Taste of Home 2012 by I-75 Newspaper Group

From the Page

TO THE STAGE FOLLOW US: tasteofhome.com/cookingschool cookingschoolblog.com

Tuesday, October 30 at Hobart Arena from 6:30-9:00pm Tickets can be purchased by calling the Hobart Arena Box Office at 937-339-2911 or order online at www.hobartarena.com

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2 — Taste Of Home Cooking School

Troy Daily News/Piqua Daily Call — October 2012

Introducing the LIGHT Way to Do Sweet — Domino® Light and C&H® Light Sugar & Stevia Blend The makers of Domino® Sugar and C&H® Sugar introduce the newest product to their family of sweeteners, Domino® Light and C&H® Light. The new Light products are an allnatural blend of pure cane sugar and stevia, with half the calories of sugar. By blending pure cane sugar with naturally sweet stevia, and a natural flavor to enhance the taste, Domino Foods has created a delicious light sweetener with no artificial ingredients. The stevia plant has been used for centuries as a sweetener. Pure cane sugar and zero-calorie

stevia come together in Domino® Light and C&H® Light to create the ideal sweetener – a perfect sweet taste and half the calories of sugar. Both brands, Domino® Light and C&H® Light, are available in two package sizes, a 40-count packet box and a 2 lb. resealable pouch. The 40-Count packet box is convenient for quick, portion control servings for beverages or for sprinkling on fruit or cereal. Individual packets of our sugar and stevia blend are ideal for travel, in offices, or for everyday convenience. Domino® Light and CH® Light

packets are a perfect, lowcalorie sweetener solution, with only 5 calories per packet. The 2 lb. pouch offers the sweetness equivalent of a 4 lb. bag of sugar and is ideal for baking or for everyday sweetening. The re-sealable pouch makes scooping and storing easy and mess-free. And it’s easy to convert your recipes—just replace 1

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cup of sugar with 1/2 cup of Domino® or C&H® Light Sugar & Stevia Blend to lighten your recipe by 350 calories. “With most lower-calorie sweetener substitutes, baking success can be limited. Domino® and C&H® Light make baking lower-calorie recipes easier, with better quality and without forgoing taste,” states Domino Foods Vice President of Sales and Marketing, Maria Machita. Ms. Machita goes on to explain how Domino Foods created the unique sweetness of their new

product, “We added a natural flavor to enhance the taste of Domino® and C&H® Light, which makes baked goods taste so good.” Find baking tips plus light and delicious recipes using Domino® Light and C&H® Light, at: dominosugar.com/light –and– chsugar.com/light LIGHT CHOCOLATE PUDDING & WHIPPED CREAM Yield: 4 Servings Pudding 1/4 cup plus 1 Tbsp. Domino® or C&H® Light 1/4 cup - unsweetened cocoa powder 1/4 cup - cornstarch 2 cups - 1% milk 1 tsp. - vanilla extract In a small saucepan, whisk together all dry ingredients. Whisk in milk, 1/2 cup at a time, until combined. Place

over medium heat, and continue to whisk until the pudding becomes thick and begins to bubble. Remove from heat and whisk in vanilla. Pour into medium-sized bowl or individual serving bowls. Place a piece of plastic wrap on the surface to prevent a skin from forming. Chill for at least 2 hours. Serve with fresh whipped cream. WHIPPED CREAM 1 cup - heavy cream 1 to 2 Tbsp. - Domino® or C&H® Light 1/2 tsp. - vanilla extract In a large bowl, whip cream with an electric mixer on medium speed until soft peaks are just beginning to form. Add Domino® or C&H® Light and vanilla; increase speed slightly until stiff peaks form.

