c sour cream t garlic t salt t cumin

Mix beans, corn, tomatoes, lime juice, fresh garlic, chipotle, olive oil and cilantro. TorGlla Cups: Drain Salsa prior to lling cups. Remove from plas:c. Place package tor:lla in microwave, 20 seconds at a :me, un:l sor, remove and cut into quarters. Press each quarter into mini mun :ns. Bake at 300 un:l brown and dry. Meanwhile mix mayo, sour cream, garlic, salt and cumin for topping. Fill each tor:lla cup with about one tablespoon with black bean salsa. Garnish with Cumin Cream. Store any ler over unlled tor:lla cups in air :ght container.

Chicken Tor:lla Bake

Serves: 6-8

Ingredients
3 Trimmed, boneless, skinless Chicken breast halves 1 t cumin 1 t garlic powder Salt + Pepper to taste bunch chopped cilantro 1 small can green chilis 1 bunch chopped scallions Sour Cream to moisten chicken mix 1 Juice from lime 2 C grated pepper-jack cheese 1 C black beans 1 C frozen corn 6-8 7 inch Flour Tor:llas 3 C Cheddar cheese 4 heaping T Salsa (fresh or Jar)

Preheat oven 350. Season chicken with cumin, salt, pepper and garlic powder. Bake at 350 for 30 min. Cool and shred into bite size pieces. Add to chicken: Cilantro, Chilis, Scallions, enough sour cream to moisten, lime juice, pepper-jack cheese, black beans, corn, and enough sour cream to moisten. Correct seasoning with salt and pepper to taste. Preheat oven to 325 In an 11 x 13 pan, layer like lasagna 2 T Salsa 3-4 Flour Tor:llas 1 Shredded Cheddar Cheese 2 C Chicken Mix Repeat, ending with a layer of cheese. Bake in convec:on oven at 325 for 30 minutes or un:l cheese is bubbly. Pan: BIA Cordon Bleu, $19.19 each. Available at Boelter SuperStore

Guacamole

Serves: 4

Ingredients
2 T white onion, nely chopped, divided 3 T rmly packed fresh Cilantro, divided 2 T jalapeno, nely chopped 1 t kosher salt 3 avocados, medium ripe 3 T Roma tomatoes, seeded Garlic powder to taste

Grind 1 T of white onion, 1T of the cilantro, jalapeno and salt together in the molcajete un:l all the ingredients are well ground. (Alterna:vely, use a fork to mash the ingredients to a paste in a wide bowl.) Cut the avocados in half. Twist the halves to separate them and remove the pit with the :p, or the blade, of the knife. Place an avocado half, cut side up, on your cuung surface and make 3 or 4 evenly spaced lengthwise cuts through its esh down to (but not through) the skin. Make 4 crosswise cuts in the same fashion. Scoop the diced avocado esh into your bowl. Repeat with remaining avocado halves. Gently fold the avocado into the chile-onion paste, keeping the avocado pieces fairly in tact. Add Roma tomatoes, remaining 2T cilantro, and remaining 1 T white onion. Fold together all the ingredients. Add salt, pepper and garlic powder to taste. Serve immediately, directly from molcajete or bowl, with tor:lla chips.

Special equipment: Molcajete

Creamy White Bean + Chorizo Soup

Serves: 6

Ingredients
1 lb dried cannellini or Great 1 large celery stalk (about Northern beans* cup), chopped 8 c water 2 t nely chopped fresh 3 T extra-virgin olive oil thyme 3 garlic cloves, chopped 4 c chicken broth 1 large fresh rosemary sprig 1 lb fresh chorizo link** 1 bay leaf sausages, casings removed 1 large onion, chopped c whipping cream 1 large carrot, chopped *Since the beans need to soak overnight, be sure to begin one day ahead. **Spicy Italian sausage is a good subs:tute for chorizo.

