Mise en Place: Dairy

March 4, 2011

Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture's list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

Each month, the state's agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.

Click the photo for a slideshow:

A cup of milk is more than half full this March in celebration of dairy products. KRCC's Ellen Mahoney visited the Diamond D Dairy in Longmont and spoke with Kristie Docheff, who owns and operates the dairy with her husband. Ellen also visited with Steve Carlson, who owns the Sun Rose Cafe in Longmont with his wife, where he prepared a white wine and cheese soup.

See below for the White Wine and Cheese Soup recipe from Steve Carlson, and for Chicken Wild Rice Soup from the Colorado Department of Agriculture.


White Wine and Cheese Soup
Steve Carlson, Sun Rose Cafe

½ cup All-purpose flour, unbleached
2 oz Butter
1 tbl Olive Oil
5 Cloves garlic, minced
4 cups Chicken stock
4 oz White wine, dry
½ cup Heavy cream
1 cup Fontina cheese, grated
¾ cup Provolone cheese, grated
¼ cup Smoked Gouda cheese, grated
½ tsp White pepper
¼ cup Pecorino Romano cheese, grated
Sour dough croutons
Chopped Italian parsley

Melt butter in a 4-quart saucepan, then add olive oil and minced garlic, sautéing for 1-2 minutes until garlic is soft. Stir in flour to create a smooth, light-colored roux. Allow roux to cook through for 1 minute, then whisk in chicken broth and white wine. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring frequently with whisk. After simmering, the soup should have a medium consistency, similar to that of heavy cream. Next add white pepper, combined grated cheeses (except Romano) and heavy cream, stirring constantly. Serve topped with croutons and grated Pecorino Romano and parsley.

Recipe from the Colorado Department of Agriculture

Chicken Wild Rice Soup
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.

1/4 cup Olive Oil
1 cup Carrots, small dice
1 cup Celery, small dice
1 cup Onion, small dice
1 tbsp. Thyme
1 tsp. Fresh Garlic
2 ea. Bay Leaves, broken
5 tbsp. Chicken Seasoning
1 lb. Chicken
1 cup Wild Rice
3 cups Heavy Cream
6 cups Chicken Broth
1/2 cup Butter, melted
1/2 cup All Purpose Flour
1/2 cup Almonds, toasted
Salt and White Pepper to taste

Cook wild rice in water until rice is fully bloomed and grains have opened completely. In a saucepot, combine flour and butter to make a roux and cook for approximately 4 minutes. Cook or grill chicken then chill and dice into medium sized pieces. In a large stock pot add oil and heat then sauté carrots, celery, onion. Add all seasonings, rice, chicken, broth and cream. Thicken with roux then add almonds. Adjust seasoning as needed with salt and white pepper.