Hopefully, we’ll soon be freely breaking bread again with the people we care about. But as some restaurants remain fully or partially closed, a quarantine trend has emerged—a resurgence of home cooking.
According to a recent article in Hoosier AG Today—a trade outlet that covers farming, food, forestry and renewable fuel issues in the state of Indiana—our current return to the kitchen is a pivot on a 20-year trend of people cooking less and eating fewer meals at home. The stats show that during that period, at least nine meals per week were eaten away from home.
Nowadays we’re all cooking and eating more meals at home—if not by choice, by necessity. Learning a new dish, snapping a photo of it and uploading it online has become a form of entertainment. And since most of us are not master chefs, we asked the culinary pros at POWDR for their recommendations for a few healthy recipes that are easy to make at home. Bon appetit!
Cedar Plank Salmon with Rice
By Eric Rusch, Executive Chef, Killington
1 teaspoon of each: Brown sugar, sea salt, garlic powder, onion powder, white pepper, paprika, oregano, thyme, and black pepper.
Apple Cider Yogurt Dressing:
1/4 each red onion
1 clove garlic
1/4 cup Greek yogurt
1 teaspoon Dijon
1 teaspoon lemon juice
2 tablespoon apple cider vinegar
1 tablespoon maple syrup
6 tablespoon olive oil
Pinch of salt and white pepper
Water as needed
Grilled Corn Basmati:
1 ear of fresh corn
1 cup basmati rice
2 cups water
2 tablespoon white wine
½ each red onion
1 clove garlic
3 tablespoon avocado oil
2 tablespoon whole butter
½ each lemon zest
Making the Dish:
Starting with the rice - sauté onions until translucent in a medium pot using avocado oil, then add garlic. Add the grilled corn and then add the rice. Sauté for one minute to toast the rice. Then, add the wine followed by the water. Add in the salt and pepper and bring the water to a boil. Then, put on very low heat with the cover on and let it sit for 20 minutes. Once the rice is cooked and tender, add some butter.
Cooking the Salmon. First, soak a cedar plank for at least one hour in water. Then quickly toast it on the grill. Make the salmon rub by mixing all spices together. Place your salmon on the cedar plan that you have just grilled and drizzle some avocado oil over the salmon. Then, season the salmon with the rub you created. Add some lemon wheels to the top of the salmon to keep it moist while also adding flavor. Place the salmon (including the board it sits on) into the grill. Cover and cook the salmon for roughly six minutes at 400 degrees or until done to your liking. I cook mine to 130 degrees.
Make the Salad Dressing. Combine the following: onion, garlic, yogurt, mustard, lemon juice, vinegar, maple syrup and mix well. Slowly drizzle in the oil until well emulsified. The yogurt will help it bind together. Add salt and pepper to your liking.
Preparing the Salad. First, grill the asparagus with a little oil and salt. Then cut the asparagus, peel carrots making ribbons, cut kernels off ½ an ear of grilled corn and mix ingredients together with your greens. Add some goat cheese and finish off with your freshly made dressing.
By Justin Peterson, Executive Chef, Copper
Enchilada Sauce Ingredients:
2 cups dried ancho peppers, deseeded
1/2 of a yellow onion, julienned
6 large cloves fresh garlic, smashed
15 oz can tomato sauce
4 oz can green chillies
3 cups vegetable or chicken broth
2 tablespoons cumin
2 tablespoons oregano
8” flour or corn tortillas
6-7 chicken thighs, skin on
2 cups shredded cheddar cheese
1 cup cotija cheese, finely chopped
3 oz chicken rub
Freshly ground pepper
Cut ends off dried ancho peppers, discard seeds. Place medium sized saucepan on medium heat. Saute onions and smashed garlic with cumin, oregano, salt and pepper. Add dried peppers to broth and tomato sauce. Simmer for 20 minutes.
Let cool slightly, add to Vitamix or blender and puree on medium, then high. If using Vitamix you do not need to strain your pepper puree; if using a regular blender, you will need to push pepper blend through fine sieve or strainer. Add green chilies to your blended sauce, set aside.
Combine spices for chicken rub and rub on the skin of the chicken thighs with mixture. Roast at 450 degrees for 30-35 minutes. Remove from oven, let cool, remove skins and set aside. Pull chicken from bones, set aside.
Place 8" tortillas on work surface, add chicken and cheese, roll them tight and set aside. Place enchilada sauce in bottom of 9x13" baking dish, use all of it!