Taste Of Home Cooking School — 3

Troy Daily News/Piqua Daily Call — October 2012

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enjoy a culinary adventure Preparation: • Spray a 13” x 9” casserole dish with cooking spray and set aside. • Cut bread into cubes and set aside to dry out slightly. • In a large bowl, whip eggs, half & half, vanilla, sugar, and cinnamon until eggs are foamy; set aside. • In a large skillet, melt butter and brown sugar over medium heat until sugar begins to lightly bubble. Remove from heat and place sliced pears in skillet, stirring until pears are coated with the brown sugar mixture. • Arrange half of the bread mixture on the bottom of the casserole dish; spread pears on top of bread, then layer remaining bread over pears. • Pour egg mixture over bread & pear layers, using a spatula or wooden spoon to gently press down on the bread to allow egg mixture to soak in. • Cover dish tightly with plastic wrap and refrigerate for 1 hour. • Remove from refrigerator when you are ready to bake, and let it stand at room temperature for 30 minutes before baking. If you are using walnuts, sprinkle walnuts over the top before baking. • Bake uncovered at 350 degrees F for 40 minutes or until eggs are set and bread is puffed up. Cool slightly before serving. Tips: • You can replace the walnuts in this recipe for pecans or almonds. • Serve with powdered sugar, maple syrup, or fresh whipped cream. Nutrition: Serving size 1 Serving. Calories 148, Fat 5g (34% calories from fat), Cholesterol 77mg, Sodium 134mg, Total Carbohydrate 19g, Dietary Fiber 1g, Protein 5g

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It’s no secret Eggland’s Best (EB) is proud to hold their eggs to the highest standards of freshness, taste, nutrition and quality. From feeding their hens an all-natural, vegetarian diet, to creating a strict quality assurance program, to localizing production, Eggland’s Best is always striving to deliver consumers the freshest possible eggs that are superior in taste and nutrition. In fact, the distinctive “EB” stamp assures consumers they are purchasing a superior egg that contains 25 percent less saturated fat, 10 times more vitamin E, twice the amount of vitamin D, and double the amount of omega-3 fatty acids, when compared to ordinary eggs. Additionally, EB eggs are a good source of vitamins B2 (riboflavin), B5, and B12. The commitment Eggland’s Best withholds to producing a better egg, has resulted in many prestigious awards including the Gold Medal for superior taste, appearance and freshness from The American Masters of Taste for the last 10 years, the Good Housekeeping Seal from Good Housekeeping Research Institute, one of the 25 Healthiest Foods for Women by Prevention Magazine (2010), one of the Best Packaged Foods by Prevention magazine (2012), Best Grab-andGo Breakfast Food by Health magazine (2011) one of the Top 125 Foods for Men in the Men’s Health annual nutrition awards for seven consecutive years (2005-2011) and one of the top 125 Best Packaged Foods for Women according to Women’s Health magazine for three years (2008, 2010, 2011). Eggland’s Best eggs are certified as Kosher and are available in the following varieties: large, extra large, jumbo, cage free, organic, hard-cooked, and liquid egg whites. If you’re in the mood for a sweet and savory recipe, try this Pear & Vanilla French Toast Bake recipe courtesy of Eggland’s Best. PEAR & VANILLA FRENCH TOAST BAKE Original recipe by Eggland's Best Yield: 16 servings Prep Time: 15 Minutes (1 hour refrigerate time) Cooking Time: 40 minutes Ingredients • 12 slices of bread, cut into small cubes • 8 Eggland's Best eggs (large) • 3/4 cup fat-free half & half • 2 teaspoons vanilla extract • 2 tablespoons sugar • 1 1/2 teaspoons ground cinnamon • 2 pears, peeled and sliced thin • 1/2 cup light brown sugar, packed • 2 tablespoons butter • 1/2 cup chopped walnuts (optional)

4 — Taste Of Home Cooking School

Troy Daily News/Piqua Daily Call — October 2012

Winery Turns Holiday Entertaining into Holiday Fundraiser The holiday months are a festive time of the year filled with friends and families gathering together to celebrate one another and the year. Whether it’s over a dinner table or across the kitchen table, great food and wine are passed and poured as we toast the people that make our lives special. For the third year, Gallo Family Vineyards® is offering a simple way for Americans to help seniors who may not be surrounded by friends, family and the abundance of food that is traditionally associated with the holidays. There are more than 8 million seniors that face the threat of hunger every day. With the third annual Gallo Family Vineyards Every Cork Counts™ the simple act of entertaining with wine and mailing in the cork will help to end senior hunger. Gallo Family Vineyards invites America to join them to raise up to $100,000* for Meals

