Saturday, June 15, 2013

Transcription

at E. J. THOMAS HALL THE UNIVERSITY OF AKRON
SHOW 6 P.M.
Pre-show EXPO starts at 4 p.m.
Come early and taste, taste, taste!
HOSTED BY THE
Lisa Abraham
Food writer, columnist
Akron Beacon Journal/
Ohio.com
Relish Chef
Brian Morris
SHOW SPONSORS
Wheat Berry Vegetable Salad with
Toasted Sesame Dressing
Page 30
Join us for our 2nd Annual
Relish Magazine Cooking Show & Expo
Coming Saturday, June 15, to the E. J. Thomas Performing
Arts Hall at the University of Akron
Celebrating America’s Love of Food
You may not consider yourself a “foodie,”
read Relish or even cook, but we know one thing
to be true: you eat. That makes you a perfect
candidate for the Relish Magazine Cooking Show
& Expo that the Akron Beacon Journal and
Ohio.com are hosting on June 15.
It’s our privilege to bring the cooking pros
of Relish Magazine to Akron to share what they
spend their lives doing—cooking, eating and
writing about good food. Relish, America’s most
widely read food magazine, is distributed in
more than 500 newspapers nationwide, including ours on the first Saturday of every month.
Food is about memories, traditions, celebrations, special moments and relationships. Food
can help us share our cultures, create bonds,
and unite families. We believe if everyone gets
in the kitchen a little more, our diets will be
tastier, healthier and cheaper.
This Relish special section will give you a
preview of what you’ll see, taste and experience
at the show. It contains a sampling of great
recipes, tips for getting your kids cooking, and
the chance for you to meet and learn from Relish
Chef Brian Morris and Akron Beacon Journal
award-winning food writer Lisa Abraham.
The cooking pros at Relish believe good things
happen in the kitchen and around the table, so
pull up a chair and dig in. We are bringing the
kitchen and the table to you on
Saturday, June 15. You might even be lucky
enough to get a seat on the stage!
Bon Appetite!
Alton Brown
Executive VP and General Manager
Akron Beacon Journal/Ohio.com
Meet Chef Brian Morris
Relish Chef
and Cooking
Show Director
Brian Morris
brings a
lifelong love
of cooking to
Relish Chef
the table —
Brian Morris
from the time
he spent as
a child in the kitchen with his
mom, to his first professional
cooking gig at 15, to his postcollege education at the French
Culinary Institute in New York
City. Chef Brian worked at Le
Cirque 2000 and Jacques Torres
Chocolates and as a private
cooking instructor with a client
list that includes Derek Jeter,
Ally Sheedy, Nicole Kidman,
Keith Urban, Clint Black and
Lisa Hartman. Before joining
the Relish Cooking Show as chef
and events coordinator, he also
held positions as executive chef
with J. Alexander's and director of culinary operations for
Maple Hollow Holdings/Viking
Range Corp.
A conversation with
Chef Brian
What’s your favorite part
of the show?
“My favorite segment has
definitely become the Perfect
Roasted Chicken. I can't give
away too much, but the audience interaction on this has
been absolutely hilarious!”
How did you pick this year's
menu?
“Our show is all about making food fun. We do that in
a lot of pretty overt ways like
comedy, music and audience
shenanigans; but this year's
menu really achieves that
goal, too. We're going back to
basics to unlock the secrets of
perfect roasted chicken, perfect
sauteing and stir-frying, perfect
poaching and even perfect fish.
Why the basics? Because
the more that folks become
comfortable and confident with
the basics they encounter in the
kitchen all the time, the more
fun they'll have cooking.”
4
What do
you do
between
shows?
“Teaching
in a live setting,
like the Relish
Cooking Show, is my passion;
but video is a close second.
When the Relish Cooking Show
team isn't on the road, we're
in the studio producing loads
of amazing food and lifestyle
videos for clients around the
world. In fact, we've produced
over 400 videos in the last year
alone.
Which five foods are always in
your refrigerator?
“My fridge is in a constant
state of flux, but you can
always find eggs, milk, ground
beef or turkey, bacon and
mustard.”
What is your all-time favorite
go-to meal?
“Grilled cheese and tomato
soup, or breakfast for dinner
– the main foods of my childhood.”
What are your favorite
kitchen tools?
“I have to have a sharp
knife, maple cutting board,
Kuhn Ricon peeler and my
Microplane grater; but my
kitchen tool of obsession right
now, for whatever crazy reason,
is the humble whisk. I've been
collecting whisks on the road
for the last several years, so I've
got a bunch, and my favorite
of them all is an antique ‘ball’
whisk. It's the key to my silky
smooth sauces.”
Who cooks at home, you or
your wife?
“We do it together, along
with our son, Jack. It's a perfect
time to slow down … and really
enjoy time together doing what
we love. Our son Jack loves to
cook and … be in front of the
camera. We've done some great
videos together. In fact, he
and I are doing the Today Show
on June 13. We'll be doing a
Father’s Day grilling segment
on Rock Plaza. We're really
excited about it.”
Akron Beacon Journal/Ohio.com • Relish Cooking Show Magazine 2013
Thank you, sponsors!
BJ’s Wholesale Club
Superior Cabinets
Myers Appliance
Breittenbach Wine
Yuengling Beer
Lexus of Akron/Canton
The Galaxy Restaurant
La-Z-Boy Furniture
Mattress Warehouse
Dietz Flowers
Sheraton Suites and
Beau’s on the River
Enjoy tasty
samples from ...
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Cilantro Thai & Sushi
El Fogon Mexican Grill
Figaro Farms
Menchi’s Restaurant
Gervasi Vineyards
Papa John’s Pizza
Tap In Pub
Ohio Relish Company
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Max & Erma’s
Cupcake Binge
Ms. Julie’s Kitchen
Culligan Water
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Browse and shop. . .
