Taste of Home Cooking School by The Wilkes-Barre Publishing Company

TASTE OF HOME

Kennebec Journal | Morning Sentinel | Special Supplement |

Tuesday, September 6, 2011

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Tuesday, September 6, 2011

| Kennebec Journal | Morning Sentinel | Special Supplement

TASTE OF HOME

Taste of Home Cooking School Annual event planned September 10 at the Augusta Civic Center Drop your whisks, grab your friends, and join us for a night of fun at the Taste of Home Cooking School show, presented live at the Augusta Civic Center on Saturday, September 10. During this interactive event, you’ll watch top culinary expert, Chef Michael Barna, demonstrate ten new recipes you can easily recreate in your home. Armed with new culinary tips and techniques, you’ll be sure to impress your family and friends with these sophisticated yet surprisingly easy-to-make dishes. Not only will you leave the event with new recipe ideas, you’ll also go home with a valuable gift bag. Our ever-popular gift bags include an assortment of products and coupons, including two Taste of Home magazines. And while you’re there, remember to enter for a chance to win one of many exciting door prizes. For more information about the event and how to purchase tickets, visit TasteofHome.com. You can also find us on Facebook and Twitter. The Taste of Home Cooking School is Staff photos by Michael G. Seamans an event you won’t want to miss. Let’s get Chef Michael Barna holds up a ginger root during a cooking demonstration, part of the Taste of Home Cooking School at the Waterville cooking! Opera House last year.

Visit these businesses at the Taste of Home vendor booth area: Sponsor Name ........................Booth # Fortin's Home Furnishings .................1 Central Maine Motors Auto Group ...2 Hammond Lumber .............................3 Hannaford ..........................................4 Steve's Appliance ...............................5 Senator Inn & Spa .............................6 Fuller's Market ...................................7 AmComm Wireless ............................8 Dead River Company..........................9 Rooster's Restaurant ........................10 Pine Tree Orthopedic .......................11 Eric's Restaurant ..............................12 New Dimensions FCU ......................13 Panera Bread ....................................14 Lia Sophia ........................................15 Pampered Chef .................................16 Cabot Cheese ...................................17 Northeast Coffee ..............................18 TV Man-Dish Network/Direct TV ...19 Tastefully Simple .............................20 MaineToday Media ..........................21 Augusta/Waterville Florist ...............22

Special Thanks to the Capital Area Technical School Culinary Arts students and instructor Charles Izzi for their assistance in preparing all the great recipes prior to and during the show. Also thanks to MaineGeneral and Hannaford for supplying the branded ambassador volunteers who will be helping during the show, and Fuller’s Market for donating the meats used in some of the recipes. Thanks to our radio sponsor The Mix 107.9

Staff photo by Michael G. Seamans

This special advertising supplement was produced by the Kennebec Journal/ Morning Sentinel. The cover design was by Natalie Blake, Creative Services Graphic Designer.

An audience member receives a make-over from one of the vendors at the Taste of Home Cooking School last year.