On Wheels Association of America® (MOWAA). Making a difference in the lives of these seniors in need can be as simple as uncorking a bottle of wine or signing into Facebook. The corks from any bottle of Gallo Family Vineyards portfolio of approachable and foodfriendly wines can be mailed back through December 31, 2012. For every cork mailed back a $5 donation will be made to MOWAA. Additionally, a simple, fun Facebook game can be played to make virtual corks count to raise money and awareness for this important cause. More information is available at www.everycorkcounts.com. “We are proud to support Meals On Wheels Association of America’s mission to end senior hunger,” says Stephanie Gallo, a third generation Gallo family member. “For the third year in a row, the Every Cork Counts program gives Gallo

Family Vineyards and the thousands of Americans who enjoy our wines an easy way to support this important cause.” In the spirit of the season and this important cause, Gallo Family Vineyards has opened its family cookbook to share a recipe for the holidays. This sweet apple cake is a wonderful dessert to serve after a home-cooked dinner or as a warm treat to greet guests stopping over for some holiday cheer. The orange and walnut glaze pairs wonderfully with the citrus notes in the Gallo Family Vineyards Moscato. And when the last guest

leaves, be sure to send in the corks to make every cork count to end senior hunger for Meals On Wheels Association of America. *Gallo will donate $5 for each Gallo Family Vineyards cork mailed between August 1, 2012 and December 31, 2012 and received by January 10, 2013 to Meals On Wheels Association of America®, up to $90,000. Gallo will also donate $0.10 for each consumer who participates in the Facebook app for a maximum total donation of $10,000 during the social media promotion. To learn more about Every Cork Counts and where to send your corks visit the official website at www.EveryCorkCounts.com, www.mowaa.org or join in at www.Facebook.com/GalloFamil yVineyards. GLAZED FRESH APPLE CAKE WITH ORANGE AND WALNUT From the Gallo Family

recipe book Pairs well with Gallo Family Vineyards® Moscato Yield: 10 servings Prep time: 10 minutes Cook time: 45 minutes For brunch or dessert, this crowd-pleasing cake is also big on flavor. You’ll need one orange for both the zest and juice in the cake and glaze. Ingredients ½ cup (1 stick) unsalted butter, softened 2 cups granulated sugar 2 large eggs 2 teaspoons grated orange zest 2 cups all-purpose flour ¾ teaspoon salt 2 teaspoons baking soda 2 teaspoons cinnamon 1 cup coarsely chopped walnuts 3 cups grated tart apple, such as Granny Smith Fresh Orange Glaze 1 tablespoon orange juice

1 teaspoon grated orange zest ¾ cup confectioners sugar Preparation Preheat the oven to 350°F. Grease a bundt or tube pan and set aside. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy and the mixture turns almost white. Beat in the eggs and orange zest. Sift the flour, salt, baking soda, and cinnamon together and beat in to the batter until just blended. Stir in the walnuts and apple. Spoon the batter into the prepared pan. Bake for 45 minutes or until a cake tester inserted near the center comes out clean. Let cool in the pan completely, then invert on a serving platter. For the glaze, whisk the orange juice, zest, and confectioners’ sugar together until smooth. Drizzle over the cake.

Something For Everyone Fiddler on the Roof Sunday, November 4, 2012 • 7:00 PM Sidney High School Auditorium Tickets $23.00 AAA Members $22.00 Ted Vigil – A Tribute to John Denver Sunday, February 10, 2013 • 7:00 PM Sidney High School Auditorium Tickets $19.00 AAA Members $18.00 Simply Sinatra Sunday, April 14, 2013 • 7:00 PM Sidney High School Auditorium Tickets $19.00 AAA Members $18.00

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Taste Of Home Cooking School — 5

Troy Daily News/Piqua Daily Call — October 2012

Pulled Pork Goes Beyond the Bun ner routine with these mouthwatering ideas from the National Pork Board: • Pulled Pork Wrap: For an easy lunch, combine pulled pork, chopped romaine lettuce, Parmesan cheese and Caesar dressing in a flour tortilla. If enjoying at home, warm the wrap in a sandwich press or skillet for a restaurant-quality touch. • Pulled Pork Fried Rice: Put down that Chinese take-out menu! Fried rice is a great way to use up leftover protein, rice and veggies. In this flavorful stir-fry, classic Americana meets Asia with a combination of white or brown

