Giant Day – Monday, January 9th
Roasted Root Vegetables
presented by
Mike Ditchfield, Chef Instructor, Pennsylvania College of Technology
Ingredients:
1 lb EP – Rutubaga, Large dice
1 lb EP – Celeriac, Large dice
8 oz EP – Garlic, whole or half cloves
1 lb EP – Onion, Large dice
1 lb EP – Parsnip, Large dice
1 lb EP – Carrot, Large dice
1 lb EP – Squash, seasonal, butternut, Large dice
1 lb EP – Turnip, Large dice
1 c – Red Wine
1 tbs – Cinnamon
4 fl oz – Olive Oil
tt – Salt and Black Pepper
Procedure:
- Spread vegetables on sheet tray (do not crowd the pan)
- Toss in olive oil (some more may be needed)
- Season with salt and pepper
- When three quarters finished, add wine and cinnamon, toss
Makes 30 (4 oz) portions
Butternut Squash Ravioli with Creamy Goat Cheese Sauce
presented by
Brandi Pratt, Chef, Giant Super Food Store Cooking School
2-pound butternut squash, halved lengthwise and seeded
1 medium onion, chopped (about 1 ½ cups)
1 teaspoon ground black pepper
½ teaspoon salt
1 tablespoon unsalted butter
1 tablespoon garlic, minced
3 ounces aged goat cheese, grated (about 2/3 cup)
Pre heat oven to 350°, place squash, onions and garlic on roasting pan and roast for 30-35 minute or until squash is soft. Remove from oven and let cool. In bowl of food processor add squash, onions garlic, salt, pepper, butter and goat cheese and mix well. Set aside.
Pasta Dough
3 cups all purpose flour
1 teaspoon salt
3 large eggs
1 tablespoon olive oil
¼ cup water
Using an electric mixer or food processor combine flour salt. Add eggs and continue to mix. Drizzle oil and water until ball of dough forms. Wrap in plastic and refrigerate for at least 30 minutes to let the gluten rest. With pasta or rolling pin roll dough out to 1/8 inch thick.
Cream sauce
2 cups heavy cream
1 tablespoon unsalted butter
¼ tsp nutmeg
¼ teaspoon black pepper
¼ teaspoon salt
3 oz soft goat cheese
In a sauce pan melt the butter and add the cream. Season with nutmeg, salt and pepper. Bring to a simmer. Slowly add goat cheese and whisk till blended and sauce starts to thicken. Toss with raviolis and serve.
Baked Potato Soup
presented by
Kathy Wickert
Chef at Giant Super Food Store Cooking School
8 Servings
Ingredients:
4 strips bacon, chopped
½ cup chopped onion
2 tablespoons all-purpose flour
1/2 cup chopped onion
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper, optional
6 russet potatoes, baked and removed from the shell
2 cups chicken or vegetable broth
2 cups milk or ½ and ½ (we used non-fat milk)
1 cup shredded low fat cheddar cheese
¼ cup low fat sour cream
chives for garnish
Preparation:
Cook bacon in a large stockpot until bacon is crispy; set aside the cooked bacon and reserve the rendered fat in the pan. Add the chopped onion and cook until tender. Stir in the flour, salt, black pepper, and cayenne pepper if desired and cook an additional 2 minutes. Add the baked potato, stock, and milk; stir gently until combined. Cook over medium heat until all ingredients are heated through. Prior to serving, add the sour cream and cheddar cheese. Stir gently until combined.
Serve with additional cheddar cheese, sour cream, reserved bacon, and chives if desired.