TASTE OF HOME

Kennebec Journal | Morning Sentinel | Special Supplement |

Tuesday, September 6, 2011

Newspaper holds Taste of Home media day with sponsors Mary Ellen Plato can’t wait for school to start. Neither can Ron and Linda Burke. They were the first in line — at 6:30 am, hours before the doors opened —to purchase VIP tickets to the Taste of Home Cooking School, coming to the Augusta Civic Center on Saturday, September 10. As fans of Chef Michael Barna, they also savored the opportunity to meet him in person during Chef Michael’s recent media preview advance tour, hosted by the Kennebec Journal and Morning Sentinel. Tour stops took place at show sponsors Hammond Lumber, Steve’s Appliances, Fortin’s Home Furnishings, Central Maine Motors Auto Group, and Hannaford’s unique LEED-certified supermarket in Augusta. While vacations come and go, a good meal well prepared is always in season. During the Cooking School, Taste of Home culinary specialist Chef Michael takes pleasure in sharing some simple and delicious recipes, as well as tips and techniques, to make your own kitchen adventures more fun and satisfying. The September 10 program at the Augusta Civic Center will be Chef Michael’s first of the Fall 2011 season—and likely the biggest, in terms of audience numbers. Though Chef Michael conducted the 2010 Cooking School at the Waterville Opera House last year, that landmark facility is closed for renovations. A number of returning and new sponsors will help to transform the civic center stage into an inviting kitchen and dining area, to showcase the recipe preparation and presentation. Chef Michael has always felt at home in the kitchen. As a child, he stood fascinated by his grandmother’s side, as she prepared wonderful family meals. “To me, cooking is like breathing,” he explains. Conducting the cooking school allows Chef Michael to combine what comes naturally with his love of being an entertainer and his emerging sense of showmanship. Friendly banter, small talk and humor are hallmarks of the Taste of Home Cooking School — and are one of the reasons why folks come back year after year. Chef Michael’s professional career in the kitchen started at the tender age of 13, when the New Jersey native began working in food service at a local retirement facility. There, he not only learned the value of hard work, but also began to cultivate his lifelong enthusiasm for food and entertaining. He is a graduate of the Culinary Institute of America (CIA) in Hyde Park, NY, after which he helped open three gourmet casino restaurants in Atlantic City, NJ. Later, he and his wife relocated near to Philadelphia, PA, where he was hired as Executive Sous Chef at a prestigious hotel. He has also facilitated private and online cooking classes, appeared in local and nation-

Nancy McGinnis photo

Mary Ellen Plato and Beth Bruns meet Chef Michael Barna, of the Taste of Home Cooking School, attended the media day at Steve’s Appliance. They are big fans of the Taste of Home cooking school and were first in line at the Augusta Civic Center at 6:30 a.m. the first day of ticket sales to reserve their VIP seats for the show.

al television commercials and competed in national recipe contests. He became a Taste of Home culinary specialist a year and a half ago. Based in Greendale, WI, the Taste of Home Cooking School is actually a highly successful national venture launched by Reader’s Digest. Chef Michael and colleagues have become local celebrities, known for their informative and entertaining style. Audience members will be converging on the spacious Civic Center from near and far. More and more men are attending the Cooking Schools — and since these are family friendly events, interested children are also welcome. Young local culinary arts students even assist with food preparations and sometimes share the stage at selected events. VIP seating sold out in days; those lucky ticket holders will enjoy early admittance, a Nancy McGinnis photo

More on MEDIA, Page 5

More fans ask for autographs from Chef Michael Barna at the Cony Street Hannafords in Augusta during media day.

Tuesday, September 6, 2011

TASTE OF HOME

| Kennebec Journal | Morning Sentinel | Special Supplement

Nancy McGinnis photo

Michelle and Michael Fortins of Fortin’s Home Furnishings with Chef Barna.

Nancy McGinnis photo

Hammond Lumber employess, back, Kelsey Stevens and Bill Nutting, front left to right, Michelle Kenney, Chef Barna and Lori Witham.

Thanks to our sponsors: Major Level Sponsors:

Nancy McGinnis photo

Chris Gaunce and Jessica McQuillan from Central Maine Motors Auto Group with Chef Barna.

Nancy McGinnis photo

Chef Barna with Steve Barrows owner of Steve’s Appliance.

Media Continued from Page 4

“meet and greet” session with Chef Michael before the show, and a front row seat. Plenty of good seats are still available via ticketmaster.com or the Augusta Civic Center box office by calling 626-2400. Prices start at only $10. In a positive and energized atmosphere, all those attending will enjoy the opportunity to learn step-by-step techniques from the expert, demonstrating ten recipes in the course of the two and a half hour program. Each participant also receives a gift bag filled with products, coupons, a Taste of Home cookbook, and a copy of the Taste of Home magazine. When asked to share his own favorite aspect of the Cooking School experience, Chef Michael replied, “I love being on stage, entertaining and sharing my love of cooking, Nancy McGinnis photo and bringing the family back to the dinner The crowd at Hannafords surrounds Chef Barna during the media day in Augusta. table!”

