Taste of Home Cooking Show 2016 by Specialty Publications

BROUGHT TO YOU BY

CHASE

CHEVROLET

COMIN G TO S EXPERIEN TOCK TO N CE AM ERICA

W ’S #1 LIV E COOKING SH O

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Thursday, March 31, 2016 San Joaquin Delta College

SUNDAY • MARCH 27, 2016

TASTE OF HOME COOKING SCHOOL

Brought to you by

UNEARTHING THE ART

CHASE

CHEVROLET est.1944

Index of Advertisers • Pizza Pirate Wagon.................................................... Page 2 • Pure Form PFT • Winning Soles • La Bella Mobile Fashion Boutique......................... Page 5 AND SCIENCE OF FOOD

• Go Falafel Greek Food Truck.................................. Page 7 • Jackson Rancheria • eSBe Designs • Rob’s Smokin Rub & Sauce...................................... Page 8 • Price Rite Restaurant Equipment • San Joaquin Certified Farmers Market • Lodi Health Memorial Hospital • Chase Chevrolet....................................................... Page 12

Visit these booths at the show!

TASTE OF HOME COOKING SCHOOL

SUNDAY • MARCH 27, 2016

Meet Taste of Home Culinary Specialist

Amy Zarichnak!

Originally from Pittsburgh, Pennsylvania, Amy’s first food memories are of making potato candy with her grandmother, and the Steelers Super Bowl parties during the 1970s. “I was never interested in the football, but that black and gold cake was so exciting for me,” Amy explains. While studying and living in England and Ireland during college, Amy realized that she was completely preoccupied with food. “Anything that was a slight bit different than what I grew up with fascinated me. Fries with garlic mayo? Yes, please! Curry? Absolutely! Kebabs from a takeaway shop? I’ll have two!” she exclaims. Amy graduated from Penn State and followed a career into marketing that had begun in her early college years. “The jobs I had in marketing never

felt like they fit me, but I would have to go back to school to change the trajectory of my career, and I didn’t have the time or money for that. I had applied to culinary school in 2009. But I couldn’t afford it. However, I got a small windfall in late 2012. I SPRINTED to culinary school,” she says. “I was there within two months of receiving the windfall!” She graduated from The Culinary Institute of America in 2014, and was also the editor of the student newspaper. Now, she is thrilled to be working with Taste of Home and excited to travel the country, meeting Taste of Home fans. “I love Taste of Home, it’s so comforting to me because it reminds me of the rural community that I grew up in, everyone sharing recipes and cooking for each other. I can’t wait to share my cooking knowledge with everyone!” When Amy isn’t on the road conducting Cooking School shows, she’s home in Poughkeepsie, New York.

SUNDAY • MARCH 27, 2016

Fan Favorite Cooper Sharp Sponsors Taste of Home Cooking School Shows Cooper Sharp cheese, a regional favorite and family tradition for many along the East Coast, is a sponsor of Taste of Home Cooking School’s spring 2016 tour. Home cooks and aspiring chefs will have the opportunity to learn new ways to enhance their recipes with Cooper Sharp at Taste of Home tour stops between March and June in corresponding states: Maine, New York, New Hampshire, Pennsylvania, Virginia, North Carolina, Florida, New Jersey, Connecticut, Washington, DC, Maryland, Vermont, Rhode Island, Massachusetts, Delaware, West Virginia, Georgia, Vermont, and Ohio. For more than 100 years, Cooper Sharp has been made with only six ingredients, using handselected aged cheese and real milk. Its distinctive, sharp flavor has created dedicated fans wherever Cooper is sold. Along with its unique flavor, Cooper Sharp is known and loved for its smooth, creamy texture and excellent meltability. Experience the unique flavor and performance of Cooper Sharp for yourself with this Philly cheesesteak recipe. Perfect for busy nights, this hearty sandwich will definitely be a crowd-pleaser.

