49th annual cook off - 2009

8/14/2019 49th Annual Cook Off - 2009

1/24

49th annualReci e Contestand Coo -o Coo ook

irstplace,Collegecategory:GinaMcAteerofSUNY

Oneonta,

PotatoLeekSoup

First place, Community category:Bennett Privitera of Oneonta,Bennys Frutti di Mare

irstplace,Dessertcategory:oletteMartinofSUNYOneonta,eyLimeYogurtCheesecake

A supplement to The Daily Star on Saturday, March 21, 2009


2/24

The Daily Stars annualcook-off and recipe contest hasgone through many changesover the years. The venue hasflip-flopped between educa-tional and commercial facili-ties, and the number of final-ists has swollen and shrunk

from year to year.Throughout it all, it has

been an opportunity for anychef, from the professionallytrained to the novice, to sharebest-loved recipes with thecommunity. This year, morethan 100 eliglible entries weresubmitted, ranging from thehumble to the gourmet, offer-ing something for any palate toenjoy.

Held for the second year atthe State University College at

neonta, the cook-off featurednine talented chefs, ranging inage from a grandmother to aneighth-grader, demonstratingtheir talents to a standing-room-only crowd of onlookers.

The cook-off was shifted toa Saturday this year, a movethat seemed to draw morespectators. The capacity crowdmingled with the judges beforethe event, and were greetedby Daily Star Publisher Tanya

Shalor and SUNY OneontaPresident Nancy Kleniewski.While the cook-off is tradi-

tionally the province of DailyStar Community Editor EmilyPopek, this years event wasmuch more than a one-womanshow. The planning committeealso included Shalor, SUNY

neonta Vice President forCommunity Relations CarolBlazina, and SUNY Oneontaintern Cassandra Stanton, whoalso served as master of cer-

emonies for the days events.Community liaison Patty Bet-tiol of Oneonta rounded out theplanning team.

Staff from the college,including Dan McCahill, GinaMcAteer, Paul Clausson, BryanBennett, Kimala Clark andKatherine Nelligan of Sodexo,lent their support before,during and after the cook-off,keeping everything runningsmoothly.

Besides ensuring that thisyears event was a success, thisgroup laid the foundation fornext years 50th annual cook-off, which promises to createnew traditions as well as hon-

oring old ones. The planningcommittee also brought backlast years panel of judges, add-ing an Oneonta restaurateur tothe judges table as well. Moreon this years judges is foundon Page 6.

This year saw a few morechanges to the venerableevent, including one that had

mouths watering across thefour-county area. The intro-duction of a Desserts categorydrew great response from thecommunity, netting more than40 recipes from chefs youngand old. Entries varied fromthe familiar, such as chocolatechip cookies and rice pudding,to the unusual, such as PastaBanana Cream Pie, AppleCherry Grunt, StrawberryTiramisu Bites and Key Lime

Yogurt Cheesecake.While one category wasadded, another was removed.While a few enterprising didenter the Youth category,open to young people up to

age 18 who are not attend-ing college, there were notenough submissions to give thejudges a choice. Several otherYouth entries were sent in forinclusion in the cookbook, butwith the instruction that theywerent to be included in thejudging.

Community participation

was not lacking when it cameto this years cook-off prizes,however; all nine of this yearsprize packages were providedby donations from local busi-nesses, thanks to the involve-ment of Bettiol. Though Bettiolwas unable to attend the cook-off itself, she worked with TheDaily Star and the college tohelp plan the event and solicitprize donations from numerouslocal merchants. A complete

list of this years sponsors is onPage 24.Stories about this years

finalists appear on Pages 3-5(Community), 7-9 (College) and20-22 (Dessert).

TheDailyStar,Oneonta,

N.Y.,

Saturday

,March21,

2009

2

Soups, sides and breads ........ Pages 4-6College recipes .................... Pages 7-11Youth recipes ...........................Page 12Main dishes....................... Pages 13-15Desserts ............................ Pages 16-23

RECIPE INDEX

hanges make 49th annual cook-o a hit

SUNY Oneonta President Nancy Kleniewski, at left, stands with DailyStar Publisher Tanya Shalor as they begin the 49th annual Cook-offand Recipe Contest at SUNY Oneonta.

About this sectionThe Daily Stars 49th annual cook-off and recipe contestgenerated 129 recipes, 113 of which appear in this section.

A panel of judges selected three finalists and two alternatesin each category: Community, for non-students; College, forstudents attending college in the local area; and Desserts,open to any age group. Alternates are indicated with an

asterisk.Stories and layout in this section are by Daily Star CommunityEditor Emily F. Popek. Photos are by Daily Star photographerBrit Worgan.


3/24

For a man whose familydoesnt enjoy eating seafood,Bennett Privitera of Oneon-ta wasnt shy about includingfishy fare in his entry for TheDaily Stars 49th annual cook-off and recipe contest.

The winning recipe, Bennys

Frutti di Mare, contains fivekinds of seafood, plus a littleclam juice, in a fragrant brothserved over pasta, a combina-tion the judges deemed topsfor the Community category.For his first-place win, Privit-era took home a one-night stay,plus breakfast, at the HolidayInn of Oneonta/Cooperstown;a $50 gift certificate to Christo-phers Restaurant and Lodge;and a $15 gift certificate toGolden Guernsey.

Cheered on by his wife, Ja-mie, and their children, includ-ing 2-week-old Grace, Priviterastarted off his presentationby playing the waiting gameas a large pot of water heatedto a boil. In the meantime, heprepped his seafood and chat-ted with the judges about hisrecipe.

My grandfather owned afish business, Privitera said.He made fish every Friday,

and every year at Christmas hewould go to the fish market toget something for the tradi-tional Italian meal, the Feastof the Seven Fishes. While hisfamily may not enjoy seafood,Privitera said he cooks it forhimself from time to time, andcame up with this recipe whenhe was looking for somethinga little different. ... You gettired of the usual things, clamsor shrimp scampi, he said.

As Privitera added clam

juice and white wine to the pot,judge Billy ODonnell offered atip. If youre good at chopping,you can save the clam juiceyourself, ODonnell advised,but Privitera just smiled andacknowledged that his chop-ping can be a little messy.Nevertheless, the judges gavePrivitera high marks on prepa-ration and technique, as wellas on the overall flavor and tex-ture of the delicately flavored

dish. The best! wrote judgeJoseph Poon. Traditional Ital-ian flavor ... well done!

With baby Grace in tow, Priv-iteras wife looked on proudlyas her husband tended a

steaming pot of clams, musselsand scallops. He does most of

the cooking at home, JamiePrivitera said. Hes alwayscoming up with new things.For his wifes birthday, Privi-tera recently tried somethingnew, making his first cake from

scratch. It came out prettygood, he said with a smile.

When Privitera brought outthe calamari to add to the pot,he explained to the judges thathe had cut it up ahead of time,adding that I like to chase mywife around the kitchen with a

tentacle, drawing a big laughfrom the audience. Realizing

that he was missing one of hisusual ingredients, Priviteraplayed it off. We do a lot ofstuff off the cuff, he said, andthe judges nodded in agree-ment.

TheDailyStar,O

neonta,N.Y.,Saturday,March

21,2009

Fruits o the sea take irst or community

BENNYS FRUTTI DI MARE

Bennett PriviteraOneonta

Ingredients:cup olive oil

4 cloves garlic, chopped2 pinches crushed red

pepper2 tablespoons fresh pars-

ley, chopped cup white wine1 dozen cleaned littleneck

clams1 pound cleaned mussels

1 pound sea scallops12 to 18 medium cleaned

shrimp, peeled and dev-eined

1 cups marinara sauce pound calamari rings1 pound angel hair pasta,

cooked according to packagedirections

Directions: Heat oliveoil over medium heat. Addchopped garlic; sautee untilfragrant. Add crushed red

pepper and sautee for 30 sec-onds.

Add parsley and whitewine. Cook for 3 to 4 minutes.Add clams, mussels and scal-lops. Cook for 3 to 4 minutes.Add shrimp and marinarasauce. Cook until clams andmussels have opened, dis-card any clams and musselsthat have not opened.

Remove from heat and addcalamari. Allow to sit 5 min-

utes before serving over an-gel hair pasta. Garnish withtoasted bread crumbs (do notuse grated cheese).

FIRST PLACE

Communityategory

he subtle aroma of sea-food, garlic and white winefilled the room as Priviteraspooned his flavorful concoc-tion into bright serving bowls,arnished with fresh greens.

Each judge eagerly set to tast-ing the dish and welcomed

Priviteras offer of smalllasses of white wine to com-pliment their meal. Lets getdrunk! Poon declared, settingoff a ripple of laughter aroundthe room.


4/24


N.Y.,

Saturday,

March21,

2009

4

Warner Kingsbury may havefelt a little lonely when he tookthe stage at The Daily Stars49th annual cook-off at SUNYOneonta on March 14, but thechef didnt let that stop himfrom delivering an award-win-ning performance.

In the audience was Kings-burys friend and fellow chef,Rick Rhinebeck, who hadco-authored the Sugar CrustedGarlic Trout recipe and helpedKingsbury prepare for thecompetition.

This last week, weve beentraining nonstop, Rhinebecksaid, adding that he wouldhave joined Kingsbury for thepresentation if the contestrules had permitted it. AsKingsbury began choppingshallots on a cutting board,Rhinebeck described howthe two had worked to refinethe recipe and give the bestpossible presentation to thejudges.

While the recipe was intend-ed to feature steelhead trout,Kingsbury and Rhinebeckwere unable to find steelheadat this time of year, so therecipe was demonstrated usinga different variety of the fish.

After giving garlic and shal-lots a rough chop, Kingsburythrew them into a gizmo thatdrew some interested glancesfrom the audience. Hostess

Cassie Stanton relayed a ques-tion from an audience member,who wanted to know, What isthat thing?

Kingsbury smiled andshowed off his mini hand-heldfood processor to some oohsand aahs from the spectators.

Once his flavorful paste wasready, Kingsbury applied itto the fish, topping the wholething off with brown sugar toform a thick covering suf-ficient to infuse the fish withflavor.

The judges quizzed Kings-bury about the internaltemperature his fish shouldreach when done, but the chefsaid he was used to checkingthe dish by feel, and took sometips from judge Billy ODonnellabout that process.

When it just starts flakingand gives a bit of a pull, thatswhen its done, ODonnellsaid, adding that if the fishflakes too easily, it may beovercooked.

Kingsbury garnished hissucculent seafood dish withdecorative orange-slice twistsand sprigs of fresh parsleybefore serving the judges.

Nice appearance, wrote

ODonnell, giving Kingsburysdish high marks for appear-ance and ease of preparation.

Judge Joseph Poon praisedthe dishs good, sweet flavor,

and suggested to Kingsburythat he could make the flavorprofile even stronger to height-en the impact of the sweetbrown sugar and caramelizedshallots against the tang of thearlic.

s the second-place finisherin his category, Kingsburyreceived gift certificates forthe Hampton Inn and BellaMichaels Restaurant.

