Piquant

Cook's Country $25,000 recipe contest

Dig out the well-worn recipe file.  Your grandma's secret icebox cake recipe might be worth $25,000.

Cook'sCountry.com is sponsoring another Lost Recipe contest. Entries due September 1, 2010.

The editors are looking for recipes of another era—simply great family heirloom recipes handed down through the generations—from appetizers, soups, and sides to main courses, cookies, and desserts.

The test kitchen will choose the very best of all the recipes and stories to include in a forthcoming book to be published in Fall 2011. In addition to the grand prize winner ($25,000), four additional winners will each receive $1,000 (and all winners will be profiled in Cook’s Country magazine).

Entries must include an original recipe and should include an essay of no more than 250 words that explains the origins and/or history of the recipe and why the recipe is important to you and your family.

Enter here.

And the winner is...

 

Eric Zawacki! 

Zawacki won the Grilled Cheese Sammie contest sponsored by Artisanal Bistro and judged by Arisanal and Picholine restaurateur Terrance Brennan, Citysearch's restaurant editor Josh Ozersky and other illustrious foodies.

The sumptuous grilled cheese made my own efforts look like a dowdy cousin.  I can only hope my recipe wasn't among the ones which Ozersky proclaimed "gnarly" in posts on The Feedbag.

The winning recipe, which goes on Artisanal's menu, May 4, follows:

Taleggi Cherry Mostarda And Arugula Grilled Cheese

Serves 1

The sweetness and pepperiness of the Mostarda and Arugula cut the richness and stinkiness of the strong Taleggio. Once the Taleggio melts it gets extra gooey and accomponies the other flavors and crispy Peasent Bread perfectly.

Sandwich

- 2 Slices Pane Rustica (Italian Peasant Bread) Cut 3/4 Inch Thick
- 1/4 Pound Taleggio Cheese, Rind Removed, Cut Into 1/4 inch Thick Slices
- Handful of Arugula
- 4 Heaping Tablespoons of Cherry Mostarda (Recipe Follows)
- Room Temperature Butter

Cherry Mostarda

- 3&1/2 Cups Sugar
- 3/4 Bottle Of Red Wine (Preferably Primitivo)
- 1/4 Cup Black Pepper
- 2 Quarts Pitted Red Cherries
- 1&1/2 Cups Stone Ground Mustard
- 1/4 Cup Tuffle Oil

Mostarda Procedure

- Combine Sugar, Wine, Mustard and Pepper In A Saucepan
- When Mixture Comes To A Boil, Lower Heat, Add Cherries And Truffle Oil
- Simmer, Stirring Occasionally Until Cherries Are Soft And Breaking Apart
- Cool To Room Temp

Sandwich Procedure

- Preheat Oven To 350 Degrees
- Cover One Slice Of Bread With Taleggio Cheese (Layering If Necessary)
- Top With Cherry Mostarda And Arugula
- Butter Other Slice Of Bread And Form Sandwich (Buttered Side Up)
- Add Tbspn Of Butter To Pan And Melt
- Place Sandwich (Buttered Side Down) In Pan, Butter Top Side Of Sandwich
- Cook Til First Side Is Golden Brown Then Flip
- Cook For 30 Seconds Then Place Pan In Oven
- Remove Once Cheese Is Melted And Gooey
- Cut In Half And Serve

Sweet Rosita, She's a Peach Grilled Cheese

And the winner is.. Still a few days to work on recipes.  But, If I do say so myself, this baby is pretty piquante.

Sweet Rosita, She's a Peach Grilled Cheese

Preparation time: 20 minutes

Ingredients

1 egg
1/4 cup milk
1/4 teaspoon cinnamon
1 pinch nutmeg

Whisk together and set aside

2 English muffins, split
2 oz English cheddar with caramelized onions
2 oz German Mountain Cheese
1/4 cup Spicy, Smoky Peach Salsa

*The three last ingredients may be purchased at Trader Joe's.

Melt 2 Tbs. butter in skillet on medium heat. Put cheddar cheese slices on bottom half of muffins, then spread each muffin with 1 tablespoon salsa and top with German Mountain cheese.  

Put muffin tops on and then dip quickly into egg-milk mixture. Do not allow to soak in mixture or the sandwich will be soggy.

Place dipped sandwiches in skillet and fry until golden, turning once to brown both sides.  

Serve hot, cut in half, with organic corn tortilla chips, the remaining salsa and a dollop of crema Mexicana. Garnish with cilantro. 

$1 million top prize in Pillsbury Bake-off

F
 

I always imagined Pillsbury Bake-off winners to be some matronly middle American house frau making biscuit-topped shepherd  pies.

I stand corrected.  

Apparently, it's a super-sexy to be a bake-off contestant. 

