Lemon Meringue Pie

by Anne Papina on July 3, 2003

Lemon Meringue Pie
 
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Recipe type: Dessert
Serves: 8
Ingredients
  • Pastry for one-crust pie.
  • LEMON FILLING:
  • ¼ cup cornstarch
  • 3 tbsp flour
  • 1¾ cups sugar
  • ¼ tsp salt
  • 4 egg yolks, slightly beaten
  • ½ cup lemon juice
  • 1 tbsp grated lemon peel
  • 1 tbsp butter
  • MERINGUE:
  • 4 egg whites
  • ¼ tsp cream of tartar
  • ½ cup sugar
Instructions
  1. On lightly floured pastry cloth, roll the pastry to an 11-inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9-inch pie plate.
  2. Unfold: fit into a pie plate, pressing gently toward the center.
  3. Fold edge of crust under; press into an upright rim. Crimp edge decoratively, using thumb and forefinger.
  4. Refrigerate ½ hour.
  5. Preheat oven to 450F.
  6. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden brown. Cool on rack.
  7. Make lemon filling: in medium saucepan, combine cornstarch, flour, 1¾ cups sugar and the salt, mixing well. Gradually add 2 cups water, stirring until smooth. Over medium heat, bring to boiling, stirring occasionally, boil 1 minute till shiny and translucent.
  8. Quickly stir some of the hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell.
  9. Preheat oven to 400F.
  10. Make meringue: in medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 tablespoons at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised.
  11. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling the top decoratively. Bake 7 to 9 minutes, or until the meringue is golden-brown.
  12. Let cool completely on rack -- 2½ to 3 hours. Serves 8. Cut with a wet knife.
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This one is always a hit — especially with fresh lemons from the garden.

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Asparagus Frittata

by Anne Papina on March 4, 2003

This recipe is contributed by my cousin Kirk.

Asparagus Frittata
 
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Author:
Recipe type: Main
Ingredients
  • 1 12-oz bunch slender asparagus, rinsed and trimmed
  • 1 tbsp. olive oil
  • ½ cup sliced green onions
  • ¼ cup diced seeded red bell pepper
  • 1 cup cooked long-grain rice
  • 1 tsp. chopped fresh thyme leaves
  • 3 large eggs
  • 5 egg whites
  • 2 tsp. grated Parmesan cheese
Instructions
  1. Steam asparagus until crisp-tender, about 4 minutes; plunge into ice water to stop cooking.
  2. Cut enough asparagus into ½-inch diagonal slices to equal 1½ cups. Reserve remaining whole asparagus for garnish.
  3. Preheat oven to 400F
  4. Heat oil in a large, oven-safe skillet; add onion and bell pepper and cook 5 minutes. Stir in the rice, sliced asparagus and thyme; season to taste with salt and pepper.
  5. Whisk eggs, egg whites and Parmesan until frothy.
  6. Heat rice mixture over high heat; stir in eggs until they begin to set, about 1 minute. Lower heat and cook 2 minutes. Transfer skillet to oven and cook until eggs are set on top, about 5 minutes.
  7. Loosen frittata from sides and bottom of skillet with rubber spatula. Slide out onto platter. Wipe out skillet and add reserved whole asparagus; heat thoroughly.
  8. To serve cut frittata into wedges and garnish with asparagus.
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Sautéed Green Beans and Carrot Medley

by Anne Papina on February 11, 2003

http://www.webicurean.com/guests/competitors.shtml

Sautéed Green Beans and Carrot Medley
 
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Recipe type: Side
Serves: 2
Ingredients
  • ½ ounce butter
  • 2 ounces onion, finely chopped (1 small)
  • 4 ounce green beans
  • 3 ounce carrots (1 medium)
  • ¼ ounce parsley, chopped
  • Salt to taste
  • Pepper to taste
Instructions
  1. Wash, clean and dry green beans.
  2. Cut carrots into desired shapes.
  3. Blanch green beans and carrots in boiling water, then shock in an ice water bath to stop cooking. Reserve until needed.
  4. Heat sauté pan. Add butter and onion, sauté until tender. Add green beans and carrots, sauté until hot and tender.
  5. Taste and adjust seasoning to your liking.
  6. Optional: add some chopped parsley if desired. Serve immediately.
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Red Bliss Potatoes

