iacp frontburner summer 2014

SUMMER 2014:FRONTBURNER POTLUCK EDITION

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Welcome to our first-ever “Potluck Edition” of Front-burner, in which we present recipes from our mem-bers, along with the usual news and notes and other association updates. We invited you via Facebook, Twit-ter, and LinkedIn (and a few prods via email) to con-tribute, and we received a terrific response. Thanks!

Why recipes along with the news? Because we think it’s time to share some fun. We’re all working hard at staying informed, tuning our skills, building careers – the mission of IACP is to support you in those pursuits. But we think we shouldn’t forget why we’re all in this business in the first place: food. Food that’s fun to make, food that you love to share, food that nourishes your body and your spirit.

And a potluck, of course, is an excellent place to catch up with friends and colleagues. It’s a bit of a challenge to host a real one for all our member-ship – though maybe we can some day -- so we’ll con-sider this virtual meal together as a first step.

Let us know if you like this concept, too. If so, we’ll do it again, so start compiling the recipes – and photo-graphs, all you visual types – that you’d like to share.

From your Frontburner team,

Martha and Margaret

Table of Contents

Member News & Notes 4

New Member Profile 5

Icy-Cool Wine Slushies 6

650 Blackberry Mojito 8

Peach and Prosciutto Rolls 10

Hatch Chile Deviled Eggs 12

Fried Green Tomato Salad with Sofly Scrambled Egg 14

White Pizza with Arugula and Prosciutto 16

Sea Scallops Nestled in Piperade 18

Spicy Corn Stew with Chunks of Salmon 20

Big Green Egg Grilled Island Chicken with Tropical Salsa 22

Mediterranean Roasted Vegetable Sandwich 24

Upcoming IACP Events 25

Grilled Summer Vegetables Alla Parmigiana 26

Sweet Corn with Habanero Chiles and Lime 28

Zucchini Torte 29

Yellow Bean and Corn-off-the Cob Sauté with Herbs and Bacon 30

Potato Salad with Green Beans 32

Tomato Conserva 34

Hoboken Canoli Ice Cream 36

Blackberry Lemon Pecan Crisp 38

Blueberry Hand Pies 39

About Frontburner

Frontburner is the quarterly publication of the International Association of Cu-linary Profession-als. IACP assumes no responsibility for statements and opinions expressed by contributors to Frontburner. Views advanced in the articles are those of the contributors and do not neccesarily represent the official position of IACP.

Want to contribute to Frontburner?

Contact [email protected]

Frontburner Editor

Martha Holmberg [email protected]

Frontburner Designer

Margaret Crable [email protected]

FRONTBURNER SUMMER 2014

New Member Profile: Chris Pires

Chris is a recently joined member of IACP based in the greater Toronto area. He is a personal chef and cooking instructor. Reach him at his website foodinspires.com.

Tell us a bit about your culinary background and your cooking style.

I’ve been cooking since I was 13. My mum got sick and I quickly be-came her hands, ready to obey her direction. When I finished high school, I wanted to become a chef, but was “strongly encouraged” to pursue a business education. When my kids finished their school-ing, my wife (and kids) encouraged me to pursue my passion.

Going back to school at the start of 2012 was very humbling...20- somethings all over the place. I mopped floors, washed piles of dishes, took out the garbage (I didn’t even do this at home), cleaned – oh yes, and honed my cooking and baking skills for over 12 months. I learned lots but I also took the time to mentor some of the younger guys. I think we all need mentors – even in our 50s. Never too old to learn!

Upon graduating, my wife helped me put together my website, and my daughter and son helped me get set up on Facebook and Twitter. My blog evolved from my cook-ing classes as I was encouraged to put recipes on my site from friends and students.

I believe food should taste great and look good but shouldn’t stress the cook out. I always loved Julia Child’s approach – never apologize! I like taking complicated or laborious processes and simplifying them. I also love to experiment with different flavors to create exciting dishes.

Do you have a culinary role model who influenced your work?

Naturally: my mother; Classically: Julia Child; Contemporary: Lynn Crawford and Chuck Hughes; Internationally: Lidia Bastianich and Madhur Jaffrey; Baking: Rose Levy-Beranbaum.

What brought you to IACP?

I wanted to meet others in the same field, look for opportunities to network. Know what my peers are doing. Keep up with the latest trends (although I try not to follow “one-off” ideas too much) and learn more about the industry and what the industry has to offer.

Where do you see your career headed in the next few years?

I want to be a personal chef, however, upon graduation at the end of 2012, I started teaching as a sideline between personal chef assignments. In my first year, teaching produced about 70% of my annual income. Advice from someone who has gone this route would be greatly appreciated.

Something delicious you’ve cooked or eaten lately?

My own dish (and in your very best Jamaican accent - “Ja-mai-can” sounds like “you’re make’ in”) Me Crazy Jerk Shrimp! Oh yes, it’s spicy!

Lia Huber has just completed a free online video series to help entrepre-neurs and writers get their brands defined, designed and online. She cre-ated the series, in large part,because of the response she’s gotten over the years from IACP members who have taken her branding workshops at con-ference. Members can sign up for the free training here.

The Library of Congress has se-lected award-win-ning author Sheilah Kaufman, and her book The Turkish Cookbook: Regional Recipes and Stories (by Nur Ilkin and Sheilah Kaufman) to participate in the August 30th Na-tional Book Festival in Washington, DC. Sheilah will be giv-ing a lecture on the History of Turkish Cuisine and signing books; she is one of only a handful of cookbook authors to be selected.

Member News & Notes

La Farm Bakery – helmed by famed bread baker Lionel Vati-net –has recently been nominated for a Martha Stewart American Made Award. Vatinet and his wife opened their North Caro-lina bakery, La Farm, in 1999, introduced an adjacent café 10 years later, followed by a Bread Truck, and his first bread book for home bakers in 2013, A Passion for Bread: Lessons from a Mas-ter Baker (Little, Brown & Co).

At La Farm Bakery, Vatinet mar-ries European techniques with lo-cal, stone-ground heirloom flours to produce 15 different breads daily, and many seasonal ones yearly. Voting for the American Made Awards starts Sept. 15th.

Trish Lobenfeld recently published her new book Endless Summer (Zoku, LLC 2014), which contains fifty-four recipes for frozen treats including ice cream, gelato, sorbet, granita and dairy-free frozen des-serts. There also are recipes for sauces, apple pie, profiteroles, ice cream cones and more. Sold exclu-sively through Williams-Sonoma stores and online. Check out her recipe for Hoboken Canoli Ice Cream in this issue.

Stockfood, the leading agency for culinary images and videos, has just launched a new blog You are what you crEATe. This blog presents portraits of the food bloggers and photographers who display their most compelling images under the StockFood um-brella. You are what you crEATe keeps readers abreast of the latest news and inspires readers with great recipe ideas. Rosalie (Rosie) Saferstein, a food writer for njmonthly.com, the website for New Jersey Monthly magazine, has been appointed to the Board of Trustees of the Mont-clair Food and Wine Festival. Her column Table Hopping With Rosie features New Jersey restaurannews, food event listings, informa-tion about New Jersey chefs, and a list of New Jersey restaurants that have recently opened or closed.

