Centennial Cooking Demonstrations featuring “All Star” Grain Chefs
Monday, October 19 and Tuesday, October 20
12:00 – 2:00 p.m.
All Star Grain Chefs Tim Christensen, Cargill; Michael Hollerman, InHarvest; and Cookbook Author Robin Asbell; will prepare one of their favorite grain based recipes right before your eyes, including tasty samples.
Chef Bios
Robin Asbell
Cookbook Author
Robin Asbell is an author, educator, and chef whose lifelong passion for whole, natural foods has fueled a successful career in creating delicious dishes and recipes that both please the palate and nourish the body.
Robin worked her way up to chef in the whole grain baking and natural foods restaurant world, before starting her business as a food writer and private chef in 1995. Since then, she has cooked in the homes of some of Minnesota's most distinguished citizens, published over a thousand articles in national magazines, and developed recipes for use in cookbooks, on websites, and in institutions. She is the author of six books, and travels to teach and spread the word about just how amazing real food can taste.
Her upcoming book, Whole Grain Promise (August 2015, Running Press), is a down-to-earth and accessible guide to making whole grains a part of your life. He recipes and cookbooks can be found at http://robinasbell.com/.
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Farro with Clementines and Yogurt Dressing
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INGREDIENTS |
DIRECTIONS
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4 c. Water
1 c. Farro or other grain
6 Small Clementines, peeled
1/2 c. Plain yogurt
1 Tbsp. Fresh lemon juice
¼ c. Honey
½ c. Crystallized ginger, chopped
¼ c. Chopped parsley
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1. In a 1-quart pot, bring water to a boil and add the farro.
2. Reduce the heat to a vigorous simmer for 40 minutes or more, until tender. Drain and let cool to room temperature.
3. Peel and section the clementines and put in a large bowl.
4. Add the cooled farro.
5. In a cup, stir the yogurt, lemon, and honey and pour over the farro mixture.
6. Add the crystallized ginger and parsley and toss to mix.
7. Serve at room temperature or chill for up to 1 week before serving.
Yield: 4 one cup servings |
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Courtesy of: Robin Asbell, Author of The Whole Grain Promise (robinasbell.com) |
Tim Christensen
Cargill
Tim Christensen has more than 40 years of baking experience with the last 13 in Cargill’s bakery applications group. He is certified by the RBA as a Master Baker, one of approximately 200 in North America. He is a 3rd generation baker; his grandfather was a Master Baker in Denmark before coming to the United States.
His work experience includes small retail bakeries, restaurants, in-store bakeries, wholesale bakeries, and convention centers as both a baker and pastry chef. He is well versed in all aspects of baking and baking science.
His working career started at a young age at his family’s bakery, he had to stand on a bucket to reach the work bench. His first foray into non-family business he went to Alaska at the age of 19 and was the only baker at the employee food service for a crab cannery.
After several baking jobs he found that there was a lot of science he didn’t understand and decided to attend baking school. Graduating from Dunwoody College of Technology’s baking science program opened up his career and allowed him to eventually be brought on to Cargill’s Bakery Applications group.
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Rugalach
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INGREDIENTS |
DIRECTIONS
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DOUGH
24 oz. Butter (cold)
24 oz. Cream Cheese (cold)
4.5 oz. Sugar
0.25 oz. Salt
0.5 oz. Vanilla Extract
0.5 oz. Almond Emulsion
11.75 oz. Spring Hearth Flour
12.25 oz. White Whole Wheat Flour
FILLING
3.7 oz. Palm Oil (P-100 Transadvantage)
10.6 oz. Almond Paste
17.4 oz. Sugar
5.3 oz. Honey
4 oz. Buckwheat Flour
4 oz. Quinoa Flour
0.6 oz. Cinnamon
0.6 oz. Salt
0.5 oz. Vanilla Extract
0.4 oz. Almond Emulsion
2.9 oz. First Water
2.9 oz. Second Water
53 oz. Enough to cover 100-140 pieces
To Taste Quinoa Seeds (Sprinkle on filling) |
1. Mix butter with the sugar, salt, vanilla, and almond emulsion for 30 seconds on low speed. Add the cream cheese and mix for 30 seconds. Scrape down bowl and paddle and then mix for another 30 seconds on medium speed.