rice, pulled pork, diced vegies and a lightly beaten egg. • BBQ Pulled Pork Pizza: Think past your basic pizza night with this sweet and savory take: top store-bought pizza dough with barbecue sauce, your favorite cheese, pulled pork and sliced green onions. Bake on high heat until the cheese is melted and the crust is golden brown. • Pulled Pork Scramble: Pulled pork for breakfast? Absolutely. Add leftover pulled pork to a scramble of eggs, onions, bell peppers and cheese. Served alongside sliced tomatoes and buttered toast, it’ll feel just like Sunday

brunch — even on a Monday night. To prepare perfect pulled pork, follow these simple tips from the National Pork Board: • The Cuts: The best roasts for preparing pulled pork include the hearty, succulent Boston Blade Roast (also known as the Boston Butt), which comes from the pork shoulder, and the leaner, flavorful pork sirloin roast, from the lower end of the loin.

• The Temperature: For fall-apart pork, your best tools are patience and indirect heat. If preparing the roast in the oven or on the grill, the ideal “low and slow” preparation calls for temperatures between 250 and 300°F, for 1 to 1 1/2 hours per pound. In a slow cooker, heat pork for 6 to 8 hours on low or 4 to 5 hours on high. • The Pull: When finished cooking, remove from heat and

let sit, covered in foil, for 10 to 15 minutes. “Pull” or shred meat with two large forks, and place in a large baking dish or pan. Discard any remaining fat, drizzle with sauce if desired, and serve. For more versatile pork recipes and inspiring tips, visit PorkBeInspired.com or Facebook.com/PorkBeInspired. Follow the National Pork Board on Pinterest and Twitter @AllAboutPork.

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6 — Taste Of Home Cooking School

Troy Daily News/Piqua Daily Call — October 2012

Johnsonville Italian Sausage and Taste of Home Bring New Flavor to Traditional Dishes Johnsonville Sausage announced it will team up with Taste of Home Cooking School to bring confident cooks new and delicious ways to add flavor to family meals throughout the fall. Johnsonville Italian Sausage – available in both links and ground form – is a versatile ingredient that can add delicious flavor to a host of different recipes. While other meats require sauces and spices to flavor a dish, Italian Sausage brings the flavor all on its own. Made with only premium cuts of pork and the perfect blend of spices since 1945, Johnsonville Italian Sausage brings the level of quality confident cooks are looking for when creating their families’

favorite “keeper” recipes. Whether it’s elevating the flavor in your family’s traditional lasagna, or adding some kick to traditional sausage stuffing at the holidays, Johnsonville Italian Sausage is the perfect choice. Try Johnsonville’s Italian Meatballs recipe with your family tonight. This delicious dish is sure to bring everyone in your house together for some quality family time. JOHNSONVILLE ITALIAN MEATBALLS Yield: 6 servings Prep Time: 25 min Cook Time: 20 min Ingredients: • 1 pkg. (19 oz.) Johnsonville Mild Italian Sausage Links or Ground Sausage • 1 egg, lightly beaten • 1/3 cup dry bread

crumbs • 1/4 cup Parmesan cheese, grated • 1/4 cup milk • 1/4 cup onion, finely chopped Preparation: 1. Preheat oven to 350oF. 2. In a large bowl, combine the egg, bread crumbs, Parmesan cheese, milk and onion. 3. Remove sausage from casings. 4. Add sausage to the bread crumb mixture and mix well. 5. Shape into 20 meatballs; arrange on a shallow baking pan. 6. Bake for 20 minutes or until meatballs are cooked through (160o F). 7. Serve with your favorite sauce and spaghetti.

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Taste Of Home Cooking School — 7

Troy Daily News/Piqua Daily Call — October 2012

Saladmaster®Makes Nutrition Easy and Delicious tects the quality, purity, color and flavor of food and resists chemical reaction with acids and enzymes in foods. To learn more about healthy and nutritious food preparation using Saladmaster or if you’re interested in a full time or part time career opportunity go to www.saladmaster.com and click on “Find a Dealer”. LEMON DILL SALMON WITH VEGETABLES Contributor: R a n d y Pigeon; Wilsonville, Oregon, U.S.A. Saladmaster® Regional Manager Prep Time: 5 min Cook Time: 25 min Yield: 4 servings Ingredients: 3 bunches fresh spinach, approximately 5-7 ounces, washed 2 cups cherry tomatoes, cut in half 1 ½ pounds fresh salmon, rinsed and at room temperature 2 lemons, slice 1 lemon widthwise into rounds and cut second lemon in half 1 tablespoon fresh dill ¼ teaspoons salt ¼ teaspoon pepper Directions:

