For this Recipe Wednesday, FOX8’s Shannon Smith was in Greensboro previewing the 2012 Men Can Cook fundraiser.
The event is slated for Saturday at the Greensboro Coliseum Special Events Center. For more information, visit WomensCenterGSO.org.
Chris Barbee, Premier Sponsor/Underwriter – Bacon Gouda Burgers
1 lb beef
1/3 cup bread crumbs
2 crushed garlic cloves (or more!)
1 cup shredded gouda cheese (or more!)
6 slices cooked chopped bacon
1/3 cup chopped parsley
2 tablespoons Dijon mustard
Mix beef, egg, bread crumbs, and garlic to make patties. Set aside.
Mix cheese, bacon, parsley, and Dijon mustard to taste. Set aside.
Cook burgers until desired doneness. Pile on cheese blend for two-three minutes until melted.
Dennis Stearns, CFP, Stearns Financial, Community Chef – Grandma Rose’s Yum-Yum Banana Pudding
My Grandma Rose used to say that Banana Pudding isn’t glamorous, but it is one of the best comfort foods ever invented when life is getting us down. It’s great served hot or cold and is very easy to make. Very ripe bananas are best, which Grandma did by taking putting them in a dark place (like the refrigerator) until they have brown specks.
Yum-Yum Banana Pudding
1 cup Sugar (Splenda worked fine in a low-calorie version I’ve tried)
1/2 cup all-purpose flour
Dash of salt
2 cups whole milk (try skim if you’re weight conscious – many people can’t tell the difference)
1 teaspoon vanilla extract
1 tablespoon butter (Grandma’s strict rule – no butter substitutes!)
4 egg yolks (large eggs)
box of Nilla Vanilla wafers (again, non-fat variety are okay for weight conscious folks, but you will be able to tell the difference)
5 very ripe bananas
Another banana cut into slices for garnish
If you’re trying to impress your boss or the neighbors:
4 egg whites, at room temperature
5 tablespoons sugar
1/4 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 container of Cool Whip works just fine. Cool whip light – not so good.
Preheat oven to 375°F.
Line the bottom of a 9″ x 9″ baking dish with a layer of vanilla wafers. Slice the bananas into 3/8-inch rounds and cover the banana slices (so they don’t darken) until you’re ready to start your layering below.
Combine the sugar, flour and salt in a bowl, and stir well to mix.
In a heavy saucepan, beat the egg yolks well. Over medium heat, add the flour mixture to the egg yolks and stir, stir, stir constantly. Bring to a gentle boil and, when the mixture begins to thicken, add the butter, continuing to stir, stir, stir. Keep boiling and stirring until mixture reaches a nice pudding consistency. Remove from heat.
Place a generous layer of banana slices in the baking dish on top of the vanilla wafers. Pour half of the pudding over the banana layer. Put down another layer of vanilla wafers, another generous layer of banana slices, and cover with the remaining pudding.
For “Impress the Boss” topping: Beat the egg whites at high speed until they form soft peaks. Add the cream of tartar. At high speed, gradually add the sugar and beat until you get stiff peaks. Fold the vanilla into the topping, and spread the topping over the pudding.
Bake in a preheated 375°F oven until topping browns, 12 to 15 minutes, depending upon your oven.
Note: For Cool Whip version, it’s best to add after base banana pudding has already cooked. It’s okay to add mint sprigs here too – “combines new school & old school cooking”.
Add mint sprigs and banana slices on top as extra “exotic” add-ons that Grandma loved!
This recipe makes about 6 servings, maybe less if you and your guests really like it!
Prep time: 25 minutes (20 minutes without special topping); Cooking time: 15 minutes; Total time: 35 – 40 minutes, more if you’re snacking on Nilla Vanilla cookies or wafers with cold milk while you’re cooking!
Triple Berry Galette – Lisa Daniel & Elizabeth Volinski from Maxie B’s
Our recipe is for a Triple Berry Galette (adapted from “Baking with Julia” cookbook)
galette dough (enough for two 8″ tarts):
3 Tbl. sour cream
1/3 cup ice water
1 cup AP flour
1/4 cup yellow cornmeal
1 tsp. sugar
1/2 tsp. salt
7 Tbl. cold unsalted butter, cut into 8 chunks
Combine sour cream and ice water together in a small bowl, set aside. Blend flour, cornmeal, sugar and salt together in large bowl. Add butter and mix with pastry blender or fork, work butter into flour mixture aiming for pieces of butter that range in size from bread crumbs to small peas. Sprinkle the cold sour cream mixture over the dough, 1 Tbl. at a time, tossing with fork to evenly distribute it. Once all is added, dough should be moist enough to stick together when pressed. If it is not, add additional water a tsp. at a time. Gather the curds of dough together, it should be soft and malleable.
Chill the dough for at least 2 hours, wrapped in plastic.
for one 8″ galette:
1/2 recipe of galette dough, chilled
1 1/2 cups mixed berries (blueberry, raspberry, blackberry – 1/2 cup each)
1 Tbl. plus 1 tsp. sugar
1 Tbl. honey
1 Tbl. cold unsalted butter
Preheat oven to 400 degrees.
Place dough on lightly floured work surface. Roll into an 11 inch circle that is about 1/8″ thick. Lift and add more flour under dough to prevent sticking. Lift dough with rolling pin onto parchment lined baking sheet. Spread the berries over the dough keeping them toward the center 8″. Sprinkle berries with 1 Tbl. of sugar, drizzle with honey and pat with small pieces of butter. Lift edges of the dough and fold inward, the dough will naturally pleat and make a 2″ border-like crust. Brush outer dough with water and sprinkle with remaining 1 tsp. sugar.
Bake the galette for 35 to 40 minutes, or until the pastry is golden and crisp. Cool for 10 minutes. Serve warm or room temperature, cut tart with pizza wheel or sharp knife. Best eaten the day it is made.
Soft Chewy Almond Horns – Nancy Revzen, Ollies Bakeris
7 oz, almond paste
1 half cup powdered sugar
1 quarter cup granulated sugar
1 and 1 half oz of egg whites
4 T. salt
in a food processer put almond paste and both sugars and salt
process until fine
add egg white
process until dough comes together
with a 2 oz scoop, scoop balls of dough into a pile of sliced almonds
roll into logs and bend into crescents
bake at 350 on a parchment covered sheet pan until brown , about 10 minutes
cool and dip ends into melted chocolate and allow chocolate to dry.