Tempting trout dish nets second-place finish

SUGAR CRUSTED GARLICTROUT

Warner Kingsburyasonville

Ingredients: stick of butter2 cups of brown sugar2 bulbs garlic2 shallots2 pounds steelhead troutDirections:Cut tops of bulbs coat with

olive oil and roast at 400 F.Cut together butter, sugar,garlic and shallots.

Rinse and dry trout thor-oughly. Spread garlic-shallotpaste over trout, and coverwith brown sugar. Cook at350 F for 45 minutes.

SECOND PLACE

ommunitycategory

Warner Kingsbury prepares the marinade for his Sugar CrustedGarlic Trout using a handheld food processor.

PASTA FAGOLILeo Giovagnoli

OneontaIngredients:1/3 to cup extra virgin olive

oil4 to 5 cloves of garlic,

chopped1 medium to large yellow on-

ion, chopped2 carrots, cleaned, peeled,

and diced2 stalks celery, cleaned,

peeled, and choppedleaves from 1 celery stalk,

chopped1 28-ounce can Roman or red

kidney beanstablespoon basil, chopped

tablespoon parsley,chopped1 box of ditalini or elbow

acaronisaltpepper

SOUPS, SIDES AND BREADSDirections: In a soup pot

over low to medium heat, warmoil, garlic and onion until onionis translucent, about 8 minutes.Add carrots, celery and celeryleaves along with basil andparsley. Add salt and pepperto taste. Mix well and increaseheat to medium. Add 3 ounceswater and cook until liquid isreduced by half.

Meanwhile, puree half thebeans with 8 to 10 ounces ofwater, setting aside remainingbeans.

Once the soup has reduced,add pureed and whole beans,and cook to desired consisten-cy.

In a large pot, bring at least 3quarts of water to a boil. Add 1ounce of olive oil. Cook pasta toal dente, about 6 minutes. Drainand portion into serving bowls.Top with soup and serve.

TASTE OF THE ISLANDSCHICKEN SOUP

Penny GorschDelhi

Ingredients:1 small (2- to 3-pound) roast-

ed chicken1 16-ounce can coconut

ilk1 lemon

ounces frozen small sweetpeas

ounces baby carrotslarge ribs celeryquarts high-quality pre-

pared chicken stockwater1 cup small dried pasta1 large yellow onion, quar-

teredscallionstablespoons fresh parsleyteaspoon dried thymeteaspoon garlic powder

black pepper

teaspoon cayenne peppersalt teaspoon dried basilDirections: Pull breast, thigh

and leg meat off chicken; shredinto small pieces.

Place remaining chicken,including skin, into a large pot.Add stock and enough water tocover.

Simmer 1 hour after addingchopped onion, top half of cel-ery ribs and half of carrots.

Strain and place broth backinto cleaned pot. Place tornchicken meat, remaining car-rots (cut into slices), peas,celery (chopped), scallions (4whole and 2 bottoms), pasta,

and spices into broth.Cook until pasta is tender.Add coconut milk.

Garnish with chopped scal-lion tops, parsley and slicedlemon.

EGGNOG-CHERRY NUTBREAD

Caren KelseyHartwick

Ingredients:2 cups flour4 cups sugar1 tablespoon baking powder1 teaspoon salt1 cups eggnog1/3 cup oil cup walnuts, chopped cup maraschino cherriesDirections: In a mixing bowl,

stir together flour, sugar, bakingpowder and salt. In a separatebowl, mix together eggnog, eggand oil. Stir into dry ingredi-ents, mixing well. Fold in nuts

and cherries.Turn into greased loaf pan

and bake at 350 F for 70 minutes.Cool in pan for 10 minutes.

Continued on Page 5


5/24

5

TheDailyStar,O


21,2009

A modern presentation of a

traditional dish earned JuneKilpatrick a spot in The DailyStars 49th annual cook-off.The chef was one of the firstfinalists to take the stage, andthough she admitted to be-ing a bit nervous, she had notrouble whipping up her savoryChicken Stroganoff for thepanel of judges.

Kilpatricks dish offers ahealthy twist on the traditionalBeef Stroganoff recipe, substi-tuting lean chicken breasts for

beef, and replacing the heavycream sauce with a lightervariety while retaining the tra-ditional flavors of onion, mus-tard, mushrooms and tomato.

The dish almost didnt makeit to the cook-off; Kilpatrickwas an alternate, chosen toreplace Patti Haddad, who wasunable to participate in theevent.

While Kilpatrick wouldnormally allow her stroganoff

to simmer for an hour, thetime constraints of the cook-off didnt allow for that, so shecame ready with a pre-madeversion of her dish to serve tothe judges. Speedy Gonzalez!

judge Joseph Poon exclaimed

when Kilpatrick presented herdish to the judges, drawing alaugh from the audience.

Fortunately for those in at-tendance, the sights and smellsof the fragrant and colorfuldish were still in evidence asKilpatrick browned chickenbreasts, sauteed onions andformed a thick and flavor-ful sauce in her pan. Whensamples of the stroganoff wereset out for audience membersto try, they disappeared in

inutes to many admiring com-ents.

hough not a professional-chef-in-training like someof the cook-off finalists, Kil-patrick seemed perfectly atease during her presentation,a fact that didnt escape thejudges. Well-prepared, wellorganized, great personality,wrote Poon, giving Kilpatrickhigh marks for preparation andknowledge of her dish, as well

as the finished flavor.For her third-place fin-ish, Kilpatrick will receive aone-night stay at The MurphyHouse Bed and Breakfast in

neonta.

Healthy stroganowins third-place prize

ommunity finalist June Kilpatrick checks on her ChickenStroganoff.

CHICKEN STROGANOFFJune B. Kilpatrick

arylandIngredients:

whole chicken breasts, cutinto strips

cups sliced mushrooms,fresh or canned

flour for dredging1 onion

tablespoons mustardcup butter

1 28-ounce can whole toma-toes

1 container sour creamrice, noodles or pastaDirections: In a large frying

pan, melt butter. Dredge chick-en in flour, and lightly brown onboth sides.

Meanwhile, chop onion andplace in bowl with mustard, and

ix together. Spoon onion overcooked chicken. Cook for about

minutes, and then add mush-rooms and tomatoes, crushingtomatoes with your hands asou add.

ook on low for about 1 hour,stirring occasionally. Serveover rice, noodles or pasta.Place a dollop of sour cream on

top of each serving.Serves 5.

HIRD PLACE

Community category

CARROT BISQUEKitty BrennanCooperstown

Ingredients:4 tablespoons unsalted but-

ter2 medium onions, peeled and

chopped2 teaspoons salt3 pounds fresh carrots,

peeled and chopped, to yield 8cups

cup dry sherry4 cups chicken stock

SOUPS, SIDES AND BREADSContinued from Page 4

SWEET IRISH SODA BREADhe Murphy House Bed and

BreakfastOneonta

Ingredients:3 cups flour cup butter

1 cup sugar1 teaspoon baking soda1 teaspoon baking powder3 large eggs1 cups buttermilk1 cup baking raisinsDirections: Preheat oven to

325 F. Grease a 9-inch spring-form pan. Mix all ingredientswell, adding raisins last. Bakefor about 1 hour.

Can also make 6 extra-largemuffins, baked for 30 minutes.

THREE SISTERS STUFFEDSQUASH

Warner KingsburyMasonville

Ingredients:1 medium-size summer

squash1 cups carrots cup frozen peas cup frozen corn cup pearl onionsDirections: Cut squash width-

wide and de-seed one end. Hol-low out the other end, savingthe excess squash. Trim bot-toms of squash flat so they canstand up.

Process carrots with squash.Mix in corn, peas and pearl on-ions. Stuff squash with filling,and roast, standing up, at 350 Funtil fork-tender.

ROASTED WINTER SQUASHSWEET POTATO GINGER

SOUPGary Preiser

WaltonIngredients:2 sweet potatoes2 winter squash, such as

acorn or butternutbutter1-inch piece ginger root,

peeled and minced teaspoon nutmeg2 large onionssalt and peppertoasted ground cumin seeds3 to 4 cups chicken stocklow-fat milkolive oilDirections: Bake sweet po-

tatoes. Cut squash in half andbake with butter and brownsugar in the cavity until soft.

Dice onions and lightly brownin olive oil with salt, pepper,ginger, cumin and nutmeg. Addchicken stock to onions. Mash in

squash and sweet potatoes.Puree in a pot or blender,adding milk to adjust consis-tency. Adjust spices to taste.Garnish with roasted nuts, ci-lantro and yogurt.

2 cups milk cup half and half2 teaspoons ground white

pepper teaspoon freshly grated

nutmegchopped chives or young

parsley leavesDirections: In a large pot,

melt butter and saute onionsover medium-high heat untilthey start to soften. Stir in saltand continue saute until the on-ions are golden.

Add carrots and sherry to thepot and stir for 1 minute whilesherry evaporates. Add chickenstock, bring to a boil, then coverand simmer for 20 minutes.

Combine milk and cream,then add to pot along with thewhite pepper and nutmeg.

Transfer hot carrot mixture toblender in batches. Blend athighest speed for 4 minutes perbatch.

Strain each batch into aclean pot or serving tureenthrough a medium sieve. Gar-nish with chopped herbs.

Serves 8-10.

ROASTED ROUNDS OVERSWISS CHARDRobert Snyder

OneontaIngredients:1 pound swiss chard3 tablespoons olive oil, di-

vided teaspoon each salt and

pepper, divided3 large tomatoes2 large onions2 ounces grated Parmesan

cheese2 ounces feta cheese cup vegetable stockDirections: Heat oven to 450

F. Oil a 7-by-11-inch bakingdish.

Wash chard, remove stemsand cut crosswise into 1-inchpieces. Do not dry the chard.

In a large bowl, toss chard with1 tablespoons oil, half the saltand half the pepper. Put thechard in baking dish.

Slice the tomato and onioninto -inch round slices, mak-ing 8 slices of each.

Place the tomato slices ontop of the chard, followed bythe onion slices on top of thetomatoes. Pour vegetable stockover top.

Drizzle remaining oil overonions. Sprinkle with Parmesan

and feta cheese, and remainingsalt and pepper. Bake for 20 to25 minutes until golden. Cutinto 8 squares.

ontinued on Page 6


6/24


N.Y.,

Saturday,

March21,

2009

6 SOUPS, SIDES AND BREADSontinued from Page 5

HAM AND CHEESECHOWDER

Susan RobinsonFranklin

Ingredients:1 tablespoon butter cup chopped onion2 tablespoons flour

2 cups water2 chicken bouillon cubes8 small red potatoes, un-

peeled, cubed teaspoon parsley flakes teaspoon pepper1 cups milk1 cup peas pound sliced American

cheese pound ham, cubedDirections: Melt butter in 3-

quart saucepan until sizzling;stir in onion. Cook, stirring, un-

til onions are translucent.Stir in flour, then water. Add

chicken bouillon cubes, stirringuntil dissolved.

Stir in potatoes, parsley andpepper. Cook until potatoes aretender.