And while the recipes are tad pizza-heavy (think Southwest Sloppy Joe Pizza or Loaded Baked Potato Pizza), there are a number of creative cooks making some pretty interesting items with Pillsbury and other sponsor products.

I'll give practically anything a whirl for a million smackeroos.

Grab an apron and give the Doughboy a l'il poke.

Artisanal Bistro's grilled cheese contest is toasty hot

 

Hot, damn.

In my circle, I am famed for my grilled cheese samiches.  One of my son's friends was so enamored of my house specialty that both his parents were asking for the secret to my sandwich success. 

Of course, when I enter the Grilled Cheese Sandwich contest, sponsored by  Artisanal Fromagerie, Bistro and Wine Bar in New York City, I won't be entering your basic made-with-love and a lick of mayo Grilled Cheese.

Oh, no.  My entry will be deep-fried goodness. 

If you think you can take me, bring it on. 

Details:

To enter, contestants must post their one-of-a-kind sandwich recipe on Artisanal Bistro’s Facebook page by Friday, April 17th. The winning sandwich will be added to Artisanal’s Grilled Cheese Bar. The winner will also receive dinner for two at Artisanal and a special cheese basket. 

The Fine Print:

Artisanal will select 12 semi-finalists whose recipes and photos will be posted on Artisanal’s Facebook page and on CitySearch’s The-FeedBag.com from Wednesday, April 20 through Friday, April 22.

During this time, the public can vote on their favorite sandwich recipes.  Based on the public’s response, six finalists will be selected for the final judging to take place at Artisanal on Wednesday, April 29.

A panel of judges to include Terrance Brennan, Chef-Proprietor of Artisanal and Picholine; Eric Ripert, Executive Chef/Co-Owner of Le Bernardin; Josh Ozersky, author, food blogger and restaurant editor of CitySearch; Tanya Wenman Steel, Editor-in-Chief of Epicurious.com; and Rob Kaufelt, owner of Murray's Cheese will rate the sandwiches based on taste, texture, and originality and select a winner.

For official rules and details about the contest, please visit Artisanal’s Facebook page or visit www.artisanalbistro.com

Win a St. Augustine vacation for two at Inn on Charlotte with best breakfast casserole recipe

 

Clever casseroles could cost just pennies per serving but taste like a million bucks!

The Inn on Charlotte is hosting a Penny Pincher Casserole recipe contest – with one Grand Prize - a 2-night luxurious stay at the Inn (circa 1918). 

 Lynne Fairfield, owner of the Inn on Charlotte , announces that she is accepting Penny Pincher Casserole recipes from December ’08 through June ’09. 

Fairfield herself prepares a signature two-course breakfast daily, taking pride in the fresh fruits, grains and seasonal vegetables for her entrees.  She often assembles the casserole the night before breakfast and bakes it fresh in the morning for her guests. And it’s usually the casserole that wins her guests’ admiration and request for recipes.  

“Breakfast Casseroles are reminiscent of a time when the kitchen aromas from breakfast enticed a family to eat together; I remember weekends when baking was an activity that family and friends shared together,” says Fairfield. “Breakfast is one of the highlights of my Inn and guests look forward to each morning’s culinary treats.”

 The Grand Prize Winner Receives:

2-night stay at the Inn on Charlotte (Sunday thru Thursday excluding holiday periods). All Inn amenities including gourmet breakfast and afternoon social hour with homemade refreshments

Gourmet Lunch for Two at Bistro de Leon, one of St. Augustine ’s Fine French Restaurants

Claude’s Chocolate – exquisite European chocolates made in St. Augustine

The prize-winning casserole recipe will be incorporated into the gourmet breakfast menu that is served to Inn guests and be prominently featured on the Inn ’s website.

 PENNY PINCHER CASSEROLE CONTEST:

Official Rules:  Visit: www.innoncharlotte.com  for Official Entry Form Online OR -

Send recipe to INN ON CHARLOTTE – 52 Charlotte Street, St. Augustine, Florida 32084  by June 15, 2009. This is the final postmark deadline.  Recipe must be on a separate 8 ½”  x 11” sheet of plain white paper, typed or legibly printed and include name, address, telephone # and email (where applicable), AND recipe name. (No previously published recipes will be considered).

Please include:

all ingredients

baking instructions ~ How to Prepare on day 1 and Bake on day 2

cost of the casserole

# of people it serves 

All submitted Penny Pincher Casserole recipes become the property of Inn on Charlotte and will not be returned.

Judging: Entries will be judged on old-fashioned goodness and originality, reviewed by credentialed chefs and Lynne Fairfield.  Grand Prize decision made solely by Inn on Charlotte .

Who can enter:   Entrants must be 18 or over. There are no substitutions or transfer of prizes. Prizes are not redeemable for cash. By acceptance of prizes, winners consent to use of their names and/or photographs for publicity purposes without further compensation. Winner will be notified by June 30, 2009.