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Pure Romance by Erin
Bottle Trays by Debbie
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2013 Relish Cooking Show Menu
Back to Basics! A Cook’s Guide to Happiness in the Kitchen
We’re going to:
- Use flavor freebies! (herbs, spices, citrus and aromatics/bulbs)
- Taste, taste, taste!
- Get organized!
- Turn up the music!
- Keep it simple!
- Use awesome ingredients!
- Master the basics!
- Have more fun cooking than ever before!
Moist and Crispy Roasted Chicken ........................................................... pg. 8
Snap-Tender Asparagus .............................................................................. pg. 9
Curry & Coconut-Poached Chicken Tenderloins ................................... pg. 10
Japanese Steakhouse Vegetables with Chicken and White Sauce ...... pg. 12
Hibachi White Sauce ................................................................................ pg. 12
Golden Brown Pan-Seared Tilapia with Basil & Grapefruit ............... pg. 13
Perfect Salmon with Marinated Tomato & Cucumber Tangle............ pg. 14
Lisa’s Favorites!
I spend a lot of time at farmer’s markets in the summer giving
cooking demonstrations and showing Akron Beacon Journal
readers just how easy it is to cook from scratch using the freshest possible ingredients. Here are five of my favorite farmer’s
market recipes that I have developed over the years. Enjoy!
Apple Harvest Salad .................................................................................. pg. 15
White Bean Puree with Sauteed Spinach on Artisan Bread Crostini ...pg. 18
Pappardelle with Spring Peas and Parmesan, Lemon Cream ...........pg. 20
Savory Corn Saute ...................................................................................... pg. 21
Forget the Lettuce Salad ........................................................................... pg. 22
For Akron residents, certain foods
have been elevated to iconic status.
Say “White French Dressing” in any other community, and you probably won’t get the same reaction that you do here. The same goes
for sauerkraut balls, kolachi cookies or creamed chicken served in a
nest of fried shredded potatoes.
Most of these foods have been served over the years at favorite
area restaurants. Some even came from our school cafeterias.
They have helped to form the culinary fabric of the Akron community and have been passed down through generations of cooks.
We’re happy to reprint 10 of the most popular here from the Akron
Beacon Journal’s recipe archives.
Sauerkraut balls ..................pg. 23
Art’s Place Bean Soup .........pg. 24
Hyre Junior High Peanut
Butter Bars............................pg. 24
White French Dressing .......pg. 25
Cannova-style Chili ............pg. 27
Kolachi ..................................pg. 28
Chicken in a Nest ................pg. 29
Nick Anthe’s Bean Salad ....pg. 30
Relish recipe
Vegetable Salad With Toasted Sesame Dressing ................................. pg. 30
6 Akron Beacon Journal/Ohio.com • Relish Cooking Show Magazine 2013
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MOIST AND CRISPY ROASTED CHICKEN
1 (4 lb.) whole chicken, giblets removed
1 recipe Roasted Chicken Dry Rub
1 recipe Savory Compound Coconut Oil
1 whole lemon (reserved from Savory Compound
Coconut Oil)
2 sprigs fresh herbs (thyme, rosemary, sage, basil or
a combination of your favorites)
Roasted Chicken Dry Rub
1 tbsp. coarse salt
1 tbsp. light brown sugar
2 tsp. cracked black pepper
2 tsp. paprika
1 tsp. cracked pepper flakes
1 tsp. cumin
1. Combine all ingredients in a small bowl and mix well.
Cover and store in a dark, dry place. Makes 1/4 cup.
Savory Compound Coconut Oil
1/4 cup extra virgin coconut oil
(substitute softened butter if coconut oil is unavailable)
4 cloves garlic, finely minced
2 tsp. fresh thyme, rosemary, sage or basil
(or a combination of your favorites)
1 tbsp. lemon zest (1 large lemon; reserve lemon)
1. Combine all ingredients in a small bowl and mix well.
Place in a quart-sized food storage bag or piping bag
and set aside at room temperature until ready to use.
Refrigerate or freeze leftovers. Makes about 1/3 cup.
8
1. Preheat oven to 250°F.
2. Rinse the chicken under cold running
water inside and out. Pat dry. Use a
sharp chef’s knife to remove the wing
tips. Carefully loosen the skin of the
chicken from the breast and thigh meat
with your hands, working from the neck
end to the back. Pipe the compound coconut oil under the skin onto each breast.
Use your hands to smooth out the skin
and spread oil evenly across each breast
and back to the thighs. Rub any leftover
oil all over the outside.
3. Season the chicken inside and out with
dry rub. Cut the lemon in half and
place it, along with the fresh herbs,
into the cavity of the chicken. Tie the
legs together with twine, then bring the
twine up along each side of the bird and
loop at the neck. Tighten to compress
the chicken and tie securely. Tuck the
wings underneath the twine. Place in a
roasting pan.
4. Roast until a meat thermometer
inserted into the thickest part of the
thigh registers 150°F, about 2 hours. Increase the heat to 425°F and roast until
the thermometer registers 165°F and
the skin is golden and crispy. Transfer
chicken to a carving board and rest
for 20 minutes. Carve the chicken and
serve simply with the reserved juices
from the roasting pan. Serves 4.
SNAP-TENDER ASPARAGUS
1 gallon water
1 cup coarse salt
1 lb. jumbo asparagus
1. Combine water and salt in a stock pot and
bring to a rolling boil. Prepare an ice bath.
2. Remove and discard the bottom third of the
asparagus stalks. Optional Chef Tip: Peel stalks
with a vegetable peeler for improved texture.
