Alpha Phi Fraternity

Alpha Phis in Food and Wine Industries
Supplement to the Summer 2008 Quarterly feature. Click here to read the feature in its entirety.

Recipes from those featured
Read about other Alpha Phis in the food and wine industries

Recipes
From Lori Hirsch Stokoe, Taste With The Eyes
Slow Roasted Wild Alaskan Sockeye Salmon, Red Potatoes, Citrus Herb Vinaigrette

From Diane Jacobson (Gamma Zeta-Puget Sound) and Nadine Reames Johnson (Beta Upsilon-Oregon State), Sous Kitchen
Sesame Edamame
Lemony Cedar Salmon

From Carol Gilbaugh Moran and Angela McCarthy Brassinga (both Beta Psi-San Jose State), Moran Manor Vineyards and Sunset Magazine
Short Ribs with Ginger and Star Anise
Lamb and Mushroom Stew
Grilled Ribeye Steaks with Miso Butter
Additional Recipes from Sunset Magazine

Heart-Healthy Slow Roasted Wild Sockeye, Red Potatoes, Citrus Herb Vinaigrette
Lori Hirsch Stokoe (Beta Alpha-Illinois), Taste With The Eyes
Direct Link: http://tastewiththeeyes.blogspot.com/2008/03/wild-alaskan-sockeye-salmon.html
(This recipe was adapted from one in Country Living Magazine)

Red Potatoes are sliced on a mandoline, layered into the roasting pan, drizzled with olive oil and seasoned with sea salt and pepper. Baked at 425 for about 20 to 25 minutes.

Lemon slices are scattered over the potatoes, topped with the seasoned sockeye, and more lemon slices and pitted kalamata olives. Roasted at 250 for 25 to 30 minutes (or to your preference).

Citrus Herb Vinaigrette: 4 parts olive oil, 2 parts lemon juice, 1 part orange juice, salt and pepper are whisked together. Mix in fresh thyme leaves and chopped basil. When the salmon is cooked, the vinaigrette is generously ladled over the warm fish.

For more recipes from Lori, visit http://tastewiththeeyes.blogspot.com/

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Sous Kitchen
Diane and Nadine enjoy cooking their Sous Kitchen recipes for family and friends, including Alpha Phi sisters when they get together.

Sesame Edamame
Snack or side dish

Ingredients:
1 pound edamame – fresh or frozen works.
1 tablespoon sesame oil
1 1/2 tablespoons toasted sesame seeds
1 teaspoon kosher salt

Add to large bowl and toss to coat.

Add some ginger, black pepper or use chile sesame oil (available in the Asian section of the grocery store) for a fun twist.

Lemony Cedar Salmon
Serves 4 to 6

Ingredients:
2 pieces cedar paper (available at many gourmet food shops)
2 pounds salmon

Marinade:
4 teaspoons minced garlic
1/4 cups minced fresh parsley
1/2 cups olive oil
1/4 cups lemon juice
1 teaspoon kosher salt
1 teaspoon black pepper

Soak cedar paper in water for 10 minutes. Preheat grill or oven to 350° F. Place cedar paper on foil or baking sheet. Remove salmon filets and place in center of cedar paper. Pour half of marinade into bowl and use to baste salmon. Reserve other half of marinade for serving. Baste salmon with lemony marinade. Grill or broil salmon until just done, 10 to 15 minutes (Internal Temperature: 145° F). Drizzle with remaining lemon sauce and serve immediately.

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What’s Cooking with Moran Manor Vineyards
Carol Gilbaugh Moran (Beta Psi-San Jose State) of Moran Manor Vineyards and Angela McCarthy Brassinga (Beta Psi-San Jose State) of Sunset Magazine teamed to create some perfect meals for pairing with Moran Manor's Meritage red wine, Anagram. Each dish was hand-picked and tailored from Sunset’s vast recipe library and complements the unique flavors and nuances of Anagram.