by Anne Papina on February 11, 2003

http://www.webicurean.com/guests/competitors.shtml

Red Bliss Potatoes
 
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Author:
Recipe type: Side
Serves: 2
Ingredients
  • 10 ounces red skin potatoes
  • 1 ounce butter, melted
  • ¼ ounce parsley, chopped
  • Salt to taste
  • Pepper to taste
Instructions
  1. Wash, clean and dry potatoes. Cut potatoes into desired shapes. Heat sauté pan. Add butter and toss potatoes together. Move pan to a 375 degree oven. Roast potatoes until brown and cooked. Toss with parsley and adjust seasoning to taste.
Notes
Chef's note: Potatoes can be served in your own style, either roasted, boiled or sautéed.
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Roasted Chicken with Pan Gravy

by Anne Papina on February 11, 2003

Image: teen chefs(ARA) – At this year’s Art Institutes Best Teen Chef in America Competition, teens from around the country will try to dazzle a panel of master chefs, professional and celebrity judges, not by preparing fancy foie gras, but by cooking up roast chicken, potatoes and vegetables — favorite comfort foods.

“Comfort food is really a misnomer,” says Chef Joseph Shilling, Dean of Education at The Art Institute of New York City, which hosts this year’s Best Teen Chef in America competition May 16 and17. “At this year’s event, our high school competitors will be preparing a basic dish that many food experts believe is really the barometer of someone’s cooking abilities – a roast chicken,” he says.

A nationwide competition for high school students, the culinary scholarship competition, now in its fourth year, takes place in New York City on May 16 and 17. Students vie for $190,000 in scholarship funds, with the winning Best Teen Chef receiving a full scholarship to study culinary arts at the Art Institute of his or her choice.

This year, students will prepare a menu which includes dishes that many have grown up eating, including roast chicken with pan gravy, sautéed vegetable medley, and red potatoes. According to a panel discussion at the 2002 American Culinary Federation Convention, industry experts agree that comfort foods are more popular than ever.

“So many Americans are finding a feel of security by getting back to traditional sit-down meals. Families want to be close and we wanted to acknowledge that by having these students prepare a menu based on dishes that they might enjoy around their own dinner table,” says Shilling.

For more information on how to enter The Best Teen Chef in America Culinary Scholarship Competition visit The Art Institutes Web site at www.artinstitutes.edu/nc or call (888) 328-7900.

Courtesy of ARA Content.

EDITOR’S NOTE: For more information, contact Jeffrey S. Durosko, The Art Institutes, at (412) 995-7232 or Barbara Vilanova at (412)242-0796.

The Art Institutes’ system of 29 educational institutions is located throughout North America, providing an important source of design, media arts, fashion and culinary professionals. The Art Institutes’ system of schools has provided career-oriented education programs for 40 years with more than 140,000 graduates. For more information visit The Art Institutes website at www.artinstitutes.edu/nc.

Roasted Chicken with Pan Gravy
 
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Recipes from the Best Teen Chef in America Culinary Scholarship Competition
Author:
Recipe type: Main
Serves: 2
Ingredients
  • 1 pound whole chicken
  • ½ bunch rosemary
  • ½ bunch thyme
  • 1 bulb garlic
  • 3 tablespoons paprika
  • Salt to taste
  • Pepper to taste
  • ½ bunch parsley
  • 1-cup Chicken stock
  • ½-cup all-purpose flour
  • ¼ pound butter, cold
  • 2 ounces shitake mushrooms
  • 1 cup white wine
Instructions
  1. Wash chicken. Dry with paper towels.
  2. Season the cavity of chicken.
  3. Truss chicken with butcher twine. Season the outside of chicken with rosemary, thyme, garlic and paprika.
  4. Roast whole chicken in 350 degree pre-heated oven.
  5. Reserve pan drippings to make the gravy. Remove the pan drippings from the pan by deglazing the pan with white wine. Reduce. Create a roux with flour and butter to thicken the chicken pan drippings into a thick sauce.
  6. Thicken pan gravy and add the mushrooms. Season gravy to taste.
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Blackberry Cobbler

by Anne Papina on February 4, 2003

Blackberry Cobbler
 
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Recipe type: Dessert
Ingredients
  • ¾ quart fresh blackberries
  • 1¼ cup sugar
  • 2 heaping tsp cornstarch
  • ½ tsp salt
  • ¼ cup sherry
  • Pastry for 2-crust deep-dish 9-inch pie
Instructions
  1. Preheat oven to 375F.
  2. Line 9-inch deep dish pie plate with pie pastry.
  3. In a saucepan, combine the blackberries and enough water to prevent sticking. Add 1 cup of sugar and continue to heat.
  4. In a small bowl, combine ¼ cup sugar, cornstarch, salt and sherry. Add to the berry mixture, and cook until the sauce begins to thicken.
  5. Pour into pie crust. Cut the remaining pastry into strips and form a lattice top over the filling.
  6. Bake 15-20 minutes, until the top is lightly browned.
  7. Serve warm with high quality vanilla ice cream.
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Nona Mary’s Almond Pasta