3. Place asparagus in boiling water and cook just until al dente, about 4
minutes for jumbo, 3 minutes for large, 2 minutes for medium and 1 minute
or less for pencil-thin asparagus. Use a strainer to immediately transfer
asparagus into an ice bath. Use hands to gently move asparagus around.
4. Once asparagus is chilled, about 5 minutes, transfer asparagus to a paper
towel-lined tray or container to drain.
5. Serve asparagus chilled with your favorite
vinaigrette, or warm briefly over medium heat with touch of butter, rendered
bacon fat or extra virgin olive oil. Due to the salt in the blanching liquid,
additional seasoning is typically not needed. Be sure to taste before adding.
Serves 4 - 6.
The Pantry Project
A well-stocked pantry makes life in the kitchen and around the table more accessible
and more adventurous at the same time. It’s easy to experiment with new flavors and tinker
with recipes when you have interesting ingredients on-hand. We all have canned beans and
tomatoes. Beyond that, what can bring new life to your foods? Make room for the bold (and
basic) ingredients to turn dinner into a new adventure.
Anchovies (paste and fish)
Fish sauce
Hoisin sauce
Miso paste
Soy sauce and tamair
Curry paste
Jarred salsa
Tomato paste in a tube
Roasted peppers
Salsa Verde
Tahini
Almond butter
Horseradish
Fire-roasted tomatoes
Balsamic vinegar
Rice vinegar
Sherry vinegar
Hominy
Barley
Dried beans
Canned beans
Couscous
Orzo
Panko bread crumbs
Smoked paprika
Chipotle chile powder
Roasted cumin
Ancho chile powder
Hickory smoked salt
Chipotle chiles
Fig preserves
Orange marmalade
Lemon curd
Honey
Molasses
Dried cranberries and cherries
Golden raisins
Prunes and apricots
Olive oil
Sesame oil
9
CURRY & COCONUT-POACHED
CHICKEN TENDERLOINS
1 can coconut milk
1/2 cup sake or white wine
2 cups water
2 tbsp. red curry paste
1 jalapeno, sliced (optional)
2 sprigs fresh basil (spicy Thai variety if available)
1 lb. chicken tenderloins (or more, in one pound batches)
1. Combine all ingredients, except chicken, in a heavy-bottom sauce pot.
Mix well. Bring just to a boil, then reduce to a low simmer and let flavors
meld for 15 minutes.
2. Place chicken into the poaching liquid and cook until almost cooked
through, about 3 minutes. Transfer to a tray and cool at room temp until
steam dissipates and chicken cooks through, about 5 minutes. Chill in
the refrigerator, cover and store until needed, up to 3 days. Serves 4.
LOOK WHAT YOU CAN WIN!
GREAT PRIZES!
ON JUNE 15 AT THE RELISH MAGAZINE COOKING SHOW AND EXPO
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$
100
250
$
250
$
COME EARLY!
Expo opens at 3:30 p.m. for our VIP guests.
Taste, sample and explore the goods from
dozens of local restaurants and vendors! Get a
mini massage, practice your putting or take a
break and watch the US Open Golf Tournament
on our big screen television.
• Get your seats upgraded
to the stage!
• Two lucky attendees will
each win a $250
gift card from
La-Z-Boy Furniture!
• $100 Lexus Gift
Certificate!
• Yuengling Golf Bag
by Wilson!
• GE Microwave from
Myer’s Appliance!
• Over a dozen gift baskets
valued at $25 to $100
each!
• Goodie bags for all with
samples, coupons and
fun stuff!
• Winners must be present
to claim their prizes
after the show.
EXPO OPENS AT 4 PM; SHOWTIME IS 6 PM
VIP guests party with Chef Brian Morris and Beacon Journal
food writer Lisa Abraham before the show. Get your VIP tickets before
it’s too late! Visit the E.J. Thomas box office or call Ticketmaster to
get your tickets now! ABJ subscribers save 20%!
The Galaxy Restaurant, where you will find a multitude of dining options...
SPORTS
BAR & PATIO
Provides a full menu including 20 gourmet
burgers and exclusive beverage selections.
Offers more than 300 wine selections to
complement the daily culinary creations.
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Visit the Galaxy Restaurant for a unique dining experience.
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JAPANESE STEAKHOUSE VEGETABLES
WITH CHICKEN AND WHITE SAUCE
2 tbsp. grape seed, peanut, vegetable
or canola oil
1 tbsp. toasted sesame oil
1 large yellow onion, sliced
2 large carrots, sliced
1 quart sliced white mushrooms
2 large zucchini, sliced
1/2 tsp. coarse salt
1/2 tsp. cracked black pepper
2 cups cooked, cubed chicken tenderloin
1/4 cup soy sauce or ponzu
1 tbsp. Hibachi White Sauce
1 tbsp. unsalted butter
2 tbsp. toasted sesame seeds
326 S. Main St. • Akron • 330-434-2876
1. Heat oil over high heat in an extra large saute pan
or wok until it just begins to smoke. Add carrots and
onions and cook for 3 minutes, or until vegetables begin
to brown. Add mushrooms and zucchini and cook for
4 minutes more, or until zucchini and mushrooms are
golden brown. Chef’s Tip: Add vegetables in batches if
necessary. It is essential to only add as many vegetables
as your pan can accommodate in a single layer. Do not
overcrowd!
2. Season vegetables with salt and pepper and add cubed
chicken.
Add soy, White Sauce, butter and sesame seeds and toss
to coat. Serve immediately with fried rice and remaining
sauce. Serves 6.
Hibachi White Sauce
Stop by
for Happy Hour!
Half Price Martinis:
M-Fri 5-7 p.m.