Exclusive Level Sponsors: Amcomm Wireless Dead River Company Fullers Market MaineGeneral Senator Inn and Spa Gourmet Level Sponsor: Roosters Appetizer Level Sponsors: Augusta/Waterville Florists Erics’ Restaurant Joseph’s Market New Dimensions Federal Credit Union Northeast Coffee Panera Bread Pine Tree Orthopedic Florists who donated door prizes: Sunset Flowerland Berry & Berry Floral

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Kennebec Journal | Morning Sentinel | Special Supplement |

Chex® Party Mix introduces Chex Party Mix-Change, a fun update on the holiday party tradition Revamp a standard cookie exchange and create a new holiday classic

Tuesday, September 6, 2011

Introducing a new way to do sweet...Domino® Organic Agave Nectar — from the makers of Domino® Sugar

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 Chex® Party Mix puts a modern spin on naturally sweet product, and ranks as havthe traditional holiday cookie exchange by ing a low glycemic index, it makes for a creating a fun — and easy — way to get versatile and ideal sweetener that can be ready for the holidays while getting togethused for baking as well as everyday sweeter with girlfriends: the Chex Party Mixening. Low glycemic index foods are an Change. Leave the stress and mess of bakimportant part of healthy diets as they help ing behind and stir up some fun at the party to keep energy levels balanced. In addition, by making delicious homemade Chex Party agave nectar is a gluten-free product and it Mix recipes that wow crowds and take way to streamline entertaining season with contains no allergens. just15 minutes to make in the microwave. less work, more fun, and, of course, tons of Domino® Organic Agave Nectar is availThe concept is simple: host a party, ask- irresistible snacks to share,” said Liz able in two flavors: Light Agave Nectar ing friends to make enough of their favorite Mascolo, Chex cereal marketing manager. and Amber Agave Nectar (Dark). Light Chex Party Mix recipe to exchange so that “And since all recipes can be made in the Agave Nectar offers a pure sweetness that everyone can share. Once the recipes are microwave in just 15 minutes, gal pals have will not alter the flavor when sweetening completed, place the treats in fun, festive less to do and more time to catch up and beverages or recipes. It can be used to DIY packaging to send everyone home celebrate with each other.” sweeten hot beverages like coffee and teas, happy with an assortment of goodies. Most Chex Party Mix recipes, including and dissolves easily in cold drinks such as More than 70 tasty Chex Party Mix the Original recipe, can be made in the lemonades and smoothies. Light Agave recipes can be made in the microwave in 15 microwave with results just as crunchy and Nectar can be used for baking desserts that minutes or less, so hosting a Chex Party flavorful as treats made in the oven. And, to are light in color such as vanilla cake, Mix-Change involves minimal planning accommodate those who follow gluten-free muffins and cheesecake. and preparation. And, diets, there are also 20 gluten-free Chex Amber Agave Nectar has a slightly thickChexPartyMixChange.com will have just Party Mix recipes available at er consistency than Light Agave Nectar and about everything hostesses need to save ChexPartyMix.com. adds a more caramel-like flavor to foods. It time and add fun into the party-planning If you re looking for a fun twist on is ideal for sweetening breakfast foods like process including, invitations, packaging favorite holiday flavors at your Chex Party pancakes, oatmeal or cereal. The richer flaideas and shopping lists. Mix-Change, stir up a batch of Hot vor of Amber Agave Nectar makes it deli“A Chex Party Mix-Change is a sassy Buttered Yum Chex® Mix. cious for baked goods that have a darker color like brownies, chocolate cake and cookies. It is also delicious for BBQ sauces and salad dressings. Hot Buttered Yum Chex® Mix Both Domino® Organic Light and Prep Time: 15 Minutes Start to Finish: 15 Minutes Amber Agave Nectar are sold in either 23.5 oz. or 11.75 oz. net weight bottles. (Agave Ingredients nectar, like honey, is sold by weight, not by 2 cups Cinnamon Chex® cereal 3/4 teaspoon ground cinnamon 4 cups Honey Nut Chex® cereal 1/2 teaspoon ground nutmeg volume.) 1/4 cup butter or margarine 1/4 teaspoon ground cloves The sweetness of either Domino® 1/4 cup packed brown sugar 1 teaspoon rum flavoring Organic Light Agave Nectar or Amber 2 tablespoons honey 2 cups miniature marshmallows lends itself perfectly for baking and cooking recipes. Since agave nectar is a liquid, Directions 1. In large microwavable bowl, place cereals. In 2-cup microwavable it will incorporate easily into favorite measuring cup, microwave butter, brown sugar and honey uncovered desserts. When converting recipes that call on High 2 minutes, stirring after 1 minute, until mixture is bubbly. Stir for granulated sugar, follow this converin spices and rum flavoring. Pour over cereal mixture, stirring until sion: coated. • 2/3 cup Light Agave Nectar = 1 cup 2. Microwave uncovered on High 3 minutes, stirring and scraping bowl after every minute. Granulated Sugar, reduce other liquids by 3. Cool slightly; about 5 minutes. Stir in marshmallows. Spread on 1/4 to 1/3 cup waxed paper. Store in airtight container. • 2/3 cup Amber Agave Nectar = 1 cup Brown Sugar, reduce other liquids by 1/4 16 servings (1/2 cup each) cup Other party pleasing recipes that work well for a Chex Party MixChange include: The Original Chex® Party Mix; Chex® CaramelDiscover baking tips plus delicious Chocolate Drizzles; Chex® PB and Chocolate Blast; and Chex® recipes using Agave Nectar, such as Agave Pumpkin Pie Crunch. For additional information and great-tasting Lime Marinade, Peanut Butter and Banana recipes, visit www.ChexPartyMix.com, or www.ChexPartyMixChange.com.

