National Culinary Review - July/August 2011

RECIPES

1) Bake potatoes in 375°F oven about 40 minutes, or until tender. Remove skins from warm potatoes; cool slightly. Rice potatoes; add goat cheese, egg, flour, 1 cup Parmesan, nutmeg, salt and pepper. Knead gently until well combined and forms soft dough. On floured board, cut dough in ½ lb. pieces. Roll each piece in ½-inch diameter cylinder. Cut in ¾-inch pieces. Drop dumplings in boiling salted water; cook for about 1 minute after float to top. Remove with skimmer. Refrigerate. 2) At service: Brown butter and sage in large sauté pan. Add summer squash and eggplant; sauté for 30 seconds. Add potato dumplings and beans; sauté 30 seconds. Add tomatoes, remaining Parmesan and mustard greens; toss until greens wilt slightly. Season with salt and pepper. Plate; drizzle with olive tapenade and persillade oil. Garnish with shaved Parmesan.

Recipe is courtesy of United States Potato Board.

Pesto/Onion/Ricotta Lasagna Rolls

with 2 T. oil; spread on baking sheet. Roast at 400°F degrees for 25 minutes or until roasted and tender. 2) Sauté chopped onions in ¼ cup oil over medium heat for 10-15 minutes, or until tender and sweet. Beat onions with ricotta, cream cheese, Parmesan and pesto sauce. 3) Boil lasagna noodles until tender; drain. Spread out on board. Pipe filling equally along length of noodles; roll up. Place rolls seam-side down in baking dish. Cover; bake at 425°F for 20 minutes, or until hot in center. 4) Heat tomatoes with oregano and thyme, breaking up largest chunks while heating. 5) Per serving: Place 2 lasagna rolls on plate or wide pasta bowl; ladle sauce over. Top with roasted onion wedges.

Recipe is courtesy of National Onion Association.

Border Springs Farm Lamb Ragu
Billy Allin, Chef
Cakes & Ale Restaurant
Decatur, Ga.
Yield: 8 small pasta/4 entrée servings

¼ lb. American lamb liver or chicken liver Milk, as needed

3 lbs. (to yield 2 lbs. clean) American lamb shoulder

1 lb. (to yield ½ lb.-¾ lb. clean) pork shoulder ¼ lb. pork fat back (if needed)

1 carrot ½ celery stalk

1 Vidalia onion

1 ripe tomato (or 2 canned San Marzano tomatoes)

Yield: 12 servings

1½ lbs. red onions, for topping
6 T. olive oil, divided
2 lbs. red or yellow onions, chopped
1 cup ricotta cheese
1 lb. cream cheese, softened
1 cup grated Parmesan
2 cups pesto sauce
24 lasagna noodles
2 cans (1 lb., 12 oz. each) fire-roasted
whole tomatoes
¼ cup chopped fresh oregano
2 T. chopped fresh thyme