2 cups japanese mayonnaise (substitute regular
mayonnaise)
1 tbsp. simple syrup
1 tsp. ketchup
1/2 tsp. sriracha sauce
(substitute your favorite
1. Combine all ingredients in a bowl and mix well.
Transfer to a container or squeeze bottle, cover and
refrigerate up to 1 week. Chef Tip: Make sauce at least 1
day ahead of time to allow flavors to meld and intensify.
Makes 2 1/4 cups.
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12
hot sauce)
1 tbsp. water
1 tsp. mustard powder
1 tsp. paprika
1/2 tsp. black pepper
1/2 tsp. granulated garlic
1/4 tsp. salt
GOLDEN BROWN PAN-SEARED TILAPIA
WITH BASIL & GRAPEFRUIT
1 tbsp. grape seed, peanut,
vegetable or canola oil
4 tilapia filets
2 tbsp. Wondra flour
1 tsp. coarse salt
1/2 tsp. cracked black pepper
1 tbsp. unsalted butter
1 grapefruit, segmented
1 tbsp. chopped basil
1. Heat oil over medium-high heat in a
large saute pan.
Pat tilapia dry between paper towels.
2. Combine Wondra, salt and pepper and
mix well. Dredge
tilapia filets in Wondra, tapping off any
extra that doesn’t stick.
3. Carefully place tilapia filets into hot
oil. Cook until goldenbrown and almost
cooked through. Flip and finish cooking on the other side just until cooked
through, about 1 minute more.
4. Remove pan from heat and transfer fish
to a cutting board,pan or plate to rest for 2
minutes. Add butter, grapefruit and basil
to pan. Toss gently and pour over fish.
Serves 4
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13
PERFECT SALMON
WITH MARINATED
TOMATO &
CUCUMBER TANGLE
2 tbsp. sherry vinegar
1 tsp. Dijon mustard
1 shallot, finely minced
1 tbsp. minced chives
1 tsp. coarse salt, divided
1 tsp. cracked black pepper, divided
1/4 cup extra virgin olive oil
2 large heirloom tomatoes, seeded and sliced
into matchsticks
2 large English cucumbers, seeded and sliced
into matchsticks
4 (6 oz) salmon filets (bones removed, skin on)
1 tbsp. grape seed, peanut, vegetable or canola oil
1. Combine vinegar, mustard, shallot, chives and
1/2 teaspoon each of salt and pepper in a mixing
bowl and whisk well to combine. Drizzle in olive
oil while whisking. Combine 2 tablespoons of sherry
vinaigrette with tomatoes and cucumbers and toss.
Set aside to marinate while preparing salmon.
Reserve the remaining vinaigrette.
2. Heat oil over medium-high heat in a large saute
pan. Meanwhile, pat salmon dry
and season with remaining salt and pepper. Place
salmon filets, flesh side down in the pan and cook until
golden brown, about 3 minutes. Flip and cook 2 minutes
more or until skin is crispy and salmon is cooked to
desired doneness. Serve with skin on, or remove by sliding a spatula between flesh and skin, allowing the skin
to stick to the pan as you remove salmon from the pan.
Use spatula to remove grey albumen left behind after
removing the skin and return salmon to the pan on
the cleaned, de-skinned side to sear and finish cooking
through for 30 seconds. Serve salmon filets with tomato
and cucumber tangle and drizzle with reserved sherry
vinaigrette. Serves 4.
14
APPLE HARVEST SALAD
For the dressing:
1/4 cup apple cider vinegar
1/2 tsp. Dijon mustard
1 tsp. sugar
1/2 tsp. salt
Freshly ground black pepper to taste
For the salad:
12 cups mixed salad greens, washed and dried
2 apples, Granny Smith or other tart variety, cored,
seeded and cut into thin slices
1/2 cup toasted pecans, broken into pieces
1 cup dried cranberries
4 to 6 oz. crumbled blue cheese or chevre goat cheese
2 tbsp. chopped red onion
Prepare the dressing by whisking together all of the dressing ingredients except the oil
and pepper. Slowly add the oil in a steady stream to the vinegar mix, whisking constantly.
Season with pepper to taste.
Soak cranberries in warm water for 10 to 15 minutes to soften and plump, then drain well.
Toast pecans by placing in a dry skillet or sauté pan over medium heat, stirring frequently,
until nuts are warm and toasted.
Toss mixed greens with dressing. Arrange remaining salad ingredients on top of
dressed greens and toss lightly.
Makes 6 servings.
-- Lisa Abraham
Enjoy the View,
Taste the Difference
Beau’s on the River is now open at the Sheraton Suites
in Cuyahoga Falls, OH. Beau’s on the River offers
stunning views of the river rapids and falls with floor
to ceiling windows and a contemporary decor.
As a sister property to Beau’s
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Fairlawn, Beau’s on the River
offers a casual atmosphere
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1989 Front Street, Cuyahoga Falls, OH 44221 | 330.920.7530 | www.beausontheriver.com
15
at E. J. THOMAS HALL THE UNIVERSITY OF AKRON
EXPO 4:00 PM | SHOW 6:00 PM
Share • Connect • Discuss • Laugh • Cook • Eat
The show is an exciting event featuring a twohour interactive cooking show with Relish Chef
Brian Morris, consumer expo, VIP reception and
more! We’ve cooked up an amazing spread, so
grab a spot and dig in!
The beautiful on-stage kitchen cabinetry is
provided by Superior Cabinets of Wadsworth,
Ohio, where you can find the highest quality
custom cabinetry for your home or office.
The on-stage appliances are provided by Myers
Appliance. The Relish pros will be cooking with
induction technology for precise temperature
control. Stop by their booths at the show for more
information.
Thanks to all our vendors who’ve added
to the fun!
Tasty Treats!
Sample and taste treats from more than a
dozen local food and drink vendors.
Great Prizes!
As attendees enter the theater, their names will
be entered in a drawing to win dozens of prizes
including a chance to sit on stage with Chef
Brian!
