For the Love of Local
(page 3 of 3)
I did not cook a lot of potatoes before moving to Idaho and was excited to experiment with spuds—here is one of my favorite creations that came about when I was trying some of the locally-available tubers from M&M Health Farms. Potatoes are a fat-free healthy food that provide useful amounts of vitamin C, potassium and fiber.
5 pounds of potatoes, all different varieties, chopped
(try 2 russets, 2 purples, 1 yukon, 1 big sweet potato, and some red ladies)
1 granny smith apple, chopped
1 red delicious apple, chopped
1 butternut squash, about 3 pounds, skinned, seeded, and chopped
2 tablespoons fresh rosemary, chopped
2 1/2 tablespoons of olive oil
spices (I use cajun spices)
4-6 ounces goat cheese, crumbled
Preheat your oven to 375 degrees. In a large bowl, combine potatoes, apple and squash. Coat with olive oil. Sprinkle rosemary and spices and mix. Transfer to a roasting dish and place in center rack of the oven for an hour to an hour and a half, until the potatoes are fully cooked. Remove from oven, sprinkle with goat cheese, stir and serve.
The “Ultimate” Tenderloin
This recipe by Snake River Farms works with any kind of meat—beef, elk, or pork.
8 oz tenderloin steak (filet)
cracked black pepper and sea salt
Preheat oven to 450 degrees. On the stove top, heat an oven-proof dry skillet until very hot. Dry-rub both sides of the steak with pepper. Immediately place the steaks in the pre-heated pan. Sear each steak for 2 minutes on each side, until it has a dark crust. Place skillet in preheated oven and cook for approx. 5-6 minutes for rare, 7-8 minutes for medium-rare and 8-10 minutes for medium to well. Remove the skillet from the oven with a hot pad. Place steak on warm plate and top with 1 teaspoon of butter. Lightly dust with sea salt, to taste. Let steaks stand for 3 minutes and serve.
Roasted Pheasant Pitas
Gail Ansley, of CA Bull Elk Ranch, shares her recipe for roasted pheasant pitas. The ranch is a great supplier of pheasants and elk meat, as well as antler art and furniture.
2 whole pheasants
1 small onion
1 teaspoon black pepper
1 red pepper
1 teaspoon thyme
6 slices bacon
4 cups greens
1 cup sliced black olives
1 cup ranch dressing
1 cup feta cheese
2 cups diced tomatoes
4 whole-wheat pitas cut in half
Preheat oven to 250 degrees. Wash pheasants well. Slice onion and red pepper. Cut orange into small wedges. Mix with thyme and black pepper. Place orange, onion and spices into bowl and mix. Stuff pheasants with mixture. Place 3 strips of bacon over the top of each bird. Place into a baking bag. Bake for 3 hours or until internal temperature in the thickest part of the breast is 180 degrees. At this temperature, the juices should run clear and the legs should separate from the body. After roasting pheasant, let cool. Remove all meat from birds and dice. Save pepper/onion mixture from birds, and dice. Discard orange wedges. Save bacon, dice and fry until crispy. Add diced pheasant and pepper and onions to bacon. Add salt to taste. Heat mixture. Place remaining ingredients into large bowl. Top with pheasant mixture. Toss well. Stuff pitas and serve.
Lillie Lancaster is the resident foodie at Sun Valley Magazine—always dreaming up a new recipe and finding a way to incorporate food into every possible conversation. She loves her new food blog, yum! because it provides a way to share recipes with readers on a weekly basis.