A majority of Americans have no connection to farming, but we can all learn a little more about the people who help provide food to us every day. Get a glimpse of life on a dairy farm and celebrate classic comfort foods – as well as find new favorites – with The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families. From sharing stories about individual farmers and the family stories behind their recipes, to better understanding America’s most common cow breeds, The Dairy Good Cookbook provides a unique perspective into the life of a modern dairy farm. Replete with gorgeous photos and dishes that can make an easy after-school snack to a sophisticated holiday entree, the book makes a wonderful (and ready to be dog-eared) gift for the food and dairy-lover and cook. Clam Chowder Although this recipe comes from the fifth-generation Crandall Dairy Farm in Battle Creek, Mich., anyone who tastes it would be hard-pressed to argue against its deliciousness. If you like, use smoked Cheddar or Gouda for an additional layer of smoky flavor in the chowder. Makes four servings 4 slices bacon 1 medium yellow onion, chopped 1/3 cup all-purpose flour 8‑ounce bottle clam juice 2 (6.5‑ounce) cans minced clams, drained, juice reserved 2 medium russet potatoes, scrubbed and diced 2 bay leaves 1/4 teaspoon dried thyme, crushed 1 cup heavy cream 1/3 cup chopped fresh parsley Salt Freshly ground black pepper 1/2 cup shredded cheddar cheese Cook the bacon in a large saucepan over medium‑low heat until crisp. Transfer to a paper towel-lined plate to drain. Cook the onion in the bacon drippings over medium‑low heat until softened, about 5 minutes. Add the flour and cook and stir for about 1 minute. Whisk in the bottled clam juice, the reserved juice from the canned clams and 1 cup water. Bring to a boil, then lower the heat to maintain a simmer. Add the potatoes, bay leaves and thyme. Simmer, covered, until the potatoes are tender, about 10 minutes. Add the clams, cream and parsley then simmer, uncovered, for another 2 minutes. Season to taste with salt and pepper. To serve, ladle the chowder into bowls and sprinkle with the crumbled bacon and cheese. Larry and Gloria Crandall and their sons, Brad and Mark and their wives, care for 240 dairy cows. Salmon Tortilla Rolls Chef Kathy Cary of Lilly’s Bistro in Louisville, Ky., makes a warm grilled version of these smoky cream cheese-and-salmon-filled bites. In this slightly tweaked recipe, the rolls can be made ahead, chilled and served at a moment’s notice. Makes 24 rolls 1 avocado, pitted, peeled, and diced small 2 teaspoons fresh lime juice, divided 8‑ounce package cream cheese, softened 4 ounces smoked salmon, chopped 1 tablespoon finely chopped chipotle chile in adobo sauce 1/4 cup sliced green onions 3 (10‑inch) flour tortillas 3 cups chopped romaine lettuce 1 cup diced tomato Gently toss the avocado and 1 teaspoon of the lime juice in a small bowl; set aside. Combine the cream cheese, the remaining 1 teaspoon lime juice, the salmon, chipotle and green onions in a medium bowl. Gently mix until well combined. Spread about one-third of the cream cheese mixture evenly on one tortilla. Layer with about one-third of the lettuce, one-third of the tomato and one-third of the avocado. Roll up tightly. Wrap in plastic wrap and set aside. Repeat with the remaining cream cheese mixture, tortillas, lettuce, tomato, and avocado. Refrigerate the rolls for 1-4 hours. To serve, trim the ends of the rolls to be even (about a 1/2-inch off each end). Slice each roll into eight pieces. Serve immediately. Triple-Layer Chocolate Cake with Vanilla Buttercream Karen Bohnert of East Moline, Ill., remembers her late mother, Michelle, making this indulgent cake for Easter dinner, family picnics, and “where other dairy farm families would gather.” Makes 12 servings Cake Softened butter, for the baking pans 1 cup unsweetened cocoa powder 1/2 cup (1 stick) unsalted butter, softened 1-3/4 cups granulated sugar 3 large eggs, at room temperature 1-1/2 teaspoons vanilla extract 2-1/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Filling 2 cups powdered sugar 4 tablespoons unsalted butter, softened 2 tablespoons vanilla extract Frosting 3/4 cup chocolate chips 1/2 cup heavy cream 4 tablespoons butter 2-1/2 cups powdered sugar For the cake, preheat the oven to 350 degrees. Butter three 9‑inch round nonstick cake pans and line the bottoms with waxed paper. Bring 2 cups of water to a boil in a medium saucepan over medium‑high heat. Remove from the heat, add the cocoa powder and whisk until smooth. Allow to cool to room temperature, about 30 minutes. Beat the butter in a large mixing bowl with an electric mixer on medium speed for 1 minute. Add the granulated sugar and beat until fluffy, about 2 minutes, scraping down the sides of the bowl occasionally. Add the eggs and vanilla extract and beat until well blended. In a separate bowl, whisk together the flour, baking powder, baking soda and salt. Alternately add the dry ingredients and the cooled cocoa mixture to the butter mixture in three additions. Beat until thoroughly mixed. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a cake tester inserted in the centers of the cakes comes out clean. Transfer the pans to wire racks. Let cool in the pans for 10 minutes. Remove the cake layers from the pans and gently peel off the waxed paper. Let cool completely. For the filling, beat together the powdered sugar, butter and vanilla extract until smooth and spreadable. Set aside. For the frosting, combine the chocolate chips, heavy cream and butter in a medium saucepan over medium‑low heat, whisking until melted. Gradually add the powdered sugar and whisk thoroughly. Remove the pan from the heat and place in a large bowl that is partially filled with ice to cool, 5-10 minutes. Stir occasionally while cooling to prevent the frosting from becoming too stiff. To assemble the cake, place a layer on a serving plate. (Use a serrated knife to trim the cake layers to a level surface if necessary.) Spread with half the filling. Add the second layer and spread with the remaining filling. Top with the third cake layer. Spread the cooled frosting on the top and sides of the cake. Serve immediately or cover the cake with a large bowl or a cake keeper and refrigerate up to three days. Let the cake stand at room temperature for 30 minutes before serving.
All materials courtesy of Andrews McMeel Publishing. To order The Dairy Good Cookbook, request it at your retailer’s or visit http://dairygood.org/cookbook |