1. Place spinach in the of the bottom Saladmaster® 11” large skillet and place 1 cup of tomatoes on top of spinach. 2. Place salmon on top of tomatoes and squeeze lemon juice from 2 lemon halves over the salmon. Sprinkle dill, salt and pepper over food in pan. 3. Top salmon with lemon rounds and place second cup of tomatoes over salmon. 4. Cover and place burner on medium heat. Cook for approximately 15 minutes. 5. Reduce heat to low and cook an additional 7 minutes per 1-inch of thickness of the salmon or until center of salmon reaches desired level of doneness. 6. Serve with rice and fresh vegetables Tip: Saladmaster® thermal core construction features the same thickness along the bottom and the sides of the pan. This assures that heat is distributed equally throughout the entire pan, giving you better and more consistent results. In addition, the waterless technology allows you to maximize flavor and nutrition.

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For the Sauce: 1/2 cup sour cream 1/4 cup mayonnaise 2 tablespoons store-bought pesto 1 teaspoon fresh thyme, minced

1 teaspoon fresh marjoram, minced Juice of 1/2 lemon Kosher salt and freshly ground pepper 1 plum tomato, diced Directions Prepare the pork: Preheat the oven to 375 degrees F. Pulse the herbs, garlic, lemon zest and potato chips in a food processor until coarsely ground. Transfer to a shallow dish. Season the pork with salt and pepper. Heat the olive oil in a large skillet over high heat. Add the pork, fat-side down, and cook, turning, until browned on all sides, about 10 minutes; remove from the skillet. Brush the pork all over with the mustard, then roll in the chip mixture. Place on a rack in a roasting pan and roast until a thermometer

inserted into the center of the roast registers about 150 degrees F, 50 to 60 minutes. Let sit 10 minutes before slicing into chops. Meanwhile, make the sauce: Whisk the sour cream, mayonnaise, pesto, herbs and lemon juice in a bowl and season with salt and pepper. Top with the tomato. Serve the chops with the sauce.

pliable, about 15 minutes. Directions Meanwhile, make the dough: Combine the masa harina and sugar in a large bowl. Stir in the corn and 1/2 cup hot water until combined. Add the butter and mix with your hands until evenly distributed. Remove the corn husks from the water and shake dry. Unfold the husks on a clean surface (discard any small husks or husks with CREAMED CORN holes). Put about 1/4 cup TAMALES dough down the center of a Ingredients husk; fold in the long sides 25 to 30 dried corn to enclose the filling, then husks fold in the top and bottom 2 1/2 cups masa harina to make a packet. Secure (instant corn flour) with kitchen twine. Repeat 1 cup sugar with the remaining dough 1 14.75-ounce can and husks. cream-style corn Set up a steamer basket 1 stick unsalted butter, in a large pot filled with 2 softened inches of water. Arrange Soak the corn husks in the tamales standing up in a bowl of hot water until the steamer and bring the

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POTATO-CRUSTED PORK CHOPS WITH PESTO SAUCE Ingredients For the Pork: 5 sprigs fresh thyme, leaves stripped 3 sprigs fresh marjoram, leaves stripped 1 clove garlic Grated zest of 1 lemon 3 cups potato chips (regular or thick-cut) 2 pounds bone-in, center-cut pork loin roast Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil 2 tablespoons dijon mustard

Troy Daily News/Piqua Daily Call — October 2012 water to a boil over high heat. Reduce the heat to medium, cover and cook until the tamales are firm, about 1 hour. Remove from the steamer and let rest 10 minutes before unwrapping. RANCH WINGS Ingredients 2 pounds chicken wings, split at the joint, tips removed 3 1-ounce packets ranch dressing mix 1 1/2 cups all-purpose flour Freshly ground pepper 3 large eggs Vegetable oil, for frying 1/4 cup hot sauce 1/4 cup honey Directions Toss the wings with 1 packet dressing mix in a large bowl. Cover and refrigerate at least 1 hour, or up to 4 hours.