by Anne Papina on February 4, 2003

Nona Mary's Almond Pasta
 
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Recipe type: Main
Ingredients
  • 8-12 roma tomatoes, diced
  • 1 bunch parsley
  • ½ cup sliced almonds
  • 1 bunch green onions, chopped
  • salt, pepper to taste
  • 1 cup white wine
  • 2-3 garlic cloves, sliced
  • butter
  • olive oil
  • Parmesan cheese, freshly grated
Instructions
  1. In a pan, sauté tomatoes in olive oil about 2 minutes over medium heat.
  2. Toss in garlic and sauté 1 minute.
  3. Add white wine and bring to a simmer, about 2 minutes.
  4. Add salt and pepper to taste and four slices of butter.
  5. Simmer on low for 2 minutes. Sauce will become creamy.
  6. Add chopped parsley (half of the bunch).
  7. Add chopped green onions and sliced almonds.
  8. Boil the pasta and drain.
  9. Toss pasta in with sauce. Cook on low for 2 minutes to coat pasta.
  10. Top with Parmesan cheese and the rest of the parsley.
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This recipe is contributed by my cousin Kirk.

“My great-grandmother brought only a few things with her when she immigrated to the U.S. in 1903 from Genoa. Some clothing, a rosemary shurb, and the recipes she kept in her head. This is one of my favorites and doesn’t take long to prepare.”

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Chicken and Biscuit Casserole

by Anne Papina on February 4, 2003

Prompted by a craving for comfort foods and the non-stop ads for those chicken & biscuit everything-in-one-box meals, I went on a search for a quick & easy chicken pot pie type recipe. Here it is with a few variations, and boy is it YUMMY

Chicken and Biscuit Casserole
 
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Recipe type: Main
Ingredients
  • ½ lb bacon, fried & crumbled
  • 3 cups cubed, cooked chicken
  • 1 10oz package of frozen mixed veggies (I used one with peas, carrots, corn & green beans)
  • 1½ cups shredded cheddar (or a blend of your favorite hard cheeses)
  • ¾ cup milk
  • 1 can cream of mushroom soup (cream of celery can be substituted)
  • 1½ cup bisquick
  • ⅔ cup milk
  • 1 can french fried onions
Instructions
  1. Preheat oven to 400F.
  2. Grease one 8x12 inch baking pan.
  3. In a large bowl, combine bacon, chicken, veggies, and one cup of the cheese. Pour into baking pan.
  4. In a separate bowl, combine soup and ¾ cup milk, then pour evenly over chicken mixture.
  5. Bake covered for 15 minutes.
  6. While that's baking, in a large bowl combine biscuit mix, milk & ½ can of the onions; mix thoroughly.
  7. Remove pan from oven, and drop rounded teaspoons full of the biscuit mixture around the edge of the pan.
  8. Bake uncovered for 15-20 minutes or until the biscuits are golden brown.
  9. Top with remaining cheese & onions, and return to the oven for another 2 or 3 minutes or until the onions are toasted.
  10. Serve hot with a tossed salad and a crisp lager.
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Hot Crab Spread

by Anne Papina on December 18, 2002

Hot Crab Spread
 
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Recipe type: Appetiser
Cuisine: American
Serves: 10
Ingredients
  • 8 oz cream cheese, softened
  • 1 tbsp milk
  • 8 oz flaked crab meat
  • 2 tbsp finely chopped onion
  • ½ tsp horseradish
  • ½ tsp salt
  • black pepper to taste
  • splash tobasco sauce
  • 1½ tbsp worcestershire sauce
  • toasted almonds for garnish
Instructions
  1. Preheat oven to 375F.
  2. Blend all ingredients well and spoon into an ovenproof dish.
  3. Sprinkle with toasted almonds.
  4. Bake for 15-20 minutes.
  5. Serve with crackers or sliced baguette.
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Peach & Blueberry Compote

by Anne Papina on May 2, 2002

Peach & Blueberry Compote
 
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Recipe type: Dessert
Ingredients
  • 16 oz sliced frozen peaches, thawed
  • 8 oz frozen blueberries, thawed
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • ¼ cup brandy
  • Whipped cream
  • Mint sprigs
Instructions
  1. In a non-stick frying pan, melt butter and sugar over medium heat.
  2. Add peaches and toss to coat.
  3. Stir in brandy and cook until peaches are tender and sauce is reduced, remove from heat.
  4. Stir in blueberries and serve in parfait glasses with a dollop of whipped cream on top and garnished with a mint sprig.
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