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Iowa Ingredient Stories Tagged "recipes"

Black Walnut Soup

Black Walnut Soup

posted on April 16, 2014

Ingredients ½ stick (4 Tablespoons) butter ½ cup uncooked bacon, diced  1 stalk celery, diced 1 medium red onion, diced 1 ½ cups Black Walnuts 5 cups chicken stock 1 pint heavy cream Bottle of nice olive... Read More »
Black Walnut “Risotto” with Fall Mushrooms and Carrot Puree

Black Walnut “Risotto” with Fall Mushrooms and Carrot Puree

posted on April 15, 2014

Ingredients 2 Tablespoons olive oil 1 small yellow onion, diced 1 pound black walnuts ¼ cup sweet vermouth 4 cups chicken or mushroom stock 1 pound meaty mushrooms (such as Chantrelle and Porcini) 2 cups carrots, peeled and diced 1... Read More »
Sautéed Beet Greens & Fresh Beet Salad

Sautéed Beet Greens & Fresh Beet Salad

posted on April 9, 2014

Ingredients 1 bunch of whole beets with greens 2 Tablespoons olive oil 2 cloves garlic, minced salt and pepper 1 lemon Optional choice of herbs to taste (mint, basil, thyme) ½ cup chopped tomato ¼ cup walnuts or... Read More »
Chai Spiced Pickled Beets

Chai Spiced Pickled Beets

posted on April 9, 2014

Ingredients 2 bunches of beets (about 20 small-med beets) 1 ½ cup water 1 ½ cup vinegar (white or apple cider or a combo of the 2) 1 Tablespoon fennel seeds ½ Tablespoon whole cloves 1 ½ cardamom pods 1 teaspoon... Read More »
Flourless Chocolate Cake with Strawberries

Flourless Chocolate Cake with Strawberries

posted on February 28, 2014

This delicious gluten-free chocolate cake has a sweet bite! Read More »
Pan Seared Sea Bass with Strawberry Jícama Salad

Pan Seared Sea Bass with Strawberry Jícama Salad

posted on February 28, 2014

This savory dish is enhanced with the mild sweetness of strawberries. Read More »
Share your Iowa Ingredient Recipes

Share your Iowa Ingredient Recipes

posted on January 14, 2014

Friends of Iowa Public Television is now collecting recipes for inclusion in a new edition of the Iowa Ingredient Cookbook! Share your favorite recipes that include the following ingredients (to be featured in Season 2 of Iowa... Read More »
Recipe: Cran-Raspberry Pie

Recipe: Cran-Raspberry Pie

posted on December 8, 2013

A delicious pie that's perfect for the holidays. Read More »
Recipe: Pumpkin Soup Infused with Coconut & Cilantro

Recipe: Pumpkin Soup Infused with Coconut & Cilantro

posted on December 8, 2013

Ingredients Extra Virgin Olive Oil 1 cup chopped onions ½ cup diced carrots ½ cup diced fresh fennel 4 minced garlic cloves 4 cups medium diced pumpkin Water, enough to cover all of the veggies 1 cup coconut milk ½... Read More »
Recipe: Grand Sparkle

Recipe: Grand Sparkle

posted on December 8, 2013

Ingredients 1 cup sparkling apple cider1 cup pineapple juice1 oz. Grand Marnier½ oz. fresh squeezed lime juice1 applePomegranate seeds4 anise stars   Directions Take apple and cut into four slices. Place pomegranate seeds and anise... Read More »
Recipe: Pumpkin Crostini with Caramelized Apples & Onions

Recipe: Pumpkin Crostini with Caramelized Apples & Onions

posted on December 3, 2013

  Ingredients 1  French baguette, ¼" sliced 2 cups medium diced pumpkin 1 chopped onion 1 julienned apple 1oz. balsamic vinegar Extra virgin olive oil Salt and Pepper Fresh fennel tops to garnish... Read More »
Recipe: Chestnut Stuffing

Recipe: Chestnut Stuffing

posted on July 2, 2013

Ingredients Peeled and Roasted Chestnuts: Bartlett Pears Roasted Cauliflower (roasted with shallots and thyme) Roasted Carrots (roasted with shallots and thyme) Day-old Bread (cubed) Toasted for the... Read More »
Eggplant Napoleon

Eggplant Napoleon

posted on June 24, 2013

Ingredients 1/2 onion diced 3 cloves garlic 1 sprig rosemary 1 oz. vodka 1 can diced tomatoes 1 cup heavy cream 2 Tbsp. Parmesan cheese Olive oil 1 red bell pepper, diced 1/2 onion, sliced 1/2 summer squash 7 slices eggplant 5 slices... Read More »
Cooking Eggplant with Chef Nate Jiroutek

Cooking Eggplant with Chef Nate Jiroutek

posted on June 21, 2013

Chef Nate Jiroutek cooks with Iowa eggplant and proves that Iowa ingredients can be gorgeous as well as packed with flavor. Read More »
Recipe: Lotus Cream Ice Cream

Recipe: Lotus Cream Ice Cream

posted on June 12, 2013

Ingredients 1 cup heavy cream 1 cup whole milk 1/4 cup raw sugar 1/4 cup corn syrup 1/2 tsp. vanilla 1/2 tsp. almond extract 1/2 cup lemon juice 2 and 1/2 tsp. lemon zest Directions Combine all ingredients in amixing bowl and stir... Read More »
Recipe: Fresh 5-Herb Pesto With Penne Pasta

