Taste of Home 2011

Sunday, October 2, 2011

Thursday, October 6, 2011

Darton College New Student Center Doors Open at 4 p.m.

Pre-Show begins at 6 p.m.

Showtime is 6:30 p.m.

Admission $10 with canned food donation for

An Advertising Supplement To THE ALBANY HERALD

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Culinary Specialist Michelle Roberts • Works as a Culinary

Specialist for the Taste of Home Cooking School, Greendale, WI

Alabama, Florida,

Georgia, Carolinas, and Tennessee conducting

Taste of Home Cooking

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School shows

• Graduated from

Mississippi University for Women in Columbus, Mississippi with a

Bachelor of Science

• Drives about 40,000

miles per year to maintain

served as a Foods Intern with

year

ern Mississippi, she currently

her hectic schedule and conducts about 40 shows per

• Gained previous experience in the restaurant industry and

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•Currently travels to

degree in Culinary Arts

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• Originally from southwestresides near Birmingham, Alabama.

Thank you to all our local sponsors Publix Central Monitoring Turner’s Furniture Towncraft

Jr Woman’s Club Celebrating Home Lions Club

Celebrate the Change in Seasons With a Change in Menus THE ALBANY HERALD • TASTE

Fall is a wonderful time of year to gather with friends and family. The cooler days and colorful foliage make a dramatic backdrop for even the most casual get-togethers.

This change in our surrounding elements instinctually inspires us to replace the fire of the grill with the heat of the oven to create rich and savory foods for entertaining with friends.

“Our family loves to cook and as the weather transitions out of the warm summer months, the dishes that we prepare change as well,” says Stephanie Gallo, a third generation Gallo family member. “I love comfort foods in the fall. I’ll make dishes filled with deep and rich flavors, but always really simple. They are very warming to the palate and get us excited about the cooler months ahead.”

To celebrate the fall, Gallo Family Vineyards opens its family recipe book with a delicious update on a classic comfort dish – the casserole – with its chilequiles recipe. This easy to prepare main dish offers delightful savory flavors with its base of chicken and cheese and features an unexpected layer of fresh herbs and spice with the addition of chopped cilantro and spicy salsa.

Try serving this flavorful casserole dish with Gallo Family Vineyards’ light bodied Moscato. The sweeter, aromatic notes of the wine provide a delicious and well-balanced pairing for your guests’ enjoyment as they welcome fall.

Gallo Family Vineyards stands behind every bottle of wine it produces with the Best Taste Promise. If you are not completely satisfied with the quality of the wine that you’ve chosen to share with your guests, Gallo Family Vineyards invites you to share your thoughts at their official website. It’s just one of the many ways Gallo Family Vineyards maintains it 75 year tradition of producing the highest quality wines at a reasonable price.

For more information about Gallo Family Vineyards, please visit www.GalloFamily.com or www.Facebook.com/GalloFamilyVineyards.

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Chilequiles

From the Gallo Family recipe book This crowd-pleasing casserole is wonderful for a weekend brunch or a casual supper.

To save time, use a rotisserie chicken or leftovers from a turkey dinner. Serve it with a green salad, fresh fruit, and a chilled glass of Gallo Family Vineyards’ Moscato.

Ingredients: 4 cups shredded cooked chicken or turkey 2 cups prepared salsa verde (about two 7-ounce cans) or tomatillo salsa 1 cup Mexican crèma or sour cream 1/2 cup heavy cream 12 (6-inch) fresh corn tortillas, cut into

1/4-inch-wide strips (store-bought or homemade) 4 cups (1 lb.) shredded Mexican cheese, such as Monterey Jack or Chihuahua Chopped cilantro for garnish Prepared salsa verde and crèma can be found in most grocers’ Hispanic food aisles.

Directions: Preheat oven to 350°F. Arrange half the chicken in a 9x13-inch pan. Top with half the salsa verde. Mix crèma and heavy cream together and spread half over the salsa. Top with half the tortilla strips and half the shredded cheese. Repeat the process. Bake, uncovered, for 45 minutes or until browned and bubbling. To serve, let cool slightly, then cut into squares and garnish with chopped cilantro.

