Morgantown woman to compete in World Food Championships

MORGANTOWN — Sherry Kozlowski might not have a professional culinary team or years of experience in the competitive kitchen, but she has one thing she hopes will help her come out on top at the World Food Championships next week: recipes she believes in.
               

It started out as a love for baking, escalated to entering regional food competitions and now the Morgantown resident is preparing for the chance of a lifetime: the World Food Championships, the largest competition in food sport. This year, 430 champions of previous events will come together to compete in Orange Beach, Alabama, for a chance at winning the crown and some serious cash.

Kozlowski has a chance to take home $10,000 if she wins the “Recipe” category, one of nine different divisions — the others are BBQ, Chili, Dessert, Bacon, Sandwich, Seafood, Burger and Steak.

The division winners have a shot at $100,000, which is awarded for the best dish overall.

Contestants in the Recipe category are required to serve up their best breakfast dishes at the competition.

Kozlowski qualified for the World Food Championships by taking home the top prize in the National Amatuer Mushroom cook-off in Kennett Square, Pennsylvania, in September — which was no easy feat.

“We just went because I qualified,” she said. “When I was doing it, I knew it was good. I was tasting it and was saying, ‘I got this.’ But then I looked around and everybody’s looked, really, really good.”

Despite competing against the reigning champion and more experienced teams, Kozlowski took home the top prize for her Sunnyside of ‘Shrooms dish — landing her a spot in the World Food Championships next week.

Fun Vibe, Delicious Food at Pineapples in Hilo

Sometimes, it’s fun to go somewhere with a  peppy vibe and an upbeat atmosphere.  It’s a bonus if the venue has great food and a nice bar, too.  Such is the case with Pineapples in downtown Hilo.

Conveniently located just one block up from the Hilo Farmer’s Market on the corner of Mamo and Keawe Streets, Pineapples is always bustling.  It is housed in a remodeled building, charmingly adorned with… pineapples.

I love the fact that it is open-air—but Hilo being Hilo, it’s a good thing that it’s covered.  Even on a rainy day, it has a casual, easygoing ambiance.

Having eaten there several times for  lunch, dinner and pūpū, I’ll tell you about some favorites.

Sometimes, I just order a pūpū and a drink. I find their appetizers are a good size, such as the Nui Nachos ($11) or the Crispy Spring Rolls ($10).

My husband likes their Island-Style Tacos with fresh catch ($14).

If you haven’t tried a hamburger with grilled pineapple, now’s the time! Pineapples’ chefs serve theirs ($14) with ham, two cheeses and a teri glaze.  You won’t leave hungry.

Service, at each of my visits has been attentive, helpful and efficient. There is a daily specials board worth checking.

There are local beers, as well as imports; there is also a good wine list and a full bar.

Delicious recipes from Sicily by Ursula Ferrigno

Aubergine and pomegranate salad
                   

This dish comes from a family friend called Salvatore Veltini. He hails from Ragusa, which is on the southern tip of the island and was a Norman stronghold that became a fief of the Cabrera dynasty. The recipe is so simple and utterly delicious. I am a stickler for salting aubergines – it’s a family thing. It also means that the aubergine will fry better, absorb less oil and have a superior flavour.

Serves: 4

2 medium aubergines, cut lengthways into ½cm (¼in)-thick slices

Sea salt and freshly ground black pepper

3 tbsps olive oil

Grated zest and freshly squeezed juice of 2 unwaxed lemons

2 garlic cloves, peeled and finely chopped

1½ tbsps white-wine vinegar

1½ tbsps good-quality extra-virgin olive oil

A handful of mint, roughly chopped

A handful of flat-leaf parsley, roughly chopped

Seeds of 1 pomegranate

100g (3½oz) pecorino cheese, soft or firm

Sprinkle the aubergine slices with salt then weigh down and leave for 15 minutes. Remove and pat dry with paper towels.

Heat the olive oil in a large, heavy frying pan and fry the aubergines. Choose a ridged pan if you can, as the aubergines look far more attractive cooked this way.

Mix the lemon zest and juice, garlic, vinegar and good-quality oil. Mix this dressing with the aubergines then scatter with chopped herbs, pomegranate seeds and pecorino. If using soft pecorino, place it in dollops. If firm, scatter shavings.

The Pot Bistro is a revelation as delicious food

Well known in Cardiff for its homely breakfasts at their Crwys Road location – The Pot has now expanded its portfolio and opened its Bistro about half a mile away on Whitchurch Road.