Anagram-braised Short Ribs with Ginger and Star Anise
Makes 4 servings
Notes: The first iteration of this recipe first appeared in Sunset, October 2001. Angela tailored it to integrate the flavors and aromas of Moran Manor Vineyards' red-blended wine. Serve these ribs with their flavorful sauce over cooked rice. Decant a separate bottle of Anagram 15 minutes before serving, and enjoy!

4 pounds beef short ribs, cut through the bone into 2 ½ - to 3-inch pieces
Salt and pepper
1 cup diced onion
1 cup diced carrots
1 cup diced celery
2 tablespoons minced fresh ginger
1 teaspoon black peppercorns
2 whole star anise or ½ teaspoon anise seeds
1 cinnamon stick (1 ½ to 2 in. long)
5 sprigs (about 4 in. long) fresh rosemary, rinsed
3 cups fat-skimmed beef broth
1 cup tangerine or orange juice
¾ cup Anagram wine
1 tangerine (about 5 oz.) or orange, rinsed and thinly sliced crosswise

Preparation:
1. Rinse ribs and pat dry; trim off and discard excess fat. Sprinkle ribs lightly all over with salt and pepper, and place in a single layer, bones down, in a 12-by 17-inch roasting pan. Bake in a 450 degree regular or convection oven until meat is beginning to brown, 15 to 20 minutes. With tongs, turn ribs. Add onion, carrots, celery, and ginger to pan around ribs, then mix to coat with fat in pan, and spread level. Bake until ribs are well browned and vegetables are beginning to brown, 15 to 20 minutes longer.

2. Meanwhile, wrap peppercorns, star anise, cinnamon stick, and 2 rosemary sprigs in a double layer of cheesecloth, 10 inches square; tie closed with heavy cotton string. To pan, add broth, tangerine juice, Anagram red wine, and spice bundle. Stir gently to mix and scrape browned bits free. Cover pan tightly with foil.

3. Bake in a 325 degree regular or convection oven until meat is very tender when pierced, 2 to 2 ½ hours. Uncover pan and discard spice bundle. With tongs, transfer ribs to a rimmed platter; cover and keep warm in a 200 degree oven. Skim and discard fat from pan juices. Boil over high heat, stirring often, until reduced to 2 ½ cups, about 10 minutes. Add tangerine slices and cook just until heated through, about 1 minute.

4. Pour sauce over ribs on platter. Garnish with remaining rosemary sprigs. Add salt and pepper to taste.

Lamb and Mushroom Stew
Makes 6 servings
Notes: This recipe was adapted from one printed in Sunset in February 1999. You can make the stew (through step 5) a day ahead of time; stir over medium-high to reheat, and add peas at the last minute. Serve the stew with hot mashed potatoes or cooked rice. This dish pairs especially well with the 2004 vintage of Anagram.

Ingredients:
2 oz. thinly sliced pancetta or bacon, chopped
2 lbs. boned lamb shoulder, fat trimmed, cut into 1 ½-in. chunks
8 oz. button mushrooms, trimmed and quartered
8 oz. fresh shiitake mushrooms, stems removed, caps sliced (or use more button mushrooms)
1 large onion, chopped
1 cup thinly sliced carrots
4 cloves garlic, minced
1 cup dry red wine
3 tbs. minced fresh basil leaves
1 tbs. minced fresh rosemary leaves
5 whole cloves
1 tbs. cornstarch
1 package (10 oz.) frozen peas
Salt and pepper

1. In a large pan over medium-high heat, stir pancetta until lightly browned and crisp. With a slotted spoon, transfer to a large bowl.

2. Add lamb to pan in a single layer, working in batches if necessary, and stir often until pieces are browned on all sides, about 15 minutes per batch. With slotted spoon, transfer lamb to bowl with pancetta.

3. Add button mushrooms, shiitake mushrooms, onion, carrots, and garlic to pan. Stir often until vegetables are tender and lightly browned, about 10 minutes.