Set enchiladas on top of sauce, sauce should come 3/4 of the way up the enchiladas. Top completed enchiladas with remaining cheddar and cotija, wrap baking dish in foil, bake at 350 for 35 minutes. Remove and garnish with crispy chicken skins, sour cream and fresh avocado.
Braised Chicken Thigh with Sweet Corn Risotto
By Dave Filtelson, Executive Chef, Wobbly Barn Steakhouse
8 chicken thighs (skin on optional)
2 cups chicken stock
6 cloves garlic, sliced thin
2 shallots, sliced thin
1½ cups dry white wine
4 sprigs thyme (approximately 1 tablespoon dry)
2 tablespoon dry parsley
1 tablespoon chopped fresh rosemary
2 tablespoons tomato paste
1/4 cups vegetable or canola oil
Salt and pepper to season
1 cup arborio rice
3 cups fortified chicken stock (does not need to be fortified if scrap vegetables are unavailable)
1/2 spanish or white onion, medium dice
1 cup corn kernel
2 tablespoons butter
2 tablespoons EVOO (extra virgin olive oil)
1 cup grated parmesan cheese
Fortified Stock Ingredients:
5 cups chicken stock
3/4 cup scrap vegetables
1/4 cup corn kernels
Tools you will need:
1 6 quart sauce pot
1 5 quart sauce pot
1 10” deep walled sauté pan or rondeau with lid
Heat 10” pan on medium-high heat. Once hot pour in the oil and sear off chicken thighs. Remove from pan and set aside.
Add in garlic and shallot and sauté for 30 seconds until golden. Pour in white wine to deglaze and reduce by half. Add in herbs and return chicken to the pan.
Add in chicken stock until the chicken is 75% submerged in liquid. Add in tomato paste, then reduce temperature to a simmer (low) and cover. Cook for approximately one hour or until the internal temperature of chicken reaches 205 degrees F.
Once the temperature has been achieved, remove chicken and set aside, covered. Be careful as the chicken will be very tender. Turn stove back up to medium-high heat and reduce braising liquid to a sauce consistency. You can use a cornstarch slurry to achieve this as well, but remember the liquid has to be at a simmer to allow it to thicken. Slurry is equal parts cornstarch and cold water.
When braising the chicken:
When you lay the chicken thighs into the hot oil, lay them away from you. That way if you drop the piece the oil will splash away from you and not burn you or ruin your favorite shirt.
When checking for doneness, open the lid away from yourself so that you do not get burned by the steam escaping the pan. Steam burns are the worst as they initially burn you, but then continue to burn deeper as the steam condenses to a liquid state.
The garlic and shallot will cook very quickly so have your wine nearby. This deglazing will drop the temperature of the pan momentarily and prevent it from burning.
In a 6-quart sauce/stockpot, combine ingredients for fortified stock and bring to a simmer. You can reduce by 20% if desired; you are building more flavor this way. You will need approximately 3 cups of liquid for risotto.
In a 5-quart pot, heat butter and EVOO over medium heat and sweat onion until translucent, add in rice and sauté until kernels become semi-translucent as well. Don’t stop stirring or rice will stick to the bottom of the pan. Add in half of the corn kernels, then drop the temperature to medium-low heat and add in two ladles of hot stock and stir until liquid has been absorbed. Continue this process stirring constantly; the stirring will allow the rice to release its starch creating the creamy consistency.
Once you’ve incorporated approximately 75% of the stock, check the rice for doneness, as well as add in the remaining half of the corn kernels. Undercooked rice will have a crunchy, granular center, whereas completely cooked rice will have a smooth consistency throughout. Continue adding liquid until the desired doneness is achieved. Shut off heat and add in parmesan cheese.
Things to keep in mind when making risotto:
If you run out of stock, just finish with hot water. You already have the flavor in there.
Don’t stop stirring! We don’t want rice burnt on to the bottom of the pan.
If you are preparing this ahead of time, cook the rice until it has a very slight crunch in the center then spread on a sheet pan to cool. When you are ready to prepare it, just heat a little water or stock in a pan and add in your risotto to finish cooking. If you fully cook it the first time it will turn to mush when you reheat it.
When testing the rice for doneness, remember that it is hot as lava. Give it a little blow so you don’t burn your mouth.
Risotto is great with many different things. If you don’t like corn, try wild mushrooms, asparagus, sweet peas—make it your own and have fun!