Visit with all the Show Vendors!
Besides seeing the latest in kitchen cabinetry
and appliances, you can check out the latest in
home, kitchen and bath remodeling and kitchen
cutlery; get a mini massage; and even practice
your putting and catch the U.S. Open on the big
screen!
Meet Lisa!
Stop by the Akron Beacon Journal/Ohio.com
booth and meet Lisa Abraham. She will be at the
booth selling and signing copies of her book,
Famous Chefs and Fabulous Recipes: Lessons
Learned at One of the Oldest Cooking Schools in
America. Or, meet her before the show at the VIP
reception.
Lisa Abraham
Lisa Abraham is a columnist and food writer for
the Akron Beacon Journal/Ohio.com.
A native of Niles, Ohio, she is a graduate of the E.W. Scripps School of
Journalism at Ohio University. Abraham is the recipient of numerous
writing and reporting awards and has been named best food columnist
by the Association of Food Journalists. For three of the past four years,
she has been named best lifestyle columnist in the Ohio Excellence in
Journalism Awards.
Most recently, the Association of Food Journalists awarded the Beacon
Journal’s Food Section its 2012 first-place award for Best Newspaper
Food Coverage in its circulation category.
www.MyersAppliance.com
Stow Showroom
3287 Kent Road
Stow (In the Stow Plaza)
330-688-1991
Ravenna Showroom
3100 State Route 59
Ravenna
Abraham has been a newspaper writer in Ohio for more than 25
years, previously working at the Blade in Toledo and the Tribune
Chronicle in Warren. Her work regularly appears in newspapers across
the country through the McClatchy-Tribune news service.
800-686-4143
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WHITE BEAN PUREE WITH SAUTEED
SPINACH ON ARTISAN BREAD CROSTINI
Bean dips are so yummy, especially when they’re laced with
garlic and really good olive oil. Just be careful. Eat two or
three of these and you may be too full for your dinner.
Better yet, make one of these on a large slice of toasted,
rustic bread and call it a meal.
2 cans cannellini beans, 15.5 oz. each
2 to 3 cloves garlic
1 to 2 lbs. fresh spinach, washed and dried
with stems removed
Olive oil
Kosher salt and freshly ground black pepper
Artisan bread, such as ciabatta or French
baguette, cut into small circles or slices
Chopped fresh tomatoes (when in season)
Freshly grated Parmesan cheese
Balsamic vinegar or glaze or olive oil for
garnish
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Bring beans to a boil in their liquid. Remove
from heat, drain completely and cool.
Brush bread slices with olive oil and toast in
the broiler, on a griddle or on a grill; set aside.
In a food processor, pulse cooled beans and
one or two cloves of garlic. Mixture will be
stiff and thick. Add olive oil in a steady stream
until mixture begins to loosen and becomes
the consistency of a spread, about 1/4 to 1/2
cup oil. Season with kosher salt and ground
pepper to taste.
Add 2 tablespoons of olive oil to a skillet or
saute pan over medium heat. Add one clove of
minced garlic and spinach, watching carefully
so that garlic does not burn. Season spinach
with salt and pepper. Spinach will wilt quickly.
Spread bean mixture on toasts. Top with a
spoonful of sautéed spinach. Top with chopped
tomatoes and grated cheese and an extra
drizzle of olive oil or a drizzle of balsamic
vinegar or glaze, if you like.
Makes about 2 dozen appetizer-size crostini.
Note: For variation, add red pepper flakes or
a squeeze of fresh lemon juice to spinach. Boiling the beans first makes for a creamier dip.
-- Lisa Abraham
elitedesignerhomesinc.com
866-277-7977
18
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19
PAPPARDELLE WITH SPRING PEAS
AND PARMESAN, LEMON CREAM
This recipe isn’t something you’re going to make
every week, but once or twice a year the lemon
Parmesan cream sauce is a welcome decadant
indulgence. It’s a perfect April dish because it uses
fresh peas, one of our earliest spring crops, and
also is a great way to use up ham leftover from
Easter.
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20
In a small saucepan, heat cream, but be careful
not to boil.
In a large skillet, melt butter over medium heat.
Stir in warmed cream. Stir in cheese, and reduce
heat and let simmer until sauce begins to thicken.
Boil pasta according to package directions.
Drain. Toss pasta with peas and ham.
Stir lemon juice into reduced sauce.
Pour sauce over pasta and toss to coat.
Finish with grated lemon zest and freshly cracked
pepper.
Makes 4 servings.
678-0050
Cuyahoga Falls
929-2299
1 lb. pappardelle or farfalle pasta
1 lb. fresh peas (spring, English peas if you can get
them) See note*
8 oz. diced ham (1 - 2 cups)
2 cups half and half
1 stick butter
11/2 cups grated Parmesan cheese
2 tbsp. freshly squeezed lemon juice
grated zest of 1 lemon
freshly ground black pepper
Note: If fresh peas are not available, substitute
frozen. If using fresh peas, there is no need to cook
them first. If using frozen, microwave according to
package directions and drain well.
-- Lisa Abraham
SAVORY CORN SAUTE
When sweet corn season begins in Ohio, you can almost hear folks cheering in the
streets. We can never get enough. So enjoy it while it’s here and try it out in a variety
of ways, not just boiled with butter and salt. This corn saute is packed with flavor
from cayenne, cumin and bacon too.
5 ears fresh corn, shucked, cleaned of silk and shaved from their cobs
4 strips bacon, fried crisp and crumbled
2 ribs celery, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
1 small yellow onion, finely diced
salt and pepper to taste
4 tbsp. butter, divided
dash of cayenne pepper, more or less to taste
dash of cumin, more or less to taste
Tuscan-Inspired Dining
1/4-1/2 tsp. chili powder, more or less to taste
Be Delighted!
