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The Dish: Milwaukee chef Heather Terhune's recipes

The Dish
The Dish: Chef Heather Terhune 04:53

Heather Terhune was four years old when she told her parents she wanted to become a chef. Born and raised in Vermont, “farm-to-table” was her family’s way of life. While her mother cooked produce from the garden, her father made his own wine.

Her culinary career criss-crossed the country, and she soon found her way to the Midwest. Now she is the executive chef at Tre Rivali and The Outsider, both in Milwaukee’s Kimpton Hotel.

Here are some of Terhune’s signature dishes:

Pork Neck Ragu with Pappardelle & Ricotta Salata

Serves 8

Ingredients

2 tbsp. olive oil
4 oz. diced pancetta
2 lbs. pork necks
1 lbs. boneless pork shoulder
2 large onions, finely chopped
2 carrots, grated
6 cloves garlic, minced
1 tsp. dried thyme
1 tsp. dried oregano
1 tsp. dried basil
2 bay leaves
Pinch of dried red chili flake
1 cup red wine
1 28 oz. can whole Italian tomatoes with juice
1 6 oz. can tomato paste
½ 28 oz. can crushed tomatoes
1 cup water
Kosher salt and freshly ground pepper
1 lb. pappardelle or another wide pasta
Ricotta Salata cheese for grating
Fresh basil leaves  

Instructions

1. Preheat oven to 300°F.

2. Trim and remove any visible fat from the pork shoulder. Using a paper towel, pat the surface of the pork shoulder so that it is dry. Season on all sides with Kosher Salt and Freshly Ground Pepper. Do the same with the pork necks.

2. Heat oil in a dutch oven over medium heat. If you do not have a dutch oven, use something that is stove-top safe, will easily hold the pork shoulder & pork necks, and has a lid. Once the oil is good and hot (dutch ovens take longer than normal pans to heat up, so be patient), sear the pork on all sides, approximately 3 minutes a side, until there is a nice golden brown crust. Once the pork shoulder is seared on all sides, remove from the pan and place on a plate to the side.

3. Add pancetta, onions and carrots to the pan and cook, stirring occasionally, until the vegetables begin to soften, about 4-5 minutes. Season with kosher salt. Add garlic, thyme, basil, oregano, chili flake, and bay leaves, and cook, stirring occasionally, for another 1-2 minutes.

4. Add red wine and stir. Let cook for approximately 4-5 minutes, until the wine has slightly reduced. Add the whole tomatoes and their juice, tomato paste, crushed tomatoes, and water. Stir to combine. Add both pork neck and pork shoulder back into the pan. The liquid should be at least ⅓ up the meat, but more is great.

5. Bring to a boil, then reduce heat to a simmer and cover.  Put into the oven and braise for two hours.  Check on the pork now and again, turning as necessary, making sure it is at a simmer, and stirring only occasionally. Cook the pork until the meat is fall-apart tender and is easily shredded by a fork.

6. When pork is ready, remove from the pan into a bowl. Using two forks, shred into desired bite-size pieces. Make sure to remove all the bones.  Look carefully, sometimes tiny chards of bone remain. Using a wooden spoon, smash apart any whole tomatoes in the pan that haven’t already broken down. Remove the bay leaves and discard.

7. Return shredded pork to the pan, stir, and let continue to cook for at least 30 minutes to allow the flavors to meld. You can let it continue to cook on low until you are ready to serve. This can also be made a day or two in advance.

8. When ready to serve: Bring a large pot of water and a generous helping of salt (the water should taste like salt water) to a boil. Add in pasta and cook to package directions, making sure pasta is al dente. Do not overcook! Drain in a colander, then immediately add pasta into the pork ragu. Cook for another minute to allow the pasta to absorb the pork ragu flavor. Serve grated ricotta salata cheese on top and torn basil.


Spicy Broccolini 

Serves 4

Ingredients

1 pound broccolini, ends trimmed
1/4 cup extra-virgin olive oil 
4 medium cloves garlic, thinly sliced
1 tbsp. chopped Calabrian chilies 
Salt and pepper to taste 

Instructions

1. Bring a large pot of salted water to a boil.

2. Meanwhile, in a large skillet, heat olive oil with garlic over medium heat until garlic just begins to turn golden, about 2 minutes. Add Calabrian chilies and toast for about 30 seconds. Remove from heat.

3. Add broccolini to boiling water and cook until thickest parts of stalks are tender, 2 to 3 minutes. Drain well.

4. Add broccolini to skillet, toss well, and return to medium-high heat. Cook, stirring occasionally and lowering heat as necessary to prevent scorching, until broccolini is very tender, about 10 minutes.