TASTE OF HOME COOKING SCHOOL

Cooper Sharp Philly Cheesesteak Prep time: 10 minutes Cooking time: 15 minutes Serving size: 4 servings Ingredients 1½ lbs. boneless top round or flank steak 2 Tbsp. reduced sodium soy sauce 3 oz. (about 3 slices) Cooper Sharp White Cheese 1 Tbsp. vegetable oil ½ large yellow onion, thinly sliced 4 hoagie rolls, about 6 inches long, halved lengthwise CUT beef into 2-inch-long thin slices. Place in bowl and drizzle with soy sauce. Set aside. TEAR cheese slices into 1-in. pieces; set aside. HEAT oil in an 11- to 12-inch frying pan. Add onion and brown over medium-high heat 6 to 8 minutes. Remove to a plate or bowl. ADD beef to pan. Saute over high heat 6 to 7 minutes or until cooked through and liquid is almost gone. Stir in cooked onions; remove pan from heat. Sprinkle cheese over beef and stir. Spoon mixture onto buns. For more information about Cooper Cheese, visit facebook.com/CooperCheese.

TASTE OF HOME COOKING SCHOOL

SUNDAY â&#x20AC;˘ MARCH 27, 2016

La Bella Mobile Boutique

916-217-7833

labellamobileboutique@yahoo.com

List of all our proud vendors

SUNDAY • MARCH 27, 2016

Decadent Brownie Swirl Cheesecake It may look fancy, but this cheesecake is so simple. The secret is the speedy crust— it’s from a packaged brownie mix! You don’t need to be an experienced cook to make the elegant chocolate swirls on top—anyone can do it! —Taste of Home Test Kitchen

TASTE OF HOME COOKING SCHOOL

Prep: 50 minutes + cooling

Bake: 1½ hours + chilling

1 package fudge brownie mix (13-inch x 9-inch pan size) FILLING: 4 packages (8 ounces each) cream cheese, softened 1 cup sugar 4 Eggland’s Best eggs, lightly beaten 3 teaspoons vanilla extract or 1 teaspoon almond extract and 2 teaspoons vanilla extract Fresh raspberries and chocolate curls, optional Prepare brownie mix according to package directions for chewy fudge brownies. Set aside 2/ cup brownie batter; spread remaining batter into a greased 9-inch springform pan. 3 Place pan on a double thickness of heavy-duty foil (about 18 inches square). Securely wrap foil around pan. Bake at 350° for 25 to 28 minutes (brownies will barely test done). Cool for 10 minutes on a wire rack. In a large bowl, beat cream cheese and sugar until smooth. Beat in eggs and vanilla on low speed just until combined. Stir 1/3 cup into reserved brownie batter; set aside. Spoon half of the cheesecake batter into crust; dollop with half of reserved chocolate cheesecake batter. Repeat layers. Cut through batter with a knife to swirl. Place in a larger baking pan; add 1 inch of hot water to larger pan. Bake at 325° for 1½ hours or until surface is no longer shiny and center is almost set. Remove pan from water bath and foil. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish with raspberries and chocolate curls if desired. Yield: 16 servings.

TASTE OF HOME COOKING SCHOOL

Eggland’s Best Eggs Partners with The Taste of Home Cooking School Tour to Help Infuse More Nutrition and Flavor into Homemade Meals At-Home Chefs Learn the Beneﬁts of Using Eggland’s Best Eggs in Their Favorite Dishes

To commemorate high-quality fresh ingredients at-home chefs enjoy using in the kitchen, Eggland’s Best (EB) will once again partner with The Taste of Home Cooking School this spring. Participants will have the opportunity to learn new cooking techniques, and how to make delicious recipes for their family and friends using Eggland’s Best eggs. Eggland’s Best eggs are the only egg that provides more nutrition and better taste, compared to ordinary eggs: one Eggland’s Best egg contains 10 times more vitamin E, four times more vitamin D, more than double the Omega 3, and 25% less saturated fat. In addition, Eggland’s Best eggs contain just 60 calories per large egg and cost only a few cents more than ordinary eggs.

A recent independent study published in The Journal of Applied Poultry Research also revealed that Eggland’s Best eggs stay fresher longer than ordinary eggs. The better taste, nutrition and freshness of Eggland’s Best eggs are due to Eggland’s Best’s quality assurance program and proprietary hen feed, which includes an all-vegetarian hen diet of healthy grains and oils. Eggland’s Best eggs come in a number of varieties including Organic, Cage Free, Hard-Cooked Peeled and Liquid Egg Whites. Is your inner cook craving a new recipe? Try this Decadent Brownie Swirl Cheesecake; it’s a great dessert to share with family and friends!