Agave Smoothie, Two Agave Cheesecake and Agave Sweet and Creamy Fruit Dip at dominoagave.com. 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.

Domino® Organic Agave Nectar Recipe Agave Carrot Muffins 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 350ºF. Prepare three 12cup 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.

Tuesday, September 6, 2011

| Kennebec Journal | Morning Sentinel | Special Supplement

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Kennebec Journal | Morning Sentinel | Special Supplement |

Tuesday, September 6, 2011

West Bend® launches new Shake the Salt Habit platinum edition™ electric And take control of your favorite recipes kitchen appliances This year West Bend® celebrates its 100th anniversary in the same city it is still headquartered: West Bend, Wisconsin. To help commemorate its century of quality, value and innovation in electric kitchen appliances, the brand is launching a new line sub-branded West Bend® Platinum Edition™. 74206 - West Bend® Platinum Edition™ Convection Countertop Oven • Fits most popular frozen pizzas; bakes a pizza in the same amount of time a kitchen oven preheats • Convection fan circulates air to help cook food evenly • Perfect for baking roasting a 5lb+ chicken or for baking desserts. 74106 - West Bend® Platinum Edition™ Standard Countertop Oven 72400 - West Bend® Platinum Edition™ Non-Stick Electric Skillet • Large capacity, preheats to maximum temperature in less than 5 minutes • Remove plug and the skillet is dishwasher safe 6125 - West Bend® Platinum Edition™ 2-in-1 Reversible Grill/Griddle • Space-saving appliance quickly cooks meat on the grill side, or reverse and evenly cook pancakes on the griddle • Removable parts are dishwasher safe The 2011 West Bend® Platinum Edition™ product line features impressive heat-up performance, brushed stainless steel

accents, and easy clean up; together the line meets the demands of busy cooks. Learn more about how to cook healthy meals at home using West Bend® products online at westbend.com. Cook up your family traditions while enjoying this family favorite recipe: More details about the brand’s core product line, from slow cookers, skillets and breadmakers to coffeemakers, Stir Crazy® popcorn makers and ice shavers can be found online at westbend.com. ©/® West Bend - West Bend Housewares, LLC.

