TABLE TALK

TABLETalk

Patty Mastracco: Making Mouths Water One Recipe at a Time

Not only has she been an Owner with Grand Pacific Resorts for 10 years, but Patty Mastracco is also a world-class chef and cookbook author who often makes appearances on TV show cooking segments to impart her delicious recipes with the world.

We were happy to hear her story—and also get her to dish on some of her favorite holiday recipes.

Patty got her start in the food industry as a food stylist at Hunt’s Foods (yes, the ketchup people!) Her dad worked there and was on the panel that created the UPC barcode and also developed the very first squeeze ketchup bottle and no-drip oil bottle (thank you, sir!)

The summer of her junior year of high school, Patty landed an internship in the Hunt’s test kitchen and realized it was the most fun thing ever to play with food and get paid for it! It was then and there that she decided to make a career out of her love of food.

Patty studied at Cal Poly where she majored in home economics. Once she graduated, she landed a job back in the Hunt’s test kitchen, sampling millions of food products ranging from Mexican to Chinese to run-of-the-mill snacks.

It was then that Patty began to develop specific recipes to help promote the food products. She contributed to the Hunt-Wesson cookbook and also styled the food for multiple TV commercials, including one with Mrs. Brady as well as Mr. Orville Redenbacher of the popcorn brand fame.

Patty’s approach to developing recipes is to first decide on a theme for the meal then trial which flavors pair well together. She then tests and re-tests, often asking happily willing friends and neighbors for their feedback.

Now, with three decades of experience in the culinary industry, Patty says she has cooking down to an exact science. You can find her recipes along with other tips and tricks on her website idofood.com and on Instagram @idofood.

You’ll also find a few of them here, just in the time for the holidays. So if you’re ready to impress family and friends with your cooking skills or simply want to savor them for yourself, then read on!

Recipes courtesy of Patty Mastracco

CHEESY EGG BAKE

This simple yet customizable recipe can either be made as-is or with the option to add other meats and veggies as desired. Cut into squares or have a little fun with cookie cutter shapes. PREP TIME: 15 minutes COOK TIME: 30 minutes SERVING SIZE: 12 small servings INGREDIENTS: • Wide heavy duty foil* • 1/4 cup complete pancake mix • Nonstick cooking spray • 1/2 teaspoon garlic salt • 8 eggs • 2 cups shredded sharp Cheddar Cheese • 3/4 cup cottage or ricotta cheese • Serve on any of these toasted favorites: Toasted English muffins, bagels, waffles, bread, or tortillasSTEPS: 1. Preheat oven to 350°F. 2. Line a 13 x 9-inch baking dish with foil, pressing well into the corners and leaving an extra inch all the way around*. Coat well with cooking spray. 3. Puree eggs, cottage cheese, pancake mix and garlic salt in a blender. Stir in cheddar cheese and spread in prepared baking dish. 4. Bake at 350°F for 30 minutes or until center is set. 5. Let cool then carefully pull up foil on 2 sides to remove from pan. Cut into desired shapes and store in refrigerator or freezer in an airtight container until ready to serve. *Lining the dish with foil lets you easily lift the baked eggs from the pan. You can then cut them into squares or use cookie cutters to cut pieces of egg and bread into desired shapes. DISH TIP: This recipe may be prepped the night before and stored in the refrigerator in covered baking dish overnight. Let sit at room temperature for about 30 minutes before baking. CUSTOMIZE IT! Cook as directed above or divide surface into 3 or 4 sections with green onion tops. Give each section its own flavor by lightly stirring extra ingredients into the surface of each section. See some of our favorite variations are below.

VEGGIE: • Fresh baby spinach torn into pieces, microwaved until soft, and patted dry between paper towels • Roasted red peppers chopped and patted dry between paper towels • Sliced green onions • Grated zucchini patted dry between paper towels • Grated or shredded Parmesan cheese

BACON SWISS: • Cooked crisp and coarsely broken bacon • Shredded Swiss cheese • Sliced green onions ITALIAN: • Roasted red peppers chopped and patted dry between paper towels • Sliced green onions • Italian seasoning blend • Grated or shredded Parmesan cheese MEXICAN: • Diced green chilis • Sliced green onions • Shredded Mexican blend cheese • Mexican seasoning blend or chili powder

Learn More!

youtu.be/ordEToNF0NU

MAKE-AHEAD MASHED POTATOES

Adding sour cream and cream cheese makes this creamy mashed potato recipe perfect to make ahead.

PREP TIME: 25 minutes COOK TIME: 10-12 minutes SERVING SIZE: 6-8 servings INGREDIENTS: • 2 1/2 lbs. Yukon Gold and red potatoes cut into 1 1/2-inch chunks • 1 cup light or regular sour cream • 2 tablespoons butter • 1 teaspoon seasoned or garlic salt, or to taste • 1/2 of an 8-oz. block cream cheese

STEPS: 1. Place a small amount of water in a large microwave-safe bowl. Add potatoes and cover with plastic wrap, making a small slit in the wrap for steam to vent. 2. Microwave on HIGH for 10 to 12 minutes or until potatoes are soft when pierced with a knife. 3. Mash until fairly smooth (a few lumps are ok!) Add remaining ingredients and mash again. 4. Cover and refrigerate until ready to serve. 5. Reheat in the microwave, adding a little milk, broth, or water to thin as needed.

Learn More!

youtu.be/z6F4AgAe-II

CLASSIC TURKEY STUFFING

Make sure to toast the bread before preparing the stuffing for the best taste and texture.

PREP TIME: 30 minutes COOK TIME: Approx 1 hour, 15 minutes SERVING SIZE: 12 servings

INGREDIENTS: • 8 cups (1-inch cubes) rustic bread • 1/3 cup butter • 1 very large onion coarsely chopped • 2 large stalks celery sliced • 2 to 2 1/2 cups chicken stock or reduced-sodium broth • 1 teaspoon each: dried thyme and sage • 1/2 teaspoon poultry seasoning

STEPS: 1. Preheat oven to 375°F and lightly butter a 13 x 9-inch baking dish. 2. Place bread cubes on a baking sheet and bake for 10 minutes to lightly toast. 3. Melt butter in a large skillet, add onion, cook for 10 minutes. 4. Add celery and cook for 5 minutes more. Stir together vegetables, bread, broth, and herbs until broth is absorbed. 5. Place in prepared baking dish and bake for 50 to 60 minutes or until heated through and lightly browned on top. May be prepared 2 to 3 days ahead and refrigerated (tightly covered) until ready to bake.

VARIATIONS:

ITALIAN VEGETABLE STUFFING

Prepare stuffing as directed above using cubed cheese ciabatta rolls in place of rustic bread. Coarsely chop a 4-oz. package of sliced pancetta and sauté with 1 thinlysliced and chopped fennel bulb with onion and celery.

Add 1 1/2 teaspoons Italian herb seasoning blend in place of sage and thyme.

CRANBERRY APPLE CORNBREAD STUFFING

Prepare stuffing as directed above using 6 cups crumbled day old cornbread in place of rustic bread.

Sauté 8 links crumbled turkey breakfast sausage, 2 peeled, cored, and diced green apples and 3/4 cup dried cranberries with onion and celery.

Learn More!

youtu.be/k-r9wJd9bvI