Photography by Donovan Roberts Witmer
Sponsored by: Stauffers of Kissel Hill
Chef Courteney Haas from Stauffers of Kissel Hill shares his love of sustainable seasonal produce in this farm-to-table fall menu complete with healthy updates. A first course salad features protein-packed poached eggs, iron rich kale and a new take on
rice flakes. Rich earthy mushrooms star in a vegetarian risotto main course, while a traditional apple crisp gets a new crunch with an unexpected low gluten topping.
Kale Salad with Poached Egg
Yields 4 servings
Ingredients:
For Salad:
• ¼ cup rice wine vinegar
• 2 tablespoons sugar
• 1 tablespoon plus 1 teaspoon kosher salt
• 4 large red radishes, sliced thin
• 2 teaspoons white vinegar
• ½ pound baby kale
• 1 pack snow pea shoots
• 4 cage free organic eggs
• ¼ cup toasted rice flakes
• 2 tablespoons sunflower seeds
For Dressing:
• 1 tablespoon stone ground mustard
• 3 tablespoons organic raw honey
• 1 tablespoon water
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar
• ½ teaspoon chili powder
• ½ teaspoon kosher salt
Directions:
1. Combine rice wine vinegar with sugar and 1 tablespoon kosher salt, mix well and add sliced radish. This method is called quick pickling.
2. In a 12-inch nonstick saucepan, pour 1-inch depth of water and add 1 teaspoon of kosher salt and 2 teaspoons white vinegar. Bring to a simmer over medium heat.
3. While waiting for water to simmer, combine all ingredients for dressing and mix well. Toss baby kale in dressing and place on plate. Top kale with snow pea shoots.
4. Carefully pour eggs, one at a time, into the simmering water, keeping them apart from one another. When all eggs are in the water, cover, turn off heat and allow to rest 5 minutes.
5. Remove egg from water with a slotted spoon and place on salad.
6. Garnish with pickled radish, toasted rice flakes and sunflower seeds.
Chef's Note: "Rice flakes are a healthier option to the toasted Panko bread crumb that has become a modern trend on salads and vegetables to add another dimension of texture."
Wild Mushroom Risotto with Sage Roasted Butternut Squash
Yields 4 servings
Ingredients:
For Risotto:
• 2¾ cups organic vegetable stock
• ¾ ounces Northwoods blend wild mushrooms
• 6 tablespoons unsalted organic butter
• 2 large cloves fresh garlic, minced
• 1 cup Arborio rice
• ½ cup grated Parmesan cheese
• Fresh cracked black pepper
Directions:
For Risotto:
1.Over medium heat, bring vegetable stock to a simmer and add dried mushrooms. Return to a simmer, and turn off heat.
2. Allow mushrooms to rest in broth for 10 minutes to plump.
3. In a large saucepan, over medium heat, combine 2 tablespoons of butter with garlic. Sautee lightly.
4. Add rice and gently toast about 1 minute.
5. Add mushroom and broth mixture 1 cup at a time, stirring constantly, allowing rice to absorb broth after each cup is added.
6. After all broth has been absorbed, gently fold in butter and Parmesan cheese.
7. Add salt and pepper to taste.
Ingredients:
For Butternut Squash:
• 1 butternut squash, cut in quarters lengthwise and seeds removed
• ¼ cup softened butter
• 2 tablespoons fresh sage, chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
Directions:
For Butternut Squash:
1. Preheat oven to 400 degrees F.
2. Combine butter, sage, salt and pepper and rub all over squash.
3. Place squash on a baking sheet tray and bake for 35 minutes until caramelized and tender. Remove squash from oven.
4. To plate, pour risotto over squash and garnish with Parmesan and sage.
Ginger Spice Apple Crisp
Yields 4 servings
Ingredients:
• 6 organic apples
• 1 tablespoon cornstarch
• 3 tablespoons raw sugar
• ½ teaspoon cinnamon
• ¾ cup rolled oats
• ¼ cup whole grain oat flour
• ¾ cup crumbled organic Einkorn ginger spice cookies
• ½ cup dark brown sugar
• ¾ cup softened organic unsalted butter
• ½ teaspoon salt
Directions:
1. Preheat oven to 350 degrees F.
2. Peel and core apples, then cut each into 8 wedges.
3. Combine cornstarch, raw sugar and cinnamon and toss mixture with apple wedges.
4. Place apple mixture in a glass baking dish.
5. Combine oats, oat flour, cookie crumbs, brown sugar, butter and salt and mix well.
6. Evenly cover the apples with crumb mixture and bake for 45 minutes.
Chef's Note: "The Einkorn cookies are a healthier option for a recipe that I developed for an apple crisp using ginger snaps. Einkorn is the oldest un-hybridized form of wheat on the market and its applications are endless. It is also said to be lower in gluten and higher in vitamins."
Chef Courteney R. Haas
Position:
Chef/kitchen manager at Stauffers of Kissel Hill, Rohrerstown
Professional background:
I have managed in various restaurants in the Lancaster and Lebanon area including an apprenticeship at the Log Cabin in the 90s.
Where are you from?
I grew up on the outskirts of Manheim and currently reside with my wife on our small farm in West Hempfield Township.
What do you cook at home?
I enjoy cooking whatever is in season. We have a huge garden with a wide variety of fruits, vegetables and herbs. We also raise chickens for meat and eggs, all of which we do organically. The final preparation is usually a farm-to-table, ethnic fusion influenced by Vietnamese, Thai, Mexican or soul flavor profiles with a main focus on self sustainability.
Inspiration for these recipes:
For me, the primary focus was what is in season. After that, I just asked myself, "What would I make at home?"
Sponsored by Stauffers of Kissel Hill
