Each year, students in the Margaret Ritchie School of Family and Consumer Sciences' Coordinated Program in Dietetics create holiday-appropriate recipes to share with Vandal families near and far.
These talented and innovative students develop their recipes while learning and practicing principles of quantity food production. For the holiday recipe challenge, students work in pairs to create recipes that reflect the spirit of the season and Vandal pride. Their recipes, as well as those developed by students in recent years, are available here.
Vandal Holiday Recipe Challenge 2019: Coming Home to Idaho
Eight pairs of students were challenged to create a dish that reflects the joy and comfort of coming home for the holidays, using an Idaho-produced ingredient: beef. Vandal Brand Meats generously supplied various cuts to let the students' creativity shine.
Students presented their recipes to a tasting panel of alumni, faculty, staff and community members. Congratulations to this year's winning recipe, the Vandal Beef Wreath, and to all of the students who participated in the challenge.
Please enjoy these recipes as part of your gatherings this holiday season.
2019 Holiday Recipe Winner
Vandal Beef Wreath
From the Kitchen of - Jacklyn Jensen & Alissa McCullough
Vandal Beef Wreath - As Idaho grows it brings new flavors and textures to its menu, while still keeping its strong agricultural roots. This recipe encompasses the growing diversity of Idaho along with delivering the traditional tastes of a homemade family meal.
Total Servings - 16
Serving Size - 1 cup
Ingredients for Vandal Beef Wreath
- 1 large piece Parchment paper
- 3/4 pound Ground beef
- 1-ounce package Your favorite taco seasoning packet
- 4 cloves Garlic
- 1 Medium red onion
- 1 Green bell pepper
- 1 Red bell pepper
- 1 Jalapeno pepper
- 3 tablespoons Unsalted butter or vegetable oil
- 3 teaspoons Salt
- 1 teaspoon Pepper
- 2 packages Crescent rolls (8 rolls in each package)
- 1 1/2 cup Black refried beans
- 1 1/2 cup Shredded Mexican cheese blend
- 4 small or 2 large Ripe avocados
- 1/8 bunch Cilantro
- 2 teaspoons Cumin
- 1/2 Lime, juiced
- 4 Medium Roma tomatoes
Directions for Vandal Beef Wreath
STEP 1 Pre-heat oven to 375 degrees Fahrenheit and cover a large baking sheet with parchment paper
STEP 2 In a medium pan, cook the ground beef on medium high, stirring often. Break apart any large pieces with a spatula (use will only use about ¾ pound when assembling)
STEP 3 Add the taco seasoning packet to the ground beef, continuing to stir often
STEP 4 Once the ground beef has been cooked thoroughly (no pink can be seen), turn the heat off and place the beef into a shallow bowl and set it aside to cool, if there is leftover oil in the pan, discard it
STEP 5 Mince 4 small garlic cloves separately and set aside, you will use two for the vegetable mix, one for guacamole and one for the Pico de Gallo.
STEP 6 Chop the onion, both green and red bell peppers (deseeded), and the jalapeno (optional to deseed) into small 1/8-inch size square pieces. Set aside half of the chopped onion for the guacamole and Pico de Gallo.
STEP 7 In a medium skillet, heat 1 tablespoon of butter or vegetable oil over medium heat and sauté 2 of the minced cloves of garlic for about a minute, then add half of the chopped onion and sauté for about minute. Lastly, add the green bell pepper, red bell pepper, and jalapeno stirring occasionally until softened, about three to five minutes. Include salt and pepper to taste.
STEP 8 Turn the heat off and place the veggie mixture in a shallow bowl to cool.
STEP 9 Unroll the crescent rolls and peel them apart from one another on large baking sheet.
STEP 10 You will be creating a circle with the flattened dough rolls. The ring of dough rolls should look like a sun once complete. To do this, place the smallest edge of the dough roll pieces towards the center of the pan, while also facing the long edge of the dough roll triangles in the same direction (either all facing clockwise or all facing counterclockwise). While creating this circle, you will overlap the dough pieces by about 2/3 of an inch at the bottom. Leave about a 7-inch circle in the middle of the flattened dough rolls.