Wisconsin Artisan Cheese Board

Cheeses

Widmer’s Aged Brick Cheese (cow’s milk)
Joe Widmer carries on Widmer’s traditional Brick production-to the tune of 360,000 pounds a year. He still uses the same open vats in the 12,000 square-foot facility that his grandfather bought in 1922. And he still uses the same well-worn bricks that his grandfather used to press the whey from the cheese in the forms. In fact, he’s credited as being the only cheesemaker in the country to continue to use real bricks as part of the make procedure. Like bars of white gold in a vault, Widmer’s Brick cheeses line wooden curing room shelves from floor to ceiling, each receiving daily hand-washing with B-linen inoculated whey until they reach pungent perfection. At that point, they’re wrapped first in parchment paper and then in foil so they can continue to ripen properly. “Real Brick should have a heady aroma, and the flavor intensifies greatly as it ages,” Widmer says. “It’s not for the timid, but cheese aficionados swoon over it.” The adherence to tradition that Widmer insists on for his Brick cheese carries over to the other varieties he produces, as well. No shortcuts are taken, and all is hand done.

Montecheve Cabie (goat cheese)
The rind of Montchevré’s Goat Milk Brie is made of a white penicillium, often referred to as the “fleurie.” This white, velvet-like exterior protects a soft, oozing, and creamy inside that has a smooth and delicate taste. Like many soft-ripened cheeses, the taste and flavor profile evolve through a natural aging process called “lipolise”. The cheese will develop stronger, earthy accents and become softer and creamier as it slowly ages from the outside-in. The Cabrie is the perfect cheese to serve as part of your cheese board or appetizer and pairs deliciously with your favorite Pinot Noir. The smooth and earthy flavors of the Cabrie are delightful when served warm!

Mobay Chees (cow’s milk)
Sid’s whimsically delicious take on the famous French cheese, Morbier. Our version features a layer of sheep milk cheese and a layer of goat milk cheese separated by a layer of grape vine ash and pressed together. The flavor is both delicate and rustic. Taste each layer separately and then together for three different flavor profiles in one great cheese. Serve with a Chenin Blanc or a Riesling. As a judges favorite, Mobay has won many awards over the years including 1st Place at the 2007 American Cheese Society Competition, 1st Place at the 2009 World Championship Cheese Contest, 1st Place at the 2016 Los Angeles International Dairy Competition, 2nd Place at the 2011 World Cheese Awards, and 3rd Place at the 2014 World Championship Cheese Contest.

Paradise Bleu Cheese (double cream cow’s milk)
Their award-winning Hook’s Paradise Blue is a double cream, cow’s milk standout (a double cream cheese is one made with milk, to which cream has been added, so that the final product is at least 60% milk fat.) Paradise Blue has an exceptionally creamy texture that just melts in your mouth. The flavor of this cheese is quite robust, which is not surprising, as it’s given more aging time than the company’s Original Blue.

Big Ed’s Gouda  (cow’s milk)
This rich, velvety Gouda is bursting with a sensational display of buttery flavors. Its unique supple texture and smooth taste dance around in your mouth, lingering with each savory bite. Although Big Ed’s™ is a young cheese ripened only for 120 days, it has a mature, sophisticated range of qualities. Saxon® Creamery has spent many years perfecting this recipe in order for it to complement their dairy herd’s full-flavored milk and the results are delectable, especially when paired with a hoppy English brown ale. And since Big Ed’s™ is sliceable, melt-able and grate-able, the serving possibilities are endless.

Garnishes

Candied hazelnuts (recipe below)
Blackberry compote (recipe below)
Honeycomb
Grapes
Herb Crackers (recipe below)
Walnut-Currant baguette
Edible flowers 
Candied hazelnuts

Ingredients

1 cup hazelnuts, whole, blanched
1/2 cup confectioners’ sugar
1/2 tsp. cayenne pepper
1/2 tsp. cinnamon
1 tsp. Kosher salt

Instructions

1. Preheat the oven to 350°F.

2. Place hazelnuts in an oven safe dish and roast for 20 minutes. Transfer to a towel and rub away as many skins as you can.

3. In a bowl, cover the hazelnuts with water. Transfer to a sieve and shake out the water.

4. In another bowl, combine the confectioners’ sugar, cayenne, cinnamon, and 1 teaspoon of salt.

5. Add the hazelnuts and toss. Transfer to a sieve to shake off the excess coating.

6. Arrange the hazelnuts on a parchment paper lined baking sheet and bake for 10 to 12 minutes, until the sugar is lightly caramelized and the hazelnuts are golden.

