Vegetable Day – Sunday, January 8th
Shrimp and Eggplant Potato Crisps
presented by
Paul Mac, Chef Instructor, Pennsylvania College of Technology
Yield: 12 side dish portions
Ingredients:
1 lb Redskin potatoes, peeled and julienne or grated
1 lb. Sweet Potatoes, peeled and julienne or grated
1 c. Fennel, julienne or shredded
1 c. leeks, julienne, washed
1 ½ tsp. Black pepper, ground
1 ½ tsp. Salt
As needed Salad oil
As needed Clarified butter
¼ c. Virgin olive oil
¼ lb. Baby spinach
1 tsp. Oregano, fresh, stripped and chopped
½ lb. Cooked shrimp, tails removed, cut in half lengthwise
½ lb. Crabmeat, shredded
1 ½ lb. Eggplant, peeled, diced small
½ c. Virgin olive oil
¼ c. Garlic, chopped fine
TT salt
TT Ground black pepper
½ c. red peppers, sliced
¼ c. Kalamata olives, pitted, chopped
1 c. Parmesan cheese, shredded
1 c. Mozzarella cheese, shredded
To taste fresh ground black pepper
Procedure:
Combine potatoes, fennel and leeks with salt and pepper.
Squeeze any excess water, caused by contact with salt, from potatoes before frying them.
Over high heat, pre-heat a large non-stick sauté pan.
Add some oil or butter, and place half of the potato mixture in a thin layer into the pan. Cook until the under side are golden brown on the edges, then flip and repeat the process with the rest of the potatoes until they are golden and crisp on both sides. Hold the potatoes on a cookie or baking sheet.
Heat a large sauté pan over high heat. Add the olive oil and the spinach and the oregano and cook until just wilted. Cool. In the same pan, Add the olive oil, garlic and eggplant and cook over high heat until the eggplant is soft and lightly browned. Cool.
Assemble the crisps by layering an even portion of spinach, shrimp, pimento, or eggplant, spinach, red peppers, and olives (or mix them both together) over the potato crisps and top with the cheeses. Season the crisp with fresh ground pepper.
Bake at 375 for about 10 minutes, or until the cheese on the crisp is melted and bubbly. Use your broiler to brown the cheese if desired.
Allow the crisp to cool for 1 minute, then cut into wedges and serve warm.
Sweet Corn Flan with Panko Encrusted Wild Salmon
and Carrot Nage
presented by
David Stoltzfus, Regional Executive Chef at Morrison’s, PA PA Iron Chef Winner
and Michael Geary, Executive Chef at Holiday Inn, Allentown PA Iron Chef Winner
Sweet Corn Flan
Ingredients:
2lbs corn
1 qt Amish heavy cream
2qt milk
salt
pepper
1/4 oz white truffle oil
6 eggs
Preparation:
1) combine first three ingredients, simmer, reduce by half, puree and strain
2) add next three ingredients and reduce to 1 qt
3) cool, add eggs
4) pour into molds, coated with olive oil (misto spray)
5) bake in a water bath at 325 until set
Carrot Nage
Ingredients:
2lbs carrots
1 gallon water
1t ginger
1t brown sugar
salt
pepper
Preparation:
1) simmer all
2) puree
3) reduce to consistency
Salmon Medallions
1) Skin, fillet salmon, take pin bones out and prepare block ready
2) slice into 1 oz medallions, coat with panko breadcrumbs
3) salt, pepper and sear quickly
bulls breath
baby carrots with tops
1) put carrot nage on plate
2) put flan on nage just off center
3) arrange salmon medallions on top of flan
4) put sprigs of bulls breath with two baby carrots on top
Sweet Turkey Chili
presented by
Paul Mach
Chef Instructor
Pennsylvania College of Technology
Yield: 8 dinner portions
Ingredients:
1 lb. Dried pinto beans, covered with hot water and soaked overnight
2 qts. Water
3 c. Sweet Pennsylvania Riesling
½ c. Cilantro, fresh, sprigs
2 Tbsp. Spanish paprika
¼ c. Parsley, chopped
¼ c. Sage, chopped
1 Tbsp. Salt
1 each Jalapeno chili pepper
6 oz. Tomato paste
¼ c. Cumin, ground
¼ c. Coriander, ground
¼ c. Chili powder
2 lb. Turkey, breast, large dice
½ c. Salad oil
6 Tbsp. Garlic, large dice
1 c. Sweet Pennsylvania Riesling
As needed Bean cooking liquid
1 c. Onion, large dice
½ c. Red bell peppers, large dice
1 c. Poblano chili, large dice
3 c. Mustard greens, cut thin
1 c. Butternut squash, large dice
1 ½ c. Parsnips, large dice
Procedure:
Cover the beans with the water in a non-reactive stainless or plastic bowl. Cover and refrigerate overnight.