2. In another bowl, put the flour in and stir to blend the flours. Add the cream cheese & butter mixture and hand mix the ingredients like you would for pie dough, just until the flour is incorporated into the fat mixture (leaving some fat pieces in the dough).
3. Put into to a plastic container or bag and seal up & let rest in refrigerator for 2 hours. Then with a reversible sheeter or rolling pin sheet out to a 1/2 inch thick rectangle, keeping corners as square as possible. Fold one side 1/3 of the way over and then the other edge over even with the outer edge, adjusting the edges so you have an even rectangle (3 fold). Then roll out again and repeat with a 3 fold. Let dough rest in refrigerator overnight.
4. Next day roll out dough to 1/8th of an inch thick in a rectangle shape. Roll dough in 9 to 12 inch wide strips. You can have dough as wide as you want after rolling out, just cut to correct width after rolling out dough.
5. Spread filling thinly onto dough leaving a 1 inch strip on the bottom without filling. With a pastry brush or spray bottle, lightly wet the thin strip at the bottom of the dough and roll up like you would to make cinnamon rolls creating a long rope. If you get two ropes put the ropes next to each other; flatten slightly and then with a pastry brush or spray bottle, lightly wash with melted butter or water.
6. Sprinkle sugar or cinnamon sugar on top.
7. Cut 1.75 to 2 inch pieces; if they are not wide enough they will tip over in the baking process. Bake at 340 F in rack/convection oven and 375 F in a reel oven for 30 to 35 minutes; pieces will be dark golden brown.
Yield: 100-120 piece servings |
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Courtesy of: Tim Christensen, Cargill |
Michael Holleman
InHarvest
Chef Michael began his culinary career in independent restaurants, where his interest in specialty and heirloom ingredients was born. As director of InHarvest’s Culinary Team, he is chiefly responsible for shaping the development of new products and introducing new customers to the company’s core products. He’s the primary image-builder with all industries and segments InHarvest serves, working closely with growers, procurers, suppliers, distributors, manufacturers, foodservice operators, chefs, and other partners to deliver meaningful food solutions.
When he’s not manning the kitchens at InHarvest’s Culinary Center in northern Minnesota, Chef Michael traverses the country giving presentations on heirloom cultivation, sustainability, and whole-grain nutrition issues and trends, as well as cooking demonstrations showcasing the latest menu and food-product innovations that capitalize on the uniqueness and high quality of InHarvest’s pure grains, grain blends, beans, and legumes.
A member of the American Culinary Federation (ACF), International Foodservice Editorial Council (IFEC) and Research Chefs Association (RCA), Chef Michael is the current chair of the advisory committee of the Whole Grains Council, part of Boston-based Oldways. He is also the 2012 recipient of the RCA’s Lifetime Achievement Award, and serves on that organization’s marketing committee.
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Greenwheat Freekeh™ & Massaged Kale Salad
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INGREDIENTS |
DIRECTIONS
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1 1/2 lbs. Greenwheat Freekeh™
1 1/2 qt. vegetable stock
8 oz. Sprouted Sienna Red Rice
2 c. vegetable stock
8 bunches kale, cleaned, ribs removed
1 ½ c, lemon juice, fresh
9 anchovy fillets
9 garlic cloves
2 t. TABASCO®
1 ½ c. olive oil
1 t. kosher salt
2 t. ground black pepper
4 c. shredded Parmesan
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1. Cook Greenwheat Freekeh in 1 ½ qt. chicken or vegetable stock according to package directions. Set aside to cool.
2. Cook Sprouted Sienna Red Rice in 2 cups vegetable stock according to package directions, cool immediately.
3. Cut ribs from kale and discard. Tear kale into small pieces and massage small amounts between palms quickly until the kale becomes dark green and tender, which happens within seconds. (tip: wear food safe gloves while massaging kale as it will bleed green into your skin).
4. To make the dressing, combine the lemon juice, anchovies, garlic, TABASCO, olive oil, salt and pepper. Purée with an immersion blender or in a food processor until thickened and well blended.
5. In a large bowl, toss together the freekeh, kale, dressing and Parmesan. Serve 1 cup per portion chilled or at room temperature.
Yield: 32 one cup servings |
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Courtesy of: Michael Holleman, InHarvest & Whole Grains Council |
