From Staff Reports
During the Taste of Home Cooking Show on Oct. 16 at the Community Arts Center, Culinary Arts Specialist and Chef Michael Barna created the following recipes during the 2 1/2-hour show.
The recipes also were included in the Cooking School Cookbook magazine that was included in participants' bags.
This recipes uses a Saladmaster machine, which allows for the vegetables to be quickly sliced directly into the electric skillet, saving time and cleanup. The Saladmaster method of cooking takes about 1/3 of the preparation and cooking time compared to traditional methods.
"Cottage cheese works better than ricotta cheese," in this recipe, Barna told the audience. "And don't peel your carrots, the nutrients and flavor are in the skin."
Prep: 15 minutes
Cook: 50 minutes
Yield: 8 servings
1 onion, sliced, use Cone 2
24 ounces pasta sauce
8 ounces lasagna noodles
2 cups ricotta cheese
5ounces fresh baby spinach
1/2 small zucchini, sliced, use Cone 4 or 5
1/2 small squash, sliced, use Cone 4 or 5
4 ounces mushrooms, sliced, use Cone 3
2 carrots, shredded, use Cone 1 or 2
Oregano to taste
Basil to taste
8 ounces cheddar cheese, shredded, use Cone 2
Spread sliced onion and 1/4 of pasta sauce across the bottom of the Saladmaster electric oil core skillet.
Layer half of the dry noodles over onion and sauce, breaking noodles if necessary to make a single layer without overlapping. Spread 1/2 of the ricotta cheese (1 cup) across the noodles, making sure to cover all of the exposed noodles.
Add spinach, zucchini, squash, mushrooms and carrots. Spread remaining ricotta cheese on top of the vegetables and sprinkle with oregano and basil.
Add cheddar cheese and another 1/4 of the pasta sauce, and layer with remaining dry noodles, breaking noodles if necessary to make a single layer without overlapping.
Spread the remaining pasta sauce across the noodles, making sure to cover all of the exposed noodles.
Spread mozzarella cheese evenly across top.
Wipe the rim of the skillet top if necessary to ensure it's clean, then place the lid on the Saladmaster electric skillet and set the heat control touch pad to 325 degrees.
When it clicks steadily, reduce temperature to 200 degrees and set timer for 35 minutes.
Let stand with the lid on for 15 minutes before cutting - and enjoy!
Pineapple-Cashew Chicken Salad
"Put salt and pepper in the dressing," Barna told the audience. This recipe uses either leftover grilled or rotisserie chicken for an easy lunch dish or a casual summer meal.
Prep: 10 minutes
Cook: 15 minutes
Yeild: 6 main dish
4 cups chopped cooked chicken
1 head romaine lettuce, shredded
1/2 cup chopped green onion
1cup toasted cashews
1 (8-ounce) can crushed pineapple, juice reserved
2 tablespoons chopped cilantro
1/4 cup reserved pineapple juice
2tablespoons lemon juice
1/4 cup unseasoned rice wine vinegar
2 teaspoons toasted sesame oil
1/4 cup vegetable oil
1 teaspoon Dijon mustard
For the chicken salad, combine the chicken, shredded romaine, green onion, cashews, pineapple and cilantro in a large bowl and blend well.
For the dressing, whisk the pineapple and lemon juices, rice wine vinegar, honey, sesame and vegetable oils, and Dijon mustard in a bowl until well blended.
Pour over the salad, toss again and serve right away, or cover and chill until ready to serve.
Steak and Blue Cheese Bruschetta with Onion and Tomato Jam
"Use a 3 1/2-inch cutter instead of a 3-inch one," Barna said. "Put the ingredients in the muffin tin, not the egg mixture."
Prep: 45 minutes
Grill: 10 minutes
Yield: 16 appetizers
(3/4 Tomato Jam)
1 large sweet onion, halved and thinly sliced
5 tablespoons olive oil, divided
1 cup grape tomatoes, halved
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground pepper, divided
6 ounces cream cheese, softened
3 ounces crumbled blue cheese
16 slices French bread baguette, 1/2-inch thick
2 (8 ounces each) beef ribeye steaks, 3/4-inch thick
1 1/2 teaspoons Montreal steak seasoning
2 tablespoons balsamic vinegar
In large skillet, cook and stir onion in 2 tablespoons oil over medium high heat until softened. Reduce heat to medium-low; cook 30 minutes or until golden brown, stirring occasionally.
