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January 7, 2011

Mise en Place: Millet

Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.

The gluten-free grain, millet, makes for a savory dish this January. KRCC’s Ellen Mahoney visited Golden Prairie Farm in Nunn and spoke with co-owner, Jean Hediger. She then headed over to the Black Cat Farm Table Bistro in Boulder where owner and chef Eric Skokan, who’s also a farmer, prepared millet cakes.

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Click below to see the recipe for Millet Cakes from Chef Eric Skokan, and a recipe for Millet Trail Mix from the Colorado Department of Agriculture.

Millet Cakes
Chef Eric Skokan, Black Cat Farm Table Bistro
(Eric Skokan serves this recipe with sauteed lamb.)

2 cups millet
1/2 cup diced carrot
1/2 cup diced onion
2 tbl diced garlic
2 whole eggs
1/4 cup oil
salt & pepper to taste

In a medium saucepan boil about 4-5 cups water. Add millet to boiling water and cook for 15 minutes. Strain millet and set aside (as you would pasta or rice). Saute vegetables in 2 tbl oil until tender; remove from heat and combine with millet in small bowl. Add two eggs to millet mixture and stir; season to taste. Form small cakes, approximately 1 1/2 inches in diameter and saute in 2 tbl oil until golden brown. Remove from heat and serve warm.

Recipe from the Colorado Department of Agriculture

Millet Trail Mix
Chef Jason K. Morse, C.E.C., Valley Country Club, Aurora, Colo.

1 Cup Pepita Seeds
2 Cups Millet
1 Cup Quick Oats, Rolled
1 Cup Salted Sunflower Seeds, seeds only, no shells
1/2 Cup Dried Cranberries
1/2 Cup Dried Cherries
1/2 Cup Agave
1/2 Cup White Chocolate Chips
1/2 Cup Dark Chocolate Chips

Preheat oven to 275 degrees. In a medium stainless steel bowl combine pepita, millet, oats and sunflower seeds. Roast at 275 degrees for approximately 40 minutes or until lightly golden. Remove from the oven and let stand for 10 minutes. Place the mixture in a bowl, add the cranberries, cherries and agave nectar and mix well. Prepare a cookie sheet by spraying with non-stick spray. Spread the mixture on the cookie sheet and roast at 425 degrees for approximately 12 minutes or until medium golden. Remove from the oven and allow to cool completely for one hour. Mix in the chocolate chips. Shelf life is two weeks if kept in sealed plastic bags in cool dry area.

1 Comment »

  1. Love Mise en Place. Will you (or other KRCC program) do a story on urban chickens? Denver currently has tough restrictions on chicken keeping in the city. Folks are working on new FPA (food producing animals) legislation.
    http://www.growlocalcolorado.org/node/837

    Comment by Laura — January 9, 2011 @ 11:57 am

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