STEP 11 Spread the black refried beans evenly across the inner half-portion of the crescent rolls using a spoon or fork (the portion closest to the middle of the pan), creating a ring of refried beans
STEP 12 Once the ground beef is chilled sprinkle it on top of the refried beans
STEP 13 Sprinkle the cheddar cheese on top of the ground beef and then using a fork or spoon flatten down the layers of beans, beef, and cheese to create a flatter top for the veggies to sit on
STEP 14 Place the sautéed veggies on top of the cheese
STEP 15 Take the outer tip of each roll and fold it toward the center of the ring created by the crescent rolls (covering the veggies) and tuck it under the inner part of the ring, stretch out the sides of the dough in order to cover more of the mixture along the sides and top of the wreath
STEP 16 Using a brush, spread 2-tablespoon of oil or melted butter over the top of the wreath, covering every visible portion
STEP 17 Bake for 25-30 minutes until the top of the wreath is golden brown in color and the bottom of the wreath is cooked (to check if the bottom is cooked, use a spatula to lift the bottom slightly to check if it also has that golden-brown color)
STEP 18 While the wreath is cooking, peel and mash the avocados in a medium serving bowl and chop up 2 tablespoons of cilantro leaves
STEP 19 Stir in a quarter of the onion, 1 garlic clove, the 1 tablespoon of chopped cilantro leaves, lime juice, cumin, and salt to taste
STEP 20 For the Pico de Gallo, chop four Roma tomatoes into ¼ inch pieces and 2 tablespoons of cilantro leaves. Use a separate medium serving bowl and combine the Roma tomatoes, garlic clove, two tablespoons of chopped cilantro, a quarter of the chopped onion, and salt to taste
STEP 21 Cover both bowls with saran wrap and chill in the refrigerator
STEP 22 Once the wreath is done turn off the oven and transfer the wreath to a circular serving dish
STEP 23 In a small/medium bowl, put guacamole in one half of the bowl and the Pico de Gallo in the other half of the bowl. Place this in the middle of the taco wreath.
STEP 24 Garnish each crescent of the wreath using whole pieces of cilantro
Nutritional Data for Vandal Beef Wreath (per serving)
Calories 332 (16% DV)
Total Fat Total fat 21g (33% DV)
Cholesterol 35mg (12% DV)
Sodium 915mg (40% DV)
Total Carbohydrate 23g (8% DV)
Protein 13g (24% DV)
Vitamin D VITAMIN D .05mcg (.4% DV)
Calcium 102mg (10% DV)
Iron 2mg (13% DV)
Potassium 381mg (8% DV)
Brave and Gold Sirloin Tip
From the Kitchen of - Lizzy Johnson and Sarah Michaels
The components of our dish, while all different and unique in their own way, are tied together through one special bond, Idaho. We chose our flavor combination of Potatoes, Huckleberries, and Beef based upon foods that have had a significant impact on Idaho in the past, present and future.
From the Kitchen of - Lizzy Johnson and Sarah Michaels
Total Servings - Total servings for these recipes are 8-12 servings
Serving Size - 4 ounces of sirloin tip roast paired with 5 smashed potatoes
Dietary Considerations - Gluten Free
Ingredients for Sirloin Tip with Huckleberry Compote
- 2-3 lb. Sirloin Tip Roast
- 2 tsp. Rosemary, dried
- 2 tsp. Thyme, dried
- 1 tsp. Salt
- 1 tsp. Pepper
- 4 Tbs. Olive Oil
Sirloin Tip with Huckleberry Compote
2-3 lb. Sirloin Tip Roast
2 tsp Rosemary, dried
2 tsp Thyme, dried
1 tsp Salt
1 tsp Pepper
4 Tbs Olive Oil
1 lb. Huckleberries
1 Tbs Huckleberry Syrup
1 Tbs Water
(Roast) Prep Time: 5 min - Cook Time: 1 hr 20 min - Servings: 8-12 servings
(Compote) Prep Time: N/A - Cook Time: 10 min - Servings: 8-12 servings
- Preheat the oven to 325 degrees Fahrenheit.
- For the sirloin tip rub, mix together rosemary, thyme, salt and pepper in a small bowl. Then add olive oil to the rub mixture and stir until well combined.
- Place the roast in a 9x13 inch glass pan. Generously rub the mixture on the surface of the roast with a basting brush.
- Place the roast in the oven for 1 hour and 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit for 15 seconds.
- When the roast is within 15 minutes of being fully cooked, begin the huckleberry compote.
- In a large saucepan combine huckleberries, huckleberry syrup, and water then cook over medium high heat.
- Bring the mixture to a boil then turn the heat down to medium for 5 to 7 minutes. Leave at a low simmer for 2 to 3 minutes until desired consistency.