Simmer beans with the soaking water, wine, cilantro, paprika, parsley, sage, salt, hot pepper and tomato paste until they are just tender.
Beans may be cooled in the cooking liquid and stored refrigerated overnight.
Heat a small sauté pan over high heat. Add the spices and dry toast them by stirring and flipping as they begin to smoke lightly for about 1 minute. Remove from the heat and stir occasionally to finish the toasting process.
Using a large soup or saucepot over high heat, brown the turkey in the salad oil.
Add the garlic and cook for 2 minutes, until the garlic becomes fragrant and nutty in aroma.
Add the vegetables and spices to the turkey and sweat them in the pot until they area bright in color. Add the beans and their cooking liquid, re-heating and simmering if necessary for at least ½ hour. Thin the chili with a little water if you think it is too thick.
Serve the chili with your favorite beer or cold beverage.
Ratatoulle
presented by
Tim Harris
ACF Chef, Harrisburg Chapter
and
Wes Trout, Sales Manager and Culinary Trainer for BOSCH and Thermador Appliances
Ingredients:
Olive Oil 2 Tbsp
Sliced garlic 3 cloves
Sweet onion, diced 2 cups
Tomato paste 1 Tbsp
Chicken or vegetable stock ¾ cup
Eggplant, peeled and diced 3 cups
Zucchini, sliced 2 cups
Mushrooms, quartered 1 cup
Green pepper, diced 1 cup
Fresh tomatoes, peeled & seeded 2 cups
Fresh basil ¼ cup
Fresh parsley ¼ cup
Salt and pepper to taste
Preparation:
- Heat the olive oil in a saute pan over medium heat. Add the garlic and saute until aromatic. Add the onions and saute until translucent.
- Add the tomato paste and cook over mefium heat until it deepens in color and gives off a sweet aroma. Add the stock and stir to deglaze the pan.
- Add the eggplant, zucchini, mushroom and green pepper. Simmer the vegetables until tender, but not falling apart. Stir in the tomatoes and continue to simmer until the tomatoes are heated through. Add the basil and parsley. Taste, season with salt and pepper.
FOOD FOR THOUGHT: Ratatoulle: Classic Provencial dish hails from the South of France where it makes most of the Mediterranean bounty of the late summer months. A combination of key ingredients: eggplant, zucchini, onions, garlic, fresh tomatoes and sweet peppers.
Corn Pudding
presented by
The First Lady of the Commonwealth of Pennsylvania,
Susan Corbett
Ingredients:
3 ears fresh corn
5 slices bacon, coarsely chopped
1 cup chopped leeks
1/3 cup diced red bell pepper
2 cups heavy or whipping cream
3 egg yolks
½ teaspoon dry mustard
¼ teaspoon Worcestershire sauce
Dash of Tabasco sauce
Salt and freshly ground black pepper, to taste
1 tablespoon chopped fresh Italian (flat-leaf) parsley
Instructions:
- Fill a large pot with water and bring to a boil. Drop the corn into the boiling water and cook for 5 minutes. Drain and rinse the corn under cold water. When it is fully cooled, cut the kernels from the cob and set aside.
- Preheat the oven to 350 Degrees F.
- Sauté the bacon in a small skillet over medium heat until crisp. Remove it from the skillet and drain on paper towels. Add the leeks and red pepper to the skillet and sauté over medium heat for 5 minutes. Remove them from the skillet and set aside.
- Combine the reserved corn with the cooked bacon, leeks, and red pepper in a bowl. Mix well, and then scatter over the bottom of a 6×4 inch baking dish.
- Whisk together the cream, egg yolks, mustard, Worcestershire, Tabasco, salt and pepper, and parsley. Pour this into the baking dish and bake for 45 minutes. Serve immediately.
Servings
Original Recipe Yield: 4