And my, it’s certainly upped its game – I’ll say right here, the food was outstanding. There’s no other way to put it.
       

Just from the exterior The Pot Bistro stands out from the crowd, whitewashed front, with tall windows, it’s immediately inviting – and the interior, a splash of French flavour in a markedly more roomy dining space than that of its sister location.

We took a table in the corner at the window and immediately felt like we were in a French village far away from the hustle and bustle of Cardiff.

First off we ordered some wine, an Argentinian Malbec – Finca Los Prados (£5.50 for a large glass each) – and instantly congratulated ourselves on our choice, and the description of it on the list. Just as described it was smooth, fresh, fruity and went down far too easily.

When we got over being distracted by the wine list we promptly ordered starters, opting for a charcuterie board (£12.95) to share.

There was plenty of meat, salami, prosciutto, and a country terrine to boot, all complimented with a smattering of Roule cheese, buttery olives, gherkins and fresh, crusty bread – the type that you’d eat all day if it was there.

An ample starter for two and tasty – but I couldn’t help but kick myself over not choosing the French onion soup, which I nosed at on the next table and it looked brilliant.

Donal Skehan tips for the perfect Christmas party mix

You can't beat a good sausage roll at Christmas and ones which are homemade really steal the show. This recipe makes sausage rolls which are full of flavour thanks to lots of fresh herbs, wholegrain mustard and a touch of sweetness from honey and cranberries. They can be prepared in advance and only cooked off when you need them.

Cranberry Sausage Rolls

Makes 24

Ingredients

1 tbsp honey

1 tbsp Dijon mustard

400g sausage meat

1 tbsp chopped flat leaf parsley

1 tbsp chopped sage

1 tbsp chopped rosemary

50g breadcrumbs

1 tbsp wholegrain mustard

75g dried cranberries

3 slices smoked streaky bacon, cut into thin slices

Pinch of salt and pepper

375g of puff pastry

1 egg, beaten to brush on top

25g sesame seeds, to sprinkle on top

Method

Mix the tablespoons of honey and Dijon mustard together and put aside. Mix the sausage meat, herbs, breadcrumbs, wholegrain mustard, cranberries, bacon and the salt and pepper in a bowl. Divide the mixture in two. Wrap the meat mixture in clingfilm and roll it out to the length of the pastry. Repeat with the second batch of meat.

Place the rolls in the fridge and leave it for about an hour to firm up.

Preheat the oven to 220°C. Roll out the pastry and cut it in half lengthways. Brush the pastry sheets with the honey and mustard mix. Take the meat out of the fridge, remove the clingfilm and place the sausage meat in the middle of the pastry sheets, roll the pastry and brush the edge with water to seal.

Brush the top of the sausage rolls with the beaten egg and sprinkle with sesame seeds. Cut the rolls into thumb-size pieces, place them on a baking tray lined with parchment paper and cook for 20-25 minutes until golden brown.

Orange & Ginger Christmas Punch

This festive punch is fresh, citrusy and an alternative option for those who aren't partial to mulled wine. A light and refreshing cocktail, perfect for pre-dinner drinks or served instead of wine if your guests are that way inclined.

Serves 4-6

Ingredients

200ml rum

50ml pomegranate syrup

3 cinnamon sticks

5 star anise

5 cloves

250ml orange juice

250ml pomegranate juice

1 litre ginger beer

Crushed ice, to serve

1 orange, slices to serve

1 pomegranate, seeds to serve

Method

In a mixing jug, combine the rum, pomegranate syrup, cinnamon, star anise and cloves. Leave to infuse for 1 hour.

Add in crushed ice and pour over the orange juice, pomegranate juice and ginger beer.

Garnish glasses with crushed ice, orange slices and pomegranate seeds.

Julbord at The Pepper pot Café

The Pepper Pot Café is hosting its first festive feast, a Swedish Julbord on December 9, as part of the One Table series. The six-course meal will consist of Scandinavian flavours and classic Swedish favourites all mixed with some new Pepper Pot creations. Dishes like pickled herring and gravadlax will be served up in the beautiful setting of Powerscourt Townhouse, Dublin.

Sheridans Guide To Cheese

Whether your knowledge of cheese ends at cheddar on toast or you are a fully fledged connoisseur, brothers Kevin & Seamus Sheridan's guide to cheese is well worth a read. Using their 20 years of cheesemongering knowledge, they share insights into wine parings, tasting notes and of course lots of cheesey recipes.