Add remaining ingredients.Continue cooking, stirring occa-sionally, until heated through,about 10 minutes.

Makes six 1-cup servings.

SEARED AUTUMNVEGETABLES

Lorraine TompkinsMeridale

Ingredients:tablespoons butter

1 pound small brusselssprouts, halved

cup water1 pound butternut squash,

cubed1 teaspoons coarse salt

teaspoon pepperteaspoon nutmegtablespoons maple syrup

Directions: Melt butter in-quart kettle. Add brussels

sprouts and water. Cover andcook for 5 minutes.

dd squash, salt, pepper andutmeg. Cover and cook for 3 to

minutes.Uncover; cook, stirring, untilwater has evaporated and veg-etables are slightly browned.Stir in syrup and cook for 1 min-ute before serving.

HAWAIIAN BANANA BREADAngelika Neff

UnadillaIngredients:

cups sugar1 cup margarine

large very ripe bananas,ashed

eggs, well beaten cups flourteaspoons baking soda

1 teaspoon vanillacup walnuts, crushed (op-

tional)Directions: Cream sugar

and margarine. Add bananasand eggs, sift flour and bakingsoda.

Blend flour mixture into ba-ana mixture. Do not over mix.ently fold in vanilla and wal-uts.

urn batter into 2 greased-by-5-by-3-inch loaf pans. Pre-

heat oven to 350 F.Bake for 55 minutes or untiltoothpick tests clean. Turn outonto racks and cool before serv-ing.

It wouldnt be a proper

cook-off without an expertteam of judges. The 49th an-nual cook-off saw the returnof the team that presided overlast years event, bolstered byone fresh face.

Besides presiding over theMarch 14 event at the StateUniversity College at Oneonta,the judges were responsiblefor selecting nine finalists _three in each category _ fromthe 100-plus recipes submittedfor this years event. Judges Jo-

seph Poon, Bryan Bennett andBilly ODonnell also performedgarnish demonstrations duringthe cook-off while the resultsof the competition were beingtabulated.

Celebrity judge, masterchef and restaurateur JosephPoon is a 1978 graduate ofSUNY Oneonta and receivedan honorary doctorate fromthe college in 2006. He has ap-peared on The Tonight Show,

The Ellen DeGeneres Showand other nationally televisedprograms.

Poon conducts Wok nWalk Tours in Philadelphiaand teaches cooking classes to

disadvantaged youths, in ad-

dition to supporting a numberof national and internationalcharitable organizations. Theendowed scholarship in hisname at SUNY Oneonta sup-ports students in the collegesfood service and restaurantadministration program.

The judging panel featureda community guest judge inthe person of Alex Gracias ofBella Michaels Restaurant. Anative of El Salvador, Graciascame to the Oneonta area with

Michael Ianelli when IannellisRestaurant was established.Gracis was a chef at Iannellisfor many years until the restau-rant closed, at which time heand his wife, Diana, opened upBella Michaels Restaurant inOneonta.

Besides serving his guests atBella Michaels, Alex Graciasis also gearing up to par-ticipate in the Catskill AreaHospice Epicurean Festival on

March 22. This will be the thirdyear that Bella Michaels hastaken part in this food tastingand auction event, which isheld at the Otesaga Hotel inCooperstown.

Joining Poon and Gracias

at the judges table werechefs Bryan Bennett and BillyODonnell of SUNY Oneonta.

Bennett is catering supervi-sor at the college, where heoversees events taking placeon campus as well as assistingother colleges and universi-ties with their catering events.Before joining the college,Bennett logged more than 20years in professional kitchens,including serving as catering

chef at the Oneonta Elks Lodgefor many years.Chef Billy O, as he is

known to SUNY Oneontastudents, has been with thecollege since 1981. ODonnellsprior professional experienceincludes more than 15 yearsworking at restaurants aroundthe country.

A lover of competition,ODonnell has brought hometwo first-places and one sec-

ond-place finish in contests,and serves as a regional train-er for culinary productionsand a member of the CulinaryTraveling Chef Program for theNortheast region.

Judges lend their expertise

Judges of the 49th annual Cook-off and Recipe Contest, from left, SUNY Oneonta alumnusJoseph Poon, SUNY Oneonta Chefs Billy ODonnell and Bryan Bennett, and Bella MichaelsRestaurant chef Alex Gracias, speak to the contestants during the cook-off.

PASTA FAGIOLIBennett Privitera

OneontaIngredients: cup olive oil3 cloves garlic, chopped1 medium onion, chopped1 to 2 stalks celery, chopped4 carrots, peeled and

chopped2 fresh Roma tomatoes,

dicedpinch of crushed red pepper4 14-ounce cans white

canellini beans, with liquid2 cups water3 cups chicken or vegetable

bouillon pound pasta shells, cooked

according to directionsgrated Peccorino Romano

cheese to tastesalt and pepper to tasteDirections: In large Dutch

oven, heat oil over mediumheat.

Saute garlic for 1 minute.

Add onion, carrots, celery, andtomatoes. Cook until tender.Stir in crushed red pepper.

Allow to cook for 30 seconds.Add 3 cans of beans, with

liquid. Add water and bouillon,

bring to a boil.ook on low-medium heat,

simmering, for 45 minutesor until soup has becomecreamy.

dd last can of beans andpasta. Cook for another 10 min-utes.

Serve with salt, pepper,and grated Peccorino Romano

cheese to taste.


7/24

TheDailyStar,O


21,2009

State University College at Oneontajunior Gina McAteer said she was dumb-founded by her first-place finish in theCollege category of The Daily Stars 49thannual cook-off and recipe contest onMarch 14.

Besides having never entered any typeof cooking contest before, McAteer faced

two other challenges in the form of her twocompetitors in the College category. Know-ing that fellow finalist Americo Imperatorewas a returning cook-off finalist, McAteerwas doubtful about her chances of bestingthe experienced chef.

I dont think Im going to beat Ricky,McAteer said, but it would be a nicesurprise.

After her presentation was done, shestuck around to watch Imperatore andfellow student Colette Martin, enjoyingbeing a spectator rather than a finalist. Ifeel relieved and able to breathe again,

McAteer said with a smile.McAteer said she just assumed she had

finished second when the awards wereannounced and the third-place finalist wasrevealed to be finalist Sam Fuchs. Whenthe second-place award was given to Im-peratore, McAteer was visibly shocked asshe came to the front of the room to claimher prize.

The judges, however, were not sur-prised. Excellent presentation, wrotejudge Billy ODonnell. Good knowledge offood and ingredients.

One of several students representingthe colleges food service program, McA-teer prepared a simple but sophisticatedPotato Leek Soup that earned top marksfrom the judges and netted her a stay atDiastole Bed and Breakfast in Cooper-stown.

The dietetics major credited one ofher professors with prompting her toenter the cook-off; according to McAteer,Oscar Oberkircher offered extra credit tostudents in his Cost Control and ServiceManagement class who participated in theannual recipe contest.

Although McAteer said she was ner-vous about competing in the cook-off, hernerves didnt show as she deftly wieldedher chefs knife and began carefully chop-ping her way through a small mountain ofleeks, celery, shallots, chervil and pars-ley.

As a dietetics major, McAteers focusisnt usually on food preparation _ Itsjust a hobby, she said _ but the judgeswere impressed with her performancenonetheless, awarding her particularlyhigh marks for the finished appearance

of the soup. The rich, creamy liquid wastinted a pale green hue, set off by the deepgreen flecks of parsley.

As she worked diligently on choppingup her greens, the judges quizzed herabout her ingredients and recipe, discuss-

First-place win shocks SUCO junior

SUNY Oneonta student Gina McAteer dishes up her Potato Leek Soup to serve thejudges.

POTATO LEEK SOUPina McAteer

SUNY OneontaIngredients:

leeks4 potatoes, peeled and quartered

cup buttercup milkcup light cream

salt1 quart water or chicken stock

teaspoon fresh chopped chervil orItalian (flat-leaf) parsley

tablespoons each chopped celery andshallots

teaspoon celery seed

pepperparsley to garnishDirections: Remove green portions of

leeks, reserving for another use if desired.ut down the center lengthwise and wash

thoroughly. Chop the white portions finelyand saut lightly with chopped shallots inhalf the butter for 5 to 7 minutes.

dd water or chicken stock, teaspoonsalt, celery and potatoes; simmer 20 to 25

inutes. Remove potatoes and leeks to asmall bowl. Mash to a puree and return tocooking water.

Stir in milk, cream and remaining but-ter, reheating 1 minute if needed. Seasonto taste with salt and pepper.

arnish with parsley or chervil, andcroutons.

IRST PLACE

ollege category

ing the difference between Italian parsleyand curly parsley. McAteer fielded thequestions deftly, earning her additional

high marks for her knowledge of herrecipe and ingredients.

The dish represented a little bit of

home for McAteer, who said she andher mother came up with the savorysoup.

Its one of our traditional recipes,

she said, adding that her mother had beenpeppering her with reminders and tipsthroughout the week as she got ready for

the cook-off.While McAteer said it can be tough to

find time to cook while shes at school, she

said she makes the most of every oppor-tunity to cook, and enjoys spending timein the kitchen with her mother at their

home in Florida, N.Y.

COLLEGE

SPICY SEITAN MUSHROOMPOTSTICKERS

Kay PotterSUNY Oneonta

Ingredients:potsticker wrappers (Japa-

nese gyoza)Filling:2 cups chopped seitan (pre-

packaged or homemade)

10 to 15 cremini mushrooms,roughly chopped (about 2 cups)

1 tablespoon oil1 clove garlic, minced3 teaspoons fresh ginger,

minced2 hot green chilis, de-seeded

and minced1 tablespoon soy sauce1 tablespoon rice vinegar2 tablespoons water mixed

with 1 tablespoon cornstarchDipping sauce:

soy saucerice vinegar to tasteDirections: Roughly chop

the seitan and grind it in a foodprocessor until it reaches abreadcrumb-like consistency.Remove to a large bowl. Pro-cess the mushrooms in the sameway.

Heat oil in a skillet and addgarlic, ginger and chilis. Cookuntil the garlic begins to turngolden, then add the mush-rooms. Saute until softened,

then add ground seitan. Stir insoy sauce and vinegar to taste.

Remove from heat and letcool for 5 minutes before stir-ring in water-cornstarch mix-ture. Set aside and let cool.

Place a potsticker wrapperon a flat surface and place 1 ta-blespoon of filling in the center.Wet edges with water. Gentlyfold in half and press to seal theedges, forcing out as much airas possible. Crimp edges about

4 times. Repeat with remainingfilling.Place pot stickers in a pan

that has been lightly coatedwith oil over medium-high heat.Cook until bottoms are brownand crispy. Do not flip otherthan to check the bottoms.

Once they are brown, add cup of hot water to the pan; cov-er and turn the burner to high.Steam for 7 minutes and checkfor any remaining water.

After all water has evapo-

rated and the wrapper bottomshave crisped up again, removefrom heat and serve with dip-ping sauce.

