FENI Summit 2010 Recipes

"Wake Up and Taste a Whole New World" whole-grain breakfast recipes from ConAgra Mills
Smoked Salmon Croissants
9-Grain Waffles
Mango Smoothie
Pho Bo (Vietnamese Beef Noodle Soup)

"Just Lunch" grilling beans recipes from grilledandlonely.com (Bush Brothers Foodservice)
Three-Bean and Bacon Beans
Honey Chipotle Baked Beans
Sweet and Hearty Beans
Baked Beans Calcutta
Holiday Beans
Black Bean Pineapple Salsa

"Wake Up and Taste a Whole New World"
Whole-grain breakfast recipes
from ConAgra Mills

 

Smoked Salmon Croissant

Whole Wheat Croissant (recipe below)
Dilled Cream Cheese Spread (recipe below)
Smoked salmon, sliced, as needed
Pickled Red Onion (recipe below)
Roma tomato, sliced, as needed

Method (1) On a sliced Whole Wheat Croissant, spread some Dilled Cream Cheese Spread. Layer smoked salmon, Pickled Red Onion and Roma tomato. (2) Serve at room temperature.

Whole Grain Croissants (Yield: 36)
680.38 grams Ultragrain® Hard flour
680.38 grams bread flour
680.38 grams water
134.66 grams sugar
28.34 grams salt
28.34 grams instant yeast
56.69 grams milk powder
113.39 grams soft butter
907.18 grams butter (lock in)

Method (1) Mix the dough according to the straight dough method for 5 minutes on speed 2. (2) Refrigerate for a minimum of 4 hours to overnight prior to performing the lock-in. Roll out the dough on sheeter to the size of the work bench (~44 inches). (3) Pound butter out to 2/3 the size of the rolled out dough. Lock the butter in using an envelope fold. (4) Refrigerate the dough for 4-24 hours. Roll out and perform 2 book folds. (5) Rest in refrigerator again for another 4 hours. Roll out to 2 3/4 on sheeter. (6) Relax the dough. Cut into triangles with expansion gap and roll into croissant shape. (7) Place croissants on parchment lined sheet pans and proof at 80°F and 80% humidity until 3/4 proof. (8) Egg wash using a French egg wash and bake at 400°F.

Dilled Cream Cheese Spread
144 oz. cream cheese
24 oz. heavy cream
6 t. salt
6 t. pepper
9 T. fresh dill

Method (1) Combine all ingredients. Reserve for main preparation.

Pickled Red Onions
32 oz red onion, sliced thin
4 oz. olive oil
10 oz. white balsamic raspberry vinegar
6 T. sugar
2 t. salt
2 t. black pepper

Method (1) Combine all ingredients. Reserve for main preparation.

9-Grain Waffles

10 c. all-purpose flour
10 c. ConAgra Mills Multigrain Flour (9-grain flour with amaranth, millet, quinoa, sorghum, teff, rye, oats, Ultragrain® and Sustagrain®)
10 T. sugar
10 t. instant yeast
7 1/2 t. salt
40 oz. unsalted butter, melted
5 qts. milk, warm
20 oz. honey
20 tsp vanilla extract
20 eggs, separated

Method (1) Sift all-purpose flour, Multigrain Flour, sugar, yeast and salt in a bowl. (2) Add melted butter, warm milk, honey and vanilla extract. Mix until incorporated and bench proof at least 6 hours. (3) When ready to make waffles- stir in egg yolks, whip egg whites to a stiff glossy peak and fold into batter. (4) Bake in waffle iron until brown.

Mango Smoothie

Yield: 2 servings

1 c. mango, peeled and diced
1 c. plain or vanilla nonfat yogurt
1/2 c. crushed ice
1/4 c. milk
2 T. honey
1 T. Sustagrain® (or less, depending on consistency)

Method (1) Place all ingredients in a blender or food processor, and blend or process. If too thick, add a little milk.

