The Dairy Good CookbookEveryday Comfort Food from America's Dairy Farm Families
The Dairy Good Cookbook is a celebration of the world of the 47,000 dairy farm families and their contributions to American life. The 115 recipes showcase the taste of dairy in many forms, from cheese to yogurt, milk, and butter. The book gives a unique perspective through recipes and photographs of a day in the life of dairy farms, cows, and the farmers who bring us our dairy.
Dairy farming is one of the hardest types of farming there is, and these farmers take a tremendous sense of pride in their work. Ninety-five percent of the 49,000 dairy farms in America are family owned, and many families have continued to own their farms for generations. Milk is in their blood. The Dairy Good Cookbook showcases the lives of these hard-working farmers across the country. This book celebrates not only the love that people have for dairy foods, but it also pays tribute to the dairy farmers—and even the cows that make all this great cuisine possible.
The book is divided into six sections organized by a day in the life of a dairy farmer, beginning with Sunrise and ending at Sundown, along with other special days in the year (including holidays and family get-togethers). Each chapter highlights one of six different types of dairy cows and includes profiles of both large and small dairy producers. Nothing soothes the soul quite like a warm bit of Macaroni & Cheese, Apple Cheddar Pizza, Apricot Dijon Pork Chops, or a taste of Dairyman’s Chocolate Cake. The 115 recipes include dishes from the archives of Dairy Management, Inc. as well as family favorites from farmers themselves. Tips on cooking with dairy are included along with family-friendly recipes and myriad photographs of the food and farms.
Unlike other foods that we consume, where our milk originates is probably less than 100 miles from our homes. Dairy is still a small, community-based business, and dairy farmers are the original environmentalists since their livelihood depends on the health and well-being of their animals and where they live. This cookbook has the endorsement and support of Dairy Management, Inc., the umbrella organization to which all of America’s dairy farmers belong. Carla Hall from The Chew has contributed the foreword, and it will be released in early June for National Dairy Month.
Summer Vegetable Risotto
Makes 4 to 6 servings
Risotto has an undeserved reputation for being fussy. It requires a bit of stirring, but it is actually a simple dish to make. Three things contribute to its legendary creaminess—the starch that is released by the Arborio rice as it cooks and, of course, butter and cheese. (Recipe pictured on page 154.)
8 cups low‑sodium chicken or vegetable stock
2 tablespoons butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
½ cup sliced asparagus
(½-inch pieces)
½ cup diced zucchini
½ cup diced yellow squash
½ cup fresh or frozen peas
1 cup shredded Italian‑style cheese blend
1 tablespoon snipped fresh thyme or basil
2 Roma tomatoes, seeded and diced
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, plus additional for serving
Cracked black pepper
½ cup shaved Parmesan
1. Bring the stock to a simmer in a large saucepan over medium heat. Turn the heat to low and keep hot but not boiling throughout the cooking process.
2. Melt the butter in another large saucepan over medium heat. Add the onion and cook until softened, 5 to 6 minutes.
3. Add the rice and stir to thoroughly coat. Add the wine and stir until the wine has almost evaporated. Add the stock, 1 cup at a time, stirring constantly until each cup is absorbed. (Turn the heat to low if necessary to keep at a constant low simmer.)
4. When the stock is nearly gone, add the asparagus, zucchini, yellow squash, and peas. Continue to cook, stirring frequently, until the liquid has been absorbed and the rice is tender but still slightly firm. (You may not use all of the stock. The risotto should be very creamy—not quite soupy, but almost.)
5. Gently stir in the Italian‑style cheese and the thyme. Stir in the tomatoes. Add the salt and ground pepper. Serve immediately topped with cracked pepper and shaved Parmesan.
From The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families, Andrews McMeel Publishing LLC
Photo Peter Krumhart and Dean Tanner.
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