These recipes from Chowgirls rely on local ingredients such as beef from grass-fed cattle at Thousand HIlls Cattle Company and herbs from Dehn's Garden.
Smoked salmon with herbed cream cheese
Serves 15 to 20.
As if cream cheese weren't good enough on its own, this recipe takes it to another level entirely. To keep it green, use local ingredients. Chowgirls uses them from Dehn's Garden.
• 8 oz. cream cheese, at room temperature
• 1 tsp. finely chopped fresh thyme
• 1 tsp. finely chopped fresh chives
• 1 tbsp. finely chopped fresh dill
• 2 tbsp. finely chopped fresh basil
• 2 tbsp. finely chopped fresh parsley
• 1 tsp. minced fresh garlic
• 1 tbsp. kosher (coarse) salt
Directions
Using an electric mixer with whisk attachment, whip cream cheese until fluffy, about 1 minute. Whip in herbs, garlic and salt.
Note: The flavored cream cheese is best served soft, accompanied by a side of brown-sugar smoked Norwegian salmon from Everett Fisheries in Port Wing, Wis. (available at the Wedge Natural Foods Co-op). Set the salmon on a bed of fresh dill and scoop the cream cheese onto a bed of fresh flat-leaf Italian parsley. Finish the platter with slices of cucumber, quartered hard-boiled eggs, slivered red onions, thin lemon slices and capers. Don't forget a basket of mini bagels or sliced baguette.
TENDERLOIN-TARRAGON CROISSANT SANDWICH
Serves 12.
Chowgirls' favorite beef tenderloin comes from Thousand Hills Cattle Company. Their grass-fed cattle are raised humanely, uncrowded and grazing in pesticide-free pastures. This type of beef is environmentally friendly as it helps prevent erosion and groundwater contamination. Best of all, it's unbelievably tender and flavorful. Here we prepare the tenderloin to be served cold on sandwiches with subtly layered flavors of tarragon and mustard.
• 12 full size croissants or 24 mini croissants
• Slices from 21/2lb. beef tenderloin (see recipe)
• 1 c. tarragon mayo (see recipe)
Directions
Slice open croissant from outer edge, leaving the tips and inner edge hinged together. Spread tarragon mayonnaise on both interior sides of croissant. Layer four slices of beef tenderloin for large croissants, two slices for mini-croissants.
BEEF TENDERLOIN WITH DRY RUB
Serves 12 to 14.
Buying spices in bulk reduces waste by cutting down on packaging. It also allows you to purchase as much as you need, ensuring full flavor instead of the dull taste from stuff that's been sitting around your shelf for a couple years.
• 1 tsp. yellow mustard seeds
• 1 tsp. brown mustard seeds
• 1 tsp. red pepper flakes
• 1 tbsp. dried tarragon
• 1 tsp. dried onion flakes
• 1 tsp. black pepper
• 1 tbsp. granulated garlic
• 1 tbsp. kosher (coarse) salt
• 21/2 lb. beef tenderloin
Directions
Mix spices together in a small bowl. Sprinkle over tenderloin, ensuring all sides are evenly coated. Set aside for at least 30 minutes, or up to 4 hours in refrigerator. Grill beef to medium rare. Allow to rest for 10 minutes before cutting into 1/4-inch slices.
TARRAGON MAYONNAISE
Makes about 1 cup.
• 3 tbsp. tarragon vinegar
• 2 tsp. fresh lemon juice
• 1/2 tsp. Dijon mustard
• 1 c. mayonnaise
• 1 shallot, minced
• 3 tbsp. fresh tarragon, finely chopped
• 1 tsp. fresh garlic, minced
• Salt and pepper to taste
Directions
Whisk vinegar, lemon juice, and mustard into mayonnaise, then shallot, tarragon and garlic. Add salt and pepper to taste.
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