Place tomatoes in a shallow baking pan. Add 1 tablespoon oil, 1/4 teaspoon salt and 1/8 teaspoon pepper, toss to coat. Bake at 400 degrees for 10 to 15 minutes or until softened. Lightly mash tomatoes; stir into onions.
In small bowl, mix cream cheese, blue cheese, garlic and remaining salt and pepper until blended.
Brush both sides of baguette slices with remaining oil. Grill over medium heat 1 to 2 minutes on each side or until toasted.
Sprinkle both sides of steaks with steak seasoning. Grill, covered, over medium heat for 3 to 5 minutes on each side or until meat reaches desired doneness (for medium rare, a thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Let stand 5 minutes before slicing.
Spread cheese mixture onto toasts; top with steak and onion mixture. Drizzle with vinegar.
Light Chocolate Chunk Coffee Cake
"1 cup of sugar equals 1/2 cup of Stevia Blend," Barna said. "Add extra egg or any liquid whenever using Stevia." Barna reminded the audience that after this cake is in the oven for 45 minutes, it still continues baking after it's out. Make sure it cools for 20 minutes, he said.
Prep: 30 minutes
Bake: 55 minutes plus cooling
Yield: 12 servings
10 ounces semisweet chocolate, coarsely chopped
3/4 cup chopped walnuts,
1/3 cup Domino or C&H Light, Sugar, Stevia Blend
3/4 cup butter or margarine, softened
1/2 cup plus 2 tablespoons Domino or C&H Light, Sugar and Stevia Blend
3 large eggs, room temperature
1 1/2 cups light sour cream
2 teaspoons vanilla extract
2 1/2 teaspoons all-purpose flour
2 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease 10-inch tube pan and set aside.
In a small bowl, combine topping ingredients; set aside.
In a large bowl, beat butter and Domino of C&H Light until light and fluffy. Beat in eggs, sour cream and vanilla until well mixed.
In a separate bowl, combine flour baking powder, baking soda and salt. With an electric mixer on low, add flour mixture to batter, beating until smooth.
Spoon 1/3 of the batter (about 2 cups) into prepared pan, spreading evenly. Sprinkle with 1/3 of the topping (scant 1 cup).
Repeat layering 2 more times. Bakes 55 to 65 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan.
"Use different kinds of apples together," Barna suggested, after reminding the audience to stack the apples high. This pie has won eight ribbons at area fairs.
"People say it looks and tastes like a giant apple-cinnamon bun. I take time off from work around the holidays to fill pie requests from familyand friends. This recipe is everyone's favorite," said Susan Frisch, of Germansville, Pa., who provided the recipe.
Prep: 30 minutes plus chilling
Bake: 50 minutes plus cooling
Yield: 8 servings
2 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons shortening
2 tablespoons cold butter
5 to 7 tablespoons orange juice
6 tablespoons butter, melted, divided
1/2 cup packed brown sugar
1/2cup chopped pecans
8 cups thinly sliced peeled tart apples, about 1/8 inch thick
1 cup sugar
1/2 cup all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup confectioners' sugar
2 to 3 teaspoons orange juice
In a large bowl, combine flour and salt; cut in shortening and butter until crumbly.
Gradually add orange juice, tossing with a fork until dough forms a ball. Divide dough into two balls. Wrap in plastic wrap; refrigerate for at least 30 minutes.
Line a 9-inch deep-dish pie plate with heavy-duty foil, leaving 1 1/2 inches to beyond edge; coat the foil with cooking spray.
Combine 4 tablespoons butter, brown sugar and pecans; spoon into prepared pie plate.
In a large bowl, combine apples, sugar, flour, cinnamon, nutmeg and remaining butter; toss gently.
On waxed paper, roll out one ball of pastry to fit pie plate.
Place pastry over nut mixture, press firmly against mixture and sides of plate; trim to 1 inch beyond plate edge. Fill with apple mixture.
Roll out remaining pastry to fit top of pie; place over filling.
Trim to 1/4 inch beyond plate edge. Fold bottom pastry over top pastry; seal and flute edges. Cut four 1 inch slits in top of pastry.
Bake at 375 degrees for 50 to 55 minutes or until apples are tender and crust is golden brown (cover edges with foil during the last 20 minutes to prevent overbrowning if necessary).
Cool for 15 minutes on a wire rack.
Invert onto a serving platter; carefully remove foil. Combine glaze ingredients; drizzle over the pie.