MaMa Jean’s 2nd annual Eat, Drink, Think Local fair was the inspiration for this recipe. Almost every single ingredient is locally produced.

Local products featured:

Echigo Farm cabbage

Springhill Dairy cheese

Willow Mountain Mushrooms

Marina’s Tomato Sauce

JB Kobe ground beef

Stuffed Cabbage Rolls

Ingredients needed:

One head of locally grown cabbage - large, loose leaf cabbages are best

3-4 cups cooked short grain brown rice

1 lb ground beef - browned on excess drained

2 cups chopped mushrooms - sauteed

1 cup fresh herbs, minced

1 T. worcestershire sauce - optional

32 ounces tomato sauce

8 oz soft cheese

Baking 1.5 cups short grain brown rice will yield 3 cups when cooked. Short grain rice has a softer, stickier kernel. Using this rice eliminates the need for a binding agent, like egg, in the recipe.

Click on the picture to see our favorite baked rice recipe!

Let’s get started! Using a small, sharp knife, cit in a circle all around the stem of the cabbage. Remove the top inch of the core, and start gently pulling away the leaves. Repeat this process until the leaves become difficult to remove.

Once the outer leaves are gone, and the small center of the cabbage is all that remains, cut into quarters, leaving the core attached. Remove the vein from each leaf, and cut larger leaves in half. Blanch leaves (4-5 at a time) in a large stock pot of salted water until tender, but not mushy. This can take anywhere from 1-3 minutes, depending on the thickness of the leaf. This process will be much easier if your work station is set up accordingly. Grabbing the raw leaves, adding to the stock pot, then placing them on a wire rack to cool and drain should be a streamlined process.

Pat the leaves dry with a towel as they cool. Once the leaves are blanched, at the water still boiling, add the remaining cabbage cores and cook for 3 minutes. When the quarters are cooled, and the excess moisture squeezed out, they can be frozen for future use in soups or sautes. In a large bowl, combine rice, beef, mushrooms, fresh herbs, worcestershire and cheese then mix together. Season to taste with sea salt and black pepper.

Place a thin layer of tomato sauce on the bottom of a 9x13 (or 2 8x8) baking pan, and start preparing the rolls. Put about 1/3 cup of the filling in the center of the cabbage, fold the sides in, and roll up the cabbage to enclose the filling.

Trim away any excess cabbage from the rolls, and save for another dish. Place the rolls side by side in rows, seam side down, in the pan. Cover with the remaining sauce.

Place pan in a oven preheated to 350 degrees. Cover with a large baking sheet. This step will protect the tops of the rolls from burning. Avoid covering with aluminum foil. The acid in the tomatoes can dissolve the foil, leaving unsightly and inedible gray spots on the rolls. Bake for 45 minutes. Remove baking sheet and continue to bake for 5-7 minutes to slightly reduce the sauce.

Remove from oven, cool for 5-10 minutes, the serve!

Buttermilk Cornmeal Dumplings with Summer Berry Compote, served with Vanilla Ice Cream

This unique take on traditional berry cobblers is a favorite with MaMa Jean’s head chef, Lucinda Young. We finally talked her into sharing this recipe for the Farmers Market of the Ozarks Berry Blast Festival.

Ingredients:

6 cups summer berries

1-2 cups raw cane sugar

½ cup unbleached flour

½ cup finely ground cornmeal

½ tsp. baking soda

¼ tsp sea salt

¼ cup non-hydrogenated vegetable shortening

buttermilk to bind - approximately ½ to ¾ cup

1. Combine berries and sugar. Any combination of summer berries will work - blueberries, raspberries, blackberries. Start with 1 cup of raw cane sugar, adding more to taste if needed. At least one cup is needed to help create a thick syrup. Set aside to macerate for at least 15 minutes.

2. Combine the flour, cornmeal, baking soda, and sea salt in the bowl of a food processor and pulse to combine, and cut through any lumps. Add vegetable shortening and pulse until the shortening is cut into the size of small peas, approximately 8-10 pulses. Do not over mix.

3. Place flour/shortening mixture into a large bowl, then add buttermilk. Start with ½ cup, folding together with a fork until all the dry ingredients become wet, and a dough is formed. Add another ¼ cup of buttermilk only if needed.