Gary’s Citrus-Honey Glazed Pork Chops Serving Size: 6 Prep: Total Time: 30 minutes Ingredients: 6 center cut pork chops 4 tablespoons vegetable oil 4 tablespoons flour 1/2 teaspoon iodized salt 1/4 teaspoon finely ground pepper 1/8 teaspoon paprika 1/8 teaspoon granulated garlic 1 - 15 oz. can mandarin oranges 1/4 cup honey 1 lemon 1 tablespoon Dijon mustard 1/2 cup green onions, sliced Directions: In a small bowl, combine the flour, salt, pepper, garlic, and paprika. Pat the pork chops dry with a paper towel. Preheat the West Bend® Platinum Edition™ Non-Stick Electric Skillet to 375ºF and add the oil. While the oil is heating, toss dredge the pork in the seasoned flour. Place the pork chops in the skillet and sear until golden, about 3 minutes. Turn the chops over and sear for about 2 more minutes. Add the juice from the lemon and the mandarin oranges, honey, and Dijon. Reduce the heat to 200ºF and simmer the chops in the sauce for 15 minutes. Garnish with the mandarin orange and green onion and simmer the chops in the sauce for 15 minutes.

Before you reach for the salt shaker, consider this: according to the Mayo Clinic, the number-one health threat for both men and women is heart disease. And a big part of preventing heart disease is reducing the amount of sodium, or salt, in your diet. So, how can you eat better without sacrificing flavor? Think fresh. The less processed the food you eat, the better; processed foods (canned soup, frozen entrees and other prepared items) tend to be high in sodium. Instead, load your grocery cart with fruits and vegetables; lean meat, fish and skinless poultry; low fat or fat free dairy products; and whole grains and pastas. Taste as you cook. When a recipe calls for salt “to taste, don’t just automatically dump it in. Use salt sparingly as you taste your food at various cooking stages. If you re used to that salty taste, give it some time; your palate will soon adjust to foods that contain less or no salts. Use herbs. Either fresh or dried, herbs enhance foods flavor without sodium. Try basil, oregano, parsley, dill, onion or garlic powder, freshly ground or cayenne pepper. Citrus is another flavor-booster. Try grating lemon zest, or add citrus juice to finished dishes. Cook with stock. A great way to add flavor to pasta, rice, potatoes, and meat dishes is to cook them in or with a lower sodium stock (chicken, beef/meat, seafood, or vegetable), a healthier choice than high-sodium bouillon cubes or canned broth. If you make your own stock, keep extra in the freezer to always have some on hand. Load your pantry with prepared stock, being sure to choose a brand that s lower in sodium and as close to homemade as possible. Kitchen Basics stocks contain even less sodium than the leading reduced-sodium broth. Kitchen Basics Real Cooking Stocks are slowly simmered from meat, bones, vegetables & herbs... and just like homemade these stocks are ALL NATURAL without added MSG, chemicals, fillers or excess salts. A great pantry addition for soups and meals or to flavor your favorite fall vegetables. Whether you are controlling ingredients for weight loss, heart health, renal health, to avoid certain foods due to allergies or to simply stay true to your culinary basics...Kitchen Basics Stocks enable ingredient conscious cooks to control the sodium level without over seasoning. Try this fantastic recipe for Asparagus Risotto and see how using wonderful ingredients can add flavor without having to pile on the salt!

