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Publicity Help us out
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Past winners
Grand
Prize Winner 2000 Salsa: Chips: For
salsa: Stir sugar and lime juice together in large, non-reactive bowl
until sugar dissolves. Add blueberries; mash them lightly with a fork,
just enough to render a bit of juice. Add berries and give them an even
gentler mash. Peel, core, and dice the apple; stir into salsa. Chill at
least one hour to allow flavors to mingle. Serve with toasted cinnamon
chips (see below). For
chips: Heat oven to 350 degrees. Cut tortillas into wedges (or make
fancy shapes with cookie cutters). Brush with melted butter, sprinkle
with cinnamon sugar, and bake until crisp, 8-10 minutes. “The
salsa also makes a wonderful cake or ice cream topping!” Robin
Schmoldt First
Place Winner (“Rogue Vegetables”) 2000 2
1/2 tablespoons red wine vinegar To
make dressing: Combine vinegar and mustard in medium bowl; whisk in
olive oil. Prepare couscous as directed on package. Toss with dressing
while couscous is still warm; cool to room temperature, or slightly
warm. Set
aside 2 tablespoons of the crumbled feta. Toss couscous with the larger
amount of feta, plus the sweet peppers, arugula, green onions, tomato,
capers, garlic, and salt and pepper to taste. Place in serving bowl and
sprinkle reserved feta plus the 2 tablespoons toasted pine nuts over
surface. Serve immediately, at room temperature, or chill until ready to
serve. Friedie
Carey First
Place Winner (“Simply Salsa”) 2000 3/4
pound tomatillos, husks removed, rinsed and halved Place
all ingredients in food processor or blender. Blend until no large
chunks remain, about 30 seconds to 1 minute. Taste the salsa, and if
you’d like it hotter, add more hot pepper or some of the seeds; blend
15-30 seconds longer. Variations
can include adding a clove of garlic, a fresh tomato or two, or for
those cilantro lovers out there, an extra handful of cilantro. Serve
with tortilla chips, as a topping for grilled foods, in omelettes, etc. “The
fresh flavors do all the work in this simple salsa.” Brian
Nowicki First
Place Winner (“Pasta Preparations”) 2000 2
pounds fresh asparagus, cut into bite-sized pieces Steam
asparagus until barely tender, drain, and set aside. Bring a large pot
of salted water to boil. While the water is heating, toss the blue
cheese with the flour in a small bowl. Heat half-and-half very slowly in
a saucepan (do not let it boil). Slowly stir in the blue cheese mixture,
then the Parmesan. Whisk until blended. Stir in asparagus and butter.
Add pepper to taste. Continue to barely simmer the mixture over lowest
heat while you cook the pasta in the boiling water until tender. Drain
pasta and toss with asparagus mixture in large bowl. Serve immediately. “Hook’s
blue cheese can be found at the Dane County Farmers’ Market on
Saturdays.” Sarah
Brooks First
Place Winner (“Wraps n’ Rolls”) 2000 1
small (6- to 8-inch size) butternut squash Cut
squash in half, scoop out seeds, and place in microwave dish with a bit
of water. Cover and microwave on high until tender, about 5 minutes.
(Alternatively, you can wrap the squash halves in aluminum foil and bake
in 350-degree oven until tender). Remove and allow squash to cool
slightly. Meanwhile, heat half the butter in skillet, add red onion and
cook, stirring often, about 5 minutes. Mix vinegar and brown sugar with
3 tablespoons water; add to onions, and continue to cook 10-15 minutes. When
squash has cooled a bit, scoop out the flesh and mash it in a saucepan
with the minced garlic, remaining butter, and salt to taste. Heat over
low flame. Meanwhile, place spinach in microwave bowl and microwave
about 30-45 seconds, just enough to soften them and bring out the color.
Warm tortillas one at a time in a skillet or wrap them in aluminum foil
and heat in oven. Layer
1/8 of the squash mixture, a slice of cheddar, 1/8 of the onions, and
1/8 of the spinach in each of the tortillas. You can fold them over into
a half-moon shape or roll them into a cone-shape to better show off the
colors. Serve immediately. Heather
Drought First
Place Winner (“Sweet and Low-Fat Desserts”) 2000 3
sweet, crunchy Wisconsin organic apples such as McIntosh, Spartan,
Courtney or Empire (“My favorite is Empire because they’re always so
crisp.”) Note:
Try to get the apples at a local orchard or fresh from the farmers’
market. The maple syrup, too. You can get the other organic ingredients
(walnuts, oatmeal, yogurt) at local food cooperatives. Core
and chop up the apples into small square-like chunks about 1/2-inch in
size. Mix yogurt and oatmeal in large bowl until all of the oatmeal is
wet with the yogurt. Divide yogurt into 6 dessert bowls or parfait
glasses. Sprinkle walnuts over yogurt. Portion the apples over walnuts.
Drizzle maple syrups over apples and top with a tiny sprinkle of
cinnamon. “For
variety other ground spices can be used in place of the cinnamon, like
ginger, nutmeg, clove, or cardamom. If you don’t care much for maple
syrup, use Wisconsin honey instead. Also, you can easily change the
consistency of the yogurt/oat mixture: for a creamier texture use less
oats and for a thicker more hearty texture use more oats. This is an
easily adaptable dish; experiment and make it yours!” Karla
Hosteny
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The Food for
Thought Festival is coordinated by REAP. |
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