Local Chefs Share Recipes
One of our favorite reasons to celebrate in summer is summer and that often means Fourth of July: music, dancing, fireworks and food! |
Although you might immediately think of classics like hot dogs and apple pie to grace your picnic tables this Independence Day, area chefs showcase America as the melting pot it is—the amalgamation of cultures and traditional dishes mixing with others. Their chosen recipes showcase the Fox Cities’ vast array of people and food.
From Mexican, Italian and even Argentinian specials below, enjoy these favorites this season and beyond.
Gnocchi // Author’s Kitchen and Bar
“Gnocchi is a very popular dish in Argentina with their heavy Italian influenced cuisine. We don’t always have it on the menu but when we make it, we offer it with either wild mushrooms and truffle cream or burrata and tomato cream sauce. It’s a tradition to serve gnocchi at the end of the month in Argentina because they are paid monthly—and near the end of the month, money is tight and with that budget, potatoes and flour are affordable. Hence the gnocchi!” —Chefs Matias Whittingslow and Josh Sickler
Gnocchi:
1 quart yukon gold potatoes (through a food mill, or mashed)
1 pint ricotta 1 pint
Pinch of salt
Flour
Sauce:
2 cups cream
½ cup cooked and chopped mushrooms
Parsley
Rosemary
Thyme
Truffle oil
Garlic oil
Grated Parmesan
Mix the wet ingredients, then add flour and work into a dough without overworking it. It will keep absorbing flour. Cool mix is best because if it’s hot, it will keep absorbing flour.
Roll long log-shaped pieces and cut to be about quarter size to either shape on a fort of a gnocchi paddle/board.
For the sauce, reduce 2 cups of cream, 1/2 cup of cooked mushrooms chopped, herbs (parsley, rosemary, thyme finely chopped), truffle oil and garlic oil (a few drops) and 1/2 cup grated Parmesan.
Whipped Feta on Rosemary Focaccia with Spring Produce // Field & Fire
“By using a blender, feta transforms from a granular briny cheese to a beautiful airy spread that can be seasoned in any way one would like to choose to be paired with toasted breaded, pretzels and the bounty of summer produce. I traditionally use dill and garlic but one could use cumin and coriander or even fish sauce, lime juice, basil, mint and cilantro, this whipped cheese is a blank canvas for flavor.
“This cool dip offers a reprieve from the hot summer days especially when pairing it with some fresh watermelon, cucumbers and mint. It is also easy to make and is a crowd pleaser for all the summer events or just a quick snack.” —Ryan Sherman Executive Chef/Partner
Whipped Feta:
16 ounces Feta, drained
1 ½ cup sour cream
4 tablespoons extra virgin olive oil
1 tablespoon garlic powder
1 lemon, zested
2 sprigs dill
1 sprig parsley
Black pepper
Combine all ingredients in the bowl of the blender. Whip until silky smooth.
Taste. Season. Reserve.
Pork Tenderloin with White Beans and Apple & Kohlrabi Slaw // Town Council Kitchen & Bar
“This dish was actually crafted during a team dinner a few summers ago. We had the basics, and loved it so much that we decided to bring it to the Town Council menu. Chef Marcos Ramirez took charge of perfecting the dish, with the flavor profile inspired by his upbringing in Puebla. The Pork Tenderloin is marinated with herbs, lemon, and Dijon mustard, keeping it juicy and savory. The white bean mirepoix is cooked with herbs and spices, along with pork stock to marry the flavors.
“We decided to add the elements of apple and kohlrabi to bring something refreshing to the dish in the heat of the summer. It’s the perfect combination for this time of year. Many people love it because of how light of a dish it is, but also, who doesn’t love a classic pork and beans dish?
“This is a dish that can transition well from spring to summer and fits perfectly for a get-together like the Fourth of July. Food and culture go hand in hand, so a cookout/holiday that can showcase influence from an immigrant background with the American dream is truly something special.
“During the team dinner, everyone participated in making this dish. To cooking the tenderloin, slicing apples and kohlrabi, to finding the perfect wine to pair; it was made with love, and everyone worked together. Once the dish was finalized, it was even better. We got to enjoy it but also share it with guests—and because our menu is rotating, we try to bring a variant of it back each summer.”
White Beans:
1 pint Cannellini beans
1 carrot
3 celery stalks
1⁄2 onion mirepoix
3 star anise
2 quart pork stock
1 pint diced bacon
2 bay leaves
5 sprig thyme
Parsley, a few sprigs to liking
Pork Loin Marinade:
1⁄4 cup parsley
2 sprig rosemary
1 lemon, lemon zest
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1⁄4 cup olive oil
1 teaspoon salt
1 teaspoon pepper
Apple & Kohlrabi Slaw:
1 kohlrabi
1 apple
1⁄4 cup Champagne vinegar
1⁄2 shallot
1 clove garlic
5 sprig tarragon
1⁄4 cup olive oil
Soak beans overnight, then strain. For marinade, chop herbs, whisk in oil, Dijon and lemon juice.
Marinate pork loin overnight.
In a pan with olive oil, saute veggies, add stock and herbs, then beans and simmer for 1 hour or until desired texture.
Sear pork loin over medium heat, 4 mins each side, then place on indirect heat for an additional 4 minutes or until desired doneness.
Julienne kohlrabi and apple and dress. Assemble and enjoy!
Elote Street Corn Dip // Zuppas Cafe & Catering
“This is such a great dish because it hits everything. Its salty, sweet, savory and has a nice touch of acid and heat.
This dish was introduced to Zuppas by our pastry chef Julia Nelson. It has turned into a huge crowd pleaser at any get-together, but works perfectly for the Fourth of July with all the flavors of summer represented.” —Alex Little, Chef and Owner
Street Corn Dip:
24 ounces cream cheese
1 cup sour cream
⅔ cup mayonnaise
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 tablespoon granulated garlic
3 tablespoons lime juice
1 tablespoon cilantro
1 tablespoon Sriracha
1 tablespoon garlic powder
½ cup cotija
Mix all ingredients together to form base.
Topping:
½ red onion, small diced
3 jalapenos, small diced and seeded
½ cup cilantro, rough chopped
2 cups fire roasted corn (place under broiler to char)
Cotija
Mix the remaining ingredients and spread on top of the cream cheese mixture. Best served in a shallow bowl or platter. Garnish with cilantro and cotija.