Cover beans with 4 water in large, heavy stock pan. Soak overnight at room temperature. Drain + rinse beans; return to saucepan. Add water, 1 T of oil, 1 garlic clove, rosemary, and bay leaf. Bring to a boil. Reduce heat to medium-low, par:ally cover, and simmer un:l beans are just tender. (Can be prepared two days ahead. Cool slightly, cover and chill. Note: If subsGtuGng canned beans, add at the end of cooking soup). Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 T of oil in large, heavy pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Saut un:l vegetables are beginning to soren, about 10 minutes. Add chopped garlic, and 1 teaspoon thyme; saut 2 minutes. Add 2 c reserved bean cooking liquid, 4 c chicken broth, and beans. Bring to a boil; reduce heat to medium and simmer uncovered un:l vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, saut chorizo in heavy large skillet over medium- high heat un:l cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain. Using slobed spoon, remove 1 cups bean mixture from soup; reserve. Puree soup with immersion blender. S:r in whole bean mixture, remaining 1 teaspoons thyme, chorizo, and cream. (Can be made one day ahead. Chill uncovered un:l cold. Cover and keep chilled). Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide among bowls and serve.

French Onion Soup

Serves: 6

Ingredients
2 T oil 1 T buber 1 lbs onion, peeled and thinly sliced (for funtry throwing in leek, red onion or sweet onion) 1 t fresh thyme, minced t salt (I use kosher), to taste 5 c hot chicken broth, homemade, or low-sodium canned broth pepper, or more to taste c red or white wine (op:onal) For each crock of onion soup gra:ne 3 or 4 sliced baguebe, about inch thick cut on diagonal 2 or 2 oz. Gruyre or Emmentaler cheese, grated

In a heavy bobom pot, over medium heat add the oil and buber, add the onions, thyme, and teaspoon of salt. Cover the pan and cook for about 10 minutes, s:rring occasionally. When the onions are quite tender, uncover and raise the heat slightly. Cook for another 20 - 25 minutes, s:rring frequently, un:l the onions are dark brown and have caramelized in the pan. Add stock, and bring the soup to a boil. Adjust seasonings, adding salt, pepper, and wine, if you like. Cover and simmer about 10 minutes. For croutons: Preheat oven 400 F. Toast a dozen baguebe slices on a baking sheet, un:l crisp and star:ng to color, about 10 minutes. Place individual crocks on baking sheet. Add croutons and sprinkle about 2 T of cheese on top. Ladle in soup, to ll the crock to the inner rim. Heap a large mound of grated cheese all over the surface of the soup. Bake for 30-40 minutes, un:l cheese is dark golden brown and has formed a crust over the soup. Place hot crocks carefully onto individual plates and serve. Recipe courtesy of Julia Child and Jacques Pepin Soup Crock: $9.75 each at The Boelter SuperStore

Spring Minestrone with Chicken Meatballs

Serves: 4 DirecGons:

Ingredients
6 oz ground chicken 1 c breadcrumbs, or c breadcrumbs + c grated Parmesan cheese 4 garlic cloves, minced 2 T chopped fresh chives 1 large egg, whisked Kosher salt, freshly ground pepper 4 T extra-virgin olive oil 1 leek, white + pale-green parts only, sliced into inch rounds 5 c chicken broth c ditalini or other small pasta 1 c inch peeled carrot rounds 1 c packed baby spinach Chopped fresh basil Whole chives for garnish 1 T Parmesan for garnish

Mix chicken, breadcrumbs (and parmesan if desired), 2 minced garlic cloves, chives, egg, teaspoon salt, and teaspoon pepper in a medium bowl. Using number 60 scoop, form into inch meatballs (makes about 28). Add leek to pot and cook, s:rring oren, un:l beginning to soren, about 3 minutes. Add remaining 2 minced garlic cloves; cook for about 1 minute. Add broth and 2 cups water; bring to a boil. S:r in pasta and carrots; simmer un:l pasta is almost al dente, about 8 minutes. Add meatballs; simmer un:l pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remove from heat. Season with salt and pepper. Heat oil in a small pot over medium heat. Cook meatballs un:l golden all over, about 3 minutes (they will nish cooking in the soup). Transfer to plate: set aside. Ladle soup into bowls. Garnish with chopped basil, Parmesan and chives. Thank you Bon App:t. Bowl: World Tableware, $281.55/dozen, available at The Boelter SuperStore

Sweet Potato and Peanut Soup

DirecGons:

Ingredients
2 T unsalted buber 1 onion, chopped ne 1 t packed light brown sugar Kosher salt + pepper 3 garlic cloves, minced t ground coriander seed 1/8-1/4 t cayenne pepper 3 C chicken broth 2 C water 2 lbs sweet potatoes, peeled + quartered 3 T peanut buber 1 T fresh cilantro leaves

