Chefs Colby and Megan provided a wealth of tips and techniques for how best to prepare and enjoy the items on the Plugrá Gourmet Club menu. Be sure to watch Chef Colby as he demonstrates how to prepare the Strip Loin, Chantrelles, mustard-glazed brussels sprout, and pecans. Chef Megan's demonstration video walks you through preparing her Stone Fruit Cobbler with Sugar Cookie Crust.
Preparing the Pea Soup
The vegetables and fruits of the Midwest summer growing season are prominently featured on the menu of Chefs Colby and Megan.
In this spirit, you can impress your guests with a vibrant green pea soup. Simply blend all ingredients together cold and keep the soup chilled until ready to serve. Then, serve your guests just as they would at Bluestem —by pouring the soup tableside right before enjoying.
Preparing the Orecchiette
Chef Colby uses the abundance of squash and tomatoes available locally to complete the orecchiette pasta dish. If you can't find the pattypan squash, feel free to substitute other squashes from your garden, farmers' market, or local grocery store produce section.
Preparing the Stone Fruit Cobbler
Chef Megan's Stone Fruit Cobbler was inspired by combining a cherished childhood treat of sugar cookies with her favorite fresh stone fruits. The use of sugar cookie dough as the "crust" of the cobbler provides a unique and unexpected flavor and texture.
How the cookie dough is prepared and the quality of ingredients used are both very important.
• The first and most important step in making cookie dough is the creaming of Plugrá Butter and sugar. Creaming allows for the maximum amount of air to be incorporated within the butter or "fat." This ensures the perfect rise when the dough is baking and a light texture when finished baking.
• It's important to keep Plugrá Butter at room temperature for successful creaming. Allow the Plugrá Butter to sit out on the counter for about 20 minutes before you start. Do not melt Plugrá Butter in the microwave as this causes it to take on a greasy aspect when creaming.
Plugrá Chef Secret Butter Tip:
According to Chef Colby, butter, such as Plugrá, is an excellent flavor vehicle or building block for any dish. Colby uses Plugrá Butter to give the orecchiette side dish a fuller, rounder toastiness that balances the acidity of the tomatoes. He also uses Plugrá Butter to create and enhance the brown butter in the sauce for the strip loin entrée. Brown butter is a great way to have butter take on a flavor all its own. It's the perfect complement to sweet or savory flavors.
To brown butter, start by melting Plugrá Butter over low to medium heat. Swirl the pan from time to time to ensure even cooking of the butter. As Plugrá Butter begins to melt, you will notice foam appearing. The color of the foam will change from a buttery-yellow to golden and then finally a toasted brown color. You'll also detect a nutty aroma. Your brown butter is ready at this point; remove the pan from the heat and allow to cool depending on your recipe.