4. Place macerated berries in a medium sized stock pot over low heat, and cook until berries are soft. This time varies greatly depending on the type of berries used. Make sure the berries stay at a low, consistent simmer. (If at any point the syrup seems too thick, and starts to stick to bottom of the pot simply add 2-3 T. of water.) Once the berries are soft, and the mixture is gently bubbling, start to add the dumplings.

5. This process requires patience and attention, but it is well worth it. Take a small amount of shortening and grease clean hands. Roll a heaping teaspoon of dough into a little ball and drop into the simmering berries. Continue until the dough is gone, or no more dumplings will fit into the pot. Try to keep the dumplings in a single layer. Do not drop one dumpling right on top of another. Cover the pot with a lid, and simmer gently for 25-30 minutes, or until dumplings are firm to the touch, and completely cooked through.

Take off the heat, cool slightly and enjoy with vanilla ice cream.

Simple

Salads for

Summer

Entertaining

One challenge for hosting summer parties is offering a menu that appeals to a variety of diets. An easy solution to this problem is to send all the meat outside to the grill, highlight one loaf of amazing bread, arrange a cheese tray, then focus your efforts on the fresh produce of the season. Nothing will brighten your table like a colorful array of simple salads.

The basic definition of a salad is “any dish raw or cold, cooked or uncooked foods that are dressed and seasoned.” When preparing any type of vegetable salad, three basic questions need to be answered:

1. How will the vegetable be prepared?

2. What oil will be used to dress the vegetables?

3. What seasoning will be used?

1. How will the vegetable be prepared?

The first step will be cleaning the vegetables in cold water, then drying them thoroughly. For most veggies, this process will be easy, but special care must be taken with delicate greens.

Separate the lettuces into individual leaves, then fill your sink with very cold water. Plunge the leaves into the water, agitate gently, then lift out so that the dirt will remain in the bottom of the sink. Repeat this process until all the dirt or sand is removed. Nothing is worse than a gritty salad!

When the greens are clean, they can be dried in a salad spinner. If you don’t have a salad spinner, put the greens in a clean pillow case and give it a spin. Place wet leaves in a clean pillowcase, close tightly with one hand, go outside, then spin it around and around until water drops stop flying out, and the leaves are dry. This is important, excess water is the enemy of a great salad.

Once the vegetables are clean and dry, we have to decide whether to dress and season them raw, steamed, or salted.

You will want to steam any vegetable that will be too tough to eat raw - carrots, beets, green beans, potatoes, etc. After they are steamed until just tender, spread them out over a large surface to cool and completely dry. Remember, excess water will dilute the seasoning, making the salad less than perfect.

Salting vegetables will draw out excess moisture and soften the texture of the vegetable. This process works especially well with cabbage, cucumbers, squash, and zucchini. Simply toss cleaned, dried, and cut veggies with a large pinch of salt and set aside for 10-15 minutes (45-60 for cabbage slivers). Rinse off excess salt and dry thoroughly.

2. What oil will be used to dress the vegetables?

There is really only one oil needed to prepare basic salads, extra virgin olive oil. Extra virgin olive oil is the result of the first cold press of high quality olives. This is one of the healthiest oils to consume because it is high in antioxidants and has an acidity level of less than 1%. Extra-virgin, cold pressed olive oil should only be used for cold dishes, never for cooking. Heating EVOO above 250 F/121 C will destroy many of its prized health benefits and delicate flavor.

You can experiment with other oils in time (light sesame oil, walnut oil, almond oil) but olive oil is the most convenient. It’s flavor compliments a wide variety of vegetables and seasonings.

To dress the veggies place a tablespoon or two of oil in the bottom of a large bowl, add vegetables, and gently toss together adding more oil only if needed to lightly coat.

If you wanted to give it an extra boost of flavor, add some minced garlic, fresh turmeric, or dijon mustard to the oil before adding the vegetables.

3. What seasoning will be used?

The final step is seasoning. Start with a few splashes of fresh lemon juice or vinegar, like red or white wine, balsamic, and sherry. Next add a pinch of sea salt and a few grinds of black pepper. Gently toss together then taste. Seasoning by layer, tasting after each addition, is a wonderful way to experience how flavors interact with one another. Add more vinegar and salt and pepper if needed. Fresh herbs can also be added at this time for a boost of flavor. Try basil, parsley, chives, dill, or tarragon.

