WCAX.COM Local Vermont News, Weather and Sports-From farm to fork with Organic Valley

The desire for local food is growing, so to keep up with that demand restaurants are focusing on food grown nearby. 

Regina Beidler, an Organic Valley co-op dairy farmer from Randolph Center, and Tristan Toleno, of Entera Artisanal Catering and Rigani Catered Wood-fired Pizza, appeared on The :30 to talk about food traveling from farm to fork.

Organic Valley is an independent and farmer-owned cooperative. It is the largest organic cooperative in the United States with 1,687 farmer-owners. And 132 of the farmer-owners are in Vermont, making it the largest organic cooperative in the state.

Prior to Chef Tristan Toleno's current ventures, he was a co-owner and the principle operator of Riverview Café in Brattleboro, Vt. for 11 years. Toleno studied at The New England Culinary Institute. After which, he worked at Picholine in New York City, a Mediterranean restaurant and L'Absinthe, a traditional French chef-owned brasserie.

Ricotta Tart, Pecan-Shortbread Crust and Honey-Orange Sauce

 Yield: 6 medium-muffin size tarts to make 2 trios, or small individual desserts for 6.
Pre-heat oven to 300 F.

Crust:

               1/2          cup            Pecans, Toasted

               2/3          cup            Shortbread, Crushed ( 4 1" x 3" cookies)

               1/4          cup            Sugar

               2             T                Organic Valley European Butter

1. Toast pecans until lightly browned (10-15 minutes).
2. Chop pecans and shortbread in a food processor until the mixture has the texture of breadcrumbs.
3. Add sugar and pulse once or twice to mix.
4. Add butter and mix until the butter is well mixed in.
5. Remove and divide evenly between six muffin liners. Use the back of a spoon to press the crumbs firmly into an even crust on the bottom of the cup.

Filling:

               1             cup            Organic Valley Whole Milk Ricotta

               1/8          cup            Organic Valley Cream Cheese

               1             T                Organic Valley Heavy Whipping Cream (set aside remainder for later)

               1/2          cup            Sugar

               1             tsp             Vanilla

               2             ea               Organic Valley Egg Yolks

1. In a food processor, mix the ricotta, cream cheese, whipping cream and sugar until smooth. This may require scraping once or twice.
2. Add the vanilla and yolks and process until smooth and well-mixed. Divide evenly into the six muffin liners.
3. Bake for 18-20 minutes, or until the mixture has set-up firmly in the middle. Allow to cool completely before unwrapping the liners.

Sauce:

               1             tsp             Orange Zest

               1/4          cup            Honey

               1/4          cup            Organic orange Juice

               1             T                Organic Valley European Butter

1. Zest the orange and then squeeze the juice. One large orange should have just the right amount of juice.
2. Mix with the honey in a teflon pan and bring to a boil. Pour half of the mixture into a mixing bowl to cool down in the fridge for five minutes.
3. Remove from the heat and, with a whisk, stir in the butter to the remaining sauce.
4. Add the vanilla and yolks and process until smooth and well-mixed. Divide evenly into the six muffin liners.

Whipped Cream:

               8       fluid oz.            Organic Valley Heavy Whipping Cream

               1/2                            Orange-Honey Sauce

1. Add the remainder of the 8 oz whipping cream to the honey sauce and whip until the cream has reached stiff peaks.

To present the dish, place three tarts on a round plate in a triangle pattern. Put a dollop of whipped cream on each and drizzle sauce over the cream and around the plate.