Outstanding in the Field

My husband and I were in Door County last weekend celebrating our 34th anniversary. We try to get to Door County at least once in the summer and we always stay at our favorite bed and breakfast, Double S Lodge.  Check out my blog post 4 years ago and you'll see why we don't ever stay anywhere else!

The Highlight of the weekend was that we went to a table to farm dinner in Sister Bay at Hidden Acres Farm.  Yep, I said that right, table to farm not farm to table because rather than just getting the ingredients from the farm they bring their restaurant to the farm.  Outstanding In The Field is different, their culinary caravan and restaurant without walls are rebuilt every morning and disappears every night. They set up tables (usually one very long one) and supply a mishmash of vintage plates and utensils then serve the most amazing meal. The Chefs and cook staff come from the local restaurants the Wickman House and Trixie's.  Wickman House just happens to be our favorite restaurant in Door County.

The night of our dinner a storm was coming through so when bad weather strikes they have a backup plan for shelter.  In our case, we were in their vintage barn which made for a magical setting.  Besides the food being farm fresh and amazing, the conversation around the table and meeting fellow foodies was so much fun!

Over the last twenty years, Outstanding In The Field has reached all fifty states and fifteen countries! We're going to keep our eye out for another one of these dinners in our future.  Who knows where it will be!

Hidden Acre Farms - Owners Tom and Carolyn Rehberger
Sister Bay, WI

Appetizers

Whitefish Ceviche

Cold Climate Farms Cucumber with beets, garden pesto & preserved lemon vinaigrette
Marinated Cheese Curd with Pickled & Foraged Mushrooms & soppressata (not shown)

Each course was paired with wine!

chicken liver pate, house-made focaccia, pickled vegetables, mustard & preserves

heirloom tomato & smoked corn panzanella, lemon ricotta, spring mix, smoked reserve aioli

house-ground beef ravioli, pickled currants & cucumber-mint gremolata

jerk marinated Jamaican pork loin, farmer's vegetables, triple berry beef demi-glace, foraged chanterelles & fingerling potatoes

mochi butter cake, farm berries & matcha whipped cream

This was our sweet young server.  She has traveled with Outstanding In The Field for a year.  Come this Fall she will become a Freshman at UW Madison.  How fun for her to travel all over the country before starting school.  I'm sure we'll see her again as she'll be waitressing in Madison.  

          Thanks to Outstanding In The Field,  Hidden Acres Farm, Wickman House, Trixie's and Double S Lodge

                                          We LOVE Door County!

                                                                            

Honey Mustard Chicken Salad

Yesterday, my son Michael, who lives in Chicago traveling for work, passed through Madison and stopped for lunch.  Nothing makes me happier than to cook for my family.  I saw this recipe and knew Michael would love it as he likes to eat healthy.  This salad is fresh, sweet, savory and packed full of flavor.  I ended up going to three grocery stores to find ripe strawberries,  fresh corn on the cobb and a ripe avocado.  It was worth it to sit down to lunch with this delicious salad and the company of my son.

• Dressing/Marinade:
• 1/3 cup whole-grain Dijon mustard
• 2 green onions, thinly sliced
• 3 tablespoons extra virgin olive oil
• 1 1/2 tablespoons honey
• 1 tablespoon white balsamic vinegar/ cider vinegar or white vinegar
• Kosher salt and freshly ground black pepper, to taste
• 1 pound boneless, skinless chicken thighs

• For Salad:
• 4 slices bacon, diced
• 2 heads romaine, roughly chopped
• 1 1/2 cups quartered strawberries
• 1 avocado, halved, seeded, peeled and sliced
• 1 cup fresh corn kernels

DIRECTIONS:

• In a medium bowl, whisk together Dijon, green onions, olive oil, honey, and vinegar; season with salt and pepper, to taste; set aside 1/3 of the mixture. With remaining, 2/3 of the mixture add 1-2 Tablespoons of water to thin out dressing and put in the refrigerator until ready to serve.  (whisk again right before serving)
• In a Ziploc bag or shallow dish, combine chicken thighs and 1/3 of the  Dijon mixture; marinate for at least 2 hours up to 6 hours, turning the bag occasionally. 
• Preheat grill to medium heat and oil grates. 
• Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through about 10-15 minutes.
• While chicken is on the grill.  Cook bacon until crisp.  Crumble and set aside.
• Also, place unshucked corn in the microwave for 3 minutes.  After, when cool enough to handle, cut off the end. Starting with that end of the husk pull on husk and it will slide right off the corn, silk and all. Cut corn off the cobb and set aside.     
• To assemble the salad, place romaine lettuce in a large bowl; top with chicken, bacon, strawberries, avocado, and corn. Pour the Dijon dressing on top of the salad and gently toss to combine.
• Serve immediately.

Recipe adapted from Damn Delicious


                                                              

Crunchy Granola Clusters

 I've been making the same Granola for years, that is until now.  I have a new favorite.  It has the same ingredients as my other recipe, it's loaded with oats, nuts, and coconut, with a touch of maple flavor but the difference is, it has big crunchy clusters.  It's good sprinkled on yogurt, with milk or even by the handful.  The best part is it's easy to make.  Okay, the best part is eating it by the handful!

