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Rayville Baking Co. Recipes

Chef Josh Anthony shares recipes from  farmhouse culinary classes taught at Rayville Baking Co. at Rayville northeast of Kansas City. For more information, visit www.rayvillebakingco.com or call 816-776-2720.

FRENCH COUNTRY CHICKEN FRICASSEE Courtesy of Rayville Baking Company’s Josh Anthony

For the marinade: 1 stalk celery, chopped 1 small leek, greens trimmed, bulb split, rinsed and chopped 1 carrot, peeled and chopped ...... Read more >

Organic Black Bean and Sweet Potato Burritoes

Courtesy of Main Squeeze Natural Foods Café chef Rachel Theerman.

We use primarily organic ingredients for this dish, which are easy to find at most grocery stores and health food markets like Clover’s in Columbia.  Also, we use dried black beans, but using organic canned beans is a great time-saver.  We make our own super tasty enchilada sauce, but there are great organic ones available as another time-saver.  J…... Read more >

Nuts about Nuts: Black Walnut recipes

Black Walnut Linguini and Clam Sauce 4 tablespoons butter 2 ounces garlic, crushed 4 whole clams 2 ounces black walnuts 1 tablespoon Chablis white wine 3 ounces whole baby clam juice 2 tablespoons fresh parsley, chopped 3 ounces heavy cream 1 ounces Parmesan, grated 3/4 cup whole baby clams 7 ounces fettuccini or linguini, cooked

Over a medium-high flame, add butter, garlic, and 4 whole clams. When garlic starts to turn brown, a…... Read more >

Hoss's Market & Rotisserie Roasted or Smoked Pork Tenderloin with Ham and Cheese

Premium quality pork tenderloin (6-8 oz. per person)

Sharp cheese, shredded (Manchego, grana padano, or cheddar)

Yellow onions, caramelized

Garlic, minced

Ham (Serrano, prosciutto, or country ham), thinly sliced

Hoss’s steak seasoning

Country bacon (optional)

Butterfly the tenderloin lengthwise. Mix together onions, garlic and cheese. Sprinkle the cheese mixture lightly on the pork. Place a slice of ham on the cheese, ...... Read more >