Dalgona (Whipped) Coffee
By Jim Seely, Marketing Director, Lee Canyon
“I've been interested in coffee and tea drinks for quite a while. I found this new way to make coffee. The trend came from Asia, where "dalgona" refers to a type of candy. So if you’re looking for something new and fun to make for your daily coffee drink, here's a simple one that won't cost $6.”
It's equal parts instant coffee, sugar and hot water. 2 tablespoons each. The instant coffee (over regular brew) is needed to have a concentrated flavor without the water content.
Whip all ingredients with a blend stick, egg beater or whisk until you get stiff peaks. Dollop over hot or cold milk. Enjoy!
By Ken Ohlinger, Executive Chef, Snowbird
“This is a variation of my grandmother and mother's recipes. It was a staple at our house growing up.”
2 pounds ground elk or bison (ground beef can be substituted)
1 pound pork sausage
3 tablespoons Worcestershire sauce
1 cup bread crumbs, panko or “ground-up” saltines crackers
1/2 cup cream or milk
1 tablespoon soy sauce
1 tablespoon salt
1/2 tablespoon pepper
2 cups raw sliced mushrooms
2 tablespoons chopped garlic
2 tablespoons shallots
3 tablespoons mixed chopped herbs—parsley, rosemary, thyme
Preheat oven to 350 degrees; line a baking sheet or 13x9’ shallow baking dish with aluminum foil and spray with cooking spray.
In a large sauté pan over medium-high heat, sauté with oil the shallots, garlic and mushrooms, stirring occasionally for 5-7 minutes or until mushrooms are brown. Add herbs, worcestershire sauce and soy sauce. Remove from heat and cool.
Combine both meats in a large mixing bowl, hand mix together. Crack eggs into a bowl and beat together. Add milk/cream to the eggs, then add it to the meat mixture. Thoroughly mix in the cooked mushrooms, bread crumbs, and salt and pepper.
Form meatloaf mixture into a long 5-inch-wide loaf shape on greased lined sheet pan. You can also at this time brush the top with ketchup. Bake until the internal temperature reaches 155 degrees. Then let it rest for 10-15 minutes before cutting. Serve with lots more ketchup!
Italian Beef Sandwiches Garnished with Giardiniera
By Dan McAuliffe, Director of Food and Beverage, Eldora
“This is easy to make using a crockpot, and you can substitute a salad or lettuce wraps for the rolls for a healthy option. It’s one of my favorites because it reminds me of a vacation I took to Chicago, where I had many Italian beef sandwiches. Fun memories during these troubling times can help us hold on to hope for the future.”
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon red pepper flakes
1/2 teaspoon pepper
12 oz beef stock
3 lbs beef chuck roast (from Colorado, of course) (Chuck roast is cut from the shoulder and neck region of the animal and may be labeled chuck roast, shoulder steak, boneless chuck roast, or chuck shoulder pot roast.)
16 oz jar pepperoncini peppers
Italian sub rolls (or lettuce for wrap)
Sliced provolone cheese
1/4 cup salt
1 cup carrots, sliced
1 cup cauliflower, cut into small florets
1 celery stalk, diced
1 poblano pepper (small), stemmed, seeded and diced
1 red pepper, stemmed, seeded and diced
2 serrano chilies, sliced
3/4 cup canola oil
3/4 cup white vinegar
2 garlic cloves, minced
2 teaspoons oregano
1/2 teaspoon celery salt
Trim chuck roast, then cut into six pieces. Mix all herbs and spices together, then rub onto each piece of beef.
Mix beef stock with the liquid from the pepperoncini jar and pour into a 5-6 quart crockpot. Add seasoned beef to the crockpot. Rough chop remaining pepperoncini peppers and add to the pot. Place the lid on and turn on high for half an hour, then reduce to low for six hours.
Remove lid and shred beef with two forks. Replace lid and continue cooking on low for final half hour.
Slice rolls three-quarters of the way through and place cheese down first. Layer with the shredded meat mixture on top. Top with giardiniera, then serve (traditional) or on top of salads or in lettuce wraps for a low carb option.
Mix 2 cups water with the salt and stir until dissolved. Add the carrot slices, cauliflower, celery, bell peppers, poblano peppers and serrano chilies. Mix to combine. Cover and refrigerate overnight.
Drain and rinse vegetables.
In a clean bowl, mix oil and vinegar with the garlic, oregano and celery salt. Add the vegetables to the seasoned oil and mix to combine. Cover and refrigerate for 24 hours.