Directions for Sirloin Tip with Huckleberry Compote
STEP 1 Preheat the oven to 325 degrees Fahrenheit
STEP 2 For the sirloin tip rub, mix together rosemary, thyme, salt and pepper in a small bowl. Then add the olive oil to the rub mixture and stir until well combined
STEP 3 Place the roast in a 9x13 inch glass pan. Generously rub the mixture on the surface of the roast with a basting brush
STEP 4 Place the roast in the oven for 1 hour and 20 minutes or until the internal temperature reaches 145 degrees Fahrenheit
STEP 5 When the roast is within 15 minutes of being fully cooked, begin the huckleberry compote
STEP 6 In a large saucepan combine huckleberries, huckleberry syrup, and water then cook over medium high heat
STEP 7 Bring the mixture to a boil then turn the heat down to medium for 5 to 7 minutes. Leave at a low simmer for 2 to 3 minutes until desired consistency
1 ½ lb. Petite Potatoes
1 ½ lb. Petite Red Potatoes
3 Tbs Olive Oil (1/4 tsp each)
1 tsp Salt
½ tsp Pepper
½ tsp Thyme, dried
5 Tbs Feta Cheese
Rosemary, fresh, finely chopped
Prep Time: N/A - Cook Time: 30 minutes - Servings: 5-6 servings
- Rinse potatoes in cold running water to remove dirt and other debris.
- Place Petite Potatoes in a stockpot of water, enough to cover the potatoes, and bring to a boil. Cook until potatoes are tender, until a fork can easily be stabbed into the potato, about 20 minutes.
- Remove potatoes from stockpot and place evenly on a baking sheet prepared with cooking spray to keep potatoes from sticking.
- Use a potato smasher, a fork, or the bottom of a cup to smash the potatoes on the baking sheet.
- Drizzle smashed potatoes with olive oil and season with a combined mixture of rosemary, thyme, salt and pepper.
- Broil in an oven preheated to High for 8 to 10 minutes or until golden brown.
- Remove potatoes from pan and then garnish with fresh rosemary and Feta Cheese.
Directions for Smashed Potatoes
STEP 1 Rinse potatoes in clod running water to remove dirt and other debris
STEP 2 Place petite potatoes in a stockpot of water, enough to cover the potatoes, and bring to a boil. Cook until potatoes are tender, until a fork can easily be stabbed into the potato, about 20 minutes
STEP 3 Remove potatoes from stockpot and place evenly on a baking sheet prepared with cooking spray to keep potatoes from sticking
STEP 4 Use a potato smasher, a fork, or the bottom of a cup to smash the potatoes on the baking sheet
STEP 5 Drizzle smashed potatoes with olive oil and season with a combined mixture of rosemary, thyme, salt, and pepper
STEP 6 Broil in an oven preheated to High for 8 to 10 minutes or until golden brown
STEP 7 Remove potatoes from pan and then garnish with fresh rosemary and Feta cheese
Total Calories: 512 calories
Sirloin Tip Roast: 270 calories
Huckleberry Compote: 26 calories
Smashed Potatoes: 216 calories
Nutritional Data for Brave and Gold Sirloin Tip
Calories 512 calories
Total Fat 27 grams total fat, 3 grams saturated fat, 0 grams trans fat
Cholesterol 101 grams
Sodium 721 milligrams
Total Carbohydrate 40 grams (includes sugars and dietary fiber)
Protein 34 grams
Brave and Bold Beef Lentil Stew
From the Kitchen of - Garret Allen and Kara Story
When thinking of a recipe to come home to that represents the holidays, we thought what better recipe than a homestyle beef and lentil stew. While forming our recipe, we wanted to use brave and bold flavors to symbolize the atmosphere here at the University of Idaho, while creating a recipe that embodies the vandal family. We used lentils and unique spices to construct that brave and bold flavor and to utilize a popular crop among our vandal home. We wanted to make this brave and bold stew because we believe there is not a better dish that creates that warm feeling of home and the holiday season while still expressing vandal pride.
Total Servings - Total servings for these recipes are 8-12 servings
Serving Size - 1 cup
Dietary Considerations - Dairy-free
Ingredients for Brave and Bold Beef Stew
- 1 1/2 Pounds Beef Chuck Roast
- 1 1/2 Cup Malbec Red Wine
- 1/2 Cup Worcestershire Sauce
- 2 Tablespoons Olive Oil
- 2 Sprigs Fresh Thyme
- 3 Cloves Garlic
- 2 teaspoons Salt
- 2 teaspoons Pepper
- 1 Large Sweet Potato (Yam)
- 1 Turnip
- 2 Cups Lentils
- 1 Large Carrot
- 3 Stalks Celery
- 5 Leaves Kale
- 1 Large Onion
- 10-12 Cups Beef Stock
- 4-6 Cloves Garlic
- 2-3 Sprigs Fresh Thyme
- 2 Tablespoons Lime Juice
- 3 Tablespoons Flour
- 3 Tablespoons Butter
- 2 Tablespoons Olive Oil
- 1 teaspoon Cumin
- 2 teaspoons Chili Powder
- 1 teaspoon Smoked Paprika
- To Preferred Taste Salt and Pepper
- 1 Can Garbanzo Beans
- 1 Tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1/2 teaspoon Garlic Powder
Brave and Bold Beef and Lentil Stew
Part One: Marinade
STEP 1 Season chuck roast with garlic, thyme, salt, and pepper.
