WISCONSIN MILK MARKETING BOARD GRILLED GREEN TOMATO NAPOLEON WITH BALSAMIC VINEGAR GLAZE WISCONSIN RICOTTA GNOCCHI AND AGED CHEDDAR GRATIN Chef Rhys Lewis, Williamsburg Lodge, Williamsburg, Va., www.williamsburg-lodge.com Yield: 6 servings 1 1/2 c. all-purpose flour Dash of nutmeg Kosher salt, to taste 1 1/2 c. Wisconsin ricotta cheese 2 eggs 2 T. unsalted butter, plus extra if needed 3/4 c. milk 1 t. garlic, peeled and finely chopped 1 T. grappa or vodka, optional 1 lb. aged Wisconsin cheddar, shredded (aged 2 years or more) 8 oz. Wisconsin fontina cheese, shredded 1/4 c. dry breadcrumbs 2 T. parsley, finely chopped Method (1) In a mixing bowl, stir together flour, nutmeg and salt. Add ricotta and eggs. Mix gently with wooden spoon until all ingredients are just incorporated. (2) Using 1 t. dough for each gnocchi, form 80 to 90 little football-shaped quenelles with 2 spoons. (3) In a nonstick skillet, melt butter over medium heat; sauté gnocchi until golden brown, stirring and turning frequently. Add more butter if necessary to prevent sticking. Remove from heat; keep warm. (4) Heat milk in a heavy-bottomed saucepan. Add garlic and grappa; blend. Using a wooden spoon, stir in cheddar and fontina cheeses over low heat, stirring in one direction until cheese is melted and smooth. Do not let mixture boil. (5) Preheat broiler. Stir together gnocchi and cheddar sauce to coat. Pour into a casserole dish, and sprinkle with breadcrumbs and parsley. Place under broiler to brown for 1-2 minutes. Serve immediately. Wine pairing: Phillips Hill Estates Pinot Noir Oppenlander Vineyard 2006 (California) is a big, luscious Pinot Noir with flavors of chocolate cherries that stands up to this rich dish. Chef Jamie Gruber, The Market, Columbus, Ga., www.thefreshfishmarket.com Yield: 1 serving 2-3 T. assorted fresh herbs (your choice) 8-12 oz. goat cheese 2-3 oz. milk 1 c. balsamic vinegar, divided 1 green tomato Olive oil Salt, to taste Pepper, to taste 1 sweet onion 1 fresh herb sprig (your choice), for garnish Method (1) Fine chop assorted herbs, and mix in a small bowl with goat cheese. Add milk as needed to make the mixture creamy but still firm (this can be made 2-3 days in advance); set aside. (2) Place 3/4 c. balsamic vinegar in small saucepan, and reduce until it coats the back of a spoon. Turn tomato on its side, and slice 1/8” thick. Coat 3 center cuts of tomato with olive oil and salt and pepper to taste; set aside. (3) Slice onion in half and across the grain. In a skillet over medium-high heat place enough olive oil to coat the bottom, and add onions; caramelize, 4-7 minutes. When caramelized, add remaining 1/4 c. balsamic vinegar, and cook until onions have soaked up vinegar. (4) On a grill or grill pan over high heat, place green tomato, and cook until grill marks form. Turn tomato 90°, and allow for grill marks to form again; turn over, and do the same on the other side. (5) Place 1 slice grilled green tomato in bottom of a ring form, then a layer of balsamic onions, then a layer of herb goat cheese. Repeat these steps; then place final slice of grilled green tomato on top. Remove ring. Garnish with balsamic glaze, more herbed goat cheese and 1 fresh herb sprig. Wine pairing: Chalk Hill Sauvignon Blanc 2007 (California) has creamy nectarine and pineapple flavors that will contrast beautifully with the green tomato and pick up on the vinegar and onions. www.chefmagazine.com September/October 2009 | 39