High School Chefs Turn up the Heat

/PRNewswire/ -- The International Culinary Schools at The Art Institutes are summoning the best teen chefs across the U.S. and Canada to strut their culinary chops in The Art Institutes Best Teen Chef Competition 2009.

The top prize winner will receive a full-tuition scholarship toward a bachelor's degree, associate's degree, certificate program or diploma program to study culinary arts at one of the more than 30 participating Art Institutes locations.

Now in its tenth year, the Best Teen Chef Competition awards more than $250,000 in tuition scholarships to The Art Institutes schools to high school seniors in the U.S. and Canada interested in pursuing a career in the fast growing culinary industry.

Local cook-off competitions will take place at participating locations of The International Culinary Schools at The Art Institutes on March 14, 2009.

First place local winners will progress to the National Best Teen Chef Final Round Competition, which will be held on Saturday, May 9, 2009 at The Art Institute of Charlotte.

In addition to a full-tuition scholarship and the title of Best Teen Chef 2009, the national first place winner, in partnership with Food Network, will be an "Intern for a Day" at Food Network Kitchens in New York City. The winner will also receive a tour of Food Network's studios, dinner for two at a Food Network chef's restaurant and a library of Food Network Kitchens cookbooks.

For Brent Lewis, the first-ever Best Teen Chef winner from Loveland, Colorado, the competition "was an amazing opportunity to meet kids from all over the country with the same ambition as you."

To be eligible to enter the competition, high school seniors must first submit a completed Entry and Release form by February 6, 2009 to a participating The International Culinary Schools at The Art Institutes location where they wish to enter the competition or fill out an online entry form at www.artinstitutes.edu/pr.aspx?ID=btc093. Deadline for complete entries into the competition is February 20, 2009.

For more information on The Best Teen Chef Competition, visit www.artinstitutes.edu/pr.aspx?ID=btc093.

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Chef-inspired Recipes for Cooking at Home

(ARA) – The popularity of food-focused TV, devoted “foodie” bloggers and countless epicurean magazines have encouraged Americans to develop palates that desire lavish gourmet adventures. Dining out on extravagant cuisine is not always an option, but you don’t have to break the bank for a haute culinary experience -- channel your inner chef and find inspiration in your own kitchen.

From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s "The Perfect Recipe Cookbook." Nearly 30 recipes featuring more than 20 different types of Wisconsin Cheese are sure to please even the pickiest food critic.

Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Visit WisDairy.com/PerfectRecipeBrochure to download a brochure or individual recipes. Here’s a sample of what you’ll find:

Flatbread Pizza with Wisconsin Mozzarella and Smoked Gouda
Number of Servings: 4 flatbreads

Chef Matthew Silverman, Vintner Grill
Las Vegas

Ingredients:
Romesco Sauce:
1/3 cup canned fire-roasted tomatoes, drained
1/3 cup bottled roasted red peppers, roughly chopped
1 teaspoon roasted garlic (home roasted or purchased)
3 tablespoons slivered almonds, toasted
3 tablespoons Wisconsin Parmesan cheese, grated
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes

Pizzas:
4 flatbreads, such as pocketless pita or naan
1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded
1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded
4 large Portobello mushrooms, grilled and sliced
Red pepper flakes, to taste
Fresh basil leaves, sliced, optional

Cooking Directions:
Romesco Sauce:
Place all ingredients in a blender and puree. Set aside.

Pizzas:
Preheat oven to 350 F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

Reset oven to 375 F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.

Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese
Number of Servings: 6

Chef Trey Foshee, George’s California Modern
La Jolla, Calif.

Ingredients:
Pork:
1 1/2 pounds boneless center cut pork tenderloin
1 teaspoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Jam:
1/2 cup sugar
1/2 cup cider vinegar
2 tablespoons honey
2 yellow onions, thinly sliced

Aioli:
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/16 teaspoon garlic, minced
2 teaspoons prepared horseradish
1/8 teaspoon cayenne pepper
1 tablespoon extra virgin olive oil
6 hamburger buns
4 cups arugula, cleaned and dried
8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

Cooking Directions:
Pork:
Preheat oven to 350 F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.

Jam:
Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

Aioli:
Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil
in small bowl. Set aside.

Final Preparation:
Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm.