4. Return lamb, pancetta, and any accumulated juices to pan. Add wine, basil, rosemary, and cloves, and bring to a boil. Cover pan, reduce heat, and simmer until lamb is very tender when pierced, about 1 ½ hours.

5. If desired, discard cloves. In a cup or small bowl, mix cornstarch with 2 tablespoons water until smooth. Stir mixture into stew, increase heat to medium-high, and stir until boiling and thickened.

6. Add peas to stew and stir until hot. Season to taste with salt and pepper.

Grilled Ribeye Steaks with Miso Butter
Makes 4 servings
Notes: Compound butter—made by blending such flavorings as herbs, wine, citrus juice, and garlic with butter—is a classic French accompaniment to meats and vegetables. This Japanese miso paste is a mouthwatering topper for grilled rib-eye steaks this summer and its savory qualities complement the jammy black cherry and spice flavors of Anagram. Find miso—fermented soybean paste—in Asian markets, natural-foods stores and supermarkets.

1/2 cup unsalted butter, softened
2 tablespoons plus 1 tsp. white or yellow miso paste (see Notes)
1 tablespoon finely minced fresh chives
1 1/2 teaspoons minced garlic
4 boneless rib-eye steaks (3/4 to 1 in. thick)
Salt and freshly ground black pepper
4 sweet onions, such as Walla Walla or Maui
About 3 tbsp. olive oil, divided

Preparation:
1. In a small bowl, stir together butter, miso, chives, and garlic. Spoon butter mixture onto a square of plastic wrap, fold plastic over butter from the top and the bottom, and use your hands to form it into a log shape about 1 1/2 in. thick. Twist sides to close. Put in freezer for 30 minutes or until firm.

2. Meanwhile, rinse steaks, pat dry, and season well with salt and pepper; set aside at room temperature, 15 to 25 minutes. Peel onions and cut in half crosswise. Trim about 1/2 in. off rounded sides of each onion so halves lie flat. Rub onions with some olive oil and salt and pepper to taste.

3. Prepare a gas or charcoal grill for medium-high heat (you can hold your hand 1 to 2 in. above cooking grate for only 3 to 4 seconds). Grill onions 2 minutes, then add steaks and grill until nicely browned, 3 to 4 minutes. Turn everything over. Onions will need another 6 to 8 minutes, until they're softened and nicely browned. For steaks, cook an additional 2 to 4 minutes for rare, 5 to 7 minutes for medium-rare, and 8 to 15 minutes for well done (cut to check).

4. Top each steak with 2 tsp. miso butter (you will have some butter left over). Serve with onions and a simple green salad.

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Sister’s Work Exemplifies Diversity in Food Industry

Amanda Albers (Beta Zeta-Idaho) is a trade specialist in the market development division with the Idaho State Department of Agriculture. In the position since November 2007, she promotes Idaho's food and agriculture industry both domestically and internationally.

“To a large extent, my mother's passion for small acreage farming, healthy foods and sustainability sparked my interest in the food and agriculture industry,” says Amanda, whose mother operates Sunbeam Farms. The small business uses a community supported agriculture model based on food quality and sustainability. She grows all natural vegetables and sells a seasonal subscription to her members. Members then receive a delivery of their share of the produce harvested from the gardens each week.

“When I returned to school to complete my MBA, I assisted my mother in growing her business. At Sunbeam Farms I did everything from setting up business systems to the less glamorous farm work of rototilling, weeding, moving water and planting.”

Amanda’s current position with the Idaho State Department of Agriculture allows her remain connected to the food and agriculture industry while utilizing her business background to assist Idaho agriculture companies with business development. She has also gained valuable international market development experience; she is responsible for China, Korea, Japan, Southeast Asia and India.

Amanda says her experience is proof of the diversity of work in her field, “From farming to retail to restaurants, the food industry is so broad, opportunities abound!”

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