Chef Daniel Pliska, Executive Chef of the University Club at the University of Missouri, has just released Pastry & Dessert Techniques. The book was published by American Technical Publishers.The book features large, step-by-step photos showcasing the execu-tion of 35 techniques that are used to create 65 elegant pastry and dessert recipes, many with varia-tions and subcomponents, which can be used to create a multitude of sweet and savory creations.

Icy-Cool Wine Slushes Recipe by: Jill Silverman Hough

Photo by: Jill Silverman Hough

A wine slush is everything you love about wine in an icy-cool, Slurpee-style form. It’s crunchy, melty, brain-freezy, and ever-so-slightly alcoholic.

Makes about 4 cups

1/2 cup sugar

Pinch of salt

1 cup cold water, divided

1 1/2 cups cold wine, red, white, or rosé, but ideally not too tannic

In a medium saucepan over medium-high heat, combine the sugar, salt, and 1/2 cup of the water, stirring to dissolve the sugar. Remove from the heat and stir in the wine and remaining 1/2 cup of water. Transfer the mix-ture into a 9-by-13-inch glass or metal baking pan and place the pan in the freezer. Freeze, stirring and breaking up with a fork every hour or so, for 3 to 5 hours. Continue to freeze until completely frozen, 2 to 3 hours.

Break the mixture up with a fork, transfer to serv-ing dishes, and serve with spoons and/or straws.

About Jill Silverman Hough

Jill Silverman Hough is a cook-book author, food and wine writer, recipe developer, and culinary in-structor whose forte is making food and cooking simple yet special.

Her cookbooks include 100 Per-fect Pairings: Small Plates to Enjoy with Wines You Love (Houg-ton Mifflin Har-court, 2010)and 100 Perfect Pair-ings: Main Dishes to Enjoy with Wines You Love. (Hougton Mifflin Harcourt, 2010)

Follow her:

www.jillhough.com/ Facebook Pinterest

650 Blackberry Mojito Recipe by: Anni Golding

Photo by: Anni Golding

Local fruits and garden herbs have provided tons of inspiration for sum-mer cocktails this year! I created this recipe with mint from my garden and blackberry syrup made with u-pick blackberries from local Webb Ranch. While the u-picks have come to an end, you might still be able to find re-gional berries at farmers’ markets, smaller grocery stores, or green mar-kets, such as Sigona’s in Redwood City or Los Altos.

You’ll need a double old-fashioned or highball glass, cocktail shaker, shot glass with measurement markings or measuring spoons, a muddler, a long-handled spoon, and ice. (Note that I’ve given the ingredients in ounces. If you’re using measuring spoons, 2 ounces = 4 tablespoons, 1 ounce = 2 tablespoons, 1/2 ounce = 1 tablespoon)

Makes 1 cocktail

12 large mint leaves (I used “Best Mint” spearmint from my garden)

1 ounce fresh lime juice

1 to 1 1/2 ounces simple syrup (heat equal amounts of sugar and water to a simmer, stir until sugar is completely dissolved, then cool)

1 ounce blackberry syrup

2 ounces white rum

4 - 6 ounces sparkling water

Add the mint leaves, simple syrup, and lime juice to the glass and muddle.

I use a press-and-turn motion with the muddler to crush the leaves without shredding them. You’re working to release the mint essence from the leaves and combine it with the simple syrup and lime. Want to know if it’s working? Put your nose in the glass and take a sniff. You should be able to smell a combination of mint and citrus.

Add the rum, then the blackberry syrup. Stir once or twice to combine.

Add ice to fill the glass about halfway. Top with sparkling water.

Give a quick stir to combine everything. Garnish with a mint sprig and a fresh blackberry or two.

About Anni Golding

Anni is a storytell-er, former technical writer, trained pas-try chef, award-win-ning chocolatier of Gateau et Ganache Fine Chocolates & Confections, en-trepreneur, and a passionate advo-cate for good food.

Follow her:

food650.com Facebook Instagram Linkedin Twitter

Peach and Prosciutto RollsRecipe and photo by: Carla Snyder

Have you had a good peach yet this year? You know; the kind that goes all juicy and runs down your chin so you have to lean over to keep the juice from staining your shirt? Yes… that kind of peach.

I can’t remember a summer when we’ve had so much delicious local fruit. I usually over-buy and then have to come up with ways to eat it all, so this riff on prosciutto wrapped melon is an easy and delicious way to use up extra produce. It’s kind of like a little finger salad. They wrap up fast and disappear even faster.

Makes 16 pieces

2 peaches, sliced into 16 wedges

Juice from one lime

2 tablespoons extra virgin olive oil

Salt and freshly ground black pepper

Pinch of red chile flake

A few handfuls arugula

8 thin slices prosciutto

Toss the peaches with the lime juice, ol-ive oil, salt, pepper and chile flake.

Lay a slice of prosciutto out on a work surface and slice them in half so you have two long strips. Lay down a small bundle of aru-gula and a wedge of peach on top then roll it snugly. You want some of the leaves to show out of the ends. Roll the remain-ing peaches in the same manner and arrange them decoratively on a platter. Serve immediately or refrigerate for up to 1 hour.

About Carla Snyder

After a semester studying in Europe, it became obvious to Carla Snyder that a large por-tion of the world didn’t eat to live, but lived to eat.

With a BA in Jour-nalism in hand, she began a 30-year culinary journey as a caterer, cook-ing school teacher, artisan baker, food writer, corporate culinary event planner, cookbook co-author and co-owner of Kitchen Counter Points cooking school.

Follow her:

ravenouskitchen.com Twitter

Hatch Chile Deviled Eggs Recipe by: Melissa’s Hatch Chile Cookbook

Photo by: Melissa’s

Makes 2 dozen deviled eggs

12 large eggs

1/2 cup mayonnaise

1 teaspoon dry mustard

2 tablespoons sweet pickle relish

Salt and freshly ground black pepper

2 teaspoons Melissa’s Hatch Chile Powder

In a large pot, combine the eggs with enough cold water to cover by 1 inch. Set the pot over high heat and bring the wa-ter to a boil. When the water comes to a boil, remove the pot from the heat, then cover and let sit for 17 minutes.

Transfer the eggs to a bowl of ice water. When they are cool enough to handle, carefully peel the eggs and rinse them. Slice each egg in half lengthwise. Remove the yolks and transfer them to a mixing bowl. Reserve the whites.

Mash the yolks with a fork. Add the mayonnaise, mustard, and rel-ish. Season the mixture with salt and pepper. Mix until creamy.

Pipe or scoop the yolk mixture into the reserved egg white halves. Arrange on a platter or serving dish and sprinkle with Hatch Chile powder. Keep refrigerated until ready to serve, up to 24 hours.

About Melissa’s Produce

Melissa’s/World Variety Produce, Inc. is currently the largest dis-tributor of specialty produce in the United States.