Asparagus Risotto Submitted By: Chef Edward Marlier Ingredients 1 pound asparagus 4 Tbsp butter 1/2 cup chopped onion or shallots 1 cup arborio rice 1/2 cup dry white wine 32oz. carton Kitchen Basics Unsalted Chicken Stock 1/2 cup freshly grated Parmesan cheese 1/4 cup freshly shaved Parmesan cheese 1/4 cup cooked bacon, cut into small trips (pancetta) Directions Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2inch pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. Remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain and set aside. In a 3 or 4 quart saucepan, heat 3tbsp. butter on medium heat. Add the onions and cook until translucent. Add rice and cook for 2 minutes more, stirring until nicely coated. While the onions are cooking, bring the stock to a simmer in a saucepan. Add the wine. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add stock to the rice 1/2 cup at a time until the liquid is almost completely absorbed. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice until the rice is tender, but still firm to the bite. Remove from heat. Gently stir in the grated Parmesan cheese, the remaining butter, and the asparagus. Garnish with bacon and shaved parmesan and serve immediately. Serves 6. And for more recipes go to www.kitchenbasics.net.

Tuesday, September 6, 2011

| Kennebec Journal | Morning Sentinel | Special Supplement

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Sales & Service • Factory Authorized 6 Pond Road, Sidney • 621-0520 • 547-3294

www.StevesApplianceME.com

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Tuesday, September 6, 2011

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 145ºF 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 testrun 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. About the National Pork Board The National Pork Board has responsibility for Checkoff-funded research, promotion and consumer information projects and for communicating with pork producers and the public. Through a legislative national Pork Checkoff, pork producers invest $0.40 for each $100 value of hogs sold. The Pork Checkoff funds national and state programs in advertising, consumer information, retail and foodservice marketing, export market promotion, production improvement, technology, swine health, pork safety and environmental management.

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 450º 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

Tuesday, September 6, 2011

| Kennebec Journal | Morning Sentinel | Special Supplement

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Kennebec Journal | Morning Sentinel | Special Supplement |

Tuesday, September 6, 2011

| Kennebec Journal | Morning Sentinel | Special Supplement

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PRESENTED NATIONALLY BY

Join your friends at the Taste of Home Cooking School and Spice Up Your Life. This delightful evening of recipes, cooking tips and prizes is brought to you by these national sponsors and your local retailers.

PRESENTED LOCALLY BY

Central Maine Motors Auto Group • Fortin’s Home Furnishings Hammond Lumber • Hannaford • Steve’s Appliance • MaineGeneral Fuller’s Market • Senator Inn and Spa • AmComm • Dead River

2011 TASTE OF HOME COOKING SCHOOL Presented by the Kennebec Journal and the Morning Sentinel • Hosted at the Augusta Civic Center ” t os ael H ur ch Yo Mi f

“

e Ch

Saturday, September 10, 2011 at 7:00 p.m. Exhibits Open for VIP at 3:30 p.m. Exhibits Open for All Other Ticket Holders at 4:30 p.m.

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Kennebec Journal | Morning Sentinel | Special Supplement |

Tuesday, September 6, 2011

Start a new holiday tradition with a simple way to help others The holiday season is a time to rejoice and celebrate. Delicious meals are prepared as friends and families gather together and toast the season. It is also an important time of year to think about the members of our communities who don’t have a table to sit around filled with food and loved ones. With your help, Gallo Family Vineyards will make strides to ensure that seniors in need in local communities will have access to warm and nutritious meals with the second annual Every Cork Counts program — a campaign to raise up to $50,000 to benefit the Meals On Wheels Association of America®. For the second year in a row, the Every Cork Counts program will invite Americans across the country to send in the corks from their Gallo Family Vineyards wine bottles as a pledge to end senior hunger and raise funds for Meals On Wheels. From October 1 – December 31, 2011 a $5 donation will be made to Meals On Wheels for every Gallo Family Vineyard cork returned in the mail.* Americans will also be invited to join the campaign through Facebook to get their networks of friends and family involved in the cause. “We believe the world’s a better place when families don’t just take care of their own, but take care of each other,” says Stephanie Gallo, a third generation Gallo family member. “It’s important to find ways to give back. We’re proud to partner with Meals On Wheels as they seek to help such important members of our community. It has become an important holiday tradition for us.” In honor of its newest tradition, Gallo Family Vineyards would like to share a signature holiday dish from its family cookbook. This baked butternut squash risotto recipe is a comforting seasonal dish, ideal for sharing with others. It pairs wonderfully with the buttery notes in the Gallo Family Vineyards Chardonnay. And remember to save your cork! *Gallo will donate $5 for each Gallo Family Vineyards cork mailed between 10/01/11 and 12/31/11 and received by 01/10/12 to Meals on Wheels®, up to $50,000. 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/GalloFamilyVineyards.