Blackberry Compote

Makes 2 cups

Ingredients

2 pints blackberries
6 tbsp. sugar
2 tbsp. fresh lemon juice
1 tsp. cornstarch
2 tbsp. water

Instructions

1. Place blackberries, sugar and lemon juice in a small saucepan over medium heat. Cook, stirring occasionally, until the berries become soft and juicy about 3 minutes.

2. Dissolve cornstarch in water.

3. Stir into blackberry mixture and cook until thicken.  About 2 minutes.

Herb Crackers

Ingredients

1 ¾ cup All Purpose Flour
2 tsp. Sugar
1 cup Whole Wheat Flour
1 tsp. Salt
¼ tsp. baking Powder
¼ tsp. baking soda
4 oz. butter, Small Dice, Chilled
1 cup Sour Cream
1 cup Chopped Mixed Herbs (Thyme, Parsley, Rosemary)
Additional Butter for Melting
Coarse French Sea Salt, for topping

Instructions

Biscuit Method:

o   Combine dry ingredients

o   Cut in butter until mixture resembles coarse cornmeal

o   Mix together the liquid ingredients

o   Add liquid mix to dry ingredients, mixing until dough is formed

o   Pat and knead into cohesive mass.

·         Chill for at least one hour

·         Roll through a pasta machine until you get to the #3 thickness

·         Lay cracker sheets on baking sheets lined with parchment paper

·         Brush with additional melted butter and coarse French sea salt

·         Bake at 350 degrees until golden brown, 8-10 minutes


Olive Oil Cake

Makes 1 9” pan

Ingredients

1 1/3 cups extra virgin olive oil
1 ¾ cups granulated sugar
3 eggs
1 tbsp. orange zest
1/2 tsp. baking powder
1/2 tsp. baking soda
1 ½ tsp. salt
2 cups all purpose flour
1 ¼ cups whole milk
¼ cup orange juice
¼ cup Grand Marnier  

Instructions

1. Cream oil and sugar.

2. Add eggs one at a time until blended.  Add the orange zest.

3. Mix dry ingredients together.

4. Add dry ingredients to the butter mixture alternating with the milk, orange juice and grand Marnier. Mix until all is incorporated.

5. Pour cake batter into a greased 9-inch cake pan lined with parchment paper on the bottom.

6. Bake at 350 degrees until golden brown and toothpick inserted is clean, about 45-55 minutes.

7. Make a simple syrup with ½  c. O.J. and ½  c. sugar; pour over the top of the cake as soon as they come out of the oven.

8. Serve with whipped cream and candied orange peel.


Creamy Corn Flan

Serves 6

Ingredients

8 ears fresh corn on the cob (remove the kernels, set aside) 
8 whole eggs
4 egg yolks
4 cups heavy cream
1 tbsp. kosher salt 
1 tsp. ground black pepper
2 cups grated parmesan cheese 

Instructions

1. Preheat oven to 350 degrees.

2. Butter a 2-quart oven safe baking dish. Ceramic is preferred. Place inside another baking dish big enough to create a water bath.

3. Remove the husk and silk from the corn. Then remove the kernels off the cob and set aside.

4. In a 2-quart saucepan, heat the heavy cream and the corn cobs over a medium heat.  Bring to a boil and remove from the heat.  Allow the cream to steep for one hour.

5. Mix eggs, egg yolks and salt in a bowl.

6. Temper in the hot cream mixture into the eggs.

7. Add the corn, black pepper and parmesan cheese.

8. Pour into the buttered baking dish.

9. Add enough hot water to the other container to create a water bath.

10. Bake in the oven uncovered until a knife comes out clean 40-45 minutes. 


Under the Spanish Sun

Makes 1 Cocktail

Ingredients

1.5 oz. Lustau Manzanilla
1.5 oz. Lustau East India Sherry
.50 oz. Raspberry Syrup (recipe below)
Dash Angostura bitters 

Instructions

1. Combine sherry, syrup and bitters in a mixing tin, and lightly shake with ice.

2. Strain over fresh crushed ice into a wine glass or elegant goblet.

3. Garnish with orange slice, blackberry, raspberry and mint.

4. Dust powdered sugar over the top.

Raspberry Syrup

Ingredients

4 6 oz. packages of raspberries
4 cups sugar
4 cups water

Instructions

1. Mash raspberries in sauce pan.

2. Add sugar and water; bring to a bare simmer but DO NOT boil.

3. Remove from heat and let sit for one hour then strain through a chinois.

4. If time permits, let sit for 24 hours before straining.

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