About five months ago Mennonite Village, a non-for-profit Continuing Care Retirement Community in Albany, began a new fresh and healthy eating campaign inspired by local producers and their harvest. Executive Chef Mitch Rosenbaum says he’s shaking things up, and as the new growing season begins he couldn’t be more excited!
Just last week Chef Rosenbaum presented a spring-time inspired plate full of goodies from local producers for the Chefs’ Show-Off presented by Ten Rivers Food Web at Linn Benton Community College. His individual portions of buckwheat blinis featured wheat from Green Willow Grains, topped with fresh, Oregon shrimp (smoked that morning) from Pacific Shrimp Co. all covered with a crema fresca, an emerald sorrel sauce featuring cheese from Albany’s own Ochoa’s Queseria and spicy radishes. Each bite was a wonderful blend of spring-time colors, flavors and textures. (See recipe below)
The dining room at Ashwood Court II at Mennonite Village is available for residents and staff to enjoy lunch and dinner services, and Chef Mitch Rosenbaum’s special Friday suppers are open to the general public, family, and friends.
Buckwheat Blini with Wheat Bran and Ground Flaxseeds
Yields: 48 little pancakes
- 3 eggs
- 3/4 cup Buttermilk
- 1 cup Milk
- 3/4 cup All purpose Flour
- 3/4 cup Buckwheat Flour
- 2 tbsp. Wheat Bran
- 2 tbsp. Ground Flaxseed
- 2 tsp. Dry Yeast
- 1/4 cup Warm Water
- 1 tsp. Sugar
- 1/3 tsp. Salt
Stir yeast, water, sugar. Allow to foam.
Whisk together eggs, buttermilk and milk. Combine flours and salt. Add flour mixture to the egg mixture and whisk again. Add yeast mixture to flour mixture.
Heat a non-stick skillet over medium heat. When hot, thoroughly coat the bottom of the skillet with butter. Using 1 tbsp. of batter per Blini, cook for about 1 1/2 minutes on the first side, until golden brown. Turn them when they are dry and slightly bubbly around edges. Cook another 30 seconds or so.
You can cook 4 or 5 at a time in a large skillet, more on a large griddle. Re-coat the skillet with butter each time.
Top with the following sauce.
- Raw Puree of Fresh Spinach (1 leaf), Sorrel (1/2) or Shallots (2 freshly peeled) + all of the following ingredients:
- 1/2 cup Honey
- 2 Garlic Cloves
- 1 1/2 cups Buttermilk
- 1/2 cup Extra Virgin Olive Oil
- Salt and Pepper to Taste