Through the years, the company has found stable growth thanks to the support of very loyal customers and a close-knit family of employ-ees dedicated to customer service.

Follow them

melissas.com Facebook Instagram Twitter Pinterest Youtube

To make the fried green tomatoes: Set up a three-step breading assembly line with one shallow dish containing 1/4 cup of the flour, a second shallow dish with the egg and but-termilk whisked together, and a third shallow dish with the cornmeal, the remaining 2 table-spoons of the flour, a big pinch of salt, and a small pinch of pepper mixed together.

Generously season the green tomatoes with salt and pepper. One at a time, coat the to-matoes on both sides with a thin film of flour. Then dip in the egg mixture and shake off the excess. Finally, coat in the cornmeal mixture, patting it in for a good, solid crust. Do this with all the green tomatoes, and collect them on a rimmed baking sheet.

Heat a large skillet, preferably cast-iron, filled with 1/4 inch of oil over medium-high heat. To test when the oil is hot enough for frying, drop in a small crumb of the breading and see if it bubbles steadily at first and then stops bubbling and starts to turn golden brown within 30 seconds. If and when it does, the oil is ready. Carefully drop the tomatoes into the hot oil, working in 2 batches if necessary, and fry until crisp and golden brown on both sides, 2 to 3 minutes per side. Remove the tomatoes as they are done and place them on paper towels. Sprinkle with salt and set them aside to cool while you toss the salad and cook the eggs. To make the tomato salad: Whisk together the olive oil, vinegar, a big pinch of salt, and a small pinch of pepper in a large bowl. Just before serving, add the heirloom and cherry tomatoes, the shallots, and chives and toss to coat well. Taste and add more salt and pepper as needed. Pile the salad in the center of a large platter. Overlap the fried green tomatoes over the salad.

To make the scrambled eggs: Melt the butter in an 8-inch nonstick sauté pan over medium heat. When the butter is melted and little bubbles appear, reduce the heat to low on a gas stove or medium-low on an electric stove, and pour the eggs into the pan. Immediately begin whisking the eggs, vigorously and constantly, using the side of the whisk to cover more surface area. When the eggs begin to thicken, after about 1 minute, stir in the chives and salt. When they are uniform-ly thickened and saucy, add the milk and remove the pan from the heat. Continue whisking as the residual heat from the pan finishes the eggs to a custard-like consistency. Immediately pour the scrambled eggs in a heap over the fried tomatoes. Serve family style with Tabasco to pass.

Fried Green Tomato Salad with

Softly Scrambled Eggs Recipe by: Andrea Sloenecker,

from Eggs on Top: Recipes Elevated by an Egg (Chronicle 2014)

Photo by: David Reamer

As the end of summer approaches and you find yourself with some un-ripened tomatoes still on the vine, this recipe will make you feel lucky!

Serves 4

Fried Green Tomatoes:

1/3 cup cornmeal

1/4 cup plus 2 tablespoons all-purpose flour

Salt and freshly ground pepper

1 egg

1/4 cup buttermilk

8 oz firm, underripe green tomatoes (about 2 medium), cut into 1/3-in- thick slices

Vegetable oil for frying

Tomato Salad:

1 1/2 tablespoons extra-virgin olive oil

2 teaspoons red wine vinegar

Salt and pepper

8 ounces ripe heirloom tomatoes in a variety of colors, cut into bite- size wedges

3 ounces (a heaping 1/2 cup) cherry tomatoes, halved

1/4 cup thinly sliced shallots

2 tablespoons fresh chives snipped into 1-inch lengths

Softly Scrambled Eggs:

1 tablespoon unsalted butter

4 farm-fresh eggs, beaten

2 tablespoons minced fresh chives

1/2 teaspoon fine sea salt

About Andrea Sloenecker

Andrea shares her love of food through books, recipes, consult-ing, and classes.

Her first solo cookbook, Pretzel Making at Home (Chronicle Books, 2013), teaches the art of traditional pretzel making. Her second book, Eggs on Top (also Chronicle), just hatched in March 2014. She’s cur-rently at work on two new books—one on picnicking and one on beer food—both set for release in 2015.

Follow her:

andreaslonecker.com

Facebook Instagram Pinterest Twitter

White Pizza with Arugula and Prosciutto

Recipe by: Laura B. Russell,

from Brassicas (Ten Speed Press, 2014)

Photo by: Sang An

You are likely more familiar with arugula as a simple salad green than as salad-on-top-of-a-pizza green. Here, the residual heat from the crust and creamy warmth of the ricotta temper the peppery bite of the arugula, which is why pizzas like this one are popular on menus throughout the country. Many grocery stores and pizza parlors sell premade pizza dough, which makes this recipe perfect for weeknight cooking.

1/2 cup ricotta cheese

3 tablespoons grated Parmesan cheese

Kosher salt and freshly ground black pepper

8 ounces pizza dough, at room temperature

2 cups arugula leaves

2 to 3 slices prosciutto, cut into narrow strips (optional)

1 tablespoon olive oil

2 teaspoons freshly squeezed lemon juice

Place a pizza stone on an oven rack in the top third of the oven and preheat the oven to 500F° for a full 30 min-utes. In a small bowl, stir together the ricotta, Parmesan, and 1/4 teaspoon each salt and pepper, mixing well.

Lay a sheet of parchment paper 12 to 14 inches square on a work sur-face. Place the dough on the parchment and roll or pat it into a 10- to 12-inch round about 1/8 inch thick. Using the back of a spoon, spread the cheese mixture evenly over the crust. Transfer the parchment to a rimless or an inverted baking sheet. Slide the pizza—parchment and all—onto the hot baking stone and bake for 10 to 12 minutes, until the crust is crisp and the topping is browned. (If you do not have a bak-ing stone, slide the pizza and parchment onto a rimless baking sheet and bake for 12 to 14 minutes. The crust will not be quite as crisp.)

Just before the pizza is ready to come out of the oven, com-bine the arugula and prosciutto in a bowl. Drizzle with the oil and lemon juice, add a pinch of salt and a generous grind of black pepper, and toss to coat evenly. Remove the pizza from the oven and mound the salad on top. The heat from the piz-za will wilt the greens. Serve immediately, cut into wedges.

About Laura B. Russell

Laura lives and writes in Portland, OR, where she moved in 2008, lured by a growing food scene. After discovering her own gluten intoler-ance, she began to write a monthly column for The Oregonian newspa-per, entitled “Glu-ten Freedom.” She has written two cookbooks--Bras-sicas: Cooking the World’s Healthi-est Vegetables (Ten Speed Press, 2014) and The Gluten-Free Asian Kitchen (Celestial Arts, 2011)

Follow her:

laurabrussell.com-Facebook Twitter

Arrange a rack in the mid-dle of the oven and pre-heat to 400 degrees F. Lightly oil four 6 to 7-inch gratin dishes or 1-cup ramekins.