Yield: 8 servings Prep time: 10 minutes Cook time: 45 minutes

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Feed the Family a Home Cooked Skillet Meal in Minutes with NEW Birds Eye® Voila!® Family Size Meals Birds Eye® Voila!® Launches First Option in Category Designed to Serve up to Four Birds Eye® Voila!® announces the expansion of their line of veggie-powered frozen skillet meals with the introduction of “Family Size” dinner options. By giving consumers a dinner option large enough to feed the whole family, Birds Eye Voila! becomes the first brand in the complete bagged meals category to offer a family sized product. The new “Family Size” skillet meals are available in Birds Eye Voila’s best-selling varieties including Alfredo Chicken, Cheesy Chicken and Garlic Chicken. Each bag contains 42 ounces of vegetables, pastas and meats, which can serve up to four family members.

“With vibrant Birds Eye® vegetables, quality meats, and tasty flavors in every bag, Birds Eye® Voila!® is a delicious, veggiepowered meal in minutes the whole family will love.” says Andy Reichgut, vice president of marketing for Birds Eye Voila! “With one Family Size bag of Birds Eye® Voila!®, the whole family gets a first-hand taste of delicious home cooking.”

The Birds Eye® Voila!® brand offers con-

sumers a delicious and nutritious homecooked, skillet meal in minutes. Original sized Birds Eye® Voila!® meals come in a variety of unique and flavorful varieties such as Garlic Shrimp, Chicken Parmesan, Teriyaki Chicken, Creamy Tomato Penne with Chicken, Beef Lo Mein, Sweet & Sour Chicken, Shrimp Scampi, Cheesy Ranch Chicken, Beef & Broccoli and more. These products consist of the authentic flavors of hearty vegetables, sauces and meats as if they were cooked at home from scratch.

Consumers can take the time to make garlic chicken from scratch (see recipe below), or they can have a delicious home cooked meal in minutes with Birds Eye® Voila!®.

Garlic Chicken with Pasta Ingredients: ½ c. chopped onion ½ c. chopped carrots 1 c. yellow corn 1 c. broccoli, chopped 2 cloves garlic, minced 4 oz. corkscrew pasta ¾ lb. boned skinless chicken breast halves

2/3 c. chicken broth 2 tsp. cornstarch ½ tsp. dried oregano, crushed ¼ tsp. dried thyme, crushed - ¼ tsp. salt ¼ tsp. pepper 2 tsp. cooking oil

Preparation: 1.) Cook pasta and drain. Meanwhile, rinse chicken, pat dry. Cut chicken into 3/4 inch pieces. For sauce, stir together broth, cornstarch, salt and pepper, set aside.

2.) Spray a cold wok or skillet with non-stick coating. Preheat oven medium heat. Add onion, garlic, oregano and thyme, stir fry for 2 minutes. Add carrots and broccoli, stir fry 2 to 3 minutes.

3.) Remove vegetables. Add oil to wok or skillet, and then add chicken, stir fry 3 to 4 minutes or until no longer pink.

4.) Stir sauce and add to wok or skillet. Cook and stir until thickened and bubbly. Cook for 2 minutes more.

5.) Stir in corn, vegetables and pasta. Cook until heated through. Makes 4 servings.

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SHOW INFO: Where: When: Times:

Darton College New Student Center Thursday, October 6, 2011 Doors & Vendor Booths Open at 4:00 p.m Pre-Show 6:00 p.m.

Showtime 6:30 p.m.

Admission $10 with canned food donation for

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m.

or Michelle Roberts Culinary Specialist

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Cookies get healthier with whole grains

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Whole grains are an important part of a healthy diet, but sometimes they’re a challenge to incorporate into your daily menu.

Once you’ve made the decision to include more whole grains in your diet, the easiest place to start might be – perhaps surprisingly – with cookies. After all, who doesn’t indulge in cookies? According to King Arthur Flour Whole Grain Baking, “Studies show that when American bakers turn on the oven, they’re more likely to bake cookies than anything else.”

Cookies are sweet and flavorful, full of chips and nuts, candy and dried fruit. And that’s why they’re so easy to convert to whole grain. Exchange whole wheat flour for some of the all-purpose flour in a cookie laden with dark brown sugar, butter, toasted pecans, and chocolate chips, and no one will be the wiser.

“Our best hint: Let the baked cookies rest for 24 hours, at room temperature, before serving,” says Susan Reid, editor of The Baking Sheet at King Arthur Flour. “This rest gives the bran a chance to soften, lessening the ‘gritty’ mouth-feel some folks get from whole wheat.”

These cookies are a great way to convince yourself (and your family) that baking with whole grains can be a tasty experience. Once you give them a try, you’ll look for reasons to bake with whole grains.