Melt buber in heavy bobom stockpot over medium-high heat. Add onion, sugar, and 1 t salt and cook, s:rring frequently, un:l onion is sor, about 5-7 minutes. S:r in garlic, coriander, and cayenne, and cook un:l fragrant, about 1 minute. Add broth, water, sweet potatoes, and peanut buber. Bring to boil over high heat. Turn heat to low and cook, partly covered, un:l sweet potatoes are easily pierced with knife, 25-30 minutes. Easy Way: Pull out Immersion Blender and blend un:l smooth. Hard Way: Working in batches, puree soup in blender un:l smooth, 1 to 2 minutes, and then return to clean sauce pan. Salt and pepper to taste, garnish with cilantro and serve. Thank you Cooks Illustrated Bowl: 20 ounce square bowl, $6.95 Each, available at The Boelter SuperStore

Julies Fabulous Chicken Chili

Serves 8

DirecGons:

Ingredients
1 lbs baked, boneless/ skinless chicken breast (350 for 30 min), cooled and chopped 2 T olive oil 3 T fresh garlic, minced Spanish onion, chopped (about 1 cup) 1 C chopped carrot 1 t chili powder 1 t cumin 2 C chicken broth 2 14.5 oz cans pe:te diced tomatoes 1 1lb can tomato sauce 1 cup Mr & Mrs. Ts Bold and Spicy Bloody Mary Mix 1 15 oz can kidney beans 1 15 oz can black beans 1 15 oz can great northern beans t wasabi paste Kosher Salt

Heat olive oil in heavy bobom pot over medium heat. Saut garlic and onions un:l sor, about 5 minutes, add celery, carrot, chili powder and cumin, saut un:l sor, about 10 minutes. Pour in chicken broth, tomatoes, tomato sauce and bloody Mary mix. Simmer for about an hour. Add kidney beans, black beans, and wasabi paste; con:nue to simmer another 15-20 minutes. Kosher salt to taste. Add white beans last, simmer another 5 minutes and turn o heat. Serve with desired accouterments (sugges:ons: cheese, sour cream, cilantro, tor:lla chips, avocado, corn bread). Bowl: BIA Cordon Bleu, $11.69 Each, available at The Boelter SuperStore

Pabys Deep Dish Pizza

Preheat oven to 425


DirecGons:

Mix water, yeast and sugar. Mix Flour and grated cheese. Combine water and our mixtures. Add addi:onal water if needed. Cover and let sit for 15 minutes. Clean bowl and spread with olive oil. Knead dough un:l smooth and doesnt take up any more our. Cover dough ball with olive oil and place in oiled bowl. Cover and rise in warm place un:l doubled (about an hour) Split dough into 2/3 and 1/3. Spread 2/3 dough into pan. Add cheese and sausage. Roll out remaining dough mix. Dock if you have a docker. Put over cheese mix. Add sauce and remaining ingredients.

Toppings:

Pizza Dough Ingredients


6 c bread our 2/3 c grated Italian cheese 3 t ac:ve dry yeast 18 oz warm water (110)* 1 C shredded Parmesan 1 t olive oil 1 t sugar *Pre-warm the container you are going to mix the yeast/water mixture so it doesnt chill down the mixture.

Bobom layer: 16 oz shredded Mozzarella 16 oz shredded Italian cheese 1 lb Italian Sausage, precooked in balls Sauce: 15 oz can Pastorelli Pizza sauce Top layer: sauce, veggies, pepperoni, 1 lb. shredded mozzarella Bake at 425 for 20 minutes, reduce to 350 for 40 min.

Classic Pepperoni, Mushroom + Onion

Preheat oven to 400

Easy Pizza Sauce 1 Tgarlic (about 3 cloves), minced 1 T olive oil 1 C chicken broth 1 14.5 oz can pe:te diced tomatoes 2 8 oz cans tomato sauce 1 t dried basil 1 t dried oregano t Penzeys pizza seasonings dash of kosher salt

DirecGons:

Ingredients
lb thinly sliced pepperoni 8 oz fresh mushrooms, washed, thinly sliced 4 T (about ) onion, nely diced 1 cup shredded mozzarella 1 C shredded Parmesan 1 c shredded mozzarella 1 c parmesan, shredded Pizza crust

In a heavy bobom sauce pan, heat oil over medium heat, add garlic and saut un:l sor, add diced tomatoes, tomato sauce, basil, oregano, pizza seasonings and simmer for about an hour. Add Kosher salt as needed. (If you need to cheatsome:mes I add a half a jar of ready-made marinara sauce). Place sauce on pizza crust and top with toppings. Bake in pre-heated oven for about 12 minutes or un:l cheese is golden brown.

