November | 2017 | the Art to Feed

Why is this bread called “Dairy Man’s Dream”? It has cheese, yogurt, milk, and butter! I adapted this recipe from “Bread Illustrated” written by the editors of America’s Test Kitchen. I have loved this book, all the recipes have great step by step illustrations. Bread is intimidating for me and this book really helps me understand the process of making bread so I can, well, actually make bread! In fact this recipe was done with my 2 year old!

I tried this recipe out last night, we did not have bread for dinner and the kids were up to make something. I almost pulled our bread machine out, (the kids call him “crunchy robot”) but I put him back and flipped through the cook book instead. I love the idea of no knead quick bread you can literally make in 10 minutes pop in oven and serve! The recipe called for sour cream and I substituted my farm fresh yogurt instead. I also omitted the cheddar cheese and added extra parm. The results were impressive and my dairy man of a husband happy after another long day at the new barn.

Ingredients:

2 1/2 C All Purpose Flour
1 Tbsp Baking Powder
2 Tsp Salt
3 Tsp Fresh Ground Black Pepper
3/4 C Yogurt
3 Tbsp Melted Butter
2 Cups Shredded Parmesan Cheese

Directions: Pre heat oven to 350 F. Melt Butter over low heat. Whisk in milk, salt and yogurt. Set aside.

Mix flour baking soda, pepper and 1 C of the cheese. Butter a 8″ x 4″ pan and sprinkle 1/2 C Parmesan cheese on bottom. Fold wet ingredients into dry, until just incorporated. Do not over mix!

Dough will be very heavy and lumpy. Place in prepared bread pan and smooth top. Sprinkle with remaining cheese and bake approx 45 minutes until golden brown! Let cool at least 30 minutes, slice and serve with more butter of course!

The kids helping at the new barn

What a week! We now have 300 cows milking at the robotic barn. The girls, (cows and wives) are loving it! They really just need encouraging to get into the milking stall, but most of the cows are now walking in themselves to be milked. It is so quiet and peaceful in the barn. So far so good as we look towards the next week and the boys now left to run the barn without help. We know there will be challenges ahead, but I am so proud of my husband, uncle Jack and our family. We are beyond thankful to be a part of family and community that is supporting us in this amazing venture!

The first night shift we served this chili out of a crock pot for the crew. We were blown away at the sacrifices our friends and family made to help out for the night. I watched as more faces continued to appear in the glow of the new barn lights to help out! My heart was warmed and I just hoped the chili could feed everyone!

This recipe is almost a cross between a stew and a chili, it has hearty vegetables including potatoes, combined with both black and pinto beans in a sweet and savory sauce made of molasses, beer, and balsamic. I add lots of nutmeg and fresh black pepper to layer warmth. Serve along side you favorite cornbread, I use Dave’s Famous, and add 1/2 c of my dairy farm fresh Yogurt to the recipe! Feel free to use other vegetables and double recipe for even larger crowds!

“Chili Style Stew”

Ingredients: Yield: Approx. 10 Servings

1 yellow onion – diced
4-5 Medium potatoes cubed
3 Clerey Stalks – diced
3 Large carrots – diced
3 Jalopenos- seeded and diced
2 15 oz Cans of Pinto Beans
2 15 oz Cans Black Beans
1 32 oz can Baked Beans
4 Cloves garlic minced
1/3 C Molasses
1/3 C Ketchup
1/4 C Balsalmic
1/4 C Olive Oil
1/3 C Sierra Nevada (Preferred!) Beer
Salt and Pepper to taste
1 Tbsp Ground Nutmeg
Meat: pulled pork, sausage, ground beef or a combinations of all (used here)

Directions: Using heavy bottom pot or cast iron, heat the olive oil and saute the garlic, onion and celery, salt and stir until translucent.

Add the carrots, jalapeno and potato, sauteing an additional 5 minutes over medium heat. Stir in meat and brown for 5-10 minutes. Add the beans, all of them! Stir to combine for a few minutes. Next add Molasses, nutmeg, ketchup, black pepper and balsamic and let cook stirring occasionally for an additional 5 minutes.