For the Pipérade: Heat the olive oil in a large, heavy frying pan over medium heat. When the oil is hot, add the onion and red and yellow bell peppers. Cook, stirring, until softened, for 4 to 5 minutes. Add the garlic, 1/2 teaspoon salt, and the cayenne; cook, stirring, for 1 minute more. Remove from the heat and stir in the tomatoes. Gradu-ally stir in 2 teaspoons sherry vinegar; taste and add more vinegar and salt if desired. (The pipérade can be prepared 1 day ahead; cool, cover, and refrigerate.

For the Saffron Rice: Melt the butter in a medium, heavy saucepan (with a lid) over me-dium heat. When hot, add the rice and stir a few seconds until all the grains are light-ly coated in butter. Add the water, crushed saffron, and salt. Stir well and bring to a sim-mer. Reduce the heat to low, cover the rice, and cook until all liquid has been absorbed, 15 to 20 minutes. Remove from the heat. (The rice can stand, covered, for 30 minutes.)

For the scallops: In a small saucepan over low heat, melt the butter. Add the smoked paprika, cumin, and salt and remove from the heat. Pat the scallops dry with pa-per towels, then gently toss a few at a time in the smoked paprika mixture.

Divide the rice among the prepared dishes and spread it on the bottom of each one. Spread a quarter of the pipérade on top of each dish of rice. Nestle 3 scallops into each dish. Place the dishes on a baking sheet. Bake until the scallops are cooked through, 12 to 14 minutes. To check for doneness, gently pierce a few scallops with a small knife to see if they are opaque.

Remove the dishes from the oven, sprinkle the scallops with chopped parsley, and serve immediately.

Sea Scallops Nestled in Pipérade Recipe by: Betty Rosbottom, from Sunday Casseroles

(Chronicle Books 2014) Photo by: Susie Cushner

A Basque dish, pipérade is a brightly hued mixture of sautéed bell pep-pers, tomatoes, and onions, scented with piment d’Espelette (a spicy red pepper powder). A little cayenne pepper stands in for the Espelette pow-der in these individual layered casseroles.

Serves 4

Pipérade:

3 tablespoons olive oil

1 cup chopped onion

2/3 cup red bell pepper, cut into 1/4-in pieces

2/3 cup yellow bell pepper, cut into 1/4-in pieces

1 tablespoon minced garlic

Kosher salt

Pinch cayenne pepper

1 cup grape tomatoes, quartered lengthwise, but not seeded

2 to 3 tsp sherry wine vinegar

Saffron rice:


1 cup long grain rice, preferably basmati

2 cups water

1/8 teaspoon saffron threads, crushed

1/2 teaspoon kosher salt

Scallops:

1 1/2 tablespoons unsalted butter

1 teaspoon Spanish smoked paprika (pimenton de la Vera)

3/8 teaspoon cumin


12 large fresh sea scallops (about 1 to 1 1/4 pounds) side muscles re-movedmoved

About Betty Rosbottom

Betty Rosbot-tom is a cooking teacher, syndicated columnist, PBS host, and cook-book author. She lives in Amherst, Massachusetts.

Follow her:

bettyrosbottom.com Facebook Twitter Pinterest

In a heavy soup pot, heat the vegetable oil over medium-high heat, and swirl to coat the pan. Add the sliced onions and sauté, stirring frequently, until soft and just beginning to brown at the edges, 10 minutes. Add the reserved corncobs and the water. Bring to boil, reduce the heat to a simmer, par-tially cover the pot, and cook until reduced to 4 cups, about 30 minutes. Using tongs, remove the cobs from the pot and discard. Pour the corn broth through a fine-mesh sieve into a clean bowl or, pref-erably, a 4-cup glass measure. Press down on the solids to extract as much liquid as possible. You should have 4 cups of strained broth. Set aside. Clean the soup pot ready to complete the soup.

Return the soup pot to medium heat, add the olive oil, and swirl to coat the bottom of the pot. Add the diced onion, celery, poblano chile, and thyme. Sauté the vegetables until soft but not brown, 5 to 7 min-utes. Add the reserved corn kernels, cream, salt, and cayenne. Bring to a simmer and cook just until the corn is crisp-tender, 7 minutes. Add the salmon and cook at a bare simmer just until the salmon is cooked through, 3 minutes. Taste and adjust the seasoning. Divide among heated deep bowls, garnish with cilan-tro leaves, and serve immediately. Pass the lime wedges and squeeze a little lime juice into the soup.

Spicy Corn Stew with Chunks of Salmon

Recipe by: Diane Morgan, from Salmon: A Cookbook

(Chronicle Books, 2013) Photo by: Jane Armstrong

Serves 6 as a main course

This colorful meal-in-a-pot needs nothing more than a loaf of crusty bread to make a hearty supper. Add a salad if you like, but the stew is chock-full of late-summer vegetables. Making a corn broth from the cobs gives the soup an underlying complex sweet corn flavor. It’s an ideal pair-ing with the salmon, and the addition of a poblano chile gives the stew a bright chile flavor without being overpoweringly hot. A squeeze of lime and a pungent kick of cilantro is the perfect garnish.

6 fresh ears yellow corn, shucked

2 large sweet onions, such as Walla Walla, Vidalia, or Maui

2 tablespoons vegetable oil

8 cups cold water


2 celery stalks, cut into 1/2-inch dice

1 large poblano chile, seeded, deribbed, and cut into 1/2-inch dice

1 tablespoon minced fresh thyme

2 cups heavy (whipping) cream

1 teaspoon kosher or sea salt

1/8 teaspoon cayenne pepper

1 salmon fillet (12 ounces), skin and pin bones removed, cut into bite-sized pieces

1/4 cup packed fresh cilantro leaves

1 lime, cut into 6 wedges

Working with one ear of corn at a time, stand it upright, stem end down, in a large bowl. Using a sharp knife, cut downward along the cob, re-moving the kernels and rotating the cob a quarter turn after each cut. Reserve the cobs. Set the kernels aside. Cut one of the onions into thin slices and set aside. Cut the other onion into 1/2-inch dice and set aside.

enteen cookbooks, including the IACP- and James Beard-award winning Roots: The Definitive Compendium with More Than 225 Recipes (Chronicle Books 2012).

About

Diane Morgan

Diane Morgan is an award-winning cookbook author, freelance food writ-er, culinary instruc-tor, and restaurant consultant. She is the author of sev-enteen cookbooks, including the IACP- and James Beard-award win-ning Roots: The Definitive Com-pendium with More Than 225 Recipes (Chronicle Books 2012).

Follow her:

dianemorgancooks.com Facebook Instagram Twitter

Set the EGG® for direct cooking at 350°F/177°C.

To make the marinade, using a whisk, mix the coconut milk, cilantro, cinnamon, lime juice and ja-lapeno in a small bowl. Place the chicken breasts in a large shallow dish and pour the mari-nade over the chicken to cover. Cover the dish with plastic wrap and refrigerate for 2 hours.

To make the salsa, toss the onion, tomato, mango, green bell pepper, yel-low bell pepper, jalapeno, salt, chili powder, lime juice and honey in a me-dium bowl. Cover with plastic wrap and refrigerate until ready to use.