STEP 2 Place chuck roast into gallon Ziploc bag and store in the refrigerator for two hours.
STEP 3 After two hours, add wine, Worcestershire, and olive oil.
STEP 4 Place back into refrigerator and let it sit overnight.
Part Two: Stew
STEP 1 Wash all vegetables and prepare to chop.
STEP 2 Dice onion and set it aside. Then chop sweet potato and turnip into medium-sized pieces. Proceed to chop kale, carrot, and celery.
STEP 3 Mince 4-6 cloves of garlic.
STEP 4 In small pot, melt 3 tablespoons of butter and then add 3 tablespoons of flour to create a thick, smooth rue. Add more butter if needed.
STEP 5 In large pot, heat 2 tablespoons of olive oil over medium heat and add diced onion and minced garlic. Cook for 3-5 minutes.
STEP 6 Combine beef broth, lime juice, lentils, chopped vegetables, rue, cumin, chili powder, smoked paprika, thyme, and salt/pepper to taste.
STEP 7 Bring to a boil, then reduce to a simmer and cook for 20 minutes or until sweet potatoes and lentils are tender. While this is cooking, proceed to Part 3: Cooking Roast, to begin the roast.
Part Three: Cooking Roast
STEP 1 Preheat oven to 300 °F
STEP 2 Heat 1 tablespoon of olive oil in skillet over medium-low heat.
STEP 3 Sear roast 2-3 minutes on one side.
STEP 4 Then place roast on the non-sear side on a baking sheet and finish cooking in oven for 20-25 minutes. Cook to an internal temperature of 145 °F. While the roast cooks, finish Part 2: Stew.
STEP 5 When roast is finished, remove from heat and cover with aluminum foil. Let rest for 10 minutes before slicing.
STEP 6 After 10 minutes of rest, cut the chuck roast into small bite-sized cubes and add into stew 3-5 minutes before stew is done cooking.
Part Four: Garbanzo Beans
STEP 1 Place oven on high broil and preheat to 450 °F
STEP 2 Drain canned garbanzo beans, rinse, remove skins, and pour into bowl.
STEP 3 Mix beans with olive oil, garlic powder, salt and pepper.
STEP 4 Pour beans evenly onto non-stick baking sheet.
STEP 5 Bake for 8-10 minutes.
STEP 6 Serve as garnish on top of stew. Enjoy!
Nutritional Data for Brave and Bold Beef and Lentil Stew
Total Fat 21 g
Cholesterol 64 mg
Sodium 2,296 mg
Total Carbohydrate 29 g
Protein 31 g
Sugar 6 g
Fiber 8 g
Nutritional Data for Brave and Bold Roasted Garbanzo Beans
Total Fat 3 g
Cholesterol 0 mg
Sodium 446 mg
Total Carbohydrate 8 g
Protein 3 g
Sugar 0 g
Fiber 3 g
From the Kitchen of - Carah Quigley and Kendi Smith
This recipe was made with the beautiful hometown of the University of Idaho in mind. Our golden yellow “Vandalaise” sauce not only represents the colors of the university, but also resembles the golden yellow rolling hills of Moscow, ID. Lastly, the warm, rich flavors incorporated into our santa fe steak stuffing welcomes the holiday season and the feeling of coming home.
Total Servings - About 12
Serving Size - 1 Roulade
Dietary Considerations - Gluten Free. Contains walnuts, contains dairy.
Ingredients for Steak Roulade with Vandalaise Sauce
- 1 cup soy sauce or liquid aminos
- 1/4 cup brown sugar and 1/2 Tablespoon, divided
- 1/4 cup and 1/2 Tablespoon lemon juice, divided
- 1/4 cup olive oil
- 2 Tablespoons minced garlic
- 1 white onion, diced, divided
- 2 teaspoons ground ginger
- 1 1/8 teaspoons black pepper, divided
- 4 pounds Santa Fe steak, butterflied (substitute with flank steak)
- 18 tablespoons unsalted butter, divided
- 2 shallots, sliced thinly
- 1/2 cup white wine vinegar
- 2 sprigs fresh tarragon
- 3 large egg yolks
- 1/4 teaspoon salt and 1/8 teaspoon, divided
- 1/8 teaspoon cayenne
- ½ cup chopped dates
- ½ cup walnuts or pecans, chopped finely
- 1/8 teaspoon thyme
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 3/4 cup honey whiskey, Jack Daniels (according to preference)
- Kitchen Twine
- Toothpicks or small skewers
Directions for Steak Roulade with Vandalaise Sauce
Note You will need a large bowl, measuring cups, measuring spoons, two cutting boards, a chef’s knife, meat tenderizer, blender, and an oven-safe pan.