Baked Butternut Squash Risotto From the Gallo Family recipe book This delicious, seasonal, low-maintenance risotto bakes in the oven — there is no stirring, no careful watching, no stress! Serve this with pork loin, turkey, chicken, and beef — or all by itself as a casual, meatless entrée. Tastes best with the buttery flavors in our Gallo Family Vineyards Chardonnay. Ingredients: 4 cups chicken or vegetable broth 1/2 cup water 2 cups butternut squash cubes, fresh or frozen and thawed 2 tablespoons unsalted butter 1/2 cup chopped onion 2 tablespoons mixed chopped fresh herbs (such as chives, tarragon, Italian parsley, oregano, dill) or 2 teaspoons mixed dried herbs 1 1/2 cups Arborio or short grain rice 1/2 teaspoon freshly ground white pepper 1 cup grated Parmesan, Asiago, or Gruyère cheese Arborio or short grain rice can be found in most grocers’ Italian aisles. Directions: Preheat oven to 350˚F. In a large saucepan, bring broth, water, and butternut squash to a boil over high heat. While broth mixture is heating, place butter, onion, herbs, rice, and pepper in a 3-quart casserole dish. Pour boiling broth mixture over the rice mixture and stir to blend. Carefully transfer casserole to oven. Bake for 40 to 45 minutes, or until rice and squash are tender. Stir in the cheese and serve hot. Yield: 8 servings Prep time: 10 minutes Cook time: 45 minutes

Tuesday, September 6, 2011

| Kennebec Journal | Morning Sentinel | Special Supplement

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Kennebec Journal | Morning Sentinel | Special Supplement |

Bakers, start your ovens The holidays are a key time for baking, whether you are hosting the family get together, bringing a hostess gift for a party, or plan on giving dessert treats as presents. Yet, holiday baking can leave some feeling intimidated at the thought of toiling away for hours in the kitchen. Make this year s holiday baking enjoyable, by having a few quick and delicious recipes in your repertoire. Pies are always popular, and are easy to make ahead so they are ready when you need them. A perennial favorite that always impresses and can be prepared in no time, is the Eggland s Best Amazing Pecan Pie. The recipe infuses the flavors of the holiday season and calls for less than 10 ingredients, including a pre-made pie shell, to save you time. “The Amazing Pecan Pie is one of my favorite go-to recipes to make during the holiday season,” said Barbara Seelig Brown, Chef and Cookbook Author of Stress Free Cooking. “It is so easy to whip up that I usually make a couple of pies at once and freeze them, so I have desserts on hand for company, or to give out as holiday gifts.” Another tip Barbara recommends for baking is to use high-quality ingredients

that will help ensure your dishes come out perfectly every time. “Eggs are an essential ingredient in baking, which is why I only use Eggland’s Best eggs. Not only are they consistently fresh so they tend to perform better in recipes, but also offer superior nutrition, with less saturated fat than ordinary eggs,” said Barbara Seelig Brown. For more information, cooking tips and recipes, visit www.egglandsbest.com. About Eggland’s Best Eggland’s Best is the No. 1 branded egg in the U.S. and contains less saturated fat, double the Vitamin D and omega3 fatty acids, as well as 10 times more vitamin D as ordinary eggs. The distinctive “EB” stamp on the shell assures consumers that the eggs meet the highest standards of taste, nutrition and quality. Eggland’s Best hens are fed a strictly controlled, highquality, all-natural, all-vegetarian diet without added hormones, antibiotics or steroids of any kind. EB eggs are available in large, extra large, jumbo, cage free and organic varieties, and are certified as Kosher.