Continued on Page 8


8/24

TheDail

yStar,Oneonta,

N.Y.,

Saturday,

March21,

2009

8

Americo Imperatores SweetPotato Bisque with SweetDates and Creme Fraicheseems like a simple recipe onpaper, but the SUNY Oneontajunior faced some challengesas he prepared his sophisti-cated soup.

Armed with an impressivearray of ingredients and tools,Imperatore learned the hardway that a watched pot neverboils as he waited for his sweetpotatoes to cook. Undaunted,the young chef still put on animpressive presentation, earn-ing him a second-place finishand a prize package featuring a$100 gift certificate to NeptuneDiner and $15 gift certificate to

olden Guernsey.Imperatore started off with

some education about hisingredients. These are sweetpotatoes, not yams, he in-structed. People often con-fuse them, but as Imperatorepointed out, yams are grown inAfrica, while sweet potatoesare grown domestically.

Asked about the origins ofhis recipe, Imperatore said hewas inspired when he spottedsome dates at a natural foodstore.

I had never used dates be-fore, but I thought they wouldgo really well with the sweetpotatoes, he said. The dishwas also inspired by somethinga little closer to his heart;

Imperatore said he is alwayslooking for food to cook forhis girlfriend, who doesnt eatwheat or dairy. (The cremefraiche, he said, is optional.)

Though some of his com-petitors admitted to nerves,Imperatore was poised and

confident throughout his pre-sentation. Some of that easeay have come from the fact

that he had been there before.Imperatore was one of only twocollege students to enter the2008 cook-off; he competed inthe Community category, beat-ing out two cook-off veterans toearn a fourth-place finish withhis Sea Bass with Clams andMussels.

This year, more than 30 reci-pes were submitted by SUNY

neonta students, includingthose who entered in the Des-serts category, making Impera-tores selection as a finalist allthe more impressive.

With a careful eye towardpresentation, Imperatore hol-lowed out four large sweet po-tatoes to use as serving bowlsfor his savory-sweet soup. Thejudges responded positivelyto this touch, as well as to hisknowledgeable presentation

and explanation of his process.He knows what he is do-

ing, judge Joseph Poon wroteof Imperatore. Explains everyprocedure; very knowledge-able about the potato.

It was clear that Imperatorecame to the cook-off to com-pete. When Dessert finalist Co-lette Martin drew appreciative

urmurs from the audience forhaving made her own yogurt,Imperatore lost no time gettinghis own comment in.

I didnt make my ownyogurt, but I did make cremefraiche, Imperatore said tolaughter from the audience. Heexplained how the buttermilk-cream mixture is allowed toculture overnight, creating athick, rich substance similarto sour cream, with a slightly

ore mellow flavor.he inventive bisque drew

praise from the judges, whogave high marks across theboard for flavor. Unfortunately

for Imperatore, his dish wasot done in the allotted time,

which brought down his scoresomewhat.

After the event, judge BillyDonnell was sympathetic

to the young chefs plight,reminiscing about one cater-ing job where he had to servehundreds of guests using onlySterno to cook the food.

Donnell also pointed outthat the ability to improvise

and roll with the punchesis a skill all chefs developas they learn their trade, asImperatore no doubt will ashe pursues his goals in theculinary arts.

Sophisticated bisque is second-place finisher

SUNY Oneonta student Americo Imperatore checks on a pot of water as he prepares to cook sweet potatoes for his SweetPotato Bisque.

SWEET POTATO BISQUEWITH SWEET DATES AND

REME FRAICHEAmerico Imperatore

SUNY OneontaIngredients:3 cups heavy cream1/3 cup buttermilk2 large sweet potatoes,

peeled and chopped small onion, chopped

2 garlic clovesteaspoon garlic powder1 teaspoon brown sugar10 ounces chicken stock5 large dates, seeded (one for

garnish)

salt and pepper to taste teaspoon cinnammon

teaspoon nutmegDirections: To make creme

fraiche, mix cream and butter-milk and let sit overnight, thenrefrigerate.

Boil sweet potatoes untilsoft. Drain and add to blenderalong with onion, garlic clovesand dates. Add back to pot on alow-medium heat.

Add garlic powder, sugar,

stock, salt, pepper, cinnammonand nutmeg. Mix thoroughly,stirring occasionally for 10 to15 minutes. Garnish with a dal-lop of creme fraiche and onehalved date.

SECOND PLACE

College category

FLOATING TACOSJenny SchultzSUNY Oneonta

Ingredients:

Taco filling:1 pound hamburger1 onion1 8-ounce can tomato paste1 8-ounce can tomato sauce3 8-ounce cans water2 tablespoons sugar2 tablespoons garlic2 tablespoons chili powder2 tablespoons oregano1 cup white riceWhite sauce:2 cups mayonnaise

2 cups buttermilk2 cups cream cheese1 teaspoon onion salt1 teaspoon garlic powder1 teaspoon salt1 teaspoon pepper

COLLEGEDirections: In a large sauce-

pan, combine meat, vegetablesand spices, and simmer for 40minutes. Add 1 cup of whiterice. Cook until rice is tender.

Meanwhile, prepare whitesauce by combining all ingredi-ents. Refrigerate.

Serve meat mixture overcorn chips, topped with tacotoppings (shredded lettuce,tomato, black olives, etc.) andwhite sauce.

REPESarkia Raveau-Violette

SUNY OneontaIngredients:250 grams flour4 tablespoons powdered sug-

ar2 tablespoons melted butter4 egg whites2 1/3 cups skim or low-fat milk

teaspoons vanilla or al-ond extract

teaspoon salt1 cups strawberries,

chopped

1 cups bananas, slicedDirections: Mix flour, 3 ta-

blespoons powered sugar, but-ter, egg whites, milk, extractand salt in a large bowl with awhisk. Let sit for 20 minutes.

Pour 3 ounces (about 1 ladle-ful) of batter onto a nonstickpan over medium heat. Allowbatter to spread over pan in aneven, thin layer.

hen batter is lightlybrowned, flip over and brown

on the other side. To serve, heatfruit in pan and roll into crepe.

op with remaining powderedsugar.

ontinued from Page 7

Continued on Page 9

9

Sl k d ib k hi d


9/24

9

TheDailyStar,O


21,2009

Sam Fuchs had only 45minutes to demonstrate hisSpicy Braised Short Ribs overCreamy Goat Cheese MashedPotatoes, but he put a lot moretime than that into his dish.

Arriving at The Daily Starcook-off at SUNY Oneonta witha small team of helpers and acooler in tow, Fuchs went rightto work seasoning and thenbrowning his ribs, but the reallabor had taken place the nightbefore. Because of the four-hour cooking time of his ribs,Fuchs was up until the weehours preparing a portion toserve to the judges.

The recipe, with its longname and long cooking time,had a fairly short story behindit. I really like short ribs,

Fuchs said, and I thought itwould be nice to braise them.

The cooking techniquecombines low heat and a longcooking time with enough liq-uid to partially submerge thefood. Having used that methodfor a brisket, Fuchs said hethought ribs would fare wellwith the same treatment, andhis finished product was a tes-tament to that theory. The meatsent up heavenly aromas as hecarefully browned each sidein a large pot, releasing juicesthat formed the base flavor forthe cooking liquid.

As for the potatoes, I justlove goat cheese, the SUNYOneonta junior said, mak-ing the tart-and-creamy softcheese an obvious choice tocomplement his savory ribs. To

plate his dish, Fuchs carefullyshaped the humble spuds intoprecise platforms that almostseemed to groan under thegenerous rib portions.

With plenty of kitchen

experience _ including havingassisted at a college fundrais-ing dinner starring none otherthan guest judge Joseph Poona few days before the cook-off_ Fuchs was well-equipped toface the unexpected, startingwith some bad news from hisbutcher the night before.

I had a change of meat last

ight, Fuchs said with a rue-ful smile, noting that he wasunable to get the bone-in ribshe had used before to make hisdish. That was a bit of a sur-prise, he said, but the judges

seemed unconcerned about thelack of bone as they tucked into the generous portions. Verywell done, wrote Poon. I loveit because its spicy.

Fuchs finished a very closethird, earning him a $25 giftcertificate to Fotis Cafe and50 gift certificate to Latte

Lounge.

Slow-cooked ribs take third

SUNY Oneonta student Sam Fuchs chops an onion for themarinade of his Spicy Braised Short Ribs.

SPICY BRAISED SHORTRIBS OVER CREAMY GOATHEESE MASHED POTATOES

Sam FuchsSUNY Oneonta

Ingredients:4 to 6 servings3 pounds bone-in short ribs1 cup white onions

cup shallots2 serrano peppers2 Jalapeo peppers

2 tablespoons cumin seeds1 to 1 cups red wine1 to 2 cups beef broth1 to 2 pounds Yukon gold

potatoes, peeled and quartered4 tablespoons goat cheese

cup peas

2 tablespoons soft butter1 tablespoon milksalt and pepper to tastechives, for garnishDirections: Season ribs with

salt and pepper. In a large potor Dutch oven, brown ribs for 2to 3 minutes. When browned onall sides, remove and set aside.

In the same pot, saute onion,shallots and peppers until soft-ened and translucent. Add cum-in seeds and red wine; cook toreduce. When wine is reduced,add beef broth.

Heat to a simmer and returnribs to the pot, making sure thatliquid is about half the depth ofthe ribs. Place covered pot in a

275 F oven and cook for 4 hours,

turning each hour.oward end of cooking time,

boil potatoes in salted water.Once boiled, remove water andbegin mashing, adding salt andpepper to taste.

s potatoes become smooth,add goat cheese, milk and soft-ened butter. When potatoesreach desired consistency, addpeas and finely chopped chives,reserving some chives for gar-nish.

Remove ribs and set aside.Strain and reduce pan juiceuntil thickened. Plate each ribon a bed of mashed potatoes,topped with sauce and gar-nished with chopped chives.

THIRD PLACE

ALEXA JAYES SECRETSOUFFLE

Alexa GrubardSUNY Oneonta

Ingredients:1 pound carrots, peeled and

sliced cup butter, melted3 eggs, or 3 egg whites

cup sugar3 tablespoons flour1 teaspoon baking powder teaspoon vanilla extractDirections: Preheat oven to

350 F. Cook carrots in boilingwater until tender, and drain.Combine carrots and butterin blender or food processor;blend until smooth. Add re-maining ingredients and blendwell. Optional: separate eggsand use only whites, for fluffier

texture.Spoon into lightly greased 1-quart casserole dish. Bake for45 minutes.

COLLEGE

ollege category

Continued from Page 8

HUNGARIAN BEEF STEW(PORKOLT AND

NOKEDLI)Evan MagnoneSUNY Oneonta

Ingredients:Nokedli (dumplings)*:3 eggs5 cups flour2 cups waterPorkolt (beef):3 pounds boneless chuck

roast, diced1 large green pepper, diced1 large onion, chopped cup crushed red tomatoes1 tablespoon paprikasalt and pepper to taste2 cups waterDirections:Nokedli: Mix eggs and flour.

Slowly add water and mix untilfirm.

