Contest Winner 2000
Host Gary Rhodes and MasterChef 2000 winner Nancy Vazairi on the television set
by Midwestern Regional Contestant, Nancy
\ Main Course \ Dessert
Pâté in Phyllo Pastry
Baskets atop a Field of Greens
1 (12 ounce)
package white mushrooms
2 tablespoons butter
1 tablespoon oil
3 green onions, finely chopped
1/4 cup Madeira wine
1/4 cup dry breadcrumbs
1 (3 ounce) package cream cheese
1 teaspoon tarragon
2 tablespoons minced fresh parsley
Salt and pepper to taste
5 sheets phyllo dough
1/2 cup (1 stick) butter, melted
Field greens (assorted lettuces)
1 tablespoon balsamic and olive oil dressing
Freshly chopped parsley, for garnish
the oven to 375°F. Clean the mushrooms, put into a food processor
and process until ground. Remove the mushrooms from the processor,
put them into a clean towel, and squeeze out the moisture. Melt
1 tablespoon of the butter and the oil in a skillet, add the mushrooms
and green onions and fry until the mushrooms appear dry. Transfer
the mixture to a bowl.
In the same
skillet, heat the wine to a boil and cook until reduced to 1 tablespoon.
Transfer to a medium bowl and stir in the breadcrumbs, cream cheese,
the remaining 1 tablespoon butter, the tarragon and parsley. Taste
and season with the salt and pepper. Set aside.
phyllo dough, remove 1 sheet at a time, and baste with the melted
butter, until 5 sheets have been basted. Cut into approximately
3-inch squares. Push into a mini-cupcake pan. Put approximately
1 tablespoon of the mushroom mixture into each phyllo pastry basket.
Bake for 30 minutes or until the phyllo starts to brown.
remove from the pans, while still warm, and place on top of the
field greens that have been mixed with the balsamic and olive oil
dressing, and garnish with parsley.
Charles Ellner Brut Rose Champagne, Epernay
Pilaf of Roasted Chicken
2 cups basmati
2 teaspoons salt divided
4 tablespoons oil, divided
4 tablespoons butter, divided
1 large onion, halved and thinly sliced
6 chicken thighs
1/4 teaspoon cinnamon
1 (8 ounce) can chicken broth
1/2 cup barberries (tart sweet fruit; substitute currants or dried
cranberries, soaked in hot water)
2 tablespoons sugar
Pinch saffron, diluted in 1 tablespoon hot water
2 tablespoons cumin seeds
1/4 cup toasted almonds, for garnish
1/4 cup shelled pistachios, halved, for garnish
Salt and pepper to taste
the basmati rice in a large bowl with 1 teaspoon of the salt and
enough hot water to cover. Let sit 1 hour.
In a large
skillet, heat 1 tablespoon of the oil and 1 tablespoon of the butter
over medium heat. Add the onions, cook and stir until golden, about
7 minutes. Remove the onions and set aside. In the same skillet,
add another 1 tablespoon of the oil and 1 tablespoon of the butter.
Place the chicken pieces into the skillet, and season with salt
and pepper to taste. Begin to brown the chicken on both sides. When
the chicken starts to brown add the cinnamon and chicken broth.
Turn the heat to medium-low, cover and cook for 35 minutes until
the chicken is tender. Transfer the chicken to a plate to cool and
remove the skin and thigh bones. Reserve the cooked chicken broth.
barberries and place in a small saucepan with 1/2 cup of the reserved
chicken stock and sugar. Bring to a boil and boil for 5 minutes,
until the mixture begins to slightly thicken. Add the saffron mixture
and set aside.
Fill a 5-quart
saucepan, three-quarters-full with water. Bring to a boil, add 1
teaspoon of the remaining salt and the drained basmati rice. Cook
on high for 7 minutes, stirring occasionally. Drain the rice in
a colander and rinse with cold water several times. Remove the bones
from the cooked, cooled chicken. Set aside.
In the same
5-quart saucepan, melt 1 tablespoon of the remaining oil and 1 tablespoon
of the remaining butter. Layer evenly one-third of the rice, one-third
of the chicken, one-third of the barberry mixture, and 1 tablespoon
of the cumin seeds. Repeat these layers until finished. Put 2 layers
of paper towels over the top of the pot and cover. Cook for 10 minutes
on medium heat and then 35 minutes on low heat. When finished, carefully
remove the lid and paper towels, watching out for steam. Fluff and
mix the rice and chicken mixture together. Add the remaining oil
and butter and fluff well.
spoon onto the center area of a serving plate, creating a peaked
mound. Garnish with a sprinkle of the almonds and pistachios over
the top and sides of the pilaf.
Handley Pinot Noir, Anderson Valley
Fruit Tart Cheesecake
cups crushed cookie crumbs, preferably shortbread or sugar
4 tablespoons melted butter
1 (8 ounce) package cream cheese
1/4 cup sour cream
1 teaspoon cardamom
1 (14 1/2 ounce) can apricot halves, drained, juice reserved
1 cup strawberries, halved
1 cup raspberries
1 cup blueberries
1/2 cup granulated sugar
1/2 cup red currant jelly
2 tablespoons cornstarch, dissolved in 1/4 cup water
1 teaspoon rose water
the oven to 350°F. Combine the cookie crumbs and butter. Pat onto
the bottom of 4 (6-inch) tart pans. Bake for 5 minutes until lightly
golden. Set aside.
In a medium
bowl, beat the cream cheese, sour cream, eggs, and cardamom. Mix
with an electric mixer until combined. Fill the tart pans and bake
for 15 minutes, until set. Let cool in the refrigerator for 15-30
serving, remove the tarts from the refrigerator and the tins and
arrange with the apricots, strawberries, raspberries, and blueberries
in a decorative manner on top of the cheesecake.
In a medium
saucepan, heat the reserved apricot juice, sugar, and red currant
jelly, until the jelly dissolves. Raise the heat and cook until
the mixture starts to boil around the edges. Stir in the cornstarch
mixture slowly until the mixture reaches a glaze consistency. Stir
in the rose water and remove from the heat. With a pastry brush,
gently glaze the tarts, and serve.
Bargetto Winery "Chaucer's" Olallieberry Fruit Wine (500 ml)