Whisk the flour, 1 teaspoon pepper and 1 packet dressing mix in a large bowl. In another bowl, whisk the eggs, 2 tablespoons water and the remaining packet dressing mix. Dredge the wings a few at a time in the seasoned flour, then dip into the egg mixture and return to the flour mixture, turning to coat. Transfer to a rack. Heat 1/2 inch vegetable oil in a medium cast-iron skillet over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the wings in batches until crisp and golden brown, 5 to 6 minutes per side. Remove with a slotted spoon and drain on paper towels. Whisk the hot sauce and honey in a bowl. Serve with the wings.

Taste Of Home Cooking School — 9

Troy Daily News/Piqua Daily Call — October 2012

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evenly with Mrs. Dash® Original Blend. 2. Heat sauté pan to medium heat. Add 1 tbsp olive oil and cook the apples 3 minutes. 3. Move apples to a plate. Add remaining olive oil to pan and brown pork chops on both sides. 4. Return apples to pan on top of chops and cook 3 minutes, turning once. ©2012 B&G Foods, Inc.

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Bored with beef and pork or challenged by the same old chicken dinner? For your next meal, create a bold flavor statement with all-natural, salt-free Mrs. Dash Seasoning Blends! Available in 14 different varieties, Mrs. Dash brings surprisingly delicious, salt-free flavor to any meal! Looking to enhance the flavors of your favorite dishes? Mrs. Dash adds all the flavor without the salt! Try adding a dash of flavor to a popular dinnertime favorite – pork chops. Mrs. Dash’s Apple Pork Chops recipe combines tangy Granny Smith apples with flavorful pork loin and Mrs. Dash Original Blend to create a mouth-watering meal your family is guaranteed to love! For more quick and easy recipes, visit www.mrsdash.com. APPLE PORK CHOPS Ingredients: 3 tbsp Mrs. Dash® Original Blend 4 4-oz pork loin chops 2 Granny Smith apples, peeled, seeded and cut into 8 wedges 2 tbsp olive oil Directions: 1. Sprinkle apples and pork chops

10 — Taste Of Home Cooking School CHEESY CORN PUFFS Ingredients 1 cup canned creamstyle corn 4 tablespoons unsalted butter 1 teaspoon salt 1 3/4 cups all-purpose flour 3 large eggs 1/2 cup shredded pepper jack cheese, plus more for topping 1 tablespoon chopped fresh chives Directions Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper. Bring the corn, butter and salt to a simmer in a medium saucepan over medium heat. Reduce the heat to low, add the flour and stir with a wooden spoon until the mixture is smooth and begins to pull away from the sides of the pan, about 2 minutes. Scrape the dough into a bowl; let cool slightly. Add the eggs one at a time, stirring well between each

Troy Daily News/Piqua Daily Call — October 2012

addition. Stir in the cheese and chives. Chill the dough 15 minutes. Scoop tablespoon-size mounds of dough onto the prepared baking sheets, about 2 inches apart. Sprinkle with more cheese. Transfer to the oven and bake until golden brown and puffy, 20 to 25 minutes. Serve warm. CABBAGE-POTATO MASH Directions Boil 1 pound quartered, peeled Yukon gold potatoes in salted water until tender. Reserve 1/4 cup cooking water, then drain. Saute 2 cups shredded cabbage in butter, 2 minutes. Add the reserved cooking water, cover and cook 3 minutes. Add the potatoes, 4 sliced scallions, 1/2 cup half-andhalf, 2 tablespoons butter and a pinch of nutmeg. Mash until smooth. Season with salt and pepper.

FUSILLI WITH SPINACH-NUT PESTO Ingredients Kosher salt 1 pound fusilli 3/4 cup salted roasted mixed nuts, plus chopped nuts for topping 1 clove garlic, roughly chopped 8 ounces spinach, tough stems removed Finely grated zest and juice of 1 lemon 1/3 cup extra-virgin olive oil, plus more for drizzling Freshly ground pepper 1 cup grape tomatoes, halved Directions Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs; drain and return to the pot. Meanwhile, make the pesto: Pulse the nuts and garlic in a food processor until coarsely chopped. Add the spinach in batches, pulsing until chopped. Add the

You put your heart into everything you do. So do we.

