Recipes from the Princeton Chamber Independent Business Alliance Event at Miele USA HQ

standard September 19, 2014 Leave a response
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It’s a unique opportunity to cook at one of Mrs. G’s brand headquarters, especially when it’s local. On Tuesday, September 16th, The Princeton Chamber of Commerce Independent Business Alliance hosted Joe Grafton, Director of Development and Community Engagement with AMIBA at the Miele USA Headquarters right in Princeton. Over 140 people attended in support of the Chamber’s call to businesses to shift their spending and keep their business local.

Chef Mary Beth in action at the Princeton Chamber Miele event | Mrs. G's Appliance Chef, Jennifer Guhl Photography

Chef Mary Beth Madill in action; Mary Beth and Mrs. G’s CEO Debbie Schaeffer with Don Addison, a long-time friend of Mrs. G.


Debbie, Mrs. G’s CEO, is co-chair of the Alliance and has become a spokesperson for buying local among b2b. And I’ve mentioned before in this blog how my food philosophy mirrors that of Debbie’s business one: Support local, buy local. Below are the recipes I prepared at the event, with food photography done by Chamber staff member and photographer Jennifer Guhl.

The food was prepared on the Miele 36″ 5-Burner KM 5773 Induction Cooktop, 24” DGC 6800 XL PureLine M Touch Combi-Steam Oven, and 30” H 6880 BP PureLine M Touch Convection Oven. All all available at Mrs. G’s which is now located next to Worldwide Wholesale Flooring on Business Route 1 South in Lawrenceville (across from the Lawrence Township Library).

 

Blue Cheese Biscuits | Mrs. G's Appliance Chef, Jennifer Guhl Photography

BLUE CHEESE BISCUITS
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Ingredients
  1. • 2 1/2 cups unbleached all purpose flour or whole grain pastry flour
  2. • 2 teaspoons baking powder
  3. • 1/2 teaspoon baking soda
  4. • 3/4 teaspoon coarse salt
  5. • 2/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
  6. • 1 cup crumbled blue cheese
  7. • 1 tablespoon chopped fresh chives
  8. • 1 tablespoon chopped fresh thyme
  9. • 1 cup sour cream
Instructions
  1. 1. Preheat oven to 350°F. Line baking sheet with parchment paper.
  2. 2. Whisk first 4 ingredients in medium bowl to blend.
  3. 3. Add shortening; using fingertips, rub in until coarse crumbs form. Mix in cheese, chives, and thyme.
  4. 4. Make well in center; add sour cream and stir until dough forms, gradually mixing in dry ingredients.
  5. 5. Turn dough out onto floured work surface. Knead gently until combined, about 5 turns.
  6. 6. Pat dough into 1-inch-thick rectangle. Cut into 8 squares. Transfer squares to baking sheet.
  7. 7. DO AHEAD Can be prepared 4 hours ahead. Cover; chill.
  8. 8. Bake biscuits until golden, about 20 minutes. Serve warm or at room temperature.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

Roasted Tenderloin Of Beef In Miele Master Chef Oven | Mrs. G's Appliance Chef, Jennifer Guhl Photography

ROASTED TENDERLOIN OF BEEF IN MIELE MASTER CHEF OVEN
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Ingredients
  1. • One whole beef tenderloin (6 to 7 pounds), trimmed and tied
  2. • Montreal steak seasoning, to taste
Instructions
  1. 1. Remove rack from oven and slide roasting pan under it, if possible, or place rack over roasting pan.
  2. 2. Transfer tenderloin to rack; then rub beef liberally with Montreal steak seasoning.
  3. 3. Insert long end of roast probe into thickest part of meat.
  4. 4. Place rack along with roasting pan and beef in oven and insert short end of probe into probe socket.
  5. 5. Select "Auto Roast" setting on oven. Set oven temperature to 395°F.
  6. 6. Adjust roast probe to desired internal temperature. (For medium-rare, select 150°F)
  7. 7. A tone will sound when the core temperature is reached in about 45 minutes.
  8. 8. Remove meat from oven, transfer to a cutting board, and cover with foil.
  9. 9. Allow to stand for about 15 minutes. Carve into ¼- to ½-inch thick slices.
  10. 10. Serve with Blue Cheese Buttermilk Biscuits and Horseradish Sauce
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

	Quinoa Salad With Sweet Potatoes & Apples | Mrs. G's Appliance Chef, Jennifer Guhl Photography

QUINOA SALAD WITH SWEET POTATOES & APPLES
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Ingredients
  1. • 1/2 cup extra-virgin olive oil
  2. • 2 cups quinoa
  3. • 4 cups vegetable stock or water
  4. • Salt
  5. • 1 1/2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
  6. • Freshly ground pepper
  7. • 1/4 cup apple cider vinegar
  8. • 2 (large) Granny Smith apples, cut into 1/2-inch dice
  9. • 1/2 cup flat-leaf parsley, chopped
  10. • 1/2 (medium) red onion, thinly sliced
  11. • 4 cups baby kale, torn in 1 inch pieces
Instructions
  1. 1. Preheat the oven to 400°. In a large saucepan, heat 1 tablespoon of the olive oil. Add the quinoa and toast over moderate heat, stirring, for 2 minutes. Add vegetable stock or water, season with salt and bring to a boil. Cover and simmer the quinoa for 16 minutes. Remove from the heat and let stand for 10 minutes. Fluff the quinoa, spread it out on a baking sheet and refrigerate until it is chilled, about 20 minutes.
  2. 2. Meanwhile, on a baking sheet, toss the sweet potatoes with 1 tablespoon of the olive oil and season with salt and pepper. Roast for about 25 minutes, stirring once, until golden and softened. Let cool.
  3. 3. In a large bowl, whisk the remaining 6 tablespoons of olive oil with the vinegar; season with salt and pepper. Add the quinoa, sweet potatoes, apples, parsley, onion and greens and toss well.
  4. 4. Serve at room temperature.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

Corn And Cotija Guacamole Topped with Shrimp | Mrs. G's Appliance Chef, Jennifer Guhl Photography

CORN AND COTIJA GUACAMOLE
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Ingredients
  1. • 1 tablespoon butter
  2. • 1 cup corn (~2 ears)
  3. • 2 large avocados, mashed
  4. • 1/4 cup cotija (or feta), crumbled
  5. • 2 tablespoons lime juice (~1 lime)
  6. • 1 jalapeno pepper, finely diced
  7. • 1/4 cup onion, finely diced
  8. • 2 tablespoons cilantro, chopped
  9. • ¼ teaspoon hot pepper sauce
  10. • course salt and fresh ground pepper to taste
Instructions
  1. 1. Melt the butter in a heavy skillet over medium-high heat, add the corn, toss and let it sit cooking until charred, about 6-10 minutes, mix it up and let it char again, about 6-10 minutes, and remove from heat. Let corn cool.
  2. 2. Meanwhile, mix avocados, cilantro, lime juice, jalapeno and hot pepper sauce in a medium bowl. Add salt and pepper.
  3. 3. Mix in cotija cheese and corn – stirring lightly just until all ingredients are combined.
  4. 4. Top with additional cheese and cilantro for garnish.
  5. 5. Serve with tortilla chips and spicy steamed shrimp.
Mrs. G's Appliance Chef http://appliancechef.mrsgs.com/

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