Apple and Wisconsin Aged Cheddar Bread Pudding
Number of Servings: 8 to 10

Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering
New Orleans

Ingredients:
Custard:
4 whole eggs
4 egg yolks
2 tablespoons sugar
2 teaspoons pure vanilla extract
1/4 teaspoon salt
3 cups whole milk
1 cup heavy cream
7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:
4 cups Granny Smith apples, peeled and sliced
2 tablespoons lemon juice
1/2 cup (1 stick) butter
1/2 cup sugar
1/2 cup light brown sugar
1 1/2 teaspoon ground cinnamon
1/4 teaspoon ground cayenne pepper
2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated, divided

Cooking Directions:
Custard:
In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.

Apples:
Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.

Final Preparation:
Preheat oven to 325 F. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.

Courtesy of ARAcontent

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Baking Cookies-An Afternoon Activity That Kids Love

(NAPSI)-Baking cookies with your kids and their friends is not only fun, it's a nice way to spend quality time together. Remember to take your time. Cooking with kids is as much about the process as it is about the end result. And, the end result in this case is a batch of holiday cookies that are as good to look at as they are to eat.

SNOWMAN AND TREE CUTOUT COOKIES

(Submitted by J. Gottfried from Ohio)

Prep time: 45 minutes

Bake Time: 7 to 8 minutes per batch

Makes: 3 to 4 dozen cookies

Dough

1 ½ cups powdered sugar

1 cup butter OR margarine, softened

1 teaspoon vanilla extract

½ teaspoon almond extract

1 egg

1 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Frosting

2 ½ cups powdered sugar

¼ cup water

4 teaspoons meringue powder

¼ cup Karo® Light Corn Syrup

Green food coloring

Assorted decorations

¼ cup semisweet chocolate chips, melted

For dough, mix sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients. Cover and refrigerate until dough is completely chilled.

Preheat oven to 375ºF. Divide dough in half. Roll each half ¼-inch thick on lightly floured surface. Cut into snowman and tree shapes using cookie cutters. Place on lightly greased baking sheet. Bake until edges are light brown, about 7 to 8 minutes. Remove from baking sheet and cool on wire rack.

For frosting, beat sugar, water and meringue powder on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Add corn syrup; beat 1 minute longer.

Tint half of frosting with green food coloring. Frost cookies with green and white icing. Use melted chocolate to form snowmen's hats. Decorate and let stand until frosting sets.

Corn Syrup Tips

A question often asked is whether corn syrup serves any function in recipes besides sweetening?

Corn syrup serves different functions in different types of products and in recipes. It controls sugar crystallization in candy, prevents the formation of ice crystals in frozen desserts, enhances fresh fruit flavor in jams and preserves, sweetens and thickens relishes. Corn syrup balances sweet and sour flavor profiles, and is therefore an ingredient in many Asian dishes.

When brushed onto baked ham, barbecued meats, baked vegetables or fresh fruit, it is an ideal glaze. Corn syrup helps hold moisture and maintains freshness longer in baked goods. Karo can also be poured over waffles, hot cereal and pancakes. Enjoy most of your favorite Karo recipes with Karo Lite Syrup that has 33 percent fewer calories and no high fructose corn syrup. This new product makes it okay to indulge in that favorite holiday treat or find a new treat that you can make all year-round. For best results in candy and no-bake cereal bars, use original Karo Light or Dark Corn Syrup.

For more recipes and tips, visit www.karosyrup.com.

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Kelly Ripa and Electrolux Kick Off Holiday Season, Launching Quest for the Perfect Turkey

PRNewswire/ -- From forgotten giblets to failed attempts at brining, everyone -- even the savviest, most seasoned cook -- has a turkey tale to tell.

This holiday season, in their quest for Perfect Turkey, Kelly Ripa and Electrolux are teaming up to give families everywhere the opportunity to share their most memorable turkey-related tale for the chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux.

"We know everyone has a turkey tale to tell, and we're on a quest to find the most memorable - the funniest, quirkiest, most endearing - stories out there," said Ripa. "The quest for the perfect turkey is something we all relate to - I can still remember the time I tried brining my bird. Let's just say the experience is something my family will never forget."

