Volume 12, Issue 068 - April 4, 2007

Greetings Chef,

FAQs - Butter and Your Diet:

I've heard reports linking diets high in saturated fat with heart disease. Does including butter in the diet increase one's risk of developing heart disease?

It's best to make dietary decisions based on the advice of a doctor and/or registered dietitian rather than individual news reports. While there is evidence that saturated fat in the diet can raise blood cholesterol levels, a risk factor for heart disease, genetics play a strong role in determining an individual's blood cholesterol response to diet. All foods can fit into a heart healthy diet when consumed in moderation. Butter contains only 4 grams of fat, 2.5 grams of saturated fat per teaspoon, and can easily fit into the daily value of 65 grams of fat and 20 grams of saturated fat recommended for individuals consuming a 2,000-calorie per day diet.

How much butter can I have each day?

Butter, like all foods, can be incorporated into a healthful and moderate diet. One of the key principles of eating right is making sure your diet is balanced with a wide variety of foods. Because butter is so flavorful, a little goes a long way toward enhancing food taste and texture.

Source: Wisconsin Milk Marketing Board

Wisconsin Cheese from America's Dairyland, Entertaining, Cheesecyclopedia, Facts, Awards, Cheesemaking, Special Offers and Great Recipes.

Grilled Portobello Mushrooms Stuffed with Bacon and Caramelized Onion Purée, Mashed Potatoes, Wisconsin Fontina Cheese and Sliced Italian Prosciutto

Category: Entrée
Number of Servings: 4

Ingredients:

For the Purée:

1 cup diced bacon (about 6 ounces)
4 cups sliced yellow onions

For the Mashed Potatoes:

2 large Idaho potatoes, peeled, diced (about 1 1/2 pounds)
1/2 to 3/4 cup heavy cream
2 tablespoons cold butter, diced
2 tablespoons extra virgin olive oil
salt
white pepper

For the Mushrooms:

4 baby portobello mushrooms, 2 1/2 to 3-inch diameter
olive oil
4 slices Wisconsin fontina cheese, 3 inches square
4 slices Italian prosciutto
4 wedges radicchio lettuce
2 cups arugula
3 to 4 tablespoons olive oil
1 to 2 tablespoons fresh lemon juice
1/2 clove garlic, minced

Preparation:

Bacon Purée:

In large heavy skillet, combine bacon and onions. Cook over medium heat until onions are very soft and dark brown, about 1 hour. While hot, purée in food processor. Set aside and keep warm. You will need 1 cup purée for this recipe.

Mashed Potatoes:

Boil potatoes in salted water until tender. Meanwhile, scald heavy cream. Drain and rice potatoes in food mill. Transfer potatoes to large bowl, add cream and stir vigorously. Add butter, continuing to stir potatoes. Stir in olive oil. Adjust seasoning with salt and white pepper. Set aside and keep warm. You will need 3 cups for this recipe.

Mushrooms:

Prepare a hot grill. Remove stems and gills from mushrooms. Brush mushrooms with olive oil; season with salt and pepper. Grill 2 to 3 minutes per side. Remove from grill.

Fill mushrooms with bacon purée. Spoon a good size dollop of mashed potatoes over the bacon. Top with a slice of cheese and a slice of prosciutto, pleated to fit. Place mushrooms on cooler part of grill until cheese is melted and gooey. While mushrooms are warming, season radicchio with salt and pepper. Grill both sides until slightly wilted and starting to turn brown.

Final Preparation:

In medium bowl, toss grilled radicchio, arugula, olive oil, lemon juice and garlic. Divide onto four plates. Top each with a stuffed mushroom. Serve immediately.

Recipe by Chefs Michael Smith and Debbie Gold, 40 Sardines, Overland Park, KS

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.

Butter and Your Diet - More FAQs:

I've noticed some new butter substitute products that claim to promote healthy cholesterol levels and that are lower in saturated fat than butter. Are these products better for my health?

All foods can fit into a heart healthy diet when consumed in moderation, but based on your dietary needs and cholesterol level, your doctor or registered dietitian is the best resource to help determine the best food choices for you. Many of these substitutes require regular usage to obtain any benefit. It's important to remember that butter is an all natural food and nothing duplicates its taste, creaminess and performance. Even a little butter goes a long way toward satisfying your taste buds.

How is butter measured?

Printed measurements on sticks of butter make measuring easy and convenient. Good-to-know butter equivalents are:

• 2 cups = 4 sticks = 1 pound
• 1 cup = 2 sticks = 1/2 pound
• 1/2 cup = 1 stick = 1/4 pound
• 1/4 cup = 1/2 stick = 4 tablespoons

Source: Wisconsin Milk Marketing Board

California Asparagus Commission Asparagus...Sometimes nothing else will do! History, Nutrition, Storage Tips, Just for Kids and Great Recipes

Seared Sea Scallops with Herbed Spaetzle, Matsutake Mushrooms and Truffled Wisconsin Mascarpone

Category: Entrée
Number of Servings: 4

Ingredients:

Spaetzle:

4 egg yolks
2-1/2 whole eggs
3 ounces sour cream
6 ounces all-purpose flour
3 tablespoons chopped fresh chives
pinch chopped fresh thyme
tiny pinch nutmeg
salt and pepper to taste

Mascarpone Topping:

1 ounce fresh black truffles
3 tablespoons Wisconsin mascarpone

Scallops:

8 jumbo dry pack sea scallops
3 tablespoons olive oil, divided
9 ounces matsutake mushrooms (see note), brush-cleaned and thinly sliced
1 shallot, minced
1 clove garlic, minced
1/4 cup white wine
1 cup dark roasted chicken stock
1 tablespoon butter

Preparation:

Spaetzle:

In large bowl, combine egg yolks, eggs and sour cream. Sprinkle flour in a little at a time, stirring constantly. Stir in chives, thyme, nutmeg, salt and pepper. Let rest 15 minutes. Bring large pot of salted water to a boil. Using a colander, press spaetzle mixture through the holes of the colander into the boiling water. Little thick noodles will form and float on the water. After 1 minute, strain spaetzle. Spread in baking pan to cool. Toss with small amount of olive oil if not using immediately.

Mascarpone Topping:

In small bowl, coarsely grate the fresh truffle over the mascarpone. Season with salt and pepper. Cover and set aside in refrigerator.

Scallops:

In large heavy-bottomed skillet, heat 1 tablespoon olive oil over high heat. Season scallops with salt and pepper. Sear scallops until golden on both sides. Remove from skillet; cover to keep warm. Add 2 tablespoons olive oil and mushrooms to skillet. Sauté until tender, 3 to 4 minutes. Add spaetzle; cook until lightly browned. Add shallot and garlic, stirring constantly. Stir in white wine and cook until reduced and syrupy. Stir in chicken stock; bring to a boil. Whisk in butter to thicken. Season to taste.

Final Preparation:

Divide the the mushroom-spaetzle mixture evenly among 4 warm shallow soup bowls. Place 2 scallops in each bowl. Spoon a small dollop of truffled mascarpone over the scallops. Serve immediately.

Note: Substitute shiitake mushrooms if matsutake are unavailable.

Recipe by Chefs Michael Smith and Debbie Gold, 40 Sardines, Overland Park, KS

Recipe © 2007 Wisconsin Milk Marketing Board, Inc.