Lettuce salads should be served immediately after completion, but salads made of heartier vegetables can be made hours ahead of time and stored in the refrigerator until ready to eat.

Salting vegetables like cabbage will draw out excess moisture and soften the texture of the vegetable.

Plunge the lettuce leaves into cold water, agitate gently, then lift out so that the dirt will remain in the bottom of the sink.

Steam any vegetable that will be too tough to eat raw - carrots, beets, green beans, potatoes, etc.

Steam beets whole, then rub away skins after they have cooled just enough to handle.

Raw cherry tomatoes dressed with olive oil, and seasoned with balsamic vinegar, fresh basil, sea salt, and black pepper

Salted squash and cucumbers dressed with olive oil, and seasoned with fresh lemon and dill, sea salt and black pepper.

Steamed Yukon Gold potatoes dressed with olive oil and dijon mustard, seasoned with red wine vinegar, sea salt, and black pepper

Salted red cabbage dressed with walnut oil, and seasoned with red wine vinegar, sea salt, and black pepper.

After veggies are steamed until just tender, spread them out over a large surface to cool and completely dry.

This is the time of year for outdoor celebrations. With that in mind, we developed this sophisticated, romantic picnic for two. This meal can be assembled with ease, and allows for numerous variations of flavor combinations.

Dijon Chicken Salad with Fresh Parsley, Lemon Dill Marinated Veggies Tomato Gazpacho, Stuffed Avocado, Salami with Sweet Onion

served with Herbed Butter, Smoked Almonds, Red Grapes, and a French baguette.

Tomato Gazpacho is a perfect way to highlight the amazing sun-ripened tomatoes that are available this season. Simply blend together 2 pounds peeled and seeded tomatoes, 1 pound peeled and seeded cucumber, a small hunk of bread, one clove garlic, 2-3 tablespoons olive oil, with white wine vinegar, sea salt, and black pepper to taste. Pour into glass jars, and chill overnight, remembering that flavors will intensify.

The choice of bread is important. Regular sliced sandwich bread is not ideal. We used the ends from a french baguette.

To prepare the dijon chicken salad, place large cubes of poached and chilled chicken breasts in a food processor. Pulse gently (approximately 8-10 times) until the chicken is cut into small, uniform pieces. Add minced celery and fresh parsley finely chopped. Mix together with dijon mustard and olive oil until chicken is no longer dry, and will hold it’s shape when pressed into a ball. Season with white wine vinegar and black pepper to taste.

The strings from celery can be peeled for a finer, less chewy texture.

To package chicken salad for the picnic, one can stuffed romaine leaves that can then easily be placed on a sliced of buttered baguette. Another option would be take an avocado, remove the pit, then fill both hollow space with chicken. Layer one side with thin slices of sweet onion, and sandwich the other avocado half on top. The acidity of the onion will keep the avocado from browning for at least 6 hours, sometimes more. To eat, separate the halves, and eat with a spoon.

To create our marinated veggies, gently steam asparagus spears, and carrots sticks until just tender, then shock with ice water to stop the cooking. This is vital to retain the bright color of the vegetables. The next step is to dry the veggies throughly, then coat generously with olive oil. Season heavily with lemon juice and zest, sea salt and black pepper. Fold in minced dill, and refrigerate overnight. Marinated veggies can be eaten on their own, or enjoyed on a sandwich.

Compliment this picnic with a sparkling wine from Burgundy, France.

Simmonet-Febvre

Cremant de Bourgogne

Brut

Very Champagne-like, at a 1/3 of the price. This wine is available at our Republic Road location for only $20.

Flavoring butter is a great way to highlight the fresh herbs of the season. Process 4 oz of salted butter in a food processor until soft and smooth. Add chopped herbs, like dill, parsley, or tarragon, then pulse two or three times until mixed together, being careful to stop before the butter turns green. Try spreading on a baguette, then layering thinly sliced salami and sweet onions on top for a fantastic summer sandwich.

We asked our favorite sommelier, Andrew, what wine he would recommend for this picnic menu, and his response.

“The mustard sauce made me think Dijon, which in turn made me think French. Other than fresh grapes, there are no sweet components and there is fat from the avocado. So that made me go dry. It is really hot outside, so it needs to be refreshing. This picnic will be romantic and memorable so it must be celebrated with some happy bubbly.”