SUNDAY • MARCH 27, 2016

UNEARTHING THE ART

AND SCIENCE OF FOOD

TASTE OF HOME COOKING SCHOOL

SUNDAY • MARCH 27, 2016

Asian Grilled Pork Tenderloin Ingredients: 2 pork tenderloins (about ¾ lb. each)

Chopped fresh cilantro, for garnish 1/ cup – soy sauce 3 ¼ cup – honey ¼ cup – fresh lime juice 2 Tablespoons – olive or vegetable oil 3 cloves – garlic, finely chopped 1 Tablespoon – curry powder Tablespoon – grated fresh ginger 1/2 teaspoon – ground black pepper

Directions: In a small bowl, combine soy sauce, honey, lime juice, oil, garlic, curry powder, ginger and black pepper; mix until well blended. Place pork tenderloins in a plastic bag; pour marinade over pork in bag. Close bag tightly; marinate in refrigerator for 1 hour or up to overnight. Remove pork from marinade; reserve marinade. Grill over medium coals 20 to 25 minutes for medium doneness, turning after first 10 minutes. Meanwhile, place reserved marinade in a small saucepan. Bring to a boil; reduce heat and simmer 5 minutes. Serve with sliced pork; garnish with cilantro. Tip: For a vegetarian version, replace pork with 1½ pounds of extra firm tofu, cut into ½-inch slices; marinate as directed. Grill over medium coals 6 to 8 minutes, turning once. The National Honey Board is an industryfunded agriculture promotion group that works to educate consumers about the benefits and uses for honey and honey products through research, marketing and promotional programs. For more information, visit www.honey.com.

SUNDAY • MARCH 27, 2016

TASTE OF HOME COOKING SCHOOL

Honey’s Versatility is Endless A jar in your pantry. A spoonful in your tea. A drizzle on your toast. Honey is a feel-good, natural sweetener that reminds us of the simple pleasures in life. It is, after all, just one, simple ingredient – honey. For most of us, honey evokes a sense of nostalgia, remembering the honey bear that joined us at the breakfast table every morning. But now more than ever, we’ve come to appreciate honey for it’s versatility, finding more and more uses for this all-natural ingredient. From appetizers to desserts, entrées and beverages, honey adds a wonderful flavor profile to both sweet and savory dishes. For centuries, honey has been a breakfast staple, but it is now being appreciated for its uniqueness and versatility. Not only does honey enhance flavor, but it also provides functionality in the kitchen. All-natural honey can be used as an emulsifier in sauces and dips, as a glaze for meats and vegetables, and as a humectant to attract and retain moisture. Honey is also antimicrobial, helping to resist spoilage in baked goods and other items – among many other culinary applications. Honey not only holds its own as an ingredient, but it also provides balance to dishes – complementing and enhancing a variety of foods. Honey achieves the same level of sweetness as sugar, with less volume. Honey also pairs nicely with citrus, berry and yogurt, along with fermented or pickled products, because honey decreases sourness in certain dishes. Also, honey balances bitter flavors, making it a clear favorite for coffee and tea. Finally, honey modifies salty perception and complements cured products (like ham and bacon) to balances savory tastes. Honey can easily be substituted for granulated sweetener in your favorite dishes. For sauces, marinades and salad dressings,

substitute honey for up to half the granulated sweetener called for in the recipe. When baking, use honey for up to half the granulated sweetener called for in the recipe. In addition, for each cup of honey used, reduce any added liquid by one-fourth cup, add one-half teaspoon of baking soda and reduce the oven temperature by 25 degrees Fahrenheit. This Asian Grilled Pork Tenderloin recipe is the perfect example of honey’s functional benefits. Honey not only acts as an emulsifier in the glaze, but it also locks in moisture, leaving the tenderloin juicy and flavorful. As if this weren’t enough, honey also helps in the browning process when cooking, creating a beautiful, caramelized coating. This dish will leave the whole family asking for seconds!

TASTE OF HOME COOKING SCHOOL

SUNDAY • MARCH 27, 2016

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Thursday, March 31, 2016 W 4:30 PM to 9:00 PM

Buy NOW for best seating! San Joaquin Delta College Vendor exhibit 4:30pm • Danner Hall Live Cooking Show 7:00pm • Warren Atherton Theatere (Doors open at 6:15pm; show begins promptly at 7:00pm)

For tickets or info go to: www.recordnet.com or call (209) 943-8585