Chicken Pesto Pizza

Preheat oven to 400 DirecGons:

Ingredients
3T Prepared pesto 1 lb boneless, skinless chicken breasts, baked, cooled + thinly sliced 1/2 roasted red onion 2 plum tomatoes, roasted red pepper, julienned yellow pepper, julienned Fresh basil 1 c shredded mozzarella 1 c parmesan, shredded Pizza crust

To roast Onion + Tomatoes: peel and cut onion into quarters. Core and cut tomatoes into quarters. Place onions and tomatoes on half sheet pan, drizzle with olive oil, kosher salt and pepper. Bake in pre-heated oven un:l sor (about 25 minutes.) Top crust with prepared pesto. Layer with cheese and arrange toppings. Bake in preheated oven about 12 minutes or un:l cheese is golden brown. Home made Pizza Dough: 4 c our 2 pkg yeast 1 c warm water 2 T brown sugar c olive oil 1 t salt Using Kitchen Aid mixer with hook abachment, mix on lowest speed for 10 minutes. Cover with plas:c, place in a warm spot for about 2 hours or un:l the dough rises up to the top of the mixing bowl. Makes 2 large or 4 small pizzas.

Shepard's Pie

Preheat oven to 375 DirecGons:

Ingredients
2 T Olive Oil 1 lb large mushrooms, cut into inch slices 1/2 large onion, chopped 1 lb ground beef 1 lb ground turkey 4 large garlic cloves 1 c beef stock 2 t kitchen bouquet 2 T Worcestershire sauce 2 T roux 1 c frozen peas 1 c frozen corn 1 c carrots, peeled and chopped 4 T chopped parsley Kosher salt and pepper

Preheat oven to 375 F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and onion and saut un:l mushrooms are just done, about 4 minutes. Using slobed spoon, transfer mushroom mixture to bowl. Add garlic, ground beef and ground turkey to pan. Saut un:l browned, about 8 minutes. Return mushroom mixture to skillet. Pour in beef stock, add kitchen bouquet and Worcestershire sauce, and roux. Reduce heat and simmer un:l mixture thickens, s:rring occasionally, about 5 minutes. Add peas, corn, carrots and parsley, remove from heat and season generously with Kosher salt and pepper. Prepare Bubery Mashed Potatoes (recipe follows) Place beef mixture in a 12 cast iron skillet, about full. Using pastry bag, and large :p, pipe potatoes in rows to cover beef mixture. Bake in oven for about an hour, or un:l potatoes are browned. Remove, let stand for 10 minutes and serve.

Bubery Mashed Potatoes

This recipe is featured with Sheperds Pie, but is lovely accompanied with many dishes. DirecGons:
Place potatoes in heavy bobom pot and ll with water un:l potatoes are covered by about 1 inch. Throw a dash of kosher salt in water and boil over medium-high heat un:l potatoes cut easily with a fork, about 30 minutes. Drain potatoes, put back in pot, add buber, milk, cream cheese and mash. Season with salt and pepper.

Ingredients
4 lbs peeled Idaho potatoes, cut into 2 inch pieces 3 T buber 3 T milk 3 Tcream cheese Seasoned Salt and pepper

Beef Strogano

This Hearty comfort dish Serves 10. Thank you, Sara Hackney for sharing this lovely dish. DirecGons:
Over medium-high heat, saut mushrooms in 2 tablespoons buber, season with Kosher salt, pepper and cup sherry. Remove pan and set aside. Saut onions and garlic in two tablespoons buber, season with Kosher salt and pepper. Add beef to onions, add brandy, sherry and stock. Cook for 20 minutes and add tomato paste. Add roux, then sour cream. Add a splash more brandy at the end, and s:r in mushrooms. Garnish with sprig of thyme, if desired. IMAGE DETAILS: CHURCHILL CHINA PASTA BOWL $20.35 EACH, 20 X 20 ORANGE HEM STITCH NAPKINS, $27.09 FOR PKG. OF 4. AVAILABLE AT BOELTER SUPERSTORE, MILWAUKEE, WI.