powder 1 4-pound beef brisket, lightly trimmed Kosher salt and freshly ground pepper 1 tablespoon vegetable oil 1 large onion, roughly chopped 4 leeks, white parts only, cut into pieces 4 carrots, cut into pieces 4 parsnips, peeled and cut into pieces 4 cups low-sodium BRAISED ORANGE chicken broth BRISKET Chopped scallions, for Ingredients garnish 1 12-ounce can (11/2 Directions cups) frozen orange Puree 1/4 cup orange juice concentrate, juice concentrate, the tomathawed to paste, mustard, chili 1 6-ounce can tomato sauce, sugar, ginger, garlic paste and five-spice powder in a 1/4 cup hot mustard food processor until smooth. 1/4 cup hot Asian chili sauce (such as Sriracha) Season the brisket with salt and pepper and rub with 1/4 cup packed dark the spice paste. Place in a brown sugar resealable plastic bag and 1 3-inch piece ginger, refrigerate overnight. peeled and roughly Preheat the oven to 425 chopped degrees F. Heat the veg8 cloves garlic etable oil in a large oven1 tablespoon five-spice lemon zest and juice. With the motor running, add the olive oil in a steady stream; process until smooth, 1 minute. Add 3/4 teaspoon salt, and pepper to taste. Add the pesto and tomatoes to the pot with the pasta, season with salt and pepper and toss. Divide among bowls; drizzle with olive oil and top with chopped nuts.

proof pot over medium heat. Sear the brisket until golden, about 7 minutes per side, then transfer to a plate. Cook the onion in the pot until translucent, about 5 minutes. Add the leeks, carrots and parsnips, season with salt and pepper and cook until browned, about 8 minutes. Stir in the remaining 1 1/4 cups orange juice concentrate and the broth, scraping up the browned bits in the pot. Add the brisket and bring to a simmer. Cover the pot, transfer to the oven and cook 1 hour, then reduce the heat to 325 degrees F and continue to cook until the meat is forktender, about 2 more hours. Transfer the brisket to a cutting board. Skim the fat from the sauce, then return the pot to the oven until the sauce thickens slightly, about 30 minutes. Slice the meat and serve with the sauce and vegetables. Garnish with scallions.

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Taste Of Home Cooking School — 11

Troy Daily News/Piqua Daily Call — October 2012

Taste of Home Offers Cooks Great Deals on Cookbooks, Kitchen Gadgets and More With Its Online Store special online sales and promotions that make Taste of Home cookbooks and special recipe collections even more affordable. “At Taste of Home, we know that today’s home cook is spending more time online, not only researching recipe ideas, but searching for kitchen tools and cookbooks to make their time in the kitchen even more enjoyable,” says Catherine Cassidy, Editor-in-Chief for Taste of Home. “ShopTasteofHome.com is an incredible resource for those who love to cook or bake and shop from the comfort of their own home. The site is a destination for all the exclusive Taste of Home books and publications, plus individually selected kitchen tools and gadgets that reflect the trends we see from our interaction with home cooks across the country.” One recent introduction to ShopTasteofHome.com is the Taste of Home Best Loved Recipes cookbook. It is Taste of Home’s greatest ever recipe collection with 1,485 mouthwatering main dishes, simple sides, soups, eyeopening breakfasts and much more. Every recipe is the tried-and-proven favorite of a real cook like you, including the Turtle Praline Tart recipe below. TURTLE PRALINE TART

Yield: 16 Servings Prep: 35 min. + Chilling Ingredients • 1 sheet refrigerated pie pastry • 36 caramels • 1 cup heavy whipping cream, divided • 3-1/2 cups pecan halves • 1/2 cup semisweet chocolate chips, melted Preparation • Unroll pastry on a lightly floured surface. Transfer to an 11-in. fluted tart pan with removable bottom; trim edges. • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450°F for 8 minutes. Remove foil; bake 5-6 minutes longer or until light golden brown. Cool on a wire rack. • In a large saucepan, combine caramels and 1/2

cup cream. Cook and stir Nutrition Facts over medium-low heat 1 slice with 1 tableuntil caramels are melt- spoon cream equals 335 ed. Stir in pecans. Spread calories, 24 g fat (4 g satufilling evenly into crust. Drizzle with melted chocolate. • Refrigerate for 30 minutes or until set. Whip remaining cream; serve with tart.

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rated fat), 4 mg cholesterol, 106 mg sodium, 31 g carbohydrate, 3 g fiber, 4 g protein.

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