Recipe: Fresh 5-Herb Pesto With Penne Pasta

posted on June 6, 2013

Ingredients 1 cup fresh basil leaves - rough chop 1 cup fresh cilantro leaves- rough chop 1 cup spinach leaves- rough chop 1/2 cup fresh chives- rough chop 1 cup fresh parsley- rough chop 1 cup chopped raw nuts (walnuts, pine nuts, pumpkin... Read More »
Cooking Herbs with Chef Mattias Kriemelmeyer

Cooking Herbs with Chef Mattias Kriemelmeyer

posted on May 30, 2013

One of Iowa’s most innovative chefs takes advantage of Iowa’s glorious herb bounty to create a flavorful 5-Herb Pesto with Penne Pasta and a delightful Herb salad. Read More »
Recipe: Duck Confit with Orange Sauce

Recipe: Duck Confit with Orange Sauce

posted on May 20, 2013

Ingredients 3 Tbsp. salt 4 cloves garlic, smashed 1 shallot, peeled and sliced 6 sprigs thyme coarsly ground black pepper 4 duck legs with thighs 4 cup duck fat Directions Sprinkle 1 Tbsp. of salt in the bottom of a plastic container... Read More »
Recipe: Country Pork Pâté

Recipe: Country Pork Pâté

posted on May 20, 2013

Ingredients 2 and 1/2 lbs. cubed pork shoulder 10 oz. medium diced pork fat 4 oz. diced bacon 6 fl. oz. crème fraiche 1 and 1/2 whole eggs 1 and 1/2 Tbsp. minced shallot 1 and 1/2 garlic cloves sliced Parsley to taste Thyme to... Read More »
Cooking Garlic with Chef Ryan Devitt

Cooking Garlic with Chef Ryan Devitt

posted on May 17, 2013

Host Charity Nebbe brings garlic goodness to life as Chef Ryan Devitt shows her how to use Iowa garlic to create tasty dishes like duck with orange sauce and black rice risotto. Read More »
Cooking Blueberries with Chef Walter Jahncke

Cooking Blueberries with Chef Walter Jahncke

posted on May 17, 2013

Host Charity Nebbe cooks with Chef Walter Jahncke and learns a creative, delicious recipe for blueberry crisp and blueberries foster. Read More »
Recipe: Blueberries Foster

Recipe: Blueberries Foster

posted on May 15, 2013

Chef Walter Jahncke turns up the heat for this cool treat. Read More »
Cooking Pork with Chef Enosh Kelley

Cooking Pork with Chef Enosh Kelley

posted on May 14, 2013

Tired of eating pork the same way you always have? Learn some fresh and tasty takes on an Iowa favorite, pork. Read More »
Recipe: Blueberry Crisp

Recipe: Blueberry Crisp

posted on May 11, 2013

Ingredients for a 9x13 casserole dish you will need: 8 cups of fresh blueberries 1 Tbsp orange zest 2 tsp lemon zest 2 tsp minced fresh rosemary 2 tsp minced fresh thyme 2 Tbsp cinnamon sugar 2 sticks of butter 1 cup of flour 1 cup of... Read More »
Recipe: Baked Mac & Cheese

Recipe: Baked Mac & Cheese

posted on May 4, 2013

Who says grown ups can't have kids food. Try this very sophisticated (and delicious) dish. Read More »
Recipe: Aged Gouda & Prosciutto Toasties

Recipe: Aged Gouda & Prosciutto Toasties

posted on May 3, 2013

The perfect lunch, that's as easy to make as grilled cheese. Read More »
Recipe: Spinach Salad

Recipe: Spinach Salad

posted on April 25, 2013

Chef Blake Landau, of Newton's Paradise Cafe prepares a spinach salad topped with a peach vinaigrette. Read More »
Recipe: Spinach Dip

Recipe: Spinach Dip

posted on April 25, 2013

Chef Blake Landau, of Newton's Paradise Cafe, shares his recipe for spinach dip. Read More »
Recipe: Elk Tenderloin with Summer Succotash and Chimmichurri

Recipe: Elk Tenderloin with Summer Succotash and Chimmichurri

posted on March 19, 2013

Ingredients   Elk 4 elk tenderloins (6 ounces each) Kosher salt and freshly ground black pepper Canola oil 4 sprigs of thyme 2 ounces extra virgin olive oil Chimmichurri 1/2 cup finely chopped cilantro 1/2 cup finely... Read More »
Recipe: Apple Cheddar Crisp

Recipe: Apple Cheddar Crisp

posted on February 28, 2013

Sweet and savory! Try out this classic dish with a twist. Read More »
Recipe: Rhubarb Caponata

Recipe: Rhubarb Caponata

posted on January 14, 2013

Matt Steigerwald from the Lincoln Cafe in Mount Vernon, shares his recipe for Rhubarb Caponata. Read More »
Recipe: Frozen Rhubarb Fool

Recipe: Frozen Rhubarb Fool

posted on January 14, 2013

Matt Steigerwald from the Lincoln Cafe in Mount Vernon, shares his recipe for Frozen Rhubarb Fool. Read More »
Recipe: Rhubarb Margarita

Recipe: Rhubarb Margarita

posted on January 14, 2013

Matt Steigerwald from the Lincoln Cafe in Mount Vernon, shares his recipe for Rhubarb Margarita. Read More »