Do you love having a big vegetable garden, but find yourself wondering, “What in the world do I do with all of these onions/tomatoes/herbs/etc.”? Wonder no more! The finest chefs in the region are here to help. Our Garden Chef cooking demos bring together local chefs and the fresh produce found in our 12-acre edible landscape, the Heartland Harvest Garden – all in order to inspire you in your own garden and kitchen.
On July 24th, we welcomed Executive Chef Brandon Winn of Webster House to the Missouri Barn. He created a delicious meal of tomato and radish salad with roasted garlic vinaigrette, beef short ribs with polenta and pesto, and a refreshing ratatouille with just the right amount of spice. His food was so good, we just had to share the recipes!
For even more recipes from great chefs, visit us here.
For more information on the Garden Chef series, visit us here.
Basil Pesto Yield: 2 cups
2 cups picked basil leaves
½ cup pecorino romano (salty sheeps milk cheese)
½ cup toasted pine nuts
5 cloves garlic
1 cup grapeseed oil
Place all ingredients in a blender and pulse until a paste is achieved. This can be as rustic or smooth as you want it.
Roasted Garlic Vinaigrette Yield: 1 qt
1 cup roasted garlic puree
½ cup sherry vinegar
1 ½ cup grapeseed oil
½ cup evoo
Pinch chili flake
1 T honey
1 T smooth Dijon mustard
Salt and pepper to taste
Place mustard, vinegar, garlic puree and honey in a stainless steel bowl and whisk together. Slowly add grapeseed oil to the mixture until it begins to thicken. Add a small splash of water if it becomes too thick. Once the oil is incorporated whisk in the olive oil, add the chili and season. Store in the fridge for up to a month.
Balsamic Braised Beef Short Ribs Yield: (8) 6 ounce portions
10 # bone in beef short rib
1 quart balsamic vinegar
2 quarts chicken stock
2 oz thyme
1 cup garlic cloves
Trim excess fat and silver skin off of the short ribs. Season liberally with salt and freshly ground black pepper and in a cast iron or on a medium high heat grill sear the short ribs off after they have been seasoned for 30 minutes. Combine other ingredients and submerge short ribs for 24 hours to marinate. Place in a 300 degree oven for 4 hours (until the bones are loose). Leave in the liquid for an hour at room temp to retain moisture. Remove from the liquid and allow to cool. Once cool enough to handle, remove bones and connective tissue attaching them. You can shred at this point but we allow them to cool in the fridge so we can portion them neatly. Cool the broth down remove fat and it makes an excellent sauce when reduced and buttered out.
Ratatouille Provençal Yield: 4 qts
1 cup evoo
1 quart medium diced summer squash
1 quart large diced eggplant
2 cups medium diced onion
2 cups medium diced pepper
2 cups halved cherry tomatoes or diced tomatoes
1 cup torn basil
½ cup chopped oregano
1 oz chopped thyme
2 cups red wine (the bigger the better)
½ cup garlic, slivered
2 pinches chili flake
In a heavy bottom pot (at least 8 qt) heat evoo over medium heat. Allow to heat for 30 seconds then add onion and garlic. Season liberally with salt (it breaks down the onion faster), freshly ground black pepper and chili stirring constantly to ensure even cooking. Once tender add peppers and tomatoes allowing to cook for 3-4 minutes to slightly tenderize. Add the wine and reduce by half. Add squash and cook for 2 minutes, then add eggplant. Reduce heat to low and allow to cook for about 10 minutes. Fold in the herbs and check the seasoning. Store for up to 5 days in the fridge.