82-Lancaster Farming, Saturday, January 11,2003 Leant To Cook From The Expert* Farm Show Kitchen Stage Features Celebrity Cooks; Authors LOU ANN GOOD Food And Family Features Editor HARRISBURG (Dauphin Co.) Learn to cook at the Farm Show. OK. Maybe you know how to cook basic stuff, family favorites, a recipe your friend gave y0u.... But do you know how to create gourmet dishes served in upscale restaurants? Are you intimidated by unfamiliar termi nology such as olive emulsion, chiffonade of basil, and by exotic ingredients? Celebrity chefs and cookbook authors will demonstrate favorite recipes and answer many questions during scheduled events at Farm Show’s new Pennsylvania Kitchen Stage. Bill Scepansky is one of 20 chefs partici pating in culinary workshops during Farm Show festivi ties Jan. 11-18. LlSlks Scepansky has an easygoing, lik able style who calms the appre hension of novice cooks tackling new recipes and methods. He of- fers tips on han- matoes into dling mush- Bill Scepansky, corporate chef with Kegel’s Produce, Lancaster, is tightly salted, rooms and other one Q f 20 chefs who will demonstrate cooking techniques at the Penn- boiling water for fresh produce as sylvania Farm Show’s Kitchen Stage. one minute or he demonstrates. as soon as skin “Keep them as dry as possi- Scepansky’s demonstration at the Farm Show is sched- begins to curl. Remove toma ble. If you put mushrooms uled Wed. Jan. 15, 1 p.m. at the Culinary Connection, toes and place in bowl of ice under water, they absorb the Visitors will have the opportunity to taste sample his spe- water to cool rapidly. When liquid, causing them to stew in- dalty and those by other celebrity cooks. cool, remove tomatoes and pat stead of saute,” he said. Other cookbook authors and chefs include the follow- S mall ° e Squeeze* *out Scepansky is a corporate chef in g: seeds. In sk f Uet enough to for Kegel s Produce, Lancaster, • Pam Anderson, author of “Cook Smart: Perfect Reci- fit tomatoes in single layer, heat which processes and delivers pes for Everyday.” second third of oil over medium produce within a 150-mile radi- heat, us. As corporate chef, Scepansky develops recipes using produce from all over the world. His specialty is fresh-cut produce. And for cooks conscious of wanting to promote healthful lifestyles and using the most nutritious, freshest ingredients, Scepansky is an expert. He will prepare Grilled Port abella Carpaccio with Feta Cheese, Roasted Tomato Jam, and Black Olive Emulsion. The name of that recipe is enough to scare off some cooks. But Scepansky assures partici pants that it is easy to prepare. “It’s much easier than mak ing chow chow like many Penn sylvania Dutch cooks prepare,” he said. “The recipe I’m mak ing can be prepared from start to finish within 20 minutes.” He wields a chopping knife with finesse. At the workshop, he will demonstrate the proper way to cut basil and other fresh herbs. Creative cooking with fresh produce has been honed by Sce pansky’s experience as a gradu ate of the Culinary Institute of America and as a chef for Franklin and Marshall College. • Fritz Blank, chef de cuisine and owner of Deux Che minees, a classic French restaurant. • Anne Quinn Coir, author of “Seasons of Central Pennsylvania: A Cookbook.” • Sonny D’Angelo author of “Are You Game.” • Aliza Green, author of “The Bean Bible: A Legumani ac’s Guide to Lentils, Peas, and Every Edible Bean on the Planet.” • Betty Groff, author of several cookbooks and owner of Groffs Farm Restaurant. • Sam Gugino, author of “Low-Fat Cooking to Beat the Clock.” • Margaret Guthrie, author of “Racing to the Table—A Culinary Tour of Sporting America.” • Marianna Olszewski-Herberle, author of “German Cooking.” • Bill Ufnagle - “Biker Billy” author of “Biker Billy’s Freeway-a-Fire Cookbook: Life’s Too Short To Eat Dull Food.” • David Joachim of “ ‘A to Z’ in Brilliant Food Tips and Cooking Tricks: 5,000 Ingenious Kitchen Hints, Se crets, Shortcuts, and Solutions.” • Christina Pirello, star of PBS series “Christina Cooks!” • Craig Richards, executive chef of Lidia’s Pittsburgh. • Sharon Sanders in “Cooking Up an Italian Life: Sim ple Pleasures of Italy in Recipes and Stories.” • Walter Staib, chef-proprietor of City Tavern in Phila delphia. • Carol Vance, “Wild Game Cookery: Down-Home Recipes for Foods From the Wild.” • Janie Quinn, “Essential Eating, A Cookbook: Discover How to Eat, Not Diet.” Here is Scepansky’s recipe. Additional recipes will be distributed at the free workshops. GRILLED PORTABELLA CARPACCIO WITH FETA CHEESE, ROASTED TOMATO JAM AND BLACK OLIVE EMULSION 3 portabella mushroom, stem removed 6 tablespoons extra virgin olive oil 1 Vi tablespoons Worcestershire sauce Salt and fresh cracked pepper to taste 6 vine-ripened tomatoes, assorted colors 3 shallots, chopped 6 tablespoons herbs (basil, chives, chervil) chopped 6 kalamata olives, pitted in juice 12 slices French bread, sliced ’/4-inch thick, toasted with olive oil 6 drops truffle oil 3 ounces feta cheese, crumbled Wipe top of portabella with damp cloth to remove any debris. Drizzle one-third of oil and Worces tershire sauce on top of mushrooms and season with salt 'and pepper. Rub all over mushrooms. Re frigerate covered for one hour. Cut core out of tomato and score an “X” on the bottom. Drop to- Add tomato wedges and pan roast until beginning to brown. Add chopped garlic and cook additional minute. Remove from heat and allow to cool. Fold in chopped shallots and chiffonade of basil. Season with salt and pepper. Refrigerate until one hour before serving. In mortar and pestal, grind together remaining olive oil, olives, truffle oil, remaining Worcestershire sauce and a touch of olive juice to create a thick, emulsified, dressing like consistency. One half hour before serving, grill mushrooms on both sides until well marked but still firm. Place mushrooms on plate and cover with foil to allow to car ryover and cook just until ten der. Pour any accumulated juices to olive mix. To serve, place one slice of toasted French bread just off center on plate. With a very sharp knife, slice portabellas as thinly as possible. Fan one quarter of mushroom per serv ing off of bread slice. Top bread with large spoonful of tomato jam. Sprinkle mushroom slices with feta cheese and top tomato jam with assorted small, deli cate herbs, and drizzle plate with olive emulsion. t _ f r -.' ;fr* Se*«on»o/ I ... .... El W ■ ■• ■ 11.1 'UX yjt
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