STEP 1 In a large bowl, prepare the marinade by combining soy sauce with brown sugar, ¼ cup lemon juice, olive oil, garlic, ¼ onion, ground ginger, and 1 teaspoon ground pepper. If you would like, substitute soy sauce with liquid aminos. Set aside.
STEP 2 Butterfly the santa fe steak. If possible, have your butcher do this for you. If not, begin by placing the steak flat on a sturdy cutting board, with the grain running horizontally. Using a sharp chef’s knife, cut horizontally in short, smooth strokes through the middle of the steak. The edge furthest from you should remain intact. Unfold the filet like a book, folding away from you. Note, do not cut all the way through the filet, making sure it is not severed in half. Do not use sawing motions as you want the filet to be evenly sliced.
STEP 3 Tenderize the steak using a meat tenderizer or rolling pin, pounding thin, but avoiding holes in the meat. Place the steak into the large bowl with the marinade. Scoop the marinade around the meat, making sure the meat is submerged. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or, overnight.
STEP 4 Once the steak has marinated for at least 6 hours, or overnight, begin by preparing the “Vandalaise” sauce. In a small skillet over medium heat, bring the vinegar, shallot, and tarragon sprigs to a simmer. Let this simmer for 5-7 minutes or until the mixture is reduced to 2 tablespoons, remove from heat. Discard the tarragon sprigs and shallot slices.
STEP 5 Using a blender: blend the vinegar mixture, egg yolks, 1 ½ teaspoons of lemon juice, ¼ teaspoon salt, and cayenne until frothy, about 10 seconds. With blender running, slowly drizzle in 16 Tablespoons of melted butter, heated to 180F, until the sauce is fully emulsified, about 2 minutes. Pour the sauce into a separate container, cover with foil, and set aside at room temperature.
STEP 6 Remove the steak from the fridge and set aside while preparing the stuffing.
STEP 7 Combine dates, walnuts, salt, pepper, thyme, nutmeg, cinnamon, and ground cloves with whiskey in a bowl and set aside to soak. Melt 2 Tablespoons of butter in a medium-sized skillet over medium heat. Add ¾ diced onion once the butter is sizzling and caramelize them until they are at a nice golden-brown color. Add ½ Tablespoon brown sugar and stir into mix, cooking for another 1-2 minutes. Add in the date-whiskey mixture and let the mixture simmer for about 5-10 minutes over medium heat, or until just dry, stirring often. Set aside.
STEP 8 Lay out the steak with the grain running parallel to the counter surface, or, left to right. Choose the best, most attractive side of the steak and lay it face-down on the cutting board. Place the date-whiskey mixture onto the steak and spread even, leaving 1-inch borders on all sides. From the bottom edge of the steak, roll up and away from you into a tight log. Secure the log tightly with kitchen twine in 1-inch intervals, working outwards from the center of the log. Using a sharp chef’s knife, cut the log into 1-inch thick slices by cutting between the twine. Secure the rolls using a toothpick. Note: cut twine into about 6-7 inch pieces.
STEP 9 Preheat the oven to 350F.
STEP 10 Heat a large, oven-safe pan over high heat on the stove. Coat the pan with a small amount of oil, spreading evenly across the pan. Once the pan is heated, place the open-faced side of the steak roulade onto the pan, searing the first side for about 3 minutes, or until the meat naturally releases from the pan. Flip, and sear the second side for about 2 minutes, or until the meat naturally releases from the pan. Remove the pan from the stove. Note: you want the pan hot! To check if the meat has released, gently shake the pan and if the meat slides on the pan, it is ready to be flipped.
STEP 11 Place the pan with the steak roulade into the oven on the middle rack for 8-10 minutes, or until it reaches your desired doneness. For medium rare steaks, cook in the oven for 10 minutes, checking the temperature of the meat at 8 minutes. If the steak has reached an internal temperature of 130F, remove from the oven and tent with foil, allowing the steak to reach 135F. If the steak has not reached an internal temperature of 135F at 8 minutes, put it back in the oven for two more minutes or until it reaches 130F.
STEP 12 Once the steak has reached an internal temperature of at least 135F, remove the twine and toothpicks from the roulade. Delicately garnish a plate with the “Vandalaise” sauce, and attractively place the steak roulade onto the plate. Garnish with fresh rosemary if desired. The sauce may be served to the side for dipping. Enjoy!
