Taste of Life: Blueberry Cobbler by Chef Paul Bodrigi Serves 4 Cobbler Topping Ingredients: -3.5 ounces all-purpose flour-1 ounce granulated sugarteaspoon baking powder-teaspoon baking soda-Pinch of salt-3 ounces cold, unsalted butter, cut into small pieces-2 ounces buttermilk Cobbler Topping Procedure: Combine and sift all the dry ingredients.Cut the butter into the dry ingredients until the mixture looks like coarse sand.Stream in the buttermilk, and mix until the mixture just comes together.Set aside. Cobbler Filling Ingredients: - ounce softened butter -2 cups fresh blueberries-Pinch of nutmeg -1 tablespoon brown sugar-1 tablespoon sugar-Juice of 1 lemon -2 ounces water -1 teaspoon cornstarch Cobbler Filling Procedure: Coat 4 shallow ramekins with the softened butter.In a mixing bowl, combine the cornstarch and water.Gently toss all the remaining ingredients together.Evenly divide the blueberry mixture into the 4 ramekins.Top the berry mixture with pieces of the cobbler topping.Bake at 375 degrees for about 20 minutes or until the berries start to bubble.
Taste of Life: Chocolate Bread Pudding By Chef Paul Bodrogi Ingredients 1 loaf of challah bread, cut into squares1 qt. half and half4 eggs8 yolks1 oz. sugar4 oz. chocolate, melted1 oz. chocolate chips oz. cocoa powder2 oz. butter, softened Preparation 1. Coat a 9x16 baking dish with the softened butter. Add the cut bread to the baking dish.2. Combine the eggs, yolks, sugar and cocoa powder in a large mixing bowl.3. In a medium pot, bring the half and half to a boil.4. Stir 4 ounces of the boiling half and half into the egg mixture. Then, stream in the remaining half and half.5. Whisk of the mixture into the melted chocolate. Add the chocolate mixture back into the egg mixture. 6. Pour the mixture over the bread. Sprinkle it with the chocolate chips. 7. Bake at 375 degrees for 40 minutes or until firm in the center. Paul Bodrogi is a pastry chef, Pastry Live event producer and instructor at Chattahoochee Technical College.
Taste of Life: Herb-Rubbed Pork Tenderloin By Hillary Gallagher (serves 4-6) IngredientsPork Tenderloin1, 1 1.25 lbs. pork tenderloin3 garlic cloves1 teaspoon fresh rosemary1 teaspoon salt1 teaspoon ground black pepper2 tablespoons extra virgin olive oilPickled Red Onion (yield 1 pint)6 oz. red wine vinegar3 oz. water1.5 oz. sugar1 teaspoon salt teaspoon ground black pepper lb. red onion, sliced in thin ringsSweet Potato Puree2-3 sweet potatoes2 tablespoons unsalted butter2 oz. heavy cream, hotSalt and pepper to tastePreparationPork TenderloinMince the garlic and rosemary, and mix together with the salt, pepper and olive oil.Remove the pork from the package; pat it dry with a paper towel, and rub it with the herb/garlic mixture. Place the pork on a rack on a baking sheet, and roast it in the oven at 375-400 degrees. Roast for approximately 25-30 minutes or until a meat thermometer reads 140 degrees.Remove the pork from the oven; tent it with foil, and allow it to rest for at least five minutes. Remove the foil; slice, and serve.Pickled Red OnionCombine the vinegar, water, sugar, salt and pepper in a stainless-steel saucepan, and bring it to a boil. Boil the red onions in salted water for 1 minute, and drain. Pour the hot vinegar mixture over the onions. Allow the onions to cool in the vinegar solution until they are room temperature. Refrigerate for 6 hours or overnight. Keep covered and refrigerated for up to two weeks. Sweet Potato PureeScrub, and blot dry the potatoes. Pierce the skins with a fork or paring knife in a few places. Bake directly on a rack in the oven at 425 degrees until very tender and cooked through. Combine the cream and butter in small sauce pan, and bring to a simmer; set aside in a warm place. Halve the potatoes; scoop out the flesh, and puree in a food processor or pass through a ricer. Use a towel to hold the potatoes, as they will be very hot, and you want to do this as quickly as possible. Pour the cream and butter over the pureed sweet potatoes, and gently combine; add salt and pepper to taste. Serve immediately with the pork and pickled red onions. For added flavor, steep a piece of fresh ginger in the cream and butter mixture.
Taste of Life: Chocolate Custard with Raspberries By Chef Paul Bodgrogi Ingredients 3 oz. cream7 oz. milk2 oz. sugar3 ea. egg yolks5 oz. chocolate Preparation 1. Bring the cream to a boil. 2. Combine the milk, yolks and sugar in a separate saucepan.3. Whisk the boiling cream into the egg yolk and sugar mixture. 4. Cook it on low-medium heat until it thickens enough to coat the back of a spoon but not until its boiling. 5. Remove the mixture from the heat, and stir in the chocolate immediately. 6. Pour the mixture into the bowl of your choice, and let it set. 7. Serve with fresh raspberries and your favorite cookie.