More delicious whole grain recipes are available at kingarthurflour.com.

Sweet and Spicy Apricot Chicken Makes 4 servings 2 bags Success® Rice (any variety) 2 Tbsp olive oil, divided 1 lb boneless, skinless chicken breasts, cut into small strips ¼ tsp salt ¼ tsp black pepper 1 pkg (16 oz.) broccoli slaw

½ cup carrots, cut in matchstick strips 2 Tbsp light soy sauce 1 tsp ground ginger 1 tsp cayenne pepper ½ tsp red pepper flakes, optional ¾ cup apricot preserves ¼ cup water

Prepare rice according to package directions.

Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.

Lightly season chicken with salt and pepper and add to skillet. Sauté for 5 minutes, stirring occasionally until cooked through. Remove and set aside; cover to keep warm. Heat remaining oil and add broccoli slaw and carrots; sauté for 3 minutes. Push vegetables aside and add soy sauce, spices, preserves and water to skillet. Stir in chicken, bring to boil and simmer to heat through. Serve over hot rice.

Basic Whole Grain Cookies Ingredients: 1/2 cup butter 1/3 cup + 1 tablespoon sugar 1/3 cup brown sugar, packed 1/2 teaspoon salt 1/4 teaspoon baking soda 1/2 teaspoon baking powder 1 teaspoon vanilla extract

1 large egg 3/4 cup King Arthur 100% White Whole Wheat Flour or Premium Whole Wheat Flour 3/4 cup quick rolled oats 2 tablespoons orange juice 2 cups chips, nuts, and/or dried fruit

Directions: Beat together the butter, sugars, salt, baking soda, baking powder, and vanilla until well combined. Add the egg, beating till smooth. Scrape the sides of the bowl, and beat again until smooth. Add the flour and oats, beating to combine. Beat in the orange juice, then the add-ins. Cover the cookie dough, and refrigerate until thoroughly chilled; at least several hours, or overnight. When you're ready to bake, preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets.

Drop the cookies by the traditional teaspoonful (about 2 measuring teaspoons, about a 1" ball) onto the prepared baking sheets, spacing them about 2" apart. If the cookie dough has been refrigerated, bake the cookies for 13 to 14 minutes, until they're a very light golden brown, and a bit darker around the edges. For non-refrigerated dough, bake for about 11 minutes. Remove them from the oven, and cool right on the baking sheets. Yield: about 5 dozen small cookies.

Whole-Grain Cookie Tips • In plain-textured and/or light-colored cookies, exchanging the all-purpose flour for whole wheat flour produces a noticeable but pleasant change. To temper the sometimes “tannic” flavor of the whole wheat, add 2 tablespoons orange juice per cup of flour if the recipe calls for liquid (milk or water).

• In “craggier” cookies, substituting up to 50 percent whole wheat for the all-purpose flour is almost unnoticeable. Substituting 100 percent whole wheat, with no all-purpose flour, often works well, though we can’t guarantee it for every recipe.

• If your cookie recipe directs you to chill the dough, do it! Chilling will create a more tender, lighter-textured cookie that won’t spread too much when baking.

Success Rice

The next time you’re looking for a healthy and affordable ingredient, think Success® Rice. It is a versatile and inexpensive anchor for any meal and provides numerous health advantages to go along with its more flavorful qualities. Success Rice boasts a variety that is convenient and tastes great.

Whether your favorite dish calls for white rice or you’re craving the nutty flavor of brown rice or looking for something a little more exotic like jasmine or basmati rice – Success Rice has it all in a convenient to use boil-in-bag.

Ready in just 10 minutes, Success White Rice is the ultimate in convenience as no measuring is required.

There is no mess, and the product can be prepared on the stove or the microwave. Success White Rice is available in a variety of sizes. And don’t forget Success White Rice is a complex carbohydrate making it as good for you as it is delicious.

In addition to the numerous health

benefits of Success Brown Rice, the chewy texture and nutlike flavor provide a tasty alternative from other rice products. When cooked, this 100 percent whole-grain brown rice can be used in a variety of recipes from salads, soups, main entrees to desserts just like white rice. And best of all, it cooks 10 minutes, one-fourth the time of the long-cooking variety without giving up any of the nutritional value.