Remove the chicken breasts from the marinade and discard the marinade. Place the chick-en on the Cooking Grid and close the lid of the EGG. Grillfor 10 to 12 minutes per side, un-til the thermometer reads 160°F/71°C. Place the chicken breasts on plates and top with the salsa. Garnish each plate with lime wedges and a sprig of cilantro.

Big Green Egg® Grilled Island Chicken with Tropical Salsa

Recipe by: Big Green Egg Photo by: Lee Ann Whippen, for Big Green Egg

The Grilled Island Chicken breasts are bathed for several hours in a co-conut milk marinade before grilling, and then topped with Tropical Salsa, turning chicken into a dish that family and guests will ask for repeatedly.

Serves 6

Marinade:

1 (14-oz) can unsweetened coconut milk

3 tablespoons minced fresh cilantro

1/8 teaspoon ground cinnamon

2 tablespoons freshly squeezed lime juice (1 to 2 limes)

1 large jalapeño, seeded and minced

6 boneless, skinless chicken breasts

Tropical salsa:

1/4 cup chopped red onion

1/2 cup seeded and chopped tomato

1/2 cup chopped mango

1/4 cup chopped green bell pepper

1/4 cup chopped yellow bell pepper

1 tablespoon minced jalapeño


1/2 teaspoon chili powder

2 tablespoons freshly squeezed lime juice (1 to 2 limes)

1 tablespoon honey

Lime wedges for garnish

Cilantro sprigs for garnish

About Big Green Egg

Big Green Egg is the world’s largest producer and inter-national distributor of the highest-quality ceramic cooking system. Its design is mod-eled on the clay cooking vessels first seen during the Chinese Qin Dynasty and then used by the Japa-nese beginning in the 3rd century. The company has grown to include six sizes of the EGG, and hundreds of other products designed to make cooking just about anything on a Big Green Egg fun and entertaining.

Follow them:

biggreenegg.com Facebook Twitter Pinterest

Trim ends of eggplant, zucchini and summer squash; slice diagonally into 1/4-inch slices. Combine with mushroom, onion and peppers in grill pan or 15-inch x 10-inch jelly roll pan. In a Pyrex measur-ing cup, combine 1/4 cup oil and chopped fresh herbs. Heat in microwave on High 1 to 2 minutes.

Drizzle over vegetables, tossing lightly to coat evenly. Grill or roast in pre-heated 500° F oven 15 to 20 minutes, turning vegetables over twice to roast evenly. Remove from grill or oven; cool to room temperature.

Spread each toasted muffin half with 2 tablespoons hummus. Arrange overlap-ping vegetable slices and strips over wedges of mushroom to give a peaked ef-fect. Sprinkle with pine nuts and garnish with a sprig of basil or thyme. Arrange 2 muf-fin halves on each plate. Sprinkle plate with chopped tomato and drizzle with oil.

Upcoming IACP Events

Oct. 9th-11th: Regional Event, Minneapolis-St. Paul Join IACP members for a fun networking and learning event! Featuring classes on blogging and brand-ing, a photography panel, chocolate and wine tasting, plus an optional seafood dinner and farmer’s market tour. Register here.

November 9th: Grassroots Event, Long Beach, CAThis Lunch & Learn event will bring IACP members together for a potluck lunch and a presentation on SEO and Google+ by expert Casey Markee. Come get to know members in your area, and explore the gardens of the lovely and historic Rancho Los Alamitos. Register here.

November 12th - 15th: FoodFightWrite! Blog Conference, Las Vegas, NV IACP Board members and staff present pro-level sessions at this new blog-ger conference, held as part of the World Food Championship. Come share the en-ergy! For more info on special IACP pricing, contact Margaret Crable.

Save the date! March 27-30th: IACP Annual Conference, Washington DCOur 37th annual conference takes place in Washington, DC. Planning is taking place now. Inter-ested in volunteering? Check out our opportunities here.

Mediterranean Roasted Vegetable Sandwich

Recipe by: Bays English Muffins Photo by: Bays English Muffins

Serves 4

2 baby eggplant or 1 Japanese eggplant

1 small zucchini

1 small yellow summer squash

1 Portobello mushroom cap cut in wedges

1 small red onion cut in wedges

1/2 small red pepper cut in 1/2-inch strips

1/2 small yellow pepper cut in 1/2-inch strips

1/4 cup infused oil (such as basil oil)

1 teaspoon fresh basil chopped

1 teaspoon fresh thyme leaves chopped

4 Bays English Muffins split, toasted

1 cup (8 ounces) hummus

1/4 cup pine nuts toasted

Basil or thyme for garnish

1/2 cup seeded Roma tomato finely chopped

About Bays English Muffins

In 1933, George Bay opened a bak-ery in downtown Chicago, where he sold English muf-fins with orange marmalade using the original recipe his English grand-mother brought to this country in the 1800s, Today, Bays continues to carry on the family tradi-tion – operating as a family busi-ness and adhering to the authentic, original recipe. All muffins are made to order, and leave the factory within 24 hours of their baking.

Follow them:

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Arrange the zucchini on top of the sauce in one layer, overlapping them if neces-sary. Cover with half the remaining mozzarella, then a layer of sauce. Arrange the rest of the eggplant slices on top of the sauce and top with the remaining mozzarella cheese. Cover lightly with sauce and sprinkle the surface with the Parmigiano cheese.

Cover the baking dish with foil and bake for 15 minutes; uncover and bake for 15 to 20 minutes more, until browned on top and bubbly. Remove from the oven and let sit 10 to 15 minutes before serving.

Grilled Summer Vegetables alla Parmigiana

Recipe by: Domenica Marchetti, adapted from The Glorious Vegeta-

bles of Italy (Chronicle Books 2013) Photo by: Domenica Marchetti

I decided it was time to give classic eggplant alla parmigiana a sum-mer makeover. Sliced eggplant and zucchini are grilled, rather than fried, layered with fresh mozzarella and simple tomato sauce, and baked. This is a casual recipe, meaning that I made it on the fly and didn’t take close note of amounts and measurements. However, it is adapted from a recipe in The Glorious Vegetables of Italy, where you will find precise measure-ments and instructions.

Serves 6 to 8

4 medium eggplants

3 medium zucchini

Extra-virgin olive oil

Sea salt

Simple Tomato Sauce or your own fresh tomato sauce

1 (1-pound) ball fresh mozzarella cheese (not in water), thinly sliced

1/4 to 1/2 cup freshly grated Parmigiano-Reggiano cheese

Prepare a medium-hot charcoal grill or heat a gas grill to medium-high

Cut the eggplants lengthwise or crosswise into 1/4-inch-thick slices. Cut the zucchini lengthwise into 1/4-inch-thick slices. Brush the veg-etables lightly on both sides with good olive oil and sprinkle both sides with salt. Lay the vegetables on the grill grate and grill for 2 to 4 minutes per side, depending on how hot your flame is. You want grill marks and a few blackened spots but you want to give the veg-etables time to soften a bit as well. Transfer the vegetables to a plate.