In a skillet, melt 2 tablespoons butter. Add the celery
and onion and cook until softened. Add the red and
green pepper and season with salt and pepper and continue cooking until all of the vegetables are soft.
Add corn and sauté for several minutes until heated
through and bubbly.
In a separate skillet, melt remaining 2 tablespoons of
butter. Add cumin, cayenne and chili powder to melted
butter and stir to combine. Pour over the corn mixture
and stir to combine. Add crumbled bacon. Adjust seasoning for salt and pepper.
Be Part of
the Experience
Makes 8 servings.
-- Lisa Abraham
330-497-1000
1700 55th St. NE | Canton, OH 44721
�
Celebrate Life!
gervasivineyard.com
Taste - Dine - Stay
Meet - Shop
21
FORGET THE LETTUCE SALAD
There is a point every summer when lettuce will get kind of scarse at farmers markets.
It’s usually in July and August when lettuce and other greens can’t take the high heat
and before the fall crops are in. That’s when this salad is perfect, because it has all
the fresh flavors of summer produce, but doesn’t need any lettuce to make it the star
of the meal.
1 cup chopped tomatoes,
with their juice
1 cup chopped cucumber, peeled
and seeded
1 cup chopped bell pepper, green,
yellow and red
1 cup chickpeas
1 cup black olives
1/2 cup chopped green onions
2 tbsp. chopped fresh mint
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh basil
1/2 cup feta cheese
1 tsp. minced garlic
1/4 cup lemon juice
Salt and pepper to taste
In a large bowl, combine tomatoes, cucumber, peppers, chickpeas, olives and green
onions, mint, parsley, and basil. Season with salt and pepper and toss to combine.
In a separate bowl, whisk together garlic, lemon juice and olive oil.
Add feta cheese to salad.
Pour dressing over salad and toss. You may not need all of the dressing.
Makes 10 to 12 servings.
--- Lisa Abraham
22
SAUERKRAUT BALLS
The popularity of these deep-fried
morsels of sauerkraut and ground ham
never wanes. They are on the menus of
restaurants all over town, from the ritziest to the most humble, and were voted
Akron’s official food by Beacon Journal
readers in 1996. This quintessential
version was served at the old Bavarian Haus, whose chef, Dick Mansfield,
shared this recipe in 1995.
1 1/4 lbs. ground ham
6 eggs
2 1/4 tsp. granulated garlic or
1 tsp. garlic powder
1 tsp. black pepper
3/4 tsp. cayenne pepper
1 medium onion, minced fine
5 lbs. sauerkraut, drained and chopped
4 to 6 cups flour
1 egg beaten with 1 cup milk
Flour for coating
Dry, unseasoned bread crumbs
Oil for deep-frying
In a very large bowl, combine ham, eggs, garlic, peppers and onion. Add sauerkraut and mix well with your hands. Add flour a little at a time, kneading until
the mixture is smooth and can be shaped into soft balls. Use only enough flour to
achieve the proper consistency. The mixture will be sticky.
Pull off chunks of the mixture and roll between your palms to make balls the size
of a golf ball. Place on cookie sheets and freeze until firm, about two hours. While
frozen, roll in the flour, then in the egg-milk mixture, then in the bread crumbs.
Freeze again and transfer to plastic freezer bags until ready for use, or
fry immediately.
To fry, heat oil to 375 degrees. Fry a few at a time (straight
from freezer) until the coating is golden brown and a fork easily
pierces to the center. If the oil is too hot, the outsides will burn
before the insides thaw and cook.
Makes about 96.
23
ART’S PLACE BEAN SOUP
Attorney Ernie Genovese owned Art’s Place restaurant from the early 1960s
to 1996. His sisters Edith McGuckin and Christine Campbell ran the place for
him, with McGuckin developing many of the famed recipes, including the
bean soup. It is a long-time Akron favorite.
1 lb. dry navy beans
4 ham hocks
Salt and pepper, to taste
8 peppercorns
1 medium chopped onion
1 tbsp. oil (olive, canola or
butter)
1 to 2 tbsp. ham soup base,
more or less to taste
Wash beans. Place in a heavy soup pot and cover with cold
water. Bring to a boil and boil for 2 minutes. Remove from heat,
cover and let stand 1 hour. Drain beans and discard that water.
In a large soup pot, add the oil and the onions, and saute
until soft, about 5 minutes. Add beans, ham hocks, salt and
peppercorns, fill the pot with 2 quarts of cold water or enough to
cover beans and ham hocks. Cover pan, bring to a boil, reduce
heat and simmer gently until beans are tender, about 3 hours.
Remove ham hocks, shred meat and return meat to soup.
Season with a tablespoon or two of
ham base, to increase the ham flavor, using more or less to taste.
Season with additional
salt and pepper, to taste.
Makes about 2
quarts.
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These cookies were made by the cafeteria workers at Akron’s
Hyre Junior High School in the 1960s and 1970s. The recipe
was preserved in a cookbook put together by the school’s
PTA and remains one of the most requested recipes from the
Akron Beacon Journal’s archives.
2 sticks (1 cup) butter, softened
1 cup peanut butter
1 cup granulated sugar
1 cup packed brown sugar
1 egg
2/3 tsp. baking soda
1/2 tsp. salt
2 cups flour
Vanilla icing (recipe follows)
Beat together butter, peanut butter and sugars. Beat in egg.
Combine dry ingredients and mix into batter with hands.
Spread evenly in buttered jelly roll pan. Bake at 350 degrees for
15 to 20 minutes. When cool, ice. Cut into bars.
Makes 2 to 3 dozen bars.