Looking for extra flavor? Success Rice offers the only jasmine and basmati rice in a no-measure, no-mess boilin-bag. This premium imported rice is the perfect accompaniment for Asian, Middle Eastern and traditional dishes. It cooks in 10 minutes and is guaranteed perfect every time.

For tasty and affordable recipes, check out SuccessRice.com

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FLAVORFUL PORK PAIRINGS Pork’s versatility brings exciting flavors to the forefront Next time you’re searching for flavor inspiration in the kitchen, take a closer look at your favorite cut of pork.

Whether you’re planning a festive party or a relaxed weeknight meal, pork’s versatility makes it a go-to for quick, delicious dishes in a spectrum of vibrant flavors.

Pork chops with applesauce is tried and true, but what about pairing a juicy roast tenderloin with ginger and soy sauce?

No matter the occasion, pork is the perfect mate for all your favorite flavors— and some flavors you might never expect. Succulent tenderloins pair with sweet and savory glazes like honey and sesame, but are also suited for more tart and intense flavors like a refreshing pickled onion relish or a cocoa and coffee rub.

And because many cuts, like pork tenderloin, chops and loin roasts can be cooked up in less than 30 minutes, pork pairs perfectly with your busy schedule too.

And… have you heard? The USDA lowered its temperature recommendation for pork. For juicy, tender meat, cook loins, chops and roasts to 145° F with a three minute rest time. This temperature will yield a product that’s typically pinker in color and juicier than any pork you’ve ever made.

Give the new temperature a test-run with this Honey Sesame Tenderloin. Roast up a couple for a satisfying, crowd-pleasing meal, or a playful dinner for two with tasty leftovers.

For more versatile pork recipes and time-saving tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Twitter @AllAboutPork.

Honey Sesame Tenderloin Ingredients: 1 pork tenderloin, (about one pound) 1/2 cup soy sauce 2 cloves garlic, crushed 1 tablespoon ginger root, grated

1 tablespoon sesame oil 1/4 cup honey 2 tablespoons brown sugar 4 tablespoons sesame seeds

Cooking Directions: Place tenderloin in self-sealing bag; add soy sauce, garlic, ginger and sesame oil; seal bag and toss to mix thoroughly. Refrigerate 2-24 hours.

Heat oven to 450 degrees F. Remove tenderloin from marinade, discarding marinade. On a shallow plate mix together honey and brown sugar; place sesame seeds on another plate. Roll tenderloin in honey mixture to coat evenly, and then roll in sesame seeds. Place in shallow pan and roast for 20-27 minutes, until internal temperature reads 145 degrees Fahrenheit, followed by a 3-minute rest time. Slice to serve.

Serves 4 Serving Suggestions: Pork tenderloins are often packaged two to a bag; plan a meal another night with pork tenderloin medallions or kabobs.

Nutrition: Calories: 311 calories Protein: 28 grams Fat: 8 grams Sodium: 830 milligrams Cholesterol: 65 milligrams Saturated Fat: 2 grams Carbohydrates: 32 grams

Pear 'n' Apple Cobbler Recipe Ingredients 2 teaspoons cornstarch 1/4 teaspoon plus 1/8 teaspoon ground nutmeg, divided 2/3 cup orange juice 1 can (21 ounces) apple pie filling 1 can (15-1/4 ounces) sliced pears,

drained 1-1/2 cups biscuit/baking mix 2 tablespoons plus 2 teaspoons sugar, divided 1/2 cup milk 2 tablespoons butter, melted

Directions In a large saucepan, combine the cornstarch, 1/4 teaspoon of nutmeg and orange juice until smooth. Gently stir in pie filling and pears. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Keep warm.

In a medium bowl, combine the biscuit mix, 2 tablespoons sugar, milk and butter just until blended. Pour hot filling into an ungreased 11-in. x 7-in. baking dish.

Drop batter in six mounds onto fruit mixture. Combine the remaining sugar and nutmeg; sprinkle over the top.

Bake, uncovered, at 350° for 35-40 minutes or until bubbly and a toothpick inserted in the biscuit topping comes out clean. Serve warm. Yield: 6 servings.

Nutrition Facts: 1 cup equals 352 calories, 9 g fat (4 g saturated fat), 13 mg cholesterol, 476 mg sodium, 66 g carbohydrate, 2 g fiber, 4 g protein.

Introducing a New Way to do Sweet…

Domino® Organic Agave Nectar — from the makers of Domino® Sugar!

