By DARCY DOUGHERTY MAULSBY
Farm News staff writer
CLIVE – For Chef Terrie Kohl, a great meal is about more than the food; it’s about reconnecting with family and friends around the dinner table.
“Eating in is the new dining out,” said Kohl, a personal chef from Clive who is passionate about preparing culinary creations with flair.
This passion was evident early on when Kohl garnished mud pies with phlox from the garden when she was growing up in Cedar Rapids.
The budding cook was inspired by the attention to detail that her mother displayed with her own cooking.
“My mom is a fabulous cook,” he said, “and she loved to serve her favorite recipes when she’d entertain her bridge club.
“That’s why I’ve long associated food with fun, family and friends.”
Kohl pursued a career in the food business, first as a foodservice broker and later as a national foodservice buyer. During her studies at the New England Culinary Institute in Vermont, Kohl had the chance to meet Julia Child after receiving the Les Dames d’Escoffier International Scholarship.
After returning to Iowa, Kohl opened her own business, Country Club Market (www.countryclubmkt.com, in 2003.
“I’m living proof that dreams do come true,” Kohl said, who provides in-home gourmet culinary arts classes, customized catering and more.
She has also judged food competitions at the Iowa State Fair for more than 12 years. “I like to see tradition with a twist,” Kohl said, who is sponsoring a new contest, “Herbs in any course,” at the 2012 state fair.
Kohl finds plenty of inspiration in her collection of nearly 4,000 cookbooks and is especially fond of regional Junior League publications, as well as cookbooks from vacation destinations.
“Good cooking is all about technique, and I love sharing my knowledge to help empower people.”
Breakfast egg in a nest pizza
(The amount of ingredients used in this recipe varies by the number of people you’re serving, Kohl said, who encourages cooks to keep a variety of ingredients on hand so family members and guests can personalize their own pizza.)
Naan bread (if is naan is unavailable, substitute pita bread)
Fried and crumbled bacon
Chopped artichoke hearts
Chopped, sun-dried tomatoes
Chopped green onions
Fresh chopped parsley
Preheat oven to 400 degrees. Place parchment paper on cookie sheet. Lay naan bread on parchment and cut three 2-inch circles from each (a biscuit cutter works well). Sprinkle toppings around the holes; then crack an egg into each hole.
Bake pizza 10 minutes, or until the white of the egg is set. Remove from oven, and let the pizzas cool for 2 minutes. Cut each pizza into thirds, top with fresh chopped parsley, if desired, and serve. Season with salt, pepper, and/or hot sauce, as desired.
Bleu cheese and toasted walnut stuffed beef tournedo with merlot mustard sauce
4 beef tournedo steaks (beef tenderloins), about 5 to 6 ounces each
Coarsely ground black pepper
2 tablespoons olive oil
2 tablespoons butter
1/2 cup chopped, toasted walnuts, pecans, pine nuts or hazelnuts
1/2 cup bleu cheese crumbles (can also substitute feta cheese or goat cheese)
1 cup red wine
1 cup beef broth
2 tablespoons Dijon mustard
2 tablespoons cold butter
2 tablespoons cornstarch
2 tablespoons cold water
Heat olive oil and butter in a large skillet over high heat. Season the meat with salt and pepper on each side.
Place the meat into the skillet and sear until golden brown; turn over and sear once more.
(Note: If you opt to cook more than four steaks, you should cook them in batches, rather than all at once, so the meat doesn’t steam.)
Remove the meat to a parchment-lined sheet pan. Make a slit/pocket in each steak, and stuff with bleu cheese and toasted nuts.
Place pan in 400 degree oven and cook meat to an internal temperature of 140 degrees.
To make sauce, remove all but 3 tablespoons of the fat in the skillet, and return to high heat. Add red wine and cook until the liquid is reduced by half.
Add beef broth and cook until liquid is reduced by half. Whisk in the mustard and butter, and cook for 30 seconds.
Combine cornstarch and cold water. While whisking the pan sauce, drizzle in cornstarch/water slurry until sauce reaches the desired thickness.
Season with salt and pepper, to taste. Plate each steak and coat with the sauce.
Sweet potato chili
(This unique recipe is always a hit, Kohl said.)
3 tablespoons olive oil
1 medium red onion, chopped
2 to 3 teaspoons chili powder
2 cups water
2 teaspoons vegetable soup base
1.5 pounds sweet potatoes, cut into half-inch cubes (do not peel the sweet potatoes)
3 15-ounce cans Mexican-style diced tomatoes (do not drain, and do not use RO-TEL)
3 15-ounce cans of beans (choose from navy, black, garbanzo, cannellini, or black-eyed peas); do not drain or rinse
6 tablespoons fresh cilantro, chopped
1 tablespoon orange zest
Heat olive oil in a large saucepan over medium-high heat. Add onion and cook until tender, about 5 minutes.
Add chili powder and stir for 1 minute. Add water, vegetable soup base and sweet potatoes. Bring to a boil, reduce heat to low, simmer, and cover until potatoes are almost tender, about 10 minutes. Add tomatoes and beans.
Simmer, uncovered, until chili thickens and potatoes are very tender, about 10 minutes. Mix in cilantro and orange zest. Makes 8 to 10 servings.
Orange-rosemary glazed savory pork with bacon mini-meatloaves
1 pound ground pork (remove from refrigerator 20 to 30 minutes in advance of food preparation)
1/3 cup oatmeal
1/3 cup milk
1/3 cup bacon, cooked and chopped
1 1/2 teaspoons dry minced garlic
1 1/2 teaspoons dry minced onion
1 egg, beaten
1 teaspoon pepper
1 teaspoon salt
3/4 cup orange marmalade
2 tablespoons white balsamic vinegar
1/2 teaspoon ground rosemary
Salt and pepper, to taste
Loosely mix the pork, oatmeal, milk, bacon, garlic, onion, egg, pepper and salt.
Form into loaves, as many as you like, depending on size. Bake at 375 degrees until the meat’s internal temperature reads 145 to 150 degrees.
Remove from oven. (The meat’s temperature will continue to rise 5 to 10 degrees.)
For the glaze, combine the orange marmalade, vinegar, rosemary, salt and pepper in a small saucepan and heat. Baste pork meatloaves with the glaze, reserving some glaze to serve with.
Braised brussels sprouts with bacon
1 tablespoon olive oil
4 thick slices peppered bacon
1 medium red onion, julienned
2 to 3 cloves garlic, thinly sliced
2 pounds Brussels sprouts, washed and cut in half
2 cups chicken stock
Cornstarch and cold water
Heat skillet and add olive oil. Add bacon after the olive oil has had a chance to warm up. When the bacon is halfway through the browning process, add red onion and garlic.
When the bacon is crisp and the onion and garlic are tender, remove bacon to paper towel to drain.
Reheat the pan and saute sprouts for five minutes or so. Add chicken stock, bring to a boil and cover. Turn heat down to simmer another 5 minutes. The sprouts should remain bright green. Uncover and thicken with a slurry made of equal parts cornstarch and cold water.
Keep stirring the mixture so it doesn’t clump. Season to taste and garnish with cooked bacon.
You can contact Darcy Dougherty Maulsby by e-mail at firstname.lastname@example.org.
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