Nutritional Data for Steak Roulade
Total Fat 6.9g
Total Carbohydrate 16.9g
Other Data 89.2mg Potassium, 10.4% Vitamin A, 13.4% Vitamin E, 11.2% Calcium, 5.8% Iron
Nutritional Data for Vandalaise Sauce
Total Fat Total: 9.9g
Cholesterol 52.1 mg
Total Carbohydrate 1.3g
Other Data 19.1mg Potassium, 6.4% Vitamin A, 5.1% Vitamin C
Idaho Holiday Steak Latkes
From the Kitchen of - Ilse Moreno and Krista Story
This dish incorporates warm & savory flavors and a beautiful arrangement of warm colors throughout the dish. This recipe includes a crisp potato latke that is served alongside a colorful arugula salad, a perfect pan-seared steak, and garnished with a savory blue cheese sauce.
This dish is perfect for the theme Coming Home to Idaho because it uses authentic Idaho themed foods such as golden potatoes and Vandal sourced beef. It is also a great dish to bring back home to Idaho and to your family during the holidays because it’s a dish you can make together.
With the ability to make the latkes any shape you want, you can be as creative with this dish as you desire. What better way is there to spend preparing a holiday meal than with the help of your loved ones?
Total Servings - 5
Serving Size - 1-4” prepared Latke, 3 oz. cooked steak, 1-2 Tablespoons Blue Cheese Sauce, with 1/2 cup Autumn Salad,
Dietary Considerations - Contains gluten, dairy, and meat. Grain Free
Ingredients for Blue Cheese Sauce
- Blue Cheese Crumbles
- Heavy Whipping Cream
- Black Pepper
Ingredients for Potato Latkes
- Yukon Gold Potatoes
- Baby Golden Potatoes
- Large Eggs
- Yellow Onion
- All Purpose Flour
- Black Pepper
- Olive Oil (Or cooking oil of your choice)
- Top Sirloin Steaks
- Red Pear
- Halved Walnuts
- Golden Raisins
- Dried Cranberries
- Lemon Juice
- Olive Oil
Directions for Idaho Joe Autumn Steak Latkes
Note If time and setting permits, peel potatoes and soak in water the day before preparing. Preparation of the cooked pears can also be done the day before if time permits.
STEP 1 Begin with the preparation of the pear. Wash pear under cool running water.
STEP 2 Chop entire pear into about ¼ inch to ½ in cubes. While chopping, heat up a small saucepan on medium heat.
STEP 3 When the saucepan is hot, add 1 tablespoon of butter. Melt the butter completely and immediately add the chopped pear.
STEP 4 Add a pinch of salt.
STEP 5 Incorporate the butter onto the entire mixture. Cook on medium heat for about 25-30 minutes, stirring and folding intermittently with either a spatula or wooden spoon to avoid burning. Once finished, turn off heat and remove from hot surface. Set aside to cool for later.
STEP 6 While the pear is cooking, wash the arugula and dry off with paper towels. Transfer to a medium or large-sized bowl.
STEP 7 Add walnuts and dried fruit to mix.
STEP 8 When pears are completely cooled, add to the salad.
STEP 9 In a small bowl, mix together honey, olive oil, and lemon juice. Whisk together and set vinaigrette aside.
STEP 10 Prepare the latkes, Chop onion in half, remove end of the onion, remove outer layering, and wash under cool running water. Also, rinse the potatoes under water.
STEP 11 Shred the onion and pre-soaked (optional) potatoes into a bowl using a grater.
STEP 12 Once shredded, drain shredded mixture of any liquid. You can do this by using a strainer. Pour mixture into strainer and hold over the sink. Then, forcefully push down on the mixture using your hands to remove as much water as possible from the potatoes. Once you have gotten a majority of the water out, use paper towels to completely cover the potatoes. Begin to squeeze and twist over the sink to get the remaining water out. Return the shredded mixture back to the dry bowl.
STEP 13 Add the eggs and flour to bowl with your shredded potatoes. Gently stir ingredients together until the potatoes are evenly coated. Add salt, pepper, thyme, and basil into the bowl. Stir until the seasoning is evenly dispersed into mixture. Set mixture aside for later cooking.
STEP 14 Begin to heat a large frying pan on medium heat.
STEP 15 Season each side of the steak with desired amount of salt and pepper (about 1 teaspoon of each on each side).
STEP 16 When pan is heated, add 2 tablespoons of olive oil. Place seasoned steak into pan and sear all sides to cook until internal temperature should reach between 135-145 degrees Fahrenheit. Cook time depends on thickness of steak. While steaks are cooking, begin to prepare the blue cheese sauce. Refer to step 18.
STEP 17 When done, place in a dish, cover with foil and set aside.
STEP 18 Add half of the remaining blue cheese crumbles. Continue stirring for 2 more minutes.