Heat the oven to 375 degrees F.

Lightly coat a square, oval or rectangular baking dish with ol-ive oil. Spoon in a little tomato sauce, enough to cover the bot-tom. Arrange half of the eggplant slices on top of the sauce, overlapping them a bit if necessary. Cover with 1/3 of the moz-zarella, then spoon a layer of sauce over the cheese.

About Domenica Marchetti

Domenica grew up in an Italian fam-ily, with a mother who had her shap-ing gnocchi and ravioli before she could walk. She is the author of four books on Italian home cooking and is also the co-founder of Ameri-can Food Roots, an online publication that tells America’s food stories and explores why we eat what we eat.

Follow her:

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Zucchini Torte Recipe by: Cathy Branciaroli Photo by: Cathy Branciaroli

1 medium zucchini

1 bunch spring onions or scallions, diced


1 garlic clove, diced

2 cups all-purpose flour

1/2 cup grated parmesan cheese

1 teaspoon salt

2 teaspoon baking powder

3 eggs

1/2 cup olive oil

1 cup sour cream

5 cherry tomatoes, halveds

Preheat oven to 375F degrees.

Cut 7 thin slices from the zucchini and the chop the rest; set aside. Sauté onions in the olive oil until softened. Re-move from pan and add the chopped zucchini. Sauté 10 min-utes. Remove from pan. Add the zucchini slices and sauté un-til just golden, a minute or two on each side; remove from the pan. Add the cherry tomatoes and sauté until just browned.

Combine dry ingredients in a bowl and set aside. Add chopped zucchini and onions to wet ingredients and stir. Add the dry ingredients and stir till just combined.

Pour mixture into a large pie plate. Top with zuc-chini slices and cherry tomato halves.

Bake for 40 minutes or until golden brown.

About Cathy Branciaroli

Cathy left behind a career as a corpo-rate publicist and communications manager to reinvent herself as a food writer. Her work has appeared in Mer-edith Publications, Food 52, American Food Roots, and The Sunday Sup-per Movement. Her award-winning blog, Delaware Girl Eats, explores the food traditions of the Mid-Atlantic area and those of her Italian heritage.

Follow her:

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Sweet Corn with Habanero Chiles and Lime

Recipe by: Raghavan Iyer for Canolainfo.org Photo by: Canolainfo.org

Nothing screams summer more than golden kernels of corn with their natural sweetness and succulence. When sweet corn overflows the bins at grocery stores and farmers markets during hot months, this recipe is a perfect accompaniment to the meats from your barbeque. You may very well set the main course aside and dig into this hot and tart sideliner.

Makes 6 half-cup servings

2 tablespoons canola oil

1 teaspoon cumin seeds

Kernels from 3 ears fresh sweet corn, about 3 cups

1 medium red bell pepper, stem discarded, cored, seeds and ribs re-moved, finely

chopped

1/2 teaspoon coarse kosher or sea salt

1/4 teaspoon ground turmeric

2 tablespoons finely chopped fresh cilantro

1/2 to 1 habanero chile, stem removed, finely chopped (do not remove seeds)

Juice from 1 medium lime

In medium saucepan, heat canola oil over medium-high heat. Sprinkle in cumin seeds and allow them to sizzle, turning red-dish brown and becoming aromatic, 5 to 10 seconds.

Immediately add corn, red pepper, salt and turmer-ic. Stir once or twice and let corn warm up, 2 to 4 minutes. Fold in the cilantro, chile and lime juice, and serve.

About Ragha-van Iyer

Bombay-native Raghavan Iyer, CCP, is President Elect of IACP. He is a cookbook author, culinary educa-tor, spokesperson, and consultant to numerous na-tional and inter-national clients.

Follow him: raghavaniyer.com Twitter

About Canolainfo.org

CanolaInfo is the information source about canola oil for consumers, health profession-als, chefs, media, educators - every-one who wants to know more about one of the world’s healthiest oils.

Follow them:

canolainfo.org

Yellow Bean and Corn-off-the-Cob Sauté with Bacon and Herbs

Recipe by: Susie Middleton, from Fresh from the Farm: A Year of Reci-

pes and Stories (Taunton Press, 2014) Photo by: Alexandra Grablewski

My corn-off-the-cob sautés are always a hit with my family, and a sure bet for entertaining, too. I made this version one night when we got a “gift” of a handful of yellow beans (which means they were still on the farm stand at the end of the day), but I’ve made them with peppers, squash, mush-rooms—all kinds of veggies. (Just be sure to use the freshest, juiciest corn you can find.)

Serves 4

2 strips bacon (about 2 ounces)


1 cup small-diced yellow onions (about 1 small onion)

Kosher salt

1 tablespoon extra-virgin olive oil

1 1/2 cups small-diced yellow wax beans or green beans

1 1/2 cups fresh corn kernels (from 3 ears)

1 teaspoon minced fresh garlic

Freshly ground black pepper

1/4 lemon

1 tablespoon combination chopped fresh mint and chives

Cook the bacon in a large (12-inch) nonstick skillet over medium-low heat until crisp, 6 to 8 minutes. Transfer the bacon to paper towels and drain off all but 1 tablespoon of fat in the pan. Add the butter to the skillet and turn the heat to medium. When the butter has melted, add the onions and 1/2 teaspoon salt. Cook, stirring occasionally, un-til the onions are softened and just starting to brown, 5 to 7 minutes.

Cook, stirring frequently, until the corn is glistening, slightly shrunken, and slightly darker in color, 3 to 4 minutes. Add the garlic and cook, stirring and scraping the bottom of the pan, until fragrant and well mixed, about 1 minute. Crumble the bacon and add two-thirds of it to the pan. Stir until heated through and remove the pan from the heat.

Season the sauté with a few generous grinds of pepper and a light squeeze of the lemon. Stir in most of the herbs. Let sit for another couple of minutes if you have time. Stir again, scraping the bot-tom of the pan, and season to taste with more salt, pepper, or lem-on juice. Garnish the sauté with the remaining herbs and bacon.

About Susie Middleton

Susie is a cook, writer, and farmer. She is the for-mer chief editor of Fine Cooking magazine. She now writes cookbooks, grows vegetables, and raises lay-ing hens on her small family farm on Martha’s Vine-yard. Her newest book Fresh from the Farm: A Year of Recipes and Stories (Taunton Press, 2014) is a cookbook that follows the sea-sons on the farm.

Follow her:

sixburnersue.com Twitter Facebook Pinterest

Bring water back to a boil and place a large bowl of ice water next to the stove. Add the green beans or asparagus to the boiling water. Cook until just tender, about 2 minutes. Remove with a slotted spoon and immediately plunge in the ice water to stop the cooking. Cut into 1 1/2-inch lengths.

When potatoes are cool enough to handle, slice each in half. Place in a large serving bowl along with the green beans or asparagus. Add the cooked bacon bits and bacon pickles.