To share their most memorable turkey moment, consumers are encouraged to visit electroluxappliances.com where they can upload a photo or video or share their turkey tale in their own words. Everyone who tells their tale will be automatically entered for a chance to win a new wall oven or range with a Perfect Turkey(TM) button from Electrolux. The Quest for Perfect Turkey begins on October 1 and runs through November 14 exclusively at electroluxappliances.com.

According to Electrolux President and CEO, North America, Keith McLoughlin, Electrolux developed the Perfect Turkey(TM) button in response to a consumer insight that revealed that while everyone loves the idea of a perfectly roasted, moist and delicious turkey, particularly around the holidays, the reality often falls short of expectations.

"Thanks to the Perfect Turkey(TM) button which uses a temperature probe to precisely control cooking, along with a convection system that gently browns the turkey while sealing in the juices, every turkey you roast in an Electrolux wall oven or range comes out perfect, every time. It's a true first-in-class feature that's going to revolutionize the holiday cooking experience," McLoughlin noted.

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Gullah Cookin'

CC Note: Recently, one of our staff members spent some time digging around in the sand and looking for local fare in the lowcountry. This food style was definitely one of our favorites.

It was a sign I've never seen. Handpainted in big bold letters--"Gullah Cooking." Just what is gullah cooking? Match that up with the bright pink building and the delicious aroma wafting out and up to the street, and it's heaven on earth on Edisto Island.

The Gullah people are descendants from the slave times of old and mainly reside in the lowcountry of South Carolina and Georgia today. Many of the old customs and language have been passed down from generation to generation.

Experience Gullah cookin' and you'll treat your tastebuds to dishes chock full of flavor with rice, shrimp, crabs and other delectable dishes of the region.

Our favorite dishes of this cooking style? Why, it's the Shrimp and Grits with a big side of fresh fried okra and green tomatoes. We also found the She-Crab Soup to be an excellent taste treat.

Need a restaurant to go and visit? Try the Gullah Cuisine located in Mt. Pleasant, SC. You won't be disappointed.

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Healthy Cooking 101

CC Note: We've had the opportunity to sample some of this cooking. It's fantastic. We give it 4 chocolate covered strawberries, oops, we mean---- just go. You'll love it.

Please Join Dr. Kim & Nola Daniel CNC for Workshop on Health Cooking 101 July 26, 2008 2 PM to 5 PM. Cost is $ 50 per person.

Contact dcarey@welljourney.com or call 678.814.1333 x 1. Space limited to 6 people.

Do Not Microwave Spinach?

Cooked some frozen spinach last night. Usually I just toss it in a bowl, slide it into the microwave and nuke it. For some reason, this time I checked the bag to see how long the directions said to cook the healthy green stuff. I was surprised to see that the only cooking directions on the bag said to do it the old fashioned way --- put it in a pot and boil it on the stove.

I thought maybe they stuck the microwave directions somewhere else, so I looked over the entire bag. Guess what? On the side, amidst a bunch of other bulleted info, it said "Do not microwave". They didn't say it wasn't recommended, it flat out says "do not microwave". Hmmm...

I've read in recent days that they (can't remember who "they" happened to be) are saying not to microwave meat. Meat cooked in the microwave, per the "they", doesn't reach the needed high temperatures in the middle needed to kill the bad stuff that lurks in meats unless you're willing to cook it long enough to ruin the outside.

I know there have been some spinach scares over the past few years, so I thought possibly the reason for the directive had to do with food safety. Possibly, just like meat, the spinach doesn't reach the temperatures needed to kill the nasties that may linger on the leaves.

I went on an Internet search to see if I could find the answer. Putting in "spinach" and "microwave" brought up tons of recipes and suggestions on how to cook and how long to cook. No warnings. So, I added the word "warning".

Nothing caught my attention other than the article I've posted below. Then I tried "do not microwave" and "spinach". Still nothing.

I'm going to go pull the bag out of the freezer and find a contact address so I can ask the company why they say not to microwave. I dutifully pulled out a pot and cooked it on the stove top rather than take a chance. I'll let you know if the company responds! More than likely it'll just be that it cooks up better on the stove.

HEALTH WARNING: Is your Microwave Safe?
December 7, 2006 at 8:14 pm
Recent Cancer News from Johns Hopkins University, of Maryland, focuses on dioxins, chemicals found in plastics frequently used in freezing and microwave cooking. Read on to determine if you are putting yourself and your family at risk with your cooking and freezing methods...