STEP 19 Add remaining blue cheese crumbles. Continue simmering for another 2-3 minutes or until desired texture is achieved. Sauce will thicken more after taken off heat (you want this sauce to be slightly thicker than the consistency of the heavy cream).
STEP 20 Add ½ tablespoon of ground black pepper and mix in. Turn off the stove top and remove pan from heat. Set aside and cover with foil.
NOTE: If wanting to save sauce for another day, reheat in a saucepan for optimal quality.
STEP 21 Portion batter into 5 separate cakes. Squeeze out extra liquid over a bowl or the sink prior to shaping latke. Then evenly shape latkes to desired shape about ¼ inch thick, or as thin as possible. (If wanting to be creative with the dish, shape the latke into the shape of Idaho)!
STEP 22 Bring medium sized pan to medium heat. When pan reaches temperature, add ¼ cup olive oil.
STEP 23 You may have to cook latkes separately depending on the size of your pan. Cook each side until golden brown and crisp.
STEP 24 Once the latkes are done, place the cooked latke on a plate with a paper towel, then sprinkle with a pinch of salt or season as desired.
STEP 25 Slice steak with the grain into 5 individual servings. Then, slice the individual servings against the grain into smaller strips.
STEP 26 Dress salad with vinaigrette and serve with latke, steak, and blue cheese sauce drizzled on top or smeared at the bottom of the plate.
STEP 27 Enjoy!
Nutritional Data for Idaho Holiday Steak Latke
Total Fat 25 g
Cholesterol 154 mg
Sodium 1557 mg
Total Carbohydrate 52 g
Total Dietary Fiber 7 g
Mighty Vandal Meatballs
From the Kitchen of - Emtenan Khoj and Anna Shaw
We were inspired by local Idaho ingredients-ground beef from Vandal Meats, Idaho cheese, and an Idaho staple-potatoes. We hope that this dish reminds you of a traditional homecooked meal while bringing new flavor components to the table.
Total Servings - 20
Serving Size - 1 meatball with sides
Dietary Considerations - N/A
Ingredients for Meatballs
- Yellow Onion, finely diced
- Garlic Cloves, minced
- Butter, unsalted (1 tbsp. for onions/garlic to cook in as well as 1 tbsp. to cook meatballs in)
- Ground Beef
- Large Eggs
- Garlic powder
- Red Chili Powder
- Dried parsley
- Black Pepper
Ingredients for Mashed Potatoes
- Yukon Gold Potatoes
- Unsalted Butter
- Heavy Cream-amount can vary depending on desired thickness
- Black Pepper
- Salt (plus dash in water for cooking potatoes)
Ingredients for Creamy Mushroom Sauce
- Butter (3 tbsp. for roux, 1/2 tbsp. for frying mushrooms/onion/garlic)
- Yellow Onion, finely diced
- Pressed Garlic
- White Mushrooms, diced
- White Flour
- Heavy Cream
- Black Pepper
Ingredients for Topping
- Sharp Cheddar Cheese
- Green onion, finely chopped, for optional garnish
Directions for Meatballs
STEP 1 In a medium sauté pan over low/medium heat, add butter and heat.
STEP 2 Once butter is hot, add onion. Cook until lightly browned (approx. 3-5 min.). Stir often to prevent burning. When onions begin to brown, add minced garlic. Cook onions and garlic together for an additional 1-2 minutes, until garlic is browned slightly. Remove from heat, set aside.
STEP 3 In a large bowl, mix together ground beef, eggs, breadcrumbs, sautéed onions/garlic, turmeric, paprika, cumin, garlic powder, red chili powder, dried parsley, salt and black pepper. Mix until combined with clean hands.
STEP 4 Form ground beef mixture into round balls, approximately 1.5 in. in diameter.
STEP 5 Add meatballs to large sauté pan over low/medium heat with 1 tbsp. heated butter.
STEP 6 Fry meatballs until brown on all sides and cooked through, approx. 20 min. Internal temperature should reach 160 degrees F.
Directions for Mashed Potatoes
STEP 1 Wash and peel potatoes. Cube into 1 in. by 1 in. pieces and place into pot of cold salted water.
STEP 2 Bring water to a boil. Once water begins to boil, cook potatoes for approx. 12 minutes. Test tenderness with fork.
STEP 3 When potatoes are tender, drain water.
STEP 4 Add butter to pot, begin mashing. Slowly incorporate heavy cream until desired texture is reached.
STEP 5 Incorporate black pepper and salt.
Directions for Creamy Mushroom Sauce
STEP 1 Heat butter in medium sauté pan over medium heat.
STEP 2 Once the pan is heated, add onion and chopped mushroom. Sauté together for 3-5 minutes, until onion starts to brown. Incorporate minced garlic and cook for an additional 1-2 minutes. Set aside.