Place half of dough into slid-ing mandoline to create smalldumplings. Add to boiling waterto cook. Repeat with remainingdough. Once water reaches aboil again, remove dumplingsand place in cold water. Heatlater in frying pan with oil whenready to serve.

Porkolt: Saute green pepperand onion in a large pot. Addpaprika, salt and pepper. Stirmeat and tomatoes. Stir occas-sionally until meat colors, about

15 minutes. Add water. Coverand cook on low for 2 hours oruntil meat breaks apart.

*Can substitute rice or eggnoodles.

SHRIMP AND SCAMPI OVERPASTA

Jaden McEldowneyDavenport

Ingredients:pounds shrimp, peeled and

deveined, tails left on1 pound crab, cooked and un-

shelledsalt and freshly ground black

pepperolive oil1 small onion, sliced thin

tablespoons chopped gar-lic

1 lemon, juicedcup white winecup shrimp stocktablespoons cold buttertablespoons chopped pars-

ley leaveslemon slices, for garnish1 pound pasta, such as angel

hairDirections: Season the

shrimp thoroughly with salt andpepper. Heat a large saut panover medium-high heat. Whenthe pan is hot, add enough oilto lightly coat the pan. Add theshrimp and quickly saut until just starting to turn pink, but

ot cooked through. Removefrom the pan and set aside.

dd the onions and saut justuntil they begin to soften, about

minutes. Add the garlic and

cook another 30 seconds. Addthe lemon juice, white wine andstock, and reduce by 2/3, about

minutes. Add the shrimp backto the pan and swirl in the but-ter. Finish with the parsley andcheck for seasoning. Garnishwith lemon slices and serveover any pasta.

SWEET AND EASY NOODLEPUDDING

Kayla ReinsteinSUNY Oneonta

Ingredients:1 pound cooked noodles, me-dium to wide

pound margarine3 eggs, beaten1 cup sugar2 apples, chopped, or 2 cups

applesauceraisinscinnamonDirections: Grease 9-by-13-

inch foil pan. Drain noodles andadd margarine to blend. Mixwith remaining ingredients.

Pour mixture into pan.Sprinkle top with cinnamon.Bake in 350 F oven, uncovered,for 1 hour.

Continued on Page 10

0


10/24


N.Y.,

Saturda

y,

March21,

2009

10

UICK HOMEMADE-TASTINGPEA SOUP

Jaden McEldowneyDavenport

Ingredients: loaf stale white breadextra-virgin olive oil1 large handful fresh mint

leavessea salt and ground pepper

12 thin slices pancetta or ba-con

1 bunch of scallions, coarse-ly chopped

2 pats butter1 pound and 2 ounces frozen

peas4 cups chicken broth7 tablespoons heavy cream4 teaspoons sour creamDirections: Preheat oven to

350 F.Take crust off bread and

pinch off dice size pieces. Placeon roasting pan and drizzlewith extra-virgin olive oil. Scat-ter with some of the mint leavesand season with salt and pep-per. Chop pancetta or baconand add it to the roasting pan.Cook for 15 to 20 minutes, stir-ring occasionally.

In a large saucepan, slowlyfry the scallions and remainingmint in butter for about 3 min-utes or until soft. Turn up heatand add the frozen peas and

chicken broth. Bring to a boil,then lower heat and add cream.Simmer gently for 15 minutes.

Puree soup until smooth.Correct seasoning to taste. La-dle into bowls or cups, toppedwith bread-bacon mixture, sourcream and peppery extra-virginolive oil.

COLLEGEContinued from Page 9

JAMBALAYAAllison Liegmann

SUNY OneontaIngredients: cup butter or oil1 onion, chopped1 small green pepper,

chopped3 ribs celery, chopped

5 cloves garlic, minced1 pound boneless chicken,

cut into pieces5 bay leaves teaspoon paprika teaspoon cayenne pepper2 28-ounce cans crushed to-

matoes pound kielbasa, chopped pound ham, chopped1 cup chicken stock3 cups long-grain ricesaltDirections: Heat butter in

heavy pot. Add bell pepper, cel-ery and garlic; saute for 5 min-utes. Add remaining ingredi-ents. Stir well and cook over lowheat for 30 minutes. Serves 12.

LEMON PASTAWITH CHICKENLauren Zendarski

SUNY OneontaIngredients:1 pound dried penne2 chicken cutlets, cut into

fingerssalt and freshly ground black

pepper3 cloves garlic, sliced

teaspoon red pepperflakes

3 tablespoons olive oil3 tablespoons roughly

chopped fresh parsley, for gar-nish

2 lemons, juiced cup grated ParmesanDirections: Cook the pasta in

a large pot of boiling salted wa-ter, until al dente. Drain well.

Season chicken with salt andpepper. Heat a large grill panover medium high heat and addchicken. Grill until golden andcompletely cooked. Remove toa plate and slice.

Add the garlic and red pep-per flakes to a saut pan with3 tablespoons of olive oil andsaut until fragrant. Add thecooked pasta and turn heat off.Mix all together.

Remove pasta to a largebowl. Add chicken to the warm

pasta and season with salt andpepper. Sprinkle in choppedparsley and juice of 2 lemons.Top with Parmesan and serve.

KEY WEST CHICKENLaura Newswanger

SUNY OneontaIngredients:3 tablespoons soy sauce1 tablespoon honey1 tablespoon vegetable oil1 teaspoon lime juice1 teaspoon chopped garlic4 skinless boneless chicken

breast halvesDirections: Mix together in-

gredients and pour over chick-en. Marinate for 30 minutes.Grill chicken for 6 to 8 minuteson each side.

THICK PORK CHOPSWITH SPICED APPLES

AND RAISINSStephen J. Brandis

SUNY OneontaIngredients:4 double-cut bone-in loin

pork chops, 1 pound eachsea salt and freshly ground

black pepperextra-virgin olive oilBrine:1 gallon water1 cup brown sugar1 cup sea salt1 cup frozen apple juice con-

centrate, thawed1 teaspoons whole black

peppercorns2 fresh thyme sprigsTopping:2 tablespoons unsalted but-

ter3 Granny Smith apples,

peeled, cored, and sliced in -inch-thick wedges

leaves from 2 fresh thymesprigs

cup raisins cup frozen apple juice con-

centrate, thawed3 tablespoons brown sugar

teaspoon cinnamonteaspoon ground cloves

pinch dry mustardsea salt and freshly ground

black pepper, to taste a lemon

Directions: In a mixing bowl,combine brine ingredients. Stirwell to dissolve the sugar andsalt. Transfer to an extra-largeresealable plastic bag. Sub-merge pork chops in the brine,seal and refrigeratore for 2hours.

Remove pork chops frombrine and pat dry with papertowels. Sprinkle both sideswith salt and pepper. Preheatthe oven to 350 F.

Heat a heavy skillet over me-dium-high heat and drizzle witholive oil. When oil is hot, lay upto 2 pork chops in the pan with-out crowding, and brown for 4minutes on each side. Removeeach chop to a large baking panafter it is browned, and repeatwith remaining chops.

Roast chops for 30 minutesor until meat reaches an inter-nal temperature of 140 to 145 F.

Meanwhile, melt butter in aclean skillet over medium-lowheat to cook topping. Add ap-ples and thyme leaves, stirringto coat. Cook, stirring, for about8 minutes until browned. Addraisins and apple juice, scrap-ing the bottom of the pan.

Stir in 3 tablespoons brownsugar, cinnamon, cloves andmustart; season with salt andpepper.

Squeeze lemon juice intomixture and simmer for 10 min-utes or until apples are soft-

ened. Spoon over pork chops toserve.

STUFFED CHICKENAdam Jagoda


Sauce: cup olive oil1 large onion1/3 cup celery1/3 carrot2 garlic cloves cup dry white wine1 cup chicken stock1/6 cup fresh parsley1 tablespoon fresh basil1 tablespoon fresh oregano1 bay leaf1 28-ounce can peeled,

crushed tomatoes with pureed

pepperMarinade:Italian dressing2 cloves minced garlicoregano

parsleysalt and pepperChicken:2 large chicken breasts1 red bell pepper1 medium purple eggplant pound mozzarella cheese pound ricotta cheese1 box Honey Bunches of Oats

cereal

4 eggs1 cup whole milk1 quart olive oilDirections:Sauce: Heat oil in medium

saucepan. Add onions, carrots,celery and garlic; cook untilonions are translucent. Stir inwhite wine and chicken broth.Add tomatoes and herbs. Sim-mer on low to medium heat for 40minutes, until sauce thickens.

Marinade: Combine ingredi-ents and separate into two con-tainers.

Chicken: Add chicken to onecontainer and vegetables to an-other to marinate separately.Pound chicken breasts to about-inch thickness. Dip in eggwash, then into crushed cereal.Layer cheeses and marinatedvegetables onto each chickenbreast. Fold in ends and rollchicken up, using toothpicks tosecure. Dip rolled chicken backinto egg wash and cereal.

Bake at 400 F for 25 minutes,then pan-fry until golden brown.Top with marinara sauce andserve in slices.

BLACK SQUID INK PASTAWITH MASCARPONE AND

HESTNUTSAmerico Imperatore

SUNY OneontaIngredients:16 pieces calamari, cleaned

and cut cup chestnuts or hazelnuts,

chopped

cup black truffle oilsalt and pepper to tastejuice of half a lemon5 large garlic cloves, diced4 small shallots, diced1 cup chardonnay8 basil leaves, rough chopped8 ounces mascarpone cheese4 tablepoons grated parmi-

giano reggianoPasta:3 cups flour4 eggs1 ounce squid ink teaspoon truffle oilpinch saltDirections: Start boiling wa-

ter for pasta. Make a mound ofthe flour on a wooden cuttingboard or table, and make a wellin the center. In a bowl, beateggs with oil, salt and squid ink,and pour into well.

With a fork, start from innerpart of well, and gradually addflour to the egg mixture. Whena cohesive mass has formed,

knead the dough with palm ofhands for 6 minutes. Be sure toscrape the surface for remainsthat stick and re-flour surfaceseveral times. Dough should beelastic and a little sticky.

Cover with plastic wrap andlet sit for 20 to 30 minutes. Mean-while, heat truffle oil over me-dium-high heat in a large sautpan. Add garlic, shallots, nuts,basil and calamari, and saut un-til garlic is light brown. Add wineand lemon juice. Reduce by half;cover and leave on low heat.

Meanwhile, take a rolling pinand flatten the pasta in thirds.Run each third through the flat-tening gear of the pasta roller,then through the linguini shapecut. Add to boiling water. Whenpasta floats, it is finished.

Remove from water and addto saut pan with sauce. Turnflame up to high, and toss to-gether, adding salt and pepper.Smear mascarpone on the bot-

tom of each plate, and add pas-ta on top. Garnish with a dollopof mascarpone, basil leaf andgrated parmigiano reggiano.

ontinued on Page 11

1

COLLEGE


11/24

1

1

TheDailyStar,Oneonta,N.Y.,Saturday,March

21,2009

Go Ricky!Audience members cheer on College finalist Americo RickyImperatore: from left, girlfriend Amanda Brown, sister MaryImperatore, and father Frank Imperatore.