Pho Bo (Vietnamese Beef Noodle Soup)

Recipe credit: Mai Pham, as presented at the 2007 Worlds of Flavor International Conference & Festival

Yield: 20 portions

5 lb. beef knuckle bones
2-3 lb. bottom round beef roast
8 qt. water
1 fresh ginger knob, 2-3” piece, unpeeled
2 yellow onions, peeled
5 star anise, whole
4 cloves, whole
1 daikon, peeled and cut in half
1/4 c. Asian fish sauce
3 T. sugar
1 T. salt
2 lb. dried whole-wheat spaghetti noodles (cooked in rapidly boiling salted water until done with a slight firmness, then drained, rinsed and cooled for service)
1/2 lb. chuck-eye, cooked
1 yellow onion, cut into paper-thin slices
3 green onions, chopped
1/2 bunch cilantro, chopped
1 lb. bean sprouts, for accompaniment
20 Thai basil sprigs, for accompaniment
12 saw leaf herb, for accompaniment (optional)
3 fresh Thai bird or serrano chiles, cut into thin slices, for accompaniment
2 limes, cut into wedges, for accompaniment
Salt, to taste, for accompaniment
Black pepper, freshly ground to taste, for accompaniment

Method (1) Fill a very large stockpot with water, and bring to a boil. Add the knuckle bones and bottom round; boil for 10 minutes. Drain. Rinse the bones and bottom round, and return to the pot. Add 6 qts. of the water. Bring to a boil; boil for 5 minutes while skimming off the foam, fat and residue. Add the remaining 2 qts. water. Reduce the heat to low and simmer, uncovered, skimming as needed. (2) While the stock is cooking, dry-roast the ginger and onion by placing them directly in a frying pan over high heat. Turn so the skins are nicely charred, but not cooked, about 2-3 minutes on each side. Add the ginger and onion to the soup pot. (3) Using the same pan, dry-roast the star anise and cloves until fragrant, about 1 minute. Add the spices, daikon, fish sauce, sugar and salt to the soup pot. Simmer until the meat is tender, about 2 hours. (4) Remove the bottom round (but not the bones) from the pot, and set aside to cool. Using a long slotted spoon, remove the spices, daikon, ginger and onions, and discard. (Cooking the spices too long will make the broth dark and too pungent.) Continue to gently simmer the stock and bones to create a rich broth. (5) Meanwhile, arrange the accompaniments on a platter, and set aside. Cut the bottom round into thin slices. If using the sirloin, slice paper-thin and arrange on another platter. (6) To finish the noodles: Just before serving, bring a large pot of water to a boil. Place a handful of the noodles in a sieve with a handle and lower into the boiling water. Using a fork or chopsticks, stir the noodles often and cook until just done, about 1-2 minutes. Remove the sieve, and shake a bit to drain the water. You may cook 2-3 portions of noodles at a time. Transfer to large warmed soup bowls. (7) To serve: Place a few slices of bottom round and sirloin on the noodles. (If rare meat is preferred, add the raw sirloin after ladling in the broth.) Garnish with about 1 T. each of yellow onions, green onions and cilantro. Bring the broth to a rolling boil; ladle a generous amount of the broth over each serving. Serve with the accompaniments, allowing each guest to garnish the soup with bean sprouts, herbs, chiles, a squeeze of lime, and salt and pepper.

Note: You can prepare the broth in advance and assemble the dish just before serving. To enjoy a bowl of pho correctly, it is critical that the bowl is large enough to hold about 1 part noodles and 4 parts soup. Make sure the bowls are preheated before using.