• INGREDIENTS:
• 1 1/2 cups old fashioned rolled oats (not instant)
• 1/2 cup unsweetened coconut flakes (large flakes not shredded)
• 1/2 cup slivered raw almonds *see note
• 1/2 cup raw pecan halves *see note
• 1 Tbsp brown sugar
• 1/2 tsp cinnamon
• pinch sea salt (or kosher salt)
• 3 Tbsp coconut oil
• 1/3 cup real 100% PURE maple syrup
• 1 tsp pure vanilla extract

 Instructions

1. Preheat oven to 325 degrees. VERY IMPORTANT - Line a large baking sheet with parchment paper or it will stick to the pan, set aside.
2. Add oats, coconut, almonds, and pecans to a large mixing bowl and stir to combine.
3. To a  small microwave-safe bowl ( I used a glass measuring cup) add brown sugar, cinnamon, salt, coconut oil, maple syrup; stir and heat for 30 seconds.  Stir again.  If not totally combined put in the microwave, 20 seconds more and mix. Add vanilla and mix again.
4. Immediately pour over the dry ingredients and lightly stir to combine until all oats and nuts are thoroughly coated. Arrange on a large baking sheet (covered with parchment paper) and spread into an even layer.
5. Bake for 10 minutes, turning the pan around (so it bakes evenly) and bake 10 minutes more.   Watch carefully so it doesn't burn.  Everyone's oven is different so if you may need a few more mins. Do not stir!!  You'll know it's done when the granola is golden brown.
6. Do not stir!  Let it cool COMPLETELY before breaking into clusters.
7. Store in a sealed bag or container at room temperature for up to 3 weeks.  

    *Add any combination of (unsalted )nuts/seeds that you like, walnuts, pumpkin seeds, sliced almonds, etc...

Enjoy!

Recipe adapted from https://minimalistbaker.com/super-chunky-coconut-granola/

                                                                           

Eggplant and Italian Sausage Gratin

I have to start out by saying that I have never cooked with eggplant.  I like it and I've had eggplant dishes, like eggplant parmesan and eggplant Baba Ganoush at restaurants but this recipe is my first. 
When I saw this recipe on a blog I follow, Chris at The Café Sucre Farine, I went out that day and bought the ingredients to make it for dinner.  What caught my eye about this recipe is that she said her husband said after tasting one bite, “This might just be the most delicious thing you’ve ever made!”  Well, I made it for my husband and this gets a thumbs up from both of us!  So delicious!  It also comes together easily, while the eggplant is roasting, make the sauce, then assemble and cook.
Check out Chris's blog and this recipe here...I followed it exactly, so no need to rewrite it.  Chris also gives great tips on buying eggplants and about the recipe.  One thing I will add is when you roast the eggplant, make sure you generously brush the foiled pans with olive oil.  I didn't and the eggplant slices stuck.  By the time I got it off the pan, it wasn't nice slices anymore but the sauce covered up my mistake and it still tasted wonderful.
***After eating the leftovers, which warmed up great in the microwave, I have to add that I would make one change after all....instead of 8 servings, I would say 6 servings.  Maybe 8 servings if you are serving a side salad.  It probably also depends on the size of your eggplants.

                                                                                      

Crispy Parmesan Chicken with Spring Greens and a Lemon Vinaigrette

Crispy hot tender chicken topped with cool spring greens tossed in a lemon vinaigrette and freshly grated parmesan cheese – makes for a simply delicious meal. 

I do recommend using smaller chicken breasts because once you pound them flat they can become as big as a dinner plate!  

Ingredients

• 2 boneless, skinless chicken breasts (after pounding flat they become HUGE so try and use smaller breast)
• salt and pepper
• 1/4 cup all-purpose flour
• 1/2 panko 
• 1/4 cup freshly grated Parmesan, plus extra shredded Parmesan for serving
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 large egg
• 1 teaspoon water
• 2 Tablespoons butter  
• 2 Tablespoons olive oil
• spring greens (enough for 2 servings)
• lemon vinaigrette
• freshly shredded or shaved Parmesan
• lemon wedge

Directions

1.  Pound the chicken (I like to use a large baggie or heavy-duty plastic wrap) until they are 1/4-inch thick. You can use either a meat mallet, a rolling pin or even a heavy fry pan works.  Lightly salt and pepper chicken.

2.  Combine the flour, panko, parmesan, salt, and pepper in a shallow dish (use dishes big enough to hold flatten chicken breast).  In a second shallow dish, beat the egg with 1 teaspoon of water.  Dip the chicken breasts on both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.

Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large saute pan (large enough to hold flatten chicken or saute one breast at a time using 1/2 butter and oil) and cook chicken breasts on medium heat for 5 minutes on each side until golden, crispy and cooked through.  If the breading is browning too quickly turn down the heat.  At this point, you can put the cooked breast in a 200-degree oven to keep warm until ready to serve. Toss the salad greens with lemon vinaigrette. To serve, place chicken breast on a plate, squeeze with a lemon wedge, mound the spring greens on top and sprinkle with Parmesan.

Yield: 2 servings  (This recipe can be easily doubled or tripled)