RANDMA UDOVICHSPOTICA

George J. UdovichRichfield Springs

Ingredients:Dough:2 packages active dry yeast cup warm water (110 to 115

F)

1 cup lukewarm milk, scald-ed and cooled

cup sugar2 teaspoons salt2 eggs cup sour cream teaspoon vanilla7 to 8 cups flourFilling:2 cups walnuts, chopped fine cup butter, melted cup milk cup sugar2 tablespoons powdered

chocolate mix, such as NestlesQuik

cup cream1 eggDirections:Dough: In 4-quart mixing

bowl, dissolve yeast in warmwater. Stir in remaining ingre-dients except flour. Add 5 cupsflour; mix and beat with spoonuntil smooth. Add 2 more cupsof flour and beat with spoonuntil smooth. Turn on floured

board by using the last cup offlour. Knead up until elastic,about 5 minutes. The dough willbe a little sticky or soft.

Take the bowl that you mixedthe dough and grease it with alittle oil. Put the dough in andthen turn it so dough will begreased on the top. Cover withcloth and let it rise in warmplace, out of drafts, until thedough rises to inch or 1 inchabove the bowl.

After dough rises, roll it out

on a large floured cloth. Spreadwith filling (see below) and rollup like a jelly roll. Place in agreased 12-by-9-by-2-inch ob-long pan or greased tube pansuch as a Bundt pan. Let riseuntil doubled.

Heat oven to 350 F. Prickwith a large fork around theedge about 6 times. Bake for 1hour.

Filling: Mix walnuts, meltedbutter, milk, sugar and pow-

dered chocolate in a smallsaucepan and heat over low tomedium heat. In another smallbowl, whip cream and 1 egg to-gether. Mix the cream and eggmixture into the walnut filling.

COLLEGEContinued from Page 10

CHICKEN STUFFED WITHFETA AND SPINACH

WRAPPED WITH BACONJennifer MullerSUNY Oneonta

Ingredients:3 boneless chicken breasts2 garlic cloves, chopped fine1/3 cup mayonnaise

cup feta cheese2/3 cup chopped baby spin-

ach leaves6 strips of baconsaltpepperDirections: Pound chicken

breasts to even flatness. Mix to-gether remaining ingredients,except bacon, in a mediumbowl.

Place handful of filling mix-ture in the center of a chickenbreast. Roll up and wrap with2 strips of bacon, using tooth-picks to secure. Repeat with re-maining chicken breasts.

Bake at 425 F until tops be-gin to brown.

SAVORY SAUSAGE PIEmerico ImperatoreSUNY Oneonta

Ingredients:4 sweet Italian sausages,

sliced inch thick3 eggs cup bread crumbs

medium sized onion, roughchopped3 cloves garlic, diced teaspoon red pepper1 teaspoon garlic powder2 tablespoons parsley2 tablespoons basil1 tablespoon oreganosalt and black pepper to

taste cup grated parmesan2 ounces olive oil cup canned tomato sauce2 store-bought roll-out pie

crustsDirections: Preheat the oven

to 450 F. Place one of the piecrusts in a 9-inch pie tin. Bakein the oven for 8 minutes or un-til golden brown. Set aside.

Meanwhile, heat olive oilover medium heat and add on-ions and garlic. When garlic islight brown, add sausage. Cookuntil sausage is of the waycooked and add red pepper,garlic powder, salt, black pep-per, parsley, oregano and basil,mixing thoroughly.

In a separate bowl, beat eggsand mix together with breadcrumbs. Add to pan and turnheat down to low, combing mix-

ture well. Pour tomato sauceover mixture and cook for an-other 2minutes.

Pour into pie crust, spread-ing evenly, and cover with sec-ond crust. Crimp edges witha fork and cut slits in the topcrust for air to escape. Bake at

450 F for 8 to 10 minutes or untiltop crust is golden brown. Sliceand serve hot, garnished withfresh parsley.

ARYS SHRIMPaggie LaMantia*SUNY Oneonta

Ingredients: cup extra-virgin olive oil2 tablespoons fresh lemon

juice2 tablespoons fresh parsley1 tablespoon honey1 tablespoon soy sauce

2 tablespoons Joes StuffNew Orleans Seasoning Schoolof Cooking

1 pound linguini, cooked aldente

2 pounds shrimp or chickenDirections: Mix first six in-

gredients and microwave for 5minutes on medium power.

Cook shrimp or chicken untildesired doneness.

Toss mixed ingredients withlinguini and shrimp or chicken.Serve hot.

LEMON AND BASIL EGGSVER FOCCACIA

Kaytrin Della SalaSUNY Oneonta

Ingredients:1 large loaf foccacia bread2 tablespoons extra-virgin

olive oil, combined with 1 tea-spoon fresh lemon juice

3 eggs cup chopped fresh basil

leaves cup grated Parmesan cup fresh mozzarella

cheese2 tablespoons fresh rose-

mary teaspoon salt teaspoon freshly ground

black pepper1 cup milkDirections: Preheat the oven

to 350 F.Cut the top off the foccacia

and hollow out the bread in-side. Tear the top of the focca-

cia and the inside bread into1-inch pieces and set aside.

Brush the inside of the foc-cacia with lemon-olive oil mix-ture. Place on a baking sheetand toast for 10 minutes.

In a large bowl, whisk theeggs. Add basil, rosemary,cheese, salt, pepper and milk.Whisk lightly. Stir in up to 4cups of bread pieces.

Carefully pour egg mixtureinto toasted foccacia. Returnto the oven and bake until the

eggs have cooked, about 35 to 40minutes.

Cut the baked foccacia into6 to 8 pieces and serve immedi-ately.

PINEAPPLE BAKEJulie DouglassSUNY Oneonta

Ingredients:slices of bread _ Italian,

French, challah or othercup (1 stick) butter, melt-

edcup sugar

1 16- to 20-ounce can pine-

apple chunks, drained, juicereserved

1 teaspoon vanilla extracteggs, lightly beatenonstick cooking spray

optional: nuts and raisinsDirections: Preheat oven to

50 F.Slice bread into 1-inch

cubes. Place on ungreased bak-ing sheet and toast for 8 to10

inutes.Remove and let cool. Place

in a large bowl.Butter or spray an 11-by-

7-by-2-inch casserole or bak-ing pan with nonstick cookingspray.

In another bowl, combineelted butter, sugar, vanilla

and eggs. Stir to mix and wetthe sugar.

Stir in the pineapple andtablespoons of the reserved

juice.Pour wet mixture over toast-

ed bread and lightly fold tocoat. Do not over-mix. Pour intoprepared pan. Add nuts andraisins, if using.

Bake for 45 minutes or untillightly browned.

ields 6 to 8 servings.

WISTED RANCH CHICKENChris CoradiniSUNY Oneonta

Ingredients:8- to 14-ounce chicken cut-

letscup ranch dressing

1 teaspoon garlic powder1 tablespoon chili powderpepper, to tasteDirections: Slice cutlets into

strips about 2 inches long by 1inch thick.

ook over high heat, pouringranch dressing over the cutletswhile they cook.

hen sauce is heated, addchili and garlic powder. Stir

until sauce turns a creamy or-ange.Stir until chicken is fully

cooked. Remove from heat.Serve in a tortilla wrap with

iceberg or crunchy lettuce.

2YOUTH RECIPES


12/24


N.Y.,

Saturda

y,

March21,

2009

12

SPICED CHICKENDaniel Hoppe

MarylandIngredients:1 to 2 cups of flour

eggs, beaten1 to 2 cups of bread crumbs

to 6 chicken breasts1 pinch each marjoram,

thyme, parsley and pepper, or

other spices to taste.Directions: Cut chicken into

bite-size pieces. Prepare threebowls, with eggs in first bowl,flour and spices in second, andbread crumbs in third.

Dip each piece of chick-en into egg, flour and breadcrumbs. Fry chicken in veg-etable oil at 335 F for about 5

inutes or until golden brown.Serve with vegetables, such asreen and red peppers.

YOUTH RECIPES

STOVE TOP EASY CHICKENBAKEDustin GrossGilbertsville

Ingredients:1 package Stove Top stuffing1 pounds boneless skinless

chicken breast1 can condensed cream of

chicken soup1/3 cup sour cream1 bag mixed frozen vegeta-

bles, thawed and drainedDirections: Preheat oven to

400 F. Prepare stuffing mix ac-cording to package directions.Set aside.

Mix chicken soup, sour creamand vegetables in a 13-by-9-inchcake pan. Top with stuffing.

Bake at 400 F for 30 min-utes or until chicken is cookedthrough. Makes 6 servings.

ERIYAKI STEAKDaniel Hoppe

MarylandIngredients:

cup soy saucecup or more brown sugar

teaspoon dry mustard to 1 teaspoon freshly

chopped garlic cup white cooking wine1 teaspoon gingersteakpepper (optional)Directions: Mix first 6 ingre-

dients together, adding brownsugar as needed to thicken thesauce.

Fry steak for 5 to 10 minutesor until just beginning to cook,adding pepper to taste. Addteriyaki sauce and finish cook-ing. Serve with rice and mixedvegetables.

STEAK ON A STICKJames Josef Price

OneontaIngredients:1 pounds London broil or

flank steak cup soy sauce

cup vegetable oil (option-al)

cup water2 tablespoons molasses2 teaspoons dry mustard1 teaspoon powdered ginger teaspoon garlic powder

SOUTHERN STYLE CHICKENDaniel Hoppe

arylandIngredients:1 chicken breasta pinch of parsleybread buns1 to 2 slices Swiss cheese

sliced red peppersliced onionbarbecue saucearlic, to taste

to teaspoon cayennepepper hot sauce

Directions: Deep-fry chickenbreast to golden brown.

Fry red pepper and onion ina skillet. When chicken is done,add it to the pan along with gar-lic, parsley and hot sauce.

Meanwhile, toast buns andremove from toaster or broiler.

dd cheese to one bun whilestill warm. Top with chicken,peppers and onions. Glaze re-

aining bun with barbecuesauce and serve.

CORN CHOWDERMike Yerdon

ilfordIngredients:1 onion, chopped1 green bell pepper, seeded

and choppedtablespoons buttercups potatoes, dicedcups water

1 can cream-style corn1 can evaporated milksalt and pepper to tasteDirections: Saute onion and

pepper in butter until onion istranslucent. Add potatoes andwater; simmer until tender,about 15 to 20 minutes.

Stir in creamed corn andevaporated milk. Add 1 cupwater. Season to taste with saltand pepper.

CHICKEN CHILIJoshua Givens

MilfordIngredients: pound boneless skinless

chicken breasts cup chopped onion2 cloves garlic, minced2 15- to 16-ounce cans kidney

beans, drained1 14.5-ounce can diced toma-

toes, with liquid1 4-ounce can chopped green

chile pepper2 cups water2 teaspoons chili powder teaspoon cuminDirections: Cut chicken in

bite-size cubes. Spray a largeskillet with cooking spray.