Taste of Life: Chocolate Cranberry Nut Cakes By Chef Paul Bodrogi Chocolate Cranberry Nut Cake Ingredients 2 egg whites, whisked only until foamy 2 oz. sugar 1 oz. sliced almonds, finely chopped cup zap flour 1 teaspoon honey 1 oz. chocolate, melted 1 oz. butter, melted 2 tablespoons of soaked dried cranberries* Whipped cream** Procedure- Add all the dry ingredients to the egg whites, and mix until well combined.- Stir in the melted butter.- Stir in the melted chocolate and half of the soaked dried cranberries.- Refrigerate for 1 hour.- Place into buttered muffin pans, and bake at 350 degrees for about 14 minutes.- Allow to cool, and garnish with whipped cream and remaining cranberries. *Soaked Dried Cranberries Ingredients 4 Tablespoons cranberries 2 Tablespoons water Procedure- Put the cranberries in the water, and microwave for 30 seconds. - Cover, and let them soak for 10 minutes. - Reserve the cranberries to serve with the cakes. **Whipped Cream Ingredients 5 oz. heavy cream 1 oz. sugar 1 teaspoon vanilla extract Procedure- Combine all ingredients, and whisk until thick. Use an electric mixer if you have one. Paul Bodrogi is a pastry chef, Pastry Live event producer and instructor at Chattahoochee Technical College.
Taste of Life: Apple Puff Tart with Ice Cream and Caramel Sauce By Chef Paul Bodrogi Almond Cream Ingredients1 oz. butter1 oz. sugar1 oz. sliced almonds1 whole egg1 teaspoon cornstarch1 tablespoon milkProcedureCombine all of the ingredients, and mix until well combined. Caramel Sauce Ingredients1 cup sugar stick of butter6 oz. heavy cream1 teaspoon vanilla extractProcedure Combine the heavy cream and sugar in a pot with a heavy bottom on low-medium heat, and stir until it boils.Add the butter and vanilla extract. Keep stirring, and bring the mixture back to a boil. Continue to cook and stir until it browns and thickens. Apple Tart Ingredients3 apples, peeled, cored and sliced in half6 puff pastry squares Sugar to taste gallon of the ice cream of your choiceProcedurePlace a spoonful of the almond cream in the center of each puff pastry square.Place an apple half on top of the almond cream, and sprinkle with sugar. Bake at 375 degrees for 20 minutes.Serve warm with your favorite ice cream, and drizzle with the caramel sauce. Paul Bodrogi is a pastry chef, Pastry Live event producer and instructor at Chattahoochee Technical College.
Taste of Life: Gluten-Free Fish Tacos Serves 4 Ingredients Salad head red cabbage, cut thinly on the bias1 small red onion, thinly sliced 1 small jar pickled okra, cut into rounds bunch cilantro leaves, washed, picked and roughly chopped1 fresh lime, juiced1 tablespoon apple cider vinegar1 tablespoon extra-virgin olive oil1 teaspoon kosher salt teaspoon freshly ground black pepper Fish 3-4 fish fillets, catfish, flounder or other firm white fish 1 teaspoon kosher salt teaspoon freshly ground black pepper cup cornmeal2 tablespoons vegetable oil or light olive oil 1 cup milk1 fresh lime, cut into 8 wedges for garnish1 pack small corn tortillas PREPARATION Salad1. Combine all ingredients in a large mixing bowl, and adjust the seasoning as needed with salt and pepper. 2. Set the salad aside to marinate and cook the fish. Fish1. Cut the fish into strips, approximately 1x2 inches. 2. Combine the cornmeal and the salt and pepper in a bowl.3. Pour the milk in a bowl, and dip the fish strips into the milk then roll it in the seasoned cornmeal.4. Place the breaded fish on a plate or cookie sheet; do not stack or shingle the fish, or it will get soggy. 5. In a medium saut pan, on medium high heat, add the 2 tablespoons of oil; you may need more depending on the size of the pan. Allow the oil to get hot, and add the breaded fish. Do not crowd the pan; if necessary, cook the fish in batches. Saut the fish for two minutes on each side. 6. Remove the fish from the pan, and allow it to drain on a plate covered with paper towels.