Ingredients
1/8 C CHOPPED GARLIC 3/4 LB SLICED WHITE ONION OR USE JULIA CHILDS BRAISED ONIONS: HTTP://WWW.FOOD.COM/RECIPE/BRAISED-ONIONS-A-LA-JULIA-CHILD-148656 1 LB MUSHROOMS, QUARTERED 2 LB BEEF TENDERLOIN C TOMATO PASTE 1 C SOUR CREAM 1 C SHERRY 1/8 C BRANDY 4 TBS BUTTER 1 C BEEF STOCK 1 HEAPING TBS ROUX (RECIPE ON PG. 2)

Bchamel (White) Sauce

Note:

Tradi:onal bchamel does not call for stock, but I like to start with a lible chicken stockor beef stock, depending on what Im makingand water. (Vegetarians can skip this step). You can make your own stock by simmering your chicken or beef bones, along with some veggies and herbs (Mirepoix), down to a glaze. Our favorite ready made is Beber than Bullion. We prefer the Beber than Bullion to the ready-made, because it gives the cook a lible more control over the avor. If you want your sauce to have slightly more body or be a lible sal:er, you can add more without adding more liquid.

DirecGons:

Pour in heavy cream and s:r with wire whip un:l sauce comes to a boil. Add Roux by the tablespoon (keep s:rring) un:l sauce reaches desired thickness. Reduce to simmer and season with Kosher salt and white pepper (and another dash of wine, sherry or brandy if desired).

R OUX: Ingredients
1 C C HICKEN OR B EEF B ROTH 2 C H EAVY W HIPPING C REAM A PPROXIMATELY F ROZEN R OUX (R ECIPE F OLLOWS) O PTIONAL: ADD CUP WINE/ SHERRY/ BRANDY FOR EACH 1 CUP STOCK R OUX: 1 S TICK B UTTER- C LARIFIED CUP F LOUR

S:r un:l our and buber are smooth. Cook on medium-low heat 20-25 minutes, s:rring occasionally, or un:l the roux has a nuby smell. Note: longer you cook :me reduces our taste in sauce. Store extra roux in the freezer and use as needed.

Chicken + Wild Rice Casserole

Direc:ons

Ingredients
2 6 OUNCE BOXES U NCLE B ENS L ONG G RAIN AND W ILD R ICE. 1 C UP C RAISINS 1 C UP S PANISH O NION, D ICED C UP R ED P EPPER, J ULIENNE C UP C ARROT, J ULIENNE 1 CUP M USHROOMS, S LICED C UP C ELERY D ICED 1 8 OUNCE CAN WHOLE W ATER CHESTNUTS, D RAINED AND R INSED 2 LBS C HICKEN B REAST, T RIMMED 3 CUPS W HITE S AUCE ( OR B ECHAMEL)

PREHEAT OVEN TO 350 T O COOK THE CHICKEN BREAST: P LACE TRIMMED CHICKEN BREAST IN A STAINLESS STEEL BAKING PAN. P OUR IN ONE INCH OF COLD WATER. S EASON WITH K OHSER S ALT AND P EPPER. B AKE AT 350 DEGREES FOR 30 MINUTES. D RAIN + COOL. W HITE OR B ECHAMEL S AUCE: F IND OUR VERSION IN B OELTER S UPERS TORE R ECIPES R ICE: FOR PERFECT RICE EVERY TIME: POUR RICE INTO STAINLESS STEEL BAKING PAN. MELT 3 TABLESPOONS BUTTER, POUR OVER RICE AND SPREAD EVENLY. ADD JUST UNDER 4 CUPS CHICKEN BROTH, COVER WITH FOIL, BAKE AT 375 FOR ABOUT AN HOUR. TO COOK: MIX ALL VEGETABLES, RESERVING SOME VEGETABLES TO GARNISH PRIOR TO BAKING. MIX IN CHICKEN AND RICE IN OVEN PROOF CASSEROLE DISH. POUR SAUCE OVER, BLEND WELL, SEASON WITH SALT + PEPPER. GARNISH WITH RESERVED VEGETABLES. COOK COVERED IN 350 OVEN FOR 45 MINUTES, UNCOVER AND COOK FOR 15 MINUTES.