Holiday Recipes with Marina’s Cranberry Chutney

Marina Backes from Circle B Ranch stopped by recently to share some favorite holiday recipes featuring her fabulous Cranberry Chutney. The samples were delicious, and the following three recipes would be wonderful to share with family and friends this holiday season.

Cranberry Bread Pudding

Ingredients:

Butter to grease pan

8 cups day old bread cut into cubes

6 eggs

2 cups heavy cream

2 cups half and half

1/2 cup sugar

1 16 oz jar of Marina’s Cranberry Chutney

Directions:

Pre-heat oven to 350 degrees F.

Grease a 9 by 13 inch baking dish with 1 tablespoon butter and place cubed bread into

baking dish. Break eggs into a large mixing bowl and whisk. Add heavy cream, half and half, sugar and Marina’s Cranberry Chutney and mix well.

Pour liquid over bread cubes and let soak for 10 to 15 minutes. Occasionally press down bread with a spatula. Bake for approximately 50 to 60 minutes or until custard is set and the top is golden brown.

Cut into squares and serve with whipped cream and extra Marina’s Cranberry Chutney.

Cranberry Oatmeal Bars

For the crust:

1 cup all-purpose flour

1 cup oatmeal

1/2 cup packed brown sugar

1/4 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon ground cinnamon

6 tablespoons butter, melted

3 tablespoons orange juice

Cooking spray

Filling:

1 1/3 cup Marina’s Cranberry Chutney

3/4 cup sour cream

1 teaspoon vanilla extract

2 tablespoons flour

1 large egg white, lightly beaten

Preheat oven to 325 degrees.

Prepare crust: weigh out flour into a dry measuring cup. Level with a knife. Combine flour and next 5 ingredients in a medium bowl. Stir well. Drizzle butter and orange juice over flour mixture, stirring until moistened. (Mixture will be crumbly.)

Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 by 7 inch baking dish coated with cooking spray.

To prepare filling combine Marina’s Cranberry Chutney, sour cream, and remaining ingredients in a medium bowl and stir well. Spread cranberry mix over prepared crust. Sprinkle reserved mixture evenly over filling. Bake at 325 degrees for 45 minutes or until edges are golden. Cool completely in the pan.

Pork Tenderloin with Cranberry Chutney

Ingredients:

One pork tenderloin

1 piece of garlic finely diced

2 tablespoons Peach Apricot Marmalade

2 tablespoons Marina’s Cranberry Chutney

2 tablespoons low sodium soy sauce

1 piece of ginger diced

2 tablespoons of white wine

1 tablespoon of Dijon Mustard

1/4 cup of olive oil

sea salt and black pepper to taste

Directions:

Whisk all ingredients together. Add salt and pepper. Put the pork tenderloin in a plastic bag, pour in marinade and marinate pork tenderloin

for 2 hours or more. Heat up your grill and cook on both sides until done. Take the

tenderloin off the grill when a meat  

thermometer registers 150 degrees. Let meat rest for about 5 minutes before slicing into medallions. Enjoy with a salad and baked sweet potato.

Circle B Ranch Berkshire Pork is available at the Farmers Market of the Ozarks. Pork tenderloin can be substituted with pork loin or pork chops.

The holiday season is behind us and thoughts have turned to resolutions, fresh starts and feeling great in the new year. A healthy lifestyle is built a day at a time and our success is often determined by the way we begin each day. Many of us find ourselves gravitating to caffeine for energy or the warmth of comfort foods to combat a cold morning. The new year is a perfect time to break unhealthy habits and start an energizing routine to begin each day as we look forward to spring.

Whole food smoothies are packed full of nutrient power and offer a great alternative to heavy winter meals. With the sweetness of real fruit, smoothies are a perfect way start to the day but you might not want to limit them to daybreak. These creations are full of vitamins and minerals and offer a fresh pick-me-up any time of day.

The recipes above have been created, tasted and approved by Mama Jean's staff to bring you wholesome recovery from the holidays with a lot of flavor. So whether you're making a promise, starting a plan, or just looking to feel the way you did before the holidays, we have something delicious to help you get there.

Cheers!

(We like the Springboard for breakfast and The Aloha Quencher for an afternoon lift)