VANILLA ICING
1 1/3 cups powdered sugar
Pinch of salt
1/3 stick (about 2 1/2 tbsp.) butter, softened
3/4 tsp. vanilla
Simple syrup (see note)
Combine sugar, salt, butter and vanilla. Add enough simple
syrup to achieve spreading consistency.
Note: To make simple syrup, combine 1/2 cup water and 1/2 cup
sugar in a saucepan. Cook and stir 10 to 15 minutes, until sugar
dissolves. Cool. (You may want to double the batch for thicker
coverage.)
WHITE FRENCH DRESSING
White French dressing has been popular for years in Akron-area
restaurants. Here is a recipe from the Akron Beacon Journal’s archives.
It is one of the most requested by readers.
1 cup Hellmann’s mayonnaise
1/4 cup grated yellow onion
1 tsp. Dijon mustard
1 tbsp. plus 2 tsp. distilled white vinegar
1 tbsp. plus 1 tsp. sugar
Place mayonnaise in a bowl. Grate the onion on the grater
disk of a food processor or the large holes of a box grater, then
mince finely by hand.
Measure onion, packing down. Add to mayonnaise.
Add remaining ingredients and stir well. Cover and refrigerate
overnight before using.
Makes about 1 cup.
Years ago, before we had the luxury of
fresh produce year-round, the arrival of
spring’s first tender green things — peas, lettuces and asparagus — heralded a moment
of great satisfaction. Certainly, the delicacy and subtle flavors of spring’s earliest
vegetables provided a tonic of much-missed
vitamins to diners who ate only preserved
vegetables all winter long.
Today, we can celebrate these sweet
delights at any time of year, and a multivitamin every morning fends off any
worries about their absence. But the spring
trinity still seems best suited to its season of
growing. Lettuces bolt as days warm, and
peas need the cool days and nights of spring
to fare well. Asparagus’s brief season — just
six to eight weeks — gives us a window of
pleasure every spring.
Look for peas, lettuces and asparagus at
your farmers’ market now. They are among
the first crops to arrive, and they give you
reason to celebrate the edible riches that lie
ahead as spring turns to summer.
Story by Robin Mather, author of The Feast Nearby
(Ten Speed Press, May 2011), a collection of essays
and recipes from a year of eating locally and well.
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25
on stage at E J Thomas Hall
Get Tickets
at Ticketmaster.com
or the E J Thomas
box office.
at E J THOMAS HALL - THE UNIVERSITY OF AKRON
EXPO 4:00 PM | SHOW 6:00 PM
FREE TASTINGS FROM LOCAL VENDORS and FREE PARKING!
Come for the food and the fun!
• Relish magazine
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• Samples from local chefs
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26
Akron Beacon Journal
subscribers receive
20% discount on Relish
ticket prices by using
offer code ABJ20.
CANNOVA-STYLE CHILI
Cannova’s restaurant on Lakeshore Boulevard in Akron closed in 1993, but its chili recipe has
lived on in our memories and in local lore. The recipe can be traced to the 1930s and the old
Thornton Grill, before it was made at Cannova’s. It was passed from owner to owner, none of
whom would reveal the recipe, which remained shrouded in secrecy until fomer Beacon Journal
food writer Jane Snow worked to recreate it in 2003. The greasy chili served over spaghetti with
a heap of shredded longhorn cheese on top. Here is her recipe.
2 cups cubed beef suet or beef fat
(in 1/2-inch squares)
3 lbs. ground beef
(coarse-ground, if available)
2 cups water
4 tbsp. pure chili powder
(pure ground chilies, not a blend of spices)
1 tsp. salt
1/2 tsp. black pepper
1/8 tsp. cayenne pepper
1 tsp. cumin
1 tsp. oregano
1 can (about 16 oz. dark-red kidney beans
Cooked spaghetti
Shredded longhorn cheese
Place suet in a large, heavy kettle over medium-high
heat. Cover and cook, stirring occasionally, until the fat
has been rendered. Remove bits of suet or solid fat with a
slotted spoon and discard. You should have about 1 cup of
liquid fat in kettle.
Add ground beef, cover and cook over medium-high
heat until meat is no longer pink, stirring and breaking
up meat occasionally.
Stir in water and chili powder, salt, black pepper,
cayenne pepper, cumin and oregano. Simmer over
low heat, uncovered, for about 1 1/2 hours, until water
evaporates and chili is orange
and oily. Stir occasionally
while chili cooks.
Warm beans in a
separate pan. Add to
individual portions
of chili as desired.
Serve in a bowl over
cooked spaghetti
or macaroni. Top
each portion with
shredded cheese.
makes about 2
quarts.
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27
KOLACHI
Whether you call them
nut rolls, nut horns, kifli
or kolachi, these nut-filled
cookies are perhaps the
most popular Christmas
cookie in the Akron area.
This recipe, for meltinglytender kolachi, was made
by members of the St.
Nicholas Orthodox Church
in Suffield Township for
their annual Something
Russian Festival.
1 1/2 cups milk
3/4 cup plus 1 tbsp. sugar
2 tsp. salt
1 cup margarine or butter
3 eggs, beaten
1/2 cup warm water
3 envelopes active dry yeast
9 cups (about) unbleached flour
Nut filling (recipe follows)
Bring milk almost to a boil. Add 3/4 cup sugar, salt and
margarine. Cook and stir until melted, but do not boil.
Cool, then beat in the eggs.
Place warm water in a medium bowl. Stir in yeast and
1 tablespoon sugar. Let stand about two minutes, until
foamy. Stir in milk mixture.
Place flour in a large bowl. Pour yeast-milk mixture into
a well in center of flour. Mix flour into liquid a little at a
time until a soft dough is formed, adding flour if necessary.
On a lightly floured surface, knead well until smooth.
Place dough in a large oiled bowl and turn to grease top.
