Maytag is a blue cheese produced by Maytag Dairy Farms from the milk of prize-winning herd of Holstein cattle. In 1938, Iowa State University developed a new process for making blue cheese from homogenized cow's milk instead of the traditional sheep's milk. The farm located outside Newton, Iowa has been making this handcrafted cheese since [...]
Sometimes the ingredients in a recipe take the finished product to a new level. Typically a Stromboli uses mozzarella cheese. Substituting Saxon Creamery's distinct Snowfields cheese makes a flavorful, memorable appetizer or light lunch. Saxon Homestead Farm focuses on growing lush grass pastures for their cows to graze. A variety of grasses and legumes in [...]
Presented by Becky Ringsby, Savor Specialty Chef Services, in the co-op class "No Knead Breads" Makes 1 large loaf 3 c unbleached all-purpose or bread flour ¼ tsp granulated yeast ¾ Tbsp kosher salt, or 1 tsp. table salt 1 ½ c lukewarm water, more as needed The night before, combine all ingredients in a [...]
Presented by Becky Ringsby, Savor Specialty Chef Services in the Co-op Class "No Knead Breads." Makes 2 (2-lb) loaves 7 c whole wheat flour (31 ½ oz) 1 ½ Tbsp granulated yeast (2 packets) 1 Tbsp kosher salt, or to taste ¼ c vital wheat gluten 3 ¼ c lukewarm water ½ c honey You [...]
Makes 60-70 dumplings depending on amount of filling used • 2 LB celery • 1/2 LB fresh mushrooms, finely chopped • 3.5 oz firm tofu curd, finely chopped • 4 eggs, whisked • 1/8 LB chopped green onion • 2 tsp salt • 1 tsp white pepper • 3 tsp sesame or olive oil • [...]
Makes 60-70 dumplings depending on amount of filling used Ingredients • 2 tsp salt • 1+ lb ground pork • 1 lb Chinese cabbage • 10 oz chicken broth • 1 bunch green onions, thinly sliced • 2” knob of ginger, chopped • .6 tsp white pepper powder • 3 tsp soy sauce • 3 [...]
Summer gardens are exploding with the last vestiges of produce. Here’s a great salad to put those veggies to good use. The lemon vinaigrette is equally as tasty and bright tossed into a pasta salad or drizzled over roasted veggie like zucchini, yellow summer squash, asparagus, green beans or potatoes. Chopped Salad Serves 2 [...]
Presented by Soko Starobin in the Co-op Class “Cooking Tofu with Japanese Umami Ingredients.” Serves 4 • 2 blocks of firm tofu (about 24 oz) • ½ c arrowroot powder (add as needed to dust the tofu) • 3 Tbsp oil (sesame oil for strong flavor, grapeseed oil for mild flavor, etc.) • 2 Tbsp [...]
Presented by Soko Starobin in the Co-op Class "Cooking Tofu with Japanese Umami Ingredients." Serves 4 • 2 blocks of soft silken tofu (about 24 oz) • 3 oz Enoki or Eringi mushrooms For the Dashi liquid (Umami broth) • 2 c water for soaking • 5 g dried Shiitake mushrooms • 5 g dried [...]
10 Servings 5 hours, 15 minutes; 15 minutes active Not too sweet, not too tangy, these just right beans are the perfect dinner, party or potluck side. • 1 Tbsp olive oil • 1 yellow onion, diced • 1 red bell pepper, diced • 2 garlic cloves, minced • 1 15-oz can pinto beans • [...]
