 April 30, 2006 |
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This Week's Foodservice Daily Newsletter: Wisconsin Cheese - From America's Dairyland Date: May 1, 2006 - May 5, 2006
Guest Host: Wisconsin Milk Marketing Board
Theme: Wisconsin Cheese - From America's Dairyland - Monday: Ricotta Gnocchi and Wisconsin 7-Year Cheddar Gratin; Cascadian Wild Mushroom and Rabbit Ballotine.
- Tuesday: Grilled Bread with Wisconsin Fontina, Gorgonzola and Exotic Mushrooms; Wisconsin Gorgonzola Crisp Potato Pancakes.
- Wednesday: Hearty Havarti Reuben Potato Casserole; Smoked Salmon Salad with Dill Havarti Popovers.
- Thursday: Butterflied Shrimp with Wisconsin Smoked Gouda; Pineapple Upside Down Wisconsin Gouda Cake.
- Friday: Four Wisconsin Cheese Mostaccioli Vegetable Lasagna; Pignola-Crusted Snapper with Wisconsin Artisan Cheese.
Not a Member Yet? Click here Foodservice Daily Newsletter to sign up today and start receiving these informative mailings on Monday!
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The next time you are looking for specialty foods, beverages, kitchenware, uniforms, services and more, please remember to support the sponsors who fund Chef2Chef.net. They make all this possible. Thank you. The team at Chef2Chef. | KitchenCards.com - Stocks, Herbs, Spices, Food Safety, Cooking w/ Kids and much more! FREE "Poultry Trussing Card" with each Volume One Order! |
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Wisconsin Excels at 2006 World Championship Cheese Contest
Wisconsin continued its dominance in the World Cheese Championship Contest today by capturing more awards than any other state or nation, including best in class in 18 of 47 cheese categories.
In addition to the best in class wins, Wisconsin cheesemakers captured 18 second awards and 16 third awards for a total of 52 awards or more than a third of all awards given in the cheese categories. The combined total number of awards for all other states in the competition was 45; the combined total of awards for all other countries in the competition was 48. The Best of Show award went to a Swiss cheesemaker for Emmentaler.
"As demonstrated by the breadth of awards won by America's Dairyland cheesemakers, Wisconsin continues to lead the pack across several types and varieties of cheese," said James Robson, Chief Executive Officer of the Wisconsin Milk Marketing Board. "From our best-in-class showing in traditional Wisconsin favorites such as Colby and Brick to best-in-class wins in international-style cheeses such as Havarti, Queso Fresco and Gorgonzola it is clear that Wisconsin's cheesemakers are at the forefront of cheesemaking around the world."
In addition to the cheese categories, Wisconsin also had an excellent showing in the butter category winning half of all butter awards including a sweep of the unsalted butter class by Grassland Dairy Products.
Wisconsin's best-in-class cheeses include: - Baby Swiss Style: Chalet Cheese Cooperative, Monroe, WI
- Brick/Muenster: Klondike Cheese Company, Monroe, WI
- Colby: Burnett Dairy Cooperative, Grantsburg, WI
- Cold Pack Cheese: Pine River Inc., Newton, WI
- Flavored Pasteurized Process Cheeses: Welcome Dairy, Inc., Colby, WI
- Flavored Spreadable Cheese: US Specialty Cheese, Green Bay, WI
- Gorgonzola: Wisconsin Farmer's Union, Montfort, WI
- Havarti: Klondike Cheese Company, Monroe, WI
- Marbled Curd Cheeses: Alto Dairy Cooperative, Black Creek, WI
- Mozzarella Part Skim: Foremost Farms, USA, Clayton, WI
- Open Class for Flavored Hard Cheeses: Chalet Cheese Co-op, Monroe, WI
- Open Class for Flavored Soft Cheeses: Klondike Cheese Company, Monroe, WI
- Pasteurized Process Cheeses: Welcome Dairy, Colby, WI
- Provolone: Burnett Dairy Cooperative, Grantsburg, WI
- Quesos Frescos: Torkelson's Prairie, Monroe, WI
- Quesos para Fundir: Valley View Cheese, South Wayne, WI
- Snack Cheeses: Burnett Dairy Cooperative, Grantsburg, WI
- Spreadable Cheeses: Family Fresh Pack, LLC, Belleville, WI
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Today's Recipe: The Mansion on Turtle Creek Tortilla Soup
by Dean Fearing, Chef of The Mansion on Turtle Creek
Makes 4 servings
Ingredients: 3 tablespoons corn oil
4 corn tortillas, cut in long strips
8 garlic cloves, peeled
2 cups pureed fresh onion
4 cups pureed fresh tomato
5 dried New Mexican chilies, fire roasted and seeded (see note #1)
2 jalapeños, chopped
1 tablespoon cumin powder
1 tablespoon epazote, chopped (or 2 tablespoons chopped fresh cilantro)
1 teaspoon ground coriander
1 large bay leaf
1-1/2 quarts chicken stock (see below)
salt to taste
lemon juice to taste
cayenne pepper to taste
1 cooked whole chicken breast, skinless, boneless, and cut into thin strips
1 large avocado, peeled, seeded, and cut into small cubes
1-1/2 cups shredded Wisconsin Cheddar cheese
4 corn tortillas, cut into thin strips and fried crisp, for garnish
Chicken Stock: 2 chicken carcasses
1 tablespoon olive oil
2 onions, peeled and cut into large dice
1 carrot, peeled and cut into large dice
1 celery stalk, cut into large dice
3 sprigs fresh thyme
3 sprigs fresh parsley
1 small bay leaf
1 teaspoon black peppercorns
1 quart water to cover
Preparation: Heat oil in a large saucepan over medium heat. Add tortillas and garlic and sauté until tortillas are crisp and garlic is golden brown, about 4 to 5 minutes. Add onion purée and cook for 5 minutes, stirring occasionally until reduced by half. Add tomato purée, roasted chilies, jalapeños, cumin, coriander, epazote, bay leaf, and chicken stock. Bring to a boil. Lower heat and simmer for approximately 40 minutes. Skim fat from surface, if necessary. Process through a food mill to attain the perfect consistency or use a blender (soup may become thick; thin out with additional chicken stock). Season to taste with salt, lemon and cayenne (optional).
Ladle soup into warm bowls. Garnish each bowl with an equal portion of chicken breast, avocado, shredded cheese, and crisp tortilla strips. Serve immediately.
Note #1 - Using a pair of kitchen tongs, hold each chili directly over open flame. Lightly roast each chili on all sides for about 30 to 45 seconds. (Be careful not to blacken or burn chilies.) When chilies are cool, remove seeds and stem. This same process can be done in a preheated 400 degree oven. Cook chilies for about 2 to 3 minutes.
Chicken Stock:
Have butcher cut carcasses into small pieces or use a cleaver to do so at home. Keep refrigerated until used.
Bring a large sauce pot to medium heat and add oil. Add onions, carrots, and celery and sauté for 5 minutes or until onions are transparent. Add chicken carcasses, thyme, parsley, bay leaf, peppercorns, and water to cover.
Bring to a boil, reduce heat, and simmer about 1 hour, skimming surface as necessary. Remove pan from heat. Place a strainer in an empty container to hold a large amount of liquid. Pour mixture into strainer and strain. Skim off any surface fat.
Recipe © 2006 Wisconsin Milk Marketing Board, Inc. | Sponsored by |
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