Cover and let rise in a warm place until doubled in bulk.
Divide into four pieces. On a floured surface, roll each
piece into a square about 1/8- to 1/4-inch thick. With a
sharp knife, cut into 2 1/2-inch squares. Place one teaspoon
filling in the center of each square. Fold opposite corners
over filling envelope-fashion, tucking top corner under the
roll so that it will not burst open while baking.
Place on lightly greased baking sheets and let rise about
five minutes. Bake at 350 degrees for 15 to 20 minutes.
Cool on wire racks.
NUT FILLING
1/2 cup evaporated milk
3/4 cup sugar
1/4 cup margarine
3 cups ground walnuts
3/4 cup finely crushed vanilla wafers
1/4 cup honey
1/2 tsp. vanilla
Heat milk, sugar and margarine in a saucepan until
margarine is melted. Place walnuts and wafer crumbs in a
bowl; stir in milk mixture. Stir in honey and vanilla. Cool.
Makes about 12 dozen.
www.OhioRelish.com
28
CHICKEN IN A NEST
For the potato nests:
5 baking potatoes
4 cups peanut oil for deep frying
For years, diners at Kaase’s
Restaurant in downtown Akron
would enjoy creamed chicken
served in a basket of fried shredded potatoes. A 1952 menu from
the restaurant called it “Kaase’s
Famous Crisp Potato Basket.”
It sold for $2.35. Since the
restaurant closed, the recipe
was recreated for those who
wanted to attempt it at home.
For the creamed chicken filling:
3 tbsp. butter
6 tbsp. all-purpose flour
1 cup chicken broth or stock
1 cup half-and-half
3/4 lb. cooked chicken meat, diced
Salt and freshly ground black pepper to taste
Chopped fresh parsley for garnish
Peel the potatoes and grate them coarsely. As you do
this, keep the grated potato in lightly salted water so it
will not discolor. Press the grated potatoes dry on paper
towels.
Heat the oil in a wok to 380 degrees. Dip a bird’s-nest
frying basket (see note below) into the pan to oil it.
Take the baskets apart and fill the bottom basket with
the grated potatoes, forming a basket of potato within
the wire basket. Replace the smaller basket within the
larger and clamp shut.
Deep-fry until golden brown, about 3 minutes.
To remove, gently take out the smaller basket. Knock
out the potato basket by gently tapping the wire frame
upside down on the counter. The potato basket will fall
out. Drain on paper towels.
In a small saucepan, melt the butter. Add the flour and
cook together to form a roux. Do not brown.
Whisk in the chicken stock and half-and-half. Bring to
a simmer, whisking until smooth and lump-free. Stir in
the cooked chicken meat and increase the heat. Salt and
pepper to taste.
When the chicken filling is cooked through, arrange
the potato baskets on a platter and fill them with the hot
chicken filling. Garnish with chopped parsley.
Makes 8 baskets.
Note: A bird’s-nest fryer is a two-basket device that can be
used to deep-fry grated potatoes. If you don’t have one, substitute two long-handled metal strainers, 4 inches in diameter
each.
-- Akron Beacon Journal archives
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29
NICK ANTHE’S BEAN SALAD
In February 1991, Akron restaurateur Nick Anthe
and chef Doug Robinson, who had purchased Anthe’s
North Hill eatery, sat down with the Beacon Journal
Magazine to talk about their restaurant and their
ownership transition. They shared the recipe for the
bean relish, which was served before every meal at
the restaurant until it closed in 2011.
5 cups cooked red kidney beans or red beans
3/4 cup diced celery
3/4 cup diced Spanish onions
1 cup diced sweet pickles
1/2 tsp. salt
1 tsp. white pepper
1/2 cup mayonnaise (or to taste)
2 tbsp. sweet pickle juice
Rinse red beans thoroughly and drain very well.
Mix with all other ingredients.
Chill before serving.
Makes 10 servings.
WHEAT BERRY VEGETABLE
SALAD WITH TOASTED
SESAME DRESSING
Dressing:
1/3 cup plus 1 tablespoon canola
oil, divided
2 garlic cloves, thinly sliced
1/2 teaspoon mustard seeds
1/4 cup cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1 -- green onion, coarsely chopped
1 tablespoon toasted sesame oil
Salad:
1 cup wheat berries (farro), rinsed
6 cups water, lightly salted
1 tablespoon canola oil
8 kale leaves, rinsed, stems removed and chopped
1/2 teaspoon salt
1 pinch red pepper flakes
1/2 pound carrots, peeled and sliced diagonally
1/2 -- yellow bell pepper, cut into thin strips
1/2 pound sugar snap peas, strung and cut diagonally
into thirds
Instructions
1. To prepare dressing, heat a small skillet over medium heat. Add 1 tablespoon canola oil.
When hot, add garlic and mustard seeds. Saute about 2 minutes. Do not brown.
2. Place cider vinegar, sugar, salt, green onion and garlic mixture in the bowl of a food
processor. Pulse together, then process, drizzling in 1/3 cup canola oil through the food chute.
Drizzle in sesame oil through chute and process until dressing emulsifies.
3. To prepare salad, add wheat berries to a pot of boiling salted water and cook about 25
minutes. Drain well.
4. Heat 1 tablespoon canola oil in a large deep skillet or Dutch oven over medium heat. Add
kale; sauté until wilted, 5 to 7 minutes. Add salt and red pepper flakes. Add carrots, and continue to cook another 5 to 7 minutes. Add yellow bell pepper and sugar snap peas. Cook until
kale is tender and other vegetables are tender-crisp, another 4 to 5 minutes.
5. Combine vegetables, wheat berries and dressing. Toss well.
Recipe by Nancy Vienneau.
30

Saturday, June 15, 2013

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