Cooking Class with Chef Patty Wingo

Join Chef Patty Wingo in the kitchen for a feast full of fall flavors, including autumn bisque, kale salad, braised short ribs and caramel apple napoleon. Can’t make it to class? Use these recipes to make your own four-course meal at home.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

 Instructor: 
Chef Patty Wingo

Event Details: 
$60 tabletop seat, $65 counter seat; 6 p.m., October 18; Metro Appliances & More, 3252 N. Glenstone Ave., Springfield

Presented by: 
M
issouri Beef Council

Sponsors:
Metro Appliances & More 
Macadoodles

GET YOUR TICKETS
Tickets are sold on a first-come, first-served basis here
Call 417-883-7417 for more information.

 

 

Autumn Bisque

Serves 8
Paired with Butter Chardonnay 

 

Ingredients

1  butternut squash, 2 carrots and 1 large potato, peeled and diced small

1  medium onion, diced small

1  tablespoon olive oil

1  teaspoon kosher salt

½ teaspoon black pepper

1  small pear (or apple or both), peeled and diced large 

5  cups  chicken broth (or vegetable broth), divided 

1  teaspoon  fresh ginger, shredded

1  tablespoon chopped parsley

1  tablespoon chopped thyme

¼  teaspoon  mace (or nutmeg)

1  cup  heavy cream

8  tablespoons  butter

 

To Prepare

Heat oven to 450°F. Toss squash, carrots, potato and onion with olive oil, salt and pepper. Spread onto a large baking pan. Roast for 10 minutes. Add chopped fruit, toss to coat and cook an additional 15 minutes. Add half the chicken broth to a large stock pot or Dutch oven. When vegetables are roasted, place into pot with broth. Using an emulsion blender, blend thoroughly. Add remaining broth, ginger, parsley, thyme and mace. Continue blending until smooth. Heat to medium and let simmer 10 minutes. Add cream and butter and more salt and black pepper to taste. Simmer an additional 25 to 30 minutes, stirring occasionally. Serve with a dollop of sour cream and buttered baguettes or croutons.

 

 

Kale Salad

with roasted butternut squash, cranberries, goat cheese and candied pecans

Serves 6
Paired with Walnut Block Sauvignon Blanc 

 

Ingredients for Salad

8 cups curly kale, shredded

2 cups roasted butternut squash, cut into bite-sized pieces

2 ounces goat cheese,crumbled

½ cup candied pecans, roughly chopped

¼ cup dried cranberries

 

Ingredients for Vinaigrette

1 shallot thinly minced

1 tablespoon Dijon mustard

¼ cup olive oil

¼ cup red wine vinegar

Kosher salt and black pepper to taste

 

To Prepare Salad

On a platter, pile the curly kale at the base and then sprinkle the squash, goat cheese, pecans and cranberries over the top of the kale. In a small bowl, combine all of the vinaigrette ingredients and whisk them together. Pour over the salad, and toss to combine. Serve immediately.

 

​Ingredients for candied pecans

2 cups pecans

1 egg white

1 cup sugar, divided

1 teaspoon kosher salt

½ teaspoon cinnamon

⅛ teaspoon cayenne pepper

 

Instructions for candied pecans

Heat the oven to 350°F. Prepare a sheet pan with a silpat mat or a piece of parchment paper. In a medium bowl, whisk an egg white with a pinch of salt until frothy and pale. Add the nuts and gently toss to coat. Add ½ cup of sugar and toss. Add the rest of the sugar, salt and spices. Toss to coat and spread on a sheet pan. Bake for 10 minutes. Take the pan out, and stir the pecans around with a spatula. Bake for an additional five minutes. When finished baking, stir the pecans with the spatula and let them cool. Store in an airtight container or Ziploc bag for up to a month.