"Just Lunch" Grilling beans recipes
from grilledandlonely.com (Bush Brothers Foodservice)

 

a
Three-Bean and Bacon Beans

Yield: 15 4-oz. side portions

1/2 lb. bacon, chopped
1 c. onion, chopped
3/4 c. brown sugar
1 t. dry mustard
2 t. vinegar
1/2 c. ketchup
1 28-oz. can Bush's Best Original (Bean Pot) baked beans
1 16.-oz can Bush's Best great northern beans
1 16-oz. can Bush's Best dark red kidney beans

Method (1) In a sauté pan, cook the bacon and onion until browned; set aside. (2) In a saucepan, bring to boil brown sugar, mustard, vinegar and ketchup. (3) Combine baked beans, great northern beans, kidney beans, bacon and onion in a baking dish. Pour the boiled mixture on top of the beans, and gently stir ingredients together. Bake uncovered at 350°F for 45 minutes.

Honey Chipotle Baked Beans

Yield: 7 4-oz. side portions

4 strips thick-cut bacon
1 shallot, minced
1 red bell pepper, cut into strips
1 28-oz. can Bush's Best Original (Bean Pot) baked beans
1 1/2 t. La Costena chipotle peppers in adobo sauce, puréed
1/4 c. clover honey
1/4 c. KC Masterpiece Classic BBQ Sauce
1 1/2 t. Lea & Perrins' Worcestershire sauce

Method (1) Fry 4 slices of bacon in sauté pan. Once bacon is done transfer to a plate lined with paper towel to drain. In reserved bacon grease, sauté shallot and red bell pepper until soft; set aside. (2) Pour baked beans into 2-qt. casserole dish. Stir in chipotle pepper purée, honey, Worcestershire sauce, BBQ sauce and sautéed shallot and red pepper. Top with bacon slices, and bake in 350°F oven 20-30 minutes.

Sweet and Hearty Beans

Yield: Approximately 18 4-oz. side portions

1 28-oz. can Bush's Best Original (Bean Pot) baked beans
1 16-oz. can Bush's Best kidney beans, rinsed and drained
1 16-oz. can Bush's Best garbanzo beans, rinsed and drained
1 15.2-oz. can whole kernel corn, drained
1/2 c. pineapple juice
2 T. balsamic vinegar
1/4 t. cinnamon

Method (1) Mix ingredients in large saucepan. Cook until warm, stirring occasionally.

Baked Beans Calcutta

Yield: Approximately 9 4-oz. side portions

3/4 c. carrot, thinly sliced
1/2 c. sweet red pepper, chopped
1/2 c. green onion, sliced
1 T. vegetable oil
1 28-oz. can Bush's Best vegetarian baked beans
1 (small) golden delicious apple, chopped
1 1/2 t. curry powder
1/4 t. dried red pepper
1/8 t. ground ginger

Method (1) In a skillet sauté carrot, sweet red pepper and onion in hot oil over medium-high heat until crisp-tender. (2) Combine vegetable mixture and remaining ingredients in a lightly greased 1 1/2-qt. casserole. Bake at 350°F for 30-35 minutes, or until bubbly.

Holiday Baked Beans

Yield: 11 4-oz. side portions

1 28-oz. can Bush's Best Original (Bean Pot) baked beans
1 16-oz. can sliced sweet potatoes, drained
1/3 c. dried cranberries
2 t. orange rind, grated
1/4 t. ground cinnamon
1/8 t. ground nutmeg
Softened butter or cooking spray, as needed

Method (1) Combine all ingredients. (2) Spoon into a lightly greased 11X7" baking dish. Bake at 350ºF for 30-35 minutes, or until bubbly.

Black Bean Pineapple Salsa

Yield: 7 4-oz. side portions

1 15-oz. can Bush's Best Original black beans, drained and rinsed
2 c. pineapple tidbits, drained with juice reserved
1 c. red bell pepper, diced
6 green onions, thinly sliced
1/4 c. cilantro leaves, chopped
1 T. olive oil
1 jalapeño pepper, seeded and minced

Method (1) Combine black beans, pineapple, red bell pepper, green onion, cilantro, 1/4 c. reserved pineapple juice, olive oil and jalapeño. (2) Toss, and serve.