Per serving: 258 calories, 3 g fat, 1 g saturated fat, 12 g protein,
47 g carbohydrate, 4 g dietary fiber, 7 mg cholesterol, 318 mg sodium
Spicy Crawfish and Andouille Grilled Pizza
presented by
Brandi Pratt and Kathy Wickert
Chefs at Giant Super Food Store Cooking School
6 Servings
Ingredients:
1 pizza crust recipe (recipe follows)
1 recipe of pizza sauce (recipe follows) or use premade pizza sauce from aisle 9 or carry out
12 oz shredded provolone cheese or blend of provolone and mozzarella cheeses or your favorite
½ pound andouille sausage located in our meat department
1 cup chopped red onion
1 cup red and green peppers
2 cloves of garlic, minced
1 pound frozen crawfish tails, thawed and drained
1 teaspoon Cajun seasoning
Preparation:
Over medium heat brown the andouille sausage and cook 4-5 minutes. Add onions, peppers, and garlic cook for 5-10 minutes longer until vegetables are tender. Add crawfish tails and Cajun seasoning, remove from heat.
Spread sauce evenly over the crust. Evenly spread sausage and crawfish mixture on top of sauce and finish with the cheese. Bake or grill at 425° until the cheese is melted about 10 minutes.
Pizza Sauce
Makes 1 1/4 cups
1 ½ teaspoons olive oil
1/4 cup finely chopped onion
1 ½ teaspoons minced garlic
1(14.5oz) can crushed tomatoes
1/2 teaspoon dried Italian seasoning
Heat oil in a medium sauce pan over medium heat. Add onions and garlic and cook for 3-4 minutes or until tender. Stir in the tomatoes and seasoning and bring to a boil. Reduce heat and simmer for 15 minutes continually stirring.
Per batch of sauce: 184 Calories; 4.5g Fat; 7.5g Protein; 35g Carbohydrate; 8.5g Dietary Fiber; 0mg Cholesterol; 526.5mg Sodium.
Grilled Pizza
presented by
Brandi Pratt and Kathy Wickert
Chefs at Giant Super Food Store Cooking School
Pizza Dough Recipe: Makes 6-6 oz Pizza Crusts (3-6 oz)
Ingredients:
4 ¼ cups (20.5 oz) all-purpose or bread flour, chilled (2 1/8 cups, 10.3 oz)
1 ¾ teaspoon salt (7/8 teaspoon salt)
2 teaspoons of yeast (1 teaspoon yeast)
¼ cup olive oil or canola oil (1/8 cup)
1 ¾ cups (14 oz) water, ice cold (7/8 cup or 7 oz)
Semolina flour or corn meal for dusting
Preparation:
In the bowl of a mixer combine flour, salt and yeast. Using the paddle attachment set at low speed, add oil and water to the flour mixture. Switch to the dough hook and mix on medium speed for 5-7 minutes to develop the gluten. The dough should pull away from the sides and bottom of bowl. If it is too wet, sprinkle more flour 1 tablespoon at a time until it pulls away from the sides of bowl.
Pour the dough out onto a floured surface and cut into 6 (3 for ½ recipe) equal pieces. Shape the dough into small round balls and rub with some oil to keep from sticking. Place on a cookie sheet and cover with plastic. Slip back into refrigerator for 24 hours to rest. If you are freezing some of the dough for later, place each piece in a freezer bag and freeze at this time.
Remove from the refrigerator 2 hours before making the pizza. Let the dough rest at room temperature for 2 hours. When the dough is ready, gently press dough into ½ inch thick by 5 inch rounds. Sprinkle the dough with flour and let rest for at least 45 minutes.
Heat the grill while waiting for the dough to rest. Grill some of your favorite veggies to put on top of your pizza.
Carefully put the dough on hot grill one at a time. Turn dough once; it will take about
6 – 8 minutes on each side. After you have flipped the dough and grilled the second side, remove the shells from the grill and start putting on your toppings off of the grill. Return to the grill and let the cheese melt; remove from the grill and serve.
You can use this dough in the oven at about 400˚ for about 10 minutes in the oven. Remove from the oven and finish with your favorite toppings. This dough will keep in the refrigerator for three days and in the freezer for 3 months. Remove from the freezer and put in the refrigerator the day before you plan on making your pizzas.
Per Serving without toppings (6 ounces): 218 Calories; 5g Fat (21.0% calories from fat); 5g Protein; 37g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 224mg Sodium