To make the dressing: In a jar with a lid (or use a blender, food processor or bowl and whisk), combine all the ingredients and shake (or process or whisk) until well-blended and emulsified. Taste and add more salt and pepper if necessary.

Pour about half the dressing over the potato salad and toss to coat. Add more dress-ing as desired. Taste and season with more salt and pepper if necessary.

Potato Salad with Green BeansRecipe by: Danielle Centoni Photo by: Wendi Nordek

Creamy potato salads are deliciously comforting, but a bold mustardy version goes particularly well with sausages from the grill. This one uses two kinds of mustard in the vinaigrette, plus pickles, shallots, herbs and bacon.

Makes 6 to 8 servings

Salad:

3 pounds baby new potatoes

Salt

1 1/2 pounds green beans or asparagus, ends trimmed

1/2 pound bacon (about 6 slices), cooked and roughly chopped

1/2 to 1 cup pickles (I love Unbound Pickling Bacon Pickles), pickles cut into fourths

Dressing:

1/4 cup whole-grain mustard

2 tablespoons Dijon mustard

1 shallot, minced (about 1/4 cup)

1/4 cup cider vinegar

2/3 cup extra-virgin olive oil

2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh chives

Large pinch salt and freshly ground black pepper, plus more to taste

To make the salad: Place potatoes in a large pot and cover with water by 2 inches. Salt the water generously, cover pot, and bring to a boil over high heat. Reduce heat to medium and gen-tly boil until just tender, about 7 to 10 minutes after the wa-ter comes to a boil. Remove potatoes with a slotted spoon.

About

Danielle Centoni

Danielle has ben the food editor at The Oakland Tri-bune and its five sister publica-tions, a writer for The Oregonian’s FOODday section, and the editor at Imbibe and Mix magazines. She’s also co-authored Mother’s Best: Comfort Food That Takes You Home Again (Taunton, 2009) and The Sugar Cube (Chronicle, 2012).

Follow her:

roux44.com Twitter

Second, if your tomatoes were juicier or you don’t have a large enough rimmed baking sheet, feel free to boil down the tomato purée on the stove first.

Reduce it by up to one-third (or even one-half if your tomatoes were super juicy) by bringing it to a simmer and maintaining a steady sim-mer until the tomatoes have reduced. Then, you can pour this more concentrated tomato mixture onto a rimmed baking sheet or smaller roasting pan to finish reducing it in the oven.

Third, reduce the tomatoes to a paste completely on the stove.

While this is completely possible, I feel I must point out that it’s tricky business to get it to the right consistency without burning it. I vastly prefer to make it in an oven, but if for whatever reason you want to just simmer in down, see below for a few tips.

However you reduce your pureed tomatoes, be sure to stir them frequently (every 30 min-utes or so if they’re in the oven; every 15 minutes or so if they’re on the stove), tak-ing care to scrape up any caramelized bits along the edges of the pan or bot-tom or sides of the pot and re-incorporating them into the mixture.

After the tomatoes have reduced significantly (between 1/3 and 1/2), reduce the oven heat to 250°F degrees. Continue baking (and stirring and scraping at regular intervals) un-til the mixture is thick, shiny, and the color of bricks, up to 2 or 3 more hours.

If you don’t have an oven, or are simply willing to be around to monitor and stir the pot very regularly for a few hours, reducing tomato paste on the stove isn’t a big deal. After strain-ing or milling, simply keep simmering the tomatoes. You want a very low and steady sim-mer and you need to check on the tomatoes and stir them every 20 minutes or so, be-ing sure to scrape down the sides of the pot and the mixture goes lower and lower.

Checking it regularly is key to keeping it from scorching, as is cooking it in as heavy of a pot as you can find. I use an enameled cast iron pot and set a timer to go off so I don’t forget to stir! The whole process will take several hours - it really depends on how juicy the tomatoes are. Feel free to turn the stove off if you need to leave and do an errand or something and turn the stove back on when you come home.

Once you have cooked the tomatoes into a thick, delicious paste, I highly recom-mend transferring it into several half-pint jars. You can keep it in the refrigera-tor or process the jars in a hot-water bath for keeping shelf-stable.

To keep the jars in the refrigerator: Use a flexible rubber or silicone spatula to trans-fer the tomato paste into jars. You will have 2 to 3 cups. Leave room at the top of each jar to pour a thick layer of olive oil to protect the paste. Cover with lids and store for up to sev-eral months in the refrigerator. Each time you use some, make sure the surface of the to-mato paste is again covered with oil. To reduce the chance of mold developing, make sure to use scrupulously clean utensils for removing tomato paste from the jar.

(continued)

Tomato Conserva Recipe and photo by: Molly Watson

Homemade tomato paste - or if you’re feeling fancy you can call it toma-to conserva - is remarkable. It is thick and sticky and gooey and sweet and transmits complete tomato essence to whatever you add it to. It’s a great way to store a haul of tomatoes in a compact, useful fashion. And a half-pint jar makes a wonderful hostess gift or bring a few to your next potluck.

5 pounds tomatoes

1 teaspoon fine sea salt

1/2 to 1 cup good quality extra-virgin olive oil

You’ll need this equipment: Large pot, Food mill or large sieve, Large rimmed baking pan, Container(s) for the paste (2 or 3 half-pint jars with lids are perfect).

Use only the ripest (a bit too ripe is okay), sweetest, most delicious tomatoes you can find. I look for dry-farmed, vine-ripened tomatoes. Concentrated tomatoes like Roma, paste, or Early Girl tomatoes work extremely well in this recipe. If you use juicier tomatoes, be sure to follow the note on de-seeding and de-juicing them in the next step.

If you want to reduce the paste in the oven, pre-heat an oven to 300°F (see below for more details).

Remove and discard stems and any damaged parts from the tomatoes. Roughly chop the tomatoes and put them in a large pot. This can be a very rough chop - you just want to get the tomatoes started to break down.

Note: If you’re working with tomatoes than contain a lot of juice, you might want to halve them and squeeze out and discard the seeds and watery juice in the center to help speed up the concen-tration process that will turn tomato puree into tomato paste.

Bring the tomatoes to a boil over high heat. Cook, stirring, just until tomatoes soften, about 2 minutes. This brief cook-ing helps break the tomatoes down a bit and makes them eas-ier to run through a food mill or sieve. Add about 1/2 cup of the olive oil and 1 teaspoon salt to the tomatoes.

Run the cooked tomatoes through a food mill or push them through a large sieve with a flexible spatula - you’re trying both to turn the tomatoes into a pulp and to remove the skins and seeds.

At this point, you can proceed one of three ways:

First, if you started with not-too-juicy tomatoes and you have a few large sheet pans, you can directly pour the to-mato pulp onto one or two large rimmed baking sheet(s) and bake in a preheated 300°F oven for about 3 hours.

About Molly Watson

Molly Watson is a writer, a recipe developer, an avid cook, and the local foods expert for About.com. She is also a freelance writer whose writ-ing and recipe work has appeared in publications, in-cluding The New York Times, The Washington Post, Cooking Light, and Elle magazine.