Taste of Life: Flank Steak with Watermelon, Red Onion and Blue Cheese Salsa By Chef Hillary Gallagher Serves 4-6 Flank Steak 2 lbs. flank steak2 limes, juiced4 cloves garlic, chopped4 tablespoons extra virgin olive oil 2 teaspoons freshly ground black pepper3 teaspoons kosher salt Watermelon, Red Onion and Blue Cheese Salsa 1 red onion, sliced2 cups watermelon, cut into cubes4 tablespoons extra virgin olive oil2 tablespoons balsamic vinegar cup blue cheese crumbles2 tablespoons mint leaves, chopped2 tablespoons basil leaves, chopped1-2 teaspoons jalapeno pepper, minced (optional)1 teaspoon kosher salt teaspoon freshly ground black pepper Flank Steak Procedure: Combine all the ingredients in a bowl, except the steak, and mix thoroughly. Place the steak in a large, sealable plastic bag or baking dish, and add the marinade, massaging it into the meat. Refrigerate for at least 2 hours or overnight. Remove the steak from the refrigerator an hour before cooking. Preheat a grill or a stove-top grill pan. Wipe off the excess marinade, and season the steak with the salt and black pepper. Place the steak on the grill or griddle, and sear it over high heat for 5 minutes; move the steak to a cooler part of the grill, or turn down the heat on the griddle pan, and continue to cook it for an additional 5 minutes. Turn the steak over, and cook for an additional 7-9 minutes, depending on the size of the steak and the desired temperature. Transfer the steak to a platter to rest for at least another 5 minutes. Salsa Procedure: Combine all the ingredients in a large mixing bowl; adjust the seasoning as needed. Cover and refrigerate until needed. To Serve: 1. Slice the steak against the grain, and place it on a platter. 2. Serve the salsa alongside the sliced steak. *Suggestion: Serve the steak with oven-roasted, red bliss potatoes or your favorite potato salad.
Taste of Life: Grilled Chicken and Papaya Salad By Chef Hillary Gallagher Dressing Ingredients 1 shallot1 tablespoon Dijon or other mustard teaspoon kosher salt teaspoon freshly ground pepper6 oranges, peeled and white pith removed3/8 cup white wine or apple cider vinegar cup orange juice1 cup vegetable oil or light olive oil2 teaspoons fresh ginger root, grated Salad Ingredients 4-6 boneless chicken breasts, depending on the size and number of portions, (skin on or off depending on your preference)3 tablespoons vegetable or light olive oil1 teaspoon kosher salt teaspoon freshly ground black pepper1 red pepper, cut into strips1 avocado, firm and ripe2 papayas2 heads Boston or Bibb lettuce, or a bag of butter lettuce cup almonds, roasted, salted and chopped Dressing Procedure Dice the shallot or place it in a blender or food processor. Combine the diced or pureed shallot with the mustard, salt, pepper and orange segments and puree. Add the orange juice and vinegar, combine, then slowly add the oil until the dressing is combined. Stir in the ginger root and set the dressing aside. The dressing can be made a day ahead, if desired. Salad Procedure Preheat the grill. Season the chicken breasts with the 3 tablespoons of oil, salt and pepper. Wipe the chicken of any excess oil, and place it on the grill, skin side down, allowing it to cook for 7-8 minutes. Move the chicken or adjust the flame as needed. Flip the chicken, and finish cooking on the other side, approximately 5-8 minutes (depending on the size). Cook the chicken to 165 degrees. Use a meat thermometer to check the doneness. Remove the chicken from the grill, and set aside. Cut the avocado in half, remove the pit, and score with a paring knife while in the skin. Use a large spoon to remove the avocado from the skin. Peel, slice and remove the seeds from the papaya. Wash and tear the lettuce, combine it with the red pepper strips, and toss with enough dressing to coat the leaves but not enough to make the leaves soggy. Arrange the leaves and red pepper on individual plates, and place slices of the avocado and papaya on top of them. Slice each chicken breast into 4-6 pieces, and arrange it on top of the lettuce. Sprinkle with the chopped almonds, and drizzle with more dressing as needed.
Grilled Salmon with Baby Heirloom Tomotoes, Asparagus, Corn and Basil By Chef Hillary Gallagher Ingredients: 4 salmon fillets 1 bunch asparagus 1 pt. baby heirloom tomatoes (if unavailable, substitute cherry or grape tomatoes) 2 ears corn, kernels removed package of basil leaves, torn lemon, juiced and zested 1 cup uncooked Carolina Gold Rice 2 tablespoons extra virgin olive oil Salt and pepper to taste Procedure: 1. Prepare the rice according to package instructions, and fold in the lemon zest. 2. Blanch the asparagus by boiling it for 3 minutes in salted water, and then shock it by removing it and plunging it into an ice water bath to stop the cooking. 1. Season the salmon fillets with salt and black pepper, and grill to desired temperature. 2. Heat the extra virgin olive oil in a saut pan on medium heat, then add the corn, and cook for 3 -4 minutes. 3. Add the tomatoes and blanched asparagus to the saut pan, and cook for an additional 2 minutes. 4. Add the torn basil leaves to the vegetables in the saut pan, and season with the lemon juice and salt and pepper. 5. Serve each salmon fillet with the Carolina Gold Rice and the vegetables Chattahoochee Technical College Mountain View Campus Hillary Gallagher, CCC is the Culinary Arts Program Director and Lead Instructor at Chattahoochee Technical College in East Cobb. This email address is being protected from spambots. You need JavaScript enabled to view it.. 770-509-6350. ChattahoocheeTech.edu