Amazing Pecan Pie Ingredients 3 Large Eggland’s Best eggs, lightly beaten 1 cup Dark Corn Syrup 2/3 cup Sugar 1/3 cup Butter, melted 1 teaspoon Vanilla Extract 1/4 teaspoon Salt 1 cup Pecans, halved 1 9-inch Pie Shell, unbaked Preparation In medium bowl, whisk together eggs, corn syrup, sugar, butter (melted and cooled), vanilla and salt until well blended. Evenly arrange pecan halves over bottom of pie shell. Carefully pour egg mixture over pecans. Bake in preheated 350º F oven until filling is set, and crust is brown, about 45 to 50 minutes. Cool on wire rack. Yield Makes 12 servings Nutritional Facts 1 Serving: Calories 311; Fat 16g (45.5% calories from fat); Protein 3g; Carbohydrate 41g; Dietary Fiber 1g; Cholesterol 58mg; Sodium 252mg.

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Tuesday, September 6, 2011

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Tuesday, September 6, 2011

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| Kennebec Journal | Morning Sentinel | Special Supplement

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, veggie-powered 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 firsthand taste of delicious home cooking.” The Birds Eye® Voila!® brand offers consumers a delicious and nutritious home-cooked, 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: 1/2 c. chopped onion 1/2 c. chopped carrots 1 c. yellow corn 1 c. broccoli, chopped 2 cloves garlic, minced 4 oz. corkscrew pasta 3/4 lb. boned skinless chicken breast halves 2/3 c. chicken broth 2 tsp. cornstarch 1/2 tsp. dried oregano, crushed 1/4 tsp. dried thyme, crushed 1/4 tsp. salt 1/4 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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Kennebec Journal | Morning Sentinel | Special Supplement |

Tuesday, September 6, 2011

Success® Rice — the healthy, versatile addition to any meal 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 1/4 tsp salt 1/4 tsp black pepper 1 pkg (16 oz.) broccoli slaw 1/2 cup carrots, cut in matchstick strips 2 Tbsp light soy sauce 1 tsp ground ginger 1 tsp cayenne pepper 1/2 tsp red pepper flakes, optional 3/4 cup apricot preserves 1/4 cup water

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, onefourth 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 boil-in-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

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. SautÈ 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; sautÈ 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.

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Tuesday, September 6, 2011

| Kennebec Journal | Morning Sentinel | Special Supplement

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Kennebec Journal | Morning Sentinel | Special Supplement |

Cookies get healthier with whole grains 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.

Tuesday, September 6, 2011

Basic Whole Grain Cookies Ingredients: 1/2 cup butter 3/4 cup King Arthur 100% 1/3 cup + 1 tablespoon sugar White Whole Wheat Flour or 1/3 cup brown sugar, packed Premium Whole Wheat Flour 1/2 teaspoon salt 3/4 cup quick rolled oats 1/4 teaspoon baking soda 2 tablespoons orange juice 1/2 teaspoon baking powder 2 cups chips, nuts, and/or 1 teaspoon vanilla extract dried fruit 1 large egg 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 375ºF. 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.

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Tuesday, September 6, 2011

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| Kennebec Journal | Morning Sentinel | Special Supplement

All Of Our Meat Is Cut Fresh Daily By Our Professional Butchers

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Truckload Meat Sales Monthly No One Does A Truckload Sale Like Fuller’s Market. Huge Savings On Dozens Of Meat And Produce Items. Watch Our Website For Dates.

Special Cuts Are What We Do! All our Burger is Ground Fresh on-site everyday! See us on facebook at Fullers Meats

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Kennebec Journal | Morning Sentinel | Special Supplement |

Tuesday, September 6, 2011

| Kennebec Journal | Morning Sentinel | Special Supplement

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Kennebec Journal | Morning Sentinel | Special Supplement |

Tuesday, September 6, 2011