Follow her:

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Hoboken Canoli Ice CreamRecipe by: Trish Lobenfeld, from Endless Summer: 54 Quick

and Creative Ice Cream and Dessert Recipes (Zoku)

Hoboken is the birthplace of Zoku, Frank Sinatra and baseball. The film classic On the Waterfront, starring Marlon Brando, was filmed in Hoboken. With a strong Italian heritage associated with the city, it seemed only right to name an ice cream after our famous hometown.

Makes 1 quart

1 cup mascarpone cheese

1 cup ricotta cheese

3/4 cup powdered sugar

1 cup whole milk

1/2 cup heavy cream

1 teaspoon lemon zest

1/2 teaspoon vanilla extract

1/4 teaspoon cinnamon


1/4 cup finely chopped pistachio nuts

Whisk together the cheeses, sugar, milk, cream, lemon zest, vanilla, cinnamon and salt in a medium-size bowl.

Chill ice cream mixture and stir well before using.

Freeze the ice cream according to your ice cream-mak-er’s instructions. Add the pistachios about three-quar-ters of the way through the freezing process.

TOMATO CONSERVA contin-

ued from pg. 35

To process the jars:

Bring a canning kettle of water to a boil.

Use a flexible rubber or sili-cone spatula to transfer the mixture into sterilized, hot, pint- or half-pint jars, leav-ing about a 1/2 inch head space in each jar and running a thin knife along the sides of each jar to release as many air bubbles as possible (I tend to pound the jars on the counter a few times to try and get inevitable air bubbles out of the thick mixture).

Put sterile lids that have been softened for a few minutes in hot water and patted dry on the jars.

Set the jars in a canning rack and submerge in the boiling water of the canning kettle (making sure the boiling water covers the jars by at least an inch) for 30 minutes. Remove and let cool to room temperature. Store in a cool, dark place (a pantry or cupboard is fine) for up to 1 year.

Once opened, store in the fridge. and, as with the unprocessed jars, use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing. up to 1 year. Once opened, store in the fridge and, as with the unprocessed jars, use clean uten-sils for removing tomato paste from the jar to reduce the risk of mold developing.

About Trish Lobenfeld

Trish is a food writ-er, reciper devel-oper, and culinary instructor from New Canaan, CT.

Follow her:

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Blueberry Hand Pies Recipe by: King Arthur Flour Photo by King Arthur Flour

These sweet and fruit-full pastries can be served anytime and anywhere, thanks to their convenient portability.

Makes 8 hand pies

Pastry:

2 cups King Arthur Unbleached All-Purpose Flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 cup (16 tablespoons) cold unsalted butter

1/2 cup cold sour cream

Filling:

2 cups blueberries, fresh or frozen

1/4 cup sugar

1 tablespoon Instant ClearJel

2 teaspoons lemon juice

Topping:

1 large egg, beaten

White sparkling sugar, for garnish

To make the dough: Whisk together the flour, salt, and bak-ing powder. Add the butter, working it in to make a coarse/crum-bly mixture. Leave most of the butter in large, pea-sized pieces.

Stir in the sour cream; the dough won’t be cohesive. Turn it out onto a floured work surface, and bring it together with a few quick kneads.

Pat the dough into a rough log, and roll it into an 8” x 10” rectangle. Dust both sides of the dough with flour, and start-ing with a shorter end, fold it in three like a business letter.

Flip the dough over, give it a 90° turn on your work surface, and roll it again into an 8” x 10” rectangle. Fold it in three again. Wrap the dough, and chill for at least 30 minutes before using.

To make the filling: Combine all the ingredients in a saucepan set over medium heat. Cook until the mixture starts to thicken, about 5 minutes.

About King Arthur Flour

King Arthur Flour is America’s old-est flour company, founded in Boston in 1790 to provide pure, high-quality flour for residents of the newly formed United States. More than 220 years later, they are still the nation’s premier baking resource, offering everything from top-quality baking prod-ucts to inspiring educational pro-grams—all backed by the passion and commitment of thier dedicated employee-owners.

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Blackberry Lemon Pecan Crisp Recipe by: Marge Perry and David Bonom, created for Analon

6 to 8 servings

Topping:

2/3 cup all-purpose flour

2/3 cup old fashioned oats

1/3 cup packed light brown sugar

1/2 cup raw unsalted pecans chopped

1/4 teaspoon salt

6 tablespoons unsalted butter diced

Filling:

6 (6-ounce) containers fresh blackberries (or 7 1/2 cups thawed frozen blackberries)

2/3 cup granulated sugar

1/4 cup fresh lemon juice

1 tablespoon grated fresh lemon zest

1/4 teaspoon vanilla extract

1/4 cup cornstarch

Preheat the oven to 375°F. Lightly butter an 8 x 8 x 2-inch baking dish.

Combine the flour, oats, sugar, pecans, and salt in a me-dium bowl. Add the butter and work it into the flour mix-ture with your fingers until you can form it into clumps.

In a separate bowl combine the blackberries, sugar, lem-on juice, zest, and extract. Add the cornstarch and toss un-til well distributed. Transfer the mixture to the prepared baking dish. Sprinkle the topping over the filling.

Place a sheet of foil on the oven rack to help catch any drips as the crisp bakes. Place the crisp on top of the foil and bake until golden brown and the juices are thick and bubbling, about 50 to 60 minutes. If the top begins to get to brown, loosely cover the crisp with a piece of aluminum foil. Remove from the oven and cool at least 20 minutes before serving.

About Marge and David

Marge Perry is an award-winning cookbook author and food writer. She is a columnist for Newsday, a masthead contrib-utor for Cooking Light and author of the “Ask The Expert” column on MyRecipes.com.

David Bonom is a recipe developer, food writer, and restaurant con-sultant. He is a contributing editor to Cooking Light magazine. He is currently on the board of IACP.

Marge and David are authors of Love, Lobster and Strawberry Cup-cakes, which will be published in October 2015.

Follow Marge: Asweetandsavory-life.com

BLUEBERRY HAND PIES continued from pg. 39

Transfer the cooked berries to a bowl and let cool to room temperature.

Preheat the oven to 425°F; place a rack on the middle shelf. Line a baking sheet with parchment paper.

To assemble the pies: Roll the dough into a 14” x 14” square. With a straight edge and pastry wheel, or a 3 1/2” square cutter, cut out sixteen 3 1/2” squares.

Divide the filling among eight of the squares, using about a heaping tablespoon for each. Brush some of the beaten egg along the edges of each filled square.

Cut a vent into the each of the remaining eight squares, using a decorative cutter of your choice.

Top each filled square with a vented square, and press along the edges with the tines of a fork or a pie crust crimper to seal. Brush the top of each pie with the re-maining beaten egg, and sprinkle with sparkling sug-ar. Transfer the pies to the prepared baking sheet.

Bake the pies for 18 to 20 minutes. Remove them from the oven, and let cool for 20 minutes before serving.

iacp frontburner summer 2014

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