Brown chicken over mediumheat. Add remaining ingredi-ents. Cover skillet and simmerfor 25 minutes or until tender.

BANANA BREADRoger Fox

ilfordIngredients:

bananas1/3 cup shortening

eggs1 teaspoon baking soda

teaspoon salt1 cups flour/3 cup sugarteaspoons baking powder

Directions: Mix sugar, short-ening and eggs until smooth.

Smash bananas and add toixture. Mix well and add re-aining ingredients. Mix well

and pour into bread pan.Bake at 350 F until done.

STIR FRYKevin Perry

MilfordIngredients:6 small onions pound bacon10 to 12 carrots3 medium summer squash1 stick butter1 teaspoon garlic and pepper

seasoning salt1 teaspoon garlic powder

Directions: Peel and sliceonions and carrots. Slicesquash. Cook bacon and onionuntil slightly tender.

Add remaining vegetables.Cook with butter. Add sea-soning and cook until tender.Serve over noodles or rice.

HIPPY MUFFINSSarah Hansen

OneontaIngredients:1 cups all-purpose flour teaspoon salt cup sugar2 teaspoons baking powder2 eggs4 tablespoons melted butter

cup milk cup semi-sweet chocolate

chipsDirections: Preheat oven to

400 F. Combine dry ingredi-ents.

Beat egg in a separate bowl.Add milk and butter.

Combine wet and dry ingre-dients with minimal stirring.Fold in chocolate chips.

Pour into lined muffin tinsand bake for 10 to 15 minutes.Makes about 1 dozen muffins.

Directions: Cut steak on thediagonal in -inch thick slices.Place in a sealable plastic bag.Mix remaining ingredients in abowl, then pour into bag. Sealbag, pushing out as much air aspossible. Shake and marinatein the refrigerator for at least 4hours, or freeze until ready tocook.

Skewer meat ribbon-style,with 3 to 4 pieces per skewer.Broil or grill, about 3 minuteson each side.

Dessert finalist Shawn Lowry, 13, shows off his finished dish,Baked Alaska, before serving the judges.

1

MAIN DISHES


13/24

3

TheDailyStar,Oneonta,N.Y.,Saturday,March

21,2009

ROSEMARY-FONTINACHICKEN MEATBALLS AND

ROASTEDASPARAGUS OVER PASTA

WITH VODKA SAUCEeresa DeLaurentiis*

MorrisIngredients:pasta, such as spaghetti or

angel hair

olive oilasparagusMeatballs:1 slice bread or leftover roll,

torn into small pieces2 tablespoons milk2 eggs

teaspoon kosher saltteaspoon freshly ground

pepperteaspoon dried oregano,

crushed teaspoon dried rosemary,

crushed

2 tablespoons chopped freshparsley

2 cloves finely chopped gar-lic

cup grated or shreddedparmesan cheese

2 pounds ground chicken1 cup seasoned bread

crumbsFontina cheese cut into

about 20 small pieces, aboutthe size of a nickel

Vodka sauce:

cup olive oilcup butter ( stick)6 slices pancetta, cut into

small pieces2 cloves garlic, chopped1/3 cup vodkapinch each salt and freshly

ground pepper teaspoon red pepper

flakesteaspoon dried oregano

1 28-ounce can diced toma-toes

cup grated parmesan

cheese8 ounces heavy creamDirections: Fill pasta pot

with water. Trim bottom endsoff 1 bunch of asparagus. Rinseand set aside.

Meatballs: Preheat oven to350. Cover large sheet pan withfoil and spray lightly with non-stick spray.

In a large bowl, combine allingredients in the order listed,mixing well with large fork af-ter each addition.

With gloves on, take 1 round-ed tablespoon of mixture inpalm and place a piece of Fon-tina in the middle of the mix-ture. Add 1 more tablespoon on

MAIN DISHES

ontinued on Page 14

top and gently shape into a ball.Gently toss it between yourhands to be sure the cheeseis surrounded and then placeonto the sheet pan. Mixture willmake about 20 meatballs. Bakefor 30 minutes.

Vodka sauce: Preheat largesaucepan or Dutch oven on me-dium heat. Add olive oil and

butter.Once melted, add all ingre-

dients in order listed, allow-ing 2 to 3 minutes between ad-ditions, mixing gently as yougo. After adding vodka, turnon the heat for the pasta wa-ter. Cover sauce and reduceheat to low.

Add meatballs to sauce af-ter they have finished baking.Remove foil from meatball panand drizzle pan with a little bitof olive oil. Lay asparagus on

pan and season lightly with ko-sher salt and pepper, tossing tocoat.

Once water is boiling, addpasta to the pot and place as-paragus in oven for 10 minutes.When pasta is al dente, drainall but cup of cooking water.Add about 1 cups of vodkasauce and toss to coat.

Serve pasta in a small nest,topped with a few meatballsand sauce. Arrange asparagus

spears on the side.Top with grated parmesan, ifdesired, and serve with breadand Chianti. Serves 6.

BUBBLE AND SQUEAKhe Murphy House Bed and

BreakfastOneonta

This recipe gets its name fromthe different sounds the ingredi-ents make while being cooked.

8 slices bacon1 medium onion, sliced

About 2 cups cooked cab-bage, cut into small pieces

About 3 cups leftover mashedpotatoes

6 eggsDirections: In a heavy skillet,

fry bacon, adding the onion slic-es, until crisp. In a large bowl,combine mashed potatoes andcabbage. Add the bacon mix-ture to the potato mixture andstir. Mold into patties.

Place patties in the hot skil-let used to cook the bacon. Fryfor 4 to 5 minutes on each sideuntil crusty brown. Place onplates. Fry eggs in the skillet todesired doneness. Serve eggson top of patties.

EASY LAMB CURRYTara Sumner

Springfield CenterIngredients:2 teaspoons vegetable oil1 pound any cut boneless

lamb, cut into 1-inch pieces2 chopped onions5 garlic cloves, minced2 teaspoons minced peeled

fresh ginger1 jalapeno pepper, seeded

and minced3 tablespoons curry powder teaspoon cayenne pepper,

or to taste cup sherry or 1 teaspoon

sugar1 cup water, stock or leftover

gravy1 cups canned diced or

crushed tomatoes in juice1 peeled, cored, chopped

apple

3 carrots, thickly sliced1 can chick peas1 cup frozen petite green

peassalt and freshly ground pep-

percilantro, choppedRaita:1 cucumber, peeled, seeded

and chopped fine cup whole-milk yogurt1 clove garlic, minced teaspoon salt

dash of lemon or lime juiceDirections: Heat oil in a largeheavy pot over medium-highheat. Sprinkle lamb with saltand pepper. Saut until brown.Add onion, garlic, jalapeno andginger; saut 5 minutes. Addcurry powder and cayenne; stirfor 30 seconds. Add sherry orsugar; water, gravy or stock; to-matoes, apple and carrots. Bringto a simmer. Reduce heat, coverand simmer over very low heatuntil lamb is tender, stirring

occasionally, for 2 or 3 hours, ortransfer to crock pot and cookon medium setting for 3 hours,or on low setting overnight.

Tilt pot and skim fat with alarge spoon. Refrigerate untilready to serve, or proceed withfinal steps.

Add chick peas to pot about hour before serving. Add pe-tite peas at last minute and sim-mer until heated through, about5 minutes. Season with salt andpepper. Garnish with choppedcilantro. Serve with basmatirice and Raita (recipe below).

Raita: Combine all ingredi-ents.

Serves 6.

TRIPLE MAC SURPRISEPeggy Stilson

SidneyIngredients:1 cup each of mini penne,

mini farfalle and mini wheels1 large or 3 small shallots,

chopped1 teaspoon olive oil1 tablespoon reduced fat

spread (Promise)1 tablespoons flour1 cup skim milk cup each shredded Mon-

terey jack, low-fat cheddar andreduced-fat mozzarella

2 to 3 jars strained baby foodcarrots

1 tablespoon freeze-driedred onion

1 tablespoon freeze-driedchives

1/3 cup Panko bread crumbs3 tablespoons parmesan

cheese1 tablespoon dried parsleyDirections: Cook three pastas

as directed on box, about 7-10minutes. Saute shallots in oliveoil until soft. Add reduced-fatspread and melt. Sprinkle inflour and stir until combined.Add skim milk, stirring untilmixture comes to a boil andthickens. Add cheeses, stirringuntil melted.

Drain pasta. Place sauce in

pasta pan, adding carrots, redonion and chives.Stir in drained pasta. Spray

a 9-by-12-inch pan or large cas-serole dish with cooking spray.Put pasta mixture in preparedpan. Combine bread crumbs,parmesan cheese and parsley;sprinkle over pasta.

Bake at 350 F for 20-25 min-utes until bubbly and slightlybrowned. Serve with broccoliand coleslaw. Makes 4-6 serv-ings.

MARYS SPAGHETTI SAUCEary Conklin

SidneyIngredients:2 large cloves garlic1 tablespoon oil1 12-ounce can tomato paste1 pound chopped meat1 teaspoon thyme1 can watersalt and pepper to tasteDirections: Brown garlic and

chopped meat in oil until meat

is no longer pink. Add tomatopaste and 1 can water. Seasonwith thyme, salt and pepper.Cook for 15 or 20 minutes. Serveover spaghetti.

HEESE CASSEROLE

P.A. RouppBloomvilleIngredients:1 pound box of macaroni1 pound extra-sharp cheddar

cheese1 teaspoon salt1 whole stalk celeryDirections: Boil 1 quarts of

water. When boiling, add salt.dd cleaned celery, cut into 1-

inch pieces, including leaves.hen celery is fork-tender,

add noodles. Cook until tender,adding milk if needed.urn heat to low; do not

drain. Cut cheese into longpieces and add to noodles. Turnoff heat and cover.

Serves 6.

BILLS FIVE-BEAN CHILIilliam H. Parsens

CooperstownIngredients:1 can white beans1 can kidney beans

1 can black beans1 can pinto beans1 can garbanzo beans1 onion, diced

cans diced tomatoes withjalapenos

pound ground beef,browned

pound ground pork,browned

1 tablespoon each cilantro,cumin and chili powder

Directions: Combine all in-

redients in a large pot. Heatuntil boiling; lower heat andsimmer. Makes 4 servings,served with bread or rolls.

TACO SALADaryn Stilson

LaurensIngredients:1 pound hamburger1 bag tortilla chips1 package taco seasoning

ounces sour cream1 bag (4 cups) Mexican blend

rated cheese

1 large bag lettuce1 large 16-ounce can chopped

tomatoes1 container Catalina dress-

ingDirections: Brown meat. Add

taco seasoning and sour cream;let cool. Mix lettuce, cheese,tortillas, tomatoes and Catalinadressing. Add to burger mixand serve.


14/24


15/24

16

DESSERTS


16/24


N.Y.,

Saturda

y,

March21,

2009

1

Let the judging begin

Dessert finalist Lorraine Tompkins, left, and Community finalist June Kilpatrick, right, handtheir dishes off to the judges for evaluation. Both women competed in the first round of thecook-off, with Tompkins making Banana Split Bread Pudding and Kilpatrick cooking ChickenStroganoff.

