Food for a Perfect Autumn Day

What a great Autumn Day it was in Kansas State land today. This is ideal football weather - temps in the 70's, no wind, clear skies, and a mid-day game schedule. And a K-State Win  over Texas! 

An added delight were the white gulls that flew in by the hundreds (thousands?) from Lake Tuttle north of Manhattan. They streamed in, circled and swooped over the stadium as the band played the National Anthem and the KSU alma mater. They seemed to be dancing to the Pride of Wildcat Land's music. At the end of "long, long may thy colors fly", the birds flew away. 

Our day in Manhattan started with brunch at the Human Ecology White Tent. In a place called "Cat Town" near the Bill Snyder Family Stadium, Wildcat fans gather to share fun and friendship before heading in to watch the game. Often we eat at the College of Agriculture's Animal Science (my husband's alma mater) tent - good hamburgers and brats. But on 3 special Saturdays a season the College of Human Ecology (my college major) hosts a White Tent. The menu is prepared by the students in Hotel and Hospitality Management and demonstrates their skills for later careers. 

yes, that is a whole roasted pig!

                        

Today's menu: Pulled pork breakfast slider on petit jalapeño cheese buns

Harvest Sweet potato rolls with maple icing

Orange, raisin, and almond peach scones or fresh cranberry scones with orange glaze

Potato stratta

Baked pineapple

Fresh Fruit

Here's a recipe for Sweet Potato (or Pumpkin) Rolls 

From the National Festival of Breads and Kansas Wheat Commission

Ingredients

1 cup cooked and mashed sweet potatoes or pumpkin 

3 tablespoons margarine or butter 

1 package RED STAR® Active Dry Yeast 

1 ¼ cups lukewarm water (110-115°F)

1 egg 

1 teaspoon salt 

3 tablespoons granulated sugar 

5 ¼ - 5 ½ cups bread flour 

Instructions

1. In large mixing bowl, blend lukewarm (110°F) sweet potatoes or pumpkin together with margarine. 

2. Dissolve yeast in water; stir into potatoes or pumpkin. Add egg, salt, and sugar; blend. Gradually add 4 cups flour. Stir in enough remaining flour to make a soft, slightly sticky dough. 

3. Knead until smooth and elastic, 10 to 12 minutes, being careful not to add extra flour. (The dough will be sticky.) Place dough in a greased bowl; turn to grease top.* Cover; let rise in warm place until double. 

4. Punch down dough; cover and let rest 10 minutes. Shape into desired shapes. Cover; let rise in warm place until double. 

5. Bake in preheated 400°F oven 15 to 16 minutes, or until golden. 

*note: Dough may be covered and refrigerated at this time for later baking. Punch down whenever double in size. Use within 2 days. To use, keep covered and let dough reach room temperature. Proceed with directions as stated. 

Restaurant Crawl - Four Olives

A few weeks ago I went on a "Restaurant Crawl", or "Restaurant Tour" in Manhattan, as I chose to call it to my family who must have had personal memories of "Pub Crawl" from their times in Manhattan, while at KSU! I assured them the focus was on food, drink was only a small part of the menu.
The event was planned by the Kansas Nutrition Council and I thought it would be fun to attend and also to learn some updated information about food, nutrition, and food trends. The Crawl/Tour was sponsored by the Kansas Farmers and Ranchers to tell stories of agriculture and where our food comes from. What a good idea it was to partner with the Kansas Nutrition Council which includes many food professionals who make food decisions for schools, hospitals, and other groups as well as many who teach food and nutrition in Extension or classrooms.
I wasn't familiar with the Kansas Farmers and Ranchers organization, and as we have several membership and information from various farm and ranch groups, I was also curious. The KFR is an umbrella group to include several agriculture organizations. Thank you to the Kansas Farm Bureau, Ks. Wheat, Ks. Pork Producers, Ks Soybean Commission, Ks. Common Ground, Ks. Beef Council, and Midwest Dairy.

The first stop for our group was Four Olives, an upscale contemporary restaurant and wine bar. (http://www.fourolives.biz). The chef explained the entree we were served - Pork Belly braised in root beer spice with wilted spinach and polenta (a cornmeal sort of mush). Since the featured food was pork, two couples who were swine producers told us about their operations. Greg and Amy Goode supply pork to speciality markets and chefs. Besides Four Olives, their pork goes to California and the East Coast. They have developed their swine operation to produce a leaner belly hog with high meat quality. One of their goals is to have a relationship with the end users and they have sponsored farm tours for chefs. Pork Belly as we were served is cured and similar to bacon. The root beer spice gives a spicy flavor to compliment the pork.
Also at that stop Kristy and Michael Springer from southeast Kansas explained their swine operation. Their operation employs 30 people besides their family which is the third generation in the operation. Springer Swine produces 80,000 hogs a year, with about 1500 pigs born each week. When Don and I were first married, we had a small hog operation, so I have a bit of a sense about how much work that involves! Kristy and Michael shared their pride in agriculture and family as they spoke. It was extra fun to learn that Kristy grew up in Eureka!

The chef at Four Olives
explains the entree.

Pork Belly braised in root beer spices
with spinach and polenta.

Next blog will tell of the other two stops on the Restaurant Crawl.