THE ALBANY HERALD • TASTE

The makers of Domino® Sugar are proud to introduce Domino® Organic Agave Nectar — a delicious and natural liquid sweetener that is made from the nectar of a succulent plant called the Agave, native to Mexico. Since agave nectar is a naturally sweet product, and ranks as having a low glycemic index, it makes for a versatile and ideal sweetener that can be used for baking as well as everyday sweetening. Low glycemic index foods are an important part of healthy diets as they help to keep energy levels balanced. In addition, agave nectar is a gluten-free product and it contains no allergens.

Domino® Organic Agave Nectar is available in two flavors: Light Agave Nectar and Amber Agave Nectar (Dark). Light Agave Nectar offers a pure sweetness that will not alter the flavor when sweetening beverages or recipes. It can be used to sweeten hot beverages like coffee and teas, and dissolves easily in cold drinks such as lemonades and smoothies. Light Agave Nectar can be used for baking desserts that are light in color such as vanilla cake, muffins and cheesecake.

Amber Agave Nectar has a slightly thicker consistency than Light Agave Nectar and adds a more caramel-like flavor to foods. It is ideal for sweetening breakfast foods like pancakes, oatmeal or cereal. The richer flavor of Amber Agave Nectar makes it delicious for baked goods that have a darker color like brownies, chocolate cake and cookies. It is also delicious for BBQ sauces and salad dressings.

Both Domino® Organic Light and Amber Agave Nectar are sold in either 23.5 oz. or 11.75 oz. net weight bottles. (Agave nectar, like

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honey, is sold by weight, not by volume.)

The sweetness of either Domino® Organic Light Agave Nectar or Amber lends itself perfectly for baking and cooking recipes. Since agave nectar is a liquid, it will incorporate easily into favorite desserts. When converting recipes that call for granulated sugar, follow this conversion: 2/3 cup Light Agave Nectar = 1 cup Granulated Sugar, reduce other liquids by 1/4 to 1/3 cup 2/3 cup Amber Agave Nectar = 1 cup Brown Sugar, reduce other liquids by 1/4 cup Discover baking tips plus delicious recipes using Agave Nectar, such as Agave Lime Marinade, Peanut Butter and Banana Agave Smoothie, Two Agave Cheesecake and Agave Sweet and Creamy Fruit Dip at: dominoagave.com Domino® Organic Agave Nectar Recipe

Agave Carrot Muffins Makes 4 servings 1 cup Domino® Organic Amber Agave Nectar 4 large eggs 1 cup canola oil 3 cups shredded fresh carrots

2 1/4 cups whole-wheat flour 1 tsp. baking soda 1 tsp. baking powder 2 tsp. cinnamon 1/2 tsp. salt

Preheat oven to 350° F. Prepare three 12-cup muffin pans with liners. In a large bowl, combine agave, eggs and oil; beat well. Stir in carrots. In separate bowl, combine dry ingredients. Blend in batter. Pour into prepared pans. Fill cups only half-way to ensure proper baking. Bake 22-25 minutes until the center of the muffin springs back when lightly touched.

Makes 30 muffins.

Domino® Sugar is a leading brand of all natural, pure cane sugar in America. It is part of the Domino Foods, Inc. family of products that include: Domino® Sugar and C&H® Sugar. Each brand has its own rich history that spans over 100 years–Domino® Sugar in the Northeast and C&H® Sugar in the Western part of the country. Domino Foods, Inc. is proud to offer bakers in America a variety of fine quality pure cane sugar products and the natural sweetener, Domino® Organic Agave Nectar–for all sweetening needs.

Fluffy Pumpkin Pie Recipe Ingredients 24 large marshmallows 1 can (15 ounces) solid-pack pumpkin 1/2 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon salt

1 carton (8 ounces) frozen whipped topping, thawed 1 pastry shell (9 inches), baked Additional whipped topping and ground cinnamon, optional Directions In a small heavy saucepan, melt marshmallows over low heat. Remove from the heat.

Stir in the pumpkin, cinnamon, allspice and salt; cool to room temperature.

Fold in whipped topping.

Spoon into pastry shell. Refrigerate for at least 4 hours before serving. Garnish with additional whipped topping and cinnamon if desired. Yield: 6-8 servings.

Nutrition Facts: 1 serving (1 piece) equals 286 calories, 12 g fat (8 g saturated fat), 5 mg cholesterol, 186 mg sodium, 41 g carbohydrate, 2 g fiber, 2 g protein.

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