 

Braised Short Ribs over Creamy Polenta

with roasted root vegetables

Serves 4
Paired with Locations F

 

Ingredients for Short Ribs

Kosher salt and black pepper

8 beef short ribs

¼ cup all-purpose flour

6 thin slices bacon, diced

2 tablespoons olive oil

3 carrots, diced

2 shallots, finely minced

1 medium onion, diced

Splash of red wine

4 cups beef broth

2 sprigs fresh thyme

2 sprigs fresh rosemary

 

To Prepare Short Ribs

Heat oven to 325°F. Salt and pepper ribs. Dredge in flour. Set aside. In a large Dutch oven, fry bacon over medium heat until all fat is rendered and bacon is crispy. Remove bacon and set aside to drain. Add olive oil to the fat and heat on high. Brown ribs on all sides, 45 seconds per side. Remove ribs. Set aside. Lower heat to medium. Add carrots, shallots and onion. Cook for two minutes. Splash in wine and deglaze pan. Add broth, 1 teaspoon salt and plenty of black pepper. Bring to a boil. Salt to taste. Add ribs to liquid until almost submerged. Add thyme and rosemary sprigs to liquid. Add cooked bacon. Cover and transfer to oven. Cook until ribs are fork-tender, about two to two-and-a-half hours. Remove from oven, and let sit covered for at least 20 minutes. Before serving, skim fat off the top of the liquid. To plate, arrange two ribs on polenta, and spoon a little juice over the top.

 

Ingredients for Polenta

4 cups water 

1½ teaspoons of salt (or 1 teaspoon if using salted butter)

1 cup medium-grain yellow polenta

2 tablespoons butter

¼ cup boursin cheese

 

To Prepare Polenta

Heat salted water (1½ teaspoons of salt per 1 quart of water) to a boil over high heat in a thick-bottomed 2- or 3-quart pan, about five minutes. Quickly whisk in the polenta until fully incorporated.

Lower the heat to a very low simmer, add the butter and allow the polenta to cook, stirring occasionally so it doesn’t stick to the bottom of the pan, for 25 minutes. Finish by stirring in the boursin cheese until it has melted into the polenta. Taste and add more salt if necessary. (You can also add more cheese if you want it to be even creamier.)

 

Ingredients for Root Vegetables

Nonstick vegetable oil spray

1 pound rutabagas, peeled, cut into 1-inch pieces

1 pound carrots, peeled, cut into 1-inch pieces

1 pound parsnips, peeled, cut into 1-inch pieces

2 onions, cut into 1-inch pieces

2 leeks (white and pale green parts only), cut into 1-inch-thick rounds

2 tablespoons fresh rosemary, chopped

½ cup olive oil

Kosher salt and black pepper

10 whole garlic cloves, peeled

 

To Prepare Root Vegetables

Position one rack in bottom third of oven and one rack in center of oven and heat to 400°F. Coat two heavy large baking sheets with nonstick spray. Combine all remaining ingredients except garlic in very large bowl; toss to coat. Season generously with salt and pepper. Divide vegetable mixture between prepared sheets. Place one sheet on each oven rack. Roast 30 minutes, stirring occasionally. Reverse positions of baking sheets. Add five garlic cloves to each baking sheet. Continue to roast until all vegetables are tender and brown in spots, stirring and turning vegetables occasionally, about 45 minutes longer. (This can be prepared four hours ahead of time. Let stand on baking sheets at room temperature. Rewarm in 450°F oven until heated through, about 15 minutes.) Transfer roasted vegetables to large platter and serve.

 

Caramel Apple Napoleon

Serves 8 
Paired with Elio Perrone Sourgal Moscato d’Asti 

 

Ingredients

½ teaspoon ground cinnamon

6 tablespoons sugar

1 sheet puff pastry

All-purpose flour for work surface

2 tablespoons unsalted butter

4 small Granny Smith apples, peeled, cored and cut length-wise into ⅓-inch wedges

2 cups sweetened whipped cream

 

To Prepare

Heat oven to 400°F. In a small bowl, combine cinnamon and sugar. Place pastry on a lightly floured work surface. Sprinkle evenly with 2 tablespoons cinnamon-sugar mixture. Carefully roll out to ⅛ inch thick. Cut out eight 3-inch squares, and place on a parchment-lined baking sheet. Cover with more parchment and another baking sheet. Chill in freezer until firm, about 15 minutes. 

Bake pastry in oven until crisp and lightly browned, about 30 minutes. Remove top parchment and baking sheet. Transfer, with bottom parchment, to a wire rack, and let cool. Meanwhile, in a medium saucepan, melt butter over medium-high heat until foam subsides. Add apples; cook, stirring occasionally, until golden brown, about seven minutes. Add remaining cinnamon mixture. Cook until apples are tender but not falling apart. Let cool completely. To assemble, top the pastry with whipped cream then apples; repeat with another layer of each. Serve immediately.

 

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