MOMS POUND CAKEKayleigh Lieberman

OneontaIngredients:2 cups sugar1 cups butter, softened, un-

salted, not melted1 teaspoon vanilla5 eggs3 cups all-purpose flour

1 teaspoon baking powderteaspoon salt

1 cup evaporated milkDirections: Heat oven to 350

F. Grease and flour a Bundtcake pan.

Beat sugar, butter, vanillaand eggs on a low speed, scrap-ing constantly for 30 seconds.Beat on high, scraping occa-sionally for 5 full minutes.

Mix flour, baking powder andsalt in a bowl and add it to wetmixture a little at a time until

just mixed. Pour into greasedBundt pan. Bake 70 to 80 min-utes. Cool for 20 minutes andremove from pan.

DESSERTS

Continued on Page 17

INI CHOCOLATE CHIPHOT FUDGE CHEESECAKE

Lisa MorganWarnerville

Ingredients:Crust:1 cup graham cracker

crumbs2 tablespoons granulated

sugar3 tablespoons melted butterCheesecake:2 8-ounce packages, plus 1 3-

ounce package of cream cheese,softened

1 cup granulated sugarteaspoon vanilla

3 eggs1 12-ounce package Nestles

Mini Chocolate Chipscup flour

hot fudge sauce

Directions: Preheat oven to350 F and grease a springformpan

Mix crumbs, 2 tablespoonssugar and melted butter togeth-er; press firmly into springformpan. Bake for 10 minutes, andset aside to cool.

Decrease oven temperatureto 300 F.

Beat together cream cheeseand sugar until fluffy. Stir invanilla. Beat in eggs, one at atime, until well-blended.

In separate small bowl, mixtogether chocolate chips andflour, adding a small amount offlour at a time until all the chipshave been lightly coated.

Fold chips and flour intocream cheese mixture. Do notovermix.

Pour mixture into crust. Bakeat 300 F until center is firm,about 1 hour. Cool in pan, thenrefrigerate for about 1 hour.

Remove from springformpan. Heat fudge sauce in micro-wave until very warm.

Drizzle fudge onto cheese-cake, allowing some to dripover the sides. Cut and servewhile sauce is warm, or refrig-erate.

Top with whipped cream andchocolate shavings.

PEACH COBBLERTaryn Stilson

LaurensIngredients:

29-ounce cans sliced peach-es in light syrup

1 teaspoon ground nutmeg1 teaspoon ground cinnamon1 box lemon cake mix1 sticks butter or marga-

rineDirections: Preheat oven to

350 degrees. Spread peacheswith syrup in a 13-by-9-by-2-inchbaking dish and sprinkle spicesall over the top of peaches.

Sprinkle all the dry cakeix in an even layer on the top

of spices. Then cut butter into

thin slices to cover top of cakeix. Bake for 35 minutes or un-

til golden brown.Serves 12.

GREAT GRANDMASMAYONNAISE CAKE

Wendy KosakowskiSUNY Oneonta

Ingredients:

2 cups sugar6 tablespoons cocoapinch of salt2 cups Miracle Whip1 tablespoon plus 1 teaspoon

baking soda2 cups lukewarm water4 cups flourDirections: Preheat oven to

350 F.Dissolve baking soda in luke-

warm water.Cream together sugar, co-

coa, salt and Miracle Whip.Add baking-soda mixture andflour, alternating, until well-combined.

Bake in 2 layer-cake pans, or1 9-by-13-inch pan, for 25 min-utes or until done.

17

DESSERTS


17/24

7

TheDailyStar,On

eonta,N.Y.,Saturday,March21,2009


ontinued on Page 18

SENSATIONAL TRUFFLESSusan Robinson

FranklinIngredients:1 12-ounce package semi-

sweet chocolate chips1 8-ounce package cream

cheese, softenedcrushed nuts, sprinkles or

other decor

Directions: Place 1 cup ofchocolate chips in a microwave-safe bowl. Microwave for 1 min-ute or until softened. Removebowl and stir until melted. Stirin cream cheese; mix well. Re-frigerate until firm, about 1hour.

Remove mixture and shapeinto 1-inch balls. Place on waxpaper.

Melt remaining chocolatechips. Using a fork, dip eachtruffle in chocolate and return

to wax paper. Sprinkle withuts, sprinkles or other decor.

Refrigerate for 1 hour.Makes 36 truffles.

SS S

RICE PUDDINGDwarf Lamoree

ilford

Ingredients:cup ricecups water

1 teaspoons salt1 can condensed milk

eggs1 teaspoon vanilla

teaspoon nutmegDirections: Mix rice, water

and salt in a 2-quart saucepan.and bring to a boil. Reduce heatand simmer 15 minutes.

Stir in milk. Beat eggs andslowly add to rice. Return to me-

dium heat and stir constantly.Remove from heat and add

anilla and nutmeg. Serve warmor chilled.

STAINED GLASS WINDOWCANDY

Kevin Perryilford

Ingredients:1 stick butter1 12-ounce package choco-

late chips1 package colored marsh-

allows1 cup chopped nutsshredded coconutDirections: Melt butter and

chocolate together; set aside tocool. Stir in marshmallows and

uts. Make a long roll with theixture and roll in coconut.

rap in wax paper and chill.ut into slices and serve.

STRAWBERRY-BANANAAMBROSIABill Eckardt

Oneonta

Ingredients:1 14-ounce can sweetenedcondensed milk

8 ounces vanilla yogurt8 ounces Dream Whip top-

ping, thawed1 21-ounce can Cornstock

strawberry pie filling3 medium bananas, cut into

chunks1 8-ounce can Dole crushed

pineapple, well drained cup chopped walnutDirections: In a large bowl,

combine condensed milk, yo-gurt and whipped topping;blend well. Fold in pie filling,bananas, pineapple and nuts.Yields 10 servings.

BANANA NUT CHOCOLATECHIP MUFFINS

Jamie CaseySUNY Oneonta

Ingredients:1 cup sugar1 egg

cups all-purpose flourteaspoon saltcup vegetable oil

very ripe bananas mashed1/3 cup chopped walnuts1 teaspoon baking soda1 cup chocolate chipsDirections: Preheat oven to

50 F. Grease an 8-by-10-inchuffin tin.Mix sugar, egg and oil to-

ether until creamy. Add ba-ana, walnuts and chocolate

chips. Add flour, baking sodaand salt.

Spoon teaspoons of batterinto pan and bake for 9 to 12

inutes or until golden brown.Repeat until batter is finished.

ool and serve.

RASPBERRY CHEESECAKEBARS

Janel Whitbeckranklin

Ingredients:Crust:1 cup butter (2 sticks)1 cup oatmeal cup confectioners sugar

1 cups flourFilling:2 cups cream cheese (16

ounces)2 eggs cups sugar1 teaspoon vanilla cup raspberry preservesDirections:Crust: Melt butter; mix with

remaining ingredients. Pressfirmly into a greased 8-by-11-inch pan and bake at 350 F for

15 minutes or until the edgesare slightly golden. Set aside.Filling: Place cream cheese

and sugar in medium bowl. Us-ing an electric mixer, mix onlow speed until smooth. Addeggs and vanilla. Continue tomix on low speed until smooth.

Pour cream cheese mixtureevenly over baked crust. Spoonraspberry preserve over the topof the cream cheese mixturerandomly. Swirl with knife formarbled effect.

Bake at 350 F for 28 to 32minutes, or until center is set.Cool completely and cut intosquares. Store, covered, in therefrigerator.

CHOCOLATE CHIP SOURCREAM CAKEKelly Coughlin

neontaIngredients:

pound butter, softened1 cup sugar2 eggs, beaten2 cups flour

1 teaspoon baking soda8 ounces sour cream2 tablespoon milk1 teaspoon vanilla6 ounces semi-sweet choco-

late chips cup sugar2 teaspoons cinnamonDirections: Preheat oven to

375 F. Prepare 10-inch tube panby greasing and flouring.

Cream together butter andsugar. Beat in eggs until mix-ture is light and fluffy. Sift to-gether flour and soda.

Combine milk with sourcream. Into butter-sugar-eggmixture, beat in part of the flourmixture, then beat in some ofthe sour cream-milk mixture,alternating until all are wellcombined. Add vanilla, thenfold in chocolate chips.

Pour half the batter intogreased and floured pan. Mix to-gether the sugar and cinnamonand sprinkle half this mixture

onto the batter in the pan.Gently pour on remaining

batter and sprinkle with re-maining cinnamon-sugar mix-ture.

Bake at 375 F for 45 minutes.Allow to cool in pan on wirerack before removing.

SUNY Oneonta student Colette Martin adds ingredients toher stand mixer as she prepares her Key Lime Yogurt

heesecake. Martins cheesecake won first place in theDessert category.

PPLE CHERRY GRUNTarner Kingsbury

MasonvilleIngredients:

applespound cherriescups port wine

Bisquickteaspoon cinnamon

1 pint whipping cream

ounces mint leavesDirections: Core and quarter

apples. Remove pits from cher-ries.

In a high-sided skillet, cook

wine, apples and sherry overmedium-high heat.

Make 2 batches of Bisquickshortbread batter, adding cin-namon to the recipe.

When wine is reduced, spoonBisquick over fruit. Cover andcook until dumplings are done.

Tear mint leaves into achilled metal or glass bowl.

Pour in cream and whip untilstiff peaks form.

Spoon grunt onto platesor bowls and top with mintwhipped cream.

18

ESSERTS


18/24


N.Y.,

Saturda

y,

March21,

2009


ontinued on Page 19

CHOCOLATE LAYERED PIEYu Fei Wong


cup chopped pecanscup butter, melted

1 cup all-purpose flour1 cup plus 2 cups whipped

topping

1 8-ounce package creamcheese

1 cup confectioners sugar1 5.9-ounce package instant

chocolate pudding mix/3 cup milk

Directions: Mix together pe-cans, melted butter and flour.Pat into the bottom and up thesides of a 9-inch pie plate. Bakeat 350 F until lightly browned.Remove from oven, and setaside to cool.

In a mixing bowl, blend 1 cupwhipped topping, cream cheeseand confectioners sugar un-til creamy. Spread into cooledcrust.

hisk together pudding mixand milk. Spread evenly overcheese layer, and the spreadremaining whipped topping ontop. Chill 1 to 2 hours.

SPECIAL KS TIRAMISURene Teale

Sidney CenterIngredients:6 egg yolks6 tablespoons sugar6 tablespoons Marsala wine1 pound mascarpone cheese

at room temperature, or com-bine 1 pound sour cream with cup heavy cream and 5 table-spoons sour cream

8 ounces heavy creamcup sugar

1 tablespoon vanilla1 package mini semi-sweet

chocolate morsels

2 packages soft ladyfingers cup strong coffee

cup amarettococoa powderDirections: Whisk egg yolks,

6 tablespoons sugar and

49th annual cook off - 2009

Documents