STEP 3 Heat a second medium sauté pan on medium and add butter to heat. Once butter has melted, slowly whisk in equal parts four. Whisk continuously for approx. 2 minutes until desired thickness is reached, then slowly add heavy cream, ¼ cup at a time. Continue whisking while adding heavy cream until desired thickness is achieved. Remove from heat.
STEP 4 Incorporate sautéed onion/mushroom/garlic mixture to sauce. Stir in salt and pepper to taste.
Directions for Plating and Presentation
STEP 1 Preheat oven to 350 degrees F.
STEP 2 Assemble souffle cups on edged baking sheet (one souffle cup for each meatball).
STEP 3 Using a medium sized ice cream scooper, place one scoop of mashed potatoes into each souffle cup.
STEP 4 Flatten mashed potato scoops with a spatula and, using the ice cream scooper, place an indent in the middle of the mashed potatoes.
STEP 5 Fill indent with one spoonful (around 1 tablespoon) of creamy mushroom sauce.
STEP 6 Place meatball on top of creamy mushroom sauce.
STEP 7 Put one slice of cheese over meatball.
STEP 8 Cook at 350 degrees until cheese is melted, no more than 5 minutes.
STEP 9 Top with chopped green onion if desired.
Calories 450 kcal
Total Fat 30 g
Cholesterol 119 mg
Sodium 419 mg
Total Carbohydrate 28 g
Protein 19 g
Toasted Vandal Cranberry Beef Sandwich
From the Kitchen of - Leah Price, Sun-Young Paik
U of I’s own Vandal beef represents Thanksgiving with exploding flavor and a balance of cranberry, creamy brie cheese, and avocado to become the perfect sweet and savory sandwich. Our Toasted Vandal Cranberry Beef Sandwich is filled with Vandal pride and holiday atmosphere. This is the right dish for Vandals to enjoy their Thanksgiving leftovers in a fun, creative way.
Total Servings - 5 servings
Serving Size - 299 g
Dietary Considerations - N/A
Ingredients for Toasted Vandal Cranberry Sandwich
- 2 pounds Beef, bottom round roast
- 6 tablespoons Balsamic vinegar
- 4 tablespoons Honey
- 3 small cloves (or 2 large cloves) Garlic, fresh, minced
- 4 tablespoons Cranberry juice, sweetened
- 3 tablespoons Cranberry sauce, jellied, canned
- 3 tablespoons Olive oil, extra-virgin
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Cranberry Reduction Sauce
- 1 1/2 cups Cranberry juice, sweetened
- 1/3 cup Cranberry sauce, jellied, canned
- 2 1/2 tbsp Sugar, white
- 1/8 teaspoon Cinnamon
- 5 slices Sourdough bread
- 4 oz Cream cheese
- 1 oz Brie, creamy
- 1 Avocado, fresh
- 1/8 teaspoon Cinnamon
Directions for Beef Roast
STEP 1 Mix all ingredients for marinade in a bowl and pour into a gallon Ziploc bag
STEP 2 Marinade the roast overnight in a gallon Ziploc bag
STEP 3 Cook roast with marinade in an instant pot on high for approximately 1 hour until fork tender
STEP 4 Shred roast by hand
Directions for Cranberry Reduction Sauce
STEP 1 Pour all ingredients into a saucepan
STEP 2 Cook ingredients together until simmering on medium (DO NOT BOIL)
STEP 3 Simmer for at least 5 minutes until sauce slightly thickens
STEP 4 Keep warm to mix with cream cheese
Directions for Sandwich
STEP 1 Spread cream cheese spread on both pieces of bread and place 2 ounces of shredded beef roast on one piece of bread
STEP 2 Spread the other piece of bread with creamy brie cheese
STEP 3 Toast both pieces of bread face up in the salamander (or in the oven on broil if at home) until cheese melts
STEP 4 Remove from salamander (or oven) and add diced avocado on top of beef
STEP 5 Place sandwich together and toast until golden brown
STEP 6 Remove from salamander (or oven), flip the sandwich over, and toast other side until golden brown
STEP 7 Drizzle bottom of plate with cranberry reduction sauce and place sandwiches on top of the sauce
STEP 8 Sprinkle cinnamon over the sandwiches and plate for presentation
Nutritional Data for Toasted Vandal Cranberry Beef Sandwich
Total fat 28g (44%)
Saturated fat 12g (60%)
Trans fat 0g
Cholesterol 95mg (32%)
Sodium 470mg (20%)
Total Carbohydrates 53g (19%)
Dietary Fiber 4g (14%)
Total Sugars 22g
Protein 28g (65%)
Vitamin D 0mcg (1%)
Calcium 273mg (27%)
Iron 3mg (18%)
Potassium 385mg (8%)